What would you
eat for a quick lunch
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if there were no
McDonalds, Burger Kings
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or Jack in the
Box around the corner?
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Stay tuned as we pack a
tasty vegetarian picnic basket
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including a veggie burger.
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Hello, I'm Marcella Lynch.
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Welcome to Food For Thought,
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the cooking show
featuring God's eating plan
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as enfolded through Scripture
and through God's other book,
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the book of nature.
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Today, we're going on a picnic,
a picnic without the hamburger,
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pickles, relish,
mustard, chips, pork and beans,
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high sugar dessert or coke.
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Our picnic food will
be delicious however,
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and it will be packed
with whole nourishing foods,
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zero cholesterol.
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Well, why leave these
traditional items out?
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Because they are just not a part
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of God's ideal way of eating.
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Pickles, relishes, mustards,
they are irritating substances
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that inflame the delicate
linings of the digestive tract,
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and they make an impure blood.
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Chips are high in salt and fat,
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and coke contains
the drug, caffeine,
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and it contains no real food.
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God's ideal diet is meatless,
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and we'll make a
vegetarian burger patty
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for our whole wheat buns.
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There's a nice
text here in Isaiah 55:2
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that always reminds me,
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it says, "Why do you spend money
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for what is not bread,
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and your wages for
what does not satisfy?
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Listen carefully to
Me, and eat what is good,
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and let your soul delight itself
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in abundance."
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Oh, our picnic menu today
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is going to be
Boston baked beans,
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potato salad,
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veggie burger patties and a bun,
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we're going to be
making vegetable relishes,
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and apple cake,
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and have some
fruit juice to drink.
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So here we go,
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let's start
making our picnic lunch
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that we're going
to take to the park.
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Myrna?
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Hi, Myrna.
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Good morning, Marcella.
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I'm glad, we're here to
pack this lunch together
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because it brings back
a lot of memories to me,
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I don't know about you.
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Me too.
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I wouldn't want to guess
how old your kids are now,
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but mine are almost 30.
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But to remember
back in those years
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when they were
like elementary school.
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Yes.
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And we went on so
many picnics together,
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and with birding especially
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because Myrna and
Ray are real birders,
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and we've learned a
lot together, haven't we?
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We have.
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Well, we have a nice
picnic basket, all plant here,
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and it's full of
goodies for our lunch.
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And we would just like
to start from the beginning
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and pack it up for you,
and then we'll bring it back.
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Myrna, you help me to
remember to bring that back,
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and we'll unpack it,
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and look at
everything we've made.
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All right, I'll do that.
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Before we begin making
our picnic food though,
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I just wanted to mention that
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you may want to take a
pad, a paper, and a pen
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and write down some of
the recipes as we go along
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or you can order the
recipes from the cookbook
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at the end of the show,
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the address will be given.
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There is a page back here
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in this Cooking by
the Book on page 293
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that talks about the
condiments, and the spices,
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and the things that we mentioned
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at the beginning of
the show that are different
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about this
natural kind of a picnic.
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In our modern way of eating,
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we seem like we want to put
something on top of everything,
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you know, relishes, mustard,
ketchup, pickles, everything.
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And it's not exactly,
you know, health foods,
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all of these things.
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But this chart
here kind of shows us
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which are irritating substances,
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what it is that
they're actually doing to us
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in our bodies,
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and what is the name of
the chemical in the food
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that is causing the problem.
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For example, black pepper
is what we call an irritant.
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And yet it has an effect
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of irritating our
gastrointestinal tract,
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and kind of
inflaming on the inside of us.
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And then there's a list here
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at the bottom of the
non-irritating herbs.
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And so in our
natural way cooking,
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we like to just use
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the natural herbs from the land,
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and not the irritating spices
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that would cause an
inflaming condition in the body.
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So, Myrna, let's begin
with our Boston baked beans.
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Now we're meatless
here, if you remember,
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so we won't be
putting the pork in the beans,
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but I got this
recipe many years ago
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from a lady in Boston,
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who is 80 some years
old, and she was a vegetarian,
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and so I think
it's a good recipe
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and you'll enjoy it.
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Let's take a look
at the ingredients
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for Boston baked
beans first of all.
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Right, so the
directions for making the beans
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is very typical,
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and we'll just need
to cook the beans first.
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So here we have
the beans swelled up
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after they've been soaked here.
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And once you soak the beans,
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then you just need
to cook them in the pan.
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And, of course,
Myrna was my magician
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in the kitchen here.
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And, Myrna, you just
come over here and help me
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because we can just
work together on this.
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I'll bring our
bowl to put it in.
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Myrna has four
children and we have two,
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so she's had a lot
of cooking experience.
