Do you like foods
from other countries,
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I love eating foods
from other countries.
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Now, today on our
show we're gonna be
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fixing Thai food,
we're gonna actually fix food
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from Louisiana
Dirty Rice and we are also
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gonna fix food from
England and we are going
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to be cooking some
other food from India.
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So, you want to get
your paper and your pencil.
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You want to call
somebody on the phone,
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tell them to watch
3ABN Abundant Living,
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we will see you.
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Well, welcome
to Abundant Living.
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Well, we're going
global, global menu today,
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is that correct?
Yep, and I was getting
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kind of tongue
tied because it's,
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we're gonna be doing
some different things
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probably you just
thinking about me,
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doing that tease
right? That's understandable
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though, but you
know what, you did well.
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No, thinking
about you was right.
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Okay, now that
can be different so.
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And about how much
work you're gonna to be
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doing in the kitchen today?
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Oh, we better go
right to these recipes,
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lets go to the
ingredients right down
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what do you say?
Well the first recipe
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I'm gonna be fixing is
a Thai "Beef" Stir-Fry.
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Okay, it's gonna be interesting.
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Let's look at the
ingredients on this one. Okay.
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It calls for, 1
cont of Mock Beef
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1lg Carrot, Sliced
1c of Broccoli Flowerets
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1med Onion, sliced,
1Tbsp of Beef Style Seasoning
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1pkg of Thai Beef Seasoning
Mix 1Tbsp of Cornstarch
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1 ½ of Water
3Tbsp of Bragg's Aminos
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1Tbsp Canola Oil 2c
Cabbage, Shredded and
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4c of Rice Noodles. Okay,
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and this is gonna be
interesting, now this is
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gonna be a new dish. A new dish.
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You get now in your latest
cookbook Global Vegetarian.
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That's right. And you
mentioned some ingredients
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that people may not
be that familiar with.
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That's right; we gonna
be showing them as we move
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along with the
recipe itself. Okay. And,
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I think that what we, we
got to get you working now.
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Now, well I kind of
figured that. Okay, so
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we're gonna start
off with you getting some
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cabbage ready for us.
Now, wait a minute. Now.
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Now this doesn't
look like cabbage.
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Is this a new type
of cabbage or what?
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This just called savory
cabbage, savory cabbage,
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you know, in the
markets now; there is a lot
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of new things going on. And so
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I love looking for things
that are different, unusual.
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This is certainly more
prettier than a regular cabbage.
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Okay. You know what I'm saying.
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So you're gonna
shred that up for us okay.
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Now, this is what they
use in Thailand or what?
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Well, most of time
like oriental cooking
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you'll see like a cabbage
that's got kind of like a
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curry leave almost
similar to this. Okay.
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And it's gonna
actually add more, more pizzazz
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to the Thai Beef Stir-fry.
Now, honey you're gonna
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slice, we're gonna shred
it. We're gonna shred it.
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So, why don't you let,
do one for me and then.
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And do like this here
just we're gonna shred
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and like that. Okay, I
think I can do that. Okay. Okay.
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You can do that.
Now, while you're doing
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the shredding and this
is calling for two cups of
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shredded cabbage.
I'm gonna be showing you
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some other things.
Let me go ahead on first
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and start putting the
oil in. Now, the first thing
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that's different is
guess what? I'm actually
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going to be using
instead of the canola oil,
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I'm gonna to be
using, how about I found
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some soybean oil. Oh got
the hand on your hip too.
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Soybean oil, soybean oil.
Now, why is that so different
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from canola or just?
Well, this is new coming out
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with the all the new
information about soy,
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now they've got the oil,
they are actually extracted
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the oil from it and this
is 100% expelled pressed,
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which means that it is good.
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So, it's calling for,
you have gone soy crazy,
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I've gone soy
crazy. We're gonna go ahead
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and put 1 tbsp in
and with that 1 tbsp;
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I'm going to then add my onions,
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my broccoli and my carrots.
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Are you working
harder there Curtis,
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you got everything
going. It's looking good,
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looking good, looking
good. I hope so. Okay,
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I'm gonna put in the
onions and you can hear things
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starting to sizzle, alright,
everything must come out
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and I'm gonna add in my
broccoli, broccoli flowerets.
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Now, how do this
recipe come about?
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Do you remember? I
actually went to a,
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well you took me to
a Thai restaurant. Oh.
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And while we were
there, I took out my napkin,
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because I asked
for a special dish,
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and I was watching
everything that was in
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that dish when it came back.
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Then I figured wait a
minute now, this would be really
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good on the book.
Now, in new cookbook
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a lot of times I will find
recipes, I will get recipes
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I've had from a long
time ago, I would go out
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to a restaurant. We don't
go out that often but when
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Curtis does taken me
to a Thai restaurant,
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I check those
recipes out, see what
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they're doing,
looking at everything
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and I write on the
napkin and then when I go home
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I try it. And work it
out. Work it out. Okay. Now.
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Keep taking out more
off, honey. Well, yeah
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you can, there is a couple
of restaurants I'm interested
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in going to then, if
that's what you're thinking
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about doing. I may have
opened my mouth too soon.
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We're gonna saute this for
a few minutes Curtis. Okay.
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Because we want the
broccoli is gonna to go
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from kind of a lime green to
a real bright deep green. Okay.
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Just from the heat
and also putting that lid
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on top of it. So
we're gonna put that on top,
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so they can
continue to hear me talking
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as we're doing this,
and I'm gonna move into the
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next portion of this one okay.
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So, we're gonna
put that lid on and
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we're gonna make sure
that it's not too high
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it's looking good and
that's gonna to saute.
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Now, would you do me a
favor with this cabbage
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that we have here,
we're gonna take and
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go across, so
that is not so long,
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so just go across
it and do it half way.
