Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000011
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00:01 What does a vegetarian eat for a holiday dinner
00:03 instead of turkey or ham? 00:05 Stay tuned for one of my favorite 00:07 vegetarian holiday meals. 00:28 Hello, I'm Marcella Lynch, 00:29 and welcome to Food For Thought, 00:31 the cooking show that features God's eating plans 00:34 as unfolded through Scripture and through an understanding 00:37 of God's other book, the book of nature. 00:40 What does a vegetarian eat for a holiday dinner 00:44 instead of turkey or ham? 00:47 At our house there 00:48 has never been a holiday burger ham. 00:51 In all the years of my childhood 00:53 there was never a Thanksgiving turkey 00:55 and to this day our holiday menu 00:58 centers around a vegetarian main dish. 01:01 I don't miss meat in the list 01:03 because it was never a part of my life. 01:06 I'm actually 01:07 in the third generation of a family 01:10 who follows God's ideal Eden diet of fruits, 01:14 grains, nuts and vegetables. 01:17 You know, we have a wonderful feast 01:18 at holiday times, 01:20 you can get really creative with vegetables, 01:22 nuts, seeds and grains 01:25 to create a beautiful and tasty dinner. 01:29 And today I'd like to prepare for you 01:31 a typical vegetarian holiday dinner 01:34 that I might serve for Thanksgiving or Christmas. 01:37 And the menu includes savory, pecan loaf, 01:43 orange pineapple yams, stuffed pumpkin or squash, 01:49 green beans supreme, 01:51 tangerine, walnut toss, 01:54 seven-grain dinner rolls 01:57 and no sugar apple pie. 02:00 And here we go. 02:01 Pat, we've got a lot of work to do today. 02:05 We just have a half hour to make an entire holiday meal 02:09 and we're going to try to do it. 02:10 So the first thing is savory pecan loaf 02:13 and the ingredients are... 02:52 All right. 02:54 So these are the ingredients 02:55 and you can simply mix all these together. 02:57 But the first thing I'd like to show you is that 02:59 when I want to save some time with chopping, 03:01 I do just put the milk in the blender 03:05 and I just jog it a little bit 03:06 with the potatoes and onions in there 03:08 and then it's all ready. 03:10 And I'm not even going to bother 03:11 to peel these potatoes 03:13 if you just put the chunks of potatoes into the blender 03:17 and let the blender do the work. 03:20 Take advantage of time saving equipment 03:23 and this makes natural food 03:24 cooking easier and quicker in the kitchen. 03:26 And I see that my kitchen magician 03:29 already chopped the onions there, 03:30 so we'll just go ahead and jog this a little bit. 03:39 I hope that's enough, should be, 03:42 if it's not, then we'll have to go a little more. 03:48 It looks great. 03:49 Okay, we're just going to put 03:50 everything into our mixing bowl, stir it up 03:53 and I'll let you go ahead 03:55 and spray that casserole dish there, Pat. 03:57 And we've got some nonstick spray somewhere 04:00 and we'll get that ready. 04:02 And we'll just get a little head start here. 04:05 Right. 04:06 We're just going to add all the other ingredients, 04:09 there's breadcrumbs and chopped pecans, 04:12 that helps to bind the whole loaf together. 04:16 Celery, parsley, 04:19 our chopped onions 04:21 and our seasonings is the soy sauce 04:25 and all the little seasonings that we just mentioned, 04:27 we will just hurry through this 04:29 so that we can have time to demonstrate 04:31 everything else today that we're going to serve. 04:34 And for the binding agent to help hold it all together, 04:36 we have a half a cup of soy flour, 04:39 I need a wooden spoon, 04:41 I think here to mix all this together. 04:45 And I'll just trade you for this tray 04:47 and then why don't you go ahead and bring up the yams, 04:50 we're going to make our holiday yams here. 04:54 Now you want to be sure to stir this well, 04:57 keep things chop just a little bit 04:58 on the small side 05:00 so that when you make this into a loaf pan 05:02 it will fill everything up. 05:06 Will hold together and it won't fall apart on you. 05:11 All right. 05:12 Let's just double-check everything here. 05:14 We have all the ingredients in 05:17 and we just go ahead and bake this 05:19 at 350 for an hour. 05:21 Now, we have put the one we're going to make 05:24 for our holiday dinner, made it ahead 05:26 and I'm going to show it to you, 05:28 it's in a mold that you could put out 05:31 upside down on to a platter 05:32 when you get finished to put on the holiday table. 