Participants: Jeff Riedesel, Nancy Riedesel
Series Code: LCT
Program Code: LCT000002
|
00:01 What is a "flexitarian"?
00:05 If you'd like to know more, please stand by. 00:37 Hello and welcome back to Let's Cook! 00:42 We're the Riedesels, I'm Jeff, this is my bride Nancy 00:45 and we're going to discuss flexitarian, 00:48 a term that I've just recently learned about 00:50 and Nancy will describe in more detail. 00:53 I was afraid, you'd say that. (Aha) 00:55 Flexitarian is just a term, that we've learned to use 00:58 as people are wanting to become more adapted 01:03 to a healthier way of life. 01:04 Or flexible. 01:06 Flexible in their eating experience. 01:07 They don't want to do all meat, 01:09 they want to do vegetarian one day 01:11 meat one day, they need to have an alternative. 01:14 Some people don't know what to use for an alternative. 01:17 We have people all around the world 01:19 that are looking for a healthier way of life. 01:21 And they need an alternative to the meat-eating diet. 01:25 That makes sense. 01:26 Well, we know that meat-eating basically 01:28 is not a healthy way of living. 01:29 So we are going to show some alternatives to the 01:32 meat eating diet by using soy alternatives. 01:37 Okay, what we've done today, is to take 5 or 6 standard 01:41 American recipes spaghetti and meatballs, hamburger, meat loaf, 01:46 Chicken and rice, chicken salad, things like that 01:51 and we are converting them to a healthier, 01:55 non-meat style of a dish. 01:59 And so to start off, let's go ahead and do 02:01 our spaghetti and meat balls. 02:03 Ok, let's see what we are going to put in 02:04 the spaghetti and meat balls. 02:06 We'll read the recipe on the screen. 02:07 In our spaghetti and meatballs we're going to use 02:10 a cup of Grillnz and we'll tell you more about that in 02:13 just a moment, and one cup of cool water, 02:16 Your favorite spaghetti sauce, And your favorite pasta 02:21 Okay, let's get started, we're gonna use a product called 02:26 Grillnz, that's an interesting name 02:28 This is a product, you want to tell us about that? 02:31 Grillnz is something we found about a year ago 02:34 and it's a dehydrated burger type mix, 02:37 and I'm sure there are many on the market, 02:40 but the thing I like about this it is so simple and the spices, 02:43 the flavorings are already in it. 02:45 It's a soy product, right? 02:47 Definitely soy... 02:48 And it's all dry so it's very inexpensive easy to use, 02:50 all you do use is water. 02:51 We're going to show exactly how easy to use. 02:53 Okay. 02:54 One part of mix to one part of water... 02:57 And that's cool water, 03:00 and the reason why we are doing cool water is: 03:02 Because warm water... it doesn't stick together so well 03:06 Okay, it just seems to go together 03:09 better with cold water 03:11 Well, we'll just let that sit for ten minutes. 03:13 Okay, and you're gonna get some here 03:15 that you have let soaked, 03:16 We have let soaked already 03:18 And we're going to make meatballs now, 03:20 why people are wondering how to make meatballs 03:23 if you're used to having regular spaghetti and meatballs. 03:27 This is so simple. 03:29 It goes together well, it holds together, 03:32 it's a great product put out by Dressler foods, 03:36 I'm not sure, if anybody wants to know 03:39 where can they get it from, they can contact us. 03:40 Contact us... 03:42 If you see, the meatballs roll really nicely and 03:46 they hold themselves together. 03:48 We're going to use this product 03:50 to make the meatloaf and some all-American burgers. 03:54 So, we are going to have a lot of fun with that. 03:57 If you see that's going together very nicely. 03:59 Now, this is a good protein dish as well as low fat. 04:02 You can either fry it or bake it 04:05 And we prefer to bake it. 04:06 We're going to bake these... 04:08 uuuh... meatballs. 04:10 Now, after we bake them, 04:12 we're going to put them in a Magic Oven 04:14 and bring them out 04:15 and we're going to make some sauce with spaghetti. 