What does a vegetarian
eat for a holiday dinner
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instead of turkey or ham?
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Stay tuned for
one of my favorite
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vegetarian holiday meals.
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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 plans
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as unfolded through Scripture
and through an understanding
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of God's other
book, the book of nature.
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What does a vegetarian
eat for a holiday dinner
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instead of turkey or ham?
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At our house there
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has never been a
holiday burger ham.
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In all the years of my childhood
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there was never a
Thanksgiving turkey
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and to this day our holiday menu
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centers around a
vegetarian main dish.
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I don't miss meat in the list
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because it was
never a part of my life.
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I'm actually
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in the third
generation of a family
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who follows God's
ideal Eden diet of fruits,
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grains, nuts and vegetables.
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You know, we
have a wonderful feast
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at holiday times,
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you can get really
creative with vegetables,
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nuts, seeds and grains
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to create a
beautiful and tasty dinner.
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And today I'd
like to prepare for you
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a typical
vegetarian holiday dinner
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that I might serve for
Thanksgiving or Christmas.
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And the menu
includes savory, pecan loaf,
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orange pineapple yams,
stuffed pumpkin or squash,
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green beans supreme,
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tangerine, walnut toss,
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seven-grain dinner rolls
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and no sugar apple pie.
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And here we go.
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Pat, we've got a
lot of work to do today.
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We just have a half hour
to make an entire holiday meal
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and we're going to try to do it.
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So the first thing
is savory pecan loaf
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and the ingredients are...
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All right.
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So these are the ingredients
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and you can simply
mix all these together.
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But the first thing I'd
like to show you is that
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when I want to save
some time with chopping,
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I do just put the
milk in the blender
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and I just jog it a little bit
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with the potatoes
and onions in there
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and then it's all ready.
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And I'm not even going to bother
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to peel these potatoes
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if you just put the chunks
of potatoes into the blender
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and let the blender do the work.
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Take advantage of
time saving equipment
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and this makes natural food
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cooking easier and
quicker in the kitchen.
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And I see that
my kitchen magician
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already chopped
the onions there,
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so we'll just go ahead
and jog this a little bit.
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I hope that's enough, should be,
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if it's not, then we'll
have to go a little more.
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It looks great.
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Okay, we're just going to put
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everything into our
mixing bowl, stir it up
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and I'll let you go ahead
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and spray that
casserole dish there, Pat.
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And we've got some
nonstick spray somewhere
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and we'll get that ready.
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And we'll just get a
little head start here.
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Right.
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We're just going to add
all the other ingredients,
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there's
breadcrumbs and chopped pecans,
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that helps to bind
the whole loaf together.
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Celery, parsley,
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our chopped onions
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and our
seasonings is the soy sauce
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and all the little seasonings
that we just mentioned,
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we will just hurry through this
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so that we can
have time to demonstrate
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everything else today
that we're going to serve.
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And for the binding agent
to help hold it all together,
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we have a half a
cup of soy flour,
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I need a wooden spoon,
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I think here to
mix all this together.
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And I'll just
trade you for this tray
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and then why don't you go
ahead and bring up the yams,
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we're going to make
our holiday yams here.
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Now you want to be
sure to stir this well,
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keep things chop
just a little bit
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on the small side
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so that when you
make this into a loaf pan
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it will fill everything up.
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Will hold together and
it won't fall apart on you.
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All right.
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Let's just
double-check everything here.
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We have all the ingredients in
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and we just go
ahead and bake this
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at 350 for an hour.
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Now, we have put the
one we're going to make
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for our holiday
dinner, made it ahead
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and I'm going to show it to you,
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it's in a mold
that you could put out
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upside down on to a platter
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when you get finished to
put on the holiday table.
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This one we're just going
to put into a regular loaf pan,
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bake it at 350 for an hour
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and then if we
have extra company,
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we'll have an extra one
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but we've already
made a beautiful one
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that we're going
to show you right now.
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And I double the recipe
when I make it for a holiday.
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Now you see this is
really excellent protein
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because it has the
pecans, it has the soy flour,
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it has the breadcrumbs
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and it really has
plenty of protein.
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If you thought you needed
meat at this meal for protein,
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you really do not.
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So let's put this
right into the oven to bake.
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And let's just take a look
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at the one that's ready
for our holiday meal here.
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And we bake this
one double sized recipe
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in an oval baking dish.
