Participants: Jill Morikone (Host), Marvella Burton
Series Code: LCT
Program Code: LCT000087
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00:01 Have you ever had meatballs that didn't
00:03 have any meat in it? But, they're really good. 00:05 Today, we're gonna show you what's in them? 00:40 Hello friends, and welcome to another 00:42 program of Lets Cook Together. I'm your host 00:45 Jill Morikone and we have an exciting program 00:47 planned for you today. And we're gonna show 00:49 you how to make those meatless meatballs. 00:51 You won't believe what we put in them. 00:52 But, first I want to introduce you to our 00:54 special guest here with me in the kitchen. 00:56 Her name is MarVella Burton. Welcome MarVella, 00:59 we're so glad to have you here. Hello Jill, 01:01 so glad to be here. Now, you have a ministry 01:03 Marvelous Lifestyle. Yes. Tell us a little bit about 01:06 your ministry what does it entail. It entails 01:08 healthful living by education. And so I travel 01:12 different places and also teach in my community 01:16 and I teach people how to prepare simple meals 01:19 like these, yes. Also teach them hydrotherapy, 01:22 simple home remedies, good. And really just 01:25 basically about the body, it's function and the 01:28 things we can do to regain our health as well as 01:31 maintain it. Yes, absolutely, that's a 01:33 fantastic ministry that's really unique. It's great. 01:36 You travel a lot? Yes, quite a bit, okay. 01:38 Especially during the summer, yes. During the 01:42 school year I'm teaching, yeah, in the class room, 01:45 that's right, as I am basically focusing on 01:47 teaching my students this lifestyle and doing 01:50 the community work, yes. But, on weekends I do 01:52 get away sometimes. Okay, so you get to travel, 01:54 do you take some of your students with you when you 01:55 travel and share or you just mainly go yourself? 01:58 Sometimes I take students, it depends on whether we 02:00 have a nice long break or not? Yes, right, right 02:04 and then in summer time you go out and you share, 02:06 is it like a week long presentation when you 02:07 give your presentations or is it several nights 02:10 a week or just one time or how do you work that? 02:12 Well, sometimes it's a weekend, sometimes it's 02:16 longer, it depends on the organization that invites 02:18 me to come, yes. Some wants a week long session 02:21 some may do a day seminar, oh okay and some 02:24 Friday Sabbath and Sunday, okay weekend sessions, 02:27 like a weekend thing at a church. You go to a 02:29 community places or just mainly churches or what 02:32 kind of places? It's just a combination of them all, 02:35 I even go into homes. Oh that's wonderful, yes, 02:38 praise God. Once summer before last I moved in with 02:43 a doctor and his family for a week to teach them 02:47 healthy lifestyle changes, yes, yes. The cooking, 02:49 the exercise and all that, it was wonderful. 02:52 Oh praise God, that's a wonderful ministry 'cause 02:54 I'm thinking so many times you know it's really 02:57 hard to get yourself kick-started you think, 02:59 oh yeah. I'm not sure how to do this, I'm not sure 03:01 what to do, I'm not sure, you know any of that. 03:03 So that's a good thing that you're teaching them, 03:05 the principles of the cooking and the principles 03:06 of the healthy lifestyle and stuff. Yeah, yeah 03:08 praise God. And it's simple. Yeah I like that, 03:11 I like that. Now and we're doing simple meatballs. 03:14 Simple meatballs today, yes. I like that, 03:17 lets read our recipe for those meatballs. 03:19 For the Walnut Tofu Balls you need 2 cups 03:23 chopped walnuts 2 cups whole wheat bread crumbs 03:27 1 pound extra firm tofu 1/4 c. unfermented soy sauce 03:33 3 tbsp. onion flakes and 3 tbsp. dried parsley 03:39 You also need 1 tsp. sea salt 1/8 tsp. ground sage 03:44 1/8 tsp. ground marjoram. Now, this is interesting 03:49 MarVella, I am thinking about this instead of the 03:51 meat we're using tofu. Right, yeah, that's amazing. 03:55 And tofu is just a soy, yes, protein, okay that's all 03:59 it is, okay. But, I would not suggest that you 04:02 eat tofu everyday, okay. Once a week is good, 04:05 once every other week I believe in variety. 