Tag Archives: meatless monday

Now Bake This

I’ve got another vegetarian friendly meal for you on this lovely Now Bake This Monday, SkinnyTaste’s Eggplant Parmesan!

Although it’s a little time consuming for a weeknight meal (you have to roast the eggplant for 30min before preparing the rest of the dish), it’s delicious and a nice alternative to lasagna. On the other hand, I’d much rather wait for the eggplant to roast in the oven rather than stand at the stove and fry it and then clean up the mess!

Peachy Plum

What did you bake this weekend?



Now Bake This

Hey friends! How was your weekend? Busy and action packed or cool and totally chill? Mine was more of the latter which was fine by me!

Now if you’ve been a follower/friend of this blog for awhile, come around check out the changes I’ve made to the space. Still same address and content, but I’ve updated my blog’s look. I’ve gone ahead and changed the blog name to Peachy Plum: Adventures in Suburbia because now that I’m no longer avoiding pressing matters like school, wedding planning, and half marathon conquering, I am less likely to procrastinate on matters. But other than my facade, everything’s pretty much staying the same. Hope you like the new look.

Secondly, hopefully you noticed that today Jess and I are hosting a baking link-up called Now Bake This!

Today I’m featuring an incredibly delicious meal perfect for Meatless Monday! I melded two recipes together, Tyler Florence’s Spinach & Three Cheese Calzones and the Kale & Three-Cheese Calzones by Jenna at Eat Live Run, to whip up my own spinach and 3 cheese calzones.
calzones

I used store-bought pizza dough because while I love to bake, my pizza dough making skills leave a lot to be desired. These bake up beautifully and pair well with a side of marinara, as suggested by Jenna.

Serves 4

olive oil
1 garlic clove
10oz bag of spinach leaves
Salt and pepper
15 ounces ricotta
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
1/2 teaspoon red pepper flakes

Preheat your oven to 425’F. Wash and wring out the spinach leaves. Press out a clove of garlic. Heat up a skillet and hit it with some olive oil. Throw in the garlic and let that cook for a minute before adding the spinach. Once the spinach has wilted and shrank in volume, take it off the heat, and press out any excess moisture with a colander and spatula in the sink.

Next, mix the cheeses, eggs, salt, pepper, pepper flakes, and spinach together.

Then, divide pizza dough into four equal sizes and roll them out on a lightly floured surface into circles.

Add 1/4 of mixture to one half side of the circle before folding over other side and pinching it closed. Cut some slits into the top of each calzone.

Place calzones on a greased baking sheet (I used my cookie sheet liner) or pizza stone and bake for 25min. Let cool for 5min and then enjoy!

Easy enough right? Let me know if you like this feature!

Peachy Plum
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