05:36 This one we're just going to put into a regular loaf pan, 05:39 bake it at 350 for an hour 05:41 and then if we have extra company, 05:43 we'll have an extra one 05:44 but we've already made a beautiful one 05:48 that we're going to show you right now. 05:50 And I double the recipe when I make it for a holiday. 05:54 Now you see this is really excellent protein 05:56 because it has the pecans, it has the soy flour, 06:00 it has the breadcrumbs 06:02 and it really has plenty of protein. 06:05 If you thought you needed meat at this meal for protein, 06:08 you really do not. 06:11 So let's put this right into the oven to bake. 06:16 And let's just take a look 06:18 at the one that's ready for our holiday meal here. 06:21 And we bake this one double sized recipe 06:24 in an oval baking dish. 06:27 And we baked it a little extra long, 06:28 if you're going to unmold it later, 06:30 make sure you bake it well so it holds together nicely. 06:34 And then let it sit for a little bit 06:38 before you try to unmold it 06:39 and then garnish it around with something real pretty 06:41 for the holiday table. 06:43 Well, I would serve this with some kind of a gravy, 06:46 we have a lot of gravy recipes in the cookbook, 06:49 a cashew gravy, 06:50 cranberry sauce would be really nice with this too. 06:54 So that's our savory pecan loaf. 06:57 Right. 06:59 Now we're going to go over here to our yam recipe 07:04 and that is on page, let me check here 177. 07:09 Here we are, orange pineapple yams. 07:11 And what we want to do is try to figure out a nice way 07:14 to get these sweet and make a nice glaze topping. 07:17 So you can either boil the yams or the sweet potatoes 07:20 with their skins on 07:23 or you can bake them in the oven 07:26 or cook them on top of the stove. 07:27 And so we've already peeled these 07:29 and we can just go ahead and take this one 07:32 and finish filling up our casserole dish here. 07:35 Spray your dish so that the things won't stick to it 07:39 and we'll have plenty of yams for everyone. 07:43 I don't know, at our house we don't have a holiday 07:47 without our yams. 07:48 And maybe I'm from a different part of the country 07:50 than you are 07:52 but it just seems like a must-have. 07:55 And sometimes we have mashed potatoes as well. 07:59 But today we're just showing the yams. 08:02 All right. 08:03 So what we want to do now 08:05 is make kind of a thickened mixture here 08:07 on the stove 08:09 and we'll just stir that, I'll let you stir, Pat. 08:12 Let's just talk about 08:13 what we're going to put in here. 08:15 We're going to take two cups of orange juice. 08:18 So let's just pour two cups of orange juice here. 08:22 There we go. 08:25 You can add that one. 08:27 And then we'll use the same cup here 08:30 and get some pineapple juice. 08:36 There we go. 08:39 And it calls for three tablespoons 08:41 of crushed pineapple. 08:45 You know what I think is we had enough. 08:46 You do with this. 08:47 Okay. 08:49 We had enough for double batch. 08:50 I think we had enough for a double batch 08:51 but I think we'll just do one for, 08:53 it'll thicken a little quicker for us to get finished here. 08:57 And it's put a clear up on high heat 08:59 so we can free it up. 09:00 We can start something else 09:02 and then finish this when we get through. 09:04 Now we need to thicken this of course 09:05 and it calls for four or three tablespoons of cornstarch. 09:09 So now that we have this wet, we want to dry it off here. 09:12 So we can do our thickening agent, 09:17 one, 09:20 two, 09:22 three. 09:24 All right, we're just going to let you stir and thicken that. 09:27 And when that gets all clear 09:28 we'll just drizzle it right over the yams. 09:30 These also can just bake a little longer 09:34 and you could just put them in at 350 and let them bake 09:37 and kind of get little change of color on them. 09:41 And then we have some pecans 09:43 that we can sprinkle over the top. 09:45 I like to sometimes put raw cranberries over the top. 09:48 And then by the time it's baked it looks really festive 09:51 and pretty with the pecans and the cranberries. 09:54 All right. 09:55 So that's our orange pineapple yams 09:58 for our holiday meal. 10:01 And I'll just go back here 10:02 and get the things we need 10:04 for our stuffed pumpkin or squash. 10:08 Let's find that recipe here, it's on page 141. 10:12 Okay. Thank you, Pat. 10:15 This is a fun idea too. 10:19 If you're not serving that big turkey on the platters 10:21 to have some things that look kind of like focal points 10:24 for the holiday table, 10:25 that's the reason I like to double the other loaf 10:28 and make it kind of look on a big platter 10:30 so that that's the focal point 10:31 instead of that big turkey 10:33 you have that nice big pecan loaf, 10:35 and also to have the stuffing 10:36 that you're going to serve for the meal 10:38 stuffed in a pumpkin. 