What would you
eat instead of meat
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if you became a vegetarian?
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Stay tuned to see one way
to make all the meat you eat
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out of wheat instead of beef.
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Hello, I'm Marcella Lynch,
welcome to Food For Thought.
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The cooking show
featuring God's eating plan
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as unfolded through Scripture
and through God's other book,
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the book of nature.
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Today I'd like to tell
you why I am a vegetarian.
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And demonstrate
an interesting recipe
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for making meat out of wheat
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which cost pennies a
serving and can resemble
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cutlets, steaks,
roasts and hamburger.
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It's an old recipe,
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my mother made it
when I was a child.
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Vegetarian people
around the world make it today
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and commercial food companies
produce canned and frozen meat
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look-alike products from it.
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Does the Bible have anything
to say about meat eating?
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Yes, it says a lot.
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One half hour show would be
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much too short to
cover the subject.
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You may want to write in
for the booklet advertised
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at the end of the show.
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Looking at the dietary
principles in the Bible
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we find that in
the very beginning
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both humans and animals
were created vegetarians.
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Later of course God did
allow the eating of meat.
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The Bible itself
doesn't make it clear
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as to why He did this.
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One possible
answer could be that
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since Noah's flood
destroyed the vegetation,
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some of the animals in
the ark could be slaughtered
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and their meat preserved
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and eaten until
the first harvest.
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Another interesting possibility
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has to do with the lifespan of
people who lived in those days,
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you know, God created
Adam and Eve with bodies
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that were
designed to exist forever
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but that was before they sinned
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and tragically the
longer a sinner lives,
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the more agony he
causes himself and others.
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People and generations suffer.
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In Genesis 6:5 it indicates
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that the pre-flood
people were terribly depraved.
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Can you imagine the
chaos of an 800 year old Hitler
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and what that could
cause in one lifetime?
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And that may be one reason
why God introduced a meat diet.
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At about the time
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when God began to
allow people to eat meat,
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the lifespans
began to rock it downward
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until they ended up closer
to what lifespans are today.
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But even though God
did allow me to be eaten,
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He still regarded the human body
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as very precious.
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And that's why in Leviticus
11, He listed the do eats
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and the don't
eats of the animal bird
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and seafood
kingdoms and animals.
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Another evidence of
God's brilliance is shown by
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and large the
creatures God labeled unclean
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are the scavengers of the earth.
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These are examples such as pork
and shellfish, buzzards, crows,
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which would carry more disease
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and whose bodies are
designed to retain the poisons
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and filth of their diet.
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Fat and blood
was not to be eaten.
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Meat eating is a
factor in human diseases
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such as heart
disease and cancer.
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And the fat contains cholesterol
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and the blood carries disease.
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I like the following
poem written some years ago
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by G. C. Hoskin.
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It's about the
horse and animals.
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The horse is big
and fat and round
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but eats the
grains that do abound.
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The Ox is wide
and thick and stout
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and lives on
grasses grown about.
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The elephant so great and strong
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with hay and
grain, his days prolong.
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The dinosaur his years amazed
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yet vegetarians
stretched his days.
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A baboon's
strength is not for meats,
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for fruits and
vegetables he eats.
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If fruits and
grains and grass and hay
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give animals
such strength each day
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then give me too
that simple fare,
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that Mother Nature does prepare.
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I was born into
a vegetarian family
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and being a
third-generation vegetarian
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I've never eaten
meat, poultry or fish.
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Eating plant foods is
just a way of life for me
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and I've never
acquired even a liking
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for the smell of meat cooking
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because it's just never
been a part of my upbringing.
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It's just as natural for
me to eat vegetarian meals
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as it is for
you to include meat.
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So why be a vegetarian,
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there are a
number of good reasons
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first of all it's
healthier, that's been proven,
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research shows
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that vegetarians live
longer and have less disease.
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Plant foods contain
absolutely no cholesterol,
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a plant-based
diet is a low-fat diet
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with less fat
unless you course load up
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on refined manufactured
foods, meat lacks fiber.
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A meat diet is a
high protein diet
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and a fat diet
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when our diet should
be based on carbohydrates.
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Meat can bring disease
from the animals to you,
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it is a cancer potential.
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Another reason that people
choose to be vegetarian is that
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a vegetarian diet
actually costs less.
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We protect also
the earth's resources
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by raising plant food crops
rather than animals for food.