04:08 That's right, okay. So its, we need moderation and 04:13 everything. Absolutely, absolutely, but it's a 04:15 substitute that comes in handy for people making 04:19 the transition. Absolutely, try to change over 04:22 from that and it has, now tofu doesn't have much 04:23 flavor though, right? No, and that makes it a 04:26 versatile tofu. Yes. You can sweeten it, you can 04:29 salt it, you can sour it, that's good I like that, 04:32 yes. And today we're making meatballs, yeah. 04:34 Yeah, okay what we are need to do? Okay, 04:36 first of all you wanna do the mashing today. 04:39 Oh sure, we want to mash this tofu and you can 04:42 use a fork or just a regular potato masher, okay. 04:46 And you wanna get it crumbly, okay, as small as 04:48 you can. And these are whole wheat bread crumbs, 04:54 Yes. We just tore them into small pieces, you can 04:58 use and that way you won't have to buy the packaged 05:01 bread crumbs that have so many different things 05:04 that you don't want. Absolutely 'cause we have 05:05 all those additives, absolutely, it's like an 05:06 ingredient looks just like these and you think, yeah, 05:08 that's a lot so this is good. You know exactly 05:11 what's in your bread? Absolutely, that's right, 05:13 let me get this here mashed, okay. Very nice, 05:18 alright now what I want you do is add your 05:21 seasonings, okay, and that way the flavors will mix 05:24 in the tofu. Any special order? No. Just dump, 05:29 I like that I can handle that, it's pretty easy, 05:31 this is our unfermented soy sauce right? Right. 05:34 Parsley, and then you have your parsley and your, 05:36 this is a sage? Marjoram, marjoram. And then your 05:40 sage which gives it that meaty aroma and taste. 05:46 Boy they're kind of stuck yeah okay, put in your 05:48 onion, yeah. Now these are dried onions, okay. 05:52 You wanna mix that pretty well. And the salt too 05:55 or not? Yes, okay, go ahead okay. Alright of course 05:58 have to season the nuts too, yes and the bread 06:02 you want that to have the flavor of your seasonings, 06:04 right. Because we're gonna bake these in the oven. 06:06 Oh fun, okay yeah we're gonna have authentic 06:10 meatballs, yes. Now we're doing this for our holiday 06:13 theme right? Holiday, yes, yeah meatballs is prefect 06:16 for any type of holiday or birthday or, absolutely, 06:19 it is also good to take on a trip when you're 06:21 traveling. That's a good idea, it's not messy, yeah 06:23 and you have, I like that, your grain and your protein. 06:27 Yeah, that's good, right there. Okay. Is that good? 06:30 That's great, so we dump our crumbs and you can 06:35 use any type of nuts, okay. You can use walnuts 06:39 or pecans, okay, okay, if you prefer some people 06:41 cannot eat one type of nut, yes, maybe able to eat 06:45 a nut right okay. So, what are these we're using 06:49 today here what type are these? Walnuts, walnuts, 06:51 okay, good, oh it looks so good. And you see it gives 06:55 it up a more firmer, yeah, consistency, absolutely, 06:59 when you add the nuts and the bread crumbs. 07:00 That's right and I would think over time the bread 07:02 would absorb more and more, it does, of the liquid. 07:05 Yes, and even though we put the liquid soy in there, 07:08 right, the tofu has some liquid in it too. 07:11 Absolutely, oh yeah, okay, so the crumbs and the nuts 07:15 help to absorb that so that you can get the firmness 07:19 that you need to shape your balls, yeah, is that good? 07:22 Okay that's good. Now, what you want to do is you 07:24 can take, this is country stuff. I like that, you can 07:31 knead this. You wash her hands, I saw her. 07:35 You can knead this, oh good, so that it's well mixed, 07:39 yeah I like that MarVella very good. And you notice 07:43 how they're coming together, it is more than 07:45 when I started with the fork. Absolutely, you can 07:46 see it forming, that's good. And in the bread slowly 07:51 disappears, yeah and the nuts, yeah. Then you just, 07:57 this becomes nice oh yeah good consistency, yeah 08:00 and you can shape them like you want them. Yeah, 08:02 now squeeze them a little bit to make sure you can 08:04 get