04:20 We have today chosen to use the colorful vegetable spaghetti 04:25 and while you are making those meatballs, 04:28 I'm going to stir the spaghetti sauce. 04:30 You can use any kind of spaghetti sauce that you want 04:33 we can use homemade spaghetti sauce which is what 04:36 we prefer whenever we make it or if you don't have 04:39 home-made spaghetti sauce, you don't have time, 04:42 get good healthier version of store-bought 04:44 spaghetti sauce. 04:45 So, we've got that ready, it's hot, 04:47 we've got our noodles already, 04:49 we've got these beautiful colored noodles 04:51 and we're gonna put them in the plate, in our bowl, 04:55 and with that we've got some meatballs already made up 05:04 And since you're the one that 05:06 always loved spaghetti and meatballs, 05:08 you go right ahead and fix them together. 05:15 Don't those look like real meatballs? 05:19 Okay, this just goes right over the top... 05:27 Wow! That really looks good. 05:29 Put it all. 05:30 You want all of it on? 05:31 All of it on. 05:33 Ok. 05:36 A slight toss... 05:39 Serve this with the salad and a little French bread 05:43 And for anyone not knowing that this is not really meat, 05:49 It tastes for all the world like a real meatless meatball. 05:57 Very nice. Ok. 05:58 We're going to show later how to set that up with a salad. 06:01 Ok, lets get ready to do a second recipe. 06:03 We've got a lot of recipes to show you today, 06:05 so we're going to try to do them real quick. 06:07 Next recipe coming up is the All-American burger. 06:11 We're going to do two cups of Grillnz Burger Mix again, 06:15 two cups of cold water, 06:17 a half a cup of diced onions which is optional. 06:21 And from there we're going to make a great burger. 06:27 Okay, let's make a burger. 06:29 Let's make a burger. 06:30 All right, we've got the mix here, 06:31 that has already hydrated... 06:33 And that is how easy it holds together it is really cool. 06:37 You know what's in there that makes to do that 06:40 it's the flexi which is a very beneficial thing anyway. 06:42 So it's high in omega3 too, then... 06:44 Low calories, low carbs, good protein, lots of fiber. 06:49 We'll pop that in there. 06:50 Okay. 06:52 And this only takes about ten minutes 06:54 if you want to fry it or if you put them in the oven 06:56 you can bake them. Right? 06:58 So, it's a very flexible recipe. 07:00 We've got one that we've just finished, 07:02 so we're going to take that out but this one's frying 07:06 and we're going to put this in this in the burger. 07:10 And you can put on the bun of course anything you want, 07:13 such as some vegan mayo, 07:15 some ketchup, and whatever, 07:18 and we're going to do some lettuce, 07:20 we put that under here, and just cutting up some onion 07:25 I mean some tomato. 07:27 And I'm going to put on the onion 07:29 and some people really like 07:32 black olives so I'm going to put some black olives 07:35 on the sandwich 07:36 and I've put some onion slices. 07:38 These are tomatoes. 07:40 That's right, this are onions. 07:44 But the colors are beautiful. 07:45 And this is what we want to make: 07:46 beautifully colored food. 07:47 So that will go on like that, 07:49 and we have a lovely All American Burger. I love it! 07:54 Okay. Let's go to the next recipe. 07:57 We've got another one to do here 07:58 and it's going to be really tasty, 07:59 using the same product. 08:01 This is going to be our meatloaf. 08:03 For meatloaf I'm using two cups of Grillnz, 08:06 two cups of water, 08:07 6 ounces of can tomato paste, 08:10 one large sweet onion, 08:12 diced up, one cup of dried bread crumbs, 08:16 1 bell pepper, one cup of diced mushrooms, 08:21 three tablespoons of light olive oil 08:24 and 6 ounces can of tomato sauce 08:26 or your favorite spaghetti sauce 08:31 Okay, lets go and make a meatloaf for them quick. 08:33 So this is really just the dumping, pouring in it. 08:35 Basically, you've already soaked the Grillnz in the cold water 08:38 and it holds together so nice, that's why this product 08:44 is such a favorite. 