I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, friends, and welcome
to your program 3ABN Today
00:01:06.73\00:01:10.00
in the kitchen.
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My name is Idalia Dinzey
and I am pleased to share this
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following hour with you
all with our special guest.
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His name is
Chef Javier Renteria.
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So welcome to the program.
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Thank you very
much for inviting me.
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Thank you for being here.
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We have some
interesting recipes for our,
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for our family at home.
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And but first they're wondering
who is Chef Javier Renteria?
00:01:30.42\00:01:34.59
Where are you from?
Where are you visiting from?
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I'm from,
visiting from California,
00:01:37.53\00:01:39.29
Sacramento, California.
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And I'm being executive
chef for more than 20 years
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being serving vegan food.
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Oh, wonderful.
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So, do you have a family?
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Do you feed this wonderful
healthy nutritious recipes
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to your family?
00:01:52.41\00:01:53.74
Yes, actually for me
the little one is, you know,
00:01:53.78\00:01:55.54
he's 16 years old right
now but in the beginning,
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you know, in the beginning
he was diagnosed with asthma
00:01:58.01\00:02:01.38
actually and now that's
why we change, you know,
00:02:01.42\00:02:04.19
this food, you
know, to the other one,
00:02:04.22\00:02:06.22
to regular food, you know, and--
00:02:06.25\00:02:08.29
plus after two months, you know,
00:02:08.32\00:02:11.06
that we changed
this diet, you know,
00:02:11.09\00:02:13.83
and he completely gone,
you know, all the asthma.
00:02:13.86\00:02:16.06
It's gone.
00:02:16.10\00:02:17.43
No more inhalers, no
more anything like that.
00:02:17.47\00:02:18.83
So that would be
great. Amen. Amen.
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What a testimony.
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Your son had asthma and
you just simply changed a diet?
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Yes.
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And that brought
healing to your son.
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Yeah. Wonderful.
00:02:28.28\00:02:29.61
Well, folks, you
just heard a testimony,
00:02:29.64\00:02:31.88
it does work out.
00:02:31.91\00:02:34.02
You should consider if
you have a child with asthma.
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Or you, yourself as
adults, we think, oh,
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and we have to
take medications forever
00:02:40.49\00:02:43.12
but sometimes
these small changes
00:02:43.16\00:02:45.49
bring healing to our bodies.
00:02:45.53\00:02:47.60
Well, during this hour,
we'd like to just encourage you
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right now to get a
pen and piece of paper
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where to write some tips
00:02:54.24\00:02:56.10
that our chef will
be sharing with us.
00:02:56.14\00:02:58.01
And also, don't forget
the recipes are available
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by calling 3ABN or
visiting the 3ABN.tv websites
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and you will be able to
download and copy the recipes.
00:03:07.08\00:03:11.25
But further along,
we're going to share to
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contact
information of our guest.
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But for right now,
we'd like to present to you
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the menu for this hour.
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Today, we're going
to take a trip to Italy.
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We're going to-- and we
don't need a passport either
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because you are taking
us to Italy with this menu.
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We are gonna enjoy an
Italian Salad Alla Pomodoro.
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As you can see
it's fresh raw salad
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and another option for you.
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We have the Bucattini
with Kalamata Olive Pesto.
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Now this is a new
one, I'm sure for you.
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I've never had it
and I'm looking forward
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to tasting this new dish.
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Also, we continue the program
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with Linguine
with Roasted Garlic.
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Those garlic
lovers, this is for you.
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I love garlic.
00:04:01.54\00:04:03.30
And also, we're gonna
have a Tofu Cacciatore.
00:04:03.34\00:04:06.41
Now we're used to
the chicken cacciatore
00:04:06.44\00:04:08.74
but this is the
vegan cacciatore,
00:04:08.78\00:04:11.41
so pay attention.
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Also, we're gonna learn
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how to make our
delicious Risotto.
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Risotto is a rice
and as you can see
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simple dishes look beautiful
and they are nutritious.
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And of course, we have
to satisfy our sweet to
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with this pleasant Fruit Tart.
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This is the dessert for today.
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So, okay, family, are you ready?
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Are you ready,
Chef Javier? I'm ready.
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I'm excited to be in
the kitchen with you.
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So let's share the first recipe.
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With the recipe we need...
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So these are the simple recipes
00:05:03.20\00:05:05.43
that the
ingredients that we need.
00:05:05.47\00:05:07.10
These are the
ingredients that we have
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in our kitchen, right.
00:05:08.84\00:05:10.21
They are simple to acquire.
00:05:10.24\00:05:11.84
So we are going to make this
Italian Salad Alla Pomodoro.
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Please take us to
Italy with this first recipe.
00:05:17.28\00:05:19.71
Thank you, thank you very much.
00:05:19.75\00:05:21.08
For these recipe
actually, you know,
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pomodoro is actually tomato.
00:05:22.48\00:05:24.29
Okay, we were
wondering what that was.
00:05:24.32\00:05:25.89
So we make, you
know, alla tomatoes.
00:05:25.92\00:05:27.56
So, we'll be making pomodoros.
00:05:27.59\00:05:28.92
So now we need to
use tomatoes. Yeah.
00:05:28.96\00:05:32.03
The two tomatoes in here.
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So we need to cut it in
four pieces or six pieces
00:05:33.90\00:05:36.30
whatever you like.
00:05:36.33\00:05:37.67
Okay.
00:05:37.70\00:05:39.03
This recipe actually, this take
no more in five minute to prep.
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All right.
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So and especially
is delicious, you know,
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especially when
you're in the rush, you know,
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get to eat at
launch or anything.
00:05:46.37\00:05:47.84
So don't have to
wait in line, you know,
00:05:47.88\00:05:49.98
just take it with you
and you're ready to serve.
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Yes.
00:05:52.21\00:05:53.58
So we continue to
slice this one in wedges.
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Okay.
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You see like this, so we
put it right through the bowl.
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Okay.
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Beautiful.
00:06:06.19\00:06:07.53
And we have the black olives.
00:06:07.56\00:06:09.23
Okay.
00:06:09.26\00:06:10.60
So we have the
black olives, okay.
00:06:10.63\00:06:12.07
We have the celery diced.
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Diced celery.
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Okay, we have
color here, variation.
00:06:14.84\00:06:16.71
The oregano.
00:06:16.74\00:06:18.07
Oregano, a
tablespoon of oregano.
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Put a little less
with the lemon juice.
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Lemon juice, very good.
00:06:23.35\00:06:25.18
Bit of, you know,
leaf fresh basil leaves.
00:06:25.21\00:06:27.25
So I use to put it like this.
00:06:27.28\00:06:28.62
Whole like that, huh.
00:06:28.65\00:06:29.98
Yeah, and whole like that.
00:06:30.02\00:06:31.35
Okay, so you don't need
to worry about slicing--
00:06:31.39\00:06:34.36
Now these slices.
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So you put a little salt.
00:06:36.29\00:06:38.63
And, you know, with this one--
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We're gonna toss it.
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Just mix it little
bit, toss a little bit.
00:06:42.43\00:06:43.93
And you have a
very delicious salad
00:06:43.97\00:06:46.47
that you keep you on
to the rest of the day.
00:06:46.50\00:06:49.10
You know, and
nutrition and very healthy.
00:06:49.14\00:06:51.14
Very good. What
kind of oil did you use?
00:06:51.17\00:06:53.38
I use olive oil. Okay.
00:06:53.41\00:06:55.31
And this olive oil,
you're not gonna put it
00:06:55.34\00:06:56.68
till the last minute.
00:06:56.71\00:06:58.05
Okay.
00:06:58.08\00:06:59.41
So in the last
minute, you put it right here.
00:06:59.45\00:07:00.78
Yes. All right.
00:07:00.82\00:07:02.15
So that is your dressing, right.
00:07:02.18\00:07:03.52
That's the dressing,
so I get the dressing
00:07:03.55\00:07:04.89
and the lemon juice.
00:07:04.92\00:07:07.26
So you'd have to no
more any dressing at all.
00:07:07.29\00:07:09.92
Yes. It's amazing. So
you just put it right here.
00:07:09.96\00:07:12.06
Look at that.
That looks so good.
00:07:12.09\00:07:14.76
So you can put it this
one, piece of crostini,
00:07:14.80\00:07:17.13
piece of bread and garlic bread
00:07:17.17\00:07:19.13
and you have
delicious salad right there.
00:07:19.17\00:07:21.90
And, guys, let me tell
you this studio smells so good
00:07:21.94\00:07:25.17
with the fresh basil leaves.
00:07:25.21\00:07:27.01
It is amazing.
00:07:27.04\00:07:28.74
As you can see on your
screen, this is very appetizing.
00:07:28.78\00:07:33.11
And as Chef Javier suggested,
00:07:33.15\00:07:35.55
something to
accompany this salad
00:07:35.58\00:07:37.69
would be a
crostini, which is a bread,
00:07:37.72\00:07:40.26
Italian type of bread, right.
00:07:40.29\00:07:42.26
I'm learning
with you guys at home,
00:07:42.29\00:07:44.56
so I am so thankful.
00:07:44.59\00:07:47.00
My mouth is literally so watery
00:07:47.03\00:07:49.03
because the smell and
the aroma of the basil
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is really making me
want to eat this salad
00:07:52.57\00:07:56.87
right now and I think--
00:07:56.91\00:07:58.24
You know, one of the
recipes that are literally have,
00:07:58.27\00:08:01.18
you know, this to make it
easier free now for everybody.
00:08:01.21\00:08:03.55
Exactly.
00:08:03.58\00:08:04.91
You know, for everybody
didn't have to spend no more--
00:08:04.95\00:08:06.28
you know, a lot of
time in the kitchen.
00:08:06.31\00:08:07.65
Right.
00:08:07.68\00:08:09.02
So I just make it, you
know, just to the point.
00:08:09.05\00:08:10.39
Quick and easy.
00:08:10.42\00:08:11.75
It is taken, you know,
five minute to ten minute
00:08:11.79\00:08:13.12
not the most for ten minutes.
00:08:13.15\00:08:14.49
Wonderful.
00:08:14.52\00:08:15.86
Well, you know, another day
00:08:15.89\00:08:17.23
we have such a
hectic life style,
00:08:17.26\00:08:18.59
you know, we have to go to work,
00:08:18.63\00:08:19.96
we have to go to piano recitals
00:08:20.00\00:08:21.33
and we have so
many things happening.
00:08:21.36\00:08:22.96
And we long to share
00:08:23.00\00:08:24.73
healthy and
nutritious food with our family
00:08:24.77\00:08:27.64
but sometimes our
minds are overwhelmed.
00:08:27.67\00:08:30.77
So these simple recipes,
00:08:30.81\00:08:33.74
you can go to
local grocery store
00:08:33.78\00:08:35.84
and get the ingredients
and there you have it,
00:08:35.88\00:08:37.61
you don't have to
go out of your way
00:08:37.65\00:08:39.41
or special trip
have away, you know,
00:08:39.45\00:08:41.62
have a cross town
to get the ingredients.
