Participants: Jill Morikone (Host), Monica Campbell
Series Code: LCT
Program Code: LCT000080
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00:01 Have you ever gotten home from a long day of work
00:03 and you thought what in the world I'm gonna fix 00:04 from my family tonight. 00:06 Well, today we have some wonderful recipes 00:08 that we want to share with you that are meatless. 00:10 So stay tune. 00:42 Hello, friends I want to welcome you to 00:44 another program of "Let's Cook Together." 00:46 I am your host Jill Morikone 00:48 and we have an exciting program of meatless 00:50 on trays, planned for you today. 00:52 First I wanna introduce to you my special guest 00:55 who is here all the way from Greenvale, Tennessee. 00:57 Her name is Monica Campbell. 00:59 Welcome Monica, thank you we're so glad to have you here. 01:02 Thank you. It's a pleasure. Yes. 01:04 Now tell me about your program. 01:06 You go out and do cooking schools 01:08 and health lectures and stuff, tell us about that? 01:11 Well, we do a lifestyle seminars in light of cross. 01:14 We do, we like to put Christ into seminars again. 01:18 And so that it gives us the power to have victory 01:20 and also to give honor to God to have a clear mind. 01:23 Amen. That's right. 01:24 And if something we've done long time 01:26 but you know, no matter long you do it you 01:28 always growing and learning. 01:29 Absolutely, you can always learn more, more things 01:32 Oh! definitely and more dependent on the Lord. 01:34 That's right. 01:35 How many years have you been doing it? 01:36 Oh! It's been many years. Yeah. 01:38 Many years that's neat, now your husband works 01:41 with you in the ministry too. 01:42 Yes, he does. He also retired 01:44 a couple of years ago, okay 01:45 And he has joined in helping in 01:47 bed and breakfast, and also in the seminars. 01:49 Yes, that's right. Monica also has a bed 01:51 and breakfast that you guys are invited 01:53 to go to, if you want. 01:54 You can go to her website. What was your website? 01:56 peacefulwaters bedandbreakfast.com., 01:59 and you spell all the words, 02:00 out included the and. 02:02 Including the and so, 02:03 peacefulwatersbed andbreakfast.com. 02:06 That's it, yes. Sounds good 02:07 So you have a bed and breakfast as well. 02:08 People can go to and spend the night and vegan food 02:13 And they come and they spend the night 02:15 and they have breakfast 02:16 and sometimes they have special meals 02:18 and we really enjoy it because a lot of people 02:21 can come for extra meals, absolutely, 02:23 We have the fire place. Yes, that's right. 02:25 And we are able to just take sometime out 02:27 from their busy schedules and have a nice dinner. 02:30 That's right, that's nice. Now some of the meals 02:32 that we are making today are recipes that you cook 02:35 there in bed and breakfast. Yes, we do. Yes. Yes, 02:38 and our first recipe, yes, You cook that for us Oh! 02:43 Yes. You cook that Yes 02:44 Oh! That's wonderful. 02:45 We're gonna go to our cheezy potato rice 02:46 now what is called a cheezy potato recipe Yes. 02:49 For the Cheezy Potatoes, you need; 02:51 4 large potatoes, cooked and cubed 02:53 1 onion that's chopped ½ cup cashews 02:56 1 tsp. sea salt ½ cup water 1 tbsp. arrowroot 03:06 1 large carrot ½ cup water and 2 tsp. tahini. Okay 03:13 Yes, let's get started. 03:15 You know, I like this because 03:16 it's a different type of cheese sauce here Monica 03:18 Yes, it is. It's very unusual, very different 03:20 and tasty I like that, yes and something different 03:23 and makes this special. Yes. 03:24 Okay. What, what am I supposed to do here? 03:27 We're gonna start with the blender, okay, 03:28 with some cashews and with cashews 03:32 we want to remember that they need 03:34 to be healthy cashews when they have rinse it 03:39 odor to at, we know that there are not good 03:41 and we need to really not use them. 03:43 So they shouldn't have a very strong odor to them 03:46 so, now you were telling me Monica, 03:48 you had gone to South America, right, yes, 03:51 where they