What food is the highest
00:00:01.36\00:00:02.70
single source of cholesterol
in the American diet?
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Stay tuned for the answer.
00:00:05.73\00:00:07.47
And see how to make a variety
of tasty dishes without it.
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Hello, I'm Marcella Lynch.
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And welcome to Food For Thought,
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the cooking show that features
God's eating plan as unfolded
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through Scripture and
through an understanding
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of God's other
book, the book of nature.
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Today, we will continue
our exploration of cooking
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with God's ideal diet from Eden
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which is a plant-based diet.
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We will make some
delicious and interesting dishes
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without eggs that
usually call for eggs.
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I think you'll be surprised
at how often you can cook
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without eggs at all.
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Since eggs are
the highest source
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of cholesterol in
the American diet,
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there's good reason to
learn to cook without them.
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The Eden diet
makes a lot of sense
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if we understand
God's laws of nature.
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He set the universe
in order at creation.
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Every part of nature testifies
of God's love and power.
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We too are part of
nature, created by God's hand.
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He designed every
part of our bodies
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and planned a
system for each activity,
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digestion, circulation,
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respiration, and elimination.
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The laws that govern
these working systems
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make a lot of sense.
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If we follow these laws,
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we can prevent
disease, feel better,
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be more cheerful and
happy, and live longer.
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It's a proven fact.
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One good question
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that I often ask in
my nutrition classes
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is what about
eating between meals?
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Does it matter how often we eat
or nibble throughout the day?
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Through the study of physiology,
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we understand how the
digestive system works.
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Everyone should be required
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to study
physiology in my opinion.
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If we understand how
our digestive system works,
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we will eat
slowly, chew our food well,
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eat more food for
breakfast and noon,
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and eat lightly at night.
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We'll eat meals at
regular times each day
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and allow our
digestive system time
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to rest five to six
hours between each meal.
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We can't keep abusing our bodies
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and expect to get away with it.
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Eating meals between...
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Eating food between meals
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is a very common practice
for thousands of people.
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And I thank God every day
that long before I understood
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the scientific reasons
for regularity in eating
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that he gave me
parents who understood
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the laws of nature
regarding our bodies.
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We children were never
allowed to eat between meals.
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And later when I
became a mother myself,
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the policy at our house
was no eating between meals.
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I like the first few
verses of Ecclesiastes 3.
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"To everything
there is a season,
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a time for every
purpose under heaven."
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You know, the
stomach needs time to rest
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from the labor of
digesting one meal
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before it has to
start on a second meal.
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All nature moves on
rather rhythmical patterns.
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Snacking is really a bad habit.
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It keeps the stomach
from needed periods of rest.
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It contributes, of course,
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to overweight
because most snack foods
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are high in sugar and fats.
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And snacking
reduces their appetite
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for regular meals.
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Snacking slows down
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and disturbs the
digestive process
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of the previous meal.
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And it may cause gas,
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it could cause
heartburn, bad breath,
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disturbed sleep, irritability,
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fatigue, or mental dullness.
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You know, the Bible says
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that we are
fearfully and wonderfully made.
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And it is our
privilege to treat our bodies
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according to the master
designer's instructions.
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Now let's talk about eggs.
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Eggs have advantages
and they have disadvantages.
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They contain
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an excellent quality of protein.
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And, of course, they're
easy to prepare and tasty.
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And they help
recipes to be light
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and fluffy and to bind together.
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And on the other hand,
eggs are high in cholesterol
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and a potential
carrier of disease.
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You know, the
American Heart Association says
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that we should
limit our use of eggs
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to two or three per week
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including what
is used for cooking.
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And chickens raised for
food and eggs are often factory
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raised in unnatural
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and unhealthy
living arrangements,
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living in small wire cages.
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Now, let's take a
look at a cholesterol chart
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to see what foods
are high in cholesterol.
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You'll notice here the
high cholesterol foods,
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organ meats are
extremely high in cholesterol.
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You'll see that eggs
which we're talking about today
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is also on the very
high list and butter.
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Then when we get
to the medium range,
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we continue to see the cheeses
which are the dairy products,
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the meats of different types
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and fish kind of
on the low medium.
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Let's take a look and just see
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what foods would
be considered low
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in cholesterol.
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Cottage cheese and
whole milk are considered low.
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But when we get
down to skim milk,
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you know, and you see
where the zeroes are here,
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all of the plant foods
what's your God's original diet
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for as the fruits,
nuts, grains, and vegetables
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have zero cholesterol.
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That's pretty
exciting, we can just fill up
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on the plant foods
without any cholesterol at all.
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If you choose to eat eggs,
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try to buy them
direct from the farmer
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where the chickens have
been allowed to run loose,
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eat grass, and get
plenty of exercise.
