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, and welcome to another
3ABN Today cooking program.
00:01:10.67\00:01:14.37
I'm Jill Morikone, and we are
delighted that it's Wednesday
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because we get to
cook in the kitchen here
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and get to share
these wonderful recipes
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with you at home.
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With me, in the kitchen
today, is a very special guest
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and she's our brand new
friend of the ministry of 3ABN.
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This is her first
time doing cooking.
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And I'm just excited
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to introduce her to you at home.
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Her name is Leslie Caza.
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And, Leslie, we're so
glad to have you here today.
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Thank you so much.
Thank you for the invitation.
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I am thankful to be here,
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and I'm thankful for a
great team that came with me
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from my Simply
Vegan in Memphis classes,
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so it's a blessing to be here.
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Yeah, that's right.
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I met them, I
went in the kitchen
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and I said, "Oh, she's got
a whole team here working."
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And that's a wonderful,
you had Sky and Lisette...
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Correct. Is that right?
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Very good, Jill. Yes. Okay.
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So and they're
organized, and working,
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and got it all
together in there.
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Yes, great team.
So that's wonderful.
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So tell me what is
Simply Vegan in Memphis
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and were you always
interested in healthy cooking?
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Let's start with that one,
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were you always
interested in healthy cooking?
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I've always been
interested in cooking.
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Went to culinary art
school for a little while,
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but that's not
exactly healthy cooking.
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Then, when I became a
Seventh-day Adventist,
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my pastor heard that I had
gone to culinary art school
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and said, "Great, you
can do our cooking schools,"
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which was a whole new realm
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which started a whole new
journey and a whole new life
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and the more I got into it,
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the more I loved it.
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And just saw how fearfully
and wonderfully made we are
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and how we can really take care
of our bodies with good eating.
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It's just one of
the laws of health
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but it's an
important law of health.
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Absolutely, 'cause our body
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is the temple
of the Holy Spirit.
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You know, He
wants to dwell in us,
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and then we have a clear
mind and we can better hear Him,
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we can better
understand His voice.
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Yeah, so that
must have been a shock
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when the pastor said,
well, you do cooking classes
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and you're thinking all I
know how to do is to cook...
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Vegetarian. Right?
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I didn't know vegetarian at all.
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You don't do vegetarian,
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so there must have
been a difficult switch
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or was it not?
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Oh, it was so
difficult and my first class,
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I think there was six people
that came and looking back,
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I'm really thankful
only six people came
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because they didn't
know what I was doing,
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I purchased wrong ingredients
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thinking I was
buying right ingredients,
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the food was terrible,
the lecture was very dry
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and but God kept
working with me over the years
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and as I kept going
to fellowship lunches
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and learning new foods
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and talked with other
people and read books,
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lots of books on
either recipes or nutrition,
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it's just grown.
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I love it. It's
really my passion.
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That's wonderful. I can
tell that. That's incredible.
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You think you go
from not even knowing
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how to cook
vegetarian to her own cookbook.
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Thank you, Jesus.
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This is brand new. Brand new.
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You just finished
this, The Garden Menu.
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This is delicious recipes
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from Leslie's
plant-based kitchen.
00:04:01.60\00:04:04.04
So it looks like an incredible
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array of recipes
you have in here.
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Well, we hope that it
will meet the needs of people
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who are looking to just come
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a little bit step
higher to healthy.
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You know, there's
transitional vegetarianism
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and then we want to
keep on growing and learning
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and so this is maybe
not ultimate but it's,
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you know, mid-transition
to getting healthier.
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Oh, that's wonderful. Yes.
00:04:27.23\00:04:28.56
You have breads, and breakfast,
and entrees and beverages,
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vegetables, side
dishes, cheese, ooh...
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Yeah, we're gonna do a
cheese ball this morning.
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Are we doing a
cheese ball this morning?
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We are. Nice.
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Gravy sandwich filling,
some burgers, soups and stews,
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salad dressing, dips,
spreads, this goes on and on,
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there's a lot, and
there's dessert too.
00:04:43.38\00:04:44.71
Yup, we have 130 recipes.
00:04:44.75\00:04:46.51
Oh, that's wonderful.
00:04:46.55\00:04:48.08
So your ministry,
Simply Vegan in Memphis,
00:04:48.12\00:04:51.02
you do cooking
schools, you and your team?
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Once a month. Okay.
00:04:53.72\00:04:55.06
They come in, they'll
eat a full plant-based dinner
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and while they're eating
we do a health presentation
00:04:58.43\00:05:01.50
and then we'll maybe
have a discussion group after
00:05:01.53\00:05:03.60
just to let people ask
questions, share ideas.
00:05:03.63\00:05:06.43
And it's really nice when
you have a discussion group
00:05:06.47\00:05:09.17
because someone
knows a little of this,
00:05:09.20\00:05:11.11
someone knows a little of that
00:05:11.14\00:05:12.47
and it really
bonds the group together.
00:05:12.51\00:05:14.34
So when we have
people from the community,
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they start to feel like
they're part of the group.
00:05:15.98\00:05:18.11
Yeah. That's wonderful.
00:05:18.15\00:05:19.91
It's great outreach too.
00:05:19.95\00:05:21.78
Let's take a
look, I know you said
00:05:21.82\00:05:23.15
we're making a cheese ball
00:05:23.18\00:05:24.52
but let's look at what
else we are making here today.
00:05:24.55\00:05:27.06
We're starting with
granola, a crunchy granola,
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that looks yummy,
and a harvest pudding.
00:05:29.62\00:05:32.86
Yes, I like that.
00:05:32.89\00:05:34.86
The veggie
frittata, oh, that's fabulous,
00:05:34.90\00:05:38.33
I can't wait to
try all of these.
00:05:38.37\00:05:39.70
Cheese ball,
here's our cheese ball.
00:05:39.73\00:05:41.07
There's the cheese ball.
00:05:41.10\00:05:42.57
And pita chips,
nice, I like that,
00:05:42.60\00:05:45.44
making your own pita
chips and skillet burritos.
00:05:45.47\00:05:47.54
Oh, this looks
like a wonderful menu,
00:05:47.58\00:05:50.38
wonderful summer breakfast food,
00:05:50.41\00:05:52.41
summer lunch foods.
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Yes, yeah, kind of sets
you up for the whole day.
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See, that's right, I'm excited.
00:05:55.85\00:05:57.39
Let's read our first
recipe for that granola.
00:05:57.42\00:06:02.69
Crunchy granola...
00:06:02.72\00:06:04.06
So I see we've got
stuff already going here.
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We do, and we're going to
start by softening the dates
00:06:21.58\00:06:25.68
because oftentimes, the
dates are a little bit firm
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or the blenders
a little bit weak,
00:06:29.22\00:06:30.95
not a good combination,
00:06:30.99\00:06:32.55
so we're just going to
start warming up the dates
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just to soften them a little.
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You could do it in
the microwave if you want.
00:06:37.23\00:06:39.59
I have two tablespoons of water
and we're just gonna go ahead
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and yeah, we will
just put them in here.
00:06:42.80\00:06:45.37
Now these are
those medjool dates.
00:06:45.40\00:06:47.24
Actually I
think they're deglets.
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I think they are, aren't they?
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Yes, they are. They are.
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Okay, we're just
going to turn this on.
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Okay.
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On low a little bit,
and you don't want to put
00:06:54.98\00:06:58.71
the heat up too high on them
00:06:58.75\00:07:00.28
because there is just a
small amount of water in here,
00:07:00.32\00:07:03.32
just enough to
gently steam them.
00:07:03.35\00:07:05.25
So that'll just take a couple
of minutes to soften them up
00:07:05.29\00:07:08.42
and while we're doing that,
00:07:08.46\00:07:09.82
we'll go head
over to the blender.
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Okay, there you go.
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We had a couple of
speckled bananas in there
00:07:13.16\00:07:15.46
and that's because of course
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when they're
speckled they are...
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Ripe. Ripe and sweet, right?
00:07:18.23\00:07:20.57
So we're just gonna go
ahead and break these up
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and put them in
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and this is gonna be our liquid.
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What I found was a granola,
00:07:25.61\00:07:27.48
they doesn't have
a lot of oil in it,
00:07:27.51\00:07:29.71
it doesn't get that super
crispy crunch like a fry...
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I would agree. Fry season.
00:07:34.28\00:07:35.62
So I found that if
you use less water,
00:07:35.65\00:07:39.15
it's not as tough.
00:07:39.19\00:07:41.39
So we use just the
smallest amount of water
00:07:41.42\00:07:43.53
and then our
bananas become our moisture
00:07:43.56\00:07:46.53
that's gonna help those
dates to also get going.
00:07:46.56\00:07:49.00
And it gives you
sweetness as well as the dates.
00:07:49.03\00:07:51.23
But bananas are sweet, if
they're ripe, they're sweet.
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Yeah, if they're
speckled, they are, absolutely.
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And then we're just
gonna add our vanilla in here.
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Okay.
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And do you want to peek on that?
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That's sizzling.
00:08:01.98\00:08:03.31
We can shut that off
00:08:03.35\00:08:04.68
and just let the
heat just get there.
00:08:04.71\00:08:07.82
Put this on.
00:08:07.85\00:08:10.22
So we're gonna blend
this first a little bit?
00:08:10.25\00:08:11.72
Blend this just a little
bit just to make it smooth.
00:08:11.75\00:08:14.26
So that gives us a
little bit of moisture
00:08:22.23\00:08:24.63
to get those dates going.
00:08:24.67\00:08:26.10
Well, that's helpful.
00:08:26.13\00:08:27.47
Yeah, and now we can
add the dates to that.
00:08:27.50\00:08:30.57
So this is it, they
just sit a couple of minutes.
00:08:30.61\00:08:32.37
Just a minute,
just to get them soft
00:08:32.41\00:08:34.38
and we have a
pretty good blender here
00:08:34.41\00:08:36.95
but the moisture
is pretty much gone,
00:08:36.98\00:08:40.38
it's just a
little tiny bit left here
00:08:40.42\00:08:41.98
and that's gonna help a lot
00:08:42.02\00:08:43.35
so that our
granola is not tough.
00:08:43.39\00:08:44.72
I will need this spatula.
00:08:44.75\00:08:46.15
Normally at home would you
wait till all the water's gone
00:08:46.19\00:08:48.39
before you blend it
or how you do did now
00:08:48.42\00:08:50.13
is how you normally would do?
00:08:50.16\00:08:51.73
It's probably gonna depend
00:08:51.76\00:08:53.09
how attentive
you are to your pan.
00:08:53.13\00:08:54.70
Either way it's gonna work.
00:08:54.73\00:08:57.10
The water is either
gonna be a tiny bit in the pan
00:08:57.13\00:08:59.03
or it'll be in your dates,
00:08:59.07\00:09:00.40
so it's not really
gonna affect the recipe but...
00:09:00.44\00:09:04.34
You just want to make sure
00:09:04.37\00:09:05.71
that you're not
wrecking havoc on your blender.
00:09:05.74\00:09:08.61
It's an expensive
piece of equipment
00:09:08.64\00:09:10.68
and you want to take
good care of your equipment.
