What is a flexitarian?
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If you'd like to know
more, please stand by.
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Hello, and welcome
back to "Let's cook."
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We're the "Riedesels."
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I am Jeff, this
is my bride Nancy.
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And we're going to
discuss "Flexitarian."
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A term I've just
recently learned about
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and Nancy will
describe in more detail.
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I was afraid you'd say that.
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Flexitarian is just a
term that we've learnt to use
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as people are wanting to become
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more adapting to a
healthier way of life.
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Or flexible. Flexible.
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In their eating experience,
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so they don't
want to do all meat,
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they want to do a vegetarian
one day, meat one day,
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then they need to
have an alternative.
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And some people don't know
what to use for alternatives.
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I mean, we have
people all around the world
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that are looking to
find a healthier way of life.
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And they need an alternative
to the meat eating diet.
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That makes sense.
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Well, we know that meat eating,
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basically is not a
healthy way of living,
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so we're going to
show some alternatives
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to the meat eating diet by
using soy alternatives. Okay.
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Well, what we've done today
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is to take five or six
standard American recipes,
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such as
"spaghetti and meat balls",
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"hamburger meat
loaf", "chicken and rice",
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"chicken
salads," things like that
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and we are
converting them to a healthier,
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non-meat style of a dish.
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And so to start
off, let's go ahead
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and do our Spaghetti
and meat balls. Okay.
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Well, let's see
what we're gonna put
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in the "spaghetti meat balls."
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Well, we will read
the recipe on the screen.
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Okay, let's get started
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we're gonna use a
product called "Grillnz."
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And that's an interesting name.
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This is a product, you
want to tell us about that?
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Grilinz is something
we found about a year ago.
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And it's a
dehydrated burger type mix.
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And I am sure there
are many on the market,
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but the thing I like about this,
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this is so
simple and these spices,
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the flavorings
are already in it.
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It's a soya product,
right? It's definitely, soya.
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And it's all dry, so
it's very inexpensive,
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easy to use, all
you just add water?
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Well, we're gonna show
exactly, how easy to use. Okay.
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One part of mix
to one part of water.
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And that's cool
water. Cool water.
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And the reason why
we're doing cool water is...
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Because warm water it
doesn't stick together well.
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Okay, it just
seems to go together--
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go together,
better with cool water.
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And we'll just let that
sit for 10 minutes. Okay.
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And you've already got some here
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that you have let it soaked.
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We have some that we
have let it soaked, already.
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And we're gonna make meat ball,
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now lot of people are wondering
how to make meat balls,
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if you're used to having
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the regular
spaghetti and meat balls.
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This is so simple.
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It goes together
well it holds together,
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it's a great product,
put out by "Dressler foods."
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I am not sure, if
anybody wants to know
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where they can get it from
they can contact us. Contact us.
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But if you see them,
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the meat balls
roll really nicely
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and they all hold
themselves together.
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We're gonna use this
product to make the meat loaf
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and some all
American burgers. Burgers.
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So we're gonna have
a lot of fun with that.
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But if you see, that's
going together very nicely,
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you know this is a good
protein dish as well as low fat.
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You can either
fry this or bake it.
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Yes. And we prefer to bake it.
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We're gonna bake
these meat balls.
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Now after we bake them,
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we're gonna put them into our
magic oven and bring them out
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and we're gonna
make some spaghetti.
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Now you can use any kind
of spaghetti that you want,
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we have today chosen to use
the colorful vegetable spaghetti
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and I have some
over here in the pot
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while you are
making these meat balls.
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I'm gonna stir
our spaghetti sauce.
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You can use any kind of
spaghetti sauce that you want.
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We can use
homemade spaghetti sauce,
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which is what we
prefer whenever we make it
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or if you don't have
homemade spaghetti sauce,
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if you don't have time to get
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a good healthier version of
store bought spaghetti sauce.
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So we've got that ready.
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It's hot, we've got
our noodles are ready.
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We've got these colored noodles
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and we're gonna put them
in the plate in our bowl.
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And with that we've got
some meat balls already made up.
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And since, you were the one
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that always love
spaghetti and meat balls,
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you can ready ahead
and fix them together.
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Well, those look
like real meat balls.
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Okay, this just
goes right over the top.
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Wow, that really looks good.
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Put it all over there.
You want it all of it done.
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All of it-- Okay.
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And a slight toss.
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Serve this with a salad
and a little French bread.
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And for anyone not knowing--
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We're back in
the old Italy. Yeah.
