*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Ethnic
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH MIXTURE-----
    1       c            Warm water
    2       ts           Yeast
    2       tb           Oil
    1       t            Salt
    2       tb           Sucanat
    1 1/4   c            Whole wheat flour or 1 c.
                         -spelt flour
    1 1/4   c            Unbleached flour
                         -----FILLING MIXTURE-----
      1/2   tb           Oil
      1/2   c            Chopped onion (1 sm. onion)
    2       c            Chopped mushrooms (about
                         -1/2 pound)
      1/2   c            Chopped celery
      1/2   c            Chopped tomatoes
      1/2   c            Sliced black olives
    1       t            Basil
    1       t            Oregano
    2       tb           Tomato paste
    2       c            Crumbled firm tofu (1 12-oz.
                         -package, drained)
    2       tb           Nutritional yeast
    1       tb           Arrowroot
    3       tb           Salsa (optional)
                         Salt and pepper to taste
   Dissolve yeast in warm water (about 105 degrees or
   just warm to touch). Let sit for about 5 minutes or
   untilyeast starts coming to the top of the water. Add
   the oil, salt and Sucanat and mix well. Add the whole
   whet flour and mix with wooden spoon, scraping the
   sides of the bowl often. Stir for about 150 strokes
   (the gluten strands will be forming). Add the rest of
   the flour except fo the last 1/4 cup. Stir vigorously.
   If the dough seems stiff enough to handle, don't add
   the rest of the flour; if not, stir in the rest of the
   flour. Turn dough out onto a floured board and knead
   for about 5 minutes. Try not to add extra flour as the
   more flour you add the drier the final product will
   be. Oil or wet your hands so dough doesn't stick to
   your hands while kneading. Place dough into a clean
   bowl, cover with a piece of plastic wrap (so dough
   won't stick to it, should it rise and it it) and set
   in a warm place to rise for about an hour.
   Meanwhile, prepare the filling; heat a heavy skillet
   over a medium heat. Add the onions, stir and reduce
   heat.Cover with a lid directly over the onions, to let
   the onions “sweat.” When onions are transparent, add
   mushrooms, celery, tomatoes, olives, basil, oregano,
   and tomato paste. Mix well and continue to cook for
   aout 5 minutes. Add the crumbled tofu, nutritional
   yeast, arrowroot, salsa (if desired) and salt to
   taste. Stir and simmer for about 15 minutes. If the
   dough mixture isn't quite ready yet, let mixture cool
   for a bit.
   When dough is doubled in bulk (or nearly
   doubled--don't let it rise too long), punch it down
   and turn it out onto a floured counter again. Divide
   it into 6 equal, or nearly-equal portions. Roll each
   portion into a circle (or pat it into a circle) about
   1/4 inch thick. For each portion, use 1/6 of the
   filling, palcing the filling over 1/2 of the circle.
   Try to leave a 1/2-inch rim around the outside. Fould
   dough over, stretching, if necessary. Press down
   around the outside with a fork, dipped in water so it
   doesn't stick.
   Place on an oiled baking sheet and lightly brush with
   oil over the tops. Make a few incisions with a knife
   on each calzone.Bake in a preheated 450-degree oven
   for 15 to 18 minutes or until golden brown. It is okay
   to bake in two batches if you have a small oven.
   Serves 6 or 3 calzone-crazed people.
   From _Vegan Network_, March 1993
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