Vegan Culinary Experience (Pizza Edition)

Table of Contents
Clickonanyofthetitlestotakeyoutotheappropriatepiece
Features
PestoisBesto 15
ByJillNussinow,MS,RD
Columns
WhatsCooking?4
FindoutwhatsupwiththeVegan CulinaryExperiencethismonth.
Jillwritesaboutsomeofherextra deliciouspestooptions,from arugulapestotooilfreepesto.
PizzawithoutBorders18
ByRobinRobertson
VeganCuisine&theLaw: MidyearUpdatedofLegal MattersAffectingBarnyard Animals42

ByMindyKursban,Esq.&Andy Breslin
PizzadoesntjustliveinItaly anymore!CheckoutRobins excellentrecipesforher muffalettapizzaandbahnmi pizza.
MyLoveAffairwithPizza22
ByMadelynPryor
Alothashappenedinthelastfew monthsinthelegalandpolitical sphereforfarmissuesandanimal welfareandrightsissues.
Mostofusgrewupeatingpizza, butasMadelyngrewup,sodid hertastes,exceptforonespecial pizzahermomusedtomake.
FromtheGarden:Mastering theArtofGrilledPizza46
ByLizLonetti
CreatingaHeartHealthy Pizza25
ByMarkSutton
Lizdepartsfromthegardenand headstohergrilltoshowusthe secretsofaperfectgrilledpizza!
TheVeganTraveler:Across theUSA49
ByChefJasonWyrick
Markshowsushowtocreate pizzasusinghealthyingredients, interestingcombinations,and creativetechniques.
ChefJasonrecountshis experiencesinPortland,Richmond, Cleveland,andSedona.
PizzabytheCrust29
ByJasonWyrick
Marketplace10

Pizza!
Readabouthowtomakeclassic crustslikethetraditionalNapoli crustandtheChicagoDeepDish crust.
Getconnectedandfindoutabout veganfriendlybusinessesand organizations. seethefollowingpagefor interviewsandreviews
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Table of Contents 2
FeaturesContd.
ASliceofAdvice:Vegan CheesesforYourVegan Pizza34
ByMadelynPryor
Reviews
BookReview:Practically Raw66
ByMadelynPryor
Learnaboutthebesttoolstoget themostoutofyourpizzamaking experience.
Simple,straightforwardrecipes thatshineeitherraworcooked.
BookReview:GrillingVegan Style67
ByJasonWyrick
Peels&Stones:Toolsofthe Trade37
ByJasonWyrick
Greatinfoaboutgrillingwith decentrecipes.
Learnaboutthebesttoolstoget themostoutofyourpizzamaking experience.
BookReview:Veganala Mode69
ByMadelynPryor
ColumnsContd.
RecipeIndex76
Acornucopiaoffrozenvegan desserts.
Alistingofalltherecipesfoundin thisissue,compiledwithlinks.

BookReview:TheStarch Solution70
ByJasonWyrick
Interviews
AuthorHannahKaminsky53 Aninspiringandinformativebook
Hannahisoneofthemost creativemindscurrentlywriting vegancookbooks.

abouthowtoloseweight,keepit off,andrejuvenateyourhealth.
BookReview:Rawmazing72
ByMadelynPryor
VeganPhotographerSharon Rawrecipeseveryonecanbite LeeHart55
Sharonisaprofessional photographer,educator,andnow authorofthenewbookSanctuary, abeautifulcollectionofanimals fromSanctuariesacrosstheU.S.
into.
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Table of Contents 3
Interviews Contd.
VeganBodybuilderRobert Cheeke59
ReviewsContd.
Pizzavs.Pizza74
ByJasonWyrick
Robertisoneofthemost influentialveganathletesofour time.Readaboutwhathes currentlyupto.
Thefirstcheesewevecomeacross thatactuallytasteslikecheese.
SuperActivistBruce Friedrich63
Bruceisoneoftheluminariesof theanimalactivistworld,having leadcampaignsforPeTAandnow FarmSanctuaryandisresponsible forsavingthousandsofanimals aroundtheworld.
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The Vegan Culinary Experience

Pizza!August2012
PublisherJasonWyrick EditorsEleanorSampson, MadelynPryor NutritionAnalystEleanorSampson WebDesignJasonWyrick GraphicsJasonWyrick ReviewersMadelynPryor JasonWyrick ContributingAuthorsJasonWyrick MadelynPryor LizLonetti SharonValencik MarkSutton BryannaClarkGrogan JillNussinow AngelaElliott RobinRobertson AmberSheaCrawley MindyKursban AndyBreslin PhotographyCredits
Whats Cooking?
My time inItalytaughtmeatrue appreciationofgoodpizza.Likemany people,Igrewupeatingfrozenpizza outofaboxorwhenmyparents orderedtakeoutfromPizzaHut. GoingtoMr.Gattiswasaninfrequent treat.Ithoughtthoseweregood.Ihad noideawhatrealpizzawas.Ihave sincelearnedotherwiseandIamsohappythatIdid.Yousee,pizza isbeautiful.Pizzaisthenexusofrusticcooking,tradition,and spectauclaringredients.Thereissomethingunassumingaboutreal pizza,butagoodpizzawillknockyoursocksoff.SanMarzano tomatoes,inseasonbasilpickedrightfromthegarden,fresh porcini,capers,olives,eggplant,squash,potatoes,spinach,white beanspreads,oliveoilandgarlic.Allofthesecanbefoundon pizzas,butagoodpizzaonlyfeaturesacouplecomponents.Agood pizzaletstheseingredientsspeakforthemselves.Iwassoinspired bymypizzaexperiencethatIamevenconstructingawoodfire pizzaovenonmypatio! Thisissueisbrokenupabitdifferentlythanourotherissues.The recipesareseparatedintodifferentcomponents,namelycrusts andsauces,andthentheactualpizzarecipesaresimply expressionsofthesecomponents.Manyofthepizzarecipeswill refertooneoftheseparentcomponents.Youwillalsolearnabout equipment,techniques,andgetplentyreviewsofvegancheeses andpizzas.IhopeyoulovethisissueasmuchasIdidputtingit together. Eathealthy,eatcompassionately,andeatwell!
CoverPageJasonWyrick
RecipeImagesJasonWyrick MadelynPryor MilanValencikof MilanPhotography BryannaClarkGrogan JillNussinow MarkSutton LizLonetti RestaurantPhotosJasonWyrick NativeBowlPhotoCourtesyofJulieHasson TapsiJimStanfield PizzaPeels,SemolinaGNUFreeDocumentation License MadCowPublicDomain BruceFriedrichCourtesyofCarolynMullin Symphony&GabrielCourtesyofFarmSanctuary RobertCheekeCourtesyofRobertCheeke SharonLeeHartCourtesyofSharonLeeHart Aries,Russell,&DeeDeeCourtesyofSharonLeeHart
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Contributors
JasonWyrickChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegan cateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhas beenregularlyfeaturedonmajortelevisionnetworksandinthepress.Hehasdone demoswithseveraldoctors,includingDr.NealBarnardofthePCRM,Dr.John McDougall,andDr.GabrielCousens.ChefWyrickwasalsoaguestinstructorintheLe CordonBleuprogram.HehascateredforPETA,FarmSanctuary,FrankLloydWright, andGoogle.HeisalsotheNYTimesbestsellingcoauthorof21DayWeightloss KickstartVisitChefJasonWyrickatwww.devilspice.comand www.veganculinaryexperience.com.
MadelynPryorMadelynisaloverofdessert,whichshecelebratesonherblog, http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsfor over16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntin thekitchencreatingnewwondersofsugarygoodness,sheischasingafterherbad kitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbe contactedatthebadkittybakery@gmail.comormadelyn@veganculinaryexperience.com. BryannaClarkGroganAuthorof8vegancookbooks,Bryannahasdevotedover40 yearstotasty,healthfulcooking,23asavegan.Shewasafrequentcontributorand reviewerforVegetarianTimesmagazinefor5years,and,morerecently,wroteand publishedasubscriptioncookingzine,VeganFeast,for5years.Sheismoderatorofthe VegsourceNewVegetarianforum.Bryannahasconductedcookingworkshopsand classeslocally(includinga5dayVeganCookingVacationonbeautifulDenmanIs.),and atnumerousvegetariangatheringsinNorthAmerica.Bryannasrecipesappearinthe TheVegFeastingCookbook(SeattleVegetarianAssociation);onDr.AndrewWeil's websites;inNoMoreBull!byHowardLyman;andinCookingwithPETA.Bryannaalso developedtherecipesforthegroundbreakingbook,Dr.NealBarnard'sProgramfor ReversingDiabetes. RobinRobertsonAlongtimevegan,RobinRobertsonhasworkedwithfoodformore than25yearsandistheauthoroftwentycookbooks,includingQuickFixVegan,Vegan Planet,1,000VeganRecipes,VeganFire&Spice,andVeganontheCheap.Aformer restaurantchef,RobinwritestheGlobalVeganfoodcolumnforVegNewsMagazineand haswrittenforVegetarianTimes,CookingLight,andNaturalHealth,amongothers. RobinlivesinthebeautifulShenandoahValleyofVirginia.Youmaycontactherthrough herwebsite:www.robinrobertson.com.
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Contributors
MindyKursban,Esq.MindyKursbanisapracticingattorneywhoispassionateabout animals,food,andhealth.Shegainedherexperienceandknowledgeaboutvegan cuisineandthelawwhileworkingfortenyearsasgeneralcounselandthenexecutive directorofthePhysiciansCommitteeforResponsibleMedicine.SinceleavingPCRMin 2007,Mindyhasbeenwritingandspeakingtohelpothersmaketheswitchtoaplant baseddiet.Mindywelcomesfeedback,comments,andquestionsat mkursban@gmail.com. JillNussinow,MS,RD,TheVeggieQueenJillisaRegisteredDietitianandhasa MastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.After graduating,shemigratedtoCaliforniaandbeganaprivatenutritionpracticeproviding individualconsultationsandworkshops,specializinginnutritionforpregnancy,new mothers,andchildren.YoucanfindoutmoreaboutTheVeggieQueenat www.theveggiequeen.com. LizLonettiAsaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding community,bothphysicallyandsocially.ShegraduatedfromtheUofMNwithaBAin Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenix PermacultureGuild,anonprofitorganizationwhosemissionistoinspiresustainable livingthrougheducation,communitybuildingandcreativecooperation (www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmore interconnectedcommunities,Lizvolunteershertimeandtalentforotherlocalgreen causes.Inhersparetime,Lizenjoyscookingwiththeveggiesfromhergardens,sharing greatfoodwithfriendsandneighbors,learningfromandteachingothers.Tocontact Liz,pleasevisitherblogsitewww.phoenixpermaculture.org/profile/LizDan. AngelaElliottAngelaElliottistheauthorofAliveinFive,HolidayFarewithAngela,The SimpleGourmet,andmorebooksontheway!AngelaistheinventorofFiveMinute GourmetMeals,RawNutFreeCuisine,RawVeganDogCuisine,andThe Celestialwich,andtheownerandoperatorofSheZenCuisine.www.she zencuisine.com.Angelahascontributedtovariouspublications,includingVegnews Magazine,VegetarianBabyandChildMagazine,andhastaughtgourmetclasses, holisticclasses,lectured,andonoccasiontouredwithLouCorona,anationally recognizedproponentoflivingfood. SharonValencikSharonValencikistheauthorofSweetUtopia:SimplyStunningVegan Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlya rabbitandadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeen bakingsinceagefive.Sheisworkingonhernextbook,WorldUtopia:Deliciousand HealthyInternationalVeganCuisine.Pleasevisitwww.sweetutopia.comformore information,toaskquestions,ortoprovidefeedback.
Contributors
AndrewBreslinAndrewBreslinistheauthorofMother'sMilk,thedefinitiveaccountof thevastglobalconspiracyorchestratedbythedairyindustry,whichsecretlycontrols humanitythroughmindcontrollingsubstancescontainedincowmilk.Inalllikelihood thisisahilariousworkofsatyricfiction,butthenagain,youneverknow.Healsoauthors theblogAndyRants,almostcertainlythebestblogthatyouhaveneverread.Heisan avidbookrevieweratGoodreads.HeworkedatPhysiciansCommitteeforResponsible MedicinewithMindyKursban,withwhomheoccasionallycollaboratesonprojects concerninglegalissuesassociatedwithhealthandfood.Andrew'sfictionandnonfiction haveappearedinawidevarietyofprintandonlinevenues,coveringanevenwider varietyoftopics.HelivesinPhiladelphiawithhisgirlfriendandcat,whoarenotthe sameperson. AmberSheaCrawleyAmberSheaCrawleyisalinguist,chef,andauthorspecializingin healthfulveganandrawfood.Knownforherflexiblerecipesandfriendlyvoice,shewas classicallytrainedintheartofgourmetlivingcuisineattheworldrenownedMatthew KenneyAcademy,graduatingin2010asacertifiedrawandveganchef.In2011,she earnedherNutritionEducatorcertificationattheLivingLightCulinaryArtsInstitute.Her firstcookbook,PracticallyRaw:FlexibleRawRecipesAnyoneCanMake,debutedin March2012.AmberblogsatAlmostVeganChef.comandcanbefoundonFacebookand Twitter. MarkSuttonMarkSuttonhasbeentheVisualizationsCoordinatorfortwoNASAEarth SatelliteMissions,aninteractivemultimediaconsultant,organicfarmer,andhead conferencephotographer.Hesdevelopedmediapublishedinseveralmajormagazines andshownorbroadcastinternationally,producedDVDsandwebsites,edited/managed avegancookbook(NoMoreBull!byHowardLyman),workedwith/fortwoNobelPrize winners(onGlobalClimateChange),andhelpedcreateUNPeaceMedalAwardwinning precollegecurriculum.Avegetarianfor20years,thenveganthepast10,Marksthe editoroftheMadCowboyenewsletter,anavidnaturephotographer,gardener,and environmentalist.Oilfreeforover5yearsandauthorofthe1stveganpizzacookbook, hecanbereachedat:msutton@hearthealthypizza.comand http://www.hearthealthypizza.com MilanValencikMilanValencikisthefoodstylistandphotographerofSweetUtopia: SimplyStunningVeganDesserts.Hiscompany,MilanPhotography,specializesinartistic eventphotojournalism,weddings,andothertypesofphotography.Milanisalsoafine artistandmusician.MilanisoriginallyfromCzechRepublicandnowlivesinNJ.Formore informationaboutMilan,pleasevisitwww.milanphotography.comor www.sweetutopia.com.
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Contributors
EleanorSampsonEleanorisaneditorandnutritionanalystforTheVeganCulinary Experience,author,andanexpertveganbakerwithaspecialtyindeliciousvegansweets (particularlycinnamonrolls!)YoucanreachEleanorat Eleanor@veganculinaryexperience.com.
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About the VCE

TheVeganCulinaryExperienceisaneducationalveganculinary magazinedesignedbyprofessionalveganchefstohelpmake vegancuisinemoreaccessible.PublishedbyChefJasonWyrick, themagazineutilizestheelectronicformatofthewebtogo beyondthetraditionalcontentofaprintmagazinetooffer classes,podcasts,aninteractivelearningcommunity,andlinksto articles,recipes,andsitesembeddedthroughoutthemagazineto makeretrievinginformationmoreconvenientforthereader. TheVCEisalsodesignedtobringveganchefs,instructors, medicalprofessionals,authors,andbusinessestogetherwiththe growingnumberofpeopleinterestedinvegancuisine. Eathealthy,eatcompassionately,andeatwell.
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WelcometotheMarketplace,ournewspotforfinding vegetarianfriendlycompanies,chefs,authors,bloggers, cookbooks,products,andmore!OneofthegoalsofTheVegan CulinaryExperienceistoconnectourreaderswithorganizations thatproviderelevantproductsandservicesforvegans,sowe hopeyouenjoythisnewfeature! ClickontheAdsEachadislinkedtotheappropriate organizationswebsite.Allyouneedtodoisclickontheadto takeyouthere. BecomeaMarketplaceMemberBecomeconnectedbyjoining theVeganCulinaryExperienceMarketplace.Membershipis availabletothosewhofinanciallysupportthemagazine,to thosewhopromotethemagazine,andtothosewhocontribute tothemagazine.ContactChefJasonWyrickat chefjason@veganculinaryexperience.comfordetails!
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BadKittyCreations GoDairyFree.org RobinRobertson (www.badkittybakery.blogspot.com)(www.godairyfree.org) (www.robinrobertson.com) BryannaClarkGrogan SweetUtopia MilanPhotography (www.milanphotography.com) (www.bryannaclarkgrogan.com) (www.sweetutopia.com) JillNussinow,MS,RD AmberSheaCrawley (www.theveggiequeen.com) (www.almostveganchef.com) Nonprofits VeganOutreach RationalAnimal FarmSanctuary (www.veganoutreach.org) (www.rationalanimal.org) (www.farmsanctuary.com) ThePhoenixPermactultureGuild(www.phoneixpermaculture.org)
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Pesto is the Besto for Pizza and other Dishes

By Jill Nussinow, MS, RD, aka The Veggie Queen
Ididntgrowupeatingpesto.Ineveratepesto untilIwasanadult.Miningmymemories,Ithink thatIfirsthadpestoatasmallItalianrestaurant thatmythenboyfriendandIusedtofrequent whenIwasingraduateschool.Iimmediatelyfellin love.Whatsnottolike? Pestoispaste.Greatpasteatthat.Mostpeopleare notthinkingbigantioxidantboostwhenthey make,andeat,pesto.Yet,thatswhatpestodoes foryou,aswellasaddinglotsofflavor.So,you needtolikewhateverisinyourpesto. Traditionalpestoisfatty,saltyandflavorfuland elevatesyourpastatoanewlevel.So,assoonasI couldfigureouthowtomakepesto,IstartedandI beganexperimentingwithvariousnuts,cheeses andherbs.(Thatwasmorethan20yearsagowhen Iatecheese.)Iusedalmondsandlemonbasil.I usedwalnutsandcinnamonbasil.Icouldgoonbut yougettheidea. WhenIstartedteachingpeoplehowtofollowan oilfreeplantbaseddiet(Ihavebeenteachingthe McDougallprogramforthepast10years),Ihadto changemypestorecipestofollowsuit.Ilovepesto onpizzabecauseIfinditmuchmoreinteresting
thantomatosauce. Hereareafewvariationsofmynontraditionaloil freepestoandabeanandvegetablespreadthat canalsobeusedasabaseformakingpizza. Additionally,anypestocanbethinneddownwith brothtomakeadressingforsalad,pastaorgrains. Ilovepestobecauseyoucaneasilychangethe recipetousetheherbsorvegetablesthatyouhave onhand.Ifyoudontlikesundriedtomatoes,make onlyherbpesto.Ifyoudontlikearugula,makean allparsleypesto.Asmallfoodprocessorhelpsthe processalot.Ifyoucandreamit,youcandoit. Ifyoumakemorepestothanyoucanuse,freezeit inicecubetrays.Popoutthecubesoncefrozen andputtheminfreezerbagsthatyoulabeland date.Thesummer,whentheherbsareabundant, isthebesttimetomakepestoanditwilldefinitely brightenupyourwinterpizzas.Youllthank yourselflater. Recipesfollow. TheAuthor JillNussinow,akaTheVeggieQueen, eatsglutenfreepizza.Herfavoriteis madewithoilfreepesto,withlotsof vegetablesincludingshiitake mushrooms,olives,eggplantand tomatoes,whentheyaresummerripe.
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The Veggie Queens Oil-Free Pesto

Makesabout3/4cup Itshardtobelievethatthiscouldtasteso goodbutitdoes.Youcanmixitwithblended silkentofutomakeacreamypestoforpasta, ifyoudesire. clovesmincedgarlic cupschoppedfreshbasilleaves cupchoppedflatleafparsley tablespoonspinenuts sliceglutenfree,whiteorsourdough breadorcupdrybreadcrumbs 12 Tbsplightmiso(totaste) to1/3cupwaterorbroth 2 tablespoonsnutritionalyeast Infoodprocessor,combineeverythingexcept waterorbroth.Pulsetillfinelyminced.With machinerunning,slowlyaddwateruntilit reachesdesiredconsistency. 3 3 1 2to3 1
The Veggie Queens Simple Arugula Pesto

Makesaboutcup Ifyoulovearugula,youwilllikethis,ifnot, youcansubstitutespinachleavesforamuch milderflavor. 1clovegarlic 1bunch(2cups)arugula cupItalianparsleyleaves 2tablespoonsoliveoil 1tablespoonmiso cupormorevegetablestock 1tablespoonlemonjuice Freshlygroundblackpepperand/or Parmesancheese,ifdesired Combinethegarlicandarugulainafood processor.Addtheparsley,oliveoil,miso andvegetablestockandprocessuntil smooth.Addthelemonjuice.Addcheese,if desired.Ifmixtureneedsmoreliquid,add morestockorlemonjuice,totaste.Add freshlygroundblackpepperand/orvegan
Roasted Red Pepper and White Bean Spread

Makesabout2cups Thislightpinkspreadnotonlylooksgoodbuttastesgreat.Youcanroastthepeppersyourselfwhentheyarein season.Useinsteadoftomatosauceonpizza,placingyourothervegetablesontop. 1 cupscookedwhitebeans,suchascannellini cuproastedredpeppers,drainedifjarredor2roastedredpeppers 1 tablespoonoliveoil(optional) 1 tablespoonlemonjuice 1 tablespoonfreshsage,chopped 2 teaspoonsfreshthyme teaspoonsaltandteaspoongroundblackpepper Combinebeans,oliveoil,lemonjuice,sage,thymeandsaltandpepperinfoodprocessor.Processuntilsmooth.
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SunDried Tomato Pesto (Oil-free)

Makesabouttocup Thisisrichandhasdeepumamiflavorfromthetomatoes.Apairofscissorshelpsyoucutthe tomatoeseasily. cupdicedsundriedtomatoes,notinoil cupwarmwaterorvegetablebroth 3clovesgarlic,minced 2to3tablespoonsnuts,yourfavorite,toasted teaspoonoreganoleaves 1to2teaspoonsBraggliquidaminoacidsorteaspoonsalt(optional) Putthedicedtomatoesinthewarmwaterorbrothandletsitforatleast30minutesto anhour.Whileyouarewaitingforthetomatoes,addthegarlicandnutstothesmall processor.Processuntiltheyarefinelychopped.Addthetomatoeswhentheyare rehydratedwiththesoakingliquid,oreganoandtheBragg.Process untilsmooth.
Allrecipes 2012,Jill Nussinow,MS,RD,TheVeggieQueen http://www.theveggiequeen.com
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Pizza without Borders

by Robin Robertson
GrowingupinanItalianAmericanfamily,Iliterally cutmyteethonpizza.Thenumerouspizzeriasin myhometownsolddeliciousandinexpensiveNew Yorkstylepizza,soitwasoneofthefewfoodsmy motherrarelymadeherself.Pizzanightgavemom ararerespitefromcookinganditwasalwaysa specialtreattohaveasteaminghotpizza delivered. Tothisday,pizzaremainsoneofmyfavoritefoods. WhenIwentvegannearlytwentyfiveyearsago,it wastheonlynonveganfoodImissed.Backthen, vegancheesewasntasavailable(ortasty)asitis now,soIsearchedforotherwaystoenjoythe savorypiebeyondtheoozeofmeltedcheese. WhenIvisitedItaly,Iwaspleasantlysurprisedto findthatmanyofpizzatoppingsonrestaurant menusdidntincludeanycheeseatall.Instead, thecrispanddeliciouscrustsweretoppedwitha varietyofvegetablecombinations,includingpaper thinslicesoftomatoes,zucchini,artichokehearts, onion,mushrooms,olives,andmanyothers.Itwas inTuscanythatIenjoyedmyfirstpizzatoppedwith agarlickywhitebeanspread,andpizzahasntbeen thesameformesince. OnceIrealizedthatacreamybeanpureemakesa flavorfulandproteinrichfoundationforother toppings,Ibeganexperimentingwithglobalflavors thatmighttranslatewellintotastypizzavariations. Someofmymorerecentnuancesincludea ManchurianCauliflowerPizzaandaBuffalo CauliflowerPizzathedoughycrustprovidingthe perfectfoilforthespicyroastedcauliflower.Ive alsomadeVeganQuesoPizza,PuttanescaPizza, HummusPizza,CheeseburgerPizza(completewith ketchupandpickleslices),andcountlessvariations onthatoriginalTuscanWhiteBeanPizza. Twoofmyfavoritecreationsareinspiredbymy favoritesandwiches,thelusciousbahnmiof VietnamandthezestymuffalettaofNewOrleans. ThepizzasIbasedonthesesandwichesare deliciousexamplesofhowpizzacantrulybe enjoyedwithglobalflavors.Imhappytoshare theserecipeswithyou,andIhopeyoullbe inspiredtoconsidertheingredientsandflavorsof variousculturestocreateyourown"pizzawithout borders." *Recipesfollow TheAuthor RobinRobertsonAlongtime vegan,RobinRobertsonhas workedwithfoodformorethan 25yearsandistheauthorof twentycookbooks,including QuickFixVegan,VeganPlanet, 1,000VeganRecipes,VeganFire &Spice,andVeganonthe Cheap.Aformerrestaurantchef, RobinwritestheGlobalVeganfoodcolumnfor VegNewsMagazineandhaswrittenforVegetarian Times,CookingLight,andNaturalHealth,among others.RobinlivesinthebeautifulShenandoah ValleyofVirginia.Youmaycontactherthroughher website:www.robinrobertson.com.
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Muffaletta Pizza
Theolivesaladthatgivestheclassicmuffaletta sandwichitspiquantcharacterbecomesthe toppingforthislusciouspizzathatwouldbegreat servedasamaindishorcutintosmallpiecesto enjoyasanappetizer.Ifyoudonthavetimeto makeyourownpizzadough(usingtherecipe provided),readytousepizzadough(availablein mostsupermarkets)getsthispizzaintheovenin minutes.Tosavetime,substitute1cup(ormore) ofpreparedItalianolivesaladorgiardinieraforthe toppingingredients,availableatItaliangrocers, somesupermarkets,oronline. TheDough 2cupsallpurposeflour 2teaspoonsinstantyeast 1teaspoonsalt 1cuplukewarmwater Oliveoil TheToppings 15oz.canchickpeas,drainedandrinsed 3clovesgarlic,crushed 2teaspoonslemonjuice 1teaspoonchoppedfreshoreganoorteaspoon dried 2tablespoonsveganmayonnaise teaspoonDijonmustard teaspoonTabascosauce Saltandblackpepper 6oz.jarmarinatedartichokehearts,drainedand sliced cuppimientostuffedgreenolives,coarsely chopped 1/3cupKalamataolives,pitted,coarselychopped 1smallHassavocado,peeled,pitted,andchopped 2teaspoonscapers 2scallions,minced 2tablespoonschoppedparsley Dough: Inalargebowl,combinetheflour,yeast,and salt.Stirinthewateruntilcombinedthenuse yourhandstokneaditintoasoftdough.
Transferthedoughtoaflouredsurfaceand kneaduntilitissmoothandelastic,about10 minutes.Shapeintoasmoothballandtransfer toalightlyoiledbowl.Coverwithplasticwrap andletriseatroomtemperatureinawarm spotuntildoubleinsize,about1hour. Transfertherisendoughtoaflouredwork surface,punchitdownandgentlystretchand lifttomakea12inchroundcrustaboutinch thick.Transferthecrusttoaflouredbaking sheetorpizzastone.Useyourfingertipsto formarimaroundtheperimeterofthecrust andletrisefor20minutes. Positiontheovenrackonthelowestlevelof theoven.Preheattheovento425F.
Toppings: Inafoodprocessorcombinethechickpeas, garlic,lemonjuice,oregano,mayonnaise, mustard,Tabasco,andsaltandpeppertotaste. Processuntilsmooth.Spreadthemixture evenlyontothepizzacrust,towithininchof theedgeoftheperimeter.Arrangethe artichokeslicesevenlyontopofthepizza. Bakeonthelowestovenrackuntilthecrustis goldenbrown,about15minutes. Whilethepizzaisbaking,inabowl,combine thegreenolives,kalamataolives,avocado, capers,scallions,andparsley.Seasonwithsalt andpeppertotasteandmixwelltocombine. Whenthepizzacomesoutoftheoven,top evenlywiththeolivemixtureandservehot.
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Pizza!
Bahn Mizza
Likethebahnmisandwichthatinspiredit,this pizzafeaturesavarietyoftexture,temperatures andflavors,fromthecrisphotcrustandhoisin lacedtofuspread,tothecrunchycarrotsandfresh cilantro.Heatseekersmaywaytoaddextra srirachaandjalapeos. TheDough 2cupsallpurposeflour 2teaspoonsinstantyeast 1teaspoonsalt 1cuplukewarmwater Oliveoil TheToppings 1cupfinelyshreddedcarrot 1teaspoonnaturalsugar 1/8teaspoonsalt 1tablespoonricevinegar 2teaspoonswater cuphoisinsauce 3tablespoonssoysauce 3teaspoonssrirachasauce,divided 1poundextrafirmtofu,drainedandcutinto inchslices 3tablespoonsveganmayonnaise Englishcucumber,peeledandthinlysliced 2tablespoonsslicedpickledjalapenos 1cupcilantroleaves(ormintorThaibasil) Dough: Inalargebowl,combinetheflour,yeast,and salt.Stirinthewateruntilcombinedthenuse yourhandstokneaditintoasoftdough. Transferthedoughtoaflouredsurfaceand kneaduntilitissmoothandelastic,about10 minutes.Shapeintoasmoothballandtransfer toalightlyoiledbowl.Coverwithplasticwrap andletriseatroomtemperatureinawarm spotuntildoubleinsize,about1hour. Transfertherisendoughtoaflouredwork surface,punchitdownandgentlystretchand lifttomakea12inchroundcrustaboutinch
thick.Transferthecrusttoaflouredbaking sheetorpizzastone.Useyourfingertipsto formarimaroundtheperimeterofthecrust andletrisefor20minutes. Toppings: Inabowl,combinethecarrot,sugar,salt, vinegar,andwater.Coverandsetasidefor30 minutes.Draincompletelybeforeusing. Inasmallbowl,combinethehoisin,soysauce, and1teaspoonofthesriracha.Mixwell.Set aside. Preheattheovento400degreesF.Lightlyoila bakingsheetorarrangeapieceofparchment paperonit.Arrangethetofuslicesonthe preparedbakingsheet.Spreadthehoisin mixtureontothetofuslicesandbakefor15 minutes.Removefromtheovenandsetaside. Increasetheoventemperatureto425degrees F. Transferhalfofthetofutoafoodprocessoror blenderandprocessuntilsmooth.Tasteand adjusttheseasonings,addingmorehoisin,soy sauce,sriracha,oralittlewater,ifdesired. Arrangethedoughontoapizzapan,stretching tofit.Spreadthepureedmixtureevenlyonto thepizzacrust,towithininchoftheedgeof theperimeter.Arrangetheremainingtofu slicesevenlyontopofthepizza.Bakethepizza onthebottomrackoftheovenuntilthecrustis goldenbrown,15to18minutes.
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Whilethepizzaisbakingcombinethe mayonnaiseandremainingsrirachainasmall bowl,addingmoresrirachaifdesired.Setaside. Whenthepizzaisbaked,cutitinto8wedges, thendrizzlewiththesrirachamayo.Topwith thecucumberslices,drainedcarrotmixture, jalapeo,andcilantro.Serveimmediately.
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August 2012|21
My Love Affair with Pizza

by Madelyn Pryor
thick,fluffycrust,lotsofsauce,hamburgerand Somelittlegirlsgrowupdreamingofowninga cheese.Likemanyofyou,Iwasraisedonanon horse,orgrowingmorerosesthantheycanpick.I vegandiet.Iremembermymomblowingonmy grewupdreamingofthenexttimemymomwould foodtocoolit,thenmyeyesrollingupasIdugin. makepizza.Therewereafewmitigatingfactorsin Itwaskiddonirvana.Iloveditsomuchthatmy this.First,IwasafoodiebeforeIknewtheword mommadethisatleastonceamonthforme.I forit.Iwasahappy,slightlygluttonouschildwho knewthenthatpizzawasawesome! alreadyhadaponyandmoreflowersthanIcould pickinalifetime.Butpizza,pizzawasatreat. Mylifegainedarichnessanddepthwhenmom Maybealoveofpizzaisinourblood.My startedmakingcalzones.RememberinLordofthe grandfathercamefromSicily.There,hewasa RingswhenPippenfindsoutthatalecomesin neglectedorphan.Hecameovertoourcountry, pints?ThatwasthelookonmyfacewhenIfound joinedthemilitary,becameacitizenandreveledin outthatpizzacameinportable.Iwasatomboyby thecultureofthe1950s.Inhim,thegenethat nature,alwaysoutonmybikeandabout.Acalzone lovedpizzawassilent.Hehadtradedinthe couldbetakenwithtoprovidefieldrationsforme peasantfoodofhischildhoodforthefoodshe andmyotherfriendsasweplayedatbeingGIJoes cookedoutsideonthemassivebrickbarbeque andsavingtheworldfromCobra.Evencool, monsterhebuilthimself.Mymother,hiseldest, calzoneswerebready,saucydeliciouswonders.My lovesMexicanfoodevenmorethanItalianfood. momscalzonesareliterallyoneofmyhappiest ShegrewupinsouthPhoenixwhereherfriends childhoodmemories. mother,Mrs.Florestaughthertocook.Sheraised mewithhomemade AsIaged,Iatemyfair tortillas,salsas,andtook shareofstorepizzas.As youmoveontoteen prideinhowmuchIloved burritosandquesadillas. years,mostdiscover thecardboardthatthe Iremembermyfirstpizza bigchainsdeliverto experienceatfiveyears yourhouse.Itdoesnt old.Itwasoneofmy tastegreat,itmakes momssheetpan yourfacelooklikethe cheeseburgerpizzas.To food,andyoustilleatit thisday,theverythought becauseyourfriends ofitmakesmymouth are.Iwasnobetteror water.Bakedonan11x17 noworse,butyuck. jellypan,itwasmadewitha asakid,Imighthavebeenstoppingtosmellthe
flowers,butIwasdreamingofpizza!
Luckily,Igrewup.Ibecameveganasawayto excavatethehealthygirloutofmychubbygirl shell.Itwasntthesmoothestoftransitions.Iwasa newveganwithallthefireandbrimstoneofatent revivalpreacherbutIwastheonlyveganIknew.I hadafewquicklybatteredvegancookbooksthat wereokbutnotgreat.Ihadtolearnhowtoeatall overagain,soIatealotofsalads,beans,andrice.I lovethatstuffstill,yetitwasnotthesame.I neededmore.Ineededmypizza.Istillhavea strong,happymemoryofAmyspizza,becauseshe toldmepizzacameinvegan.Iwasapoorcollege student,soatthetime,herveganpizzawas alluring,yet,itwasmorethanIhadtospend.Still, itgavemeanidea.
inaplaceasremoteasthis,mymomhadto makeallmypizzas,andIwouldnothavehadit anyotherway
Thatnight,Imademyfirstveganpizza.Ithad bread,sauce,andveggies.Mymomwas encouragingasonlymotherscanbe,anditwasok. Itwasevenprettygood.Thepizzadidnotsufferfor thefactitwasvegan,itsufferedbecauseitwasnot mamapizzaandIwasanewcook.Withasigh,I decidedIhadtojustkeepgoing.Imadepizzawhen Icould,growinginskilleverytime.
Itwasgraduateschoolthatcreatedoneofmymost famouscreationstheSevenPounder.Yes,itdoes havetobecapitalized.Ingradschool,livingalone inthecoldIneededtomakebigfoodthatcouldbe eatenforalongtime.TheSevenPounderwasthat, amonsterthatgaineditsnamewhenavisiting friendweighedherself,andthenwhileholdingan unslicedpizza.Yep,itwasinfactalittleoverseven pounds.Irecommendthatyoumakewhenyou haveaparty,andabackbrace.Ihadgrowninthe forceandthepizzahadgrownwithinsizeand flavorprofile. GraduateschoolgavemethebiggestgiftIhave everreceived.ItmademesomiserableIknewthat Ihadtoquit.Maybeitwasthehours,thedeath threat,ortheisolationbutIneededout.AllIcould graspwasmyabilitytocookandbake.Bynow,I wasknownnotjustasthevegan,butmyfoodwas covetedbyallinmydepartment,andmyfriends.If IwasstrongintheForcebefore,nowIwasafullon Jedi.Imadegreatfood.Ineededtomakemore.I neededtogetaway.ImetJason,quit,andstarted cookingforpeoplefulltime.Itwasthebestofall worlds.Pizzacamewithmeonthisadventurelike thetruefrienditis. Now,insteadofjustchurningoutrecipesbasedon whatIwant,Iteachcookingclass,writeforthis wonderfulmagazine,workonmyblogandhelp convertfamilyrecipes.Foodhasbecomemylifein awaythatitisnotformostotherpeople.Overthe lastthreeyears,myabilitytocookgreatfoodhas grownagain.No,IamnotYodayet.Iamworking onJediMasterstatus.Mylatestcreation,Sundried PepperonishowsthatIhavegrown.Insteadof panickingwhenIcouldnotmakeittothestoreto buysomenamebrandproduct,nowImakemy ownseitan!Howawesomeisthat? Yes,mylifehaschanged.Ivemovedfrombeinga kidwholovedcheeseburgerpizzatoaveganadult
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wholovescrueltyfreecheeseburgerpizza.Instead ofastressedcollegestudent,Iamasemistressed instructor.Butpizzaisstillthere,aconstantinmy life.NowIhavegoodfriends,goodfood,anda greatlife.Whatismorecomfortingthanthat? thefamouscheeseburgerpizza

