Welcome to Abundant Living.
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On our show today
nothing, but cooking.
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It's entitled Pastabilities.
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So you want to get
your paper and your pencil.
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Call someone on
the phone and tell them
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Abundant Living is on.
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Well, hello and
welcome to the Abundant Living.
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My name is Paula Eakins
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and this is my
husband Cutis Eakins.
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Thank you very much.
Welcome Pastabilities,
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Pastabilities. So,
we are gonna be cooking,
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what, maybe, fruit, Pasta.
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Oh! Pasta. Oh! Okay.
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As a matter of fact,
I kind of want to start
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the program off
with just talking about
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some of the wonderful
Pastas out in the market
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right now. Okay.
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Because you know
there was a lot of hype
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that went on, not too long ago,
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where people were
getting off the pasta,
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getting off potatoes
and all that kind of stuff,
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yeah the low carb and all
that kind of stuff, wind down,
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and, but the pastas are back.
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They are back, and here to stay.
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And you know there
are not just enriched
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pastas out there in
the market. They are all
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types of pastas out
there and I want just kind
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a show you a few of
them, okay, that I am
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really loving. Okay,
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we use on our
program Abundant Living.
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I'm thinking it's just
Macaroni/Spaghetti but,
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I mean there is more than just
that, no, no, nope, nope, nope.
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For instance,
okay, we have, this is a
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whole wheat stuffed
shell, oh whole wheat,
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pasta, pasta whole
wheat. We cook for few
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minutes and then you
can stuff them wherever
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you want to stuff
them away, oh okay,
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and I want to
show you another one.
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How about Soy Lasagna?
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Now, I might have known because
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you are a tofu lady. Soy Lasagna
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Soy Lasagna noodles. Okay.
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For those
individuals who have a problem
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with celiac disease, and can't
use that and we are going to
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talk about that too, we
actually use that right,
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and wait a minute,
you definitely have to see
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this one here. How about
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Organic Spinach
Spiral Pasta? How about that?
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Turn it around.
Well, look at that.
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That's nice. Okay.
That's really nice.
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It's nice. Now some
of these you can get,
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I've see some at the
regular grocery store.
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All of these are
nice, really Curtis all,
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these were all there;
yes they are all there. Okay.
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And of course we
can't forget our Lasagna
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whole wheat, whole wheat,
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Lasagna, Lasagna, alright, okay.
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These pasta noodles
as well. And I've got a
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couple of them that I
am going to be using today.
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One of, it's going to
be the whole wheat. Okay.
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And the other is
going to be, one is actually
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my favorite, which
is Orzo, and these Orzo,
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these are actually
call or they call it
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a pumpkin seed or
seed it Lasagna noodles,
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very, very small in texture.
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Now will these swell up
or, they are gonna swell up.
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We gonna make a
recipe out of this today
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as well, alright. I
see one down here too.
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What you see, what
you see. I see always,
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Oh! Yeah. Oh! Yeah.
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The bows and so
this is there, rice,
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Rice. Rice. Yes,
Spaghetti Style Pasta.
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Good, for those
who may have Celiac
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and then last
for not least, I hope
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I got to show this one. Okay.
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And that is,
Oh! This is rainbow.
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Wow, look at that, a rainbow.
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This is an
Organic Rainbow Pasta.
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Yes, okay, and
this is very, very good.
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Now, you know, people
always ask the question,
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how do you know
what Pasta's to fix
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with what foods? Good question.
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And basically when
the pasta's come out
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and you are
buying them, let's say,
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you know, not in
bulk but you are buying
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already in boxes,
you really want to pay
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attention to the
instructions, alright. Okay.
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There is a word called Al Dente
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and Al Dente means
you don't cook that pasta
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and cook it and
cook becomes real wimpy
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and you can't use
or it breaks up. Okay.
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But, Al Dente
means just to taste.
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Oh! It's not quite
real soggy. It's nice.
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It's kind of
crisp, texture. Okay.
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It is done all, and
you will see on the box,
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it will say anywhere
from maybe 5 to 7 minutes,
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remember, do
exactly what the box says.
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Keep that water high
boiled. You want to stir
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it very, you know, a
little bit not a lot.
