What would your life
be like without cheese?
00:00:01.36\00:00:03.73
Is cheese healthy or a no, no?
00:00:03.77\00:00:06.23
Stay tuned as we
discover the answer,
00:00:06.27\00:00:08.54
and learn how to make
non-dairy cheese dishes.
00:00:08.57\00:00:11.34
Hello, I'm Marcella Lynch.
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Welcome to another
episode of Food For Thought,
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the cooking show that
teaches God's eating plan
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as enfolded through Scripture,
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and through an understanding
of God's other book,
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the book of nature.
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What would your life
be like without cheese?
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Do you have a block
of cheddar, mozzarella,
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jack or Swiss cheese in
your refrigerator right now?
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How long could you go
without bringing cheese
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of some kind
home from the market?
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Is it a staple in your house?
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Is cheese a healthy food?
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Should we or should we not
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be eating it once,
twice or three times a day.
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Most fast foods include cheese.
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Could you invite
your friends to a party
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without using cheese
in some form or other?
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You know, most casseroles
are topped with cheese.
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Sandwiches and
traditional hamburgers
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often include cheese.
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Cheese and crackers
are popular snack food.
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Isn't it interesting
when we stop to think about
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how much cheese we
use and take for granted.
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Every culture uses
cheese in popular dishes
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around the world.
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Americans create
macaronian cheese.
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Italians create
lasagna and pizza with cheese.
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Mexican enchiladas
are smothered in cheese.
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The French feature
fondues and quiche.
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Switzerland and most
other European countries
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serve sliced cheeses
with crusty fresh breads
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as the daily fare.
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Most short order restaurants
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serve grilled cheese sandwiches.
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When one of our
nation's favorite foods,
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cheese, has been a
popular and important food
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for literally centuries.
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Over 10 million tons of
cheese are produced each year.
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Its popularity is probably
due to the variety of taste
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and uses it has,
and because some people
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associate cheese with calcium.
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With growing
concerns in our nation
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about osteoporosis,
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many voices are
advocating increased
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dairy product
consumption, including cheese.
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As delicious and
convenient to use as cheese is,
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I decided a number of years ago
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to learn to get
along without it.
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And here are some of the reasons
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that bring this about.
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First of all, many cheeses
have significant levels of fat,
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saturated fat and cholesterol.
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Actually 70% to
75% of the calories
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in most cheeses come from fat.
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And the type of
fat in the cheese
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is about two
thirds saturated fat,
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which is known to elevate
blood cholesterol levels.
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And cheese also contains
about 20 to 30 milligrams
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of cholesterol per ounce.
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Blood vessel damage can result
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from cholesterol
oxidation processes in the body.
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Next, most cheeses
are high in sodium.
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The average level is
250 milligrams per ounce.
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Salting is an important step
of the cheese making process.
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Thirdly, certain
cheeses may contain
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a variety of toxic chemicals.
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If cattle are fed
aflatoxin contaminated grain,
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their milk will
also be contaminated
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with the aflatoxins.
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And the cheese
made from the milk
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are also contaminated.
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Some cheeses also appear
to contain other potentially
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cancer causing
substances called mutagens.
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The more a cheese
is ripened or aged,
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the more mutagens it
is likely to contain.
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Most cheeses are
ripened or aged or cured
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for anywhere from
four weeks to two years.
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Harmful chemicals in cheese
include tyramine, histamine,
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putrescine,
cadaverine and others.
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Such compounds
have the potential
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to affect the brain
and the circulatory system
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with such symptoms as migraine,
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headaches, nausea, hypertension,
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and cardiac palpitation.
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Fresh cheeses
that have not been aged
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or ripened
include cottage cheese,
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and baker's cheese, and ricotta,
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and also cream cheese.
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And these unripened cheeses
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are the best
choices of cheeses to use.
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Cheeses can be contaminated
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also with the
number of microorganisms
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that can cause
significant illness.
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Such germs have accounted
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for literally thousands
of food borne epidemics.
