The Teese Challenge: Broccoli Raab, Garlic & Teese Rolls

The long-awaited (in my head) goal of recreating the classic broccoli & mozzarella pinwheels of the local pizzerias of my childhood finally came to vegan, teese-covered fruition!

This is definitely the first test batch, but overall, I’m pleased with how they came out.  The one BIG difference I’d change for the next round is to double the pizza dough.  There was a little bit of both fillings left over, and with double the dough, I’d be able to make even large, spiral rolls – aka pinwheels! I used broccoli raab, because, you know, farmers markets, the joy of raab, etc.

Broccoli Raab, Garlic & Teese Rolls

teese challenge

Here’s what you need:

  • Double batch of pizza dough, fully risen.
  • Flour for the dough.
  • One bunch of broccoli raab or small head of broccoli, roughly chopped.
  • Extra virgin olive oil
  • 4-5 cloves of minced garlic
  • One batch of Tofu Ricotta (I used Nasoya firm with the recipe from Veganomican/Vegan with a Vengeance with the addition of a teaspoon of tahini).
  • One small tube of Mozzarella Teese, shredded.

Instructions:

  1. Preheat oven to 400F.
  2. Prepare the Tofu Ricotta and set aside.
  3. Sauté the garlic on low/medium heat in the olive oil for 2-3 minutes.
  4. Add a dash of crushed red pepper, freshly ground black pepper, a generous pinch of sea salt, and the chopped broccoli raab (or broccoli).  Add a splash of water, and stir for 5-7 minutes, until well-cooked.
  5. Remove the sauté pan from heat, cover and set aside.
  6. Flour your hands and roll out the pizza dough to a large oval.  Use more flour if needed.
  7. Lightly brush the dough with olive oil, or use a mister.
  8. Place large spoonful of tofu around the dough.  Use a spatula to spread out.
  9. Carefully do the same with the broccoli raab mixture.
  10. Spread 3/4 of the shredded teese log onto the other fillings.  It’s okay if it clumps a bit.
  11. Roll up like cinnamon rolls, and precisely cut with a sharp knife.  Rinse your knife between cuts if you need to.
  12. Lightly grease a 8×13 pan (you may need more than one).
  13. Place rolls in the pan(s).  If there is a more open side, place that side up.
  14. Sprinkle the rolls with the leftover (1/4 tube) of shredded teese and a drizzle or spray of olive oil.
  15. Bake for 40-45 minutes.
  16. Serve warm with marinara sauce for dipping.
    Ready to roll

roll

Teese, Teese, Teese! The eventual double-dough rolls will be prettier!

teeeeeeeeeeeeeeeeeeeeeeeeeese

These rolls are part of the official Teese Challenge.  Chicago Soy Dairy generously sent vegan food bloggers their soy cheese to cook with and document.

The Teese Challenge: Dang Quesadilla with Nacho Sauce

Oh, it’s way past hip to quote from Napoleon Dynamite?

It’s not even far gone enough to be hip again?

Well, let’s continue enjoying vegan quesadillas, forget that reference, and commence talking about  how much we love Tina Marjorino as Mac.

This is my first entry into the grand Teese Challenge.  It had to be a soft, simple one because I’ve recently been attacked by new allergies and the worst sore throat of my life.  My ultimate goal is for individual chick’n style seitan parm sticks with teese mozzarella - modeled after this post on my old site.

Whole Wheat Quesdilla with Teese Nacho Sauce, Black Bean & Roasted Red Pepper Spread, and Avocado.

nacho teese quesdadilla

I was pretty fascinated by the  mildly spiced, calmly orange, Nacho Sauce. It was my first time using it. It comes out of its tube like squishy cheese curds and did that crazy teese-liquid-melt-congealing into the quesadilla.  That is so cool! I know that may sound gross, but I’m a fan.  Dang.

The Black Bean spread is based on this hummus recipe from Cooking Light.  I swapped a whole roasted red pepper, dash of hot smoked paprika, and a couple tablespoons of water for the mere tablespoon for tahini, because I could.  I bought the paprika from the new Spice & Tea Exchange location in downtown Portland – I’m mesmerized by this type of shopping on my lunch hour!

Teese ranks high with my favorite vegan cheeses.  I was stoked to participate (and receive complimentary teese!) for this project! Can I make Nacho Libre nachos next?