Often times, when
you see me in the kitchen
00:00:01.98\00:00:03.82
by myself that
means it's gonna be an all
00:00:03.85\00:00:05.89
cooking show. Now
people always say to me Paula,
00:00:05.92\00:00:09.59
when you're doing
those cooking schools
00:00:09.62\00:00:11.15
and I've just
changed over to a plant-based
00:00:11.18\00:00:13.42
diet I have no idea
what I am gonna be fixing.
00:00:13.45\00:00:16.74
Well you wanna to make
sure you get your paper
00:00:16.77\00:00:18.64
and your pencil and
you wanna ring somebody
00:00:18.67\00:00:21.09
on the phone and tell them that
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'The Abundant Living' show is on
00:00:22.52\00:00:23.89
and we are doing
meals In minutes, stay by.
00:00:23.92\00:00:27.74
Welcome to Abundant Living.
00:00:54.68\00:00:56.09
We are glad to be
here today with you
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and I hope you got
your paper and pencils
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because it is an
all cooking show,
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all cooking. I am Paula Eakins
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and this is my
husband Curtis Eakins.
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Good to be here. You know a lot,
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meals in minutes.
Yeah meals in minutes,
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a lot of times people
will say that they're making
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that switch. I'm switching
over to vegetarian diet,
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and I just do not
have enough recipes
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or I don't know
what to do and basically
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I remember when I
made the switch over,
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I was also perplexed
and trying to figure out
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where I was going with this,
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and then my daughter,
our daughter came along
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and said mother, that's right,
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why you do the
recipes you've always done
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just change out the ingredients.
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So, we began
changing things out,
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regular milk for
soy milk or rice milk
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or almond milk.
We began changing out
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of whole grains
you know the brown rice
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and the whole
wheat bread. As we began
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switching things
out, whole flours,
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all those kind
of things you know,
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we began to just
assimilate, or move into
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vegetarian diet, so
much, so that. It was,
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it was a
gradual process, really.
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It was a gradual
process. You know bit by bit,
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inch by inch, anything's
a cinch. Oh we did it on
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time that was
really, really good,
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okay. And so, with
that in mind this show
00:02:05.31\00:02:07.83
is actually called
meals in minutes because
00:02:07.86\00:02:09.70
it's basically
recipes you've always used,
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but in a
healthier type of a format.
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That's the one thing
that I like the most,
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okay. Good and it looks
like something that most
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people are used to eating too.
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That's what we always
say in our cooking schools,
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if we prepare food
that no one has ever seen
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before and does look
strange. We really are not
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gonna probably
get to many takers.
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So our theme in our
cooking schools are never
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serve your family strange foods.
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So you think about
that, then it's better to get
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things that people
are used to seeing,
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yeah, just like our
very first recipe Curtis
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that we're gonna be
using on the show today
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it's a Tamale Pie. Oh okay,
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lets go to the
ingredients, alright.
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It calls for:
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Now, this is a real good
recipe, a familiar recipe,
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tamale pie. Yes, okay, sure is.
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And just different ingredients,
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so what I want you
to do start off with is,
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I want you to go
ahead and cut the onion
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into chunks for me if
you don't mind doing that,
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and I'm gonna to go
ahead and get my stove ready.
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Using a couple of
items that perhaps
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they have not seen
before and that is we got
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the mock beef
crumbles that we're using for
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stimulation of ground
beef but it's not ground
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beef at all. And we
also are using in this recipe
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the soy Parmesan alternative,
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which is also an
imitation of cheese that we're
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using in a recipe as
well. I'm gonna go ahead
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and get the fire
going. There are different
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mock burger crumbles
on the market, absolutely.
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You have frozen, and
so I guess it depends
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on what texture
you're looking for.
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Yeah depending on
texture you're looking for.
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This is a frozen
and you can find it
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in the breakfast
section of the freezer,
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the freezer section
in your grocery store.
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Okay, okay where you
have the breakfast items.
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I'm putting in
the oil right now,
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and I'm gonna to
need spatula baby,
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okay, okay and we're
going to let that get hot
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and then you're
gonna put that in as well.
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Let's get this, it
gets hot little bit,
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a little bit. And
people are used to tamale pie,
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tamale pie, okay. Now,
this recipe is gonna be
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calling for let's
go ahead and put the,
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let's put the onions on
it, okay, okay onion chunks.