10:40 Now this is the wrong time of year right now 10:42 for me to find a pumpkin 10:43 but we found some of these beautiful kabocha 10:46 I guess you say it. 10:48 Kabocha. Kabocha. Kabocha squash. 10:50 And these have a wonderful sweet meat. 10:52 And what we have done here is 10:54 we've kind of scooped out 10:56 and cleaned out the center here. 10:58 And we've sort of pre-baked this. 11:00 And that's all on the recipe on page 141. 11:04 And we actually have two of these here 11:06 that we have prepared that way. 11:09 And we have the stuffing mix here 11:11 and it's ready to stuff 11:13 but let's just take a look 11:14 at what went into this stuffing mix right now. 11:18 The stuffed pumpkin is... 12:01 All right. 12:03 Let's take this nice big bowl, I love these big mixing bowls 12:05 'cause I can just make a mess a little easier here. 12:09 Right. We're just going to start with our cooked wheat. 12:12 Now this is wheat, 12:13 what it looks like before it's cooked. 12:16 So you just cook this wheat up until it's tender 12:19 either in a pressure cooker or just in a regular saucepan. 12:22 And if you want to make it a little quicker, 12:24 you can use this bulgur wheat 12:26 which you can buy at natural food store, 12:27 it's sweet, it's already been cracked, 12:30 cooked and dried out. 12:31 Again so it shortens the cooking time 12:33 and it also tastes very good. 12:34 And actually that's what we used today 12:36 in our stuffing mix. 12:38 Marcella, excuse me on the bulgur 12:40 if you just pour boiling water over it, 12:42 you don't cook it at all and that's so neat. 12:44 Okay. It really saves lots of time. 12:45 No, I like to cook mine, 12:47 so I guess it's nice that you have different people 12:49 to do things different ways 12:50 and it's fine to do it either way, it's just great. 12:53 So here we have the bulgur 12:55 and we're just already soaked it, 12:57 I'm sure this one was just soaked right out. 12:59 Yes. 13:00 And it looks just fine 13:01 and that's nice to put also 13:03 if you soak it a little bit in bread 13:04 when you make bread 13:05 if you like that little crunchy stuff 13:07 to bite into in bread. 13:09 Okay, and it calls for two cups of cooked brown rice 13:11 which we have here. 13:13 We'll add that to it. 13:17 That'll make a nice filler for the stuffing mix. 13:21 We have the nuts, we have walnuts today. 13:25 And then the croutons, you just buy these 13:27 already seasoned at the market for the holiday loaves. 13:32 And the chopped celery here. 13:35 Mushrooms. 13:37 You can suit yourself actually on all these things, 13:39 most of those packages of stuffing mix, 13:42 even give a recipe for the different ideas 13:45 which you could put in there. 13:46 Let's just toss this a little bit first. 13:50 And then you can add your seasonings... 13:58 which we have here some soy sauce. 14:03 Actually the Vegex is kind of a brewer's yeast paste 14:08 and we talked about that at another class, 14:10 you can buy Marmite also which is a little, 14:12 a bottle of heavy paste in the super market 14:15 or some kind of bouillon cubes dissolved in water, 14:17 you need something that gives 14:19 kind of a meaty kind of a flavor 14:22 to put in with the stuffing mix. 14:24 We're also adding just a little onion 14:26 and some herbs here like sage. 14:30 Okay. I think that's it. 14:33 Yep, we got it. 14:34 So we'll just toss this all around 14:36 and Pat, I guess I'll just be the magic 14:39 and pull up the one 14:40 that's already been prepared ahead. 14:42 And we'll just stuff some of this 14:44 right inside of this squash here. 14:47 And then you need to bake this more, 14:50 we actually pre-baked the squash 14:52 so that it would be like halfway baked 14:54 so that by the time we bake this again 14:56 for the rest of the baking time 14:59 that it will be just right. 15:03 Now when the pumpkins in the squash 15:06 kind of get almost baked, 15:08 they kind of like droop a little. 15:10 So we just watch it 15:15 so that as soon as you know that the stuffing mix is done, 15:18 it will just have to get hot basically 15:20 'cause everything is kind of cooked 15:22 except for just blending the flavors together like that. 15:26 I like to bake it with the lid on it. 15:28 So just put this back on if we can figure about like, 15:32 that's the way it goes. 15:34 And so we'll just stuff this one later too 15:37 and then this is extra stuffing mix 15:39 that you could just serve 15:41 in a nice casserole dish as well. 15:44 And so what we're going to do is 15:46 just pretend like we already baked this. 15:49 We'll just go ahead and garnish it around, 15:51 you're going to put some nice pretty things around it. 15:53 I think your sauce is ready if you want to finish the yams. 15:56 Okay. 15:57 So that's kabocha, kabocha squash. 