Well, welcome back,
welcome back. Okay, recipe time.
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This recipe is
absolutely delicious,
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it is called a
"Sausage Quiche Pie."
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Let's look at the
recipe. It sounds good.
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It calls for:
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Now, Sausage Quiche, I do
have to say to you Curtis.
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What do you do to say to me?
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That, I love
quiche, and I love you.
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Thank you. You're welcome.
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It was, it's
actually a French dish
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and it's a dish that's
made with lots of creams,
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half and half and
whole milks and cheeses
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and so we've got
our modified version
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including the sausage
is a mock sausage so it's
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not real because we're
on 3ABN on Abundant Living,
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we do not do any milk,
eggs, cheese, plant-based,
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we do all plant based foods on
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because of expediency
sake we want to make sure
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you see the end product.
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We've already got the
sausage and the onions
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and the olive oil just
cooking away over there.
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I move this around a little bit.
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And you would just
take and stir it down
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and I'm gonna go
over here and start
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putting the things together,
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it's gonna go into
the recipe itself, okay.
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Now you mentioned this
is the mock sausage again,
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mock sausage.
Now of course we use,
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we have our brand that we use
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but in case
someone maybe wondering or.
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On the market, on the market
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there are when you're
talking about alternatives
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you wanna look around
for something that has
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that sausage flavor
and if push comes to shove
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you can actually
use another mock,
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maybe a ground beef,
which is not real beef either
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and add a little bit of
sage to it and you kind of,
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that's really where
the sausage meets the road,
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that sage actually is in there.
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It does that as well.
I've already got my tofu ready
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to go and I'm gonna go
ahead and start putting
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in the other
ingredients in this as well.
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The soft tofu is in here.
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I'm going to
turn the machine on.
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My food processor
and I'm going to begin
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to add in all the rest
of the ingredients, okay,
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so we got the lemon juice
and we got the yeast flakes,
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we've got the
turmeric and we also have
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the salt as well as the garlic.
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So let's go ahead
and start that up.
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I'm gonna stop it for 1
minute there so we can make
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sure that
everything goes around.
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Now the name of the
game you know of course
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because we're
simulating cheese, Curtis,
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we have to get
something that looks
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just like that, okay,
that have that cheese color
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and turmeric is
one of them, okay,
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you don't want to
put too much in it,
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it might look too dark.
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And the other one of
course is the nutritional
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yeast flakes that helps to give
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a cheesy type of
the flavor as well.
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We can eat with our eye.
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Absolutely, we're
gonna put that back on.
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I'm gonna add then the
salt, the garlic and then
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we're gonna throw in a
little bit of that Parmesan.
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I saved a little
bit of that Parmesan.
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Now why is that?
Because we're gonna
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put that on top for garnishing.
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Oh! To sprinkle
over that quiche.
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And it is ready to go now.
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Your sausage
should be ready to go
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and ready to
receive the ingredients here
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that I have is ready.
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Okay, so let's go
ahead and take this off.
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And I am gonna
slowly pour in the sauce.
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This is the actual
ingredient, now go ahead
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and put your sausage
back by the head. Oh! Okay.
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There you go.
Alright. Wanna go ahead
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and pour it in
and then you're gonna
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likely toss
that in this as well.
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No cholesterol
quiches. No cholesterol,
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it took a while to
develop this particular recipe,
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yes, because like
I said I like quiche
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and I was trying to figure out.
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One time before
we did this program
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we did a spinach quiches.
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I remember. Okay,
a spinach quiches.
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So here we go now
with the mock sausage.
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For all those ones
who are meat lovers
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and want some kind
of exchange as well.
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Okay. Now stir it
around, get all the goodies,
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hold on a minute and
get this out of here. Okay.
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You see a nice
creamy base it just looks
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it has a cheese
base there to it.
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I want to get
the rest of this out.
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And this meat texture
that we're using, the mock meat
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you don't really mix
the meat as well. No.