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It's too big, no it's
fine, and usually what
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I like to do is let it
just sauté it for a few
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minutes because
remember now tamale pie
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is gonna to go
into the oven and bake.
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We've got a
cornbread, dressing that's gonna
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to go with this,
we're doing a batter,
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that's gonna go
with this as well,
00:05:05.67\00:05:07.04
so you don't have
to cook every thing
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from the very
beginning because it will bake.
00:05:08.47\00:05:12.15
It will cook as
it bakes in the oven.
00:05:12.19\00:05:13.97
Also, the
crumbles, I want you to know
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that the burger
crumbles are already done.
00:05:16.01\00:05:17.90
And so it's just a
matter of just kind of sautéing
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them in with the
onions that actually make
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it help to come back to
life or give it the flavor
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it needs to have as well, okay.
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Now I'm gonna go ahead on and
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put in the crumbles.
Now can you use someone
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use TVP textured
vegetable protein,
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Yes, yes? Now
let me just say that,
00:05:39.87\00:05:41.41
the TVP is also in your
better grocery stores now,
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it's a dry
mixture, you can get it
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in a dark brown
color to represent beef
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or you can get it in a
light color to represent
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that of chicken, okay
and with that is one cup
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of the dry item to
one cup of hot water,
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okay. And this is
making a sizzling sound,
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so let's just go
ahead and turn this down
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a little bit, here we
go, because all of the other
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ingredients are
gonna to go in here Curtis
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believe it or not,
okay, okay. Let's go ahead on
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and put in, I want
you to go ahead now,
00:06:08.99\00:06:11.08
let's go ahead and
put the diced tomatoes in,
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okay it's also
very colorful item.
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All the goodies, all the
goodies, all the goodies,
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okay. And then
we're gonna go ahead
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and put in the corn.
Now, this is frozen corn
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or frozen corn, canned
corn, whatever's available
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to you, I like to
always do frozen first,
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and then also
fresh and then can,
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in that order,
in that order, okay,
00:06:35.25\00:06:37.39
in that order. The
nutritional value also,
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and we're gonna
go ahead on and put
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in the tomato sauce.
It looks very good now
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and colorful.
Okay, very colorful
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and get your
spatula, baby get a spatula,
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okay. and then
we're gonna just scoop it
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it all in there.
Yes baby, okay and
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then we're gonna
to go ahead and put
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in the black
olives. This is my favorite.
00:06:57.82\00:07:02.07
And these are already sliced up,
00:07:02.10\00:07:03.47
and I've already
counted all the olives
00:07:03.50\00:07:05.00
just in case. You have
counted each one, yeah.
00:07:05.03\00:07:07.19
Are you sure about
that. Just in case,
00:07:07.45\00:07:08.82
I think I did, I
believe I did, that's all
00:07:08.85\00:07:11.58
I can say. And then
we're gonna go ahead
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and put in also,
just go ahead and
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put chili
powder, it's what gives
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that flavor to
it as well. Alright,
00:07:19.11\00:07:21.43
sprinkle it on top.
It gives a nice little
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kick to it.
Alright, chili powder,
00:07:23.78\00:07:28.82
okay. Now this is the
soy, this is the alternative,
00:07:29.13\00:07:33.48
this is not cheese;
it is an alternative
00:07:33.51\00:07:35.40
to cheese. It
smells like Parmesan,
00:07:35.43\00:07:37.61
I'm gonna to put
just a half of this into
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the mix, cholesterol free,
00:07:40.38\00:07:42.93
it's cholesterol
free. We're gonna to put
00:07:42.96\00:07:44.92
some more on top, okay, oh okay.
00:07:44.95\00:07:47.67
See how that
smells, yeah very good,
00:07:48.28\00:07:50.00
very good, very
good. Turn the fire up.
00:07:50.03\00:07:51.84
Now, I'm gonna put
the lid on, oh okay,
00:07:52.26\00:07:54.11
because I'm gonna
talk about the other part
00:07:54.14\00:07:56.11
that goes with this
because this is just the
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filling okay, oh
okay. We put that top on,
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and I would say it
would go for about maybe,
00:08:03.32\00:08:05.09
about maybe 8 to
10 minutes on low,
00:08:05.63\00:08:08.28
just to kind of
get that seasoning in
00:08:08.62\00:08:10.36
and you know
what, because the batter
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that we're gonna be doing in a
00:08:12.45\00:08:13.82
few minutes is
very, very important here.
