It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.
Category Archives: Main Dishes
I’m joining today with more than 200 other food bloggers to fight against hunger, an issue that millions of Americans and even more millions around the world face on a daily basis.
I was struck more than a month ago when I was asked by a blog follower how she would be able to do my Green Smoothie Challenge on a budget of $50 for her family for the week. I had to reply: “You can’t” Of course my reply was more heartfelt and helpful than that, but it made me realize how lucky I am to be able to afford all the fresh produce and healthy foods that I want. When you do the math, this person, with a family of four had a budget of $7.14 per day, or $1.78 per person for food for her family. Those figures broke my heart.
Many impoverished Americans are forced to eat poorly. When boxes of generic macaroni and cheese can be found for .33 cents and a packet of ramen noodles can be bought for less than a quarter, it’s no wonder that some of the nations poorest families eat the most nutritionally devoid foods. It’s a bit disturbing that An apple costs more than a cheeseburger on the dollar menu at a drive thru because the government subsidizes beef the beef, dairy and corn that go into making that hamburger, but it doesn’t subsidize apples.
My goal today was to create a healthy meal for less than a dollar. One that would take less time to create then going through the drive thru and one that would trump that fast food cheeseburger and provide more nutrients.
Simplest Chickpea Salad
- One can chickpeas, drained and rinsed (I used one that my mom canned for me, so it was free, but you can find a generic can of chickpeas at Walmart for .68 cents or less
- 1-2 diced tomatoes, (1/4 lb, bought at .99 cents a pound)
- drizzle of olive oil (pantry item)
- drizzle of red wine or balsamic vinegar (pantry item)
- dash of garlic powder (pantry item)
- 1/2 t. of dried basil (pantry item)
- salt and pepper to taste (pantry items)
Method: Combine all in a bowl. Serves 2 for less than .50 cents per serving
Nutrition Stats for the Drive thru Cheeseburger
|Calories 300||Calories from Fat 110|
% Daily Value Total Fat 12 g 18%, Saturated Fat 6 g 30%, Trans Fat 0 g, Cholesterol 40 mg 13%, Sodium 750 mg 31%, Total Carbohydrate 33 g 11%, Dietary Fiber 2 g 8%, Sugars 6 g, Protein 15 g 30%, Vitamin A (IU) 300 6%, Vitamin C 1.2 mg 2%, Calcium 200 mg 20%, Iron 2.7 mg 15%
Nutrition Stats for the Chickpea Salad
|Calories 289.3||Calories from Fat 45|
% Daily Value Total Fat 4.88 g 8%, Saturated Fat 0.6 g 3%, Trans Fat 0 g, Cholesterol 0 mg 0%, Sodium 636.5 mg 27%, Total Carbohydrate 51.32 g 17%, Dietary Fiber 10.01 g 40% , Sugars 10.89 g, Protein 11.05 g 22%, Vitamin A (IU) 566.99 11%, Vitamin C 15.9 mg 26%, Calcium 75.16 mg 8%, Iron 3.07 mg 17%
I’m certainly NOT the expert on affordable healthful eating. So, for healthy eating on a budget, I invite you to look at my friend Nick’s Blog, Frugal Feeding. His whole agenda is how to eat well and eat affordably. For those wanting to eat cheaply on a vegan diet, I recommend a book by Ellen Jaffe Jones, Eat Vegan on $4 a day.
VISIT: Share Our Strength
WATCH: the A Place at the Table, via Amazon or iTunes
GIVE THANKS: to The Giving Table, for creating this event
DO: Take action! click here and take a minute to send a letter to Congress asking them to support anti-hunger legislation. Doing so will protect nutrition programs that help fight hunger in the US.
The Official Mad Cowboy Pizza, inspired and co-created by the Mad Cowboy himself, Howard Lyman. Keep reading for the recipe!
My interview with Mark Sutton, Author of the book “Heart Healthy Pizza“
Somer: How long have you been vegan?