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And we baked it a
little extra long,
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if you're going
to unmold it later,
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make sure you bake it well
so it holds together nicely.
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And then let it
sit for a little bit
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before you try to unmold it
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and then garnish it around
with something real pretty
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for the holiday table.
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Well, I would serve this
with some kind of a gravy,
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we have a lot of gravy
recipes in the cookbook,
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a cashew gravy,
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cranberry sauce would be
really nice with this too.
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So that's our savory pecan loaf.
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Right.
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Now we're going to go
over here to our yam recipe
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and that is on page,
let me check here 177.
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Here we are,
orange pineapple yams.
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And what we want to do is
try to figure out a nice way
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to get these sweet and
make a nice glaze topping.
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So you can either boil
the yams or the sweet potatoes
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with their skins on
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or you can bake them in the oven
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or cook them on
top of the stove.
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And so we've
already peeled these
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and we can just go
ahead and take this one
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and finish filling up
our casserole dish here.
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Spray your dish so that
the things won't stick to it
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and we'll have
plenty of yams for everyone.
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I don't know, at our
house we don't have a holiday
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without our yams.
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And maybe I'm from a
different part of the country
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than you are
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but it just
seems like a must-have.
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And sometimes we have
mashed potatoes as well.
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But today we're
just showing the yams.
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All right.
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So what we want to do now
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is make kind of a
thickened mixture here
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on the stove
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and we'll just stir
that, I'll let you stir, Pat.
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Let's just talk about
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what we're going to put in here.
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We're going to take
two cups of orange juice.
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So let's just pour two
cups of orange juice here.
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There we go.
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You can add that one.
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And then we'll
use the same cup here
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and get some pineapple juice.
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There we go.
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And it calls for
three tablespoons
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of crushed pineapple.
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You know what I
think is we had enough.
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You do with this.
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Okay.
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We had enough for double batch.
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I think we had
enough for a double batch
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but I think
we'll just do one for,
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it'll thicken a little quicker
for us to get finished here.
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And it's put a
clear up on high heat
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so we can free it up.
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We can start something else
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and then finish
this when we get through.
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Now we need to
thicken this of course
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and it calls for four or
three tablespoons of cornstarch.
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So now that we have this
wet, we want to dry it off here.
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So we can do our
thickening agent,
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one,
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two,
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three.
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All right, we're just going to
let you stir and thicken that.
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And when that gets all clear
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we'll just drizzle
it right over the yams.
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These also can just
bake a little longer
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and you could just put
them in at 350 and let them bake
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and kind of get little
change of color on them.
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And then we have some pecans
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that we can
sprinkle over the top.
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I like to sometimes put
raw cranberries over the top.
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And then by the time it's
baked it looks really festive
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and pretty with the
pecans and the cranberries.
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All right.
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So that's our
orange pineapple yams
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for our holiday meal.
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And I'll just go back here
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and get the things we need
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for our stuffed
pumpkin or squash.
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Let's find that recipe
here, it's on page 141.
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Okay. Thank you, Pat.
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This is a fun idea too.
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If you're not serving
that big turkey on the platters
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to have some things that
look kind of like focal points
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for the holiday table,
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that's the reason I
like to double the other loaf
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and make it kind of
look on a big platter
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so that that's the focal point
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instead of that big turkey
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you have that
nice big pecan loaf,
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and also to have the stuffing
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that you're going
to serve for the meal
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stuffed in a pumpkin.
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Now this is the wrong
time of year right now
00:10:40.60\00:10:42.34
for me to find a pumpkin
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but we found some of
these beautiful kabocha
00:10:43.74\00:10:46.68
I guess you say it.
00:10:46.71\00:10:48.04
Kabocha.
Kabocha. Kabocha squash.
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And these have a
wonderful sweet meat.
00:10:50.61\00:10:52.51
And what we have done here is
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we've kind of scooped out
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and cleaned out the center here.
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And we've sort
of pre-baked this.
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And that's all on
the recipe on page 141.
00:11:00.76\00:11:04.53
And we actually
have two of these here
00:11:04.56\00:11:06.39
that we have prepared that way.
00:11:06.43\00:11:09.26
And we have the
stuffing mix here
00:11:09.30\00:11:11.60
and it's ready to stuff
00:11:11.63\00:11:12.97
but let's just take a look
00:11:13.00\00:11:14.34
at what went into this
stuffing mix right now.