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And so I'll let
you mix things up here
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while I give
you the ingredients.
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And it says here,
after we cook the beans,
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then we just put
everything else together,
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and then we put it
in the baking dish.
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And one of the
secrets to this recipe
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is that you bake
it very slow and long,
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four to six hours.
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So you make them a little
more soupy at the beginning
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so that it can keep cooking.
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One to two teaspoons of salt,
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and that's just
according to your taste.
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Two tablespoons of oil.
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Sometimes in vegetarian recipes,
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when you're not
putting all that pork or meat,
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we just put a little
touch of oil in there
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to make it just a little
more smooth and slickish feel
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like people that
are used to the meat,
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but you can leave it out.
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One cup of tomato
sauce instead of ketchup,
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which we know has irritating
vinegar and spices in it,
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we're just using tomato sauce.
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Three tablespoons of molasses,
so this is the dark molasses.
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Grandma's old
fashioned molasses is fine too,
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but this gives a
nice Boston flavor to it.
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And some people put
maple flavoring or maple sugar
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in their molasses,
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so if you like to do that,
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and if you're
really from Boston,
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you can do it that way.
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Seems like
everybody kind of customizes
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to fit their family style,
and I like that part of it.
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I do too.
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And I know
sometimes I give Myrna
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some of my
recipes to make for me,
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and then she doctors them up
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and changes them
before I see them again.
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Okay, three
tablespoons of brown sugar.
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That's kind of chunky,
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see if you can get
that dissolved in there.
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And then I usually
just give it the taste test,
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which we won't
take the time to do here
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to see if I
balanced the flavors right.
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And so what I do usually do then
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is put this
whole onion in the pot
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that you're going to
bake it in, and then...
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Then just take it
out after it's baked.
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So let's spray
this making dish here.
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Now you need to
keep these covered
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while they're baking.
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So that the liquid
will not evaporate out,
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and make a dry pot of beans.
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Let me see.
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Do you think we
have those soupy enough?
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For now, I think they look fine.
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You just put
this onion right here,
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so that you can just
pour that over there.
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I'd like to check them
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after they've been going
in the oven for a little while
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to make sure that they
are still moist enough.
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Right.
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Sometimes I add a
little bit more liquid to it,
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and then it won't get too dry.
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I don't like them real dry.
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I think that the ones
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we're going to
show you right now
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could have had a little
liquid stirred in the way,
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but we'll show
them to you anyway.
00:08:38.68\00:08:41.78
And since we don't have a
regular lid to put on here,
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we're just using foil today.
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And we'll just
put that in the oven.
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Okay.
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And then I'll get
this pot of beans here.
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Okay.
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And so these
are our picnic beans
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that we'll take on our picnic.
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And these are
very high in protein,
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and a very good
source of carbohydrates.
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So here's the first
recipe, Boston baked beans.
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All right, potato salad,
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that's the typical
recipe for a picnic.
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So we're going to go back
here to page 192, potato salad.
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Well, what's different
about a potato salad that...
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Here are your ingredients,
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and I'll take away
your tray if you don't mind.
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Get set up here
for the next one.
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I'll just get those
in our picnic basket,
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then we'll be ready.
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Yeah, we need those ready.
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Okay, the thing
that's kind of different
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about this potato salad
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is that doesn't
have all the pickles,
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and mayonnaise, and eggs,
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and things that
are little known to be
00:09:47.88\00:09:51.05
either high in
cholesterol or irritants.
00:09:51.09\00:09:53.82
And so you can
make it kind of nice.
00:09:53.86\00:09:56.56
Sometimes if you're just
beginning to eat God's way,
00:09:56.59\00:10:01.26
you have to kind
of talk to yourself
00:10:01.30\00:10:03.06
and reeducate your mind
00:10:03.10\00:10:04.43
and your taste buds a little bit
00:10:04.47\00:10:05.80
to appreciate
God's simple things.
00:10:05.83\00:10:07.80
And at first, you might think
00:10:07.84\00:10:09.17
these are kind of plain tasting.
00:10:09.20\00:10:10.64
But after you
learn to appreciate
00:10:10.67\00:10:12.61
just the natural flavors,
we think it's quite good.
00:10:12.64\00:10:15.78
I've made this recipe
for my high school students,
00:10:15.81\00:10:18.21
where I teach home economics,
00:10:18.25\00:10:19.58
and they don't think
they're going to like it
00:10:19.61\00:10:21.68
when they see me
put all this parsley,
00:10:21.72\00:10:23.55
and onions, and celery in there,
00:10:23.59\00:10:25.42
but then they
taste and they say,
00:10:25.45\00:10:26.86
"Wow, this is good."
00:10:26.89\00:10:28.82
So I can't think
they get surprised.