Mark: I’ve been vegan 11 years and vegetarian for 20 years before becoming a vegan. It all started in the 1980′s when I was living in Dallas, Texas (a horrible place at the time to go vegetarian!) I had been studying different schools of yoga, thinking about how food affects energies and perspective and reading materials from philosophers like Ghandi and George Bernard Shaw. When I went vegetarian, the first month I cut out beef. The next month I cut out chicken and the third month I cut out fish. I felt fantastic, and had an amazing increase in my senses and my perceptions in general. Although it was primarily a spiritual experiment, there was also a nascent health affect to foods and our bodies that I was beginning to understand. Back then, we didn’t have all the information about the strong health component of vegan and vegetarian diets and we didn’t have the info about Factory Farming and animal abuse that we do now.
Somer: Mark, why did you decide to write a whole book based entirely on pizza recipes?
Mark Sutton: It hadn’t been done before! I wanted to do it for the vegan community. I heard vegan’s whining that they miss pizza and vegetarian’s that they would miss pizza, I was one of them. I think there is a real need to bust the myth that there’s no good vegan pizza out there. I wanted to make it heart healthy with the information I had learned from Dr. Esselstyn. Part of that meant creating heart healthy cheese-type sauces. The vegan cheese on the market today is pretty much nutritionally devoid, full of calories and expensive. I wanted to use ingredients that are inexpensive, easy to find and extremely healthy. Using the book you can create literally thousands of different pizza combinations. Howard Lyman was my number one encourager/one man post-graduate thesis committee in my efforts to create this book. He said “Even if it doesn’t succeed, you’ve gotta do it and you’ve gotta do it first!”
The book is a self-published effort, it took 5 1/2 years of dedicated research, I ended up not doing photos in the book as production costs would have tripled.
Somer: Why was it important for you to create pizzas, sauces and toppings that were oil free?
Mark Sutton: I’ve now been oil free for 6 years after an interview I did with Dr. Caldwell Esselstyn. My father had a major heart event around that time and so it hit me hard. I believe in Dr. Esselstyn’s research. He has successfully facilitated the reversal of heart disease in around 20 patients. His research is independently peer-reviewed. There is no doubt that consuming added oils in your diet is addictive, contributes to inflammation and to plaque development within the arteries. Oil is not a real food, it’s a highly refined substance. To get one tablespoon of olive oil, you need to process around 40 olives, when you do this, you lose fiber, minerals, nutrients and more. What’s left is the highest fat food on the planet. All oils have between 120-140 calories per tablespoon with around 14 grams of fat. When I removed oil from my diet, it wasn’t easy and it took some perseverance. I had to learn some new cooking techniques. The hardest thing was learning how to create oil free salad dressings. Going to a no oil diet is a matter of faith, but if you’re willing to do it, you will lose your taste for it after 14-16 weeks depending on the person.
Somer: Do you plan on coming out with a Kindle version of the book? Some of my readers are interested
Mark Sutton: I’m hoping to do a Kindle version at some point definitely. I need to work through formatting issues and I would like it to be compatible on all devices before I move forward. Because I’m a self published author, all that is stuff I’ve got to figure out on my own, if there’s a demand, I’ll eventually do it.
The Official “Mad Cowboy”
For the crust:
Whole wheat dough, recipe here: I used the recipe to make 4 mini pizzas.
For the toppings:
this is the order I followed
- crushed tomatoes
- sauerkraut (drained and rinsed, then drained again)
- red onions, diced
- mushrooms, sliced
- red peppers, sliced
- eggplant, thinly sliced
- pineapple chunks
- broccoli florets
- caraway seeds
- fresh or dried rosemary
- Cheese like sauce (recipe follows)
Oil free Cheese like sauce, made with oats, cannellini beans and garlic
- 1 C. rolled oats
- 1 15 oz can cannellini beans, drained and rinsed
- 2 cloves minced garlic
- 2 T. Ener-G egg replacer dry mix OR 2 T. cornstarch
- 2 T. nutritional yeast
- 1 t. paprika (optional) I used smoked paprika for extra flavor
- 1 1/4 – 1 1/2 cups water
- salt and pepper to taste
Method: Blend all until completely smooth, adding water as needed
The verdict…..? Um, I guess I don’t love sauerkraut… This was my first time eating it. Sorry Mark and Howard! I made the second version without sauerkraut and it was perfect!