grow these cashews a lot? 03:52 Yes, and they are very familiar with the idea 03:54 that when cashews sit too long on the out, you know, 03:58 into the heat or not refrigerated. Okay. 04:00 They can easily go rinse it and many times today 04:03 we use cashews that are rinsed 04:05 and don't even know. 04:06 And we don't know it, yeah. 04:07 I didn't know about it till it was address to me, 04:09 and when I went to South America 04:11 that was a big issue they brought to 04:12 my attention and I thought good. 04:15 Yeah, that's very interesting We need to know that. 04:17 Yeah, so if you store them in the freezer 04:18 will that be a better thing? 04:19 That would be a good idea, very good idea. Okay. 04:22 Okay, we're gonna add water to that. 04:23 Now I notice that you did, you've split up your recipe 04:26 with half cup water and then half cup water later. 04:28 Okay, what we want to do is make sure those cashews 04:31 really get nicely blended and so that they are 04:34 nice and smooth before you add all your ingredients 04:36 because if you add them all they doesn't blend as well. 04:39 Absolutely, okay, let me put this on the blender, 04:43 so this is just one half of couple water 04:45 with the cashews, yes, okay. 04:46 We're gonna make some noise. 05:07 Alright. Now normally at home you would blend longer? 05:09 Little bit longer. 05:10 Always took it's for smoother, because otherwise, 05:13 you know, we would be here the whole day. 05:15 But we're trying to hurry here, yes. Okay 05:17 We now add some tahini. 05:19 This is what gives a nice flavor to this cheese 05:21 of taste, and that's our sesame seeds, 05:24 they have been blended up. 05:25 So it's just plain sesame seeds. 05:27 Very healthy for you. Yes, that's good. 05:30 Okay, and we've got some arrowroot. 05:32 This is like corn Starch, but it's a 05:34 different product that allows thickness to it. 05:38 Yes. That's good. 05:40 So it's thickening into it basically. 05:41 And we've got one carrot. Okay. 05:44 We've already cut these in pieces little bit. 05:46 It helps to blend it and of course, 05:49 rest of our water to make a nice smooth sauce 05:52 and some sea salt. 05:53 Don't forget the sea salt. 05:54 Yeah, that's very important 05:56 because it does make a difference in the taste 05:58 Absolutely, now anything else to this. No that's it. 06:01 Okay, and we go again. 06:25 It comes to kind of a very orange colored, 06:28 color to it, so it gives a kind of cheezy a lot. 06:31 Yes, absolutely. 06:32 This is orange enough or normally 06:34 you would blend it longer. 06:35 You would blend it little bit more, 06:36 okay it's always more. Okay, 06:38 we have got here some potatoes 06:39 that have been chopped cut out nicely 06:43 and then pre-cooked it helps to pre-cook it. 06:45 You don't have to, but it's nice to have pre-cook 06:48 so it won't takes a long. Oh! Yeah, absolutely. 06:50 So what we're gonna do is take these potatoes 06:52 and just pour them into your casserole dish, okay. 06:57 Good. Okay, and onions. Yes. 07:00 Onions that really give it back extra to it 07:02 Onions make a big difference. 07:03 Yes and be nice to and being fresh Oh! Yeah. 07:10 There are nice fried, so we just gonna mix that all up. 07:15 And this is nice. I am thinking if you want 07:16 like do a head tips. You know, 07:18 if you are in a hurry, Monica, 07:20 and stuff and you trying to, you know, run home 07:21 and get stuff prepared. 07:22 I was thinking you could have the cheeze sauce 07:25 made ahead of time, is that true? 07:26 Well, I tell you what. This freezes well. 07:28 Oh! Now that's a good to it. 07:31 Not everything freezes, but this dish 07:34 if you put in portions I frozen 07:36 and then you just bake it again and taste is 07:39 almost it's good as it was fresh that's very nice. 07:42 And so what we are gonna do is pour in the sauce. 