them. Okay, and then you can just roll them, 08:06 oh nice, yeah. It's nice and can you freeze this 08:11 after you're done with them, I like that. 08:12 Because you know it's all so much work you know 08:14 if you're in a hurry. See those nice little ball, 08:15 yeah, it's very cute. I like it, and you can make 08:19 them as small as you want or as large as you want, 08:21 okay. Okay, so you put them in a pan and we 08:23 bake them. That's all you do. What do we bake 08:25 them at, 350? About 400, okay, about 400, alright, 08:29 or 425 until they're nice and red. Do you have to 08:32 turn them? No, you don't have to turn them. 08:35 They bake pretty evenly and they get lightly brown, 08:39 oh yeah good, and they are delicious once these 08:42 flavors bake in there oh yeah. Children can make 08:45 these, yeah that's right, get there little hands in 08:47 there and have fun doing this. Yeah, that's a fun 08:50 thing, it is. Get your whole family involved? 08:52 Absolutely. I like that, yeah, good, very nice, okay. 08:54 Now, it's nice because you can make them 08:56 ahead of time that's what I like, and if you're 08:58 in a hurry and you're running home from work, 08:59 you can say hey I can just pop these out of the 09:01 freezer or something and you can have your meatball. 09:03 As a matter of fact, as you're preparing your 09:06 breakfast in the morning, you can prepare your 09:08 dinner also, yes, and having all that, that's right. 09:11 And the oven baking, good and they're ready for the 09:14 afternoon or you can take them for lunch and you 09:16 don't have to stop at the fast food stores, 09:19 there you go, that's right. Good well, what are we 09:21 making next for our holiday here. Alright, 09:24 we're gonna go to our sweet potatoes I believe, 09:26 lets read that recipe, you wanna read that for us. Yes. 09:28 Candied Sweet Potatoes. 6 large sweet potatoes, baked 09:33 1 ½ c. coconut milk 1/3-1/4 c. pure honey or 09:38 pure maple syrup 1 ½ tsp. ground coriander 09:43 1 tsp. sea salt Well, I think sweet potatoes makes 09:48 a really good side dish with what we did with our 09:52 meatballs. That's really good, okay, let's look at 09:56 them here. Well, first of all you bake? I bake them, 09:59 and when you bake the potatoes they're sweeter, 10:02 yes. When you boil them you boil all the sugar out 10:06 it's extracted into the water, okay. But, when you 10:09 bake them you can actually see the sap coming 10:12 out of these potatoes, yeah sweet, in the oven. 10:14 Is that same with the white potatoes or just sweet 10:17 potatoes? Well, sweet potatoes but even white 10:19 potatoes. You think if they're baked they are 10:21 sweeter. A flavor comes out of the potatoes in the 10:24 water when you boil them. Yes, so I steam all that, 10:26 yeah, white potatoes and I bake the sweet ones 10:29 and you can bake the white ones too. Right, 10:31 right, okay so, good, I love sweet potatoes. 10:34 We're going to just slice these and I slice them 10:38 round and we're gonna make sure they lie flat 10:42 in the dish, okay very nice. You can smell these, 10:47 oh I can smell that, I wish you guys could smell it, 10:49 it smells so good and you can see the sweetness 10:51 'cause it is either sticky, yes. Yeah, you can see 10:54 that stickiness on it. Yeah. And we're gonna put 10:59 just enough in here to cover this, very nice 11:02 and you can make this as large as you like or small 11:06 as you like depending on your family, one thing 11:08 about baking the potatoes, if you leave them in 11:10 their skins, they're okay, they're okay. You can 11:13 leave them in the refrigerator for a longer 11:16 time, right. And then you could just take them 11:18 later and use, yeah that's a good thing. Or you can 11:20 just eat them like they are. Oh yeah I can do that, 11:23 I love sweet potatoes, alright and good. 11:27 So, we just wanna cover the bottom of our pan, 11:28 You just wanna cover the bottom of the pan, okay 11:31 okay and if you want more you can do that too 11:33 but use a flatter, yes, a big pan, pan shallow one. 11:37 So, we have some coconut milk, yeah I like 11:40 coconut milk, yeah I like that. It has natural fat 11:42 in it. Now this is