00:09:10.71\00:09:12.81
Okay.
00:09:12.85\00:09:14.18
And you want it to be smooth.
00:09:17.55\00:09:19.32
Okay.
00:09:19.35\00:09:20.69
I'm just gonna let that
air bubble get out there.
00:09:24.59\00:09:26.43
Okay.
00:09:26.46\00:09:27.80
That's it.
00:09:36.94\00:09:38.27
We just need to get it
00:09:38.31\00:09:39.64
so that it will be a
creamy sauce for our oats.
00:09:39.67\00:09:43.61
So I'm gonna get
some gloves here.
00:09:43.65\00:09:45.01
You need these guys,
yeah. I do, thank you.
00:09:45.05\00:09:47.22
So we have our oats here
00:09:47.25\00:09:48.72
and these are just
regular rolled oats.
00:09:48.75\00:09:51.15
Have you every made
granola with quick oats?
00:09:51.19\00:09:53.22
You know, I have. Have you?
00:09:53.25\00:09:54.86
I have just 'cause I
ran out of rolled oats.
00:09:54.89\00:09:57.66
I thought, "Well, I don't want
to go to the store right now,
00:09:57.69\00:09:59.96
I'll just make it but..."
00:10:00.00\00:10:01.33
When my children were
little, they didn't appreciate
00:10:01.36\00:10:04.83
the hard crunch of
a regular rolled oats
00:10:04.87\00:10:08.34
and so I would
make it with quick oats
00:10:08.37\00:10:10.01
which made it
quite a bit more tender
00:10:10.04\00:10:11.81
and then they would enjoy it.
00:10:11.84\00:10:13.58
Yeah, that's great.
00:10:13.61\00:10:14.94
Okay, so we're also going
to add to this our coconut,
00:10:14.98\00:10:18.88
this is an unsweetened coconut
00:10:18.91\00:10:20.68
but you can use
whatever coconut you want,
00:10:20.72\00:10:22.28
it's a pretty small amount.
00:10:22.32\00:10:24.79
And this granola
is relatively low-fat
00:10:24.82\00:10:28.86
because it just has this in it,
00:10:28.89\00:10:30.66
it doesn't have a lot of nuts
00:10:30.69\00:10:32.03
and it doesn't
have a lot of oil,
00:10:32.06\00:10:33.40
which makes it more versatile.
00:10:33.43\00:10:35.33
If you wanted to
have a light supper
00:10:35.36\00:10:37.00
that didn't have
a lot of fat in it,
00:10:37.03\00:10:38.83
you could then have a bowl of...
00:10:38.87\00:10:41.14
Granola. Granola 'cause it...
00:10:41.17\00:10:43.51
Or for breakfast, you could add
some nuts or something to it.
00:10:43.54\00:10:45.51
Precisely.
00:10:45.54\00:10:46.88
Yes, so it's versatile.
00:10:46.91\00:10:48.34
So we'll just
go ahead and add...
00:10:48.38\00:10:50.25
our sauce here...
00:10:53.58\00:10:55.28
Nice.
00:10:55.32\00:10:56.65
Which is all natural, you know,
you get the fiber in the fruit
00:10:56.69\00:11:00.39
and you get the extra nutrition.
00:11:00.42\00:11:02.69
I can smell the banana. Yeah.
00:11:02.72\00:11:04.26
Smells really good. Oh, it does.
00:11:04.29\00:11:06.59
It does. Okay.
00:11:06.63\00:11:10.40
Let see if we can get that out.
00:11:10.43\00:11:11.77
You know, trying to get
everything out of the bottom...
00:11:11.80\00:11:14.20
That's always the
challenge with the blender.
00:11:14.24\00:11:15.80
All right, I think
that's gonna do for now.
00:11:15.84\00:11:19.41
Then I will save this.
00:11:19.44\00:11:21.61
Okay, actually,
if you start stirring
00:11:21.64\00:11:24.31
a little bit with this,
00:11:24.35\00:11:25.68
your hands won't
get quite so messy.
00:11:25.71\00:11:29.05
Nice.
00:11:29.08\00:11:30.42
And oats are so good for you
00:11:30.45\00:11:31.79
and if people need
a gluten-free diet...
00:11:31.82\00:11:36.86
You can get gluten-free oats.
00:11:36.89\00:11:38.23
You can get gluten-free oats.
00:11:38.26\00:11:39.59
They're all
naturally gluten-free,
00:11:39.63\00:11:41.40
but it just depends on
where they are produced
00:11:41.43\00:11:44.17
because if
they're produced on a line
00:11:44.20\00:11:45.53
that also produces wheat...
00:11:45.57\00:11:47.00
Right, then you get the
cross contamination of that.
00:11:47.04\00:11:48.37
That's it. The gluten, right.
00:11:48.40\00:11:50.27
So we don't want to do that.
00:11:50.31\00:11:54.14
It's hard to mix in a bowl
00:11:54.18\00:11:55.51
that without
getting it over the edges.
00:11:55.54\00:11:56.88
Yes, we'll do our
very best here, okay.
00:11:56.91\00:12:01.22
So we're just gonna mix this,
00:12:01.25\00:12:02.58
the thing is you want to
get this evenly coated...
00:12:02.62\00:12:05.05
Yes.
00:12:05.09\00:12:06.42
So that you don't have
dry spots and then a big clump
00:12:06.45\00:12:09.19
because those big
clumps will not dry as evenly
00:12:09.22\00:12:12.83
in the oven.
00:12:12.86\00:12:14.20
One of the nice
things about this recipe
00:12:14.23\00:12:16.40
is you can just put
it in the oven overnight.
00:12:16.43\00:12:19.63
I like that. Yes.
00:12:19.67\00:12:21.00
What do you usually bake it at?
00:12:21.04\00:12:22.37
I still got your pan here.
00:12:22.40\00:12:23.74
Yes. I usually bake mine at 175.
00:12:23.77\00:12:25.94
Okay.
00:12:25.97\00:12:27.31
And I put it...
00:12:27.34\00:12:28.68
I do have a time bake on my oven
00:12:28.71\00:12:30.05
so I'll set my oven
for about nine hours...
00:12:30.08\00:12:32.18
Oh, so you bake long time then.
00:12:32.21\00:12:33.85
I do, and it gets nice and dry
00:12:33.88\00:12:36.45
because it's at
such a low temperature.
00:12:36.48\00:12:39.69
Okay, we are getting close here.
00:12:39.72\00:12:43.22
And we eat a lot of
granola because it is versatile.
00:12:43.26\00:12:46.46
In our next recipe
00:12:46.49\00:12:47.83
we're actually going to be
using some of this granola.
00:12:47.86\00:12:51.03
We're gonna add some
fruits and some nuts,
00:12:51.07\00:12:53.54
is that the one or
different recipe you mean?
00:12:53.57\00:12:55.37
We're gonna do that too.
00:12:55.40\00:12:59.37
Okay, we're on the same page.
00:12:59.41\00:13:02.44
Okay.
00:13:02.48\00:13:03.81
All right. All right.
00:13:03.85\00:13:05.18
So that's looking pretty good.
00:13:05.21\00:13:06.55
You want me to
hold for you hand?
00:13:06.58\00:13:07.92
Sure. And try and get in here.
00:13:07.95\00:13:09.28
That's what we'll do.
00:13:09.32\00:13:10.65
We're just gonna go
ahead and put that on here.
00:13:10.69\00:13:13.99
Nice.
00:13:14.02\00:13:15.36
And you can make a double
batch and make two pans worth
00:13:15.39\00:13:20.06
and, you know, spread your racks
00:13:20.10\00:13:21.50
out in the oven a little
bit if you're gonna do that
00:13:21.53\00:13:24.20
and then spread it
evenly on your pan.
00:13:24.23\00:13:27.34
And this is what it
looks like when it's all done?
00:13:27.37\00:13:29.27
That's what it
looks like when it's done.
00:13:29.30\00:13:30.64
I see that.
00:13:30.67\00:13:32.01
Absolutely. Nice. Yes.
00:13:32.04\00:13:33.58
Let me move this over here
00:13:33.61\00:13:34.94
and we're gonna talk
about when it's all done.
00:13:34.98\00:13:37.68
I like them, very nice.
00:13:37.71\00:13:39.05
This is a very crunchy granola.
00:13:39.08\00:13:41.68
So what we'd like to do with it
00:13:41.72\00:13:44.05
is make is a fruited rice.
00:13:44.09\00:13:46.22
Okay.
00:13:46.25\00:13:47.59
And we'll take...
A fruited granola.
00:13:47.62\00:13:49.82
I am sorry, a fruited granola.
00:13:49.86\00:13:51.29
I was gonna say,
we're not making rice.
00:13:51.33\00:13:52.66
Fruited rice is great too.
00:13:52.69\00:13:54.70
Fruited granola. Okay.
00:13:54.73\00:13:56.06
So we'll take about
three quarters of a cup
00:13:56.10\00:13:58.80
of the granola
00:13:58.83\00:14:00.34
and then we've got some
unsweetened almond milk,
00:14:00.37\00:14:03.14
I'll put about a half a
cup which isn't a whole lot.
00:14:03.17\00:14:05.64
Thank you.
00:14:05.67\00:14:07.01
And then you can
use pineapple. Yes.
00:14:07.04\00:14:09.48
You could use
canned pears or peaches,
00:14:09.51\00:14:13.21
something that's got
a little liquid to it
00:14:13.25\00:14:16.05
and then we just
stir this up, excuse me,
00:14:16.08\00:14:18.65
we just stir that up
00:14:18.69\00:14:20.02
and put this in the
refrigerator overnight.
00:14:20.06\00:14:22.12
So especially, if
you have children,
00:14:22.16\00:14:23.69
my three-year-old
grandson loves this dish
00:14:23.73\00:14:25.79
because it gets nice and
soft and easy for them to chew.
00:14:25.83\00:14:29.63
Now if it were my husband Greg,
00:14:29.66\00:14:31.60
he would take it
straight like this,
00:14:31.63\00:14:34.24
add the milk and
eat it right away.
00:14:34.27\00:14:35.60
Chewy.
00:14:35.64\00:14:36.97
Before it gets soggy at all
'cause he doesn't like soggy
00:14:37.01\00:14:38.77
but I would like that soggy,
00:14:38.81\00:14:40.14
I like that thing soft
and he likes it crispier.
00:14:40.18\00:14:42.64
But you got some
blueberries and nuts here?
00:14:42.68\00:14:44.01
We do.
00:14:44.05\00:14:45.38
And so then in the morning,
00:14:45.41\00:14:46.75
we'll do the
one with the sample.
00:14:46.78\00:14:48.68
In the morning, you can add,
I've got some blueberries here.
00:14:48.72\00:14:51.29
Ooh. Nice.
00:14:51.32\00:14:53.52
And then, you know,
nuts are so good for you.
00:14:53.56\00:14:56.32
They're heart
healthy and all that.
00:14:56.36\00:14:58.53
So you want
about a small handful
00:14:58.56\00:15:01.13
which is actually about
almost a quarter of a cup.
00:15:01.16\00:15:04.50
So if you wanted a variety...