07:49 Oh! Looks good, I can see the orange their 07:51 And the flavor. Yes, and it gives a tiny. 07:54 That's right, very nice, I see a carrot trunk 07:58 you guys so I didn't do my job good enough here. 08:00 And just make sure it's mixed really well. Yes. 08:03 You know, and so that, therefore, 08:05 we don't have any potatoes sitting up on top, 08:08 doing something we don't want it to do. 08:10 And so just, you know, 08:12 and you bake it for an hour at 350. 08:14 Oh! That's easy and it comes really, really nice. 08:17 It's very tasty. Oh! Yeah, looks good. Can I try that? 08:19 Yes. Yes, so if you did have in the freezer 08:21 you just take out your portion and put it other. 08:23 I will take it, and have it, yes, yes, yes, 08:26 and it works so great, and it keeps it's flavor 08:29 but you got to remember not always 08:32 does it keep flavor. 08:33 But the dishes we've tried to do. 08:35 So, that's a good tip, handy tip to know. Yes. 08:37 But on tray we make it next, Monica 08:40 The next on tray that we're going to make is 08:42 Carrot Celery Burgers 08:43 Oh, good, you want to read that recipe for us; 08:46 1 - 16 oz. package of carrots, 3 stalks of celery 08:52 1 cup of almonds, 2 cups of vegetable stock, 08:56 ½ cup of pumpkin seeds, 1 tbsp. onion salt, 09:01 1 tbsp onion powder, 1 tsp. celery salt, 09:06 1 tsp. garlic salt, ½ tsp. of garlic granules 09:10 ½ tsp. of sage, 2 ½ cups quick oats, 09:15 And 1 cube tofu, crumbled 09:18 I like this Monica. It's another easy recipe 09:21 that we can do. Yes, and little bit different again. 09:24 Yes, using carrots and celery. 09:25 I like that putting your vegetables in, you know, 09:28 that's why try to get your kids eat vegetables you can 09:30 say. We've just tucked in these burgers 09:32 and have them eat the burgers 09:33 and a kind a work I like them also, yes, yes. 09:35 Yeah, okay, I have to run the blender again 09:38 Yes, you are running the blender again. 09:40 This is my job. Yes. 09:41 Alright, what do I put in first? Well, 09:42 We gonna put the carrots and celery in that duly cooked 09:46 and we are also going to put some stalk water. 09:49 Now this stalk water is water, yes, 09:51 this is water that we took the celery 09:55 and carrots in paper pots and cooked it out 09:57 for maybe five minutes and doing 10:00 that then you have a nice stalk water 10:03 that you can use here and if you have extra, 10:06 you can use for the recipes. I like that 10:08 so it really works out well. 10:10 Yes, looks very nice. 10:11 Could you also say left over soup? 10:13 Yes, yes, you can make a variety of different burgers 10:16 to give that little extra different flavor to it, 10:18 Okay, yeah, yeah, that would be right. 10:20 So, I put all the stalk water. Yeah. 10:23 And that's a good way to use all your vegetables, 10:25 I like that, your nutrients. 10:26 Yes, and then the almonds go 10:27 Yes, the almonds go Yes, small stalk water 10:32 Oh! This is stalk water too, okay, yes. 10:35 Alright, that's everything. Yeah just start it 10:39 Now I will put on here. 10:42 Kind a make noise again. 11:10 Okay, alright. Basically we want to mash it down 11:13 so it's fine. We just get a 100 percent, 11:16 but that's pretty good. Right, okay. 11:17 Alright, we've gonna have some of these seasonings, 11:19 we've got pumpkin seeds, yes. 11:21 Now I like you using these nuts 11:23 because they have a lot of nutrition in that. 11:25 Yes especially the pumpkin seeds too are 11:26 very good, very good. 11:28 Okay, garlic salt, garlic salt, and sage, 11:32 oh! yeah I like sage in burgers, yes, onion powder 11:36 flavor, and garlic granules. 11:40 Now what's the difference between garlic granules 11:42 and garlic powder? 11:43 They just been dried differently 11:44 and garlic granules are very strong 11:47 and if you really wanna give that extra taste to it. 11:50 Garlic granules will do it. 11:51 Yes, you would bite and then you would 11:53 have all the sudden real sharp bite of it. 11:54 And some if they have a problem with garlic granules 11:56 they can use powder in place of it. 11:59 And they should use it little less because 12:00 garlic granules are pretty strong, pretty strong 12:02 Okay, and add the salt, alright. 