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For example an acre of land
produces 17 pounds of protein
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compared to about 2 for
milk and less than 1 for beef.
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And another reason is that
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animals do not have to be
mass produced in factory farms.
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Living an unnatural life
with possible inhumane treatment
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when we're vegetarians.
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Another reason
for being vegetarian
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has to do with our mind
and our spiritual senses.
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It's actually been shown that
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they are more clear and
alert with the plant-based diet.
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The Bible story of
Daniel and his three friends
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showed better physical
health, wisdom and discernment.
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This is a story in
Daniel the first chapter.
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And then in
Proverbs 23:20 it shows us
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that it's not good to be
among gluttonous eaters of meat.
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For more than 125 years,
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Seventh-day
Adventists have practiced
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the vegetarian dietary lifestyle
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because of their belief in
the holistic nature of man.
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So whatever is done
in eating or drinking,
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it's believed to
honor and glorify God,
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the use of any food substance
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which has been
demonstrated as harmful,
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it's a dishonor to God,
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it shows lack of
respect for the body
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and as it does
disservice to mankind.
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So today we would
like to demonstrate
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a kind of vegetarian
dish that comes the closest
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to resembling
meat than any other.
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So for those of you who crave
that texture and taste of meat,
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this product we call
gluten is a good substitute.
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If beans and tofu
just don't do it for you,
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you might want to
try cutlets or steak
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that's made out of gluten.
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So what is gluten?
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Gluten is the protein of wheat.
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And here we have wheat.
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Wheat comes from the
field just like we see it here
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and when it's harvested it
comes right out of the hall
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and here we have wheat.
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There are
different kinds of wheat
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but this one here
is dark brown and red.
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This is the kind that
we need to make gluten
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and this is the
bread making wheat also.
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And you can make wheat
and gluten out of wheat
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in several different ways.
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And so you may want to get
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a pad, a paper and some pencils,
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maybe jot down a few things.
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You might want to
watch the end of the show
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for the information
about where you could order
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the cooking by
the book, cookbook.
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If you would like
all of the details
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about the recipes
that we're showing here.
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But it's sort of
like a three-step process
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to make gluten.
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I sometimes wonder
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whoever discovered
this way long time ago
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but as we said earlier
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my mother and her
mother made gluten
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and it's, it's
an interesting thing
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that if you take
a kernel of wheat
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and you chew it and
chew it in your mouth,
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you can make the
gluten right in your mouth.
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So what we'll do is just grind
some of this wheat into flour
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and then we'll
make it into a dough
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and then we'll just
go through a process
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of separating out just
the protein part of the wheat.
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Let's just pull
up this chart here
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and remind us about wheat.
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Here we have a kernel of wheat.
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And so that you know
where the gluten is coming
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from out of the wheat,
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this is three
parts to the kernel,
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we have the outer
coverings which is the bran,
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then the germ of the
wheat is the life-giving part,
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that's the part from
which white flour is,
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and that's, sorry
this is the part where
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the vitamin E and the minerals
and vitamins in the sprouting
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comes right out of the wheat.
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And then right in the heart
of the kernel is the endosperm,
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that's the
starch and the protein.
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And that is the part
from which the gluten is made.
00:10:22.42\00:10:27.62
And so we need to go
through a little washing process
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where we remove
this outer covering
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and we just end
up with this protein,
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it creates sort of a substance
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that kind of it
has the texture of meat
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when you get all
finished with it.
00:10:39.50\00:10:41.87
And you can
actually get cookbooks
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that tell about making gluten,
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I have three cookbooks here.
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And I've just collected
some of these overtime,
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how to make all the
meat you eat out of wheat.
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And entire
cookbooks it tells you
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how to season it like beef,
and like chicken, and turkey,
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and hot dogs, and
sausage, and everything else.
00:11:00.29\00:11:03.79
So we'll
demonstrate a little bit of that
00:11:03.83\00:11:05.53
to you today.
00:11:05.56\00:11:06.90
There's another gluten cookbook,
00:11:06.93\00:11:09.26
Meatless Protein at
one tenth of the cost.
00:11:09.30\00:11:12.80
Here's a different book,
00:11:12.83\00:11:14.17
so if you want to
find a cookbook on gluten
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just go browse some bookstores
and you may just find one.
00:11:17.27\00:11:21.08
It's not a difficult process,
00:11:21.11\00:11:23.11
it just takes
several different steps.
