SoulVeggie

"Heart Healthy Pizza Impresses..." Bryanna Clark Grogan's Book Review

"Heart Healthy Pizza Impresses... an amazing 100+ plant-based AND fat-free pizzas to please vegans who don't use oils and fats, and their (probably skeptical) families... I ask you-- does that pizza look good or what? It WAS good, and that is high praise from me, because I am very picky about pizza..."

Wow!  I'm so excited!  Bryanna Clark Grogan published her review of my cookbook ("Heart Healthy Pizza").  Her cookbooks have had such impact on me for over 2 decades. So proud. Her opinion means so much to me.

The Review is posted at:http://veganfeastkitchen.blogspot.com/2012/07/heart-healthy-pizza-impresses.html 

©2012 by Bryanna Clark Grogan

"... he redefines pizza." Book Review, GF Recipe, Giveaway by JLGoesVegan

"Simply put... he redefines pizza." From the cool review of "Heart Healthy Pizza" by JLGoesVegan at:

http://jlgoesvegan.com/heart-healthy-pizza-by-mark-sutton-book-review-giveaway/

...you can also enter the free giveaway of an autographed copy of my book "Heart Healthy Pizza" at her blog.

@2012 by Mark Sutton. Photos of Recent "Corn Polenta Crust Pizza w/ Barley, White Beans, Chili Garlic" topping sauce from HHPizza Recipes

"Pizza Party" - The NotMilkMan's Review of 1st Vegan Pizza Cookbook

Excerpt:

"Yes, I admit that masterpiece does not come close to describing Mark Sutton's new book (Heart Healthy Pizza), but I am unable to find a superlative that comes close to describing Mark's magnum opus.

Don't let the title throw you off. "Heart Healthy" sounds tasteless. "Here, eat these lima beans and Brussels sprouts, they're good for you!" Uh, uh. The collective number of unique pizza pies in Sutton's book is more than a treat. His book represents a new cuisine..."

At: http://health.groups.yahoo.com/group/notmilk/message/4416  you can read Robert Cohen's Review of "Heart Healthy Pizza:  Over 100 Plant-based Recipes for the Most Nutritious Pizza in the World."

Dr. Greger's Review of "Heart Healthy Pizza"

You can read the full review of the 1st Vegan Pizza Cookbook here.  An excerpt:

"Although it might seem arrogant and pretentious to call these the "most nutritious pizzas in the world," one would be hard pressed to think of any others that would be as healthy and beneficial to one's diet.  Mark takes full advantage of the abundance of phytochemicals in fresh vegetables and whole grains in these recipes to raise the bar on vegan cooking and demonstrates a unique and creative approach to making one of the most popular foods in the American diet not only a nutritious experience, but a enjoyable and tasty one as well.

Both vegans and non-vegans should check out "Heart Healthy Pizza."  As improbably as it might seem, pizza can truly be a healthy food!"

There's also some photos of a vegetable pizza I made last night with a "Millet, Sunflower Seed, Mustard, Horseradish" topping sauce.  Woof!

"Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues.Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.  His recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.  Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University."

New Review, Giveaway of Heart Healthy Pizza & Interview

Calling the book "phenomenal," "Quantum Vegan" just posted a very comprehensive review of "Heart Healthy Pizza."  There's also links to our Interview, QV's experiences/photos making pizza from my book, and a free giveaway of an autographed copy:

http://quantumvegan.com/2012/04/23/review-giveaway-heart-healthy-pizza-mark-sutton/

FYI, Mark

http://www.hearthealthypizza.com

Iron Chef America or "Barbarians at the Plate"

It's a guilty pleasure, to be sure, but I've taken to watching Food TV a little more than I used to.  Yeah, I'd listen to it sometimes while doing other things in the kitchen, but recent interpersonal emotional stress in my life has been affecting all my projects and health to varying degrees.  As such, I decided to change things up a bit, relax, and actually sit in front of a TeeVee and watch a few shows after dinner, rather than working late at my desk.  Food TV is one of my favorite weird spaces.

There's "Paula Deen the Fat Queen," who probably hasn't made a recipe with less than half a day's worth of fat and calories per serving in decades,  "Rachel 'I drink healthy happy EVOO [extra virgin olive oil] by the glassful every day' Ray," a travelogue on the unhealthiest popular food in the country ("Diners, Drive-Ins, and Dies, er, "Dives"), the husband of a couple who manages to frequently use "y'all" three times in a sentence to be folksy, and the superbly edited, often witty, occasionally nutritous, but always interesting, "Good Eats."  I could easily prattle on about other shows, but these are the ones that come to mind right now.

