Kris Carr, best-selling author, wellness activist and “cancer thriver” has praises from Oprah who says Carr’s riveting journey “started a revolution. “ Her book crazysexykitchen features 150 plant empowered recipes.
Carr’s journey inspired prevention and for Carr, prevention equaled a diet free of meat and meat by-products. Carr’s foods, she says, are good for the body on a cellular level. And few disagree as the book, Carr’s second, is a NYTIMES bestseller.
Most vegans choose the lifestyle for health reasons. Others are vegans because an opposition to violence and a respect for the lives of animals make meat free, animal based diets a natural choice.
Still, the search to find healthy, filling and satisfactory vegan foods is a serious gourmet challenge made easier with the help of cookbooks and grocery shopping lists. Dr. Mehmet Oz says Carr “titillatingly turns a supermarket into a pharmacy.”
Carr’s idea is simple: good foods are not processed foods and nor does a good meal find its base in animal flesh.
Floating through the interwebs right now is Carr’s vegan pizza, a wonderful alternative for the oily and cholesterol laden pizza casseroles recipes and photos that flooded Facebook and Google+ over the past month.
Try Carr’s vegan pizza, nectar, and perhaps dill, are the two ingredients in the pizza that typical consumers and not so serious bakers and chefs may not have hidden in the corner shelves of their pantry. But, as Dr. Oz suggested, the new healthy ingredients can be a delightful discovery on an upcoming supermarket run.
Deep-Dish Vegan Pizza
By Allison Rivers Samson
Yield: 2 pizzas
-2 teaspoons active dry yeast
-1 1/2 cups lukewarm water
-4 1/4 cups white spelt flour, divided
-1/2 cup olive oil, divided
-4 teaspoons salt, divided
-1 teaspoon agave nectar
-2 cups raw cashews
-3/4 teaspoon dried dill
-1/4 cup fresh lemon juice
-1 cup water
-1 teaspoon rice vinegar
In a small bowl, dissolve yeast in lukewarm water and let stand for 10 minutes. In a large bowl, combine 2 cups flour, 1/4 cup oil, 2 teaspoons salt, agave, and yeast mixture. Stir in the remaining flour, 1/2 cup at a time, stirring well after each addition. Continue to mix well until dough comes together completely and stir for 10 minutes to knead (the dough will be somewhat soft, unlike bread dough). Cover the bowl with a damp dish towel and allow the dough to rise in a warm area for 45 minutes.
Preheat oven to 500 degrees. In a blender, process cashews, dill, lemon juice, vinegar, 2 teaspoons salt, and 1 cup water until smooth.
In two 12-inch cake pans, spread 1 tablespoon olive oil evenly over bottom and sides of each pan. Divide dough in half and press each half into the bottom of each pan and slightly up the sides so that the thickness is consistent throughout each pan. Spread 1 tablespoon olive oil onto the dough in each pan. Add your choice of sauce and toppings, and then pour cheese sauce over the top. Bake for 18 minutes.
For more vegan ideas visit KrissCarr.