00:11:23.14\00:11:25.45
So let's do that and
I have Pat here today.
00:11:25.48\00:11:28.65
Would you come and join me, Pat?
00:11:28.68\00:11:31.32
And we're going to see
00:11:31.35\00:11:32.69
if we can make some gluten here.
00:11:32.72\00:11:36.56
Now you can make gluten
out of whole-wheat flour,
00:11:36.59\00:11:41.43
you can make
gluten out of white flour
00:11:41.46\00:11:44.33
and you can make
gluten out of gluten flour.
00:11:44.37\00:11:47.77
Gluten flour is
just flour that's made
00:11:47.80\00:11:51.17
here's what it looks like.
00:11:51.21\00:11:52.84
After you take the starch out
and have only the protein left
00:11:52.87\00:11:58.11
from the endosperm
or from white flour.
00:11:58.15\00:12:00.75
You took white flour
and took the starch away
00:12:00.78\00:12:02.95
and you have just the protein.
00:12:02.98\00:12:05.19
This is
available as gluten flour
00:12:05.22\00:12:08.36
at some health food stores
00:12:08.39\00:12:10.03
and you may
find it in your area.
00:12:10.06\00:12:12.09
And if you had this,
00:12:12.13\00:12:13.46
this is just an instant
way to just mix this with water
00:12:13.50\00:12:16.67
and you will have
gluten immediately.
00:12:16.70\00:12:19.10
But what I do most of
the time because it's cheaper
00:12:19.13\00:12:22.00
is to start with
whole-wheat flour
00:12:22.04\00:12:23.91
which we have here in the bag.
00:12:23.94\00:12:26.71
And I would
just like to show you
00:12:26.74\00:12:28.71
how I do this at home,
00:12:28.74\00:12:30.11
I buy wheat in
the 50-pound bags,
00:12:30.15\00:12:32.71
this is the flour mill here.
00:12:32.75\00:12:35.18
And I'm going to just
put a little wheat through,
00:12:35.22\00:12:37.12
this will become
whole-wheat flour
00:12:37.15\00:12:39.25
and that's what I'll
use to make the gluten,
00:12:39.29\00:12:41.49
it's the most
economical way to do it.
00:12:41.52\00:12:43.96
So we'll just turn this on.
00:12:43.99\00:12:45.56
And...
00:13:05.65\00:13:06.98
We'll just...
00:13:12.09\00:13:13.42
Magic, we have
the flour right here.
00:13:16.46\00:13:20.40
And this is the
bread flour right here.
00:13:20.43\00:13:23.23
And this is what
we'll use to make the gluten
00:13:23.26\00:13:25.37
but we have some
already ground ahead.
00:13:25.40\00:13:28.04
And we'll just start
our recipe right now.
00:13:28.07\00:13:31.57
So making homemade gluten
00:13:31.61\00:13:33.07
which is a meat like
plant source of protein.
00:13:33.11\00:13:37.18
The recipe is in our cooking by
the book cookbook on page 148.
00:13:37.21\00:13:42.65
And it's so easy, you just
write down eight cups of flour,
00:13:42.68\00:13:46.82
it can be the
whole-wheat or the white,
00:13:46.86\00:13:48.56
it can be half and half.
00:13:48.59\00:13:50.29
And then we just put
00:13:50.33\00:13:51.66
three to four cups
of water with that.
00:13:51.69\00:13:53.60
So you make a dough just
like you were making bread.
00:13:53.63\00:13:56.70
We happen to
have a kitchen machine
00:13:56.73\00:13:59.03
that has the dough hook here,
we're putting it into position.
00:13:59.07\00:14:02.74
And we'll just put
these eight cups of flour
00:14:02.77\00:14:05.17
right into the machine.
00:14:05.21\00:14:07.48
And this dough
just needs to knead
00:14:07.51\00:14:11.11
for about 10 minutes.
00:14:11.15\00:14:13.82
And if you don't
have an electric machine
00:14:13.85\00:14:15.58
just get a big bowl out
and mix this dough by hand.
00:14:15.62\00:14:18.99
So we have eight cups
of flour here in the bowl
00:14:19.02\00:14:21.49
and we're just going to
add four cups of water to this
00:14:21.52\00:14:26.43
and get the water here...
