When I think
about the South I think
00:00:01.98\00:00:03.45
about real good
down home cooking.
00:00:03.48\00:00:06.54
I think about real
good southern hospitality,
00:00:06.86\00:00:09.42
so today on our
show we're doing all the
00:00:09.74\00:00:12.24
foods that are considered as
00:00:12.27\00:00:14.31
southern cuisine so stay by.
00:00:14.42\00:00:17.78
We wanna welcome
you I'm Paula Eakins and
00:00:45.16\00:00:47.48
you're gonna introduce me or?
00:00:48.78\00:00:50.15
Okay and this is my
husband Curtis Eakins.
00:00:50.18\00:00:52.20
Thank you very
much, and Curtis and I are
00:00:52.38\00:00:55.92
the hosts of the
Abundant Living series
00:00:56.43\00:00:57.80
and one of the
things that we're gonna be
00:00:57.83\00:00:59.23
doing today is Southern Cooking,
00:00:59.26\00:01:01.35
Southern Cooking,
and I really like the
00:01:01.60\00:01:03.49
Southern Cooking
earthy foods, okay,
00:01:03.52\00:01:05.85
you know, now
should we be talking
00:01:05.88\00:01:07.56
southern style like
southern cooking, no,
00:01:07.65\00:01:09.92
we should not be
talking, I mean we can do
00:01:09.95\00:01:11.32
that, absolutely
not, absolutely not,
00:01:11.35\00:01:12.97
I'm from
Philadelphia and Curtis is from
00:01:13.00\00:01:15.18
Cleveland, Cleveland and we,
00:01:15.61\00:01:16.98
that's Cleveland in
Ohio not Cleveland in
00:01:17.01\00:01:18.38
Tennessee, we
reside in the south okay.
00:01:18.41\00:01:21.10
Okay, and because of that we,
00:01:21.32\00:01:23.15
one of our very first
recipes that we're gonna
00:01:23.18\00:01:24.72
be doing today is
actually a Southern
00:01:24.75\00:01:26.55
Collard Green. Hey,
let's go to the recipe,
00:01:26.96\00:01:29.45
let's read the
ingredients on this one, okay.
00:01:29.48\00:01:31.37
It calls for 1-2
lbs Collard Greens
00:01:31.90\00:01:34.48
4 c. water 2 tbsp olive oil
00:01:34.62\00:01:37.84
1 tsp. of onion
powder 1 tsp. garlic power
00:01:38.05\00:01:42.02
½ c onions, chopped
00:01:42.81\00:01:44.54
3 tbsp. Bragg's Liquid Aminos
00:01:44.85\00:01:47.22
1 med green pepper, chopped or
00:01:47.56\00:01:49.53
½ c. Soy Baco bits.
00:01:49.56\00:01:52.40
Alright now,
Collard Greens right here,
00:01:52.85\00:01:55.64
Collard Greens a
real Southern tradition.
00:01:55.67\00:01:58.67
Now, people in the
north eat collard greens
00:01:58.70\00:02:00.38
too right. All over
the place do and the
00:02:00.41\00:02:02.00
thing I think is so
amazing is that people are
00:02:02.03\00:02:04.58
so used to fixing
normally collard greens,
00:02:04.61\00:02:06.75
okay, with pork,
okay. And a lot of time
00:02:06.78\00:02:09.97
when we try to make
these changeovers to
00:02:10.00\00:02:11.58
the vegetarian
diet we discover that we
00:02:11.61\00:02:14.65
don't want to look
at those foods we used
00:02:14.68\00:02:16.05
to eat but because
we're not sure how to
00:02:16.08\00:02:17.45
season them up
right, yeah. So, that's why
00:02:17.48\00:02:19.09
they're watching
this show today, okay.
00:02:19.12\00:02:20.54
Here as we're gonna show them,
00:02:20.57\00:02:21.94
they know all the
stuff, they know how
00:02:21.97\00:02:23.34
to do that. We're
gonna be using some
00:02:23.37\00:02:24.74
different
ingredients as that maybe you've
00:02:24.77\00:02:26.14
seen before or
maybe not, but I'm gonna
00:02:26.17\00:02:27.54
tell you right now
these collard greens are
00:02:27.57\00:02:29.13
going to be
absolutely knock down drag out
00:02:29.30\00:02:32.04
good. Okay, now
knock down drag out that
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means for those who
are not familiar with
00:02:34.72\00:02:36.22
that type of
language, explain to them,
00:02:36.25\00:02:37.75
that means good.
