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 3ABN Today Cooking.
00:01:09.26\00:01:13.17
I'm Yvonne Lewis-Shelton,
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and I'm excited
about our guest today.
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Leslie Caza, yay!
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I'm so glad to be here.
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Thank you so much for having me.
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Oh, thank you for being with us.
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You know, before I had an
operative word for the day
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that was yummy.
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Today, it's delish because
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these recipes look so delicious.
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So I can't wait
for us to get into it.
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But before we do that,
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let's talk a bit
about your ministry.
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Because what you're doing
in Memphis is so important.
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Tell us about how you
started and what you're doing?
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Okay.
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My ministry in
Memphis is Simply Vegan
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and Wellness in Memphis.
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We do a Facebook page.
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We do library cooking classes
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and then we also
offer a more involved,
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more intensive
class at our church.
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So we do them in the community,
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invite them to something more.
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Nice.
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What's been the
response of the community
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to what you're doing?
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You know, I was kind
of surprised with that,
00:02:16.43\00:02:18.07
because when we
first started doing them
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in the library,
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the librarian
was pretty excited.
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The night we set up,
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she set up for
nine, expected a few.
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When we started
on time, we had one,
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and within about 10 minutes
we were up to, close to 20.
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Wow.
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So the community
did respond really well.
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They seem to
really enjoy the food.
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We had a few children
that were in the library,
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they could smell
the food cooking,
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they wandered in there,
and they enjoy the food and,
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and they do, they, once
they come to class there,
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and we say we
have more to offer.
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If you want to come
to our church classes
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and they do transition
over Oh, that's so good.
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So it's very nice to
get to know these people.
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Yes, yes.
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And it's nice for them
to get to know you as well,
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because you represent,
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you know, the whole
health message to them...
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That's our goal.
So that is wonderful.
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What does it do for you
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to be able to
offer this to people?
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I tell you, it's my passion.
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It really is the
thing that I love doing.
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I enjoy the
experimenting of recipes
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to try to find things
that I know are going to appeal
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to the general public
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who probably are
still the good old meat
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and potato eaters.
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And so we want to
find textures and flavors
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that really appeal to
them that they can make.
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That's important.
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So it's the thing I love to do.
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It's a gift I feel
like God has given me.
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Yes. Oh, for sure.
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One of the things that
I love about your recipes
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is that they're simple.
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They're simple, simply vegan.
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They're simple to
make, but so flavorful.
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Why is it important
that they'd be simple,
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like what's, why?
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Well, everybody's
in a hurry. Right.
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So if they're not
simple, people won't make them.
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If they look at the
recipe and it's intimidating,
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a lot of people aren't cooking.
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So they don't want to
see a recipe with you know,
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a list of instructions
that is scaring them away.
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Simple is very important.
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Yes. Yes.
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You know, it's interesting
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because when, when it's simple,
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and it tastes
good, and it's quick,
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then it's more appealing
because people are so busy.
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That's right.
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Nobody really has time to
just, I mean, some people do,
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I guess, but for the most part,
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most people don't
have the time to just sit,
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be in the kitchen and
preparing and all that stuff
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and then to have it
taste bland or whatever.
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That's right.
Your food is delish.
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Okay, thank you.
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So let's take a look at
what we're making today.
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Creamy corn soup,
Ukrainian borscht,
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tofu
mayonnaise, garbanzo spread,
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sausage patties, and kale salad.
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Oh, that sounds so delish.
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Great lunches and
dinners. Absolutely, absolutely.
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We did breakfast before.
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And now we're doing
lunches and dinners.
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That's great. All
right, you ready to start?
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I'm ready to start. Okay.
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Let's look at the
Creamy corn soup recipe.
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That sounds so good.
Do you like cilantro?
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I love cilantro. I do.
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When I make this
recipe, I make it with cilantro.
00:06:01.36\00:06:04.46
But we're gonna
make with basil today.
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Okay, I love basil too,
I love like different herbs
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and seasonings.
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I just love that, so,
cilantro, basil, I'm good.
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Okay, we're
going to do the basil.
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Okay, good.
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So let's go ahead and start
with turning on our flame here.
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Could I have an
apron too? Yes, of course.
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I think that
would be a good idea.
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I'd love to put an apron on you.
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One of our Simply
Vegan and Wellness apron.
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Yay! Get this around you.
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Thank you. There we go.
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That's great.
I'll just tie it up.
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Thank you. You're welcome.
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Okay, so we're going to start
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with water sautéing
some of our vegetables.
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So we've got just a
little bit of water,
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two tablespoons.
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So, no oil? We're
not using oil on this.
