Have you ever thought
about doing a special meal
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for someone you love, I
think about special meals
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and I think about
mom? And so today for the
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entire program
we're actually gonna do a
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special brunch
dedicated to mom, so, stay by.
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Well, we wanna welcome
you to Abundant Living,
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my name is Paula
Eakins and this is my husband.
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My name is Curtis Eakins,
glad you're with us today.
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Absolutely and you
know, special meal for mom,
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special occasion for the mom.
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So, now the dads are
not invited, just the moms?
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No, no, this is
special occasion for the moms,
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oh for the moms, so mothers day.
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And there is a
reason for that right,
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because sometimes
when you really think about
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what's going on, a
lot of times you know
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we just kind of don't
really celebrate mom's
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special day
unless it's mothers day,
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what about her
birthday, oh! Birthday,
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what about her working
hard you know in the house,
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outside the house
you know. And so you know
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I just think it's just
an ideal, a lot of, I do
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special meals are really
for different individuals
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but this particular
program is dedicated to moms.
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Okay, so this is for you
mom, all the moms alright.
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Alright, you know a lot of
time I think about brunches
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and a brunch is
different because you know
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when you talk about a brunch.
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We're always talking
about kind a like on a Sunday,
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kind of in the
afternoon, you know past that
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breakfast time,
she is laying around,
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just later lay
around or study her Bible
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and chill out while the
family gets ready to fix a
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special meal. Now,
the words chill out for
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those who may not be
familiar with that type
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of language it means to
relax, so chill out to relax.
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Just in case you were
wondering, alright okay,
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okay so now that
we're all chilled out,
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we all chilled
out, we're relaxed.
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What we're gonna do
is to actually go to the
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first recipe which is
called Festive Skillet Potatoes,
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it calls for; 2 med
onions, sliced thin.
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2 med sweet
potatoes, sliced thin.
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3 tbsp canola oil.
½ med onion, chopped.
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½ C green pepper,
diced. ½ C red peppers, diced.
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1 tsp garlic
powder. 1 tsp onion powder.
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1 tsp sea salt. 1 C spinach,
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fresh, chopped
and that's optional.
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Okay, we're gonna use that
in Festive Skillet Potatoes.
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I actually got this
recipe from a friend of mine
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in Florida, okay and it
was all kind of combinations
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I was surprised that
it was white potatoes
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and sweet potatoes
combination. Alright, okay
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and so we're gonna go
ahead and put our oil in
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and you heat the
skillet first so use less oil,
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that's right, is that
correct. And that's what
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you're gonna do,
that's right, that's right,
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I learned that from you.
And we're gonna just turn
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this up a little bit
and what's gonna happen
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is we've got our potatoes there.
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You're gonna go
ahead and start dicing up
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the peppers, if you would,
the red and green peppers.
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I can do that and
then I'm going go ahead on
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and once we've got
this going, now you can use
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by the way canola oil
or you can use olive oil,
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which ever one you
chose for this recipe.
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Okay, whatever your
preference is and now
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we're gonna take the
potatoes and I'm gonna use
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my spatula and I'll
start off by getting the
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potatoes ready. So,
let's get the potatoes in,
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okay, now any type of potatoes,
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it doesn't really matter,
baked potatoes is usually
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what I use,
because the sweet potatoes
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is kind of hard and
so you want a potato
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that's gonna take a
little bit longer to get
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done okay, okay. And
what a combination this
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actually makes, now I
can tell this dish is gonna
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be very colorful
too, it's gonna be very,
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very colorful. Okay,
pleasing to the eyes,
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alright-y, we got that
going, I'm gonna just turn
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this up a little bit.
Now, you can also this
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same potatoes, you
can actually dice them up
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small if you want to.
Sometimes when I'm trying
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to make not so much
more of it but actually kind
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of set something
there's actually more potatoes.
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You can just take
the potato and you can
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actually just
slice them like so.
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So, that you have a
combination, this is a very
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colorful dish
alright. And how you're doing
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over there, I think I'm
doing pretty good, alright,
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I still have all of my fingers,
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still all your fingers,
well we're glad to see that,
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oh I'm too I'm glad to
see it too, yeah, alright.
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Okay, then what we're
gonna is we got this going
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up high, now in this
recipe it's not only gonna
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have the red and
green diced peppers in it.
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It also has like
I said the spinach
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and also has the onions as well.
