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

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.

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!!

Video Clip: Humongous Pizza Test

I haven't had much time the past several months, due to recovering from an injury and self-marketing my book.  Great fun to get to spent a little discretionary time doing one of the things that made my career (particularly at NASA):  video animation.  Although I'm very new to the software I used, and it's got me puzzled, can't do all I want to (yet), here's my first test showing the results of another test, a humongous vegan pizza in prep for my presentation/demonstration later this month in the DC area.  Enjoy! (there's also a "mobile" version at my YouTube Channel as well).