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Oh this way. While I
show them another product,
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believe it or not we
talked about a Mock Beef,
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and this is the
new product that we're
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actually using as
well. This is the mock beef
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put out by
Lightlife foods and believe it
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or not it has no
cholesterol in it,
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it has no saturated
fat, it's basically the
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TVP of all that
used to be that one
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where you would add the TVP,
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which is called
textured vegetable protein,
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and when you would get
this texture vegetable protein,
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you would put
it into a glass jar
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or glass kind of
a bowl and you add
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hot water to it and
by adding the hot water,
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you would actually get
the same kind of texture
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that I'm getting
ready to show you right now.
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Well, check this out.
This is what it looks like,
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when it's made up. Now,
this is the Steak Style Strips,
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it's called Steak
Style Strips and it has
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the same look,
does it look like beef.
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Okay, nice beef. Strips or
not got kind of red twin to it.
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The color and everything okay.
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Yeah, so we're gonna to be
using that in there as well.
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I think you can get
this again at a major
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food store chains. At
our major food stores;
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where we're
discovering more and more
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that you can
actually go to your regular
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grocery stores now, who
are now getting very much
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involved in all the
different kind of new items on
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the market. The beef
strips are there, they have
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a chicken strip as well,
that goes with this. Okay.
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And a whole lot of new
things. This is a good time,
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good time to be a vegetarian.
Is out there, convenient set.
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Alright, convenient
okay. Now, on top of it we show
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that oil we show this
you got the cabbage going,
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I hear these thing
sizzling on the inside let's see
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what is going on. Alright, now,
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you know what
Curtis, I want you also
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to show them the
rice noodle. Okay.
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Let them see that,
because that's what we're gonna
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be using also
because how can you do
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any kind of Thai food
and not have rice noodles.
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Rice noodles,
okay. Okay. Now, again
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you can get this at.
Regular super market.
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Regular super market
in a oriental section.
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In oriental
sections, where they have
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your soy sauces and
they have the rice noodles,
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they have also the
long kind of a noodle,
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all those are
part of the oriental or
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Thai kind of cooking okay.
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I guess oriental and Thai
are kind of the same thing.
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Okay, in a same neighborhood
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and I'm going to put
this in the pan a little bit.
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I'm going to put it
in the boiling water.
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It only takes a few
minutes to get ready okay,
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A few minutes.
So, let's go ahead on
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and add in the
next things which are,
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let's go ahead and
put this, this is pretty
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look at that, look at
that. Yes, very colorful.
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You see that.
Now, this can be a one
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dish meal once we
finish. A one meal dish.
00:07:55.59\00:07:57.99
And then just have
your whole wheat bread
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or whatever. You can
have your whole wheat bread
00:07:59.83\00:08:01.66
with this and you know
you don't need to have a
00:08:01.69\00:08:04.13
salad because it got so
much vegetables in it right now.
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That's right,
vegetables are right there.
00:08:06.04\00:08:07.01
Okay, but you could use
your salad as an appetizer
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getting started, is that
pretty? Yes, very colorful.
00:08:08.50\00:08:11.07
Okay, I'm sure that our
camera crew can see that as
00:08:11.10\00:08:14.05
well. Let's go ahead
and put the cabbage in.
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Cabbage going in. Alright. Okay,
00:08:15.89\00:08:17.57
I want this, special.
Okay. Okay, we're gonna
00:08:17.60\00:08:19.56
put the cabbage in, and
this is a quite a quite.
00:08:19.59\00:08:24.31
Now, with a cabbage,
it has its own water. Yes.
00:08:24.34\00:08:29.19
It will create more
juice I guess or what?
00:08:29.22\00:08:31.51
Yes, but honey all
that in there, okay.
00:08:31.54\00:08:35.87
Only because you
told me so. The cabbage,
00:08:35.90\00:08:38.23
the cabbage has like
you say its got its own
00:08:38.26\00:08:40.84
water in it so
therefore it's gonna helps
00:08:40.87\00:08:42.71
the product itself steam
00:08:42.74\00:08:44.76
and let me hold that.
We're gonna turn that,
00:08:44.79\00:08:46.66
so that we can
get the color going
00:08:46.69\00:08:49.11
and really and
truly you know once again
00:08:49.14\00:08:51.07
nothing in here
takes a long time
00:08:51.10\00:08:52.79
you know that's
why I use the woks,
00:08:52.82\00:08:54.48
if you don't have a
wok you can also use
00:08:54.51\00:08:56.29
a your larger
skillet, to make the same
00:08:56.32\00:08:59.62
dish up, it is
absolutely beautiful.
00:08:59.65\00:09:01.96
Okay, we're gonna fan
a little bit, so all that
00:09:01.99\00:09:03.88
camera crew can.
Yeah I know that,
00:09:03.91\00:09:05.74
they love that part.
Get that going and along
00:09:05.77\00:09:07.58
with you and those out there.
00:09:07.61\00:09:09.50
Then we have
smell-a-vision. Smell-a-vision.
00:09:09.53\00:09:11.51
Yeah they can made
it. Can smell it also.
00:09:11.54\00:09:13.36
Just take our
word for it. You know,
00:09:13.39\00:09:14.36
one time we had a
show and a gentlemen called
00:09:14.37\00:09:16.40
and said that he
was watching the show
00:09:16.43\00:09:18.46
he saw a smoke and I was
standing there and he said
00:09:18.49\00:09:20.36
it made him run in the
kitchen and want to fix
00:09:20.39\00:09:21.61
exactly what
you're fixing. Yeah,
00:09:21.64\00:09:22.83
you want jump
inside of TV, I think,
00:09:22.86\00:09:24.59
somebody told like
that. So, now we're gonna go
00:09:24.62\00:09:26.07
ahead on that. I
mean I'll tell you what
00:09:26.10\00:09:27.07
we're gonna to do. We
have to put in our pace,
00:09:27.08\00:09:29.77
this is cornstarch, okay,
and this is the regular water,
00:09:29.80\00:09:32.94
so we're gonna mix
in, this is the base it's
00:09:32.97\00:09:35.19
gonna go in
this product as well.