That means real good,
00:02:37.78\00:02:40.00
that means real
good, okay knock down and
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drag out now know that's right,
00:02:41.68\00:02:43.05
knock down and drag
out. No oink, oinking
00:02:43.08\00:02:44.45
in this one right,
no and when you buy your
00:02:44.48\00:02:46.00
collard greens they
have sometime already
00:02:46.45\00:02:48.05
pre torn up inside a
package which is already
00:02:48.55\00:02:50.46
pre-washed ahead of
time, in regards to what
00:02:50.49\00:02:52.88
they say about
the pre-wash, I always
00:02:52.91\00:02:54.28
wash them again
anyway just in case,
00:02:54.31\00:02:55.88
just in case. It
still has some dirt in
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there sometimes. Well
no, but I just want to,
00:02:57.31\00:02:58.68
I wanna be, I wanna
be my own okay judge
00:02:58.71\00:03:00.70
of that. Now in
this we have our water
00:03:00.73\00:03:03.06
already boiling and
getting ready so I am
00:03:03.09\00:03:04.81
gonna just take
and what we're gonna to
00:03:04.84\00:03:06.21
do here Curtis is
we got onions and also
00:03:06.24\00:03:08.02
bell peppers is the
gonna go in this okay,
00:03:08.05\00:03:09.87
we need to chopped
this up, and you're
00:03:09.90\00:03:11.27
gonna go ahead
and chop that up and
00:03:11.30\00:03:12.67
I'm gonna just
start putting the collard
00:03:12.70\00:03:14.07
greens into the
pan okay. And they've
00:03:14.10\00:03:15.75
already been
washed, they've already
00:03:15.78\00:03:17.15
been chopped
up. Want me to start
00:03:17.18\00:03:18.87
chopping up the, yes
the onion, onion first,
00:03:18.90\00:03:21.25
chop up the, yes the onion,
00:03:21.28\00:03:23.08
okay, don't we
have a onion chopper,
00:03:23.11\00:03:24.48
wouldn't that be
better, yes, you're the
00:03:24.51\00:03:25.88
onion chopper,
didn't you know that?
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No, no maybe you
didn't understand my
00:03:27.31\00:03:28.68
question. No, I do
understand your question.
00:03:28.71\00:03:30.08
Okay, alright I am
putting these in while
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Curtis chops up that
onion, that's what I do.
00:03:33.55\00:03:35.50
Well, I do it
manually this time, and we
00:03:35.53\00:03:37.73
always just kind of,
you know it's, greens
00:03:37.76\00:03:41.56
are full of water
and as a matter of fact
00:03:41.59\00:03:43.98
they have a lot of
water and these are
00:03:44.07\00:03:45.44
gonna actually cook
down believe it or not.
00:03:45.47\00:03:46.84
Okay, okay, we
want to use a little bit
00:03:47.20\00:03:50.05
amount of water in
this and also along with
00:03:50.08\00:03:52.33
that I like to put my
seasonings in it and I'm
00:03:52.36\00:03:54.41
using a onion
powder and a garlic powder
00:03:54.44\00:03:57.07
in the seasoning and
also I'm gonna use the
00:03:57.70\00:04:00.45
Bragg's. Now you can
use the Bragg's liquid
00:04:00.48\00:04:02.12
at the end or to
seasoning this gonna be
00:04:02.22\00:04:04.14
like more like taking
the place of the salt or
00:04:04.17\00:04:05.82
not but I'm gonna
go ahead on it and put
00:04:05.85\00:04:07.46
it in the seasoning now on top.
00:04:07.49\00:04:09.16
Now, let's talk
about that Bragg's liquid
00:04:09.49\00:04:11.54
Aminos that maybe new
to a lot of individuals
00:04:11.57\00:04:13.80
watching this
program for the first time or
00:04:13.83\00:04:15.37
maybe not familiar
with Braggs liquid Aminos.