08:45 And you can put anything in it that you would normally put 08:49 in... I'm going to fix it the way my mum used to fix it. 08:51 She did the bread crumbs, she did all this other stuff, 08:54 so we're going to do the way mom did it. 08:57 Ok. 08:58 She put a lot of onions in it, 09:00 because she was a believer in onions. 09:02 And for if you don't care for onions, leave them out. 09:06 She put in some diced mushrooms. 09:08 And put a bowl of mushrooms to make a really nice flavor, too, 09:11 when you do this. 09:13 Another thing nice about this product 09:16 is that it is inexpensive, 09:17 it's easy to use, it's dry product, 09:20 so you can use it anywhere to make it when you're camping. 09:22 She also use tomato paste 09:26 - sometimes sauce, sometimes paste - 09:28 I don't know, what the differences were. 09:30 Ok. 09:31 And she also used a lot of different colored peppers. 09:36 Now the colored peppers are so good, 09:38 because they have more flavor in them 09:40 when green and green peppers are not easy to digest, 09:43 which is why don't use them, we like the incense, 09:46 the vitamins and the sweetness of those colored peppers. 09:50 And plus, it makes a pretty good dish. 09:53 So, mix that all up with a little of oil... 09:55 ... and finally she put bread crumbs in it. 09:58 And I guess that made it expand. We had a large family. 10:02 The oil can't be left out because the product itself, 10:05 the Grillnz is a low fat oil. 10:07 She never did this because the bowls were bigger. 10:11 Why did you put the oil in? 10:13 To hold it together a little more because I've put 10:15 bread crumbs. 10:17 I'm going to put a little bit of water, 10:18 and then I'm going to what my mom always did: 10:20 after she washed her hands, she mixed it all by hand. 10:24 Another reason you did the oil, 10:26 because people that generally eat meat 10:29 are used to oily flavors. 10:31 That's true. 10:32 And this is an alternative, this is an option, 10:35 to add a little bit of extra oil to it, 10:36 if you want a low fat dish, leave the oil out. 10:40 Remind me to get a larger bowl next time than this... 10:44 This really does make a wonderful meatloaf. 10:47 Once you got it all mixed up it goes into a loaf pan, 10:51 and then goes into the other and bakes for 45 minutes. 10:54 Did I tell you I went to culinary school 10:56 to learn how to do this? 10:58 By the way, you did go to culinary school. 11:00 But I didn't learn how to do this. 11:02 And many people don't realize, that you did go 11:05 to a culinary school and it was not for meat eating, 11:09 it was for vegan cooking 11:11 Vegan culinary school... 11:13 So, this is a good alternative though. 11:15 Now it looks like it's all mixed up. 11:16 Now normally we'd mix it up more 11:18 But for the sake of time since we have so much 11:22 we want to show you, we got one prepared 11:24 an we're going to show you that at the and of the show. 11:26 But this will go in so nice and it does expand, 11:30 and another nice thing about this product is 11:33 it will expand and not shrink like a lot 11:35 of the vegetarian products. 11:37 So once it's formed in there, and it'll come out 11:42 and we'll put it on top of a plate 11:45 after you get your hand clean. 11:46 This is totally embarrassing. 11:50 But you know what, this what's so exciting 11:54 about working on camera, 11:56 because nothing's ever perfect, is it? 11:58 No, it isn't. 12:00 And it's fun, because they want you to see 12:01 how you can work in your own kitchen. 12:03 I'll clean up if you put that in the oven. 12:04 I will be glad to put this in the oven. 12:06 To prepare for the next recipe. 12:08 Let's go ahead and read the instructions on the next recipe. 