Monday, August 12, 2013

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:

Thursday, July 18, 2013

"Thinking Outside the Pizza Box" - Article, Recipes, Videos, and More

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):

25 Minute Cable TeeVee Demo:

3 Minute "Close-in" Demo:

"Thinking Outside the Pizza Box" 8 Min. Ramble/Short Video:

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

Thursday, June 27, 2013

DC Area AR2013 Conference & "Making a Pizza in 30 Minutes" Clip

Preparing to table at a Conference (in this case, the esteemed Animal Rights 2013 Conference in DC) is a daunting task.  Sure, I've helped others at Conferences, and did several "head photographer" gigs for the the yearly FARM sponsored Conferences (including the 1st ever, "this is what happened the past few days photo slideshows" presentation at the Banquet (back when it was difficult, before Instagram and WannaPeek? or WatchMoreOfMyStuff!, the past two being non-existent, of course).

This time,though, I don't have a team and I've had to invest in books, various resources, exhibiter fee(s), handouts, the early setup, managing my event, talking all day each day for 3 to 4 days, then breaking it all down. Logistically, it's amazing what some of these Activist Groups do so frequently, and they deserve credit from the physically, emotionally, and spiritually hungry people who attend these events, often oblivous to all that these people went through on their behalf, and for the animals.  Then there's the incredible program of speakers, panels, and learning.  And there's the food... gawd, the food...

To support my effort, I've clipped out a 3 minute or so video clip from my recent 1st Cable TV Broadcast, the "up close and personal" stuff on how to make a plant-based pizza in 30 minutes and surrounded it with some text.  I'll be adding this to 2 more minutes of text, quotes, marketing stuff, for an estimate 5 or 6 minute "loop" I can show on a large monitor at my table.

Hopefully seeing how I make pizza will answer a lot of questions early, demonstrate how simple it is, and be encouraged to do the same (maybe even buy a autographed copy of the 1st Vegan Cookbook with a Conference Discount. Stop by and visit! I'll be bored beyond belief unless I get to interact with other quasi-humans.

Here's an imbedded version of the 1st part of my "soon to be created" video piece.  Thanks again to Jorge Meras, at Healthy Food Happy You for his directorial and producing efforts:

Of course, I'm not anxious to "hear my voice" looping over again and again (think Prometheus and the vulture), but I want to help people realize that they can truly make and enjoy "heart healthy pizza."
So, if you're in the DC area the next four days, stop by the Mark Hilton Hotel and visit AR2013.  The entire exhibit area is FREE, there's FREE transport from the Metro to the hotel available, and a LOT of FREE vegan snacks, goodies, and information.  Visit to support the exhibiters, to support the animals, and meet a lot of great like-minded people.  You could spend your time much less wisely in this beastly DC heat.... oh, did I mention the food (FREE samples and hotel-provided?).

"Making Pizza:" Mark's Cable TV Debut Now Available Online

It was my 1st time in a TV studio, let alone being filmed in front of 3 cameras, team of people in a hidden booth barking orders through headsets to those around myself and the hostess.  All volunteers, we were there to film my making a pizza, start to finish, and a short interview.  Although this was to be a half hour episode, we were in the studio for several hours.  It's amazing how much time was spent standing, re-doing things, waiting... the hostess was shivering from the cold, I was in pain from a leg injury (couldn't use my cane on set), and I had no makeup! (looking like a gaunt vegan zombie from no sleep the night before).

The Director/Producer, Jorge Mera, did a marvelous job of editing, though, and Gina Lewis (the hostess) was a real pro.  I think the primary missions were accomplished: demonstrated making a truly heart healthy plant-based pizza in 30 minutes or less ("for the busy professional"), gain experience in these kinds of presentations, and learn (which camera to look at? you wore black???).  Still, all things considered, I'm content that it was worth the effort.  The second half, where I make the same pizza again with the camera in close all the time, imho, is particularly effective.  Wish we had more time at the end to talk about my cookbook.  The final broadcasts were on Fairfax Public Access TV, Channel 10.

Anyway, here it is! I be a "video virgin" no longer... Enjoy!