not the coconut water with the 11:45 extract this is coconut milk. Okay, this is the 11:47 real stuff, this is the real stuff, oh yeah okay, 11:50 okay. And what it does is give it a creamer, yes, 11:53 texture for your casserole, oh yeah and it is also 11:56 adds a little flavor, oh yeah because you get that 11:59 coconut on that. And so we're gonna add a little 12:01 sweetner here, yeah, now generally for people that 12:05 are changing the lifestyle and have not developed 12:08 that taste, that natural taste, they can appreciate 12:12 the foods in their natural state, you add just a 12:15 little bit of what they're used to, okay. And this is 12:18 gonna give it a nice creamy flavor. So, if you were 12:20 doing it, you're saying you wouldn't use the honey 12:22 at all. You don't have to, okay, okay it's the same 12:25 but if you use the sweeter, yes, you would want to 12:27 add that, got it. Or just add a little bit just to 12:29 make the sauce because you've been just sweet, 12:32 right, because you just basically sweetened the 12:35 coconut milk and then add your flavoring, okay 12:37 that's your coriander and then your salt. 12:40 Now, our coriander is like our cinnamon substitute 12:42 right? Yes. Okay, can you see how it make a little 12:45 bit of brown, oh it looks good yeah. Just kind of 12:48 like if you were add brown sugar because most 12:50 people do use that, that's right, that's right, 12:52 that's pretty normal. And then, oh it makes me 12:55 wanna eat it, yeah very good. You just pour it 12:58 over here, okay. Oh yeah, I think sweet potatoes 13:03 such a you know any kind of candy, sweet potato 13:05 is such a good meal for holiday, Thanksgiving, 13:07 absolutely, Christmas or any of those, you know. 13:10 And you bake that in your oven and it just bakes 13:14 the flavors in to the potato, yeah, and it dries 13:19 out a little bit, okay, okay so it'll cook down 13:22 just a little bit, yeah, about 425, yes, okay 450 13:27 in your oven and, 425 to 450 okay yeah. Up to 450 13:31 in your oven, just a few minutes maybe about 13:34 20 minutes, okay. Just so that it can kind of dry 13:38 out just a tad, kind of brown, yes, browns 13:41 a little bit and just kind of come together. 13:43 Yeah and we'll show you at the end of the program, 13:45 we'll show you what the sweet potatoes look like 13:46 all baked, you'll have to wait till the end to see 13:48 that. Yeah, okay lets go where we're gonna make a 13:51 Stir Fry next. Lets read our recipe for the Veggie 13:53 Stir Fry for that we need. ½ eggplant that's 13:57 peeled & cut into strips 1 c. cooked garbanzo beans 14:01 ½ c. shredded carrots ½ red bell pepper cut into 14:06 strips 1 zucchini, sliced 1 tsp. cumin powder 14:13 Unfermented soy sauce or sea salt to taste. 14:18 I think the Stir Fry is a really good way to eat 14:20 vegetables, it is. Yes, because you mix them up 14:23 with seasoning and then it tastes pretty good 14:25 and you can get your kids to eat it and all kinds of 14:26 things, so. Right, yeah and it's quick, yes, 14:31 and simple, and tasty, tasty. That's what you 14:33 like in your ministry. Absolutely, quick, simple 14:35 and tasty. Yeah, okay, what are we doing here? 14:39 First of all we're going to put our eggplant, 14:42 eggplant in, yeah just dump it, dump it in. 14:45 And you got your pan hot here, yes, it's hot 14:48 and our onions and peppers. These are green onions; 14:51 yeah I like the green onions. And then dump in 14:57 our braggs, okay. There you go, there we go, 15:02 oh yeah. You like that though, that's right, 15:05 once you get your unfermented soy sauce there, 15:07 the smell of it you know it makes it seem oriental 15:10 already, you smell it right. Now, what I want 15:11 to do is cover it yeah for a couple of minutes, 15:14 okay. So, that the steam will extract some of the 15:16 water, yes, and then we can add our some more 15:19 vegetables in there, yes. And just let these get 15:23 a little bit soft and then we'll stir. Are these 15:25 your longest cooking vegetables? Yes, 15:27 that's why you put them in first, the eggplants, 15:29 okay, and then you don't want your vegetables 15:32 to really cook until they have just totally limped, 15:34 yeah right, you want a bit of crunch, yes. 15:38 So, you just lightly steam them, as a matter of fact 15:40 you can, you can eat these like they are. 15:42 Right, right you can eat them raw. Now, would you 15:45 wanna do that just for making it seem better, 15:47 you know I'm saying as far as having the vegetables 15:49 crisp tender or is it for a health reason. 