Pizza!
TheAuthor
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntasty dessertsforover16years,and eatingdessertforlongerthanshe carestoadmit.Whensheisntin thekitchencreatingnewwonders ofsugarygoodness,sheischasing afterherbadkitties,orreviewing productsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.
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Creating a Heart Healthy Pizza

by Mark Sutton
Therearefewaspectsoflifeasemotionally satisfyingaseatingatastypizza,unlessperhapsit's makingapizzafromthebottomupandwithsolely plantbasedingredients.Evenmoreso,crafting andbakingyourownfresh"hearthealthy"pizzasat homeelevatesthisenjoymenttoawholenewlevel. Insteadofusingoilbasedprocessedcheese substitutesintryingtoduplicatethedairybased toppingsfromthepizzasofourchildhood,through thecreativeuseoflegumes,grains,vegetables, and/orsmallamountsofnuts,it'spossibleto designhighlynutritiousflavorful"cheeselike sauces"thatrangeintexturefromasmooth velvety"tastefeel"tothatofaslightlyfirmcustard. Thesesauces,whetherusedonthetoporbeneath amyriadofcolorfulvegetablefillings,providea greaterqualityofnutritionalandflavordiversityfor atrulyunique,scrumptious,andhealthypizza experience.Blendedasathickpancakelikebatter andaugmentedwithfreshherbsorspices,theyare bakedwiththefoundationcrustandfillingsof choice,therebyaddinglittleextrapreparationtime increatingfullyrealizedpizzaconcepts. Beimaginativewhenmakingapizza!Usetomato slicesoverchoppedgreens,shapethedoughintoa rectangle,constructalatticeoftoppingsauce... andaboveall,enjoytheprocess.Thereisnoright orwronginmakingapizza;it'sanongoinglearning experiencetobeembracedandthefinalproduct savored. Withthisinmind,herearesomerecipestohelp guidethehearthealthypizzacookinlearningthis newapproach.
PIZZA FOUNDATION RECIPES

Therearemanypizzadoughorcrustrecipes availableontheInternetandincookbooks.Here aretwo:a"basic"pizzadoughandaniftygluten freeoatflourcrust.
BASICPIZZADOUGH
INGREDIENTS: cupwarmwater 1t.sugar(orsweetenerofchoice) 1T.oil(optional) t.salt(optional) 2cupsallpurposeorbreadflour 2to2t.yeast(1packet) METHOD(BreadMachine): 1.Putinwarmwater1st,optionaloil,sweetener, flours(prestirredwithoptionalsalt),andyeast. 2.Select"Pizza"or"Dough"settingonthebread machineandpress"Start." VARIATIONS: Substitute1cupoftheflourabovewith1cupof cornmeal,soyflour,orsemolinaflour.Theaddition ofsemolinaflourmakesforaslightlynuttiertaste andlightertexture.
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NOTE: Thedoughcanbeusedafterthefirstrise,although 2ndriseispreferred. Granulatedsugar,agavenectar,molasses,rice syrup,barleysyrup,ormaplesyrupcanalsobe usedassweeteners. Thisisfor2thin12"crusts,1largethin(if rectangular,10"x24"),or1thicker12"crust. About2lbs.ofdoughand8servings.
9.Arrangetoppingsandsauce(s)ondough,bake for10to15minutes(oruntiltoppingsarecooked). NOTE: Addwaterforkneadingthedoughin1tablespoon incrementsifitisnotelasticenoughortoostiff. Thisrecipemakesa12to14"pizza.
"TOPPING SAUCE" RECIPES

Leftoversaucecanbeusedwithpasta,thinnedasa dressingforsalads,orservedovercooked vegetables.
OATFLOURCRUST(GLUTENFREE)
INGREDIENTS: 2cupsrolledoats 1cupwarmwater 2t.yeast 1t.sugar(orsweetenerofchoice) 1T.flaxseeds 2t.driedItalianherbs t.salt(optional) METHOD: 1.Whisktogetherwater,yeast,andsugarinalarge mixingbowl.Cover,letrisefor10to12minutes. 2.Grindflaxseedsinaspicemillandmixintoyeast mixture. 3.Putoatsintoablenderorfoodprocessorto makeoatflour(about2cupsworth). 4.Mixremainingingredientstogetherandslowing addtotheyeastmixture,stirringwithalarge spoon.Graduallyfolddoughintoalargeflatball (thedoughwillbestiff). 5.Coverandletrisefor30to45minutes. 6.Preheatovento425degreesF. 7.Shapeintoaballwithyourhands,andpressthe doughintoalightlyoilednonstickbakingpaninto theshapedesired.Ifnecessary,lightlywetyour fingerstohelpwiththeshapingprocess. 8.Bakeinovenfor5minutes(crust'sbottom shouldbestartingtoturnbrown).
SWEETPOTATO,OATS,CARROT,AND GREENCHILESAUCE
Thisrecipemakesafluffysauce.Thesweet potatoesandcarrotsaddanicedoseofVitaminsA &C,withoatsprovidingevenmorefiber. INGREDIENTS: 1cuprawsweetpotato(peeled,dice) cupcarrots(dice) 2/3cuprolledoats 4oz.candicedgreenroastedchiles(undrained) 1T.Dijonmustard(totaste) 2T.cornstarch 1to1cupwater(waterplusleftovercooking broth) METHOD: 1.Coverpotatoesandcarrotswithwaterinasmall pot.Bringtoaboil,andletsimmerforafew minutesuntilforktender.Removecover,letcool. 2.Adddrainedvegetablesandremaining ingredientstoablenderorfoodprocessor, reservingthewater. 3.Addliquidinincrementalamounts,blending carefullyuntilasmooththickpancakelikebatter consistencyhasbeenachieved.Theremaybea
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needtouselessormorewaterdependingupon howcarrotsandpotatowereprepped. NOTE: Thisrecipemakesmorethanenoughsaucefortwo 12to14pizzas(around3cups).
processinguntilyouhaveasmoothpancakelike batter. NOTE: Whitebeanscanbesubstitutedforgreatnorthern beans.Adjustamountofwaterusedifnecessary. Makesabout3cups,sufficientfortwo12"to14" pizzas(from2lbs.ofdough)
And NOW, A PIZZA RECIPE FRIENDLYFRANKFURTERS&KALE

The"SuperVegetable"kalehelpspowerthis "comfort"pizza. CRUST: Pizzadoughofchoice LAYERINGINGREDIENTS: Tenderrawkaleorspinachleaves(rinsed,drained, destemmedandchopped) Slicedtomatoes Slicedonions Slicedno/lowfatveganhotdogsslicedcrosswise Sweetpicklerelish(optional) Mustardofchoice(useasqueezebottletoapply) GreatNorthernBeans,Millet,AndCashewSauce METHOD: 1.Preheatovento425or450degreesF. (dependinguponyouroven). 2.Makea1/4"layerofkaleorspinachontopof preparedandshapeddough. 3.Arrangetomatoslices. 4.Putononionslices. 5.Sprinklewithhotdogslices. 6.Dotwithpicklerelish 7.Applymustard. 8.Pourontoppingsauce.
apizzausingthesweetpotato,oats,&green chilesauce
GREATNORTHERNBEANS,MILLET,AND CASHEWSAUCE
Athickersaucetextureismadeusingbeansfor fiber,andmilletforitsamazingnutritionalprofile. INGREDIENTS: 115oz.canofgreatnorthernbeans cupcookedmillet cupcashews 3T.cornstarch t.groundblackpepper t.drymustard(or1.Twetmustard) t.paprika 1cupwater METHOD: 1.Rinseanddrainbeans(toremovesalt). 2.Addgreatnorthernbeansandmillettoablender orfoodprocessorandpulseafewtimes. 3.Addtherestoftheingredients,thenaddsome ofthenutsandwater.Pulseafewmoretimes, addingtherestofthewaterandnuts,and
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9.Bakepizzafor15to20minutes. VARIATIONS: Substituteleftoverorcannedchiliformustard and/orrelish. Substitutedrained,rinsed,thendrainedagain, sauerkrautforrelishandmustard(asdesired). Allrecipesandphotos2012byMarkSutton,from: "HeartHealthyPizza:Over100PlantbasedRecipes fortheMostNutritiousPizzaintheWorld." http://www.hearthealthypizza.com TheAuthor MarkSuttonhasbeenthe VisualizationsCoordinator fortwoNASAEarth SatelliteMissions,an interactivemultimedia consultant,organic farmer, andheadconference photographer.Hesdevelopedmediapublishedin severalmajormagazinesandshownorbroadcast internationally,producedDVDsandwebsites, edited/managedavegancookbook(NoMoreBull! byHowardLyman),workedwith/fortwoNobel Prizewinners(onGlobalClimateChange),and helpedcreateUNPeaceMedalAwardwinningpre collegecurriculum.Avegetarianfor20years,then veganthepast10,MarkstheeditoroftheMad Cowboyenewsletter,anavidnaturephotographer, gardener,andenvironmentalist.Oilfreeforover5 yearsandauthorofthe1stveganpizzacookbook, hecanbereachedat: msutton@hearthealthypizza.comand http://www.hearthealthypizza.com
THEPIZZABYLAYERS
kalemakesasupernutritiousfirstlayer
nextarethetomatoes,onions,andveggiedog slices
thefinishedpizza,toppedwithnorthernbean, millet,andcashewsauceandthenbaked
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Pizza by the Crust

By Chef Jason Wyrick

Thekeytoagoodpizzaisntthetoppings,oreven thesauce.Itsthepizzadough!Itmayseem counterintuitive.Afterall,wetalkabouttoppings andsaucewhenwedescribeapizza,butthepizza crustis,literally,thebulkofthepizza.Infact,Ican eatanoutstandingpizzacrustallbyitself! Thereisanentireculinaryculturebuiltaround pizzacrusts.SomepizzamakersfromNapolionly considerapizzaatruepizzaifthecrustispliable, rolledoutwiththefingers,nomorethanthree centimetersthick,andbakedfor60to90seconds. InRoma,thepizzaisthinandcrisp,whileinSicily, thepizzacrustisoftenasfinciune,athick,spongy crustsimilartofocaccia.Siciliansoftenrolltheir pizzacrusts,stuffthem,orevenplaceonecruston thebottomandoneonthetop.Noonetellsa Sicilianwhattodo!NYCpizzacrustschewy,but crispenoughonthebottomthatyoudontneeda secondhandtosupportthetip,withblackened spotsfromabrickfireovenandChicagostylecrusts arethickandsoftwithacrispbottomandabuttery flavor.Californiastylepizzas,madefamousby WolfgangPuck,areabitpuffyandverycrispwitha strongnoteofsourdoughtothem.Andthoseare justthemainstylesofpizzacrust!Thereareahost ofvariationsfoundthroughouttheworld.Inorder toachievesanity,Iwillonlybecoveringthemain onesIwroteaboutabove.Now,letstalkpizza dough. Notsurprisingly, Napoliisalsothe birthplaceof pizzaitself,at leastasweknow it.Togetthe best,authentic flavorfromyour crust,youneed oneofthese ovens,butdont despairifyoudonthaveone.Youcanstillmakea fineNapolistylepizzacrustbycrankingupthe temperatureofyourovenathometoarespectable 550degreesF.Or,youcanvisitmyhousewhereI amintheprocessofbuildingmyfirstbrickfirepizza oven!Justmakesureyoucallfirst,andbringsome wine. 2cups(250gramsbyweight)ofType00 Flour(IpreferthebrandAnticoMolino Caputo) cup+1tbsp.ofwarmwater 1tsp.ofsugar 1tsp.ofsalt tsp.ofyeast Combinetheingredientsandkneadthe doughuntilitiselastic,about6minutes.It shouldstillbesoft.Thiswillallowtheedges tobloomupintheoven.Placethisina coveredbowlandallowittorisefor2hours. Punchitdownandpressoutanyotherair bubbles.Formthisintoaballandlightly dustitwithflour.Coveritandletitrestfor anhour.
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NapoliPizzaCrust
BrickpizzaovensareprolificallacrossCampania, theItalianprovinceforwhichNapoliisthecapital.
Pizza!
Lightlyflouraworkingsurface.Gentlypress theballflatandstartstretchingitoutwith yourfingersuntilyouhaveastretcheditout intoabouta14disc.Itshouldbejustover 1/8thick,soafairlythincrust.Lightly brushthecrustwitholiveoil. Whenspreadingthetoppingsontoit,leave aninchcleartocreatearim,whichwill bubbleupasthepizzacooks.Inabrickfire oven,thepizzawillonlytakeabout90 secondstocook.Inatraditionaloven,turn theovenupashighaspossible(usually550 degreesF)andcookthepizzafor5minutes. Thecombinationofingredients,proportions,and techniquecreatesatendercrustwithahintof smokinessthatwillbubbleuparoundtheedges andsupportalightsaucewithathinlayerof ingredients.Theflourusedintherecipealsokeeps thepizzafeelinglightonceyoueatit.Forthoseof youwhoaretechnicallymindedwhenitcomesto thekitchen,thisisbecausetheflourisgroundvery fineandtheCaputoflouronlyhasan11%12% glutencontent.
Combinethewater,sugar,andyeast.Letit sitforabout5minutes.Addtheoilandsalt andstir.Addtheflourandstir.Kneadthis forabout6minutes,untilitisnolonger sticky.Placeitinabowl,coverit,andallow ittoriseforabout2hours. Rollthedoughoutuntilisaboutthick. Brushitwitholiveoil.Sauceandtopthe pizza,leaving12cleanaroundthe edges.Bakeinabrickfirepizzaovenfor about4minutesorat550degreesFfor78 minutes. Asyoucansee,thisissimilartotheNapolistyle pizzacrust,butthecrustisgoingtobebrowner andcrisper,thicker(whichisrequiredforthe prolongedheat),anditsnotquiteasfinicky.
RomanPizzaCrust
Romanpizzasarethin,butunliketheNapolicrusts, theyarecrispywithbrowningaroundtheedges andbottom.LiketheNapolipizzacrusts,they bubbleuparoundtheedges.Toaccomplishthis, youwillneedeitherabrickfireovenor,more commonly,apizzastone. 7tbsp.ofwarmwater 1tsp.ofsugar tsp.ofyeast 1tbsp.+1tsp.ofoliveoil tsp.ofcoarsesalt 1cup+2tbsp.ofallpurposeflour
SicilianSfinciuniPizzaCrust
Sicilianpizzasareverydifferentfrompizzainrest ofItaly.Sicilianpizzascanhavethick,breadycrusts, mayberolled,orevencoveredwithanothercrust ontop.Sfinciuniisaspongycrust,similarto focaccia,andismyfavoriteofalltheSicilianstyle pizzasIhavetried.Classictoppingsincludeonion andtomatoes,verysimilartoaGreekstylepizza calledladenia.Thispizza,morethananyofthe otherones,isprimarilyaboutthebread.Typically, sfinciuniisbakedinarectangularorsquarepan andcutintorectanglestoserve.
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3cupsofallpurposeorwholewheatpastry flour tsp.ofsalt 1tsp.ofsugar 2tsp.ofyeast 1cup+3tbsp.ofwater 3tbsp.ofoliveoil
Combinetheflour,salt,sugar,andyeast together.Addthewaterandoiland combinethoroughly.Kneadthedoughuntil itnolongerstickstoyourhands.Lightlyoil it,placeitinabowl,andcoverit.Allowthe doughtorisefor1hours.Punchitdown andallowittorise30moreminutes. Lightlyoilarectangularbakingdish,about 12x8.Spreadthedoughintothedish. Typically,thispizzawillbakeat400degrees Ffor35minutes. Becausethepanisoiledandthecrustisabit bready,itshouldenduplightlyfriedonthe bottom.Likeotherbreads,thisisbestwhenit comesrightoutoftheoven.
NYCPizzaCrust
NYCpizzasarefamousthroughouttheU.S.Chances are,youhaveapizzajointservingNYCpizzasnear you.Abitpartofthatexperienceisthecrust.Its thickerandmoisterthananItalianpizzacrustand hasmoreofarisetoitbecauseoftheextrayeast. Italsohasanice,crispybottomtoitthatshould tastelightlyfried.Thedoughrestsanentireday, givingitaslightsourdoughtaste.Itsgreatstuff andperfectwithasweettomatosauce! 1cupsofallpurposeorwholewheat pastryflour 2/3tsp.ofsalt cupofwarmwater
1tsp.ofyeast 1tsp.ofsugar Uptocupmoreofflour 1tbsp.ofoliveoil Combinetheflourandsaltinonebowland thewater,yeast,andsugarinanotherbowl. Addthewetmixturetothedrymixture. Lightlyflouraworkingsurfaceusingthe cupofextraflour.Kneadthedoughfor about10minutes,untilitissoft,butelastic. Formitintoaball.Oilthedoughwiththe oliveoil,placeitinabowl,coverit,andletit sitforoneday(atleast10hours)inthe refrigerator. Onceithasrestedforatleast10hours,take thedoughoutoftherefrigeratorandletit cometoroomtemperature. Rollthedoughouttothicknessandtap theedgestocreateathicker,raisededge aroundthepizza. Sprinklecornmealorflourontoapizza stone,letthepizzastonegethot,topthe pizza,slideitontothestone,andbakeitat 500degreesFfor68minutes. Lettingthemoistdoughrestforsolongallowsthe naturalyeastandbacteriatobeginfermentingthe dough,whichishowitgetsitssourtaste.Thelong resttimealsochangestheglutenstructureto createthatsoft,thickdoughthatissomuchapart ofclassicNYCpizzas.
ChicagoPizzaCrust
IfyouveeverhadaChicagodeepdishpizza,itis likelyandexperienceyouarenevergoingtoforget. Thedeepdishiswidelyacceptedtohavebeen createdatPizzeriaUnoinChicagobyaTexan.It
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quicklybecameinsidiouslypopular,withcopycat pizzahousespoppingupallacrossthecity.No wonder.Thedoughisthickandlusciouslysoft,the centeralmostmeltingbeneaththesauce.Speaking ofsauce,oneofthehallmarksofthisstylepizzais thatthesauceoftengoesontopoftheother ingredients,counterpointtowhatweoftenseein mostotherpizzas. packageofyeast cupsofwarmwater tsp.ofsugar cupofoliveoil 1cupsofallpurposeorwholewheat pastryflour cupofsemolinaflour tsp.ofsalt cupmoreofallpurposeofwholewheat pastryflour 1tbsp.ofoliveoil Combinetheyeast,warmwater,andsugar andallowittositforabout10minutes.Add theoliveoiltothewetmix.Combinethe floursandsaltandthenaddthemtothe wetmix,makingsureeverythinggets thoroughlycombined. Lightlyflouraworkingsurfacewiththe cupextraofflour.Kneadthedoughfor about8minutes,justtothepointwhereit stopsstickingtoyourhandsandnolonger. Formthedoughintoaball,oilthedough, placeitintoabowl,coverit,andletitrise for1hours. Afterthedoughhasrisen,punchitdown andgiveittwoorthreemorekneads. Spreaditoutintoyourdeepdishpan.The doughshouldbeabout1deep.Asyou pressthedoughintothepan,pressfromthe centerouttowardstheedgessotheedges
raiseabouttohigherthantherestof thedough. Topthepizzaandbakeiton375degreesF for30minutes. Becausethereissomuchoilinthecrust(partof thereasonitissosoft),itisimportanttoletthe yeast,sugar,andwatersitfor10minutestoallow theyeasttobegindeveloping.Ifyouaddtheoilto thewaterrightaway,itwillslowdownthat process.
semolinaflour
CaliforniaPizzaCrust
ThisisthecrustmadefamousbyWolfgangPuckin theearly1980s.Itsatouchsweeterthanother pizzacrusts(chefPucksuseshoneyinsteadof agave),andcrisperallaround,thebettertohold themyriadofingredientsfoundonthesehighly creativepizzas.Thisistheplacewherefusion pizzasgrewup,fromBBQpizzastogrilledpizzas withsmokedasparagus.Moresothananyother pizza,theCaliforniapizzacrusthasastrongnoteof sourdough,createdbylettingthedoughrefrigerate adayortwobeforeusingit. 1tsp.ofyeast 1tsp.ofagave cupofwarmwater 1cupsofallpurposeorwholewheat pastryflour
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tsp.ofsalt 2tsp.ofoliveoil Combinetheyeast,agave,andwarmwater. Inaseparatebowl,combinetheflourand salt.Foldthedrymixintothewetmixcup atatimeuntilthoroughlycombined. Donotflouryourworkingsurface.Knead thedoughforabout56minutes,untilitis elasticandnolongersticky.Formitintoa ball. Oilthedoughandcoverit,allowingitto restfor30minutes.Onceithassat,itneeds toberefrigeratedfor12daysinorderto developitssignaturesourdoughtaste. Rollthedoughoutuntilitisaboutthick. Topthepizzaandbakeiton500degreesF for10minutes.
TheAuthor
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.
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ASliceofAdvice:Vegan CheesesforYourVeganPizza
by Madelyn Pryor
Goodpizzadoesntnecessarilyrequirecheese,but goodcheesecanmakeagoodpizzaevenbetter,if youpicktherightone.Thereareafewgoodvegan cheeses,butyouneedtherighttoolfortheright job.BelowareafewdifferentvegancheesesandI talkabouthowtousethemandwhichpizzasthey workbeston. Daiya flavorisfullwithsomesharpnesstoit,soitneeds tobepairedwithapizzathatdoesnthavedelicate flavors.
DrCow
Thesearerawcheeses.Wetriedboththeaged cashew&crystalmannaalgaecheeseandthe agedcashewcheese.Bothwereexcellent.Ilove myhusbandandittookeverythingIhadnotto grabtheplatewithbothofthemonthemandrun soIcouldeatthembymyself.Theyaremyfavorite vegancheesesofalltimeforanapplicationlike eatingwithcrackers.However,whileitwouldbe excellentwitharawpizza,itwouldnotbeagood choiceforyourcookedpizzas,unlessyouwanted touseitasafinishingcheeseafterthepizzacame outoftheoven.Ifyoudothat,Isuggestcrumbling itontothepizza.Theyareonthepricyend,but deliciousandworthitforaniceoccasionorfancy party.
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DaiyaisoneofthoseproductsthatIjustkeepat thehouse.Iusuallystockmozzarella,cheddar,and evenpepperjack.Themozzarellahelpedmemake manyofmyrecipecontributionstothisissue.The cheddardoeshaveanicesharpness,andmelts decently.Imostoftenuseittomakecheesecrisps athome,butIusedittomakemycheeseburger pizzaforthisissue.Thepepperjackdoesnothave anoverlypepperyflavor.Somemayappreciatethis fact,butitmakesmeabitsad.Iwouldlikeittobe alittlespicier.Themozzarellatakesverysimilarto thecheddar,soithasabitmorekickthanamild traditionalmozzarellashould.Youcanusethat informationasyouwish.Eitheritsoundsgreat,or itwillhaveyourunningforthehills.However,if youarestartingonthepathofveganism,Daiyais anexcellentcheesesubstitute.Thebestthing Daiyahasgoingforitisthatitmeltsnicely.The
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FollowYourHeart
Asoftervegancheese,FollowYourHearthasbeen aproductIhaveusedforsixyearsnow.Itcomesin ahandfulofflavors,includingcheddar,mozzarella, nachocheese,andMontereyjack.Ihavehadallof them,andthisproductalsolargelytastesthesame. Itdoesmelttosomedegree,butnotperfectly. SincesomeofmyfriendsfindthetasteofDaiyatoo assertive,Ilovemixingitwithequalamountsof FollowYourHeart.Itsagreatwaytomellowout theflavorofDaiyaandstillhaveameltycheeseon yourpizza.FollowYourHeartmozzarellaisalsothe cheesepicturedonmySevenPounderPizza.Ithas amildflavor,aslightlysofttexture,butwillgrateif youdonotpresstoohard.Itisalsogoodslicedon crackersaspartofacheesetraywhichismy favoriteuseforthis.
HeidiHoOrganics
Itriedtwoflavors,thechipotlecheddarandthe smokedgouda.Ihadnotbeforetriedanyofthis brand,andIhavetosay,Iwillnotbetrying anythingelsefromthem.First,thetextureis rubberyandgelatinousatthesametime.Ifyou haveeverhadreallyawfulvegancheese,especially reallybadhomemadevegancheese,youhavehad
somethingverysimilartothisproduct.Tomake mattersevenworse,therewaslittletastetoit.The ChipotleCheddarhassomeflavor,butnotthe boldnessonemightexpectwhentheysee chipotle,andtheSmokedGoudadidnottaste smokedatall.Thishadlimitedmeltingpower,andI wouldnotrecommenditforusewithanypizza,or consumingitanyotherway.Therearebetter alternativesoutthere. Sheese Forthisreview,Iwasonlyabletosamplethis companysfamousbluecheese,buttheymake manyotherflavors,includingsmokedcheddar, mediumcheddar,strongcheddar,mozzarella,and gouda.Thebluecheesewasalittlehard,andit containednobluecoloringbutithadastrong, nicebluecheeseflavor.Withalittlebitofworkit crumbleswellenoughtoincorporateintosalad dressingsortouseonapizza.Jasonusedthison thebluecheesesausagepizza,withgreatresults.It wontreallymelt,butIdontwantabluecheeseto dothat.Becausetheflavorissopronounced,it needstobeusedsparinglyorpairedwithother ingredientsthathaveveryboldflavors.Everyoneat thepizzatastingpartylovedthisone,andIalmost beatuponeofmybestfriendsforthelastbit.
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Teese
ThoughlimitedinsomeareasoftheUnitedStates, Teeseisatastylittlevegancheeseavailableina varietyofflavors.Isamplednachocheesesauce, cheddar,andmozzarella.Thislittlecheesecomes intubes,butdonotletthepackagingputyouoffin anyway.Thisvegancheeseisdelicious!Thenacho cheeseissoanalogoustothedairyvarietiesthat youcouldeasilyfoolsomeoneifyouwishedtodo so.Thetasteandtexturearespoton.Thecheddar doesnottasteexactlylikecheddarbutisstillvery tastywithanicefinishandagoodtexture.The mozzarellaisalsoveryspoton.Jasonusedthison hisPizzaMargaritathisissue,anditwasperfect. Evenourmeateating,dairylovingfriendswere fightingoverthelastslice.Iwouldrecommendthat youusethemozzarellaonyourveganpizzas,andI knowthatyouwouldnotbedisappointed.Thisisa cheesethatcanbegrated,butreallyshowsoff whenitisthinlyslicedandlaiddirectlyonthepizza anditwillaccentuateyourotherhighquality ingredients.Itmeltsandtastesgreat!
creamycrumblewhichalsolendsitselftoboth saladdressingandcrumblingontoapizza.Itdoes notmeltverywell,itjustgetssofter.Youcanseeit inactiononmyhotwingpizzainthisissue. Everyone,bothveganandomnivorelikeditonthat pizza,andthisisanitemwepurchasewhenweget totheonestoreinourareathatcarriesit.Touseit onapizza,crumbleitandthensprinkleitoneither beforeoraftercooking.Beforecookingwillmellow itoutalittlebit,butitisalreadyprettymellowfor abluecheese. TheAuthor
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntastydessertsforover16years, andeatingdessertforlonger thanshecarestoadmit.When sheisntinthekitchencreating newwondersofsugary goodness,sheischasingafter herbadkitties,orreviewing productsforvariouswebsites andpublications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.
VegCuisine
MyfavoritefromthislineistheirSoyBleu.Itdoes nothaveaterriblypronouncedmustybluecheese flavor,butitdoeshaveaniceherbalnoteanda
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Peels and Stones: Tools of the Trade