Yet, for comedic operatic and satirical value, "Iron Chef America" is great sport and trumped up competition. Some of these Chefs display amazing creativity (I do get ideas from them), offset only by how unhealthy most of the recipes are.  However, I do enjoy the overall silly drama:  "WHAT is he doing now?"  "I don't KNOW... could it BE a PIE?"  "What's she going to do for PROTEIN?"  "Is that, is it, is it... CUMIN?" "OMG, OMG, it's pork sushi with chocolate, arame, anchovies, saffron, and habanero!  That's NEVER been done before in the history of the UNIVERSE!"  All peppered with quick edit cuts, intense vocalizations, and manufactured tension.

Last night, the "secret ingredient" (cue the fog machine and turn the speakers to "11") was:  duck!  Obviously it was appallling, and as someone who's  taking care of 9 of these delightful creatures, I can think of few  animals that deserve less to be slaughtered (well, none, actually) and then "dressed up" for human consumption. I was revolted by one Chef using machine-generated air pressure separate the outer skin of the ducks. The process of carving of them into steaks would've made Freddy Krueger proud. That's not all. The dialogue that ensued when these culinary "creations" were served to the august panel of Judges deserves note with some examples ("slightly" paraphrased):

"Excellent use of dijon mustard, oreos, and lard, Chef, but for me, the skin of the deep fried dead animal's carcass just wasn't as crispy as I'd hoped it would be.  Perhaps, too, a bit more salt would've helped. But, using spicy toasted duck flippers like tortilla chips in your second recipe was brilliant, and yet practical."

"You are truly talented!  A fine subline artistic arrangement of cooked chunks of a hacked up slaughtered bird with vegetable strips in a superb chianti wine sauce reDUCtion." [pun intended]

"I'm just not impressed, Chef.  I expected a more robust flavor from that deceased fowl you friccasseed." (burp)  "But I do find the five different types of cut up animal corpses with grits a most interesting variation on that Southern Classic. The sprinkle of ants covered with powdered sugar was visually appealing." (belch) "You've done well."

(giggle) "I just love love love the way the boiled duck embryo, er, egg, holds up on top of a a slab of it's adult dead version on top of the mucho tasty ground up diseased bird liver. It's so so pretty!" (giggle) "I could eat this forever and ever!"

"Chef, your astounding creativity in making this lifeless nutritionally disgusting duck-based dessert is a testimony to your awesome skills.  You've scaled new heights of culinaryness and cookingosity.  I wouldn't have thought it possible." [the dessert was real]

Yeah, I sat, transfixed, until the end, both fascinated and distressed.  Then I saw the "secret ingredient" for the next episode:  pheasant.  I turned off the TeeVee.  An admittedly judgemental phrase mumbled out of my mouth at that point that summed up my thoughts about it all:

"Barbarians at the Plate."

Sure, on the surface a more civilized version of people wearing furry dead animal skins and ripping cooked body parts off a formerly living animal, but in reality, just as morally and ethically reprehensible. Yeah, there are times when we probably shouldn't be judgemental or overtly critical (or so some believe when taking the higher road) of carnivores and those that just haven't figured it out yet, it won't change their attitudes, as we might feel superior in some way and pride goeth before blah blah blah.

Nuts... I know barbarism when I see it.  Now, if the Chefs, with the Judges watching, had to capture, kill, pluck or skin, then cook said animals for the competition, I'd be more impressed, and they'd be more aware of the truth behind what they are doing.  Certainly would put a big rip in the Judge's smarmy aristocratic civilized veneer.  But then, the show's catch phrase, "who's cuisine will reign supreme?" would have to be changed to, "who's cuisine is more obscene?" That might lower ratings and upset a few human stomachs.

A reality the Food Network can't afford...

 

[With apologies to Bryan Burrough and John Helyar, who wrote "Barbarians at the Gate"]

Review/Recipe: "Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide"

" What?? You're not worried about food spoiling in your refrigerator?"  I can still see and hear the surprise in my former neighbor's voice when, after three days of no power from a ice storm-induced blackout, she'd come over to chat and was quite shocked that for me it was no big thing.  "I'm vegan," I told her.  Since there was no dairy, eggs, or meat in my refrigerator, worse-case scenario, I might have some vegetables or fruit going bad, certainly not enough to cause me any illness, though.  I don't have to treat my kitchen like a biological warfare laboratory.