00:10:28.86\00:10:31.66
All right, before we
make the salad though,
00:10:31.69\00:10:34.00
we want to show you how to make
mayonnaise, on page 194 here.
00:10:34.03\00:10:39.37
There are several recipes
00:10:39.40\00:10:40.77
for making
mayonnaise without the vinegar,
00:10:40.80\00:10:43.24
without the raw eggs,
00:10:43.27\00:10:45.81
and without some of
the irritating spices.
00:10:45.84\00:10:49.41
All right, let's take a
look at the ingredient list
00:10:49.44\00:10:51.65
for the mayonnaise here.
00:10:51.68\00:10:53.01
So here we go, we're
going to do this in the blender.
00:11:20.31\00:11:23.65
So, Myrna, I'll
let you help me here.
00:11:23.68\00:11:26.78
And we're just going to combine
00:11:26.82\00:11:28.45
one and a fourth cups
of water in the blender
00:11:28.48\00:11:34.09
with the flour.
00:11:34.12\00:11:36.99
And this will be cooked,
00:11:37.03\00:11:38.56
so want to just squeeze
this nice and smooth here,
00:11:38.59\00:11:42.06
and then we'll put it
in our pan on the stove.
00:11:42.10\00:11:46.23
I will get the pan.
00:11:46.27\00:11:47.60
This cooked mixture will hold up
00:11:59.21\00:12:00.98
and keep in the refrigerator
a little bit longer,
00:12:01.02\00:12:04.25
so we'll just cook this
and thicken this mixture,
00:12:04.29\00:12:07.42
and then we'll put
it back in the blender
00:12:07.46\00:12:09.79
to do some other ingredients.
00:12:09.82\00:12:11.66
Where there it just says
to return it to the blender,
00:12:11.69\00:12:13.90
and add the lemon
juice, the honey, and the salt,
00:12:13.93\00:12:16.87
just kind of whiz
that up till it's creamy,
00:12:16.90\00:12:18.87
adding any of the
optional ingredients
00:12:18.90\00:12:20.90
that you like.
00:12:20.94\00:12:22.27
And that's it, you end up
00:12:22.30\00:12:23.64
with one and three
fourths cup of mayonnaise.
00:12:23.67\00:12:25.31
But let's just use
the same blender again.
00:12:25.34\00:12:28.51
and we just have our magic here,
00:12:28.54\00:12:30.41
we have this cook mixture ready.
00:12:30.45\00:12:32.08
Thank you, Myrna.
00:12:32.11\00:12:33.45
You're welcome.
00:12:33.48\00:12:34.82
So this is kind of thick now
00:12:34.85\00:12:36.18
because we made this a
little ahead and it got cold.
00:12:36.22\00:12:37.55
But you can see,
00:12:37.59\00:12:38.92
by the time we put this back
in the blender and whiz it up,
00:12:38.95\00:12:41.76
it will be a nice thick
mixture sort of like mayonnaise.
00:12:41.79\00:12:45.29
And I really feel
better about eating mayonnaise
00:12:45.33\00:12:47.50
that doesn't
have raw eggs in it.
00:12:47.53\00:12:49.43
And they can carry
some diseases in them.
00:12:49.46\00:12:53.54
It's some spices and things
00:12:53.57\00:12:56.04
that we'll just
not be adding here.
00:12:56.07\00:12:57.57
So let's go ahead
00:12:57.61\00:12:58.94
and put the lemon juice in here.
00:12:58.97\00:13:01.11
Again, that was one to two
tablespoons of lemon juice.
00:13:01.14\00:13:05.58
And, of course, if
you can use the fresh,
00:13:05.61\00:13:07.82
it's even a nicer flavor.
00:13:07.85\00:13:10.05
One and a half
teaspoons of honey.
00:13:10.09\00:13:11.85
I'll borrow that
little rubber spatula again.
00:13:11.89\00:13:16.79
Something just to balance
00:13:16.83\00:13:18.16
the tartness with the
sweetness in the recipe.
00:13:18.19\00:13:21.63
And the salt here
again was one half teaspoon.
00:13:21.66\00:13:26.43
Now the garlic and
onion powder to taste,
00:13:26.47\00:13:28.64
you might just want to
shake, this is the onion powder,
00:13:28.67\00:13:30.94
just shake a little in there.
00:13:30.97\00:13:33.61
And you get, so you kind
of know the way you like it.
00:13:33.64\00:13:37.48
Some people like a
more bland plain mayonnaise,
00:13:37.51\00:13:40.08
and some like a
little more seasoning.
00:13:40.12\00:13:42.88
Now talking about
this curry powder here.
00:13:42.92\00:13:45.32
You can make
your own curry powder
00:13:45.35\00:13:47.02
from the recipe in our book.