Click on the link below to enter the Giveaway for the signed copy of Mark’s book! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have 5 days left to enter! I will notify the winner by email.
If you all ready entered, you can still get additional entries by Liking Mark’s New Facebook Page, Heart Healthy Pizza, but you still need to let me know that you’ve done so in the Rafflecopter giveaway
Somer’s note: for those of you who don’t know who Howard Lyman is, he’s a formerly obese cattle rancher and cancer patient gone vegan. He authored the books “The Mad Cowboy, the plain truth from the Cattle Rancher who won’t eat meat” and “No More Bull, the mad cowboy targets America’s worst enemy: our diet“. He appeared on the Oprah Winfrey show and talked about what really goes on in the cattle farming industry. His information caused Oprah to say that it “stopped her cold from eating another hamburger” (doubt she stuck to that, but still love her) After her show, both Howard Lyman and Oprah Winfrey were sued by a Texas Cattle Rancher Association for slander. I’m happy to tell you that after 6 years and millions of dollars in attorney’s fees, Howard and Oprah won the suit. Huzzah!
What made you want to ditch the meat and or dairy on your pizza?
After I posted a photo of my Margherita Pizza with Foxy Moxy on Facebook, my friend Mark Sutton contacted me and asked if I would be interested in reviewing his book, Heart Healthy Pizza. He said Pizza… So of course I was in like Flynn. He also arranged a giveaway of an Autographed copy of his book for one of my awesome readers.
I didn’t let him off the hitch there though, I asked if I could interview him and possibly share a recipe or two, I mean, people want to know what they’re getting into when they buy a new cookbook Turns out there wasn’t much arm wrestling. Mark was more than happy to share recipes from his book as well as have me interview him.
I have to admit, when I first dug into Mark’s Book, I was a little overwhelmed. There are nearly a dozen crust recipes (including some for my GF peeps!) Close to 20 sauce recipes (for the pizza base), then more than 50 No-Nonsense Non-Cheese Sauces. I mean, the combinations are nearly endless. It all felt a bit daunting! Thankfully, Mark knows how to help a home cook out, he devotes a whole chapter to some amazing pizza combinations (nearly 40 combos) to help you get started. All of the recipes in his book are vegan, heart healthy and very low in fat. Several of the combinations immediately caught my eye. However, this Spanakopizza recipe that Mark is sharing with you today is going to be hard to beat.
For the Crust:
Whole Wheat Dough
- 1 C. warm water
- 1 T. oil (optional)
- 1 T. sugar (or sweetener of choice)
- 1 t. salt (optional
- 1 C. whole wheat flour
- 1 1/2 C. bread flour
- 2 1/4 t. yeast (1 packet)
Method: Mark’s book has all sorts of helpful instructions in the dough chapter that I can’t fit here, so this is what I did: Dump everything into my bread-maker. Push the dough cycle. Walk away. Come back an hour and a half later. Roll out into preferred sized pizzas (I did mini’s). You can knead this by hand for 10-12 minutes, then let rise til double (about an hour), punch down and let rise again (another 30-45 minutes) then roll out.
(Layer in order)
- chopped raw spinach
- diced raw mushrooms
- fresh or dry thyme
- thinly sliced red onions
- Tofu Feta Cheese (recipe below)
- black or green olives (sliced)
Tofu Feta Cheese:
- 1/2 lb. firm or extra-firm tofu (not Mori-Nu), drained and pressed for at least 30 minutes, then cut into 1/2 inch cubes
- 1 C. water
- 1/4 C. red wine vinegar
- 1 t. salt (optional)
- 1 t. garlic powder
- 1/4 t. ground black pepper
Method: Combine all ingredients in a lidded glass container. Refrigerate overnight to develop flavor, stirring a couple of times before use.
Stay tuned for another recipe from Heart Healthy Pizza and my Interview with Mark Sutton on Friday the 5th of April.
Click on the link below to enter the Giveaway! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have 7 days to enter! I will notify the winner by email.
p.s. Don’t forget to enter my Sunwarrior Liquid Vitamin Mineral Rush Giveaway. This is an Organic Raw Vegan Multivitamin made completely without synthetics. I have 5 bottles to giveaway to my blog readers! There are three days left to enter!
