SoulVeggie

3 Plant-Based "Cheese-like" Topping Recipes for Pizzas, & More

Three plant-based "cheese-like sauce" recipes that firm up on a pizza (or in pasta, etc.) from an article I wrote not published.  It was for the Engine2 Diet Blog and there were editorial differences of opinion on using low-quality snapshots of photos I spent hours on versus the higher quality supplied. Here's an edited version that shows how easy making a heart healthy pizza is, especially if you already have a crust prepared or purchased.  There's a link below to an article that includes my gluten-free oat crust recipe, the most popular of my gluten-free crust recipes.  Enjoy!

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"PIZZA CHEESE-LIKE TOPPING SAUCE RECIPES:  A PLANT-BASED TRIAD"  

One of the biggest problems with the Standard American Pizza (SAP!) is that according to recent surveys, the toppings most people prefer are (in order): pepperoni, cheese, and sausage. All of these animal products are very high in fat (in the case of pepperoni, surprisingly high in saturated fat), and the consumption of nutritionally sub-standard pizzas using these toppings will most likely contribute significantly to the development of any number of health problems for an individual (including, but not limited to, obesity, Type II Diabetes, and Coronary Vascular Disease).

Fortunately, it's very easy to make a plant-based pizza, one that doesn't employ meat, dairy, or high-fat oil-based high-processed "fake" non-dairy cheeses.  "Cheese-like" topping sauces providing excellent taste and texture profiles can be creatively made with simple and inexpensive ingredients. They "firm up" when baked!  Here's how it's done:

The basic method for making delicious and nutritious plant-based pizza topping sauces is to blend all selected ingredients in a blender or food processor, being careful to add the "harder" ingredients like nuts (if used), in incremental amounts with water, slowly achieving a smooth and thick pancake-like batter.

The sauce is then poured on the prepared pizza dough or crust (followed by vegetable fillings), or on top of vegetable fillings (in the same way some people prefer cheese on the "bottom" of a pizza, others, on top). When baked, the sauce will "thicken" to varying degrees, depending upon the recipe.

To finish, optionally sprinkle on such spices as ground black pepper or paprika, and put the pizza into a pre-heated 425 to 450 F. oven. Bake for 15 to 20 minutes, until your pizza fillings and toppings are cooked to your satisfaction. 

The following recipes were designed for pizzas generally containing a lot of "heat and spice" from their vegetable fillings, so plant-based pizza cooks may want to add more spices, a little salt, and/or herbs during the initial blending process.

 

MILLET, CASHEWS, & MUSTARD SAUCE

Cultivated for over 10,000 years, millet is a significant source of niacin, B6, and folic acid (B vitamins), as well as magnesium, calcium, iron, and zinc. In this recipe, millet combines with tasty cashews (containing manganese, phosphorus, and copper) to make a thick, almost custardy "cheese-like" topping sauce .

INGREDIENTS:

• 2 cups cooked millet (see recipe below)

• 1/3 cup raw, unsalted cashews

• 2 T. nutritional yeast (optional)

• 1 t. garlic powder

• 1 t. salt (optional)

• 3 T. corn starch

• 1/2 T. wet mustard

• 1 3/4 to 2 cups water

METHOD:

1. Process everything in a blender or food processor until the mixture is a smooth, thick pancake-like batter. Adding the water incrementally will help facilitate assessing the sauce's thickness as it's blending.

2. This is a longer processing due to amount of millet being used. 

NOTES:

• Using 1 3/4 cups of water yields a very thick sauce that makes nice "clumps" on top of a pizza, whereas more water will enable it to be poured easier from processing container.

• Dijon mustard will provide a tangy taste, while substituting chili-garlic "Sriracha" sauce adds a nice kick in addition to a reddish tinge.

• Left-over sauce plays well with cooked pasta, steamed vegetables, and baked potatoes.  You may need to thin it some with a little liquid of choice.

• Using raw sunflower seeds instead of cashews is an interesting and inexpensive substitute, as well as being a very good source of Vitamin E.  The sauce's texture profile will be a bit lighter, while still maintaining a nice taste feel.

• This makes around 3 cups of sauce.