00:13:47.06\00:13:48.99
And it's a non
irritating curry powder.
00:13:49.02\00:13:51.96
And it just so happens
that the curry is irritating,
00:13:51.99\00:13:56.40
the kind that you buy.
00:13:56.43\00:13:57.77
But curry is a mixture,
00:13:57.80\00:13:59.13
it's a mixture of
several different things
00:13:59.17\00:14:01.50
the kind that you buy.
00:14:01.54\00:14:02.87
But the one we have here
in the cookbook on page 260
00:14:02.90\00:14:05.67
is turmeric, one tablespoon,
and one tablespoon of cumin,
00:14:05.71\00:14:10.38
also one
tablespoon of coriander,
00:14:10.41\00:14:12.95
and one
tablespoon of garlic powder.
00:14:12.98\00:14:14.52
And these are
all nice sweet herbs.
00:14:14.55\00:14:17.45
So our recipe calls...
00:14:17.49\00:14:19.35
Is it 44?
00:14:19.39\00:14:20.72
Just a little bit,
00:14:20.76\00:14:22.09
it's like one of
those optional things
00:14:22.12\00:14:23.46
you can just kind of put on.
00:14:23.49\00:14:24.83
I think I'll just
try one fourth there.
00:14:24.86\00:14:26.90
Gives a little
yellow tone to it,
00:14:26.93\00:14:28.80
kind of a cream colored
look to the mayonnaise too.
00:14:28.83\00:14:31.47
And I like to add
a little dill weed
00:14:31.50\00:14:33.74
because it kind of
gives you that pickle taste,
00:14:33.77\00:14:36.54
you know, helps in,
00:14:36.57\00:14:37.91
and I'll also be
putting some of that dill weed
00:14:37.94\00:14:39.74
in the potato salad itself.
00:14:39.77\00:14:42.61
The only other thing
we have is a little oil.
00:14:42.64\00:14:44.31
I'm just going to wait and see
00:14:44.35\00:14:45.68
if we want to add
it or leave it out.
00:14:45.71\00:14:47.48
Let's go ahead and
whiz this smooth first.
00:14:47.52\00:14:50.59
We're gonna put
some of the water.
00:15:00.76\00:15:02.50
Let's check the
thickness of this.
00:15:21.98\00:15:23.62
This really did its work,
it's setting up pretty thick,
00:15:23.65\00:15:26.19
but I don't want it too thin.
00:15:26.22\00:15:28.36
This is really pretty good.
00:15:28.39\00:15:29.72
I think maybe I'll just
00:15:29.76\00:15:31.09
put a tiny bit of water in there
00:15:31.13\00:15:32.46
to just kind of make
the consistency a little.
00:15:32.49\00:15:34.43
Give it time, don't rush it,
00:16:04.99\00:16:06.66
and get it nice,
and creamy, and smooth,
00:16:06.70\00:16:09.56
and then you can just pour that
into some kind of a container.
00:16:09.60\00:16:12.37
I'll just pour a
little back into this cup here
00:16:12.40\00:16:15.04
so we can see it.
00:16:15.07\00:16:16.74
And then now,
00:16:16.77\00:16:18.11
this is what we would
keep in our refrigerator
00:16:18.14\00:16:20.14
to use for mayonnaise.
00:16:20.18\00:16:22.84
Now there's some other
mayonnaise recipes in the book
00:16:22.88\00:16:25.21
that are not the
kind that you cook.
00:16:25.25\00:16:27.68
So if you're too
lazy to do the cooking
00:16:27.72\00:16:32.39
or you don't
like this procedure,
00:16:32.42\00:16:33.76
you can do a different one.
00:16:33.79\00:16:35.26
When I make some of these
00:16:35.29\00:16:36.62
healthy
mayonnaises and mixtures up,
00:16:36.66\00:16:38.29
it's nice to use purified
water or distilled water,
00:16:38.33\00:16:42.23
and then it
keeps a little longer
00:16:42.26\00:16:43.77
in the refrigerator.
00:16:43.80\00:16:45.13
That looks like mayonnaise.
00:16:45.17\00:16:46.50
Okay, that looks great,
00:16:46.53\00:16:47.87
let's go ahead and
make our potato salad then,
00:16:47.90\00:16:49.30
Myrna.
00:16:49.34\00:16:50.67
We'll take that tray away,
00:16:50.71\00:16:52.04
and we'll turn our
attention here to page 61.
00:16:52.07\00:16:58.25
Here we have our
potato salad recipe.
00:16:58.28\00:17:01.25
Well, that's not the one.
00:17:01.28\00:17:02.62
Let's go back here to 192,
00:17:02.65\00:17:04.85
and let's take a
look at the potato salad
00:17:04.89\00:17:06.65
ingredients here.