00:08:41.65\00:08:44.52
Well, you do
have another recipe,
00:08:44.55\00:08:46.15
we'd like to share
with you at this time.
00:08:46.19\00:08:48.02
And this recipe is the Italian,
00:08:48.06\00:08:52.99
I have to practice
this name, Bucattini.
00:08:53.03\00:08:55.70
Bucattini.
00:08:55.73\00:08:57.13
Bucattini with
Kalamata Olive Pesto.
00:08:57.17\00:08:59.77
What do we need for this recipe?
00:08:59.80\00:09:01.87
For the recipe we need...
00:09:01.90\00:09:03.51
That is right.
00:09:20.96\00:09:22.42
Okay, friends, I
am going to learn
00:09:22.46\00:09:25.19
how to make the Bucattini
with Kalamata Olive Pesto
00:09:25.23\00:09:29.33
by Chef Javier.
00:09:29.36\00:09:30.70
Okay, we have
some pot here boiling.
00:09:30.73\00:09:33.47
What's going on in the pot?
00:09:33.50\00:09:34.90
So we have water, you
know, to heat out the water
00:09:34.94\00:09:37.07
to hit it out of the pasta.
00:09:37.11\00:09:38.94
Okay, we previously
washed or cooked the pasta.
00:09:38.97\00:09:42.71
But how do you
store it and teach us
00:09:42.74\00:09:45.85
how to handle the pasta at home?
00:09:45.88\00:09:47.32
Yeah, the pasta, you know,
it's better when you cook it
00:09:47.35\00:09:50.12
al dente, it's like a
seven to eight minutes al dente,
00:09:50.15\00:09:53.32
so don't worry about it,
00:09:53.36\00:09:54.69
the pasta is not
cooked all the way through.
00:09:54.72\00:09:56.62
But when you put olive
oil, the olive oil cook,
00:09:56.66\00:09:59.59
you know, all the
way through the pasta.
00:09:59.63\00:10:00.96
So you don't have to
worry to cook the pasta
00:10:01.00\00:10:02.83
like a 15 minutes.
00:10:02.86\00:10:04.20
They are not gonna taste better.
00:10:04.23\00:10:05.57
Okay.
00:10:05.60\00:10:06.94
Now Chef Javier, I've heard
that once we cook the pasta
00:10:06.97\00:10:09.37
and if we're gonna put it
away that we should rinse it
00:10:09.40\00:10:12.81
after it's
cooked with cold water
00:10:12.84\00:10:15.11
and then place it in a bowl.
00:10:15.14\00:10:16.71
And then when you're
gonna warm it up again
00:10:16.75\00:10:18.91
just boil the water
00:10:18.95\00:10:20.28
and throw the pasta
in till we heat it up.
00:10:20.32\00:10:22.05
Yes, yes.
00:10:22.08\00:10:23.42
So that just very simple
00:10:23.45\00:10:25.32
when you put the
pasta under refrigerator,
00:10:25.35\00:10:27.76
so you don't
have to worry about,
00:10:27.79\00:10:29.12
you know, heat it again.
00:10:29.16\00:10:30.49
You just heat it
up, you know, the water
00:10:30.53\00:10:32.13
and just throw
the pasta in there,
00:10:32.16\00:10:33.73
you just make the sauce
and you through in there.
00:10:33.76\00:10:35.43
So you don't have to make the,
00:10:35.46\00:10:37.00
you know, the whole thing.
00:10:37.03\00:10:38.37
Very good, so we
can do some prep work
00:10:38.40\00:10:40.77
prior to our dinner time, right.
00:10:40.80\00:10:42.70
Okay, well, take us to Italy?
00:10:42.74\00:10:44.57
Let's go.
00:10:44.61\00:10:45.94
All right, you know,
this pesto is not traditional.
00:10:45.97\00:10:47.94
Okay.
00:10:47.98\00:10:49.31
The traditional pesto is
that everybody knows that one.
00:10:49.34\00:10:53.15
Yes. That's
right. So the basil one.
00:10:53.18\00:10:54.62
Well, this one I'm gonna--
00:10:54.65\00:10:55.98
I know little bit,
you know, different.
00:10:56.02\00:10:58.15
So I'm gonna use
the kalamata olive,
00:10:58.19\00:10:59.75
you can use the black,
you know, the black olives.
00:10:59.79\00:11:02.52
So this one's a
little bit salty.
00:11:02.56\00:11:04.06
Okay. That's the reason why--
00:11:04.09\00:11:05.49
But you can use the black olives
00:11:05.53\00:11:07.33
if you desire.
00:11:07.36\00:11:08.70
Okay. Okay.
00:11:08.73\00:11:10.07
Either use the black
olives or the kalamata.
00:11:10.10\00:11:11.80
Oh, green olives
you can use it too.
00:11:11.83\00:11:13.17
And we got to make sure
that there are no seeds in it,
00:11:13.20\00:11:15.54
so it's pitted olives.
00:11:15.57\00:11:16.91
Yes, it's pitted olives
that are no seeds in there.
00:11:16.94\00:11:18.77
So make sure, make sure that
are no seeds in there, okay.
00:11:18.81\00:11:21.14
So we're gonna use
the-- just to make the pesto.
00:11:21.18\00:11:23.24
Right.
00:11:23.28\00:11:24.61
So I used that olive oil.
00:11:24.65\00:11:26.31
Yes.
00:11:26.35\00:11:27.68
Actually the olive oil
don't put it in right now.
00:11:27.72\00:11:30.02
'Cause you need to
put at the last, okay.
00:11:30.05\00:11:31.49
Okay.
00:11:31.52\00:11:32.85
So we need to use
to put the garlic.
00:11:32.89\00:11:34.22
Yes, the five cloves of garlic.
00:11:34.26\00:11:36.39
And it's ready, it's
very easy. That's it.
00:11:36.42\00:11:39.16
It's very easy to make
this recipe, very easy.
00:11:39.19\00:11:43.73
So--
00:11:43.77\00:11:45.63
We use this one a
little bit slowly.
00:11:50.01\00:11:52.64
Oil.
00:11:52.67\00:11:55.54
The olive oil drizzling in.
00:11:55.58\00:11:58.05
Very good.
00:12:03.69\00:12:07.26
Ready to go.
00:12:07.29\00:12:08.62
Ready to go, that's
it. It's ready. It's ready.
00:12:08.66\00:12:10.46
You didn't need the salt
00:12:10.49\00:12:11.83
because the
olives are already salty.
00:12:11.86\00:12:13.93
The olives are
already salty, yes.
00:12:13.96\00:12:15.30
Okay, very good.
00:12:15.33\00:12:16.67
So we need to use this one
00:12:16.70\00:12:18.03
when you move
this one from here.
00:12:18.07\00:12:19.40
Use the spatula...
00:12:21.37\00:12:24.31
and mix it little bit
over here, pretty well.
00:12:24.34\00:12:26.34
Wow, that does smell good.
00:12:26.37\00:12:27.71
Smell really good. Awesome.
00:12:27.74\00:12:29.08
This smell delicious.
00:12:29.11\00:12:30.45
But now we have the pesto ready.
00:12:30.48\00:12:31.81
Yes.
00:12:31.85\00:12:33.18
So we need to have this sauteed,
00:12:33.21\00:12:34.78
a little bit of garlic.
00:12:34.82\00:12:36.15
Okay. With the
little bit olive oil.
00:12:36.18\00:12:37.92
Very good.
00:12:37.95\00:12:40.16
Put the garlic,
some more garlic.
00:12:40.19\00:12:42.29
I love garlic. Yes, me too.
00:12:42.32\00:12:43.73
I love garlic.
00:12:43.76\00:12:45.09
That is the natural antibiotic.
00:12:45.13\00:12:47.60
So you don't have
to cook, you know,
00:12:47.63\00:12:49.06
the garlic all the
way to make it brown.
00:12:49.10\00:12:50.43
Okay.
00:12:50.47\00:12:51.80
So just throw the pasta in here.
00:12:51.83\00:12:54.27
Okay, throw the
pasta into pot-- very good.
00:12:54.30\00:12:59.57
Now you have pot
which just have the water.
00:12:59.61\00:13:00.94
Ready to go.
00:13:00.98\00:13:02.31
Oh.
00:13:02.34\00:13:04.31
Ready to go.
00:13:04.35\00:13:06.08
Oh, yeah.
00:13:06.11\00:13:08.48
Now you're a chef, you
can flip that pasta in there
00:13:08.52\00:13:11.19
and keep it in
the pan, I don't--
00:13:11.22\00:13:12.55
And you just put
this, the olive garlic.
00:13:12.59\00:13:16.22
Okay.
00:13:16.26\00:13:17.59
All the pesto in here.
00:13:17.63\00:13:20.76
And you don't
have to use a thing,
00:13:20.80\00:13:22.30
I just do it like that.
00:13:22.33\00:13:23.67
Yeah.
00:13:23.70\00:13:25.03
He can do it like
that but in my house
00:13:25.07\00:13:26.84
I think all those noodles
00:13:26.87\00:13:28.20
it will be all over the counter.
00:13:28.24\00:13:31.77
You know, they say that
you need to choose your friends
00:13:31.81\00:13:35.44
wisely they say that--
00:13:35.48\00:13:37.18
Just put the
cherry tomatoes in there.
00:13:37.21\00:13:38.88
Oh, cherry
tomatoes sauteed in there.
00:13:38.91\00:13:40.25
Just to make the color in there.
00:13:40.28\00:13:41.62
Contrast. And this is ready.
00:13:41.65\00:13:43.75
That's ready
already. That's ready.
00:13:43.79\00:13:45.32
Oh, my. Okay. Wonderful.
00:13:45.35\00:13:47.66
So you see, I mean,
you don't have to spend
00:13:47.69\00:13:49.02
so much time in the kitchen--
00:13:49.06\00:13:50.69
In the kitchen. That's right.
00:13:50.73\00:13:52.06
Just to make this thing here.
00:13:52.09\00:13:53.46
Yummy. Wow, wow, wow.
00:13:53.50\00:13:54.83
Okay, very good.
So just to make it.
00:13:54.86\00:13:57.97
Just to make it easy,
just a little bit, you know,
00:13:58.00\00:14:00.10
you can put the
little parmesan cheese,
00:14:00.14\00:14:01.87
vegan parmesans
I think especially.
00:14:01.90\00:14:03.57
Of course. And ready to go.
00:14:03.61\00:14:05.04
That's it.
00:14:05.07\00:14:06.41
Wonderful, guys,
look at this amazing dish
00:14:06.44\00:14:09.21
we have the final
product over here.
00:14:09.24\00:14:11.61
He chose to slice the basil,
fresh basil for presentation
00:14:11.65\00:14:17.29
and for flavor of course.
00:14:17.32\00:14:19.59
You know, they say
choose to your friends wisely.
00:14:19.62\00:14:22.72
You know, it's good to
have a mechanic friend,
00:14:22.76\00:14:25.03
a doctor friend,
00:14:25.06\00:14:26.39
I say, it's great
to have a chef friend.
00:14:26.43\00:14:30.80
Very good because
we learn from you.