I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.
I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines here and then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.
To see all of Kittee’s pudla’s she’s featured on her site, click here. I’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables = better pudla. Try using about a cup of your favorite diced veg, spices and seasonings in yours. Enjoy!
This post is featured on Allergy Free Wednesdays
While contemplating this post, I was thinking about someone prevalent in the vegan community who recently “came out” that she’s not a vegan anymore. Basically, she stopped being a vegan because she started to crave animal products, specifically meat. Her cravings led her to believe that she needed to eat animals.
I tried to figure out why I was so bothered by her confession. It literally gnawed on my mind for days on end. Her life, her choice, right? But as I thought about it more, what bugged me the most about her confession was not that she decided to start eating meat again. What really chapped my hide is that she made it sound like her cravings equaled necessity. I.E., if you crave meat, it must be because your body really needs for you to eat meat and other animal products in order to meet your nutritional requirements.
As you probably all ready guessed, I THINK THAT’S A BOGUS BUNCH OF HOGWASH.
I pretty much always want a doughnut
So to me, this whole debacle was sad news indeed coming from such a revered health coach/cookbook author who has influence over so many other people regarding healthy eating choices. Her stance literally came across as if veganism is not a lifelong sustainable healthy lifestyle choice.
So, I was going to launch into this whole schpeal about why vegans might sometimes have the urge to eat something meaty, but the lovely Cadry at Cadry’s Kitchen beat me to the punchline in EVERY SINGLE WAY in this post. I hope you’ll take the time to read it if you haven’t all ready.
To be honest, for the most part I’m not usually that interested in “mock” meat, I prefer the healthier option of mushrooms, tofu, beans or other veggies in dishes that would traditionally feature animal products.That doesn’t mean that every now and again that I don’t get a hankering for an old favorite recipe revamped vegan style.
I reckon I probably make something with faux “meat” about once a month. When I do, that faux “meat” is almost always homemade and not made in a frankenlab.
role model friend who’s no longer vegan just needed a little something like this instead of the sea vegetables that she thought would solve her lusty meat yearnings…
Vegan Sesame Orange Seitan
For the sesame seitan strips:
- 1/2 of this seitan recipe (3 cutlets) OR 1 package store bought seitan OR for GF peeps, 1/2 package soy curls prepared according to package directions, OR 1 block store bought tempeh, cut into thin strips
- 1/3 C. non GMO cornstarch
- 1/3 C. raw sesame seeds
- 1/4 t. sea salt
- 1/2 t. ground black pepper
- 2 T. ground golden flax seed
- 1 t. baking powder
- 1/3 C. water
- 1/4 C. expeller pressed safflower oil (gasp! This is the first recipe on my site where I fry something in oil!)
For the Orange Sauce:
- juice of 2 oranges (about 1 cup)
- zest of 1 orange
- 2 T. bragg’s liquid aminos
- 2 T. agave
- 1 t. minced fresh ginger
- 1 clove minced garlic
- 1/4 t. ground black pepper
- 1 t. non GMO cornstarch
- sliced scallions for garnish
Method: In a large skillet, start heating the safflower oil over medium heat. Then, in a medium bowl, combine the cornstarch, sesame seeds, baking power, water, ground flax, salt and pepper. Put the seitan/tempeh strips into the batter and gently stir to coat. Working in batches, put strips of seitan in the hot oil and cook for 3-4 minutes on each side until golden, I needed to do three batches to cook all my seitan, once strips are cooked, place on a paper towel to absorb any excess oil. Set the cooked strips in the oven on warm while you make the orange sauce. To make the orange sauce, combine all ingredients in a small bowl, pour into the same skillet you used to cook the seitan and cook down for 3-4 minutes until the sauce is thick and syrupy. At this point you can add the seitan to the sauce to flavor it completely, or if you like your seitan extra crispy, you can drizzle the sauce over each individual plate. I served mine on white basmati rice, because I had ran out of brown… Don’t make the same mistake. Sprinkle chopped scallions over the seitan for extra yumminess.