Tuesday, May 28, 2013

For Pizza & Pasta: "A Plant-Based Cheese-like Sauce Recipe"

A frustrating aspect of writing a cookbook is all those tests, recipes, and ideas that for a variety of reasons, don't get done or included in time for publication.  Lord knows, there's so many brunch and dessert pizza concepts, tons of other cheese-like sauces, and additional neat ideas that didn't make the cut in my cookbook. After all, I spent over 5 1/2 years research recipes for this effort, and at some time, it hadda be released!

One of the more intriguing ideas was using my 60 published cheese-like sauces for purposes other than pizza (here's a link to the Recipes Index for all recipes). I was able to use left-over sauce to great effect with pasta, in quesadillas, as a crudite dip, on baked potatoes or steamed veggies, in spreads, and more. But, only having tried this with a couple of them, I was hesitant to promote the concept much more than a tacit reference here or there in the book itself.

However, since that time, I've successfully tested several of the recipes, made fresh for purposes other than pizza, and taking advantage of left-over sauce (most keep at least 3 to 5 days in the refrigerator). I've been wanting to document this online for awhile now, and today's the day:

The "cheese-like" sauce recipe I'm publishing here is a variation of one of my favorite "non-grain-based" sauces, the infamous "Cauliflower, Millet, Carrot, and Mustard" sauce.  Clearly influenced by the classic macrobiotic "faux mashed potatoes" recipe (using millet, cauliflower, and onions), it was one of the recipes that I deliberately set out to make work when writing the book. I also love this recipe as it's a "one-pot" process by which the cauliflower, millet, and carrot, are cooked together, then blended as a cheese-like sauce/topping.  In the case of this experiment, I thought that using 1/2 cup of peeled raw finely diced sweet potato would work as well as carrot due to color, similar density, like texture.  I also used a "spicy" mustard instead of plain to add a little "kick" to it all.

First up, I made a "whole wheat & rye flour" dough for the pizza crust, and topped it with raw chopped kale, sliced tomatoes, diced shiitake mushrooms, herbs, and sliced onions.  Then I made the sauce (recipe below) and put around half of it on the pizza (sprinkling on some ground black pepper) and baking as normal.  Here's some photos of the pizza while being constructed, after backing, and playing around with the camera to get a shot of "pizza in hand" (the idea from a photo here by Somer Vedge).

Click on for Larger Image
Click on for Larger Image
"Want Some Fresh Pizza?" Click on for Larger Image
"Day-old Slice!" Click on for Larger Image

A few days later, I decided it was time to play with the roughly 1 1/2 cup of leftover sauce.  I added some dry vermouth to a medium "wok-like" cooking pan (sorry, I didn't measure anything, this is a basic cooking process), followed by crudely sliced onions, chopped garlic, dried red chili pepper flakes (from crunching the homegrown peppers,and dicing the skins as well), a lot of chopped mixed greens from the garden, leftover sliced/chopped tomatoes, and brought this all to a steaming simmer, stirring frequently, until the kale started to wilt (covered with a pan lid when not mixing).  I then added some sliced/diced mushrooms, a little balsamic vinegar. To keep it low sodium, no soy sauce or tamari was added, additional water if needed to keep veggies from sticking.

Then, when everything almost done, I added a little liquid cautiously, and then added a bunch of pre-cooked wheat/oat high fiber spagetti pasta, again, stirring deeply and slowly until the chill was gone. I added the leftover cheese-like sauce, stirring frequently and deeply, not adding liquid until it was too thick. Soon, the sauce begins to thicken to the desired degree, you'll need to turn off the heat, and cover until served.

Here's photos of the results!
Click on for Larger Image

Click on for Larger Image

And now, finally, the cheese like sauce recipe for your enjoyment!

