Well, we want to go
the recipe for this very
00:00:01.40\00:00:03.03
next item we gonna
prepare, which is called a
00:00:03.03\00:00:05.40
Sausage Skillet Supper.
Umm! Sounds good, honey.
00:00:05.40\00:00:09.20
It calls for, 2
tablespoons of olive oil
00:00:09.70\00:00:12.03
1 onion, chopped
00:00:12.46\00:00:13.86
2 cups of mock sausage, crumbled
00:00:13.86\00:00:15.93
2 cups of water
00:00:15.93\00:00:17.50
3 tablespoons of
McKay's chicken-style seasoning
00:00:17.93\00:00:21.30
1 cup of melon
seed pasta, uncooked
00:00:22.50\00:00:25.80
1 can of Italian
diced tomatoes, 14oz
00:00:25.80\00:00:28.90
1 can of black beans,
rinsed and drained, 15oz
00:00:28.90\00:00:32.96
2 cups of broccoli flowerets
00:00:33.46\00:00:36.10
2 tablespoons
of parsley, chopped
00:00:37.60\00:00:39.63
And 3 tablespoons of
Vegan parmesan alternative
00:00:39.63\00:00:43.66
Alright. Now I like this because
00:00:43.66\00:00:45.70
what happened is we
have the mock sausage.
00:00:45.70\00:00:47.90
We've already done
because we are gonna use
00:00:47.90\00:00:49.30
the same skillet. Okay.
00:00:49.30\00:00:50.70
In this particular
program and this mock
00:00:50.70\00:00:52.10
sausage is basically a
company that I would like
00:00:52.10\00:00:55.36
to use and I saw light
life they do. A sausage,
00:00:55.36\00:00:57.93
mock sausage and we've
already sauté it in the
00:00:57.93\00:01:00.56
oil with the onions.
See at them, see what that
00:01:00.56\00:01:02.76
actually look like,
okay. So this is the Gimme Lean
00:01:02.76\00:01:04.90
That's the Gimme
Lean. Okay. In the place of
00:01:04.90\00:01:06.73
Gimme Lean,
alright. Alright. This has a
00:01:06.73\00:01:09.40
good flavor. Has a very
good flavor, taste it like
00:01:09.40\00:01:12.00
sausage. No
seasoning need to be added.
00:01:12.00\00:01:13.40
So it's ready to
go. Okay. Okay, great.
00:01:13.40\00:01:14.80
And what I'm gonna be
doing is I'm gonna take
00:01:14.80\00:01:16.20
my chicken style
seasoning and I'm gonna pour
00:01:16.20\00:01:17.73
into the water,
alright. Alright.
00:01:17.73\00:01:20.33
That's not the chicken, but
this is my chicken seasoning.
00:01:20.33\00:01:22.93
That's right, that's
right. We are gonna just stir
00:01:22.93\00:01:24.33
it up and then we are
gonna pour it into our
00:01:24.33\00:01:25.73
skillet and unless it
should be nice and hot.
00:01:25.73\00:01:27.66
See what happens.
Alright. Oh! Yeah.
00:01:28.43\00:01:31.43
That's what I am talking about.
Okay, we are gonna put that in
00:01:31.43\00:01:34.00
and then we gonna
take the Orzo noodles or we
00:01:34.00\00:01:37.33
call them melon seed
noodle, it's a pasta.
00:01:37.33\00:01:40.56
Now it has, so it will
have two different names
00:01:40.56\00:01:43.16
Orzo or melon seed.
00:01:43.16\00:01:44.73
Yes, either
called Orzo or called
00:01:44.73\00:01:46.13
Either way. Melon seed pasta.
00:01:46.13\00:01:47.53
Okay. Alright and it
looks like melon seed
00:01:47.53\00:01:49.20
we talked about, okay.
00:01:49.20\00:01:50.60
Right, okay, very
small. And I'm gonna take
00:01:50.60\00:01:52.00
that and I'm gonna go
ahead and pour it in as well.
00:01:52.00\00:01:53.40
Umm! And now you can
find those at regular
00:01:53.40\00:01:55.66
grocery store. It's in
a regular grocery store
00:01:55.66\00:01:57.43
wanna do is you wanna
bring this up to a high
00:01:57.43\00:02:01.00
boil and it's gonna take
all the liquid right here.
00:02:01.00\00:02:05.50
These noodles alone
is gonna take all the
00:02:05.50\00:02:07.30
liquids that's
gonna absorb the liquid.
