Participants: Angela Lomacang (Host), MarVella Burton
Series Code: LCT
Program Code: LCT000030
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00:01 Do you want to learn how to make meat patties without the meat?
00:04 We have a wonderful treat for you today, a healthy treat. 00:08 So you stay tuned. 00:42 Welcome to "Let's Cook Together." 00:44 My name is Angela Lomacang and I will be your host today. 00:48 Our guest is MarVella Burton, all the way from Alabama. 00:52 MarVella, welcome. Thank you. 00:54 I'm glad to be here. All right. 00:56 What are we gonna be cooking today in our kitchen? 00:59 We have some oatmeal patties. Okay. 01:02 And we're going to top it with some delicious brown gravy. 01:06 And we are going to finish with a coconut pie. 01:09 Sounds good. It is. It is. 01:11 Wow. Well, we have our skillet ready and our bowls ready to go. 01:16 Okay, so where do we-- let's--what we need to do 01:18 before we move on is look at our recipe for today. 01:22 Okay. And our recipe for the oatmeal patties. 01:56 Well, that sounds nutritious. Yes. 01:59 Okay. First of all... 02:01 Yes. I have my skillet heating. 02:03 Huge skillet. Yes. 02:06 And we're gonna place our dry ingredients in the mixing bowl. 02:09 Okay. It's our old fashioned oats and our pecan meal. 02:14 It gives it a flavor of meat and it also gives it 02:16 that texture of a burger. 02:19 Oh, yeah, yeah. Nice and firm. Yes, and grainy. 02:23 Then we are going to add our whole wheat flour. 02:27 Okay, just a little bit. Yes. 02:29 Yeah. And just to bind the burger together. 02:33 Okay. So it won't fall apart. 02:34 I see. Then we're going to use-- 02:37 Yes. Some onion powder. 02:40 Okay. And some garlic powder. 02:45 A little garlic. Yes. 02:47 You can get those at any grocery store. 02:49 Any store. Yeah, they sell those. 02:52 We have some thyme and some sage. 02:59 And about a teaspoon or more of African cayenne. 03:05 And why did you say we use African cayenne? It's better? 03:09 Yes, it really is good for the heart, 03:12 improves the circulation of the blood. Yes. 03:16 Gives it a nice little kick too. Yeah, I like that. 03:19 I need that large bowl over there 03:20 because I'm going to mix the liquids together. Okay. 03:25 We'll pour in our water and our soy sauce. 03:29 And this helps the flavor to mix in with the dry ingredients. 03:33 Now this soy sauce you use is that the Bragg's amino? 03:36 Yes, that's the Bragg's liquid amino. 03:37 It's the natural soy sauce. 03:39 And I understand that there are a couple of others 03:44 on the market there. Yes. 03:47 So we'll slowly just pour this thing in and then mix it. 03:51 Okay. If you want the patties dry-- 03:58 Yes. Like I like them in firm. 04:00 You don't want to put too much water in them. 04:02 If you like them a little softer, 04:04 you may add more water. 04:06 Also to add more moisture to your patties, if you desire, 04:11 you may grate some carrots or zucchini 04:14 or vegetables like that-- 04:16 Oh, good idea. Yellow squash. 04:18 Gives it a different little flavor. Yes. 04:20 It also places a little bit more moisture in your patties. 04:26 See, that's firming up pretty well. 04:27 You see that? Yeah. 04:29 And it begins to look more like burger. Yes, it does. 04:34 If you stir--you don't want to stir it too much. Okay. 04:37 If you stir it too much it becomes gummy. Okay. 04:41 And you want it firm but you don't want it like glue. 04:46 Now, MarVella, can you knead it with your hands or...? 04:49 I wouldn't recommend it because it changes the texture 04:51 of the patty. Okay. 04:53 Like I said it makes it a little bit gummy. Okay. 04:55 So you don't want that. You want it nice and firm. 04:58 So use a spoon? Yes. 04:59 Now you see this little item I have here? 05:01 What is this? Yeah. 05:03 It's like a top for one of those can. Can. Yeah. 05:05 When you can tomatoes and things. That's what it is. 05:07 For those who of us who are from the country. 