00:04:16.00\00:04:17.67
Okay, and that's
exactly where what it is,
00:04:17.70\00:04:19.07
if you think of soy
sauce then it's actually
00:04:19.44\00:04:21.63
like a soy sauce but
it's actually made from
00:04:21.66\00:04:23.95
a protein base
which is like soy also,
00:04:23.98\00:04:26.06
but it's made from
protein base and some
00:04:26.42\00:04:28.41
people prefer to
have the Bragg's Aminos
00:04:28.44\00:04:32.34
to soy sauce and
this recipe I want that
00:04:32.45\00:04:35.29
smoke hickory
flavor because we're not
00:04:35.39\00:04:36.78
using a pork and all
that stuff so we got to
00:04:36.81\00:04:38.57
mimic that. That's
where that southern
00:04:38.60\00:04:40.50
hospitality comes
from as well. So this is
00:04:40.53\00:04:42.43
gonna start up,
now that Bragg's liquid
00:04:42.46\00:04:43.83
Aminos does have less
sodium than, no it has
00:04:43.86\00:04:45.53
same amount of
sodium, a teaspoon for
00:04:45.56\00:04:47.08
teaspoon as light
soy sauce oh it's light
00:04:47.11\00:04:49.40
soy sauce, right,
right. So, it doesn't make
00:04:49.43\00:04:50.84
a difference, okay
as far as that goes,
00:04:50.87\00:04:52.57
I'm gonna put this on
real quick while we get
00:04:52.83\00:04:54.20
to finish up the rest
of the part that Curtis
00:04:54.23\00:04:55.60
we're gonna we've got
a couple of things here
00:04:55.63\00:04:57.00
number one is I have
olive oil and I'm gonna
00:04:57.03\00:04:58.81
putting it also as
well. Now, you don't have
00:04:58.84\00:05:00.63
to put the olive oil
in, but once again in
00:05:00.66\00:05:02.84
collard greens
there's some kind of oil
00:05:02.87\00:05:04.99
base we're not using
any kind of foods that
00:05:05.02\00:05:07.35
you don't need to
have like the pork for
00:05:07.38\00:05:08.81
instance, like I said
earlier. So we're gonna
00:05:08.84\00:05:10.36
use that olive oil or
you can use canola oil
00:05:10.39\00:05:12.78
in this recipe as
well. And we're gonna be
00:05:12.81\00:05:14.99
using is, I am just
gonna show this to you
00:05:15.02\00:05:16.91
while Curtis has
chopped out of those bell
00:05:16.99\00:05:18.36
peppers up. This
believe it or not it looks
00:05:18.39\00:05:20.62
just like it might be
bacon bits but it's not
00:05:20.65\00:05:25.15
it's actually soy,
it's smoked soy baco bits
00:05:25.33\00:05:28.89
and we're gonna put
that in for that hickory
00:05:28.97\00:05:30.93
flavor at the end
of our program alright.
00:05:31.01\00:05:34.06
Okay, now you can
get that at health food
00:05:34.09\00:05:36.08
store or do you,
regular store, you can get
00:05:36.11\00:05:37.48
that actually at any
of your regular super
00:05:37.51\00:05:39.15
markets okay you can get that.
00:05:39.18\00:05:40.88
Soy baco bits, Soy
baco bits. Now, what
00:05:40.91\00:05:43.52
I'm gonna do, I want
to put the onions and
00:05:43.55\00:05:46.30
the bell peppers in
with this also as well.
00:05:46.33\00:05:48.57
And then we're
gonna just let it start
00:05:48.92\00:05:50.85
simmering down
somewhat while we're moving
00:05:50.88\00:05:53.49
to the next recipe so
as soon as Curtis gets
00:05:53.52\00:05:55.40
done with that.
I'm gonna open this up,
00:05:55.43\00:05:56.80
so you waiting on
me right, yes indeed.
00:05:56.83\00:05:58.56
I'll tell you what,
we're gonna go ahead on
00:05:58.97\00:06:00.43
as a matter of
fact I am not finished,
00:06:00.46\00:06:02.33
you are finished.
And we're gonna just
00:06:02.36\00:06:03.73
ahead and scrape
that on top then how
00:06:03.76\00:06:05.13
about that. Okay, okay
and so... these go inside
00:06:05.16\00:06:08.07
yeah just like
this, yeah go ahead. Okay.