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I know I wouldn't be healthy
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if I was locked
up in a small cage
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without exercise or sunlight.
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And I don't want to eat eggs
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from chickens raised in
an unhealthy environment.
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Today, we're going to
make several egg free dishes.
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And if you like
your eggs for breakfast,
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you might want to
try scrambled tofu.
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If you love crepes,
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try our eggless
whole wheat crepes.
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If you love
quiche, try eggless quiche.
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Believe it or not,
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but you can make egg
foo young without eggs.
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French toast without
eggs, and waffles without eggs.
00:07:01.02\00:07:05.19
All of these recipes are found
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in our cooking by
the book cookbook.
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There are several ingredients
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that you can
substitute for eggs in recipes,
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and bind patties in main dishes,
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and loaves together.
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And we're going to
begin our demonstration today
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looking at some of
the egg replacements.
00:07:20.97\00:07:23.71
Now our cookbook
called Cooking by the Book
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has a little list
here of the things
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that you can
use to replace eggs.
00:07:29.41\00:07:31.08
And if you like to
order our cookbook,
00:07:31.11\00:07:32.91
you can find the
address for information
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at the end of our show.
00:07:35.82\00:07:37.42
So let's get started here.
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And my helper today is Myrna.
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Hi, Marcella. Hi, Myrna.
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We're going to have
fun today figuring out
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how to make some
things without eggs.
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Here is the
normal package of eggs
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that most people keep
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as a staple in the refrigerator.
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And sometime you
might not even realize
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that it's possible just to leave
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that in the store and work
with some other plant foods
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which have zero cholesterol
and are also very nutritious.
00:08:01.38\00:08:05.48
So on page 260,
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if you do have
the cookbook at home,
00:08:07.42\00:08:09.48
it's called egg replacement.
00:08:09.52\00:08:11.09
And let's just go
00:08:11.12\00:08:12.45
through a list here
of some of the things
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that you can use to replace eggs
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in recipes for
binding things together.
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The first one we
have is potato flour.
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You can buy
potato flour in stores.
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If you can't
find the potato flour,
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just go buy some
instant potato flakes.
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All right.
00:09:12.98\00:09:14.32
So we have these
here for you to look at,
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there's the potato flour
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and it's kind of a white
powder or if you buy the flakes,
00:09:17.75\00:09:20.36
the potato flakes,
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you know, what those
look like from the store.
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This is garbanzo flour,
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it's a little yellowish
and when you mix it with water,
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it makes a kind of a
sticky paste like this.
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And then soy flour
is kind of yellowish.
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We have the whole wheat flour.
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Now this is the rolled oats.
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And we have here
the gluten flour,
00:09:40.11\00:09:43.91
the soaked, whizzed garbanzos.
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And also we have
the energy egg replacer.
00:09:48.82\00:09:51.49
And that's from this
box that I mentioned to you
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where you can get this
and just keep it on hand
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one and a half
teaspoons of this powder mix
00:09:56.19\00:09:59.09
with two tablespoons of water,
it is the equivalent to an egg.
00:09:59.13\00:10:03.23
So these are all things
00:10:03.26\00:10:04.60
that you can
use in place of eggs
00:10:04.63\00:10:07.17
to do that.
00:10:07.20\00:10:08.54
So we'll bring up
the next tray here.
00:10:08.57\00:10:11.57
And we're going to talk
now about making egg foo young.
00:10:11.61\00:10:15.28
And if you have the
cookbook, it's on page 117.
00:10:15.31\00:10:19.35
When I think of
replacing eggs in egg foo young
00:10:19.38\00:10:23.72
when that's the name of
the recipe egg foo young.
00:10:23.75\00:10:26.12
This is called
garbanzo foo young.
00:10:26.15\00:10:28.16
So we're going to take
one of those egg replacers
00:10:28.19\00:10:30.19
that we had on the
list there, garbanzos,
00:10:30.23\00:10:32.93
and we will just show
you how you can make this.
00:10:32.96\00:10:36.13
And just brown them up
right away in the skillet
00:10:36.16\00:10:40.77
and have yourself a
nice dish for eating
00:10:40.80\00:10:44.31
with your brown rice
00:10:44.34\00:10:45.67
and the rest of your
oriental food dinner.
00:10:45.71\00:10:48.71
Okay, it says here, let's
look at the ingredients first:
00:10:48.74\00:10:54.85
That's a lot of flour.
00:10:54.88\00:10:56.22
And if you can't find
garbanzo flour in the store,
00:10:56.25\00:10:58.65
of course, you can
maybe you have a flour mill
00:10:58.69\00:11:01.36
to grind your own
00:11:01.39\00:11:02.72
or you'll just have
to use a garbanzo paste.