COOKING MILLET: combine 2/3 cup millet with 1 1/3 cup water in a pot, bring to a slow boil, then turn heat down low.  Let simmer, covered, 15 to 20 minutes.  Note: this recipe differs from some in that it doesn't produce a very fluffy millet.  Yields about 2 cups cooked millet.

 

SWEET POTATO, OATS, CARROT, & GREEN CHILI SAUCE

Sweet Potatoes are a good source of Vitamins A and C, and manganese, while carrots double-down the overall nutrition with Vitamins A, C, and K.  Combined with oats, these three main ingredients not only bring fiber to the game, but help make this a somewhat "fluffy" topping sauce.

INGREDIENTS:

• 1 cup raw sweet potato (peeled, 1/2" dice)

• 1/2 cup carrots (1/4" dice)

• 2/3 cup rolled oats

• 4 oz. can chopped, diced chilies (undrained)

• 1 T. Dijon mustard (to taste) or 2 T. of nutritional yeast

• 2 T. corn starch

• 1 to 1 1/4 cup water (water plus leftover cooking broth)

METHOD:

1. Cover potatoes and carrots with water in a small pot. Bring to a boil, and let simmer for a few minutes until "fork tender." Remove cover, let cool.

2. Add drained vegetables and remaining ingredients to a blender or food processor, reserving the water.

3. Add liquid in incremental amounts, blending carefully until a smooth and thick pancake-like batter consistency has been achieved.

NOTE:

• This recipe makes more than enough sauce for two 12" to 14" pizzas (around 3 1/2 cups).

• Experimenting with adding different types of mustards or other condiments is encouraged.

 

BARLEY, WHITE BEANS, & HORSERADISH SAUCE

More than 1,800 years ago the gladiators of Rome were known as "hordearii" (literally, barley-eaters). They were vegetarians by choice!  Preferring to fuel themselves with barley and legumes, they took advantage of the fiber, iron, niacin, and manganese in barley with the protein, fiber, folate, and potassium in beans. This thick and filling topping sauce does, too. 

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 (optional)

• 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 and thick pancake-like batter. 

NOTE:

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

 

ADDITIONAL INFORMATION:

For a gluten-free oat flour pizza dough recipe, see:

http://www.hearthealthypizza.com/PSPCache.010.html 

Photos and text all ©2014 by Mark Sutton. These recipes are variations from those first published in: "Heart Healthy Pizza: Over 100 Plant-Based Recipes for Making the Healthiest Pizza in the World," 

http://www.hearthealthypizza.com • [email protected]

Victoria Moran Interview: Happy Cow, Jill Nussinow, & Me

Victoria Moran ("Main Street Vegan") interviewed Eric Brent (Happy Cow), myself (Heart Healthy Pizza), and Jill Nussinow (aka, "The Veggie Queen" and author of the cookbooks "CHAMPs" & "The New Fast Food") just over a week ago.  I thoroughly enjoyed hearing Eric and Jill, and my session with Victoria covered much more than my book (my relationship with Howard Lyman, aka, "The Mad Cowboy," diet, nutrition, yadda).  The audio of the interview is now available at the link below as a streaming file or a downloadable mp3.  Enjoy!  I hope to do it again with Ms. Moran... she's quite articulate, interesting, and knowledgable.  There are many excellent interviews in her archive, which I highly recommend.

The Interview entitled "Food, Glorious Food" here!

 

Pizza Cookbook Review & FREE Giveaway

"VeganRunnerEats" reviews "Heart Healthy Pizza," offers FREE book giveaway.  Some great photos, I'll post the recipes later this week (in the process of moving domiciles). Check it out: http://wp.me/p3LYmB-FV  Here's one of her photos:

The "Healthy Librarian Interview"

The Healthy Librarian has been an inspiration to me for years, and constantly impresses with analysis and interpretation of current studies on nutrition and a healthy lifestyle.

A little over a year ago she interviewed me, and it was long.  Since then, our lives have been quite busy and she was unable to finish the project.  Over the past couple of weeks, I've been able to complete the work and just now posted the results.  She asked some great questions that I've not been asked before in a public forum.  We talked about my relationship with Howard Lyman (the Mad Cowboy), my diet, my youth/family, many aspects about my book, how I came up with my "non-cheese" sauces and why I wrote the 1st vegan pizza cookbook, my screwing with the FDA, interacting with various vegan cookbook authors, and much much more.