00:09:35.22\00:09:36.77
You're gonna mix your cornstarch
00:09:36.80\00:09:37.77
and your water together, this
is cold water and cornstarch.
00:09:37.78\00:09:40.67
Okay. And then we're
gonna add our Bragg's Aminos
00:09:40.70\00:09:43.34
and if you don't
have Bragg's and you have
00:09:43.37\00:09:45.34
light soy sauce then
you can use that as well.
00:09:45.37\00:09:47.53
Bragg's is preferable,
but of course if you don't
00:09:47.56\00:09:49.50
have it, but we
don't want you to use
00:09:49.53\00:09:51.36
the regular soy sauces,
they have a little bit too
00:09:51.39\00:09:53.24
much sodium in them
okay. And we also have
00:09:53.27\00:09:55.02
beef style seasoning
we're going to be using.
00:09:55.05\00:09:57.31
Now, wait a minute,
now beef style, now this
00:09:57.34\00:09:59.34
is a vegetarian program honey.
00:09:59.37\00:10:00.63
You may need to explain that.
00:10:00.66\00:10:02.51
Beef style
seasoning is not beef at all
00:10:02.54\00:10:05.54
just like they have a
chicken style seasoning on
00:10:05.57\00:10:07.37
the market as well.
Beef style seasoning
00:10:07.40\00:10:08.71
is a mock beef
and a mock chicken.
00:10:08.74\00:10:11.62
So, all you have
to do is you can look,
00:10:11.65\00:10:13.97
you can find it at a
regular grocery store
00:10:14.00\00:10:14.97
also once again.
Sure. Everything is
00:10:14.98\00:10:17.11
we are giving the
healthful stores a run for their
00:10:17.14\00:10:18.96
money I imagine with
all of this new stuff
00:10:18.99\00:10:20.87
coming out. Well it's
just becoming more main
00:10:20.90\00:10:21.87
stream now. Yeah. So,
beef style and chicken style,
00:10:21.88\00:10:24.86
now what are you
doing. You stirring it up.
00:10:24.89\00:10:25.95
Now, this
broccoli goes inside here.
00:10:25.98\00:10:27.64
That's gonna to go in,
please. And then you gonna
00:10:27.67\00:10:29.33
put the beef style seasoning
in there as well. Alright.
00:10:29.36\00:10:31.72
Okay, and I'm still
just kind of stirring up a
00:10:31.75\00:10:34.15
little bit here. Alright.
And I assume this is the
00:10:34.18\00:10:37.74
beef style seasoning.
That's the beef style seasoning.
00:10:37.77\00:10:39.57
Now. Now, I think I need
a smaller spoon. Okay, yeah.
00:10:39.60\00:10:45.16
How about that. That's fine.
You put that in there. Okay,
00:10:45.19\00:10:48.65
we're gonna stir
that in and then I'm
00:10:48.68\00:10:50.64
going to also, if you
notice we've mentioned
00:10:50.67\00:10:52.49
on the
ingredients a Thai seasoning
00:10:52.52\00:10:55.02
and that's also
something you wound find
00:10:55.05\00:10:56.82
in the same
section that you would find
00:10:56.85\00:10:59.07
your, let's say
your Bragg's aminos
00:10:59.10\00:11:00.85
or your light soy
sauces here, Tarragon,
00:11:00.88\00:11:05.23
all those kind of
like seasonings you go
00:11:05.26\00:11:07.28
into oriental type cooking.
00:11:07.31\00:11:09.08
You will find it all
there as well and so what
00:11:09.11\00:11:11.35
we're gonna do is I've
actually mixed it already
00:11:11.38\00:11:13.53
in the water because
of this you know getting
00:11:13.56\00:11:15.24
things ready a
little bit quicker.
00:11:15.27\00:11:16.61
I put the
seasoning in, and inside
00:11:16.64\00:11:19.57
is it will settle,
so what you want to do
00:11:19.60\00:11:21.97
is just want to stir
it with your fork. Okay.
00:11:22.00\00:11:24.69
Just to stir it back up
again it has a cloudy texture
00:11:24.72\00:11:26.56
in it as well. Okay. Okay
and now what we're gonna do
00:11:26.59\00:11:29.32
is we're gonna go
ahead on and add in,
00:11:29.35\00:11:31.19
let's put that
beef in this. Alright,
00:11:31.22\00:11:34.23
and then we'll put the
seasoning. Keep going there.
00:11:34.26\00:11:36.24
Alright, here goes
the beef. Now, you know
00:11:36.27\00:11:37.74
a lot of times
people tell me you know,
00:11:37.77\00:11:39.54
I have a problem because,
00:11:39.57\00:11:41.94
when I'm trying
to do some new foods
00:11:41.97\00:11:44.41
for my family
they're saying well where
00:11:44.44\00:11:46.58
is the meat and I
have found that if you
00:11:46.61\00:11:49.46
just would take things
like let's say these beefs,
00:11:49.49\00:11:51.77
that we called streak
strips or your chicken
00:11:51.80\00:11:53.52
and you add it
in, they will not know
00:11:53.55\00:11:55.69
that it is not meat okay.
And don't tell them anything.
00:11:55.72\00:11:59.00
You don't have to go
through a whole bunch
00:11:59.03\00:12:00.10
of changes trying to
tell them, don't follow them
00:12:00.13\00:12:01.26
around trying to see
what they'll think or
00:12:01.29\00:12:03.31
they'll approve or whatever.
They will know something is
00:12:03.34\00:12:04.51
up. They know
something is up. Okay. So,
00:12:04.54\00:12:06.24
let's go ahead on and
put that seasoning on top
00:12:06.27\00:12:08.08
of that. Okay. And this
is when we really mix this,
00:12:08.11\00:12:10.80
just pour it right on in.