12:11 Next thing we are going to do is Chicky Chunks 'n Rice 12:15 And we're going to use two cups of Soy Add-ums 12:17 another new product, 12:19 1 medium onion, diced, 12:21 1 clove of garlic, minced, 12:23 4 tablespoons of chicken style seasoning, 12:26 half teaspoon of turmeric, 12:28 two cups of brown or white rice, 12:31 three and a half cups of water, 12:33 1-2 tablespoons of Bragg's Liquid Aminos 12:37 and 1-2 tablespoons of olive oil 12:41 Ok, this is the fun recipe that 12:44 we've done at many camp meeting this year, 12:46 And we're going to use a product called Soy Add-ums. 12:50 Now, we want to explain what Soy Add-ums is. 12:52 Soy Add-ums is very simple. 12:53 It's basically a dehydrated soy flour, 12:57 its flour out of soy bean and add water to it again I guess 13:04 ...to extrude... 13:05 And they extrude it through the process 13:07 and it's just very good at chunks, they have no flavor, 13:11 no basic color of their own, no spices, 13:14 This a product that you can flavor with anything 13:19 you want it to taste, 13:20 ...it's like tofu that can take on any flavor that you give it 13:22 ...because it's a soy product 13:23 And because high protein 13:25 Relatively low, actually this is a defatted product 13:27 so it's very low in fat. 13:28 Right. And its no salt in it no sugar, no colorings, 13:32 no flavoring, so you add your own. 13:34 So, what we're going to do with the Soy Add-ums 13:37 - if you don't know where to get Soy Add-ums 13:39 you can contact us. 13:40 we'll be happy to tell you where that is 13:42 What are you doing now? 13:43 I am putting a little bit of olive oil in a pan 13:47 and the garlic and onion and get those simmering 13:50 for those of you that don't like onion and garlic 13:53 you don't have to. and for the sake of time, 13:58 you have already... 14:00 Let's put the cover on that that we can talk over that. 14:02 I can't hear you. Okay. 14:04 You have already made up the rice 14:06 And your rice is yellow 14:08 Yes. 14:09 Okay. And why it is yellow? 14:11 I've put in saffron that we got over in Israel about 14:16 six or seven years ago. 14:17 Okay. 14:18 If you don't have saffron you can use turmeric 14:19 Okay. And that's what we've done here. 14:21 and we got some peppers to go in 14:23 let's do that, get this one. 14:26 An we've also taken the Soy Add-ums 14:29 in dry form, we have soaked it in a flavored broth 14:32 this is chicken flavored broth and we've used 14:35 Bill's Best Chickenish 14:37 in this one and you can use any type of chicken type of broth 14:40 Vegetarian chicken broth 14:42 This we enjoyed in the summer because I've from the South, 14:45 Sure, definitely and southerners just love 14:48 chicken and rice. 14:49 That's why we're doing this one. 14:51 We're doing a vegetarian for the flexitarians 14:53 that want to do an alternative. 14:57 Let's just add the rest of it That'll go all the way in 14:59 you have the spoon. 15:01 I'm not getting my hand in another bowl. 15:05 I love to do this. That's fine. 15:06 Let's put the rice in. 15:08 Okay. It'll just dump in after the rice is done. 15:11 So, you can use left over rice, or have some fresh rice. 15:18 We have done this to a one pan dish 15:23 You can just put the water, the rice, the chicky chunks 15:26 the veggies altogether 15:27 in one pan and just let it bake or cook in an electric fry pan. 15:34 So, this works really well as a one dish meal. 15:38 And then you serve this with a salad or with some 15:42 other vegetables and it really makes for a nice dish. 15:45 Let's just let it simmer for a little bit. 15:47 That looks great. That's wonderful. 15:48 Colorful... 15:50 Okay. Just simmer that down and 15:51 then we go right into our next recipe. 15:53 This is fun, we are having a good time. 15:55 Yes we are. What do we have to come up next? 15:58 Next recipe is going to be on the screen and we 16:00 are going to do a Bar-B-Que Beef like product 16:03 this is also using the Soy Add-ums. 16:04 You are using two cups of Soy Add-ums, soaked in 16:08 4 tablespoons of beef style seasoning, one large red onion 16:11 julienned, one large green or red pepper, julienned 16:16 3 cloves of garlic, minced 16:20 4 cups of your favorite bar-b-que sauce 16:24 Ok. This is one of your favorite dishes 16:27 that you've made and it's been the most popular 16:29 of any of the dishes that we used with the Soy Add-ums. 16:32 You have to understand, 16:33 I was a southern boy at heart and also by birth and so 16:36 bar-b-que is something that we've had forever in our family. 