00:17:06.69\00:17:08.22
All right, so let's just
mix everything together here
00:17:37.75\00:17:40.39
for the potato salad.
00:17:40.42\00:17:41.76
And, Myrna, I think I'm going
to ask you to bring that dill.
00:17:41.79\00:17:43.43
Oh, we got some
more here. We got dill.
00:17:43.46\00:17:44.99
Okay, so we've got
00:17:45.03\00:17:46.63
our potatoes
already sliced here.
00:17:46.66\00:17:50.67
And we'll just mix
everything together.
00:17:50.70\00:17:52.73
It really goes fast
00:17:52.77\00:17:54.10
when you have
already chopped for you,
00:17:54.14\00:17:55.47
but I use a food
processor at home a lot
00:17:55.50\00:17:57.27
to chop things up.
00:17:57.31\00:17:58.77
And we're going
to just start by...
00:17:58.81\00:18:01.08
Let's see, should we
put the mayonnaise in first?
00:18:01.11\00:18:02.91
I just think it doesn't matter,
00:18:02.94\00:18:04.65
but it calls for a
half a cup of celery.
00:18:04.68\00:18:07.45
And let's just wait
and do the mayonnaise,
00:18:07.48\00:18:09.68
just to see how much we need
00:18:09.72\00:18:11.05
after we get everything else in.
00:18:11.09\00:18:12.42
So we'll put the celery,
the onions, the lemon juice.
00:18:12.45\00:18:16.42
The lemon juice
00:18:16.46\00:18:17.96
combined with
that little bit of dill
00:18:17.99\00:18:20.00
gives you that pickle taste.
00:18:20.03\00:18:21.73
Now you might ask, "What's
the matter with pickles?"
00:18:21.76\00:18:23.70
Well, vinegar is an
irritant, and, of course,
00:18:23.73\00:18:26.00
they're always brined
and packed in vinegar,
00:18:26.03\00:18:29.04
that's part of the process.
00:18:29.07\00:18:30.41
And you can make
lemon juice pickles.
00:18:30.44\00:18:32.21
I do have some of those
00:18:32.24\00:18:33.94
but I'm not using them today.
00:18:33.98\00:18:35.68
The other problem about pickles
is they're really high in salt,
00:18:35.71\00:18:38.55
which we have to be
kind of careful about sodium.
00:18:38.58\00:18:40.88
So it's just better to
enjoy your cucumbers fresh
00:18:40.92\00:18:44.12
if you can.
00:18:44.15\00:18:45.49
And here's the salt
00:18:45.52\00:18:46.86
that we need to put
in here for seasoning.
00:18:46.89\00:18:48.36
And again, that's just to taste,
00:18:48.39\00:18:49.86
you can suit yourself.
00:18:49.89\00:18:51.93
And let's just put a
little bit of dill in here.
00:18:51.96\00:18:54.56
Now when you taste this
at the and, then you can...
00:18:54.60\00:19:00.27
That is the lemon juice.
This is the lemon juice, okay.
00:19:00.30\00:19:03.34
Then you can see if it
needs more lemon juice.
00:19:03.37\00:19:04.97
Sometimes I'll mix
everything all together,
00:19:05.01\00:19:07.51
and then I'll end up adding
more lemon juice because it...
00:19:07.54\00:19:12.31
You just want that fine
balance between the tartness...
00:19:12.35\00:19:16.05
and all in
00:19:16.08\00:19:17.42
I'm going to get the bowl,
00:19:17.45\00:19:18.79
we want to put it in
to take in our picnic.
00:19:18.82\00:19:20.16
Okay, let's keep
our garnish things here,
00:19:20.19\00:19:21.52
so that we can fix it pretty
after we get all through here.
00:19:21.56\00:19:25.06
And then we'll just see...
00:19:25.09\00:19:26.46
If you make your potato
salad the day ahead too,
00:19:26.49\00:19:28.96
it might need to just have
a little bit more mayonnaise
00:19:29.00\00:19:31.90
put on it.
00:19:31.93\00:19:33.27
And if you're
using the store bought
00:19:33.30\00:19:34.84
type mayonnaise,
00:19:34.87\00:19:36.91
you can actually put
a little water in here
00:19:36.94\00:19:40.14
to thin it down
00:19:40.18\00:19:41.51
so that you don't have
to add so much mayonnaise
00:19:41.54\00:19:43.95
or you could actually put some
00:19:43.98\00:19:47.28
mashed up tofu or something
to give a little more moisture
00:19:47.32\00:19:50.42
instead of the...
00:19:50.45\00:19:52.79
All the mayonnaise
that it calls for, right?