Here's the primary link to the, admittedly, long interview (broken down into 4 parts). 

http://www.hearthealthypizza.com/14_0223_HHLMSSiview01.html

I've embedded many hyperlinks to make it easy to learn more about what we were talking about.  It's the most detailed and informative interview I've ever given, and might be of interest.

A great experience... she's an impressive soul, and gave me full permission to post this all.  

Thanks, Deb!

Enjoy!

 

Review & Free Giveaway: "The China Study Cookbook"

As one of the handful of cookbook authors who've published a cookbook of plant-based recipes with no added oil and minimal to optional salt and sugar, it is always wonderful to have the opportunity to review another author's work in this growing "genre."  I've been no-added oil for seven years this month (from interviewing Dr. Caldwell Esselstyn).  There is ample and growing evidence that added oil is highly detrimental to human health and definitive proof that one's taste buds can be re-calibrated, the addiction conquered, by avoiding oil altogether.  Still, it surprises me how many people in the veg community really get upset by these facts and often express vitriolic skepticism reminiscent of the reactions of those who still eat meat when confronted with evidence of the several reasons to avoid meat.

In his amazing book (my review), "Whole: Rethinking the Science of Nutrition," Dr. T. Colin Campbell (co-author of "The China Study" about his discoveries managing history's largest study on diet and researcher with over 350 mostly peer reviewed scientific articles published) manages to distill his recommendations for the best diet into just 66 words:

"Consume plant-based foods in forms as close to their natural state as possible ("whole" foods).  Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains.  Avoid heavily processed foods and animal products.  Stay away from added salt, oil, and sugar.  Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein."  (p. 07)

He calls it the "Whole Foods Plant-Based" diet (WFPB).  Dr. Campbell is part of a growing chorus and scientific consensus, spearheaded in part (but not exclusively), by Drs. Caldwell Esselstyn (reversing heart disease), Neal Barnard (reversing diabetes), and John McDougall, about the incredible protective and curative effects of a WFPB diet.

So, imagine how delighted I was to receive a copy of his daughter's new book, "The China Study Cookbook" (by LeAnne Campbell, Phd.).  Without mincing words, I have to acknowledge up front, that it's a marvelous effort.  Many of the beauties of this cookbook are subtle, but having been through the fires of writing a WFPB-based cookbook myself, I'm able to recognize the incredible thought, creativity, and mindfulness that Leanne has put into her book.  It is worthy of the statement on the front cover, the "Official Companion to The China Study."

Chock full of over 120 recipes, "The China Study Cookbook" is more than a cookbook.  Although that might sound cliche, it truly isn't.  The book is beautifully organized and well-structured, providing a lot of detailed information about diet and disease, nutrition, stocking your pantry, storage and preparation of food, tips on using no oil and less sugar and salt, substitutions, raising children to consume a WFPB diet, transitioning to a WFPB diet, and even recommended "Chef's Tools"...  all of this BEFORE you get to the recipes!! 

The recipes are listed by category in the Table of Contents, which is excellent, and the Index is based on ingredients.  This has all been very well thought out.  For my own self-published book, I spent at least a month working on a Recipes Index and an Ingredients Index.  Why?  Just as Leanne undoubtedly knew, they save time and effort in searching for what you want to cook and how to do it.  Also worth noting: the recipe categories are: Breads & Muffins, Breakfast Dishes, Appetizers & Salads, Soups, Sandwiches, Entrees, Side Dishes, and Desserts.  

Leanne engaged her whole family to assist with this project.  That she's a busy mother AND a very busy professional (as her father proudly notes in the "Foreward") shows in the construction of the recipes as well as she's, ahem, taken the time to note the estimate "Preparation Time" for each recipe.  There are also "icons" under the title of each recipe that represent one of 8 categories of whole plants: Fruits, Grains, Leaves, Roots, Legumes, Flowers, Nuts, and Mushrooms.  A most useful approach.

So, by now you might be thinking "get to the main issue, Mark, how are the recipes?" 

I found them to be creative, designed with obvious care, and extremely well written such that a novice in the plant-based kitchen will have no trouble making very very tasty dishes.  That these are so delicious is a real testimony to Leanne's ability.  Many of the WFPB recipes with no-oil, etc., in some of the other cookbooks I've read are, well, sometimes bland, derivative of others, and don't show the attention to detail and care that these do.  Accustomed to seeing lesser efforts (not always, but too often), I was pleasantly surprised by how excellent and diverse her recipes are.