I smiled when recalling this after reading through the latest book from Jon and Robin Robertson, "Vegan Unplugged:  A Pantry Cuisine Cookbook and Survival Guide."  Even more ironic was receiving the book for review just before Hurricane Earl was preparing to take a sideswipe at the Outer Banks and Virginia Beach, which was the same kind of event that prompted the Robertsons to not only eventually re-locate from that area, but write a book about what they learned from the experience. 

This is NOT just a cookbook.  It is a comprehensive, well-documented and researched survival guide on what to do in the even of a disaster that forces you to "Shelter-in-Place" (SIP) as the government puts it.  You must live off your larder and may not have any electricity and/or running water.  If you haven't stocked up or planned for such an event, it won't be easy.  To help you plan in advance, Jon has put together, in one book, quite the array of advice and resources.  From a "Five Day Menu Box" that costs around $70 to assemble and would feed four people for 5 days without electricity. to a detailed pantry list, how to handle water issues, ideas for cooking food without electricity, an Emergency Preparedness Guide, Animal Survival Planning, and even a full section on "How to Handle the Stress"  this book is more than just clever and useful vegan recipes.  It's a tremendous centralized source of how to prepare for and manage most emergency situations.

Not to ignore the recipes though... as usual, Robin's creativity (and wit) shines throughout this array of tasty "Pantry Cuisine" concepts.  Laugh at adversity with "Shiitake Happens Mushroom Soup," give a finger to a Hurricane with "Last Resort Lasagna," challenge a power outage with "Texas Twister Caviar," thumb your nose at a snowstorm with "Ginger-Walnut Rum Balls," spin a little "Thaiphoon Tofu Stir-Fry" and take control with bowl of "Emergency Gazpacho."  Recipes not needing heat are also listed separately, and again, there's much advice on tools for heating food without electricity.

"Vegan Unplugged" is an outstanding contribution not only to the vegan community, but to people of any dietary preference as a methodical and meticulous guide to survival.  This unique book from "Vegan Heritage Press" raises the bar, not only in terms of the practical recipes, but also in the comprehensiveness of the survival advice.  Way to go, Jon (and Robin).  I was touched, too, by the last two sentences of the book, which I've excerpted below.  It's this kind of desire to serve and help others that is pervasive in all the Robertson's works.  Quite inspiring...

"Hurricane Isabel had given us another benefit, because it led to this book --- a humble volume writte by people who figured out a way to maximize comfort and eat impossibly good vegan meals after circumstances had rendered us powerless.  We herewith pass this wisdom on to you."

Here's a link to Jon's "Vegan Unplugged" Blog (with recipes and preparedness tips), and to Vegan Heritage Press.

"Pasta with Creamy Pumpkin Sauce and Walnuts"

"Pasta tossed with creamy sage-infused sauce sprinkled with walnuts is good enough to make you forget this is Pantry Cuisine.  If water is at a premium, scratch the angel hair past in favor of pouring a small amount of boiling water over a few ramen noodle bricks (drain and proceed with recipe)."

Ingredients:

1 (15-ounce) can solid-pack pumpkin

1 cup water

1 teaspoon vegetable broth base

1 teaspoon ground sage

1 teaspoon garlic powder

1/2 teaspoon onion powder

12 ounces angel hair pasta or cappelini

1/2 cup chopped toasted walnuts

Method:

1. In a sacepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.  Cook over medium heat until smooth and hot.  Season with salt and pepper to taste.  If the sauce is too thick, add a little water.  Set aside.

2.  Cool, the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.  Drain and return to the pot.  Add the reserved sauce and toss to combine.  Serve sprinkled with the walnuts.

Makes 4 servings.

(The above recipe ©2010 by Jon Robertson)

Video Review: "Chow Down," Heart Disease, & Blockage Bob

"Chow Down" is the story of three people, who when faced with heart disease, decide to follow Dr. Esselstyn's advice and follow a no-added fat vegan diet.  Uplifting, with insightful commentaries from Dr. Esselstyn and Dr. T. Colin Campbell (among other experts), this DVD also includes some clever explanatory animations. 