16:03 Whoa, it's nice. 16:05 Here we have the lemon sauce, 16:08 it's like a lemon sauce 16:09 but it's a pineapple orange sauce. 16:11 So we're going to drizzle over our yams. 16:16 Now this will bubble around as it bakes in the oven 16:19 and be able to kind of get a little thicker 16:23 and kind of look nice when it gets all the way baked, 16:28 this is even a lot 16:29 and we didn't double that, did we? 16:31 So that'll be great. 16:36 Okay, I want to turn that burner off 16:37 because it is finished. 16:41 In fact that one's on too. 16:42 So let's just put this back here. 16:49 All right. 16:50 You can sprinkle a few pecans over this. 16:55 And again this will bake at 350 17:01 for however long you think it needs 17:02 maybe 45 minutes, maybe an hour 17:06 just suit yourself. 17:09 I guess I want to put them all on here, 17:11 we have them. 17:13 There we go. 17:15 Okay, Pat, we're going to put this over on the table 17:18 and have pretend like this is already baked 17:21 but be sure you bake this before you put it on the table. 17:24 Woo, how pretty this looks, 17:26 this is our pumpkins with our stuffing in it. 17:29 And, of course, this is the way nicely 17:31 that you would take it to the table 17:33 for the holiday meal. 17:35 So isn't that beautiful? 17:37 Right. 17:39 Okay, let's skip Pat to the no sugar apple pie 17:42 to make sure we have time to demonstrate this one. 17:45 So let's turn in the cookbook to page 220. 17:49 We do this in three steps, 17:50 we're going to do the filling 17:52 and then the crust for the top 17:54 and then a crumble mixture over that. 17:56 Now the way you make apple pie without sugar 17:58 is just a little different than you do 18:00 when you do it with sugar. 18:03 And what you do with sugar is that 18:05 you put the raw apples right into the crust 18:08 but with this one we have to pre-bake, 18:11 precook these apples on top of the stove. 18:13 So we're going to have a pan 18:14 and we're going to put the apples 18:16 with some of the juice 18:18 and we're going to have to draw the sugar out of the apple, 18:20 the sugar is in the apples naturally. 18:23 And usually in an apple pie 18:25 when you put all that sugar over the top 18:27 then it just bubbles during the baking 18:29 and that sugar just kind of comes out. 18:31 But when you're just using 18:32 the natural sugar from the apple 18:34 then you just have to put it on the pan ahead of time. 18:38 We need to just drain these, 18:39 we've sliced these ahead 18:41 and we just had them in a little pineapple juice 18:43 to keep them from turning dark. 18:45 And, oh, good, let's do that 18:47 because I don't like to waste this nice juice, 18:51 but you want to remember that for no sugar apple pie 18:53 you think about a sweet eating apple 18:55 instead of a tart one 18:56 because you don't want to make a tart apple 18:58 and then add sugar to it, 19:00 you can just take a sweet apple 19:02 and just use natural fruit juices. 19:04 So this is like, 19:06 let's look at the ingredients first. 19:08 We should back up here and look at the ingredients. 19:11 And it starts with the filling... 19:36 And you know in our cookbook 19:37 we have recipes for the cinnamon substitute 19:40 and you can find that, 19:41 we talked about that and showed you 19:43 what that's made out of on another class that we did, 19:45 it's actually cardamom and coriander 19:48 because cinnamon happens to be one of those irritating spices 19:51 that it's better not to use. 19:53 So we're going to take the sweet eating apples 19:55 and put them in our pan. 19:58 And we're going to add, 19:59 I'll just let you take that off. 20:00 One 12-ounce can of apple juice concentrate. 20:04 Now what I like to do, 20:05 there's the little snitch of salt, 20:08 we're going to just dilute 20:09 not dilute but dissolve the cornstarch 20:13 in a little bit of this juice 20:14 before we put it in here. 20:16 What I like to do 20:18 is to let this apple start cooking, Pat 20:21 and just stir that up and put it on. 20:23 And then you can just add this thickening mixture 20:28 after they get hot and bubbly 20:29 and the apples are sort of beginning to be transparent, 20:33 then we'll add the thickening agent 20:35 right at the last. 20:37 Pour it on and immediately you'll have this wonderful 20:40 thickened sliced apple mixture. 20:42 You know, this pie is absolutely plenty sweet 20:46 without any sugar. 20:47 This is one of our favorite things to make. 20:51 And apples are a good keeping kind of fruit 20:54 to use in the wintertime. 