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.

Cooking 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.

https://www.youtube.com/user/HeartHealthyPizza

Enjoy!

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...