16:40 Of course, it was usually pork or chicken or beef bar-b-que. 16:43 Right. 16:44 So this is - I tell you what - 16:46 this is realistic enough as far 16:47 as my taste-buds are concerned to bring me right back home. 16:51 Okay. 16:53 Now you've already soaked the Soy Add-ums and... 16:55 What we did here? 16:56 We took the dry product like that and we soaked it in a 17:00 beef-like broth and we didn't 17:03 actually have a beef flavoring so we made our own. 17:05 We used a little bit of Bragg's Liquid Aminos 17:07 which has kind of a beefy flavor and I used cardamine 17:11 coriander, cumin, garlic and onion powder. 17:14 We kind of made it on our own we marinated for 17:18 kind of 15 minutes. 17:20 It has changed color now quite a bit and now it's chewy 17:25 just like meat and has a texture in it. 17:27 And that's the nice thing about Soy Add-ums that it has that 17:30 soft chewy texture of meat for the flexitarian people 17:32 that want to have something different besides the meat dish. 17:35 People have asked us many times in schools and things: 17:38 Why, why do we try to make things taste like meat? 17:42 Why I do is because I came from a family of meat-eaters. 17:46 Most of my life, for 45 years I was a meat-eater. 17:49 And so I still frankly miss some of the textures. 17:52 And that's why. 17:53 And also for people that are trying to make a bridge. 17:57 Right. And that's what we are teaching is this bridge. 18:00 The bridge comes form crossing 18:05 the standard American diet to God's ultimate diet. 18:07 What did you just put it in? 18:09 I've just put in some of you famous bar-b-que sauce. 18:12 Now, we have a recipe for our famous bar-b-que sauce in our 18:15 cook-book, and we did not put it on the screen today 18:19 because there is just not enough time to do everything so for 18:22 those of you there who are 18:24 wanting a bar-b-que sauce a really good one, 18:25 contact us and we will be happy to get the recipe for you. 18:29 What we did here, we just took a relatively healthy commercial 18:32 bar-b-que sauce and added onions 18:35 and some peppers and some mushrooms to it. 18:37 Uhum. 18:38 And simmered it for an hour or two. 18:41 So you can use any kind of bar-b-que sauce that you want 18:44 and just let that go. 18:46 Boys! That were good. 18:47 You can put it over rice or a bun. 18:48 I prefer to put it over a bun and just get sloppy with it. 18:51 Okay. 18:52 We've got one more recipe to do 18:54 and this is going to be a cold dish 18:57 Right, because this product is, 18:58 this Soy Add-ums product does not have to be cooked. 19:01 Okay? 19:02 As it is, it is virtually cooked in the processing. 19:04 So we are going to do another dishthat was a fun dish to make 19:09 and this one is called: 19:11 Add-ums Chicky Salad. 19:13 For the Chicky Salad we will use two cups of Soy Add-ums, 19:17 two cups of water, 19:19 3 tablespoons of chicken style seasoning, 19:21 3/4- 1 cup of Vegenaise or your favorite vegan mayonnaise. 19:27 and for the vegetables 19:29 we're going to have half a cup of sweet onion, 19:31 diced small, half a cup of 19:33 celery, diced small and a quarter cup of pickle relish. 19:39 All right, this a really super, simple, 19:41 easy, quick recipe using the Soy Add-ums. 19:43 We're going to use the food processor this time, 19:46 because, of course like normal we took the dry chunks 19:49 and we marinated them or soaked them in a broth of 19:51 chicken flavor like we did for the other chicken... 19:53 Chicken 'n Rice 19:55 There are several different chicken flavorings 19:57 and seasonings... 19:58 You can make your own, you can by a commercial one, 20:00 there's a lot of things on the market... 