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And some of the most
feared microorganisms
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that can contaminate cheeses
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are those of the
salmonella family,
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which can survive in
cheese for long periods of time,
00:05:04.60\00:05:08.54
Listeria is another
dangerous microorganism
00:05:08.57\00:05:12.11
that can contaminate
cheese and cause serious
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or fatal heart
and brain infections.
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Dairy products, in general,
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are a concern for
outbreaks of illness
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caused by infectious agents.
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Well, I'm here to show you today
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that cheese is not
an essential element
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of our diet,
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and it's not
really a health food.
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You're better off without it.
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You can prepare delicious dishes
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without cheese that
normally call for cheese.
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And so today, we're
going to be featuring
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again from our
Cooking by the Book cookbook
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some recipes without cheese.
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And at the end of the show,
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we'll give you the address
where you can order the book.
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Oh, hi, Pat. Hi.
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Glad you're here
to help me today.
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We got a fun
class coming up here
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with some no cheese, cheese.
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I know you too have
eaten this way for a long time.
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Right.
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So the recipe is on
page 147 of the cookbook.
00:06:06.29\00:06:09.76
And the part
that's different than
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you would normally
make macaroni and cheese
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is the cheese part.
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So we're going to show
you this nice dish of macaroni
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and what we call
cashew nut cheese,
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and we're going to
tell you how to make this.
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And we're not going
to put it together here
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because a little
later we're going to make
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a similar cheese
for a different recipe.
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But basically, the ingredients
for macaroni and cheese.
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You cook the macaroni.
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And that will
cook for 15 minutes.
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And then when you want to make
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the cashew nut
cheese in the blender,
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the ingredients for that are...
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Then when you get all
of that stirred together
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with the cooked macaroni,
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you sprinkle the
crumbs over the top.
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And so the crumbs...
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If you have
some butter flavoring
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just add a drop or two of that,
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and it makes it almost
taste like it's margarine
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or cheese a little bit.
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And you sprinkle
that all over the top,
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and you bake that in the
oven for 30 minutes at 350.
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And when it
comes out of the oven,
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then you have this nice
dish of macaroni and cheese.
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And I used to
serve this to my children
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in our family at
home, and they'd say,
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"What are we having
for dinner today, Mom?"
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And I'd say, "Oh,
macaroni and cheese."
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And they didn't
know the difference,
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they just thought they
were eating macaroni and cheese.
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It's really good, and
it has zero cholesterol,
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and it's all
made from plant foods.
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And so we'll just
take this away, Pat,
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and we'll talk
about the next thing.
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We're going to
have a pizza today,
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and I know
everybody loves pizza.
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So let's find our
pizza recipe here.
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Pizza always takes
cheese, doesn't it?
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In the cookbook on page 80,
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we have the pizza recipe
in with the bread chapter.
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Because when
it's bread making day,
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you can just pinch off a
piece of your bread dough,
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roll it out with the rolling pin
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the size of the pizza pan,
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and you can just make a
pizza for dinner that day,
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of course, without any cheese.
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But what I'd like to do
today is to make the dough,
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just a smaller amount of
dough, so that it would be just
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what we need for
one pizza for today.
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And we'll need a
pizza pan, won't we?
00:09:02.27\00:09:04.54
I think we'd
just like to show you
00:09:04.57\00:09:06.27
also today about
milling the flour.
00:09:06.31\00:09:09.48
I'm going to make
a whole wheat pizza.
00:09:09.51\00:09:11.71
And we call this dough
whole wheat pizza dough.
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So we're going to take
some of our wheat here,
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and we actually
have a flour mill here,
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and it's all set to go.
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And every time you mill...
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Pat, I need to
draw a measuring cup,
00:09:48.15\00:09:50.12
maybe you can
find me something here.
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A whole cup?
00:09:52.15\00:09:53.49
Just a cup, it doesn't
matter, we're just going to put
00:09:53.52\00:09:55.16
some of this
wheat in the flour mill.
00:09:55.19\00:09:57.26
It just needs to, well, why?
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I'll tell you, I
don't want one that big.
