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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Tri-Color Veggie Calzones

Tri-Color Veggie Calzones

It was Sunday night, and we were trying to think of something different to make for dinner. I assigned the task to my husband Ed—he’s always good at coming up with interesting ideas—and, after some careful deliberation, he announced his decision: calzones.

Um, yum. It had been ages since I’d eaten a calzone, and my mouth instantly watered (as it’s doing as I type this). Savory little pizza pocket just waiting to be filled with goodness? Count me in.


You can obviously stuff anything into a calzone, but I decided to make mine veggie-loaded with roasted broccolini, red onions and bell peppers. We kept things simple with shredded mozzarella and jarred marinara sauce, then cooked those babies to a perfect golden brown.

The results were crazy delicious (like, Ben Wyatt-level obsessed with calzones now), and I can’t wait to try more flavor combinations. I’m thinking Mediterranean or broccoli/cheddar next!



  • 1 ball of uncooked pizza dough (we used the stuff from Trader Joe’s, and would’ve used the whole wheat variety but they were out of it)

  • 1 bunch of broccolini

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 red onion, diced

  • Mozzarella cheese, shredded

  • Marinara sauce (jar of your choice)

  • Olive oil

  • Dried oregano

  • Red pepper flakes



1) Preheat the oven to 450 degrees. Sauté the onion and bell peppers in a pan over medium-high heat with a bit of olive oil. Season with cracked black pepper. You want the veggies to soften up a bit but still retain some crunch and brightness.

2) Brush the broccolini with olive oil and season with salt and pepper. You can either roast the broccolini in the oven or grill it on an outdoor grill. You’re going for a good char and a nice crunch.

3) Prepare the pizza dough according to package directions. I didn’t do a great job of shaping my dough, honestly—hopefully you’ll send up with an oval that you can easily fold over. Add your veggies, cheese and sauce, then fold the dough over to form a little pocket. Be sure to tuck in any edges and close any holes.


4) Brush the calzones with olive oil and sprinkle with dried oregano and red pepper flakes. Place on a parchment paper-lined baking sheet and bake for about 20-25 minutes, or until golden brown. Allow to cool a bit before cutting and serving. Highly recommend some extra marinara sauce for dipping!

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