00:14:26.46\00:14:29.06
three to four cups,
00:14:35.24\00:14:36.57
I like to make it
just a little heavier
00:14:36.60\00:14:38.31
if it needs it.
00:14:38.34\00:14:42.44
Okay.
00:14:42.48\00:14:43.91
And this just needs to
need now for about 10 minutes.
00:14:43.95\00:14:48.18
And we'll turn it on
here, get the lid here
00:14:48.22\00:14:50.35
so it won't spill out.
00:14:50.39\00:14:54.42
This is just on low
speed for 10 minutes
00:14:54.46\00:14:56.52
that develops the
gluten, the elastic.
00:14:56.56\00:14:59.43
Wheat has a
certain kind of protein
00:14:59.46\00:15:01.06
that is not found anywhere else
00:15:01.10\00:15:03.80
and that is called gluten
00:15:03.83\00:15:05.43
and it's the
only kind of protein
00:15:05.47\00:15:07.64
that can become elastic as
you stretch it and knead it.
00:15:07.67\00:15:11.57
See that going around.
00:15:29.69\00:15:32.03
Have a dough here.
00:15:32.06\00:15:33.40
And after that's become elastic
00:15:38.40\00:15:41.40
then that's the excellent
thing to use to make bread.
00:15:41.44\00:15:43.71
So it's very important
to have the hard wheat.
00:15:43.74\00:15:46.31
That's
especially for making bread
00:15:46.34\00:15:47.68
because it has this
gluten protein in it.
00:15:47.71\00:15:51.05
So, Pat, we're just going to
have another little magic here.
00:15:51.08\00:15:55.22
And bring up the next gluten,
00:15:55.25\00:15:57.09
we have a batch of gluten here
that's gone for the 10 minutes.
00:15:57.12\00:16:00.39
And we'll go right on
00:16:00.42\00:16:01.76
with the next
process of the recipe here.
00:16:01.79\00:16:05.79
The next step
after you make the dough
00:16:05.83\00:16:08.36
then is to separate it,
00:16:08.40\00:16:10.23
what we have here is
the starch of the flour,
00:16:10.27\00:16:13.03
we have the protein,
we have the whole thing.
00:16:13.07\00:16:16.24
So what we want
to do is wash it,
00:16:16.27\00:16:17.74
now this sounds like
kind of a strange process
00:16:17.77\00:16:20.08
but it works and
it takes a few minutes
00:16:20.11\00:16:22.91
we will just show
you how to do that.
00:16:22.94\00:16:25.78
And this dough here has
been stretchy, you see it's
00:16:25.81\00:16:28.65
you can see the strands
of gluten have become elastic
00:16:28.68\00:16:31.72
and you can separate that out.
00:16:31.75\00:16:33.89
So what you do is
go over to your sink
00:16:33.92\00:16:36.39
with this kind of a
colander strainer here.
00:16:36.42\00:16:39.43
And you just pull off
kind of a chunk of this dough
00:16:39.46\00:16:43.97
and you start
washing it under the water.
00:16:44.00\00:16:47.30
And this is
kind of fun actually,
00:16:47.34\00:16:48.94
you can just kind
of squeeze around on it
00:16:48.97\00:16:51.11
with a slow stream of water.
00:16:51.14\00:16:53.71
And what you can also
put a pan underneath there
00:16:53.74\00:16:57.15
when I'm at home
in my bigger sink,
00:16:57.18\00:16:59.51
where my bigger sink is
00:16:59.55\00:17:00.92
I'll just put a big
kind of a dish pan under this
00:17:00.95\00:17:03.25
and you can
actually save the bran
00:17:03.28\00:17:05.89
and make it in recipes
but what we're doing now
00:17:05.92\00:17:08.49
is to just wash
this and separate it out
00:17:08.52\00:17:12.29
so that we'll just
get the protein part off
00:17:12.33\00:17:16.53
by itself in it.
00:17:16.56\00:17:17.90
One of the ways you know
00:17:17.93\00:17:20.70
when it's getting
close to being ready is that
00:17:20.74\00:17:22.47
you think it's falling apart
00:17:22.50\00:17:23.94
and you think you're
doing everything wrong
00:17:23.97\00:17:26.17
and then all of a sudden
it firms up in your hands
00:17:26.21\00:17:28.91
and you actually have a piece
of almost like pure protein,
00:17:28.94\00:17:34.25
that's just the
protein from wheat.
