"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!

 

"WHOLE WHEAT and BUCKWHEAT FLOUR PIZZA CRUST"

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

INGREDIENTS:
• 1 cup of unbleached bread or all-purpose flour
• 1 cup of unbleached whole wheat flour
• 1/2 cup of buckwheat flour
• 1 T. sweetener of choice
• 1 t. salt (optional)
• 1 T. oil (optional)
• 1 to 1 1/4 cups of warm water (as necessary)
• 2 1/4 t. regular yeast (1 packet)

METHOD:
• Bread Machine: add sweetener, oil, and warm water.  Add flours, salt, and yeast. Use "dough/pizza" setting.  As the dough is being mixed, add water in small increments if necessary to get the texture of "an ear lobe" when done kneading.  Let cycle complete (dough will rise).
• By hand: add sweetener, oil, water, and yeast to a bowl, and mix.  Let sit until bubbly.  Slowing add flours, mixing, and adding additional water as needed while kneading (!).  Shape into big ball, put in glass bowl, cover, let rise until roughly doubled in size (60 to 90 minutes).
• Pre-heat oven to 425 to 450 degrees F.
• Split dough in half to make two very thin 12" pizzas, or use for one large 16" pizza.  Shape dough by hand to fit into non-stick pan (or pizza pan) of choice.  Some pans might need a light oiling, some non-stick pans do not.
• Add toppings of choice, bake in oven 15 to 20 minutes until crust is crispy and toppings are browned.

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

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:

1) learning how to shape your pizza dough

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

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

4) what the finished product looks like & discussion

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



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.

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...

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 

CRUST:

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

LAYERING INGREDIENTS:

• 1/2 cup carrots (sliced small julienne)

• 1/2 cup turnips (sliced small julienne)

• 1/2 cup parsnips (sliced small julienne)

• 1 cup diced cabbage

• 2 t. horseradish

• 1 t. wet mustard

• 1 t. dried parsley

• 1/4 cup white wine (or water)

• 1 t. soy sauce

• TVP Corned Beef Cubes (recipes follows)

• Barley, White Beans, and Horseradish Sauce (p. 47)

• 1 onion (sliced thin)

• paprika (optional)

METHOD:

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

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

3. Arrange vegetable mixture on prepared and shaped dough.

4. Sprinkle on TVP Corned Beef Cubes.

5. Arrange onion slices on top of pizza.

6. Pour topping sauce on pizza.

7. Sprinkle on paprika (to taste).

8. Bake pizza for 15 to 20 minutes.

VARIATION:

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

TVP Corned Beef Cubes Recipe 

INGREDIENTS:

• 1 cup unflavored TVP cubes

• 1/4 cup red wine vinegar

• 1/4 t. ground pepper (or to taste)

• 1 T. Ketchup

• 3/4 cup water

• 1 T. red Tabasco sauce

METHOD:

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

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

VARIATION:

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

Barley, White Beans, and Horseradish Sauce

INGREDIENTS:

• 1/3 cup pearl barley

• 1 1/4 cup water

• 1 cup cooked white beans

• 2 T. corn starch

• 1/2 T. prepared horseradish

• 1/2 T. wet mustard

• 3/4 cup water

METHOD:

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

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

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

NOTE:

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

Recipes @2013 by Mark Sutton.  Please include this copyright,  post and my website if you post them elsewhere.

"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:

PAD THAI PIZZA PIE

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

HEAVENLY PINEAPPLE PIZZA

• Whole Wheat, Millet, and Banana Crust

• Tofu, Coconut, Mint, and Lime Sauce

• Rum‐soaked Pineapple 

• Unsweetened, Shredded Coconut

• Red Chili Pepper Flakes (optional)

Click on Image for Larger Version

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

http://veganculinaryexperience.com/VCEFeb13.pdf

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

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

Photos: 1st Ever Heart Healthy Pizza Demonstration/Sampling!!

