You ever had one
of those mornings
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where you just want to sleep in?
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Our favorite time
is on Sunday morning.
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But let me tell you something,
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today, on the show
we're doing brunch ideas.
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And you know, when
you see me by myself,
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you know what it means.
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It means that
Curtis is somewhere nearby,
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and we are cooking
on the entire show,
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so get your
paper and your pencil
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and meet us in the kitchen.
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Well, welcome, welcome, welcome.
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This is Abundant Living,
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my name is Paula Eakins
and this is my husband...
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Curtis Eakins. Curtis Eakins.
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Whenever they see a show
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where I come on by
myself in the beginning,
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they know that it's
gonna be all cooking.
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All cooking.
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My girlfriend says
whenever she sees that
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she goes and runs and
grabs her paper and pencil,
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calls people on
the phone and say--
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They're on, they're on,
all cooking, all cooking.
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There at least
three recipes, minimum.
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So, you know, I like on Sundays,
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Sunday morning, you
know, to just chill.
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Don't, don't jump up,
you know, start the day off.
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Sunday morning
is the best morning,
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Sunday morning.
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As a matter of fact-- Yes?
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My friends know,
they know for a fact,
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they know that do not
call on Saturday evenings
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and don't call
on Sunday mornings,
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because that's
our time together.
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That's our time together.
If we're not on the road.
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If we're not on the road.
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Oh, but when we
are home, it is all--
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But if we are on
the road, they all know
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how to get in
touch with us anyway.
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That is a true statement.
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Well, Curtis, I like this
show, it's called Brunch Ideas.
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Brunch ideas.
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So just-- I'll
tell you right now,
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people ask me all the time,
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do I pick all my recipes
or do I develop them myself?
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You know, my background is
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in the food science
of nutrition and so,
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some recipes I
developed from scratch.
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I remember back in the
day, that was a while back,
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I remember back then when,
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I actually was
trying to convert,
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because at that time
vegetarianism was not really
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as big as it is right now.
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And veganism and raw
that's really been took over.
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You know what I'm saying?
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And so I was
trying to convert recipes
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that had like the pork
and shrimp and crab and butter
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and all that kind
of stuff that's not,
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that's injurious to your body,
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I didn't you
know, and it was hard.
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Those recipes
took a lot of work.
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Okay, I cried a lot
and then I prayed a lot
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and God said I'm in
charge of all the food
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so if you need
any help just ask Me.
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Okay?
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And so with that in mind,
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I remember, that
more recipes came out,
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and so because my
background is food science
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I can basically,
Curtis will tell you,
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look at a recipe and
say, that ain't gonna work.
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I can tell you right now,
it's not gonna work, okay.
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Because there is a
chemistry about food
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that actually goes
together that make things,
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those ingredients
that has to go together,
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to make the final product
look really good, all right.
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You are gifted for
that, you really are.
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And sometimes we
go to a restaurant,
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and we'll sample the
food and I ask my wife,
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okay, honey, what are
the ingredients in here
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and she'll say, oh,
it's this, this, that
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and you can just tell
what's in that food, yeah.
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Well, you know,
our very first recipe
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is one of those kind of recipes.
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It's a recipe
that I actually saw
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and believe it or not,
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it had in it-- I'm
gonna do the recipe
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and then I'm gonna talk
about how we made a difference
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and a change on that recipe
and it is so, so good, okay.
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So let's look at
the actual ingredients.
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Okay. Now--
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This, this arugula.
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On a recipe, it
actually called for,
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you ready for this?
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You ready for this, Rebecca?
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Ten eggs, scrambled. Ten eggs?
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You heard what I say
it. Ten. I said ten eggs.
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We didn't hear
that on the recipe
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so you took that out.
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No, that's why we're changing
things out, like I said before.
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So that was a
major change right there.
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Oh, yeah it was a major one.
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Okay, and the other one was
a half a pound of pork sausage.
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Oh, okay.
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So in the place
of the scrambled egg,
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we're going to be
using this soaking--
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Tofu? Okay.
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Tofu, soaking tofu.
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'Cause it looks like
and it mashes up like eggs
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when you see it.
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And we got the turmeric
is gonna help that with that.
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The color? Yeah.
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So I'm going to turn my fire
on and you start doing that.
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Now the pork will be the mock--
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Yeah, the pork is
going to be the crumble,
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which is Gimme
Lean sausage crumble.