20:02 So this is what our finished product looks like. 20:05 Now those chunks are kind of big for a chicken salad, 20:07 so what I'm going to do and 20:10 what we learned is kind of a neat little trick. 20:12 We're going to put them - it's one other step - 20:13 we're going to put them in the food processor. 20:15 Not necessary but you can do that. 20:17 Not, you can have it large chunks, it's fine. 20:19 Or you can chop it up with a chopper, too, 20:21 if you don't have a food processor. 20:23 We just happen to have a food processor. 20:25 We're going to add all the other things. 20:28 Now what is this here? 20:29 That's the chicken sauce seasoning 20:30 that you've already used, so... 20:32 I'll put it in there. 20:33 Ok. These obviously are onions diced up. 20:35 Which are optional for those who don't like onions. 20:38 The celery is what really helps 20:40 to make it flavor like the chicken salad. 20:42 Celery has a high sodium content. 20:44 Now this is like a Pa's pickles or like a lemon flavored pickle. 20:50 We are not using any vinegar. 20:51 Okay, and then we're going to put a little bit of that 20:55 Vegenaise in. 20:56 Now the Vegenaise is a non-animal product mayonnaise, 21:01 it's no eggs in there and is a very tasty mayonnaise. 21:05 You don't need much, just enough to get it going. 21:08 I will put the top on you will have to back off... 21:11 That's good, I'm just... 21:13 Never know when you are in the kitchen. 21:17 I didn't think when the safety's off this one will work. 21:21 Let me just pulse it until I think it's just chunked 21:24 small enough, I don't want to make it into a paste. 21:26 Okay. 21:27 Okay! 21:29 But I do want to make it a little bit smaller. 21:35 You can use it for sandwiches or if you want to stuff a tomato, 21:38 put it on a bed of lettuce... 21:40 It makes a nice high-protein, low-carb dish. 21:44 That looks really good. If you can take that out 21:47 of the way we can just serve it... 22:00 This is a very likable dish 22:02 and once you got it made up you can keep it in refrigerator 22:05 and let it meld the flavors overnight or within a few hours 22:09 you can us it again, 22:10 put it on a bed of lettuce serve it as a salad or make sandwiches 22:13 with it, it's really a very tasty dish people that 22:18 eat it because chunks that's in it, they don't realize 22:21 it's not real meat. 22:23 So it's a good dish for a flexitarian or someone that 22:27 doesn't want to do the meat dish, they want to do something 22:30 different and find out that it's a whole lot healthier, too. 22:34 That looks really nice. 22:36 A variation to this, we have a very interesting variation 22:39 to this and it is to use... we can make 22:41 a tuna salad out of this. 22:43 Basically doing the same things except we add Nori sheets 22:48 that's been crunched up and that's basically 22:49 the sea weed or some dolts, or kelp 22:51 or some other seaweed type flavorings and it becomes, 22:55 certainly becomes tuna fish. 22:57 Now do you use the celery with the tuna fish? 22:59 Sometimes I do, sometimes I don't. 23:01 I guess you probably wouldn't if you're going to have tuna fish, 23:03 'cause you generally wouldn't have 23:05 celery and tuna fish salad. 23:06 Okay. 23:08 We've done a lot of recipes today. Oh, a lot. 23:10 And I feel like we've gone real quick but we wanted 23:13 everyone to know that there are so many alternatives out there 23:16 and not just using these two products since there are 23:18 a lot of products, these we found are easy, quick, simple 23:23 inexpensive and we are excited about being able to share those 23:28 with you. 23:29 If you are not familiar with where you can get these products 23:32 from, please contact us or 3ABN. 23:35 We are also going to put the recipes back on roll, so that 23:39 you can catch what you missed when we first went over them 23:42 and if you don't get them the second time, you can 23:44 contact us or 3ABN and we'll be happy to get them for you. 23:48 It's been a lot of fun we've had some great time with the recipes 23:52 ...and some messy times. A man... definitely messy. 