Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).
Preheat the oven to 375° F (190° C). Pour 1/4 cup (60 ml) of the oil into a large sauté pan over medium heat. Sauté the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a saucepan over medium heat. Add the garlic, oregano, and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the Calzones - divide the dough into 4 equal balls and roll out the balls of dough into 8-inch (20 cm) circles. Place a quarter of the vegetable mixture on half of each crust. Top with Daiya mozzarella style shreds. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with parchment paper, and dot the tops with remaining oil.
Bake 15 to 20 minutes, or until the crust is golden brown. Serve hot. Enjoy!
Make the Risotto:
Place a large pot over medium heat. Add the oil. When the oil is hot, add the onion and sauté until soft and translucent, 5 to 7 minutes.
Add the rice and stir with a wooden spoon until the grains are opaque and very hot but not browned. Pour in the wine and stir until the liquid has been absorbed and the alcohol has evaporated. Add a ladle full of water and stir until it has been absorbed. Add another ladle full of water and continue in this way, always waiting for the rice to absorb the liquid before adding more. After all the water has been added and the risotto is velvety and tender but the grains are still semi-firm to the bite, remove from the heat and let stand, stirring frequently, for 5 to 8 minutes, until thickened.
Transfer to a baking sheet and spread the risotto out to cool for 1 hour. The risotto can be made 3 days in advance and kept, covered, in the refrigerator. Bring to room temperature before proceeding.
Make the Peppers:
Preheat the oven to 400°F. Spray a baking sheet with nonstick cooking spray.
Cut off the top of each pepper, leaving the top intact and setting it aside. Slit each pepper down the middle but not all the way through, and clean out the seeds.
In a large bowl, combine the risotto, Tofu Ricotta, Daiya mozzarella, shallot, garlic, basil, and parsley. Gently stuff the peppers with the mixture; do not overstuff them, or they will cook unevenly.
Heat the oil in a large skillet over medium-high heat. Sauté the stuffed peppers until browned on the bottom, about3-5 minutes. Transfer to the baking sheet and bake for 10 minutes, or until heated through.
Make the Basil Lime Sauce:
Pour off any excess oil from the skillet used to sauté the peppers. Place the skillet over medium-high heat and add the wine, garlic, shallot, sugar, and lime juice. Bring to a simmer and cook until the sauce is reduced by half, about 8 minutes. Remove from the heat and slowly stir in the butter, one piece at a time. Remove from the heat. When the sauce has cooled and thickened slightly, stir in the basil.
Arrange the peppers on a serving platter, or place 2 peppers on each of 6 individual serving plates. Spoon the sauce over the peppers, garnish with basil and parsley, and serve immediately.
For the Pesto:
Place all the ingredients expect oil in food processor and pulse several times. Continue to blend as you slowly pour in a thin streak of olive oil.
For the Pizza:
Preheat oven to 425 degrees F.
On a floured work surface stretch our fresh pizza dough to a 12-inch diameter. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Spread out tomatoes, olives and onions, then sprinkle with Daiya.
Transfer to baking sheet and bake for 8 -12 minutes or until the crust is golden and the Daiya Mozzarella Style Shreds are melted.
Place sliced seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, black pepper & 1 cup water to a boil in saucepan. Reduce heat to medium-low, simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.
Combine all ingredients in bowl.
Preheat oven to broil. Slice peppers & onions, saute with a little oil. Set aside. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan, sauted veggies, sauerkraut & Daiya vegan cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates. Apply sauce over melted cheese and top with remaining rye bread.