Goodpizzadoesntrequiremuch.Justsomelove, qualityingredientsandafewtechniques.Great pizza,however,requiresafewmorehelpers. Becausethestoneisporous,youwillwanttoclean itonlywithabrushandsomewater.Donotuse soapordetergent,unlessyouwantthoseflavorsin yourpizza!Also,topreventcracking,donotplacea roomtemperaturestonedirectlyinsideahotoven. Allowthestonetowarmupwiththeovento mitigatethermalshockandpreventfracturing.If youdonthaveapizzastone,youcanalwaysuse a
ThePizzaStone
Ifyoudontowna pizzaoven(see below),andreally, notmanypeopledo outsideofsouthern Italy,apizzastoneis amust.Apizza stoneisaporous discofceramicor claythatbothcrispsthebottomofthepizzaand helpscookitevenly.Ifyoubakeapizzaonaflat pieceofmetal,likeabakingsheet,thedoughis goingtoreleaseatinyamountofsteamasitcooks, whichwillgettrappedbetweenthebottomofthe pizzaandthepan.Trappedsteamequalssoggy crust.Becausethepizzastoneisporous,itabsorbs thatexcessmoistureandallowsthebottomofthe crusttodry,orcrisp.Also,becausestoneretains heatsowell,theheatbecomesevenlydistributed throughoutthestone,whichinturncooksthe bottomofthepizzaevenly.Youwantonethatisat leastfourinchesindiameterbiggerthanthepizza youwanttocook.Thatleavesatwoinchspaceall aroundthepizzaforbarestone.Thatspacemakes handlingthestoneandpizzamucheasiertodeal with.Moststonesrangeanywherefrom$20to $35,dependingonthesizeandbrand.
HoleyPizzaPan,Batman!
Pizzapans attemptto dowhatthe stonedoes bymaking thepanitself porous, albeitinthe largestway.Pizzapanshavesmallholesinthe bottomtoallowsteamtoescapethebottomofthe crust.Becausethisisntquiteasevenasthestone, thecrustwontcrispperfectly,butitwillbeway betterthanifthepizzawascookedonasimple bakingsheet.Ifyouuseoneofthese,makesure yougetagood,thickpan.Ifthepanisverythin andmadeofcheapmaterials,itmaywarpwhenit hitsthehotoven.
IronSkillet
Asidefrombeingabletobewieldedasaweapon, anironskilletmakestheperfectdeepdishpizza pan.Itsheavyandthick,soitwillretainheatquite
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well,ensuringthat thecrustofyour pizzacooksevenly. Mostarealsodeep enoughthatthey canhandlethetwo inchhighdeepdishpizzawithoutspillingoverand youcanservethepizzadirectlyintheironskillet forpresentation.Youcanpressthedoughdirectly intotheskilletandevenletitriseintheskilletfora brieftimeifyoudesire.Thesidesoftheskilletwill helpyouformtheraisededgeofthepizzaasyou pressthedoughagainstthem.Justmakesureyour skilletiswelloiledsothatthedoughdoesnotstick toit.Also,youcanputtheseintotheovencold.It doescauseasmallamountofstresstothepan,but becauseitisathickpieceofiron,itisincredibly resilient.Manypeoplewilltellyouthatyoushould notcleanthem,butIamagainstsimplyleaving dirtyoilinanironskilletandcallingitseasoned. Instead,wipethepandownwhenyouaredone usingitwithalittlewater,soap,andarag,and thenmakesuretothoroughlywipeitdownwitha drytowelsoitdoesnotrust.Immediatelywipea thinlayerofoilontoittoprovideathoroughlayer ofprotection.Thatoilcanserveastheoilforyou panonyournextpizzaendeavor.
holdsheatabitmoreevenly.Ifyouwantavery crispycrust,themetaloneisabetterwaytogo. Bothofthesewillneedtobeoiled,soifyouare goingcompletelyoilfree,thereareevensome siliconoptionsoutthere.Siliconisnaturallynon stickandwillpeelawayfromthepizzaandreform backtoitsoriginalshape.
Tapsi
Wanttocreatethe quintessential Greekpizza experience?You maywanttohunt downatapsi,a traditionalroundGreekbakingpanmadeofmetal about1deepwithaslightinnercurve.Make sureyougetagoodonemadeofstainlesssteelor castironinsteadofacheapaluminumone.Thisis, ofcourse,aspecialtyitemandabsolutelynot necessaryunlessyouwanttogotrueauthentic.Do Ihaveone?No.DoIwantone?OfcourseIdo!
PizzaPeel
Asidefromthepizzastoneorpizzaoven, thisisthenextmostimportantpizza tooltohaveinyourkitchen.Itis indispensiblefordeliveringthepizzato theovenandliftingitoutwhilekeeping theintegrityofthepizzaintactandnot gettingburned!Apizzapeelisbasicallya superwidespatula,wideenoughtohold anentirepizza.Theycomeinwood, bamboo,laminate,aluminum,or stainlesssteel,withshorthandlesfor conventionalovensandlonghandlesfor pizzaovens.Thelonghandleis necessarywithatruepizzaoventokeepyour handsawayfromtheintenseheatoftheoven.I havealongoneusedforthepizzaovenIam
RectangularBakingDish
Ifyouwanttomakearectangularpizza,andthere areseveralmadeinthatfashion,almostallof whichhaveverythickcrusts,youwillwantagood 13x9x2glassbakingdish.Ipreferglassoverthe sheetmetalonessolelybecauseglassgenerally
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buildingthatIsomehowmanagetonavigate aroundmykitchen,butIdonotrecommenddoing that.Ifanyoneelseisinthekitchen,theywillneed someseriousdodgeskills. Somepeelspurelydecorative,perfectforservinga pizza,butnotsomethingyouwanttojerkaround inyouroven.Ifyoudontwantittogetscrapedup, dontuseitasatruepizzapeel.Forpracticaluse,I preferthealuminumandstainlesssteelversions. Theyareverythin,whichmakesdeliveringthe pizzaandgrabbingitoutoftheovenveryeasy.The woodonesare naturallythick, sotheyhave totaperatthe endtoslide underneath thepizza, makingthema bittougherto use. Todeliveryourpizzatotheovenusingthepeel, sprinklecornmealontothepeel,thengentlyslide youruncookedcrustontothepeel.Itismuch easierifyousauceandtopthepizzaafteritison thepeel.Openyourovenandplacethefrontofthe peelatthefrontofyourpizzastoneordelivery areainyourpizzaoven,tiltingthepeelatabouta 15degreeincline.Quicklyjerkthepeelforwardand backtogetthepizzatoslideoffthepeelontothe cookingsurface. Toretrieveyourpizzausingthepeel,placethepeel justinfrontofthepizzaataveryminimalincline, almostinlinewiththecookingsurface.Jerkthe peelforwardtograbthepizza.Thepeelshould sliderightunderneathit.Liftthepizzaoutofthe ovenandletitslideoffontoyourcooldown surfaceorcuttingboard.
CornMeal
Cornmealmaybeedible,butwhenitcomesto makingpizzas,itisaninvaluabletool.Its coarsenesskeepsthepizzacrustfromresting completelyonthepizzapeel.Thisallowsittoeasily slideoffthepeel,likewalkingonmarblesonahard surface,anditalsoallowsthepizzatomoreeasily beliftedoffthestone.Anyresidualcornmealwill alsocrispduringcookingandhelpabsorbexcess moisture.Makesuretogetalargegraincornmeal.
PizzaCutter
Thestandardpizzacutter isthepizzawheel,which youveprobablyseen.You rollthemalongthepizza andthesharpwheelslices it.Ihadmixedresultswith theseuntilIgotaheavy one.Theproblemwith pizzawheelsisthatthey dragingredientsalongwiththemandiftheyare notheavyorsharpenough,theycanhavetrouble slicingthroughthepizza.Theextraweightofa heavyonehelpsgettheproperslice,soyoudont havetokeeprunningthewheelbackandforth overthepizza.Anothertricktousewiththeseisto runthewheelunderwaterforafewsecondstoget itwet.Thiskeepstheingredientsfromstickingas muchontheinitialslice. Myfavoritepizza cutter,however,isthe rockingpizzacutter. Itsbasicallyalong, curvedbladewiththe handleovertheblade. Youplaceitstraight downonthepizzaand rockitbackandforth.
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Thedownwardpressuremakesforaneasycutand ittendsnottodragingredientsaroundasmuch. Makesuretogetonethatisaboutaslongasthe pizzasyoutypicallymake.
ThePizzaOven
Thisisthebigone,thetoolofthetrulydedicated pizzaaficionado.Thisistypicallyabrickoutdoor oventhatholdsaveryhighthermalmassanditcan dosoforaverylongtime.Italsohappenstobe greatforbakingbreadandforfireroasting,butits purposeinlifeistobakethebestpizzainthe world.Youmayseesomerectangularpizzaovens, butIstronglysuggesttheroundones.Roundpizza ovensdistributetheheatevenlythroughoutthe ovenwhiletherectangularonesendupwith pocketsofwarmandpocketsofhotandtheair doesntmovequiterightthroughouttheoven. Mostpizzaovensarenowmadewithfirebricks,a specialtypeofbrickthatwontcrackunderintense heatandwillrefracttheheatfromthefireback intotheoven.Thesearenotyourtypicalfirebricks thatyouwouldfindinafireplace,however.Fora pizzaoven,youwanttochooselowdutyfirebricks andyouwillmostlikelyhavetolookforthemata specialtybrickyardormasonryshop.Iamonthe huntforsomemyself,currently.Thedomeofthe pizzaoveniscoveredwithinsulatingmaterialto keeptheheatin,achimneyinthefrontoftheoven toletthesmokeout(insteadofoutthedoorand
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intoyourface),andheatresistantboardonthe bottomontopofwhichlaysbrickorconcreteto keeptheheatfromescapingfromthebottomof theoven. Sowhyapizzaoven?Notonlydoesitserveasa conversationalpointforabackyardparty,youcan poppizzasinandoutofitandhavethemdonein1 to3minutes.Becauseofthewaytheyconduct heatandthecompositionoftheoven,theycrisp thebottomofthepizzawhileperfectlycookingthe ingredientsontop,allwithinthatshortamountof time.Youcanpoppizzasinandoutquicklywhile entertainingyourguestsatthesametimeandits justsuchafunexperience! Ifyouplanonhavingsomeonebuildoneforyou, youwillprobablypayanywherefrom$2,000 $5,000forone.Fortheindustrious,however,you canbuildoneyourselfforlessthanhalfthecost. Ivegotthelayoutofmypizzaovenandthefirst fewbricksalreadyarrangedonmypatioandIcant waittofinishit.Iplannedonwritingadetailed articleabouthowtobuildone,butIcantdobetter thanthepeopleatFornoBravo.FornoBravohas theabsolutebestinformationonhowtobuildyour ownpizzaovenandyoucanalsoorderthesupplies andkitfromthem.Checkthemoutat www.fornobravo.comforguidanceandinspiration. TheAuthor
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT
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companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.
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Vegan Cuisine and the Law:

Mid-year Update of Legal Matters Affecting Barnyard Residents
By Mindy Kursban, Esq. & Andy Breslin

1.CageDisputes InJuly2011,theHumaneSocietyoftheUnited States(HSUS)andtheUnitedEggProducers(UEP), reachedanAgreementthatformedthebasisofa proposedfederalwelfarestandardforegglaying hens,theEggProductsInspectionActAmendments of2012. ProponentsoftheAct,inadditiontoHSUS, includedFarmSanctuary,MercyforAnimals,and CompassionOverKilling.TheActwouldmandate enrichedcageswithperches,nestingboxes,and scratchingareasthatprovidenearlydoublethe spaceforeachhenasthecurrentbarrencramped batterycagesandeggcartonlabelsthatidentify thehousingsystemsoconsumerswouldknowif theeggstheyrebuyingcomefromcagedhens. Someanimalprotectionorganizationstooka differentstand.NicknamingthislegislationThe RottenEggBill,acoalitionofsmallergroupsthat includetheHumaneFarmingAssociation,Friends ofAnimals,andUnitedPoultryConcernsarguethat thiswouldcreatecagesasthenationalindustry standard,denyingstatelegislaturestheabilityto enactlawstooutlawcagesorotherwiseregulate eggfactoryconditions. Themeasurewasdeniedconsiderationwhen initiallytiedtotheSenateversionofthe2012Farm
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Bill.Asofthiswriting,theActisstillbeforethe HouseandSenateasstandalonelegislation (S.3239/H.R.3798). Ifcages,evensocalledenrichedcages,aregiven theimprimaturofacceptabilityfromtheanimal protectioncommunity,willegglayinghenseverbe freefromcages? 2.CaliforniasBanonDelicacyofDespairTakes Effect Foiegrasismadebyforcefeedingcornmashto ducksandgeeseusingapneumatictubejammed downtheanimalsesophagus.Theintendedresult isadiseasecalledhepaticlipidosis,causingthe birdsliverstoswelltotentimesnormalsize. Amazingly,somepeopleconsideradiseased swollenliverfromahorriblymistreatedbirdtobea delicacy. OnJuly1,2012,afterasevenyeargraceperiodfor diners,itisnowillegaltoproduceandsellfoiegras inCalifornia.Chefsarelookingforwaysto circumventthelaw.Corporateinterestsfileda lawsuitdaysafterthebanwentintoeffectseeking togetthelawdeclaredinvalidandpreventits enforcement. Thisisacontinuingstorythatwillhopefullyend wellfortheducksandgeeseatthecenterofthe
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controversy. 3.AdiostoGestationCrates Expectantpigsarecontinuouslyconfinedduring theirpregnanciesinacagejustaboutthesizeof theirbodies,essentiallyimmobilizingthem completelyforfourmonths.Asofthiswriting, Arizona,California,Colorado,Florida,Maine, Michigan,Ohio,Oregonand,mostrecently,Rhode Islandhavebannedthem. Forcedbypublicpressure,manybigcompanies haveannouncedtheywillstopbuyingporkfrom supplierswhousegestationcrates,including McDonald's,BurgerKing,Wendy's,Hardees,Carls Jr.,Dennys,CrackerBarrel,Safeway,Kroger, HormelFoods,BonApptitFoodServices. SmithfieldFoods,theworld'slargestpork producer,saysitwillphaseoutgestationcratesby 2017. 4.SlimeforaChange Themeatindustrysuffereditsbiggestsetbackthis yearinMarchwhenABCNewsranastoryabout whattheindustrypreferstocallleanfinely texturedbeef.Morepopularlyknownaspink slime,itsevengrosserthanthatnameimplies. Lowgradebeeftrimmingsthatcomefromthe mostcontaminatedpartsofthecowwereonce usedonlyindogfoodandcookingoil.In1991,a companycalledBeefProducts,Inc.(BPI),began processingthesetrimmingsandsprayingthemwith ammoniatokillpathogenssuchassalmonellaand E.coli.Thefinishedproductpinkslimeisthen addedasfillertogroundbeefandotherbeef products,makinghamburgers,delimeats,beef sticks,frozenentrees,andcannedfoodscheaper andlessfatty. Itsanunderstatementtosaythepublicdidnot
reactatallwelltopinkslime.Schooldistricts,fast foodrestaurants,andhugegrocerychainsaround thecountrystoppedbuyingit.WholeFoodsput signsinfrontoftheirstoresannouncingNoPink Slimesince1980.BPIwasforcedtoclosethreeof itsfourfactories,andanotherbeefprocessorfiled forbankruptcy. 5.LetUSFarmersGrowHemp
portionofahempfield
Governmentfarmpolicysupportstheannual harvestingof90millionacresofcorn,mostof whichbecomesanimalfeedandhighfructosecorn syrup.Thosesamegovernmentpoliciesmakeit illegaltogrowhemp. Hemphempseeds,hempprotein,hempoil,hemp milkisaveryhealthysourceofproteinandother nutrients.Hempisalsoderivedfromthesame speciesofplantthatproducesmarijuana,providing themisguidedjustificationforthisban. OregonSenatorRonWydenintroducedlegislation aspartofthe2012FarmBilltoallowfarmersto growhemp.AcompanionHousebillwaspreviously introducedbyTexasRepresentativeandfamous libertarian,RonPaul. Dr.Bronner'sMagicSoapCEO,DavidBronner, lockedhimselfinasteelcagealongwithadozen hempplantsinfrontoftheWhiteHousetoprotest
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thebanandwasforciblyremovedbypowersaw wieldingcops. 6.MadCowMadness Whentransmittedtohumanswhohaveeatena strickencow,madcowdisease,alsoknownas bovinespongiformencephalopathy(BSE),is incurableand100%fatal,erodingthebrainsof victimsastheysuccumbtoadebilitatinglossof mentalfaculties,endingwithdeath.Naturally,our governmentprotectsitscitizens bytestingthe34millioncows slaughteredeveryyearintheUS forBSE. Okay,theydonttestall34 millionofthem.Buttheytest someofthem.Andbysomewe meanonetenthofonepercent.
farmedanimalssotheydontsuccumbto unsanitarylivingconditionsandtopromotetheir growth.Thishasledtothecreationofantibiotic resistantsuperbugs. TheFoodandDrugAdministration(FDA)hasdone nothingsince1977whenitfirstnotedthisalarming healthrisk.AfederalcourtinNewYorkrecently issuedtwodecisionsthatrequiretheFDAto determinewhetherfeedingantibioticssuchas penicillinandtetracyclinetohealthyanimalsissafe forhumanhealth.IfFDAfinds thatsuchuseisnotsafe,asit should,itmustwithdraw approval. Theramificationsofthesecourt ordersareprofound.Ifthe indiscriminateuseofantibioticsis banned,animalagriculturalists maybeforcedtoraiseanimalsin
lessintensivelyconfined Thatsnotatypo.Itsjustinsane. madcowdiseaseunderthemicroscope conditions.Thatsalittlegood Iftheyweretestingall34million andfoundonepositiveresult,thismight newsfortheanimalsrightaway.Italsomeansthat reasonablybewrittenoffasananomaly.Butwhen meatpriceswilllikelyrise,reducingdemandand 99.9%ofcowsgountested,asinglepositiveresult resultinginfeweranimalsraisedforfoodoverall. shouldbeenoughtosendabeefeaterintoapanic 8.ArsenicandPinkChickens thathisbrainmightmeltlongbeforethecolon cancerhadachancetodevourhisintestinaltract. Arsenichasbeenaperennialfavoriteofpoisoners Upuntilthispastyear,theydidntfindany,which musthavebeenreassuringtopeoplewhoarevery forcenturies.Ifitdoesntjustkillyourightaway, badatmath. likeitssupposedto,itmaycausecancer,diabetes, andheartdisease,andhasbeenlinkedtofetal InApril2012,USDAtestingfoundone.Butfindinga developmentaldisorders.Youmightthinkputting contagiousdiseasethatliterallyrotsyourbrainwas arsenicinchickenfeedwouldbesucha nocauseforconcern.Thegovernmentassured phenomenallyasinineprospect,thatnobodywould everyAmericanman,woman,andchildthateating everneedtobanit.Asisoftenthecasewhenyou cowfleshanddrinkingcowsmilkissafe.Bon speculateabouttheabsurdityofanimal apptit. agriculture,youdbedeadwrong. 7.SuperbugsareSuperbad Thoughinitiallyusedtokillinternalparasites, arsenicisnowwidelyemployedtoincreasechicken Eightypercentofantibioticsaregiventofactory weightgainandturntheirfleshamore
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appetizingpinkishcolorbycausingchickens bloodvesselstoburst. Marylandisnowthefirststateinthenationtoban arsenicinchickenfeed,followinginthefootsteps ofCanadaandtheEuropeanUnion.Nowonestate outoffiftymakesitillegaltoputoneofthemost toxicandwellknownpoisonsintochickenfeed. Progress. 9.LunchHour.TheMovie.
TheAuthors MindyKursbanisa practicingattorneywhois passionateaboutanimals, food,andhealth.Shegained herexperienceand knowledgeaboutvegan cuisineandthelawwhile workingfortenyearsas generalcounselandthenexecutivedirectorofthe PhysiciansCommitteeforResponsibleMedicine.Since leavingPCRMin2007,Mindyhasbeenwritingand speakingtohelpothersmaketheswitchtoaplant baseddiet.Mindywelcomesfeedback,comments,and questionsatmkursban@gmail.com. AndrewBreslinistheauthor ofMother'sMilk,the definitiveaccountofthevast globalconspiracy orchestratedbythedairy industry,whichsecretly controlshumanitythroughmindcontrollingsubstances containedincowmilk.Inalllikelihoodthisisahilarious workofsatyricfiction,butthenagain,youneverknow. HealsoauthorstheblogAndyRants,almostcertainly thebestblogthatyouhaveneverread.Heisanavid bookrevieweratGoodreads.HeworkedatPhysicians CommitteeforResponsibleMedicinewithMindy Kursban,withwhomheoccasionallycollaborateson projectsconcerninglegalissuesassociatedwithhealth andfood.Andrew'sfictionandnonfictionhave appearedinawidevarietyofprintandonlinevenues, coveringanevenwidervarietyoftopics.Helivesin Philadelphiawithhisgirlfriendandcat,whoarenotthe sameperson.
BackinJune,theLibraryofCongresswashosttoa specialscreeningofLunchHour,anew documentaryfilmthatshinesanationaltheatrical spotlightonthetroubleswiththenationalschool lunchprogram. LunchHourfeaturesfoodshowhostRachelRay, HowardSterncohostRobinQuivers,FoodPolitics MarionNestle,andPCRMsDr.NealBarnard,to highlighthowanutritionprograminitiallyintended tofeedhungrychildrenisnowoneofthecausesof thechildhoodobesityepidemic. Thefilmswriter,director,andproducer,James Costa,isveganandavocaladvocateforveganism.

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Mastering the Art of Grilled Pizza

by Liz Lonnetti
workable.Oilabakingsheetandgentlystretchthe doughoutoveritandlightlyoilthetopofthe dough.
Summertimeisagreattimetofireupthegrilland keeptheheatoutofthehouse.Welovehavinga partyandservingpizzafreshoffthegrillbecause theyaresoquicktomakeandtastefantastic! Crispycrustwithasmokycharandfavorite toppingsareacrowdpleaserandbestofall,once thegrillithot,youcanbeservingyourpieinless than10minutes! Thegrillmustbepreheatedto500degreesF.We keepitreallysimpleanduseTraderJoespremade PizzaCrustdoughandskiptheworkittakesto makeitfromscratch.Letthedoughrestatroom temperatureforabout15minutestomakeitmore
Besuretocollectanddrainalltheothertoppings youwanttouseonyourpizza.Theideaisto createathinandcrispypizzacrust,andsoggy toppingswonthelpyougetthere!Idrainthe olivesandartichokeheartswellandthenspread themonpapertowelstoreallypullthemoisture out.Allthetoppingsneedtobepreppedaheadof timeandreadytoputonthepizzaquickly,trustme youwillneedtoworkfast!Anorganizedworkarea isamust.Feelfreetouseyourownrecipesforthe doughandsauce,butpremadeworksjustfine. Tomatosauce,freshbasil,anoptionalcheeseof yourchoiceandyouarereadytoassemble. Oncethegrillhasreached500degrees,flipthe doughoutontothehotgrate.Yes,rawbaredough directlyontothehotgrate!Removethebaking sheetandclosethetopofthegrill.Youdontneed
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tooilthegratefirst,justboldlyflipthatdoughout ontothehotgrill.
Waitforabout2minutesandchecktoseeifthe crusthasbubbledandthebottomislightly brownedwithdarkergrillmarksanditstimetoflip thecrust.
thegrillishotandthepizzadoughisreadytobeflippedontoit
theflip Oncethecrusthasflippeditstimetogetthose toppingsonfast.Usingalargespoon,spreada lightlayerofsauceoverthecrust.Freshbasil, veggiesandacheesysubstanceareallscatteredas quicklyaspossibleandthecoverclosedinorderto keepasmuchheatinthegrillaspossible.Itwill onlytakeacouplemoreminutestofinishthepizza ifyouworkedfast.

afterthepizzadoughhasbeenflippedontothegrill, beforethepanisremoved

readyfortoppings
panremoved
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Thisiswhenyourguestsstarttogetveryhungry, butletitrestanotherminuteandthensliceitup andservetogreatapplause!Onceyoutrymaking pizzaonthegrillwillwonderwhyyouever botheredwithyouroven,itiseasy,funand delicious!

TheAuthor Asaprofessionalurbandesigner,Liz Lonettiispassionateaboutbuilding community,bothphysicallyand socially.ShegraduatedfromtheU ofMNwithaBAinArchitecturein 1998.Shealsoservesasthe ExecutiveDirectorforthePhoenix PermacultureGuild,anonprofit organizationwhosemissionisto inspiresustainablelivingthrougheducation,community buildingandcreativecooperation (www.phoenixpermaculture.org).Alongtimeadvocate forbuildinggreenerandmoreinterconnected communities,Lizvolunteershertimeandtalentfor otherlocalgreencauses.Inhersparetime,Lizenjoys cookingwiththeveggiesfromhergardens,sharing greatfoodwithfriendsandneighbors,learningfrom andteachingothers.TocontactLiz,pleasevisitherblog sitewww.phoenixpermaculture.org/profile/LizDan.
toppedwithyummygoodness
Oncethetoppingshaveheatedthrough(dont expecttobeabletoactuallycooktoppingsonthe grilledpizzaprecookthingslikeonionsand mushroomsunlessyoulikethemraw)andthe bottomofthecrustisbrowneditstimetoremove thefinishedpie.Loosenupthecrustwithyour spatulaandthenslidetheoriginalcookiesheet underneathtoliftthepizzaoffandremovetoyour cuttingboard.
Resources
www.urbanfarm.org www.phoenixpermaculture.org
finished!

Vegan Traveler: Across the U.S.A.

Recently,IvebeentravelingacrosstheU.S. teachingcookingclasses,andduringmytravelsIve hadanamazingopportunitytotryveganhotspots fromonecoasttothenext.Whileatinyamount werenotsogreat,manyofthemwerefun adventures.Afew,however,standoutabovethe rest.ThesearetheplacesIcantwaittogoback andvisit!
Whileyourethere,dontpassupanopportunityto getamacaroonortwo.Thesehavejusttheright balancebetweenmoistandchewyandIwould makealunchoutofthemifIcould!VisitNative Bowlatwww.nativebowl.com.Itseasilythebest veganmealyoucangetinthecity.
TheByeandByeVeganBar
TheByeandByewasoneofthecoolest experiencesIvehadinmytravels.Vegan restaurantsarenttoodifficulttofindanymore,but aveganbar?Pureawesome.IlovedthatIcouldgo outlateatnight,evenonaSunday,andgetagood veganmeal.Myfavoriteonthemenuwasthe meatballsub.Iwashungrybeforethefirstone,and fullwhenIorderedthesecondone,butitwasso good,Ihadtohavetwo.Justtherightmealto accompanyafineveganbeer.Speakingofalcohol, theyarenosloucheswhenitcomestothegood stuff.Expecttogetastrongdrinkwhenyouvisit theByeandByeandunlikemoststrongdrinks, theyactuallytastegood.Addonacomfortable
NativeBowlFoodTruck
Ivebeentofoodtrucksalloverthecountryand NativeBowlismyfavorite.JayandJulieHasson serveupdeliciousandcreativeveganbowlsatthe MississippiMarketplaceinPortland,OR.AtNative Bowl,youvegotfivedifferentbowlstochoose from.Iveeatenthereseveraltimesbeforeandthe Mississippibowl,withBBQsoycurls,ranch,and crispycoleslawwasmygotomeal,butIrecently triedtheAlberta,abowlwithgarlictofu,hotsauce, sesameseeds,andseaweedisnowmynew favorite.Thecombinationofsaltyandspicyisjust toohardtobeat.Illadmit,though,thatIdont choose.WhenIwastherelasttime,Igotboth!
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August 2012|49
patioandnosmokingpolicyandyouvegotaplace Iwouldbehappytovisitseveraltimesaweek. Dontbothervisitingthewebsite.Itsjustasatellite mapofthelocation.Youwouldbebetteroff lookingituponYelp,VegGuide,orHappyCow.
Richmond,VAVegetarianFestival
almostlikealightversionofFoodNetworks ChoppedthananIronChefcompetition.Inan IronChefcompetition,Iwanttoseethechefsgo totown,notbelimitedbyalackluster,strange pantry.Notonlythat,oneofthechefswasnt veganandanotheronewasntevenvegetarian. Frustrating,butinspiteofthat,agoodfestivalto spendafewhours.www.veggiefest.org.
RoosterCartFoodTruck
Iluckedout.IgottoeatatRoosterCarttwicewhile IwasinRichmond.Onceatthefestival,butbefore thatatoneoftheirregularfoodtrucklocations. RoosterCartisavegansandwichfoodtruck.The sandwichesarebigwithboldflavorsand interestingcombinations.Theirbahnmiwasoneof thebestvegansandwiches.Justtherightamount oftangandsweetnessmademewillingtositinthe rainjusttomunchonabiteofthistreat.Ialso enjoyedtheDillPresidente,whichhadan interestingcombinationofveganchorizoanddill sumacsaucethatIwasskepticalaboutatfirst,but wonmeoverwiththefirstbite.Thechef,Jen,is oneofthemorecreativemindsIveencountered ontheroad,makingsoulsatisfying,unique,vegan sandwichesthataresuretopleasevegansandnon vegansalike.Theydonthaveawebsite,butyou cancheckthemoutonFacebook.
Richmondisthefoodfestivalcapitalofthecountry. Thereisonegoingonalmosteveryweekend,butI luckedoutbecausethevegetarianfestivaljust happenedtobegoingonthesameweekendIwas theretoteachaclass.Thebadpart?Itwasinthe middleofJuly.IliveinPhoenix.Icanhandlelotsof heat.CouplethatwithextremehumidityandIm toast.Soggytoast,butstilltoast.Despitethat,I stayedaroundthefestivalforacouplehours samplingthevariousofferingsandwatchingsome oftheironchefcompetition.Whilethe competitionwasadisappointment(Illgetintothat later),Igottotryafewdifferentsandwiches,a wrap,paella,someEthiopianfood,andsomeofthe bestvegansweetsIvehadfromChellysCakesn Pastries(www.chellybakes.com.)Cornbread, muffins,cupcakes,brownies,andmostweremuch betterthantheonesIvehadatthefamousvegan bakeries.Yum!RoosterCartandChellyswere definitelythehighlightsoftheshow.Notsomuch withtheIronChefcompetition.Thepantrywasnot verywellstockedandtheingredientswereodd,
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August 2012|50
TheFlamingIceCube
TheFlamingIceCubeislocatedinCleveland(with anothercafinBoardman).Ithasasmalldiner feel,andthemenuhassomedinerstyleitems,but itsfarmorediversethanitsounds.Therearea plethoraofvegansandwichesandburgers,manyof whichusesomesortofmockmeat,butthereare alsoquiteafewinnovativesalads,afewbowls,and someniceappetizers.LikeIsaid,alotofthese featuremockmeats,butevenifthatisntyour thing,theFlamingIceCubehassomethingtooffer. Theyalsohaveseveralorganicdishes.Ihappened uponitlateonaSaturdaynightafterteachinga classandwastreatedtotheirPestoBurger,the TempehChickenlessSaladSandwich,andthe SunshineSalad.Allofthefoodwaswellabove whatyoufindinmostvegandinersandIwould gladlygobackthereagain.Plus,theyareopenlate andthestaffwassuperfriendly.
andIwasabithappierwiththerawplatter.It camewitharawhummusthatwasexcellent, guacamole(abitunderseasoned),andatrioof excellentrawcrackers,allmadefromdifferentnuts andseeds,alongwithsomefreshveggies.This platterwasdeceptivelyfillingandIendeduptaking someofthecrackersbacktothehotel.Theywere easilythebestpartofthemealandIwouldloveto learnhowtomakesomeofthem.Theburritowas comprisedofaraw wrap,asweet dressing,hotsauce, quinoa,andmore guacamole.I particularlyenjoyed thequinoa,sweet dressing,andhot saucecombination, butmywifedidnot careforitasmuch. Wealsotriedtheir kalenachos,which wereexcellent.They werebasicallykalechipsthathadbeendehydrated withacoatingofcheddarflavoredcashewcheese. Theysellthempackagedinthestoreaswelland weeachgottwobagstogo.Definitelyworththe money.Ofcourse,thechocolateswerewonderful aswell,butmysweettoothhadbeenwornoutby thistime.Itsafunlittlerestaurantwithalaidback Sedonafeeltoit.
Chocolatree
TheAuthor
JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewith areadershipofabout 30,000.In2001,Chef Jasonreversedhis
Chocolatreeisanorganicveganrestaurantin Sedona,AZthatisheavyontherawsideofthings. Notonlydotheyhaveacaf,theyalsosellalotof veganchocolates(hencethename),manyof which,again,areraw.Iwasveryhappytofindthis placebecauseitistheonlyveganrestaurantinthe areaanditalsohappenstobegood.MywifeandI splittherawplatterfortwoandtheSedonaburrito

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August 2012|51
diabetesbyswitchingtoalowfat,vegandietand subsequentlylefthispositionastheDirectorof MarketingforanITcompanytobecomeachefand instructortohelpothers.Sincethen,hehasbeen featuredbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremiercateringevent,andhasbeen aguestinstructorandthefirstveganinstructorintheLe CordonBleuprogramatScottsdaleCulinaryInstitute. Recently,ChefJasonwroteanationalbestsellingbook withDr.NealBarnardentitled21DayWeightLoss Kickstart.YoucanfindoutmoreaboutChefJason Wyrickatwww.veganculinaryexperience.com.
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August 2012|52
An Interview with Cookbook Author Hannah Kamminsky!