15:51 Health reason, okay, okay so many foods you're 15:54 gonna eat in their natural state, yes, and they're 15:57 healthier, right. Okay, because you don't allow 16:00 the heat to destroy any of the nutrients okay. 16:03 Or reduce the value of the nutrients that are there. 16:06 Okay, so why don't we add garbanzo red beans. 16:09 The carrots and I think they taste good too 16:14 when they're not well cooked, absolutely, mixed 16:16 for better taste of this Stir Fry, you want 16:18 everything, and the garbanzos, now what was this 16:24 our cumin, that's our cumin, cumin. Can you get that, 16:29 there we go, the steam made it thick, okay, oh yeah 16:34 it smells good, I can smell it. It smells really good, 16:38 you guys I wish you could be here with us and 16:40 smell it, but you can make it at home and enjoy it. 16:42 And this too is a good dish to put on top of rice 16:46 or couscous, good, yeah or millet, yeah. 16:51 And what you can do is just let it steam a minute, 16:54 okay, and just turn it off. And that's it, that's it, 16:57 oh that's easy, is that easy, I like that, 16:59 very nice. You can substitute red cabbage, 17:01 you can chop some red cabbage, okay that's a 17:04 good idea, or you can do white cabbage, yeah. 17:06 You do yellow squash, a variety of vegetables 17:10 and just vary them, yes and that way you can add 17:14 different types of Stir Fry with different, okay, 17:15 vegetables where you get different nutrients 17:17 with your meals. That's right and if you have, 17:20 whatever you have in your garden you can throw in 17:22 your Stir Fry that makes a good soup. Especially 17:24 in the summer time when carrots, yeah, squash, 17:29 I know, all your cabbages are plentiful, that's right, 17:32 this is excellent, that's right, I love your summer 17:33 vegetables. So, we're gonna turn this off, okay 17:36 and then there continue to steam just a tad, 17:38 just a little bit with the lid on. Oh! Very nice, 17:41 I like that yeah, now we are making dessert next, 17:44 absolutely, don't we? I love dessert, alright let's 17:47 read our recipe, you wanna read that for us MarVella. 17:49 These are Coco-Crisp Cookies. 5 c. old fashioned 17:53 oatmeal 2 c. unsweetened coconut flakes 17:57 1½ c. coconut milk 1 c. roasted sesame seeds 18:03 1 c. raw sunflower seeds 1 c. pure honey or 18:08 pure maple syrup 2 tsp. vanilla flavoring 18:11 and 2 tsp. sea salt Well, these are really neat 18:16 cookies MarVella, because they all have healthy 18:18 ingredients, yes. I like that and you can eat them 18:21 and not feel guilty, you know and then you don't 18:24 eat too much that's right, that's right. Because 18:27 they satisfy not gratify, yeah there I like that, 18:31 satisfy not gratify, it's good, it's good alright. 18:34 What do we need to do here? Well, I will mix 18:37 the liquids, okay, and you can mix the dry, okay, 18:41 I think I can handle that, can you, I'll try, 18:43 alright. Well, I'm gonna put my coconut milk here, 18:47 okay and I'm taking the oats here. Now, these are 18:51 quick oats or these are regular old fashioned oats 18:53 that you ground. Those are old fashioned oats, 18:56 okay, that I put in the blender in the ground, 18:58 okay yes, yeah, good. Now, you don't have to 19:02 grind them, but what it does it makes a better 19:05 texture of cookies, yes, yes and flakes aren't 19:07 so big, absolutely, otherwise you have big 19:09 flakes in your cookie. As a matter of fact 19:12 oatmeal has starch in it, okay and so it helps 19:16 the cookie to stick together, oh okay, okay, 19:19 yeah, without adding anymore flour, or eggs 19:23 or corn starch, man, okay so just the oats itself 19:27 does that. The oats itself, good, yeah let me give 19:29 you these coconut flakes, coconut flakes, oh yeah. 19:33 So, we have a lot of nice coconuts, 