00:09:58.76\00:10:00.13
So I'll just pour, it's
okay, we'll just pour this in.
00:10:00.16\00:10:02.66
You just...
00:10:02.70\00:10:04.37
Every time you mill
one cup of wheat berries,
00:10:04.40\00:10:07.04
which we call
these sweet berries,
00:10:07.07\00:10:08.40
you end up with about one
and a half cups underneath,
00:10:08.44\00:10:11.37
and the wheat is going to
fly right into this canister.
00:10:11.41\00:10:15.51
Sounds like a plane is landing,
00:10:38.83\00:10:41.77
unwinding of the mill.
00:10:41.80\00:10:45.51
All right, here we
have our freshly milled
00:10:45.54\00:10:47.98
whole wheat flour
for the bread making.
00:10:48.01\00:10:50.61
And this time we're
making the pizza dough.
00:10:50.65\00:10:52.48
So we just need to put
00:10:52.51\00:10:53.85
our ingredients
in the bowl here.
00:10:53.88\00:10:55.95
And what we need today is
a half a cup of warm water,
00:10:55.98\00:11:01.36
and a package of dry yeast.
00:11:01.39\00:11:04.86
So we're using the
rapid rise active dry yeast.
00:11:04.89\00:11:08.86
And our directions here
are to put a teaspoon of sugar,
00:11:15.74\00:11:18.84
that's for food for the yeast,
00:11:18.87\00:11:20.21
you can use a
little honey or sugar
00:11:20.24\00:11:21.74
to help the yeast to activate
00:11:21.78\00:11:23.28
and grow a little
faster, and quicker,
00:11:23.31\00:11:25.61
and to be a little fluffier.
00:11:25.65\00:11:28.05
And then we're going to
add the oil, salt, and flour.
00:11:28.08\00:11:31.95
So again, it's a
fourth of a cup of oil.
00:11:31.99\00:11:34.19
You can cut that back
if you'd like to have less.
00:11:34.22\00:11:36.22
It just makes the dough
just a little more tender.
00:11:36.26\00:11:39.36
And we also need to
have a teaspoon of salt,
00:11:39.39\00:11:43.70
and a cup and a half of flour,
00:11:43.73\00:11:46.27
which we already
have some milled ahead
00:11:46.30\00:11:48.94
and measured as a
cup and a half here.
00:11:48.97\00:11:50.91
So we're going to
just mix this all together.
00:11:50.94\00:11:53.64
And, Pat, I'll let you just
take this out of the way here,
00:11:53.68\00:11:56.11
and we'll make room to...
00:11:56.14\00:12:00.05
Roll this out so that we can get
00:12:00.08\00:12:02.08
a crust ready for our pizza.
00:12:02.12\00:12:05.39
When you make pizza at home,
00:12:05.42\00:12:08.62
you need to
pre-bake the crust first.
00:12:08.66\00:12:11.93
Because in the pizza parlors,
when they make the pizza,
00:12:11.96\00:12:15.06
they have those ovens
that they just slip the pizza
00:12:15.10\00:12:17.73
right off of a wooden pallet,
right into the oven itself.
00:12:17.77\00:12:21.84
And so you need to get
that crisp crust at home
00:12:21.87\00:12:25.74
by pre-baking and then
drying it out a little bit.
00:12:25.77\00:12:29.01
We have a nice soft crust here.
00:12:29.04\00:12:31.08
We're going to need it
00:12:31.11\00:12:32.45
just a little bit
to make it elastic.
00:12:32.48\00:12:34.92
Recipe says
just a couple minutes
00:12:34.95\00:12:36.99
to make it stretchy and
develop the elasticity in it.
00:12:37.02\00:12:41.26
And then we just need...
00:12:41.29\00:12:42.62
Pat, put a little flour
here, so we can roll it out,
00:12:42.66\00:12:46.43
and it won't
stick to the counter.
00:12:46.46\00:12:48.46
We'll go ahead and move
our bowl out of the way here.
