This is a real
good recipe, Curtis.
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It is a spicy
black-eyed peas and tomato soup.
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Tomato soup, okay.
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And because of the time factor,
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what we've done is that
I've already gotten the beans,
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the black-eyed peas are already
basically finished, okay.
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Already ready to
go. Already ready to go.
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So we're going to
be just kind of adding
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in the rest of the ingredients
that goes along with that.
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so what, we
used to dumping, huh?
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Yeah, we're going
to do some dumping.
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So let's look at what we're
actually going to be doing.
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What's the ingredients here?
Okay. All right. Let's do it.
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Okay. Now--
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Now this is new. This is--
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We had this before.
Did you make this for me?
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No, no. Well,
I've had it before.
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Yeah, I've made
it before for you.
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It's real spicy. Okay.
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It's got lot of
stuff going on with it.
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And like I said already
that the--black-eyed peas
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are ready and
now, and this recipe
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has a lot of good stuff
because it's nice and spicy.
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When we talk about
all that good nutrition
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and everything going on.
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Now this is the best diet,
God's original plant-based diet,
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the one that we advocated.
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This is the best one. All right.
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We're going to turn it--
let's turn our fire down,
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just a little bit more. Okay.
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Turn it down for
me. Down, down...
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I'm going in the
opposite direction.
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Okay. That's it. Good, good.
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There you go. Okay.
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Now, in this recipe,
here's all the goodies, okay.
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First, we're gonna
put in the red onions.
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All right. Red onions.
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I'll go ahead and put them in.
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You can stir as I'm doing it.
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You're going to
be able to do that.
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I am going to get
all the goodies out.
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Go on stirring all those.
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And in this recipe also
it calls for banana pepper.
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Banana peppers--
Banana peppers going in.
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Now, are those
hot? Banana peppers--?
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No, no. No, they're not hot.
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Okay. All right.
No, no not at all.
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And then it calls for
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two garlic
cloves, nice and minced.
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You can see this is--
this is not playing around.
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Honey hush. Mm-hmm.
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You smell good already?
You smell good too, baby.
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Thank you. No, thank you.
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And then, we are
going to go ahead--
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Now these are stewed tomatoes?
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These are stewed tomatoes.
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Let's get a
better-- us a better spoon
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that's got a little bit more--
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Yeah. Personality there.
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How about that?
Spoon has more personality.
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Now, really,
when I do this at home
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I actually cook the peppers
and onions a little bit longer.
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So that once it goes
into the actual recipe itself.
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It's not going to take as
long because it's about good--
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I would say a good
eight minutes or so.
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Okay. Okay.
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Now, we're going to then take
and put in our stewed tomatoes.
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Just use this
one here. Oh, okay.
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Use this one. So
we add those in there.
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All right. Stewed tomatoes.
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Stewed
tomatoes. Stewed tomatoes.
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Oh, this is going
to be a good dish.
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Oh yeah. Oh yeah. I
can see that right now.
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A good nice hardy soup. Okay.
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This is one of the best diet.
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Best diet. The
best diet. All right.
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You've got to stir it up there.
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Stir it up, now.
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All right.
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Oops, making a
wrong move there, huh?
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It seems very
colorful, very pretty.
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Yes, it is because
you are in the color.
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All right. That's
right. That's right.
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That's right. Okay.
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And then lastly
what we're going to be
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adding is we are
going to put in--
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And what are those?
These are red pepper flakes.
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That we're putting
in, remember, it's spicy.
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Okay.
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And then we're going to put in--
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Gonna possess
little kick to huh?
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And then we're going
to put in the salt, okay.
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Okay. You can stir that up.
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All right. Made
cholesterol free dish.
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Cholesterol
free, cholesterol free,
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that's the name
of the game, okay.
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Lot of fiber? Lots of fiber.
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Okay, let's maybe
get a lid on that.