00:02:07.30\00:02:08.96
Absorb the liquid. Alright.
00:02:08.96\00:02:10.36
It will swell up, okay.
00:02:10.36\00:02:11.76
I usually put my lid
on top for just a few
00:02:11.76\00:02:13.16
minutes, so we
can get started, okay.
00:02:13.16\00:02:14.53
Now we have these
other items. We are gonna be
00:02:15.06\00:02:17.26
putting in here and
this recipe is good, but I
00:02:17.26\00:02:19.26
wanted to tell you that
often time we do recipes
00:02:19.26\00:02:22.00
people might call us
on the phone and they will
00:02:22.00\00:02:23.60
say things like well I
can't find that. Okay, now
00:02:23.60\00:02:25.93
the Orzo noodle is
sometime under that name
00:02:25.93\00:02:27.76
and sometime under
melon seed pasta. If you
00:02:27.76\00:02:31.86
can't either one of
those you need to use the
00:02:31.86\00:02:34.46
pasta that's very,
very, very tiny. The alphabet
00:02:34.46\00:02:37.83
pasta is a matter of
fact might be one that you
00:02:37.83\00:02:39.53
can use in a place of
that. And then sometime
00:02:39.53\00:02:41.80
regular Spaghetti noodles
are very, very fine as well
00:02:41.80\00:02:44.26
You can use that as
well. But you want to
00:02:44.26\00:02:45.80
be conscious at that
because this recipe has
00:02:45.80\00:02:48.00
a lot of stuff in it
and you don't want the
00:02:48.00\00:02:49.43
Spaghetti to take over. Okay.
00:02:49.43\00:02:51.70
Alright, of the noodle
if the pasta itself take
00:02:51.70\00:02:53.76
over and so we
gonna, let that semi for few
00:02:53.76\00:02:56.30
minutes and we are
gonna be adding to that our
00:02:56.30\00:02:58.70
diced tomatoes it's
Italian diced tomatoes. Umm!
00:02:58.70\00:03:01.43
The black beans have
been already drained,
00:03:01.43\00:03:04.13
you can get the
can black beans. Okay.
00:03:04.13\00:03:05.76
Rinse the water off
of it and you can use the
00:03:05.76\00:03:08.10
black beans as
well. Now the reason for
00:03:08.10\00:03:10.36
rinsing with the
water is the sodium.
00:03:10.36\00:03:12.16
The sodium level and
plus I don't want to add
00:03:12.16\00:03:13.73
anymore extra liquid
to this particular recipe,
00:03:13.73\00:03:15.96
Oh! I see, alright,
okay. And then, of course,
00:03:15.96\00:03:17.50
we have our fresh
broccoli, okay, we add to two
00:03:17.50\00:03:20.30
it's like a one piece
meal, you know I'm saying.
00:03:20.30\00:03:23.20
Yes, okay. And so,
we gonna go ahead on
00:03:23.20\00:03:25.36
and put our stuff in and
we are gonna add in and it's
00:03:25.36\00:03:29.20
gonna soak up. You can
see, it's already started
00:03:29.20\00:03:30.93
to do that, you can see
the water is being boiled,
00:03:30.93\00:03:32.33
already started to soak
up the pasta itself, umm!
00:03:32.33\00:03:34.50
Okay. And then with
that in mind, I'm gonna go
00:03:34.50\00:03:37.00
ahead on and put in
our tomatoes, our stewed
00:03:37.00\00:03:39.16
tomatoes because all
this is actually a one dish
00:03:39.16\00:03:41.63
and liquid is gonna
help all this out as well.
00:03:41.63\00:03:43.96
Sausage skillet supper. Alright.
00:03:44.60\00:03:46.43
Now this can be a
supper, I mean a one dish.
00:03:46.43\00:03:50.10
Oh! It can be a supper
all you have to do is just
00:03:50.10\00:03:51.50
add vegetable salad
with it, and some bread or
00:03:51.50\00:03:53.63
whatever. And have
some more and you got to
00:03:53.63\00:03:55.03
going on okay.
Let's go ahead into pasta.
00:03:55.03\00:03:56.43
Let's do the sausage
next Curtis, sausage okay.
00:03:56.43\00:03:58.80
Now you have
what onions in here.
00:03:58.80\00:04:00.40
The onions already in. Okay.
00:04:00.40\00:04:02.13
And we are gonna do that.
00:04:02.13\00:04:03.50
Umm! Umm! It's best to
have this frozen little
00:04:04.10\00:04:09.60
bit, it easier to cut.