00:14:30.83\00:14:32.90
Now what why how that
you come up with this idea,
00:14:32.93\00:14:35.67
the Kalamata Olive Pesto.
00:14:35.70\00:14:38.17
What inspired you?
00:14:38.21\00:14:39.54
You know, that was part
of me because, you know,
00:14:39.57\00:14:41.11
something every time, you
know, we make the, you know,
00:14:41.14\00:14:44.08
the basil
pesto, the basil pesto.
00:14:44.11\00:14:45.81
So I said, no, you
need to make something else,
00:14:45.85\00:14:47.62
so we come up
with kalamata olives.
00:14:47.65\00:14:50.22
You know, to make the
basil better than that.
00:14:50.25\00:14:51.59
Wonderful.
00:14:51.62\00:14:52.95
So we break the
tradition, you know,
00:14:52.99\00:14:54.32
it's just
thinking outside the box.
00:14:54.36\00:14:55.82
And that is what so fun
about being in the kitchen,
00:14:55.86\00:14:58.36
it's a-- it's like a
lab-- laboratory, right.
00:14:58.39\00:15:01.63
So anyhow, guys, are you
ready for the next recipe?
00:15:01.66\00:15:04.77
I sure I am. Are
you, Chef Javier?
00:15:04.80\00:15:06.60
I am ready. You're ready, okay.
00:15:06.63\00:15:08.24
This next recipe is a
Linguine with Roasted Garlic.
00:15:08.27\00:15:13.58
What do we need for this?
00:15:13.61\00:15:14.94
We need...
00:15:14.98\00:15:16.31
That's right, guys.
00:15:34.00\00:15:35.33
So we are going to roast
some garlic and the aroma
00:15:35.36\00:15:39.33
is going to meet
your family at the door.
00:15:39.37\00:15:42.10
All right. Yes, yes, yes.
00:15:42.14\00:15:44.47
Yeah, this pasta actually,
you know, everybody knows,
00:15:44.51\00:15:47.34
you know, to make a
spaghetti with tomato sauce
00:15:47.38\00:15:49.61
with tomato sauce.
00:15:49.64\00:15:50.98
So this make a little different,
00:15:51.01\00:15:52.35
we just use
olive oil and garlic.
00:15:52.38\00:15:53.92
Olive oil and garlic.
00:15:53.95\00:15:55.28
And that is true
and sometimes we need--
00:15:55.32\00:15:56.95
like to read the label
on the spaghetti sauces,
00:15:56.99\00:16:00.09
because it's got
sugar, it's got vinegar.
00:16:00.12\00:16:02.62
And, of course, we want to
avoid the sugar and vinegar.
00:16:02.66\00:16:05.36
And sometimes
they have eggs too.
00:16:05.39\00:16:06.73
Oh, really.
00:16:06.76\00:16:08.10
Do got to check it
out for that one too.
00:16:08.13\00:16:09.46
Yes. Oh, okay, guys.
00:16:09.50\00:16:11.13
And for this time, I'm
gonna make this linguine pasta
00:16:11.17\00:16:14.54
not very popular
but better tasted.
00:16:14.57\00:16:17.34
Okay.
00:16:17.37\00:16:18.71
It's one of my
favorite pastas. Yes.
00:16:18.74\00:16:20.08
But this time I'm gonna
make it with vegan shrimp.
00:16:20.11\00:16:22.74
Vegan shrimp.
00:16:22.78\00:16:24.11
I'm gonna
introduce the vegan shrimp.
00:16:24.15\00:16:25.48
I'm glad you said vegan shrimp
00:16:25.51\00:16:26.92
because this is a
vegan cooking program.
00:16:26.95\00:16:29.08
Yes.
00:16:29.12\00:16:30.45
So we are talking about shrimp
00:16:30.49\00:16:31.89
but, you know, it's incredible
00:16:31.92\00:16:34.06
because there are
some people that just say
00:16:34.09\00:16:36.86
I cannot give up my shrimp.
00:16:36.89\00:16:38.63
I will not give it up,
I'm addicted to shrimp, right.
00:16:38.66\00:16:42.00
But, you know, now
there is provision I don't--
00:16:42.03\00:16:45.17
in somewhere in
the health food stores,
00:16:45.20\00:16:48.47
if they have a frozen
foods, well, that is an item
00:16:48.50\00:16:50.87
that you can purchase
there but it is totally vegan.
00:16:50.91\00:16:53.88
And we need to find a
creative way to reaching,
00:16:53.91\00:16:57.85
you know, the people
that are they have not had
00:16:57.88\00:17:00.45
victory over that,
that passion to the shrimp
00:17:00.48\00:17:04.52
or whatever animal
product that they are consuming.
00:17:04.55\00:17:08.29
But we'd have
this option available
00:17:08.32\00:17:10.93
and it's wonderful to
see that we can have this
00:17:10.96\00:17:15.16
during the program
today to have a linguini
00:17:15.20\00:17:17.80
with roasted
garlic and vegan shrimp.
00:17:17.83\00:17:21.00
That's right, vegan shrimp.
00:17:21.04\00:17:22.37
Okay, take it away.
00:17:22.40\00:17:23.74
Let's do this. Yes.
00:17:23.77\00:17:25.11
So let's-- let's
start and make this recipe.
00:17:25.14\00:17:26.47
Okay. So we're gonna need a--
00:17:26.51\00:17:28.04
I'm gonna throw
the pasta in there
00:17:28.08\00:17:29.41
it can heat it
up for a little bit.
00:17:29.44\00:17:30.78
Okay. So--
00:17:30.81\00:17:32.15
Let me turn this
back on, I turned it off.
00:17:32.18\00:17:35.25
Okay. All right,
thank you very much.
00:17:35.28\00:17:36.62
So we're gonna need olive oil.
00:17:36.65\00:17:38.69
Just put it into right here.
00:17:38.72\00:17:40.12
All right, the pan
is nice and hot already.
00:17:40.16\00:17:42.42
Yes, so we need
to use the garlic
00:17:42.46\00:17:44.13
get a little bit
brown in this one,
00:17:44.16\00:17:45.76
in this recipe especially.
00:17:45.79\00:17:47.20
Okay.
00:17:47.23\00:17:48.56
After the garlic get brown,
so you can add the shrimp.
00:17:48.60\00:17:52.00
So this just start making it.
00:17:52.03\00:17:53.47
Oh, nice and brown already. Yes.
00:17:53.50\00:17:56.24
Just be careful
when you make this recipe
00:17:56.27\00:17:59.21
because the oil is gonna be hot,
00:17:59.24\00:18:00.94
so when you through the shrimp
00:18:00.98\00:18:02.34
that can make a flame.
00:18:02.38\00:18:03.71
Okay.
00:18:03.75\00:18:05.08
So just be
careful don't try at home.
00:18:05.11\00:18:06.45
So it'll splatter all over. Yes.
00:18:06.48\00:18:07.82
It'll be burning you
if you're not careful.
00:18:07.85\00:18:09.18
So you can throw a
little bit of salt.
00:18:09.22\00:18:11.22
Okay.
00:18:11.25\00:18:13.86
And you throw
this one right here.
00:18:13.89\00:18:15.56
Okay.
00:18:15.59\00:18:18.26
That is the--
00:18:18.29\00:18:19.63
You can throw
the Pasta in there.
00:18:19.66\00:18:21.00
You know, like I said in
the beginning of the show,
00:18:24.10\00:18:26.03
these recipes
I'm making for you.
00:18:26.07\00:18:28.37
Yes.
00:18:28.40\00:18:29.74
You know, for
everybody that's interested to
00:18:29.77\00:18:31.77
not to spend a lot
of time in the kitchen.
00:18:31.81\00:18:33.31
Right.
00:18:33.34\00:18:34.68
So this is-- this is perfect
this recipe is ready now.
00:18:34.71\00:18:36.38
That is wonderful.
00:18:36.41\00:18:37.75
You know, I would
love to be your neighbor
00:18:37.78\00:18:39.65
because that means that
00:18:39.68\00:18:41.78
you have some
delicious nutritious vegan food
00:18:41.82\00:18:44.29
going on in your kitchen.
00:18:44.32\00:18:45.99
And if I were your
neighbor I can just say,
00:18:46.02\00:18:48.52
"Hey, neighbor, how are you?"
00:18:48.56\00:18:49.89
I'll bring you some
flowers or something, right.
00:18:49.92\00:18:52.19
I will share my
food with the neighbors.
00:18:52.23\00:18:55.33
I always do.
00:18:55.36\00:18:56.70
Well, you know, what they
say, food shared tastes better.
00:18:56.73\00:18:59.83
That's right.
00:18:59.87\00:19:01.20
So I'm as we
shared with you earlier,
00:19:01.24\00:19:03.41
there was family need
00:19:03.44\00:19:05.64
to make a dietary
change in the family
00:19:05.67\00:19:08.34
because of your son at
age two fighting with asthma.
00:19:08.38\00:19:12.35
And it's
incredible how so many of us
00:19:12.38\00:19:14.68
have a family member
that is battling with asthma.
00:19:14.72\00:19:17.89
So was it hard for your
family to adapt to a vegan diet
00:19:17.92\00:19:22.92
because the cheese looks
so delicious and it's stretchy
00:19:22.96\00:19:25.96
and, you know,
we're so used to that.
00:19:25.99\00:19:28.26
You know, it's gonna be,
it's gonna be little hard
00:19:28.30\00:19:30.57
when we start doing it.
00:19:30.60\00:19:31.93
Right.
00:19:31.97\00:19:33.30
But because I'll be working
in the restaurant business
00:19:33.34\00:19:35.20
of this-- they're
making more for me more easier
00:19:35.24\00:19:37.27
to make this,
you know, easy meals.
00:19:37.31\00:19:39.37
Right.
00:19:39.41\00:19:40.74
And one of those things
that my son was two years
00:19:40.78\00:19:43.04
like I said in the
beginning diagnosed with asthma.
00:19:43.08\00:19:46.01
So all these years, you
know, we always do, you know,
00:19:46.05\00:19:49.75
treated with-- you
know, those inhalers.
00:19:49.78\00:19:51.75
Right.
00:19:51.79\00:19:53.12
Or inhalers, inhaler for
these everyday, everyday.
00:19:53.15\00:19:54.99
Wow.
00:19:55.02\00:19:56.36
So I said, he don't even
grow for nothing from then--
00:19:56.39\00:19:57.73
for the last four years.
00:19:57.76\00:19:59.69
Oh, so it affected his height.
00:19:59.73\00:20:01.73
Yes. It affected his height.
00:20:01.76\00:20:03.10
So after we said, we
decided me and my wife
00:20:03.13\00:20:05.43
decided to change all his diet.
00:20:05.47\00:20:08.34
Right. So in this
diet, vegan style.
00:20:08.37\00:20:10.51
So after two months I
can say in the beginning.
00:20:10.54\00:20:14.38
No more asthma,
no more inhalers.
00:20:14.41\00:20:16.11
Praise God.
00:20:16.14\00:20:17.48
So that's, you
know, if we decided to eat
00:20:17.51\00:20:19.75
dairy products.