'cause we have 19:34 the coconut milk and the coconut flakes, it's good. 19:38 I'm adding my honey good, I live down the street 19:43 from a bee farm, oh fun very nice so you buy your 19:47 honey from them. I do, and I took my students there 19:52 on a tour one day. Like a field trip, yes, yeah 19:55 that's a good idea. And he has farms and those hives 19:59 located different places in the area. And they 20:04 really enjoyed it, as a matter of fact he has 20:07 a hive right there in the shop with the bees in it. 20:12 Okay, so that they can see, amazing, yes, and so he, 20:14 they can really see how it's made some. They go 20:16 out to the fields and yeah, I'm gonna reach and grab 20:19 this in front of you and gather around all the little 20:23 flowers, yeah, and they make their honey there. 20:26 Wow, that's amazing, yeah, that's neat. Now, this is 20:30 my vanilla, vanilla and I'm going to put a salt in this, 20:35 okay, okay and that way it'll blend better, 20:38 it's more evenly distributed yes, right, 20:41 and we'll mix through out the batter. I think this 20:47 one's ready, is it? I put in the sesame and then the, 20:50 was it sunflower seeds, sunflower seeds okay 20:52 and we ground that, the sesame seeds give it, 20:54 a nutty flavor, I can smell it, can you? Yeah, 20:58 and the cookies turn out really crisp without 21:01 using butter and margarine. Yeah, and I think 21:04 people like the crunch, right and that's why raw 21:07 vegetables and raw fruit are so satisfying, 21:09 it's because of the crunch, right, right we chew 21:12 our food and that brings satisfaction like a baby 21:14 sucks and that brings the baby satisfaction, 21:17 that make sense, that's why we like potato chips, 21:19 yes, that's right, okay, oh yeah. It's the crunch, 21:22 yeah, alright, can we pour it in, okay, oh it 21:30 looks good, mix it with the spoon. You wanna get 21:33 all of this honey, all of the liquid yeah, oh! 21:38 It smells good, smells kind of like peanut butter 21:41 doesn't it? I was thinking of that because the 21:43 coconut combined with the honey, combined with the 21:45 honey, combined with the sesame, it's the roasted 21:47 sesame seeds, yeah, yeah. Salt free, but they're 21:50 roasted, okay, yeah do you roast them yourself or 21:52 you buy them roasted. No, I will buy them from a 21:54 little oriental shop, okay, that has all of the, oh! 21:59 That's nice, most of the grains and seeds, yeah 22:00 now you want to do this with your hand like you 22:02 did the last one or not. You can or you can just, 22:05 or is it okay like this, just stir it like this. 22:09 There we go, this is always the dry ingredients 22:12 are well saturated with the what? With the liquid, 22:16 yes, you see how it's coming together, yeah 22:19 it looks good. It doesn't matter how much you 22:22 stir that, as long as you stir it well enough, okay. 22:25 So, that you can shake the cookies, good, now 22:30 what we do? You can do it with your hand, I like to 22:33 use this even though these are cute little things. 22:36 They just don't do much for me, yeah, okay, okay. 22:39 So, you want to get down to the real Nitty Gritty, 22:41 okay good and you can kind of mash it, because you 22:44 want that gluten in there. You want that starch, 22:47 yes, to help these to stick together and it makes 22:51 the cookie form better yes, absolutely and you can 22:54 either take them and drop them with a spoon and mash 22:57 them or you can take them and shake them with your 23:00 hand, okay. So, you just decide, so just like this 23:04 and then drop them and just mash them a little bit 23:07 with the back of the spoon. Like that, good, 23:10 and what do you bake them at, what temperature, 23:12 bake them about 400, okay, you don't want to bake 23:15 them too fast because, okay, they're small. 