00:11:02.76\00:11:04.73
You can soak garbanzo beans,
00:11:04.76\00:11:07.03
whiz it with a little
water to make a paste.
00:11:07.06\00:11:09.36
So there's always
a way to figure out
00:11:09.40\00:11:11.10
how to get this garbanzo paste.
00:11:11.13\00:11:13.20
So it's a very simple recipe
00:11:39.19\00:11:40.93
and you put a
gravy over it afterwards.
00:11:40.96\00:11:43.87
And the gravy is:
00:11:43.90\00:11:45.23
That makes a nice dark gravy.
00:12:02.45\00:12:04.82
All right, so it's
a very easy recipe,
00:12:04.85\00:12:06.82
you just blend
everything together.
00:12:06.86\00:12:08.89
And first of all, of
course, we'll get the flour
00:12:08.92\00:12:12.46
and this is the garbanzo
flour mixed with the water.
00:12:12.49\00:12:16.33
So we have a couple water.
00:12:16.36\00:12:18.07
I'm going to...
00:12:18.10\00:12:19.57
Myrna, is this a
full cup? Yes, it is.
00:12:19.60\00:12:21.74
Okay.
00:12:21.77\00:12:23.10
We were kind of
experimenting a little
00:12:23.14\00:12:24.47
and we're going to wait
and just leave a little water,
00:12:24.51\00:12:26.44
we'll add extra
water if we need it.
00:12:26.47\00:12:28.64
But you don't want to
get it so liquidy that,
00:12:28.68\00:12:31.65
you know, kind of
runs all over the pan.
00:12:31.68\00:12:33.28
So we'll just kind of
hold off on part of the water
00:12:33.31\00:12:36.12
till we see if we need it.
00:12:36.15\00:12:39.95
Okay, Myrna, I'm gonna
00:12:39.99\00:12:41.32
just let you
take this wooden spoon
00:12:41.36\00:12:43.83
and stir up things
00:12:43.86\00:12:45.19
while we talk about
add the ingredients.
00:12:45.23\00:12:47.53
One half cup of chopped onions.
00:12:47.56\00:12:49.03
If you have green onions,
00:12:49.06\00:12:50.40
they make your egg foo
young look really pretty.
00:12:50.43\00:12:53.60
And then we have
00:12:53.64\00:12:55.00
this soy meat
chicken and this is...
00:12:55.04\00:12:57.54
We've kind of
broken this all up.
00:12:57.57\00:12:59.61
But this is made out
of soy beans actually,
00:12:59.64\00:13:01.54
it's a soy fiber,
it's a commercial product,
00:13:01.58\00:13:04.21
you can leave that
out if you don't have it.
00:13:04.25\00:13:07.32
One and one half
cup of beans spouts.
00:13:07.35\00:13:10.42
And we'll just add those
00:13:10.45\00:13:11.79
and they can
just be the raw ones.
00:13:11.82\00:13:14.82
The nice fresh ones
from the supermarket.
00:13:14.86\00:13:18.39
And that's it.
00:13:18.43\00:13:20.96
I think we might just
need little more water here.
00:13:21.00\00:13:23.23
You think that's...
00:13:23.26\00:13:24.60
I think we need just a
little more of water here.
00:13:24.63\00:13:26.47
I like it on the dry side
00:13:26.50\00:13:27.84
though so let's
not get too much.
00:13:27.87\00:13:30.04
That looks like
maybe it's just dry.
00:13:30.07\00:13:32.17
Okay.
00:13:32.21\00:13:34.01
And let's just go ahead
and show this little trick
00:13:34.04\00:13:36.68
if you want to make them
all kind of the uniform size,
00:13:36.71\00:13:39.38
you can use an ice cream scoop
to put them in the frying pan.
00:13:39.41\00:13:43.18
So we could get our
skillet heating up here.
00:13:43.22\00:13:47.46
Do you think we need to spray
00:13:47.49\00:13:48.82
that with a little
bit of nonstick spray.
00:13:48.86\00:13:51.13
I think that would
be a great idea here.
00:13:51.16\00:13:53.46
And we just scoop it up,
00:13:53.50\00:13:55.26
and we'll just put it
right here in the skillet,
00:13:55.30\00:13:57.80
and we'll just kind of pat
them down here a little bit.
00:13:57.83\00:14:03.41
Fill up the skillet.
00:14:03.44\00:14:04.77
And let's try a
couple of these to make sure
00:14:04.81\00:14:06.37
that they're the
texture that we want here.
00:14:06.41\00:14:08.04
I rather have them not
run all over the place.
