German-Mexican Baked Sopapilla/Calzone

This is more New Mexican style than anything, but its absolutely delicious so it really doesn't matter. If its German, Mexican or Italian your only reply will be muffled sounds of pleasure from this meal. Filled with two types of beans, onions, jackfruit, jalapeno jam, taco seasoning, cilantro, sun-dried tomatoes and covered in a whole wheat-rye crust, this can't be beat. Serve it with your favorite sauce and watch your family ask for more.

(Sopapilla/Calzone Dough Ingredients)

• 1 and 1/2 cup White Whole Wheat
• 1 cup of Dark Rye Flour
• 1/2 tbl of Baking Powder
• 1/2 tsp of Garlic Powder
• A pinch of Salt
• 3 tbl of Olive Oil
• Enough Water to Mix

(Jalapeno Jam Ingredients)

• 3 tbl of Red Pepper Flakes
• 1 Large Jalapeno Pepper
• 1/4 cup of Sugar
• 1/2 cup of Water
• 1/2 tbl Cornstarch + Water
• Juice of 1/4 Lime
• A pinch of Salt

(Filling Ingredients- you can add something different if you want)

• Refried pinto beans
• Cooked Black beans
• Chopped onions
• Cilantro
• Taco-seasoned jackfruit
• Jalapeno Jam (recipe above)
• sun-dried tomatoes(flavored with cumin, garlic powder and chili powder)

(Directions)

• Preheat oven at 400 degrees


• Sopapilla/Calzone Dough: Mix your ingredients together and knead them for about 10 minute. Coat with a light spray of oil or non-stick spray and let it rest for about an hour.


• Jalapeno Jam:: Cook this once all of the fillings have been added so that it has no chance of crystallizing.
• Mince up your jalapeno (keep the seeds) and throw away the stem.
• Boil your sugar and water (no cornstarch water mixture) and then throw in the jalapeno.
• Let it simmer for about 10-15 minutes with a lid on the pot and then add your lime juice and salt.
• Add the other pepper flakes a few moments later and then add your cornstarch mixture, after it simmers a bit more you can turn the heat off. Use warm so that it has no chance of crystallizing.


• Assembly: Spread your desired fillings on one half of the dough. Be sure to add extra jalapeno jam around the edges to help seal.
• Fold dough over the filling and pinch the edges. Spray calzone with more non-stick spray, cover in sea salt and cut three slits into the pastry.
• Bake at 400 degrees for about 25 minutes, then coat with more jam and turn the heat up to 450 degrees. Heat until glazed.
• Cut into serving pieces with salsa and enjoy.

German Chocolate Sweet Rolls

I made these the day of Halloween for a Hansel and Gretel themed dinner, but didn't get to post it until now. As everyone knows, the best part of a sweet roll (or cinnamon bun) is the middle - but now every bit is just as delicious! I coated it with a simple icing of cocoa powder, powdered sugar, salt and non-dairy milk and made sure that the inside had a similar covering. Sweet and oh so delicious - just like the kids would have wanted.

(Sweet Rolls Dough Ingredients)

• 1 and 1/2 tsp Rapid-Rise Yeast
• 1/2 tbl Sweetener
• 1 Cup of Warm Water
• 1/2 Cup of Sweetener
• 2 and 1/2 cups of Whole Wheat Flour
• A Pinch of Sea Salt

(Sweet Rolls Filling Ingredients)

• 1 Bar of Melted Dark Chocolate (or Cocoa Powder,Oil,Non-dairy Milk, and Sweetener)
• 1/4 cup of Unsweetened Coconut Shreds
• 5 tbl of Kinako Powder (optional)
• A handful of Walnuts

(Icing Ingredients)

• 1/2 Cup of Cocoa Powder
• Enough Non-Dairy Milk to Mix (dont make sauce runny)
• Powdered sugar
• A Pinch of Sea Salt

(Directions)

• Preheat oven to 350 degrees.
• For the sweet roll dough and filling: Mix the first three ingredients (only 1/4 of water) together. After about ten minutes you can mix it with the rest of the ingredients.
• Add flour as you need to and knead the dough for about ten minutes.
• Let it rest in a warm area and cover with a damp towel for one hour while you get the rest of the ingredients together.
• Roll it out thinly into the shape of a rectangle and then spread on your filling in order.
• Grab one end and roll it tightly, then slice thickly and evenly and place into a non-stick pan and place some icing around the edges. Let those rise in a warm area for about 30 more minutes.
• Bake at 350 degrees for about 30 minutes or until thoroughly browned.


• For the Icing: Add enough of the non-dairy milk to the cocoa to make it spreadable and enough sugar to make it taste good. Add pinch of salt.
• Coat with more icing, add more nuts and/or cherries and serve warm.
• Enjoy!

Sweet and Spicy Sweet Potato Shepherd's Pie

This dish is good throughout the year but is especially good when the weather is cooling down. The notes of a sweet and crunchy crust on top paired with soft lentils, pops of peas and a delicious spicy garlic sauce is what one needs to warm up.

(Crust Topping Ingredients)

• 1 Steamed and Mashed Sweet Potato (skin on)
• 1/4 Cup of Real Maple Syrup
• A pinch of Sea Salt

(Lentil Shepherd's Pie Filling Ingredients)

• 1 Head of Minced and Salted Garlic
• 1/2 Small Onion (minced)
• 3/4 Cup Vegetable Broth
• 3-5 tbl Sriracha
• 2 cups Cooked (but not mushy) Green Lentils
• 2 Medium-Sized Carrots
• 1/2 cup Peas
• A Dash of Cajun Seasoning
• Salt to taste

(Directions)

• Preheat oven at 350 degrees.
• Saute your garlic and onions in a pot until they become slightly translucent, then add the sriracha.
• After it has cooked for a few seconds and lightly sticks to the pan. Add about 1/4 of a cup of the broth. Stir and add in your carrots.
• After about five minutes, add your lentils and more broth as needed.
• Once the carrots have slightly softened and add the peas to the pot.
oil up your ramekins. Spoon some of the filling in leaving about 1/4 inch of space on top. Stack your sweet potato mash on top.
• Bake at 350 degrees for thirty minutes or until lightly crisp and fully browned.
• Serve and Enjoy!