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And because of
course of the time factor
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what we're gonna do
is this is starting up,
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we're gonna turn it as
soon as it begins to brown
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'cause you wanna
brown on both sides
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and I don't hear any, I
don't hear any no, no, no,
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I don't hear any,
any sizzle at this point.
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I know it's on, I know
it's gonna be working okay,
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let's talk for a moment
as we're getting this ready
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like I said before that
is from a friend of mine.
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Now, one of the
things that was really neat,
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it was that they
took the recipes,
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she took the recipes,
she cut the potatoes up,
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sweet potatoes up
in all different sizes,
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and all different
shapes and then when she added
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that together, she
said we're gonna put some
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scraps together. I
said when you say scraps,
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what do you mean.
She says well lets say
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for instance you might
have some, some soy meat
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leftover you know you
might have some spinach,
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you might have some
onions different color
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maybe red and
green, a combination.
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This is a very
colorful dish and so I said okay
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I like that, so she
was throwing things in that
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pot okay,
remember, and get that going.
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So, these are
kind of the leftovers,
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well it's kind of leftovers,
but we've kind of been
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more organized, we know
exactly where we're gonna
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put it on. This is
organized leftovers okay,
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okay now once again
you will the skin off.
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You now you know it's
actually beginning to do
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its thing okay,
you hear the sizzle,
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you hear the sizzle.
We've been looking for okay
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and I like the brown
on both sides, I'm gonna
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actually right now just
put the lid on top of it
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for a minute. So, we
can actually begin to really
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brown you don't wanted to
burn, we just want to begin
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to brown on both
sides, now because of the fact
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it's a baked
potatoes and sweet potatoes
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it's gonna take a
little bit longer to get done
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that's why you're
gonna slice it very,
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very thin okay. And
usually what I usually do
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is add all these things
after it's cooked down some,
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so Curtis if you would
why don't you go ahead on
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and get that spinach,
cut that up a little bit
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for me okay, okay.
I've already got the
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onions going, you
can also add to this some
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fresh garlic if you
want to. Now, you don't
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have to do it,
cut it real small,
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just a little bit okay,
okay, just a little bit,
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alright and I'm
gonna just open up and see
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what's going on here.
And we're gonna just turn it
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a little bit; you just
smell the sweet potatoes.
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Now, is this one
of your new recipes?
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This is a new one.
This is not in a book
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any more yet. Not in
a book, because actually
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the new recipe's going
in global, is going in the
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global okay. Okay now
what we're gonna do is like
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I said for the time
factor, I'm gonna put the recipe
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as far as the
recipe ingredients in this
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particular pan,
we're gonna put the lid on
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and let it do it's
thing, alright. It takes about
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may be a good
fifteen minutes to get ready
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and while it's
actually getting mixed up
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together, we're going
to be moving to another
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recipe so you
just hold one minute.
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Lets go ahead and
put all the things in.
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I'm gonna go ahead
and put the onions in,
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alright, this is
what's gonna make this smell
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good alright. Okay,
and then you're gonna
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go ahead on and put
in the, let's chance,
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let's hold on to the
spinach, lets just put the
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red and green
peppers okay alright.
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Look at that combination,
look at that combination,
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very colorful now,
alright, alright. Now,
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where is the color
now, you say we should eat
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with our eyes and also
eat according to the rainbow,
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yep, so the more
colors we have in a dish,
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the more of the
minerals and Vitamins we get
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from those foods
right. We got a lot of things
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that we're gonna
be doing on this show,
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this particular show
with the different recipes,
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different combinations,
so you see how pretty
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it looks right now but
you haven't see anything yet.
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Because at the end
we're gonna put our seasonings
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on and then we're
gonna also add our
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spinach as well. So,
right now what I'm gonna do
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is put my lid on top
and we're gonna let it
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actually simmer
okay. Now, we're finished,
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we will go on later on,
that will go on later on
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and what will
happen is when we go to our
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next recipe. Then what's
gonna happen is we'll peek
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every now and then
inside to see what's going on
00:08:30.05\00:08:32.97
and turn it and then we
will add in. We wanna go
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too fast with
this particular one,
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because you want to be
just right for mom okay,
00:08:36.78\00:08:39.62
okay alright. We're
gonna look at the next recipe
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Curtis and that's
gonna be a Tofu Scrambler,
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oh okay, alright, interesting.
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This recipe calls
for; 1 tbsp soy margarine.
00:08:47.49\00:08:51.04
½ C onion, chopped.
½ C scallions, chopped.