Alright, and it's lot of oh,
00:12:10.83\00:12:13.90
oh I want all that
honey. Okay. Okay, alright, okay
00:12:13.93\00:12:17.19
and we're gonna to
mix that on in, and then
00:12:17.22\00:12:19.13
we're gonna to go ahead
and put the beef in as well.
00:12:19.16\00:12:21.06
And I'm gonna to let
you does this I'm sorry
00:12:21.09\00:12:23.05
Thai seasoning. Thai seasoning.
00:12:23.08\00:12:24.05
Why don't you to do that
and let me just show them
00:12:24.06\00:12:25.48
I'm gonna to go
ahead and put that rice in,
00:12:25.51\00:12:27.21
you can stir it.
Okay I'm taking over.
00:12:27.24\00:12:28.73
Do that, you go
ahead and take over Curtis.
00:12:28.76\00:12:30.55
I'm taking over the
kitchen now. You take it.
00:12:30.58\00:12:31.55
Alright, alright. You
want to close up with that,
00:12:31.56\00:12:33.62
you pointed that in.
There is a lot of skill there
00:12:33.65\00:12:36.39
and what's so funny
honey. Nothing. Oh okay.
00:12:36.42\00:12:39.79
I am putting the
rice noodles in the water
00:12:39.82\00:12:43.40
and it only takes the
few minutes to get ready.
00:12:43.43\00:12:45.17
Okay. Let's make sure we
have everything in there.
00:12:45.20\00:12:47.41
Now, this is a
favorite dish, in this,
00:12:47.44\00:12:51.07
in this particular
country. And it's culture.
00:12:51.10\00:12:54.61
Its culture I mean yes.
Yeah, yeah, now you know
00:12:54.64\00:12:57.39
you can do Thai
beef; you can do also
00:12:57.42\00:12:59.68
a Thai chicken. Now,
one thing I like about
00:12:59.71\00:13:01.97
the Thai is that they
don't use a lot of meat
00:13:02.00\00:13:04.79
even when they use
it. They use the meat
00:13:04.82\00:13:06.83
as a, we call a
condiment. More of a condiment,
00:13:06.86\00:13:08.62
so not a whole lot
of meat there, okay.
00:13:08.65\00:13:11.07
Not as a main
dish. I'm gonna put
00:13:11.10\00:13:12.07
the lid that on
top of the noodles,
00:13:12.08\00:13:13.85
they take about
less than 3 minutes
00:13:13.88\00:13:15.79
to get ready. As
a matter of fact,
00:13:15.82\00:13:17.69
sometimes you can
take them off, you can
00:13:17.72\00:13:19.30
actually take
them off the stove,
00:13:19.33\00:13:20.95
and it will continue to
cook in the boiling water,
00:13:20.98\00:13:22.62
it only take a few
minutes to get done.
00:13:22.65\00:13:24.46
Otherwise, they get
too soft and so we're gonna
00:13:24.49\00:13:26.39
put the lid back on it,
everything is ready to go
00:13:26.42\00:13:28.21
with that. And
we're going to then move
00:13:28.24\00:13:31.13
to the next recipe which
is a Louisiana Dirty Rice.
00:13:31.16\00:13:36.04
Have mercy.
Louisiana Dirty Rice,
00:13:36.07\00:13:39.02
3c of brown rice, cooked
1pkg of mock sausage, Crumbled
00:13:39.05\00:13:43.59
1med Red Pepper, Chopped
1med Green Pepper, Chopped
00:13:43.62\00:13:47.95
1med Onion,
Chopped 3Tbsp Canola Oil
00:13:47.98\00:13:54.19
1t Garlic Powder 1t Sea Salt
00:13:54.22\00:13:58.21
3 cloves of Garlic,
Minced ½ t of Cayenne Pepper.
00:13:58.24\00:14:04.04
Aha, Curtis you do
a good job on that.
00:14:04.07\00:14:06.47
Might you say all
lake, Cayenne Pepper.
00:14:06.50\00:14:08.03
You did good job on
that. Well, I've already got
00:14:08.06\00:14:09.52
my canola oil
going here and you're now
00:14:09.55\00:14:12.69
chopping up the bell
peppers, red and green,
00:14:12.72\00:14:15.54
this is a very attractive dish.
00:14:15.57\00:14:17.17
I'm gonna go
ahead on and get those
00:14:17.20\00:14:18.91
onions sauteed up,
we're sauteing the onions
00:14:18.94\00:14:21.06
and along with
that, if you give me
00:14:21.09\00:14:24.85
a little plastic
piece here honey.
00:14:24.88\00:14:25.85
Okay, you can just
reach over me, and try
00:14:25.86\00:14:27.55
to get with me okay. I
mean that's alright with me
00:14:27.58\00:14:29.48
you know. Well, I've got some
00:14:29.51\00:14:31.17
of my garlic and I'm gonna
actually put the rest of the
00:14:31.20\00:14:32.98
Garlic in there and
this is one you know
00:14:33.01\00:14:36.89
she was saying chop,
chop, chop. Chop, chop.
00:14:36.92\00:14:39.21
Well. I'm gonna
be working on it so.
00:14:39.24\00:14:42.08
You're gonna be, this is
one of those working one,
00:14:42.11\00:14:43.99
but you know what this is
the very easy recipe to fix,
00:14:44.02\00:14:45.94
you can fix the, do
the rice ahead of time
00:14:45.97\00:14:48.39
and have it in zip lock
bags. Okay. You don't have to
00:14:48.42\00:14:52.76
cook all this, it's
like here you got to cook
00:14:52.79\00:14:55.07
the brown rice first
and make the whole dish up
00:14:55.10\00:14:56.95
because you really
don't have to do that.