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It actually, it comes in a tube
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and you actually just
use a little bit of oil
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and you actually crumble it up.
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Now, honey, you
mentioned about arugula.
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That's something maybe you--
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Arugula is a part
of the herbal family.
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It's a part of the
actual lettuce group.
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It's a herb. And so--
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It's a new one and a
lot of people are using now,
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you've heard, you know iceberg,
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you've had your
red leaf lettuce,
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the green leaf
lettuce, the romaine lettuce
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all those
different ones out there.
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And arugula is an herb
and it's actually the one
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that's now used in salads.
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And that's gonna be a part
of our pizza as well, okay.
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Now I also have soy cheese,
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and there's other
new ones on the market.
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I'm gonna tell you,
when we first got started
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it was hard to find cheeses,
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I made a lot of
cheeses from scratch,
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but I'm telling you
there's a sundry of things
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out there now for the people
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'cause people are
trying to get healthier.
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And with that in mind,
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a lot of new
products have hit, okay.
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And when they do that, I go out,
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I do a lot of
testing and trying out things
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before I put
those recipes together
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'cause I want to make
sure it's gonna be okay.
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That's important.
It's got to be okay.
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I hear you. I don't blame you.
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Okay, so we're
gonna start off with,
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I'm gonna go ahead on
and put the soy margarine in,
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so I can go ahead
and let that get started.
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Okay. Okay.
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And, that's
going to start melting
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and I'm also gonna go ahead on,
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and we've got to make this,
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this soaking
tofu look like eggs,
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okay, so we're
going to go ahead on
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and just start by mashing
it up a little bit, okay.
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And what you're gonna
do-- I'm gonna get this started
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and once I get this started
then we're gonna go ahead on.
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'Cause another
thing I want them to see,
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that is the flat
bread, right there.
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Okay. Whole wheat flat bread.
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That bread,
whole wheat that bread,
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they used white bread.
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A white flat bread and
I said, no, no, no, no, no
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so this is a whole
wheat, the one I'm using.
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So this recipe is,
was-- Completely modified.
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A lot of saturated
fat. A lot of sodium.
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A lot of cholesterol, a
lot of trans fatty acids.
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Now this recipe is
saturated fat free,
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zero cholesterol,
and low in sodium.
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There you go. Okay.
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There you go. All right.
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I have to mention
you turmeric is a very,
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very good for you as well.
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So that's a part of it too.
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That turmeric is
gonna be the thing
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that's gonna help to turn this
into another color, all right.
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So I'm gonna go
ahead on and put in--
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All that goes in there, okay.
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So this will be
in place of the egg.
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Now tofu doesn't
have a taste. Nope.
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Which is a good
thing. That's a blessing.
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That's a blessing,
okay. Absorbs all flavors.
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Because it does not have that,
it doesn't have that many--
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hold on, keep this going.
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Because it does not
have that, then that means
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it will actually take
over the flavor of anything
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you put next to it.
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That's what I like
about the whole thing
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with the soaking tofu's.
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I use this one to do the eggs,
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I also use it for
when I'm doing my sauces,
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I also do this one when
I'm doing my cheesecakes.
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Oh, yeah.
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We got to serve a
cheesecake. Yes, I do.
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I have all kind of
cheesecake recipes that we use.
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Some of those
cheesecakes are no bake.
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They are, a lot
of them are no bake
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and they are actually
done in a springform pan.
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So I make them up with
the graham cracker crust,
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then I've got the soaking
tofu and I've got my mix,
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whether it's lemon
made mix or vanilla made mix
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or I do carrot
ones, I do pumpkin ones,
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depending on the season.
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And I'm known for those, okay.
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And so we use that
in the springform pan.
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When you take it
out... The cherries on top.
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Oh, yeah, oh, yeah, oh,
yeah. You be working it, baby.
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I don't say
anything a lot of times
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because there's
something about the fact
00:08:07.06\00:08:08.55
that when you say the word tofu,
00:08:08.58\00:08:10.18
people get
themselves so worked up,
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you know what I'm saying?
00:08:11.55\00:08:12.59
You get that
serious attitude. Attitude.
00:08:12.62\00:08:15.59
They say, well, tofu
doesn't have any flavor.
00:08:15.62\00:08:18.25
I say neither does eggs
but-- and the Bible says that.
00:08:18.28\00:08:21.30
That there's no flavor in a
egg but that nobody stopping--
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They're still eating
eggs. Yeah, but okay.