00:08:51.07\00:08:55.52
1 C mushrooms diced, sliced.
1 pkg Mori-Nu tofu, firm.
00:08:55.55\00:09:01.45
1 tsp garlic powder.
00:09:01.48\00:09:03.74
1 Tbsp chicken-style seasoning.
00:09:03.77\00:09:06.37
½ tsp turmeric
powder. ½ C soy baco bits.
00:09:06.40\00:09:11.70
Now, this particular
one you know a lot of times
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people think about
when you're talking about
00:09:15.87\00:09:17.34
special brunches, you
think about eggs, right, okay.
00:09:17.37\00:09:20.25
But we're not using
eggs, we're actually gonna
00:09:20.28\00:09:22.21
use a Mori-Nu this is
a Silken Soft Tofu that
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mimics that of regular
eggs. I was looking for
00:09:26.45\00:09:29.81
some recipes when I
started changing into the
00:09:29.84\00:09:31.83
plant based diet.
Trying to find ways to cut back
00:09:31.86\00:09:34.22
that cholesterol.
We certainly want mom
00:09:34.25\00:09:36.14
not to have a high
cholesterol, yeah and so
00:09:36.17\00:09:38.02
we began doing that.
And Curtis, if you show them
00:09:38.05\00:09:39.77
that this Mori-Nu the firm tofu.
00:09:39.80\00:09:43.93
That's is Mori-Nu the
firm, okay, okay alright
00:09:43.96\00:09:45.34
and a lot of times
when people are asking me
00:09:45.37\00:09:47.51
questions about tofu,
yes. They're always saying,
00:09:47.54\00:09:49.99
you know, how do I
know which tofu to use with
00:09:50.02\00:09:53.02
which product alright.
Well, I like this particular
00:09:53.05\00:09:55.42
one because it
actually yeah, it's got a silken
00:09:55.45\00:09:58.02
kind of a texture, it
mimics that of regular,
00:09:58.05\00:10:00.30
it reminds me really
of egg whites once it gets
00:10:00.33\00:10:03.37
heated okay, and it
has no taste, it has no
00:10:03.40\00:10:05.63
taste whatsoever.
Which is the positive,
00:10:05.66\00:10:07.04
not a negative,
absolutely because at that point
00:10:07.07\00:10:09.19
we wanna do that's
right and so for that what
00:10:09.22\00:10:11.50
we're gonna do is
we're gonna turn once again
00:10:11.53\00:10:13.08
our skillet on and
we're gonna take soy margarine
00:10:13.11\00:10:17.54
not butter. But soy
margarine, and we're gonna
00:10:17.57\00:10:20.19
heat our soy margarine
up in our skillet okay.
00:10:20.22\00:10:22.50
Why don't you put that
in there for me Curtis,
00:10:22.53\00:10:24.19
I'll give you
spatula, so you can get all the
00:10:24.22\00:10:26.47
goodies out, oh!
Every things is out there,
00:10:26.50\00:10:28.83
I've already did the
job, okay, I just dumped
00:10:28.86\00:10:31.45
in there baby, I know,
okay, I know you just dumped it,
00:10:31.48\00:10:34.57
yeah, okay. Is
that a kitchen term,
00:10:34.60\00:10:36.09
I don't know, I don't
know, okay I don't know,
00:10:36.12\00:10:37.69
maybe somebody can,
it was in there though,
00:10:37.72\00:10:39.09
okay, alright,
we got that. Okay.
00:10:39.12\00:10:41.20
Now that's melting
down and while it is,
00:10:41.23\00:10:43.81
I know you probably say
I wonder what's happening
00:10:43.84\00:10:45.43
with those potatoes, well
let's see what's happening.
00:10:45.46\00:10:48.19
Oh! Yes, yes, yes, yes,
already been cooked down
00:10:50.25\00:10:55.57
a little bit, cook
down. At this point what
00:10:55.60\00:11:01.85
we're gonna do now notice
how pretty that color is alright
00:11:01.88\00:11:05.62
and we're gonna add to
this. Now, our seasonings
00:11:06.55\00:11:13.09
and we're also
gonna add our spinach,
00:11:13.34\00:11:17.44
so first we're gonna
put the seasonings on
00:11:17.47\00:11:18.84
and then we're gonna put
in some spinach for color
00:11:23.67\00:11:26.99
look at that, look at
that. Okay, alright very,
00:11:27.02\00:11:30.52
very, very pretty,
now it's looking good,
00:11:30.55\00:11:31.92
now honey with
the spinach, alright.