00:20:19.78\00:20:21.15
So this is
consequences. Exactly.
00:20:21.18\00:20:23.28
It's a consequences
and it can be, you know,
00:20:23.32\00:20:25.62
a lot of diseases, you know,
out there but when you change,
00:20:25.65\00:20:28.16
you know, this diet
it's gonna be better.
00:20:28.19\00:20:29.79
That's definitely true.
00:20:29.82\00:20:31.59
Okay, so we have the linguini.
00:20:31.63\00:20:34.36
We have the linguini.
00:20:34.40\00:20:35.73
With roasted garlic
already for the plate.
00:20:35.76\00:20:38.63
Oh, wow, this is wonderful.
00:20:38.67\00:20:42.20
Look at this?
00:20:42.24\00:20:43.57
Yes, this is one
of the most, you know,
00:20:43.61\00:20:44.94
my favorite recipes like I said.
00:20:44.97\00:20:46.31
I like this recipe
especially with the--
00:20:46.34\00:20:47.94
have with the
roasted garlic in there.
00:20:47.98\00:20:49.31
Yeah, yum, yum, yum.
00:20:49.34\00:20:50.68
That's my favorite. Yum.
00:20:50.71\00:20:52.35
This is wonderful
and children love pastas.
00:20:52.38\00:20:55.42
Well, they like to
dig into the little pasta
00:20:55.45\00:20:58.99
and if their
linguini or spaghetti
00:20:59.02\00:21:01.56
they like the
strings and have fun in them.
00:21:01.59\00:21:04.46
But I believe that
in the vegan cuisine,
00:21:04.49\00:21:07.43
I think what is important
is the flavor, you know,
00:21:07.46\00:21:10.60
because we don't
want to serve bland foods.
00:21:10.63\00:21:13.77
We-- as you can see,
he used fresh garlic.
00:21:13.80\00:21:17.37
And sometimes that makes
a difference in the recipe
00:21:17.41\00:21:20.78
whether you use the
garlic powder for them,
00:21:20.81\00:21:22.81
the garlic and powder
for them or the fresh.
00:21:22.84\00:21:25.18
They're not
gonna taste the same.
00:21:25.21\00:21:26.55
They're not
gonna taste the same.
00:21:26.58\00:21:27.92
When you use the fresh product,
00:21:27.95\00:21:29.28
they're gonna
taste really fresh.
00:21:29.32\00:21:30.65
They're gonna taste even better.
00:21:30.69\00:21:32.02
Okay, wonderful.
00:21:32.05\00:21:33.39
Well, I think
that as you can see
00:21:33.42\00:21:35.66
we do have the
finished product over here.
00:21:35.69\00:21:38.69
So, so, inviting to
just grab a chair sit down
00:21:38.73\00:21:43.63
and share this
meal with our family,
00:21:43.67\00:21:46.63
with our friends.
00:21:46.67\00:21:48.00
But we do have another recipe
00:21:48.04\00:21:50.27
that we would
love to present to you
00:21:50.31\00:21:52.57
and this one is usually called
00:21:52.61\00:21:54.74
or served as chicken cacciatore.
00:21:54.78\00:21:57.25
But this time we're
gonna go the vegan version
00:21:57.28\00:22:00.38
and this is the Tofu Cacciatore.
00:22:00.42\00:22:02.82
So what do we need for this?
00:22:02.85\00:22:04.22
Well, you know, for
the recipe we need...
00:22:04.25\00:22:06.05
So we have some
secret ingredients here,
00:22:20.00\00:22:23.61
grape juice in this
chicken or tofu cacciatore.
00:22:23.64\00:22:28.84
So cacciatore, that's
how you say it, right?
00:22:28.88\00:22:31.55
Yes, cacciatore. Cacciatore.
00:22:31.58\00:22:33.35
Okay, chef, I am
learning thank you.
00:22:33.38\00:22:37.42
And show us what are
the first steps to take.
00:22:37.45\00:22:40.46
Okay, first of all, this recipe
we make out of the red wine.
00:22:40.49\00:22:45.86
Oh.
00:22:45.89\00:22:47.23
So the red wine
associated with red grape.
00:22:47.26\00:22:49.73
Red grape juice.
Red grape juice, yes.
00:22:49.76\00:22:51.33
Okay, now I understand.
00:22:51.37\00:22:53.23
So that's to make
it, to make it this clear
00:22:53.27\00:22:55.04
because everybody gonna think,
oh, red wine for this one.
00:22:55.07\00:22:57.81
So we really need block of tofu.
00:22:57.84\00:23:00.38
Okay.
00:23:00.41\00:23:01.74
So you can cut it, you
know, whatever you like
00:23:01.78\00:23:04.05
whatever you decide it.
00:23:04.08\00:23:05.78
So but this time
I'm gonna use this one
00:23:05.81\00:23:08.05
to cut it five pieces.
00:23:08.08\00:23:09.42
Okay, this is the
water packed tofu.
00:23:13.39\00:23:15.92
Yeah, the water
packed tofu, yeah.
00:23:15.96\00:23:17.29
This is actually, this
is the super firm tofu.
00:23:17.33\00:23:19.69
Super firm
00:23:19.73\00:23:21.06
Yes, you can use firm or
you can use extra firm, you
00:23:21.10\00:23:23.57
know, whatever you like.
00:23:23.60\00:23:25.63
But this is a
super tofu cacciatore.
00:23:25.67\00:23:28.27
So we're doing super firm tofu.
00:23:28.30\00:23:31.04
Yes, so. Okay.
00:23:31.07\00:23:32.41
We need a, you know, very hot,
00:23:32.44\00:23:33.78
you know, pan over here.
00:23:33.81\00:23:35.14
Very good. You need to use--
00:23:35.18\00:23:37.11
This is olive oil?
00:23:37.15\00:23:39.31
The olive oil.
00:23:39.35\00:23:40.68
Very good. Yes,
okay. Yes, olive oil.
00:23:40.72\00:23:42.22
So put it a
little bit of olive oil.
00:23:42.25\00:23:45.05
Warm it up.
00:23:45.09\00:23:46.42
And you need to use
a little bit of salt,
00:23:46.45\00:23:49.36
the tofu
00:23:49.39\00:23:50.83
and you can use
place the tofu right here.
00:23:50.86\00:23:53.76
Okay, so we're gonna
make it golden or brown it up.
00:23:53.80\00:23:56.60
Yeah, a little bit of golden,
00:23:56.63\00:23:58.17
little bit not too
gold but, you know,
00:23:58.20\00:24:00.57
just a little bit,
just to make a color.
00:24:00.60\00:24:02.04
Okay.
00:24:02.07\00:24:03.41
So by the time when
the cooking-- you know,
00:24:03.44\00:24:04.77
the tofu is
cooking we can cut it--
00:24:04.81\00:24:06.54
The onions. The onions.
00:24:06.57\00:24:07.91
Yes. Just cut in half.
00:24:07.94\00:24:09.28
Yes.
00:24:09.31\00:24:10.65
Make sure you cut it like this.
00:24:10.68\00:24:14.48
Julienne.
00:24:14.52\00:24:17.49
Okay. Well done, chef.
00:24:17.52\00:24:18.85
Oh.
00:24:18.89\00:24:21.86
Just be careful.
00:24:21.89\00:24:23.22
Yes.
00:24:23.26\00:24:24.59
Don't try this at home
'cause I know this kind of hard.
00:24:24.63\00:24:27.16
Yeah.
00:24:27.20\00:24:28.53
So this is the bell
peppers, sometimes you know
00:24:28.56\00:24:30.00
we cut the peppers like this.
00:24:30.03\00:24:31.77
So this is very dangerous
00:24:31.80\00:24:33.13
to cut the bell
peppers like this.
00:24:33.17\00:24:34.50
Why it's dangerous to do that?
00:24:34.54\00:24:35.87
Because this-- it
can slip the knife,
00:24:35.90\00:24:37.24
you know, either way.
00:24:37.27\00:24:38.61
Okay. They'll slide either side.
00:24:38.64\00:24:39.97
Yeah, so we can use like this.
00:24:40.01\00:24:41.91
You cut it like that.
00:24:41.94\00:24:43.28
Very good.
00:24:43.31\00:24:44.65
Just be careful
with your fingers.
00:24:44.68\00:24:46.78
So you don't want your
fingers getting the fry too.
00:24:46.82\00:24:50.52
We don't want any
fingers in that food.
00:24:50.55\00:24:52.95
Yes.
00:24:52.99\00:24:54.32
We just want the tofu fingers.
00:24:54.36\00:24:55.69
Yes.
00:24:55.72\00:24:57.06
So you just put it
like this. All right.
00:24:57.09\00:24:58.43
Put a little higher in this one.
00:24:58.46\00:24:59.79
Okay, here we go.
00:24:59.83\00:25:03.87
And you see it gets in
a little brown in there
00:25:03.90\00:25:06.50
with brownish.
00:25:06.53\00:25:07.87
Yes, a little golden there.
00:25:07.90\00:25:10.77
So for now right there
you can add all the veggies.
00:25:10.81\00:25:14.04
Peppers.
00:25:14.08\00:25:15.41
Yes, just put it to
the side right here.
00:25:15.44\00:25:19.45
Very colorful, you
have the orange pepper,
00:25:19.48\00:25:21.98
the red, the yellow.
00:25:22.02\00:25:23.79
You can use green
bell peppers too you like,
00:25:23.82\00:25:26.59
you know, you like
the green bell peppers
00:25:26.62\00:25:28.19
go for it, if
you're able to do it.
00:25:28.22\00:25:30.33
Yeah.
00:25:30.36\00:25:31.86
I like that contrast.
00:25:31.89\00:25:33.50
I love those
colors look at that.
00:25:33.53\00:25:34.96
Now the onions.
00:25:35.00\00:25:36.33
You can use the onions. Okay.
00:25:36.36\00:25:37.70
So you don't have to cook to--
00:25:37.73\00:25:39.07
the vegetables
all the way through
00:25:39.10\00:25:40.97
because you want to--
when you eat the vegetables,
00:25:41.00\00:25:42.44
you want to eat a
little bit crunchy.
00:25:42.47\00:25:43.81
Texture. Yes.
00:25:43.84\00:25:45.17
You want some
textures to the food.
00:25:45.21\00:25:46.54
So a little bit of
the crunch out of it,
00:25:46.57\00:25:47.91
that's what I
like the vegetables,
00:25:47.94\00:25:49.28
when I eat it a
little bit or crunch,
00:25:49.31\00:25:50.65
a little bit in the middle.
00:25:50.68\00:25:52.01
Okay.
00:25:52.05\00:25:53.38
Okay. So now
this one right here.
00:25:53.42\00:25:55.48
We're gonna toss it in the pan
00:26:00.16\00:26:02.79
just making sure that
we're not burning the peppers
00:26:02.82\00:26:05.83
or the onions.
00:26:05.86\00:26:07.80
Oh, that looks so good.
00:26:07.83\00:26:10.77
Beautiful, I love the
contrast and the colors.
00:26:10.80\00:26:12.77
So in this one--
00:26:12.80\00:26:14.14
And that's our
protein right there.