00:14:08.08\00:14:12.91
Okay, I think it
helps to put a lid on this,
00:14:12.95\00:14:14.88
it keeps the heat going
into the garbanzo foo young
00:14:14.92\00:14:18.05
and then it will set better.
00:14:18.09\00:14:20.49
Okay, Myrna, we have some
finished egg foo young too
00:14:20.52\00:14:23.89
put up here to show, so
let's get that right now.
00:14:23.93\00:14:27.06
And we'll show you
the finished product here.
00:14:27.10\00:14:28.93
And we have the gravy over it
and it's all ready to eat here
00:14:33.10\00:14:37.14
for dinner with your rice
00:14:37.17\00:14:38.97
and your other foods that
you want to serve with it.
00:14:39.01\00:14:41.21
They're really very
fine without any eggs at all.
00:14:41.24\00:14:45.61
Egg foo young without the eggs.
00:14:45.65\00:14:49.58
Let's just put
this lid out here.
00:14:49.62\00:14:51.25
We'll just leave it
where everyone can watch it.
00:14:51.29\00:14:54.19
All right, another
dish that you might want
00:14:54.22\00:14:56.22
to make without eggs
and that's for breakfast
00:14:56.26\00:14:58.66
and we call this scrambled tofu.
00:14:58.69\00:15:01.70
And you just take
tofu, crumble it all up,
00:15:01.73\00:15:04.50
and put some seasonings with it.
00:15:04.53\00:15:06.20
It really looks
good. Yes, it does.
00:15:06.23\00:15:07.80
It looks like
scrambled eggs actually.
00:15:07.84\00:15:10.11
And we kind of showed
and told the ingredients
00:15:10.14\00:15:12.04
about this in the
last class that we did.
00:15:12.07\00:15:13.94
So we'll not take
the time to do it now,
00:15:13.98\00:15:15.78
but the recipe is on
page 53 of the cookbook.
00:15:15.81\00:15:19.28
And the turmeric gives
it a little yellow color
00:15:19.31\00:15:21.58
and there's
some other seasonings
00:15:21.62\00:15:22.95
like the chicken seasoning
and so forth that's in there.
00:15:22.98\00:15:25.65
But the fun one that
I've been waiting to do
00:15:25.69\00:15:27.66
is the eggless crepes.
00:15:27.69\00:15:29.59
I know when I first learned
how to make eggless crepes,
00:15:29.62\00:15:31.89
I thought, well, what next
00:15:31.93\00:15:33.26
you can make
crepes without eggs.
00:15:33.29\00:15:35.06
And it is easy
00:15:35.10\00:15:36.43
and it doesn't take
very long to make it.
00:15:36.46\00:15:39.73
But we do need a blender.
00:15:39.77\00:15:41.50
We starts the quickest way
if you don't have a blender,
00:15:41.54\00:15:43.84
you have to use a wire whip.
00:15:43.87\00:15:46.91
Now let's just go ahead
00:15:46.94\00:15:48.28
and put
00:15:48.31\00:15:49.64
all the ingredients
here in the blender.
00:15:49.68\00:15:51.01
Let's take a look
00:15:51.05\00:15:52.38
at the ingredients first of all.
00:15:52.41\00:15:54.92
For the eggless
whole wheat crepes:
00:15:54.95\00:15:56.85
The recipe is on page 52
00:16:11.53\00:16:13.90
of our Cooking
by the Book cookbook
00:16:13.94\00:16:16.37
and it's just a
matter of whizzing
00:16:16.40\00:16:17.81
all the ingredients together
00:16:17.84\00:16:19.47
and they need to
stand for five minutes
00:16:19.51\00:16:21.61
to get thicker a little bit
00:16:21.64\00:16:23.31
and then we're going to show you
00:16:23.35\00:16:25.15
how to make them
in the crepe maker
00:16:25.18\00:16:26.78
and or in a frying pan.
00:16:26.82\00:16:28.65
So we're going to start
with the two cups of milk
00:16:28.68\00:16:32.95
and we're using a tofu milk.
00:16:32.99\00:16:36.36
This is the two cups
and then we have the flour,
00:16:36.39\00:16:39.59
three-fourths cup
of whole wheat flour,
00:16:39.63\00:16:41.43
we freshly ground
this with our mill.
00:16:41.46\00:16:44.50
And then we have the
quick cooking rolled oats.
00:16:44.53\00:16:48.20
We have a little salt here.
00:16:48.24\00:16:50.87
And one tablespoon of oil
which you could just omit.
00:16:50.91\00:16:53.64
But when you're kind of
browning in the skillet,
00:16:53.68\00:16:55.88
it kind of holds up a little bit
00:16:55.91\00:16:57.71
with that in there.