00:15:04.53\00:15:06.07
First, we'll stir this up
00:15:06.10\00:15:07.44
and then we'll go ahead
and put our nuts on top.
00:15:07.47\00:15:09.04
Nice.
00:15:09.07\00:15:10.41
So the fresh blueberries
are full of antioxidants
00:15:10.44\00:15:13.88
and you've got fiber,
fruit and grains here,
00:15:13.91\00:15:16.98
so you've got
your carbohydrates,
00:15:17.01\00:15:18.35
you've got
protein, you have fats.
00:15:18.38\00:15:20.05
This is just a wonderful
way to start your morning
00:15:20.08\00:15:23.42
and colorful, peach
and raspberry is delicious.
00:15:23.45\00:15:26.89
Oh, yes, that sounds good.
00:15:26.92\00:15:28.59
Do you like walnuts? Uh-huh.
00:15:28.62\00:15:29.96
You're gonna be our
taste tester, right?
00:15:29.99\00:15:31.33
So we're gonna put
what you like on here.
00:15:31.36\00:15:33.46
So we put some walnuts.
00:15:33.50\00:15:34.83
Would you like
pumpkin seeds? Oh, yeah.
00:15:34.86\00:15:36.26
Nice source of zinc.
00:15:36.30\00:15:38.20
Nice.
00:15:38.23\00:15:39.60
Okay. I'm gonna get a spoon.
00:15:39.63\00:15:40.97
Okay.
00:15:41.00\00:15:42.34
And we'll try this
granola. There you go.
00:15:42.37\00:15:43.94
Now you call this
the fruited granola?
00:15:43.97\00:15:45.57
Fruited granola. Nice.
00:15:45.61\00:15:47.68
I'm trying to get and make
sure I get some granola here.
00:15:47.71\00:15:49.38
Okay.
00:15:49.41\00:15:50.75
Sweet but not overly
sweet 'cause of the pineapple,
00:15:53.52\00:15:57.19
then the dates and
the banana in there.
00:15:57.22\00:15:58.72
I could eat this whole bowl.
00:15:58.75\00:16:00.09
This is very good.
Good. Oh, you could.
00:16:00.12\00:16:01.96
You know, and if you have
this and then in the morning...
00:16:01.99\00:16:07.76
Hmm, that's good.
00:16:07.80\00:16:09.13
You know, you had your...
00:16:09.16\00:16:10.50
You could just
take a nice apple...
00:16:10.53\00:16:12.07
Yeah. And make it pretty.
00:16:12.10\00:16:16.17
You know, if you
put pretty food out,
00:16:16.20\00:16:19.14
fruit or whatever,
00:16:19.17\00:16:20.51
your children will
eat fruit when it's cut up
00:16:20.54\00:16:23.08
and it's attractive to look at.
00:16:23.11\00:16:25.55
So get yourself
some little tools
00:16:25.58\00:16:27.25
to make it look beautiful.
00:16:27.28\00:16:28.78
Nice.
00:16:28.82\00:16:30.25
And you can get that set up
and then you have your fruit...
00:16:30.29\00:16:34.46
Yummy, yummy. And that whole...
00:16:34.49\00:16:37.16
This whole breakfast
is about 625 calories.
00:16:37.19\00:16:41.26
Now the average woman needs
between 1600-2400 depending on
00:16:41.30\00:16:46.17
how active she is,
her age, and things.
00:16:46.20\00:16:48.27
So if you're looking at
a 2,000-calorie a day diet,
00:16:48.30\00:16:51.31
you want to get about 600-800
calories in your breakfast.
00:16:51.34\00:16:53.98
Oh, absolutely.
00:16:54.01\00:16:55.34
So this may look
big to some of you
00:16:55.38\00:16:57.61
but in the morning,
00:16:57.65\00:16:59.28
our stomach is more
prepared for a meal,
00:16:59.31\00:17:01.05
we've been fasting all night,
break the fast in the morning,
00:17:01.08\00:17:05.02
and so even though
it's a custom in our society
00:17:05.05\00:17:08.22
to eat a small
breakfast and a bigger lunch,
00:17:08.26\00:17:10.36
we could flip that upside down
00:17:10.39\00:17:11.73
'cause you need to
fuel in the morning
00:17:11.76\00:17:15.36
when you're getting up to go.
00:17:15.40\00:17:17.63
That's great, absolutely.
00:17:17.67\00:17:19.00
Let's go to our
next recipe. Yes.
00:17:19.03\00:17:21.14
And we'll be read that here.
00:17:21.17\00:17:22.97
For the harvest
pudding, we need:
00:17:23.00\00:17:24.47
Now this looks
fabulous, this yummy breakfast.
00:17:53.74\00:17:56.91
Yes, yummy breakfast.
00:17:56.94\00:17:58.47
So let's get
right into it. Good.
00:17:58.51\00:18:00.48
Now we made the granola
00:18:00.51\00:18:01.84
and now we're gonna
actually make a crust
00:18:01.88\00:18:03.71
in the blender for
our harvest pudding.
00:18:03.75\00:18:07.35
Do I need to do
anything with the water here?
00:18:07.38\00:18:09.42
You can slide it back
over, completely over the flame.
00:18:09.45\00:18:12.15
Okay, so we'll just go
ahead and put this in here.
00:18:12.19\00:18:14.19
And basically, what
we're doing is making
00:18:14.22\00:18:16.62
sort of a graham cracker
crust with a healthier version.
00:18:16.66\00:18:20.10
Fast and easy. Yes.
00:18:29.30\00:18:31.51
And then we'll put
that in our casserole dish.
00:18:31.54\00:18:34.11
Okay.
00:18:34.14\00:18:37.78
And the finer you grind it,
00:18:37.81\00:18:39.15
of course the
smoother your crust will be.
00:18:39.18\00:18:41.45
So if you like it
with a little more chew...
00:18:41.48\00:18:44.42
Don't grind it as
much. Don't grind it as much.
00:18:44.45\00:18:46.15
Okay, and then let
me put my gloves on.
00:18:46.19\00:18:48.66
What we're going to do is add...
00:18:48.69\00:18:51.26
If your granola is very sweet,
00:18:51.29\00:18:53.03
you probably want
to just add water.
00:18:53.06\00:18:55.56
If it's moderately sweet,
00:18:55.60\00:18:56.93
add some juice and if it's
not an incredibly sweet one,
00:18:56.97\00:18:59.00
you want to add
some juice concentrate
00:18:59.03\00:19:00.47
just to sweeten
it up a little bit.
00:19:00.50\00:19:01.84
Nice. Okay.
00:19:01.87\00:19:03.20
Now what juice we're using here?
00:19:03.24\00:19:04.57
This is an apple
juice concentrate.
00:19:04.61\00:19:05.94
And all you want to do is get it
00:19:05.97\00:19:07.31
so that it's gonna hold together
00:19:07.34\00:19:08.91
when you press
it into the bottom.
00:19:08.94\00:19:10.35
So one to four,
it's just gonna depend
00:19:10.38\00:19:13.95
on how you
actually want that done.
00:19:13.98\00:19:15.45
So it looks like we're gonna
use close to the four here.
00:19:15.48\00:19:18.22
So just put that in here.
00:19:18.25\00:19:20.22
Nice.
00:19:20.26\00:19:21.76
So like a crumble,
little crumbling...
00:19:21.79\00:19:23.12
Like a crumble, yes.
00:19:23.16\00:19:24.93
And then once you get it
all together like this...
00:19:24.96\00:19:29.66
Nice.
00:19:29.70\00:19:31.03
You can use a fork if
you'd like, that will work.
00:19:31.07\00:19:33.47
Spread it evenly.
00:19:33.50\00:19:36.10
Kind of press it into the pan.
00:19:36.14\00:19:38.07
I like that, that's very nice.
00:19:38.11\00:19:39.61
Very simple.
00:19:39.64\00:19:40.98
Okay, kind of make it even.
00:19:41.01\00:19:44.28
All right, so now we will
go ahead and make our filling.
00:19:44.31\00:19:47.35
Yay!
00:19:47.38\00:19:48.72
And no one ever
guesses the filling.
00:19:48.75\00:19:50.49
All right, so I like to
cook but I don't like to stir,
00:19:50.52\00:19:53.32
so I usually
start my water boiling.
00:19:53.36\00:19:56.02
So I have three cups
of water boiling in there
00:19:56.06\00:19:58.53
and then I have
one cup of water here
00:19:58.56\00:20:00.53
and I've got a nice
whole grain cornmeal,
00:20:00.56\00:20:02.50
you might be able to find that
at your local grocery store.
00:20:02.53\00:20:05.13
If not, you could
even grind popcorn
00:20:05.17\00:20:07.37
to make a whole grain cornmeal.
00:20:07.40\00:20:08.97
Yes. Wow.
00:20:09.00\00:20:10.34
Just stir that up.
00:20:10.37\00:20:11.71
If you were to put the cornmeal
00:20:11.74\00:20:13.07
directly into
the boiling water...
00:20:13.11\00:20:14.44
It's gonna clump.
00:20:14.48\00:20:15.81
Absolutely, and
that's not what we want.
00:20:15.84\00:20:17.65
We want to have
this nice and smooth.
00:20:17.68\00:20:19.41
Right. Okay.
00:20:19.45\00:20:21.88
So we'll stir that up
00:20:21.92\00:20:24.02
and then because our
water's already boiling,
00:20:24.05\00:20:26.49
this is gonna thicken up...
00:20:26.52\00:20:28.09
Real quick.
Relatively quickly, yes.
00:20:28.12\00:20:30.49
And so you want to get it
right out of your measuring cup
00:20:30.53\00:20:33.60
and get it right into your pot.
00:20:33.63\00:20:37.40
And then you can go ahead
00:20:37.43\00:20:38.77
and turn your heat up
00:20:38.80\00:20:42.17
which I think I'm doing.
00:20:42.20\00:20:44.01
Okay, it should be
about the consistency
00:20:44.04\00:20:47.41
of runny mashed potatoes.
00:20:47.44\00:20:48.98
If that makes
any sense to you all.
00:20:49.01\00:20:51.68
That makes sense.
That's what we want.
00:20:51.71\00:20:53.11
You can see it's
already starting to thicken up.
00:20:53.15\00:20:54.48
I can see that.
00:20:54.52\00:20:55.85
So we just want that to get nice
00:20:55.88\00:20:57.22
and thick like
runny mashed potatoes.
00:20:57.25\00:20:59.85
It will set up more
when it chills in the fridge.
00:20:59.89\00:21:02.69
So you don't want
it to be super thick
00:21:02.72\00:21:04.59
because then it will not
be palatable once it firms.
00:21:04.63\00:21:09.33
Cornmeal, you know, we
say as American as apple pie.
00:21:09.36\00:21:12.40
Cornmeal is actually
probably the most American food
00:21:12.43\00:21:15.70
because the Native
Americans are the ones
00:21:15.74\00:21:18.81
that domesticated corn
00:21:18.84\00:21:21.31
and then they taught
the colonists how to...
00:21:21.34\00:21:23.38
It's starting to boil.