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I don't use metal
when I do pastas because
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you can very easy
break the pasta as you are
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trying to store
it around, oh, okay,
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as it's getting
itself together, okay.
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But, these are
really good and I want to go
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to our first recipe,
Curtis. Talking about
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Pastabilities.
Yes, Pastabilities
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And that is a Mock
Ricotta Lasagna Rolls.
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Oh! That sounds good, honey.
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Let's look at the
ingredients. Okay.
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It calls for, 1 can of
spaghetti sauce at 26oz
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1/2 cup of water
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1 tablespoon of
Italian seasoning
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1 package of
lasagna, cooked and drained
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2 packages of Mori-Nu tofu, firm
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1/4 cup of parsley, chopped
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1 tablespoon of
McKay's chicken-style seasoning
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1 tablespoon of
nutritional yeast
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and 1/4 cup of Vegan
parmesan alternative.
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Now, I like this
recipe. First of all
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it's very quick.
Very quick and easy.
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And because of the sake of TV,
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we've already got
our spaghetti sauce
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warming up and I've
actually added to it the
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Italian seasoning that
is required in there. Okay.
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Just a kind to
give it a nice flavor
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and also has that 1 cup
of water in it as well. Okay.
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You know, spaghetti sauce, okay.
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Now well, I made a comment
about the actual Mori-Nu.
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I didn't say it
was the Mori-Nu tofu.
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That's what we are
using, the Mori-Nu tofu
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and this is a firm,
box, that comes in a box.
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Okay. Good.
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And we are
gonna just take a fork
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and we going to
mash, just gonna mash it up
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because we have to
give it the assimilation
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of, the resemblance
of the Ricotta cheese.
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Okay, now the
Mori-Nu, they have different
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textures you have
soft, firm and extra firm,
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so makes it different.
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This is a firm. This is a firm.
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And it's good, you
know, what I think is
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whenever I'm doing
these different cheeses
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or doing different
recipes I want to make
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sure that it looks
like the assimilation
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of something that
somebody is used to.
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Okay. And we got a make this,
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we gonna make this
look like the actual
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Ricotta cheese
and by simply mashing
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it with your fork.
When I first used this
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particular one,
Curtis, I used to put in a
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blender, or food
processor and mash it down.
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I said I don't look
like Ricotta cheese to me.
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So, I found if I
just take and take my fork
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and mash it.
Look at that texture.
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Okay. See that.
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And in the texture.
Yep, what you can do
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is go ahead and start adding in.
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We have our parsley. Okay.
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We are gonna put
the parsley in, alright,
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and in that parsley we
are gonna also add to that
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the Chicken style seasoning.
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Right here. Ah! Go ahead. Okay.
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That end and we
are gonna also add,
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and this is again McKay's,
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we talked about
that, our nutritional yeast
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that's the next one
here, put that in also.
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Alright. Okay. Okay. Alright.
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then we're gonna
stir it up and yes we are
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and Chicken style
seasoning has no chicken.
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No chicken. McKay's Beef
style seasoning has no beef.
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That's right. So, this is Mock.
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This is Mock. It has the flavor
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of seasoning in that. Yeah.
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It has the flavor of
the seasoning and the
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thing is lot of time
people get into vegetarian
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cooking, the first
thing they do is they forget
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that they have to
put the seasoning in
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because the blood
and the fats and all that
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is now gone, alright.
So, you got to put that
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good seasoning in
it. Now our sauce is
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basically
ready. Now we mentioned
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one thing about in
the ingredient list
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the Vegan parmesan
alternative and so those
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may be watching
for the first time,
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what is that? The Vegan Parmesan
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is a substitute cheese
that we use in the place
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of regular cheese,
okay and it smells like,
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taste like, acts
like to me regular cheese,
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okay. Okay.
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Like your assimilation
once again of cheese,
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our whole program
is always about trying
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to give people something better,
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Umh! Okay, and on top
of that not taking the way
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foods that they are
used to, and why did
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cheese called
Cheese, we did a program
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on cheese several
years ago. Cheese one
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of the worst
foods for your kidneys.
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Cheese and a egg
yolk, right. Cheese has lot
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of cholesterol as
well. So, again we want to
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have something
place of that egg yolk
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and the cheese, so,
therefore, this is a Mock.