12:05 And our last one, alright and that's it. 12:09 That's it. And we don't take more water 12:11 we just blend it up here. Yes Okay 12:25 There we go. I must not blend it again, there we go. 12:31 Trying to get all those seasonings down. 12:33 That's a good idea not to stir it, 12:34 not to stir it at all while it's running, 12:38 you know, because you'll be surprised. 12:41 You might chop up your little wind spoon or some. 12:44 Yes, Okay. Alright, Okay. 12:54 And we're gonna go ahead here 13:00 There we go, make our recipe. 13:03 Do you want me pour this in or not yet. 13:04 Yeah, yeah, go ahead and pour that in. 13:06 Is our first, not sure how that works? 13:08 It looks so colorful, Monica. 13:11 Yes, sorry I'm right in your way there, 13:14 I like that with the carrots 13:16 and celery gives a good color. 13:21 Okay. Alright, and we are gonna take a cube of tofu 13:25 and break it up and put it into it too. 13:28 Okay, you wanna take some cube, sure. 13:30 We wash our hands. Okay, there we go. 13:36 So just smash it pretty fine. Yeah. 13:39 Now I would like to use the tofu in here. 13:42 Does it give a texture or, 13:43 it gives a texture and it gives the extra 13:45 that it needs, but you don't always have to have tofu 13:48 but this one nice with tofu. Oh! Yeah, absolutely. 13:52 There we go, then we need paper towels, yes, 13:55 I may get you one here, okay, there we go. 13:59 And that's nice because tofu 14:02 won't have much flavor it's just kind of picking out, 14:04 whatever the flavor is, right, 14:05 that's why it's really important 14:06 why we do at the end of this. Yes. 14:09 Once we put the quick oats in, okay, alright, 14:11 let's go ahead and put these rest of these 14:12 quick oats in, and let's give it a 14:15 real mix here. Try the spatula or you okay with. 14:19 I think this over. Okay, 14:21 so the important thing is to really mix it well. 14:24 Yes, and also what we suggest doing is 14:27 letting it set for 10 to 15 minutes, oh! 14:30 That's a good idea, 14:31 what happens is all the seasonings are, 14:33 you just blend it up in the blender. 14:35 It allows everything to, it observe into the oats, 14:40 into the tofu, so these have extra flavor, yes, 14:43 and it's nice to make a burger sandwich 14:46 or you can add this in a, what you called that, 14:49 Peter beard, Oh! Yeah. pack of beards, 14:52 absolutely break up the burger. 14:53 That's the main reason very good, 14:55 that's the main reason or some kind of dressing in that, 14:57 that sounds good, makes me hungry. 14:58 You know whatever you like to add into it, 15:00 mix it really nice sandwich in that way 15:02 or you can crumble this up 15:04 and dry and put them on top the casserole, 15:06 you know, that's a really nice, 15:08 you have lot of options with it to have it. 15:11 I like that so basically what you are doing here 15:14 is trying to mix it really well. 15:19 Sometimes we don't take the time to do that 15:20 but that little extra makes a difference, 15:23 it makes a difference, yes, got you. 15:25 Okay, so remembering the fact 15:27 that you're going to let it set for 10 to 15 minutes 15:31 and you know go ahead and do something else, okay, 15:33 I've got a canning jar lid here which is kind a nice 15:37 I think we done this before, I like that, 15:39 and I used to do as I used to put oil on here 15:42 but I found I was using a lot of oil, 15:44 so bring this little saran wrap on here. 15:47 Tell me that's a good idea I like that 15:49 so realizing that should have sac. Okay. 15:53 We are just gonna fill the sac 15:54 and watch what happens. 15:56 It's really neat to be able to do this 15:58 and I'm sure makes it easy. 16:00 Yes, and the seeds all that mess 16:02 because you too have like if you cut it 16:03 with your hands, it would be sticking to your hands. 