Participants: Angela Lomacang (Host), MarVella Burton
Series Code: LCT
Program Code: LCT000028
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00:01 Do you want to make changes to a vegetarian lifestyle,
00:03 which is much healthier for you? 00:05 We have some great recipes for you today. 00:08 Grab your pens, your pencils and your notebooks 00:12 and sit back and write those recipes down. 00:15 We'll be right back. 00:49 Welcome to "Let's Cook Together." 00:51 My name is Angela Lomacang and I will be your host today. 00:54 We have a wonderful guest all the way 00:57 from New Market, Alabama. 00:59 Her name is Marvella Burton and she's going to share 01:02 some great recipes with us today. 01:05 So I hope you're going to-- I know you're going to enjoy 01:08 the wonderful recipes we have for you. 01:11 So, Marvella, I'd like to welcome you today 01:13 to this program. I'm glad to be here. 01:16 Okay, is this your first time 01:17 doing a cooking program with us? 01:19 Or-- With you it is. 01:20 Yes. But I've done them before in Huntsville, Alabama. 01:23 Okay. So, Marvella, do you have a cooking school or a school 01:27 down there in Alabama? What do you have there? 01:29 We have an elementary and a high school 01:31 and we teach the students how to cook healthy meals. 01:35 I also travel and teach other people in churches 01:38 and different organizations how to change their lifestyle. 01:41 All right, that's a great thing. 01:43 Okay, let's go to our recipe. All right. 01:46 And our first recipe will be a salad dressing. 02:18 All right. Now let's get this going. 02:21 Where-- how we going to start? 02:22 We going to have blender here and-- 02:24 Yes, we have a blender. Okay. 02:26 And we begin by placing our cashews. 02:31 Okay. Into the blender. 02:33 And I like recipes that are really simple 02:35 where you don't have to do too much preparation. 02:38 Exactly. So we just place every thing in the blender, 02:41 our lemon juice, 02:44 our soymilk, our cloves, and onion. 02:49 And then we have our sea salt. Oh, yes. 02:57 Our liquid aminos, our Braggs and I use this 03:01 because it's healthier than the regular soy sauce 03:04 you get in the store. That adds a nice flavor. 03:06 Yes, I use it in many of my recipes. 03:10 And then our honey and I live, fortunately, near a bee farm 03:15 where I can get this fresh raw honey, 03:18 but you can get at any place. 03:19 Your health food stores, some grocery stores 03:21 now carry many products that are-- 03:24 A lot of them have a health section. 03:26 Absolutely. 03:27 And so it's really simple and tasty 03:30 and then we just put this on high speed. 03:33 Okay, here goes. 03:46 Now if you want to blend this longer, you can. 03:50 If you want it thicker-- Yeah. 03:52 You can put just a little bit less soymilk 03:55 or add just a bit more cashews. 03:57 Oh, really? 03:59 And it doesn't alter the flavor too much. Okay. 04:01 So once you blend it, you just--it's ready to go. 04:06 Just pour it into the bowl. Just pour it in your little dish 04:08 and you'll see that it thickens as it sits. 04:11 Yeah. Did you see that? Yeah. 04:13 And I also use cashews for other recipes 04:15 like to make gravy. Oh, my. 04:18 Now do you sit it in the refrigerator? 04:20 Or... You can set this in refrigerator. 04:22 All right. I generally take a jar and place it in there 04:25 and cap it. Okay. Yes. 04:27 And it will keep for maybe a week or week-and-a-half, 04:29 to two weeks. Wow. Pretty--that's good. 04:32 So you have this for your salad? 04:34 Yes. Okay, let's see our finished-- 04:36 And I have a lovely salad. Yes, you do. 04:42 We have a little tomatoes and black olives and carrot. 