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Anyone not knowing that
this is not really meat,
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it tastes for all the world
like a real meatless meat ball.
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It's very nice. Okay.
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we're gonna show later, how
to set that up with a salad.
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Okay, let's get ready
to do our second recipe.
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We've got a lot of
recipes to show you today,
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so we're gonna try to get
through them really quick.
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Next recipe, coming up is
the "All-American Burger."
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And from there we're
gonna make a great burger.
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Okay, let's make a
burger. Let's make a burger.
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All right, we've
got the mix here,
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that is already hydrated.
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And notice how easy
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that it holds
together, and is really cool.
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You know what it's in there that
makes do that is a flax seed.
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Oh, okay.
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Which is a very
beneficial thing anyway?
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So it's high in
Omega-3 too then, low calorie,
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low carbs, good
protein, lots of fiber.
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All right, we'll
pop that in there. Okay.
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And this only
takes about 10 minutes,
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if you want to fry it, or
you can put it in the oven
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and then you can
bake them, right?
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So it's a very flexible recipe.
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We've got one that
we've just finished,
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so we're gonna take that
out while this one's frying
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and we're gonna
put this in the burger
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and you can put on the bun,
of course anything you want,
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such as some Vegan Mayo
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and some ketchup, and whatever.
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And we're gonna do some lettuce.
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We'll put that under here.
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And just cutting out some
onion, I mean some tomatoes.
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Yeah, these are tomatoes.
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And I'm gonna put on the
onion-- and those are tomatoes.
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And some people really
like black olives on there,
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so I'm gonna put some
black olives on the sandwich
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and just gonna
put some onion slices.
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These are tomatoes.
Tomatoes, that's right.
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These are onions. Okay, good.
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But the color is so
beautiful. That's good.
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And this is what we want to do,
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is to make
beautifully colored food.
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So that will go on like that.
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And we have a
lovely-- All-American burger.
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Vegan All-American
burger. I'd love it.
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Okay, let's go
to the next recipe.
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We've got another one to do here
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and it's gonna be really
tasty using the same product.
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This is gonna
be our "Meat Loaf."
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Okay, let's go and
make a meat Loaf real quick.
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So this is really just
a dump and pour in that.
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Basically, you've
already soaked the grillnz
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with the cold water--
will add the meat in first.
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It holds together so nice,
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that's one reason why
this product is such a favorite
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and you can put anything in
it, that you would normally put.
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And I'm gonna fix it the
way my mom used to fix. Okay.
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She did the bread crumbs
and she did all the other stuff
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so we're gonna do, one
of the way mom did it. Okay.
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She put a lot of onions in,
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because she was a
believer in onions.
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And for those of you who
don't care onions, leave it now.
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She put in some diced mushrooms.
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And portabella mushrooms
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make a really nice
flavor to when you do this.
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Another thing nice
about this product is,
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that it is
inexpensive, it's easy to use,
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it's dry product so
you can use it anywhere,
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take it with you camping.
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She also use tomato paste.
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Sometimes sauce, sometimes paste
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I don't know what the
differences were. Okay.
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And she also used a lot of
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different colored
peppers. Colored peppers.
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Now the colored
peppers are so good
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because they have
more flavor in them.
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And green, the green
peppers are not easy to digest
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which is why we don't use them.
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We like the
enzymes, the vitamins
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and the sweetness of
those colored peppers.
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And plus it makes a
pretty good dish. Yeah.
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So, mix that all up
with a little bit of oil.
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Little bit of oil and then
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finally she put
bread crumbs in it.
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And I guess that made it expand.
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Yeah. We have large family.
00:10:00.28\00:10:01.90
And the oil can be left
out, because the product itself,
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the grillnz is a low fat oil.
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She never did this
because her bowls where bigger.
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Why did you put the oil in?
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To hold it together little more,
because I've put breadcrumbs
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and I'm gonna add a
little bit of water.
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And then I am going to
do it my mom always did.
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After she washed her
hands, she mixed it all by hand.
00:10:20.94\00:10:24.76
Another reason you
did it with the oil too,
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is because people
generally that eat meat
00:10:26.70\00:10:29.10
are used to an oily flavor.
00:10:29.13\00:10:31.80
And so this is an
alternative, this is an option
00:10:31.83\00:10:34.36
to add the little
bit of extra oil to it
00:10:34.39\00:10:37.18
if you want a low-fat
dish, leave the oil out.
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Remind me to get a larger
bowl next time when we do this.
00:10:40.73\00:10:45.40
This really does
make a wonderful meatloaf.