00:08:13.85\00:08:15.38
Normally what we
do is we let this cool
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completely down, so
that when you put it
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in the batter it's not
so hot that it could cause
00:08:19.50\00:08:23.20
a problem when
you're trying to bake up
00:08:23.24\00:08:24.89
the actual tamale
pie, but because of 3ABN TV
00:08:24.92\00:08:26.43
we're going to just
you know skip that part
00:08:26.80\00:08:29.04
of the cooling down,
oh okay and we're gonna
00:08:29.07\00:08:30.60
move into the batter.
So Curtis, let's go to
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the ingredients,
okay. Alright, the Crust:
00:08:34.36\00:08:41.58
Now, I really like
this one because we're using
00:08:58.80\00:09:03.40
once again cornmeal
that is not degermed alright,
00:09:03.43\00:09:08.00
okay. So it's
good whole cornmeal,
00:09:08.03\00:09:09.40
we're also using pastry flour.
00:09:09.43\00:09:10.80
Now let's talk
about the pastry flour,
00:09:10.83\00:09:12.57
because it looks white
and so people may think its
00:09:12.61\00:09:15.02
white flour even
though you say whole wheat
00:09:15.06\00:09:16.73
pastry flour. Whole
wheat pastry flour is actually
00:09:16.77\00:09:19.05
called a summer wheat,
you have the 100 percent
00:09:19.09\00:09:21.03
whole wheat and then
you have your summer wheat's
00:09:21.07\00:09:23.11
and the pastry flour
is a part of that group.
00:09:23.14\00:09:25.10
It's got a light
texture almost like that
00:09:25.13\00:09:27.02
of white flour except
the germ is still available
00:09:27.05\00:09:29.58
still there, so it's
called a pastry flour
00:09:29.62\00:09:32.60
and it's more pliable
when you're trying to make
00:09:32.64\00:09:35.60
Pie Crust or fillings
much more than 100 percent
00:09:35.64\00:09:38.15
whole wheat. Okay,
alright, so it still has the
00:09:38.19\00:09:40.31
germ in it, it still
has the B vitamins in it;
00:09:40.34\00:09:42.43
yes, yes its
called a summer wheat.
00:09:42.46\00:09:43.83
So we're gonna to go
ahead and pour that in,
00:09:43.86\00:09:46.15
we got one cup of the
cornmeal and we got one
00:09:46.19\00:09:48.49
cup of the pastry
flour. You also going to put
00:09:48.52\00:09:50.76
in this Curtis, if you
will, we've got the fructose,
00:09:50.79\00:09:54.00
okay. This is a raw
cane sugar that we're using,
00:09:54.04\00:09:57.21
okay. And then
we're also gonna to put in
00:09:57.25\00:09:59.49
the salt as
well. Sea salt, okay.
00:09:59.53\00:10:01.63
And then we're gonna to
add in the baking powder.
00:10:01.66\00:10:03.96
Alright this is
aluminum free baking powder
00:10:03.99\00:10:06.43
that we're using and
we're gonna stir this up,
00:10:06.46\00:10:10.33
alright. Okay, and
then we're gonna turn around
00:10:10.36\00:10:14.08
and do this. I have 1
1/4 cup of almond milk that
00:10:14.12\00:10:17.81
we're gonna be
using, okay. Okay now again
00:10:17.84\00:10:20.35
let's, because some
people may use soy milk,
00:10:20.38\00:10:24.09
or they can soy,
they can use soy,
00:10:24.13\00:10:26.11
they can use
rice, they can use soy
00:10:26.15\00:10:28.28
and they can use
almond and all of them
00:10:28.31\00:10:30.37
whether soy milk, you
want to use the original
00:10:30.41\00:10:32.45
soy milk not with
the vanilla in it.
00:10:32.49\00:10:33.86
If you're gonna to use
the rice milk same regular
00:10:33.89\00:10:36.21
rice milk, okay and if
you're gonna to use the
00:10:36.25\00:10:37.92
almond milk you're
gonna also use the original
00:10:37.95\00:10:39.98
almond milk. Anyone
one of these that's has got
00:10:40.01\00:10:41.66
vanilla added to it
is gonna have more sugar,
00:10:41.69\00:10:43.74
its gonna change the
texture. Doing a tamale pie,
00:10:43.77\00:10:45.78
I don't want it to
be real real sweet,
00:10:45.81\00:10:47.51
okay, yeah, okay.
