Friday, April 18, 2008
mozzarella sticks, stromboli and pizza...oh my!
So I had some mozzarella, super-melting, Cheezly so I decided to give mozzarella sticks a shot. I had tried this with FYH mozzarella and they were pretty tasty but I thought Cheezly would work even better. WOW! I was right...they were damn good. They didn't come out stringy like dairy mozzarella but all the taste was there and they were all melty on the inside. I will make these again for sure...they disappeared in about...oh...2 minutes flat!
Here is how you make:
Take out three medium sized bowls...fill one with 1/2 cup all purpose flour, the second with 3 eggs worth or ener-g egg replacer mixed with water, in the third 1/2 cup Italian style fine bread crumbs (or whichever breadcrumbs you like). This was enough to make 1/2 of a package of Cheezly mozzie sticks. Cut the cheeze into whatever size you fancy...mine were about 1/2 inch thick.
Dredge the cheeze through the flour, then dip in egg replacer, then roll all sides in breadcrumbs. Once you have done this to all pieces you simply deep fry in canola oil. Let each side come to a golden brown...should take only about a minute altogether...just keep an eye on them so they don't burn.
Let cool slightly on a paper towel and sprinkle with salt. Serve with warm marinara sauce and enjoy!!!!
The stombolis were very easy. I just pureed together some Mediterranean olives, sun-dried tomatoes, spinach, garlic, salt, pepper and extra firm tofu for the filling topped with some FYH cheese....put this on half of a round piece of rolled out pizza dough. Folded over the empty half and sealed dough together. Then I brushed the tops with olive oil and sprinkled with garlic powder (this made the tops nice and crispy). I baked at 425 F for about 20 minutes. So yum...but so filling...we could all only eat half! I know what I am having for lunch today!!!!! :)
The pizza was made with the leftover dough I had from the strombolis. I just topped with the tofu mixture, FYH mozzarella, sun-dried tomatoes and mushrooms. Baked at 425F for about 15 minutes on pizza stone.