00:17:34.28\00:17:38.25
Now the protein from wheat
00:17:38.29\00:17:40.46
is what we would
call an incomplete protein
00:17:40.49\00:17:43.59
but by the time you put
this with your dinner meal
00:17:43.63\00:17:46.29
and you eat other
things at the meal.
00:17:46.33\00:17:48.60
Then of course you
have the other proteins
00:17:48.63\00:17:52.43
that come from the other foods
00:17:52.47\00:17:54.44
and it's really quite nice
00:17:54.47\00:17:56.14
and you can make this
into all kinds of meat dishes
00:17:56.17\00:17:59.94
and we're going to show you
00:17:59.97\00:18:02.48
some delicious looking
steaks and scallops here.
00:18:02.51\00:18:07.02
And you can grind
it into hamburger,
00:18:07.05\00:18:10.65
not hamburger a veggie burger.
00:18:10.69\00:18:13.02
And it's fun to
create all kinds of dishes.
00:18:13.05\00:18:15.96
So you can see that
this is firming back up here.
00:18:15.99\00:18:20.16
We're just about finished.
00:18:20.20\00:18:21.53
I leave a little
bit of the bran in it
00:18:21.56\00:18:25.80
because it's more tender if
you like your steaks tender.
00:18:25.83\00:18:29.27
Then you can do that.
00:18:29.30\00:18:31.04
So that's the next step.
00:18:31.07\00:18:35.64
Now at this point
00:18:35.68\00:18:38.11
this is plain raw
flour and water dough
00:18:38.15\00:18:41.98
that's just been washed
00:18:42.02\00:18:43.35
and it actually
doesn't have much flavor.
00:18:43.39\00:18:45.65
And so the next
step of the recipe here
00:18:45.69\00:18:47.72
then is to make
it have some flavor.
00:18:47.76\00:18:50.79
So we'll call this done here
and what you would do at home
00:18:50.83\00:18:53.93
is you would just
set this one aside
00:18:53.96\00:18:56.06
and you would take
another hunk of this,
00:18:56.10\00:18:58.33
you would just keep washing it
00:18:58.37\00:19:00.00
until you got all of
this dough here washed
00:19:00.04\00:19:03.30
and you're going to end up with
a smaller amount of this gluten
00:19:03.34\00:19:07.08
because you are just wanting
00:19:07.11\00:19:09.01
this rubbery kind of spongy part
00:19:09.04\00:19:12.11
which is the gluten.
00:19:12.15\00:19:13.48
Now of course if you
make this from white flour
00:19:13.52\00:19:15.75
it's gonna be a whiter meat
00:19:15.78\00:19:17.12
and that's how you get the meat
00:19:17.15\00:19:18.49
that looks more like fish,
00:19:18.52\00:19:19.85
you know, the
lighter meat or the chicken.
00:19:19.89\00:19:21.76
And if you want it to
be totally instant process
00:19:21.79\00:19:25.63
where you don't have
to do this washing step,
00:19:25.66\00:19:28.50
then you buy this gluten flour
00:19:28.53\00:19:30.80
because all you do is mix
water with that one and boom
00:19:30.83\00:19:33.80
you've got this
gluten immediately.
00:19:33.84\00:19:36.04
However this gluten flour could
cost you about $1.95 a pound
00:19:36.07\00:19:42.18
or somewhere like that
where this wheat here cost you
00:19:42.21\00:19:45.25
maybe 35 to 45 cents a pounds.
00:19:45.28\00:19:48.32
So it really is
an economical way
00:19:48.35\00:19:50.25
to get some vegetarian meat.
00:19:50.29\00:19:53.62
Okay.
00:19:53.66\00:19:54.99
So now what we have here
on the tray is the flavorings
00:19:55.02\00:19:58.49
that we want to put
into the meat today.
00:19:58.53\00:20:03.33
And in the
cookbook here on page149
00:20:03.37\00:20:06.07
we have samples
of two kinds of broth
00:20:06.10\00:20:08.84
that you can
make to drop the meat
00:20:08.87\00:20:10.77
into to get the flavor.
00:20:10.81\00:20:12.97
And we have on the stove here
our water for the savory broth,
00:20:13.01\00:20:18.21
I'm going to make a
dark broth sort of like
00:20:18.25\00:20:20.25
for beef looking meat.