00:21:23.41\00:21:24.75
Yeah, we're done
with it there, okay.
00:21:24.78\00:21:27.42
You want it off? I want it off.
00:21:27.45\00:21:29.38
There you go. Great.
00:21:29.42\00:21:31.72
All right, and
then we're going to...
00:21:31.75\00:21:33.09
So this goes back
to the pilgrim's date.
00:21:33.12\00:21:34.89
Back to the Pilgrim's date.
00:21:34.92\00:21:36.26
And cornmeal is
really good for you
00:21:36.29\00:21:38.26
and the whole grain,
00:21:38.29\00:21:39.63
if you can find
it, it's extra good
00:21:39.66\00:21:41.00
'cause it has the germ in
it which is full of nutrition.
00:21:41.03\00:21:43.40
Now we have our coconut
00:21:43.43\00:21:45.00
which is an unsweetened coconut.
00:21:45.03\00:21:46.40
If you add a sweetened coconut,
00:21:46.43\00:21:47.77
we just really not
gonna add that much sugar
00:21:47.80\00:21:49.34
because you are not
using a large amount
00:21:49.37\00:21:51.47
and then we have our salt.
00:21:51.51\00:21:53.48
And we had a
little sugar before?
00:21:53.51\00:21:54.84
And we had the sugar, thank you.
00:21:54.88\00:21:56.34
Okay, now this is gonna go
back in the blender briefly.
00:21:56.38\00:22:00.28
Easy dish because
everything is in the blender.
00:22:00.32\00:22:03.02
I like that. Yes.
00:22:03.05\00:22:04.39
We can use the
same. You got that.
00:22:04.42\00:22:05.92
I do. It's kind of...
00:22:05.95\00:22:07.29
We're gonna go
very careful here.
00:22:07.32\00:22:08.66
We'll just pour
this right back in here.
00:22:08.69\00:22:11.39
If you have a smaller blender
00:22:11.43\00:22:13.46
that does not do a large amount,
00:22:13.50\00:22:16.16
you can break this
up into a couple of...
00:22:16.20\00:22:19.43
So the objective here
is to get it very smooth.
00:22:19.47\00:22:21.64
You don't want
coconut pieces or any of that,
00:22:21.67\00:22:24.34
you want like a
smooth like a pudding almost.
00:22:24.37\00:22:26.88
Like a pudding, yeah, we
call this harvest pudding.
00:22:26.91\00:22:29.68
Okay.
00:22:29.71\00:22:31.35
And I'll just
get this blended up.
00:22:31.38\00:22:36.38
Turn that down.
00:22:36.42\00:22:37.75
We have a pretty
powerful blender here
00:22:58.34\00:22:59.97
so this might just about do it.
00:23:00.01\00:23:01.81
The Vitamix is nice.
00:23:01.84\00:23:03.18
Vitamix is wonderful.
00:23:03.21\00:23:04.55
And what you can do is
just take a tip of a teaspoon
00:23:04.58\00:23:07.02
and just dip it in
00:23:07.05\00:23:08.38
and see if it
feels course at all,
00:23:08.42\00:23:09.95
then just continue blending.
00:23:09.98\00:23:11.39
Okay. All right.
00:23:11.42\00:23:12.79
You need spatula?
That would be fantastic.
00:23:12.82\00:23:15.02
Okay, so we're
just gonna pour this on.
00:23:15.06\00:23:16.62
Nice.
00:23:16.66\00:23:18.06
Nice and creamy.
00:23:18.09\00:23:20.16
It smells good. I
can smell the coconut.
00:23:20.20\00:23:21.63
Yes.
00:23:21.66\00:23:23.03
This is what in some countries,
00:23:23.06\00:23:24.40
they would call maize of course.
00:23:24.43\00:23:25.77
I was thinking that, yes. Yes.
00:23:25.80\00:23:27.34
And here in the States,
00:23:27.37\00:23:28.70
it would
actually be a field corn,
00:23:28.74\00:23:30.07
it's what corns made
out of, meals made out of
00:23:30.11\00:23:32.01
'cause we don't use
sweet corn to make that.
00:23:32.04\00:23:33.98
Now this will
just go in refrigerator
00:23:34.01\00:23:36.11
and it will set up firm
00:23:36.14\00:23:38.35
and then we'll be
ready to put our topping,
00:23:38.38\00:23:39.71
and we're gonna make
the topping really quickly.
00:23:39.75\00:23:41.08
Yay! Okay.
00:23:41.12\00:23:43.65
So for our topping, again,
00:23:43.69\00:23:45.02
I don't like to
stir all that much,
00:23:45.05\00:23:47.62
so what I like to do
00:23:47.66\00:23:49.26
is take a small
amount of the pineapple
00:23:49.29\00:23:54.76
and put that in
there to start heating.
00:23:54.80\00:23:56.63
Okay. Don't need a whole lot.
00:23:56.67\00:23:58.33
And then our
orange juice concentrate
00:23:58.37\00:24:01.20
which will sweeten
that up a little bit
00:24:01.24\00:24:02.57
and add a little bit of flavor
00:24:02.60\00:24:03.94
and then before this
gets hot, I'm gonna go ahead
00:24:03.97\00:24:05.31
and put the cornstarch in there.
00:24:05.34\00:24:07.58
That will thicken up quickly
because it's a small amount.
00:24:07.61\00:24:11.98
Now I have never tried that.
00:24:12.01\00:24:13.35
That's a great idea.
00:24:13.38\00:24:14.72
I'm sitting there
stirring and stirring,
00:24:14.75\00:24:16.79
this is a great idea.
00:24:16.82\00:24:18.15
The less you have
in the pot... Oh, yeah.
00:24:18.19\00:24:20.56
Yeah, and we've got
some pineapple in there
00:24:20.59\00:24:22.02
so it does look a little chunky
00:24:22.06\00:24:23.39
but this is going to
thicken up relatively quickly.
00:24:23.43\00:24:27.10
Nice.
00:24:27.13\00:24:29.93
Pineapples are
just so delicious.
00:24:29.96\00:24:33.57
The tropical fruits add
a lot of sweetener quickly.
00:24:33.60\00:24:35.80
They do.
00:24:35.84\00:24:37.17
That's for sure. All right.
00:24:37.21\00:24:40.51
And then it gets
thick, then you add this?
00:24:40.54\00:24:42.91
And then we'll add
the rest of that...
00:24:42.94\00:24:44.28
And you wait
till that gets thick?
00:24:44.31\00:24:45.85
And we'll put it right on there.
00:24:45.88\00:24:47.22
And we have one
that's done over here
00:24:47.25\00:24:48.95
and I see that it's decorated
with strawberries and pecans,
00:24:48.98\00:24:52.72
and it looks beautiful.
00:24:52.75\00:24:54.72
And one sixth of that
pie is about 350 calories.
00:24:54.76\00:24:58.29
So if you're
watching your calories,
00:24:58.33\00:25:00.33
you can actually have a
pretty decent piece of that
00:25:00.36\00:25:03.47
and it's still very moderate,
00:25:03.50\00:25:05.30
then you have room for
a little handful of nuts
00:25:05.33\00:25:07.84
and some other fruits
as well, that's right.
00:25:07.87\00:25:10.24
Let's go to our next
recipe. Let's do that.
00:25:10.27\00:25:11.94
Okay
00:25:11.97\00:25:13.64
I think we're doing
the frittata, right?
00:25:13.68\00:25:15.41
Veggie frittata,
for that we need:
00:25:15.44\00:25:16.91
I'm excited about
this recipe, Leslie,
00:25:52.55\00:25:54.48
because I like
anything with veggies in it.
00:25:54.52\00:25:56.85
To me, it's just my favorite.
00:25:56.89\00:25:58.85
I mean, I like
sweet and that's good.
00:25:58.89\00:26:00.46
But something with
veggies is really good.
00:26:00.49\00:26:02.29
Oh, yes, and they
are so good for you.
00:26:02.32\00:26:03.86
So let's get right on it. Okay.
00:26:03.89\00:26:05.89
We are going to
start with our skillet,
00:26:05.93\00:26:07.66
Make sure I'm turning this up.
00:26:07.70\00:26:09.33
Okay. There we go.
00:26:09.36\00:26:11.53
You could use a
small amount of oil
00:26:11.57\00:26:13.74
if you are trying
to watch your calories,
00:26:13.77\00:26:15.17
you can use a
small amount of water.
00:26:15.20\00:26:17.37
We are going to add
our red bell pepper...
00:26:17.41\00:26:19.47
Nice.
00:26:19.51\00:26:20.84
And our onions,
just something about
00:26:20.88\00:26:22.21
the aroma of onion and
pepper is just amazing.
00:26:22.24\00:26:25.68
And then we have
some diced zucchini here,
00:26:25.71\00:26:28.65
so yes, this is the Jill recipe
00:26:28.68\00:26:30.22
with all these
amazing vegetables.
00:26:30.25\00:26:33.62
Okay, we're gonna saute this,
00:26:33.66\00:26:35.52
we're gonna
actually let this saute,
00:26:35.56\00:26:36.89
while we go ahead and work
00:26:36.93\00:26:38.26
on the creamy
filling for the frittata.
00:26:38.29\00:26:40.46
Okay. Okay.
00:26:40.50\00:26:41.96
Do you want to keep
an eye on that for me
00:26:42.00\00:26:43.63
while we do this?
00:26:43.67\00:26:45.00
Make sure it doesn't burn.
00:26:45.03\00:26:46.37
Make sure it doesn't burn.
00:26:46.40\00:26:47.74
Okay, back to our
wonderful blender again.
00:26:47.77\00:26:50.11
You know, cooking is
so much more enjoyable
00:26:50.14\00:26:53.17
when you have good tools.
00:26:53.21\00:26:55.24
And if could have only
one good tool in my kitchen...
00:26:55.28\00:26:57.61
It will be a blender.
00:26:57.65\00:26:58.98
It would be my
blender, absolutely.
00:26:59.01\00:27:00.82
I love my
blender in the kitchen.
00:27:00.85\00:27:02.62
It's such a
difference. Absolutely.
00:27:02.65\00:27:05.25
Now this is a silken tofu,
00:27:05.29\00:27:08.26
but you could use
the water packed tofu
00:27:08.29\00:27:10.23
as well in that.
00:27:10.26\00:27:12.36
So we carefully get
this into the blender.
00:27:12.39\00:27:15.23
The silken tofu is great
00:27:15.26\00:27:16.60
when you want to make
something creamy or blended,
00:27:16.63\00:27:18.73
where as the water package
is great for a scrambled tofu
00:27:18.77\00:27:20.94
or something along those lines.
00:27:20.97\00:27:24.54
Okay, so we have
our tofu in the blender.
00:27:24.57\00:27:27.71
We're going to add
nutritional yeast flakes
00:27:27.74\00:27:29.91
which have a cheesy flavor,
00:27:29.94\00:27:31.91
and some lemon juice, salt.
00:27:31.95\00:27:36.85
The cornstarch
will help thicken it up
00:27:36.89\00:27:38.42
to kind of give
it that eggy texture.
00:27:38.45\00:27:40.52
Nice.