00:14:56.98\00:14:57.99
So you see that is sauteing,
turn this up a little bit,
00:14:58.02\00:15:01.34
get the onions
and the garlic going.
00:15:01.37\00:15:04.07
And, because we
don't have smell of vision,
00:15:04.10\00:15:06.92
all I can say to you is
that it has a wonderful smell,
00:15:06.95\00:15:09.85
I would ask all the
camera crew people to
00:15:09.88\00:15:11.98
holler out, yes it
does, but they're supposed
00:15:12.01\00:15:14.80
to be working
behind the cameras.
00:15:14.83\00:15:15.87
It's about whole out of cut,
00:15:15.90\00:15:16.87
so we're not going
to do that right now.
00:15:16.88\00:15:19.44
Okay, now with this
we've got the onions
00:15:19.47\00:15:22.07
the garlic and now
I want to go ahead on
00:15:22.10\00:15:23.87
and put in the peppers.
Okay, they're ready to go.
00:15:23.90\00:15:26.72
We're gonna just cook
until it's just a little bit
00:15:26.75\00:15:28.00
transparent and
you're gonna to lift that
00:15:28.03\00:15:30.28
pan for me and
put it on in there.
00:15:30.31\00:15:32.09
Notice that I have
cutting boards are a lot quite
00:15:32.12\00:15:34.14
this time. Yeah, this is nice,
00:15:34.17\00:15:36.18
I like these cutting
boards. Oh right, is that
00:15:36.21\00:15:37.43
beautiful? Look at
that, look at the color,
00:15:37.46\00:15:40.95
isn't that pretty. I
have all my fingers too
00:15:40.98\00:15:43.32
by the way. Alright, okay now,
00:15:43.35\00:15:46.22
we are going to
introduce something new,
00:15:46.25\00:15:48.05
why don't you show
them now the new part
00:15:48.08\00:15:49.89
we're gonna be using in this.
00:15:49.92\00:15:51.60
Yeah, this is the
Lightlife Gimme Lean
00:15:51.63\00:15:54.05
and very good, at
some of your major
00:15:54.08\00:15:57.32
grocery stores as well.
It has a nice flavor to it,
00:15:57.35\00:16:00.60
you don't have to
add anything to this
00:16:00.63\00:16:02.94
and it's ready
to go just saute it,
00:16:02.97\00:16:05.20
onions whatever and
put in the skillet and
00:16:05.23\00:16:08.33
it's ready to go, for
breakfast. It's ready to go.
00:16:08.36\00:16:09.70
Or any other type of
sausage. Now I've got
00:16:09.73\00:16:12.43
people who have
actually used the Gimme Lean
00:16:12.46\00:16:14.33
and they said one thing
they have a problem with
00:16:14.36\00:16:15.88
this that Gimme
Lean is so soft. Okay.
00:16:15.91\00:16:18.24
And I tell them what
you want to do is just
00:16:18.27\00:16:19.93
before you're
already use it, you can put
00:16:19.96\00:16:21.37
in the freezer and
let it get little cold,
00:16:21.40\00:16:23.67
it will also get
a little more rigid
00:16:23.70\00:16:25.53
and you won't have a
problem especially if you're
00:16:25.56\00:16:27.43
try to slice it
up to make a sausage,
00:16:27.46\00:16:29.72
little pieces of
sausage to go with
00:16:29.75\00:16:31.51
waffles or pan cakes.
Yes. You know for brunch.
00:16:31.54\00:16:33.69
It works real
well. Now at this point,
00:16:33.72\00:16:35.83
because I've already
coated my bell peppers
00:16:35.86\00:16:38.15
and my onions and
the garlic with the oil,
00:16:38.18\00:16:40.85
I'm also now gonna
put it, now even though
00:16:40.88\00:16:43.01
it is soft, but you're
gonna to see that works how
00:16:43.04\00:16:45.63
we will. Let's see we got that
00:16:45.66\00:16:46.92
and I'm gonna to be needing that
00:16:46.95\00:16:48.66
fork over there. Okay.
And I'm just gonna squeeze it
00:16:48.69\00:16:51.35
out. And as I squeeze it
out, you're gonna see that,
00:16:51.38\00:16:56.19
see it soft, but you
can still work with it.
00:16:56.22\00:17:00.52
It is a very good
flavor for those who.
00:17:00.55\00:17:03.18
It actually has
a lot of setting.
00:17:03.21\00:17:04.53
You start eating,
those other type sausage,
00:17:04.56\00:17:07.11
paddies or so, a
great substitute for that.
00:17:07.14\00:17:10.00
And excellent
substitute. Zero cholesterol,
00:17:10.03\00:17:11.36
zero saturated fat,
does not clot up those
00:17:11.39\00:17:13.96
coronary
arteries. Does not does not
00:17:13.99\00:17:15.80
and taste is absolutely
excellent. Absolutely excellent.
00:17:15.83\00:17:18.59
Absolutely. I mean just
absolutely. And all I want
00:17:18.62\00:17:20.53
to do is just take
my fork and I'm going to
00:17:20.56\00:17:22.38
just smash this
okay, okay, okay.
00:17:22.41\00:17:26.36
For sure I get to
control here. Okay.
00:17:26.39\00:17:27.42
Okay, we got to let
the sausage know who
00:17:27.45\00:17:29.94
is the boss just hold on here.
00:17:29.97\00:17:31.62
Work with it baby
work with it, okay.
00:17:31.65\00:17:34.01
Just cut it. Okay, now
00:17:34.04\00:17:36.85
we got to go in.
Now, we have the rice
00:17:36.88\00:17:39.13
and there's two things
you can do, one you can have
00:17:39.16\00:17:41.61
a steamed rice or by steaming
it in a rice cooker. Okay.