Cauliflower, Millet, and Carrot* Sauce

• 1 cups cauliflower (chopped/diced, 1/2" pieces)
• 1/2 cup uncooked millet
• 1/3 cup raw carrot (diced)
• 2 cups water (as needed)
• 1 t. garlic powder
• 1 t. salt (optional)
• 2 to 2 1/2 T. corn starch
• 2 T. wet mustard of choice
• 1 t. red Tabasco sauce
• 1 cup water

1. Bring first 5 ingredients to a boil in a small pot, then simmer on lowest heat setting for 25 to 30 minutes. Turn off heat, and let sit covered for 10 minutes. Uncover and let cool to room temperature. If necessary, drain.
2. Put vegetable mixture into a blender or food processor (mash a little with the back of a wooden spoon)
3. Add remaining ingredients, reserving the water to add in small increments, gradually increasing the processing seed until the mixture is a smooth and thick pancake-like batter.
4. Pour on top of prepared pizza and back at 425 to 450 degrees F. for 15 to 20 minutes, or as preferred.

 Depending upon the type of pizza being made, fresh or dried herbs can be added and hand mixed into the batter when smooth.
 Mix in chopped canned green chiles and sliced black olives with leftover sauce to make nachos (pour over tortilla chips, etc., and heat) or in quesadillas.
* I used 1/2 cup raw peeled diced sweet potato, instead of carrot, for this test.  Cooked in place of the carrot.
• The addition of around 1/4 cup of raw unsalted sunflower seeds will add a nice extra creaminess to this sauce.  Be sure to allow for a little extra blending time to facilitate a silkier sauce texture. 

 This recipes makes around 3 1/2 cups of sauce.

The above is ©2013 by Mark Sutton, "Heart Healthy Pizza: Over 100 Plant-Based Recipes for the Healthiest Pizza in the World." You can order autographed copies of my book here.

Thursday, May 23, 2013

All Creature's Reviews "Heart Healthy Pizza"

The All Creatures Website has been around for OVER 15 years! One of the original vegan, animal rights websites, it is chockful of recipes, news, reviews, and information.  An obvious labor of love by the Mary and Frank Hoffman Foundation (who've supported and donated to many very important animal rights/vegan documentaries and projects over the past decade and a half), it's old school in design, but still retains its timeliness in content, heart, and spirituality.

I'm honored that they recently reviewed my book here.  An excerpt:

"The thing we like best about Heart Healthy Pizza are the wonderfully different ideas for making heart healthy vegan pizza; things that we hadn't even thought of in our decades of creating healthful vegan recipes, and publishing them on our web site."

The Recipes (with photos) section of this website is extraordinary and one of the first truly comprehensive collections of vegan recipes and animal rights information on the web.  Think about it:  15 years ago this was a godsend. It was still amazing and vital resource to many of us struggling forward without the plethora of vegan cookbooks, websites, blogs, and social media sources available these days to help people eat healthier and vegan.  By all means, check this out!  They've obviously influenced many a recent vegan cookbook author (including, I'm proud to say, yours truly!).  Lord knows how many people they've helped with their web and financial resources.

And while you're at it, check out their newsletter, and pass the link on to someone you know.  This is from two of the original groundbreakers, those who were swimming against society's tide long before many of us had our first tofu burger!  You want to see how far we've come and why? here's one of the reasons: They showed us the true power of the Internet, long before anyone else in the movements!  Explore, learn, enjoy, and marvel at their dedicated and altruistic efforts.  Thank God for all they've done, and I for one, will always be appreciative.  They were a digital oasis in a lonely world at the time, and I'll never forget the comfort I gained from spending time on their website.  Kudos!

Monday, May 13, 2013

"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!




"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."

• 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)

• 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,

Wednesday, May 8, 2013

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

Tuesday, May 7, 2013

"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!

VeggieSue's Review of "Heart Healthy Pizza!"

"While I haven't made that particular pie of his (yet), I have made others, and they beat anything you'll find in the grocer's freezer by miles and are perfectly fine to eat on any plant-based food plan, whether it's Dr. McDougall's, Dr. Fuhrman's or even the more restrictive Dr. Esselstyn's, and everything in-between."

From VeggieSue's Veggie Adventures. I'd gotten lazy and did a web search to find the name of my own video channel (that's what fatigue does to you), and found her short, but cool review of my cookbook!  Sue's also a long-time member of the Fat Free Vegan Yahoo Group, and also, I think, the Eat to Live Yahoo Group.

Thanks, Sue!

