01/16/13 UPDATE: we made NINE 16" pizzas for 30 people. It was a fantastic success! Here's a link to 170 photos of the event...
Although I'm not able to be with my family this next week, here's my Hearth Healthy Holidaze Menu and associated text blurbs. It's official. I get to to my first major public demonstration/tasting of my recipes in the DC area early next month (date/time/logistics to be announced on MeetUp within the next few days).
I'm so excited that I'm going to be showing 25 people how to make plant-based heart healthy pizza!
This will be for the "Eat Smart" program for the Vegetarian Society of DC (the oldest such group in the country, I'm a Life Member). All proceeds go to said program.
So, instead of celebrating with family, I'll be running tests (4 16" pizzas...), digitally taping my practice runs of speaking in front of an audience while creating pizzas, and getting ready for an event I've wanted to do for a very very long time.
It's going to be a challenge, but I think I've got the logistics worked out. Practice makes perfect, right?
Here's the tentative demonstration description:
Mark demonstrates how to create delicious plant-based pizzas: shaping dough, arranging fillings, and making “cheese-like” topping sauces. Recipes are from the 1st Vegan Pizza Cookbook: “Heart Healthy Pizza.” Copies will be available.
CRUST: Whole Wheat and Black Beans
FILLINGS: Kale, tomatoes, cauliflower, mixed sweet peppers, and sliced onions
CHEESE-LIKE TOPPING: Millet, Sunflower Seed, and Chili Garlic Sauce
CRUST: Russian Pumpernickel (with caraway seeds)
FILLINGS: Thousand Island Dressing, mixed green and red cabbage, red onions, and mushrooms
CHEESE-LIKE TOPPING: Oats, Cannellini Beans, and Horseradish Sauce
CRUST: Oat Flour (gluten-free)
FILLINGS: Trader Joe's Healthy 8 Vegetable Mix (red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes and celery), Balsamic Vinegar
CHEESE-LIKE TOPPING: Tofu Ginger Sauce
CRUST: Trader Joe's Basil Flecked White Dough
FILINGS: Tomato sauce, sausage, artichokes, onions, and black olives
CHEESE-LIKE TOPPING: Quinoa, Sweet Potatoes, and Corn Sauce
MARK SUTTON’S BIO: A VSDC Life Member, Mark Sutton has worked as the Visualizations Coordinator for two NASA Earth Satellite Missions, an interactive multimedia consultant, and organic farmer: http://www.hearthealthypizza.com
This is going to be so much fun! I LOVE interacting with people in real-space and not online, and I truly want to help them understand how easy it is to, ahem, make the "most nutritious pizza in the world."
BTW: due to popular demand (and in respect for remaining Mayans) I'm extending, for the last time, really, my Special Holidaze Discount on autographed copies of my book until midnight tonite (pst). The response has been tremendous, so please take advantage of the near six years I took researching and experimenting to write this "first of it's kind vegan pizza cookbook" and the discount. You won't regret it (and I will be autographing all orders).