16:05 Right and watch all you have to do is, 16:07 turn it over and it neatly comes out. 16:10 Oh yeah, that's very nice and makes some nice burger 16:13 and nice size of course you can use the smaller one, 16:16 you know, make the smaller burger 16:18 if you like whatever, so it works out really well. 16:21 And then you just flip it when it gets done. 16:23 Yes, it does take a little while to cook 16:25 and what's a really good idea is when 16:28 you have a girdle like this on a top this helps 16:31 the cooking, put it on, really yes put it on top 16:34 and let it really cooking in there 16:36 and then of course turn it over, 16:37 but it does take a little while you've got 16:39 lot of food in there, had still needs to be cooked. 16:42 And you wanted to be a firm burger, yes. That's good. 16:47 Yeah, mix it really nice. I can't wait to try that. 16:48 And we will show you at the end of the program 16:49 we will show you what all the food looks like, yes. 16:51 You can just see the burger. What do we make it next here? 16:53 The next thing we're gonna do is make a 16:55 special cabbage salad with dressing. 16:57 Oh! That's sounds good. Let's read that recipe. 17:00 For the cabbage salad, you need 1 small cabbage 17:04 2 carrots, 1 ½ cup purple cabbage, 3 chives. 17:11 For the dressing, you need 1/3 cup brazil nuts 17:16 ½ tsp. sea salt 1 tsp. honey 1 tbsp. olive oil 17:23 1/4 cup tofu 1/4 tsp. garlic powder 17:28 and ½ tsp. onion powder 17:32 You also need, ½ tsp. garlic salt and ½ cup water 17:40 I like this Monica because, 17:41 I think salad is important to any meal 17:43 very much so. Do you know? Yes. 17:45 I mean we can have on tray, we can have everything else 17:47 but salad is really good for you. 17:48 Yes, and also having a different variety, 17:51 not the same thing all the time 17:52 and having some variety 17:54 and that was the idea today is to show you 17:56 something a new idea. 17:57 It's a very good idea because I mean 17:58 traditionally we think of lettuce and tomatoes 18:00 and may be cucumbers and the peppers 18:02 I mean that's like our normal salads. 18:04 So this is different I like that, right, yes, yeah. 18:06 Okay, let's see how to make. 18:08 We're gonna start with purple cabbage 18:10 and green cabbage. 18:11 It really helps; really it gives a beautiful color 18:14 into the salad, oh! Yeah, I like that. 18:15 And so we're gonna give some chops here. 18:18 So you just slice it thin like that, very thin yes, 18:24 very nice, and then I see about cabbage 18:27 I have to slice it the other way 18:28 because it already gonna be individual. 18:30 Yes, yes, yes. 18:31 So if we can get just like this, yes, 18:33 cut in quarters in everything 18:34 it's perfect and it works out great. 18:36 Here we have some Of our purple one. 18:37 Let's get some of the green one going. 18:40 Yeah, now cabbage is good for you too. Oh! Very much 18:44 so, yes, and often something 18:47 we don't always pick, that's right, we always pick 18:50 other things besides before we take carrots. 18:52 Oh! Yeah, I would, I know, I would definitely 18:53 This is delicious, yes. 18:55 That's very nice, so we're gonna show you 18:57 how to make something a little bit different. Arrange nicely. 19:00 Yes, and so we're gonna take some of this cabbage 19:04 and spread it all out the purple cabbage. 19:10 You kind a layer then. 19:12 Yes, and mix it up with the green one too, 19:15 and make a look pretty. 19:17 Oh! Yes, that has different colors, very nice. 19:22 So, what I'm gonna do to make it very decorative is, 19:24 make a little bit of hole in the centre here, okay, 19:27 and we are gonna add the carrots to it, 19:29 oh! nice, that's nice. Very cute I like it. 19:34 You've already grated this. 19:35 And these already grated 19:37 and then we gonna take the scallions 19:40 which gives that little extra color to salad. 19:43 And we're gonna add a fewer them here. Oh! Pretty 19:47 In the center and you could just put a scallion 19:49 just sticking out which we will show at the end, 19:51 just to be very special. And of course, at the end 19:54 you can mix it up if you would like but to me 19:56 salad look special. And is so colorful and appetizing 20:00 so you know something really encouraging 20:02 and to be able to do other salads. Yes. 20:05 Okay, I like that. Now you tell me, 20:07 Monica tell me about, a young lady 20:09 that you work within there, you are able to do. 20:11 Yeah, I was really encouraged. 