00:20:20.28\00:20:22.18
And this is
savory broth number one.
00:20:22.22\00:20:25.69
And it calls for
eight cups of water
00:20:25.72\00:20:29.39
and we're going to
turn this heat up on high
00:20:29.42\00:20:31.43
and it's nice to
have that water boiling
00:20:31.46\00:20:34.20
and everything in there boiling
00:20:34.23\00:20:36.00
when you drop
pieces of gluten into that
00:20:36.03\00:20:38.73
and it doesn't stick
back together that way.
00:20:38.77\00:20:43.54
The next thing is a half a
cup of soy sauce, you need,
00:20:43.57\00:20:47.64
you make this broth so
strong that you say to yourself,
00:20:47.68\00:20:50.48
wow, this is going to be
way over seasoned but it isn't.
00:20:50.51\00:20:53.72
Just trust me, it
will turn out right
00:20:53.75\00:20:56.38
and you'll have the
broth left afterwards
00:20:56.42\00:20:59.19
but you drop everything,
00:20:59.22\00:21:00.89
you drop the
gluten into the broth
00:21:00.92\00:21:03.26
and you just let that sort
of simmer for about 45 minutes.
00:21:03.29\00:21:07.70
And at that
point you can use it,
00:21:07.73\00:21:09.80
you can brown it in a
skillet, you can chop it up,
00:21:09.83\00:21:13.44
you can make
veggie burger out of it.
00:21:13.47\00:21:17.11
Okay, we have a cup
of tomato juice here.
00:21:17.14\00:21:20.38
Again you can create
your own broth recipe,
00:21:20.41\00:21:22.98
you could just suit yourself,
00:21:23.01\00:21:25.81
sometimes I like to use V8 juice
00:21:25.85\00:21:27.55
because it even has
a little more flavor.
00:21:27.58\00:21:30.35
One tablespoon
nutritional food yeast flakes,
00:21:30.39\00:21:34.82
this is not the
yeast for baking,
00:21:34.86\00:21:36.39
this is a flavoring yeast
00:21:36.42\00:21:38.33
called
nutritional food yeast flakes,
00:21:38.36\00:21:40.13
something like brewer's yeast,
00:21:40.16\00:21:42.93
it gives a nice meaty flavor.
00:21:42.96\00:21:45.20
You'll find in
vegetarian dishes,
00:21:45.23\00:21:47.74
at least in my cookbook
00:21:47.77\00:21:49.80
we use this nutritional
food yeast flakes many times
00:21:49.84\00:21:53.54
to give kind of a
meaty cheesy flavor.
00:21:53.58\00:21:57.18
Two tablespoons onion powder
00:21:57.21\00:22:00.62
or you can put two
fresh onions in here.
00:22:00.65\00:22:03.79
You can chop up your
vegetables to make your broth
00:22:03.82\00:22:06.32
if you'd like to
have everything fresh,
00:22:06.35\00:22:08.66
that's nice to do that also.
00:22:08.69\00:22:10.96
Onions you can
save your celery leaves
00:22:10.99\00:22:13.03
and put them in your broth.
00:22:13.06\00:22:16.36
And you don't
waste anything that way.
00:22:16.40\00:22:18.60
Now another kind
of a meaty flavoring
00:22:18.63\00:22:21.50
that you can get is from
00:22:21.54\00:22:23.94
kind of a heavy
brewer's yeast paste,
00:22:23.97\00:22:26.47
nutritional food yeast paste,
00:22:26.51\00:22:29.11
my mother used
this kind of paste
00:22:29.14\00:22:30.75
when I was still young at home,
00:22:30.78\00:22:32.61
it comes under
several different names,
00:22:32.65\00:22:35.12
this is called
Marmite and this is available,
00:22:35.15\00:22:39.85
I buy this in the
Safeway store at home.
00:22:39.89\00:22:43.02
It's very strong smelling stuff,
00:22:43.06\00:22:45.99
it's 100% vegetarian,
it's high in the B vitamins
00:22:46.03\00:22:49.80
and it's actually just made
from nutritional food yeast.
00:22:49.83\00:22:53.03
And we're going to put a
little of this into the broth,
00:22:53.07\00:22:57.07
this is another one called VGX.
00:22:57.11\00:22:59.67
And if you don't have this
00:22:59.71\00:23:01.11
then you can just
add more bouillon cubes
00:23:01.14\00:23:03.88
because there's all different
kinds of bouillon cubes
00:23:03.91\00:23:06.72
that you can get.
