Click the play button on the video window to see the show segmentTEMPE, AZ -- People are much more aware today than they were even 10 years ago about vegetarian and veganism, but it's still a way of eating that takes time and energy, and the willingness to educate yourself about nutrition.
A new cookbook, written by college students for college students, aims to help college vegetarians create low-stress, delicious and fun food.
It's called "
College Vegetarian Cooking" by ASU students Megan and Jill Carle. Their goal was to focus on leaving out the meat without leaving out the taste.
The Carles learned to cook in their family kitchen when they were kids. Then they went off to college … and graduate school. They learned quickly what it's like to cook on a hot plate with one busted pot. Quickly finding out that having less equipment, fewer dishes and way less money affects the way you cook and the kinds of things you cook.
Their book aims to set you up with the basic skills and knowledge you'll need to get started, and to help you stay out of the baked potato rut. If you know nothing about cooking, the book will teach you something. If you have some kitchen chops, they'll share more with you.
From "College Vegetarian Cooking"
Pizza Makes 2 (8 by 14 inch) pizzas; serves 10
5 cups all-purpose flour
2 tablespoons sugar
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 cups warm water (about 105 to 115 degrees F)
1/4 cup canola oil
3 cloves garlic
1 teaspoon Italian seasoning
1 (15- ounce) can tomato sauce
4 cups topping ingredients (optional)
4 cups grated mozzarella cheese
Preheat the oven to 375 degrees F
Stir together the flour, yeast, and salt in a large bowl.
Make a well in the center of the flour mixture and add the water and oil.
Stir until completely combined.
Coat your hands in flour to prevent sticking and spread half of the dough into an 8 by 14 inch rectangle in the center of each of 2 large ungreased baking sheets.
Peel and finely chop the garlic or pass it through a garlic press.
Stir the garlic and Italian seasoning into the can of tomato sauce.
Spread half of the sauce onto each crust.
Spread the topping ingredients over the sauce and sprinkle with the mozzarella cheese.
Bake for 20 to 25 minutes, or until the crust is golden brown.
Cooking 101
Pineapple, olives, peppers, mushrooms, spinach - everyone has his or her favorite pizza toppings.
1. Most are pretty self-explanatory, but any vegetables should be cleaned before you use them.
2. They should also be chopped fairly thin so that they cook all the way through by the time the rest of the pizza is ready.
3. Make Hawaiian-style pizza with diced pineapple and soy ham or try a more authentic Italian pizza with ricotta cheese, spinach, fresh basil, and tomato.
4. Try some soy pepperoni and see if your non-veggie friends notice the difference, or just stick to the veggies.