20:12 We've been trying to help the young lady, 20:14 who has been changing her lifestyle 20:16 and she has rheumatoid arthritis 20:19 and very young at that, 20:20 and that's stop rheumatoid arthritis and be so young. 20:23 Yes, actually changed her lifestyle and 20:25 as long as she can remember she always has swollen knees 20:29 and elbows and everything and recently 20:32 she has been able to be have no swelling anymore. 20:35 Praise God. And she said, 20:37 she can't remember the last time that 20:39 she has had not swellings on her, on her joints. 20:42 And so is encouraging how God can work 20:45 with all of us, everyone of us. 20:46 He doesn't live any of us out, he wants to improve 20:49 our health better and better, that's right, 20:52 oh! yeah, absolutely, and to give honor to God. 20:54 That's right, and anything to me is that 20:56 God put all these good ingredients for us 20:59 in the food, all the nutrition that 21:00 we needed in the food. That's wonderful to have that. 21:03 Praise God. Speaking up we have a dressing, 21:05 we have a dressing we're gonna make 21:07 and we've got brazil nuts. Oh! Nice. 21:09 You know wonderful, we are now is use brazil nuts 21:12 do we you are right because 21:13 to me our stables are like cashews, almonds, 21:16 stuff like that, yeah, but brazil nuts 21:18 are wonderful to use, Yeah, very nice, okay 21:20 use brazil nuts and we're gonna add some olive oil. 21:24 Oh, that goes in, okay yeah all that goes in. 21:26 Now you prefer olive oil, other types of oil. 21:28 Olive oil is good oil, okay, and this is, 21:33 oh! thank you for spatula this must be our honey 21:36 That's our honey. To just a little bit of 21:38 sweetness to the dressing. Yeah, that's good 21:40 and some onion powder. Yeah garlic salt 21:46 garlic salt now you like garlic salt 21:47 is supposed to regular garlic. 21:48 Well, you can use just garlic powder 21:50 and add some salt and you can do that. 21:53 Either one works, yeah. I like that, okay 21:56 And some onion powder, onion, sea salt, yeah 22:00 And at corner just a little 1/4 cup of tofu, okay 22:05 just give it up little bit of crape. 22:06 Yes, little bit okay, I like that and then water, yes. 22:11 Alright, and we will put this up here 22:14 and blender it. There we go. 22:41 Okay, isn't that simple? We have a nice dressing 22:44 to put on top of your salad. 22:46 And you know what I like Monica is that salad 22:48 and dressing are to combine. 22:49 Yes, they are and that's nice to have 22:52 some different varieties to choose from, that's right. 22:54 People really like to have different choices. 22:56 That's right and depending what you put it. 22:58 That's right. Everything you buy in the stores, 23:00 you know, has ingredients and it maybe when one eat 23:02 it has got the vinegars, 23:03 got the all the others stuff, 23:04 so this is nice to be have that. 23:06 Yes, yes, and it's wonderful with the cabbage salad. 23:08 You know, how some salad dressings are better 23:11 for certain things and others. Absolutely. 23:12 This is very nice on cabbage, yes, yes. 23:15 We're gonna pour on now or we're gonna wait? 23:16 We're gonna wait. Okay 23:17 And we're going to, we keep go ahead and pour it, okay, 23:21 then we wait to see what it looks like. 23:23 We got a few carrots in here, but. Yes 23:25 Oh! Yeah. It looks very nice let's just settle down here. 23:29 There we go, yeah, very, very nice. 23:33 I like it. It's a very nice dressing. Yes, it is. 23:35 Yes, now you sort of lot of these recipes 23:37 at your bed and breakfast, right. 23:39 Yes, we do different menus out for people 23:42 and they have choices of those menus 23:43 they don't have to have a particular menu. 23:45 We give them a variety to chose from. 23:47 So it's kind a like when you go to hotel. Yes. 23:50 Really and you know, 23:51 how they have like on your pillow 23:52 and then you can order 23:53 whatever you want for breakfast. 23:54 And I'm always think it, 23:55 it's look expensive to do that, 23:56 but you could do that at bed and breakfast. 