00:23:06.75\00:23:08.15
And the recipe actually calls
for about two tablespoons of
00:23:08.18\00:23:11.75
some kind of
heavy gravy base paste
00:23:11.79\00:23:14.46
such as Marmite or VGX.
00:23:14.49\00:23:16.79
And also four to
six bouillon cubes.
00:23:16.83\00:23:19.43
So we have what we call
00:23:19.46\00:23:21.50
double sized
bouillon cubes here,
00:23:21.53\00:23:23.37
these are
vegetable bouillon cubes,
00:23:23.40\00:23:25.27
we got these at
the natural food store,
00:23:25.30\00:23:28.20
they're actually a
product from Switzerland
00:23:28.24\00:23:31.21
but there are lots of different
kinds of bouillon cubes,
00:23:31.24\00:23:33.58
we're going to
drop some of these
00:23:33.61\00:23:35.71
in to give
seasoning for the broth.
00:23:35.74\00:23:38.48
And you may have
heard of Kitchen Bouquet
00:23:38.51\00:23:40.78
which is kind of a liquid
00:23:40.82\00:23:42.58
that you can buy a
seasoning or Magi seasoning,
00:23:42.62\00:23:45.42
these are things that I know
you can get in the supermarket.
00:23:45.45\00:23:48.76
And they too
could be used to give
00:23:48.79\00:23:50.56
sort of a heavy kind of a
beef like flavor to things.
00:23:50.59\00:23:54.93
So let me just try to guess here
00:23:54.96\00:23:57.90
which is about
two tablespoons here.
00:23:57.93\00:24:01.20
Put a little bit more.
00:24:01.24\00:24:02.57
We had some company
visiting us from Australia,
00:24:02.60\00:24:05.41
some students
were on a music tour
00:24:05.44\00:24:07.14
and we had some of
them sleeping at our house.
00:24:07.18\00:24:10.38
And I said, "Well,
what do you miss the most
00:24:10.41\00:24:12.71
since you've been
away from Australia?"
00:24:12.75\00:24:14.22
And they said that it
was this Marmite product
00:24:14.25\00:24:18.09
they don't call it Marmite
00:24:18.12\00:24:19.45
they call it
something else over there
00:24:19.49\00:24:20.92
but I happen to
have this VGX and Marmite
00:24:20.96\00:24:25.29
and I said, "Here
would you like to try this?"
00:24:25.33\00:24:26.76
And they just
spread it right on bread
00:24:26.80\00:24:28.46
and eat it it's peanut butter.
00:24:28.50\00:24:30.73
And they just
thought that was so wonderful
00:24:30.77\00:24:32.40
'cause they'd been
out of their country
00:24:32.43\00:24:33.77
for so long without having
that wonderful strong stuff.
00:24:33.80\00:24:37.97
I didn't, I don't think
I could enjoy it that way
00:24:38.01\00:24:40.51
but it really gives a
nice flavoring to our broth.
00:24:40.54\00:24:44.78
Now we just
really want this to boil
00:24:44.81\00:24:47.85
but we're not going to wait,
00:24:47.88\00:24:49.22
let's just pretend
that that's boiling.
00:24:49.25\00:24:51.02
What you do now is you
can take a cutting board here
00:24:51.05\00:24:54.59
and you can lay out,
you'll have more gluten in this
00:24:54.62\00:24:57.96
and you can pat it out
into whatever shape you want,
00:24:57.99\00:25:02.50
you can cut it with a knife,
00:25:02.53\00:25:04.07
you can pinch it with your hands
00:25:04.10\00:25:06.67
and it will take on whatever
kind of shape you want it,
00:25:06.70\00:25:10.77
fluffs up a little one,
you put it in the broth.
00:25:10.81\00:25:13.31
But once it's simmered
in the broth for 45 minutes
00:25:13.34\00:25:16.44
then it's going to be
fluffy and it's going to be set
00:25:16.48\00:25:18.98
then it won't wobble around
00:25:19.01\00:25:20.35
and it will just take the shape.