00:17:41.64\00:17:48.52
Or you can take a
black skillet. Now, Curtis
00:17:48.55\00:17:50.69
why don't you tell them
about that when you've done
00:17:50.72\00:17:51.69
it a couple of times. How
can you get that rice nice
00:17:51.70\00:17:54.19
and soft? Oh by seeing
you there is a swing on
00:17:54.22\00:17:55.19
nice process. Now,
this was not giving in the
00:17:55.20\00:17:56.17
script okay. Okay. But
if you want some brown rice
00:17:56.18\00:17:59.99
that has a nice, soft
texture, you will heat
00:18:00.02\00:18:02.92
the skillet that you
used to fry your chicken in,
00:18:02.95\00:18:04.89
but you're not
doing that anymore,
00:18:04.92\00:18:06.60
and no oil at all,
but just put your rice in
00:18:06.63\00:18:08.99
that skillet and
listen for those rice kernels
00:18:09.02\00:18:11.82
to pop and
therefore you have a nice
00:18:11.85\00:18:14.18
softer texture of brown rice.
00:18:14.21\00:18:16.22
I think I've done that. I
think you've done a good job.
00:18:16.25\00:18:19.54
What you wanna
do is just go ahead
00:18:19.57\00:18:20.61
and buy Uncle Ben's 10
minute parboil brown rice
00:18:20.64\00:18:22.68
and be done with it.
Alright, now, now parboiled
00:18:22.71\00:18:24.67
some might say
parboiled that, that's a
00:18:24.70\00:18:26.41
good idea what
tells about the parboiled.
00:18:26.44\00:18:28.18
Okay see now, I'll
tell you what, why don't you
00:18:28.21\00:18:31.41
do that honey
since I did the last one
00:18:31.44\00:18:32.85
you do this one. Okay, I
give you the opportunity.
00:18:32.88\00:18:35.11
Well, the parboiled
rice is nothing more than a
00:18:35.14\00:18:38.69
brown rice that's
already been precooked
00:18:38.72\00:18:40.64
and then you can use it again by
00:18:40.67\00:18:42.57
just putting hot water
in it, it takes ten minutes,
00:18:42.60\00:18:44.56
some about 11 to 12
minutes to get done,
00:18:44.59\00:18:46.79
but you can actually
fix your salad get your food
00:18:46.82\00:18:49.49
going and when it's
time your rice will be
00:18:49.52\00:18:51.41
ready as well. Good.
And so, we you can just
00:18:51.44\00:18:54.41
pick up your mind,
which ever one you want to do,
00:18:54.44\00:18:55.66
well I say. Well,
buy a rice cooker, like I
00:18:55.69\00:18:57.28
did for you, on your
anniversary. Yes. Yeah,
00:18:57.31\00:18:59.90
that works best
okay. And if nobody will
00:18:59.93\00:19:01.88
buy you a rice
cooker and they're always
00:19:01.91\00:19:03.75
trying to find things to
buy instead of a can opener,
00:19:03.78\00:19:05.72
why don't you suggest
a rice cooker instead.
00:19:05.75\00:19:07.63
I'm going to
now put the rice in.
00:19:07.66\00:19:09.76
This is so pretty
and then we're gonna
00:19:09.79\00:19:12.32
take a break and
then we come back,
00:19:12.35\00:19:13.97
we still have a
couple more recipes to do.
00:19:14.00\00:19:16.79
So, what you want to do
is, you want to stay by.
00:19:16.82\00:19:22.41
Would you like
to learn more about
00:19:26.10\00:19:27.31
preparing
healthful vegetarian dishes
00:19:27.34\00:19:29.52
if so, then you want
to be sure to order our
00:19:29.55\00:19:31.62
free Abundant
Living resource sheet,
00:19:31.65\00:19:33.56
it contains
useful information about
00:19:33.59\00:19:35.56
our products and cookbooks.
00:19:35.59\00:19:36.75
That will help you
to learn more about this
00:19:36.78\00:19:38.66
natural way of
cooking, along with your order,
00:19:38.69\00:19:41.27
we would also like to
include a free copy of the
00:19:41.30\00:19:43.37
booklet, the natural
way to keep in shape.
00:19:43.40\00:19:45.59
This 26 page
booklet is filled with tips
00:19:45.62\00:19:48.62
that'll help you to
develop a total lifestyle
00:19:48.65\00:19:50.73
approach to
health. To receive both
00:19:50.76\00:19:52.53
the Abundant
Living resource sheet
00:19:52.56\00:19:54.14
and the natural
way to keep in shape,
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please call us at 1-800-752-3226
00:19:56.31\00:20:00.41
during regular business hours,
00:20:00.44\00:20:02.26
that number again
is 1-800-752-3226,
00:20:02.29\00:20:06.68
call and ask for
this special offer, today.
00:20:06.71\00:20:09.17
Well, the next one
we're gonna be doing
00:20:11.35\00:20:13.23
which is the last one
is going to be a Layered
00:20:13.42\00:20:16.22
Carob Trifle coming
from England. England, okay.
00:20:16.59\00:20:19.70
Yes, we're going to
that country. Let's look at
00:20:19.83\00:20:21.29
the ingredients.
Okay. 1 layer prepared Moist
00:20:21.32\00:20:25.52
Carob Cake. 1pkg
of Mori-Nu Tofu, Soft
00:20:25.55\00:20:29.77
1pkg Mori-Nu Vanilla Pudding Mix
00:20:30.53\00:20:33.43
1Tbsp Vanilla Flavoring
00:20:34.62\00:20:36.75
1can Cherry Pie
Filling Sugar free
00:20:37.21\00:20:39.85
1/4 c of Almonds,
chopped and 1/4 c Carob Chips.
00:20:40.28\00:20:45.33
Okay now this sounds
nice and this is yeah.
00:20:45.48\00:20:49.02
Dessert time,
dessert time. Sweat stuff.