04:44 Now this is the consistency of it. 04:47 When it sits, did you see how nice and creamy it is? 04:51 Yes, it is. Very nice. 04:54 So you let that sit in the refrigerator for a little bit. 04:56 Yes, but you don't have to. 04:58 If I prepare this before the meal, 05:00 by the time we're ready to eat, it has already thickened some. 05:05 Oh, all right. 05:06 So the consistency is generally the same 05:08 as you would purchase in the store. 05:10 Right, right. So you just get your little salad... 05:13 Yes. And put your dressing on it. 05:18 And you can make this salad-- sometimes I add red onions. 05:21 Sometimes you can add-- Yes. 05:22 Make it colorful. Absolutely. 05:24 And we know that image is everything. 05:27 Yes. Yes. 05:28 And put your dressing on it 05:30 and there's some hungry people around here. 05:35 And there you have it. A nice salad. 05:38 My students love this. Do they? 05:41 Yes, they do. 05:42 And, you know, sometimes people are kind of apprehensive 05:45 about trying vegetarian things? 05:47 Yes. But as long as you have a nice flavor-- 05:50 Yes. It's not too, strong, then people will enjoy. 05:53 If it tastes good, if it looks good-- 05:56 Yes. And it's healthy, 05:57 then people are more receptive to eating it. 05:59 Yeah, and you said the key thing to me. 06:01 It looks good. Absolutely. 06:03 If you have a recipe that looks like, 06:06 "oh, I don't want to eat that." 06:07 No one wants to eat it. 06:09 But if it looks appealing to the eye-- 06:10 Yes. Oh, my. 06:12 And then once you taste it-- 06:13 Once you taste it, even better. 06:15 You're sold. You're sold on it. 06:18 And for color-- Yes. 06:20 If you want to, you can add about 4 ounces of pimentos. 06:24 Oh. And it give you the look of thousand island dressing. 06:27 Yes, that's right. 06:28 And it adds a little more to the flavor, too. 06:31 Now sometimes you'll see people use water instead of milk. 06:36 I chose milk because it gives it more flavor. Okay. 06:40 I don't use water in any of my salad dressings 06:42 because the milk or I can use apple juice-- 06:47 Yes. Or pineapple juice-- 06:48 Yes. And it adds so much flavor to the dressing. 06:52 And when you say milk, she means the soymilk. 06:55 Yes, the soymilk. Yes. Or rice milk. 06:57 And they have several types in the health food stores. 07:00 Yes. Yes. Rice milk-- I, myself, I love rice milk. 07:03 So I use rice milk for every thing. 07:05 Okay. Yeah. 07:06 Okay, let's move on... 07:08 To our next recipe, 07:10 which is going to be the tofu loaf. 07:41 Okay. Let's get this going. 07:43 Now this tofu, you said it's firm, huh? 07:47 Yes, I use the firm for my loaves. 07:50 Okay. And scrambled tofu, anything that you want 07:53 a really firm consistency. Okay. 07:55 And you can purchase this at your health food store 07:58 or even at Wal-Mart. Yeah. 08:01 And many of the grocery stores now carry this. 08:03 That's right. It also comes in the soft and the extra firm. 08:08 And today we're going to use the firm. 08:11 And so I have already 08:13 drained the water of this tofu. Okay, so you drained it. 08:16 And we're going to place this in our dish. 08:20 Okay. And we're going to take a fork and mash it. 08:24 If you have a potato masher, you can do the same thing. 08:26 Oh, yes. Press it down. Yes. 08:28 So we just going to press it down, 08:31 so that as it bakes in the oven, all the flavors from our veggies 08:36 and our seasoning can mix in with it. 08:40 You can also take this same tofu and freeze it-- 08:45 Okay. And when you remove it from the freezer, 08:48 it has a different texture, similar to that of chicken. 08:52 Okay. Yes. 08:53 Now, Marvella, were you a vegetarian all your life? 08:56 No. Okay. I was not. 08:58 I became a vegetarian in 1980 and have not looked back. 09:04 Amen. As a matter of fact, 09:06 I used to be extremely overweight. 09:08 You were? I weighed 220 pounds. 