00:27:40.56\00:27:41.89
And then we will go ahead
00:27:41.92\00:27:43.26
and blend this
into a creamy sauce.
00:27:43.29\00:27:45.23
You need spatula?
00:27:49.73\00:27:51.07
I do, thank you.
00:27:51.10\00:27:53.97
Let's pack that
down a little bit.
00:27:54.00\00:27:55.34
When it's pretty thick,
you got to get that in there.
00:27:55.37\00:27:57.14
That's right.
Okay, we'll start slow.
00:27:57.17\00:27:59.57
I will just stir
a little bit here,
00:28:10.69\00:28:13.15
or actually almost there.
00:28:13.19\00:28:15.46
This sure smells good over here.
00:28:15.49\00:28:16.93
Okay, so we have a
nice creamy blended paste,
00:28:37.88\00:28:43.05
and we are going to
stir this right into that,
00:28:43.08\00:28:45.09
so we can shut the
heat off on that actually.
00:28:45.12\00:28:48.69
Perfect. Pour this right in.
00:28:48.72\00:28:50.43
Now, the nutritional
yeast in here is amazing,
00:28:50.46\00:28:53.03
one tablespoon
of nutritional yeast
00:28:53.06\00:28:56.93
has four grams of protein.
00:28:56.97\00:28:59.57
You know, so sometimes people
00:28:59.60\00:29:00.94
get real worried
being a vegetarian,
00:29:00.97\00:29:02.30
you're gonna get enough protein.
00:29:02.34\00:29:04.54
So it does and it also has
a lot of fiber and B-vitamins,
00:29:04.57\00:29:08.98
which are great for you.
00:29:09.01\00:29:11.05
It's good with B12, isn't it?
00:29:11.08\00:29:12.48
It's good with B12.
00:29:12.51\00:29:13.85
It's fortified, many of
them are fortified with B12.
00:29:13.88\00:29:16.02
But B-vitamins are
good for your nerves and,
00:29:16.05\00:29:19.05
so we got this added, thank you.
00:29:19.09\00:29:21.62
Then we are going
to add some spinach.
00:29:21.66\00:29:24.39
Now, if
somebody's on blood thinners
00:29:24.43\00:29:26.43
and they are concerned
about the green leafies.
00:29:26.46\00:29:28.96
In this recipe,
you could go ahead
00:29:29.00\00:29:30.83
and use artichoke cuts,
00:29:30.87\00:29:32.60
just cut them a little bit.
00:29:32.63\00:29:34.80
We'll add a little
bit of turmeric for color.
00:29:34.84\00:29:37.47
Let me lit that
fire. Yeah, okay.
00:29:37.51\00:29:39.74
And our Italian seasoning
00:29:39.77\00:29:42.54
and then we have garlic
and herb seasoning here.
00:29:42.58\00:29:46.85
Now, if your garlic
00:29:46.88\00:29:48.22
and herb
seasoning has salt in it,
00:29:48.25\00:29:49.95
you may want to
reduce the salt a little.
00:29:49.98\00:29:53.42
A lot of them are salt free.
00:29:53.46\00:29:55.09
Yeah. Okay.
00:29:55.12\00:29:56.52
So we are just
gonna stir this up.
00:29:56.56\00:29:58.66
Nice. Doesn't that look yummy?
00:29:58.69\00:30:00.86
Oh, yes, it's gonna be yummy.
00:30:00.90\00:30:02.76
And then we will just go ahead
00:30:02.80\00:30:04.13
and give the pan a little spray.
00:30:04.17\00:30:07.30
Yeah. Okay.
00:30:07.34\00:30:09.50
Jill, do you want to
scoop it in there for me?
00:30:09.54\00:30:13.41
Yummy!
00:30:13.44\00:30:15.24
And as this bakes,
00:30:15.28\00:30:16.78
the turmeric will give
it more of the yellow color.
00:30:16.81\00:30:19.98
Needs to heat a little bit
00:30:20.02\00:30:21.35
before it actually
brings out that much color.
00:30:21.38\00:30:24.69
There we go. Great.
00:30:24.72\00:30:26.05
Smooth out a little bit.
00:30:26.09\00:30:29.32
Yes. Smells fabulous.
00:30:29.36\00:30:30.69
Now a frittata is basically
a quiche without a crust.
00:30:30.73\00:30:35.36
And there we go,
that will go in the oven.
00:30:35.40\00:30:38.20
What do you bake it for?
We bake this for an hour.
00:30:38.23\00:30:41.20
Umm, in our sample one,
00:30:41.24\00:30:42.97
we made minis and
little muffin pans.
00:30:43.00\00:30:46.01
I love that, how cute. Yes.
00:30:46.04\00:30:48.28
And so those only take
about 25 or 30 minutes.
00:30:48.31\00:30:50.68
And then you could
just round out the meal
00:30:50.71\00:30:52.15
with a sweet
potato and something sweet
00:30:52.18\00:30:55.02
for the almonds and grapes,
and you got a great meal.
00:30:55.05\00:30:57.65
I can't wait to try that
and I am going to try that.
00:30:57.69\00:31:00.06
I assure you. Okay.
00:31:00.09\00:31:01.42
All right, great. That
looks really good, yummy.
00:31:01.46\00:31:03.73
Do you do all these
recipes in your cooking schools
00:31:03.76\00:31:05.56
before we go to the pita here?
00:31:05.59\00:31:06.93
Yes, we do them in
our cooking classes.
00:31:06.96\00:31:09.50
For one class that we did,
we actually did a hands on.
00:31:09.53\00:31:13.17
And so we were in
a commercial kitchen
00:31:13.20\00:31:15.00
and everybody get in there.
00:31:15.04\00:31:16.54
We had four different stations
00:31:16.57\00:31:18.11
and people tried
their hand at it,
00:31:18.14\00:31:19.71
which really is a big help,
00:31:19.74\00:31:22.31
if your church or food
organize little hands on things,
00:31:22.34\00:31:25.45
that's great for
people to feel more confident.
00:31:25.48\00:31:28.52
Yeah, don't you think
it makes a difference?
00:31:28.55\00:31:29.88
Because, I could be
sitting there saying,
00:31:29.92\00:31:31.39
"Well, I don't know
how to cook this way and,
00:31:31.42\00:31:33.19
I don't know
exactly what I am doing"
00:31:33.22\00:31:34.86
and I can watch
someone else do it.
00:31:34.89\00:31:37.99
But, if I don't do it myself,
00:31:38.03\00:31:40.10
you learn a lot
better when you actually
00:31:40.13\00:31:42.06
get in yourself
and do it yourself, so.
00:31:42.10\00:31:44.27
I can see that, it
will be very valuable.
00:31:44.30\00:31:45.97
Step by step, you
know, just watching that,
00:31:46.00\00:31:48.24
so it's a very good thing.
00:31:48.27\00:31:50.61
Now, we are doing pita.
We are gonna do some pitas.
00:31:50.64\00:31:53.51
Okay. We'll set
this over here. Yes.
00:31:53.54\00:31:55.91
And you got
something going on over here?
00:31:55.94\00:31:57.75
I do. Now, this
recipe has one ingredient.
00:31:57.78\00:32:03.42
That's why we didn't
put it up for you to read.
00:32:03.45\00:32:06.05
All that you need is
some whole wheat pocket bread.
00:32:06.09\00:32:09.06
And it doesn't matter
if you already cut in half,
00:32:09.09\00:32:10.69
don't worry about it.
00:32:10.73\00:32:12.06
But, this, the traditional store
00:32:12.09\00:32:14.13
bought commercial pita chips
00:32:14.16\00:32:15.93
have a lot of oil added to them,
00:32:15.96\00:32:17.47
they are fried, or
other things added,
00:32:17.50\00:32:18.83
may be you don't want that.
00:32:18.87\00:32:20.24
So if you can just
take a whole wheat pita,
00:32:20.27\00:32:24.34
and get a very good sharp knife,
00:32:24.37\00:32:26.64
and we just cut around the edge,
00:32:26.68\00:32:29.94
just a little bit like this.
00:32:29.98\00:32:32.51
'Cause these are pockets,
00:32:32.55\00:32:33.88
so they have that
nice hole in the middle.
00:32:33.92\00:32:35.72
Now, one nice
thing about pita chips,
00:32:35.75\00:32:38.65
when you have them like this,
00:32:38.69\00:32:40.02
is they're very similar to
what we use to call zwieback,
00:32:40.06\00:32:43.06
which is very digestible.
00:32:43.09\00:32:45.33
And I think partly
is more digestible,
00:32:45.36\00:32:47.33
because you have to chew.
00:32:47.36\00:32:48.70
You know, digestion
begins in the mouth.
00:32:48.73\00:32:50.57
So when you eat something soft,
we go, chump, chump, swallow.
00:32:50.60\00:32:54.34
And we want to go chump,
chump, chump, chump, right?
00:32:54.37\00:32:56.44
Right.
00:32:56.47\00:32:57.81
So when you have
something crispy like this,
00:32:57.84\00:33:00.18
you are more likely to chew,
00:33:00.21\00:33:01.54
which is better for
your digestion so...
00:33:01.58\00:33:04.38
That's true.
00:33:04.41\00:33:05.75
And these are
wonderful for dipping
00:33:05.78\00:33:08.78
with the cheese
ball we are gonna make.
00:33:08.82\00:33:10.29
Oh, yeah. That's right.
00:33:10.32\00:33:11.65
You could put,
dip them in salsa.
00:33:11.69\00:33:13.79
You could dip
them in applesauce.
00:33:13.82\00:33:15.92
So if you were just
wanting a light supper,
00:33:15.96\00:33:18.03
you could have a
whole bunch of those.
00:33:18.06\00:33:20.30
And a bowl of applesauce
00:33:20.33\00:33:21.66
and just have
that satisfying crunch.
00:33:21.70\00:33:24.13
Okay.
00:33:24.17\00:33:25.50
So then we just
take our pita chips
00:33:25.53\00:33:26.90
and spread them out
00:33:26.94\00:33:28.27
in a single layer
on a cookie sheet,
00:33:28.30\00:33:29.70
and one package will usually
make about two cookie sheets.
00:33:29.74\00:33:33.48
And then have your
oven at 350 degrees.
00:33:33.51\00:33:37.91
Do you spray it at all?
00:33:37.95\00:33:39.28
You don't even
need to spray the pan.
00:33:39.31\00:33:40.65
Oh, we don't. Okay. No.
00:33:40.68\00:33:42.02
So, you set, put
them out 350 degrees,
00:33:42.05\00:33:44.52
if you have two
racks in your oven,
00:33:44.55\00:33:46.59
you will put four minutes.
00:33:46.62\00:33:49.29
Cook them for four minutes,
00:33:49.32\00:33:50.83
rotate the pans for
about another four minutes,
00:33:50.86\00:33:53.13
and then just every minute
after that start watching them.
00:33:53.16\00:33:56.23
And they will become the golden,
00:33:56.26\00:33:57.90
can I pull those over here?
00:33:57.93\00:33:59.27
Yeah. Let's do that.