BOTTOM LINE: as a vegan for 12 years (vegetarian for 20 years before that), no-oil for 7 years, from being a cookbook author AND proud owner of some 500+ cookbooks (at last count, that's probably an underestimate), I do NOT hesitate to recommend this book.  

It will be quite useful to anyone wanting to explore a WFPB diet, and especially for busy professionals and Moms everywhere who want to make the healthiest meals possible for their families.  This book and versatile recipes will be of great help to anyone wanting move towards on a new path of true health, without the degenerate diseases Modern Science unfortunately believes are inevitable.

As her father (and others) have proven they are not inevitable, LeAnne and her family have proven how to implement his recommendations with style, taste, enjoyment, and ease.

This is truly a unique and important contribution to the growing Whole Foods Plant-Based Diet movement, and I sincerely hope that she finds the time to produce another cookbook.  Finally, I've a hopeful hunch there's a lot more yet to be seen from all the Campbells!  What a family!!

CONTEST RESULTS! Congratulations to Jim Olichwier for winning the luck of the draw and a copy of the China Study Cookbook!

SPECIAL CONTEST: Dr. Campbell's publisher, BenBella Books, is sponsoring a FREE giveaway of this book to the winner (selected at random) of the following contest.  To enter, leave a comment below describing why you are interested in an WFPB diet and what prompted your interested in it as well as this book.  Be sure to include your e-mail address (won't be shown).  Deadline for comments:  Tuesday, February 25th, 11:59 pm est.

Below are two recipes from "The China Study Cookbook" that help showcase Dr. Campbell's considerable "chops!"  All are ©2013 by LeAnne Campbell.

 

SCRUMPTIOUS BAKED VEGETABLES WITH FRESH SPINACH

Preparation Time:  25 minutes   Baking Time:  20 minutes

Makes 6-8 Servings

 

FOR THE BAKED VEGETABLES:

1 medium onion, sliced

1 green bell pepper, seeded and julienned

1 sweet potato, cut into bit-sized pieces

1 head broccoli, cut into bite-sized pieces

1/2 pound mushrooms

1 pint cherry tomatoes, halved

1 medium zucchini, sliced

Garlic powder

Onion powder

Sea salt and black pepper

8 cups fresh spinach

2 cups cooked brown rice

 

FOR THE SAUCE:

1/4 cup balsamic vinegar

1/4 cup maple syrup

1/4 cup almond slivers

1 tablespoon freshly squeezed orange juice  [I used lemon juice]

1 teaspoon thyme, dried

1 teaspoon basil, dried

1 teaspoon rosemary, dried

1 clove garlic, minced

1) Preheat oven to 425 degrees F.  Prepare all vegetables except the spinach and place in a large baking pan lined with parchment paper.  Sprinkle with garlic powder, onion powder, salt and black pepper.  Bake vegetables for 20 minutes.

2) While vegetables are cooking, whisk together all sauce ingredients in a medium-sized bowl.

3) Place spinach in a large serving bowl.  Combine cooked vegetables and sauce.  Serve warm over spinach and brown rice.

[MSS NOTES:  a versatile recipe that can easily be modified to fit with the veggies in your 'frig.  I like the sauce used, as well as the idea of putting the roasted veggies over spinach (which will wilt the spinach quite nicely).  This recipe shows a generic approach to cooking veggies without oil and, imho, is a very important one.  A variation of her method was my "go to" during some of the busiest periods of my recent life, and now that I've got the sauce recipe, yeeha!]

 

APPLE GINGERBREAD UPSIDE-DOWN CAKE

Preparation Time:  20 minutes    Baking Time:  35 to 40 minutes

Makes 8 Servings

1/2 cup water, divided

3 medium MacIntosh (or other tart) apples, peeled, cored, and sliced

1/4 cup maple syrup

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1.2 cup unsweetened applesauce

2/3 cup molasses

2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)

2 teaspoons vanilla extract

1) Preheat oven to 350 degrees F.

2) Put apples in medium saucepan with 1/4 cup water.  Cover and cook 3-4 minutes over medium heat, until soft.  Add maple syrup and stir to combine.