09:10 Stop. Now that's two people. You? 09:13 So I shed one of the people and I consider it a blessing 09:20 that the Lord showed me a better way of living. 09:24 Wow. And that's how you cut it. Okay, go ahead. 09:26 So you see we want to have it in small pieces. 09:31 Kind of give it the look of being scrambled. 09:33 It looks like scrambled eggs, almost. 09:36 And then we going to add our vegetables. 09:39 We have the onion. Okay. 09:42 And our peppers. Now Tofu takes on-- 09:46 it doesn't have a taste of it own. 09:48 No, it's somewhat bland. Right. 09:51 And so whatever seasonings that you add, 09:53 it takes on that flavor because I take this same tofu-- 09:57 Yes. And especially the soft, and I make pies, 10:03 I make ice cream muncho. I'm going to make ice cream. 10:07 Ice cream with tofu? Yes, it is scrum-delicious. 10:11 And we're going to place all of these together 10:15 and mix them. Mix them together. 10:18 Then we take our seasonings. Okay. 10:20 We'll start with our soy sauce. 10:22 Yes. And just kind of spread it over here. 10:26 And we need... And what is that? 10:30 Now this is some nutritional yeast flakes. 10:34 Okay. And I just add it. 10:36 It's optional but I just add it to give it a little bit 10:39 more flavor. And a little color. 10:42 And a little color. 10:43 And onion and garlic powder and then our pinch of cayenne. 10:49 Now cayenne is good for many things. 10:52 Yes. If you have poor circulation-- 10:53 Yes, poor circulation. 10:55 I use a little bit in a little hot water 10:57 and give myself a foot bath. Oh. 10:59 And depends on who's eating, 11:01 you add more or less cayenne. Yes. 11:04 And we're going to mix all of this very well. 11:07 Now you need to somewhat mash it as you're mixing it, 11:11 so that the flavors will blend in the tofu, 11:15 because its firm. 11:16 So it needs a little bit more pressure 11:19 than if it were just the soft tofu, 11:21 if I were making a pie or a salad dressing 11:24 or something like that. 11:26 And you see how the colors really make it look lovely. 11:29 Hmm, it surely does. 11:30 Now I--you can also take this same recipe 11:34 and use it to make open faced sandwiches. 11:39 Oh. You don't cook it. 11:40 Really? Really. 11:42 Do you have to add a little vegenaise or mayonnaise? 11:43 No, you don't need to add anything. Really? 11:46 If you just continue to stir it, it will become smoother 11:49 and the particles will become smaller. All right. 11:52 And you can use these to make tofu salad sandwiches. 11:56 Oh, nice. The same recipe and it's delicious. 11:59 Oh, my. 12:00 Now we want to place this in a loaf pan. 12:04 And what I generally do in order to keep from using 12:08 so much oil-- Right. 12:10 I heat this dish in the oven. 12:13 Oh, really? Yes, once it gets hot, 12:16 then when you pour the food in it, 12:18 it somewhat seals the food. Yes. 12:21 So that it develops that little crust on it. 12:23 Yes. And it makes clean up so easy. 12:26 You know, when you use oil, when you begin to clean up, 12:29 you know just how hard the food gets? 12:32 And so this prevents me from having that problem 12:36 and also it keeps us from adding so much oil to the diet. 12:39 What about spraying it with the-- 12:41 It's not necessary if you heat the dish. 12:43 Okay. And you can use Pyrex dishes-- 12:45 I find are really super when you're cooking loaves 12:50 and you're heating the dish. So any glass baking dish, 12:53 even I've used some stainless steel 12:55 but I find that the Pyrex and the glass dishes do better. 12:59 And for those watching internationally and listening, 13:02 Pyrex dishes are this glass bowl dish 13:06 that you can bake with. 13:07 All right then, once we've heated the dish-- 13:11 Yes. Then we just take our loaf and we pour it in, yes. 13:17 And we smooth it over, press it down 13:21 and see how colorful that looks with the pepper? 