00:11:14.37\00:11:18.77
The stuffed pumpkin is...
00:11:18.81\00:11:20.54
All right.
00:12:01.98\00:12:03.32
Let's take this nice big bowl,
I love these big mixing bowls
00:12:03.35\00:12:05.79
'cause I can just make a
mess a little easier here.
00:12:05.82\00:12:09.59
Right. We're just going to
start with our cooked wheat.
00:12:09.62\00:12:12.36
Now this is wheat,
00:12:12.39\00:12:13.73
what it looks like
before it's cooked.
00:12:13.76\00:12:16.53
So you just cook this
wheat up until it's tender
00:12:16.56\00:12:19.00
either in a pressure cooker
or just in a regular saucepan.
00:12:19.03\00:12:22.70
And if you want to
make it a little quicker,
00:12:22.74\00:12:24.67
you can use this bulgur wheat
00:12:24.71\00:12:26.04
which you can buy
at natural food store,
00:12:26.07\00:12:27.84
it's sweet, it's
already been cracked,
00:12:27.88\00:12:30.38
cooked and dried out.
00:12:30.41\00:12:31.75
Again so it
shortens the cooking time
00:12:31.78\00:12:33.21
and it also tastes very good.
00:12:33.25\00:12:34.78
And actually
that's what we used today
00:12:34.82\00:12:36.89
in our stuffing mix.
00:12:36.92\00:12:38.25
Marcella,
excuse me on the bulgur
00:12:38.29\00:12:40.56
if you just pour
boiling water over it,
00:12:40.59\00:12:42.16
you don't cook it at
all and that's so neat.
00:12:42.19\00:12:44.13
Okay. It really
saves lots of time.
00:12:44.16\00:12:45.83
No, I like to cook mine,
00:12:45.86\00:12:47.26
so I guess it's nice
that you have different people
00:12:47.30\00:12:49.40
to do things different ways
00:12:49.43\00:12:50.77
and it's fine to do it
either way, it's just great.
00:12:50.80\00:12:53.67
So here we have the bulgur
00:12:53.70\00:12:55.87
and we're just
already soaked it,
00:12:55.90\00:12:57.61
I'm sure this one was
just soaked right out.
00:12:57.64\00:12:58.97
Yes.
00:12:59.01\00:13:00.34
And it looks just fine
00:13:00.38\00:13:01.71
and that's nice to put also
00:13:01.74\00:13:03.08
if you soak it a
little bit in bread
00:13:03.11\00:13:04.45
when you make bread
00:13:04.48\00:13:05.81
if you like that
little crunchy stuff
00:13:05.85\00:13:07.25
to bite into in bread.
00:13:07.28\00:13:09.15
Okay, and it calls for
two cups of cooked brown rice
00:13:09.18\00:13:11.49
which we have here.
00:13:11.52\00:13:13.42
We'll add that to it.
00:13:13.46\00:13:17.09
That'll make a nice
filler for the stuffing mix.
00:13:17.13\00:13:21.06
We have the nuts,
we have walnuts today.
00:13:21.10\00:13:25.13
And then the
croutons, you just buy these
00:13:25.17\00:13:27.37
already seasoned at the
market for the holiday loaves.
00:13:27.40\00:13:32.54
And the chopped celery here.
00:13:32.57\00:13:35.78
Mushrooms.
00:13:35.81\00:13:37.21
You can suit yourself
actually on all these things,
00:13:37.25\00:13:39.41
most of those
packages of stuffing mix,
00:13:39.45\00:13:42.42
even give a recipe
for the different ideas
00:13:42.45\00:13:45.19
which you could put in there.
00:13:45.22\00:13:46.55
Let's just toss
this a little bit first.
00:13:46.59\00:13:50.06
And then you can
add your seasonings...
00:13:50.09\00:13:51.79
which we have
here some soy sauce.
00:13:58.13\00:14:00.57
Actually the Vegex is
kind of a brewer's yeast paste
00:14:03.77\00:14:08.48
and we talked about
that at another class,
00:14:08.51\00:14:10.18
you can buy Marmite
also which is a little,
00:14:10.21\00:14:12.81
a bottle of heavy
paste in the super market
00:14:12.85\00:14:15.38
or some kind of bouillon
cubes dissolved in water,
00:14:15.42\00:14:17.92
you need something that gives
00:14:17.95\00:14:19.29
kind of a meaty kind of a flavor
00:14:19.32\00:14:21.99
to put in with the stuffing mix.