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Therefore, it's
excellent for kidneys and
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get the blood
pressure going down
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And many people still eat cheese
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and so they are
looking for options. Right.
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Right. And so
that Vegan parmesan
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and some of
your, something better,
00:07:55.84\00:07:57.21
soy cheeses, something better,
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something better, and we know
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you guys are still watching.
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Keep watching the
show because we are
00:08:01.44\00:08:02.81
actually gonna
do a melting cheese
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or we call it Cheese Melting.
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Oh! On this
program, as well okay.
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Cheese melting, okay.
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Now we talked about
those Lasagna noodles
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and basically
this Lasagna noodle
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is actually a
whole wheat noodle,
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that we find okay,
we've already cooked it
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and we are gonna
see, I actually put on wax
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papers, so it doesn't
get stick, doesn't stick
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to anything, okay,
and so once it gets cold
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it's easier to handle
this well. And what I am
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gonna do is I'm
gonna take my assimilation,
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of course, once
again of my Ricotta cheese
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and I'm gonna put
in the very middle,
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okay. I'm going to
do one of these two.
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Aha, as a matter of
fact, I know being on the
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along the side of
you. You can share over.
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I can share, okay.
Everything is over,
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okay. Okay, And I will
put this in the middle,
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in the middle.
Okay, they won't be able
00:08:42.15\00:08:43.94
to see it that way, so
put it that way like that,
00:08:43.97\00:08:45.81
but this didn't come down, okay,
00:08:45.84\00:08:47.21
do it that way. And then we just
00:08:47.24\00:08:48.61
and you don't put a
lot. You just actually
00:08:48.64\00:08:50.16
want to make, you
want to push it down so
00:08:50.19\00:08:52.74
that it's not real
thick because we have to,
00:08:52.77\00:08:56.92
it's called Rolls, so
we are gonna roll it up
00:08:56.95\00:08:59.99
Roll it up. Same kind
of filling that would go
00:09:00.20\00:09:01.76
into regular Lasagna
except for the fact that
00:09:01.79\00:09:03.90
we are making
individual Lasagna rolls.
00:09:03.93\00:09:07.08
Okay. I'm sorry I
could have given you a spoon.
00:09:07.11\00:09:09.39
That would help
you a lot better,
00:09:09.42\00:09:10.93
that help you, I am
working a little bit
00:09:10.96\00:09:12.33
harder, but that's
okay. Umm! Umm! Okay.
00:09:12.36\00:09:14.17
We still love you anyway.
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Alright and put that in here.
00:09:17.87\00:09:19.76
And one roll is
one serving or one roll
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is considered as a serving. Okay
00:09:23.45\00:09:25.61
or you know, you
can do two of them,
00:09:25.64\00:09:28.06
but usually one roll
is a serving. And what
00:09:28.09\00:09:30.23
we are gonna do now
is just, let me first
00:09:30.26\00:09:32.10
all go ahead and get my sauce,
00:09:32.13\00:09:33.71
little bit of
sauce into the dish.
00:09:35.21\00:09:38.45
Now was the Vegan
parmesan in, with the
00:09:38.48\00:09:42.33
No, I don't put
that in this is the last
00:09:42.36\00:09:44.72
Oh! That's later.
It is last, on to last.
00:09:44.75\00:09:46.12
Okay. Okay.
00:09:46.15\00:09:47.52
And put a little
bit sauce on here.
00:09:47.55\00:09:48.94
Move it round the dish, okay.
00:09:49.22\00:09:52.48
Okay, we are ready to roll.
00:09:52.79\00:09:54.18
I will put here and
what we are gonna do is
00:09:54.21\00:09:55.94
very lightly. Very lightly.
00:09:55.97\00:09:58.06
We are gonna
start rolling it up.
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This is a high
tech folks, high tech.
00:09:59.52\00:10:01.18
Roll it up. Very lightly.
00:10:01.21\00:10:02.78
And you wanna
make sure that you keep
00:10:03.41\00:10:05.69
the Ricotta on the
inside. Keep it only inside.
00:10:06.21\00:10:10.18
Beautiful
presentation as you can already
00:10:10.21\00:10:11.77
see, yes it is, how that looks.