00:12:48.50\00:12:52.90
If you don't have a rolling pin,
00:12:52.93\00:12:54.47
you can just
simply roll this out
00:12:54.50\00:12:56.24
and pat it with your
hands into your round pizza pan.
00:12:56.27\00:13:00.14
And actually if you
don't even own a pizza pan,
00:13:00.18\00:13:02.44
just use a cookie sheet.
00:13:02.48\00:13:03.91
It works just as well.
00:13:03.95\00:13:05.81
And then you can
make it in pie plates,
00:13:05.85\00:13:09.22
and whatever
flat things you have.
00:13:09.25\00:13:12.59
It's fun sometimes
to have a pizza party
00:13:12.62\00:13:14.66
and let everybody make
their own individual pizzas.
00:13:14.69\00:13:18.83
But this is a
nice whole wheat pizza
00:13:18.86\00:13:20.70
that has all of the parts
of the kernel of wheat in it,
00:13:20.73\00:13:25.90
so that it contains the fiber,
00:13:25.93\00:13:28.87
then the protein,
the carbohydrates,
00:13:28.90\00:13:31.04
and everything all at once.
00:13:31.07\00:13:34.64
And in the pizza
parlor, they bake the pizzas
00:13:34.68\00:13:38.41
right on the bottom of the oven.
00:13:38.45\00:13:41.35
And it makes a nice crisp crust.
00:13:41.38\00:13:43.72
So when you're a home,
00:13:43.75\00:13:45.19
we just pre-bake
this crust first.
00:13:45.22\00:13:47.89
And then, after
about five minutes,
00:13:47.92\00:13:49.66
we bring it back out of the oven
00:13:49.69\00:13:51.63
and put the toppings on it.
00:13:51.66\00:13:55.20
We need to just put a
little of this no stick spray
00:13:55.23\00:13:57.73
on the pan so it
won't stick to the pan
00:13:57.77\00:13:59.90
and we can get it out of the pan
00:13:59.93\00:14:02.50
easier afterwards.
00:14:02.54\00:14:04.27
So when you get it
sort of stretched out,
00:14:04.31\00:14:06.88
then you can just
finish it with your hand.
00:14:06.91\00:14:10.65
Just make your hands flat
and start stretching it out,
00:14:10.68\00:14:14.38
and this will go
right up the sides.
00:14:14.42\00:14:18.05
Now we're going to have
pizza sauce we'll make for you,
00:14:18.09\00:14:21.42
and put all the trimmings,
and we'll make the cheese
00:14:21.46\00:14:25.16
that we're going to
drizzle over the top,
00:14:25.19\00:14:27.93
and it's going to be
just a wonderful pizza.
00:14:27.96\00:14:31.03
It's a lot cheaper
to make your own pizza.
00:14:31.07\00:14:33.47
Used to be, I thought
pizza was a quick way to go out
00:14:33.50\00:14:35.87
and have something inexpensive,
but it's not, is it?
00:14:35.90\00:14:39.64
It'd be $15 or $20.
00:14:39.67\00:14:41.74
All right, we
need to pre-bake this
00:14:41.78\00:14:43.41
for about five
minutes at 450, Pat.
00:14:43.45\00:14:47.38
And I'll let you take that,
00:14:47.42\00:14:48.82
and I've got
one here in the oven
00:14:48.85\00:14:51.85
that's just coming out.
00:14:51.89\00:14:54.42
And we've
pre-baked this one already
00:14:54.46\00:14:57.43
for five minutes, so that...
00:14:57.46\00:14:59.03
You see it's
loose, and you can just...
00:14:59.06\00:15:02.10
Actually, you can
make some of these
00:15:02.13\00:15:03.47
on bread making day
00:15:03.50\00:15:05.33
and finish it when
it's time for dinner.
00:15:05.37\00:15:09.60
I think I'll put this
here so that we can get all...
00:15:09.64\00:15:13.88
So the next part
of this is to make
00:15:13.91\00:15:15.88
the quick pizza sauce
that goes over the top.
00:15:15.91\00:15:20.42
So for our recipe for
the quick pizza sauce,
00:15:20.45\00:15:23.55
let's look at
the ingredients here.