Alright, so we're gonna
00:10:47.54\00:10:48.91
to go ahead and
put in the almond milk
00:10:48.94\00:10:50.31
alright 11/4 cup.
Just now using cow's milk
00:10:50.34\00:10:54.04
that's right,
that's right, alright,
00:10:54.08\00:10:56.29
okay and you're
gonna to go ahead on
00:10:56.33\00:10:58.47
and put in the actual
oil as well. Okay, okay,
00:10:58.51\00:11:05.21
Okay, if you
give me, let me take,
00:11:05.25\00:11:06.80
change my spoon
over, and we're gonna to
00:11:06.83\00:11:10.81
just mix this up. Oh
this is gonna to be more
00:11:10.84\00:11:12.45
of the corn bread.
Yeah this is gonna be a,
00:11:12.48\00:11:15.76
well it's a corn
bread, but it's gonna actually
00:11:15.79\00:11:18.18
be the base. You're
gonna put this in our mixture
00:11:18.21\00:11:22.08
in that 8/8 dish,
okay. I was just telling
00:11:22.11\00:11:24.74
someone what I've done
this before in the past,
00:11:24.77\00:11:26.59
I have had 9/13
dish, okay and when I take
00:11:26.62\00:11:29.30
the 9/13 glass dish
I lay all the filling,
00:11:29.33\00:11:32.97
which is the ground
beef and then the diced
00:11:33.31\00:11:35.89
tomatoes and
everything on the bottom of my
00:11:35.92\00:11:37.40
dish and then I
pour on top of it,
00:11:37.43\00:11:39.37
the actual cornmeal batter,
00:11:39.40\00:11:42.66
but this time we're
gonna to do it a little bit
00:11:42.69\00:11:44.13
different. What
we're gonna to do this time
00:11:44.16\00:11:45.55
we actually gonna
take the cornmeal batter
00:11:45.58\00:11:47.29
and we're gonna put
it on the bottom first,
00:11:47.32\00:11:50.22
oh okay. Okay, on the
bottom first, alright.
00:11:50.25\00:11:52.94
You want me to hold
it or what? No I got it.
00:11:55.24\00:11:56.71
Okay. Okay, so
just enough to cover
00:11:56.74\00:12:04.63
the bottle. We'd use
about half, about half,
00:12:04.66\00:12:07.03
about half of it,
okay. Okay, let me just get
00:12:07.06\00:12:10.60
a little bit more,
okay. Okay let's do this,
00:12:10.63\00:12:14.90
give me your, give me
your napkin over there,
00:12:14.93\00:12:16.30
I think I want the
bowl, okay and we're gonna
00:12:16.84\00:12:21.14
sit over there and
once again we're gonna
00:12:21.17\00:12:25.12
to go ahead and add
in. Oh so you want to
00:12:25.15\00:12:28.21
add it in now, yeah
without cooking in first.
00:12:28.24\00:12:30.13
That's right, this
is already done, right.
00:12:30.16\00:12:32.29
So, if you can move
these out of way baby,
00:12:32.32\00:12:34.07
just move those
over, okay, okay.
00:12:34.10\00:12:36.50
And then I'm gonna to
put this in the middle,
00:12:36.53\00:12:39.75
okay. Remember now
you want it to be cool,
00:12:42.68\00:12:45.57
alright. We're
gonna put it in the center
00:12:46.22\00:12:49.40
and what's gonna
happen is it's gonna come up
00:12:51.63\00:12:53.26
on the sides up at the
top at around the edges,
00:12:53.29\00:12:57.65
okay to completely
cover. I think I like about
00:12:57.68\00:13:00.82
this is that,
unless you tell them its a
00:13:00.85\00:13:02.60
tamale pie they're
gonna slice it up and go
00:13:02.63\00:13:05.50
into it inside the
middle, it's gonna to be
00:13:05.53\00:13:07.51
all filling, just
filling right here, yes, yes,
00:13:07.54\00:13:10.11
I see. Now all this is
gonna go in because remember
00:13:10.14\00:13:13.79
that corn bread
batter is gonna actually
00:13:13.82\00:13:16.55
come all up, so you want
to get everything inside.
00:13:16.58\00:13:18.94
How did you come
up with this dish?
00:13:18.97\00:13:20.34
I've always had
a tamale pie dish
00:13:20.70\00:13:22.49
and I was just
thinking you know in one of our
00:13:22.52\00:13:25.16
shows at Indian cooking
I believe it was, we did
00:13:25.19\00:13:28.32
a kind of a doughy
bread and then inside
00:13:28.35\00:13:32.48
of it I actually put fillings.