00:16:57.75\00:16:59.38
Let's put the lid on here.
00:16:59.41\00:17:00.92
We have to just whiz
00:17:00.95\00:17:02.28
this a little
bit till it's smooth.
00:17:02.32\00:17:04.19
Myrna, we need a
bowl to pour this.
00:17:15.86\00:17:18.30
Oh, we don't need a bowl.
00:17:18.33\00:17:20.60
You just keep this right there.
00:17:20.64\00:17:22.30
Right, we just need
to let this sit here
00:17:30.05\00:17:31.58
for five minutes or so.
00:17:31.61\00:17:33.11
And we're heating up
the crepe maker over here.
00:17:33.15\00:17:36.05
And it's kind of a
luxury to have a crepe maker,
00:17:36.08\00:17:38.82
but we're also going to show you
00:17:38.85\00:17:40.42
how to do it in a
little six inch skillet.
00:17:40.46\00:17:42.32
We'll get both of
these kind of heated up here.
00:17:42.36\00:17:46.09
But this is a fun thing,
00:17:46.13\00:17:47.63
you pour the batter
right here into the pan part
00:17:47.66\00:17:51.83
and then we'll
demonstrate how you will do
00:17:51.87\00:17:54.14
that when five
minutes is up here.
00:17:54.17\00:17:56.17
But we can go ahead and
talk about the next recipe
00:17:56.20\00:17:59.47
that we're
going to make for you.
00:17:59.51\00:18:01.68
I don't know if
you've ever heard of tahini,
00:18:01.71\00:18:04.55
but, Myrna,
00:18:04.58\00:18:05.91
if you could bring us
the tahini French toast tray,
00:18:05.95\00:18:08.48
we'll go ahead and start talking
00:18:08.52\00:18:09.85
about making French toast.
00:18:09.88\00:18:11.55
You know, mostly French toast
00:18:11.59\00:18:13.39
is just where
you beat up the eggs
00:18:13.42\00:18:15.66
and make a batter
with a little milk and egg,
00:18:15.69\00:18:17.69
and you dip your
bread slices in that,
00:18:17.73\00:18:19.69
and then you fry it in a pan.
00:18:19.73\00:18:22.06
There are a number of ways
00:18:22.10\00:18:23.43
that you can make
French toast without any eggs.
00:18:23.47\00:18:25.73
And in the
cookbook here on page 50,
00:18:25.77\00:18:29.17
there are
several different ways,
00:18:29.20\00:18:30.54
one is with cashew
nuts and you can make water
00:18:30.57\00:18:33.34
and cashews
whizzed in the blender
00:18:33.38\00:18:34.98
with a pinch of salt
and a couple of dates.
00:18:35.01\00:18:38.58
And another way
here is using garbanzo
00:18:38.61\00:18:42.28
that have been soaked.
00:18:42.32\00:18:43.65
And a third way is
to use this tahini.
00:18:43.69\00:18:46.19
And I'd like to just go
00:18:46.22\00:18:48.12
through the
ingredients with you right now
00:18:48.16\00:18:49.82
for the tahini French toast
00:18:49.86\00:18:52.76
and let's take a
look at what goes in,
00:18:52.79\00:18:55.26
it's very simple.
00:18:55.30\00:18:56.63
Actually there's all kind
of protein in sesame seeds,
00:19:07.58\00:19:11.55
and good minerals and vitamins,
and of course fat also.
00:19:11.58\00:19:15.32
And it looks just kind of
runny it's very strong flavored
00:19:15.35\00:19:19.35
and if you just want
to spread it on toast
00:19:19.39\00:19:20.76
for breakfast,
00:19:20.79\00:19:22.12
you might want to put a
little slice bananas on it
00:19:22.16\00:19:24.76
or something
else or little honey
00:19:24.79\00:19:26.53
or something to make it
kind of a little sweeter.
00:19:26.56\00:19:29.03
But there's a
lot of nice recipes
00:19:29.06\00:19:31.03
and you can buy
this in the stores
00:19:31.07\00:19:33.54
and have a lot of fun
00:19:33.57\00:19:35.20
instead of so much peanut butter
00:19:35.24\00:19:36.57
you can use some of these
other kind of nut butters.
00:19:36.60\00:19:38.97
So we could go ahead
and mix this with the water
00:19:39.01\00:19:42.38
so that we can get this ready
00:19:42.41\00:19:43.78
and maybe by that time
our crepe pan will be ready
00:19:43.81\00:19:46.65
and we'll go back
to our crepe recipe.
00:19:46.68\00:19:50.55
This is nice, I
have a international
00:19:50.59\00:19:53.92
kind of a
Mediterranean food store down
00:19:53.96\00:19:58.59
from where I live very close.