00:15:23.59\00:15:25.59
All right, so we're going...
00:15:51.61\00:15:53.52
We already have the
quick pizza sauce made,
00:15:53.55\00:15:55.92
and we did put some of this
gluten vegetarian burger in it
00:15:55.95\00:15:59.22
that we made
00:15:59.25\00:16:00.59
in one of the
other classes from...
00:16:00.62\00:16:03.22
It's the protein of
wheat, and we've grounded up
00:16:03.26\00:16:05.29
in this quick tomato
sauce is the next thing
00:16:05.33\00:16:08.40
that we want to spread
right over this crust here.
00:16:08.43\00:16:11.50
Let's just be generous
00:16:11.53\00:16:12.87
and put the whole thing on here.
00:16:12.90\00:16:14.70
And smooth it all out
00:16:18.24\00:16:19.81
so that we can top
it with our vegetables.
00:16:19.84\00:16:22.98
And the kind of vegetables
that you choose to use
00:16:23.01\00:16:25.88
is totally your choice.
00:16:25.91\00:16:28.28
And if you have
onion haters at your house,
00:16:28.32\00:16:30.62
you can leave the onions out.
00:16:30.65\00:16:32.02
I love onions, so I
can put them in everything.
00:16:32.05\00:16:36.06
But there's nice
vegetables like mushrooms,
00:16:36.09\00:16:39.96
I like sliced
tomatoes on it also,
00:16:40.00\00:16:43.06
olives, bell peppers are nice.
00:16:43.10\00:16:46.77
All right, so we need to have...
00:16:46.80\00:16:49.40
You can slice by
hand or you can be lazy
00:16:49.44\00:16:51.91
and let the
machine do it for you.
00:16:51.94\00:16:53.84
We have here like a
half of a bell pepper
00:16:53.88\00:16:55.94
we'll run through here,
00:16:55.98\00:16:57.31
and we'll have a piece
of onion, we have olives,
00:16:57.35\00:17:00.25
we have mushrooms, so
we'll just go put them
00:17:00.28\00:17:02.32
all through at once
without stopping here,
00:17:02.35\00:17:04.59
and we'll just
sprinkle them over here.
00:17:04.62\00:17:06.09
And that makes it
very quick and easy.
00:17:24.91\00:17:28.04
Get everything ready.
00:17:28.08\00:17:30.35
I'll just give this
to you, Pat, you know.
00:17:30.38\00:17:33.68
Just stir this all up here,
00:17:33.72\00:17:35.58
and if you have somebody
that doesn't like onions,
00:17:35.62\00:17:38.65
you do them
separately and make half of it
00:17:38.69\00:17:40.46
over here on this side.
00:17:40.49\00:17:42.69
We also have some sliced
olives that we'll put on.
00:17:42.72\00:17:47.76
Just, you know, I
like pineapple tidbits.
00:17:47.80\00:17:52.53
We have all kinds of
things that we can put on,
00:17:52.57\00:17:55.44
zucchini is
nice to put on pizza.
00:17:55.47\00:17:57.94
So we'll think we have a
little more than we need here,
00:17:57.97\00:17:59.87
Pat, I'll just
stop at that right now.
00:17:59.91\00:18:03.61
And here we have
a few other things
00:18:03.65\00:18:05.38
that we're using to garnish.
00:18:05.41\00:18:07.55
Olives, of course, are
favorite with most people.
00:18:07.58\00:18:13.05
And if you like bean sprouts,
they can go on a pizza also.
00:18:13.09\00:18:18.56
And I've been dehydrating things
00:18:18.59\00:18:20.30
from my garden,
00:18:20.33\00:18:21.66
and I have a lot of
dehydrated tomatoes.
00:18:21.70\00:18:23.60
They're kind of
fun to put around
00:18:23.63\00:18:26.07
on top of your pizza also.
00:18:26.10\00:18:28.27
Right, so we'll make the sauce
00:18:28.30\00:18:29.74
that we're going to drizzle over
00:18:29.77\00:18:31.11
to take the place of cheese now.