00:14:22.02\00:14:24.13
We're also adding
just a little onion
00:14:24.16\00:14:26.59
and some herbs here like sage.
00:14:26.63\00:14:30.77
Okay. I think that's it.
00:14:30.80\00:14:33.44
Yep, we got it.
00:14:33.47\00:14:34.80
So we'll just
toss this all around
00:14:34.84\00:14:36.50
and Pat, I guess
I'll just be the magic
00:14:36.54\00:14:39.34
and pull up the one
00:14:39.37\00:14:40.71
that's already
been prepared ahead.
00:14:40.74\00:14:42.81
And we'll just
stuff some of this
00:14:42.84\00:14:44.48
right inside of
this squash here.
00:14:44.51\00:14:47.02
And then you need
to bake this more,
00:14:47.05\00:14:49.98
we actually pre-baked the squash
00:14:50.02\00:14:52.29
so that it would
be like halfway baked
00:14:52.32\00:14:54.82
so that by the
time we bake this again
00:14:54.86\00:14:56.93
for the rest of the baking time
00:14:56.96\00:14:59.49
that it will be just right.
00:14:59.53\00:15:03.67
Now when the
pumpkins in the squash
00:15:03.70\00:15:06.63
kind of get almost baked,
00:15:06.67\00:15:08.77
they kind of
like droop a little.
00:15:08.80\00:15:10.94
So we just watch it
00:15:10.97\00:15:14.98
so that as soon as you know
that the stuffing mix is done,
00:15:15.01\00:15:18.41
it will just have
to get hot basically
00:15:18.45\00:15:20.62
'cause
everything is kind of cooked
00:15:20.65\00:15:22.02
except for just blending
the flavors together like that.
00:15:22.05\00:15:26.22
I like to bake it
with the lid on it.
00:15:26.25\00:15:28.66
So just put this back on
if we can figure about like,
00:15:28.69\00:15:32.59
that's the way it goes.
00:15:32.63\00:15:33.96
And so we'll just
stuff this one later too
00:15:34.00\00:15:37.90
and then this is
extra stuffing mix
00:15:37.93\00:15:39.70
that you could just serve
00:15:39.73\00:15:41.40
in a nice
casserole dish as well.
00:15:41.44\00:15:44.57
And so what we're going to do is
00:15:44.61\00:15:46.81
just pretend like
we already baked this.
00:15:46.84\00:15:49.88
We'll just go ahead
and garnish it around,
00:15:49.91\00:15:51.48
you're going to put some
nice pretty things around it.
00:15:51.51\00:15:53.45
I think your sauce is ready
if you want to finish the yams.
00:15:53.48\00:15:56.42
Okay.
00:15:56.45\00:15:57.79
So that's
kabocha, kabocha squash.
00:15:57.82\00:15:59.99
Whoa, it's nice.
00:16:03.09\00:16:05.53
Here we have the lemon sauce,
00:16:05.56\00:16:08.53
it's like a lemon sauce
00:16:08.56\00:16:09.90
but it's a
pineapple orange sauce.
00:16:09.93\00:16:11.43
So we're going to
drizzle over our yams.
00:16:11.47\00:16:16.07
Now this will bubble
around as it bakes in the oven
00:16:16.10\00:16:19.87
and be able to kind
of get a little thicker
00:16:19.91\00:16:23.88
and kind of look nice
when it gets all the way baked,
00:16:23.91\00:16:28.42
this is even a lot
00:16:28.45\00:16:29.78
and we didn't
double that, did we?
00:16:29.82\00:16:31.95
So that'll be great.
00:16:31.99\00:16:36.12
Okay, I want to
turn that burner off
00:16:36.16\00:16:37.63
because it is finished.
00:16:37.66\00:16:41.00
In fact that one's on too.
00:16:41.03\00:16:42.36
So let's just
put this back here.
00:16:42.40\00:16:44.23
All right.
00:16:49.50\00:16:50.84
You can sprinkle a
few pecans over this.
00:16:50.87\00:16:55.38
And again this will bake at 350
00:16:55.41\00:17:00.98
for however long
you think it needs
00:17:01.02\00:17:02.58
maybe 45 minutes, maybe an hour
00:17:02.62\00:17:06.15
just suit yourself.
00:17:06.19\00:17:09.06
I guess I want to
put them all on here,
00:17:09.09\00:17:11.09
we have them.