00:19:52.82\00:19:56.73
So we're going to get this
ready in our picnic container
00:19:56.76\00:20:01.86
because we're going on a picnic.
00:20:01.90\00:20:03.26
Another nice thing about this
particular kind of mayonnaise,
00:20:03.30\00:20:05.63
you don't have to worry
about having food poisoning
00:20:05.67\00:20:08.97
or salmonella from this
00:20:09.00\00:20:11.24
because there's just
absolutely not much in there
00:20:11.27\00:20:14.71
that would cause
a problem at all,
00:20:14.74\00:20:16.11
there's no animal products.
00:20:16.14\00:20:18.08
And if you want to
know that comparison,
00:20:18.11\00:20:21.42
when you have
regular mayonnaise,
00:20:21.45\00:20:23.15
you're having
about a tablespoon.
00:20:23.18\00:20:25.52
Every tablespoon of mayonnaise
is about 100 calories,
00:20:25.55\00:20:29.52
and so we just didn't put
much oil at all in this one,
00:20:29.56\00:20:33.23
and it's very low in calories.
00:20:33.26\00:20:35.13
And I hope that you'll like it.
00:20:35.16\00:20:36.80
Myrna, I'll
just give you the job
00:20:36.83\00:20:38.17
of putting the
decoration on there.
00:20:38.20\00:20:40.04
Oh, let's just see if we
can get it on here real quick.
00:20:40.07\00:20:42.04
So you can make it look pretty.
00:20:42.07\00:20:43.41
If you soak your
radishes in a little cold water,
00:20:43.44\00:20:45.41
it helps them puff out
and look a little nicer.
00:20:45.44\00:20:49.21
We'll just put this on
right here in the center,
00:20:49.24\00:20:52.01
and put a little
parsley around the edge
00:20:52.05\00:20:53.92
so that gives
you a little color.
00:20:53.95\00:20:56.55
Then let's just put our lid on,
00:20:56.58\00:20:57.99
and we'll be ready to put
that right in our picnic basket.
00:20:58.02\00:21:00.86
We need to do our burger, chef,
00:21:00.89\00:21:02.22
and I'll be
right back with those.
00:21:02.26\00:21:03.59
Yeah, we need to.
00:21:03.63\00:21:04.96
Take a look at
this burger recipe,
00:21:04.99\00:21:06.33
it's on page 61,
00:21:06.36\00:21:08.23
and we're making tofu burgers.
00:21:08.26\00:21:09.60
Lots of different
kind of vegetarian burgers
00:21:09.63\00:21:11.23
that you can make,
00:21:11.27\00:21:12.60
but we'll try this one today.
00:21:12.63\00:21:14.00
All right, all right,
we're ready to go here.
00:21:46.30\00:21:49.07
We're just going to mix
00:21:49.10\00:21:50.44
all the
ingredients together, Myrna.
00:21:50.47\00:21:52.97
And this will be a quick one.
00:21:53.01\00:21:55.21
I'm assuming that everyone knows
00:21:55.24\00:21:56.64
how to fry up a paddy,
00:21:56.68\00:21:58.85
so we'll just get ready.
00:21:58.88\00:22:00.92
Here's what they
look like finished,
00:22:00.95\00:22:02.58
but we want to mix them up
00:22:02.62\00:22:03.95
and show them
what goes in it here.
00:22:03.99\00:22:05.62
These are the tofu burgers.
00:22:05.65\00:22:07.69
We've got some nice
whole wheat buns here.
00:22:07.72\00:22:10.33
And we'll just take our
bowl and start right in.
00:22:10.36\00:22:12.99
So we need a
cup of oatmeal here,
00:22:13.03\00:22:16.16
one small onion chopped,
00:22:16.20\00:22:18.13
chop it nice and fine,
00:22:18.17\00:22:20.74
three tablespoons of
wheat germ plus Brewer's yeast.
00:22:20.77\00:22:23.30
Brewer's yeast is like
nutritional food yeast flakes,
00:22:23.34\00:22:25.84
it gives a lot of
cheesy kind of meaty flavor,
00:22:25.87\00:22:28.44
and it also is full
of B vitamins, it's good.
00:22:28.48\00:22:31.51
This is the tofu here
00:22:31.55\00:22:32.98
that's been measured as one cup.
00:22:33.01\00:22:37.35
And that goes in.
00:22:37.39\00:22:38.72
We need to get a fork here.
00:22:38.75\00:22:40.09
And then let's put
the seasonings in here.
00:22:40.12\00:22:42.16
Half a teaspoon of sage.
00:22:42.19\00:22:44.79
That'll make them
taste really good.
00:22:44.83\00:22:47.83
The soy flour binds it together.