"...CHOW DOWN exposes the three factors that fatally impact our country’s health: the medical community’s allegiance to the status quo, the government’s allegiance to the food industry, and Americans’ allegiance to cheap, convenient food." [from the "Chow Down" website with a trailer]

Emotionally and intellectually convincing, with a lot of disturbing statistics, the authors and producers of "Chow Down" should be praised for taking on a hard topic and pulling few punches.  The medical establishment has been inept in ignoring the solution to what they have not been able to do:  reverse heart disease via a no-added fat vegan diet, as Drs. Ornish and Esselstyn have proven through, collectively, 40+ years of peer-reviewed research.

The problem is a serious one:

"Estimates for the year 2006 are that 81,100,000 people in the United States have one or more forms of cardiovascular disease (CVD)"  [Source:  American Heart Association]

Here's a fun embedded animation from the DVD (also available at the website here) on "Blockage Bill" and what really causes most strokes, dispelling a common myth.

It's also worth noting that Dr. Esselstyn believes that it is added [not a real food anyway] oil or fat, that fuels development of these smaller plaques and the potentially devastating consequences:

"...Every forkful [or spoonful] of fat [or oil], he [Esselstyn] says, causes an immediate biochemical assault on the endothelium, the lining of the arteries. White blood cells collect there, gobbling up bad cholesterol and creating fatty deposits over time. For many people, especially those who smoke or have other risk factors, accumulation of plaque is a time bomb for a coronary event..." [Excerpt Source]

Everyone needs to be aware of the truth, not only why we are dying in epidemic numbers by various degenerative diseases, but how we can prevent, stop, and reverse that process. This fine DVD is a very big step forward in getting the word out.  Kudos to "Peanut Butter Productions" for all their hard work.  Lives will be saved by your efforts, and you have every right to be proud.

Book Review & Recipe: "Vegan on the Cheap"

The "octomom" of vegan cookbook writing has totally demolished the myth of vegan food being more expensive than conventional alternatives with an amazing new cookbook, "Vegan on the Cheap," that really is, as claimed on the back cover, "The ultimate vegan budget cookbook --- easy recipes for delicious food that costs no more than $2 per serving [note a considerable number of them are are around 50 cents per serving]!"  150 recipes...wow.  Take that morning news and cable cooking shows, who beam with pride of four servings of really lousy food for a total of $10 to $30.

In this latest masterpiece of creativity (she just keeps getting better and better), Robin Robertson isn't resting on her laurels just putting out recipes.  Nope, she provides a wealth of ideas and suggestions, on everything from saving money and time, stocking your kitchen, shopping and preparation tips, making your own convenience foods (plus meat analogs), and even breaks down many store-bought products in a cost comparison chart. 

This isn't to minimize the high value of her recipes.  Even the seasoned vegan cook will learn some new strategies from this book.  Envision a rich "Great Northern Apple Cake" using Northern Beans (< $.50 per serving), put your money down on a "Pepperoni-Mushroom Pizza" (< $1.00 per serving, AND with a "Great Stick Pepperoni" recipe), then invest in the "Tropic of Tempeh" (< $2.00 per serving), and finally, check out the CASHew flow of "Blushing Alfredo Fettuccine" (<$1.50 per serving).

One can't add it up any other way, and there's no accounting for missing this great addition to vegan cuisine.  With "Vegan on the Cheap," Robin has provided a one-stop shopping experience of resources (offline and online), methods, basics, the stats, and the recipes for anyone wishing to maximize the use of their time and money.  However, she isn't a miser (!) and occasionally offers ideas for "splurging" once in awhile, eating at restaurants, and comprehensively noting what you shouldn't "skimp on."

Too often the phrase "on the cheap" is misinterpreted with negative connotations, when in fact, the actual definition is "at minimum expense."  Given the current state of our economy, this book's solid approach to inexpensive vegan food is not only a blessing to those who are on hard times, but also for the animals, your health, and our environment.  A truly innovative guide that desires a place in your cookbook portfolio.

CHEAPAMOLE
(makes about 3 cups, < 50 cents per serving)

"...As a bonus to being cheaper than regular guacamole, this version also contains less fat and more protein. ."

2 garlic cloves, minced
1 1/2 cups frozen peas, thawed
1 cup cooked or canned white beans, drained and rinsed
1 (4-ounce) can diced green chiles, drained
2 tablespoons fresh lime juice
1 teaspoon olive oil
1 teaspoon ground cumin
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
Salt and black pepper

1. In a food processor or blender, combine the garlic, peas, beans, and chilesand blend until smooth.

2. Add the lime juice, oil, and cumin and blend until well combined. Use a rubber spatula to scrape the mixture into a medium bowl. Stir in the onion and cilantro. Season with salt and pepper to taste.

3. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

This tastes best if used on the same day that it is made. Use it as a dip for chips or cut vegetables or any way you would use regular guacamole.

[Note: this recipe is © 2010, by Robin Robertson.

[Visit Robin's blog & website for more recipes, info, and purchasing her books (disclaimer: I designed Robin's global vegan kitchen website):
http://veganplanet.blogspot.com/
http://www.globalvegankitchen.com/

Video/Review: "Food Revolution: Jamie Oliver Pt. 02"

Thoughts while watching:  Jamie’s showing kids a cut-up chicken where all the “nice cuts of meat are” and those that aren’t.   “What happens to the giblets and carcass?” the question is posed.  He proceeds to blend all the castaway parts with a food processor to a fine slurry.  He asks the kids, “which is the good meat?  Those cuts there, or the slurry?”  Of course you know how they’ll respond, he says.  To the slurry he adds taste ingredients, stabilizers,  It makes a “big load of gunk.”  Cut’em out, add bread crumbs, and deep fry.  They still would eat it.  “We’ve brainwashed our kids so brilliantly so even though they know something is disgusting and gross, they’ll still eat it if it’s in that friendly shape.”

Me?  I'd have taken some LIVE chickens and let the kids play with them, then suggest we kill 'em all and make either "good food" or "bad food." Let's see how they react to that.  Then, let's make nuggets or a fine "chicken pie."  Of course, I'd offer a fine multi-colored vegan entree as a substitute.  "Eat a Rainbow."  A robust stir-fry without oil, but ladden with several vegetables, spices, flavors, and textures, over a whole-grain.

It's ironic that his focus was on the "giblets and carcass" and not on the fact that he's working with a dead animal's cut up body and about to feed it to children.  Wrong on so many counts, but then, he thinks eating meat is natural and fresh.  That's the fundamental brainwashing.  Let's the children see the live, warm, living animal that's about to be slaughtered then butchered.  I think the chicken nuggets will then be much more unappealing than from Jamie's approach (and he was stunned that American children were willing to eat this stuff).

Back at the cafeteria.  Only one choice this time, the fresh food.  He comes in wearing a “pea pod” suit.  Watching him dance in front of the kids in the costume is kind of disturbing.  Ton of food not eaten, thrown away.  Next, a test of what older (6 yrs. old) kids know about produce,  You can guess the results.  Admittedly, pretty pathetic when you've got to wear a "pea pod" suit to attempt to convince kids to eat more vegetables {of course, Viva Vegie has been doing this for at least 13 years... ).

THE FAMILY:  they’ve “loved” the menus he’s provided.  Apparently, not all the recipes were made.  Kids still fave “pizza!”  Off to the hospital to take measurements and gauge the health of the family.  Kids showing signs that they have a high probability of their life being shortened by 30 years through diabetes, heart disease, and other disorders.  Fat Dad expressing concern.  Duh.  And Jamie's menu might reduce the risk a tad, but it won't eliminate it with all that meat and added oil/fat.

THE SCHOOL:  he brings in the parents to see what the kids are eating for lunch.  Pours a month's worth of chocolate milk into a big canvas “pit”... sloppy joes, french fries, natchos, and all these rest.  Then dumps a truckload of fat, representing a whole year’s worth, into a humongous container.  Of course the parents support him (or it’s shown as such).  Nice to see Mom and Pop involved.  But then, is their own diet that much better?  Overall, visually, an effective bit.

THE OBESE KID:  shows him how to do a vegetable, noodle, chicken stir-fry.  Tear jerking, until, Step One:  add a bunch of oil to the pan without measuring to saute your vegetables & chunked dead animals.  I'm not impressed.

THE SCHOOL:  beef frijitas (“fresh meat” with cheese), “fresh vegetables.” That's the thrust of the menu.  In England, kids can use knives, forks, and spoons.  In America, he discovers, only spoons.  WTF?  Some drama, has spent double normal alottment of funds, nutritional analysis not in, you’ve got a few more weeks.

How ironic that the next commercial is from Hilshire Farms Lunchmeats, "Go Meat."  I'm not impressed, again.  Jamie's passion and goals are good/admirable, but his methods are flawed.  The moaning and groaning gets a bit tiresome after awhile, but still, for every 45 minutes of the two episodes I've seen, there's about 15 minutes or so of really interesting stuff:  the Feds requirements about grains, silverware issues, and more.

I'll watch the next one.  At least he's stirring up a debate, and I hope it goes farther than the show itself.