00:13:32.51\00:13:33.88
Yes, I remember
that okay. And then
00:13:33.91\00:13:35.70
I covered it, and
we got so many people
00:13:35.73\00:13:37.10
called in asking me
about that and I will say
00:13:37.13\00:13:40.07
you know what wait a
minute if we can do that
00:13:40.10\00:13:41.87
with regular like a
biscuit type of dough,
00:13:41.90\00:13:45.35
what if we were to do
it with a cornmeal batter,
00:13:45.38\00:13:47.45
oh okay. And so the
cornmeal batter came
00:13:47.48\00:13:49.34
in handy because
we've done it several times
00:13:49.37\00:13:51.50
and it's really
wonderful. You want to turn
00:13:51.53\00:13:53.01
this skillet on the
side. I can do that,
00:13:53.04\00:13:54.69
okay, thank you.
Okay we're gonna to get,
00:13:54.72\00:13:57.72
I know you said,
we're putting all of it,
00:13:57.75\00:13:59.92
all oh all of it,
all of it remember now,
00:13:59.95\00:14:02.94
because that cornmeal is
gonna to come all way up.
00:14:02.97\00:14:05.86
Alright, and we
don't want it to be corny,
00:14:06.31\00:14:08.15
we want it to be a tamale pie.
00:14:08.52\00:14:10.73
You don't want to
be corny. We don't want
00:14:11.15\00:14:13.07
it to be corny, okay.
We don't want to be corny,
00:14:13.10\00:14:14.92
okay. Now, Curtis
on this part here all
00:14:15.24\00:14:17.57
we're gonna to do is we're gonna
00:14:17.60\00:14:18.97
take very lightly,
very lightly. Very lightly,
00:14:19.00\00:14:22.76
we're gonna to take
and we're gonna to put
00:14:22.79\00:14:24.83
this over top,
alright, so, okay, okay.
00:14:26.11\00:14:31.66
Now once you
finished doing this,
00:14:33.33\00:14:34.70
this will bake at
350 degrees for about
00:14:34.73\00:14:38.84
25 minutes, okay,
okay. So this can be a
00:14:38.87\00:14:43.05
one dish meal, I
mean well, it can be maybe
00:14:43.08\00:14:46.51
some green
vegetables or something because
00:14:46.54\00:14:48.51
you have a lot,
you got the corn bread
00:14:48.54\00:14:50.06
or the bread, you
have the, your breads
00:14:50.09\00:14:52.83
already here. You
have your vegetables
00:14:52.86\00:14:54.23
in there as well, right.
And I like to kind of like
00:14:54.26\00:14:57.20
on the edges
leave a little bit red,
00:14:57.23\00:14:58.93
okay a little bit of
red on the, on the side
00:14:59.30\00:15:02.28
because when it bakes
up you will see a stream
00:15:02.31\00:15:04.59
of that red there. I am
gonna to take a little bit
00:15:04.62\00:15:06.64
of this Parmesan.
Oh that's where it
00:15:06.67\00:15:08.25
comes in. Okay, and
we're gonna to sprinkle
00:15:08.28\00:15:09.65
the Parmesan on top
and it's gonna then go
00:15:09.68\00:15:13.03
into the oven, and
it's gonna bake and at the
00:15:13.06\00:15:15.82
end of the, has
cheesy appearance,
00:15:15.85\00:15:17.22
at the end of the
program, they'll get a
00:15:17.25\00:15:18.62
chance to see this tamale pie.
00:15:18.65\00:15:20.02
So, you know, this
is, this is absolutely
00:15:20.43\00:15:23.04
delicious you know
I really like this,
00:15:23.07\00:15:24.44
okay, okay, its presentation.
00:15:24.47\00:15:25.84
And so we're gonna
to move to our very
00:15:25.87\00:15:27.24
next recipe. We're
probably going to take
00:15:27.27\00:15:28.64
a break. Well let's
do that, let's take a
00:15:28.67\00:15:30.12
break first, in that
way I can go put this
00:15:30.15\00:15:31.58
in the oven. Okay, do
that. And then we will
00:15:31.61\00:15:33.34
come back and talk
about the very next one,
00:15:33.37\00:15:35.25
so we want you
then to just stay by.
00:15:35.28\00:15:37.84