00:33:59.30\00:34:00.64
They will become
the golden brown,
00:34:00.67\00:34:02.77
you can hear
how crispy they are,
00:34:02.80\00:34:04.97
and you just pull them off.
00:34:05.01\00:34:06.37
And usually, it only
takes a total of about
00:34:06.41\00:34:08.38
ten minutes to do,
both pans so it's fast...
00:34:08.41\00:34:11.41
I love that. And
delicious and crunchy.
00:34:11.45\00:34:13.08
These are always a hit
at our simply vegan classes.
00:34:13.11\00:34:15.18
Oh, yeah. I like that. Yes.
00:34:15.22\00:34:16.85
And we're gonna try these,
00:34:16.89\00:34:18.22
I'll try them
with the cheese ball.
00:34:18.25\00:34:20.16
We're making the
cheese ball next, right?
00:34:20.19\00:34:21.52
Yes.
00:34:21.56\00:34:22.89
All right, let's
read the recipe for that.
00:34:22.92\00:34:24.26
I am excited about
making the cheese ball.
00:35:04.47\00:35:06.60
And you know, that's something
00:35:06.63\00:35:07.97
that's so nice
for special occasions,
00:35:08.00\00:35:10.17
special times, but I don't know,
00:35:10.21\00:35:11.61
let's make it, you know.
00:35:11.64\00:35:12.97
So it's something
I don't make at home
00:35:13.01\00:35:14.54
and I am excited to learn.
00:35:14.58\00:35:15.91
Wonderful. Yeah.
00:35:15.94\00:35:17.28
Yeah, this is definitely
a special occasion food,
00:35:17.31\00:35:18.95
'cause the presentation
is really pretty as well.
00:35:18.98\00:35:21.98
All right, well, if you
would measure out for me,
00:35:22.02\00:35:24.05
three quarters of a
cup of this boiling water.
00:35:24.09\00:35:27.29
Again I don't
like to stir a lot,
00:35:27.32\00:35:28.72
so we're gonna
start with hot water.
00:35:28.76\00:35:30.39
In the blender, I
have some cashews here,
00:35:30.43\00:35:33.90
wonderful cashews.
00:35:33.93\00:35:38.77
Ooh, that's really,
really steaming, isn't it?
00:35:38.80\00:35:40.77
It is steaming.
00:35:40.80\00:35:42.14
I couldn't tell 'cause
it was splashing me so then,
00:35:42.17\00:35:44.61
that's only half.
00:35:44.64\00:35:46.27
Hopefully, it won't be
so much noise this time.
00:35:46.31\00:35:48.31
Okay.
00:35:48.34\00:35:51.88
Perfect. There we go.
00:35:51.91\00:35:53.25
Okay. Perfect.
00:35:53.28\00:35:54.62
And you could start
with cooler water, but again,
00:35:54.65\00:35:57.79
you will have
more stirring time.
00:35:57.82\00:36:00.12
So we'll get the nuts smooth,
00:36:00.16\00:36:03.86
just a little bit
before we go ahead
00:36:03.89\00:36:05.49
and add the other ingredients.
00:36:05.53\00:36:06.86
Okay, and they will finish
blending with the other items.
00:36:15.57\00:36:19.41
You know, nuts, nuts fit
into the category that says,
00:36:19.44\00:36:21.68
"an ounce of prevention
is worth a pound of cure."
00:36:21.71\00:36:24.51
You just need a little
of them and it's very...
00:36:24.55\00:36:26.95
And it goes a long
way. And it goes a long way.
00:36:26.98\00:36:29.65
Okay, so now we are again
adding some of the silken tofu.
00:36:29.68\00:36:33.36
Oops, excuse me
that splashed a little.
00:36:33.39\00:36:35.92
Here we go, there.
00:36:35.96\00:36:38.93
That makes it nice and creamy.
00:36:38.96\00:36:40.30
It makes it creamy
and again the silken tofu
00:36:40.33\00:36:42.33
has a milder flavor
than the water packed tofu.
00:36:42.36\00:36:44.40
All right, we are just gonna add
00:36:44.43\00:36:45.77
the rest of the ingredients.
00:36:45.80\00:36:47.14
We have our salt,
00:36:47.17\00:36:48.77
we have some minced dried onion.
00:36:48.80\00:36:50.81
Nice.
00:36:50.84\00:36:52.17
A little garlic, and
this is the smoke flavor.
00:36:52.21\00:36:55.41
If you use a liquid smoke flavor
00:36:55.44\00:36:57.41
that you get at your grocery,
00:36:57.45\00:36:58.78
probably only need
about a teaspoon or two,
00:36:58.81\00:37:00.52
we could do it
to taste, all right.
00:37:00.55\00:37:03.02
And then this is
red, roasted red pepper,
00:37:03.05\00:37:07.92
you could use
pimiento, of course.
00:37:07.96\00:37:09.49
You get the one
that's packed in water.
00:37:09.52\00:37:11.63
We have a little
lemon juice, yes.
00:37:11.66\00:37:15.20
And then nutritional
yeast flakes are wonderful,
00:37:15.23\00:37:18.10
B-vitamin food there.
00:37:18.13\00:37:20.64
And then we have some dill,
which gives it a lovely flavor.
00:37:20.67\00:37:23.81
I love dill.
00:37:23.84\00:37:25.17
I think, it's one
of my favorite herbs.
00:37:25.21\00:37:26.64
Oh, very delicious,
yes, in so many things.
00:37:26.68\00:37:29.48
Okay, I'm gonna hold
back on the cornstarch
00:37:29.51\00:37:31.31
just a little bit
till we get up blending.
00:37:31.35\00:37:32.81
We don't want
to get it too thick
00:37:32.85\00:37:34.18
that it won't blend right away
00:37:34.22\00:37:35.55
since we got that
nice hot water in there.
00:37:35.58\00:37:37.92
And we will have to
work this just a little bit.
00:37:37.95\00:37:39.92
And sometimes
the nutritional yeast
00:37:54.27\00:37:55.87
or some of the herbs will
stick a little bit to the sides,
00:37:55.90\00:37:58.31
so we will just
scrape that down.
00:37:58.34\00:37:59.67
Okay.
00:37:59.71\00:38:01.04
Do you normally blend it a while
00:38:01.08\00:38:02.41
because of the
cashews can be gritty
00:38:02.44\00:38:03.78
and you are trying to
avoid that grit or...?
00:38:03.81\00:38:05.58
Yes, and that's why I
like to start with them,
00:38:05.61\00:38:07.38
so it's just the cashews
and the water for a little bit
00:38:07.42\00:38:10.32
and you can kind of
focus just on those.
00:38:10.35\00:38:12.29
Yeah, it gives you
a creamier filling.
00:38:12.32\00:38:14.06
Very creamy, yes.
00:38:14.09\00:38:15.42
And that's the
goal, because if you were
00:38:15.46\00:38:16.79
eating a traditional cheese ball
00:38:16.83\00:38:18.16
that would be creamy, right?
00:38:18.19\00:38:19.53
Absolutely.
00:38:19.56\00:38:20.90
Guess we will turn
that down a little bit.
00:38:20.93\00:38:22.26
Now again, if your
blender's not super powerful,
00:38:40.98\00:38:43.55
go a little
longer and you can always
00:38:43.59\00:38:45.09
just check it with a
spoon or in between your fingers
00:38:45.12\00:38:47.12
to see if it's little gritty.
00:38:47.16\00:38:48.49
Now, go ahead and
add this cornstarch,
00:38:48.52\00:38:50.63
which of course is fortified.
00:38:50.66\00:38:52.33
Then why, why wouldn't you
00:38:52.36\00:38:53.83
blend the
cornstarch at the beginning?
00:38:53.86\00:38:55.80
I was just
afraid, it was gonna get
00:38:55.83\00:38:57.17
too thick for the blender.
00:38:57.20\00:38:58.83
Because it's warm, it's
gonna already start thickening.
00:38:58.87\00:39:00.80
Got it. Okay. That's right.
00:39:00.84\00:39:02.20
So we just wanted to
get everything smooth.
00:39:02.24\00:39:04.81
All right, now we
are going to go ahead
00:39:12.68\00:39:14.78
and finish the
cooking so that the cornstarch
00:39:14.82\00:39:16.89
can be really effective when
we can have our cheese ball.
00:39:16.92\00:39:19.22
You want me to get
rid of this extra water?
00:39:19.25\00:39:20.59
Please. Let me grab this here.
00:39:20.62\00:39:22.49
Here you go.
00:39:22.52\00:39:25.39
Okay.
00:39:25.43\00:39:27.90
And we will just
put this in here.
00:39:27.93\00:39:29.76
Oh, it smells really
nice with that dill there.
00:39:29.80\00:39:31.57
It does.
00:39:31.60\00:39:32.93
And it's the right
color for a cheese ball,
00:39:32.97\00:39:34.54
because of that
roasted red pepper or pimiento.
00:39:34.57\00:39:37.37
You want this back on? Yes.
00:39:37.41\00:39:39.24
Now this, you are
gonna have to really stir
00:39:39.27\00:39:41.84
because it's
going to thicken up.
00:39:41.88\00:39:43.55
And it's gonna
stick. And it's gonna stick.
00:39:43.58\00:39:45.71
So you can go with
moderate heat if you need to.
00:39:45.75\00:39:49.12
The thing you want to make sure
00:39:49.15\00:39:50.49
is that you do
get it cooked enough,
00:39:50.52\00:39:52.32
to cook that cornstarch
00:39:52.35\00:39:53.86
'cause you don't want that
cornstarch flavor in there.
00:39:53.89\00:39:56.06
And again, if
it's not cooked enough,
00:39:56.09\00:39:57.79
your cheese ball
would not be firm enough,
00:39:57.83\00:40:00.10
so double duty there.
00:40:00.13\00:40:01.86
Okay. Okay.
00:40:01.90\00:40:03.30
Then we are going to
pour it into a mould.
00:40:03.33\00:40:06.23
And in this case
we are going to use
00:40:06.27\00:40:07.60
just a stainless steel bowl.
00:40:07.64\00:40:08.97
Okay.
00:40:09.00\00:40:10.34
If you wanted something
special for your guests
00:40:10.37\00:40:12.24
where everybody
having an individual one,
00:40:12.27\00:40:14.08
you could do individual
little cheese balls for them.
00:40:14.11\00:40:17.98
So to get the cheese
ball out of the bowl,
00:40:18.01\00:40:20.42
the bowl needs to be lined.
00:40:20.45\00:40:21.82
So we're just gonna use
some plastic wrap here...
00:40:21.85\00:40:23.79
That makes sense.
00:40:23.82\00:40:25.15
Just kind of work it
down into the bottom,
00:40:25.19\00:40:29.62
so that you don't have
any big air spots in there.
00:40:29.66\00:40:32.69
I like that.
00:40:32.73\00:40:34.36
Makes it so easy to flip out,
00:40:34.40\00:40:36.00
and then save
the excess over here,
00:40:36.03\00:40:38.23
because when you chill
it in the refrigerator,
00:40:38.27\00:40:41.04
it will get a
little bit of film on it,
00:40:41.07\00:40:43.04
so you can just go ahead
and turn that over on there
00:40:43.07\00:40:45.94
and keep it nice and fresh
in your refrigerator that way.