What do you think?
If you don’t want to make a pizza from scratch, then use bottled pizza sauce, and a pre-bought crust, but whatever you do, Please make the fresh Moxarella Cheese. It’s nearly instant.
Vegan Margherita Pizzas
This Recipe Makes 4 individual pizzas. Don’t forget to have fresh tomatoes and basil on hand. First, start the dough.
This crust contains gluten, for several gluten free crust options, click here.
- 2 C. organic all purpose flour
- 1 C. organic whole wheat flour
- 2 1/4 t. active dry yeast (1 packet)
- 1 cup warm water
- 2 t. sea salt
- 1 t. agave
- 1 T. extra virgin olive oil (optional)
Method: Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh moxarella cheese.
The Pizza Sauce:
- one 14 ounce can crushed tomatoes
- 3 cloves minced garlic
- 1/2 t. dried thyme
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1 T. extra virgin olive oil (optional)
- 1 t. agave
- sea salt and ground black pepper to taste
Method: saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Moxarella Cheese.
Fresh Moxarella Cheese:
I wanted to call this “Foxy Moxy,” but that name has been taken by some unsavory characters on the web….
This cheese stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can). It’s also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won’t be as pronounced.
- 1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
- 1 C. hot water
- 2 T. + 1 t. tapioca starch
- 1 T. extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 t. sea salt
- 1 t. fresh lemon juice
Method: Blend all ingredients together in a high speed blender until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool a bit while you assemble the pizzas.
p.s. Moxarella stores well in a sealed container in the fridge for a few days and can be used to make excellent grilled cheese sandwiches, mac and cheese, etc….
Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500°. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh moxarella cheese and fresh basil leaves like shown in the photo below.
Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.
Many of you know that when I went vegan I went cold tofurky. I went from eating meat and dairy on a near daily basis to none at all. Zip, zilch, nada. I completely cleaned out my fridge freezer and pantry so I wouldn’t be tempted to keep eating products that were harming my health.
I’ve always been a decent cook, but I used to plan my meals around what cut of meat I had in the freezer or fridge and add sides from there. As you can imagine, I was in for a bit of a shock when I cut all animal products out. I didn’t know how to plan my meals anymore and had about 3 really rough months in the kitchen. Some meals were barely edible. I’m far beyond that point now and feel like I’ve found my vegan groove. I don’t crave meat anymore, but sometimes I enjoy creating “meaty” counterparts since that was the way we ate for so long. These mini “meat” loaves aren’t like seitan or gardein or anything else you’ve had yet. But I think you’ll love them.
Mini “Meat” Loaves
Inspired by a meatball recipe in The Complete Guide to Vegan Food Substitutions
- 1 C. tomato sauce
- 4 T. almond butter
- 1/4 C. nutritional yeast
- 1/2 C. vital wheat gluten
- 1 very finely diced onion
- 2 cloves minced garlic
- 1 t. sea salt
- 1/2 t. ground black pepper
- 1 1/2 C. fresh whole grain bread crumbs
- 1 t. dried thyme
- 1 t. dried oregano
- 1 t. dried parsley
- 1 t. smoked paprika
- 1 T. vegan worcestershire or 1 t. vegemite
Glaze: combine the following in a small container:
- 1/2 C. Hienz organic ketchup
- 1/4 C. pure maple syrup
- 1.5 T. Braggs raw apple cider vinegar
Method: Preheat your oven to 375 degrees. Water saute the onion and garlic until the onion is nearly translucent, about 5 minutes. Set aside. Whisk tomato sauce, almond butter and worcestershire together. In a separate bowl Mix dry ingredients together including spices. Combine the dry and wet ingredients with a wooden spoon, then add the sauteed onions and garlic. Lightly spray half of a 12 cup muffin tin, this will make 6-8 mini “meat” loaves. Press the mixture into the tins, then top each mini “meat” loaf with some of the glaze. Bake for 25 to 30 minutes. Remove from muffin tins and let cool for a few minutes before serving.