Well did it!!! 9 16" no-oil heart healthy plant-based pizzas served to 30 hungry guests in 3 hours (I had decided to serve one to volunteeers before we got started; they often don't get to eat, and can see how I approached making a pizza).  The day was incredible, and we learned a helluva lot pulling this "first time ever" demonstration.  The Vegetarian Society of DC (Saurabh (the Pres., managing, food prepping, serving, speaking), Paige (food prepper extraordinaire, serving, speaking). Diane (food prepping, serving, managing, photography), Colette (photography), and Rodney (all-around problem solver, member of the Eastern Village Co-Housing Community where this presentation was accomplished) were absolutely amazing.

Fortunately, all I had to do was bring 8 16" pizza crusts premade, topping ingredients pre-measured segregated, and sit and watch the fun... yeah, right...  It was exhausting.  Aggravated my leg injury, hadda use a cane for the first time in five weeks.  Oh well, adversity makes it all the sweeter when the team is victorious.
There's going to be more of these events, not just in the DC area (I hope). Here's a link to where the menu is posted.  I loved speaking to the group and used, in public for the first time, my goal phrase of "helping people think outside the pizza box."  More on this some other day...

In any case, my deepest appreciation to the VSDC and volunteers for all their hard work.  It was truly an exciting and thrilling time. Clearly, though, the most popular pizza was the "Really Reubenesque" (you can see it in the photos before being smothered in oat/cannelinni beans/horseradish 'cheese-like sauce"), which is straight from my book.

Here's a link to some 170 photos of the party, with copyrights going to Diane Payne, Colette Price, and Mark Sutton.  I've also added two of my favorite photos below.  Enjoy!  The event was on January 13th, 2013.

Mark Slinging Pizza!

Diane, Mark, Rodney, Paige, and Saurabh: We Make Heart Healthy Pizza!!

Free Pizza Issue of "The Vegan Culinary Experience"

The Pizza Issue of The Vegan Culinary Experience is here!

"It's nearly 200 pages of vegan pizza goodness. Thanks to all our contributors for this issue: Madelyn Pryor,Bryanna Clark Grogan, Jill Nussinow, Robin Robertson,Sharon Gordon, Mark Sutton aka Heart HealthyPizza,Elizabeth Lonetti, Angelina Elliott, Mindy Kursban, andAmber Shea Ford."

- Chef Jason Wyrick

Download free PDF: www.veganculinaryexperience.com

So honored to be in the company of such great chefs and to have my article "Creating a Heart Healthy Pizza" published along with their great works!

"Heart Healthy Pizza Impresses..." Book Review by Bryanna Clark Grogan

"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

"Plant-Strong" Article, Recipes, & Giveaway at Engine2 Blog

My guest post, some more pizza-related recipes (a gluten-free crust!), & free book giveaway at the Engine2 Diet Blog is here. The Blog is Rip Esselstyn's (son of Dr. Caldwell Esselstyn, a vegan firefighter, and author of the Engine2 Diet). My Mad Cowboy interview with Rip is here.  Enjoy!  Mark

©2012 by Mark Sutton, http://www.hearthealthypizza.com

Quinoa, Artichoke, & Dijon Mustard Topping Sauced Pizza

One of my all-time favorite grains is "quinoa," due to it's fantastic nutritional profile (even though it is expensive).  One of my greatest joys in writing "Heart Healthy Pizza" was when I figured out how to use quinoa in some cheese-like topping sauces (there are several in the book).  Two are favs: the 1st (below) using Artichokes was so outlandish a concept that I laughed out loud when making it the first time ("this'll never work, Sutton").  Imagine my surprise when it came out so well (the quinoa-based sauces tend to be delicate and fluffy).

The 2nd is one using quinoa, sweet potatoes (could've used winter squash), and corn: a not-so-subtle homage to South America in general.

This week quinoa was a big topic in veg'n social circles, due in part, to the UN FAO declaring 2013, "International Year of Quinoa."  I decided to make the following pizza from my book to show off the recipe.  Enjoy!

"Quinoa, Artichoke, Dijon Mustard" Topping Sauced Pizza from "Heart Healthy Pizza" (©2012 by Mark Sutton)

Mad Cowboy Newsletter, Official Pizza, & Free Cookbook Giveaway

The latest Mad Cowboy Newsletter was posted shortly before Memorial Day weekend.