00:10:45.43\00:10:47.65
Once you get it all mixed up,
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then it just
goes into a loaf pan
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and that goes into the
oven and bakes for 45 minutes.
00:10:50.87\00:10:54.33
Did I tell you that I
went to the culinary school
00:10:54.36\00:10:56.01
to learn how to do this?
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By the way, you did
go to a culinary school.
00:10:58.65\00:11:00.97
But I didn't
learn how to do this.
00:11:01.00\00:11:02.73
Many people don't realize that
you did go to a culinary school
00:11:02.76\00:11:06.07
and it was not for
meat eating though,
00:11:06.10\00:11:09.45
it was basically
for vegan cooking.
00:11:09.48\00:11:10.85
It was a vegan culinary school.
00:11:10.88\00:11:12.50
So this is a good
alternative though
00:11:12.53\00:11:15.12
and that looks
like it's mixed up.
00:11:15.15\00:11:16.52
Normally at home,
we would mix it up more
00:11:16.55\00:11:18.57
and but for the sake of time
00:11:18.60\00:11:21.30
since we have so
much we want to show you,
00:11:21.33\00:11:22.88
we've already got one prepared
00:11:22.91\00:11:24.45
and we're gonna show you
that at the end of the show.
00:11:24.48\00:11:27.40
But this will go in and
set nice and it does expand.
00:11:27.43\00:11:31.44
This is another nice thing about
this product it will expand
00:11:31.47\00:11:34.11
and not shrink, like a
lot of vegetarian products.
00:11:34.14\00:11:38.12
So once it's formed in
there and it will come out
00:11:38.15\00:11:43.08
and we'll put it
on top of the plate
00:11:43.11\00:11:45.16
after you get
your hands cleaned.
00:11:45.19\00:11:46.65
This is totally embarrassing.
00:11:46.68\00:11:51.73
But you know what?
00:11:51.76\00:11:53.13
This is what's so exciting
about working on camera,
00:11:53.16\00:11:56.64
because nothing's
ever perfect, is it?
00:11:56.67\00:11:58.33
No, it isn't.
00:11:58.36\00:11:59.73
And it's fun,
because we want you to see,
00:11:59.76\00:12:01.29
how you can work
in your own kitchen.
00:12:01.32\00:12:02.89
I'll clean up if you
put that in the oven.
00:12:02.92\00:12:04.60
I will be glad to
put this in the oven.
00:12:04.63\00:12:06.11
And prepare for the next recipe.
00:12:06.14\00:12:07.51
Okay, let's go ahead and
the read the instructions
00:12:07.54\00:12:09.19
on the next recipes.
00:12:09.22\00:12:11.74
Next thing we're gonna do
is "Chicky Chunks 'n Rice."
00:12:11.77\00:12:15.38
Okay, this is a fun recipe.
00:12:42.20\00:12:43.63
We've done this at many
camp meetings this year.
00:12:43.66\00:12:46.87
And we're gonna use a
product called 'Soy Add-ums."
00:12:46.90\00:12:49.99
Now you want to
explain what Soy Add-ums is?
00:12:50.02\00:12:52.22
Soy Add-ums is very simple.
00:12:52.25\00:12:53.62
It's basically a
dehydrated soy flour,
00:12:53.65\00:12:56.98
so further it's made soy
flour out of the soy beans
00:12:57.01\00:12:59.85
and then they added
water to it again I guess.
00:12:59.88\00:13:03.95
So it's extruded.
00:13:03.98\00:13:05.35
And then extruded
it through a process
00:13:05.38\00:13:07.30
and then it's just
is variegated chunks,
00:13:07.33\00:13:09.99
they have no flavor, no basic
color of their own, no spices.
00:13:10.02\00:13:14.66
This is a product
that you can flavor
00:13:14.69\00:13:18.78
to anything you
wanted to taste them.
00:13:18.81\00:13:20.18
It's something like
tofu it'll take on any flavor
00:13:20.21\00:13:21.59
that you give it.
00:13:21.62\00:13:22.99
Because, it's a soy
product. And because it's--
00:13:23.02\00:13:24.39
And so it's high in
protein, relatively low--
00:13:24.42\00:13:25.87
actually this is a defatted
product so it's very low in fat.
00:13:25.90\00:13:29.35
And there's no salt
in it, there's no sugar,
00:13:29.38\00:13:31.41
there's no
colorings or flavorings
00:13:31.44\00:13:33.21
so you add your own.