00:20:49.05\00:20:50.39
Okay, this is real
easy, we've already gotten
00:20:50.63\00:20:52.66
the cake done. Okay,
cake is done. I'm going to
00:20:52.97\00:20:54.42
make up the filling is
gonna go inside of the trifle
00:20:54.47\00:20:57.33
and that's gonna call
for one of the Mori-Nu this
00:20:57.81\00:21:01.68
is a Silken Tofu once
again. Okay. That we are using,
00:21:01.80\00:21:04.56
I guess it's upside down
and I can't turn it right side
00:21:04.88\00:21:06.93
up, because if I do. It
will spill out. They have seen
00:21:07.05\00:21:09.72
that before, that are
soft. It's in rare container.
00:21:09.75\00:21:12.15
And we're gonna
pour that inside. Okay.
00:21:12.23\00:21:13.76
And along with that,
we're gonna go ahead on and
00:21:13.87\00:21:16.08
get that spinning and as
it spins, I'm going to be
00:21:16.14\00:21:19.04
putting in the Vanilla
Pudding Mix that also comes
00:21:19.10\00:21:23.33
from the same
company. That's right.
00:21:23.36\00:21:24.83
Mori-Nu and this is the
Vanilla and we're gonna be
00:21:24.91\00:21:27.43
using Vanilla flavoring.
Okay. Let's get this show
00:21:27.48\00:21:30.64
on the road, once
again let's see if I can put
00:21:30.86\00:21:33.27
this in here upside down,
and turn it on, Charlie said
00:21:33.35\00:21:38.26
don't bother that
button, just bother that button.
00:21:38.35\00:21:40.68
Oh does that smells
good, does that smell good,
00:22:05.73\00:22:08.03
does that smell
good, that smells good,
00:22:08.18\00:22:09.57
that smells good.
Now, while I am doing this
00:22:09.71\00:22:11.46
one more time
Curtis, what I want you to do
00:22:11.56\00:22:13.52
is would you
actually take the cake that we
00:22:13.60\00:22:16.81
have right here.
Okay. They can see it.
00:22:16.84\00:22:18.75
And just start
eating the cake or what?
00:22:18.81\00:22:20.32
No, I don't want you
to eat the cake I want you
00:22:20.35\00:22:22.07
to just cut the
cake in small pieces.
00:22:22.11\00:22:24.25
I'm going to mutilate
this cake. And would you
00:22:24.60\00:22:25.75
please keep an eye
on Curtis and make sure
00:22:25.78\00:22:27.54
he does not eat my
cake. Yeah, if I do just
00:22:27.65\00:22:29.45
send those emails in,
okay. Yeah the pastor said
00:22:29.53\00:22:31.66
he has been keeping
an eye on you, okay.
00:22:31.73\00:22:33.68
Yeah. Okay, and they
will, they will, they will let
00:22:33.71\00:22:37.00
me know someone
telling on one more time
00:22:37.05\00:22:38.76
and let's spin this
around here. Sent those
00:22:38.83\00:22:40.45
letters in now people.
Alright, alright-y, alright-y.
00:22:40.53\00:23:00.61
This is gonna to be
the filling is gonna to
00:23:01.36\00:23:02.39
go on in between.
The English Trifle.
00:23:02.51\00:23:05.20
Let me tell you. Oh
my mother used to make
00:23:06.02\00:23:07.27
this when we were
small. Is that right.
00:23:07.37\00:23:09.24
That's right. My mother
made it too but you know
00:23:09.38\00:23:11.13
we did have a name for
it just kind of pudding and
00:23:11.41\00:23:13.26
the cake kind of
combination here. She had a
00:23:13.29\00:23:16.17
right idea okay. And
we're gonna run out of
00:23:16.30\00:23:18.27
time pretty soon so.
This is real easy to fix.
00:23:18.38\00:23:20.06
All we're gonna do is
just give me some of this
00:23:20.44\00:23:22.07
please. Okay, ready
to go. Just want to take
00:23:22.18\00:23:23.26
some cake and we're
just gonna put the cake
00:23:23.55\00:23:25.44
in here. So, layered
with cake first. We're gonna
00:23:25.99\00:23:29.28
lay it with the cake.
And then. And then on top
00:23:29.51\00:23:31.56
of the cake we're
going then put in some of the
00:23:31.59\00:23:34.21
actual sauce the
pudding sauce okay give me,
00:23:36.88\00:23:39.48
cut a piece of
cake right there honey.
00:23:39.51\00:23:40.74
Oh okay. Okay, and
then from there we're gonna
00:23:40.86\00:23:43.34
actually put in
next just the cherries.
00:23:43.44\00:23:46.31
I think I can do that.
Okay, put some cherries on
00:23:46.93\00:23:49.10
that to whole thing.
You know I want to eat
00:23:49.22\00:23:50.19
these cherries but
honey. Not, no eating.
00:23:50.20\00:23:51.97
Now, any kind of
way or what I mean just.
00:23:52.00\00:23:53.59
Just sprinkle them on,
sprinkle on them there.
00:23:54.48\00:23:55.64
Okay. And while you
doing that I'm going
00:23:55.91\00:23:59.13
to go ahead on
them and put some more.
00:23:59.16\00:24:00.84
How's this.
That's good, that's good,
00:24:01.47\00:24:02.44
let's put some more
on there. And almonds or.
00:24:02.48\00:24:05.81
We can put little bit the
chips on. Chips. And we can
00:24:06.90\00:24:09.84
put little bit of almonds
on top of that. Little bit
00:24:09.94\00:24:11.55
of almonds. And I'm
gonna come back with some
00:24:11.70\00:24:13.31
more pudding and that
we have running out of
00:24:13.34\00:24:15.50
time guess what, we
are going to go away,
00:24:15.53\00:24:18.45
because when we come
back, they will get a chance
00:24:18.94\00:24:20.86
to see the entire,
entire meal that we've done
00:24:20.96\00:24:24.30
today. Sounds good. So what you
00:24:24.33\00:24:25.77
want to do is,
you want to stay by.