You can read the entire issue at this address:
http://groups.yahoo.com/group/Mad_Cowboy/message/96

Note: I've posted the Official Mad Cowboy Pizza recipes (& photos:
http://www.hearthealthypizza.com/Recipes_WP.html#MCOWBOY

and there's a free giveway of my cookbook, "Heart Healthy Pizza" detailed in
this edition of the newsletter.

Here's the Intro/Table of Contents:

-----------
Howdy! Welcome to the 73rd issue of the Mad Cowboy Newsletter!

In this special issue, we have two contests! The periodic Vegan Mind-Bender Contest (for a year's subscription of VegNews), and today, a free giveaway of the very 1st vegan pizza cookbook: "Heart Healthy Pizza." There's also a link to where you can view the Official Mad Cowboy Pizza recipe, obtain more information about this book, and order an autographed copy of same.

Reading further, learn about some new and very large studies indicating that consumption of red meat not only increases mortality from degenerative diseases, but from strokes as well. There's information on a unique court case where the judge is assessing liability for potential damage to the Earth's atmosphere for future generations, the environmental impact of eating shrimp vs. beef, the brewing eco-storm, continued warnings about too much salt, and take action against the collective evils of Monsanto.

Moving onward, among other matters, you can contact the FDA about animal testing, see the difference between PR spending between the Meat Industry and Veg-related Organizations, know about the controversial "Vegan is Love" book, how to be vegan inexpensively, FARM's mobile activism, and how to be a hero by what you eat.

And don't miss our "Vegan Digital Media Theater" featuring video of Dr. Esselstyn, President Clinton, vegan ultra-marathoner Scott Jurek, and others of
note.

... as always, a tip of the hat to our new subscribers: y'all can browse/search
through past issues at the Mad Cowboy Newsletter Archives at:

http://groups.yahoo.com/group/Mad_Cowboy/

Best regards, Mark MC editor/webmaster

***********************************************
TABLE OF CONTENTS:
00: Quote(s) from Howard
01: The Vegan Mind-Bender Contest Winner/Challenge!
02: Mad Cowboy Pizza Recipe & Heart Healthy Pizza Book Giveaway Contest
03: Mad Cow Info Round-Up
04: Red Meat=Mortality=Strokes, Hold the Salt
05: Judging the Atmosphere, Shrimp vs. Beef, Eco-Storm, Evil Monsanto
06: Vegan Digital Media Theater
07: Tell FDA No Testing, Meat vs Veg Ad$$, Mobile Activist Video
08: "Vegan is Love," Cheaply Vegan, Be a Hero by What You Eat
09: Quick Bytes
10: Closing Thoughts

Guest Post: Dr. Greger's Review of "Heart Healthy Pizza"

Dr. Michael Greger, M.D.

"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."

---------------------------------------------------------------

"It's not often that a "first of its kind" vegan cookbook arrives on the scene, but here it is:  "Heart Healthy Pizza:  Over 100 Recipes for the Most Nutritious Pizza in the World" is the very first cookbook devoted solely to making plant-based pizzas.

Inspired by Dr. Caldwell Esselstyn's ground-breaking research in reversing heart disease ("Prevent and Reverse Heart Disease"), Mark Sutton has put together a comprehensive guide showing anyone how to make healthy vegan pizzas, without all the salt and fat common from using commercial dairy and or meat-based ingredients.  Considering the number of chronic diseases associated with the consumption of saturated fat, trans-fat, and excessive sodium, that these recipes avoid the use of such ingredients is quite significant.


Using whole food ingredients such as quinoa, barley, millet, legumes, and a variety of vegetables, there are some 60 "cheese-like" topping sauces available in this unique cookbook to create your own vegan masterpieces.  There are also Chapters on making your own dough (some recipes are "gluten-free"), "bottom" sauces, and complete "Powerful Pizza Possibilities."  Each Chapter contains a list of "Tips and Techniques" to guide the Heart Healthy Chef to success, and there are also appendices expanding on various topics of interest, including a primer on cooking grains and legumes.


