Victoria Moran Interviews Happy Cow, Jill Nussinow, & Yours Truly

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 a& 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:

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

"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): http://www.hearthealthypizza.com/VSDCNews2013Summer08.jpg

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

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

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

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

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

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?).

"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

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.

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.

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

Early 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:  http://www.lanimuelrath.com/

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

"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!!

College Exam #2: Heart Healthy Pizza Gets Another "A"

As noted in a previous post, I've always felt that one of the Ultimate Tests of a good pizza (plant-based, plant-strong, or not) is what College Students think of it. Having accomplished their 1st test, the infamous (and plant-strong) College Greens graciously sacrificed their intensive late-night weekly Saturday Night Study Period and Angry Bird Marathon (kidding... a fowl joke), to try another recipe from my book, "Heart Healthy Pizza."

A couple of days ago, via e-mail at the Engine2Extra Online Community, the results came in, with photos as well!  Here's what Tara had to say (unedited, and with her permission):

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

"WE MADE ANOTHER PIZZA THIS WEEKEND!!!! And once again... SUCCESS!!!!

This time, we made the whole wheat black bean crust with the quick italian tomato sauce. We loaded the pizza with spring mix greens, red cabbage, orange bell pepper, portobello mushrooms, and green peas. Then we topped it off with tofu and lemon sauce.

Yum yum yum YUM!!!! A deliciously delightful Saturday night treat :)  

We took pictures this time!! [Note: click on photo for larger version]

College Greens Photo of Pizza Before Topping Sauce

   

Just showing the veggie-licious toppings before we added the un-cheese sauce :)

College Greens Pizza w/ Tofu Lemon Topping

Fully prepared and cooked!!! READY TO EAT! yaaaaaaaaay :D

College Greens Pizza After Being Visciously Assaulted

Forty minutes later....

I don't know whether you saw or not, but Craig took a slice with him as his lunch the next day when he went hiking at Rickett's Glen. His friend took a picture of the half-eaten slice of pizza over the waterfall and I tagged you in the picture on facebook :)

Anyways, it was another weekend of plant-strong pizza yumfest!!! Thanks SO MUCH for letting us play around with this book, it's been so much fun and so deliciously scrumptious :) We plan to make at least one more pizza before doing the full review. But I don't think you have anything to worry about. We're already sold :)

Hugs, happies, healthies,

  Tara :)"

-----------

So cool!  I did tell them that plant-strong people are advised by the Engine2 Diet Team, and rightly so, to use tofu sparingly and as a treat as it's high in fat (and being processed, lacks fiber).  Regardless, I was intrigued by the toppings the students chose. Am very proud of their ingenuity and continued dedicated efforts to eat a healthy no-added oil plant-based diet. They are setting a high bar, but still taking the time to share the results (and their advice) with others.  Here's some of their articles.

After feeling a tad cantankerous with a recent birthday, it's refreshing to see such well-placed optimism, creativity, and joie de vivre!

Namaste... Mark

Heart Healthy Pizza Passes 1st College Exam

What is the ultimate test of a good vegan pizza?

"The South American" Sweet potato, quinoa, corn "cheese-like" topping, collards, tomato slices, + Trader Joe's Mix: chopped broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery.

I've often wondered about this serious and sociologically earth-shattering issue while spending close to six years researching alternatives to the fatty, saturated dairy and non-dairy cheeses used with abandon on what could be a very nutritious meal, but in the United States has degenerated into a savage nutritional orgy of calories, animal flesh, fat, salt, and general dietary undesirables promoting a biological descent into the ravages of cardiovascular disease, obesity, and Type II diabetes... and that's just the watered down summary of what I think (trust me, it's not a pretty picture inside)... moving on...

Still, the Big Questions kept arising during my research: would a meat or dairy-eater enjoy one of my vegan pizzas?  Would someone of native Italian descent relish one of my recipes?  What would Oprah think?

But the test that had me worried the most, The Ultimate Eval (pun intended) that had me wake up in a cold sweat at night, trembling with anxiety in the wee hours of the morning as I drifted, ghost-like through my internal house of fears was:  college students.  That unique and feral species of energetic quasi-humans destined to eventually guide us into assisted living and run the planet.  What would THEY think?

Even now, I can remember the anxiety of wondering whether or not one of my heart-healthy plant-based pizzas could pass an examination by carnivorous and/or plant-strong college students, well known for their highly discriminate palettes (unless the food is free or cheap or is food).  Would it pass muster?  Would they show up at my door, pelting me with left-over globs of "cheese-like" sauce, chanting "Daiya! Daiya!?"  Would a big red "F" replete with a dripping font, be plastered across my book's website, and an animated giff show up of Guy Fawke's smiling face, taunting me? Laughing?