00:19:58.63\00:19:59.96
And I go in there
00:20:00.00\00:20:01.33
and they sell this
tahini in a large quantity
00:20:01.36\00:20:04.20
for these people that
are from the Middle East,
00:20:04.23\00:20:06.94
they put it in a lot
of their different dishes.
00:20:06.97\00:20:09.17
Why don't we go ahead
and pick this part away
00:20:09.20\00:20:11.94
and we'll have a little
bit more room to work here.
00:20:11.97\00:20:14.64
I think you might
need a little salt maybe.
00:20:14.68\00:20:17.05
Okay, we'll put a
little salt in there.
00:20:17.08\00:20:20.55
Now it looks
like it'll be too thin
00:20:20.58\00:20:22.25
if you put all this
water in, but it isn't.
00:20:22.28\00:20:25.39
So that's why you need it
00:20:25.42\00:20:26.76
but just put part
of the water in first
00:20:26.79\00:20:29.26
and get it kind of stirred up
00:20:29.29\00:20:32.03
and then gradually add the rest.
00:20:32.06\00:20:33.76
If you add all
the water at once,
00:20:33.80\00:20:35.43
it gets kind of lumpy
00:20:35.46\00:20:36.80
and it's a little more difficult
00:20:36.83\00:20:38.17
to make it smooth.
00:20:38.20\00:20:40.47
But I learned
this recipe years ago
00:20:40.50\00:20:42.30
from my mother.
00:20:42.34\00:20:43.67
And I watched her
do it and I was sure
00:20:43.71\00:20:46.21
that I wouldn't like it
00:20:46.24\00:20:47.58
because tahini is
sesame seed butter
00:20:47.61\00:20:50.35
is really kind of a
strong flavored thing,
00:20:50.38\00:20:53.05
but it's very good.
00:20:53.08\00:20:55.15
And when you eat
your French toast,
00:20:55.18\00:20:57.99
you hardly know it's on there.
00:20:58.02\00:21:00.72
All right, let's
just set this aside here
00:21:00.76\00:21:02.42
and we'll come back
to this after we get on
00:21:02.46\00:21:04.69
with our whole
wheat crepes here.
00:21:04.73\00:21:06.09
Myrna, so let's
just set this aside here
00:21:06.13\00:21:09.76
and we'll see what we
can do with our crepes.
00:21:09.80\00:21:11.57
This should have been
00:21:11.60\00:21:12.93
kind of getting
a little thicker,
00:21:12.97\00:21:14.90
it should be kind
of like thin cream
00:21:14.94\00:21:16.71
when you're finished there.
00:21:16.74\00:21:18.07
So that it won't be so
runny all over the pan.
00:21:18.11\00:21:21.74
I like to spray the crepe maker
with a little non-stick spray
00:21:21.78\00:21:27.12
because mine is a little
used and scratched a little bit.
00:21:27.15\00:21:29.78
And I want that crepe to
come off when I get it made.
00:21:29.82\00:21:33.99
So let's just spray it a little,
00:21:34.02\00:21:36.39
and then wipe it kind
of dry with a paper towel.
00:21:36.42\00:21:41.20
And I'm going to pour a
little of this crepe batter
00:21:41.23\00:21:45.13
into the pan here
and hope for the best.
00:21:45.17\00:21:49.40
And, Myrna, why
don't you bring up
00:21:49.44\00:21:51.11
those crepes that
we have already here
00:21:51.14\00:21:52.94
and we'll show them.
00:21:52.97\00:21:55.91
Hold it down in
it for a little bit.
00:21:55.94\00:21:58.48
And then it
sticks to the surface
00:21:58.51\00:22:01.65
and we'll wait until we
know that it's just about right,
00:22:01.68\00:22:04.09
it takes a minute or two.
00:22:04.12\00:22:05.45
It takes longer
to fry the crepes
00:22:05.49\00:22:08.82
that are without
eggs than it does
00:22:08.86\00:22:10.46
with the kind with eggs.
00:22:10.49\00:22:11.99
So you just have
to wait, be patient,
00:22:12.03\00:22:14.13
and I usually use wax paper
00:22:14.16\00:22:16.00
and I put a piece of wax
paper between every crepe.
00:22:16.03\00:22:19.47
Here we have crepes
that are made ahead here
00:22:19.50\00:22:23.00
and you can see,
00:22:23.04\00:22:24.37
I have a piece of waxed
paper between every one.
00:22:24.41\00:22:26.94
And you can make
this a day or two ahead,
00:22:26.98\00:22:28.91
a week ahead if
you want to have crepes
00:22:28.94\00:22:30.65
for a nice guest meal.