A sampling of "topping" sauce recipes:

- Barley, Carrot, Sunflower Seeds, and Chili Garlic Sauce

- Millet, Black-Eyed Peas, and Ginger Sauce

- Quinoa, Sweet Potato, and Corn Sauce

- Chickpeas, Oats, and Pimentos Sauce

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.

@2012 by Mark Sutton. "Millet, Sunflower Seed, Mustard, Horseradish" Topping Sauced Vegetable Pizza.

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

For more information about "Heart Healthy Pizza" and to purchase a copy online, visit:

http://www.hearthealthypizza.com

Michael Greger, M.D.

Director, Public Health and Animal Agriculture

Humane Society of the United States | Humane Society International | Humane Society Institute of Science and Policy

2100 L St., N.W. | Washington, DC 20037 | t (301) 721-6461 | f (202) 676-2372

DrGreger.org

NutritionFacts.org

twitter.com/nutrition_facts

facebook.com/NutritionFacts.org

New Review, Giveaway of Heart Healthy Pizza & Interview

"Oat Flour Crust Pizza" ©2012 by Quantum Vegan

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

St. Patty's Pizza Recipe & Free Cookbook Giveaway!

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

Welcome to the "Heart Healthy Pizza" Blog!  Still being worked on, but complete enough to proudly post my "St. Patty's Pizza Pie" recipe from the world's first vegan pizza cookbook, AND, to announce a free giveaway of a copy of "Heart Healthy Pizza" contest (details after recipes below)!

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 (both photos @2012 by Mark Sutton)

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

St. Patty's Pizza Pie 

CRUST:

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


LAYERING INGREDIENTS:

• 1/2 cup carrots (sliced small julienne)
• 1/2 cup turnips (sliced small julienne)
• 1/2 cup parsnips (sliced small julienne)
• 1 cup diced cabbage
• 2 t. horseradish
• 1 t. wet mustard
• 1 t. dried parsley
• 1/4 cup white wine (or water)
• 1 t. soy sauce
• TVP Corned Beef Cubes (recipes follows)
• Barley, White Beans, and Horseradish Sauce (p. 47)
• 1 onion (sliced thin)
• paprika (optional)


METHOD:

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

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

3. Arrange vegetable mixture on prepared and shaped dough.

4. Sprinkle on TVP Corned Beef Cubes.

5. Arrange onion slices on top of pizza.

6. Pour topping sauce on pizza.

7. Sprinkle on paprika (to taste).

8. Bake pizza for 15 to 20 minutes.


VARIATION:

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

TVP Corned Beef Cubes Recipe 

INGREDIENTS:

• 1 cup unflavored TVP cubes
• 1/4 cup red wine vinegar
• 1/4 t. ground pepper (or to taste)
• 1 T. Ketchup
• 3/4 cup water
• 1 T. red Tabasco sauce


METHOD:

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

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


VARIATION:

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

Barley, White Beans, and Horseradish Sauce

INGREDIENTS:

• 1/3 cup pearl barley
• 1 1/4 cup water
• 1 cup cooked white beans
• 2 T. corn starch
• 1/2 T. prepared horseradish
• 1/2 T. wet mustard
• 3/4 cup water


METHOD:

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

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

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


NOTE:

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

Recipes @2012 by Mark Sutton.  Please include this copyright,  post and my website if you post them elsewhere.

Win a Free Copy of the "Heart Healthy Pizza" cookbook Contest Details

Anyone can enter.  Contest runs from the time of this posting to this coming Monday, March 19th, at 6pm est.  All you need to do to enter is link to this post/blog on your website, with Twitter, or with Facebook, and provide info in a Comment below where you've done this.  OR you can, in a Comment, tell me what your favorite pizza toppings are.

The winner will be picked at random and announced on this blog.  The winner will have 48 hrs. from that announcement to get me their name, mailing address, and e-mail address, or another winner will be chosen.

Have fun!  (and a special acknowledgement and thank you for Robin Robertson's original giveaway of my book contest for the ideas used herein.  Visit her great VEGAN PLANET blog asap!)