23:18 You don't want them to burn, that one is too big 23:19 I think, yeah well you can just take the spoon, 23:22 I think it's a big one, and just recheck. So, when 23:27 the children make the cookies of course you know 23:29 they have to have a few big ones on there for you 23:31 know who? Oh! Yeah, oh! Yeah, but you want to try 23:35 to keep them the same size because you want them 23:38 to get done at the same time. Okay, okay, I see 23:44 people from the country like me, hey you heard of 23:47 people from the South when we cook we say we put our 23:50 foot in that dish. I haven't heard that, you haven't? 23:56 You put your foot in the dish, put it in the dish 23:57 and what does that mean? That means that you cook 23:58 that so well it is awesome, ohh, it sounds good. 24:04 So, we're gonna do that with this, yes delicious, 24:07 put our foot in the dish. Yeah, alright and you can 24:10 put one more over there, one over here. And put 24:12 just a tad bit more on this one, very good, okay, 24:17 nice and of course you know for more cookies 24:19 you have one larger flatter dish. You could have 24:21 like a big cookie sheet or something and that would 24:23 work very nice. And you see how simple that is, 24:26 that even children can make this. Oh! Yeah, easy, 24:28 easy, easy, get your hands in there, that be a lot of 24:30 fun. Absolutely, yeah, yeah oh! Very nice good. Well, 24:34 in just a moment friends, we will back and we wanna 24:36 show you all these dishes that we just made here, 24:38 we'll show you what they look like, so stay tuned. 24:42 We hope you've enjoyed cooking with MarVella, now 24:45 let's take a moment to review our Holiday Meal recipes. 24:49 For the Walnut Tofu Balls you will need, 24:51 2 c. chopped walnuts 2 c.whole wheat bread crumbs 24:55 1 pound of extra firm tofu 1/4 c. unfermented soy sauce 25:00 3 tbsp. onion flakes 3 tbsp. dried parsley 25:05 1 tsp. sea salt 1/8 tsp. ground sage and 25:10 1/8 tsp. ground marjoram Candied Sweet Potatoes. 25:15 You will need. 6 baked sweet potatoes 25:18 1 ½ c. coconut milk 1/3-1/4 c. honey 25:23 or maple syrup 1 ½ tsp. ground coriander 25:27 1 tsp. sea salt For the Veggie Stir Fry you'll need. 25:31 ½ eggplant, peeled & cut into strips 1 c. cooked 25:35 garbanzo beans ½ c. shredded carrots 25:39 ½ red bell pepper, cut into strips 1 zucchini, sliced 25:44 1 tsp. cumin powder and Unfermented soy sauce 25:48 or sea salt to taste. For the Coco-Crisp Cookies, 25:52 you will need, 5 c. old fashioned oatmeal 25:56 2 c. unsweetened coconut flakes 1½ c. coconut milk 26:02 1 c. roasted sesame seeds 1 c. raw sunflower seeds 26:07 1 c. pure honey or pure maple syrup 2 tsp. vanilla 26:11 flavoring 2 tsp. sea salt If you would like 26:15 information on how to contact MarVella or if you 26:19 would like to receive today's recipes, please write 26:21 to 3ABN PO BOX 220, West Frankfort IL 62896 or call 26:29 us at 1-800-752-3226. Now, let's take a moment 26:36 and look at our finished recipes with MarVella. 26:43 Welcome back friends, we're here with all these 26:45 food that we made today, yes, our holiday food, 26:48 holiday, yes. Let's look at what we made, we started 26:50 with our meatless meatballs. And they smell so good, 26:54 oh! They do, I can't wait to try that, they're tasty, 26:56 yes with the tofu in them and next we went to, 26:59 our Candied Sweet Potatoes and I can see 27:02 it's set up a lot after you baked it, and it was alone. 27:05 You know, that's right, it makes a big difference 27:07 yeah and next we went to our Stir Fry, yes, 27:09 a quick and easy Stir Fry. The garbanzo beans 27:13 really add to it, oh! Yeah, I like that very much 27:16 and it's nice you can see that vegetables aren't all 27:17 wilted, that's good. And last we went to our cookies, 27:22 delicious, oh yeah and the coconut aroma, yes, 27:26 really ground, yes that's right and the sesame too. 27:28 You know you kind of get that too and the kind of 27:30 crisp I like that, crisp and crunchy. Yeah, 27:33 you call them Coco-Crisp, that's a good name, 27:35 don't you think I like that name, that's a very 27:37 good name. It's an original, you made it up, 27:40 of course, did you doubt that? No, thanks for coming, 27:46 we had a good time, we did. And for our friends 27:49 at home, our time come and goes so quickly here, 27:51 especially when we're having a good time. 27:53 But we hope that you enjoy these recipes, that you 27:55 write us and get them and try them for your family and 27:58 your friends. And we'll see you next time, God bless. |
Revised 2014-12-17