00:10:11.80\00:10:13.17
Okay. Alright and
then we are just going to
00:10:13.22\00:10:14.76
lay it in the
dish seam side down.
00:10:14.79\00:10:18.54
Seam side down. Alright. Okay.
00:10:18.57\00:10:22.05
There you have
it? Alright. Okay.
00:10:22.08\00:10:25.88
Yes, okay. Let's
do another one because
00:10:25.91\00:10:28.08
we are gonna do, we
gonna do it four of these
00:10:28.11\00:10:29.72
all together, okay. Alright.
00:10:29.75\00:10:31.12
Get me that.
Here's your spoon, okay,
00:10:31.15\00:10:32.66
and then you got
spoon right there.
00:10:32.91\00:10:34.56
Now I made a
comment about the parsley
00:10:35.77\00:10:37.73
you can use fresh
parsley or you can use
00:10:38.11\00:10:41.18
parsley that's already
grounded and if you do that
00:10:41.66\00:10:43.85
you gonna use less. Our
recipe actually calls for
00:10:44.17\00:10:47.11
when we look at the
parsley itself. In this recipe
00:10:47.14\00:10:50.65
it's calling for 1/4
of a cup. Well, you would
00:10:51.16\00:10:53.60
use 1/4 of a cup
of parsley that's dry.
00:10:53.63\00:10:57.37
You would use that
if it is fresh. Alright,
00:10:58.28\00:11:00.44
probably just about
may be two tablespoons
00:11:00.47\00:11:03.14
if you going to use it,
if it's ground, okay. And
00:11:03.17\00:11:07.82
we are gonna just
once again put some at the
00:11:07.85\00:11:10.78
bottom here, umm!
umm! Alright, very easy
00:11:10.81\00:11:14.87
recipe, yes it is,
very good recipe. Everybody
00:11:14.90\00:11:17.44
gets the own individual one.
00:11:17.47\00:11:18.84
I think this pasta is
possible, Pastabilities.
00:11:18.87\00:11:22.72
Okay, let's go
ahead and roll it out.
00:11:22.75\00:11:24.12
It's time to roll.
Alright. We are gonna roll.
00:11:24.15\00:11:26.16
Take it very slow and roll it,
00:11:26.19\00:11:29.03
roll it, Because
there is lot of stuff
00:11:29.48\00:11:30.85
as much as you
should want, have a bigger.
00:11:30.88\00:11:33.12
Well, you can, but
what's gonna happen is
00:11:33.15\00:11:34.91
gonna come out of
there when you get ready to
00:11:34.94\00:11:37.42
bake it in the oven, it
will squeeze out on you.
00:11:37.45\00:11:39.00
Oh! Okay. And
it's very important
00:11:39.03\00:11:40.60
for presentation that
has a nice, very important
00:11:40.63\00:11:43.12
for presentation, presentation.
00:11:43.15\00:11:44.52
And then we are gonna end
with just putting a little bit
00:11:44.55\00:11:46.52
of the sauce. Over
top, and Curtis, you know,
00:11:46.55\00:11:49.56
what, I really didn't
bring my Vegan parmesan
00:11:49.59\00:11:51.44
cheese with me, so it's
over there if you go get it.
00:11:51.47\00:11:54.46
Okay. Over the
table. On a table.
00:11:54.49\00:11:56.04
And I'm gonna pour
the sauce over the top.
00:11:56.56\00:11:59.28
And it's gonna bake
in the oven, covered,
00:12:02.83\00:12:06.94
325 degrees at first
and then I'll take the cover
00:12:07.71\00:12:11.62
off and let it finish
up. Is that a beautiful
00:12:11.65\00:12:15.53
presentation or
what? Wonderful, wonderful.
00:12:15.56\00:12:17.48
Now this is that Vegan parmesan.
00:12:17.51\00:12:18.88
Want to show that to them.
00:12:19.13\00:12:20.50
This is the Vegan
parmesan. I am gonna just
00:12:20.53\00:12:21.90
keep it still here if I
can, alright and you can get
00:12:21.93\00:12:24.80
this at any. I got
it at health food store.
00:12:24.83\00:12:27.42
Health food
store. But now a lot your
00:12:27.45\00:12:28.82
supermarkets are
bringing in a whole line.
00:12:28.85\00:12:30.91
Umm! Of all the
natural foods. Okay.