00:17:11.13\00:17:13.36
There we go.
00:17:13.40\00:17:15.13
Okay, Pat, we're going to
put this over on the table
00:17:15.16\00:17:18.30
and have pretend
like this is already baked
00:17:18.33\00:17:21.80
but be sure you bake this
before you put it on the table.
00:17:21.84\00:17:24.47
Woo, how pretty this looks,
00:17:24.51\00:17:26.07
this is our pumpkins
with our stuffing in it.
00:17:26.11\00:17:29.58
And, of course,
this is the way nicely
00:17:29.61\00:17:31.41
that you would
take it to the table
00:17:31.45\00:17:33.65
for the holiday meal.
00:17:33.68\00:17:35.02
So isn't that beautiful?
00:17:35.05\00:17:36.99
Right.
00:17:37.02\00:17:39.55
Okay, let's skip Pat
to the no sugar apple pie
00:17:39.59\00:17:42.89
to make sure we have
time to demonstrate this one.
00:17:42.92\00:17:45.89
So let's turn in the
cookbook to page 220.
00:17:45.93\00:17:49.16
We do this in three steps,
00:17:49.20\00:17:50.57
we're going to do the filling
00:17:50.60\00:17:52.13
and then the crust for the top
00:17:52.17\00:17:54.00
and then a
crumble mixture over that.
00:17:54.04\00:17:56.94
Now the way you make
apple pie without sugar
00:17:56.97\00:17:58.87
is just a little
different than you do
00:17:58.91\00:18:00.74
when you do it with sugar.
00:18:00.78\00:18:03.08
And what you do
with sugar is that
00:18:03.11\00:18:05.91
you put the raw
apples right into the crust
00:18:05.95\00:18:08.22
but with this one
we have to pre-bake,
00:18:08.25\00:18:11.15
precook these
apples on top of the stove.
00:18:11.19\00:18:13.19
So we're going to have a pan
00:18:13.22\00:18:14.96
and we're going
to put the apples
00:18:14.99\00:18:16.73
with some of the juice
00:18:16.76\00:18:18.09
and we're going to have to
draw the sugar out of the apple,
00:18:18.13\00:18:20.70
the sugar is in
the apples naturally.
00:18:20.73\00:18:23.57
And usually in an apple pie
00:18:23.60\00:18:25.17
when you put all
that sugar over the top
00:18:25.20\00:18:27.30
then it just
bubbles during the baking
00:18:27.34\00:18:29.10
and that sugar
just kind of comes out.
00:18:29.14\00:18:31.37
But when you're just using
00:18:31.41\00:18:32.74
the natural sugar from the apple
00:18:32.77\00:18:34.88
then you just have to put
it on the pan ahead of time.
00:18:34.91\00:18:38.01
We need to just drain these,
00:18:38.05\00:18:39.38
we've sliced these ahead
00:18:39.41\00:18:41.42
and we just had them in
a little pineapple juice
00:18:41.45\00:18:43.82
to keep them from turning dark.
00:18:43.85\00:18:45.72
And, oh, good, let's do that
00:18:45.75\00:18:47.79
because I don't like
to waste this nice juice,
00:18:47.82\00:18:51.03
but you want to remember
that for no sugar apple pie
00:18:51.06\00:18:53.46
you think about a
sweet eating apple
00:18:53.50\00:18:55.46
instead of a tart one
00:18:55.50\00:18:56.83
because you don't
want to make a tart apple
00:18:56.87\00:18:58.27
and then add sugar to it,
00:18:58.30\00:19:00.94
you can just take a sweet apple
00:19:00.97\00:19:02.44
and just use
natural fruit juices.
00:19:02.47\00:19:04.77
So this is like,
00:19:04.81\00:19:06.54
let's look at the
ingredients first.
00:19:06.57\00:19:08.01
We should back up here
and look at the ingredients.
00:19:08.04\00:19:11.35
And it starts
with the filling...
00:19:11.38\00:19:13.45
And you know in our cookbook
00:19:36.40\00:19:37.74
we have recipes for
the cinnamon substitute
00:19:37.77\00:19:40.31
and you can find that,
00:19:40.34\00:19:41.81
we talked about
that and showed you
00:19:41.84\00:19:43.24
what that's made out of
on another class that we did,
00:19:43.28\00:19:45.91
it's actually
cardamom and coriander
00:19:45.95\00:19:48.08
because cinnamon happens to be
one of those irritating spices
00:19:48.12\00:19:51.25
that it's better not to use.