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Now our coconut milk has
some natural fat in there.
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Right. So it's
not a fat free dish.
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Right. So we've
got green onions.
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If you don't have green onions
and you want to make this,
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you could use red
onions, you could use regular
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white cooking onions.
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That's fine.
00:07:02.65\00:07:03.99
We have our garlic,
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minced garlic
which is always yes.
00:07:05.39\00:07:07.49
I love garlic. Add
so much and our celery.
00:07:07.52\00:07:12.13
Celery always makes
a soup taste better.
00:07:12.16\00:07:16.26
It just enhances
the flavor, doesn't it?
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Absolutely.
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You know, celery is
good for hypertension?
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I didn't know that.
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Yes, three
stalks of celery a day
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is supposed to be very helpful.
00:07:26.31\00:07:29.14
Now I'm not,
don't think I'm saying,
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stop your meds
and just do celery.
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No, no, no, no,
but I'm saying that
00:07:35.22\00:07:37.52
three stalks of celery can help
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to control your blood pressure.
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That is really good to know.
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And you know, it wouldn't be
that difficult to incorporate
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three stalks of
celery into a day.
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You could add it in your salad.
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You could chop it up and
put it in your sandwich spreads
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and just eat it.
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Just eat it. Just eat it.
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It makes
everything taste better to me.
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It really does. It really does.
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So we would sauté this
for just a few minutes.
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Okay.
00:08:02.84\00:08:04.18
And then we're going to go ahead
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and add two cups of water.
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Nice.
00:08:08.55\00:08:10.52
And, this is some.
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I'm getting that smell.
Getting that smell. I love it.
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Yes, that just makes
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the whole house smell wonderful.
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Then we have our
chicken style seasoning.
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Now if you do not have
chicken style seasoning,
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there are a wide variety
of vegetarian broth mixes
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at most grocery stores.
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So you would just want
to use two cups of broth,
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just make it according
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to whatever type of
chicken styles' broth powder
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or whatever you have.
00:08:37.61\00:08:39.21
Okay. So about two cups of that.
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Good.
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Today we happen to
be using that brand.
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And then you would
adjust the salt to taste
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because they do vary
somewhat in the salt.
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Right, right.
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Okay, and then
I'm going to go ahead
00:08:48.96\00:08:50.63
and add some cubed potatoes.
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These are peeled.
00:08:52.83\00:08:54.36
Now, if you need to do
potatoes ahead of time,
00:08:54.40\00:08:58.03
if you're going to come home,
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and you want to
get this on quickly
00:08:59.43\00:09:00.77
and you have time in the morning
00:09:00.80\00:09:02.14
to do your potatoes.
00:09:02.17\00:09:03.51
Just go ahead and cube
them and just soak them in water
00:09:03.54\00:09:04.87
in the refrigerator.
00:09:04.91\00:09:06.24
When you come home
00:09:06.27\00:09:07.61
you can put them in
a colander like this,
00:09:07.64\00:09:08.98
and you can just go ahead
and add them right to your...
00:09:09.01\00:09:10.35
They won't turn brown?
00:09:10.38\00:09:12.01
They won't turn brown,
00:09:12.05\00:09:13.38
just let them soak in
the water in the fridge,
00:09:13.42\00:09:15.15
so that will be just perfect.
00:09:15.18\00:09:16.95
Nice.
00:09:16.99\00:09:18.32
And then we would
bring this to a simmer.
00:09:18.35\00:09:20.66
You know,
potatoes are comfort food,
00:09:20.69\00:09:23.93
soup is too, so
you put the potatoes
00:09:23.96\00:09:26.26
and the soup together.
00:09:26.29\00:09:27.63
Yes. Just a winter comfort food.
00:09:27.66\00:09:31.27
I don't care if it's
summer, summer comfort food.
00:09:31.30\00:09:34.84
I can take potatoes
anyway you give them to me,
00:09:34.87\00:09:37.37
baked, roasted, fried,
00:09:37.41\00:09:39.61
which we are not supposed to do.
00:09:39.64\00:09:41.44
Boiled, any, I
just love potatoes.
00:09:41.48\00:09:45.48
I love, but I try not
to do too many potatoes
00:09:45.51\00:09:48.08
because yeah, but in
a soup they're so good,
00:09:48.12\00:09:52.02
and they are comfort food,
and they are high in potassium,
00:09:52.05\00:09:55.16
if we have the skin on.
00:09:55.19\00:09:56.73
That's true. That is true. Yes.
00:09:56.76\00:09:58.36
Now, sometimes people
are afraid of potatoes,
00:09:58.39\00:10:01.43
but a five ounce
potato has 120 calories.