05:10 Yeah. We improvise. 05:12 Well, we're in the country here. And most people can get these. 05:16 That's true. You can purchase a burger press. 05:19 Yes. But this is simple. 05:21 Generally, people have them around the house. That's right. 05:24 And I find that it's a handy little gadget to use 05:27 to shape the patties. Yes, that is-- 05:29 We are going to remove the top. Okay. 05:32 And as you can feel the heat-- 05:34 I sure do, yeah. Emanating from our skillet. 05:37 And, MarVella, I noticed you did not use any oil in there. 05:40 No. That's why I heated the skillet first. 05:43 It eliminates the need to oil the skillet. 05:48 And then we shape them into the little top. 05:50 Look at that with the top. Isn't that cute? 05:52 Yes. We place them there. 05:54 And then we press the little top. 05:56 And it comes out perfect patties. 05:58 Perfect. Oh, my, I've just learned something new today. 06:02 Now if you want a larger burger, you can get the larger tops. 06:08 That's right. And-- 06:10 Never seen that before. 06:12 Anyone can do this, even the children do this. 06:15 And you know what? 06:16 We won't have to worry about getting our hands all messy. 06:19 No, no. And makes it really simple. 06:24 Now when we finish placing these in the skillet, 06:28 we're gonna cover the skillet. 06:30 And when you cover it, the moisture that's in it-- 06:33 Yes. Helps the patties to cook quickly because the steam 06:38 helps to cook it. Oh. 06:43 Boy, it does smell good already. Yes. 06:46 And the cooking time, anywhere from 7 to 10 minutes. 06:51 And it depends on how firm you like the patties, 06:54 how brown you like them. 06:56 And once they're brown, you flip them over 06:58 to the other side and just let them brown 07:01 another 3 minutes or so. Right. 07:03 And they are ready for the table. 07:05 Oh, my. Look at that. Just put them in. 07:09 I love that little top you use. Isn't that pretty good? 07:12 I'd never--I would never think of that. 07:13 And look, how shorter time it's taking-- 07:16 Yes. To prepare this. 07:18 And then you can walk away. Set your timer. Yes. 07:21 And when you come back in a few minutes, 07:23 you have a dishful of patties which you can freeze 07:29 if you are not going to use them the same day. 07:30 Oh, yes. That's right. 07:32 For later use. That's right. 07:34 I'm so used to shaping these patties with my hands. 07:36 And I really like this idea of putting it in that little top. 07:40 In the event that your patties stick to the little top, 07:45 you can just keep a little small bowl of water and rinse it. 07:48 Because sometimes you put just a little bit too much water 07:51 and it may make it a little gummy. Yeah. 07:52 And you just rinse it and continue to shape. 07:55 Wow. So we're gonna put the top on here. 07:59 Set our timer for about 7 minutes. Okay. 08:02 And bake them brown. 08:04 And with the magic of television, 08:06 what do we have here? 08:08 We have some completed patties. 08:10 There we go. I tell you this looks great. 08:13 And I'm looking forward to tasting some later 08:15 and there's more to go with the patties. 08:18 What else do we need? 08:19 We are going to make a brown gravy. 08:22 Oh. Yes. 08:23 Okay. And for that gravy we will need. 08:53 Okay, now let's start this gravy, MarVella. 08:56 This is the gravy for the patties. 08:58 Yes. Okay. 08:59 We already have on our pot. 09:01 Yes. Of boiling water. 09:04 It's usually cool water, to make gravy but this one's different. 09:08 This is different. And this way we don't need any oil. 09:13 So we have cut our onions in rings. 09:15 And it only takes a short time for the onions to simmer 09:21 and for the flavor to be cooked into our water. 09:25 Okay. All right. 09:28 Next we're going to add just part of our aminos 09:32 in there and that gives it that brown colour. Oh, yeah. 09:36 We're going to place the remaining part 09:38 in this one cup of our water. 