Saras Veggie Stromboli From Scratch Using Your Bread Machine Recipes

SARA'S VEGGIE STROMBOLI FROM SCRATCH (USING YOUR BREAD MACHINE!)

Steps:

• Combine all dough ingredients in your bread machine.
• Use your dough cycle to prepare the dough and allow it to rise in the machine.
• After it's done in the bread machine turn the dough out onto your floured board and knead more flour into it until it is no longer sticky and it's smooth and elastic (takes me about 1/2 cup more and about 5 minutes) and easy to handle.
• Pat it out into a big rectangle the size of your bread board (or cookie sheet) and until it's about 1/2ö thick.
• Spread these ingredients over the middle third dough.
• Start with pizza or spaghetti sauce, then half the shredded mozzarella.
• Pile on onion, bell pepper, zucchini, olives, then tomatoes.
• Sprinkle garlic, herbs and salt over tomatoes.
• Put the parmesan and the remaining cheese on the mound.
• Gently stretch one side up and over the top of the filling then the other side on top of that.
• Pinch the ends closed.
• Gently transfer, seam side down, to a large cookie sheet that you have sprayed with Pam.
• Cover and let rise for 30 minutes.
• Brush the top lightly with olive oil and bake 350 oven for 30-45 minutes until golden brown.
• Allow to cool slightly before cutting.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

SARAH'S EASY VEGETABLE STIR-FRY

Steps:

• Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
• Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.