00:10:01.46\00:10:04.60
Okay?
00:10:04.63\00:10:05.97
Now if you take
that five ounce potato,
00:10:06.00\00:10:07.77
and you turn it
into potato chips,
00:10:07.80\00:10:09.50
you now have 750 calories.
00:10:09.54\00:10:12.47
So from 120 to 750 calories.
00:10:12.51\00:10:16.44
Right, big difference. So
you know, it's not potato.
00:10:16.48\00:10:19.05
It's frying them in that fat.
00:10:19.08\00:10:21.28
So, you probably
don't really have to be
00:10:21.32\00:10:23.08
too afraid of potato.
00:10:23.12\00:10:24.45
The potato won't make you fat,
00:10:24.49\00:10:25.82
it's the butter and sour
cream or whatever else...
00:10:25.85\00:10:27.19
It's what you put on it,
right? It's what you out on it.
00:10:27.22\00:10:29.49
So you can enjoy that
comfort food of potatoes.
00:10:29.52\00:10:33.40
So we let that come to
a little bit of a simmer.
00:10:33.43\00:10:36.87
And then after that simmers,
we're going to add our corn.
00:10:36.90\00:10:41.54
This is frozen corn, okay.
00:10:41.57\00:10:43.71
And then today
we're using basil.
00:10:47.38\00:10:49.58
So we're just putting
in some dried basil...
00:10:49.61\00:10:51.35
Great, great. We
gonna stir that in there.
00:10:51.38\00:10:53.95
When your potatoes are cooked,
00:10:53.98\00:10:56.55
you would just go
ahead and add coconut milk.
00:10:56.58\00:10:59.22
Now, this is in the
can, this is not the type
00:10:59.25\00:11:01.42
that you use for cereal.
00:11:01.46\00:11:02.82
You can see this is
a little bit richer.
00:11:02.86\00:11:04.19
Oh yeah, very thick. Very thick.
00:11:04.23\00:11:07.20
So you use this instead
of the cereal coconut milk.
00:11:07.23\00:11:12.10
And then, I'm not
going to add the salt now
00:11:12.13\00:11:14.07
but the salt you
would add at the end,
00:11:14.10\00:11:16.47
as you adjust the flavor
00:11:16.50\00:11:18.37
to what you and
your family really like.
00:11:18.41\00:11:20.68
And we do have a bowl
of this ready to show.
00:11:20.71\00:11:23.38
Lovely. Okay.
00:11:23.41\00:11:24.75
Look at that.
00:11:28.28\00:11:29.92
So we've got it here
with the potatoes in there.
00:11:29.95\00:11:32.49
It looks delicious.
00:11:32.52\00:11:33.86
And the corn and it's very,
00:11:33.89\00:11:35.69
some people would
call that chowder.
00:11:35.72\00:11:37.66
I'm from New England,
00:11:37.69\00:11:39.03
we would call
that a corn chowder.
00:11:39.06\00:11:40.40
True. Yes, a corn chowder.
00:11:40.43\00:11:41.80
A corn chowder,
00:11:41.83\00:11:43.16
and if you wanted
to make a clam style,
00:11:43.20\00:11:44.87
you could add a
quarter of a cup of Nori sheet
00:11:44.90\00:11:47.24
crumbled up into that.
00:11:47.27\00:11:49.44
And if you want
some little chunks,
00:11:49.47\00:11:50.81
you could put some dried
TVP and let it cook in the soup.
00:11:50.84\00:11:53.14
Wow.
00:11:53.17\00:11:54.51
Like a imitation
clam chowder, okay.
00:11:54.54\00:11:56.88
That sounds great.
00:11:56.91\00:11:58.95
And that's our creamy corn soup.
00:11:58.98\00:12:01.22
Looks great.
00:12:01.25\00:12:03.92
Our next recipe
is Ukrainian borscht.
00:12:03.95\00:12:06.89
The ingredients are...
00:12:06.92\00:12:08.56
Oh, that sounds
so delish. Oh, yes.
00:12:49.00\00:12:52.63
Just wonderful
vegetable ingredients.
00:12:52.67\00:12:54.70
Hearty soup. Yes.
00:12:54.74\00:12:56.14
Again, it's like
comfort food, right?
00:12:56.17\00:12:59.07
Because a nice hot bowl of
soup in the middle of the day
00:12:59.11\00:13:04.01
or in the evening is
so, it's just comforting.
00:13:04.05\00:13:07.65
It sure is. I love it.
00:13:07.68\00:13:09.18
Well let's begin. Yes.