I’ll be bringing you my Truck Stop Jo Jo Potato Wedges recipe (pictured above) on Friday the 14th, but in the meantime, stay tuned for my Happy Herbivore Abroad Blog Tour and giveaway on Wednesday the 12th.
A Vegan Thanksgiving for 21 Guests including the Ladies at
Bloggers, If I’ve included a link to your post and you’d like a photo of your recipe to be included here, please give me permission to share your photo in the comments below. I would have loved to make and photograph everything in advance, but I’m not that cool. xx -Somer
Sunday Morning Banana Pancake’s Baby Spinach Salad with Cranberries, Pecans and a Maple Basalmic Vinaigrette (she uses cherries in hers, we’re going to use dried cranberries)
(this is what we slathered the Brie En Croute all over! They were made for each other!)
Lemon Seltzer Water
Mains and Sides
photo used with permission
photos used with permission
Gabby’s No Bake Pumpkin Mousse Cake
Vegan Pumpkin Pies
and Vegan Ice Cream
Vedged Out Calzone
The No Rise Calzone Dough:
- 2 C. whole wheat flour
- 1 C. unbleached organic flour
- 1 T. active dry yeast
- 1 C. warm water (you may need up to 1/4 C. more water depending on your dough consistency)
- 1 t. sea salt
Method: Preheat oven to 450 degrees. Combine all ingredients in your kneading apparatus (I use my bread maker) you can also use your hands knead dough for 10 minutes or until smooth and elastic. Let rest for 10 minutes. Divide into 6 or 8 pieces (I did 6 pieces and it made for a thick calzone crust, next time I’ll do 8) and roll out into very thin 8 inch rounds. I stick my dough between pieces of waxed or parchment paper to keep the dough rounds from sticking to each other while I work with the other pieces.
- 1/2 C. (1 can) tomato paste
- 1/2 C. tomato sauce
- 1 t. garlic salt
- 2 t. italian seasonings
- few grounds black pepper
- few dashes crushed red pepper (optional)
Mix all together and set aside.
- 1/2 C. chopped and de-seeded kalamata olives
- 1 can drained and rinsed quartered artichoke hearts in brine
- 1/4 C. dry pack sun dried tomatoes
- 1/2 yellow onion, diced
- 1/4 – 1/2 block of my Smoked Coconut Gouda (click for yesterday’s recipe), grated
Fill calzones like pictured above, dividing the fillings equally. Then wet the edges of the dough with a bit of water, fold over and crimp together with the tines of a fork.
Prick the top of the calzone all over with the tines of the fork to let steam escape. Scatter calzones so that they are a few inches apart on two baking trays sprayed lightly with cooking spray. Place trays in preheated oven and bake for 15-18 minutes, rotating the trays halfway through the baking time.
Now that we’re all enjoying these delicious calzones that I’ve made for this Welcome Party, please offer a hearty welcome to the newest blogger on my blogroll, George Monroy. I ‘met’ George after my Forks Over Knives Testimonial went viral (as of today, it’s still on the front page of the Forks Over Knives Website). I’ve since learned that George had a heart attack in May of 2012, just 5 short months ago. His doctor advised him to watch Forks Over Knives and adopt a plant based diet to save his life and prevent future heart attacks.
Here’s George today, as you can see he’s lost a fair amount of weight, he’s also inexplicably lost all his hair and turned all “vegan cool dude” Here’s what George said to me when I asked him how his health is doing now: “My Diabetes is almost gone now. My blood pressure is normal again. I’ve lost 10 additional pounds in the last three months without even watching what I eat. So far this plant based diet is a cure for everything!!!”
George posts incredible photos of what he is eating every day on his facebook page Smart Hearts Aftermarket
I recognized an incredible food blogger in the making and asked him to join our ranks and get a blog ASAP! He is going to have the final dessert post in the Virtual Vegan Potluck on Nov. 1st! I can’t wait to see what fantastic dish he comes up with. Please join me and follow George, on his new blog:
If you haven’t all ready met his son Caine, please check him out now. If you have the time, watch both videos, they will inspire the crap out of you. Warning: ladies, have tissues handy.
A plant based diet has given George a new lease on life, to watch Caine grow and succeed. I wish him all the best, I hope you will too.