00:04:09.60\00:04:11.00
No, Oh! What, not like
this. It comes, when you
00:04:11.00\00:04:13.20
buy in a store it is,
sometime it's frozen, but I
00:04:13.20\00:04:16.43
like to freeze it like
you said because if you
00:04:16.43\00:04:18.16
freeze it. If you
want slices for sausage
00:04:18.16\00:04:20.43
like in the morning.
00:04:20.43\00:04:21.83
But for dish like this
you just take and put into
00:04:21.83\00:04:23.43
a skillet with a
little bit of olive oil. Okay.
00:04:23.43\00:04:25.16
Mash it down with the
fork and it will actually
00:04:25.16\00:04:26.73
do exact same thing
as regular sausage does,
00:04:26.73\00:04:28.53
okay. It has a nice mouth
feel and texture, taste and
00:04:28.53\00:04:30.80
everything. Yes,
indeed it goes very good
00:04:30.80\00:04:32.40
with waffles and
all that kind of stuff.
00:04:32.40\00:04:33.96
And this is soy base
zero cholesterol and zero
00:04:33.96\00:04:36.63
saturated fat,
That's right, that's right
00:04:36.63\00:04:38.03
very low fat Now
let's go ahead on it
00:04:38.03\00:04:39.43
and put in the black
beans. Black beans, okay.
00:04:39.43\00:04:42.23
Black beans. It's
very, very attractive
00:04:42.23\00:04:46.43
looking, and then
we are gonna add in the
00:04:46.43\00:04:48.70
broccoli and the broccoli,
of course, is going to,
00:04:48.70\00:04:52.16
it's raw right
now, a fresh right now.
00:04:53.70\00:04:55.73
And give it some
color. Let's go and
00:04:55.73\00:04:57.13
it a color, it needs
to have as well. Alright,
00:04:57.13\00:04:59.66
and I know you are
saying if all these are
00:05:00.40\00:05:01.86
going to get in this
pan. You better believe it.
00:05:01.86\00:05:03.53
Where is all in there
now? You better believe,
00:05:03.53\00:05:05.26
Other than the
parsley All we got left over
00:05:05.26\00:05:07.13
is that parsley and I
would like to put that
00:05:07.13\00:05:08.53
sometime in last
because you always want to
00:05:08.53\00:05:10.30
add your seasonings
at the end of the recipe
00:05:10.30\00:05:13.70
itself so it does not take over.
00:05:13.70\00:05:15.70
Now why is that
because. If you put into soon it
00:05:15.70\00:05:17.83
actually takes over the
recipe itself. It becomes
00:05:17.83\00:05:20.03
more of a parsley
taste, real strong. Yeah.
00:05:20.03\00:05:23.20
Okay. She has to
change the name of the recipe
00:05:23.20\00:05:25.13
Yes, well. So parsley at last.
00:05:25.13\00:05:27.30
Yes. That's very
pretty, very pretty.
00:05:27.30\00:05:29.60
Umm! Very colorful.
What we are gonna do,
00:05:29.60\00:05:31.00
we gonna put the lid
on okay and that's gonna
00:05:31.00\00:05:32.40
actually simmer and
they are going to be able to
00:05:32.40\00:05:33.90
see at the end of the
program, now that's gonna
00:05:33.90\00:05:35.90
simmer then we put
in the parsley next.
00:05:35.90\00:05:38.43
At the end.
00:05:38.43\00:05:39.83
And then we sprinkle on
the Vegan parmesan, alright.
00:05:39.83\00:05:41.23
Okay. And so with that in mind
00:05:41.23\00:05:43.00
they might want to look
at our very next recipe.
00:05:43.63\00:05:46.80
Oh! Why not let's do it.
00:05:46.80\00:05:48.20
Okay, our next
recipe is actually called
00:05:48.20\00:05:50.53
Cheese Melting. It calls for
00:05:50.53\00:05:53.56
Okay. Well, this is
also very exciting recipe
00:06:19.20\00:06:21.56
is called Cheese Melting.
00:06:22.23\00:06:24.53
Not melting cheese
Not melting cheese.
00:06:24.53\00:06:26.20
Okay, okay.
00:06:26.20\00:06:27.60
Although, all the
cheese that can melt. Okay.
00:06:27.60\00:06:29.00
What I'm gonna do
is I already got my hot
00:06:29.00\00:06:30.40
water ready to go
and I am gonna add
00:06:30.40\00:06:32.10
in the cashews,
alright. These are raw cashews.