00:22:30.68\00:22:32.38
And you can just
freeze these crepes
00:22:32.41\00:22:34.05
and then you can just use
them whenever you're ready
00:22:34.08\00:22:37.85
because they're
really nice and soft.
00:22:37.89\00:22:40.26
And I'm going to
use this one here,
00:22:40.29\00:22:42.26
it's a little bit
bigger down under here.
00:22:42.29\00:22:44.56
And you can just roll up
the things that go inside,
00:22:44.59\00:22:47.76
but let's first
of all keep watching
00:22:47.80\00:22:49.83
this one here to make sure.
00:22:49.86\00:22:51.47
When it starts getting
just a little bit golden
00:22:51.50\00:22:54.70
around the edges,
00:22:54.74\00:22:56.07
then I'm going to
try to take it off there.
00:22:56.10\00:22:58.57
I'm going to take
00:22:58.61\00:22:59.94
and use this
piece of wax paper here
00:22:59.97\00:23:01.31
and see if we can
make it come off here.
00:23:01.34\00:23:03.14
There we go. Ah, we did it.
00:23:09.98\00:23:12.49
Let's just do one more here.
00:23:12.52\00:23:14.86
Here's the paper towel here.
00:23:14.89\00:23:17.59
I think we've got
enough nonstick spray on there.
00:23:17.63\00:23:20.16
We'll try another one.
00:23:20.20\00:23:22.16
Let it stand for
just a little bit
00:23:22.20\00:23:23.80
to do it here, pull it
up, and just turn it over.
00:23:23.83\00:23:27.24
And there you have the next one.
00:23:27.27\00:23:29.97
Now let's see if we can
put one into the skillet here.
00:23:30.01\00:23:33.11
We got this one heating up here.
00:23:33.14\00:23:34.64
This is the
little six inch skillet.
00:23:34.68\00:23:36.28
If you don't have a crepe maker,
00:23:36.31\00:23:38.21
then you have to do it this way.
00:23:38.25\00:23:39.58
And let's see if I can
get a little more of this.
00:23:39.61\00:23:41.48
I'm using a one...
00:23:41.52\00:23:42.85
This is looking like I'm
going to drop everything here.
00:23:42.88\00:23:47.69
Let's put a
little of this batter
00:23:47.72\00:23:49.12
into a measuring cup
kind of like a one fourth cup.
00:23:49.16\00:23:51.69
You want to put two or
three tablespoons in it.
00:23:51.73\00:23:54.60
And then as
you're putting it in,
00:23:54.63\00:23:56.16
just roll it around.
00:23:56.20\00:23:57.53
And since I'm right handed,
I'm going to put it over here.
00:23:57.57\00:23:59.40
I'm sorry.
00:23:59.43\00:24:00.77
We have too many things
here on the table, don't we?
00:24:00.80\00:24:02.54
We do. Okay, roll this around.
00:24:02.57\00:24:06.31
I think that's a
little too much batter,
00:24:06.34\00:24:07.84
it's little thick, that's okay.
00:24:07.88\00:24:09.74
And then, when I do
them in this frying pan,
00:24:09.78\00:24:12.48
you probably
need to turn them over
00:24:12.51\00:24:14.35
and let them sort of
brown on the second side too.
00:24:14.38\00:24:17.82
It's a little
different than the crepe maker.
00:24:17.85\00:24:19.95
Okay.
00:24:19.99\00:24:21.59
So we need to have
a plate here, Myrna,
00:24:21.62\00:24:24.79
so that we can just show you
00:24:24.83\00:24:26.93
how to finish up the
crepes for your meal.
00:24:26.96\00:24:33.34
Let's put it right here.
00:24:33.37\00:24:36.71
The plate I
think is the one here
00:24:36.74\00:24:38.27
that we're going to...
00:24:38.31\00:24:40.28
Well, she's got one
decorated with a roll.
00:24:40.31\00:24:41.68
Yeah, I'm sorry
that's for the French toast.
00:24:41.71\00:24:43.85
Oh, that's for French toast.
00:24:43.88\00:24:45.21
Oh, I wanted to
have that pretty here.
00:24:45.25\00:24:47.45
Yeah, it is.
That's okay, it will be.
00:24:47.48\00:24:49.62
All right, we'll do
it the way we planned it.
00:24:49.65\00:24:52.75
Right, we're just going to put
00:24:52.79\00:24:54.12
some fresh strawberries
here inside our crepe.
00:24:54.16\00:24:57.19
And we also have
00:24:57.23\00:24:58.56
some fresh
blueberries, how yummy.
00:24:58.59\00:25:01.26
And we are just going
to roll this up inside.