00:26:14.17\00:26:15.50
Yeah, that's the
protein right there.
00:26:15.54\00:26:16.87
So you don't need no
chicken, no beef or anything.
00:26:16.91\00:26:18.41
Yeah, so
there's no meat product.
00:26:18.44\00:26:21.01
No meat products. Okay.
00:26:21.04\00:26:23.24
So now we're gonna put
it this one to the side.
00:26:23.28\00:26:25.51
Okay.
00:26:25.55\00:26:26.88
The tofu.
00:26:26.92\00:26:28.25
Oh, take it out of the pan.
Yeah, take it out of the pan.
00:26:28.28\00:26:30.55
Okay.
00:26:30.59\00:26:31.92
Very good.
00:26:33.46\00:26:34.79
And we're gonna
make the sauce right now.
00:26:34.82\00:26:36.29
All right.
00:26:36.32\00:26:37.66
So friends at
home, just remember,
00:26:37.69\00:26:39.19
these are very useful tips.
00:26:39.23\00:26:41.76
Write that down.
00:26:41.80\00:26:43.13
Wow.
00:26:43.16\00:26:44.50
Yeah, someday I'll be
able to flip those veggies
00:26:45.23\00:26:48.60
and stay in the
pan for a change.
00:26:48.64\00:26:50.94
With oregano.
00:26:50.97\00:26:52.37
Oregano, okay.
00:26:52.41\00:26:54.94
You can add--
00:26:54.98\00:26:57.61
This is the tomato
paste. The tomato paste.
00:26:57.65\00:26:59.91
So don't worry about
it, you have to, you know--
00:27:03.25\00:27:05.22
Dissolve. It'll dissolve.
00:27:05.25\00:27:06.59
It will dissolve when you
put it the grape juice in there.
00:27:06.62\00:27:08.19
Oh, now the grape juice.
00:27:08.22\00:27:10.86
Oh, my, wow.
00:27:10.89\00:27:13.60
Now that is something
I've never ever, every seen
00:27:13.63\00:27:16.83
or tried and I am so glad
that I'm experiencing this.
00:27:16.87\00:27:21.34
And to make the sauce a
little thicker in this one,
00:27:21.37\00:27:23.81
you don't have to add no
more cornstarch or anything
00:27:23.84\00:27:26.57
because the tomato
paste do it everything.
00:27:26.61\00:27:28.41
Okay, so the tomato paste
00:27:28.44\00:27:30.18
just makes a thicker consistency
00:27:30.21\00:27:32.45
once you let it simmer in
the pan and so no worries.
00:27:32.48\00:27:35.98
Let's not rush into
making the food thicker,
00:27:36.02\00:27:38.45
let that tomato sauce do it.
00:27:38.49\00:27:41.52
The tomato paste do its job.
00:27:41.56\00:27:43.53
Yeah, so let it over here,
00:27:43.56\00:27:45.13
let sit it over
here for eight minutes.
00:27:45.16\00:27:46.96
But we're not gonna leave
it over here for eight minutes,
00:27:47.00\00:27:48.83
so-- because I need more time.
00:27:48.86\00:27:51.47
But you see it constantly,
00:27:51.50\00:27:52.83
so this sauce gonna
be reduce a little bit.
00:27:52.87\00:27:54.60
Right.
00:27:54.64\00:27:56.07
Maybe within three more minutes.
00:27:56.10\00:27:57.61
Okay.
00:27:57.64\00:27:58.97
But-- by the time
we need to put it,
00:27:59.01\00:28:00.34
you know, you guys can accompany
00:28:00.38\00:28:01.71
with this one tomatoes
or rice or any potato bread.
00:28:01.74\00:28:08.28
For this, you
know, I'm gonna use
00:28:08.32\00:28:10.09
you don't like a
hard polenta in here.
00:28:10.12\00:28:12.25
Oh, this is
polenta. So I like polenta.
00:28:12.29\00:28:15.86
Okay. I like polenta a lot.
00:28:15.89\00:28:17.46
So polenta is gluten-free right,
00:28:17.49\00:28:19.76
because it's corn base.
00:28:19.79\00:28:21.13
Yes, it's a corn
base. So very good.
00:28:21.16\00:28:23.33
Good to know.
00:28:23.37\00:28:24.70
So and during this program
we've shared some vegan options
00:28:24.73\00:28:28.74
but also some gluten-free
items or recipes which is good.
00:28:28.77\00:28:35.34
There are so many people
that are allergic to gluten
00:28:35.38\00:28:37.55
or wheat these days.
00:28:37.58\00:28:38.98
So it's good that we have
something for them as well
00:28:39.01\00:28:41.78
during this program, very good.
00:28:41.82\00:28:43.82
So we have the polenta,
now you made the polenta
00:28:43.85\00:28:46.55
and what you said,
00:28:46.59\00:28:49.06
you can accompany
this chicken cacciatore
00:28:49.09\00:28:52.16
with rice with pasta or--
00:28:52.19\00:28:54.30
With rice, pasta,
or roasted potatoes
00:28:54.33\00:28:56.03
or mashed potatoes.
00:28:56.06\00:28:57.50
Or mashed potatoes. Okay. Yes.
00:28:57.53\00:28:59.27
Give me other one.
Okay, very good so--
00:28:59.30\00:29:01.20
So now I put the
tofu back in the sauce.
00:29:01.24\00:29:03.30
Yes, okay.
00:29:03.34\00:29:04.67
So we put a back in the
sauce and, you see, you know,
00:29:04.71\00:29:07.48
you see like this
the sauce is a little--
00:29:07.51\00:29:08.84
getting little
thicker right now.
00:29:08.88\00:29:10.21
Yeah, it's thickening
up. So it's ready to go.
00:29:10.25\00:29:11.58
It's ready to go. Oh.
00:29:11.61\00:29:12.95
So only thing I
guess, I will grab the plate,
00:29:12.98\00:29:14.38
I'm gonna put the tofu in here.
00:29:14.42\00:29:15.75
So you don't want
it too thick then.
00:29:15.78\00:29:17.12
No.
00:29:17.15\00:29:18.49
Because that,
the juice from that
00:29:18.52\00:29:20.66
is going to
marinate the polenta.
00:29:20.69\00:29:22.96
Yes. Okay.
00:29:22.99\00:29:24.33
And make it palatable and yummy
00:29:24.36\00:29:26.66
and have these
juices marinating.
00:29:26.70\00:29:29.53
Oh. Wonderful, very good.
00:29:29.56\00:29:32.07
So this one, this recipe,
00:29:32.10\00:29:34.44
this is to make
maybe for eight people.
00:29:34.47\00:29:37.67
Eight people? Eight people.
00:29:37.71\00:29:39.04
Yes, eight people. Very good.
00:29:39.07\00:29:41.34
So you just see it.
00:29:41.38\00:29:42.71
This is a beautiful option,
look at that presentation.
00:29:42.74\00:29:45.78
Very nice.
00:29:45.81\00:29:47.15
So this is something that
you can make ahead, can you?
00:29:47.18\00:29:50.12
Yes, you can make it ahead,
00:29:50.15\00:29:51.52
you can make it like a
casserole and, you know--
00:29:51.55\00:29:54.09
Oh, casserole too. Yes,
you can make it casserole.
00:29:54.12\00:29:56.83
So you don't have to
make it just like at the time.
00:29:56.86\00:29:59.79
Oh, look at that.
00:29:59.83\00:30:01.16
And then you
sprinkle some greens on there
00:30:01.20\00:30:04.27
which is the parsley right.
00:30:04.30\00:30:06.57
Yes. This is parsley.
00:30:06.60\00:30:07.94
And parsley is
usually served a lot with the,
00:30:07.97\00:30:11.77
with the Italian meals
00:30:11.81\00:30:14.18
and it's amazing how
much vitamin A it has
00:30:14.21\00:30:17.11
and also it clears your breath.
00:30:17.15\00:30:20.52
And when we're
eating this garlic,
00:30:20.55\00:30:23.22
I mean, people
are like, oh, garlic,
00:30:23.25\00:30:25.59
you know, sometimes
we don't eat that parsley
00:30:25.62\00:30:28.66
but that's the purpose of it.
00:30:28.69\00:30:30.13
And so it
freshen up your breath.
00:30:30.16\00:30:32.39
So anyhow, here
is the final product
00:30:32.43\00:30:34.63
as you can see.
00:30:34.66\00:30:36.00
And I've not gotten into
it, so now you get a shot of it
00:30:36.03\00:30:39.47
before I dig into this dish.
00:30:39.50\00:30:42.17
I love tofu.
00:30:42.20\00:30:43.54
And you know what,
00:30:43.57\00:30:44.91
I love the idea of using
the polenta to compliment it.
00:30:44.94\00:30:47.64
The polenta it's also
used in Italy quite a bit.
00:30:47.68\00:30:50.48
Yes, yes. I've noticed.
00:30:50.51\00:30:52.38
We always used, you know,
it kind of whatever to protein,
00:30:52.41\00:30:55.75
you know, dishes to the
sides or where you can use
00:30:55.78\00:30:58.12
instead of
switching to mashed potato
00:30:58.15\00:30:59.49
we used the hard
polenta or creamy polenta.
00:30:59.52\00:31:01.76
Or creamy polenta.
00:31:01.79\00:31:03.12
Okay, it's good
to know the options.
00:31:03.16\00:31:04.49
I hope you're
writing all these tips down.
00:31:04.53\00:31:06.59
Well, we're going
to the next recipe,
00:31:06.63\00:31:08.80
I hope you're ready for
it because we're gonna learn
00:31:08.83\00:31:11.03
how to make a risotto
rice, the chef Javier style.
00:31:11.07\00:31:16.50
What do we need
for that? So we need...
00:31:16.54\00:31:17.91
Very good, so we have a
little bit of contrast in color
00:31:41.73\00:31:44.90
for this dish.
00:31:44.93\00:31:46.27
I don't know if you guys at home
00:31:46.30\00:31:47.64
have tried the risotto
rice, I personally love it.
00:31:47.67\00:31:51.24
It is so
wonderful and of course,
00:31:51.27\00:31:54.11
this is Tour de Italia.
00:31:54.14\00:31:57.05
We're on a Italian tour
00:31:57.08\00:31:58.81
where through
the cuisine talents
00:31:58.85\00:32:01.68
of our guest chef, Javier.
00:32:01.72\00:32:04.12
So let's follow these steps
that he's going to show us now.
00:32:04.15\00:32:07.99
Yes, for this risotto
actually, you know, this risotto
00:32:08.02\00:32:12.36
they take me to
make this recipe months.
00:32:12.39\00:32:16.23
Oh, really.
00:32:16.26\00:32:17.60
Yes, because I mean,
you're not gonna found
00:32:17.63\00:32:18.97
any vegan risotto no where else.
00:32:19.00\00:32:21.57
No where else.
00:32:21.60\00:32:23.34
But this that's what I
want to share the recipe
00:32:23.37\00:32:24.94
will you guys,
you guys can know.
00:32:24.97\00:32:27.34
So we're gonna need
the brown short rice.