00:40:45.97\00:40:49.01
So we are starting to
thicken, which is really good.
00:40:49.04\00:40:53.11
And hopefully,
we are not burning.
00:40:53.15\00:40:55.82
Hopefully, we are not burning.
00:40:55.85\00:40:57.45
Now this recipe,
cheese tends to be salty.
00:40:57.49\00:41:00.06
Yes! Yes.
00:41:00.09\00:41:01.52
So this recipe,
you know, it has,
00:41:01.56\00:41:03.32
it does have quite
a bit of salt in it,
00:41:03.36\00:41:04.79
but this is not the entrée.
00:41:04.83\00:41:07.20
And if you are eating
a couple of tablespoons,
00:41:07.23\00:41:09.36
which is a normal
serving for a cheese ball,
00:41:09.40\00:41:11.33
we're gonna get
1/12th of a teaspoon of salt.
00:41:11.37\00:41:15.14
So just remember.
00:41:15.17\00:41:16.50
So you are telling me, I could,
00:41:16.54\00:41:17.87
this would be something that
and since it's a small amount,
00:41:17.91\00:41:20.38
say moderation that I could have
00:41:20.41\00:41:21.81
a little more salt with
this and not worry about it.
00:41:21.84\00:41:23.88
Not worry too
much about it, yes.
00:41:23.91\00:41:25.68
But if you want to
make it your entrée,
00:41:25.71\00:41:27.52
you've had your
salt for the day.
00:41:27.55\00:41:31.39
Well, if you eat a
cheese ball for an entrée,
00:41:31.42\00:41:33.25
that's pretty serious.
00:41:33.29\00:41:34.69
That's real, for sure.
00:41:34.72\00:41:36.06
That's pretty serious. That is.
00:41:36.09\00:41:37.43
Let me get you another one,
00:41:37.46\00:41:38.79
in case you need to
get closer to the edges.
00:41:38.83\00:41:40.30
And we're
starting to come to just
00:41:40.33\00:41:41.66
a little bit of a
simmer there, aren't we?
00:41:41.70\00:41:43.30
It's just
starting. Absolutely Okay.
00:41:43.33\00:41:45.30
Now, for those of you
who are calorie counters,
00:41:45.33\00:41:47.60
two tablespoons of this
cheese ball has 43 calories,
00:41:47.64\00:41:52.51
so not too bad.
00:41:52.54\00:41:54.54
And if you are eating
this with your pita chips,
00:41:54.58\00:41:58.35
and some people like
to soak their cashews
00:41:58.38\00:42:01.18
before they make this dish.
00:42:01.22\00:42:03.35
But, some for digestibility,
other people soak it,
00:42:03.39\00:42:06.99
soak their nuts overnight
00:42:07.02\00:42:08.36
because their
blender isn't super powerful,
00:42:08.39\00:42:10.23
and it will help
to make it creamier
00:42:10.26\00:42:12.79
if they are
soaked for a little bit.
00:42:12.83\00:42:14.16
Now, is this thick enough
or how thick do we need to get?
00:42:14.20\00:42:17.27
If you stop for just a second,
00:42:17.30\00:42:18.63
let's see how quick
it's coming to a boil.
00:42:18.67\00:42:21.04
Yeah, you are getting there.
00:42:21.07\00:42:22.40
Let's just go like another
ten seconds, how is that?
00:42:22.44\00:42:24.74
Sounds good.
00:42:24.77\00:42:26.37
'Cause it's getting there,
but I wasn't sure how much?
00:42:26.41\00:42:28.41
What you are looking for. Yes.
00:42:28.44\00:42:30.71
Well, you don't look
like you are struggling
00:42:30.75\00:42:32.08
so I wasn't sure if
it's thick enough yet.
00:42:32.11\00:42:35.42
Okay, I think you did great.
00:42:35.45\00:42:37.29
Okay. All right.
00:42:37.32\00:42:38.72
So this goes in here.
That's gonna go in there, yes.
00:42:38.75\00:42:41.32
Watch your fingers, I
don't want to get you to burn.
00:42:41.36\00:42:43.09
Okay.
00:42:43.12\00:42:44.69
And it's gonna fill just
about a three to four cup bowl.
00:42:44.73\00:42:50.93
You might need the spatula.
00:42:50.97\00:42:52.47
Let's trade, how is that?
00:42:52.50\00:42:56.54
There you are.
00:42:56.57\00:43:00.28
Yummy! You can
really smell it. Oh, yeah.
00:43:00.31\00:43:02.68
And the dill is
kind of predominating,
00:43:02.71\00:43:04.45
it makes it very delicious.
00:43:04.48\00:43:06.41
We won't look at
the bottom of the pan,
00:43:06.45\00:43:07.85
think I didn't do as well
as I should have done about it.
00:43:07.88\00:43:10.25
That's okay.
00:43:10.29\00:43:11.99
I think, that's
part of the course.
00:43:12.02\00:43:13.99
Okay, so we will
just smooth that,
00:43:14.02\00:43:15.99
just a little bit,
and you are not gonna
00:43:16.02\00:43:17.36
see this any way as you
will see in just a minute.
00:43:17.39\00:43:20.80
Jill, if you could
bring that platter over here.
00:43:20.83\00:43:23.00
Let me just grab a
paper towel for my fingers.
00:43:23.03\00:43:27.04
Okay, now for the fun part. Yay!
00:43:27.07\00:43:29.70
Okay.
00:43:29.74\00:43:31.47
Would you like
to try the fun part?
00:43:31.51\00:43:32.84
Absolutely.
00:43:32.87\00:43:34.21
Do you want to
put some gloves on?
00:43:34.24\00:43:35.58
I do have under
the counter here.
00:43:35.61\00:43:36.95
Yes, right under there.
00:43:36.98\00:43:38.31
There's lot of them.
00:43:38.35\00:43:39.68
Okay, so our
cheese ball has now been
00:43:39.71\00:43:43.28
in the refrigerator overnight.
00:43:43.32\00:43:45.52
Okay. Okay.
00:43:45.55\00:43:47.12
So undo our plastic
and you can see indeed.
00:43:47.16\00:43:49.92
It's got a little
bit of a film on it.
00:43:49.96\00:43:51.69
I can see that.
00:43:51.73\00:43:53.06
But it's very,
it's very superficial.
00:43:53.09\00:43:54.73
So we're going to
go ahead and put this
00:43:54.76\00:43:56.56
in the middle of
the serving tray.
00:43:56.60\00:44:02.57
Nice.
00:44:02.60\00:44:03.94
You don't have to watch
the bowl if you don't want to?
00:44:03.97\00:44:05.31
How's that? That's good.
00:44:05.34\00:44:06.71
Okay.
00:44:06.74\00:44:08.08
And just get it in the
middle of your platter, okay.
00:44:08.11\00:44:12.95
And then, we are going to
just, this is your fun part.
00:44:12.98\00:44:15.98
Just gently
sprinkle... Sprinkle?
00:44:16.02\00:44:18.72
Sprinkle and kind of
press them in just a little bit.
00:44:18.75\00:44:22.49
And we will, and
you after get it done,
00:44:22.52\00:44:24.53
it will be a few
walnuts on the plate
00:44:24.56\00:44:25.99
and you can just kind of
brush it up a little bit.
00:44:26.03\00:44:29.30
So pressing like this?
00:44:29.33\00:44:30.67
Press in like that.
Press a few one on the side.
00:44:30.70\00:44:35.24
Nice. Oh, this
is real fun. Yeah.
00:44:35.27\00:44:38.01
I don't know, what, how
much I'm supposed to be putting?
00:44:38.04\00:44:39.91
You, well, I can
cover that cheese balls,
00:44:39.94\00:44:41.58
so you can go and just,
00:44:41.61\00:44:44.51
and don't worry
about spilling some,
00:44:44.55\00:44:45.91
because we are going to...
00:44:45.95\00:44:47.48
Well, that's coarsely
texture, I'm spilling.
00:44:47.52\00:44:51.35
We just clean it
up just a little bit.
00:44:51.39\00:44:53.22
This is nice with things
like carrot or celery sticks.
00:44:53.25\00:44:57.29
We're going to
have some pita chips.
00:44:57.33\00:44:58.79
We have some crackers.
00:44:58.83\00:45:00.43
And if you bring this
recipe to your next baby shower,
00:45:00.46\00:45:03.70
or wedding shower, make
sure you bring the recipe,
00:45:03.73\00:45:05.93
because they always ask.
00:45:05.97\00:45:07.70
It looks fabulous...
00:45:07.74\00:45:09.07
Yeah, and it's really simple.
I mean, it looks authentic.
00:45:09.10\00:45:10.64
Yes. You know, it really does.
00:45:10.67\00:45:12.94
And it looks like it
will be a lot of work,
00:45:12.97\00:45:14.31
but really is a
blender, quick in the pot
00:45:14.34\00:45:18.41
and then your nuts here.
00:45:18.45\00:45:19.78
Oh, that look's
beautiful Jill. Nice.
00:45:19.81\00:45:22.22
We're gonna hide your nuts
00:45:22.25\00:45:23.59
with some of these other things.
00:45:23.62\00:45:24.95
Oh, good. Okay. Okay.
00:45:24.99\00:45:26.32
Does that look
okay? It looks lovely.
00:45:26.35\00:45:28.82
A little bit here, nice.
00:45:28.86\00:45:31.93
Good job! Good job, okay.
00:45:31.96\00:45:34.10
And then you could
decorate if you want it
00:45:34.13\00:45:36.50
with a few nuts on there.
00:45:36.53\00:45:42.47
If you want to
add a little color,
00:45:42.50\00:45:44.77
you could put a dried
cranberry in the middle.
00:45:44.81\00:45:47.18
Oh, it looks fabulous.
00:45:47.21\00:45:49.28
And then we will put...
00:45:49.31\00:45:53.25
We'll go ahead... Put
some crackers on the side.
00:45:53.28\00:45:56.65
I like it.
00:45:56.69\00:45:58.02
And may be if you feel
like, feel our pita chips.
00:45:58.05\00:46:00.62
Yummy! Okay.
00:46:00.66\00:46:03.53
Now, I am gonna dig
into the side, right here,
00:46:03.56\00:46:07.26
where nobody is gonna see it.
00:46:07.30\00:46:08.63
We are covered up. Okay.
00:46:08.66\00:46:10.47
Close to the real venue?
00:46:14.67\00:46:16.04
Oh, this is fabulous.
00:46:16.07\00:46:19.74
This smoked flavor makes it.
00:46:19.77\00:46:21.24
I think it does. You
are right. It really does.
00:46:21.28\00:46:22.71
I would not have guessed
that, but it really does.
00:46:22.74\00:46:24.55
That's fabulous.
00:46:24.58\00:46:25.91
Oh, let's read our last
recipe for the skillet burritos.
00:46:25.95\00:46:30.25
Now, our last recipe
for the skillet burritos.
00:46:46.53\00:46:49.47
It looks fabulous already
00:46:49.50\00:46:50.84
'cause you got
onions and peppers going on.
