SoulVeggie

Cymlinging Along

Growing excessive numbers of pattypan squash (or, if you will, "Cymling") and bartering boxes of it with a nearby Farm/Farmer's Store for equivalent values of peaches or apples, was one of the more enjoyable and personally satisfying experience of my life. I 1st read about the "saucer-shaped" squash in the fine "American Harvest" by the esteemed Nava Atlas. Unfortunately, I'm on the road right now and my copy of that book from 1988 is safe at home, or I'd post the recipe.

I think my favorite techniques for cymling consumption are:

1) spooning out the center, stuffing, and steaming or baking

2) making sandwiches by slicing "horitzontally" and grilling or sauteeing (adding other stuff to said sandwich)

3) simply "chunked" and added to stir-fries, soups, stews (think "summer squash")

This photo is from a nearby Farmer's Market in the DC area. Brought back some wonderful memories! (and my thanks for Nava for so many kitchen inspirations!)

(click on for larger image)

"Thinking Outside the Pizza Box" - Article, Photos,Videos, & Recipe(s)

A few months ago I did my 1st TeeVee gig on how to make a plant-based pizza for the "busy professional" in less than 30 minutes. Here's the full 30 min. video and then the cropped 3 minute version (focused on just making the pizza).  I later wrote a short article documenting the recipes for the Vegetarian Society of DC (the oldest such group in this country). The quick "cheese-like" topping is gluten-free and modified recipe from the 1st Vegan Pizza Cookbook, "Heart Healthy Pizza." 

 

As a proud Life Member of VSDC, it was wonderful to see my article in their newsletter. My thanks to VSDC for all their efforts in promoting veganism and a healthy plant-based lifestyle.

JPEG version of the Article "Making a Plant-based Pizza in 30 Minutes:" (the full newsletter not totally accessible in all browsers): http://www.hearthealthypizza.com/VSDCNews2013Summer08.jpg

PDF of Full Newsletter:  http://www.vsdc.org/downloads/VSDCNews/2013/VSDCNews2013Summer.pdf

25 Minute Cable TeeVee Demo: http://www.youtube.com/watch?v=XXR_InxQPQg

3 Minute "Close-in" Demo: http://www.youtube.com/watch?v=zbJYvigtkIE

"Thinking Outside the Pizza Box" 8 Min. Ramble/Short Video: http://www.youtube.com/watch?v=ONfgiS2DNXI

Now, there's enough information for anyone who wants to make a healthy plant-based pizza in 30 minutes or less.  No more excuses...

Tons of Sandwich-Related Recipes: The Latest Vegan Culinary Experience

I don't know how Jason does it, but here's another FREE edition of the Vegan Culinary Experience. Over 80 sandwich-related recipes and neat info packed into over 150 pages.  A downloadable PDF, this is, with all due modesty as a contributor, a gourmet effort that is as large as many cookbooks. Profusely photographed, quite detailed, marvelous indexing, you must check this out!

Here's a general description of this issue, followed by images of the Cover and Table of Contents (click on each to read a larger version). Honored to be along such esteemed company in this magazine, and it's a fine contribution to the Vegan Community. Besides, it was also cool to show that I do more than create Heart Healthy Pizzas!

Articles: When Is a Sandwich Not Really a Sandwich? by Jill Nussinow, The PB&J: America's Favorite Sandwich by Robin Robertson, Sandwich Activism by Madelyn Pryor, Heart Healthy Greens of Spring Sandwich by Mark Sutton, The Reuben: An American Melting Pot Sandwich by Tamasin Noyes, The Celestial Sandwich by Angela Elliott, Religion, Politics, and the Third Rail: Sandwiches! by LaDiva Dietitian, Sandwich Construction by Jason Wyrick, What You Need to Know about How the Pharmaceutical Industry is Poisoning Pigs, Poultry, and People by Mindy Kursban and Andy Breslin, Tasty Homemade Vegan Breads by Liz Lonetti, and The Vegan Traveler: Hudson Valley, NY by Jason Wyrick. With recipe contributions by Ani Phyo, Dynise Balcavage, and Sharon Valencik. 

Interviews/Reviews:- Interview: Cookbook Author Tamasin Noyes; Product Reviews: Casa Noble Organic Tequila, Eppa Organic Sangria, Daiya Cream Cheese, Earth Balance Cheesy Puffs, Beyond Meat, Book Reviews: Vegan for Her, Vegan before 6, Practically Raw Desserts, and Whole Grain Vegan Baking.

Podcast: - Shopping with the Chef

My Solution to the California Pizza Kitchen Cruelty Controversy

Still sorting thru all the AR2013 experiences. PETA's campaign to expose the horrific practices on cows and resulting cheese supplies to the California Pizza Kitchen Campaign was something I was totally unaware of (PETA tabled next to my own table where I was selling autographed copies of my cookbook).

I was quite shocked about what was being done to cattle from reading the literature and than, had a neat idea: PETA was pointing out a major problem. What was a solution to people still wanting pizza?  Of course, as the author of the FIRST vegan pizza cookbook, I had a solution. I asked one of the PETA exhibitors to take a few photos of me, my book, and their pamplet. Last day of conference, fried beyond belief, I'm still very very proud of this photo:

Click on photo for larger version

 

Here's a summary from their website of the issue at hand:

"Many people are surprised to learn that nearly all cows used for milk are born with tissue that will develop into horns. That's because most farmers remove the sensitive horn tissue or the horns themselves from the cows' skulls using searing-hot irons, caustic chemicals, blades, or hand saws.

One simple solution is for farmers to breed for naturally hornless, or "polled," cows. A single gene determines whether or not a cow will have horns, and this approach has proved effective in the beef industry. PETA has shared this information with California Pizza Kitchen and asked that it require its cheese suppliers to phase out the practice, yet the company has refused to act to stop this horrific suffering."

You can learn more about this heinous practice, see a video, and voice your concerns to the CPK CEO at PETA's webpage for this activism here.