00:32:27.38\00:32:29.78
And through it right here,
actually put it this one first.
00:32:29.81\00:32:32.31
Start heated up.
00:32:33.55\00:32:35.32
It's nice and hot,
00:32:35.35\00:32:36.69
you just want the
pan, nice and hot.
00:32:36.72\00:32:38.45
Yes, so put this rice in there,
put a higher little bit hard.
00:32:38.49\00:32:42.62
Very good. Okay.
00:32:42.66\00:32:43.99
So want it to simmer, right.
00:32:44.03\00:32:45.69
Yeah, these recipes
very easy, very easy,
00:32:45.73\00:32:48.50
you'd gonna throw everything
in the same pot, everything.
00:32:48.53\00:32:51.07
Okay.
00:32:51.10\00:32:53.23
I like those type of recipes
just throw it together and--
00:32:53.27\00:32:56.64
The garlic especially
garlic, little garlic.
00:32:56.67\00:32:59.41
Garlic in all recipes.
00:32:59.44\00:33:00.88
Garlic in on the entire.
00:33:00.91\00:33:02.98
And if you don't put
the garlic in this recipe,
00:33:03.01\00:33:04.71
they are not gonna
taste that risotto,
00:33:04.75\00:33:06.15
I'm telling you.
00:33:06.18\00:33:07.52
Okay, so the risotto I
thought it was just the grain,
00:33:07.55\00:33:10.49
the rice risotto.
00:33:10.52\00:33:11.85
But risotto is a dish.
00:33:11.89\00:33:14.02
Yeah, it's a
dish, it's a dish. Okay.
00:33:14.06\00:33:16.46
So it's like a creamy risotto
00:33:16.49\00:33:17.99
that's what they call
when you go to the restaurant
00:33:18.03\00:33:19.79
you were looking to
have a creamy risotto
00:33:19.83\00:33:21.30
but not even the people
00:33:21.33\00:33:22.66
they make a regular
risotto to make it right.
00:33:22.70\00:33:25.60
Okay. Yeah, so I'm--
00:33:25.63\00:33:27.10
Well, I just buy
that rice at home
00:33:27.14\00:33:29.94
and I eat with my
beans and, you know,
00:33:29.97\00:33:32.81
but now I have a
good new recipe for me
00:33:32.84\00:33:36.95
to try for my family.
00:33:36.98\00:33:39.41
You know, it's incredible
how the garlic brings in
00:33:39.45\00:33:43.65
so many flavors
and sun dried tomatoes.
00:33:43.69\00:33:46.82
Usually we use
the fresh or the paste
00:33:46.86\00:33:49.16
but now we're using a little bit
of everything in your kitchen.
00:33:49.19\00:33:51.59
Yes, actually you can use
and you can make this risotto
00:33:51.63\00:33:55.46
with any kind of vegetables.
00:33:55.50\00:33:57.50
Any-- whatever you
like you can put zucchini,
00:33:57.53\00:33:59.97
you can put asparagus
00:34:00.00\00:34:01.40
you can put all
different kind of,
00:34:01.44\00:34:02.77
you know,
vegetables in this risotto--
00:34:02.80\00:34:04.47
Okay, very good.
00:34:04.51\00:34:05.84
So we want to simmer,
00:34:05.87\00:34:07.21
well, does it have
to absorb all the--
00:34:07.24\00:34:09.24
They don't have to
serve the whole water
00:34:09.28\00:34:10.65
because you want creamy.
00:34:10.68\00:34:12.01
Oh.
00:34:12.05\00:34:13.38
You want this risotto
like a little bit creamy,
00:34:13.42\00:34:15.38
so 'cause you reduce
this liquid all the way down,
00:34:15.42\00:34:18.69
you're not gonna
be able to have a,
00:34:18.72\00:34:20.06
you know, a creamy risotto.
00:34:20.09\00:34:21.42
Okay, very good.
00:34:21.46\00:34:22.79
So this, you know, I'm
gonna put everything drain out.
00:34:22.82\00:34:25.19
Okay. I'm gonna put the salt.
00:34:25.23\00:34:26.86
I put it the parmesan cheese.
00:34:30.00\00:34:32.93
Yes, even vegan parmesan
cheese you can find nowaday.
00:34:32.97\00:34:37.21
Bit of the vegan
cream cheese. Yes.
00:34:38.21\00:34:41.34
You see it. So
far so good, chef.
00:34:43.24\00:34:46.41
It smell so good
in the kitchen, yes.
00:34:47.42\00:34:51.02
Oh, yes.
00:34:51.05\00:34:52.95
And to make it creamy. Yeah.
00:34:52.99\00:34:55.89
This is the vegan butter. Okay.
00:34:55.92\00:34:58.23
And this is the
non-hydrogenated vegan butter.
00:34:58.26\00:35:02.23
Actually it's the vegan butter.
00:35:02.26\00:35:04.77
Just put it right there.
00:35:04.80\00:35:07.47
All right.
00:35:07.50\00:35:09.70
Oh, yes, I see how
creamy it's getting.
00:35:09.74\00:35:12.57
So the best place to
start this is in a bowl
00:35:14.71\00:35:19.85
or is it thick enough with
consistency what do you say?
00:35:19.88\00:35:24.45
I would say put 'em in a
bowl or you put 'em in a,
00:35:24.49\00:35:27.26
you know, doesn't
matter that you see it.
00:35:27.29\00:35:29.22
So you got to make sure that
00:35:29.26\00:35:30.59
it's got a little
edge on the plate,
00:35:30.63\00:35:32.43
so the cream
doesn't run off your plate.
00:35:32.46\00:35:35.46
Wow, it smell so good in here.
00:35:36.87\00:35:39.60
I'm tempted to grab a spoon
and dig it in, but I won't.
00:35:39.63\00:35:41.80
You know, you can put Arugula.
00:35:41.84\00:35:43.47
Or you can put a baby spinach
00:35:43.51\00:35:45.04
or you can put any
green colors in there.
00:35:45.07\00:35:47.91
Okay.
00:35:47.94\00:35:49.28
And you want to put
the leaves in there,
00:35:49.31\00:35:50.91
the whole leaves.
00:35:50.95\00:35:52.28
Yes, you can put the
greens and leaves in there.
00:35:52.31\00:35:53.65
And you can see
that's the reason why I said,
00:35:53.68\00:35:57.02
just leave the
liquid and you guys see it.
00:35:57.05\00:35:59.85
Perfect. This is ready to go.
00:35:59.89\00:36:01.22
It's beautiful,
beautiful, beautiful.
00:36:01.26\00:36:03.93
So you just kind
of blanch the leaves,
00:36:03.96\00:36:06.80
you don't really cook it.
00:36:06.83\00:36:08.16
Yes, now don't cook
it. It just blznching.
00:36:08.20\00:36:10.57
Actually any green thing
here, they cook it by themselves
00:36:10.60\00:36:13.27
when you throw in
here, you can see it.
00:36:13.30\00:36:14.87
The steam, the heat will.
00:36:14.90\00:36:16.24
It has to be nice and
creamy, you guys see it?
00:36:16.27\00:36:18.47
Oh, yes, look at that.
00:36:18.51\00:36:20.84
All right, guys, I'm
fine. That's what I looking for.
00:36:20.88\00:36:22.41
I'm gonna go sit
down and eat now.
00:36:22.44\00:36:25.25
They have risotto. Beautiful.
00:36:25.28\00:36:26.61
Yes, yes. Risotto.
00:36:26.65\00:36:28.22
Don't worry about it come
into the whole thing the plate
00:36:28.25\00:36:30.22
but this is
supposed to be like that.
00:36:30.25\00:36:32.82
We have the final
product here, guys, you know.
00:36:32.85\00:36:35.32
Sometimes we wonder
00:36:35.36\00:36:36.69
how are we gonna
present this dish.
00:36:36.73\00:36:38.79
And, you know, the
smell opens up our appetite
00:36:38.83\00:36:41.93
and what we see is
what we want to again to,
00:36:41.96\00:36:45.23
the presentation of
course, has lot to do with it.
00:36:45.27\00:36:49.70
I've met people whom not known,
00:36:49.74\00:36:53.11
not knowingly are tasting
vegan cooking, vegan food.
00:36:53.14\00:36:57.25
And at the end of the day,
00:36:57.28\00:36:58.61
I was just talking
to our friend actually
00:36:58.65\00:37:00.62
and it happen to her as well.
00:37:00.65\00:37:02.02
She had some people came
over to this some carpet work.
00:37:02.05\00:37:05.85
And her husband just
felt like inviting them
00:37:05.89\00:37:09.16
to stay for lunch.
00:37:09.19\00:37:10.53
And she served him
a totally vegan meal.
00:37:10.56\00:37:13.13
Didn't say that it was
vegan, just invited them
00:37:13.16\00:37:16.06
and then when they
were getting ready to leave,
00:37:16.10\00:37:19.23
"by the way," her husband says,
"my wife prepared a vegan meal.
00:37:19.27\00:37:23.51
That's what you
had, vegetarian meal."
00:37:23.54\00:37:25.57
they said "What?
00:37:25.61\00:37:26.98
I never had vegetarian food
before but that was amazing."
00:37:27.01\00:37:31.31
So, you know, be encouraged,
you know, share a little dish
00:37:31.35\00:37:34.95
and encourage
others so they can explore
00:37:34.98\00:37:38.79
because this is an
adventure in the kitchen
00:37:38.82\00:37:40.99
and we don't realize how
much there it is out there
00:37:41.02\00:37:43.46
and that we can adapt
and we can just enjoy.
00:37:43.49\00:37:48.46
God is so good, He's
is giving us so much.
00:37:48.50\00:37:50.73
So why tell us before
we go to our last recipe.
00:37:50.77\00:37:54.17
I want to know why Chef Javier,
00:37:54.20\00:37:56.94
why did you choose cooking
as to be an executive chef?
00:37:56.97\00:38:01.88
You know, I mean, I
didn't choose the cooking.
00:38:01.91\00:38:03.61
The cooking chose me. Oh.
00:38:03.65\00:38:05.31
Yes, I mean, you
know, I mean, I have a--
00:38:05.35\00:38:07.62
you know, my master chef.
00:38:07.65\00:38:10.29
So I used to go with him,
you know, and talk with him.
00:38:10.32\00:38:12.99
You know, to reveal me,
you know, to a newer recipes,
00:38:13.02\00:38:15.82
you know, and he does.
00:38:15.86\00:38:17.19
He always do
that. He always do that.
00:38:17.23\00:38:18.56
If he always great to me
00:38:18.59\00:38:19.93
but I always me and my
knees and I ask him for that
00:38:19.96\00:38:22.30
that's I know
that's the way it is.
00:38:22.33\00:38:23.77
That keeps me, you know,
my master chef, is in heaven.
00:38:23.80\00:38:26.20
Is the Lord. Amen.
00:38:26.23\00:38:27.80
Your master chef is in heaven.
00:38:27.84\00:38:29.47
So when you were young,
00:38:29.50\00:38:30.84
were you
interested in the kitchen,
00:38:30.87\00:38:33.58
when you were raised?