00:46:50.87\00:46:52.21
Oh, that's the way to go, right.
00:46:52.24\00:46:54.58
I think for Mexican food,
00:46:54.61\00:46:55.94
it's all about the
onions and peppers.
00:46:55.98\00:46:58.01
And the colored peppers.
00:46:58.05\00:46:59.38
And the color is very beautiful.
00:46:59.41\00:47:00.92
Okay, so we are going
to start in a skillet.
00:47:00.95\00:47:03.82
You can put a little
oil if you would like,
00:47:03.85\00:47:05.55
or you could add little water.
00:47:05.59\00:47:07.49
This is a fast and
easy recipe, I love this.
00:47:07.52\00:47:09.46
So we just have a frozen
onion and pepper mix here and...
00:47:09.49\00:47:14.03
I let it defrost
just a little bit,
00:47:14.06\00:47:15.40
so it's got some fluid in there.
00:47:15.43\00:47:17.37
So we we'll head and let that
just saute, just a little bit.
00:47:17.40\00:47:23.51
If it starts
sticking to your pan,
00:47:23.54\00:47:25.37
just add a
little bit of water...
00:47:25.41\00:47:28.28
Nice. I love the
color. Look at the color.
00:47:28.31\00:47:30.65
Beautiful color,
there we go, that's good.
00:47:30.68\00:47:33.31
Okay, so we're just
gonna saute these a little bit.
00:47:33.35\00:47:36.52
We call these skillet burritos,
00:47:36.55\00:47:37.89
but they are very
much like a enchilada.
00:47:37.92\00:47:41.02
Nice. Yes, okay.
00:47:41.06\00:47:43.59
So, this will be, this
will go underneath the base.
00:47:43.63\00:47:45.79
You could hear
they start to sizzle,
00:47:45.83\00:47:47.90
and what we are
going to be adding to this
00:47:47.93\00:47:50.57
when they get little softer,
00:47:50.60\00:47:52.00
it's just a
little taco seasoning
00:47:52.03\00:47:54.64
or a little fajita seasoning.
00:47:54.67\00:47:56.27
If you don't have any of that,
00:47:56.30\00:47:57.64
you could use a
little chilly powder
00:47:57.67\00:47:59.07
and a little salt just to
give it a little extra flavor.
00:47:59.11\00:48:03.48
And we are going to be using...
00:48:03.51\00:48:06.51
These are refried beans,
and these are just canned,
00:48:06.55\00:48:08.68
so it's fast and easy.
00:48:08.72\00:48:10.09
I like that. I do too.
00:48:10.12\00:48:11.65
And I like them
because they are thick.
00:48:11.69\00:48:13.09
Yes.
00:48:13.12\00:48:14.46
And then we are going to add
a quarter of a cup of salsa...
00:48:14.49\00:48:17.83
Oh, to the beans?
00:48:17.86\00:48:19.19
Into the beans, it gives lot
of nice flavors to the beans.
00:48:19.23\00:48:21.26
Oh, yeah.
00:48:21.30\00:48:22.63
And then if you don't, if
you don't want to use salsa,
00:48:22.66\00:48:25.40
you can also use
salsa style tomatoes.
00:48:25.43\00:48:29.07
It just come in a regular
can like your stew tomatoes
00:48:29.10\00:48:31.24
and anything else
that makes a salsa style
00:48:31.27\00:48:32.97
or a Mexican style.
00:48:33.01\00:48:34.34
So you could use that
instead if you want it.
00:48:34.38\00:48:36.44
And just mix it
up for a nice flavor.
00:48:36.48\00:48:39.58
If you wanted to
add even a little bit of
00:48:39.61\00:48:42.08
cooked rice into this,
00:48:42.12\00:48:43.59
some people really
enjoy that as well,
00:48:43.62\00:48:45.45
or cubed steamed potato.
00:48:45.49\00:48:49.02
That sounds
yummy. It's very nice.
00:48:49.06\00:48:50.53
Small cubes though,
makes a very nice addition
00:48:50.56\00:48:53.70
into these burritos.
00:48:53.73\00:48:55.13
Yeah, I know that
sounds good. Okay.
00:48:55.16\00:48:57.17
So we have our
mix, refried beans.
00:48:57.20\00:49:00.67
Let me just move this over here.
00:49:00.70\00:49:02.07
These are sizzling very nicely
00:49:02.10\00:49:04.47
about right where we want them.
00:49:04.51\00:49:06.27
Okay, I like to use an
00:49:06.31\00:49:07.64
ice cream scoop for consistency.
00:49:07.68\00:49:10.81
So I've got my
whole grain tortillas.
00:49:10.85\00:49:12.48
Now, sometimes, if
you are used to getting
00:49:12.51\00:49:15.55
a store bought, they are white,
00:49:15.58\00:49:17.35
they are very, very soft.
00:49:17.39\00:49:18.85
The whole wheat ones
can be a little chewier.
00:49:18.89\00:49:21.92
So your husband would like them
but you gonna want them soft.
00:49:21.96\00:49:24.79
So we're gonna tenderize
these just a little bit.
00:49:24.83\00:49:27.13
So I like to just
take a ice cream scoop.
00:49:27.16\00:49:29.16
I make these for a
fellowship lunch a lot.
00:49:29.20\00:49:30.87
I know, I like them
to be consistent so,
00:49:30.90\00:49:32.70
it helps portion control
and consistency when you have,
00:49:32.73\00:49:36.81
when you have an ice
cream scoop to help you measure.
00:49:36.84\00:49:38.61
So we're gonna
roll these very quickly
00:49:38.64\00:49:40.04
and actually
just put them right...
00:49:40.08\00:49:41.61
Oh, I love that. Right in here.
00:49:41.64\00:49:43.55
So they are gonna
cool up, so you can see...
00:49:43.58\00:49:45.45
While you are cooking
the onions and peppers?
00:49:45.48\00:49:47.05
While you are cooking
the onions and peppers.
00:49:47.08\00:49:48.42
So you don't even
have to worry about
00:49:48.45\00:49:51.62
preheating your beans at all.
00:49:51.65\00:49:53.56
That's so easy.
00:49:53.59\00:49:54.92
It's so easy,
fast. I like that Leslie.
00:49:54.96\00:49:56.66
If you need a fast
meal when you get home.
00:49:56.69\00:50:00.16
Okay. Nice.
00:50:00.20\00:50:03.03
We got a lot of
beans in that one.
00:50:03.06\00:50:04.40
We have a lot of
beans in this one,
00:50:04.43\00:50:05.77
and beans are so good for you.
00:50:05.80\00:50:07.14
Now, by putting the cover
on this just for a short while,
00:50:07.17\00:50:10.61
we're gonna steam
those whole wheat tortillas
00:50:10.64\00:50:13.68
make then nice and tender.
00:50:13.71\00:50:15.08
I like that. Well, I
finished this cooking.
00:50:15.11\00:50:16.98
Now, when do you
add the seasoning?
00:50:17.01\00:50:18.35
I forgot.
00:50:18.38\00:50:20.45
This is real life, right?
00:50:20.48\00:50:21.88
So, normally, it would go
with the onions and peppers
00:50:21.92\00:50:23.55
before you put them...
00:50:23.59\00:50:24.92
Yes, we're just gonna
sprinkle around the edge
00:50:24.95\00:50:26.52
and we'll stir just a little.
00:50:26.55\00:50:28.62
Now, you know what
to do if you forget.
00:50:28.66\00:50:31.09
Just add it right
in there, that's fine.
00:50:31.13\00:50:33.23
I love it.
00:50:33.26\00:50:35.00
Okay, just for
another second here.
00:50:35.03\00:50:37.67
Beans are wonderful food,
high in protein, high in fiber.
00:50:37.70\00:50:42.40
We all need more fiber, right?
00:50:42.44\00:50:44.77
No cholesterol,
no saturated fats,
00:50:44.81\00:50:47.44
it's kind of like,
00:50:47.48\00:50:48.81
meat without the bones
and all the other stuff.
00:50:48.84\00:50:50.88
You are just getting
all the benefit of it.
00:50:50.91\00:50:52.38
We have one that's finished here
00:50:52.41\00:50:53.75
and then we are
going to your address here.
00:50:53.78\00:50:55.88
You got it with some
guac, I love guacamole,
00:50:55.92\00:50:58.52
so that's fabulous
with the vegetables
00:50:58.55\00:51:00.82
and the skillet burrito.
00:51:00.86\00:51:02.26
I will try that
once they come out.
00:51:02.29\00:51:04.33
I know they are not quite done.
00:51:04.36\00:51:05.83
But your cookbook
is a great cookbook,
00:51:05.86\00:51:08.83
The Garden Menu
and it has recipes
00:51:08.86\00:51:11.77
that we did today
are all in here, right?
00:51:11.80\00:51:13.13
Yes, they are.
00:51:13.17\00:51:14.50
And many other
recipes, there are,
00:51:14.54\00:51:17.07
I would say is there
hundreds of recipes in this one?
00:51:17.11\00:51:19.14
Hundred and
thirty. Hundred and thirty.
00:51:19.17\00:51:20.51
There's a lot
of recipes in here.
00:51:20.54\00:51:21.88
So what we want to
do right now, Leslie,
00:51:21.91\00:51:23.95
is we want to go to
your contact information.
00:51:23.98\00:51:26.28
You want to contact
Leslie for yourself.
00:51:26.31\00:51:27.88
If you say, I
want this cookbook.
00:51:27.92\00:51:29.95
I am interested in more
of this plant based eating.
00:51:29.98\00:51:33.32
Maybe you want Leslie
to come to your church
00:51:33.36\00:51:36.09
or your community,
00:51:36.12\00:51:37.63
and you are
interested in having her
00:51:37.66\00:51:38.99
put on a cooking school,
00:51:39.03\00:51:40.46
or you want to more about
how to do cooking schools.
00:51:40.50\00:51:43.53
She has Simply Vegan in Memphis.
00:51:43.57\00:51:45.70
And here is how you can
contact Leslie for yourself
00:51:45.73\00:51:48.30
and we will be back
with all the final products.
00:51:48.34\00:51:52.94
If you have enjoyed this program
00:51:52.97\00:51:54.34
and would like to invite
00:51:54.38\00:51:55.71
Leslie to do a
health seminar in your area,
00:51:55.74\00:51:57.91
please take down
her contact information.
00:51:57.95\00:52:00.25
If you would like to
purchase her cookbook,
00:52:00.28\00:52:02.25
The Garden Menu,
just call her at area code
00:52:02.28\00:52:04.72
(731) 798-1106.
00:52:04.75\00:52:08.69
That's (731) 798-1106.
00:52:08.72\00:52:12.99
You may also email her
at leslie.caza@gmail.com.
00:52:13.03\00:52:17.63
Spelled leslie.caza@gmail.com.
00:52:17.67\00:52:23.00
If you would
like to write to her,
00:52:23.04\00:52:24.37
you may do so at Leslie
Caza, 4204 Jackson Avenue,
00:52:24.41\00:52:28.81
Memphis, Tennessee 38128.
00:52:28.84\00:52:31.81