00:25:20.38\00:25:22.58
I hope this isn't
going to confuse you
00:25:22.62\00:25:24.49
but one other
thing that you can do
00:25:24.52\00:25:26.49
and it explains it in
some of these cookbooks too
00:25:26.52\00:25:29.46
is that if you wanted
this to take a certain shape,
00:25:29.49\00:25:32.36
let's say you wanted every one
of these to be exactly round,
00:25:32.39\00:25:35.73
you can take a can
like a vegetable can
00:25:35.76\00:25:38.70
and you can
grease it and you can put
00:25:38.73\00:25:40.20
a chunk of this
dough right down in the can
00:25:40.24\00:25:42.77
and just bake it for
about a half an hour at 350
00:25:42.80\00:25:46.54
and then when you take it out
00:25:46.57\00:25:48.44
it'll hold that
shape and you can slice it
00:25:48.48\00:25:50.75
and then you can drop
that right into the broth here
00:25:50.78\00:25:53.75
and they'll just
be perfectly round
00:25:53.78\00:25:55.32
just like you want them.
00:25:55.35\00:25:57.69
And that's it we've made gluten,
00:25:57.72\00:25:59.82
it's in the broth there.
00:25:59.85\00:26:01.32
And we would like to show
you some finished product here
00:26:01.36\00:26:04.86
so that you can kind
of see what it looks like.
00:26:04.89\00:26:08.66
Here we have a
scallops and tartar sauce,
00:26:08.70\00:26:10.80
this is a recipe in
the cookbook on page 153,
00:26:10.83\00:26:14.94
tartar sauce made out of tofu
00:26:14.97\00:26:17.07
and it's kind of
a light meat look.
00:26:17.11\00:26:19.77
And the second one
here is tasty steaks.
00:26:19.81\00:26:22.14
This is kind of
a darker meat like
00:26:22.18\00:26:23.75
we're putting in the
broth here right now.
00:26:23.78\00:26:26.51
And we have this one
00:26:26.55\00:26:28.85
seasoned with red
bell peppers and onions
00:26:28.88\00:26:31.35
and this is on
page 150 in the book.
00:26:31.39\00:26:35.09
And if you take your grinder,
your meat and food grinder,
00:26:35.12\00:26:38.06
you can grind this gluten
00:26:38.09\00:26:39.56
once you pull
it out of the broth
00:26:39.59\00:26:41.06
and make burgers out of
it, this is a veggie burger
00:26:41.10\00:26:44.73
and we have it shown
here to put in our patty
00:26:44.77\00:26:46.97
with all the trimmings to
make your veggie burger patty.
00:26:47.00\00:26:50.14
Or you can use it for the tacos,
00:26:50.17\00:26:52.94
we have some
commercially prepared products
00:26:52.97\00:26:54.74
that you can find in
stores, in the markets
00:26:54.78\00:26:58.05
that you can do this quicker
00:26:58.08\00:27:00.02
if you don't
want to take the time
00:27:00.05\00:27:01.38
to make it at home.
00:27:01.42\00:27:02.75
However, it is
not as economical.
00:27:02.78\00:27:06.25
Well, we just hope you
enjoyed our show today.
00:27:06.29\00:27:08.52
And we just thank
you for tuning in.
00:27:08.56\00:27:10.56
And by the way we
just like to remind you
00:27:10.59\00:27:12.76
that this program is sponsored
00:27:12.79\00:27:14.56
by the Three Angels
broadcasting network.
00:27:14.60\00:27:17.33
Your prayers and
financial support
00:27:17.37\00:27:19.57
are greatly appreciated.
00:27:19.60\00:27:21.34
If you've enjoyed the recipes
00:27:23.64\00:27:24.97
and cooking
tips in this program,
00:27:25.01\00:27:26.61
you'll want to order
00:27:26.64\00:27:27.98
our Food For
Thought resource sheet.
00:27:28.01\00:27:29.34
We'll tell you how you
can order the cookbooks
00:27:29.38\00:27:31.01
you've seen used on this program
00:27:31.05\00:27:32.78
along with other information
that will help you cook
00:27:32.81\00:27:34.68
helpful
attractive vegetarian meals.
00:27:34.72\00:27:37.19
For your free copy
00:27:37.22\00:27:38.55
of our Food For
Thought resource sheet,
00:27:38.59\00:27:39.95
please write to us
at Food For Thought,
00:27:39.99\00:27:42.39
P.O. Box 220, West
Frankfort, Illinois 62896.
00:27:42.42\00:27:46.66
Or call (618) 627-4651.
00:27:46.70\00:27:50.97