09:41 And as you can see it turns it brown. Yes. 09:45 And we're going to slowly add our whole wheat flour. 09:48 And you want to stir it slowly and gradually. 09:51 So it won't get lumpy, huh? Yes. 09:53 We want some smooth gravy. And this water is cold. Okay. 09:59 Hot water causes it to lump up 10:00 and that's why we want to mix it--Okay. 10:03 In the cold water instead of in the hot water. 10:07 And the onions are cooking in the hot water. 10:09 While we're doing this. So by the time we finish this-- 10:13 in a few minutes, we'll have the gravy ready. 10:17 All right, so we're going to continue to mix this. 10:21 And as you can see. Here we go. 10:24 Now it seems like you've made this before. 10:27 Yes. This is-- 10:29 Few times, huh? Yes. 10:30 We make this and put it over mashed potatoes. 10:33 Oh, yes. Any type of burger. 10:36 Even if you make a vegetarian meat loaf. Okay. 10:40 You can put this gravy over the loaves. Yes. 10:44 So we want to stir it until we see that 10:47 all of the flour is blended. 10:50 You see? Okay. 10:52 Okay? Yes. 10:53 And at the bottom sometimes you'll see it tends to lump up. 10:57 So as you pour it in there, you can stop at any time 11:01 and continue to stir that until it's smooth. 11:05 Okay. All right? 11:06 And we're gonna place our onion powder. 11:11 Even though you have onions, why do you use onion powder? 11:14 Because it adds a little bit more flavor to it. 11:16 Okay. And our garlic. 11:19 You may add fresh garlic if you like. Oh, yeah. 11:23 And our nutritional yeast flakes. I love those. 11:28 And we have a bit of our sea salt. 11:31 Pinch of sea salt. I'm gonna stir this. 11:34 As you can see, the water is slightly colored. 11:37 Yes. Yes, it is. That brown color. 11:40 And for those of you who really love onions, as I do, 11:44 it makes a nice onion gravy. 11:47 Now we're gonna let that come to another little boil. 11:52 And we're going to begin to pour this mixture into the gravy. 11:56 Now what happens is that the minute that this 12:00 starchy paste hits that hot water, 12:03 it will begin to thicken. 12:05 Okay. And that's what you want. 12:07 If you want a thicker gravy, you add a bit more flour. 12:12 Right. Okay. 12:13 And this will give this thickness. 12:15 And that's the wheat flour. This is a whole wheat flour. 12:18 Most starches will do this. Potato starch--Yes. 12:22 Oat, the starch in oatmeal. 12:25 The grains have starch in it. 12:26 So this will be-- easy there. 12:30 And until you see that boiling. 12:32 And we will slowly pour this in and we are going to stir 12:37 while we pour. Wow. 12:38 This prevents it from lumping. Yes. 12:42 So that you will have a nice, smooth gravy. 12:45 It's a lot of gravy. Yes. 12:48 We have a lot of paste. That's true. 12:51 All right, now you see how I stopped? Yes. 12:54 So that the little thickness at the bottom. 12:57 You stir that up. Stir it up. 12:59 And then we're gonna continue to pour this in. 13:01 You notice how nice and brown the gravy is. 13:03 Yes, it is. Nice color. 13:05 You know some people out there 13:07 are so used to using the package gravy. 13:09 You just tear it open and pour it in. 13:11 Well, see how quick this is. But this is very fast. 13:13 Very fast and already you see how thick that is. 13:16 Okay. Yes. 13:18 And the onions, you know-- see how soft they are. 13:21 Oh, yeah. So the flavor is being cooked in there. 13:23 You can use whole wheat pastry flour. 13:26 Oh, you can? Whole wheat, oat flour. 13:28 Any type of ingredient that has the starch grains. 13:32 All grains have starch. 13:34 And so this really helps it to thicken quickly. 13:38 And then the seasoning. You can smell them. 13:42 Gives it the flavor that you want. 13:46 Very good. And normally you just what? 13:47 Pour it over the patties? 13:49 You simmer that for just maybe about 3 minutes. 