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That's a nice mouth
fill, it's a nice mouth feel
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and we just get that last bit.
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Want this
turned up a little bit.
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Turn it up just a tad.
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I don't want it to burn
just a little bit there, okay.
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Alright. You know
'cause it doesn't really,
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it doesn't, it's actually
more or less warming it,
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Curtis, because it's
going to cook you know
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it's going to cook
when it bakes in the oven.
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It actually goes
in the oven, alright,
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so you're stirring that around.
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You get out of the
way because we also
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have with us our
whole-wheat shell.
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Now before you go whole
wheat shell you mentioned
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about the vegan
Parmesan alternative, again
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this is a mock
alternative for Parmesan cheese.
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Right, right, right.
It's a, so you can get that
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at any health food store but.
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At the health food
store and you got a mock
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believe it or not
we have a mock cheese
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that I've actually
made, in our first cookbook,
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vegetarian cooking made easy,
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I thought it was in the global.
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No, it's in a
revised book, alright,
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now you know we
talked about a crust,
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a whole-wheat
crust, and we also had that
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in our book as well,
and the whole-wheat crust
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is actually a
whole- wheat pastry flour
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and then we've also
used with that an oat flour
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and the way you make the
oat flour as you just take
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oat meal which is
like a cup of oat meal,
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old fashion oats and
you put it into your blender
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and you blend it and
make a flour out of it
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and you mix it in
with your pastry flour
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and once again it's
got olive oil there,
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a little bit of salt
and then you're gonna
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use your water
and you wind up making
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this beautiful whole-wheat
crust, alright. Oh! Okay.
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And I like it
because you make the crust
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actually in the dish,
Curtis. Oh! Right there.
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Once you make it up,
yeah, once you make it up
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you actually just take
your fingers and you just
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move around and
get your sides in place
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and then you mash
down the bottom portion,
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you get the bottom
portion in place and then
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you take a fork and
you stick the fork in it
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so that you won't
have that puffiness
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that will comes at
time from that crust itself.
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It will puff up if it
does not have enough air in it
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through the holes to do that.
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So what I am going
to do now is I'm gonna
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take this and we're
gonna go ahead and fill.
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I turned the fire off.
Yeah. Now of course now,
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if those who wanna do
something that's faster
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then they can just buy
the whole-wheat pie crust.
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You can buy the
whole-wheat pie crust.
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This one normally people
have things like oat meal.
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Okay, so that's
something that you make easily.
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Yeah, you can eat
that, you can eat the oatmeal
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and then also you can
use if you don't have the
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pastry flour you can
use a regular flour as well.
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Okay. But once again
because of health we want
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to make sure it's like
whole -wheat pie crust. Okay.
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Whole-wheat crust,
okay, so we gonna pour this
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inside the pie.
Oh! This is gonna work.
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I can see this is
gonna work right here.
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Yes it is, alright. This
will help us beat the blues.
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This will help us
because the one thing
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that causes us to
have blues is that.
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There is no food on table.
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I mean I really get
blue when there is no food.
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And I am a hungry person.
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So this will
help me tremendously.
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Well, you know I have
this friend his name is Ben,
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every time we do
foods or do anything
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that has to deal with foods.
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He said he gets so
hungry, right, so hungry. Okay.
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Alright. So
we're gonna mash this,
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move this around, just
move it out in this shell
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it makes a wonderful
and believe it or not
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Quiches have lots of eggs in it.
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There is no eggs in
this quiche whatsoever and so
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with that in mind
we're going to just take
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a little bit, just
little bit of the Parmesan
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and we're gonna
just, just sprinkle,
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on top, on top, on top,
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and then we're gonna
put this in the oven.
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It goes in the oven
at first at 400 degrees
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and it's gonna bake
for about 45 minutes
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the center is going
become very, very firm.
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I am telling you when
this thing is finished,
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it's wonderful, so
you want to stay by.
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