00:19:51.29\00:19:53.66
So we're going to take
the sweet eating apples
00:19:53.69\00:19:55.92
and put them in our pan.
00:19:55.96\00:19:58.03
And we're going to add,
00:19:58.06\00:19:59.39
I'll just let you take that off.
00:19:59.43\00:20:00.80
One 12-ounce can of
apple juice concentrate.
00:20:00.83\00:20:04.47
Now what I like to do,
00:20:04.50\00:20:05.83
there's the
little snitch of salt,
00:20:05.87\00:20:08.00
we're going to just dilute
00:20:08.04\00:20:09.84
not dilute but
dissolve the cornstarch
00:20:09.87\00:20:13.48
in a little bit of this juice
00:20:13.51\00:20:14.88
before we put it in here.
00:20:14.91\00:20:16.95
What I like to do
00:20:16.98\00:20:18.48
is to let this
apple start cooking, Pat
00:20:18.51\00:20:21.55
and just stir
that up and put it on.
00:20:21.58\00:20:23.95
And then you can just
add this thickening mixture
00:20:23.99\00:20:28.16
after they get hot and bubbly
00:20:28.19\00:20:29.89
and the apples are sort of
beginning to be transparent,
00:20:29.92\00:20:33.90
then we'll add
the thickening agent
00:20:33.93\00:20:35.66
right at the last.
00:20:35.70\00:20:37.10
Pour it on and immediately
you'll have this wonderful
00:20:37.13\00:20:40.07
thickened sliced apple mixture.
00:20:40.10\00:20:42.37
You know, this pie is
absolutely plenty sweet
00:20:42.40\00:20:46.54
without any sugar.
00:20:46.57\00:20:47.91
This is one of our
favorite things to make.
00:20:47.94\00:20:51.18
And apples are a
good keeping kind of fruit
00:20:51.21\00:20:54.48
to use in the wintertime.
00:20:54.52\00:20:56.72
So it'll be a really nice
thing for like the Thanksgiving
00:20:56.75\00:21:00.46
or the Christmas
season for a pie.
00:21:00.49\00:21:04.13
Right.
00:21:04.16\00:21:05.49
Pat is going to show us now
how to make a special pie crust
00:21:05.53\00:21:10.77
and I'll just go over
here and stir the apples, Pat,
00:21:10.80\00:21:13.13
while you do this crust.
00:21:13.17\00:21:14.74
And this recipe
is not in the book
00:21:14.77\00:21:16.47
so you might want
to jot this one down,
00:21:16.50\00:21:18.24
we're going to show
you the ingredients.
00:21:18.27\00:21:19.94
They will be on
the screen for you.
00:21:24.35\00:21:26.41
Okay.
00:21:34.06\00:21:35.39
Are we ready for
the ingredient list?
00:21:35.42\00:21:38.59
Here's the first item...
00:21:38.63\00:21:39.96
I'd like to show you
what millet looks like,
00:21:57.78\00:22:00.38
you might
recognize it as bird seed,
00:22:00.42\00:22:02.35
it's used in Asia.
00:22:02.38\00:22:03.82
And I'm going to
show you how to mill it
00:22:03.85\00:22:05.55
if you don't happen
to be fortunate enough
00:22:05.59\00:22:07.99
to have a flour mill.
00:22:08.02\00:22:09.86
I like to always
mill my millet flour
00:22:09.89\00:22:12.36
because when you
buy it at the store,
00:22:12.39\00:22:14.43
it's usually not fresh enough.
00:22:14.46\00:22:16.73
What we do is we
turn our blender on
00:22:16.77\00:22:20.67
so that it's running
00:22:20.70\00:22:22.04
and then I'll
start pouring it in here.
00:22:22.07\00:22:23.41
Let's see if that's fine enough.
00:23:06.82\00:23:08.22
No, we need a little more.
00:23:08.25\00:23:09.58
All right,
00:23:21.16\00:23:22.93
we're going to get
our one and a quarter cups
00:23:22.96\00:23:25.90
of millet flour,
00:23:25.93\00:23:28.10
we had some of
it already milled.