00:08:23.89\00:08:25.42
We got to put the turmeric in.
00:08:25.45\00:08:27.18
Because we eat with our eyes,
so now it turns a, a color.
00:08:27.21\00:08:30.76
A light color yellow.
00:08:30.79\00:08:32.11
And I'm gonna go ahead on
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and put in also
the salt as well.
00:08:33.21\00:08:35.23
Okay. Okay.
00:08:35.26\00:08:37.53
And what you're gonna do,
00:08:37.56\00:08:39.64
I did a sausages for times sake,
00:08:39.67\00:08:41.38
already got the
sausage ready to go.
00:08:41.41\00:08:43.57
We're going to turn
this that yellowish color
00:08:43.60\00:08:45.47
because we want to look
like that of the eggs, okay.
00:08:45.50\00:08:49.11
And what you're
gonna do is this.
00:08:49.14\00:08:50.52
I want you to take--
together you've got the arugula.
00:08:50.55\00:08:53.63
Now this is going to go
on after the pizza's done,
00:08:53.66\00:08:56.01
but you're going to just
show them how to do that.
00:08:56.04\00:08:57.77
You're going to
take the olive oil
00:08:57.80\00:08:59.08
and add it to the arugula
along with the lemon juice.
00:08:59.11\00:09:01.88
Let me just put
this over here, okay.
00:09:01.91\00:09:04.18
And that's gonna actually--
00:09:04.21\00:09:06.31
Add it here? Yeah.
00:09:06.34\00:09:07.37
Just go ahead and add it in.
00:09:07.40\00:09:08.64
All right. Okay.
00:09:08.67\00:09:10.34
And when the pizza is done,
00:09:10.37\00:09:12.68
that's when you're actually
going to put that on top
00:09:12.71\00:09:14.35
and you'll see the empty air.
00:09:14.38\00:09:15.41
Oh, I see. Okay?
00:09:15.44\00:09:16.81
You see that nice yellow,
00:09:16.84\00:09:17.87
the light color
yellow coming in there.
00:09:17.90\00:09:20.12
So it has that look.
00:09:20.15\00:09:21.19
Do I need to mix
this in a little bit?
00:09:21.22\00:09:22.30
Yeah, you can use that
fork and mix that in, okay.
00:09:22.33\00:09:27.89
But now, this, this recipe
was loaded with cholesterol.
00:09:27.92\00:09:31.17
Yes it was. I
mean, how many eggs?
00:09:31.20\00:09:33.38
Ten eggs. Ten eggs.
00:09:33.41\00:09:34.60
Ten eggs. Okay.
00:09:34.63\00:09:35.76
And Mr. Oink Oink.
00:09:35.79\00:09:37.69
Yes, all that. All that.
00:09:37.72\00:09:39.21
Now, you know the main thing,
00:09:39.24\00:09:40.42
you know is, of course when
you're talking about cooking,
00:09:40.45\00:09:42.46
it's got to look
like and it's got to have
00:09:42.49\00:09:43.75
the assimilation of something
that people are used to.
00:09:43.78\00:09:45.48
Because we eat with our
eyes and so in that respect,
00:09:45.51\00:09:48.53
it means that if it looks like
something a person has eaten
00:09:48.56\00:09:50.92
before they're more opt
to actually eat it again.
00:09:50.95\00:09:53.78
I'm gonna turn this down.
00:09:53.81\00:09:55.57
Okay, and now I already
mentioned to you about the fact
00:09:55.60\00:09:57.79
that we have--
let's look at this here.
00:09:57.82\00:10:00.82
That the flat
bread, whole wheat.
00:10:00.85\00:10:02.25
Flat bread, which is another one
00:10:02.28\00:10:03.71
because used to be
a lot of pocket bread
00:10:03.74\00:10:05.11
that people use
them pocket bread,
00:10:05.14\00:10:06.55
and the flat
bread is another new one
00:10:06.58\00:10:07.64
coming out on the market too
00:10:07.67\00:10:08.70
so you can bring that over here.
00:10:08.73\00:10:10.62
Because we're gonna get
ready to put this together.
00:10:10.65\00:10:12.78
Move those things out the way.
00:10:12.81\00:10:14.35
I'm just gonna put one here,
I'm gonna put one here, okay.
00:10:14.38\00:10:17.87
We're gonna move
this over, like this.