00:22:47.86\00:22:51.17
You can go ahead and stir
that if you like to, Myrna,
00:22:51.20\00:22:54.07
and then we can have time
to talk about our apple cake.
00:22:54.10\00:23:00.28
This is soy
sauce that's going in.
00:23:00.31\00:23:04.18
Half a teaspoon of garlic powder
00:23:04.21\00:23:07.38
was in with the sage.
00:23:07.42\00:23:11.02
And then we wanted to
tell you about the mustard.
00:23:11.05\00:23:15.16
I'll let you just mix
that around for a little bit.
00:23:15.19\00:23:17.89
We have...
00:23:17.93\00:23:19.29
Mustard is very traditional
thing to put on a burger,
00:23:19.33\00:23:22.60
but doesn't this
look like mustard?
00:23:22.63\00:23:24.47
We have a
recipe in the book here
00:23:24.50\00:23:26.33
for kind of a healthy mustard.
00:23:26.37\00:23:28.74
And the
ingredients are very simple.
00:23:28.77\00:23:31.57
It's one cup of
mayonnaise that you start with,
00:23:31.61\00:23:34.04
whatever kind of
mayonnaise you're making.
00:23:34.08\00:23:36.14
And you put two
teaspoons of some turmeric
00:23:36.18\00:23:38.75
that makes it
turn kind of yellow
00:23:38.78\00:23:40.28
and gets a little flavor.
00:23:40.32\00:23:41.95
Two teaspoons of onion juice
of very finely diced onion.
00:23:41.98\00:23:46.05
Two tablespoons
of chopped parsley,
00:23:46.09\00:23:47.99
you can see we
have the parsley here.
00:23:48.02\00:23:50.23
Tablespoon of lemon juice,
00:23:50.26\00:23:52.43
and just a dash of paprika,
garlic, onion, whatever,
00:23:52.46\00:23:55.96
but this is on page
262 in the cookbook.
00:23:56.00\00:23:58.80
And we just like to use this
00:23:58.83\00:24:00.94
with some of our
homemade mayonnaise.
00:24:00.97\00:24:03.24
And you can put
that in your sandwich
00:24:03.27\00:24:05.17
with your burgers
00:24:05.21\00:24:06.94
when you make
them for your picnic.
00:24:06.98\00:24:09.24
And, of course, then you put
it with all the trimmings here.
00:24:09.28\00:24:11.91
As you can see we've
got our own picnic basket
00:24:11.95\00:24:14.05
ready with avocado, tomatoes.
00:24:14.08\00:24:16.15
I like a little onion in mine
00:24:16.18\00:24:17.52
because it makes it
have that zip-a-dee-doo-dah
00:24:17.55\00:24:20.59
without any of the
pickles and everything.
00:24:20.62\00:24:23.02
So we'll get this all ready
00:24:23.06\00:24:25.06
for our picnic
basket here, Myrna,
00:24:25.09\00:24:27.50
and I'll let you finish this.
00:24:27.53\00:24:29.73
And I think we just
have enough time left
00:24:29.76\00:24:31.33
to talk about our apple cake,
00:24:31.37\00:24:32.93
so let's take these
things back, and then...
00:24:32.97\00:24:35.54
I'll be right back with that.
00:24:35.57\00:24:36.91
Bring up our apple cake here.
00:24:36.94\00:24:38.27
Apple cake recipe is on
page 225 of the cookbook,
00:24:38.31\00:24:41.74
and it actually is
leavened with yeast.
00:24:41.78\00:24:43.98
I don't know if
you've ever tried
00:24:44.01\00:24:45.35
making a cake
leavened with yeast,
00:24:45.38\00:24:47.22
but baking powder
and soda are irritants.
00:24:47.25\00:24:50.29
And this can be made
also without the eggs.
00:24:50.32\00:24:53.92
And I have a product
that you can use in recipes
00:24:53.96\00:24:56.76
that I'd like to show you.
00:24:56.79\00:24:59.03
That's called
Ener-G Egg Replacer.
00:24:59.06\00:25:01.43
Whenever a
recipe calls for an egg,
00:25:01.46\00:25:03.90
like in desserts, and cakes,
and a lot of applications,
00:25:03.93\00:25:06.80
you can just use
this Ener-G Egg Replacer,
00:25:06.84\00:25:09.17
and it's a powder that
looks just a little bit
00:25:09.20\00:25:11.21
like cornstarch.
00:25:11.24\00:25:12.57
It's white, and it's something
that you can just use...
00:25:12.61\00:25:16.54
It lasts a long time.
00:25:16.58\00:25:18.48
One of these boxes
will just be a long time,
00:25:18.51\00:25:21.45
maybe a year or two,
00:25:21.48\00:25:22.82
but you take a
teaspoon and a half of this
00:25:22.85\00:25:24.82
and stir it in with
two tablespoons of water
00:25:24.85\00:25:26.62
to equal one egg.