23:58 Yes, and lot of times you can't get 24:00 to a place where there is weekend 24:01 and people who really chose, 24:03 want to do that it's a wonderful opportunity. 24:05 Oh! Of course, I give them that little extra 24:07 special care because it's a very personal, 24:09 family-oriented, kind of ministry. 24:11 Oh! yes, that's right. That's wonderful. 24:13 You and your husband do it and all other families there 24:15 or there are other ladies to help us, yes. 24:17 Okay very nice. That's exciting, yeah, 24:20 I want to go to there. 24:21 Yeah, we would love to have you. 24:22 Yeah, that would be real fun. Okay, 24:25 well, in just a moment friends we will be back 24:27 to show you all the final products 24:29 that we made here today. 24:32 We hope you've enjoyed cooking with Monica. 24:35 Now let's take a moment to review our vegetable 24:38 on tray recipes. For our Cheezy Potatoes you need 24:42 4 large potatoes, cooked and cubed, 1 small onion 24:46 chopped, ½ cup cashews, 1 tsp. sea salt 24:51 ½ cup of water 1 tbsp. arrowroot, 1 large carrot 24:57 ½ cup water and 2 tsp. tahini. 25:02 For the carrot celery burgers, you will need: 25:05 1 - 16 oz. package of carrots 3 stalks of celery 25:10 1 cup almonds, 2 cups vegetable stock, 25:13 ½ cup pumpkin seeds 1 tbsp. onion salt 25:18 1 tbsp onion powder 1 tsp. celery salt 25:22 1 tsp. garlic salt ½ tsp. garlic granules 25:27 ½ tsp. sage 2 ½ cups quick oats 25:32 and 1 cube tofu, crumbled. For our cabbage salad, 25:36 you will need: 1 small cabbage 2 carrots 25:40 1½ cup of purple cabbage 3 chives 25:44 For the dressing, you will need: 1/3 cup brazil nuts 25:48 ½ tsp. sea salt 1 tsp. honey 1 tbsp. olive oil 25:54 1/4 cup tofu 1/4 tsp. garlic powder 25:59 ½ tsp. onion powder 26:01 ½ tsp. garlic salt and ½ cup water. 26:06 If you would like more information 26:07 on how to contact Monica 26:09 or if you would like to receive today's recipes, 26:11 please write to 3ABN Post Office Box 220 26:15 West Frankfort, IL 62896 26:19 Or call 1-800-752-3226 that number again 1-800-752-3226. 26:33 Welcome back friends we are here 26:34 with this delicious spread of food, don't we Monica? 26:37 Yes, we are. Isn't it lovely. 26:39 All these on trays that you can make for your family. 26:41 If you are in a rush kind a get homemade stuff 26:42 we give you lots of creative ideas 26:44 I know I'm gonna try to use some of them. 26:45 Yeah, my prayers will encourage you 26:48 and help you for new ideas, new menus. 26:51 That's good, praise God. 26:52 Let's look at what we made today start it with potato 26:55 Cheezy potatoes Yes 26:57 And it something that you could add 26:58 to any kind of burger or vegetables, 27:01 and makeup of nice balance meal. That's right. 27:04 Its very tasty and then we went to our cabbage salad 27:08 Cabbage salad with our little scallions 27:09 took out here, it just give us little extra 27:11 and makes it special. Oh! yes, it's very cute 27:13 and it's a good way to use yourself 27:15 and so it is lettuce and stuff like this. 27:17 Yes, yes, very much Okay, then our burgers 27:20 We've got our carrots celery burgers 27:21 which we talked about earlier 27:23 and there are so many different ways 27:24 of using the burgers and adding it to like 27:26 in the pocket breads as we had shared before. 27:28 That's right and just, we got our dressing 27:31 A dressing, I love it. 27:33 A good recipe for healthy dressing 27:34 Yes, for cabbage salad. 27:36 Yes, very nice for the carrots too, its makes it 27:39 really cute yes. Well, thank you for coming Monica, 27:42 it was a pleasure, to showing your talents for 27:44 our friends at home. We had really good time, 27:46 yes, it is. Well, friends we hope you had 27:48 as much fun as we had today cooking for you. 27:50 And until we see you next time. 27:52 We hope that you take these recipes to your heart 27:54 that you enjoy them, that you work with them, 27:56 feed them to your families and until we see you next time. 27:59 God bless you and keep you. |
Revised 2014-12-17