13:52 Okay. And it's ready to eat. 13:56 All right. Now for the-- after we make this, 14:01 we're gonna need dessert. 14:02 Yes, we will. Now what dessert are we gonna make today? 14:07 Today, we have a very delicious coconut pie 14:12 with lots of coconut. Okay. 14:15 And the ingredients for the pie are. 14:42 Okay, we're gonna start this coconut pie. 14:45 And what do we-- where do we start, MarVella? 14:48 Well, first of all, we start with our milk in the pot. 14:53 Our soy milk? Soy and coconut milk-- 14:55 And coconut. That's right. Yes. 14:57 We have a cup of each in there and we have 14:59 kept out one half cup of soy milk. 15:03 And while that's coming to a boil, 15:06 we are going to combine the milk 15:08 and the corn starch slowly. Yes. 15:11 To make a smooth paste. Very good. 15:17 And we're going to add this to our pot. 15:22 Now, MarVella, I noticed you do not bake this pie. 15:27 No, this no bake. Well, the pie has already been baked. 15:32 See, God baked the coconut on the tree. 15:34 Okay. Come on now. 15:36 Here we go. You're right. 15:38 And the honey-- Yes. 15:39 In the honey comb. All right. 15:42 And so I want to get the women 15:45 out of the kitchen in record time. 15:48 Yes. Okay, that's my goal. 15:50 Great. That's nice. 15:52 Keep it simple and keep it sweet. 15:54 It really should be the no bake. 15:55 Oh, now what are you doing? The coconut. 15:57 This is the coconut. There we go. 15:59 Then we're gonna add our honey. 16:02 So simple. So simple. 16:05 You may add less or more depending on your taste. Right. 16:10 The coconut, the honey, the flavoring, and finally, 16:17 we're gonna add in our sea salt. 16:20 All right? No sugar? 16:23 No. This is the natural-- I love this. 16:25 Sun baked sweetener from the honey comb. Yes. 16:29 Now that's nice and hot. Yes. 16:32 And we're gonna make sure that 16:33 we have stirred all of our starch. Oh, yeah. 16:38 And blended it well into the milk. 16:40 That's what we will get it to. 16:41 Okay, if you see there are no lumps. 16:44 That's right. Nice and smooth. Now it's ready. 16:46 And you notice that generally when I have a pot on, 16:50 I'm doing the other preparations so that 16:52 they can be ready at the same time. 16:54 And that cuts out your time. All right. 16:58 So now we're gonna slowly pour in our corn starch mixture. 17:06 And as you can see it's beginning to thicken. 17:11 Yes, it is. So that when we finish, our pie will be ready. 17:16 It will only need to chill. 17:19 I'm gonna stop here because you see there's a-- 17:22 Yeah, at the bottom. 17:24 Right, just a little bit that needs to be mixed. 17:29 Okay, so you used everything. 17:31 Yes, I paid for it all so I plan to eat it all. 17:35 That's right. Oh, that's thickening up. 17:39 You see that? Very nice. 17:41 Now we're gonna let that simmer. Yes. 17:44 Now, MarVella, you have a school. 17:48 You mentioned in our earlier program. 17:50 Yes. My mother owns and operates 17:53 her own school and we work together. 17:56 How long have she been in...? Well, she was my first teacher-- 17:59 Wow. When I was 4-years-old. Oh, my. 18:02 And she worked for the public school system for a while. 18:04 And then she opened-- reopened her school. 18:07 Wow. And my son graduated from there. 18:11 He is now 30-years-old. 18:14 And we still teach children about the Lord. 18:17 And the basic three Rs. 18:19 Reading, 'riting, and 'rithmetic. There you go. 18:22 And we also have cooking classes. 18:24 We teach them how to sew. Really? 18:27 And they take electronics and we try to teach them 18:30 some of the practical things. Yes. 18:32 That will help them to be productive citizens 18:35 and be good servants in the field for Christ. 18:39 Amen. What about the grades? 18:41 What--is it kindergarten through sixth grade or what is it? 18:45 No. One teacher has the kindergarteners 18:47 through the fifth grade. Yes. 18:49 And I teach grade sixth through twelve. 