00:11:31.95\00:11:33.32
Festive Skillet Potatoes,
Festive Skillet Potatoes,
00:11:36.27\00:11:39.35
okay we're gonna move it
around a little bit there
00:11:39.38\00:11:41.32
and we're gonna put
that lid on again, alright.
00:11:41.35\00:11:45.73
And we're gonna see this
product at the end of the
00:11:46.04\00:11:49.46
program and those now
water. Now, you're gonna
00:11:49.49\00:11:51.84
just put that
water back in there,
00:11:51.87\00:11:53.24
oh! Yes right,
because it's helps to steam
00:11:53.27\00:11:54.66
those potatoes, oh I
see, okay, you put that on,
00:11:54.69\00:11:57.28
this time we're gonna
turn it down low so we can
00:11:57.58\00:12:01.40
finish cooking
because basically it's almost
00:12:01.43\00:12:04.33
finished okay, okay.
Now, let's get back to
00:12:04.36\00:12:07.25
now we have the
yeah. Tofu Scrambler,
00:12:07.28\00:12:10.01
Tofu Scrambler now in
this recipe we need to,
00:12:10.04\00:12:11.73
Cholesterol free.
That's right, we're gonna put
00:12:11.76\00:12:13.42
in the onions, onions
going in and you're get
00:12:13.45\00:12:16.08
the scallions as well
we're gonna put those in too,
00:12:16.11\00:12:18.40
okay scallions,
alright. This is another one of
00:12:18.43\00:12:20.97
those real pretty
dishes, it's nice to serve up
00:12:21.05\00:12:23.71
your meals to someone
in beautiful dinnerware
00:12:24.05\00:12:26.39
and also
attractive type of foods okay,
00:12:26.42\00:12:30.25
and we wanna keep our
mom around for a long time.
00:12:30.28\00:12:32.63
Okay, I'm just
sautéing this a little bit,
00:12:33.53\00:12:35.74
I'm gonna turn that
down okay, until it gets kind
00:12:36.27\00:12:39.49
of the onions turn into
opaque type color, alright.
00:12:39.52\00:12:42.77
Translucent,
translucent and another word
00:12:42.80\00:12:45.03
I use as well,
alright. This recipe is actually
00:12:45.06\00:12:47.42
one of recipes from our
revised vegetarian Cooking
00:12:47.45\00:12:49.65
Made Easy cookbook,
tofu scrambler, alright.
00:12:49.68\00:12:52.27
Now, we're gonna also
put into that our mushrooms,
00:12:52.30\00:12:56.59
alright, alright, add
some pizzazz and you know.
00:12:57.20\00:13:01.61
Now, Tofu is gonna take
the place of scrambled eggs,
00:13:01.64\00:13:04.64
the egg yeah, yeah
alright. we're gonna
00:13:04.67\00:13:07.61
sauté that a little
bit, now I noticed that this
00:13:07.64\00:13:09.58
tofu is white
and eggs are yellow.
00:13:09.61\00:13:11.39
Yeah, we're gonna
do something with that
00:13:11.42\00:13:12.79
also as well, okay, you
know a lot of times people
00:13:12.82\00:13:15.47
ask me a questions
about things like you know
00:13:15.50\00:13:17.63
that tofu how did
we actually make it.
00:13:18.09\00:13:20.82
One of the ways we make
tofu is that we actually
00:13:20.85\00:13:23.06
takes the soy beans
and we cook the soy beans
00:13:23.09\00:13:25.13
and then you take a
cheesecloth and extract
00:13:25.16\00:13:27.44
the actual liquid, there
by you now have soy milk.
00:13:27.47\00:13:31.54
Now, then we also put
into a container like the
00:13:31.57\00:13:34.03
Mori-Nu containers and
once they put that milk in
00:13:34.06\00:13:36.77
in there to add a calcium
starch to the food starch
00:13:36.80\00:13:39.93
and it will coagulate
and become a soft curd,
00:13:39.96\00:13:43.07
if it's actually a
lot of water add to it
00:13:43.10\00:13:46.02
and we don't drain it out,
it's called soft tofu silken.
00:13:46.05\00:13:49.90
If they take away a
little bit of the water,
00:13:49.93\00:13:52.19
it's called firm tofu and
it's silken and of course,
00:13:52.22\00:13:56.09
if they take away even
less water it's then extra firm.