00:18:31.14\00:18:33.74
And this is kind of
an interesting thing,
00:18:33.78\00:18:35.18
you're probably going to wonder
00:18:35.21\00:18:36.54
who ever thought of
these sort of ingredients
00:18:36.58\00:18:39.41
that would go together
to taste kind of cheesy,
00:18:39.45\00:18:42.98
but it really is nice.
00:18:43.02\00:18:45.32
So let's see here,
I'm going to show you
00:18:45.35\00:18:48.29
the ingredient list first here
called cashew pimiento cheese.
00:18:48.32\00:18:52.96
And that's to give that
cheesy type flavor, right?
00:19:14.98\00:19:18.65
So we're going to
put that one cup of water
00:19:18.69\00:19:22.16
in the blender and followed
by all of the other ingredients.
00:19:22.19\00:19:26.70
Here we have the cashew nuts,
00:19:26.73\00:19:29.80
and we have the
nutritional food flakes,
00:19:29.83\00:19:33.87
we have a little oil,
00:19:33.90\00:19:35.87
lemon juice helps to give
it a little blender flavor
00:19:35.90\00:19:39.27
that's what we
need for the cheese,
00:19:39.31\00:19:42.04
our seasonings
here, we have the salt,
00:19:42.08\00:19:44.95
and we have our
garlic and onion powder,
00:19:44.98\00:19:48.82
and salt here.
00:19:48.85\00:19:52.62
And if you want
to know the truth,
00:19:52.65\00:19:54.46
I usually stop with
one jar of pimientos,
00:19:54.49\00:19:57.13
and you can do both of them
00:19:57.16\00:19:58.49
if you like a real
reddish kind of a cheesy look,
00:19:58.53\00:20:01.36
but I like to just
use half the amount.
00:20:01.40\00:20:03.87
And, you know something if
you don't have the pimientos
00:20:03.90\00:20:05.93
or if they're too expensive,
just use red bell peppers.
00:20:05.97\00:20:08.84
Sometimes in the summertime
00:20:08.87\00:20:10.21
when I have red bell
peppers in the garden,
00:20:10.24\00:20:11.91
I just chop them
up, and freeze them,
00:20:11.94\00:20:13.38
and use those for my
pimiento cheese sauce.
00:20:13.41\00:20:16.71
Right, so we're
going to whiz this all up
00:20:16.75\00:20:18.25
till it's smooth and creamy.
00:20:18.28\00:20:19.71
You want to give
that cashews time
00:20:57.85\00:20:59.75
to get whizzed up
real smooth in there.
00:20:59.79\00:21:02.26
And I usually wash the cashews
00:21:02.29\00:21:03.96
because they're kind
of a little bit dirty,
00:21:03.99\00:21:08.06
well, they're not dirty,
but they've been handled,
00:21:08.10\00:21:10.13
let's put it that
way in foreign countries
00:21:10.17\00:21:11.97
sometimes where they're raised,
where there are made, right?
00:21:12.00\00:21:17.51
So we have this cheese sauce,
00:21:17.54\00:21:19.94
and you just
drizzle that over here
00:21:19.97\00:21:21.88
according to how
much you think is nice.
00:21:21.91\00:21:24.35
And this bakes in the oven.
00:21:24.38\00:21:26.21
I'll let you take that,
Pat, doesn't that look nice?
00:21:26.25\00:21:29.72
And this will be at 425
00:21:29.75\00:21:35.12
for 12 to 15 minutes.
00:21:35.16\00:21:37.56
So don't forget that
it's the first five minutes
00:21:37.59\00:21:39.56
is for just the crust by itself,
00:21:39.59\00:21:42.10
and then you bake it
again for 12 to 15 minutes.
00:21:42.13\00:21:45.23
And that's whole wheat
pizza without the cheese.
00:21:45.27\00:21:49.34
And Pat was telling
me about a nice recipe
00:21:49.37\00:21:52.37
that she makes that I
want her to show this to you,
00:21:52.41\00:21:55.21
it's called melty cheese.