00:06:09.49\00:06:11.27
We want to seasoning
to get in, I am using
00:06:11.51\00:06:12.88
the spatula for this,
that's fine that's fine,
00:06:12.91\00:06:14.28
I want to get that
seasoning in and on top
00:06:14.33\00:06:16.04
of those greens so
they can taste good alright,
00:06:16.07\00:06:20.14
alright. Now, we
could move that around a
00:06:20.99\00:06:22.78
little bit, one last
one okay, okay and when
00:06:22.81\00:06:26.70
they see this
later on you're gonna be
00:06:26.73\00:06:28.10
surprised at how
this is gonna be actually
00:06:28.13\00:06:29.85
shrink down,
it's not gonna hard,
00:06:29.88\00:06:31.25
so the water and the
collard greens will help
00:06:31.28\00:06:32.75
cook that? Yeah,
there's water in the greens
00:06:33.24\00:06:35.52
itself, okay and then
it has a water already
00:06:35.55\00:06:37.56
in my pan, okay, so
this is gonna come up high,
00:06:37.59\00:06:39.93
is gonna began to
actually boil and then
00:06:40.45\00:06:42.58
we're gonna turn
it down low alright.
00:06:42.61\00:06:44.28
You can put that oil in
like I said before at the
00:06:45.00\00:06:46.72
end because we're
doing television why
00:06:46.75\00:06:48.84
don't we just go
ahead on and put the
00:06:48.87\00:06:50.24
oil on that and we
won't forget it later.
00:06:50.27\00:06:51.64
We're gonna go ahead
and put the water in,
00:06:51.67\00:06:53.04
I hear, I hear it
there making that boiling
00:06:53.07\00:06:54.84
now. Now this is
on low first or high.
00:06:54.87\00:06:59.20
Well, you want to
bring it to a boil first,
00:06:59.43\00:07:00.94
okay, bring out to a
boil we're gonna hold
00:07:00.97\00:07:02.37
off for those to
right there, okay, we're
00:07:02.40\00:07:04.02
gonna put a lid on
top and I'm gonna tell
00:07:04.05\00:07:06.65
you one of the
things that used to happen
00:07:06.68\00:07:08.05
I remember even
though we talked about the
00:07:08.08\00:07:09.79
south I remember
when you used to fix the
00:07:09.82\00:07:12.61
collard greens in
north Philadelphia where I
00:07:12.64\00:07:14.24
live, and I
remember a lot of people will
00:07:14.27\00:07:16.18
say things like you
know collard greens are so
00:07:16.21\00:07:18.10
hard to fix it, they
take a long time to cook
00:07:18.13\00:07:20.24
and they'll put
soda in it because baking
00:07:20.53\00:07:22.63
soda helps to break
the leaf down but it
00:07:22.66\00:07:24.54
also strips the
vitamins and nutrients out of
00:07:24.57\00:07:27.84
the collard greens
themselves. And because
00:07:27.87\00:07:29.69
these are earth
foods, foods that Creator God
00:07:29.72\00:07:31.64
has made. We don't
want to destroy our taste,
00:07:31.67\00:07:33.55
keep them intact, you
have to have personality.
00:07:33.58\00:07:35.37
So do not put baking
soda in the collard greens,
00:07:35.62\00:07:38.23
also one of the things
I discovered too Curtis?
00:07:38.37\00:07:40.53
is that when people
plant collard greens they
00:07:40.56\00:07:42.96
usually plant them in
a around the middle of
00:07:42.99\00:07:44.84
the summer and then
usually when the first
00:07:44.87\00:07:46.81
frost hits them the
first frost it makes them
00:07:47.02\00:07:49.90
more tender and
sweeter to taste alright,
00:07:49.93\00:07:52.90
okay. And so that's
you're looking for, okay.
00:07:52.93\00:07:55.41
You have some most
information I am so
00:07:55.85\00:07:57.28
glad I'm married
to you I mean all this
00:07:57.31\00:07:59.13
information you're
just bubbling over here
00:07:59.16\00:08:00.80
and I just want
to appreciate that,
00:08:01.36\00:08:02.73
thank you so much.
Now you know another
00:08:02.76\00:08:04.13
recipe that also is
one of the foods that we
00:08:04.16\00:08:06.45
Southerners use
and we use also in our
00:08:06.91\00:08:09.02
home and that is that
people like stuff like
00:08:09.05\00:08:11.68
biscuits and gravy
or they like steak with
00:08:12.35\00:08:15.90
gravy on top of it.
Well, we have a steak
00:08:15.93\00:08:18.50
but not the one
you're thinking about Susan,
00:08:18.81\00:08:20.83
we're making a mushroom steak.
00:08:20.86\00:08:23.74
I was gonna say pepper steak.