00:13:56.12\00:13:59.30
I like to use something
like let's say the soft
00:13:59.33\00:14:03.07
one to make my milkshakes
and to make my gravies
00:14:03.10\00:14:06.40
and my sour cream. I
like take the ones that are
00:14:06.43\00:14:08.50
firm and I will use
those to actually put into my
00:14:08.53\00:14:11.71
meat dishes and to
do things like whipped
00:14:11.74\00:14:14.83
toppings, Ice-cream
and then that extra firm.
00:14:14.86\00:14:17.52
I like to really use
in, yes you know Sadie,
00:14:17.74\00:14:21.70
my cheese cakes
alright. All my deserts actually
00:14:21.73\00:14:25.43
I use the extra
firm tofu. So, it's very,
00:14:25.46\00:14:27.75
very important to use
the right tofu with the right
00:14:27.78\00:14:31.22
mixture otherwise you're
not gonna be happy, that's
00:14:31.25\00:14:34.39
why we use our
cookbooks to make sure,
00:14:34.42\00:14:36.50
okay, we write that
down, which ones to use
00:14:36.53\00:14:38.44
and which ones
of the recipe okay.
00:14:38.47\00:14:40.72
How do you know
that Sadie was listening,
00:14:40.75\00:14:42.12
oh I know she is
listening, alright, alright.
00:14:42.15\00:14:44.93
Now, we sautéed, the
next step we're gonna do
00:14:44.96\00:14:47.57
is we're gonna go ahead
on and put in the tofu block.
00:14:47.60\00:14:50.47
Curtis, would you go
ahead and just put that in,
00:14:51.20\00:14:53.28
just don't just throw it
in, it will make a splashing
00:14:53.31\00:14:55.70
kind of a sound, you
know I was about to do that.
00:14:55.73\00:14:57.70
I know you were, that's
why I thought I would go ahead
00:14:57.73\00:14:59.61
and do it, what I could
do is just smash it down
00:14:59.64\00:15:01.54
a little bit, just a
little, okay. And you know
00:15:01.57\00:15:07.17
I was thinking about
when we had, a matter of fact;
00:15:07.20\00:15:09.48
we went to visit our
daughter for mother's day.
00:15:09.51\00:15:12.64
And you and Ero and all
the children got together
00:15:12.67\00:15:16.29
to fix us a special
meal. Mother's meal,
00:15:16.32\00:15:19.22
yeah we sure did and
I think even little EJ,
00:15:19.25\00:15:22.02
I think he's about 2-
years-old at that time,
00:15:22.05\00:15:23.97
yes, he made
some of the biscuits,
00:15:24.00\00:15:26.45
I think half of the
flour was on his face,
00:15:26.48\00:15:27.88
but we had a
good time making mom's
00:15:27.91\00:15:30.15
special brunch. And
the first thing you guys
00:15:30.18\00:15:31.84
brought to us was a
big old bowl of fruit.
00:15:31.87\00:15:34.83
We had strawberries and
grapes and that's supposed
00:15:34.86\00:15:37.80
to be appetizer.
Actually, my daughter
00:15:37.83\00:15:40.09
and I was wondering if
indeed we were going to
00:15:40.12\00:15:42.17
get anything
other than just fruits,
00:15:42.20\00:15:44.05
but we knew you're
all down there cooking,
00:15:44.08\00:15:45.45
we could smell the
garlic and everything going
00:15:45.48\00:15:47.15
on down there okay and
we actually had a simulation
00:15:47.18\00:15:51.03
of some of the things
that we're actually doing
00:15:51.06\00:15:52.49
on our program
today. Yeah, we sure did,
00:15:52.52\00:15:53.89
alright, very good,
very good, alright now
00:15:53.92\00:15:55.49
at this point Curtis
what we're gonna do is now
00:15:55.52\00:15:57.73
we're gonna see you
made a comment about
00:15:57.76\00:15:59.26
changing the color.
So, let's see, we're gonna
00:15:59.29\00:16:02.08
change the color of
this by actually adding
00:16:02.11\00:16:04.01
in the turmeric okay.
So, we got the turmeric
00:16:04.04\00:16:06.70
going on and we also
have the garlic powder,
00:16:06.73\00:16:09.27
so we're gonna
sprinkle on the turmeric.
00:16:09.30\00:16:11.73
Now, this will give it
the yellowish color, yes.
00:16:12.33\00:16:14.93
And we always say
you wanna make sure that
00:16:14.96\00:16:17.07
you don't make it too
yellow because you just wanna
00:16:17.10\00:16:19.07
come at the
color of eggs alright.