00:21:55.24\00:21:56.95
And she uses it
to put over nachos,
00:21:56.98\00:21:59.31
and to drizzle over vegetables.
00:21:59.35\00:22:01.45
And now she's agreed to
demonstrate that for us.
00:22:01.48\00:22:04.25
Pat, so you need the
blender too, don't you?
00:22:04.29\00:22:07.12
Right, there's
a clean one there.
00:22:07.16\00:22:08.49
Is there a clean one here?
00:22:08.52\00:22:09.86
Okay.
00:22:09.89\00:22:11.23
Right there.
00:22:11.26\00:22:12.59
This is similar to the recipe
00:22:12.63\00:22:13.96
that Marcella just demonstrated.
00:22:14.00\00:22:15.53
I like to go through the
ingredient list with you.
00:22:15.56\00:22:18.63
I'm going to go ahead
and put the cashews in here
00:22:18.67\00:22:20.47
and tell you a
little trick that I do.
00:22:20.50\00:22:22.70
The recipe calls
for two cups of water
00:22:22.74\00:22:24.97
but I'm not
going to put it all in.
00:22:25.01\00:22:26.47
So I think we're ready now.
00:22:48.96\00:22:50.30
In one trick with the cashews
00:22:50.33\00:22:51.67
is you put just enough
water in to cover the cashews
00:22:51.70\00:22:55.67
because if there's a
lot of water in there,
00:22:55.70\00:22:57.27
they just swirl around
00:22:57.31\00:22:58.64
and they don't
get smooth as quickly.
00:22:58.67\00:23:00.48
We're going to
make some noise now.
00:23:00.51\00:23:02.04
I usually like to
blend them two minutes,
00:23:17.39\00:23:19.39
but I think you
don't want to listen
00:23:19.43\00:23:20.76
to the noise that long.
00:23:20.80\00:23:22.13
So we're going to go
ahead, put in the cornstarch.
00:23:22.16\00:23:25.60
You don't have to worry
about cornstarch being lumpy
00:23:25.63\00:23:27.90
when you do it in the blender.
00:23:27.94\00:23:30.31
And again, this
one has the food yeast.
00:23:30.34\00:23:32.57
Food yeast is 50% protein
00:23:32.61\00:23:34.61
and full of all
kinds of B vitamins.
00:23:34.64\00:23:37.41
We have the garlic salt,
00:23:37.45\00:23:40.32
regular salt, onion powder.
00:23:40.35\00:23:45.22
And this one has quite
a bit less lemon in it,
00:23:45.25\00:23:47.46
it has a tablespoon, but
you might actually enjoy it
00:23:47.49\00:23:51.79
with two tablespoons
according to your taste,
00:23:51.83\00:23:54.26
and we're just
going to whiz it up,
00:23:54.30\00:23:55.63
and then we're going to
cook it and pour it over nachos.
00:23:55.66\00:23:58.83
And I think you
need the pimentos there.
00:23:58.87\00:24:00.64
You're so right, thank you.
00:24:00.67\00:24:02.27
We want to make
it look like cheese.
00:24:02.30\00:24:03.64
It gives lots of color.
00:24:03.67\00:24:07.48
Thank you.
00:24:07.51\00:24:08.84
Okay, now we
just have to cook it,
00:24:37.37\00:24:38.91
and I'm going to let Marcella
share some things with you
00:24:38.94\00:24:41.81
about other kinds of cheese
while we're cooking this one.
00:24:41.84\00:24:45.51
All right, let me just
move a few things here,
00:24:45.55\00:24:48.12
so we can get ready to go here.
00:24:48.15\00:24:50.12
We're going to just
share with you a recipe
00:24:53.46\00:24:55.19
for mock parmesan cheese.
00:24:55.22\00:24:56.93
That's really neat
to keep on the table.
00:24:56.96\00:24:59.33
I keep it at home in a shaker.
00:24:59.36\00:25:01.40
This is a mixture of some
interesting ingredients that...