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Now, you're going
to let that sit for--
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I'm going to let that
finish cooking, and normally,
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I let this go ahead
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as I am gonna finished cooking,
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and I let it cook
for at least another,
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well, I say
about 10 minutes or so,
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so that all the
flavors can get in there
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and this is going to
be a real good recipe.
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But you know,
Curtis, this is not it.
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Because believe or
not, how could you have
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black-eyed peas soup and
not have cornbread with it.
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So let's look at that recipe.
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Oh, all right now.
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Now this actually
is one of the recipes
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that kind of goes with
this actual black-eyed peas.
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That's right. Cornbread.
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We are going to put this one
together-cornbread, cornbread
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and we're going to put
in first a cup of cornmeal.
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Okay.
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And then we're going to put
in our whole wheat pastry flour.
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How about that?
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And where can people
get whole wheat pastry--
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this may be new to some people.
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Whole wheat pastry
flour is, believe it or not,--
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But now in major
grocery stores, correct?
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That's right. It's in
new major grocery stores now.
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All right. Whole
wheat pastry flour.
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You can go to
your health food store
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but they are
also-- in a lot of your
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other stores now that
has a health food section.
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All right.
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It's a different
fluffier, lighter type of flour.
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Lighter, like the
pastry flour is a different
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in that unlike
100% whole wheat flour,
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the pastry
flour is summer wheat,
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and by being a summer
wheat, it's lighter in texture
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and so I like to use
that in things like my breads
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and also in my
cornbread or regular breads
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or my biscuits
because it really helps them
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get a little
bit lighter texture,
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not quite as heavy and weighty
as whole wheat bread, okay?
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Okay. Sounds good. All right.
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Now we are using aluminum free
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also baking powder
in this product as well.
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And something a
little bit different
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and that's the vegan
parmesan alternative.
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And this is once
again a vegan product
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which means there's no
milk, no eggs, and no diary
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and yet it has a smell
in a sense as is parmesan.
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Not really parmesan, so
we can put that in this one--
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So, no
cholesterol in this recipe.
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None whatsoever. All right.
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And then we are
going to add into that
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also our
fructose or fruit sugar.
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It's also one of those
we're going to be adding
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and these are
cane sugars that are--
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that have not been modified
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or have been
tampered with the process.
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We're going to put
in a tablespoon of that.
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And of course, we've
got our teaspoon of salt,
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we're going to put that in.
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All right. Okay.
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And we've got--okay,
here comes the hot stuff.
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We're going to put a
little bit of the chilly--
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That's going to
be a hot cornbread.
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The red chilly
peppers that goes in because
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it's going to match
the black-eyed peas.
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They have to match
the black-eyed peas.
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And in this recipe,
Curtis, something different.
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I've done cornbreads before,
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but this one
actually has fresh thyme.
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Ah, let's put
that thyme in, okay.
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And we're going to
just stir it all up.
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And in this recipe if you would,
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you can go ahead
on and mix together,
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here's our soymilk. Okay.
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Coming down to the wire. Okay.
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We're going to
mix-- no, not in there.
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We're going to put the soymilk
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and we're going to put
three tablespoons of olive oil.
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Why don't you go ahead
and put that into the--
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Put the oil in the
soymilk. Right on in there.
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Okay. Okay.
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And just whiz that
around for a few minutes.
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I've already got my
loaf pan ready to go--
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And we are going to stir it up.
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I want you to
pour that slightly,
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go ahead and pour
that into that mix for me.
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All right. Coming
down to the wire--
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All righty, all
righty. There you go.
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And this is going to
be-- I am going to stir it up,
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I am going to
put it into my pan.
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And then we're going
to put it in the oven.
00:07:04.68\00:07:06.40
And this is
going to go in the oven
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at 400 degrees for about
I'll say 20 minutes or so.
00:07:07.83\00:07:11.83
And so, guess
what, when we come back,
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we're going to
put this into the pan,
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we're going to put it
in the oven at 400 degrees
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and when we come back,
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you will see the
finished products.
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So stay by.
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