18:51 Sixth through twelve? Yes. 18:53 And I teach music lessons. Oh. 18:56 And we just have a wonderful time in the Lord. 18:59 We had a garden this past fall and we've ploughed up the soil 19:03 for garden for the spring time. 19:06 What a school. Yes. 19:07 I think that's wonderful. 19:09 It's quite a bit of work, I must say. It is. 19:11 But my mother has been teaching for so long. 19:14 Oh. And it's hard for her to stop. 19:17 Yeah, yeah. Yes. 19:20 So I just love it. Oh, amen. 19:23 Now let's get back to this pie for a moment. 19:25 It's ready. Oh, that fast. 19:27 We just--oh, look at this. It's thick. 19:31 And you see the coconut. Oh, my. Yes, you do. 19:33 And so we'll just pour it into-- 19:36 Look at that. The crust. Wow. 19:40 Nice and creamy, isn't it? Yes, yes, yes. 19:44 And you get that crust that's already made that the-- 19:47 Now, too, I love the crust that I make 19:51 with coconut and sunflower seeds. 19:54 Yes. And pecan meal. 19:56 It gives it a very nice coconut and toasty flavor. 20:03 Isn't it lovely? Absolutely. 20:05 It smells wonderful, doesn't it? Yes, yes. 20:07 So the meals that we made today was the patties, 20:12 the oatmeal patties with the gravy 20:14 and with that what would you use to complement that dish? 20:19 We have our starch. We have our protein. 20:22 So we need some vegetables 20:24 and we definitely have to have a raw salad. 20:27 I was gonna say a salad. It can be a coleslaw. 20:30 It can be a romaine lettuce. Yes. 20:33 With other vegetables. That's right. 20:34 And some steam broccoli on the side would be delicious. 20:38 Have you ever made this for a Sabbath meal? 20:40 Yes. It is delicious. 20:42 You can also have mashed potatoes 20:44 and put the patties and gravy over there. 20:47 That's right. Oh, yeah, that's right. 20:49 Now do you cook like this for the children at school? 20:51 Yes. I teach them. 20:52 As a matter of fact, in our last class we made desserts. 20:56 We made coconut pies, carrot pies. 20:59 They're anxious to make the cookies. 21:02 That's the next. And they made tofu lemon pies. 21:05 Really? No cook--we all did them all on the top of the stove. 21:10 And they each got to take their own pie home. 21:13 Some didn't quite make it to the house 21:16 but they really loved every dessert. 21:21 That's so cute. When you said some didn't 21:22 quite make it to the house, I remember when I was little. 21:25 I was born in England and my-- 21:28 in school we had to make little cookies. 21:29 And I brought some home. 21:32 Well, I brought a tiny little piece home. 21:34 So I understand what the children are going through. 21:37 I got a tiny little piece. 21:38 I kept eating it all the way home. 21:40 And I said, "Mom, this is for you." 21:41 She said, "What is this?" "This is a cookie." 21:43 The remains. Yes. 21:46 So the children love this. 21:48 They love it. And tell me something. 21:50 In your school, is it a boarding academy? 21:53 It doesn't seem like it. No, it's not. 21:55 The children commute and-- 21:58 How far do they-- some of them commute? 22:00 Generally within 20 to 40 miles. Okay. Wow. 22:04 Some have come from Madison, Alabama, 22:07 Huntsville, Tennessee. 22:08 Even some have come from out of state. 22:10 Really? Yes. 22:12 And in the past, some friends 22:15 have brought down their older students. 22:18 And they've been guest in our homes. Oh, my. 22:23 And the Lord has blessed tremendously. 22:25 Not just academically and with the practical arts 22:29 but spiritually. Yes. 22:31 And we have some now who are studying for the ministry. 22:34 Really? Some are want to be engineers and teachers. 22:38 And it's just a blessing. 22:41 It's a blessing to see what the Lord is doing. 