00:13:33.24\00:13:34.64
So what we're gonna
do with this Soy Add-ums
00:13:34.67\00:13:37.68
and if you don't know
where to get Soy Add-ums
00:13:37.71\00:13:39.12
you can contact us,
00:13:39.15\00:13:41.08
we'll be happy to
tell you where that is.
00:13:41.11\00:13:42.54
So what you're doing now?
00:13:42.57\00:13:43.94
Well, I am gonna put a little
bit of olive oil in the pan,
00:13:43.97\00:13:46.35
and the garlic, and the
onion, and get those simmering.
00:13:46.38\00:13:51.17
For those of you that don't
like the onion and the garlic,
00:13:51.20\00:13:53.54
but even now, you don't have to.
00:13:53.57\00:13:55.91
And for the sake of
time we have already--
00:13:55.94\00:13:59.66
Why don't you put the cover on
that so you can talk over that.
00:13:59.69\00:14:02.37
I can't hear you. Okay.
00:14:02.40\00:14:04.54
You have already
made up the rice.
00:14:04.57\00:14:06.54
Is that correct? Yes.
00:14:06.57\00:14:07.94
And your rice is yellow? Yes.
00:14:07.97\00:14:09.81
Okay, and why is it yellow?
00:14:09.84\00:14:11.74
I put in saffron that
we've got over in Israel
00:14:11.77\00:14:15.16
about six or seven years ago.
00:14:15.19\00:14:17.25
Okay, if you don't have
saffron, you can use turmeric.
00:14:17.28\00:14:19.83
Okay, and that's
what we've done here.
00:14:19.86\00:14:21.39
And we've got some
peppers to go in, let's do that.
00:14:21.42\00:14:25.12
Get this one-- smell that.
00:14:25.15\00:14:26.52
And then we've also taken
the Soy Add-ums in dry form.
00:14:26.55\00:14:30.01
We have soaked it
in a flavored broth,
00:14:30.04\00:14:32.66
this is a chicken flavored broth
00:14:32.69\00:14:34.48
and we've used Bill's
best Chik'nish in this one
00:14:34.51\00:14:36.71
which you could use any
type of a chicken type of broth,
00:14:36.74\00:14:40.89
vegetarian chicken broth.
00:14:40.92\00:14:42.42
This we enjoyed
the summer because,
00:14:42.45\00:14:44.44
I am from the south basically.
00:14:44.47\00:14:45.84
Yes you are, definitely.
00:14:45.87\00:14:47.24
And southerners just
love chicken and rice.
00:14:47.27\00:14:49.92
And so we are doing a
vegetarian for the flexitarians.
00:14:49.95\00:14:53.76
That's right. That
want to do an alternative.
00:14:53.79\00:14:57.25
Once you set all
the rest of this.
00:14:57.28\00:14:58.65
Okay, that will
go all the way in.
00:14:58.68\00:15:00.05
You have this one. Okay.
00:15:00.08\00:15:01.54
I'm not getting my
hands in another bowl.
00:15:01.57\00:15:04.44
Okay, I'll be happy to do this.
00:15:04.47\00:15:05.84
That's fine.
Let's put the rice in.
00:15:05.87\00:15:08.59
Okay, and then it's just dump
and pour after the rice is done,
00:15:08.62\00:15:11.33
so you can use left over rice,
00:15:11.36\00:15:16.10
if you want or you
can have some fresh rice
00:15:16.13\00:15:18.21
and also we have done this
to where it's a one-pan dish.
00:15:18.24\00:15:23.49
You can just put the water,
the rice, the chicky-chunks,
00:15:23.52\00:15:26.74
the veggies all
together in one pan
00:15:26.77\00:15:29.43
and just let it bake
or cook in like a fry pan.
00:15:29.46\00:15:35.26
So this works really
well as a one-dish meal.
00:15:35.29\00:15:39.15
And then you
serve this with a salad
00:15:39.18\00:15:41.36
or with some other vegetables
00:15:41.39\00:15:43.27
and it really
makes for a nice dish.
00:15:43.30\00:15:45.08
Let's just let that
simmer for a little bit.
00:15:45.11\00:15:46.54
We're done, that look great.
00:15:46.57\00:15:47.94
It's wonderful. Colorful.
00:15:47.97\00:15:49.73
Okay, we'll
just simmer that down
00:15:49.76\00:15:51.30
and then we'll go
right into our next recipe.
00:15:51.33\00:15:54.01
This is fun. We're
having a good time.
00:15:54.04\00:15:55.50
Yes, we are. What do
we have coming up next?