00:12:30.94\00:12:32.90
So I always say
if you don't see it,
00:12:32.93\00:12:34.47
tell them about
it. Okay. Alright.
00:12:35.11\00:12:36.48
Let we mention also
that this has just changed
00:12:36.51\00:12:39.27
colors within the
last month and so.
00:12:39.30\00:12:41.87
It was green and
yellow. It was green.
00:12:41.90\00:12:43.27
Yeah. So, now it's purple.
00:12:43.30\00:12:44.67
Yeah, over the last month.
00:12:44.70\00:12:46.07
And has the word Vegan
written over top of it.
00:12:46.10\00:12:47.47
Yeah, Vegan
parmesan alternative, okay,
00:12:47.50\00:12:48.87
and okay seen.
Let me just turn this
00:12:48.90\00:12:50.69
around like this here.
We don't want to put too
00:12:50.72\00:12:52.09
much on there. Okay.
00:12:52.12\00:12:53.49
Just a little bit of it.
Just a little bit on the top.
00:12:53.52\00:12:55.64
Just little bit. Okay.
00:12:55.67\00:12:57.04
Get that assimilation.
And you will get chance
00:12:57.07\00:12:58.44
to see that at the end
of the program and we are
00:12:58.47\00:13:01.22
going to and I want to
just before I did that,
00:13:01.25\00:13:02.92
that one there. I
want to show them this.
00:13:02.95\00:13:05.06
This is my other
noodles. Well, lot of times
00:13:05.71\00:13:07.61
people asks me
questions about noodles,
00:13:07.64\00:13:09.07
you know, how do
you know, which noodles
00:13:09.10\00:13:10.56
are right noodles you
use, one of the things that
00:13:10.59\00:13:12.08
we always say is
that when you see a noodle
00:13:12.11\00:13:14.18
like this, it's a
noodle that will hold sauce.
00:13:14.21\00:13:16.64
Okay. Because you
see all the holes in it.
00:13:16.67\00:13:18.38
But now you don't
have to do your noodles on
00:13:18.84\00:13:20.68
the exact same day,
which you are gonna be
00:13:20.71\00:13:22.30
using it. Oh!
00:13:22.33\00:13:23.70
What you can
actually do is make up your
00:13:23.73\00:13:25.10
noodles, rinse them
off in cold water put them
00:13:25.13\00:13:28.58
in the plastic bag,
a little bit of spray,
00:13:28.61\00:13:31.47
and cooking spray on
top of it, and you can put
00:13:31.50\00:13:34.19
it in your freezer and
freeze it until it's the
00:13:34.22\00:13:35.59
time for you to
use it. Freeze it.
00:13:35.62\00:13:36.99
And because of the
fact you have this spray
00:13:37.02\00:13:39.19
over top of it. The
noodles will not stick,
00:13:39.22\00:13:41.27
it still separate
when they come out. Woh!
00:13:41.30\00:13:42.70
Or if you are
gonna be using that week
00:13:43.39\00:13:44.85
and let's say you
are doing your cooking on
00:13:44.88\00:13:46.25
Sunday. Sometime, I
cook on Sunday for the
00:13:46.28\00:13:47.91
whole week then you
can actually do this again,
00:13:47.94\00:13:50.23
put it in the
plastic bag, put it in your
00:13:50.26\00:13:51.69
refrigerator. And it
will lasted for over a week.
00:13:51.72\00:13:54.87
Already ready to go
when it is time, all you have
00:13:54.90\00:13:57.25
to do keep the
spaghetti sauce ready.
00:13:57.28\00:13:58.65
Get your noodles
already, warm them a little bit,
00:13:59.17\00:14:00.95
and while you have
your meal ready to go.
00:14:00.98\00:14:02.96
You have been
doing your homework.
00:14:02.99\00:14:04.36
Yes, I have been
doing my homework and we
00:14:05.32\00:14:07.96
are going to be doing
another recipe that you
00:14:07.99\00:14:09.73
are gonna really
love. Umm! Sounds good.
00:14:09.76\00:14:11.75
And so with that in
mind this new recipe we are
00:14:11.78\00:14:14.80
going to do and I
want them just to stay by.
00:14:14.83\00:14:18.30