20:56 So it'll be a really nice thing for like the Thanksgiving 21:00 or the Christmas season for a pie. 21:04 Right. 21:05 Pat is going to show us now how to make a special pie crust 21:10 and I'll just go over here and stir the apples, Pat, 21:13 while you do this crust. 21:14 And this recipe is not in the book 21:16 so you might want to jot this one down, 21:18 we're going to show you the ingredients. 21:24 They will be on the screen for you. 21:34 Okay. 21:35 Are we ready for the ingredient list? 21:38 Here's the first item... 21:57 I'd like to show you what millet looks like, 22:00 you might recognize it as bird seed, 22:02 it's used in Asia. 22:03 And I'm going to show you how to mill it 22:05 if you don't happen to be fortunate enough 22:08 to have a flour mill. 22:09 I like to always mill my millet flour 22:12 because when you buy it at the store, 22:14 it's usually not fresh enough. 22:16 What we do is we turn our blender on 22:20 so that it's running 22:22 and then I'll start pouring it in here. 23:06 Let's see if that's fine enough. 23:08 No, we need a little more. 23:21 All right, 23:22 we're going to get our one and a quarter cups 23:25 of millet flour, 23:28 we had some of it already milled. 23:31 And then I just rather than 23:36 get a new container 23:38 to mess up and I have to clean later, 23:40 I just like to put it right into the pike shell 23:43 that I'm making pie plate. 23:51 I think I'll get the rest of this in here 23:53 so they're not bucking the flow here. 24:06 Okay. 24:07 This completes our cup 24:11 and then we need a quarter of a cup. 24:15 You know, humidity makes a difference, 24:18 how accurately you measure your flour and your water 24:21 makes a difference. 24:22 And so there's two things I always have handy 24:24 when I'm doing this particular recipe, 24:27 I want it to be tender 24:28 so I don't want it to be too dry 24:32 but I measure my water, 24:36 half a cup, 24:38 last two tablespoons. 24:47 And then this goes in my blender, 24:48 I guess I'll have that back, Marcella. 24:50 It's fine if it's, no problem. 24:56 Okay, I have my half cup 24:58 of washed cashews. 25:02 Actually I like to make three pies at a time 25:06 because when I do put my salt in here, 25:10 when I do, it blends a lot nicer 25:12 but we're just making one this morning. 25:13 And so it kind of doesn't blend as easily. 25:36 That blender was kind of shuttling. 25:39 I'm so worried about it there. 25:41 Yeah. No, I think I'll blend it a tiny bit. 25:53 Okay, we just get our salt evenly through this. 25:55 And then I kind of make a little well in the center 25:59 and then we're going to pour this cashew water mixture 26:04 into the millet. 26:11 This is a nice tender crust, you might want to use it, 26:14 you know, coconut crusts have their place 26:16 and granola crusts are nice 26:18 if you're doing something that you would normally put 26:20 a graham cracker crust on. 26:23 But if you want something like quiche 26:25 or you know an apple pie, 26:27 you might want something 26:28 that tastes a little more traditional 26:30 as far as a pie crust. 26:31 And this is a nice one, 26:33 if you used whole wheat flour in this, 26:34 it would not be tender. 26:36 And Pat is just patting the crust 26:39 right into the pan here 26:40 and it's just going to be the hot filling put in it 26:43 and we're going to put a crumble topping over the top. 26:45 I want you to see the apples that are all thickened 26:49 and ready to go into the pie here now. 26:52 And you know our holiday meal is just about all ready 26:55 and we have the salad that will be on the table 26:57 and the green beans as well. 26:59 And we hope that you had fun 27:02 watching us do our holiday meal today. 27:04 We're going to give you a shot at the table in just a moment. 27:08 We want to thank you for watching again today. 27:10 This program is sponsored by 27:12 the Three Angels Broadcasting Network. 27:15 Your prayers and financial support 27:17 are greatly appreciated. 27:19 We hope you'll tune in next time 27:20 for more Food For Thought. 27:30 If you've enjoyed the recipes 27:32 and cooking tips in this program, 27:33 you want to order 27:35 our Food For Thought resource sheet. 27:36 We'll tell you how you can order 27:38 the cookbooks you've seen used on this program. 27:40 Along with other information 27:41 that will help you cook healthful, 27:42 attractive vegetarian meals. 27:44 For your free copy 27:45 of our Food For Thought resource sheet, 27:47 please write to us at Food For Thought, 27:49 P.O. Box 220, West Frankfort, Illinois 62896 27:54 or call 618-627-4651. |
Revised 2018-11-05