00:25:01.30\00:25:06.63
You can also put a
little whip cream here
00:25:06.67\00:25:10.01
if you want to.
00:25:10.04\00:25:11.37
Okay.
00:25:15.14\00:25:17.01
And here we go,
you just roll these up,
00:25:17.05\00:25:19.08
and when you get like
three of them on the plate,
00:25:19.11\00:25:20.95
you can put a
little more whipped cream,
00:25:20.98\00:25:23.28
and a little more
berries on the top,
00:25:23.32\00:25:25.12
make it look real
pretty, and you can serve these,
00:25:25.15\00:25:28.19
and they look lovely.
00:25:28.22\00:25:30.06
And there would be like
three of them on a plate.
00:25:30.09\00:25:32.46
Okay, we better take
this crepe right off here
00:25:32.49\00:25:34.76
before we do anything else.
00:25:34.80\00:25:38.80
And we'll just call
that enough for now.
00:25:38.83\00:25:43.24
Unplug our pan.
00:25:43.27\00:25:48.61
And we want to get
00:25:48.64\00:25:49.98
some of this
French toast going here.
00:25:50.01\00:25:51.61
You want to take your bread.
00:25:56.99\00:26:00.49
And now that I've got whipped
cream on my fork, that's okay,
00:26:00.52\00:26:02.66
we'll just dip it.
00:26:02.69\00:26:04.03
Now remember, a quick in
00:26:04.06\00:26:05.39
and quick out
with non egg batter.
00:26:05.43\00:26:07.70
You don't want to
soak up the bread too much.
00:26:07.73\00:26:10.63
And then just put it in the pan.
00:26:10.67\00:26:13.03
We'll brown it
evenly on both sides.
00:26:13.07\00:26:14.80
Let's just do one
more here quick in,
00:26:14.84\00:26:17.87
quick over and into the pan.
00:26:17.91\00:26:20.71
Let it drip a little bit here
00:26:20.74\00:26:23.81
'cause they do get
soggy in the middle.
00:26:23.85\00:26:25.31
Buy the good old
fashioned whole wheat bread
00:26:25.35\00:26:27.18
and it's a better one.
00:26:27.22\00:26:29.18
Now just get that
nice and golden on one side
00:26:29.22\00:26:32.02
and then you
just turn them over.
00:26:32.05\00:26:33.39
And we have
something here to show you
00:26:33.42\00:26:34.76
that have already been finished.
00:26:34.79\00:26:37.23
And Myrna is bringing
that right now for us.
00:26:37.26\00:26:39.83
This is tahini French toast.
00:26:39.86\00:26:43.67
And you see has the carbohydrate
00:26:43.70\00:26:45.87
and the protein and
everything all in one.
00:26:45.90\00:26:48.34
And then we have
00:26:48.37\00:26:49.70
the crepes
finished up here for us.
00:26:49.74\00:26:51.81
We can see the
nice crepes as well.
00:26:51.84\00:26:56.11
Here we are with our
no egg whole wheat crepes
00:26:56.14\00:27:00.78
filled with
blueberries and strawberries.
00:27:00.82\00:27:03.05
Our French
toast made with tahini
00:27:03.08\00:27:06.72
and garbanzo foo young
00:27:06.76\00:27:08.09
without the eggs
made with garbanzos.
00:27:08.12\00:27:10.43
And our scrambled
tofu and our lovely fruits.
00:27:10.46\00:27:13.80
We just want to thank
you for tuning in today.
00:27:13.83\00:27:16.43
This program is sponsored
00:27:16.46\00:27:17.80
by the Three Angels
Broadcasting Network.
00:27:17.83\00:27:19.90
And your
prayers are appreciated.
00:27:19.93\00:27:24.67
If you've enjoyed the recipes
00:27:24.71\00:27:26.04
and cooking
tips in this program,
00:27:26.07\00:27:27.41
you want to order our
00:27:27.44\00:27:28.78
Food For Thought resource sheet.
00:27:28.81\00:27:30.31
We'll tell you how you can order
00:27:30.35\00:27:31.68
the cookbooks you've
seen used on this program
00:27:31.71\00:27:33.82
along with other information
00:27:33.85\00:27:35.18
that will help
you cook healthful,
00:27:35.22\00:27:36.55
attractive vegetarian meals.
00:27:36.58\00:27:38.22
For your free copy of our
00:27:38.25\00:27:39.59
Food For Thought resource sheet,
00:27:39.62\00:27:40.96
please write to us
at Food For Thought,
00:27:40.99\00:27:43.36
P.O. Box 220, West
Frankfort, Illinois
00:27:43.39\00:27:46.13
62896 or call (618) 627-4651.
00:27:46.16\00:27:51.97