13:24 And it also tastes so good, 13:27 once it bakes in all those flavors. 13:30 Now how long do you bake it for usually? 13:32 We bake it on 400 degrees for about 25 to 30 minutes. 13:37 And depending on how hot your oven gets-- 13:41 Yes. I've noticed that all ovens are not created equally. 13:45 That's true. 13:47 Some ovens may take a little less time 13:50 and some may take a little longer. 13:51 Little longer, yeah. Okay? So-- 13:54 Now, Marvella, you have a couple of cookbooks, don't you? 13:57 Yes, well, I've--my most recent one is oil free, 14:02 sugar free, dairy free. Wow. 14:04 It's total vegan. Oh, my. 14:06 Yes, and I'm getting-- Without the sugar, I like that. 14:08 No sugar and you'll see that as-- 14:10 when we do our next recipe with a carob pie. 14:13 Okay, let's look at that recipe. 14:34 All right. Let's start this thing. 14:36 Looks like you have a pot over there. 14:37 Yes, you'll need a pot. 14:38 Just a small boiler and I already have the heat on. 14:42 Okay. And we are going to place our soymilk into the pot. 14:50 And we're going to heat it 14:51 because we need our carob chips to melt. 14:54 Now these carob chips are substitute for chocolate. 15:00 Okay. Yes. 15:01 And it comes from the carob bean and it has no dairy 15:05 and no refined sugars. 15:07 You can purchase these at any health food store 15:10 and some grocery stores now carry it-- 15:12 Yes. In the special section for vegetarian foods 15:14 and healthy cooking. It looks like chocolate chips. 15:17 Yes, and they taste similar to chocolate. 15:21 So we place them in here. Yes. 15:22 And what you want to do is to stir them 15:26 so that as the milk warms, the chips will melt. 15:32 Okay. Okay? 15:34 Like a chocolate milk. Yes. 15:36 Now stir this quite often to prevent them from sticking. 15:40 Oh, I see. 15:41 While that's warming, we want to take our cornstarch 15:45 and gradually add some soymilk. 15:49 Now you want to slowly stir this as to keep it from lumping. 15:55 Okay. This is our thickening agent. 15:59 Some people use arrowroot, which will do the same thing. 16:03 Right. But it gives it just a different consistency. 16:07 So we gradually just pour this in, 16:10 and as you can see the cornstarch 16:13 will begin to melt... 16:17 And as soon as that milk heats and the carob chips melt, 16:23 we place this in there and it thickens the pie. 16:26 Yeah. Okay? 16:29 So we'll put the rest of this in here. 16:31 Oh, the lumps are disappearing. Disappear. 16:33 And I do the same thing with my flour when I make gravy 16:39 because the principle is the same. 16:41 Yeah. If you want a thickening agent, 16:43 you need to add a liquid with it. 16:45 And most starches will thicken your food. 16:49 And that's why we don't need, you know, the eggs 16:52 and other things that are used. 16:53 Yes. To give it that same consistency. 16:57 How smooth that looks. Okay? 16:58 So you see we have that little smooth paste. 17:02 Right. And we're going to stir. 17:05 Stir our carob. Yes. They're melting, 17:08 you can see that. Yes, it is melting. 17:09 Uh-huh, and you can feel it too, melting. 17:13 Smells good. See that? 17:14 Oh, yeah, yeah. Look at that. 17:17 You just pressed the spoon on the-- 17:20 Right, carobs. 17:21 Because you don't want it to burn. 17:23 No, no. All right? 17:24 Then while that's continuing-- Yes. 17:27 We're going to add a vanilla flavoring. 17:31 Oh. Now can you use any type of vanilla flavoring 17:35 or is it special? I don't use the imitation. 17:37 I use the pure, and even 17:39 if it was extracted with alcohol, 17:41 once it get in the hot milk, 17:44 then the alcohol will evaporate. 