00:15:55.53\00:15:56.90
Next recipe, it's
going to be on the screen.
00:15:56.93\00:15:59.74
And we're going to do a
"Bar-B-Que Beaf" like product.
00:15:59.77\00:16:02.93
This is also
using the Soy Add-ums.
00:16:02.96\00:16:04.82
Okay, this is one of your
favorite dishes that you've made
00:16:25.47\00:16:28.46
and it's been the most
popular of any of the dishes
00:16:28.49\00:16:31.02
that we've used
with the Soy Add-ums.
00:16:31.05\00:16:32.58
We have to understand
I'm a southern boy at heart
00:16:32.61\00:16:34.55
and also by birth and
so barbeque is something
00:16:34.58\00:16:37.88
that we've had
forever in our family.
00:16:37.91\00:16:40.51
Of course, it was usually pork
or chicken or beef barbeque.
00:16:40.54\00:16:44.09
And so this
is-- I tell you what?
00:16:44.12\00:16:45.57
This is realistic enough as far
as my taste buds are concerned
00:16:45.60\00:16:48.87
to bring me right back home.
00:16:48.90\00:16:52.00
Okay, now you've already
soaked the Soy Add-ums and--
00:16:52.03\00:16:55.45
What we did here, we took
the dry product like that,
00:16:55.48\00:16:59.07
and of course we soaked
it in a beef like broth,
00:16:59.10\00:17:01.92
and we didn't have
an actual beef flavoring
00:17:01.95\00:17:04.37
so we've made our own.
00:17:04.40\00:17:05.77
We used a little bit
of Bragg's liquid Aminos,
00:17:05.80\00:17:07.27
which has kind
of a beefy flavor.
00:17:07.30\00:17:08.90
And I used cardamom, coriander,
cumin, garlic and onion powder.
00:17:08.93\00:17:15.75
We kind of made our own.
00:17:15.78\00:17:17.16
We marinated it
for 10 or 15 minutes.
00:17:17.19\00:17:20.75
It has changed color now
quite a bit and now it's chewy,
00:17:20.78\00:17:24.98
just like meat and it
has a texture of meat.
00:17:25.01\00:17:26.81
And that's the nice
thing about the Soy Add-ums,
00:17:26.84\00:17:28.89
it does have that
soft chewy texture of meat
00:17:28.92\00:17:30.91
for the flexitarians people
00:17:30.94\00:17:32.50
that want to have
something different
00:17:32.53\00:17:33.93
besides their meat dish.
00:17:33.96\00:17:35.33
People have asked us many times
00:17:35.36\00:17:36.73
in our different
schools some things,
00:17:36.76\00:17:38.22
"Why do we try to make things,
taste them look like meat?"
00:17:38.25\00:17:42.07
Well, why I do is because I came
from a family of meat eaters,
00:17:42.10\00:17:46.40
most of my life, for 45
years I was a meat eater.
00:17:46.43\00:17:49.10
Add so I still frankly
miss some of the textures.
00:17:49.13\00:17:53.18
And that's why--
and also for people
00:17:53.21\00:17:54.74
that are trying
to make a bridge.
00:17:54.77\00:17:57.63
And that's what we are
teaching is this bridge
00:17:57.66\00:18:00.63
and the bridge
comes from crossing over
00:18:00.66\00:18:04.98
from the standard American
diet to God's ultimate diet.
00:18:05.01\00:18:07.84
What did you just put it in?
00:18:07.87\00:18:09.24
I just put it in some of
your famous barbeque sauce.
00:18:09.27\00:18:11.78
Now, we have a
recipe for our famous
00:18:11.81\00:18:14.20
barbeque sauce in our cook book,
00:18:14.23\00:18:16.55
and we did not put
it on the screen today,
00:18:16.58\00:18:18.70
because there is not just not
enough time to do everything,
00:18:18.73\00:18:21.89
so for those of you that
are wanting a barbeque sauce,
00:18:21.92\00:18:24.91
a really good one.
00:18:24.94\00:18:26.31
Contact us, and we'll be happy
to get that recipe for you.
00:18:26.34\00:18:28.52
But what we did here,
we just took a relatively
00:18:28.55\00:18:31.50
healthy
commercial barbeque sauce
00:18:31.53\00:18:33.51
and added onions, and peppers,
and some mushrooms to it.
00:18:33.54\00:18:38.32
And simmered it
for an hour or two.
00:18:38.35\00:18:41.99
So you can use any
kind of barbeque sauce
00:18:42.02\00:18:43.75
that you want
and just let that go.