Sorrel/Mint Hummus w/Veggies on Wheat/Millet Seed Bread

(Re-posted from April 30th):

So, what did I finally do with the unusual yard-harvested Sorrel & Mint Hummus I posted last entry?  Well, been kicking around a new bread (or pizza dough!) recipe in my head that involves using whole wheat flour and millet seed (millet is not a grain, and I'm not using it as flour herein). But, the quandary was "what" would balance with strong chlorophylly-flavored minty, lemony chickpea hummus?

I literally woke up in bed in the "wee hours" with a flash of solution, it's Middle Easternish!  Cumin and cinnamin... cool... and got to experiment with the tripod and lighting. Here's one of my favorite photos from the two sessions (yup, over a two day period). Recipes will be submitted to the Vegan Culinary Experience magazine for the upcoming "Sandwich" issue! Neat to show that I can do more than pizza in the kitchen. And of course, it's all "no oil."


Heart Healthy "Sorrel & Mint Hummus"

(Re-posted from April 21st):

Sorrel is the rare perennial green, coming back every year in more Northern climes. It's a fav in Europe, usually served as a soup with milk/cream.  Sorrel has a spinach/lemony taste.  A few days ago I picked a bunch of sorrel from the garden as well as mint.  I've only used sorrel previously in salads or on sandwiches. But, in thinking about my next article for "The Vegan Culinary Experience," and the topic will be "sandwiches" I came up with a unique "Sorrel & Mint Hummus" recipe.  I want to show that making pizza isn't all I do...

The lemony sorrel and mint combo, with chickpeas, garlic, and finely ground toasted sesame seeds (thereby no need for the very high fat/oil tahini which is customary), kicked really well together.  If I don't use the recipe for VCE, I'll post it on this blog in mid-May.  One could substitute for the sorrel using raw spinach and probably some additional lemon juice.

Here's a two photo collage of the pre and post results:

Click on to see larger image!

Video/Audio Clip: "Thinking Outside the Pizza Box"

(Re-posted from April 19th):

I've posted a short video clip with audio. The audio was the 1st (and only) practice take for the big DC pizza demonstration/presentation I did back in late January with VSDC (Vegetarian Society of DC).  This is my practice Intro, and I thought even unedited, it might be interesting to people.  I call it "Thinking Outside the Pizza Box."  The team and I made 9 16" pizzas from my cookbook to serve to 30 people. Wildly successful!

A quick bit of effort to also practice using the video/audio editing application I'm using.  It's limited (I'm used to higher end stuff), but I learned a few more things and that's part of the reason I spent the afternoon playing with it.

Note: I've no real control over the poster frame chosen, quite irritating). Here's the video embedded.

Doing TeeVee

(Re-posted from April 15th):

Whew.... just finished several hours at a video studio staffed with several pros who knew their way around the three HUGE cameras facing the set, and amongst them, the GENERAL, issuing orders from a remote control both through the camera operator's headsets on how/when to move his chess pieces (the host of the show, Gina Lewis, and me).

Incredible experience, and if it were not for her hubbie, mother, and kids in the studio, they might have had to cut more of my "off comment" comments... much not said, but thought in earnest.
Still, a thrilling situation.  The director/producer and host are vegan, and I got to make two pizzas "for the busy professional," the second being for closeups and staff internal enjoyment.  Yes, that's TEN veggies on that puppy.

But, I be a "video virgin" no longer, and hope to do more these kinds of events in the future, not just for my book, but to advance concepts of a heart healthy plant-based diet,

I'll post the broadcast times later.... Here's a collage of the more tolerable photos... gawd, I was SO tired (yes, that is my "happy face")  from packing/unpacking/shopping/travel.  Oh well, still cool event!

©2013 by Mark Sutton.

"Preparing & Cooking Kale" - 4 Short Video Clips

(Re-posted from April 9):

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.

PreppingKaleCooking 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.



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

(re-posted from April 8th):

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:

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.).


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

(re-posted from April 5th):

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.

Thursday, April 4, 2013

Cookbook Giveaway, Review, and Recipes

©2013 by Vegedout

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 Vegedout


Recipes for the Official Mad Cowboy Pizza (that Howard Lyman designed with me) and an interview with yours truly coming on this Friday!  Stay tuned...

