SoulVeggie

"Pac Man" Pizzas!

For fun over the weekend, I made two whole wheat/buckwheat pizza crusted pizzas.  The recipe for the dough is detailed below (it's not gluten-free as is the buckwheat recipe in my book).  The ingredients for each pizza is listed on the main photo (sorry! the "Sorrel, Mint, Chickpea Hummus" recipe is embargoed until published in the upcoming "Vegan Culinary Experience" online magazine).  The "millet cheese-like topping" sauce is a variation from my book (using sunflower seeds instead of cashews).

After sampling each, I noted how much like a popular old video archive game they looked like... hence, "Pac Man" Pizzas!

Remember, the Special Mother's Day Discount for an autographed copy my cookbook, the 1st vegan pizza cookbook, "Heart Healthy Pizza" ends at midnight est. tonight! 

Click on Photo to see Full-size Version

Click on Photo to see Full-Size Version

"WHOLE WHEAT & BUCKWHEAT FLOUR PIZZA CRUST"

"Buckwheat seeds (often referred to as a grain) is most popular in Europe.  A relative of rhubarb, buckwheat has a hardy nutty taste and is often sauteed then cooked with water and other vegetables to make a great stuffy or pilaf. Nutritionally, buckwheat contains all essential amino acids, is rich in iron and zinc, and is a protein-powerhouse with loads of fiber.  Buckwheat adds a nutty flavor to a pizza crust."

INGREDIENTS:

• 1 cup of unbleached bread or all-purpose flour

• 1 cup of unbleached whole wheat flour

• 1/2 cup of buckwheat flour

• 1 T. sweetener of choice

• 1 t. salt (optional)

• 1 T. oil (optional)

• 1 to 1 1/4 cups of warm water (as necessary)

• 2 1/4 t. regular yeast (1 packet)

 

METHOD:

• Bread Machine: add sweetener, oil, and warm water.  Add flours, salt, and yeast. Use "dough/pizza" setting.  As the dough is being mixed, add water in small increments if necessary to get the texture of "an ear lobe" when done kneading.  Let cycle complete (dough will rise).

• By hand: add sweetener, oil, water, and yeast to a bowl, and mix.  Let sit until bubbly.  Slowing add flours, mixing, and adding additional water as needed while kneading (!).  Shape into big ball, put in glass bowl, cover, let rise until roughly doubled in size (60 to 90 minutes).

• Pre-heat oven to 425 to 450 degrees F.

• Split dough in half to make two very thin 12" pizzas, or use for one large 16" pizza.  Shape dough by hand to fit into non-stick pan (or pizza pan) of choice.  Some pans might need a light oiling, some non-stick pans do not.

• Add toppings of choice, bake in oven 15 to 20 minutes until crust is crispy and toppings are browned.

 

©2013 by Mark Sutton, http://www.hearthealthypizza.com

Short Bootleg Clips of My Cable Broadcast Debut

They're small (parents took them with smart phones, I haven't seen the full broadcast and won't until the digital version is available late this month), but I strung them together to give some friends, family an idea of how it went.

Great sport, and Jorge Mera did a fine editing job.  Details about this event can be found in my previous post and with the video.

FYI, Mark

"Heart Healthy Pizza" Demo/Interview Being Broadcast this Week

Well, it's happening. The Cable TV demo/interview taping session I blogged about earlier last month, is finally being broadcast.  It'll be in the Fairfax, VA area (ComCast Cable).  Other nearby counties will probably be able to view it as well.  I'm showing start to finish, how to make a plant-based pizza "for the busy professional" in 30 minutes or less (eat your heart out Domino's and Papa John's).

Here's the broadcast information:

"Healthy Food Happy You's" broadcast of Mark's demo of making vegan pizza & interview will be on Fairfax Public Access (FPA) Cable Channel 10 on: Wednesday, May 8th at 9:30 am; Friday, May 10th at 5:30pm; and Sunday, May 12th at 6am.

Unfortunately, I won't be able to be in Fairfax during that period to throw things at the TeeVee, but the digital version of the broadcast will be available later this month, and of course, no matter what the results, will be announced here.

...and if you happen to see it, let me know how it went, will you?  Thanks!

"Preparing & Cooking Kale" - 4 Short Video Clips

Thought it might be useful to post the clips, essentially unedited as rough cuts, as they still might be useful for people and I don't know when I'll have the discretionary time again to not only video me in the kitchen, but properly post-process the results. I first did some video clips back in Sept. 2012 on kale, but wasn't happy with the bits.  These are more focussed, and, imho, better.  Been practicing for an upsoming Cable taping.

Cooking kale takes around 15 to 20 minutes, since these clips represent a "real-time" process, there are a couple of periods where there's not much going on.  Minimally, Part 1 (prepping the kale) and Part 2 (cooking setup, initiating the process) are the most useful of the four clips. 

Here's a link to my video channel and, to make it easier to get to, the individual clips.  The kale was being made for the previously posted "plant-based pizza" how-to's.

https://www.youtube.com/user/HeartHealthyPizza

Enjoy!