00:18:43.78\00:18:45.82
Boy, is that ever good, you
can put it over rice or a bun.
00:18:45.85\00:18:48.94
I prefer to put it over a
bun and just get sloppy with it.
00:18:48.97\00:18:52.56
All right, we've got
one more recipe to do
00:18:52.59\00:18:54.55
and this is
gonna be a cold dish.
00:18:54.58\00:18:57.26
Right, because this product is,
00:18:57.29\00:18:58.87
this Soy Add-ums product
dos not have to be cooked.
00:18:58.90\00:19:02.70
It is virtually
cooked in the processing.
00:19:02.73\00:19:05.55
So we're gonna do another dish
that was a fun dish to make.
00:19:05.58\00:19:09.27
And this one is called
our "Add-um's Chicky Salad."
00:19:09.30\00:19:13.65
Okay, this is a
really super simple, easy,
00:19:38.87\00:19:41.43
quick recipe
using the Soy Add-ums.
00:19:41.46\00:19:44.03
We're gonna use the
food processor this time,
00:19:44.06\00:19:45.90
because--of course, like
normal we took the dry chunks,
00:19:45.93\00:19:49.16
and we marinated and we soaked
00:19:49.19\00:19:50.79
them in the broth
of chicken flavor,
00:19:50.82\00:19:52.38
like we did for the
other chicken--chicken rice.
00:19:52.41\00:19:55.16
There's several
different chicken's flavorings
00:19:55.19\00:19:57.31
and seasonings--
00:19:57.34\00:19:58.71
And you can make your own,
you can buy a commercial one.
00:19:58.74\00:20:01.00
There's a lot of
things in the market.
00:20:01.03\00:20:03.06
So this is what our
finished product looks like.
00:20:03.09\00:20:04.85
Now, those chunks are kind
of big for chicken salad so,
00:20:04.88\00:20:08.31
what I am gonna do
and what we've learned
00:20:08.34\00:20:10.66
is kind of a neat little trick.
00:20:10.69\00:20:12.06
we gonna put 'em,
it's one other step
00:20:12.09\00:20:13.46
that we gonna put 'em
in the food processor.
00:20:13.49\00:20:15.70
Not necessary,
but you can do that.
00:20:15.73\00:20:17.37
Now you can have it
large chunks, it's fine.
00:20:17.40\00:20:19.52
Or you can chop it
up in a chopper too,
00:20:19.55\00:20:21.95
if you don't
have a food processor.
00:20:21.98\00:20:23.35
But we just happen to
have a food processor.
00:20:23.38\00:20:25.00
Makes it quicker and easier.
00:20:25.03\00:20:26.40
And then we're gonna
add all the other things.
00:20:26.43\00:20:27.80
What is this here?
00:20:27.83\00:20:29.20
Now, that's a
chicken style seasoning
00:20:29.23\00:20:30.60
which you've already used.
00:20:30.63\00:20:32.00
Oh, I'm glad I
didn't put that in there.
00:20:32.03\00:20:33.40
Okay, these
obviously are onions diced up.
00:20:33.43\00:20:35.71
Which are optional for
those that don't like onions.
00:20:35.74\00:20:37.90
The celery is what
really helps to make it
00:20:37.93\00:20:40.37
flavor of the chicken salad.
00:20:40.40\00:20:42.43
Celery also has a
high sodium content.
00:20:42.46\00:20:44.68
Now this is a
like prawns pickle,
00:20:44.71\00:20:48.06
it's like a
lemon flavored pickle.
00:20:48.09\00:20:49.82
Right, I'm not
using any vinegar.
00:20:49.85\00:20:53.07
Okay, and then
we're going to put
00:20:53.10\00:20:54.48
a little bit of vegenaise in.
00:20:54.51\00:20:56.46
Now the vegenaise is a
non-animal product mayonnaise.
00:20:56.49\00:21:01.08
It's no eggs in there and
it is a very tasty mayonnaise.
00:21:01.11\00:21:06.43
You don't need much,
just enough to get it going.
00:21:06.46\00:21:10.06
I will put the top and
you don't have to back off.
00:21:10.09\00:21:12.21
I'm just wondering
what you're gonna do.
00:21:12.24\00:21:13.61
I saw you move.
00:21:13.64\00:21:15.59
Never know about
you in the kitchen.
00:21:15.62\00:21:17.29
Well, you see, I
didn't take the safety's off,
00:21:17.32\00:21:18.97
so this will not work.