00:38:33.61\00:38:34.94
Yes, I raised in, I mean,
my mom especially a year or so,
00:38:34.98\00:38:38.75
my mom teach me how do
you, you know, cooking skills.
00:38:38.78\00:38:41.52
And 16 years old,
that's my first restaurant,
00:38:41.55\00:38:45.65
that's my first restaurant
that I work here in the US.
00:38:45.69\00:38:49.39
For now I have more
than 20 years plus experience
00:38:49.42\00:38:52.63
working in the
restaurant business.
00:38:52.66\00:38:54.20
Very good.
00:38:54.23\00:38:55.56
So it is important
to expose our children,
00:38:55.60\00:39:00.04
our young people to be everyday
living whatever it takes,
00:39:00.07\00:39:03.84
have your kids help you balance
a check book or bank account.
00:39:03.87\00:39:07.01
Have your kids
do laundry with you.
00:39:07.04\00:39:09.01
Have your kids in the kitchen?
00:39:09.04\00:39:11.35
It's very rewarding
because when I'm sick
00:39:11.38\00:39:13.62
my kids cook for
me in, I love it.
00:39:13.65\00:39:16.45
So now we have Chef Javier
testifying of the blessing
00:39:16.48\00:39:21.19
and the
benefits that constitutes
00:39:21.22\00:39:24.76
or comes with
vegan vegetarian diet.
00:39:24.79\00:39:28.23
Now because of health reasons
00:39:28.26\00:39:30.43
many of you are seeking
new recipes and new ideas
00:39:30.47\00:39:34.97
and that is why we
have Chef Javier here.
00:39:35.00\00:39:38.17
So we want to thank
Javier for being here
00:39:38.21\00:39:41.54
and sharing these
recipes from the heart,
00:39:41.58\00:39:44.55
very comforting recipes.
00:39:44.58\00:39:45.91
It's my pleasure.
00:39:45.95\00:39:47.78
And talking about
comforting recipes.
00:39:47.82\00:39:50.59
We have one last recipe
and this is very comforting,
00:39:50.62\00:39:53.82
it is a dessert.
00:39:53.86\00:39:55.89
Yes.
00:39:55.92\00:39:57.26
So we want to share
this recipe with you
00:39:57.29\00:40:00.23
and this is a Fruit Tart.
00:40:00.26\00:40:02.73
And what do we need for this?
00:40:02.76\00:40:04.90
For this recipe we need...
00:40:04.93\00:40:06.30
So we have new
option for our table
00:40:23.35\00:40:26.45
for our dessert needs,
00:40:26.49\00:40:28.32
you know,
something about desserts
00:40:28.36\00:40:30.43
that we look forward
to at every meal, right.
00:40:30.46\00:40:33.50
So please show us which
steps to follow and your tips.
00:40:33.53\00:40:38.80
All right, we're gonna
use to marinate the fruit
00:40:38.83\00:40:41.87
with the sugar we need
to do this one first, okay.
00:40:41.90\00:40:44.87
Oh, okay.
00:40:44.91\00:40:46.24
Because we need to
get it serve the juice
00:40:46.27\00:40:48.28
when you put it the brown sugar
they're gonna come the juices
00:40:48.31\00:40:50.75
from the peaches
from the blackberries too.
00:40:50.78\00:40:53.15
So add the sugar. Okay. Yes.
00:40:53.18\00:40:54.92
You put the peaches.
And the peaches as well.
00:40:54.95\00:40:57.22
Okay, here we go. Very good.
00:40:57.25\00:41:00.02
And you noticed that there--
no juice right now, right.
00:41:00.06\00:41:02.59
So after you
put-- when you mix well
00:41:02.62\00:41:05.53
and they take like
eight minutes maybe less
00:41:05.56\00:41:09.96
and you can-- the juice
come out of the fruit by itself.
00:41:10.00\00:41:14.27
So you just leave it
in here for a little bit.
00:41:14.30\00:41:16.74
Okay, we set it a side for now.
00:41:16.77\00:41:18.31
Yes, we need to make the
dough. Let's make the dough.
00:41:18.34\00:41:20.88
We make the dough, but we need
to make this one first, okay.
00:41:20.91\00:41:23.58
So don't worry about it,
00:41:23.61\00:41:24.95
we need to transfer
this one right here.
00:41:24.98\00:41:28.22
So transfer right here.
00:41:28.25\00:41:32.05
All right.
00:41:32.09\00:41:33.56
So in a separate bowl,
that's what we would need.
00:41:33.59\00:41:37.03
In a separate bowl to do it all.
00:41:37.06\00:41:38.66
Yeah, you can use
the separate bowl,
00:41:38.69\00:41:40.03
you can use the same bowl.
00:41:40.06\00:41:41.40
I mean, it's up
to you. All right.
00:41:41.43\00:41:43.47
I'm only using this this time.
00:41:43.50\00:41:45.03
All right. So I
use the cup of flour.
00:41:45.07\00:41:48.37
There it goes,
the whole wheat flour.
00:41:48.40\00:41:49.84
Yes. Use the brown sugar.
00:41:49.87\00:41:52.04
A brown sugar.
00:41:52.07\00:41:54.44
A pinch of salt. Salt.
00:41:54.48\00:41:58.45
We can put the
butter. And butter.
00:41:58.48\00:42:01.98
And you can put the
water in the last, okay.
00:42:02.02\00:42:04.95
You just mix it
together first. Okay.
00:42:04.99\00:42:09.82
So make sure, you know, the--
00:42:09.86\00:42:11.19
you do it very well in this one,
00:42:11.23\00:42:13.16
you know, dissolve
the butter and the flour.
00:42:13.19\00:42:14.53
Dissolve the butter
with the flour. Exactly.
00:42:14.56\00:42:16.53
Otherwise it will
be harder to do it
00:42:16.56\00:42:18.13
once you incorporate the water.
00:42:18.17\00:42:19.70
Yes. Right.
00:42:19.73\00:42:21.07
So, yeah, you know, they
have a different kinds of
00:42:21.10\00:42:23.04
make these tart.
00:42:23.07\00:42:25.01
But this tart, you know,
I used to making this time
00:42:25.04\00:42:26.91
with this kind
of-- only two fruits
00:42:26.94\00:42:29.44
you can add more
fruits if you like.
00:42:29.48\00:42:31.75
So but this one and
just only two fruits,
00:42:31.78\00:42:33.85
you know, just the
peaches and blackberries.
00:42:33.88\00:42:35.55
And it's a really nice
contrast that you have.
00:42:35.58\00:42:37.39
You have the bright
color, you have the dark, yes.
00:42:37.42\00:42:41.76
And it's good that
we're making it a home
00:42:41.79\00:42:44.96
because we know exactly
what ingredients are in that,
00:42:44.99\00:42:48.56
in that recipe, very good.
00:42:48.60\00:42:50.90
And you see they had
a little more butter--
00:42:50.93\00:42:52.57
I mean, more flour in here.
00:42:52.60\00:42:55.34
But and I don't have
to worry about it, okay.
00:42:55.37\00:42:58.64
Okay.
00:42:58.67\00:43:00.01
So we need to use--
00:43:00.04\00:43:01.38
So we're gonna have to
let on the dough rest, right.
00:43:01.41\00:43:02.74
Yes, so we need to let
the dough rest for a while,
00:43:02.78\00:43:06.75
ten minutes.
00:43:06.78\00:43:08.12
Ten minutes. Ten minutes.
00:43:08.15\00:43:09.48
And we can put it,
set a piece of paper.
00:43:09.52\00:43:11.45
Yes, plastic wrap.
00:43:11.49\00:43:14.12
Okay, rest in
there for ten minutes.
00:43:14.16\00:43:16.99
Very good. In the oven.
00:43:17.03\00:43:19.29
So end--
00:43:19.33\00:43:21.33
We will wrap it, right.
00:43:21.36\00:43:24.23
It wrap it, there we go.
00:43:24.27\00:43:27.37
And we put it in
the-- there for ten minutes.
00:43:27.40\00:43:28.84
And we got in the
refrigerator all right.
00:43:28.87\00:43:31.34
Because I already
have it, ten minutes,
00:43:31.37\00:43:32.77
I already have it in here. Okay.
00:43:32.81\00:43:35.41
Now we let it
rest for 10 minutes
00:43:35.44\00:43:36.95
in the refrigerator.
00:43:36.98\00:43:38.31
And you noticed
that. See that. Here we go.
00:43:38.35\00:43:39.95
Oh, yeah, I see that the texture
00:43:39.98\00:43:42.15
because the butter, you know,
it seems the texture once again
00:43:42.18\00:43:47.16
once it cooling.
00:43:47.19\00:43:48.52
And you see the,
the other one, you know,
00:43:48.56\00:43:49.96
I don't know you guys saw,
you know, it's like a very--
00:43:49.99\00:43:52.99
didn't have enough flour.
00:43:53.03\00:43:54.70
But they come out just
like this after ten minutes.
00:43:54.73\00:43:57.23
Oh, incredible. Very good. Yes.
00:43:57.27\00:43:59.40
So we don't have to roll it,
00:43:59.43\00:44:00.77
if you don't have the roller,
just use your hands, okay.
00:44:00.80\00:44:03.41
Just use your hands. So
you don't worry about it.
00:44:03.44\00:44:06.47
Those are first kitchen
tools the Lord gave us, right.
00:44:06.51\00:44:09.38
And this recipe
you can use both ways.
00:44:09.41\00:44:12.91
You can use the dough
put him right in the bottom.
00:44:12.95\00:44:16.22
As a crust. Yes, and the crust.
00:44:16.25\00:44:18.45
You just put him in the
oven for like 50 minutes,
00:44:18.49\00:44:20.42
I mean, till golden brown.
00:44:20.46\00:44:21.79
Now I want to
make sure that we share
00:44:21.82\00:44:23.36
what kind of pan this is?
00:44:23.39\00:44:24.86
This is a spring pan,
that is for tarts or also--
00:44:24.89\00:44:31.73
For the single tart, yup.
So this is individual serving.
00:44:31.77\00:44:35.57
I'm gonna try to put
this back together chef,
00:44:35.60\00:44:37.74
I know your
expert, oops, I messed it.
00:44:37.77\00:44:42.54
Yes, you know,
especially this recipe,
00:44:42.58\00:44:45.45
there are-- like it's--
00:44:45.48\00:44:48.45
like I said, you
know, you can use both ways,
00:44:48.48\00:44:49.92
you can use the-- you can
put the dough in the bottom.
00:44:49.95\00:44:52.25
And you can put
the crust in top.
00:44:52.29\00:44:54.26
Okay, so what are we doing this?
00:44:54.29\00:44:55.79
So I'm gonna put
it the crust in top.
00:44:55.82\00:44:57.39
Okay, very good.
00:44:57.43\00:44:58.76
Yes guys see it. Very good.
00:44:58.79\00:45:00.80
So now we have the
fruit, put it right here.
00:45:00.83\00:45:04.07
We're gonna put
it in the tart pan.
00:45:04.10\00:45:06.20
So don't know how to
use, I mean, the fork please.