00:06:32.10\00:06:34.46
These are raw
cashews, okay. Hot water.
00:06:34.46\00:06:36.90
And we gonna put
them in a hot water and we
00:06:36.90\00:06:39.26
are gonna start
blending that up.
00:06:39.26\00:06:40.76
Where can a
person get raw cashews,
00:06:40.76\00:06:42.40
first warming.
All is once again,
00:06:42.66\00:06:45.30
any store has bulk items.
00:06:45.30\00:06:46.70
Oh! And even
some of your regular
00:06:46.70\00:06:48.53
supermarkets now
have all these items there
00:06:48.53\00:06:50.63
because they have
already started doing a lot
00:06:50.63\00:06:52.03
the natural foods. Okay.
00:06:52.03\00:06:53.40
In there sections of the store.
00:06:53.96\00:06:55.36
For now salted
cashews just won't work.
00:06:55.36\00:06:57.20
No, no, no, no,
no It should be raw.
00:06:57.20\00:06:58.76
That's right. Okay.
00:06:58.76\00:07:00.13
Now I let this blend for
a while and it's going to
00:07:11.90\00:07:14.26
get real, you know, the
actual cashews will blend
00:07:14.26\00:07:16.83
into the water and it
will become thick, okay. Umm!
00:07:16.83\00:07:19.03
We are gonna blend
it again, but this time
00:07:19.03\00:07:20.50
I'm gonna blend, I'm
gonna start adding in
00:07:20.50\00:07:22.06
the lemon juice and
that I'm gonna add in my
00:07:22.50\00:07:24.60
nutritional yeast. I
am gonna add the oats in.
00:07:24.60\00:07:27.23
I am gonna add the
cornstarch in. Just gonna
00:07:27.70\00:07:30.10
go online then I'm
gonna put the, Pimentos
00:07:30.10\00:07:33.76
Pimentos in because
that's gonna give us that
00:07:33.76\00:07:35.23
color like cheese. Okay.
00:07:35.23\00:07:36.63
And then we are
gonna add the last one,
00:07:36.63\00:07:38.03
which is the
onion and also the salt.
00:07:38.03\00:07:39.43
Did you want me to
help you out with this?
00:07:39.43\00:07:41.00
Absolutely, let me
just turn it back on first.
00:07:41.00\00:07:42.46
I am turning low this
time, so you can begin to add.
00:07:42.46\00:07:46.26
Now we got it all in
there, so we gonna do one
00:08:46.36\00:08:48.53
more switch and then
it's ready to go. Alright,
00:08:48.53\00:08:50.50
we are gonna put on
high and let's move it.
00:08:50.50\00:08:52.93
You will find that
when you are making this up
00:09:09.90\00:09:11.30
that the cashews
have not blended well.
00:09:11.30\00:09:14.40
This is not a problem,
just put the lid back on
00:09:14.40\00:09:16.00
and let it go once
again until it gets very, very
00:09:16.00\00:09:18.43
soft. It would
actually blend in like it should
00:09:18.43\00:09:20.86
and we are now
gonna take and pour,
00:09:20.86\00:09:22.66
it smells good don't it. Yes.
00:09:22.66\00:09:24.06
We gonna pour. The
Pimentos turns today
00:09:24.06\00:09:25.76
more of a, turns
kind of a yellowish color,
00:09:25.76\00:09:27.83
it looks like cheese,
I like these some of the
00:09:27.83\00:09:29.46
pimentos pieces
and those are like
00:09:29.46\00:09:30.86
a little bit of redness.
00:09:30.86\00:09:32.26
So we could blend
it little bit more,
00:09:32.26\00:09:33.66
but for time
sake. No, it's fine.
00:09:33.66\00:09:35.06
Oh! It's fine. All the
cashews are all in their
00:09:35.06\00:09:36.53
and everything
is there. Umm! Okay.
00:09:36.53\00:09:37.93
Okay and with that in
mind what we are gonna
00:09:38.70\00:09:40.60
do now is we just
gonna go ahead on and just
00:09:40.60\00:09:42.56
start stir it and you
will stir it until it actually
00:09:42.56\00:09:44.90
becomes thick,
alright. Oh! Okay.
00:09:44.90\00:09:46.86
And so of course,
you want to see the end
00:09:46.86\00:09:49.86
product of this
and so you gonna have
00:09:49.86\00:09:51.86
to stay by, so you can see
00:09:51.86\00:09:53.26
everything as it
finishes up, so stay by.
00:09:53.26\00:09:55.26