00:08:23.77\00:08:25.14
We're making a
mushroom steak and this
00:08:25.17\00:08:26.54
mushroom steak is
gonna be really, really
00:08:26.57\00:08:28.20
nutritious it's
very, very healthy,
00:08:28.23\00:08:30.09
so we're gonna actually look at
00:08:30.46\00:08:31.83
the recipe on this one, okay.
00:08:31.86\00:08:34.23
It calls for 1 can of mushrooms,
00:08:35.40\00:08:37.52
that's a 8 oz.
can. It calls for,
00:08:37.55\00:08:40.04
1 med onion, chopped
00:08:40.07\00:08:41.50
1 tbsp, McKay's
Beef-style seasoning
00:08:41.61\00:08:44.93
1 c. of instant oats
1 c. of old fashion oats
00:08:45.21\00:08:48.94
1 tsp. garlic powder
1/4 tsp. of canola oil
00:08:49.56\00:08:53.94
1 can mushroom soup, 15 oz. and
00:08:54.38\00:08:57.08
½ c. of water
00:08:57.11\00:08:58.48
2 tbsp. Vegan
Parmesan alternative.
00:08:58.73\00:09:02.22
Now this is really
a very good recipe.
00:09:02.96\00:09:05.31
And it takes the
place of steaks per say,
00:09:05.53\00:09:08.68
we're gonna make
it vegetarian style
00:09:09.24\00:09:10.65
because you know on our program
00:09:10.68\00:09:12.91
Abundant Living we
do all earth foods,
00:09:13.28\00:09:15.60
from the earth,
foods from the creator God
00:09:15.63\00:09:17.20
and, Abundant
Living that's right,
00:09:17.56\00:09:18.93
and once again the
foods that the creator
00:09:18.96\00:09:20.33
God has given us is
so beautiful because we
00:09:20.36\00:09:22.01
got the green, we
made the collard greens,
00:09:22.04\00:09:23.47
they're still
cooking on the stove and now
00:09:23.50\00:09:25.39
we're gonna make
this brown mushroom
00:09:25.42\00:09:27.29
steak and it's gonna
be a brown color with
00:09:27.32\00:09:29.10
a smothered and
gravy like people love when
00:09:29.13\00:09:31.19
they in the south.
And then I'm not gonna
00:09:31.22\00:09:32.86
tell you right now
what we're gonna do but
00:09:32.89\00:09:34.26
we are doing a
special dessert on this
00:09:34.29\00:09:35.66
program as well. You
have to have dessert.
00:09:35.69\00:09:37.35
Now, we have two things in here,
00:09:37.38\00:09:38.75
number one is I
have one cup of instant
00:09:38.78\00:09:41.43
oats and then I
have one cup of regular
00:09:41.46\00:09:44.13
old fashion oats
and the instant oats is
00:09:44.16\00:09:46.13
what's gonna help to
give us that coagulation
00:09:46.16\00:09:47.83
we need to have
because we're not using any
00:09:47.86\00:09:49.31
eggs as you know in
this product at all and
00:09:49.34\00:09:51.97
then also we're using
the mushrooms and we're
00:09:52.00\00:09:54.02
gonna keep the sauce
the actual liquid that
00:09:54.05\00:09:56.27
comes in with that
so we can make sure
00:09:56.30\00:09:57.98
we have everything
and Curtis if you will
00:09:58.01\00:09:59.42
chop that onion
up for me, the onion,
00:09:59.68\00:10:01.06
it's gonna go in
there as well. And this is
00:10:01.09\00:10:05.48
one of the recipes
that's really good,
00:10:05.51\00:10:06.88
now we also have
seasonings, but if you
00:10:06.91\00:10:08.28
notice once again
we had talked about the
00:10:08.31\00:10:10.25
different kind of
seasonings that's going
00:10:10.28\00:10:11.65
to go on this, and
we're using onion and
00:10:11.68\00:10:13.11
garlic powder and
also Curtis is doing the
00:10:13.14\00:10:15.70
chopped onions I
am looking at, okay.