22:44 Contrary to the belief of some that our young people are, 22:47 kind of, you know, hopeless-- Yeah. 22:50 I believe that God is gonna do a mighty work 22:52 in these last days through them. 22:54 Yes. Yes, He is. Yes, He is. 22:55 And food is the part of the message too. It is. 22:59 And we have some that have lost weight. Oh, my. 23:03 Since they've decided to change their lifestyle. 23:07 One family was threatened with diabetes. 23:11 And they've decided to change their lifestyle 23:13 and the Lord has really blessed. Really? 23:16 So this is-- it's a simple way 23:18 to introduce a better way of living. 23:20 Yes, the health message. And I like it. 23:23 You're teaching the children how to cook. 23:26 And many of them have taken this back home. I was gonna say. 23:29 And this is what inspires the parents. Yes. 23:31 It's what they see taking place in their children. 23:33 Yes. They are great messengers. 23:35 And they bring these-- the things that they learn 23:37 and they bring it home. 23:39 And they're teaching their parents how to eat. 23:41 It's wonderful. It's marvelous. 23:44 That's right, MarVella. God is so good. 23:47 Yes. But He is marvelous, right? 23:49 Great and wonderful are His works. 23:52 Lord God Almighty. That's right. 23:54 And what I like about the recipes we made today, 23:57 no oil, no sugar-- 24:00 No dairy. No dairy, no meat. 24:03 No long time. You're right. 24:06 We weren't in the kitchen a long time. 24:08 We were--we just did everything right here. 24:10 And this is wonderful. 24:12 And so for those of you who are watching and listening, 24:15 we want to let you know if you want to get recipes 24:17 of the meals we made today, 24:19 just call the number on your screen. 24:21 And you can just ask for MarVella's recipes. 24:25 Marvelous. Marvelous MarVella's recipes. 24:28 As well as-- The cookbook. The cookbook. 24:30 They will give you information how to contact 24:32 MarVella on getting her cookbook. 24:35 We'll be right back. We're gonna take a short break. 24:39 We hope you've enjoyed cooking with MarVella Burton. 24:41 Now let's take a moment to review our meatless, 24:44 oil free, and sugar free recipes. 24:47 For the oatmeal patties you will need. 25:20 For the brown gravy you will need. 25:47 For the coconut pie you will need. 26:14 If you would like more information on how you can 26:16 contact MarVella or if you would like to receive today's recipes, 26:20 please write to 3ABN, post office box 220, 26:24 West Frankfort, Illinois, 62896. 26:27 Or call 1800-752-3226. 26:33 Now let's take a look at our finished recipes with MarVella. 26:39 Welcome back to "Let's Cook Together." 26:41 What we're gonna do is show you a display of what we just made. 26:45 All right, MarVella? That's exactly right. 26:48 Okay. We first made our vegetarian patties. 26:52 Our oatmeal. Oatmeal and pecan meal. 26:56 Then next we made our gravy. Delicious gravy. 26:59 Our oil free gravy made with whole wheat flour. 27:03 And this is a sample of how you can serve them. 27:07 Now can you bake this? You can bake that. 27:09 You can put the gravy over the patties 27:11 and bake it in the oven. Okay. 27:13 Then last, we made our dessert which is our coconut pie. 27:19 Yum. We can still smell that aroma. 27:22 Yes. And it's delicious. 27:24 Once it's chilled, it's really super. All right. 27:27 This is--this looks good and I know it tastes good also. 27:31 For those people out there that want to learn 27:34 a new way to eat, you can try this new style. 27:37 If you want to get off from meat, 27:38 they can do it, can't they, MarVella? 27:40 Yes. And just one step, one day at a time 27:43 begin changing things and you'll find that you feel better. 27:46 Yes. All the weight will drop off. 27:48 It's cost effective to make your own entrees. Oh, yes. 27:55 And for those of you who are watching us today 27:57 and listening to us, we thank you for joining us 28:00 and we encourage you to try these recipes. 28:02 Thank you and God bless. |
Revised 2014-12-17