00:45:09.24\00:45:13.38
Sure.
00:45:13.41\00:45:17.15
Okay. Just push
it down a little bit.
00:45:17.18\00:45:21.05
Squish it in there hard. Yes.
00:45:21.08\00:45:23.45
Okay.
00:45:23.49\00:45:26.76
Well, once you cook it,
it's gonna go down in size.
00:45:26.79\00:45:29.46
They're gonna go
down-- Yes, you see, you know,
00:45:29.49\00:45:32.76
the juice is coming out,
out of this, you see that?
00:45:32.79\00:45:38.03
Oh, yes, delicious.
00:45:38.07\00:45:39.97
So you push it
down little bit more.
00:45:40.00\00:45:42.94
Make it go in
there. Yes, so we do that.
00:45:42.97\00:45:46.34
It is true once it's
cooked, it does that's what--
00:45:46.37\00:45:49.21
So this one, I'm not gonna put,
00:45:49.24\00:45:51.78
I'm not gonna hop
it the whole thing,
00:45:51.81\00:45:53.72
I used to gonna do it just--
00:45:53.75\00:45:55.48
Strips. Okay. Strips,
yes, just a little bit.
00:45:55.52\00:45:58.25
So kind of like a lattice to it?
00:45:58.29\00:46:02.89
Yes. Topping. Okay.
00:46:02.92\00:46:05.69
Put it like that.
00:46:05.73\00:46:09.00
You can use, make another one.
00:46:09.03\00:46:12.13
Now how long we're
gonna bake this for?
00:46:12.17\00:46:14.34
For 20 minutes. 20 minutes.
00:46:14.37\00:46:16.84
How hot the oven should be? 375.
00:46:16.87\00:46:19.71
375. Okay. Yes, 375.
00:46:19.74\00:46:23.31
Or you know,
you can use this one
00:46:23.35\00:46:24.95
and like I said,
you can put the--
00:46:24.98\00:46:28.15
this the dough, the
crust in the bottom.
00:46:28.18\00:46:30.25
In the bottom.
00:46:30.29\00:46:31.62
So it's up to you, but
you want to do in the bottom
00:46:31.65\00:46:33.52
or you want to do it on top.
00:46:33.56\00:46:34.89
Right. Yeah. Just put into oven.
00:46:34.92\00:46:37.89
I put it in the oven.
00:46:37.93\00:46:39.26
So you put it in the oven
and you bake it for how long?
00:46:39.29\00:46:40.73
I put it in the
oven for 20 minutes.
00:46:40.76\00:46:42.43
For 20 minutes. 20 minutes, 375.
00:46:42.46\00:46:44.57
Okay, very good.
00:46:44.60\00:46:45.93
Well, we have a
final product right here
00:46:45.97\00:46:48.64
and I'd like to
share with you friends
00:46:48.67\00:46:51.27
that Chef Javier has
made a vegan cashew right,
00:46:51.31\00:46:56.34
cashew ice cream,
cashew vanilla ice cream.
00:46:56.38\00:46:59.28
Oh, it doesn't
that look good? Yum.
00:46:59.31\00:47:01.92
I just want to,
well, we all know that
00:47:01.95\00:47:05.05
once the program is
over we are going to share
00:47:05.09\00:47:08.66
I guess I'll have to
share with my co-workers right?
00:47:08.69\00:47:12.53
Everybody here will are
invited to come and taste
00:47:12.56\00:47:15.86
and that is the fun
part of this as well.
00:47:15.90\00:47:19.63
That we get to taste
the food here in the studio
00:47:19.67\00:47:22.17
with our co-workers
and of course, our guest.
00:47:22.20\00:47:25.77
I realized we have
just a few minutes left
00:47:25.81\00:47:28.54
in this segment
00:47:28.58\00:47:29.91
but before we go to
your contact information,
00:47:29.94\00:47:33.28
I'd like for you to
share with the viewers
00:47:33.31\00:47:36.22
what services are
you willing to offer
00:47:36.25\00:47:39.85
and if they can invite you
00:47:39.89\00:47:41.22
to their
community to their church,
00:47:41.26\00:47:42.62
what kind of
activities have you done?
00:47:42.66\00:47:45.09
You know, I've been
done for cooking classes,
00:47:45.13\00:47:47.96
cooking classes
weddings with 16 years.
00:47:48.00\00:47:52.33
You know, what
they call that's--
00:47:52.37\00:47:54.87
The sweet 16. There
we go, there you go.
00:47:54.90\00:47:57.34
As we 16,
00:47:57.37\00:47:58.71
you know, we do all
different kinds of bands
00:47:58.74\00:48:00.08
and especially the
recently the last week,
00:48:00.11\00:48:02.91
we do a lot of cooking classes
over there in Caribbean Sea.
00:48:02.94\00:48:05.98
So we're doing Tortola
00:48:06.01\00:48:07.38
and doing in
Puerto Rico too also.
00:48:07.42\00:48:09.52
Oh, wonderful.
00:48:09.55\00:48:10.89
Yeah, we're
willing to go it anywhere.
00:48:10.92\00:48:12.85
Anywhere the
Lord calls you. Yes.
00:48:12.89\00:48:14.76
Very good, because as you said,
00:48:14.79\00:48:16.59
the sweet 16 we
call it Quinceaneras
00:48:16.62\00:48:19.06
in the Spanish community
00:48:19.09\00:48:21.70
and that is when the
young lady turns 15 years old
00:48:21.73\00:48:24.83
and we have a
special service for her.
00:48:24.87\00:48:27.04
It looks almost
like a big wedding
00:48:27.07\00:48:29.47
and it's quite an
investment with some families.
00:48:29.50\00:48:32.41
And some families we
do it more of a lower
00:48:32.44\00:48:35.34
you know, scale.
00:48:35.38\00:48:36.71
But we serve food and
we have a beautiful cake
00:48:36.75\00:48:40.45
as if you would
serve in a wedding.
00:48:40.48\00:48:43.55
Now this is mainly
done for the women,
00:48:43.59\00:48:46.59
but nowadays
even guys are doing it
00:48:46.62\00:48:49.42
I was shocked to hear it.
00:48:49.46\00:48:51.09
But I said, "Oh, my boys
00:48:51.13\00:48:53.06
now you're turning 15 can
I do a Quinceanera for you?"
00:48:53.09\00:48:56.30
"No, Mom."
00:48:56.33\00:48:58.00
"Do you want a birthday party?"
00:48:58.03\00:48:59.37
"Yes, mom."
00:48:59.40\00:49:01.44
So what type of
needs have you met?
00:49:01.47\00:49:05.84
When people talk to you
about their dietary needs?
00:49:05.87\00:49:08.88
What are the-- what is
the most common frustration?
00:49:08.91\00:49:13.72
None of this here
is the frustration
00:49:13.75\00:49:15.12
but the challenge.
00:49:15.15\00:49:16.48
Yes, it's a challenge.
00:49:16.52\00:49:17.85
The challenge is the
people they have is--
00:49:17.89\00:49:20.12
they don't know how
to make it healthy food.
00:49:20.16\00:49:22.52
And that's what
we know we're hear,
00:49:22.56\00:49:25.23
you know, to teaching,
00:49:25.26\00:49:26.59
to show that how
they do it, you know--
00:49:26.63\00:49:29.30
Welcome through.
00:49:29.33\00:49:30.67
Yes, to welcome through
and to make it you know,
00:49:30.70\00:49:32.03
better health and better family.
00:49:32.07\00:49:33.54
Okay, very good.
00:49:33.57\00:49:35.07
Now that you have
shared so many recipes
00:49:35.10\00:49:38.37
and overall how
is the transition
00:49:38.41\00:49:41.88
like for a teenager,
00:49:41.91\00:49:43.61
have you seen that age group
00:49:43.65\00:49:45.71
interested in
healthy eating as well?
00:49:45.75\00:49:47.65
You know, it is,
there is a lot of--
00:49:47.68\00:49:49.82
you know, US
people interesting to eat,
00:49:49.85\00:49:52.05
you know, this kind of food.
00:49:52.09\00:49:53.42
You know, they
love it, they like it,
00:49:53.46\00:49:54.79
because I have experience,
you know, for every body.
00:49:54.82\00:49:57.36
You know,
especially I have a friends
00:49:57.39\00:49:58.73
they have a US friends
00:49:58.76\00:50:00.96
and they would like to enjoy me
to how to make it healthy food.
00:50:01.00\00:50:05.10
That's very good.
00:50:05.13\00:50:06.47
Well, I would love to
be part of the audience
00:50:06.50\00:50:10.24
wherever you are cooking,
00:50:10.27\00:50:11.61
because we got to taste
the food that you prepare.
00:50:11.64\00:50:14.21
But that he's got
his family his wife,
00:50:14.24\00:50:17.15
his lovely wife whom I've met.
00:50:17.18\00:50:19.18
And his boys and the Lord
has blessed in their ministry
00:50:19.21\00:50:22.92
and your passion shows
and we appreciate it so much.
00:50:22.95\00:50:27.12
So if you are
interested in inviting them,
00:50:27.16\00:50:29.86
you've been to Puerto
Rico that's where I'm from.
00:50:29.89\00:50:31.89
So praise the Lord,
00:50:31.93\00:50:33.26
because our
people need that too,
00:50:33.29\00:50:35.66
to the Virgin Islands
00:50:35.70\00:50:37.07
to the British
Virgin Islands as well.
00:50:37.10\00:50:40.04
And he's been able
to share these vegan
00:50:40.07\00:50:44.07
and different options
00:50:44.11\00:50:45.51
and he's got, oh, his
repertoire recipes in men.
00:50:45.54\00:50:49.18
So, but for now
what I'm gonna say is
00:50:49.21\00:50:52.15
get ready to write down
his contact information.
00:50:52.18\00:50:54.98
Right after that
we're gonna have you
00:50:55.02\00:50:58.05
just listening to the news break
00:50:58.09\00:51:00.92
and will be back with
all the final products
00:51:00.96\00:51:03.56
that we have prepared
for you during this hour.
00:51:03.59\00:51:07.06
So don't change that
channel, we're not done yet,
00:51:07.10\00:51:11.13
we're gonna come and
present all the recipes
00:51:11.17\00:51:13.94
that we prepared and so
you can just stay tuned.
00:51:13.97\00:51:18.67
If you'd like to
contact Chef Javier Renteria,
00:51:19.94\00:51:22.61
you can do so
2443 Fair Oaks Blvd
00:51:22.64\00:51:26.51
#444, Sacramento, CA 95825.
00:51:26.55\00:51:31.39
That's 2443 Fair Oaks Blvd
00:51:31.42\00:51:34.19
#444 Sacramento, CA 95825.
00:51:34.22\00:51:38.99
You can call (916) 832-7441.
00:51:39.03\00:51:43.06
That's (916) 832-7441.
00:51:43.10\00:51:46.87
Or you can email
Chef Javier Renteria
00:51:46.90\00:51:49.44
at
franciscojrenteria @gmail.com,
00:51:49.47\00:51:57.05
that's
franciscojrenteria@gmail.com.
00:51:57.08\00:52:04.32