00:10:17.07\00:10:19.04
McKay's Beef-style
seasoning which is not
00:10:19.88\00:10:22.54
really beef it's
actually a mock beef that
00:10:22.57\00:10:24.75
we're actually using
in this particular product
00:10:24.78\00:10:27.08
okay. You can find
it, it's put out by a
00:10:27.11\00:10:29.58
company called
McKay's and also there is
00:10:29.61\00:10:31.78
another couple of
companies out there
00:10:31.81\00:10:33.18
too that does it
as well, but these,
00:10:33.21\00:10:34.58
I understand they
also put out chicken style
00:10:34.61\00:10:36.33
seasoning that's
right, yeah chicken style
00:10:36.36\00:10:37.74
as well. And that's
does not have any chicken,
00:10:37.77\00:10:39.14
no chicken in it
whatsoever, okay, alright.
00:10:39.23\00:10:41.29
And I'm gonna go
ahead on and get my
00:10:41.74\00:10:43.11
skillet ready to go by
just putting in a little
00:10:43.14\00:10:45.49
bit of my olive oil
or you can use canola oil
00:10:45.52\00:10:48.36
because we're gonna
actually take and make
00:10:48.70\00:10:50.60
steaks out of this.
And let's stir this up and
00:10:50.63\00:10:54.28
usually what I like
to do is let it sit for a
00:10:54.31\00:10:55.82
little bit, so
that it can mash up,
00:10:55.85\00:10:58.02
get mixed in real
well and turn into the kind
00:10:58.27\00:11:02.58
of soft steaks that I
actually want to make,
00:11:02.61\00:11:07.98
okay. Now Curtis
when we put these
00:11:08.01\00:11:09.58
onions in, I can
go ahead and cut these
00:11:09.61\00:11:10.98
onions there,
right here with this,
00:11:11.01\00:11:12.38
okay yes. And,
see if we got the,
00:11:12.41\00:11:14.83
I guess I can use
this. No, no, okay,
00:11:15.97\00:11:23.19
that's the go ahead,
put that there, okay.
00:11:23.22\00:11:25.13
I was kind of
fast on the draw huh.
00:11:26.60\00:11:27.98
You was, you was moving rather,
00:11:28.01\00:11:29.38
you was moving, but that's okay.
00:11:29.41\00:11:30.78
I guess it's just
been fun of me that's okay
00:11:30.81\00:11:32.18
like guess what.
Just put those in there,
00:11:32.21\00:11:34.30
what we're gonna
do is we're gonna give
00:11:34.33\00:11:37.84
these onions to this
steak, so this is not,
00:11:37.87\00:11:40.75
this is something
you don't want to do,
00:11:40.98\00:11:42.35
yeah, yeah if you
saw that scratch it,
00:11:42.38\00:11:44.55
just scratch it,
that's not if we want to,
00:11:44.58\00:11:46.05
that's not we want to portray,
00:11:46.08\00:11:47.45
we're gonna keep
the cameras rolling but
00:11:47.48\00:11:48.85
just don't do that.
Okay, okay, alright-y,
00:11:48.88\00:11:51.64
we got a couple
more here. Now, there is
00:11:51.88\00:11:54.82
something goes in
here I don't know what?
00:11:54.85\00:11:56.23
Burgers are gonna go
with it, the burgers,
00:11:57.87\00:11:59.24
okay, so go ahead
and move that around
00:11:59.27\00:12:00.64
in your pan. It's a
good thing your in this
00:12:00.67\00:12:02.29
kitchen with me,
honey, usually what I
00:12:02.32\00:12:03.69
do is I actually put it
like I said, the instant
00:12:03.72\00:12:06.45
oats help to give us
the texture we need to
00:12:06.48\00:12:08.46
have so this can
stick together, and if you
00:12:08.49\00:12:10.96
find that when
you're making it up there
00:12:11.17\00:12:13.41
is still not enough
liquid in it. We also add
00:12:13.44\00:12:17.15
just a little bit
of water we can put in
00:12:17.18\00:12:19.23
because we have
the seasonings in there
00:12:19.26\00:12:20.63
also and I'm gonna
tell you right now I usually
00:12:20.66\00:12:22.89
let this sit for
awhile Curtis before I make
00:12:22.92\00:12:24.76
these up, but because
we're on television we
00:12:24.79\00:12:26.82
don't have the time,
let it gel or something
00:12:26.85\00:12:28.22
or what, not gel but
it will actually stick
00:12:28.25\00:12:30.07
together, the
instant oats will actually
00:12:30.10\00:12:32.17
make a gel like a
texture like egg white, okay,
00:12:33.11\00:12:35.79
and it will help that
burgers to stick together,
00:12:35.82\00:12:37.54
stick together, okay.