Well, I'm proud to say that the first test results are in.  Below I've posted, with permission, a letter I received from the newly and growingly infamous "College Greens." 

The College Greens (Ann Esselstyn in red) from "Engine2Extra.com"

This idealistic group of plant-strong college students have vowed to "get healthy while their warranty is still valid" through following the recommendations of Dr. Caldwell Esselstyn, Rip Esselstyn, and the whole Engine2 Diet team:  a no-added oil, plant-based diet.

A few weeks ago, intrigued by what I read about them (as part of the fantastic Engine2 Extra online community) and their dedicated efforts to encourage other college students everywhere to eat a healthy plant-based diet.  I tempted fate, rolled the Dice of the Gods, threw RDA's of salt over my left shoulder, and sent them a copy of my cookbook.  Part of me giggled, part of me was wondering "WHAT HAVE I DONE?"

Patiently I waited, day pages from printed calendars flying in front of me like in an old black'n'white cartoon (just got to get that window fixed)... then, the word came back, October 4th, 2012 A.D.  The first test results were in.  Shaking and stirred, I opened the e-mail.  And...

"Hi Mark!! 

Craig and I (Tara) did end up making a pizza last weekend for the party. And it was a HUGE hit!!!! We made the oat crust, with raw tomato sauce, then onions, mushrooms, spinach, and artichokes, and topped with the cannellini bean, oregano, and walnut sauce! :) Herbies and Omnivores alike were impressed :) We had a number of different people ask about the recipe, and we told them about your awesome book!!!  

One critique that we got, as cooks, was to make the pizza crust thinner. It wasn't overly thick, but a couple of people mentioned that they would have preferred a crispier crust. I don't know whether these crust recipes have the potential to be crispy or not, but we will experiment with crust thickness in our next attempt :) 

I'm not sure when the next pizza-making extravaganza will occur, but we will keep you posted!!! :) 

And as for your black halloween pizza... how about olives and carrots? :) 

Wishing we had more pizza leftovers, 

Tara, -The College Greens"

That's just so [expletive deleted] cool! Survived mid-terms. Hot [short series of very disturbing juvenile expletives deleted].  Of serious note, too, is that the C.G.'s  are planning to run some more tests and do their own review of the book to be published online (I did tell them that reducing the water in the gluten-free oat crust might enable it to be "rolled" thinner (between wax paper sheets, but in general, getting a thin crust with some GF recipes isn't easy). Experimentation is always advised.

But, so far, so good.  Now onto the Finals!  Maybe I can finally sleep again... for awhile...  (huh? what's this "pizza leftover" concept they speak of?"... I keep wondering and mumbling incessantly in the wee hours of the morning...).

Who ARE these people, you ask??  Find out more below:

ABOUT THE COLLEGE GREENS • ARTICLES BY THE COLLEGE GREENS

My 1st Radio Interview (Audio) is Now Available Online!

My interview on the Dr. Don Wagner Show (09/27/12) is now availble as a streaming and downloadable mp3 audio file (http://bullheadurgentcare.com/archives/playfiles/09262012p.html).

It's about 50 min. in length.  Dr. Don was great. The audio quality deteriorates a bit due to Skype issues, so I had to live with audio artifacts (echo/reverb) in my ears most of the time and my vocal level gets a bit uneven as a result in 2nd half).

Definitely check out his mp3 Archives of previous interviews (http://bullheadurgentcare.com/archives/).

Some very interesting people! Honored to have been asked, and my appreciation to Dr. Don for the opportunity and experience.

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!

"I Dropped Dead..." A Surprising Book Review of Heart Healthy Pizza

I just read this review of my book while getting info from Amazon for a website wanting to sell it.  The first few words stunned me and I thought it was a gag or slam review.  It's legit, and I'm very gratified.  One of my key goals in writing "Heart Healthy Pizza" was to help people be/eat healthier.  How cool that it's been so useful to him!

"I dropped dead on a tennis court (and was lucky enough to be playing against a team with a cardiologist who did world class cpr for 12 minutes until a rescue squad arrived to shock me back to life). It took me about 30 seconds post-op from my bypass to adopt Caldwell Esselstyn's vegan cardiac disease reversal program. Though I ate a "good" diet most of the time, I was addicted to cheese pizzas for my whole (almost foreshortened) life. This book is a treasure. The visuals of the pizza are appetizing and valid relative to the finished product. The taste of the recipes I have undertaken is great. The nutrition is miraculous for a so-called comfort food. Thank you, Mark Sutton, for your tour de force collection of no oil vegan gourmet pizza. Incidentally, I run 10 k's, complete duathlons, and play USTA team tennis at the age of 64 on the Esselstyn diet." -- R.S.