00:21:19.00\00:21:21.10
Then we're just
gonna pulse it until,
00:21:21.13\00:21:22.59
I think it's a
chunk just small enough.
00:21:22.62\00:21:24.65
I don't want to
make it into a paste.
00:21:24.68\00:21:26.58
Okay. Okay.
00:21:26.61\00:21:29.19
But I do want to make
it a little bit smaller.
00:21:29.22\00:21:31.05
This we want to
use it for sandwiches
00:21:34.87\00:21:36.68
or if you want to
stuff a tomato with it
00:21:36.71\00:21:39.08
and put it on a bed of lettuce
00:21:39.11\00:21:40.48
that makes a really nice
high-protein, low carb dish.
00:21:40.51\00:21:44.95
That looks really good.
00:21:44.98\00:21:46.75
And if you can take
that out of the way,
00:21:46.78\00:21:48.15
we will just serve it up here.
00:21:48.18\00:21:49.55
This is a very versatile dish,
and once you got it made up
00:22:00.38\00:22:04.00
you can stick it
in the refrigerator
00:22:04.03\00:22:05.40
and let it melt of
the flavors overnight
00:22:05.43\00:22:08.05
or within a few
hours you can use it again.
00:22:08.08\00:22:10.82
Put it on a bed of
lettuce, serve it as a salad
00:22:10.85\00:22:13.29
or make sandwiches with it.
00:22:13.32\00:22:15.40
It's really a very tasty dish.
00:22:15.43\00:22:17.25
People that eat it, because
of the chunks that's in it,
00:22:17.28\00:22:20.65
they don't realize
it's not real meat.
00:22:20.68\00:22:23.04
So it's a good
dish for a flexitarian
00:22:23.07\00:22:26.72
or someone that doesn't
want to do the meat dish,
00:22:26.75\00:22:29.11
they want to do
something different.
00:22:29.14\00:22:31.10
And find out that it's
a whole lot healthier too.
00:22:31.13\00:22:34.90
That looks really nice.
00:22:34.93\00:22:36.30
Now, a variation to this,
we have a very interesting
00:22:36.33\00:22:38.42
variation to
this and it is to use,
00:22:38.45\00:22:41.00
we can make a
tuna salad out of this.
00:22:41.03\00:22:43.73
Basically doing the same
things except we add nori sheets
00:22:43.76\00:22:47.93
that have been crunched up
00:22:47.96\00:22:49.33
and that's
basically just a seaweed.
00:22:49.36\00:22:50.73
Or some dulse and kelp.
00:22:50.76\00:22:52.13
Dulse or kelp or some
other seaweed type flavoring
00:22:52.16\00:22:54.78
and it becomes,
suddenly it becomes a tuna fish.
00:22:54.81\00:22:57.00
Now do you use the
celery with the tuna fish?
00:22:57.03\00:23:00.00
Sometimes I do,
sometimes I don't.
00:23:00.03\00:23:01.40
I guess you probably wouldn't,
if you're gonna have tuna fish,
00:23:01.43\00:23:03.75
because you
generally wouldn't have
00:23:03.78\00:23:05.15
celery in the tuna fish salad.
00:23:05.18\00:23:06.55
Okay. So...
00:23:06.58\00:23:08.11
We've done a lot
of recipes today.
00:23:08.14\00:23:09.51
Boy, a lot.
00:23:09.54\00:23:10.91
And I feel like
we've gone real quick,
00:23:10.94\00:23:12.51
but we wanted
everyone to know that
00:23:12.54\00:23:14.42
there are so many
alternatives out there
00:23:14.45\00:23:16.09
and not just using
these two products,
00:23:16.12\00:23:18.02
there's a lot of other products.
00:23:18.05\00:23:19.43
These we found are easy
they're quick, they're simple,
00:23:19.46\00:23:24.16
inexpensive and
we're excited about
00:23:24.19\00:23:26.90
being able to
share those with you.
00:23:26.93\00:23:29.03
If you're not familiar with
00:23:29.06\00:23:31.39
where you can get
these products from,
00:23:31.42\00:23:33.14
then please contact us or 3ABN.
00:23:33.17\00:23:35.55
We're also going to put
the recipes back on roll,
00:23:35.58\00:23:38.73
so that you can
catch what you've missed
00:23:38.76\00:23:41.01
when we first went over them.
00:23:41.04\00:23:42.41
And if you don't get
them the second time,
00:23:42.44\00:23:43.95
then you can contact us or 3ABN
00:23:43.98\00:23:46.14
and we'll be happy
to get them for you.
