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Farm Animal Rights Movement

February 25, 2013

Serving = 1 slice of 8-slice pizza. Makes 24 slices.

Amount Per Serving

Calories 96

From fat 14.4


% Daily Value*

Total Fat 1.6g


Saturated Fat 0.2g


Trans Fat 0g

Cholesterol 0mg


Sodium 130mg


Total Carbohydrate 17g


Dietary Fiber 2g


Sugars 0.7g

Protein 3.8g

Vitamin A .3%

Vitamin C 4.7%

Calcium 1.2%

Iron 3.1%

* % Values are based on a 2,000 calorie diet

Roasted Ratatouille Pizza with Chickpea Cheese Sauce

What a fun, easy, and healthy pizza. Kristy from describes her creation: “The chickpea cheese sauce gets warm and gooey and makes every bite full of what seems to be super melty cheese. The roasted ratatouille… is a spicy, robust compliment to the cheesy sauce.” This simple recipe makes a big batch. So, enjoy a second and third slice with a friend then pack some away for this week's lunches.


Use this recipe for pizza dough (or use pre-made dough)
1 eggplant, diced
3 Gold Bar squash (or other zucchini type squash), diced
1 large red bell pepper, thinly sliced
1/2 large red onion, thinly sliced
olive oil spray
2 tsp. oregano
1 tsp. marjoram
1 tsp. thyme
salt and pepper to taste

For the Cheese Sauce
15 oz. can fire-roasted tomatoes
15 oz. can chickpeas, rinsed and drained
1/2 cup nutritional yeast
juice from 1 lemon
1 tsp. white miso
1 tsp. garlic powder
several dashes smoked paprika
salt to taste

NOTE: This recipe makes THREE pizzas


1. Line 2 baking sheets with parchment paper. Spread out chopped/sliced eggplant, squash, bell pepper, and onion on the baking sheets.
2. Spray with olive oil and evenly sprinkle spices over the vegetables. Add salt and pepper to taste and toss to fully coat.
3. Roast the vegetables at 400°F for 20 minutes, flipping halfway through to cook evenly.
4. While the veggies are cooking, roll out pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan or pizza stone.

For the Cheese Sauce
5. In a food processor, combine the chickpeas, nutritional yeast, lemon juice, miso, garlic powder, paprika, and salt. Puree until smooth.
6. When the vegetables are done roasting, place them in a bowl with the fire-roasted tomatoes and stir to combine.

7. Increase the oven temperature to 475°F. Spread about 1/3 of the sauce on the prepared pizza dough. Top with 1/3 of the tomato/vegetable mixture. Bake at 475°F for 12-15 minutes, or until crust is risen and slightly browned.
8. Remove from oven and serve hot. Enjoy!

Recipe and photo courtesy of

Click here for the printable version.

Find this and other great recipes at!

Tofurky Pizza

Now vegan pizza is easy and convenient! Tofurky, the folks who made Thanksgiving safe for turkeys and relaxing for compassionate eaters, teamed up with Daiya, the makers of that fantastic dairy-free cheese with an authentic melt, texture, and flavor.

Chomp into the hot and gooey Tofurky Cheese Pizza with zesty garlic tomato sauce on a thin whole wheat crust. Take a bite of history and enjoy the first vegan Pepperoni Pizza to hit the freezer case! And satisfy your cravings with the hearty Tofurky Italian Sausage Pizza featuring sundried tomatoes, basil, and a blend of fire-roasted veggies.

A special thank you to Tofurky for supporting this year's Meatout!

For product and nutritional information, visit

Betty Goes Vegan

Annie and Dan Shannon have cooked up a bountiful collection of classic recipes -- transforming nostalgic comfort foods into delicious plant-based fare.

They describe their debut cookbook: “We’ve strived to produce a complete and comprehensive guide to help people not just go vegan but stay vegan by recreating 500 of our favorite meals and dishes cruelty-free style. There’s a wide variety of recipes in here for chefs of all skill levels – from the amateur can-opener to the gourmet food architect.”

Perfect for “veginners,” Betty Goes Vegan puts a witty spin on old family favorites. Sprinkled among the recipes are heaps of helpful tips, stories from the Shannon’s three-year adventure veganizing the Betty Crocker Cookbook, and even some fun history on the American icon Betty Crocker.

Get 'em while they're hot or read all about it at

What Would Julieanna Do?

Tune in to What Would Julieanna Do? and get inspired to live the good life through compassion and good health. The show recently made its debut on the Veria Living Network.

As a dietitian and author of vegan how-to books, Julieanna now has a new way to share the health benefits of plant-based living. What Would Julieanna Do? explores plant-based cooking, getting into shape, healthy living for women and men, fashion and beauty, raising children, stress management, travel and so much more!

On the show, you'll also meet world-renowned guests like PCRM’s Dr. Neal Barnard, author of Eat to Live Dr. Joel Fuhrman, researcher and author of The China Study Dr. T. Colin Campbell, author Dr. Melanie Joy, vegan bodybuilder Derek Tresize, and many more.

Meet Julieanna and watch her show promos at

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