And normally once again
00:12:37.57\00:12:39.93
those have been
watching Abundant Living
00:12:39.96\00:12:41.33
know that we make
these steaks up that
00:12:41.36\00:12:43.27
we do not just make a
patty we just actually
00:12:43.30\00:12:47.06
scoop it okay. So
what we're gonna do is
00:12:47.17\00:12:49.54
we're gonna take
some of the patty mix
00:12:49.57\00:12:51.69
and we're gonna put
it right here in the pan,
00:12:53.94\00:12:56.93
will you turn it up
for me, okay, alright,
00:12:56.96\00:12:59.83
about 350 that's
fine and what's gonna
00:13:00.28\00:13:03.77
happen is as they
cook they're gonna stick
00:13:03.80\00:13:06.12
together, okay,
got that up high,
00:13:06.19\00:13:09.49
and I hear the
sizzling, you hear that sizzling
00:13:11.54\00:13:13.25
sound, I heard the
sizzling. And don't be
00:13:13.28\00:13:16.13
alarmed if you
think that it's not gonna
00:13:16.16\00:13:17.67
stick because I'm
gonna tell you right now
00:13:17.70\00:13:19.07
it really is,
there's two things you can do
00:13:19.10\00:13:21.08
with this, number
one is you can put your
00:13:21.11\00:13:22.77
lid on top and that
will help it to cook on the
00:13:22.80\00:13:27.30
inside, but there
is something else that
00:13:27.33\00:13:29.28
we're gonna be doing
with this also as well
00:13:29.31\00:13:31.34
that is after we
finish everything we're gonna
00:13:31.69\00:13:33.42
put it inside,
inside the oven and we're
00:13:33.45\00:13:36.56
gonna put the sauce,
the sauce, if you will
00:13:36.59\00:13:38.87
let them see that
we're gonna put that sauce,
00:13:38.90\00:13:40.36
which is right
here, the mushroom soup,
00:13:40.67\00:13:42.04
right okay. And
we're gonna put that
00:13:42.07\00:13:43.44
sauce over top
of it in the oven.
00:13:43.47\00:13:44.95
Not right now, no,
no, do not put that on
00:13:45.09\00:13:47.09
top of that Mr.
Eakins. Yes, Mrs. Eakins,
00:13:47.12\00:13:49.13
you are excited
right now I could tell,
00:13:49.16\00:13:50.53
I'm just really
kind of pumped up here.
00:13:51.05\00:13:52.42
As it, as it cooks,
so this is gonna actually
00:13:54.96\00:13:57.23
stay together here,
it's gonna stay together.
00:13:57.36\00:13:58.95
You're gonna just
take and move them
00:13:58.98\00:14:00.43
together okay. Now
this is again in your
00:14:00.46\00:14:04.68
latest cookbook
Global Vegetarian?
00:14:04.71\00:14:06.77
No, this is
actually in our Revised; oh!
00:14:06.80\00:14:08.58
So in your Revised
the first book has been
00:14:08.83\00:14:10.86
revised, the first book, okay.
00:14:10.89\00:14:12.34
Make the nice
big, big burgers okay.
00:14:13.26\00:14:17.25
Now what we're
gonna to do is I like to
00:14:17.28\00:14:21.06
serve this up now
once again we're gonna
00:14:21.17\00:14:23.99
let this get done, I
usually put the lid on
00:14:24.02\00:14:25.44
top of it, and let it
simmer a little bit and
00:14:25.47\00:14:27.76
the instant oats and
the old fashioned oats
00:14:27.79\00:14:30.31
along with the liquid
that's in it, it's gonna
00:14:30.34\00:14:32.23
causes the form into a
patty, a soft patty then
00:14:32.26\00:14:35.59
when a patty is done
because it's not gonna
00:14:35.62\00:14:37.21
be done all the way
through you just wanna
00:14:37.24\00:14:38.61
have that brown on both sides,
00:14:38.64\00:14:40.02
then you're gonna
just put it inside of a
00:14:40.29\00:14:41.66
casserole dish and
it's a 9x13 casserole dish
00:14:41.69\00:14:43.93
and what I
usually do is take this,
00:14:44.27\00:14:45.97
by the way I said mushroom soup.