00:23:28.14\00:23:31.41
And then I just rather than
00:23:31.44\00:23:36.28
get a new container
00:23:36.31\00:23:38.28
to mess up and I
have to clean later,
00:23:38.31\00:23:40.82
I just like to put it
right into the pike shell
00:23:40.85\00:23:43.35
that I'm making pie plate.
00:23:43.39\00:23:47.72
I think I'll get
the rest of this in here
00:23:51.59\00:23:53.16
so they're not
bucking the flow here.
00:23:53.19\00:23:55.40
Okay.
00:24:06.21\00:24:07.54
This completes our cup
00:24:07.58\00:24:11.71
and then we need
a quarter of a cup.
00:24:11.75\00:24:15.28
You know, humidity
makes a difference,
00:24:15.32\00:24:18.49
how accurately you measure
your flour and your water
00:24:18.52\00:24:20.99
makes a difference.
00:24:21.02\00:24:22.62
And so there's two
things I always have handy
00:24:22.66\00:24:24.86
when I'm doing
this particular recipe,
00:24:24.89\00:24:27.40
I want it to be tender
00:24:27.43\00:24:28.76
so I don't want it to be too dry
00:24:28.80\00:24:32.03
but I measure my water,
00:24:32.07\00:24:36.17
half a cup,
00:24:36.20\00:24:38.94
last two tablespoons.
00:24:38.97\00:24:40.54
And then this
goes in my blender,
00:24:47.15\00:24:48.72
I guess I'll have
that back, Marcella.
00:24:48.75\00:24:50.45
It's fine if it's, no problem.
00:24:50.49\00:24:53.52
Okay, I have my half cup
00:24:56.73\00:24:58.56
of washed cashews.
00:24:58.59\00:25:02.76
Actually I like to
make three pies at a time
00:25:02.80\00:25:06.10
because when I do
put my salt in here,
00:25:06.13\00:25:10.41
when I do, it blends a lot nicer
00:25:10.44\00:25:12.01
but we're just
making one this morning.
00:25:12.04\00:25:13.58
And so it kind of
doesn't blend as easily.
00:25:13.61\00:25:16.41
That blender was
kind of shuttling.
00:25:36.80\00:25:39.17
I'm so worried about it there.
00:25:39.20\00:25:40.97
Yeah. No, I think
I'll blend it a tiny bit.
00:25:41.00\00:25:43.10
Okay, we just get our
salt evenly through this.
00:25:53.25\00:25:55.72
And then I kind of make
a little well in the center
00:25:55.75\00:25:59.05
and then we're going to
pour this cashew water mixture
00:25:59.09\00:26:04.93
into the millet.
00:26:04.96\00:26:06.29
This is a nice tender
crust, you might want to use it,
00:26:11.33\00:26:14.40
you know, coconut
crusts have their place
00:26:14.44\00:26:16.57
and granola crusts are nice
00:26:16.60\00:26:18.41
if you're doing something
that you would normally put
00:26:18.44\00:26:20.74
a graham cracker crust on.
00:26:20.78\00:26:23.08
But if you want
something like quiche
00:26:23.11\00:26:25.18
or you know an apple pie,
00:26:25.21\00:26:27.22
you might want something
00:26:27.25\00:26:28.58
that tastes a
little more traditional
00:26:28.62\00:26:30.02
as far as a pie crust.
00:26:30.05\00:26:31.69
And this is a nice one,
00:26:31.72\00:26:33.05
if you used whole
wheat flour in this,
00:26:33.09\00:26:34.42
it would not be tender.
00:26:34.46\00:26:36.79
And Pat is just
patting the crust
00:26:36.83\00:26:39.09
right into the pan here
00:26:39.13\00:26:40.46
and it's just going to
be the hot filling put in it
00:26:40.50\00:26:43.73
and we're going to put a
crumble topping over the top.
00:26:43.77\00:26:45.83
I want you to see the
apples that are all thickened
00:26:45.87\00:26:49.64
and ready to go
into the pie here now.
00:26:49.67\00:26:52.04
And you know our holiday
meal is just about all ready
00:26:52.07\00:26:55.18
and we have the salad
that will be on the table
00:26:55.21\00:26:57.88
and the green beans as well.
00:26:57.91\00:26:59.88
And we hope that you had fun
00:26:59.91\00:27:02.25
watching us do our
holiday meal today.
00:27:02.28\00:27:04.85
We're going to give you a shot
at the table in just a moment.
00:27:04.89\00:27:08.02
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for watching again today.
00:27:08.06\00:27:10.93
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