Pleasetellusabitaboutyourself. Wheretobegin?Well,Im23yearsoldandhave justreleasedmythirdcookbook,VeganalaMode. Itendtofindmyselfonthesweetersideofthe kitchen,asallofmybookshavefeatureddesserts sofar.Besidesthat,IworkparttimetoHealthina HurryinFairfield,CT,amattendingtheAcademyof ArtUniversitytoearnmyBFAincommercial photography,anddofreelancephotographyonthe side.ImthestaffphotographerforVegNews magazine,andregularlycontributerecipestoa numberofkoshermagazinesaswell.Basically,ifit involvesveganfoodprep,writing,orphotography, Imalloverit! Whatledyoutobecomeveganandhowhasthat impactedyourlife? Iinitiallywentvegetarianinhighschool,whenI suddenlyfoundmyselfwithmanyvegetarian friends.ItwasonlyafterIbegantodoresearch aboutthereasonsforthedietarychangethatI actuallyunderstoodthetrueunderlyingcrueltyin eventhatdecision.Thoughitwasacompletelynew concepttomeatthattime,Iwentveganwithina monthofthatfirstbigadjustment,andhavent lookedbacksince.Itsactuallyopenedupmy palateimmensely,becauseIusedtobeaverypicky
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eater.Now,myphilosophyisthataslongasits vegan,Imwillingtotryanythingonce. Yourrecipesareverycreative.Whatgetsyou excitedaboutmakinganewrecipe? Therearejustsomanypossibilitieswhenitcomes tocombiningflavors!Ifeelinspiredbyjustabout everything,fromseasonalingredientstoclassic dessertstowhatIhavekickingaroundinthe pantry.Besidesthat,Ijustlovebeingabletoshare somethingdeliciouswithfriendsandfamily. Theresnothingmoregratifyingthanmaking someoneelsehappy,andgoodfoodisauniversal moodenhancer. Whatisthedevelopment processlike? Itprobablylooksawhole lotlikeanyoneelse fiddlingaboutinthe kitchen.Iscribbledown themainingredientsI wanttofeatureandthen starttofillinwiththesupportingcharacters.OnceI getthebasicformulafiguredout,Iwritein measurementthatseemreasonableforwhatI wanttomake,andthenkeeptweakingitallasI
August 2012|53
actuallystarttoassembleeverything.Sometimes therecipechangesradicallybythetimeIactually getthedishfinishes,andsometimesIdonttouch itonce.Everyrecipehasalifeofitsown.OftenI havetomakeittwoorthree(ormore)timesto perfecttheendresults,too. Whatchallengeshaveyoufacedasaveganauthor andhowdidyouovercomethem? Happily,thedistinctionofbeingaveganauthor createsnogreaterchallengesthanbeingan omnivorouscookbookauthor.SometimesIllget theusualquestionsaboutproteinandvitamins,or askepticwhothinksthatveganfoodisallnutsand berries,butifyouofferapersonadessertto sample,thattendstoeraseanydoubts.Ifeellucky thatveganismismuchmoreacceptedand understoodthaneveramongstmainstreameaters. Whatisyourfavorite,unusualingredientthatyou liketoworkwith? Pickingasinglefavoriteingredientislikepickinga favoritechildNearlyimpossible!Asforunusual findsthough,Ididhappentostumbleupona packageofVeggwhileinLondon,andamkindof havingalittleloveaffairatthemoment. Whatdoyouliketocookforyourself? StandardmealsareverysimpleaffairsIrarely havethetimetocookfullrecipesallinonego, unlessitsforaphotoshootthatallowsmetoeat theleftovers.Iliketocookcomponentsandhave themallreadytoassembleatamomentsnotice. Cookedbeans,bakedtofu,awidevarietyofsauces, nuts,andseeds,plusfrozenriceandtonsof miscellaneousveggiesarealwaysonhand.That meansIeatlotsofnutrientdensesaladsandrice bowlsonthefly.Thekeyistokeepthesavorystuff relativelyhealthy,tobalanceouttheabundanceof dessertsinthekitchen.
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Whatadvicecanyougivenewvegancookbook authors? Myadvicewouldbethesameforanynew cookbook(orblog)author,veganornot.Justkeep ondoingwhatyoulove,anddoitwithpassion.Its atoughbusinesswithtonsofcompetition,soifyou dontmaketheimpactyouhopefor,dontletitget youdown.Aslongasyourelearning,growing,and genuinelyenjoyingtheprocess,itwillallbe worthwhile.Itonlymeansthatyournextbookwill bethatmuchbetter. What'snextforyou? Imalreadyworkingfuriouslytocompileanother setofover100newrecipesforthenextcookbook! IdontwanttogivetoomuchawayyetbeforeI havesomerealresultstoshowforit,butitinvolves awholelotofpastry.Whilethislatestvolumeis stillprimarilydessertcentric,itwillactually incorporateafewsavoryrecipesintothemixas well. ThanksHannah! Bio Growingupasaveganwithavoracioussweet tooth,HannahKaminskyhadtolearntobakefor herselfatayoungage.Endlesslyexperimenting withdifferentrecipesandcreativecombinations, thereisalwayssomenewdessertortreattotaste inherbusykitchen.Developingherskillsprimarily throughtrialsforherblog, www.bittersweetblog.com,foodphotography quicklybecameapassionaswell,andisnowthe focusofhercollegedegree. ContactInfo YoucanfindoutmoreaboutHannahat http://www.bittersweetblog.com.
August 2012|54
An Interview with Photographer Sharon Lee Hart!

Pleasetellusabitaboutyourself. IrecentlymovedtoLexingtontoteach photographyatTheUniversityofKentucky.IfI havedowntime,youwillfindmeputteringabout inmyyardplantingorweeding,reading,watching BreakingBadorsomethingonHGTV,andhanging outwithmycats,FinnieandMaxwell.Irecently purchasedabike,sohavebeencruisingaroundon thatlately. Whendidyoubecomeveganandwhy?Whatwas thatprocesslike? IbecamevegetarianwhenIwas12yearsoldfor ethicalreasonsuponviewinganimalrightsmaterial mycousinwasusingforareport.Ihadavisceral reactiontothephotographsandstoriesIread, whichwasenoughformetomakethechange.I havealwaysfeltcompassionandloveforanimals, throughoutmylifetheyhavebeenamongmybest friends,soitfeltprettynaturaltonoteatthem.I becameveganafterstartingthisprojectandwas researchingthetreatmentoffarmanimalsand finallyvisitingthematthesanctuariessealedthe deal.Iknewinmyheartthatitwaswrongto
exploitanimalsinanywayandIcouldnotignore thatfeeling.Thetransitionwasnottoodifficult, withtheexceptionofeatingoutinLexington,KY (whichisnotexactlyaveganmeccaalthough Louisvilleisslowlybecomingprettydarnveg friendly).Thisisnottheworstthingintheworld,as itrequiresmetocookmore,whichIenjoy.Isave moneyandhavebecomemoreawareofwhat exactlyIputintoandonmybody. Howdidyoubecomeaphotographer? ItookaclassinhighschoolandwashookedI founditmagicalacombinationofart,cooking,and science.Photographyhasgivenmeanexcuseto getoutandabouttoexplorewhatinterestsand intriguesme.Withoutphotography,Iwouldbe moreofhomebodythanIalreadyam.Itooktime offfromschool,butfoundphotographywasa constantinmylife.IultimatelygotmyMFAand nowenjoyingteaching.Iamfascinatedby photography,whichincludesmakingmyown images,critiquingstudentwork,andconsideringall kindsofphotographicimageryandtheimpactit hasontheworld.
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Whatisyourbookabout?Howdidyoucomeup withtheideaforit? Thebookhas dignifiedblackand whitephotographic portraitsofthe farmanimalsIhad thepleasureof meetingattheten USfarmsanctuaries Ivisitedin2009and 2010.Eachphotographisaccompaniedbythe animalsnameandpersonalstoryhandwrittenby thefolksthatknowthembest.Inaddition,the bookhasmovingessaysbyKarenDavis,president ofUnitedPoultryConcerns;KathyStevens,founder oftheCatskillAnimalSanctuary;andGeneBaur, founderofFarmSanctuary.JeffreyMasson,whois theauthorofThePigWhoSangtotheMoon:The EmotionalWorldofFarmAnimalsandTheFaceon YourPlate:TheTruthaboutFoodwrotethe introduction. Iwantedtoutilizemystrengthsandphotography seemedlikethebestwayformetoraise awarenessabouttheplightoffarmanimalsina positivewaythatallowspeopletoactivelylookand engage.Folksaredisturbedbytheimagesthat depictthecrueltyandtorturethatoccurson factoryfarms(andwhocanblamethem,itIS unbearablydisturbing).WhileIthinkthoseimages areabsolutelyessentialtohelpgettruthful informationtothepublicandIstronglyadmirethe folksthatmakethesedifficultimages(notto mentiontheyputmeonthepathtovegetarianism) andundercovervideos,Iwantedtocomefroma differentangleandcreatesomethingthatpeople didnotwanttolookawayfrom. Whatchallengeshaveyoufacedwiththebook andhowdidyouovercomethem? DuringthetimeIwasphotographingforthis project,Iwasworkingasanadjunctprofessor teachingfiveclassesbetweentwocolleges.Visiting thesanctuariesandphotographingwasselffunded onthatmeagersalary,whichwasamajor challenge.Todealwiththat,Ivisitedsanctuaries
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wheneverIcould,mostlywhentheycoincidedwith anotherobligationorwerelocatedclosetoafriend orfamilymemberIcouldstaywith.Ialsohavea supportivefamilythatwouldkickintohelpme withlodgingwhileIwasworkingonthisproject.I feelprivilegedtohavehadtheexperiencesIdidat thesanctuariesIvisited,butIwouldhavelikedto havetheopportunitytospendmoretimeateach sanctuaryandvisitsanctuariesonthewestcoast. Anotherissuethatcroppedupwasdecidinghowto photographtheanimals.Forthemostpart,IknewI wantedtobeabletolookintotheireyesandeither photographontheirlevelorlower.Thiswas especiallyimportantwiththebirds,asIthinkthe disconnectsomefolkshavewiththemisthatthey donthavetheopportunitytolooktheminthe eyes.IwascertainIwantedtomaketraditional, somewhatformalportraitsbecauseIfeltthiswas lacking.Iconsidertheanimalsambassadorsfor theirspeciesandstrivedtocapturetheir personalitieswithrespect.Imadethephotographs oftheanimalsinbasicallythesamewayIwoulda person.
aries
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Whatinspiresyouthemostasanartist? Reading,otherartists,injustice,movies,animals, love,music,recipes,smells,everydaylife, photographers,plants,activists,weather,andquiet. Howdidyoumanagetogetalltheamazing picturesinthebook?
russell
Withadecentamountofwaitingandpatience.I wasusingaclunkycamera,sothatslowedme downinagoodway.Someanimalscamerightover tonuzzled/huggedme,whichwasatreat,but manytimesIwouldsitdownandhangoutfora while.IputmyselfinwhateverpositionIneededto inordertoengagewitheachanimalI photographed.Itwassucharewardwhenashy animalmadetheirwayovertocheckmeout! Nowforafoodiequestion.Whatisyourfavorite recipeyouliketomakeathome? Ofcoursethischangesallthetime,butmylovefor allkindsofpeppersisaconstantthing.Rightnow myfavoritethingstoeatarewatermelon, tomatoesfrommygarden,anythingwithpeppers, orakalepearvanillasmoothie.MealwiseIam prettydedicatedtogreenbeanswithThaibasil, Bhutanesepineapplerice,andredthaitofufrom AppetiteForReductionbyIsaChandraMoskowitz.I alsojustmadetheseamazingchewylemon
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coconutcookies(minusthefrostingasIamnotbig onit)fromBryantTerryscookbook,TheInspired Vegan. Whatadvicecanyougiveaspiringveganartists andhowcantheymergeveganismandartintoa viableproduct? Whatagreatquestion!Ifeelmyanswerwillnotbe worthy,butIwillgiveitashot!Trynottoworry abouttheendresultsofyourartatleastwhenyou arebeginningaproject;staytruetoyourself, beliefs,andprocess.Chosesubjectmatteryouare passionateabout,whateverthatmightbe.Edit yourworkthoughtfully,oftentimeswearenotthe besteditorsofourownworkandifthisisthecase, besuretohavefolksyoutrusttobehonestassist withediting.Allowyourselftimetoexperimentand fail.Ideasandsuccessoftencomefromthat.Dont undervalueyourselfasanartist.Youneedtoget paidfortheimportantworkyoudo.Makesureyou knowyourmediumwellandtakeclassesand workshopstobrushupifneeded.SueCoeisan amazingillustratorandherbook,DeadMeat, wouldnothavetheimpactitdoesifitwerenotfor herstellardrawingskills. Animalrightsaresomeofthemostimportant issuesofourtime.Noonewantsanimalstobe treatedcruelly,soIthinktheaudienceforvegan artistsislimitless(notthatallveganartistswill makeartthatdealswithveganissuesofcourse!).I dothinkthepressureisonforallthingsvegan, meaningformanyfolksitnotonlyhastoprove itself,butbebetterthanwhatalreadyexists,but luckilyIthinkvegansareabletomeetthat challengeheadon. What'sonyourplatenext? Well,IhavelivedinKentuckyforalmostayearand amfeelingtheneedtotakeonaprojectabout horsesandhorseculture.Ialsomakemixedmedia work,soIamtakingabitoftimetotoexplorea fewideasthatmightbegreatortheymightbe thrownintherecyclingbin,butitisimportantto takethetimetoexperiment.
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ThanksSharon! Youareverywelcome! Contact/BookInfo Thebookcanbepurchasedthroughthiswebsite: www.farmanimalsanctuaryproject.com Thesitealsoincludeslinkstothesanctuaries, additionalphotographsfromtheproject,a resourcepage,andcontactinfo.10%ofthe proceeds(frombookspurchasedthroughthe abovesite)willgothesanctuariesdepictedinthe book. Bio SharonLeeHartwasborninWashington,D.C.and teachesphotographyattheUniversityofKentucky. HartearnedherMFAfromtheUniversityofNorth atChapelHillandherBFAfromMaineCollegeof Art.Avegetarianforover20years,Hartbecame veganafterspendingtimewiththeamazing animalsshemetwhileworkingonherfarmanimal sanctuaryphotographyproject.Sherecently receivedagrantfromtheTennesseeStateArt Commissionandanactivistawardforher SanctuaryprojectfromPhotoPhilanthropy.She hasexhibitedherphotographsandmixedmedia worksthroughoutthecountry.Herworkcanbe viewedbyvisiting www.farmanimalsanctuaryproject.comand www.sharonleehart.com.
deedee
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August 2012|58
An Interview with Super Activist Bruce Friedrich!

Pleasetellusabitaboutyourself. Iworkedfor15yearsatPETA(mostrecentlyasVP forpolicyandgovernmentaffairs),for2yearsasa publicschoolteacher(whereIwasmyschools teacheroftheyearmysecondyear),andfor6 yearsrunningashelterforhomelessfamiliesanda soupkitcheninWashington,D.C.Mywifeworksfor PETA,fightingthegoodfightagainsttorturing animalsinlaboratories;shewaspreviouslya tenuredmathprofessorinCanadaandisthebrains ofouroperation. Whatmotivatedyoutobecomevegan?Whatkind ofchangedidthatincurforyou? Iadoptedavegandietin1987afterIreadDietfor aSmallPlanet.Iconsideredmyselftobean environmentalist,butIdneverthoughtaboutall theextracropsrequiredifyoufeedthemto animalsfirst,andalltheextrastagesofproduction. IwroteabouttheissueatsomelengthforCommon Dreamsafewyearsback.
Whatgotyouinvolvedinpursuinganimalrights? Wasitoneeventoraseriesofthem? Iwasrunningashelterfor homelessfamilies,had beenveganforyearsat thatpointfor environmentalreasons, andreadChristianity&the RightsofAnimals,bythe Rev.Dr.AndrewLinzey,an Oxfordtheologianand AnglicanPriest.Thiswas around1992or1993.That turnedmeontotheanimalargument.Someyears later,whenIwasreadytostoprunningtheshelter, afewverygoodfriendsstronglyrecommended PETAtome.PETAfounderIngridNewkirkandI shareafairnumberofpersonalitytraitstypeA, irreverent,missiondriven.Itwasagreatmatch. Whatarethecornerstonephilosophiesforyou behindwhatyoudo? Weshouldcastourlotwiththeoppressedand againsttheoppressor.Thatsthecentralmessage ofJesus,anditishowIvetriedtolivemylifesince
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Ifirststartedtakingmyfaithseriouslyinthemid 1980s.HeresaninterviewIdidaboutitwiththe SanFranciscoChroniclesomeyearsback,anda morerecentpieceIwrotefortheHuffingtonPost. Whatisthemostmovingexperienceyouhavehad inyourcareer? Imdeeplymovedeverytimesomeonetellsme thatsomethingIvedonehashadapositiveimpact onthem.IsupposePeterSingersblurbforthe bookMattBallandIwrotewas probablythemostmoving, becauseSingerissuchan inspirationtomeanddoesnt offerfaintpraise.Youcancheckit outonthebookswebsite;in general,thepositiveresponseto ourbookhasbeenextremely gratifying. WhatdoyoudoatFarmSanctuary? Iminchargeofourlegislationandlitigationwork andIworkwithNickCooneyontheCompassionate CommunitiesCampaign.Imalsoraisingmoneyto launchaprojectcalledSomeone,NotSomething, whichwillfocusonlettingtheworldknowabout thebehavioral,emotional,andcognitivecapacities offarmanimals.OurfirstpassattheWebpagefor itisavailableat www.FarmSanctuary.org/someone.Wellbe producingwhitepapers,attendingscience conferences,andfillinggapsinthecurrent researchwhichisextraordinarilyscanty,when comparedtoethologicalworkwithwildanimals anddogs.Ifanyoneisinterestedinhelpinggetthe projectofftheground(i.e.,fundingit),please contactme. Whatdoyouconsiderthemostimportantproject youarecurrentlyworkingonandhowisprogress goingonit? Withoutadoubt,thatstheSomeoneProject(see previousanswer).Imalsoveryexcitedabouta videothatNickandIareworkingon.Itwillbe similartoMeetYourMeatandFarmtoFridge, exceptthatitalsobrieflytellsthestoriesofthree
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animalswhohavecometoFarmSanctuary.Video hasanamazingcapacitytoturnpeoplevegetarian, becausetheyseewhattheyresupportingwhen theyeatmeat,andtheyrealizeitsindefensible.I thinkthisvideowillmakeabigimpact.Thereare quiteafewotherinitiativesthatImexcitedabout, butthoseareprobablythebigtwo. Veganismhasbeenarisingstarthepastfew years.Whatdoyouthinkispropellingthatand whatdoyouthinkcanbedonetopropeliteven faster? Theresaconfluenceofunderstandingthateating animalproductsisdestroyingourplanet,harming animals,andmakingpeoplesick.BillClintons decisiontoadoptavegandietcertainlydidnthurt. Themostimportantthingpeoplecandotopropel itfurtheristorememberthatifyoureavegan,you aresparingdozensofanimalsperyear;each personyouconvincetodothesamedoublesyour lifetimepositiveimpactsoinoneinteractionwith anonvegan,youcandoubleyourimpact.Thats someseriouspower,butitalsomeansthatwe shouldbeveryseriousabouthowwebehaveand representourselvesasfarmanimaladvocates.Our CompassionateCommunitiesCampaign,which Nickruns,isfocusedonharnessingthispower; readerscansignuptolearnmoreandgetinvolved atccc.farmsanctuary.org.
symphony someone, not something Nowforafoodquestion.Whatdoyouliketo makeforyourselfathome? Imarriedthebestveganchefontheplanet.Alka andIfellinlovebasedonmutualpassionsand interestsandalltheindeterminablethingsthat

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causetwopeopletoclick,andnoneofthathadto dowithheramazingprowessinthekitchen,but Ivedefinitelybenefitedfromthefactthatsheisan absolutelyamazingchef.Weloveeverythingin RobinRobertsonsVeganPlanetandTalRonnens TheConsciousCook.Youcancheckoutrecipeson theirWebsites;theyreallfantastic. Whatisthemostcommonquestionyougetabout beingveganandhowdoyouanswerit? Iwearashirtthatreads,AskmewhyIm vegetarian,sothemostcommonquestionIgetis Whyareyouavegetarian?(itworks!).Ialways trytodrivetheconversationtoadiscussionofa verybasicpoint:Wouldyousliceopenanimals throats?Mostpeoplewouldnttheywouldntdo it;theydontwanttoseeit;theydontevenwant tothinkaboutit.Sowhereisthebasicintegrityin payingotherstodothistoanimals?Idiscussthat concepthere.Alltheotherquestionspeopleask aredistractions;noneofthemoffersananswerto thisverybasicconcept.GetyourownAskme whyshirtfromAnimalRightsStuff,Compassion OverKilling,MercyForAnimals,orFarmSanctuary; yes,therearefourdifferentdesigns.Imnotaware ofanothershirtthathastwodesignsletalone four.ThatsbecauseitstheBest.Shirtslogan.Ever. Alothasbeenachievedrecentlyinregardsto animalwelfare.However,thereissomedebatein thecommunityaboutwhetherweshouldbe pursuingwelfareorliberation?Whatisyourtake onthatandhowdoyouaddresstheotherside? Imconvincedthatweshouldbepursuingboth. HeressomethingPeterSingerandIwroteabout whythewelfarecampaignsareimportant,and heresadebatethatItookpartinlastyearonthe topicattheannualanimalrightsconference.At FarmSanctuary,themajorityofoureducationand advocacyresourcesgointopromotingveganism, butwealsoworkonlegislativeandlitigation campaignstotrytostoptheworstabusesoffarm animals.
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WhydidyouleavePETAaftersuchalongtenure? IlovedmyyearsatPETAandIremainasupporter oftheorganization(andmywifeworksthere!),but myheartiswithfarmanimals,whoarethevast majorityofanimalswhosufferanddieinthe world.Imconvincedthatthebiggestobstacleto promotingplantbasedeatingandsecuringrobust legalprotectionforchickens,pigs,andotherfarm animalsistheinabilityofsomanypeopletorelate tothem,andFarmSanctuaryisuniquelypositioned tochangesocietalunderstandinginthisarea.We telltheanimalsstoriesandhelppeopleto understandthateachanimalisanindividualthat thereisnodifferencebetweenabusingandeating acatorachicken,adogorapig.Theyreall individualswhodeserveequalconsideration.Ive beenclosefriendsandcolleagueswithFarm SanctuaryfounderandPresidentGeneBaurfor morethan15years,andIvealwaysbeenstruckby hisintegrity,goodhumor,andclarity.AndIve beeninaweofnationalshelterdirectorSusie Costonformorethanadecade;shereallyisthe JaneGoodalloffarmanimals;herbreadthand depthofknowledgeisjuststunning.NowthatIm workingwiththemeveryday,Imevenmore impressed.
gabriel someone, not something Whatadvicecanyougivepeoplewhowantto entertheanimalrightsfieldasacareer? Weneedpeoplewhowanttodoanimalrightsasa career,ofcourse,soifyourelookingtomovefrom yourcurrentcareertoanimalsrights,watchthe jobslistingsofthesitesforyourfavoritegroups.If yourestillincollegeor,betteryet,justgettingto college,majorinfinanceorcomputersor
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somethingwheretheanimalcommunityneeds greatpeople,butwecantaffordtocompete salarywise.Psychologyisalsoagreatmajor,since abigpartofbeingeffectiveinvolvesmessage framing.Allthatsaid,ifyouhavethecapacityto makealotofmoneyandfunnelitbacktothemost effectiveformsofactivism,thatmightbeyourbest choice.SomeofthepeopleIfindmostinspiringare thephilanthropistswhoarenotworkinginanimal rights,buttheyredevotingmostoftheirincometo promotingtheinitiativesthatmostinspirethem. Whatiscomingupforyounext? ImmostexcitedabouttheSomeoneProject, whichwellbelaunchinginearnestassoonaswe havefunding,butImalsoexcitedaboutthenew pamphletandvideothatNickCooneyandIare workingonandaboutexpandingthe CompassionateCommunitiesCampaign.Also,we workedwiththeHumaneSocietyoftheUnited Statesandothergroupstopassabanongestation andvealcrates,andtaildocking,inRhodeIsland thisyear,andtosavethefoiegrasbanin California,whichwentintoeffectonJuly1,afteran 8yearwaitingperiod.Imeagertoexpandthose effortsnextyear. ThanksBruce! Thankyou! ContactInfo YoucanfollowBruceat www.twitter.com/BruceGFriedrichandat www.huffingtonpost.com/brucefriedrich.
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An Interview with Vegan Athlete Robert Cheeke!

Whenandwhydidyoubecomevegan? Igrewuponafarmanddevelopedanappreciation forfarmanimalssimilartotherespectand appreciationsomeonemighthaveforadogora cat.Giventhisperspectiveandmyclosenessto animalsraisingthemaspetsthroughmy involvementin4H,itseemedfittingtostopeating myanimalfriends.Inthemid90s,asateenager,I nolongerwantedtocontributetoanimalcruelty andsufferinganddecidedtogovegan.Ihavebeen vegansinceDecember8,1995(whenIwas15 yearsoldand120poundsBy2003,Iwasupto 195poundsandacompetitivebodybuilderrunning www.veganbodybuilding.com). Wasthatbeforeorafteryourinterestin bodybuildingandwhatspurredthatintereston? Growingupasaskinnykid,bodybuildingwas alwaysintriguingandsomethingIwasinterestedin fromayoungage.Ididntpursuebodybuilding,or evenweighttrainingforthatmatter,untilabout fiveyearsafterIbecamevegan.Iquicklygained muscleandtradedmyrunningshoesforweight liftingglovesandbecameacompetitive,2time championbodybuilder. Whatdoyoudoforalivingandwhatisyour favoritepartofthat? In2005IjoinedVega,aproductlinecreatedby fellowveganathleteBrendanBrazierandtoday,
continuetoworkforthem.Iworkinsalesforthis innovativeplantbasednutritioncompanyfrom Canada,focusingonoutreachatvegetarianand veganfestivalsaroundNorthAmerica. Additionally,Irunwww.veganbodybuilding.com fulltimeandamactivelypursuingawritingcareer. Havingpublishedabestsellerafewyearsago calledVeganBodybuilding&FitnessIam currentlyeditingmysecondbook.Mynewproject isapersonaldevelopmentbookaboutfindingyour passionandmakingithappen.Thebestpartofmy workisthatIamdoingwhatIampassionate about,andtheamazingtravelsandplacesittakes meto. Inwhatwaysdoesbeingveganaffectyourability tobuildmuscle,maintaintone,andrecoverfrom workouts? Frommyexperienceasaveganathletethepast seventeenyears,coupledwithmyeducationfrom Cornellsplantbasednutritioncertification program,Icansaywithagreatdealofconfidence thatasopposedtoaregular,meatcentered westerndiet,aplantbasedwholefooddietis optimalforprovidingenergy,buildinghealthy muscleandquicklyrecoveringfromexercise.Thisis becauseplantbasedwholefoodsaretheoriginal andhealthiestsourcesofvitamins,minerals, aminoacids,protein,fattyacidsandother nutritionalcomponentsnecessaryforoptimal health.Gettingnutritionfromplantsleadsto
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higherlevelsofhealthandavoidsthenegative sideeffectsthatcomewiththeconsumptionof lowerqualityfoods(animalbasedandprocessed foods).Therearenumerousscientificstudies, includingtheChinaStudy,thatshowcorrelations betweenthefoodsweeatandnumerous preventableillnesses.Therefore,aplantbased dietappearstobebestforbodybuildingorany otherathleticorhealthcenteredpursuit. Whatchallengesdoyoufaceasavegan bodybuilderandhowhaveyouovercomethem? Theonlychallengesthatcomewithavegan bodybuildinglifestylearedefendingthevegan lifestyleamongothersunfamiliarwithit,especially beforeveganismwasmoremainstreamand popularasitistoday.Inthe90sandearly00s therewerentawholelotofpeopleinthe mainstreamathleticspherewhowereveganand talkingaboutit.Now,manyofthegreatestathletes intheworldarevegan,includingsomeofthe biggestnamesintennis,boxing,ultimatefighting, powerlifting,professionalfootballandOlympics. Veganismiscomingofagebeforeoureyes. Haveyouseenanychangesinattitudeinthe athleticsworldinthepastfiveyears? Wehaveseenmoreprogressintheanimalrights andveganmovementsinthepastfiveyearsthanin theprevious50yearscombined.Whatwehave seenrecentlywithsomeofthegreatestathletesin theworldbecomingveganhasbeeninspiring, encouraging,anduplifting.Themindsetamong typicalathletesappearstobemoregearedtowards opennesstonewideas.Veganismisoneofthose ideasbeingexploredandembracedbymany. Youinspirequiteafewpeople!Whatwouldyou sayistheachievementyouaremostproudof? Mygoalfromthebeginningwastosaveanimal livesandreduceanimalsufferingandcruelty.That isstillmyprimaryobjectiveandwheremypassion largelyliestoday.Iamproudofthenumberof animalsthathavebeensavedandproudofthe friendshipsandrelationshipsthathavebeen developedamongthecommunitymembersofmy
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website.Savinglivesandbringingpeopletogether issomethingIamdedicatedtodoingfortherestof mylife.
Whatdoyouliketoeattopreparefora competition? AsIpreparetoforcompetition,Iensuremydietis entirelycomprisedofwholefoodsnoprocessed foods.Foodssuchasyams,potatoes,oats,brown rice,greens,andfruitsmakeupmyprecontest diet.Avoidingprocessedfoodsisagreatwayto reducetheconsumptionofsodium,fat,andrefined sugarswhichcanhaveanadverseeffecton bodybuilding.Eatingcleanlyleadstoaleanand healthyphysique. Whatisyourfavoritedishthatyouprepareat home? Ingeneral,myfavoritetypesoffoodareIndian, Thai,Ethiopian,MexicanandJapanese.These typesoffoodsincludeavarietyofproteinand qualitycarbohydrates,aswellashealthyfats.At home,brownricewithbeansandavocadoisa favoritemealthatisalsoquickandeasytoprepare. Ialsoeatfruitthroughouttheday.IfIamfeeling moreadventurousIwillmakeanelaborategreen orfruitsalad,focusingonpresentation,flavorand wholefoodgoodness. Whatadvicecanyougiveupcomingveganbody builders?
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Thisisanexcitingtimetobeaveganathlete. Veganismismorepopularthanithaseverbeen. Theopportunitiesforathletestospreadthevegan message,viatheirathleticplatformsand achievements,areincreasingbytheday.Using athleticsuccesstoinspireothers,savelives,and contributepositivemessagestotheworldiswhatI wouldsuggestveganathletesdo.Networkwith others,writeaboutyourexperiences,document yourprogressandshareitwithaudiencesfarand wide.Workhard,staygroundedandalways rememberwhyyoudecidedtodedicateyourlifeto benefittingothers.Letthatreminderfuelyour passion. What'sonthehorizonforyou? AtthemomentIamtakingabreakfrom bodybuildingtopursueotherinterestsincluding workingtowardthecompletionofmynextbook andfocusingonmeditation,introspection, contemplation,writingandlearningmoreabout myself.Iamcontinuouslyworkingtodiscoverhow Icanmosteffectivelyandefficientlyhelpothersin numerouswaysandsharetheveganmessage. ThanksRobert!
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Bio RobertgrewuponafarminCorvallis,ORwherehe adoptedaveganlifestylein1995atage15.Today heisabestsellingauthorofthebookVegan Bodybuilding&FitnessTheCompleteGuideto BuildingYourBodyonaPlantBasedDiet.Asatwo timenaturalbodybuildingchampionRoberthas beenconsideredoneofVegNewsMagazine'sMost InfluentialVeganAthletes.HetoursalloverNorth Americaregularlygivingtalksabouthisstory transformingfromaskinnyfarmkidtochampion veganbodybuilder.CurrentlyRobertworksfor Vega,alineofveganwholefoodproducts,asa representativeoftheproveganfilmForksOver KnivesandalsoworksfulltimerunningVegan Bodybuilding&Fitness onwww.veganbodybuilding.com,whichincludes writingbooks,touringandmaintainingthepopular website.RobertrecentlymovedtoAustin,TXand continuestospreadtheveganwayoflifeleading byexampleasanaccomplishedveganathlete. ContactInfo YoucanfindoutmoreaboutRobertat www.veganbodybuilding.com.
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Book Review: Practically Raw

Author: Amber Shea Crowley
Reviewer: Madelyn Pryor
Thereareagreatmanyreasonstopickupand enjoyPracticallyRawbyAmberSheaCrawley.One ofthereasonsisforthegreatvarietyoftasty recipes.Anotheristheinspirational,brightand colorfulpictures.Evenanotherreasonisbecause thereareoptionsinthisbooknomatterwhatyou liketoeat,andthatiswhatappealstome. Fromtheoutset,Crawleyconfessesthatwhilethe vastmajorityofherdietisraw,sheisnot100% raw.Sheembraceshavingflexibleoptions,whichis whatthisbookisbasedupon.Ifyouare100%raw, shehasyoucovered.Ilovethefactthatthereisa chapterjustbasedonkalechips.Thatisawesome. Therearemouthwateringmaindishes,many basedoninternationalcuisine,delectabledesserts (Iamsomakingthedoughnutholes),andthereis evenarawbiscuitsandgravyrecipe!Forour100% rawreaders,youwillhavemanynewadditionsto yourlibraryofrecipes. Fortherestofus,therearecookedoptions.No dehydrator?Noproblem.Ifyouwantyourflax crackersbaked,Crawleywilltellyouhowtodo that.Allrecipeshavebothcookedandraw directions,andtakenomoreequipmentthana basicknife,blender,etc.Youdonotneedabunch ofcrazyequipmentandyoucanmakethese howeveryourtastebudshityouatthemoment. Ifyouhavesomeoneinyourfamilywhoisnotraw buttryingtoavoidwheat,refinedsugars,etc,this
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Authors:AmberSheaCrawley Publisher:VeganHeritagePress Copyright:2012 ISBN:978-0-09800131-5-3 Price:$19.95
isagreatbookforthem.Becauseitdealswith wholefoods,seedsandgrains,andhascooked options,itwouldmakeawonderfulgiftfor someonewithafoodallergy. Ipersonallyamonapathofeatingbothrawand cookedfoodatthistime,andIamusingCrawleys booktoworksomemorerawfoodsintomydiet. Onthechillywinterdaysthatarecoming,ifIwant thoseoptionscooked,Ican.Ilovethatconceptand youwill,too.Treatyourselftoacopyofthis wonderfulbook. Recommended.
TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntastydessertsforover16years, andeatingdessertforlonger thanshecarestoadmit.When sheisntinthekitchencreating newwondersofsugary goodness,sheischasingafter herbadkitties,orreviewing productsforvariouswebsites andpublications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.
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Book Review: Grilling Vegan Style

Author: John Schlimm
Reviewer: Jason Wyrick
Lookingatotherreviewsofthisbook,Iam probablyoneofthefewpeoplethatdidntgocrazy overit,sothisreviewisabitmixed.Ilovedpartof itandwasambivalentabouttherest. First,letmetellyouaboutthepartthatIthought wasexceptional,andthatsthenonrecipepartof thebook.Alotofcookbookshaveashortoverview ofthetopic,maybementioningequipment,afew techniques,oroddingredients.Thisbookgoesfar beyondthatandwhileitisbynomeansexhaustive (thatmightmakeitatextbook!),itisvery extensive.Theresasectiondevotedtotypesof grills,oneonhowtotestforheat,anotherontools ofthetradewithaparagraphabouteachtool,how itsused,andwhyitisimportant,asectionon safety,asectiononhowdifferentfoodtypeswork onthegrill,andalonglistofgoodingredientsto sizzleoveryouroutdoorfire,eachwithitsown paragraphonhowitworksandsomeusesforit. Thatsmykindofbookanditmademeexcited aboutreadingit.EvenifIdidntuseanyofthe recipesinthebook,itinspiredme.
Author:GrillingVeganStyle Publisher:DaCapoLifelongBooks Copyright:2012 ISBN:978-0-7382-1572-3 Price:$20.00
Thatdoes,however,bringmetotherecipes,and hereIwasabitletdown.Dontgetmewrong,the recipesaredecentandsolid,butwhenabook claimsitisblazingnewtrails,Iexpectsomething highlycreativeandwellthoughtout.Perhaps grilledwatermelonlooksnewandfreshto someonewhoonlythinksaboutgrillingslabsof eggplantorveggieburgers,butwatermelon,fruit, citrus,lettuce,andotherexoticfoodshavebeen visitingthegrillforalongtime.WhenIsee trailblazing,Iwanttoseethosegrilledingredients usedinintriguingways.Alotoftherecipesfeltlike moderatelycreativeorsimplyaveragerecipeswith agrilledelementtossedin. Asidefromthat,youwillfindsomegoodrecipes formarinadesandsaucesandtherearesomereal gemsinthebook,likeTheBluePear,adishof sourdough,veganbluecheese,andfreshpears. Tasty!Thatonemademewanttorunoutandstart mygrillrightaway. Allinall,despitewhatmaysoundlikeanegative reviewoftherecipes,thebookisstillsolidanda worthwhileadditionjustforthefirstchapter,andif
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youareoneofthosepeoplewhoislookingto movebeyondthegrilledveggieburger,thisbookis agreatstart.