23:55 But we've given some protein alternatives today. 23:58 And using the standard American diet we still have 24:02 alternatives that you can make at home very easily 24:05 and if you're wanting to exchange your family over 24:08 and just have a day in which you just don't do the meat products 24:11 you have an alternative. 24:13 Could have a flexi... ...flexitarian day once a week. 24:17 Okay. 24:18 Let's roll the recipes across the screen ad we're going to 24:21 come back and show you all the recipes as we made them 24:24 and prepared them ready to serve. 24:30 We hope you've enjoyed Let's Cook 24:31 with Jeff and Nancy Riedesel 24:32 and now let's take a moment to review our 24:34 flexitarian day recipes. 24:36 With the Spaghetti 'n Meatballs you will need only 1 cup of 24:39 Grillnz, 1 cup of cool water, your favorite spaghetti sauce, 24:43 and your favorite pasta. 24:44 For the All-American Burger you will need 2 cups of Grillnz 24:48 Burger Mix, 2 cups of cold water, and one half cup of 24:52 diced onion which is optional. 24:54 For the meat loaf you will need 2 cups of Grillnz, 2 cups of 24:58 water, one 6 ounce can tomato paste, 1 large sweet onion, 25:03 diced, 1 cup of dried breadcrumbs, 1 bell pepper. 25:07 1 cup of mushrooms diced, 3 tablespoons of light olive oil 25:12 and one 6 ounce can of tomato sauce. 25:16 For the Chicky Chunks 'n Rice you will need 2 cups of 25:19 SoyAdd-ums, 1 medium onion, diced, 1 clove of garlic, minced 25:24 4 tablespoons of chicken style seasoning, one half teaspoon of 25:28 turmeric, 2 cups of brown or white rice, 3 and 1/2 cups 25:33 of water, 1-2 tablespoons of Bragg's Liquid Aminos, and 25:38 1-2 tablespoons of olive oil. 25:40 For the Bar-B-Que Beef you will need 2 cups of SoyAdd-ums 25:45 soaked in 4 tablespoons of beef style seasoning, 25:48 one large red onions julienned, one large green or red pepper, 25:53 julienned, three cloves of garlic, minced, and 4 cups 25:57 of your favorite bar-b-que sauce. 25:59 For the Add-ums Chicky Salad you will need 2 cups of 26:03 SoyAdd-ums, 2 cups of water, 3 tablespoons of chicken-style 26:07 seasoning, 3/4- 1 cup of Vegenaise or other vegan mayo 26:12 1/2 head of sweet onion, diced small, 1/2 cup of celery 26:17 diced small, and 1/4 cup of sweet pickle relish. 26:21 If you would like more information, 26:23 or if you'd like to contact Jeff and Nancy Riedesel, 26:26 you may write to: 3ABN 26:28 P. O. Box 220 West Frankfort, IL 26:31 62896 or call 1-(800)-752-3226 26:38 Now back to the show. 26:44 Hi and welcome back to Let's Cook. 26:46 I hope you now have a little better understanding 26:48 about this flexitarian thing and Nancy, I'd like you 26:51 to describe the food now we prepared. 26:54 We've made a lot of good stuff here. 26:56 First we made the Spaghetti and Meatballs, using the Grillnz, 26:59 a Burger Mix and the from making the Meatballs we went to make 27:05 this All-American Hamburger - boy, does that look good - 27:07 then we made an incredible meatloaf using the same product 27:11 and that looks for all the world just like an All-American 27:15 Meatloaf, then we also made the Chicky Chunks'n Rice 27:19 using the SoyAdd-ums and yellow rice and that's a 27:23 really pretty dish, we also used the chicken salad to make 27:29 the chicken salad sandwich and the bar-b-que sandwich was 27:33 also made with SoyAdd-ums - - doesn't that look tasty? 27:36 Ah, there's so many different ways of making a flexitarian 27:40 have alternatives. 27:42 Yes, it is. We have so many alternatives, 27:44 that look and taste 27:45 and act like the real thing there's really shouldn't be any 27:48 problems to people who are wanting to do that 27:50 once or twice a week. 27:51 That's right. 27:52 And we've shown you some alternatives, we'll have some 27:55 more on upcoming shows, we hope that you'll joins us. 27:57 Thank you so much for joining us for Let's Cook today 28:00 and we hope that you'll have a blessed day 28:04 and enjoy good health. |
Revised 2014-12-17