17:46 Okay. But you can get it also made with glycerin 17:49 at the health food store. Oh. 17:51 Yes. Okay. 17:53 Then we're going to place our honey in, 17:56 and it's almost completely melted. 17:58 Chocolate milk? Yes. 18:00 Now if you don't want the carob chips 18:04 to be completely melted, 18:06 you don't have to let them melt. 18:08 You can still leave some chips in there 18:10 and it'll give you that crunchy chocolate chip flavor. 18:12 Oh, how nice. That's right. 18:15 Okay, then the honey will give you 18:16 the nice sweetness to it. Yes. 18:20 Was that your bee honey? Yes, that's the same, raw honey. 18:25 Raw honey from the bees. All right. 18:28 Now that's just about ready. Yes. 18:31 And while we're waiting on that, 18:34 I'm going to talk a little bit about the pie shell. 18:36 Now you don't have to use the graham cracker crust. 18:40 You may use a pre-baked whole wheat pastry crust 18:43 or oat flour crust, 18:45 any healthy crust of your choice. 18:47 Really? And I vary it. 18:49 Depends on how I feel that day. 18:52 Right. So this was purchased at the health food store. 18:56 It doesn't have any refined sugar in it. 18:58 Okay. Made with graham flour. 18:59 No dairy? No dairy in it. Okay? 19:03 And so you don't want your pie crust really sweet. 19:06 No. Just a tint of sweetness to it 19:09 because the filling is sweet. Yeah, is sweet already. Okay. 19:14 Yes. So you can downplay it depending on your taste buds. 19:17 If I'm purchasing ingredients for someone 19:21 who's not used to my lifestyle and way of eating, 19:24 then I have to season it a bit more than 19:27 I'm used to eating it. Okay. 19:30 So it depends on who you're serving. 19:32 All right? So now-- Nice and dark. 19:37 Yes, it's dark as you can see, and it looks like chocolate. 19:40 Just like... Doesn't it? 19:41 Hot chocolate. 19:43 If you want to get a picture of that... 19:44 Can you make hot chocolate from this? 19:46 Do you see that? 19:47 Looks like you can make hot chocolate. 19:48 Yes, as a matter of fact, I have a recipe 19:51 where I use carob to make a good morning drink. 19:55 Really? Mauva java. 19:57 I like that name, Mauva java. 20:00 All right, so now what we're going to do is place 20:02 our cornstarch in here. 20:06 Okay, that will give it the firmness, 20:07 won't it? Yes, it will. 20:08 And you'll see it will begin to thicken. 20:10 Gradually, pour the cornstarch mixture in. 20:15 Okay. While stirring. 20:17 Yeah. And this prevents the pie from lumping. 20:22 Okay, yeah. 20:23 Just pour all of that in because it's continuing 20:27 to thicken as you pour. Okay. 20:31 And as you can see-- 20:35 You see how thick that's getting? 20:36 Okay, now I see it. It's almost like pudding. 20:39 Yes. And so you can let this boil for about 2 minutes. 20:47 Then you take it and remove it from the heat. 20:51 Okay. And it's ready to go into your crust. 20:55 Now you pour it in hot? Yes, ma'am. 20:57 Okay, I was thinking you had to cool it. 20:59 No, you pour it in hot and then you allow it 21:02 to cool in the crust and you can refrigerate this. 21:08 Yes. Oh, my. 21:11 Doesn't that smell wonderful? Yes. 21:13 As a matter of fact, it doesn't smell wonderful, 21:15 it smells marvelous. 21:18 As you know, her name is Marvella, 21:20 so everything is marvelous. 21:22 Yes, and let's keep these recipes marvelous. 21:25 Okay, here's our finished product. 21:29 Here we go. This is after it is chilled and you see, 21:32 I left some carob chips in there. 21:35 Oh, I see. You did, you did. 21:37 Yes, my students love that crunch. 21:39 Yes. And it's really delicious. 21:41 Now you may garnish this with a little coconut. 21:44 I love coconut. Oh, yes, I do too. 21:46 So I sprinkle some coconut on it 21:48 sometimes or I will place some pecans on it. 21:52 Some people like nuts, some people don't. 21:54 So it just depends on who you're serving. 