Thursday, March 7, 2013

Plant-based "St. Patty's 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 recipes are no-fat and plant-based.  The St. Patty's Pizza Pie recipe calls for a wonderful "Barley, Navy Beans, and Horseradish" 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 

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


• 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 (p. 47)
• 1 onion (sliced thin)
• paprika (optional)


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.


• 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 


• 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


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.


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

Barley, White Beans, and Horseradish Sauce


• 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


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.


• 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 if you post them elsewhere.

Wednesday, February 27, 2013

Heart Healthy Pizza: Review by Lani Muelrath ("Fit Quickies") & Sauces Versatility

FQangleEarly in February, Lani Muelrath posted a short review of my book on Amazon (here).  I was convalescing in a hospital at the time and didn't find out about this until a few days ago.  I'm honored!  Lani, aka, "The Plant-Based Fitness Expert," has been making quite a well-deserved name for herself recently, in no small part due to the success of her book, "Fit Quickies: 5 Minute Targeted Body-Shaping Workouts."  Here's what she had to say about "Heart Healthy Pizza:"

"Mark Sutton's Healthy Pizza is beyond innovative. When seeking to create a pizza that is outside the usual pizza box of high fat, full of dairy or meat, one is usually left to their own devices.

No more. Mark has created a book with guaranteed healthful sauces and toppings that can stake their claim in the 'whole foods, plant based healthy' world. And with endorsements by Caldwell Esselstyn, you know you can trust the contents to be heart healthy.

His sauce recipes also inspire versatile application. I made one of the sauces last night to put over a salad and it was perfect! Rice, nutritional yeast, and a few other elements made a robust and tasty sauce. Next is to tackle the crust recipes, which are not wanting. Nice work Mark!"

Clever cook!  Only in recent months, when I've had chance to test the idea of using some of the 60 "cheese-like" topping sauces on pasta, in casseroles, on veggies, on potatoes, in quesadillas, etc., did I affirm that, generically, pretty much all of them can be used this way and NOT just on top of pizza (or underneath the vegetable fillings, depending upon whether you are a "top" or "bottom" person).

I mention the possibility briefly in my book, but the process is simply to use leftover sauce (maybe thinned a bit) to, say, integrate with stir-fried vegetables until it gets creamy.  Or, pre-heat the sauce in a sauce pan until it thickens, and then use in any number of ways.

However, Lani figured it out and I appreciate not only her succinct and great review, but noting how "versatile" the recipes are.  Thanks Lani!

You can learn more about Lani and her work at:

...and, you can order an autographed copy of "Heart Health Pizza" here!

Friday, February 15, 2013

"Thai Issue" of Vegan Culinary Experience Now Available!

Click for Larger Version
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:

• 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

• 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:

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, and
Madelyn Pryor,
Bryanna Clark Grogan,
Robin Robertson,
Mindy Kursban,
Jill Nussinow,
Liz Lonetti,
Sharon Valencik,
Andrew Breslin,
Milan Valencik,
Mark Sutton,
Eleanor Sampson,

Sunday, February 10, 2013

Vegetarian Resource Group Reviews "Heart Healthy Pizza"

VRG Cover (click for full version)
VRG Review of HHPizza (click for full version) 

One of the 1st vegan cookbooks I ever purchased was "Simply Vegan," by Debra Wasserman. Debra's co-director of one of the oldest vegetarian/vegan informational organizations in the country (The Vegetarian Resource Group), as well as co-founder of the long-running, "Vegetarian Resource Journal."

She's a prolific cookbook author, and it's hard to underestimate my delight that she's published a review of my book in the latest issue of the VRG Journal.  Some excerpts:

“If you’re looking for a book devoted to creative vegan pizza recipes including crusts, sauces, and toppings, look no further.  Heart Healthy Pizza offers a variety of crust recipes... Mark also shows you how to prepare delicious vegan non-cheeses... The ingredients are all blended to make creamy cheese alternatives... The next time you plan on throwing a party, be sure to use this book and wow your family and friends!”

This issue of the VRG isn't available currently online, so above is an image link to the full review (next to one of Nava's great "Wild About Greens!" cookbook).  Remember, you can order an autographed copy of "Heart Healthy PIzza" here.

Both images from the VRG Journal in this post are @2013 by VRG.