00:13:09.22\00:13:10.55
I have eight cups of
the water in the pot.
00:13:10.59\00:13:13.49
I just reserved a small amount
for sautéing some vegetables.
00:13:13.52\00:13:16.19
We're going to go ahead
00:13:16.22\00:13:17.56
and start our
potatoes in the water.
00:13:17.59\00:13:19.09
Okay.
00:13:19.13\00:13:20.46
And we've got that
temperature up there,
00:13:20.50\00:13:22.26
so they will start to soften.
00:13:22.30\00:13:24.07
Good.
00:13:24.10\00:13:25.43
And then, let's get this heat on
00:13:25.47\00:13:27.20
and we're going to,
I think right there.
00:13:27.24\00:13:30.04
There we go.
00:13:30.07\00:13:32.54
Add a little
bit of water in here
00:13:32.57\00:13:34.68
for sautéing our
other vegetables,
00:13:34.71\00:13:36.71
while our
potatoes begin to cook.
00:13:36.75\00:13:38.41
And I think it's good
for people to know that,
00:13:38.45\00:13:40.38
they don't always
have to use oil to sauté.
00:13:40.42\00:13:42.48
That's right.
00:13:42.52\00:13:43.85
You know you can use
a little bit of water.
00:13:43.89\00:13:45.29
You can use a
little bit of water.
00:13:45.32\00:13:46.65
And it's really good.
00:13:46.69\00:13:48.02
And if you have
plenty of seasonings in it,
00:13:48.06\00:13:49.52
you're not really
compromising the flavor.
00:13:49.56\00:13:51.39
Right, right. And
that's important thing too.
00:13:51.43\00:13:54.03
That is, so we're
going to add our cabbage.
00:13:54.06\00:13:56.77
I love cabbage.
00:13:56.80\00:13:58.13
Good
cruciferous vegetables here.
00:13:58.17\00:13:59.50
Yes, for sure.
00:13:59.53\00:14:01.67
Excellent for our health.
00:14:01.70\00:14:05.61
And then we have our carrots.
00:14:05.64\00:14:08.78
Well then, and
look at how pretty
00:14:08.81\00:14:10.65
and colorful that it.
00:14:10.68\00:14:12.01
Oh, it is. You know, it's nice.
00:14:12.05\00:14:13.88
It's just colorful and
it's pretty and savory.
00:14:13.92\00:14:18.42
It's gonna be savory.
Oh, yes. And again, onions.
00:14:18.45\00:14:21.02
I just can't even
imagine making a soup
00:14:21.06\00:14:23.36
or so many dishes with onions,
00:14:23.39\00:14:26.13
and this recipe has its share
00:14:26.16\00:14:27.73
because there's
two onions in here.
00:14:27.76\00:14:30.93
Now, Danny doesn't eat
onion so I have to make.
00:14:30.97\00:14:33.67
Have to leave them out.
00:14:33.70\00:14:35.04
I know, I have to
make his separately.
00:14:35.07\00:14:36.54
You would, you would.
00:14:36.57\00:14:38.31
All right, and
then we have our beets.
00:14:38.34\00:14:41.91
Now I want to talk a
little bit about beets here.
00:14:41.94\00:14:45.61
A lot of people
have never cooked
00:14:45.65\00:14:48.28
with a fresh beet before.
00:14:48.32\00:14:49.65
True.
00:14:49.68\00:14:51.02
I mean we see pickled
beets at the salad bar,
00:14:51.05\00:14:54.56
or we buy them cooked in a can,
00:14:54.59\00:14:56.62
but they normally
come in the grocery store,
00:14:56.66\00:15:00.40
like this with the root on
00:15:00.43\00:15:02.26
and then a
large amount of green.
00:15:02.30\00:15:04.50
Now you could cut this
off and eat seeing the greens,
00:15:04.53\00:15:07.77
like you would with
spinach or any other.
00:15:07.80\00:15:09.24
Right, right, beet greens.
00:15:09.27\00:15:10.61
And then you would
just slice off the stem end
00:15:10.64\00:15:14.58
and slice off beat end,
00:15:14.61\00:15:16.61
and then it peels very
easily with a vegetable peeler
00:15:16.64\00:15:19.11
just like a potato and
then you can work with it.
00:15:19.15\00:15:21.32
Warning though, if
you're wearing clothes
00:15:21.35\00:15:23.39
that you don't want to
stain, put on an apron.
00:15:23.42\00:15:26.19
Yes, and you
might want gloves too,
00:15:26.22\00:15:28.02
because your hands get stained.
00:15:28.06\00:15:29.52
Absolutely, absolutely.