Heart Healthy Pizza: "I Has A Video Channel" - plus 4 "How-to" Video Clips

Practicing for a video taping for Cable Public Access. Have posted clips of my "practice" sessions (verbal errors, corrections, whatever) without any serious editing as they might be useful for people in:

1) learning how to shape your pizza dough

2) how to put your vegetable toppings on your pizza in an optimal fashion

3) how to make one of my "cheese-like" topping sauces (from my book)

4) what the finished product looks like & discussion

These are raw experiments (no serious post-editing), but great sport nonetheless.  Don't know when I'll time to do them again, so I wanted these available now.  I will be doing several more in the near future (and not all will be pizza! many cooking techniques, making pizza components, etc.).

Here's a photo of the final product described in the above video clips:

Oh, and I has a Video Channel.  Here's the link which will give you access to all of the above and more. And, obligatory note from a self-published author, you can order an autographed copy of the 1st Vegan Pizza Cook, "Heart Healthy Pizza," here.

"Mad Cowboy Pizza" Recipe, Giveaway, & Short Interview

Somer has outdone herself w/ photos illustrating the Official Mad Cowboy Pizza from my cookbook, "Heart Healthy Pizza."  Back in 2008, Howard actually worked with me in the kitchen, instructing me as to what (and in what order) he wanted on his vegan pizza.  It was great sport!  BTW: by going "no oil" in addition to his already vegan, he's lost considerable weight since then.

©2013 by Vedgedout (note the cheese-like dollops!)

Anyway, at Somer's Vedgedout Blog you'll find several photos of the creation process, all associated recipes, a short interview with yours truly, and a free giveaway of an autographed copy of Heart Healthy Pizza!

" A slice of Mad Cowboy Pizza coming atcha!" - ©2013 by Vedgedout

Well worth your time... have fun! And my thanks to Somer for her excellent (and hard) work.

HHPizza Cookbook Giveaway, Recipes, & Review by Vedgedout

©2013 by Vedgedout

A wonderful post of recipes for my "Spanakopizza" creation, a giveaway of my cookbook, and Part 1 of her review of said book.  Somer has posted some fine photos, too, showing her pizza in different stages. Here's a favorite part of her review:

"I have to admit, when I first dug into Mark’s Book, I was a little overwhelmed. There are nearly a dozen crust recipes (including some for my GF peeps!) Close to 20 sauce recipes (for the pizza base), then more than 50 No-Nonsense  Non-Cheese Sauces. I mean, the combinations are nearly endless. It all felt a bit daunting! Thankfully, Mark knows how to help a home cook out, he devotes a whole chapter to some amazing pizza combinations (nearly 40 combos) to help you get started. All of the recipes in his book are vegan, heart healthy and very low in fat. Several of the combinations immediately caught my eye. However, this Spanakopizza recipe that Mark is sharing with you today is going to be hard to beat."

©2013 by Vedgedout

Her next post (this coming Friday) will have the full recipes for the Official Mad Cowboy Pizza (that Howard Lyman designed with me) and an interview with yours truly!  Stay tuned...

Plant-Based "St. Patty's Day Pizza Pie" Recipes

"St. Patty's Pizza Pie" Before Adding Sauce

My "St. Patty's Pizza Pie" recipes from the world's first vegan pizza cookbook.  All 100+ recipes are no-fat and plant-based.  The St. Patty's Pizza Pie recipe calls for a wonderful "Barley, Navy Beans, and Horseradish" cheese-like topping sauce! 

Here's a photo of a slice of the finished pizza:

Completed and savory "St. Patty's Pizza Pie (all photos @2013 by Mark Sutton)

"St. Patty's Pie" Out of the Oven

St. Patty's Pizza Pie 

CRUST:

• Whole Wheat Dough (add 1 T. dried dill before mixing)

LAYERING INGREDIENTS:

• 1/2 cup carrots (sliced small julienne)

• 1/2 cup turnips (sliced small julienne)

• 1/2 cup parsnips (sliced small julienne)

• 1 cup diced cabbage

• 2 t. horseradish

• 1 t. wet mustard

• 1 t. dried parsley

• 1/4 cup white wine (or water)

• 1 t. soy sauce

• TVP Corned Beef Cubes (recipes follows)

• Barley, White Beans, and Horseradish Sauce (recipe follows)

• 1 onion (sliced thin)

• paprika (optional)

METHOD:

1. Pre-heat oven to 425 or 450 degrees F. (depending upon your oven).

2. Put ingredients up to soy sauce into a non-stick (preferably) saute pan or wok. Bring to a slow boil, stirring to mix, and simmer on very low until most of the liquid is gone and the vegetables are still tender crisp. Drain, let cool to room temperature.

3. Arrange vegetable mixture on prepared and shaped dough.

4. Sprinkle on TVP Corned Beef Cubes.

5. Arrange onion slices on top of pizza.

6. Pour topping sauce on pizza.

7. Sprinkle on paprika (to taste).

8. Bake pizza for 15 to 20 minutes.

VARIATION:

• Use 3/4 cup carrots and 3/4 cup cubed potatoes instead of 1/2 cup carrots, turnips, and parsnips. Be careful not to overcook the potatoes or they will be mushy.