00:14:46.00\00:14:47.57
Now lot of, you know
that most of mushroom
00:14:47.75\00:14:49.17
soups on the market
have a lot of sodium
00:14:49.20\00:14:50.96
in it. So I really
buy those mushroom soups
00:14:50.99\00:14:53.52
that actually have
they say less salt or they
00:14:53.78\00:14:56.22
have different ones
called healthy choice
00:14:56.25\00:14:57.62
they don't have any
salt in it whatsoever
00:14:57.65\00:14:59.43
and I use that, now
we're gonna put some
00:14:59.76\00:15:01.39
water in with it, so
that it's not quite as thick
00:15:01.42\00:15:03.89
and we're gonna
stir it up a little bit,
00:15:05.47\00:15:06.84
now also by the way
in our Global Vegetarian
00:15:06.87\00:15:09.48
Cookbook, we have
our own mushroom sauce
00:15:09.51\00:15:11.99
that we make from
scratch okay, okay.
00:15:12.02\00:15:14.69
For those of who are
concerned about that,
00:15:14.72\00:15:16.58
now shall we put
the lid on this now?
00:15:16.61\00:15:18.13
We're gonna do, I
gonna move into the next
00:15:18.16\00:15:19.90
recipe and then
we're gonna put the lid on
00:15:19.93\00:15:21.30
it and what will
happen is then we'll get a
00:15:21.33\00:15:22.70
chance to see this
product at the end of
00:15:22.73\00:15:25.20
our program okay.
But while we doing that
00:15:25.23\00:15:27.52
let me just check
on our collard greens
00:15:27.84\00:15:29.71
and see how things were going,
00:15:29.74\00:15:31.11
check on the
collard greens, alright.
00:15:31.14\00:15:32.51
Oh! Wow! They
have cooked this down,
00:15:32.54\00:15:34.99
okay, cooked down a
whole lot, where they were,
00:15:35.02\00:15:37.35
you cook these for
what about maybe 40
00:15:37.38\00:15:39.17
minutes, 45 minutes
45 minutes and if the
00:15:39.20\00:15:42.15
water begins to
drain out what you want to
00:15:42.24\00:15:44.54
do is you want to add
little bit more water,
00:15:44.57\00:15:45.94
you want to add
hot water however.
00:15:45.97\00:15:47.34
Hot water to it, not
cold water, at this point
00:15:47.37\00:15:49.88
I'm gonna go
ahead on and pour in
00:15:49.91\00:15:51.28
remember now I did
not do my Braggs yet. I
00:15:51.31\00:15:53.62
want to go ahead and
put the Bragg's liquid on
00:15:53.65\00:15:55.30
top. Now that will
give the seasoning,
00:15:55.33\00:15:58.61
the hickory taste
okay, hickory flavor
00:15:58.64\00:16:00.01
right. And I'm to
put in for aesthetics
00:16:00.04\00:16:02.14
just to make it look
like it has meat in it
00:16:02.75\00:16:04.42
we're gonna put a
little bit of the soy baco
00:16:04.45\00:16:06.76
bits in it and then
I'm gonna use a rest of
00:16:06.79\00:16:08.60
the for garnish okay
so this is small amount.
00:16:08.63\00:16:10.93
That's purchase that
you need at any major
00:16:11.83\00:16:13.62
food store, that's
right that's right,
00:16:13.65\00:16:15.02
doesn't that look
good, yes, okay, okay, okay.
00:16:15.05\00:16:17.66
Now, that's cooking
we're gonna put a lid
00:16:17.88\00:16:20.83
on top of our
mushrooms and we're gonna
00:16:20.86\00:16:22.88
go to the other
part of this which is
00:16:22.91\00:16:24.51
actually our dessert
for this, this evening
00:16:24.54\00:16:26.28
this program today.
And that is let's look at
00:16:26.31\00:16:29.43
those ingredients.
Well, it's called a
00:16:29.46\00:16:31.79
No-Bake Banana
Pudding and it calls for,
00:16:31.82\00:16:34.40
2 boxes of Mori -Nu Tofu, soft,
00:16:34.74\00:16:37.13
2 tbsp of honey
00:16:37.16\00:16:38.53
1 tsp of vanilla flavoring
00:16:38.89\00:16:40.52
1 tsp of Banana flavoring.
00:16:40.86\00:16:42.63
2 pkg of Mori-Nu
vanilla pudding mix
00:16:43.84\00:16:46.31
2 Bananas and 1
pkg vanilla wafers.
00:16:46.54\00:16:50.62