00:24:25.80\00:24:29.80
Would you like to
learn more about preparing
00:24:32.02\00:24:33.66
healthful vegetarian
dishes if so, then you want
00:24:33.84\00:24:36.70
to be sure to order
our free Abundant Living
00:24:36.73\00:24:38.81
resource sheet, it
contains useful information
00:24:38.98\00:24:41.48
about products and cook
works. That will help you
00:24:41.51\00:24:43.71
to learn more about
this natural way of cooking,
00:24:43.87\00:24:45.76
along with your order, we
would also like to include
00:24:46.39\00:24:48.45
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00:24:48.49\00:24:51.18
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00:24:54.25\00:24:56.70
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00:24:56.81\00:24:59.32
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00:25:07.49\00:25:09.64
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00:25:09.74\00:25:13.45
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00:25:13.58\00:25:15.36
Okay. Hi look at
that, look at that.
00:25:17.76\00:25:19.60
Our creation. Our
creation, we've made a
00:25:20.04\00:25:22.40
Thai Beef Stir-Fry.
Okay. We've made a Louisiana
00:25:23.01\00:25:26.51
Dirty Rice. Dirty rice.
And we've made an English,
00:25:27.07\00:25:30.37
which is a layered Carob
Trifle. Okay, now let's do
00:25:30.51\00:25:35.16
some sample here.
Let's work here and work
00:25:35.28\00:25:38.12
around clock wise. Can
we do that? Somebody might
00:25:38.26\00:25:40.87
want to know, what's a
trifle? Okay and maybe you
00:25:40.90\00:25:44.18
want to answer that
question. I was just waiting
00:25:44.21\00:25:46.08
because I found this
recipe a long time ago and
00:25:46.23\00:25:48.76
recipe is actually from
England and they used to
00:25:48.95\00:25:51.47
make it up with the
lady fingers or soft sponge
00:25:51.66\00:25:53.59
cake and then they will
put sherry wine over top
00:25:53.67\00:25:56.11
of it. Sherry wine.
For couple of days and then
00:25:56.19\00:25:58.91
they will add candy and
all kind of pudding mixes on
00:25:58.94\00:26:01.57
top of it, and so we
have a change at version up
00:26:01.61\00:26:03.99
a little bit, we
took out the sherry wine.
00:26:04.12\00:26:05.70
Okay, good idea. I think
they appreciate that too.
00:26:05.73\00:26:08.62
And we took out all the
custards and all the eggs
00:26:08.67\00:26:10.34
and all the candies
and everything. Okay.
00:26:10.37\00:26:11.51
And made it into a
very nice healthy meal and
00:26:11.95\00:26:14.57
so it's. Okay. It's
a wonderful dessert.
00:26:14.64\00:26:16.28
It's very delicious.
But you know they wouldn't
00:26:16.31\00:26:18.60
know that unless they
see my expressions when
00:26:19.26\00:26:20.92
I maybe sample
some of this food here.
00:26:20.96\00:26:23.37
Now can we work
here and then maybe work
00:26:23.79\00:26:25.89
clockwise? Okay, which
one okay go ahead Curtis,
00:26:25.97\00:26:28.69
I knew I know that
you're gonna you've got
00:26:28.76\00:26:30.70
to try the food.
Yeah, I have a fork. Okay.
00:26:30.73\00:26:32.81
Health folk will
travel. Okay. Now, why don't you
00:26:32.84\00:26:35.29
have my bowl here too,
that's clear I can't prepare.
00:26:36.22\00:26:39.31
And you're after. Well
let's cut from here first and
00:26:39.76\00:26:42.01
then we can work
around maybe some other things
00:26:42.04\00:26:44.48
too but, because my
mother always told me
00:26:44.55\00:26:47.06
I must eat my food
first before I get dessert.
00:26:47.22\00:26:48.96
Your veggies first. But
now then I'm grown I'm gonna
00:26:49.16\00:26:51.14
to eat this dessert
first. And your mother is
00:26:51.18\00:26:52.71
probably watching
the program. Yeah well.
00:26:52.74\00:26:54.47
So, about that mom
you know but no like put
00:26:54.84\00:26:57.60
that's nothing like full
honey I mean, doesn't like
00:26:57.82\00:27:00.62
make me man. Oh so,
honey hush, it's so good baby.
00:27:00.70\00:27:08.70
Curtis, you know
what Curtis you always do
00:27:08.73\00:27:09.73
that I'm gonna to
see. But the food is always
00:27:09.77\00:27:11.40
good. Aha. Now, isn't
like that? Is that clear.
00:27:11.55\00:27:14.38
We are just teasing
people now, but again this,
00:27:14.43\00:27:17.70
these recipes are in
your latest cookbook,
00:27:18.14\00:27:19.91
Global Vegetarian
and just contact 3ABN if
00:27:20.68\00:27:23.82
you want a copy of
that as well. It is just
00:27:24.03\00:27:27.03
excellent I think the
camera crew will be coming
00:27:27.09\00:27:29.44
on this stage very
shortly to take care of that,
00:27:29.50\00:27:32.85
maybe give me
one more sample here.
00:27:32.88\00:27:35.16
I don't know if we can
give any to the camera crew,
00:27:36.77\00:27:37.95
I think we are going
to part. Well, they have
00:27:38.00\00:27:39.62
been pretty nice a
day. Okay. Well, we want
00:27:39.65\00:27:41.57
to go ahead and
close our program as always
00:27:41.60\00:27:43.46
Jesus said John 10:10 I came,
00:27:43.51\00:27:45.33
that they might have life and
00:27:45.94\00:27:48.90
have it more abundantly.
00:27:49.54\00:27:52.19