21:57 That's true, that's true. 21:58 So this recipe is not-- it's not a hard recipe at all. 22:03 Very simple. 22:04 You see, it only took us minutes to prepare that. 22:05 Yeah. Right on the set. 22:07 How long do you refrigerate this for? 22:10 Well, chill it for probably 2 hours. 22:12 Okay. What I'll do is, I'll let it cool on the counter. 22:15 Yes. And then you can refrigerate it. 22:18 Okay, that makes sense. Yes. 22:20 Don't put it hot in the refrigerator. 22:23 And sometimes if-- once it cools, 22:25 the heat is out of the pie, 22:27 I'll put in the freezer for may be 22:30 about 15 or 20 minutes. I see. 22:32 And then you can refrigerate it or serve it. 22:34 I see. 22:35 Now, Marvella, this recipe is wonderful. 22:40 How did you get into cooking like this? 22:43 Just give me a brief history. 22:44 Well, my brother developed-- 22:47 was diagnosed with cancer, Hodgkin's disease, 22:50 in 1976 and my parents were really devastated. 22:58 Yes. And so they looked for some help for him. Yeah. 23:02 And it was recommended that he take the chemotherapy 23:05 and the radiation. 23:06 Well, they'd said even with that, 23:09 he only had six months to live. 23:11 And so as Christians, you know, we looked to God 23:14 for the answers. Amen. 23:16 And so we called the pastors and they came and prayed for him 23:20 and anointed him with oil, 23:22 just like the Bible says in James. Yes, it does. 23:24 And we'd begun to study and search for answers 23:29 and God told us to use the natural means 23:33 that I've provided here on the earth. 23:35 And so they began to give him carrot juice and grapes. 23:40 For a whole year, he ate nothing but raw food. 23:43 And you said that was six months. 23:46 Six months he was given and even now he's still alive 23:50 after 30 years. Praise God 23:53 6 months, has turned into 30 years. 23:56 I just thank God for a marvelous lifestyle. 23:59 Oh, I mean, God has changed your life. 24:02 Yes. He has, I mean, given you a new diet, 24:05 you've lost all this weight and look what He's done 24:08 for your brother's life. 24:10 I tell you, folks, God is in the miracle making business 24:14 of healing people through the foods that we eat. 24:16 What we're going to do, we're going to take a break 24:20 and we'll be right back with the display of the foods. 24:23 So stay tuned. 24:26 We hope you've enjoyed cooking with Marvella Burton. 24:28 Now let's take a moment to review our vegetarian 24:31 alternative recipes. 26:13 If you would like more information on 26:14 how you can contact Marvella or if you would like to receive 26:17 today's recipes, please write to 3ABN, 26:21 Post office box 220, West Frankfort, IL 62896 26:26 or call 1-800-752-3226. 26:31 Again, that's P.O. Box 220, West Frankfort, IL 62896. 26:39 The phone number 1-800-752-3226. 26:45 Now let's take a look at our finished recipes with Marvella. 26:52 Welcome back to "Let's Cook Together." 26:54 What we have now is a display of the foods and, 26:57 Marvella, you're going to tell us 26:58 what we made today. 27:00 Yes, we made our cashew salad dressing. 27:03 We put it on our salad made with romaine lettuce, 27:07 carrots and tomatoes, and it is delicious. 27:11 We also made a tofu loaf and you see how colorful 27:16 it is with the peppers? It is beautiful. 27:19 And it smells wonderful. Yes. 27:22 Then, finally we made our dessert, a carob pie, 27:27 a substitute--excellent substitute for chocolate. 27:31 Yes, it is. And some blessed person 27:33 will get to sample this today. We won't it eat now. 27:38 Well, Marvella, I want to thank you for coming here 27:40 and cooking these wonderful dishes with us. 27:43 The foods which are great and I thank you 27:46 and may God bless you, until we meet again. Bye-bye. |
Revised 2014-12-17