00:10:17.90\00:10:19.81
This is going to
be used, remember now,
00:10:19.84\00:10:20.99
at the end of the program,
00:10:21.02\00:10:22.54
when we finish
cooking the pizza completely,
00:10:22.57\00:10:24.65
you will-- we'll put that on.
00:10:24.68\00:10:25.78
I'm gonna move it like this.
00:10:25.81\00:10:27.24
Okay. All right.
00:10:27.27\00:10:28.52
And the first thing's gonna
go on, and that is gonna be--
00:10:28.55\00:10:31.05
Now this is the soy--
This is the soy cheese.
00:10:31.08\00:10:34.56
Cheddar cheese,
right? A soy cheddar cheese.
00:10:34.59\00:10:36.24
A cheddar, a
cheddar cheese. Okay.
00:10:36.27\00:10:37.30
And like I said before,
00:10:37.33\00:10:38.36
there's a lot of new
one's on the market too,
00:10:38.39\00:10:39.42
they're all melting, okay.
00:10:39.45\00:10:41.56
Now-- and yeah make,
make sure that the cheese
00:10:41.59\00:10:45.13
that you're using will melt.
00:10:45.16\00:10:46.58
It will melt, okay. Otherwise--
00:10:46.61\00:10:48.26
Okay, there's one in the market
00:10:48.29\00:10:49.74
that I really
like, it's a new one,
00:10:49.77\00:10:51.24
it's put out by a
group called Delia.
00:10:51.27\00:10:53.32
And that Delia group,
00:10:53.35\00:10:54.39
it has the
cheddars and the mozzarella
00:10:54.42\00:10:56.34
and all the
different types as well.
00:10:56.37\00:10:58.41
So why don't you go ahead
and put a little bit on here
00:10:58.44\00:11:00.66
'cause we got to save some
00:11:00.69\00:11:01.78
because that's going to go
on top of it when we get done.
00:11:01.81\00:11:04.25
Okay, just a small amount
on 'cause all you're gonna do
00:11:04.28\00:11:06.31
when you put it the oven is
you want the cheese to melt,
00:11:06.34\00:11:09.35
and these are
cheeses that will melt,
00:11:09.38\00:11:10.41
so save a little bit so that
we can have it for then end.
00:11:10.44\00:11:12.53
Okay, and then
what I'm gonna do,
00:11:12.56\00:11:14.53
is we're gonna--
00:11:14.56\00:11:15.61
I'm kind of messy over here.
00:11:15.64\00:11:17.39
Okay, and make sure
it all stays on the pan
00:11:17.42\00:11:18.84
so that way it doesn't get-- it,
00:11:18.87\00:11:20.51
it goes in the oven,
we don't want it to...
00:11:20.54\00:11:24.67
If we get that pan all,
00:11:24.70\00:11:26.57
cheese all over the pan
that means we got extra,
00:11:26.60\00:11:28.53
extra work we're gonna be doing.
00:11:28.56\00:11:29.80
Okay, I'm not gonna
use that spoon right there,
00:11:29.83\00:11:31.29
I'm gonna use this one.
00:11:31.32\00:11:33.42
And what we're gonna
do is we're gonna take--
00:11:33.45\00:11:35.16
So now this is going--
00:11:35.19\00:11:36.53
This, and we're gonna
start putting it on the pizza.
00:11:36.56\00:11:39.03
Oh, I see. Looks
like eggs, doesn't it?
00:11:39.06\00:11:41.50
Okay. All right.
00:11:41.53\00:11:44.74
How did this recipe come about?
00:11:44.77\00:11:46.39
Like I said, I found, I saw it--
00:11:46.42\00:11:47.70
You mean, you found it
00:11:47.73\00:11:48.76
and you just started
working with it and--
00:11:48.79\00:11:49.99
Yep, when I saw
the different things
00:11:50.02\00:11:51.60
it was going
down I said, no, no.
00:11:51.63\00:11:54.04
No we got to change this.
00:11:54.07\00:11:55.10
But it look nice, I
mean it looked really good.
00:11:55.13\00:11:56.79
It looked nice. Okay.
00:11:56.82\00:11:59.30
Let's go ahead and get
that second one, if you will.
00:11:59.33\00:12:01.27
Just clean that up on that
one side here for me, honey.
00:12:01.30\00:12:04.27
Right here? Okay.
00:12:04.30\00:12:07.31
Now of course, you know,
00:12:07.34\00:12:08.40
we're just doing a
simulation of what you,
00:12:08.43\00:12:10.73
what we've seen.