00:25:26.65\00:25:28.06
And it's got recipes
here for cookies, and cakes,
00:25:28.09\00:25:30.43
and all kind of different things
00:25:30.46\00:25:31.79
that you can use this.
00:25:31.83\00:25:33.16
And so it's a nice
culinary egg substitute.
00:25:33.19\00:25:36.26
So here's what our
apple cake looks like.
00:25:36.30\00:25:38.20
It's got nice shredded
apples in it, and nuts,
00:25:38.23\00:25:43.07
and let's see here what else.
00:25:43.10\00:25:45.01
It's got a little
brown sugar, half a cup,
00:25:45.04\00:25:47.61
one half cup raisins,
two cups to shredded apples,
00:25:47.64\00:25:51.01
so a lot of the
sweetening in here
00:25:51.05\00:25:52.88
is simply just the fruit.
00:25:52.91\00:25:55.08
One half cup chopped
nuts, fourth of a cup of oil,
00:25:55.12\00:25:59.12
and then you
could use one egg white
00:25:59.15\00:26:00.96
or some of this
Ener-G Egg Replacer,
00:26:00.99\00:26:03.02
which we use the egg replacer.
00:26:03.06\00:26:05.09
One cup of whole wheat flour,
00:26:05.13\00:26:07.66
one and a half teaspoons
of cinnamon substitute,
00:26:07.70\00:26:10.73
in other words,
cinnamon is an irritant,
00:26:10.77\00:26:12.53
unfortunately, and we have
a recipe back here in the book
00:26:12.57\00:26:15.10
that you can make a mixture
of cardamom and coriander,
00:26:15.14\00:26:18.17
and that gives you that
nice flavor like coconut,
00:26:18.21\00:26:20.98
not coconut, like
cinnamon, something like it,
00:26:21.01\00:26:23.24
only a little bit different.
00:26:23.28\00:26:24.95
Then it's leavened
with a tablespoon of yeast
00:26:24.98\00:26:26.98
that's been mixed in
00:26:27.02\00:26:28.35
a fourth of a cup
of warm water or juice,
00:26:28.38\00:26:30.69
and a half a teaspoon of salt.
00:26:30.72\00:26:32.69
And that's the
ingredients for the apple cake.
00:26:32.72\00:26:35.76
And we'll just add
this to the picnic basket.
00:26:35.79\00:26:38.13
Well, let's leave this open,
and then you can just go ahead,
00:26:38.16\00:26:40.63
Myrna, and unpack this
basket at the end here.
00:26:40.66\00:26:45.43
So here are the
Boston baked beans.
00:26:45.47\00:26:49.47
And we have our sandwiches,
00:26:49.50\00:26:51.34
tofu burgers with
all the trimmings,
00:26:51.37\00:26:53.38
our red onions,
tomatoes, avocados,
00:26:53.41\00:26:57.78
and our home style,
homemade mustard is in there,
00:26:57.81\00:27:01.15
and here's our
homemade potato salad,
00:27:01.18\00:27:03.82
and let's just get packed up,
Myrna, and go on this picnic.
00:27:03.85\00:27:06.96
All right.
00:27:06.99\00:27:08.32
We want to remind
you that this program
00:27:08.36\00:27:10.23
is sponsored by Three
Angels Broadcasting Network.
00:27:10.26\00:27:13.13
And we appreciate your
prayers and financial support.
00:27:13.16\00:27:16.16
We hope you'll join us next time
00:27:16.20\00:27:17.87
for more Food For Thought.
00:27:17.90\00:27:22.04
If you've enjoyed the recipes
00:27:22.07\00:27:23.41
and cooking
tips in this program,
00:27:23.44\00:27:24.87
you want to order our
00:27:24.91\00:27:26.24
Food For Thought resource sheet.
00:27:26.27\00:27:27.94
We'll tell you how you can
order the cookbooks you've seen
00:27:27.98\00:27:30.01
used on this program.
00:27:30.05\00:27:31.38
Along with other information
00:27:31.41\00:27:32.75
that will help
you cook healthful,
00:27:32.78\00:27:34.12
attractive vegetarian meals.
00:27:34.15\00:27:35.68
For your free copy
00:27:35.72\00:27:37.05
of our Food For
Thought resource sheet,
00:27:37.09\00:27:38.65
please write to us
at Food For Thought
00:27:38.69\00:27:40.86
P.O. Box 220, West
Frankfort, Illinois 62896
00:27:40.89\00:27:45.29
or call 618-627-4651.
00:27:45.33\00:27:49.43