00:25:01.43\00:25:05.30
Well, it doesn't
taste exactly like parmesan,
00:25:05.33\00:25:07.97
but it's a nice substitute.
00:25:08.00\00:25:09.87
And you can
toast the sesame seeds
00:25:18.55\00:25:20.12
in the blender, I
mean in the microwave
00:25:20.15\00:25:22.88
or you can
toast them in the oven
00:25:22.92\00:25:24.29
or on top of the
stove in a dry skillet.
00:25:24.32\00:25:27.09
And this is the ingredients
for the mock parmesan,
00:25:37.17\00:25:39.97
and you just keep it handy
so that you can shake it out
00:25:40.00\00:25:42.47
on to things like that.
00:25:42.50\00:25:45.11
We just have on display here
00:25:45.14\00:25:46.47
also some of the
non-dairy cheeses
00:25:46.51\00:25:48.88
that are available
in the supermarkets.
00:25:48.91\00:25:51.01
This is one
that's like mozzarella,
00:25:51.05\00:25:53.42
and you can get
the light cheeses,
00:25:53.45\00:25:55.12
and the cheeses
that look like cheddar,
00:25:55.15\00:25:57.85
an arch kind of
cheddar substitutes.
00:25:57.89\00:25:59.55
You can actually grate
them and use them on the pizza
00:25:59.59\00:26:02.52
and at different times
like that when you like to too.
00:26:02.56\00:26:06.70
And, Pat, I think
we'll just go ahead
00:26:06.73\00:26:09.23
and use some of
this other cheese here
00:26:09.26\00:26:12.20
to drizzle over there
00:26:12.23\00:26:13.57
'cause we're just getting
a little short of time here,
00:26:13.60\00:26:16.34
and let's just drizzle
this over to show that...
00:26:16.37\00:26:19.71
When you get that
cooked, it looks prettier,
00:26:19.74\00:26:22.14
and you can just
drizzle the cheese
00:26:22.18\00:26:24.25
over the nachos.
00:26:24.28\00:26:28.28
These are the
baked tortilla chips,
00:26:28.32\00:26:30.15
so that there's
no fat added to them.
00:26:30.19\00:26:33.52
Okay, Pat, you
think you could give us
00:26:33.56\00:26:35.06
a little summary of
what you've done there.
00:26:35.09\00:26:37.19
Yes, this cheese sauce
has gotten nice and thick now.
00:26:37.23\00:26:40.30
But I like to do when
I'm going to have nachos
00:26:40.33\00:26:42.26
maybe for the
evening or the next day,
00:26:42.30\00:26:44.03
as I do all the blending,
00:26:44.07\00:26:45.40
and I put it in a
jar in the refrigerator.
00:26:45.43\00:26:47.70
You need to use
it while it's hot,
00:26:47.74\00:26:49.10
and then you can pour it
over vegetables or nachos.
00:26:49.14\00:26:51.51
Nachos are always
fun in the evening,
00:26:51.54\00:26:53.11
especially with kids.
00:26:53.14\00:26:54.48
I like them too.
00:26:54.51\00:26:55.84
Everybody does. Thanks, Pat.
00:26:55.88\00:26:57.21
I appreciate you
showing that to us.
00:26:57.25\00:26:59.55
And we're just happy
that you tuned in today.
00:26:59.58\00:27:02.08
And I've had a lot of fun.
00:27:02.12\00:27:03.82
And it's fun to
try to create things
00:27:03.85\00:27:05.45
without cheese that tastes good.
00:27:05.49\00:27:07.66
We hope that you'll remember
that this program is sponsored
00:27:07.69\00:27:11.16
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00:27:11.19\00:27:13.80
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00:27:13.83\00:27:15.46
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00:27:15.50\00:27:17.67
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00:27:17.70\00:27:20.07
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00:27:20.10\00:27:23.41
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00:27:23.44\00:27:24.77
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00:27:24.81\00:27:26.34
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00:27:26.37\00:27:27.84
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00:27:29.24\00:27:30.58
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