TVP Corned Beef Cubes Recipe

INGREDIENTS:

• 1 cup unflavored TVP cubes

• 1/4 cup red wine vinegar

• 1/4 t. ground pepper (or to taste)

• 1 T. Ketchup

• 3/4 cup water

• 1 T. red Tabasco sauce

METHOD:

1. Put all ingredients into a small pot, mix, and slowly bring to a boil.

2. Simmer on very low for 10 to 15 minutes, turn off the heat, and let cool. Drain if necessary.

VARIATION:

• Substitute TVP cubes with tempeh cubes, reducing simmering time to 5 minutes.

Barley, White Beans, and Horseradish Sauce

INGREDIENTS:

• 1/3 cup pearl barley

• 1 1/4 cup water

• 1 cup cooked white beans

• 2 T. corn starch

• 1/2 T. prepared horseradish

• 1/2 T. wet mustard

• 3/4 cup water

METHOD:

1. Rinse and drain the beans (to remove any salt).

2. Bring 1 1/4 cup water and barley to a boil, cover, turn down to very low, simmer, covered, for 30 to 40 minutes or less (until the water is absorbed). Let cool to room temperature.

3. Add all ingredients except the water to a blender or food processor, pulse a few times, and add half the water, pulse, and then the remaining water to blend until it's a smooth pancake-like batter.

NOTE:

• Makes enough sauce for two 12 to 14" inch pizzas (around 3 cups).

Recipes @2013 by Mark Sutton.  Please include this copyright, post and my website address if you post them elsewhere.  You can purchase autographed copies of "Heart Healthy Pizza" online here.

"Thai" Issue of Vegan Culinary Experience is Available!

 

VCE Cover (click for larger image)

I'm proud to have an article in the latest issue of the Vegan Culinary Experience.  The theme of this issue is "Thai Cuisine" and it was a challenge for me, taking several attempts to get the crusts right, as Thai food is not one of my strongest suits.  I wrote an article detailing how to make a "Pad Thai Pizza Pie" and a "Heavenly Pineapple Pie." Here's the structural overview of each pizza:

PAD THAI PIZZA PIE

• Brown Rice, Chickpea, and Cilantro Crust
• Sweet 'n' Spicy Chili Corn Sauce
• Filling Ingredients:
- sliced cucumbers
- shredded carrots
- sweet red pepper strips or slices
- bean sprouts (rinsed and drained)
- sliced scallions
- raisins (optional)
• MIllet, Ginger, Peanut, and Lime Sauce

HEAVENLY PINEAPPLE PIZZA

• Whole Wheat, Millet, and Banana Crust
• Tofu, Coconut, Mint, and Lime Sauce
• Rum‐soaked Pineapple
• Unsweetened, Shredded Coconut
• Red Chili Pepper Flakes (optional)

Click on Image for Larger Version

Chef Jason Wyrick does a marvelous job doing the layouts for each issue, let alone adding additional content beyond that of invited Chefs:

http://veganculinaryexperience.com/VCEFeb13.pdf

At over 200 pages, this magazine will give you a greater understanding of Thai Cuisine as well as a ton of recipes to try and enjoy! Contributers for this edition are:

Jason Wyrick, http://www.devilspice.com and http://www.veganculinaryexperience.com
Madelyn Pryor, http://www.badkittybakery.blogspot.com/
Bryanna Clark Grogan, http://veganfeastkitchen.blogspot.com/
Robin Robertson, http://www.robinrobertson.com
Mindy Kursban, mkursban@gmail.com
Jill Nussinow, http://www.theveggiequeen.com
Liz Lonetti, http://www.phoenixpermaculture.org/profile/LizDan
Sharon Valencik, http://www.sweetutopia.com
Andrew Breslin, http://andyrantsandraves.blogspot.com/
Milan Valencik, http://www.sweetutopia.com
Mark Sutton, http://www.hearthealthypizza.com
Eleanor Sampson, Eleanor@veganculinaryexperience.com

"...Freaky Awesome Sauces & Pizza Amoebas..."

Love this FB post from Lori. Helps keep me working hard to get the word out about what my 5+ years of research into writing the 1st Vegan Pizza Cookbook (self-published) has accomplished in helping people to make the penultimate comfort food in a heart healthy way.

Here's the part of the quote/comment (among others), the link to it on Facebook (so damn cool to see a my book in the photo!) that's the source of photo and comments.

"...they turned out awesome, im not afraid to try the more complex ones now. This was the confidence I needed for some of those freaky awesome sauces I saw in the book (Heart Healthy Pizza)."

The photo she posted (click on for larger version):

Love that she called them "pizza amoebas" as I used that term, if memory serves, in describing the many shapes pizza can be.  You can see sample recipes, articles I've written ("in The Media"), the Foreward, Introduction, and Recipes index here. Among the recipes in the book, of course, there's some 60 "freaky awesome" cheese-like ones...