00:23:46.17\00:23:48.81
It's been a lot
of fun we've had,
00:23:48.84\00:23:50.29
some great time
with the recipes--
00:23:50.32\00:23:52.64
And some messy times.
And then definitely messy.
00:23:52.67\00:23:55.84
But we've given some
protein alternatives today.
00:23:55.87\00:23:58.89
And using the
standard American diet
00:23:58.92\00:24:01.38
we've still have alternatives
00:24:01.41\00:24:02.78
that you can make
it home very easily.
00:24:02.81\00:24:05.68
And if you're wanting to
exchange your family over
00:24:05.71\00:24:08.19
and just have a day in which you
just don't do the meat products,
00:24:08.22\00:24:11.70
you have an alternative.
00:24:11.73\00:24:13.26
You could have a
flexitarian day once a week.
00:24:13.29\00:24:18.41
Well, let's roll the
recipes ]across the screen,
00:24:18.44\00:24:20.68
then we're gonna come back
and show you all the recipes
00:24:20.71\00:24:23.06
as we have made
them and prepared them,
00:24:23.09\00:24:25.20
ready to serve.
00:24:25.23\00:24:30.02
We hope you've enjoyed
00:24:30.05\00:24:31.42
let's cook with
Jeff and Nancy Riedesel.
00:24:31.45\00:24:33.07
Now let's take
a moment to review
00:24:33.10\00:24:34.47
our flexitarian day recipes.
00:24:34.50\00:24:36.94
If you would
like more information
00:26:21.91\00:26:23.49
or if you would like to
contact Jeff and Nancy Riedesel,
00:26:23.52\00:26:26.17
you may write to,
00:26:26.20\00:26:27.57
3ABN, PO Box 220, West
Frankfort, Illinois, 62896
00:26:27.60\00:26:33.54
or call 1-800-752-3226.
00:26:33.57\00:26:38.80
Now back to the show.
00:26:38.83\00:26:44.63
Hi and welcome
back to "Let's Cook."
00:26:44.66\00:26:46.76
I hope now you have a
little better understanding
00:26:46.79\00:26:48.62
about this flexitarian thing.
00:26:48.65\00:26:50.70
And, Nancy, I'd like you
to describe the food now--
00:26:50.73\00:26:53.54
Okay, we've made a
lot of good stuff here.
00:26:53.57\00:26:56.28
First we made this
Spaghetti 'n Meatballs,
00:26:56.31\00:26:58.32
using the Grillnz burger mix
00:26:58.35\00:27:00.95
and then from
making the meatballs
00:27:00.98\00:27:03.33
we went to make this
All-American hamburger.
00:27:03.36\00:27:06.31
Boy, does that ever look good.
00:27:06.34\00:27:08.53
Then we made an incredible
meatloaf using the same product
00:27:08.56\00:27:11.98
and that looks for all the world
00:27:12.01\00:27:13.41
just like an
All-American Meatloaf.
00:27:13.44\00:27:16.26
Then we also
made the Chicky-Chunks
00:27:16.29\00:27:19.00
and rice using the Soy Add-ums
00:27:19.03\00:27:21.61
and yellow rice,
that's a really pretty dish.
00:27:21.64\00:27:25.07
And we also used the
chicken salad to make
00:27:25.10\00:27:29.05
the chicken salad
sandwich ad bar-b-que sandwich
00:27:29.08\00:27:32.86
was also made with Soy Add-ums.
00:27:32.89\00:27:34.53
Doesn't that look tasty?
00:27:34.56\00:27:37.25
Oh, there's so many
different ways of making
00:27:37.28\00:27:39.68
flexitarian have alternatives.
00:27:39.71\00:27:41.82
Yes, it is.
00:27:41.85\00:27:43.22
We have so many
alternatives that look and taste
00:27:43.25\00:27:45.24
and act like the real thing.
00:27:45.27\00:27:46.64
There really
shouldn't be any problems
00:27:46.67\00:27:48.68
for people wanting to do
that once or twice a week.
00:27:48.71\00:27:50.85
That's right.
00:27:50.88\00:27:52.25
And we have shown
you some alternatives
00:27:52.28\00:27:54.21
and we'll have some
more on upcoming shows.
00:27:54.24\00:27:56.46
We hope that you'll join us.
00:27:56.49\00:27:57.95
Thank you so much for joining
us for "Let's Cook Today"
00:27:57.98\00:28:01.35
and we hope that
you'll have a blessed day
00:28:01.38\00:28:03.96
and enjoy good health.
00:28:03.99\00:28:06.10