TheReviewer JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewith areadershipofabout 30,000.In2001,ChefJasonreversedhisdiabetesby switchingtoalowfat,vegandietandsubsequentlyleft hispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.
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Book Review: Vegan a la Mode

Author: Hannah Kaminsky
Ihaveaconfessiontomake:Iamjealousof HannahKaminskyslatestwonderfultomeVegan laMode.Thisbookiswhatafrozendessertbook shouldbe:fullofcarefulexplanation,wonderful photosanddelightfulinspiration.Ohyes,itisalso fullofenoughperfectrecipestonotonlygetyou throughahorrificsummerof100degreeheat,but todelightyouthroughouttheyear. SowhatcanyouexpectwhenyougrabVeganla Mode?Ifyouareonlyintotheclassics,Hannahhas youcovered.YouwillfindarecipeforFrench Vanillathatuseseitherwholevanillabeansor vanillapaste?Neverusedwholevanillabeans before?Sheistheretoexplaintoyouhowtodoit easilyandwithgrace.Doyouwantsomething moreadventurous?ThereisarecipeforSesame Halvahicecream,basedontheMiddleEastern treat.Sheevenmoldedittoresembletheoriginal. AmoreAmericanflavoristheBloodyMaryice cream,completewithvodka!Talkaboutthe perfectbrunchitemforahotsummerday.But thosearejustafewexamplesofhercreativityor whatyouwillfindinside. Insidethisbook,youwillalsofindarecipeforpup sicles,atreatforyourdoggiefriendsthatyoucan adopttoyourowntastesaswell.Therearetreats basedonfruitsandveggies,classics,bakery inspirations,asectionbasedonnutsandmore!So manydeliciousgoodies!!Therearealsorecipesfor itemstosharethespotlightwithyouricecream,
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Authors:HannahKaminsky Publisher:SkyhorsePublishing Copyright:2012 ISBN:978-1-61608-724-1 Price:$17.95
likespiffywhip!IamveryexcitedthatHannah crackedthecodetomakingadeliciouswhip, becausethiswillsoongracesomeofmy homemadepies. Ifyoudonotalreadyownabookonfrozen dessertsgetthisone.Ifyoualreadyhaveabookon vegandessertsgetthisone,too!Thereareamazing picturesofeveryrecipeandherflavor combinationsareamazingandinspirational!This bookwillimproveyourlife,makeyousmile,and giveyouhappymemoriesforsummerstocome. Thatisagreatbargainforlessthan$20. Highestrecommendations.
TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntasty dessertsforover16years,and eatingdessertforlongerthanshe carestoadmit.Whensheisntin thekitchencreatingnewwonders ofsugarygoodness,sheischasing afterherbadkitties,orreviewing productsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.
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Book Review: The Starch Solution

Authors: John McDougall, MD and Mary McDougall
Reviewer: Jason Wyrick
ThisismyfavoriteofJohnMcDougallsbooks,and Ivebeenfollowinghimforawhile.Ifyouare familiarwithJohnMcDougallswork,thenyou knowwhatthisbookabout.Alowfat,highstarch vegandiettopromotehealth,butevenifyou alreadyknewthatandhavebeentoevery AdvancedStudyWeekendofhis,thisbookisstill anoutstandingreadwithlotsofnewscience backedinformation.Ontopofthat,thewritingis bothclearandengagingandtheinformationis presentedinawaythatnearlyeveryonecan understand.Ofcourse,thereareplentyoftasty recipesinthebackofthebooktohelpyoualong yourway! Thebookisdividedintothreemajorportions.The firstistitledHealingwithStarch.Thissection talksabouttraditionaldietsandthemajorpoisons ofanimalfoods.Whilemanyofusmayalreadybe familiarwiththis,itsanimportanttopicfornon veganstoread.Whatinspiredmethemostabout thissection,however,wasthechapteron spontaneoushealing.Asaformerdiabeticwhodid
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Authors:JohnMcDougall,Mary McDougall Publisher:Rodale Copyright:2012 ISBN:978-1-6091-393-8 Price:$26.99
exactlythat,thishithome,andthestoriesofother peoplewhodidsomethingsimilarwiththeir ailmentsarebothinspirationalandmoving.The nextsectionisaboutprotein,calcium,fat,and wheretoobtaingoodsourcesofeach.Usually whenIgetabooklikethis,Iflipthroughtorandom pagesonmyfirstpasstoseewhatIcanfind.On everypageofthisbookwhereIdidthat,Ifound myselfpulledintothetextandIspenthours readingonwhatisusuallyonlyafewminutesona firstskim. Ofcourse,thebookwouldnotbecomplete withoutarecipesectiontogivetheerstwhile readerastrongguideontheirhighstarchvegan eatingplan.Therecipesdonotdisappoint.For thosenewtothekitchen,andyouwillhaveto learntocooktofollowdoctorMcDougallsadvice, therearesectionsonequipmentyouwillneed, howtostockapantry,menuplans,methodsof foodprepthatgobeyondjustrecipes,andadvice oneatingout.
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Allinall,thisisagreatbookandaworthwhile additiontomycollection.Ifyoudonthaveit already,Isuggestaddingittoyours!

TheReviewer JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewith areadershipofabout 30,000.In2001,ChefJasonreversedhisdiabetesby switchingtoalowfat,vegandietandsubsequentlyleft hispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.
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Book Review: Rawmazing

Author: Susan Powers
Colorful,inspirational,anddelightfularejustafew ofthewaystodescribeRawmazing,SusanPowers rawcookbookwithover130recipestomakeyou wanttowalkawayfromyourstoveandoverto yourdehydrator.Thereareseveralthingsthat makethiscookbookagreatadditiontoyour cookinglibrary.First,manyoftherecipesandbe createdwithoutaplethoraofspecialkitchen equipment.Second,therearevibrantphotosofthe majorityofthesedelightstoprodyouintothe kitchen,andlastly,theserecipesarefullof approachableingredients. WhenIhaveexaminedotherrawbooksinthepast, Ioccasionallygetfrustratedattheamountof specializedequipment(andtime)neededtomake therecipes.Ihaveaprofessionalkitchenandan Excaliburdehydrator.IfIneedtoinvesthundreds moreinspecialtyitems,whatchancedoesthe averagepersonstartingouthave?Butthisisnotan issuewithSusanPowers.Someofherrecipesdo requiredehydration,butmanyotherstake blending,cuttingandnottoomuchelse.Itisa refreshingchangeofpacetobeabletojustgoto myhomekitchenandcreatealltherawfoodI wouldlikefromthisfinebook. Thephotographsinthisbookarebeautifuland inspirational.Iteachcookingclassesformany peoplewhoarenewtoveganism,andhavebarely heardofrawfoods.Thesebeautifulphotographs doafewthings.First,theyhighlighthowsimple
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Authors:SusanPowers Publisher:SkyhorsePublishing Copyright:2012 ISBN:978-1-61608-627-5 Price:$16.95
anddeliciousrawfoodcanbe,andhow approachable.Theyalsogiveeveryonethechance todotheclassiccheckDidIdoitevensomewhat right?Ifyouaresomeonewholovespictureswith yourrecipes,thisoneisforyou. Lastly,Ilovethefactthatthisbookrelieson ingredientsthatcanbeeasilyobtainedatmost supermarkets.Ihatefallinginlovewitharecipe onlytofindoutthattheingredienthastobe orderedfromtheinternetandcostsafortune. Withsimple,healthyingredientssuchasnutsand seeds,fruitandvegetables,anyonecanfindplenty ofrawrecipesthatcanbecreatedwithwhatyou haveonhand,oraveryquicklocalsupplyrun. Ifyouarealreadyraw,thisbookwillinspireyou withnewrecipestotry.Ifyouhavebeenflirting withtryingoutmorerawrecipes,thisbookwill temptyouwithitswonderfulrecipes.Myonly complaintisnotabouttheauthor,butthe publisher.Thereisnoindexofrecipes,makingit veryhardtofindwhatyouarelookingfor.Thisis theonlyreasonIgavethisbook4insteadof5 stars. Recommended.
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TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog, http://badkittybakery.blogspot.com/. Shehasbeenmakingherowntasty dessertsforover16years,andeating dessertforlongerthanshecaresto admit.Whensheisntinthekitchen creatingnewwondersofsugary goodness,sheischasingafterherbad kitties,orreviewingproductsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.
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Pizza vs. Pizza


Fivepizzasgoheadtoheadinourpizzachallenge! Whowillcomeoutontop?Readontofindout whatmyfriendsandIthoughtabouttheseboxed pizzasandwhowepickedastheultimatewinner andtheclearloser. FirstupinourchallengeisGarlicJimsGlutenFree VeganPizza.Ihadhopesforthisone.Itactually lookedgoodinthepackageandthecrustdidnt lookofflikesomanyotherglutenfreecrustsIve seen.Itdidnthavethatcrumblylooktoitandthat wasimportant.Otherthanthat,itlookedlikea prettystandardtomatoandvegancheesepizza. Hardtogowrong,orsoIthought.Oncethepizza cameoutoftheoven,Igaveitthecursorygluten freeinspection.Thecrustlookedlikeitheldupwell andevenlookedlikearegularpizzacrust.Good marksthere.Thecheese,however,hadthatplastic look.Trepidationbegan.MycrewandItookthe firstbiteandthefrownsaroundtheroomsaidit all.Plasticcheeseandlifelesssaucewilldefeat
eventhebestcrust,glutenfreeornot.Thispizza wentdowninflames.Boring,artificialflames. NextupwasAmysPizzaMargherita.Pizza MargheritaisatraditionalNapolipizzameanttobe madeacertainway.WhatIsawonthepackagedid notlooklikeapizzaMargherita.Therewastoo muchcheeseandnobasilshowing.Animposter andnotevenagoodimposter,Ithought!Itbaked decently,soIgaveitachance.Wepasseditaround theroomandthepizzaendedupgettingdecent marks.IthinkIhadthemostproblemwithit becauseIknewwhatapizzaMargeritashouldbe, buteventhoughAmysmessedthatpartup,itstill hadagoodflavorandintheend,thatiswhatis mostimportant.Thecrustwasabitbready,butthe saucewasgoodandtheDaiyaaccentuatedthe saucewell.Thisonewasprobablynotgoingtobea winner,butitwasahugeimprovementoverGarlic Jimstravesty.
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OurthirdpizzawasWholeFoodsRoasted VegetablePizzawithawholewheatcrust.Thiswas alittleindividualpizza,butrightawayIsawthatwe wereintrouble.Illjustsaythisonewasblandand sweet.No,actually,Iwillsaymore.Thispizzawas terrible!Itsbadbreadwithhomogenoussweet tomatosaucewithfrozenunderpreparedveggies. WholeFoodsshouldbeashamedtostockthison theshelves.Evenwithalittlebitofhelpfromsome otheringredientsweadded,itwasstillterrible. Stayaway. Wecouldnotwaittogettoournextpizza,butwe neededapalatecleanserbeforethat,sowetooka breather,hadsomedrinks,anddelvedintothe TofurkysPepperoniPizza.Ihadtriedthispizza before,soIknewwhatIwasinfor.Apretty standardpackagedpizza,butvegan.Itsabitspicy, abitsweet,andloadedwithDaiyacheese.Thiswas oneofthebetterpizzasofthebunch,butit definitelylooksandfeelsprocessed.Ironically,my nonveganfriendseschewedthispizzainfavorof theAmyspizzaswhiletheveganslikeditmore.It hadabiteandsharpnesstoitthatIliked,butIdid notfeelgoodaftereatingit.Igavethispizza secondplace,buttherestofthegroupputitright inthemiddle. OurlastpizzawasAmysSpinachPizzawithRice Crust.Becausethecrustwasmadeoutofrice,it hadacrumblytexturetoit.However,itwasnicely flavored,somuchsothatitmadeupforthe texture.Plus,thecrustdidnttastelikericeflour. Amysdidanexcellentjobwiththisone.Thepizza wasloadedwithspinach,tomatoes,garlic,herbs, andvegancheeseandthespinachandherbswere wellbalanced.Iteasilyhadthebestflavoroutofall ofthemandifitwasntforthetexture,itwould havebeenagreatboxedpizza.Withthecrumbly crust,thepizzadidnotachievegreatness,butitdid achieveawininourpizzachallengebyanearly unanimousvote.
Thewinner?AmysSpinachPizzawithRiceCrust. Theloser?ThePizzaThatShallNotBeNamed(aka theWholeFoodsRoastedVegetablePizza).Look forfurtherfoodchallengesinourupcomingissues! TheLeadReviewer

JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewith areadershipofabout 30,000.In2001,Chef Jasonreversedhisdiabetesbyswitchingtoalowfat, vegandietandsubsequentlylefthispositionasthe DirectorofMarketingforanITcompanytobecomea chefandinstructortohelpothers.Sincethen,hehas beenfeaturedbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremiercateringevent,andhasbeen aguestinstructorandthefirstveganinstructorintheLe CordonBleuprogramatScottsdaleCulinaryInstitute. Recently,ChefJasonwroteanationalbestsellingbook withDr.NealBarnardentitled21DayWeightLoss Kickstart.YoucanfindoutmoreaboutChefJason Wyrickatwww.veganculinaryexperience.com.
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Recipe Index
Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint outtheingredientandinstructionalsectionsforeaseofkitchenuse. *Thesescrustsandsaucesarefoundwithinotherrecipes.
Recipe
Pizzas BlackGarlicPorciniPizza BlueCheeseSausagePizza BreakfastPizza CheeseburgerPizza ChicagoDeepDishPizza SaltedFig&AgavePizza Fruit&BerryCreamPizza Ladenia(GreekPizza) HotWingBlueCheesePizza ItalianSausagePizza TarragonOliveFlatbreadPizza OnionFlower&LionsManePizza PitaPizza PizzaBianca PizzaMargherita PizzaMarinara PorciniSundriedTomatoPizza Potato,Chard,&ArtichokePizza RawPuttanescaPizza RoastedTrinityPizza Sausage&SagePizza TheSevenPounder ThreeSistersPizza HeirloomTomatoOlivePizza TuscanWhiteBean&SpinachPizza WhiteBean,Tomato,&GarlicPizza WhiteSicilianPizza MuffalettaPizza BahnMiPizza FriendlyFrankfurters&KalePizza Toppings SundriedTomatoPepperoni SharpAgedCashewCheese PineNutParmesan
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77 80 83 86 89 93 96 98 101 104 107 110 113 116 119 122 125 128 131 133 136 139 142 146 149 152 155 19 20 27 158 161 163
Recipe
Crusts NapoliPizzaCrust RomanPizzaCrust Sfinciuini NYCPizzaCrust ChicagoPizzaCrust CaliforniaPizzaCrust RoastedGarlicChileCrust BiscuitCrust* FlatbreadCrust* CrispyCornmealCrust* SproutedBuckwheatCrust* MarksBasicPizzaDough GlutenfreeOatFlourCrust RobinsBasicPizzaDough* MadelynsTangyPizzaDough Sauces ClassicSanMarzanoSauce TuscanWhiteBeanSauce ChicagoFireRoastedSauce ChimichurriSauce AmbersSundriedTomatoSauce BryannasWhiteBeanSpread* RawPuttanescaSauce* Hummus* OilfreePesto ArugulaPesto RoastedRedPepper&WhiteBean Spread SundriedTomatoPesto SweetPotato,Oats,Carrot,& GreenChileSauce GreatNorthernBeans,Millet,& CashewSauce
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29 30 30 31 31 32 166 83 107 142 131 25 26 19 83 169 172 175 178 181 142 131 107 16 16 16 17 26 27
Black Garlic Porcini Pizza

Type: Pizza Serves:14pizza TimetoPrepare:30minutes(includestimetosoaktheporcinis)+timeforthecrust Ingredients 1NapoliCrust(seepage29) 1cupofClassicSan Marzano Pizza Sauce (see page 169) cupofdriedporcini,rehydrated 1bulbofblackgarlic 4slicesofTeesemozarella Instructions Makethepizzadough. Whileitisrising,makethesauce. Rehydratetheporciniinhotwater,lettingthemsitfor20minutes,thenremovefromthewater. Removetheindividualclovesofblackgarlicfromthepaperandsetthemaside. SlicetheTeese. Rolloutthedoughuntilitisabout1/8thick. Spreadthesauceontop. Placethe4slicesofTeeseontop,thentheporcini,andthentheblackgarlic. Bakethisonapizzastoneat500Ffor3minutesorinapizzaovenfor1minutes.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
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KitchenEquipment Knife CuttingBoard SmallBowl SmallPot 2MixingBowls MeasuringCups MeasuringSpoon Oven PizzaStone PizzaPeel Presentation Idothecheeseinapinwheelpatternandplaceit onthepizzabeforeIaddanyoftheother toppings.Thatway,theyshowupagainstthe whitenessofthecheese. TimeManagement Whilethedoughrises,makethesauceandgetthe porcinirehydrated.Towardstheendoftherise, startpreheatingyourovenandgetyourpizza stoneready.Thatway,assoonasyourollthe doughout,youcangetthesauceandtoppingson thepizzaanditsreadytogointheoven. ComplementaryFoodandDrinks Thispizzacallsforaniceglassofredwineandasaladwithafruity,vinegarnote,likemixedgreens withchoppedcherriesandbalsamicvinegar. WheretoShop Blackgarlicisnotthateasytofind.IusuallyhavetogetitatWholeFoods.Ifyoucantfindit,try soakingsomeroastedgarlicinbalsamicvinegarforadayorsotogetanapproximateflavorforit.The sameistrueforTeese,thoughitseemstobegettingmorepopular.Youcanalsoorderthatonline,as well.Approximatecostforthepizzais$6.00. HowItWorks ThebaseisaclassicNapolipizzabase.ThindoughwithaSanMarzanotomatosauce.Theblackgarlic addsasweetnuttinessandtanginesstothepizzawhiletheporcinilendanearthydepth,contrasting
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nicelywitheverysinglecomponentinthepizza,fromthecrusttothesaucetotheTeesetotheblack garlic.LikeotherNapolistylepizzas,goodqualityingredientsgoalongwaytomakingagoodquality pizza. ChefsNotes Thisendedupbeingoneofmyfavoritepizzasfromthisissue.ItscomplexwithflavorsthatI particularlyenjoy,fromthenuttinessandtanginessofthegarlicandtheporcinimushrooms.Ilove porcini!Ironically,thepizzawasanimpromptucreation.Ihadblackgarlic,buthadnoideawhattodo withit,somedriedporcinisittingaround,andleftoverdoughandsaucefromanotherpizza. NutritionFacts(perserving) Calories1022 CaloriesfromFat162 Fat18g TotalCarbohydrates185g DietaryFiber35g Sugars9g Protein30g Salt1964mg InterestingFacts Blackgarlicismadebyfermentinggarlicatveryhightemperatures.

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Blue Cheese Sausage Pizza

Type: Pizza Serves:14Pizza TimetoPrepare:30minutes+timetoletthedoughrise Ingredients 1RomanCrust(seepage30) 1cupofChicagoFireRoastedTomatoSauce(seepage174) 1TofurkyItaliansausage,sliced cupofveganbleucheese,crumbled(IusedSheesebrand) Instructions Makethepizzadough. Whileitisrising,makethesauce. SlicetheTofurkyItaliansausageintothickrounds. Crumbletheveganbleucheese. Rollthedoughoutthick. Spreadthesauceonthepizza,thentheTofurkysausage,andthentheveganbleucheese. Bakethepizzaonapizzastoneat500Ffor4minutes.

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KitchenEquipment Knife CuttingBoard Pot 2MixingBowls MeasuringCups MeasuringSpoons PizzaStone PizzaPeel Oven Presentation Makesureeverythingisevenlyspreadaround thepizzasoyougetashotofbleucheeseand sausageineachbite. TimeManagement Thereisntalotoftimemanagementforthis pizza.Juststartmakingthesauceabout30 minutesbeforethedoughisdonerisingand youllbegoodtogo. ComplementaryFoodandDrinks Thispizzashouldbeservedwithasideoflimeranchdip(silkentofu,pepper,salt,limejuice,dill,and abitofveganmayo).Thatway,youcanusetherimofthepizzaasabreadstickandhaveadipping sauce. WheretoShop ThebrandIusedforthebleucheesewasSheese,whichIhaveonlyfoundatFoodFightandWhole Foods.SunergiaalsomakesaveganbleucheesethatwouldworkwellonthispizzaandIhaveseen thatatWholeFoodsandotherhealthfood/vegfriendlystores.IusuallygettheTofurkyItalian sausagesatTraderJoes,sincetheyhavethebestpriceonthem.Approximatecostperpizzais$4.00. HowItWorks ImuchpreferusingTofurkyItaliansausageinsteadoftheotherpackagedveganpepperoni.Itsimply tastesbetterandhasabettertexture.ThebleucheesegivesasortofsourtangtothepizzaandI usedtheChicagoFireRoastedTomatoSauceinsteadofaclassicpizzasaucebecausetheheavinessof thesausageandbleucheeseneedsasaucewithadeepflavorinsteadofabrightflavortocarrythem.
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ChefsNotes
ThispizzawasahugehitwhenIservedittomynonveganfriendsandeveryonethoughtitwouldbe perfectforsportsnight. NutritionFacts(perserving) Calories1326 CaloriesfromFat342 Fat38g TotalCarbohydrates182g DietaryFiber36g Sugars13g Protein62g Salt2496mg InterestingFacts TheoldestmentionofbleucheeseisRoquefortcheese,whichwasfirstseenintextsdatingto79A.D.

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Breakfast Pizza
Type: Pizza/Breakfast Serves:8generousbreakfastportions TimetoPrepare:About45minutestotal Ingredients BiscuitCrust 3cupsallpurposeflour 1tablespoonbakingpowder 1teaspoonbakingsoda teaspoonsalt cupveganbutter(IusedEarthBalance) 1cupofunsweetenedveganmilk Toppings TofuScramble 16oz.packageofextrafirmtofu teaspoonblacksalt teaspoonturmeric 1teaspoonoil(optional) 15ozcanofcrushedtomatoes 12ozpackageofveganchorizo Two4oz.cansofmildgreenchilies 1to1cupsDaiyaorothervegancheese Instructions Preheattheovento450degreesF. MaketheTofuScramble Preparethetofuscramble.Heataskilletorwokovermediumheat.Drainthetofu,andcrumble.Add theblacksalt,turmeric,andoilifusing.Cookfor10minutes,untilthoroughlywarm,stirring occasionally.Settothesidetoallowcooling. MaketheBiscuitCrust Inabowl,combinetheflour,bakingpowder,bakingsoda,andsalt.Whiskuntilcombined.Usea pastrycutterorforktocutintheveganbutter.Then,addtheveganmilk.Oncethedoughisinloose crumbles,pressintoa13X9bakingdish,linedwithparchmentpaper. PizzaConstruction Addthecrushedtomatoes,thentheveganchorizo,thecooledtofuscramble,topitwiththevegan cheeseandthenthechilies.Bakeat450degreesfor2530minutes.Letcoolslightlybeforeslicing.
Recipe by Chef Madelyn Pryor
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KitchenEquipment ParchmentPaper 13X9inchBakingDish Bowl, WhiskorFork Skillet StirringSpoon CanOpener Knife CuttingBoard MeasuringCup MeasuringSpoons Presentation Wettheknifebeforecuttingintothepizzasothecheese doesntsticktotheknifeanddragtheingredientsalong. TimeManagement Youcanuseleftovertofuscramble,ormakeitthenight before. ComplementaryFoodandDrinks Thisisawesomewithcoffeeinthemorning,orbetteryet,afewBloodyMarysaspartofavegan brunch! WheretoShop TheDaiyacanbepurchasedatseveralplacesnow.But,ifyoucantfinditinyourhometown,goto http://veganessentials.com/andhavesomedelivered!Itfreezeswell,too. HowItWorks Thespicealreadyintheveganchorizoalongwiththesmallamountofheatfromthegreenchilies givesthisjustabitofheatthateveryonecanenjoy!Thereisnothingharshaboutthis,justcomfort andgoodness. ChefsNotes Thisisadaptedfromadishmymomusedtomakefortruckdriversthathadtocomethroughmy stepfathersjobonChristmasEve.MymomandIwouldmakefoodandbakeforweeks,thendeliver afeastsothatthesetruckersandthemenwholoadedthetruckswouldhavewarm,delicious,home
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spunfood.Itcreatedagreattradition,andnowthattraditioncanberecreatedwithoutcruelty, makingitallthemorespecial. NutritionFacts(perserving) Calories460 CaloriesfromFat162 Fat18g TotalCarbohydrates53g DietaryFiber11g Sugars2g Protein21g Salt796mg InterestingFacts EggsonpizzaiscommoninEurope,particularlyinGermany.

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Cheeseburger Pizza
Type: Pizza Serves:810servings TimetoPrepare:1hour Ingredients Crust 2cupsofallpurposeflour 1tablespoonbakingpowder 1teaspoonbakingsoda teaspoonsalt cupofveganbutter(IuseEarthBalance) 1cupofveganmilk 1tablespoonofapplecider Toppings 1cupsoftomatopizzasauceORketchup ofaredonion,sliced One12oz.packageofsoycrumbles 1to1cupsofvegancheddarcheese,shredded OptionalToppings Pickles Lettuce Freshtomatoslices Mustard Instructions Preheattheovento450degreesF. Inacup,mixtogethertheappleciderandveganmilk. Allowthistorestatleast5minutes. Inabowl,mixtogethertheflour,bakingpowder,bakingsoda,andsalt. Cutintheveganbutterusingafork,whisk,orelectricmixer. Addintheveganmilkmixture,andmixuntilthecruststartstocometogether,butnolonger. Linea13X9bakingdishwithparchmentpaperforeasierremoval,thenlightlyandevenlypressthe crustintothedish. Topwitheitherthetomatosauceortheketchup,theonions,soycrumbles,andcheese. Bakefor2530minutes. Removeandallowtoitcoolslightlybeforeslicing.
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KitchenEquipment ParchmentPaper Knife CuttingBoard Bowl Cup MeasuringCups MeasuringSpoons 13x19BakingDish Presentation Servethiswithasideoftomatoes,pickles,andlettuceor spinachforafunpresentation. TimeManagement Oncethecrustismade,itneedstoquicklygointheoven rightawaytomakeitasfluffyaspossible. ComplementaryFoodandDrinks Thisisdeliciouswithaveganmilkshake,oranicefreshgreensalad. WheretoShop Youcangettheseingredientsasmostgrocerystores.Ifyoudontseesoycrumblesintherefrigerated section,checkoutthefreezersectionbytheveggiepatties.Ifworsecomestoworse,youcaneven chopupaveggiepatty. HowItWorks Thebakingpowderandtheciderreacttomakethecrustlightandfluffy. ChefsNotes Mymomdevelopedtheoriginalrecipewhenshewaslivingonaranch.Shehadverylimited ingredientsandhadtofeedoveradozenpeople.Thispizzaandcheeseburgersweredifferentenough forpeoplethattheycounteditastwodifferentdishes,soshemadeoptionswhereshehadfew.Itis oneofmyfavoritedishesstill.Recently,Ifedtheveganversiontoabunchofmeateatingfriendsand theylovedit!Makeoneoftheseforyournextpicnicasanovel,easytakeonaclassic.
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NutritionFacts(perserving)
Calories271 CaloriesfromFat63 Fat7g TotalCarbohydrates41g DietaryFiber7g Sugars13g Protein11g Salt768mg InterestingFacts Cheesewasrarelyaddedtoburgersbeforethe1920s,butquicklybecameveryfashionable,with severalrestaurantsandindividualsacrosstheU.S.claimingtobetheinventorofthecheeseburger duringthe1930s.

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Chicago Deep Dish Pizza

Type: Pizza Serves:Makes12deepdishpizza TimetoPrepare:35 minutes + 30 minutes to cook the pizza + 1 1/2 hours to rise Ingredients PizzaDough packageofyeast cupsofwarmwater tsp.ofsugar cupofoliveoil 1cupsofallpurposeflour cupofsemolinaflour tsp.ofsalt TheSauce 2clovesofgarlic,minced 4basilleaves,minced 1tsp.ofmincedfreshoregano 1tsp.ofoliveoil 2cupsofcrushedfireroastedtomatoes tsp.offennelseeds tsp.ofcrushedredpepper tsp.offreshlygroundblackpepper tsp.ofsalt 1tsp.ofsugar TheToppings ofayellowonion,slicedthinly 4creminimushrooms,sliced 1greenbellpepper,diced cupofslicedblackolives Option:1TofurkyItaliansausage,slicedthinly 1tsp.ofoliveoil 3tbsp.ofPineNutParmesan(seepageXX) Instructions Combinetheyeast,warmwater,andsugarandallowittositforabout10minutes. Addtheoiltothewater. Combinethefloursandsaltandaddthemtothewetmix. Lightlyflouraworkingsurface. Kneadthedoughuntilitjuststopsstickingtoyourhands. Placeitinanoiledbowl,coverit,andletitrisefor1hours. Whileitisrising,makethesauce. Mincethegarlic,basil,andoregano. Overamediumheat,sautthegarlicin1tsp.ofoliveoilforabout30seconds. Addallthesauceingredientstothepotandsimmeroveramediumlowheatforabout10minutes.
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Slicetheonionandmushrooms(andoptionalsausage)anddicethebellpepper. Overamediumheat,sauttheonion,mushrooms,bellpepper,andTofurkysausageforabout5 minutesin1tsp.ofoliveoil. Nowthatthedoughhasrisen,punchitdownandkneaditjusttwoorthreetimes. Lightlyoiladeep12diameterpan(Ipreferanironskillet). Spreadthedoughoutintothepanandpushitoutjustabitfromthecentertocreatearimaround thedough. Letitrestforabout5minutes. Addtheveggietoppings(andoptionalsausage)andthenspreadthesauceontop. Bakethison475degreesfor30minutes. SprinklethePineNutParmesanontop.

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KitchenEquipment 2MixingBowls Pot MortarandPestleorSmallFoodProcessor Knife CuttingBoard MeasuringCups MeasuringSpoons StirringSpoon IronSkilletorDeepDishPizzaPan Presentation Isliceandservethisdirectlyoutoftheironskillet. Notonlydoesitholdthepizzawell,butitmakesfor anice,rusticpresentation. TimeManagement Makethesaucewhilethedoughisrising.Itsaves timeandalsogivesittimetocooldownsothe doughdoesntstartinstantlycookingwhenthe saucegoesonit. ComplementaryFoodandDrinks Ilikeservingthiswithaspinachsaladwithwalnutsandsomesortofdriedberryorfruit. WheretoShop Alloftheseingredientsarerelativelyeasytofind.However,IprefertouseMuirGlenfireroasted tomatoes.Notonlyaretheyorganic,buttheyhavetheperfectflavortogoalongwiththispizza. Approximatecostperpizzais$5.00. HowItWorks Thecrusthasahighoiltoflourratiosothatitstayssoftandsuppleasitbakes.Thesauceisamixof sweettomatoflavorsandaromaticingredientslikefennelseedthatbringittolife.Thespicesusedin thesaucearealsospicesusedinsausagemaking,whichiswhyithasthattypeofkick.Asthepizza bakes,thesauceandingredientsshouldwaydownthecenterwhiletheunfetteredsidesriseupthe pan,creatingthatpielookindicativeofChicagodeepdish.
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ChefsNotes
Thiswasafunpizzatomake.Becausethesidesriseupsohigh,youcanloadthecenterofthepizza withsauceandingredientsandcreateamonsterofflavor! NutritionFacts(perserving) Calories1792 CaloriesfromFat540 Fat60g TotalCarbohydrates260g DietaryFiber41g Sugars5g Protein53g Salt2509mg InterestingFacts TheChicagodeepdishpizzawascreatedin1943atPizzeriaUno,whichisnowachaingoingstrongall acrosstheU.S.

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Salted Fig & Agave Pizza

Type: Pizza Serves:12pizza TimetoPrepare:20minutes+timeforthedoughtorise Ingredients 1NapoliPizzaCrust 4figs,sliced 3tbsp.ofagave(thedarker,thebetter) tsp.ofcoarse,largegrain,flakyseasalt(theflakinessmattersinthisrecipe,donotsubstitute regulartablesalt) tsp.ofcrackedblackpepper Instructions Makethepizzadoughandrollitout. Slicethefigsintoslices. Drizzleagaveoverthepizza. Laythefigsonthepizza. Garnishwithseasaltandpepper. Bakethison450degreesfor6minutesorplaceitinyourwoodfirepizzaovenfor1minute.