00:12:10.76\00:12:11.79
Of course, you
would have a lot more,
00:12:11.82\00:12:13.93
'cause I make
about four of these.
00:12:13.96\00:12:15.84
Okay.
00:12:15.87\00:12:17.15
It'll probably come
out to the sides or...
00:12:17.18\00:12:19.80
No, you're going
to have a bigger pan.
00:12:19.83\00:12:21.51
But I'm just talking
about, I would make this,
00:12:21.54\00:12:22.90
I'm just making two so
they can see these two.
00:12:22.93\00:12:24.71
That's how they do it,
more than anything else.
00:12:24.74\00:12:26.72
Okay, you want to make
sure that you keep the edges,
00:12:26.75\00:12:29.10
don't have it all
the way out to the edge.
00:12:29.13\00:12:30.16
Oh, so that's
purposely-- Like a pizza?
00:12:30.19\00:12:32.12
Oh, okay, the edges is not.
00:12:32.15\00:12:34.10
Now, now I'm
gonna take the sausages.
00:12:34.13\00:12:37.39
We've already done this.
00:12:37.42\00:12:38.70
This is the Gimme
Lean sausage. Gimme Lean.
00:12:38.73\00:12:41.59
And I'm going to
hand-put that down on here.
00:12:41.62\00:12:44.55
You're gonna do
it with the hand?
00:12:44.58\00:12:46.33
Now Gimme Lean has a
good, mouth feel, a good flavor.
00:12:46.36\00:12:49.85
It does, it does, it does.
00:12:49.88\00:12:51.32
Even for those who are
used to eating meat, sausage,
00:12:51.35\00:12:55.66
this has a really nice flavor.
00:12:55.69\00:12:57.69
And this gives the simulation
of the sausage as well.
00:12:57.72\00:13:00.83
Once again, you know
00:13:00.86\00:13:01.92
just putting
those on there together,
00:13:01.95\00:13:03.58
that would-- you
know the eggs and sausage
00:13:03.61\00:13:06.26
that's a normal meal
00:13:06.29\00:13:08.26
that people would actually
eat on a Sunday morning.
00:13:08.29\00:13:09.76
That's true. Or
early in the morning.
00:13:09.79\00:13:12.10
Now we've got the
sausage and the eggs
00:13:12.13\00:13:14.18
and the cheese on top
of the flat bread, okay.
00:13:14.21\00:13:17.87
And cholesterol free.
00:13:17.90\00:13:18.93
Cholesterol
free, cholesterol free.
00:13:18.96\00:13:20.19
Quite healthy
brunch. Now this is--
00:13:20.22\00:13:22.29
Oh, wait a minute, hold up,
I just thought about something.
00:13:22.32\00:13:23.40
We got arugula, right?
00:13:23.43\00:13:24.46
No, no, no, no,
that doesn't go on
00:13:24.49\00:13:26.10
until we actually
bake it in the oven.
00:13:26.13\00:13:27.16
After you finish baking
and then this goes on top.
00:13:27.19\00:13:28.61
Yep, we got to get all this on
00:13:28.64\00:13:29.67
'cause it'll be
nice and healthy.
00:13:29.70\00:13:31.56
Okay.
00:13:31.59\00:13:32.80
Okay? All right.
00:13:32.83\00:13:34.50
And, we're gonna end
with a little bit of--
00:13:34.53\00:13:37.13
Oh, that's why you
saved the cheese for the end.
00:13:37.16\00:13:38.25
That's why I said save
a little bit till the end.
00:13:38.28\00:13:40.96
It has a nice,
melting look on top.
00:13:40.99\00:13:45.33
And you know what,
this is very, very pretty.
00:13:45.36\00:13:47.55
It's going to go in the
oven at about 400 degrees
00:13:47.58\00:13:50.98
and it's only about 10 minutes
00:13:51.01\00:13:52.28
because what you want
is the cheese is gonna melt
00:13:52.31\00:13:54.46
and then all around the edges
00:13:54.49\00:13:55.53
it going to get a nice
kind of a golden brown.
00:13:55.56\00:13:57.69
And so we're gonna
go put that in the oven.
00:13:57.72\00:14:00.37
We're gonna take a break
00:14:00.40\00:14:01.94
and then we're
going to do another recipe
00:14:01.97\00:14:03.70
so stay by.
00:14:03.73\00:14:05.36