3) In a small mixing bowl, combine flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.  Set aside.

4) In a separate bowl, mix applesauce, molasses, egg replacers, vanilla, and 1/4 cup water.  Add to dry ingredients and mix well.

5) Spread cooked apple-maple syrup mixture evenly on the bottom of a 9x9 nonstick baking dish.  Pour batter over apples.

6) Bake uncovered for about 35-40 minutes, or until a toothpick inserted in the center of the gingerbread comes out clean.

7) While cake is still warm, place a serving plate over cake pan and carefully turn the cake over so it comes out onto the plate.  Serve warm.

[MSS NOTES:  if you're missing a few of the spices, add a little bit more of the ones you do have.  Great recipe that proves you don't need fat and a lot of sugar to make a fine and delectable dessert.]

Special! 200 Recipes: "No More Bull" (H. Lyman) & HHPizza Together!

While going through some boxes in my office, I found a box full of "No More Bull!" books by Howard Layman, aka, "The Mad Cowboy" (see description below). I helped edit this book, as well as select and manage the recipe section.

What a time interacting with some of the top vegan chefs ever! I've decided to share my find.

With Howard's permission, I'm offering a copy of "No More Bull!" and MY book (the 1st vegan pizza cook book) "Heart Healthy Pizza: Over 100 Plant-Based Recipes for the Healthiest Pizza in the World" for a special discount. I'm willing to autograph either or both. 

You get around 220 vegan recipes. 

"NO MORE BULL! The Mad Cowboy Targets America's Worst Enemy: Our Diet" by Howard Lyman with Glen Merzer & Joanna Samorow-Merzer 

"Howard Lyman, who told the story of his transition from cattle rancher to vegetarian in Mad Cowboy, exposes the flimsy lies sustaining the meat industry in this new volume.  With an update on the Mad Cow threat, an eye-opening discussion of the link between Alzheimer's and meat consumption, and a raucous dissection of the folly of high-protein diets, "No More Bull!" makes the case for a plant-based diet as clearly and powerfully as it's ever been made. 

Features over 100 vegan recipes from Howard's friends, cookbook authors, award-winning chefs, and easy-to-follow tips for those transitioning to a vegan or plant-based diet. 

Includes recipes from Robin Robertson, Nava Atlas, Chef Ron Pickarski, Chef Ken Bergeron, Bryanna Clark Grogan, Dr. Neal Barnard (President, PCRM), Brenda Davis, Chef Beverly Lynn Bennett, Patricia Bertron, Dr. T. Colin Campbell ("The China Study"), Albert Chase, Robert Cohen (the NotMilkMan), Joseph Connelly (VegNews), Sally Errey, JoAnn Farb, Dr. Alan Goldhamer ("The Pleasure Trap"), Dr. Michael Greger (Nutrtionfacts.org), Francis Moore Lappe ("Diet for a Small Planet"), Dr. John and Mary McDougall, Vesanto Messina, Marie Oser, Tanya Petrovna (founder, "Native Foods"), Jennifer Raymond, Jo Stepaniak ("The UnCheese Cookbook," Larry Wheat (Owner of the "Millenium Restaurant"), and many more! 

Pass this unique deal around.  You can learn more at:

http://www.hearthealthypizza.com/NMBHHP.html

 

The "Go Vegan Radio" Interview!

My 1st National Radio Interview w/Bob Linden on "Go Vegan Radio" is now available for streaming or an MP3 download:

http://www.goveganradio.com/2013/12/11/8-december-2013/

It was a great experience, although the 5 minutes on, 4 minutes of commercials (cut out in these audios, 'cept for a plug or two by Bob), 5 minutes back on, 4 minutes of commercials, etc., threw me initially.  I was honored that the previous speaker, Dr. Gary Francione, well-known academic and animal rights activist, mentioned that he just bought my book and was excited to receive it!  So cool.  Gary ends his bit mentioning my book around 42:11 and Bob segues into my interview.

Many thanks to Bob for the opportunity, and to Gary for really making my day!

P.S. - you can get an autographed sent to you at a special Holidaze Discount here.

"A Vegan Should Be Able To...."

A re-post from 2007.