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KitchenEquipment Knife CuttingBoard MeasuringSpoon PizzaStoneorPizzaOven Presentation Ifyouwantabitmorecolor,youcansprinkle somefreshcutmintontopofthepizza,butI liketoeatitjustasitis. TimeManagement Onceyouvegotthedoughunderway,this pizzaisrelativelyquicktoassemble.Justmake surethecruststaysabitsoft,orelseitstarts tooverridethefigs. ComplementaryFoodandDrinks Servethiswithaspicysaladofbabyarugula,chiles,andaredwinedressing. WheretoShop Someconventionalmarketscarryfreshfigsandnicesalts,butmanydonot.Youmayneedtogoto WholeFoods,TraderJoes,orahigherendmarkettogetthebestingredientsforthispizza. Approximatecostperpizzais$3.00. HowItWorks IuseaNapolistylecrustwiththispizzabecausethethinnessofthecrustletsthefigandagavecome totheforeground.Otherwise,thepizzastartstotastemorelikeflavoredbread.Thesaltgivesa salty/sweetcontrastandtheflakinessofitcreatesminishotsofsaltthroughoutthepizza.Italso providesamoreinterestingtexturethanjustplaintablesalt.Blackpeppergivesaspicyaromatic qualitythataccentsthepurenessofthefigandthesweetnessoftheagave. ChefsNotes ThisisbasedonanancientRomanflatbreadthatwascoveredwithhoneyandfigsandIaddedthat touchofflakysaltandblackpeppertocreateasimplepizzabeliedbyitscomplexflavor.
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Calories980 CaloriesfromFat108 Fat12g TotalCarbohydrates195g DietaryFiber24g Sugars86g Protein23g Salt1755mg InterestingFacts Figsusewaspsinsteadofbeestopollinate.

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Fruit & Berry Cream Pizza

Type:Dessert Serves:6 TimetoPrepare:1hour(includestimetobakeandcool) Ingredients 1PuffPastrysheet,defrostedovernightinrefrigerator(1sheetofa2sheetpackagethatis 1.1lbs/17.3oz/490g) Severaltablespoons(about67)raspberryorotherjam BerryCream cupsilkentofu cuppowderedsugar teaspoonvanillaextract 1/3cupfreshorfrozenraspberriesorotherberries Slicedfruit,berries,grapes,etcfortoppingthepizza Instructions Preheatovento425degreesF. Oilthepan. Rolloutthepuffpastry. Pressevenlyintobottomandsidesofthepan. Spreada1/3inchlayerofjamonthebottomportionofthepastry. Bakefor2025minutes,oruntilcookedthroughandlightlybrowned. Letcool. Whilethepizzaiscooking,makethecream. Blendallthecreamingredientsinablenderorfoodprocessor. Spoonorpipethecreamontothecooledpizza. Topwiththefruit. Serveimmediately. Storeleftovercreaminasealedcontainerintherefrigerator.

Recipe by Sharon Valencik * www.sweetutopia.com
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KitchenEquipment RollingPin BlenderorFoodProcessor Pan(pieortartpan,8or9inches,orapproximately16x4inchrectangletartpan,orminitartpans) PastryBagwithTip(optional) MixingBowl WhiskorSpoon MeasuringCup MeasuringSpoon Presentation Servewithasprigofmintonthesideandafewextra slicesoffruitandsprinklingofberries. TimeManagement Ifyoudontwaitforthepastrytocool,itwillmeltthe creamandmakethepizzasoggy. ComplementaryFoodandDrinks Servewithanalmondflavoredcoffeeoralightspritzer oflemonandagave. NutritionFacts(perserving)
Calories389 CaloriesfromFat117 Fat13g TotalCarbohydrates60g DietaryFiber5g Sugars37g Protein8g Salt140mg InterestingFacts Puffpastryiscreatedbyfoldingdoughrepeatedlywithtinypocketsoffatthatleavelotsofempty spacesinthedoughasitbakesandthefatmelts.Aswaterreleases,itsteamsandpuffsuptheempty spacesleftbythefat.

Recipe by Sharon Valencik * www.sweetutopia.com
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Ladenia (Greek Pizza)

Type: Pizza Serves:Makesa15x12pizza(about10servings) TimetoPrepare:1hour20minutes+1hourstorise Ingredients GreekPizzaCrust 1cupofwarmwater 1tsp.ofactiveyeast cupofoliveoil 4cupsofallpurposeorwholewheatpastryflour(1lb.offlour) tsp.ofsalt 2tbsp.ofoliveoilforthepan Toppings 3Vineripeorlargeheirloomtomatoes,seededanddiced ofaredonion,slicedthinly 10pittedkalamataolives,slicedinhalf 2peperoncini,sliced 1tsp.ofdriedoregano tsp.ofcrackedpepper 3tbsp.ofoliveoil Option:cupofveganfetaormarinatedtofu*(seebelow) cupofcrumbledfirmtofu Juiceof1biglemon(about2tbsp.) 1/3tsp.ofsalt 1cloveofmincedgarlic Instructions Combinethewater,yeast,andoil. Combinetheflourandsalt. Addtheflourtothewaterandmixuntileverythingisthoroughlycombined. Kneadthebreadonalightlyflouredsurfaceuntilitjuststopssticking(thedoughshouldbesoftand suppleandalittlestickisbetterthanastiffdough). Oilapanwiththeremainingoliveoil,makingsuretogetthesides,too(Iuseda15x12x2pan). Pressthedoughintothepan,spreadingittoallsides,untilthedoughisabouthigh. Coverthisandallowittoriseforabout1hours. Gentlypressthedoughdownuntilitisagainabouthigh. Sliceanddeseedthetomatoes,thendicethemandsetthemaside. Slicetheonionandthinlyaspossible,cuttheolivesinhalf,andslicethepeperoncini. Evenlyspreadthetoppingsalongthepizza,leavingacleanedge,thendrizzleitwiththe3tbsp.of oliveoil(donotaddtheveganfetauntilthepizzacomesoutoftheoven). Bakethepizzaat390degreesFfor60minutes. Assoonasthepizzacomesoutoftheoven,addthetomatoestoit. *Tomakethemarinatedtofufeta,crumblethetofubyhandandcombinealltheingredients, allowingittositfor2hours.
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KitchenEquipment 2MixingBowls MeasuringCup MeasuringSpoon A15x12x2Pan(anypanwiththesameapproximateareawilldo,aslongasitisadeeppan) Knife CuttingBoard Oven Presentation Iprefertouseheirloomtomatoes.Thetaste isusuallygreatandthecolorvariationsmake foraspectacularlookingpizza.Youcanalso serveitwithasprigofdriedoreganofora nicegourmettouch. TimeManagement Whilethedoughisrising,preparetheveggies andpreheattheoven.Thatwaythepizzais readytogoassoonasyoupressdownthe dough. ComplementaryFoodandDrinks Servethiswithasideofcuminlacedchickpeasandspinach. WheretoShop Alloftheseingredientsarefairlyeasytofind.Approximatecostperpizzais$5.00. HowItWorks Thispizzashouldhavealightlyfriedtastetoit,withacrispyoilyoutsideandasoft,fluffyinside. Thatswhysomucholiveoilisusedintherecipe.Withoutit,thepizzadoesntdeveloptheright texture.Thetomatoesaredeseededsimplytokeepthemniceandtightonthepizzawhenitbakes. Thecrisperthetomato,thebetter,forthesamereason.Therealkeytothispizzaisgettingthecrust rightandgettinggoodqualitytomatoes. ChefsNotes Thisisagreatpizza.Ilovethetextureofthecrustandtheflavorofgoodqualitytomatoes,but becauseofthehighoilcontent,Isavemakingthispizzaasatreatmorethanastaplemeal.
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Calories3633 CaloriesfromFat1737 Fat193g TotalCarbohydrates393g DietaryFiber73g Sugars16g Protein81g Salt2288mg InterestingFacts Althoughthepizzaisspelledladenia,itshouldbepronouncedluhTHENeeahandbasicallymeansoil bread. LadeniaisatraditionalrecipefromtheislandofKimolos.

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Hot Wing Pizza

Type: Pizza Serves:14pizza TimetoPrepare:About4hours Ingredients Two1012oz.packageofchickenflavoredseitan(Ilikethebreadednuggetkindofthis 4tablespoonsvinegar 2tablespoonveganbutter 1cupofLouisianastylehotsauce 1packageofveganbluecheese(IusedSunergiabrand) 2teaspoonsofgarlicinfusedoliveoil 45clovesofgarlic 1NYCPizzaCrust(seerecipeonpageXX) About2teaspoonsextrahotsauce Instructions Inasaucepanoverlowheat,combinethevinegar,butterandhotsauce. Simmerforabout5minutes,untilthebuttermeltsandeverythingiscombined. Addyourseitanandtransfertoanovenproofdish. Iliketocoatminewithparchmentpaperforeasiercleanup. Placeintherefrigeratorfor34hourstomarinade. Bakeon350forabout30minutes. Thereshouldbealittlesauceleft. Removefromheat. Useyourcrustofchoice,andcoatwiththegarlicinfusedoil. Mincethegarlicandsprinkleonthecrust. Prebakefor510minutes. Addthehotwings,anyremainingsauce,andsprinklewithbluecheese. Sprinklewithadditionalhotsauce. Bakeforanother10minuteson450degrees. Removefromheat,cool,andcut.
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LowfatVersion
Omitthebutterfromthesauce,andreducetheoilonthepizzato1teaspoon. KitchenEquipment Saucepan PizzaPanorStone BakingDish Knife CuttingBoard MeasuringCupsandSpoons Presentation Thispizzaisgoingtobemessynomatterhowyou sliceit! TimeManagement Becauseofthelongmarinadetime,youcanstarta homemadecrustatthesametimeyoumarinade withplentyoftimeforrisingandkneading. ComplementaryFoodandDrinks Thispizzaisgreatwithbeerandcelery.Servethispizzawiththoseitemstoyourveganfriendsand preparetobeverypopular.Iactuallyservedminewithcoldwatermelonslices,sothecoolsweetness wouldbalanceoutthefireinthepizza. WheretoShop WholeFoodsandVeganEssentialsarethebestplacestopurchasetheveganbluecheese(both SheeseandSunergiaaregoodbrands),andIgetmyseitanandgarlicinfusedoilfromTraderJoes.The restshouldbeeasilyfoundatthesupermarket. HowItWorks Thefatintheveganbutterandoilmellowoutsomeofthecapsaicinofthehotsauce,creatinga smoothertasteandtexture. ChefsNotes Thisrecipeisamazing.Imadethisforourgamenightandtwoofouromnivorefriendscalledthismy
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bestcreationtodate.Ionlymadeone,butifIhadmadetwoitallwouldhavebeendevoured.Thisis oneIwillbemakingagainandagain. NutritionFacts(perpizza) Calories1139 CaloriesfromFat351 Fat39g TotalCarbohydrates168g DietaryFiber43g Sugars5g Protein229g Salt6135mg InterestingFacts FranksRedHotsauceissupposedlythesauceoriginallyusedtomakeBuffalowingsauce.

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Italian Sausage Pizza

Type: Pizza,Raw Serves:8personalpizzas TimetoPrepare:10minutes+6 hours to dehydrate the crust Ingredients TheCrust 1verylargeor2mediumzucchini,peeledandchopped(about3cups) 1smallclovegarlic,peeled 2tablespoonsnutritionalyeast 2tablespoonsalmondbutter 2tablespoonsoliveoil 2teaspoonslemonjuice 1teaspoondriedbasil 1teaspoongroundoregano 1teaspoonseasalt 1cupoatflour 1cupbuckwheatflour cupgroundflaxseed TheSauce cupsundriedtomatoes,soakedfor30minutesanddrained 1smallripetomato,cored,seeded,andchopped 1smallpitteddate 1smallclovegarlic,peeled 1tablespoonnutritionalyeast 2teaspoonsoliveoil 1teaspoongroundoregano teaspoonfennelseeds teaspoonseasalt tocupfilteredwater,asneededtothin TheSausage 1cupdrywalnuts 1smallclovegarlic,peeled 2tablespoonstamari 2teaspoonsfennelseeds 1teaspoondriedbasil teaspoondriedoregano teaspoonlemonjuice teaspooncrushedredpepperflakes(optional) ToServe 1cupnondairycheeseofchoice,suchascrumbledrawmacadamiacheeseorstorebought veganshreddedmozzarellacheese Freshlycrackedblackpepper
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Amber Shea Crawley from Practically Raw: Flexible Raw Recipes Anyone Can Make
www.almostveganchef.com
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Instructions
MakingtheCrust
Combinethezucchini,garlic,nutritionalyeast,almondbutter,oil,lemonjuice,basil,oregano,and saltinafoodprocessororhighspeedblenderandprocessuntilsmooth,scrapingdownthesidesas necessary. Addthefloursandblendagainuntilsmooth. Addtheflaxandblenduntilwellincorporated. Thebatterwillbeverythickandsticky. MakeitRaw:In8portions,scoopthebatterontotwoTeflexlineddehydratortrays(4scoops pertray).Usingaspoonorsmalloffsetspatula(moistenedwithwater),spreadeachportion intoaroundcrustshapeaboutinchthick.Dehydratefor2hours,untildryontop,thenflip overontoameshlinedtrayandpeelofftheTeflexsheet.Dehydratefor4to6morehours, untilfirm(thoughnotcrisp). MakeitCooked:Preheattheovento350Fandgreaseabakingsheetwithcoconutoil.In8 portions,scoopthebatterontothebakingsheet.Usingaspoonorsmalloffsetspatula (moistenedwithwater),spreadeachportionintoaroundcrustshapeabout1/4inchthick. Bakefor8minutes,thenflipthecrustsoverwithaspatula.Bakefor7to8moreminutes, untildryandlightlybrowned.Letcoolforatleast10minutesbeforehandling.
MakingtheSauce
Combinecombineallsauceingredients,including1/2cupwater,inahighspeedblenderandblend tocombine. Addmorewater,2tablespoonsatatime,asneededtohelpitblendsmoothly. MakingtheSausage Combinethewalnutsandgarlicinafoodprocessorandpulseuntilcoarselyground. Addallremainingsausageingredientsandpulseuntilwellcombined.
ServingthePizza
Topeachpizzacrustwith3tablespoonsofthepizzasauce. Scatterthesausagebitsevenlyacrossthepizzas. Crumbleorscatter2tablespoonsofthecheeseontoeachpizza. Topwithfreshlycrackedblackpepper,andserve. Substitutions Zucchini:yellowsquash Almondbutter:cashewbutterorcoconutbutter Tomato:1/2smallredbellpepper,stemmed,seeded,andchopped Date:1teaspoonagavenectar,coconutnectar,oranyotherliquidsweetener Tamari:soysauce,namashoyu,orliquidaminos Replacethesausagewithyourfavoritepizzatoppings.Trybellpepperstrips,choppedolives,sliced mushrooms,dicedredonion,freshbasil,oranythingelseyouplease.
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KitchenEquipment FoodProcessor Blender Spatula DehydratorwithTeflexSheetsorOvenandBakingSheet 2MixingBowls MeasuringCups MeasuringSpoons Presentation Begentlewhenyouremovethepizzafromthe Teflexsheetssoyoumaintaintheintegrityof thecrust! ChefsNotes Thisismyfavoritewaytoeatrawpizza:with impeccablyseasonedtomatosauceand flavorfulnutmeatsausage,dottedwithrich, creamynutcheese.Thispiealsohappenstobe packedwithhearthealthylycopene(fromthe sundriedtomatoes)andomega3fats(thanks tothewalnuts),alongwithawholehostofothernutrientsitsnotyouraveragepizza,tosaythe least! NutritionFacts(perpizza) Calories485 CaloriesfromFat297 Fat33g TotalCarbohydrates34g DietaryFiber10g Sugars10g Protein13g Salt665mg
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Tarragon Olive Flatbread Pizza

Type: Main Serves:16longx8widepizza TimetoPrepare:60minutes Ingredients TheCrust cupofwarmwater 1tsp.ofagave 1tsp.ofactiveyeast 1tbsp.ofoliveoil 1cupsofallpurposeorwholewheatpastryflour tsp.ofsalt TheBeanSpread 1cupsofcookedchickpeas,rinsed cupofwater cupoftahini tsp.ofsalt 1/8tsp.ofcayennepepper 1tbsp.oflemonjuice TheToppings 1620pittedKalamataolives 1tbsp.offreshtarragonleaves Instructions Combinethewater,agave,yeast,andoil. Combinetheflourandsalt. Addthistothewetmixandthoroughlycombine. Lightlyoilyourhandsandkneadthedoughforabout5minutes(itshouldstillbesoft). Placethedoughinabowlandcoverit,allowingittoriseforabout1hours. Punchdownthedough. Rollthedoughintoanoblongshapethick. Pureethegarbanzobeans,water,tahini,oliveoil,salt,andlemonjuiceuntilitissmooth(notall blendersworkthesame,soyoumayhavetoadjustthewatercontenttogetthissmooth). Spreadtheblendovertherolleddough,leavingaboutofthecrustexposedalongtheedges. Sprinklethecayennepepperoverthespread. Placetheolivesevenlyontopofthespread. Bakethepizzaon500degreesFfor5minutes. Removethepizzafromtheoven. Sprinklethefreshtarragonleavesoverthepizzaassoonasitcomesoutoftheoven(donotusedried tarragon).
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KitchenEquipment MeasuringCup MeasuringSpoon BlenderorFoodProcessor PizzaStone Oven Spatulaforspreadingthesauceontheflatbread Presentation Thislooksveryniceonalong,dark,woodenplank(sometimes calledapizzapiel).Also,donotbakethetarragononthepizzaas itwilllosebothitsflavoranditsbeautiful,brightgreencolor. Makesuretoputitonafterthebakingisdone. TimeManagement Iliketopreheattheovenandmakethebeanspreadjustbefore thedoughisfinishedrising.Thatway,itsreadytogoassoonasIrolloutthedough. ComplimentaryFoodandDrinks PairthiswithacinnamonteaorTurkishcoffeeandamezzeplatterofolives,dolmades,andchilled eggplant. WheretoShop Alloftheseingredientsarefairlycommon,thoughyouwillwanttogetagoodquality,thicktahinito getthebestflavor. HowItWorks Thebeanspreadissmoothenoughandthickenoughthatitactsasahearty,flavorfulbaseforthe pizza,whichallowstheolivesandtarragontoaccentthepizzainsteadofoverwhelmit.Addinginthe oliveoilandwateriswhatcreatesthesmoothnesstothespreadandtheoliveoilkeepsitfromdrying outduringbaking. ChefsNotes Thebaseofthisisamodifiedhummus.Itomitsthegarlicandpaprikaandgoeslightonthelemon juicesothatthespreaddoesnottakeoverthepizza.
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NutritionalFacts(perpizza)
Calories1817 CaloriesfromFat657 Fat73g TotalCarbohydrates217g DietaryFiber42g Sugars19g Protein63g Salt3451mg InterestingFacts KalamataisacityinsouthernGreece. Someolivegrovesarerumoredtobeover3,000yearsold. Olivetreesoftendisplaceothervegetationinthewild.

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Onion Flower & Lions Mane Pizza

Type: Pizza Serves:14pizza TimetoPrepare:20 minutes + time for the dough to rise Ingredients 1NapoliCrust(seepage29) 1cupofClassicSan Marzano Pizza Sauce (see page 169) cupofshreddedFollowYourHeartorTeesemozzarella 4lionsmanemushrooms,slicedthickly 2tsp.ofgarlicoil Pinchofsalt 1onionflower Instructions Makethepizzadough. Whilethedoughisrising,makethesauce. Shredthecheeseandsetitaside. Slicethemushroomsintopieces. Overamediumhighheat,sautthemingarlicinfusedoliveoil,alongwithapinchofsalt,untilthey aremoderatelybrowned. Tearthetinyonionflowerbudsoffthestem. Rolloutthedoughandcoveritwithsauce. Addthecheese. Spreadthelionsmanemushroomsaroundthepizzaandthensprinklewiththeonionflowerbuds. Bakethisonapizzastoneat500degrees F for3minutesor in a pizza oven for 1 1/2 minutes.

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LowfatVersion
Donotsautthemushrooms.Simplyslicethemandplacethemonthepizza. KitchenEquipment SautPan Grater Knife CuttingBoard 2MixingBowls Oven PizzaStone PizzaPeel Presentation Icutthisatthetable.Thepizzalookssoniceasis, Ilikepeopletoseeitintactbeforeitgetssliced. TimeManagement Keepaneyeonthispizza.Theonionflowerscook quicklyandifyouleavethepizzainafewtoo manyminutes,theonionflowerswillburn. ComplementaryFoodandDrinks Servethiswithasideofsweet,spicednuts.They willbalanceouttheuniqueflavorofthelionsmanemushrooms. WheretoShop Thispizzaisadmittedlyaveryspecializedpizzaduetotheingredients.Ifoundonionflowersatalocal farmersmarketandIpurchasedthelionsmanemushroomsatWholeFoodsinPortland.Ivealso seenthematFarWestFungiinSanFrancisco,butnotmanyotherplaces.Ifyoucantfindthem,dont worry.Youcansubstituteamixofoystermushrooms(whichyoushouldalsobrown)andafewsliced greenolives.Theflavorisnotthesame,butyouwillgetthebrowningandtexturefromthe mushroomsandasortofsaltytangfromtheolives.Approximatecostperpizzais$6.00. HowItWorks Thisisaclassicthincrustpizza,whichIchosebecauseitletsthetoppingsreallyshine.Samewiththe tomatosauce.Thesauceislight,soitallowsthelionsmaneandonionflowertobethestars.The onionflowerbudshavebothanonionandfloraltastewhichalsotakesonanuttyqualityduringthe
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brieftimethepizzacooks.Thebestwaytodescribethelionsmanemushroomsistangywithanote ofsour.Whenyoutakeabite,theflavorexplodesafterasecondortwo.Theyneedtobebrownedin ordertodevelopthatflavor,however.Otherwise,theyjusttasterawandsour. ChefsNotes Thiswasanotheroneofthosepizzasthatwasbornoutofhavingrandomingredientslyingaround.I hadnoideawhattodowiththemushrooms,butIpurchasedthemtoexperimentwiththemand figuredthiswasagreatwaytotestthemout.Samewiththeonionflower.Fortunately,itturnedout tobeagreatpizza! NutritionFacts(perserving) Calories986 CaloriesfromFat306 Fat34g TotalCarbohydrates142g DietaryFiber39g Sugars9g Protein28g Salt1694g InterestingFacts Preliminarylabtestsshowthatlionsmanehelpslowerbloodlipids.

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Pita Pizza
Type:QuickPizza Serves:1 TimetoPrepare:10minutes Ingredients 1pita 6tbsp.ofhummus 4kalamataolives,pittedandsplit Sprinkleofredchileflakes Instructions Spreadthehummusacrossthepita. Cuttheolivesinhalfandscatterthemacrossthehummus. Sprinkleredchileflakesontothepizza. Bakeon350degreesfor5minutes.

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LowfatVersion
Usealowfatornotahinihummus. KitchenEquipment Knife CuttingBoard MeasuringSpoon PizzaStone Oven Presentation Makesuretheolivesandchileflakesarentclumped together.Youcanalsosprinklesomefreshminced parsleyontothefinishedpizzaifyouwantasplashof green. TimeManagement Thekeytothisistomakesurethepitagetscrisp withoutburning.Iusuallycheckitafter3minutes, thenat4,andfinallyat5minutes. ComplementaryFoodandDrinks Servethiswithasaladwithmixedspringgreens,roastedredpeppers,andpinenuts. WheretoShop Alloftheseingredientsarefairlycommon,thoughIusuallygetthemallatTraderJoes.Theyvegot everythingforthepizza,includingwholewheatpita.Approximatecostperservingis$1.50. HowItWorks Itshardtogowrongwithhummus,olives,anddriedchiles.Allofthoseflavorscomplementeach otheranditsnotafarleaptoputthemonpitabreadandbakeitalltogether.Tanginess,heat,and saltiness,alloncrispybread. ChefsNotes Thisrecipewasbornentirelyoutoflaziness!Isimplydidnotfeellikecookingoneday,butIwanteda pizza,soIgottogethersomeofmyMediterraneaningredientsandthrewthistogether.
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Calories381 CaloriesfromFat117 Fat13g TotalCarbohydrates55g DietaryFiber9g Sugars1g Protein11g Salt610mg InterestingFacts Thepocketinpitabreadisnotcreatedbyyeast,butsolelybysteam.

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Pizza Bianca with Garlic

Type: Pizza(Romanstyle) Serves:Makesa12pizza TimetoPrepare:10minutes+timetokneadthedoughandletitrise Ingredients 1Romanpizzacrust(see page 30) 8clovesofgarlic,minced 2tbsp.ofoliveoil tsp.ofcoarse,flakyseasalt 1tsp.offreshthyme Instructions Makethepizzadough,butdontrollitoutjustyet. Mincethegarlic(youcancheatandputitinafoodprocessorandpulseitafewtimes). Nowrolloutthepizza,aboutthick. Brushtheoliveoilonit,leavingasmalledge. Sprinklethegarlic,salt,andthymeonthepizza. Bakeitat500degreesFfor5minutesorfor2minutesinapizzaoven.

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LowfatVersion
Omittheoliveoilandliberallyspritzthepizzawithwaterafteryouhaveaddedthegarlic,salt,and thyme.Thiswillhelpprotectthegarlicandkeepthetopofthepizzahydrated. KitchenEquipment MixingBowlsforthedough MeasuringCup MeasuringSpoon KnifeandCuttingBoardoraFoodProcessor PizzaStoneandOven Presentation Youcanslicethistomakeiteasiertoeat,but Iprefertoleaveitasisandsimplytearpieces offtoeat. TimeManagement Thispizzacooksfast,sokeeptheovenlight onsoyoucanmakesurethegarlicdoesnot burn.Ifitstartstoturnadeepbrowncolor, getthepizzaoutoftheovenrightaway (unlessyouliketheflavorofbittergarlicand thereissomethingtobesaidforthat). ComplementaryFoodandDrinks Adishofhighquality,pepperyoliveoilforadippingsauce,alongwithasideofsteamedartichokes. WheretoShop Alloftheseingredientsarefairlycommon.Approximatecostperpizzais$1.25. HowItWorks Thisisbasicallyaflatbreadrecipewithgarlicandsaltontop.Easyenough.Ichoseflakeyseasaltso thatthereisalightcrunchandshotsofsaltinesswhenyoubiteintothepizza. ChefsNotes ThisissomethingImakewhenIhaveleftoverpizzadoughandIamoutoftoppingsandsauce.Its
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quick,easy,andyoucancutitupintobreadsticks,too!Youcanalsofolditoverandmakeagreat sandwichoutofit. NutritionFacts(perserving) Calories443 CaloriesfromFat207 Fat23g TotalCarbohydrates31g DietaryFiber25g Sugars5g Protein28g Salt1466mg InterestingFacts PizzaBiancaiswidelyavailableinRome,butmakesureyougetaslicethatjustcameoutoftheoven. Thedifferencebetweenthatandonethathassatforfiveminutesisnoticeable.

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Pizza Margherita
Type: Pizza Serves:14pizza TimetoPrepare:25minutes+1hoursforthedoughtorise Ingredients 1NapoliCrust(seerecipeonpage29) 1cupofClassicSanMarzanoSauce(seerecipeonpage169) 4slicesofTeesemozzarella 45largebasilleaves,slicedintoribbons Instructions Combinetheyeastwiththewarmwaterandwaitabout10minutes. Addtheoilandstir. Addtheflourandsaltandthoroughlycombine. Lightlyflouraworkingsurfaceandkneadthedoughuntilitnolongerstickstoyourhands. Placeitinalightlyoiledbowlandcoverit. Allowittorisefor1hours. Whileitisrising,makethesauce. Combinethetomatoes,oregano,pepper,andsaltinapotandsimmeritforabout10minutes. Setthesauceaside(ifitiswatery,youcanmashitwithapotatomashertoleavesometexturetoit orsimplypureeit). Preheattheovento500degreesF. Punchthedoughdownanddivideitintotwoballs. Rolleachballoutintoa12discabout1/8thick(thisworksbestifyouuseyourfingerstopressthe crustout). Spreadthesauceoverit,leavinga1unsaucedrim. SlicetheTeese. Stacktheleavesandrollthemclosed. Slicethinlyalongthewidthoftherolltocreateribbons. Addcheeseandthenthebasiltothepizza. Bakethepizzaforabout8minutes.

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KitchenEquipment 2MixingBowls Towel MeasuringCup MeasuringSpoons Whisk RollingPin Oven Pot Knife CuttingBoard PizzaStone Presentation Thekeyistokeepthepizzalookingsimple,but delicious.LongstripsofTeeselookmuchbetter thanshreds. TimeManagement Makesurethesauceisnothotbeforeitgoeson thepizza.Otherwise,itwillstarttocookthedough beforeitgoesintheoven! ComplementaryFoodandDrinks Servewithaglassofredwineandasideofgigantesbeanstossedinoliveoil,salt,anddriedherbs. WheretoShop IusuallyhavetogetTeeseatWholeFoodsandIprefertogettheorganicbasilfromTraderJoes.San MarzanotomatoesaretypicallyavailableatspecialtyItalianmarketsorgourmetstores.Approximate costperservingis$2.00. HowItWorks Thepizzaisanexerciseinsimplicity,whichmeansthattheingredientsmustbeextraordinary.San Marzanotomatoesarecomplexandsweet,makingadelectablesauceonwhichridesthecheeseand basil.Freshbasilisamusttogetthefullfragrancefromit.Thehighheatintheovenmimicstheheat fromatraditionalbrickpizzaoven,sothecrustdoesnotneedtocookverylong.
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ChefsNotes
Thispizzaisaclassicforareason.ThecrustisaclassicNeapolitancrustandbecauseitisnotoverly thick,itallowstheotheringredientstobefeaturedinexquisitebalance. NutritionFacts(perpizza) Calories874 CaloriesfromFat162 Fat19g TotalCarbohydrates148g DietaryFiber28g Sugars10g Protein30g Salt1869mg InterestingFacts ThepizzamargheritawascreatedbyRaffaeleEspositoforQueenMargheritaofSavoysvisitin1889. ThecolorsofthepizzamatchthecolorsoftheItalianflag.

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Pizza Marinara
Type: Pizza Serves:14pizza TimetoPrepare:20 minutes + time for the dough to rise Ingredients NapoliPizzaCrust(seepage29) ClassicSan Marzano Sauce (see page 169) 2clovesofgarlic,minced Instructions Makethedoughforthepizzacrust. Whileitisrising,mincethegarlicandmakethesauce. UsetheClassicSaucerecipe,butaddthemincedgarlictothesaucewhenyouaddthetomatoes. Lightlyflourasurface. Pressorrolloutthedough. Spreadthesauceontop,leavingasmallrim. Bakethepizzaat500Fonapizzastonefor3minutesorbakeitinapizzaovenfor1minutes.

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KitchenEquipment 2MixingBowls Pot MeasuringCups MeasuringSpoons PizzaStone PizzaPeel Oven Presentation Idontevenslicethispizza.Ijustserveitasis andtearoffpartsofittoeat! TimeManagement Thispizzacooksfastandtimingisimportant whenyouonlyhavecrustandsauce.They eachhavetobeexcellenttomakean excellentpizza.Turntheovenlightonand whenyouseethecrustbubbleandjuststart tobrown,youknowyouaredone.Getitout oftheovenandoffthepizzastonestraight away. ComplementaryFoodandDrinks WhenIdopizzanight,Imakeseveraldifferenttypesofpizza.Iusethisoneasthestarterpizza. WheretoShop SanMarzanotomatoesaretypicallyavailableathigherendmarketsandItalianspecialtymarkets, thoughIhaveseenthemstarttocropupinmoreconventionalstoresaspeoplegetmoreinterested inbetterfood.Theotheringredientsareeasytofind.Approximatecostperpizzais$1.50. HowItWorks Thispizzaheavilyreliesongoodqualityingredients.Whenyouvegotnothingelsebutcrustand tomatosauce,theyeachhavetobegood.Thepizzabakesatahighheattomimictheheatofapizza ovenandthestoneabsorbsthetinyamountofmoisturereleasedbythebottomofthepizza,keeping thecrustniceandcrisp.
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ChefsNotes
WhenIfirstwasofferedapizzawithjusttomatosauceonitinItaly,Iwasskeptical,butIquickly changedmymindafterthefirstbiteandIhavegreatrespectforsuchasimpleitem. NutritionFacts(perserving) Calories708 CaloriesfromFat108 Fat12g TotalCarbohydrates126g DietaryFiber22g Sugars8g Protein24g Salt1464mg InterestingFacts Pizzamarinaraisnamedsobecauseitwassoldfromcartstofishermenreturningfromadayatsea.

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Porcini Sundried Tomato Pizza

Type: Main Serves:4 TimetoPrepare:20minutes+timetomakethedough Ingredients RomanPizzaCrust(seepage30) 1 cup of Classic San Marzano Sauce (see page 169) cupofdriedporcinis,rehydrated 5sundriedtomatoes,sliced cupofgratedFollowYourHeartorTeesemozzarellacheese tsp.offreshlygroundpepper Instructions Warmthewateronamediumheatinasmallpot. Addtheporcinis. Whiletheporcinisrehydrate,spreadthesauceonthecrust. Gratethecheeseontothepizza. Slicethesundriedtomatoesandsprinklethosearoundthepizza. Taketherehydratedporcinisandspreadthosearoundthepizzas. Bakethepizzaat500Fonapizzastonefor5minutes. Removethepizzafromtheovenandaddthefreshlygroundblackpepper.
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KitchenEquipment Grater 2MixingBowls 1SmallMixingBowl 2Pots PizzaStone PizzaPeel Oven Presentation Whenyouspreadthegratedcheeseon,leavesomeoftheredsauce showingaroundtheedgesasitmakesaverynicecontrastagainst theFollowYourHeartcheeseandthecrust.Whenyouplacethe porcinisonit,allowssomeofthesundriedtomatoestoshow throughthat,aswell. TimeManagement Makesuretogettheporcinisinthewarmwaterfirst,soyoucangratethecheeseandgetthesauce andsundriedtomatoesreadywhiletheyrehydrate. ComplimentaryFoodandDrinks Thisisaclassypizza,soconsiderservingitwithaglassofredwine,likeapinotnoir.Thatwill complementtheflavorsofthetomatosauceandporcinisandwillalsolookverynice. WheretoShop Driedporciniscanbefoundinmostgrocerystores,butifyouhaveaproblemfindingit,lookupyour localgourmetstore.Theyreboundtohavethem.Also,Igetthesundriedtomatoesthatare packaged,ratherthanpackedinoil.Theflavorisbrighter,and,ofcourse,thecaloriecountisless. Approximatecostperpizzais$6.00. HowItWorks Theporcinihavearobust,earthyflavorthatpermeatestheentirepizza,withanaromathatbeckons onetostarteating.Iparticularlylikehowtheysoeasilysuffusetheentirepizzawiththeirflavor withoutoverwhelmingit.Thesharpnessofthesundriedtomatoesprovidesshotsoftartsweetness thatoverlaytheporcini.

