Welcome back,
welcome back to our kitchen.
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We're gonna make
this a silken carob pie,
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so we're gonna go to the recipe,
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okay sounds good honey.
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It calls for:
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Okay, Roma granules.
Now believe it or not this
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is actually a pie that
kind of takes the place
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of a chocolate pie and
there is a special ingredients
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that actually are in
there and I'll talk about that
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as we begin, but I'm
starting off with the
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Silken Firm Tofu, I'm
going to put the other way
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because it takes 2 box of
it Curtis, okay we're gonna
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go ahead and put that in
and we have a few ingredients
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that people may not
be familiar with. So,
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yeah we add a couple of
those and let me go ahead
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and start this, alright,
spinning this first for a
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few minutes and then
we'll look at those okay,
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okay. This going to spin,
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now what I'm going to
do is I'm going to go ahead
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on now and I'm going to
start putting in the following,
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I'm going to put the
vanilla flavoring in,
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I'm going to put the
fructose in and I'm going to put
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the carob powder in,
this carob powder is that
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which is gonna represent
that of let's say chocolate
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alright, doesn't taste
exactly like chocolate,
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but there is a couple
of things I'm going to do
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here number 1 is I'm
going to be using Roma,
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which is the coffee substitute.
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Curtis, why don't
you show them that,
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there's the Roma here
alright and we use this quite
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often in our home
and again as we mentioned
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before it doesn't
have any other coffee acids
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that the coffee bean
has, this is from Barley
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and Chicory and
it's a nice rich flavor,
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so this is what we use
and doesn't have the caffeine
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of course as well. So it
does not affect our brain
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or our central nervous system.
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Ah yes and then another
secret ingredient is almond
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flavoring. Now the
almond flavoring combined
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with the Roma and combined
with carob as this pie sits
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it has that flavor and
texture, mouth feels okay
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and smell like
chocolate. Hmm, the rustles down
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that Carob, yes, a lot of
people may not be familiar
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with Carob so it wrestles
down that flavor of Carob.
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Right, that almond
flavoring and then lastly
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I'm going to be put
in clear jel gel instant
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and you know we've
talked about that a couple
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of times on the show, as
a matte of fact in our cook
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book we have the
1-800 number, that's true,
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you can get a hold of
that and this a coagulant
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it helps to in a
cold item it keeps it,
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causes it to congeal
okay that's what I want to say
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causes it to congeal,
well you don't have a hot item
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for us, something like
Corn Starch or Potato Starch
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we're going to use
the clear gel instant.
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I'm going to turn it back
on okay I'm going to begin
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to put in the other
things, let me just do this,
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I think what I'm gonna
is I'm going to go ahead
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on and put the
sugar in period, Curtis,
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just go ahead and put
that in and that's Fructose,
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so this is Fructose, not
really refined sugar, but,
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alright fruit sugar and
I'm going to go ahead and put
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in the Vanilla. Okay,
alright and let's go ahead
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and get that carob
powder in there alright.
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No alcohol in that
vanilla. No okay just checking
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right and now we're
going to turn it back on unless
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you move this.
You see the coloring
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coming in there, I want
to spin around make sure
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everything gets in
there now this is going to be
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a pie, that we can
just put in the refrigerator
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and it will not be a,
this is not bake, not unbaked,
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unbaked. It needs to
sit in the refrigerator,
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it has to be at least
4 hours. Okay oh 4 hours
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and look forward to gel
and get to a texture that
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you're able to cut it
okay and that instant clear
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gel or that's what
he is going to do it,
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make that right. I'm going
to now then just add in the
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rest of the ingredients,
which is going to be
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the almond
flavoring, the Roma and also the
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instant clear Gel.
Now you want to make sure
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you get all the goodies
in there, all the goodies in,
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we wanna stir
around one more time.
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Now you can sees that's
smooth, consistent Curtis,
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yes nice smooth texture
it's actually going on right
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here and this will be
the last and oh I can smell
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it too. Aha! It has a
nice smell, that's an almond
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doing that. I wish
3ABN has smell-a-vision
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I know I know I know I
know it can smell of Roma.
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Yeah, this is gonna be
it here, okay this is going
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to be it. Now you want to
make sure that you spin it
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to a nice smooth
consistency because you know
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anything there, you know
lingering in the pie alright.
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What's going to happen is
I'm going to take this off,
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I'm going to pour
into my already prepare
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grand cracker crust
and when we come back
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you will see the
finished products, so stay by.
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