2007.10.11

A Vegan Should Be Able To:

The following is one of my all-time favorite quotes ('cept the hog bit).  In mentioning it to a friend yesterday, I had intended to just post it on this blog without much comment:

"A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects." ---Lazarus Long in "Time Enough For Love," by Robert Heinlein.

However, upon reflection, I thought maybe I could write a quick "vegan" version.  Normally I'd wait a day or more to review and re-edit, but we're having an extended harvest due to warm weather and I've too much else "on my plate" (actually, the 50lbs. of tomatoes are in boxes on the floor).  So, here it is as it is for now:

"A vegan should be able to:  press a block of tofu, roast vegetables, sprout beans, grains, and seeds, grow vegetables and herbs from seed, harvest lettuce or greens, water or pressure can produce, bake homemade bread, create a stir-fry from scratch in a friend's kitchen, boil three kinds of grains successfully without a recipe, make seitan, saute stuff without using oil, use rice or soy milk to make a thickened sauce, own a crockpot, blend a good pesto, eat a variety of colors every day, wash salad greens, mix an ad-hoc low-fat salad dressing, cook more than two kinds beans and grain dishes, know three types of "egg replacers" for recipes, use nutritional yeast, list plant sources of Omega 3 and calcium, suggest alternatives to ingredients on a restaurant's menu, answer the question "why are you vegan?" or correct the protein myths in 30 seconds or less, identify trans-fats and "hidden" dairy products on labels, comprehend what "calores from fat" means and why that's important, cite some environmental statistics regarding factory farming and modern food production when asked in line at the supermarket, remember at least three websites to recommend for aspiring vegans or vegetarians, vocalize the problems with dairy and cheese if asked to, have listened to or seen at least one talk by Howard Lyman, summarize Dr. Cauldwell Esselstyn's research and McDougall's Diet recommendations, have read a NotMilk column by Robert Cohen, have attended a Veg'n'-related Conference, design a flyer, write a convincing "letter to the editor," laugh often and for the right reasons, stop and smell some flowers, listen gracefully, be non-judgemental as much as possible, encourage all healthy eating habits, never stop learning, do volunteer work for a worthy cause, help build relationships in the veg'n community where you live, make love often, be polite to your carnivorous friends and family members, place a small footprint in the environment, then ultimately die peacefully with the knowledge that you made a difference..." --- Mark Sutton

Feel free to pass it around, but please include @2007 by Mark Sutton, and the address of this blog with the quote.  Thanks!

 

Digital Radio Interview with Me: "I Like Thinking"

About a year ago, I did my first interview in promoting my self-published book.  It was in Fairfax, VA, and I spent days preparing.  I showed up with a pizza ('natch), hobbling with a cane (from a leg injury) and in quite the physical pain.  It was a struggle, and the start of a new and longer experience.  The interviewer, Daniel Michael, had started an online radio station (Mainstreet Universe) and I was one of his first interviews, ever.

Last night, it was an extraordinary experience to interview with Dan after all this time.  We've both grown, gained knowledge, and I felt so relaxed and comfortable to be with the guy who helped initiate my marketing efforts a year ago.  It was so strange, but fitting, to have spent an hour interviewing Dr. Neal Barnard, in person, a few days earlier (for the Mad Cowboy Newsletter, out next month), then spend time with Dan and his team.

I've done a lot of interviews in the past year, but this one was special, and I think the results show a maturation process effected that almost scares me.  I appeared to be lucid, engaging, and polite.  Go figure.  Why I don't do dairy or oil, global water issues, growing food... it covers an interesting range of topics.  Probably the most "wide-range" interview I've done so far.

My final statements in this session struck me today as I reviewed the broadcast:  "I like being asked questions.  Questions make me think.  I like thinking."

That about sums it... I need a lot of rest, though.  Dr. Barnard was incredible and last night was a catharsis of sorts.  Lots to, well, "think" about.

Here's a link to the audio of the interview with Dan and his team.  I'm honored and delighted to have been there and recognize that growth is sometimes tasking, but it does occur, and not often in ways you can possibly anticipate.  As I noted in the interview, plants, when under stress, produce additional and extra nourishment that that aids tremendously in our own health when consumed.

Not unlike our own lives in a similar ongoing process.  Here's a link to the audio of our chat:

http://www.blogtalkradio.com/daniel-michael/2013/08/07/main-street-universe-vegan-pizza

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)