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ChefsNotes
Ifyouwanttoaddsomeextraflavortothispizza,considersautingtherehydratedporcinisinatbsp. ofredwine,1tsp.ofoliveoil,and1/8tsp.ofsalt.Althoughittakesabitofextratime,theflavorswill becomeevenmoreintense. NutritionalFacts(perpizza) Calories1232 CaloriesfromFat207 Fat23g TotalCarbohydrates226g DietaryFiber44g Sugars14g Protein32g Salt2091mg InterestingFacts Fullymatureporciniscanwayuptotwopounds.

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Potato, Chard, & Artichoke Pizza

Type: Pizza Serves:Makesa12pizza TimetoPrepare:25 minutes + time to let the dough rise Ingredients 1NapoliPizzaCrust(seepage29) 1Yukongoldpotato,slicedasthinlyaspossible Water Pinchofsalt 1smallbunchofchard 2clovesofgarlic,minced 1tbsp.ofoliveoil 1/8tsp.ofsalt 56artichokehearts,splitinhalf 1tbsp.ofoliveoil Instructions Preparethepizzadough,butdonotrollitoutyet. Slicethepotatoasthinlyaspossible. Usingathinlayerofwaterandasprinklingofsalt,simmerthepotatoesuntiltheyaresoft(thiscan take35minutesdependingonhowthinyouslicedthem). Removethemfromthepananddiscardthewater. Slicethechardandmincethegarlic. Overamediumheat,sautthechardandgarlicin1tbsp.ofoliveoilwiththesaltuntilthechardis wilted. Splittheartichokeheartsinhalf. Rolloutthecrust. Brush1tbsp.ofoliveoilontothecrust. Placealayerofpotatoesonthecrust,rememberingtokeepanedgeclear. Addthechardnext,followedbytheartichokes. Bakethepizzaat500Ffor5minutesorinyourpizzaovenfor2minutes.
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LowfatVersion
Omittheoliveoilfromtherecipe.Youcanwiltthechardusingaverythinlayerofwater. KitchenEquipment SautPan Spatula Knife CuttingBoard StirringSpoon MeasuringCup MeasuringSpoon MixingBowlsforthepizzadough PizzaStoneandOven Presentation Ialwaysmakesuretoputthepotatoes,thenchard, andthenartichokesonthepizza.Itkeepsthepizza frombeingburiedunderstarchywhitenessordark green. TimeManagement Thispizzatakesanextramomenttocookintheoven simplybecauseitisloadedwithingredients.Make sureyouserveitassoonasitcomesoutoftheoven, orthemoisturefromthechardandpotatoeswillstart tomakethecrustdamp. ComplementaryFoodandDrinks Servethiswithachickpeaandtomatosaladwithatouchofoliveoil,chileflakes,andlemonjuice. WheretoShop Alloftheseingredientsshouldbeeasilyfound.However,chardisoneofthoseveggiesthatare particularlyimportanttobuyorganic.Also,Iprefertousejarredorfrozenartichokeheartsrather thancannedones.Thecannedonestasteoff.Approximatecostperpizzais$4.50. HowItWorks Thepotatoesaresimmeredinathinlayerofwatertojustgetthembarelysoft.Youdontwanttoget themtothepointwheretheyturnintomashedpotatoesorwillbreakapartwhenyouliftthemoutof
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thepan.Thiswillcreatealushbaseforthepizza,willsoftenmorewhentheycook,andalmostactas thesauce.Thechardneedstobecookedbeforeitgoesontothepizzabecausethepizzawontbein theovenlongenoughtoproperlycookitandifyouregoingtosautit,youmayaswelladdsome garlic! ChefsNotes PotatoandgreenspizzawasaregionalpizzafromCilentoparkinCampana,whichiswhereIfirsthad it. NutritionFacts(perserving) Calories916 CaloriesfromFat216 Fat24g TotalCarbohydrates148g DietaryFiber22g Sugars9g Protein27g Salt1785mg InterestingFacts ChardisveryhighinavailableironaswellasvitaminsA,K,andC,makingitanexcellentsourceof nutrientswithoutbeinghighcalorically.

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Raw Pizza Puttanesca

Type: Raw,Pizza Serves:4 TimetoPrepare:2daystosproutthebuckwheat,15minutestopreparethepizza,and12hoursto dehydratethecrust Ingredients TheCrust 5cupssproutedbuckwheat(soak3cupsdrybuckwheatfor24hours,sprout24hours) 1date cupbasil 1cupcherrytomatoesorchoppedRomatomatoes cupdicedonion orange,juiced 2cupsgroundflaxseeds(about1cupswholeseeds) 1teaspoonseasalt 1celerystick 1carrot 2garliccloves 1tsp.ofItalianseasoning ThePuttanescaSauce 6Romatomatoes cupsundriedtomatoes,soakeduntilsoft 2dates,soakeduntilsoft Himalayansalttotaste cupfreshbasilleaves cupfreshoregano Pinchofcayenne 1clovegarlic 1tablespoonsextravirgincoldpressedoliveoil 1teaspoonnutritionalyeast Instructions MakingtheCrust Mixallveggiesinafoodprocessorfirst,thenaddbuckwheat1to2cupsatatime. Lastslowlyaddgroundflaxcupatatime. Blendwell. Witholiveoilonyourhandsorputonlatex(latexfree)glovesandoilandpressdoughintoa dehydratorwiththesolidsheet(Teflexsheets),scoreintodesiredshape. Iliketodividetheminto7x7squares. Dehydrateuntildryontopflipover,peeloffTeflexsheetsanddryuntilhardaround12to24 hours.
Recipe by Angela Elliot
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MakingtheSauce Placealltheaboveingredientsinafoodprocessorandpulsechopuntilalltheingredientsare chunkyandwellmixed. MakingthePizza Toppizzawithmushrooms,bellpepper,onion,olives,tomatoes,andartichokes. Tomakemore"sautedcookedstyle"toppings,placeslicedveggiesinabowl,addlemon juice,oliveoil,oregano,garlic,salt,andpepperandallowthemtomarinate. PlacemarinatedveggiesonaTeflexsheetuntilsoftand"cooked"looking,remove,andtop pizza! KitchenEquipment 2GlassBowls Dehydrator TeflexSheets Knife CuttingBoard MeasuringCups MeasuringSpoons FoodProcessor ChefsNotes Thiswonderfulpizzaisnotonlyrichinflavor,it'ssimpletoprepare,soyoucanwhipupadelectable festivepizzaprettyquicklywithalittleadvancepreparationandimpressfamilyandfriendstoo.I've beensellingthisamazingpizzatomyclientsforover12yearsandtheyalwayscallformore. NutritionFacts(perserving) Calories1022 CaloriesfromFat162 Fat18g TotalCarbohydrates185g DietaryFiber35g Sugars9g Protein30g Salt1964mg InterestingFacts Puttanescameansinthestyleofthewhore.Howitgotthissordidnameisupfordebate,butthe saucedidoriginateinNaples.
Recipe by Angela Elliot
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Roasted Trinity Pizza

Type: Pizza Serves:makesa14pizza TimetoPrepare:1hour30minutes+timeforthedough Ingredients amediumsizedeggplant,roasted(roasttheentireeggplant,andthenusehalfinanotherdish) 1tsp.ofoliveoil 1bulbofgarlic,roasted tsp.ofoliveoil 1redpepper,roasted 1cupofClassicSanMarzanoSauce(see page 169) cupofgratedFollowYourHeartMontereyJackcheese 1ChicagoDeepDishCrust(seepage31) 1tsp.ofoliveoil Instructions Makethedoughforthecrust. Preheattheovento400degreesF. Rub1tsp.ofoliveoilontheeggplantandcoveritwithtinfoil. Cutthetopofthegarlicoff,exposingthecloves,anddrizzletsp.ofoliveoiloverthetop. Coveritwithtinfoil. Spreadasheetoftinfoilonthemiddlerackoftheoven. Placethewholepepperonthetoprackandthegarlicandeggplantonthemiddlerack. Roastthegarlicfor30minutes. Roastthepepperuntiltheskinblackensandblisters. Roasttheeggplantfor35minutes. Removethegarlicandeggplantfromtheovenandletthemcool. Removethepepperfromtheovenandremovetheskin,stem,andseeds. Slicethepepperinto1longstrips. Gentlygrabholdoftheeggplantandsliceitin1stripsalongthewidth. Cutthosestripsinto1chunks(youwillhavetoholdtheroastedeggplantgently) Squeezethegarlicbulbgentlyfromthebottomtopopoutthegarlicclove(pullbacktheskinon individualclovesifnecessary). Oilandappropriatelysizedironskilletwith1tsp.ofoliveoil. Placethecrustintheironskillet. Spreadthesauceonthecrust,leavingaboutofspacefromthesaucetotheedgeofthecrust. GratetheFollowYourHeartcheeseontothepizzaandspreaditaroundonthesauceevenly. Spreadtheeggplant,pepperslices,andgarlicclovesevenlyaroundthepizza. Bakethisintheironskilleton375degreesfor45minutesoruntilthecrustisgolden.
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KitchenEquipment IronSkillet Oven MeasuringCup Tinfoil CuttingBoard ChefsKnife Grater PizzaCutter Presentation Thislooksverynicewhenitisserveddirectlyintheironskillet.Take thepizzacutterandseparateitinto4slicesandthenplacetheiron skilletonahotpadonthetable.Makesuretolettheskilletcoolfirst sonooneburnsthemselves. TimeManagement Whilethispizzadoesnothavealotoflaborinvolved,itdoesrequire acouplehourstomake,soplanaccordingly.Youcanalsostorethe roastedveggiesforadayintherefrigeratorandthenplacethemonthepizza.Dontstorethemfor longer,though,astheywilllosetheirflavor.Tosavesometime,getthecrust,sauce,andcheese readywhiletheroastedveggiescooldown. ComplementaryFoodandDrinks ThispizzagoeswellwithanIndiapaleale.Youcanalsosavesometomatosauce,addsomecrushed redpeppertoit,anduseitforadipfortheedgesofthecrust. WheretoShop Alloftheseingredientsarefairlycommon,soyoushouldbeabletofindthematyourlocalgrocery store.Ifyoudontwanttoroastyourownpepper,lookforajarofroastedredpeppers. HowItWorks Roastingthevegetablesdevelopsthenaturalsugarsinthem,creatingasmallcaramelization.This addsanice,deepflavortothetoppings.Oilingtheironskillethelpskeepthecrustfromstickingtoit andaddssomeniceflavor.Italsoworkswiththemetaltocrispthecrust.

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ChefsNotes
Youllhaveabouthalfaneggplantleftover.Saveitandmakeaneggplantdipoutofitforanother meal! NutritionalFacts(individualservingsinparentheses,doesnotincludeanyoptions) Calories2072 CaloriesfromFat792 Fat88g TotalCarbohydrates260g DietaryFiber40g Sugars9g Protein60g Salt2367mg InterestingFacts Eggplantiscalledsuchbecausesomeofthecultivarsofeggplant,whenitwasfirstintroducedto Europe,resembledgooseeggs.

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Soy Sausage and Sage Pizza

Type: Pizza Serves:14pizza TimetoPrepare:20minutes+ time for the dough to rise Ingredients 8oz.ofGimmeLeansoysausage(thepackage) 1/8tsp.ofsalt 2tsp.ofoliveoil 10largesageleaves cupofDaiyawhitecheese 1cupofFireRoastedChicagoTomatoSauce(see page 174) 1NYCCrust(see page 31) Instructions Preheattheovento500degreesF. Sautthesoysausageonamediumheatwiththesaltandoliveoiluntilithasbrowned. Breakthesoysausageapartwithawoodenspoonasitsautsuntilyouhavelargecrumbles. Spreadthesauceonthecrust,leavingabouta1spacebetweenthesauceandtheedgeofthecrust. Gratethecheeseevenlyontothesauce. Mincethesageleaves. Spreadthesageleavesontopofthecheese. Addthesoysausagecrumblesontothepizza. Bakeitat500degreesonapizzastonefor8minutes.

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KitchenEquipment SautPan MeasuringSpoon MeasuringCup WoodenSpoon PizzaStone PizzaCutter Presentation Thispizzahasveryfewingredients,buteachonehasitsown distinctcolor,whichmakesthisanicelookingpizza.Placethison thetablebeforecuttingitforthebesteffect.Adarksurrounding redcolor,eitherontheplate,placemat,ortablecloth,nicely highlightsthecolorsofthepizza. TimeManagement Makesuretopreheattheovenbeforeyoustartonthesoysausagetosaveaboutfivetotenminutes. Thispizzashouldbeeatenfreshasthetomatosaucewillmakethethincrustdampafteradayand soggyaftertwodays. ComplimentaryFoodandDrinks Thisgoeswellwithasparklingciderasthelighter,drytasteofthecidergoesnicelywiththesage. WheretoShop Ifyourlocalgrocerymarkethasasectionforvegetarianproductsintheproducearea,chancesare thattheyselltheGimmeLeansoysausage.Ifnot,trytheoldstandbyofWholeFoods.Youllpay more,butyoullalsoknowtheyhaveit.ThesamegoesfortheFollowYourHeartcheese. HowItWorks Whentheysoysausageisnotsauted,itcanbetoomushy.However,browningitmakesallthe differenceandwillturnitintosomethingthatcanbeeatenonitsown.Thesaltaddsabitofextra flavortoit.Thegreenofthesagegoeswellwiththebrownedaromaofthesoysausageandthis pizzausesveryfewingredientsinordertohighlightalloftheverydistinctflavorsinthispizza. ChefsNotes Ilikedishesthatareeasytomakeandthisonecertainlyqualifies.Itdoesnthavealotofingredients andrequiresverylittleprepwork.Plus,alloftheingredientsaregoodenoughthattheycanstandon theirown,sotheydontneedalotofotheringredientstheretocompetewiththem.
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NutritionalFacts(perpizza)
Calories1591 CaloriesfromFat387 Fat43g TotalCarbohydrates206g DietaryFiber41g Sugars15g Protein95g Salt4316mg InterestingFacts Mosttypesofsageareinedibleandwasusedasahealingherbfarlongerthanitwasusedinthe kitchen.Becauseofthis,sagewaswidelycultivatedintheancientMediterranean,whereitgrows easily.

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The Seven Pounder

Type: Pizza Serves:16pizza TimetoPrepare:About3hours Ingredients PizzaCrust 3cupsofallpurposeflour 1cupoftepidwater 1tablespoonoronepacketofyeast 1teaspoonsugar cupofoliveoil teaspoonsalt Toppings 2cupsoftomatopizzasauce(pickyourfavoritefromthemagazine!) 16ozofcriminimushrooms,sliced heapingcupofslicedgreenolives heapingcupofslicedblackolives aredonion,sliced 2cupsofshreddedwhitevegancheese IMPORTANT:Youneeda16pizzapanforthisrecipe Instructions MaketheDough Prooftheyeastbyaddingtheyeastandsugartothetepidwater. Wait5minutesandtheyeastshouldhavefoamedslightly. Ifitdid,addittotheflour,salt,andoil. Mixandkneaduntilsmooth,plusatleast5minutes. Aimfortenminutes. Coverandallowtorestatleastanhour. Onceithasrisen,punchitdown,kneadforanotherfewminutes,thenstartrollingitout. Youdonotneedtorollitoutuntilitis16inchesround,butstartingithelps. CreatingthePizza Preheattheovento400degrees. Slicetheveggies. Stretchthecrustontothe16inchpizzapan,untilitisuniform. Placeonthesauce,toppings,andcoverwiththevegancheese. Bakefor3040minutes,untilthecrustisgoldenbrown. Remove,cool,andslice.

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KitchenEquipment Knife, Grater CuttingBoard MixingBowl MeasuringCups MeasuringSpoons RollingPin 16PizzaPan Oven Presentation Thispizzaisthick.Makesureyouhaveapizzarolleror largeknifebeforeslicingintoit. TimeManagement Tosaveextratime,youcanusepreslicedmushrooms andolives.Also,thislastsintherefrigeratorforatleast aweek,butitneverlastsformethatlongbeforeIeatit. ComplementaryFoodandDrinks IlovethiswithsomenicehoneybushRooibosicedtea,orevenondayswhenIfeellikeIcanspenda fewextraemptycalories,agingerbeer(extraginger,please). WheretoShop Theseitemscanbepurchasedatmostgrocerystores. ChefsNotes IloveusingablendofFollowYourHeartandDaiyaforthecheeseonthis.Andyes,itisnamedthe SevenPounderbecauseIoncemadeonethatweighedsevenpounds! NutritionFacts(perpizza) Calories1956 CaloriesfromFat1044 Fat116g TotalCarbohydrates381g DietaryFiber61g Sugars16g
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Protein72g Salt4730mg
InterestingFacts
Yeastconvertssugarintocarbondioxideandethanol,whichmakesthedoughrise.

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BRYANNA'S "THREE SISTERS" BUTTERNUT SQUASH PIZZA

Serves:Makestwo14pizzas
ThisisquiteadepartureformebecauseIamgenerallyverytraditionalinmytasteswhenitcomestopizza. But,forsomereason,Iwantedtotryapizzamadewithbutternutsquashforalongtime.Ifinallyhitonthe ideaoftheNativeAmerican"ThreeSisters":corn,beansandsquash.(Notonlyweretheystaplecrops,butthey grewtogetherthusthename.)Ioptedtousemysimplewhitebeanspreadinsteadoftheusualtomato sauce,withacrispycornmealenrichedcrust,andatoppingoforangesquashroastedwithonion,bellpeppers, mushroomsandrosemary.Thecombinationturnedouttobequiteluscious! NOTE:Ifyouhavealarge(14inch)castironskillet,itworksaswellasapizzastoneandtakeshalfthetimeto preheat. Ingredients: CRISPYCORNMEALCRUST 1cupswarmwater 1tsp.dryactivebakingyeast 2cupsunbleachedwhiteflour 1cupyellowcornmeal 2tsp.salt TOPPINGS 1recipeWhiteBeanSpread(seerecipebelow) 1cupsveganmozzarellastylecheese(oruse recipeVegan"Gruyere"frommybookWorldVegan Feast) cupsoyparmesan(IlikeGalaxyVegan)(oruseWalnutParmesanfrommybookWorldVeganFeast) 4clovesgarlic,crushed 2Tbs.extravirginoliveoil RoastedVegetableMixture: 1lb.butternutsquashorother"meaty"wintersquash,peeled,seededandthinlysliced 1largeonion,thinlysliced 1largeredbellpepper,seededandthinlysliced 4largemushrooms,sliced(anykindchanterelleswouldbenice!) 1Tbs.freshrosemary,chopped 4Tbs.Italianvinaigrette(nofatisfine) Koshersaltandfreshlygroundblackpeppertotaste BRYANNASWHITEBEANSPREAD 1largeonion,minced cupveganbroth
Recipe by Chef Bryanna Clark Grogan * www.bryannclarkgrogan.com
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2clovesgarlic,minced 1can(15oz.)or1cookedwhitebeans(whitekidney,cannellini,orGreatNorthern),drained 3Tbsp.whitewinevinegarorfreshlemonjuice 2Tbsp.mincedfreshparsley tsp.salt tsp.EACHdriedthymeandsavory,orotherfavoriteherbs Whitepeppertotaste Inamediummixingbowl,orthebowlofaheavydutymixer,combinethewaterandyeast.Letitstanduntil theyeastdissolveswhenstirred.Mixtheflour,cornmealandsalttogetherinsmallerbowl.Addthistothe yeastmixtureandkneadfor10minutes,byhandorbymachine.Addalittlemoreunbleachedflourif absolutelynecessary,butaddaslittleaspossible.(Amoistdoughmakesbetterpizza.)Placethedoughina bowloiledwitholiveoil,turnitovertocoat,coverwithplasticwrap,andletriseatroomtemperatureforan hourandahalf,oruntildoubledinsize.(Aslowriseincreasestheflavor.) TORISETHEDOUGHINTHEREFRIGERATOR:makeitthemorningbeforeyouaregoingtouseit.Oilthe kneadeddoughalloverwitholiveoilandplaceitinaplasticbagorabowlwithroomtodouble.Azipperlock bagworkswellflattenthedoughoutfirst.Makesurethatthedoughrisinginabowliswelloiledandwell covered,oritwilldryout.Ifyouarearoundwhileitisrising,flattentheairoutofthedoughtwoorthree timesduringtheday.Refrigerateddoughneeds23hourstocometoroomtemperaturebeforebaking. TOMAKETHEDOUGHINABREADMACHINE:Thisisagreatconvenienceandmakeswonderfulpizzadough. Usecoldwater.Placetheingredientsinthebreadcontainerintheorderthatisinstructedforyourmachine. Selectthedoughcycleandletitgotowork.Youcanremoveitfromthemachineafterithaskneadedandrise itinabowl,or,iftheyourcontainerisbigenoughforthedoughtodouble,letitrisethroughtheentiredough cycle,thenremoveforthefinalrisingandproceedwiththerecipeasinstructedbelow. TOMAKETHEROASTEDVEGETABLEMIXTURE:preheattheovento400F.Mixthepreparedvegetables, rosemary,saladdressingandsomesaltandpeppertotasteinalargeshallowroastingpan.Bakefor1520 minutes,stirringnowandthen,untilthesquashistender.Removefromtheovenandsetaside. TOSHAPEANDBAKETHEPIZZA:3060minutesbeforebaking,heatyourovento500orupto550degreesF. Ifyouareusingapizzastoneorlargecastironskillet,placeitontheonthebottomracktopreheat. DONOTSTARTSHAPINGTHEPIZZASANDTOPPINGTHEMUNTILYOUHAVEPREHEATEDTHEOVEN.The pizzadoughshouldnotriseagainafteryouhaveaddedthetoppings! Yourgoalisforthedoughtocookquickly,butnotdryout,andyouwantthetoppingtobejuicy.(Ifyouusea pizzastone,beawarethattoppings,sauce,andoilthatmaydripontheclaymaybedifficulttoremoveand maysmelluptheovennexttimeyoubake.) Punchdownthedough.Dividethedoughintotwoequalballs. Youcanusearollingpinifyouprefer,butthismakesaflatterandlesschewy,lessrusticlookingcrust.Iuse cookingparchmentforrollingoutandbakethepizzaonthesameparchment.
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TOSHAPEWITHOUTAROLLINGPIN:onalightlyflouredsurfaceorpieceofcookingparchment,holdingyour fingersflat,presstheoneballofdoughoutintoacircle.Drapethecircleoveryourclosedfists.Keepingyour thumbsoutoftheway,moveyourfistsupanddown,gentlyandevenlystretchingthedoughtomakea14" circle(moreorless). Forthefinalstretching,holdtheedgeofthepizzaandkeepmovingtheedgeofthedougharoundthrough yourfingers,lettingtheweightofthedoughstretchitalittlemore,to14"maximum,across.ALTERNATIVELY, youcandrapethepartiallyrolledoutdoughoverthebottomofanoverturnedlargeroundbottomedmixing bowlandgentlystretchitdownwardsuntilitistherightsize,usingtheweightofthedoughstretchit.Work slowlysothatyoudon'ttearthedough.Ifitdoestear,youcanpatchitandsealitagain.Placeonalightly flouredpieceofbakingparchmentandcutaroundthepizzadoughleavingonlyabout1/2inchallaround.Tip: Thepizzadoesnothavetobeabsolutelyround! IFUSINGABAKINGSTONEOR14INCHCASTIRONSKILLET,placeeachpizza(stillonbakingparchment)over a12inchbakingpeel,orarimlessbakingsheet,orasquareofstiffcardboard,oranupsidedownpizzapan. QuicklyaddtheToppingsandgetitintotheoven,useanyoftheseoptionstoslidethepizzaoffontothehot bakingstoneorcastironskillet.Tip:Irolloutandtopthe2ndpizzawhilethefirstoneisbaking. Otherwise,placeeachdoughround(stillonbakingparchment)ona14inchroundpizzapan,addtoppings andbake. TOMAKETHEBEANSPREAD:Inanonstickskillet,sauttheonionandgarlic,usingthebrothalittleatatime tokeepthevegetablesfromsticking,untiltheyaresoftandasbrownedasyoulikethem(brownedonionswill givethedisharichflavor).Addtheremainingingredientstotheskilletandmashthemwithapotatomasher. Ifyou'reservingthespreadwarm,stiritarounduntilitisquitehot,thenmoundintoaservingbowlandserve immediately. TOPPINGTHEPIZZAS:quicklyspreadeachpizzawithhalfoftheWhiteBeanSpread(oneatatime,unlessyou have2stonesorcastironskillets).TopthisevenlywiththeRoastedVegetableMixture,alittlesaltandsome freshlygroundblackpepper.Distributethecrushedgarlicevenlyoverthetwopizzas.Distributethevegan cheeseoverthevegetables,andthenthesoyorwalnut"parmesan". Drizzleeachpizzawith1Tbs.oftheextravirginoliveoil(DONOTOMITTHIS!Eatfatfreealldayifyouhave to,buttheoilreallymakesthepizzawonderfullyjuicy!Youaresavingplentyoffatbynotusingfattymeat, andthefatinoliveoilismuchmorehealthfulthandairyfat.) TOBAKE:placethepizzapansonracksinthepreheatedoven,OR,ifusingstonesorcastironskillet,slidethe pizzaoffthepan(stillonthebakingparchment),boardorpeelbylininguptheedgeofitwiththebackedgeof thestoneorskillet,tiltitupandjerkitgentlytogetthebackedgeofthepizzaontothestoneorskillet.Then carefullypullbackuntilthepizzainonthestoneorskillet.Bakeonepizzaatatime,unlessyouhavetwo stonesorskillets. At550degreesF,apizzawillcookinabout8minutes.Thebottomofthecrustshouldbecrispyandgolden, withafewscorchedspots,andthetopshouldbebubblyandslightlybrowned,withanicepuffyedge.The crustshouldbechewy.Serveimmediately,cuttingeachpizzainto6wedgeswithasharpknife,apizzacutter, orapairofkitchenshears(myfavorite).
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NutritionFacts(perslice)
Calories 62 CaloriesfromFat3 Fat.3g TotalCarbohydrates13.3g DietaryFiber2.4g Sugars.5g Protein3.4g Salt149.3mg
TimeManagement
Componentscanbemadeaheadandassembledatyourconvenience.
ComplementaryFoodandDrinks
Yourfavoritewineorsparklingwater.
WheretoShop
Mostlargesupermarketshavetheprimaryingredients.Youmayhavetogotoahealthfoodstoreforvegan parmesan,veganmozzarellaandveganbrothcubesorpowderorpaste,orbuythemonline.

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Heirloom Tomato Olive Pizza

Type: Pizza Serves:makesone14inchpizza TimetoPrepare:about20minutes+ time to make the crust Ingredients 34heirloomtomatoesinvarioussizes to1/3cupofpreparedolivetapenade* 68largefreshbasilleaves 810kalamataolives,pitted 810greenolivesstuffedwithgarlic oftheRoastedGarlicChileCrustrecipe(halftherecipewillproduceonecrust on page 166) Instructions Afterprebakingthecrust(seeRoastedGarlicChiliCrustrecipe)keeptheovenon450degrees. Spreadwiththetapenade. Slicethetomatoesaboutofaninchthin. Arrangesotherearedifferentcolorsoneachslice. Slicetheolivesandsprinklearound.Chiffonadethebasilandsprinkleontop. Returntotheovenandbakefortenminutes. Removefromheatandallowthepizzatocoolbeforeslicing. *Manypurchasedtapenadescontainanchovies,soALWAYScheckthelabel.Ilikethegreenolive tapenadefromTraderJoes.

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RawVersion
Useaflaxseedcrackerforthecrustandmincedrawoliveswithgarlicandlemonjuiceforthe tapenade.Donotbake,butdehydratefor2hours. KitchenEquipment APizzaStoneorPizzaPan Knife CuttingBoard Oven Presentation Servethisdirectlyonthepizzastoneorpan.Ifyouserveit onthepan,makesuretosliceitonacuttingboardfirst andthentransferitbacktothepansoyoudontdamage yourpan. TimeManagement Ifyouaremakingthecrustfromscratch,startslicingthe tomatoesandbasilwhileyouarewaitingforthecrustto riseforthesecondtime. ComplementaryFoodandDrinks Ofcourse,asmoothredwineisalwaysgreatwithpizza,especiallyonelikethisthatcelebratessimple flavors.Abitoffreshandspicyoliveoiltodrizzleonwouldbeamazing. WheretoShop Theseingredientscanbefoundinmostsupermarkets,butthemostamazingheirloomtomatoes comefromyourbackyardorthelocalfarmersmarket.Approximatecostperservingis$0.75. HowItWorks Thequalityoftheingredientsinapizzathissimplemakeorbreakit.Takethetimetoseekoutthe best,freshestingredientsandyouwillberewardedwithgreatflavor. ChefsNotes Thisisasimplelittlepizza,butitisamazing.Thecrustisverylightbecauseitfunctionslikethinbread, andthesoftbiteofthetomatowiththetangoftheolivesiswonderful.Ilovethispizza.
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NutritionFacts(perpizza)
Calories1164 CaloriesfromFat216 Fat28g TotalCarbohydrates200g DietaryFiber37g Sugars30g Protein37g Salt1595mg InterestingFacts Pitaandpizzaareetymologicallyrelated.Thatsbecausetheideaofthepizza,breadwithherbsand cheese,wasGreekinorigin.

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Tuscan White Bean Spinach Pizza

Type: Pizza Serves:14pizza TimetoPrepare:15minutes+timeforthedough Ingredients TheCrust 1RomanCrust(seepage30) TheSauce 1cupofTuscanWhiteBeanSauce(seepage172) TheToppings cupofoystermushrooms 2tsp.ofoliveoil Pinchofsalt 1cupofspinachleaves 1012sundriedtomatoes Instructions Makethepizzadough. Pureealltheingredientsforthesauce. Choptheoystermushrooms. Heat2tsp.ofoliveoiluptoamediumhighheat. Addthemushroomsandapinchofsaltandsearthemuntiltheyareheavilybrowned. Lightlyflouraworkingsurfaceandrolloutthepizzadough. Spreadthebeansauceoverthepizza,leavingarimaroundtheedge. Spreadthespinachontothepizza,thenthesearedmushrooms. Bakethepizzaon500Ffor5minutes. Removeitfromtheovenandimmediatelytopitwiththesundriedtomatoes.
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LowfatVersion
Omittheoliveoilanduse3tbsp.ofwaterinstead. KitchenEquipment Blender Colander Knife CuttingBoard SautPan StirringSpoon 2MixingBowls MeasuringCup MeasuringSpoons PizzaStone PizzaPeel Oven Presentation WhenImakepizzaswithlotsofcomponents, Ichoosethelayeringfirstonwhatisbestfor theingredients(someingredientsneedtobe coveredwithsaucetoprotectthem),and thenonpresentation.Withthisone,the whitebeanspreadgoesonfirst,thenthe spinachtocreateagreenplatformonwhich themushroomsandsundriedtomatoescan lay. TimeManagement Searthemushroomswhilethedoughisrising andmakesureyoudontputthesundriedtomatoesonthepizzauntilafteritcomesoutoftheoven. Theywillburnatthehightemperatureatwhichthispizzacooks. ComplementaryFoodandDrinks Servethiswithasideofgrilledleeksandgrilledmushroomswithgarlic. WheretoShop Alloftheseingredientsarefairlycommon,thoughyouwillprobablygetabetterpriceonbetter mushroomsatanAsianmarket.Approximatecostperpizzais$4.00
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HowItWorks
Tuscanpizzasoftenhaveawhitebeanspreadasthesauceinsteadoftheclassictomatosauce.This pizzainparticularhasquiteafewcomponentsoffagioli,anotherclassicTuscandish,butthe componentsarepresentedinanentirelydifferentfashion.Thebeansarepureedforthesauce,the spinachislaidonthepizzainsteadofbeingstewedwiththebeans,thetomatoesaresundried tomatoesinsteadoftomatosauce,andsearedandsaltedoystermushroomsareusedinsteadof bacon. ChefsNotes Iusedtomakethispizzawithjustawhitebeanspreadandmushrooms,buttheadditionofthe sundriedtomatoes,spinach,andsearingthemushroomsmadethismuchbetterandwithlittleextra effort. NutritionFacts(perserving) Calories1605 CaloriesfromFat549 Fat61g TotalCarbohydrates215g DietaryFiber39g Sugars13g Protein49g Salt1776mg InterestingFacts CannellinibeanspreadsarecommonallthroughoutTuscanyasacrostiniorbruschettatopper.