00:16:19.10\00:16:21.30
And you can tell by,
you know your texture
00:16:22.15\00:16:24.65
and the color as
to, are you reaching it,
00:16:24.68\00:16:27.53
and you can see that the
yellow is actually turning
00:16:27.56\00:16:30.72
the recipe into a
simulation of eggs.
00:16:31.10\00:16:35.82
Alright, Tofu
Scramblers, Tofu Scramblers,
00:16:36.15\00:16:39.35
okay now we're looking
good okay and we've got
00:16:39.38\00:16:42.05
some baco, soy baco bits now.
00:16:42.08\00:16:45.04
Now, talk about those
for a few minutes there,
00:16:45.07\00:16:46.44
we take a bit, again
this can be purchased at a
00:16:46.47\00:16:48.75
regular grocery
store now, because,
00:16:48.78\00:16:50.28
yes, a lot of
these foods now they're
00:16:50.31\00:16:52.05
cholesterol free,
saturated fat free
00:16:52.95\00:16:54.84
and now more available at
your regular grocery store.
00:16:54.87\00:16:57.25
So again, they are also
available at a health food
00:16:57.28\00:17:00.02
store as well, also at
the regular grocery store,
00:17:00.05\00:17:02.59
yeah I actually got those
from regular grocery store.
00:17:02.62\00:17:04.31
Soy, and you wanna make
sure that it's says soy,
00:17:04.34\00:17:07.26
soy baco bits okay.
Now, with that we're gonna
00:17:07.29\00:17:09.99
sprinkle a little bit
on top, just a little bit,
00:17:10.02\00:17:12.04
go ahead oh! All of
bit, hold on for one minute,
00:17:12.07\00:17:14.24
we're gonna save a little
bit for later on just put,
00:17:14.27\00:17:16.03
that's it. Hold on,
and let me just stir it in,
00:17:16.06\00:17:19.02
honey hush, does that not
look like regular scrambled
00:17:23.23\00:17:27.97
eggs now you know one
things is so funny here,
00:17:28.00\00:17:30.05
is that sometimes you
can take this same dish
00:17:30.08\00:17:32.59
and you can actually
put it in between let's say
00:17:32.62\00:17:36.66
a whole wheat tortilla
shell and then wrap it up
00:17:36.69\00:17:39.80
and you can put
salsa and sour cream on it
00:17:39.83\00:17:42.14
and green chives and
turn it into an actual Mexican
00:17:42.17\00:17:45.54
type of a dish. On
this one here though,
00:17:45.57\00:17:47.77
we're making it up,
we're actually gonna be serving
00:17:47.80\00:17:50.58
it let's say for
instance, you're trying to
00:17:50.61\00:17:51.98
figure out okay what kind
of meat are you gonna serve.
00:17:52.01\00:17:53.43
Well, there's a
lot of veggie meat
00:17:53.46\00:17:54.83
on the market, okay.
You can actually just take
00:17:54.86\00:17:56.53
a look on your label,
when you read your label.
00:17:56.56\00:17:58.82
Lets say something
like Boca has some sausages,
00:17:59.07\00:18:01.33
morning star, look on the label,
00:18:01.36\00:18:03.09
we're gonna make sure,
the sodium level's low,
00:18:03.12\00:18:04.49
Lite Life has some,
so there's different
00:18:04.52\00:18:06.48
combinations out
there. So, you wanna just look
00:18:06.51\00:18:08.09
and see which one has
a low sodium, of course
00:18:08.12\00:18:10.77
a lot of it don't have
the fats, their cholesterol
00:18:10.80\00:18:12.73
you have, because
they're not meat after all.
00:18:12.76\00:18:14.35
And we will serve this
up, we have some sausages
00:18:14.61\00:18:17.65
or some links or also
we have, different types
00:18:17.68\00:18:21.52
of sausages you
can make with oats,
00:18:21.55\00:18:23.20
oh that's right, and
beans, to make your own sausage
00:18:23.61\00:18:26.10
as well alright.
So we're gonna go
00:18:26.13\00:18:27.81
into our next recipe.
Well, let's me just, let just
00:18:27.84\00:18:30.33
may take a break
ah! Actually a dessert.
00:18:30.36\00:18:31.89
I think oh we
should take a break,
00:18:31.92\00:18:33.29
now let's take a break,
00:18:33.32\00:18:34.69
let's take a break, so stay by.
00:18:34.72\00:18:36.37