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White Bean, Tomato, & Garlic Pizza

Type:Pizza Serves:14pizza TimetoPrepare:15minutes+timeforthedough Ingredients 1NapoliPizzaCrust(seepage29) ofacrisptomato,diced 3clovesofgarlic,minced tsp.ofchoppedfreshrosemary cupofcooked,rinsedcannellinibeans Juiceof1lemon 2tbsp.ofoliveoil tsp.offlakeyseasalt tsp.ofredchileflakes Instructions Makethepizzadough. Assoonasyouaredonemakingit,startworkingonthesalad. Dicethetomato,mincethegarlic,andchoptherosemary. Addthetomato,garlic,rosemary,lemonjuice,oliveoil,salt,andchileflakestoamixingbowl,cover it,andletitsitwhilethedoughrises(itisbestifitcansitforatleastanhour). Pressorrolloutthedough. Spreadthebeanandtomatosaladontothepizza,leavinga1rimaroundthepizza. Bakeitat500Fonapizzastonefor3minutesorinapizzaovenfor1minutes.

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LowfatVersion
Omittheoliveoil,butmakesuretospritzthepizzawithwaterbeforeitgoesintheoventokeepit hydrated. KitchenEquipment Knife CuttingBoard 3MixingBowls MeasuringCups MeasuringSpoons StirringSpoon PizzaStone PizzaPeel Oven Presentation Cutthispizzaslowlyorthetoppingswillflyeverywhere! TimeManagement Thelongerthetomatoandbeansaladsits,thebetterit getsasthelemonjuicebreaksdowntheingredientsand causestheflavorstomeld. ComplementaryFoodandDrinks Servethiswithasideofwiltedgreensandroasted potatoes. WheretoShop Alloftheseingredientsarefairlycommon.Approximate costperpizzais$2.75. HowItWorks Itsafairlysimplerecipe.Beansandtomatoesmarinatedinagarliclemonoliveoilsauce.Allthose flavorsnaturallygotogether,withthebeansprovidingcreamysubstance,thetomatoestheirfresh sweetness,thelemonjuiceitszing,andtheoliveoilsmootheseverythingout.
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ChefsNotes
Thisisanotheroneofthoseimpromptupizzas.Weweregettingreadyforpizzanightduringourtour ofSouthernItalyandIthoughtaboutputtingtogetherabeanandtomatosaladtogoalongsidethe pizzas.ThenIrealizeditwouldmakeaperfecttopping! NutritionFacts(perpizza) Calories628 CaloriesfromFat324 Fat36g TotalCarbohydrates144g DietaryFiber28g Sugars7g Protein32g Salt1464mg InterestingFacts RichvolcanicsoilinItalyisoneofthemainreasonsItaliantomatoeshavesuchanintenseflavor.

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White Sicilian Garlic Pizza

Type:Pizza Serves:6 TimetoPrepare:20minutesofwork+35minutestobake+2hourstorise Ingredients TheCrust(Sfinciuni) 3cupsofallpurposeflour tsp.ofsalt 1tsp.ofsugar 2tsp.ofyeast 1cup+3tbsp.ofwater 3tbsp.ofoliveoil TheToppings 8largegarliccloves,minced 3tbsp.ofoliveoil cupofsaltedcapers,thoroughlyrinsed 2tbsp.ofcrushednori 1tbsp.ofdriedoregano 1cupsofshreddedwhiteDaiyacheese Instructions PreppingtheDough Combinetheflour,salt,sugar,andyeasttogether. Addthewaterandoilandcombinethoroughly. Kneadthedoughuntilitnolongerstickstoyourhands. Lightlyoilit,placeitinabowl,andcoverit. Allowthedoughtorisefor1hours. Punchitdownandallowittorise30moreminutes. Lightlyoilarectangularbakingdish,about12x8. Spreadthedoughintothedish. PreppingtheToppings Whilethedoughisrising,soakthecapersfor45minutestoanhour,thenrinsethem. Mincethegarlic. Takeafewtearsofnoriandcrushitintosmallflakesuntilyouhaveabout2tsp.worth. Spreadtheoliveoiloverthetopofthedoughwithyoufingers. Sprinklegarlic,capers,oregano,andcrushednoriontothedough. AddtheDaiyacheese. FinishingthePizza Bakethepizzaon400degreesfor35minutes. Cutthepizzainto6rectangles.
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LowfatVersion
Youcanomittheoliveoilfromthecrust,butyouneedtoreplaceitwithalikeamountofwater. Insteadofusingthecheese,useslicedtomatoesandmakesuretheycoverthegarlic.Iftheydont, theexposedgarlicwillburn. KitchenEquipment BakingDish 2MixingBowls(1forthedoughand1tosoakthecheese) Bowlforthedoughtorise TowelorPlasticWraptocoverthedough Oven Knife CuttingBoard Presentation Cutthisintosquarepiecesandserveimmediately. TimeManagement Therecipeitselfdoesnttakemuchtimetoput together,butitdoesrequiresomepatiencetogetthe besttasteandtextureoutofit.Becausethedoughhas toriseandthecapershavetosoak,planaheadforthis one. ComplementaryFoodandDrinks Thecrustdominatesthispizza,soitneedstobepairedwithsomethinglight.Tryasaladoffresh bittergreenswitholivesandadressingoffreshorangejuice. WheretoShop AlltheingredientscanbecommonlyfoundexceptforDaiya.IusuallyhavetogotoWholeFoods, Sprouts,orotherspecialtymarkettogetthat.Approximatecostperservingis$1.50. HowItWorks ManyauthenticSicilianpizzasuseanchovies.Inordertogetasimilartaste,weusecapersfor saltinessandcrushednoriforatouchofthesea.Thecheeseislaidontopoftheotheringredientsto keepthemfromburningduringbaking.
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ChefsNotes
IlovethisstyleofSicilianpizza.Thecrust,thesfinciuni,remindsmeoffocacciaandtheshotsof saltinessgoesincrediblywellwiththeDaiyaandthebread. NutritionFacts(perserving) Calories473 CaloriesfromFat189 Fat21g TotalCarbohydrates60g DietaryFiber11g Sugars2g Protein11g Salt841mg InterestingFacts SicilianpizzaslookverydifferentthanpizzasinotherpartsofItaly.Theycanhavethickcrusts,maybe toppedwithbreadcrumbs,havetwocrustswiththeingredientsbetweenthem,orevenmaybe rolledclosed.

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Sundried Tomato Pepperoni

Type: Topping,MockMeat Serves:enoughfor2largepizzas TimetoPrepare:90minutes+1daytorest Ingredients Pepperoni 1tablespoonpepper 2teaspoonscarawayseeds 1tablespoonfennelseeds 1teaspoonscrushedredpepper 1teaspoonsalt cupofsmokedpaprika cupofsundriedtomatoes 1/3cupofblackoliveschopped 1cupofvitalglutenflour cupofgarbanzobeanflour 5tablespoonsoliveoil(garlicinfusedpreferred) cupofgoodqualitybalsamicvinegar cupoftomatopaste(abouta6ozcan) Simmeringliquid About8cupsofvegetablebroth Instructions Usingaspicegrinderormortarandpestle,roughlygrindthepepper,carawayseeds,andfennel. Inabowl,addthevitalglutenflourandgarbanzobeanflourwiththespices. Whisktogether. Dicetheblackolivesifneededanddicethesundriedtomatoesaswell. Youwantavery,veryfinediceonthese. Addthosetotheflourmixtureandtoss,alongwiththepaprika,salt,andcrushedredpepper. Addthetomatopaste,oliveoilandbalsamic. Mix,thenkneadfor5minutes. Allowtorest5minutesthenkneadanother5minutes. Allowtorest25minutesandkneadonefinal5minuteallotment. Heatyourvegetablebrothtoasimmer. Divideyourdoughinhalf. Shapeeachoneasyouwantit(roundforlinksormoreblockishfordicing)usingfoil. Tuckintheendsofthefoil,thensubmergeinthesimmeringliquid(becarefulnottogetsplashed!). Simmerfor45minutesto1hour,thenremovefromtheliquidandcool. Youwillnoticethatalotoftheoilhassimmeredoutofthepepperoni. Allowtocoolintherefrigeratorovernight,thenpeelandslicethenextday.
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KitchenEquipment Largepot,foil,knife,cuttingboard,measuringcupsandspoons,bowl,tongs,mortarandpestleOR spicegrinder Presentation Notapplicable. TimeManagement Planonmakingthisatleastonedayahead,becauseitreallydoesneedthetimetorest. ComplementaryFoodandDrinks Howcanyounotmakeapepperonipizzaorcalzonewiththis?Itisalsogreatoncrackerswithanice redwinewhenyouhavefriendsover,andisagreataddintospaghettisauce. WheretoShop Youcangettheseingredientsatmostmarkets,buttheleastexpensiveplacestogetthesmoked paprikaarePenzeyswww.penzeys.comorTraderJoes.TraderJoesalsocarriesgarlicinfusedolive oil. HowItWorks Kneadingthemixtureinonedirectionelongatesthevitalwheatglutenstrandswhichgivesitamore meatytexture.Also,acombinationoftexturesfromtheolivesandsundriedtomatoesmakesit similartomeatpepperoni. ChefsNotes Thisisadeliciouspepperonithatworkswellinmanydishes.Finally,aveganpepperonithatcanbe madeathomeandtastesgreat! NutritionFacts(perserving) Calories1494 CaloriesfromFat630 Fat70g TotalCarbohydrates120g DietaryFiber25g Sugars36g Protein96g Salt3009mg
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InterestingFacts
ThepepperonimostofusrecognizeisAmericaninorigin,ratherthanItalianandwasfirstcreatedin theearly20thcentury.

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Sharp Aged Cashew Cheese

Type: Cheese Serves:Makesafistsizedroundofcheese TimetoPrepare:10minutes+2hourstosoakthecashews+36monthstoage Ingredients 2cupsofrawcashews Waterforsoaking 1tbsp.ofchickpeamiso tsp.offlakyseasalt Powderfrom1capsuleofprobiotics Instructions Coverthecashewswithwaterandsoakthemfor2hours. Drainthewaterandrinsethecashews. Pureealltheingredientstogether. Formthepureeintoahemisphereandlooselywrapitinplasticwrap. Letitsitoutfortwodays,thenrefrigerateit. Keepthecheeseintherefrigeratorfor36months(thelongeritsits,thesharperitwillget).

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KitchenEquipment Blender Bowlforsoakingthecashews MeasuringCup MeasuringSpoons PlasticWrap TimeManagement

Makingagedcheeserequirespatience.Onceyougetstarted,however,youcanhavearotatingbatch ofcheesesinyourrefrigerator.Ifyoumakeoneonceamonth,youllhaveanewonereadyevery month.Keepinmindthatthelongeryouageit,theharderitwillgetandthesharperitwillget. HowItWorks Theprobiotics,particularlytheacidophilus,turnsthenaturalsugarinthecashewsintolacticacid, whichgivesthecheeseitssournote.Italsomakesthecheesejustabitcrumbly. ChefsNotes IfirstsawthistypeofcheesewhenIhadDr.CowcheeseatarawfoodsrestaurantandIhadtolearn howtomakeit! NutritionFacts(perserving) Calories1022 CaloriesfromFat162 Fat100g TotalCarbohydrates74g DietaryFiber8g Sugars14g Protein46g Salt2517mg InterestingFacts Cashewstreesareevergreens.

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Pine Nut Parmigiano-Reggiano

Type:Cheese Serves: Makescup TimetoPrepare:5minutes Ingredients 6tbsp.ofpinenuts tsp.ofcoarse,flakyseasalt Option:tsp.offinelygroundwhitepepper Instructions Smashthepinenutsinamortarandpestleuntiltheyarecoarselyground,butdontmashthepine nuts,justbashthem. Addthesalt,stir,andgivethepinenutsafewmoresmashes. Stironemoretime. Option:Addthewhitepepperwiththesalt.

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KitchenEquipment
MortarandPestle MeasuringCup MeasuringSpoon SmallStirringSpoon Presentation Notapplicable.
TimeManagement
Youcanstorethisinasealedcontainerforuptoaweek. ComplementaryFoodandDrinks Youcandressburgerswiththis,thoughyoullneedaboutatbsp.perburger.Myfavoritewaytouse itistotossfreshfriesinitandserverightaway. WheretoShop Pinenutscanbeexpensive,soyoumayneedtohuntaroundlocallytofindthebestprice,butthe currentaverageisabout$20perpound. HowItWorks Pinenutscrumbleverywellwhenyouhitthemandhavearich,slightlydrytaste.Theflakyseasalt crumblesinthemouthandgivesthepinenutsthesaltytasteagoodparmesanneeds.Dontuse hardsaltcrystals.Itreallydoesneedtobeflakytogettherighttexture.Also,makesuretobashthe pinenuts,butdontmashthem.Bashingthemmakesthemcrumblewhilemashingthemturnsthem intopinenutpaste.Tasty,butnotcrumblylikeparmesan. ChefsNotes IcreatedthisrecipewhenIwasmakingarawlasagnaandIwantedtotopitwithanicecheese.Ihad somepinenutssittingaround,soIdecidedtogivethemaquicksmashtoseewhathappenedand theycrumbledjustright.Withthesalt,thisinstantlybecamemyfavoriteparmesan!
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Calories265 CaloriesfromFat225 Fat25g TotalCarbohydrates5g DietaryFiber1g Sugars1g Protein5g Salt1161mg InterestingFacts TherecipeforParmagianoReggianowascreatedduringtheearlyMiddleAgesintheEmiliaregionof Italy.

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Roasted Garlic Chili Crust

Type: Crust Serves:makestwo14inchcrusts TimetoPrepare:About3hours(includestimetoriseandbake) Ingredients 1tablespoonsgranulatedsugar 1packageofyeast,orabout2teaspoonsofloose About1cupofwarmwater 3cupsofflour 1largeteaspoonofchiliflakes(ormore) teaspoonsalt 68clovesofgarlic cupgoodqualityoliveoil Instructions Roastyourgarlic.Thebestwaytodothisiskeepyourgarlicinthepaper,andheatacastironskillet overmediumheat.Placeyourgarlicinsideandallowthistositforabout10minutesoneachside, untilthegarlicpaperisslightlyblackenedandyoucansmellthearoma.Thenturntoanewsideuntil allthesidesaredone.Allowtocoolandremovefromthepaper.Mince.Settotheside. Placetheyeast,water,andsugarinaglassbowl.Lightlymixwithyourfingersandallowtorestabout 510minutes.Theyeastmixtureshouldstarttobubble.Ifitdoesnt,youmighthaveoldyeast,soyou mightwanttotryagain.Onceyouknowyouryeastisviable,settotheside.Inalargebowl,combine theflour,salt,chiliflakes,andsalt.Addtheoliveoilandslowlyaddtheyeastwater,mixingasyougo. Ifyouhavealargestandmixerwithadoughpaddle,thisisthetimetouseit.Ifnot,youaregoingto getaworkout.Youwantthedoughtosticktoitselfandnotyou.Addafewdropsmoreofwater,or alittlebitmoreflouruntilyouhavethisconsistency.Onceyouhaveit,kneadthedoughforatleast tenminutes. Coverandallowthedoughtorestinawarmplaceforaboutanhour.Itwillgetbig.Verybig.Punchit downafterthehourandkneadagainforanother510minutes.Then,themagichappens. Rolloutintoyourdesiredshape.Forbreadsticks,Ilikeanoblongshapethatyoucancutinto breadsticks.Forthepizzacrust,rolloutintoacircle,placeonyourpizzastoneorbakingsheet,and trimorstretchtomatchthepan.Then,coverandwaitanotherhour. Finally,preheatyourovento450degrees.Removeyourcoverfromyourcrust,andbakeitforabout 5minutes.Coverwithyourtoppingandbakeabout10moreminutes,oraccordingtodirections.
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KitchenEquipment
MeasuringCups MeasuringCups MeasuringSpoons RollingPin LargeBowl PizzaStoneorPan Oven Presentation Notapplicable.
TimeManagement Getyourtoppingsreadyduringthesecondhour ofrising.Thatway,afteryoubakeitforthefive minutes,youandyourtoppingswillbeready. ComplementaryFoodandDrinks Whenthisisinbreadstickform,itisamustto haveagreatdrippingsauce.Iamaddictedto arrabiatasaucewiththis. WheretoShop Theseingredientsshouldbeatanysupermarket. HowItWorks Yeasteatsthesugarinthewarmliquidenvironment,reproduces,andgivesoffgas.Thegasis trappedbyawebofgluten,whichisdevelopedthroughkneading.Thiscausesthedoughtorise. Punchingitdownrelaxesthegluten,makingasofterdough. ChefsNotes Warnyourroommateifyouaremakingthis!WhenImadethisforthefirsttimeaftermyroommate movedin,Icaughtherreadytoattacktherisingbreadwithabroom.Shehadneverseentheprocess beforeandwasterrifiedthatitwassomethingoutofahorrormovie.WhenIexplaineditwasdinner, sheremainedskeptical,butshewaslessafraid.Shelovedtheresults,however.
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NutritionFacts(percrust) Calories875 CaloriesfromFat207 Fat27g TotalCarbohydrates142g DietaryFiber24g Sugars11g Protein25g Salt595mg InterestingFacts Whenyouseepizzaaltaglio,itmeanspizzabeingsoldbytheslice.

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Classic San Marzano Tomato Sauce

Type: Sauce Serves:Makes2cups(usuallyenoughfortwo14pizzas) TimetoPrepare:1215minutes Ingredients 2cupsofcrushedSanMarzanotomatoes(orothertomatoesifyoucantfindSanMarzano) 2tsp.offreshoreganoleaves tsp.offreshlygroundblackpepper tsp.ofsalt Instructions Combinethetomatoes,oregano,pepper,andsaltinapotandsimmeritforabout10minutes. IfyoucanonlyfindwholeSanMarzanotomatoes,smashthemwithapotatomashersoyouretaina crushedtexture.

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RawVersion
SmashfreshSanMarzanotomatoesandsmashtheherbsbeforeaddingthemtothetomatosauce. Letitsitforabout1hoursotheflavorscanmeld. KitchenEquipment Pot MeasuringSpoons MeasuringCup StirringSpoon Presentation Notapplicable. TimeManagement Dontovercookthesauce.Otherwise,youwilllosesomeofthepopfromtheherbsandtomatoes. WheretoShop IusuallyhavetogotoahigherendmarkettogetSanMarzanotomatoes,buttheyarenotnearlyas expensiveasIexpected.CentobrandSanMarzanosareasurebetforquality.Approximatecostfor thesauceis$2.00. HowItWorks SanMarzanotomatoesarefamousforareason.Theyaresweet,butnooverlyso,andtheyhavea verycomplexandboldflavorprofile.Oreganoisaddedforsomedepth,butthetomatoesarethereal startoftheshow. ChefsNotes SanMarzanotomatoesturnedmeintoapizzasaucesnob.Icandefinitelytasteadifferencewhen theyarenotpresentinthesauce. NutritionFacts(perserving) Calories80 CaloriesfromFat0 Fat0g TotalCarbohydrates17g DietaryFiber4g Sugars3g
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Protein3g Salt290mg
InterestingFacts
SanMarzanotomatoes,whileheavilyidentifiedwithItaliancuisineandpizza,originatedinPeruand werebroughttoItalyinthelate18thcentury.

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Tuscan White Bean Sauce

Type: Sauce Serves:Makes1cupofsauce TimetoPrepare:5minutes Ingredients 2clovesofgarlic 1cupofcooked,rinsedcannelinibeans cupofoliveoil tsp.ofsalt Juiceofofalemon(about1tbsp.) 1tsp.offreshthyme Instructions Pureealltheingredients.

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LowfatVersion
Omittheoliveoil.
RawVersion
Usecupofsoakedcashewsinsteadofbeans. KitchenEquipment Blender Colander MeasuringCup MeasuringSpoons Spatula Presentation Notapplicable. TimeManagement Thiswillkeepintherefrigeratorforaboutthreedays. WheretoShop IgenerallyusethecannellinibeansandSicilianoliveoilfromTraderJoestomakethissauce. Approximatecostis$1.75. HowItWorks Pureedbeansmakeforacreamypizzatopping,withpungencyfromthegarlicandlotsoflifefrom thelemonjuice. ChefsNotes IhadcreatedthiswhitebeansauceyearsagoforuseonmypizzasbeforeIknewitwasatraditional Tuscansauce.Itjustseemedanaturalpairingforpizzaandmushrooms. NutritionFacts(perserving) Calories622 CaloriesfromFat342 Fat38g TotalCarbohydrates50g
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DietaryFiber12g Sugars2g Protein20g Salt600mg
InterestingFacts
ThissauceisoneofthetraditionalcrostinisaucesusedthroughoutTuscany.

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Chicago Fire Roasted Tomato Sauce

Type: Sauce Serves:Makes2cups TimetoPrepare:15minutes Ingredients 2clovesofgarlic,minced 4basilleaves,minced 1tsp.ofmincedfreshoregano 1tsp.ofoliveoil 2cupsofcrushedfireroastedtomatoes tsp.offennelseeds tsp.ofcrushedredpepper tsp.offreshlygroundblackpepper tsp.ofsalt 1tsp.ofsugar Instructions Mincethegarlic,basil,andoregano. Overamediumheat,sautthegarlicin1tsp.ofoliveoilforabout30seconds. Addallthesauceingredientstothepotandsimmeroveramediumlowheatforabout10minutes.

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LowfatVersion
Omittheoliveoil.
RawVersion
UsesixRomatomatoesandpureealltheingredients.Letthissitforabout30minutesbeforeusing, unlessyouaregoingtodehydrateitonsomething,inwhichcase,youcanuseitasis. KitchenEquipment Knife CuttingBoard MeasuringCup MeasuringSpoon Pot StirringSpoon Presentation Notapplicable. TimeManagement Youcansimmerthissauceuptoabout30minutesandtheflavorswillkeepmelding,butitwont improvethatmuch.After30minutes,thesaucewillstarttocaramelize,evenoveralowheat. WheretoShop ItypicallyuseMuirGlenfireroastedtomatoesforthissauce.Organicandtasty!Forthespices,I typicallypurchasethosefrombulkjarssinceIdonthavetopayforthebottleandIcangetexactly howmuchIneed.Approximatecostis$2.75. HowItWorks Chicagotomatosaucestendtobeonthesweetside,whichiswhysugarisaddedtothisrecipe.The fennelandblackpeppergiveitaheavyaromaticqualityandthechileflakesgiveitsomeheat.This combinationisverysimilartowhatgoesintoalotofsausagemixtures. ChefsNotes Thisisagreatsaucetousenotonlyonpizza,butonanysortofpastaorevenwithameatballsub.
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Calories269 CaloriesfromFat45 Fat5g TotalCarbohydrates45g DietaryFiber8g Sugars10g Protein11g Salt1170mg InterestingFacts Sweettomatoesareidealforfireroastingsincetheroastingwillcaramelizethenaturalsugarinthe tomatoes.

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Chimichurri Sauce
Type: Sauce Serves:makes1cup TimetoPrepare:5minutes+30minutestosit Ingredients 3clovesofgarlic 1cupofflatleafparsley cupofcilantro 1tbsp.offreshoregano 1serranochile tsp.ofsalt tsp.ofblackpepper cupofoliveoil 3tbsp.ofredwinevinegar Instructions Pureealltheingredientsandletitsitforatleast30minutesbeforeserving.

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LowfatVersion
Omittheoliveoil,thoughthiswillbeabitharsh.
RawVersion
Userawapplecidervinegar. KitchenEquipment Blender MeasuringCup MeasuringSpoon Presentation Notapplicable. TimeManagement Thissaucewillkeepforseveralweeksifyoucoveritproperly.Placethechimichurriinacontainerand thencoveritwithplasticwrapbypressingitontothetopofthesauce,notbystretchingthewrap taughtacrossthecontainer.Thisminimizesaircontactandoxidization. WheretoShop Alloftheseingredientsarecommonlyavailable.However,thequalityofthevinegarplaysalargerole inthequalityofthesauce.Makesuretopurchaseahighqualityvinegar. HowItWorks Traditionally,chimichurrijustusesparsleyandoregano.However,Ilikeaddingthecilantrotocreate amorecomplexflavorinthesauce.ItalsogivesitmoreofaSouthAmericanflavor.Theoregano createsanherbalbassnoteforthesauceandeverythingelseistheretoaddheatandtanginess. ChefsNotes Agreatchimichurrisaucecangoalongway!Abadoneoftengoesthewrongway. NutritionFacts(perserving) Calories380 CaloriesfromFat312 Fat36g TotalCarbohydrates12g
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DietaryFiber5g Sugars2g Protein5g Salt585mg
InterestingFacts
ChimichurrimaybeArgentinianinorigin,butitisheavilyinfluencedbyBritishandSpanishcuisine.

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Ambers Sundried Tomato Pizza Sauce

Type: Sauce Serves:Makes1cupsofsauce TimetoPrepare:35minutes(includestimeforthesundriedtomatoestorehydrate) Ingredients cupsundriedtomatoes,soakedfor30minutesanddrained 1smallripetomato,cored,seeded,andchopped 1smallpitteddate 1smallclovegarlic,peeled 1tablespoonnutritionalyeast 2teaspoonsoliveoil 1teaspoongroundoregano teaspoonfennelseeds teaspoonseasalt tocupfilteredwater,asneededtothin Instructions Combineallsauceingredients,includingcupwater,inahighspeedblenderandpuree. Addmorewater,2tablespoonsatatime,asneededtohelpitblendsmoothly.

Recipe by Amber Shea * www.almostveganchef.com
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KitchenEquipment
Blender MeasuringSpoons MeasuringCup Presentation Notapplicable.
Calories273 CaloriesfromFat81 Fat9g TotalCarbohydrates42g DietaryFiber7g Sugars28g Protein6g Salt1163mg InterestingFacts Lycopeneisheavilyprevalentintomatoesandotherredveggiesandbooststheimmunesystemby contributingtoproductionofnaturalkillercells.

Recipe by Amber Shea * www.almostveganchef.com
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Vegan Culinary Experience (Pizza Edition)

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Vegan Culinary Experience (Pizza Edition)

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Jillwritesaboutsomeofherextra deliciouspestooptions,from arugulapestotooilfreepesto.

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PizzadoesntjustliveinItaly anymore!CheckoutRobins excellentrecipesforher muffalettapizzaandbahnmi pizza.

Alothashappenedinthelastfew monthsinthelegalandpolitical sphereforfarmissuesandanimal welfareandrightsissues.

Mostofusgrewupeatingpizza, butasMadelyngrewup,sodid hertastes,exceptforonespecial pizzahermomusedtomake.

Lizdepartsfromthegardenand headstohergrilltoshowusthe secretsofaperfectgrilledpizza!

Markshowsushowtocreate pizzasusinghealthyingredients, interestingcombinations,and creativetechniques.

ChefJasonrecountshis experiencesinPortland,Richmond, Cleveland,andSedona.

Readabouthowtomakeclassic crustslikethetraditionalNapoli crustandtheChicagoDeepDish crust.

Getconnectedandfindoutabout veganfriendlybusinessesand organizations. seethefollowingpagefor interviewsandreviews

Learnaboutthebesttoolstoget themostoutofyourpizzamaking experience.

Learnaboutthebesttoolstoget themostoutofyourpizzamaking experience.

VeganPhotographerSharon Rawrecipeseveryonecanbite LeeHart55

Sharonisaprofessional photographer,educator,andnow authorofthenewbookSanctuary, abeautifulcollectionofanimals fromSanctuariesacrosstheU.S.

Robertisoneofthemost influentialveganathletesofour time.Readaboutwhathes currentlyupto.

Bruceisoneoftheluminariesof theanimalactivistworld,having leadcampaignsforPeTAandnow FarmSanctuaryandisresponsible forsavingthousandsofanimals aroundtheworld.

The Vegan Culinary Experience

Pizza! August 2012|5

About the VCE

Not Just a Magazine

An Educational and Inspirational Journey of Taste, Health, and Compassion

Pesto is the Besto for Pizza and other Dishes

The Veggie Queens Oil-Free Pesto

The Veggie Queens Simple Arugula Pesto

Roasted Red Pepper and White Bean Spread

SunDried Tomato Pesto (Oil-free)

Pizza without Borders

Whilethepizzaisbakingcombinethe mayonnaiseandremainingsrirachainasmall bowl,addingmoresrirachaifdesired.Setaside. Whenthepizzaisbaked,cutitinto8wedges, thendrizzlewiththesrirachamayo.Topwith thecucumberslices,drainedcarrotmixture, jalapeo,andcilantro.Serveimmediately.

My Love Affair with Pizza

inaplaceasremoteasthis,mymomhadto makeallmypizzas,andIwouldnothavehadit anyotherway

wholovescrueltyfreecheeseburgerpizza.Instead ofastressedcollegestudent,Iamasemistressed instructor.Butpizzaisstillthere,aconstantinmy life.NowIhavegoodfriends,goodfood,anda greatlife.Whatismorecomfortingthanthat? thefamouscheeseburgerpizza

Creating a Heart Healthy Pizza

PIZZA FOUNDATION RECIPES

NOTE: Thedoughcanbeusedafterthefirstrise,although 2ndriseispreferred. Granulatedsugar,agavenectar,molasses,rice syrup,barleysyrup,ormaplesyrupcanalsobe usedassweeteners. Thisisfor2thin12"crusts,1largethin(if rectangular,10"x24"),or1thicker12"crust. About2lbs.ofdoughand8servings.

9.Arrangetoppingsandsauce(s)ondough,bake for10to15minutes(oruntiltoppingsarecooked). NOTE: Addwaterforkneadingthedoughin1tablespoon incrementsifitisnotelasticenoughortoostiff. Thisrecipemakesa12to14"pizza.

"TOPPING SAUCE" RECIPES

needtouselessormorewaterdependingupon howcarrotsandpotatowereprepped. NOTE: Thisrecipemakesmorethanenoughsaucefortwo 12to14pizzas(around3cups).

processinguntilyouhaveasmoothpancakelike batter. NOTE: Whitebeanscanbesubstitutedforgreatnorthern beans.Adjustamountofwaterusedifnecessary. Makesabout3cups,sufficientfortwo12"to14" pizzas(from2lbs.ofdough)

And NOW, A PIZZA RECIPE FRIENDLYFRANKFURTERS&KALE

Pizza by the Crust

3cupsofallpurposeorwholewheatpastry flour tsp.ofsalt 1tsp.ofsugar 2tsp.ofyeast 1cup+3tbsp.ofwater 3tbsp.ofoliveoil

Peels and Stones: Tools of the Trade

holdsheatabitmoreevenly.Ifyouwantavery crispycrust,themetaloneisabetterwaytogo. Bothofthesewillneedtobeoiled,soifyouare goingcompletelyoilfree,thereareevensome siliconoptionsoutthere.Siliconisnaturallynon stickandwillpeelawayfromthepizzaandreform backtoitsoriginalshape.

Ifyouwanttomakearectangularpizza,andthere areseveralmadeinthatfashion,almostallof whichhaveverythickcrusts,youwillwantagood 13x9x2glassbakingdish.Ipreferglassoverthe sheetmetalonessolelybecauseglassgenerally

Thedownwardpressuremakesforaneasycutand ittendsnottodragingredientsaroundasmuch. Makesuretogetonethatisaboutaslongasthe pizzasyoutypicallymake.

Vegan Cuisine and the Law:

reactatallwelltopinkslime.Schooldistricts,fast foodrestaurants,andhugegrocerychainsaround thecountrystoppedbuyingit.WholeFoodsput signsinfrontoftheirstoresannouncingNoPink Slimesince1980.BPIwasforcedtoclosethreeof itsfourfactories,andanotherbeefprocessorfiled forbankruptcy. 5.LetUSFarmersGrowHemp

Mastering the Art of Grilled Pizza

workable.Oilabakingsheetandgentlystretchthe doughoutoveritandlightlyoilthetopofthe dough.

Waitforabout2minutesandchecktoseeifthe crusthasbubbledandthebottomislightly brownedwithdarkergrillmarksanditstimetoflip thecrust.

Thisiswhenyourguestsstarttogetveryhungry, butletitrestanotherminuteandthensliceitup andservetogreatapplause!Onceyoutrymaking pizzaonthegrillwillwonderwhyyouever botheredwithyouroven,itiseasy,funand delicious!

Vegan Traveler: Across the U.S.A.

Recently,IvebeentravelingacrosstheU.S. teachingcookingclasses,andduringmytravelsIve hadanamazingopportunitytotryveganhotspots fromonecoasttothenext.Whileatinyamount werenotsogreat,manyofthemwerefun adventures.Afew,however,standoutabovethe rest.ThesearetheplacesIcantwaittogoback andvisit!

Whileyourethere,dontpassupanopportunityto getamacaroonortwo.Thesehavejusttheright balancebetweenmoistandchewyandIwould makealunchoutofthemifIcould!VisitNative Bowlatwww.nativebowl.com.Itseasilythebest veganmealyoucangetinthecity.

patioandnosmokingpolicyandyouvegotaplace Iwouldbehappytovisitseveraltimesaweek. Dontbothervisitingthewebsite.Itsjustasatellite mapofthelocation.Youwouldbebetteroff lookingituponYelp,VegGuide,orHappyCow.

An Interview with Cookbook Author Hannah Kamminsky!

An Interview with Photographer Sharon Lee Hart!

Whatinspiresyouthemostasanartist? Reading,otherartists,injustice,movies,animals, love,music,recipes,smells,everydaylife, photographers,plants,activists,weather,andquiet. Howdidyoumanagetogetalltheamazing picturesinthebook?

An Interview with Super Activist Bruce Friedrich!

symphony someone, not something Nowforafoodquestion.Whatdoyouliketo makeforyourselfathome? Imarriedthebestveganchefontheplanet.Alka andIfellinlovebasedonmutualpassionsand interestsandalltheindeterminablethingsthat

An Interview with Vegan Athlete Robert Cheeke!

website.Savinglivesandbringingpeopletogether issomethingIamdedicatedtodoingfortherestof mylife.

Book Review: Practically Raw