00:15:29.56\00:15:31.16
They have that very
deep pigmentation in them.
00:15:31.19\00:15:33.63
Yes.
00:15:33.66\00:15:35.00
So you want to leave that there.
00:15:35.03\00:15:36.50
Beets are so important because
00:15:36.53\00:15:38.27
they have something
called nitric oxide in them.
00:15:38.30\00:15:42.17
And it's actually a vasodilator,
00:15:42.20\00:15:45.17
so if you have hypertension,
00:15:45.21\00:15:46.61
your high blood
pressure, you eat beets
00:15:46.64\00:15:49.54
and it helps to
control your blood pressure.
00:15:49.58\00:15:52.21
Nitric oxide, not nitrous oxide,
00:15:52.25\00:15:55.85
which is laughing gas.
00:15:55.88\00:15:57.29
So you don't want that.
00:15:57.32\00:15:59.62
You want the nitric,
and it comes from beets.
00:15:59.65\00:16:02.66
Beets are a very good
source of nitric oxide so...
00:16:02.69\00:16:05.49
How wonderful. And
look at how pretty that is.
00:16:05.53\00:16:08.43
Not to mention how it smells.
00:16:08.46\00:16:10.03
Oh, if you could
smell it in here.
00:16:10.07\00:16:12.67
It smells so good.
00:16:12.70\00:16:14.70
Now, I actually got this recipe
00:16:14.74\00:16:16.77
while on a
mission trip in Ukraine.
00:16:16.81\00:16:19.74
And I was told that borscht
00:16:19.77\00:16:21.74
does not have to
have beets in it.
00:16:21.78\00:16:23.24
Okay.
00:16:23.28\00:16:24.61
For them borscht
just means vegetable soup.
00:16:24.65\00:16:27.75
But usually
they had beets in it.
00:16:27.78\00:16:30.22
Right.
00:16:30.25\00:16:31.59
I've never known
borscht without beets.
00:16:31.62\00:16:34.09
Me either. Right and cabbage.
00:16:34.12\00:16:35.92
And cabbage.
00:16:35.96\00:16:37.29
But in Ukraine, it
just means vegetable soup.
00:16:37.33\00:16:40.16
But the beets are
very simple ingredient
00:16:40.20\00:16:44.43
for them to find over there,
00:16:44.47\00:16:45.93
as well as cabbage, they
have very, very long winters.
00:16:45.97\00:16:50.34
And so they can store
these in their root cellars,
00:16:50.37\00:16:53.24
and a soup like this
and, of course, the carrots
00:16:53.27\00:16:55.61
and the onions will store
well in their root center.
00:16:55.64\00:16:57.78
So this is a perfect
soup for a country that,
00:16:57.81\00:17:02.42
where a lot of
the people do not have
00:17:02.45\00:17:04.92
a lot of modern conveniences
and these would store
00:17:04.95\00:17:08.26
through the winter
00:17:08.29\00:17:09.62
to make a hearty soup for them.
00:17:09.66\00:17:11.36
Oh, that's so nice.
And it was so delicious.
00:17:11.39\00:17:13.19
Yes.
00:17:13.23\00:17:14.56
Alrighty, well, while that
simmer just a little bit more,
00:17:14.60\00:17:16.97
we'll go ahead and
add our seasonings.
00:17:17.00\00:17:18.43
Okay.
00:17:18.47\00:17:19.80
So again, we have some
chicken style broth powder,
00:17:19.83\00:17:23.57
but you could use a
broth, any broth, powder
00:17:23.61\00:17:27.91
or paste that you
find and just have an
00:17:27.94\00:17:30.28
equivalent amount of water.
00:17:30.31\00:17:31.91
Can you also use
00:17:31.95\00:17:33.31
a vegetable base
instead of water,
00:17:33.35\00:17:36.58
just water, like
a vegetable broth?
00:17:36.62\00:17:39.39
You could do that.
00:17:39.42\00:17:40.76
Often the vegetable
broths are actually made
00:17:40.79\00:17:43.76
from stewing
onions, celery and carrots,
00:17:43.79\00:17:47.80
and they would strain them off
00:17:47.83\00:17:49.16
and package them up
as a vegetable broth.
00:17:49.20\00:17:50.53
Okay.
00:17:50.57\00:17:51.90
But you
definitely could do that.
00:17:51.93\00:17:53.27
It would change the
flavor just a little bit.
00:17:53.30\00:17:54.70
Okay. I was
surprised in Ukraine.
00:17:54.74\00:17:56.91
They had the
chicken style seasoning.
00:17:56.94\00:17:59.04
Wow, okay.
00:17:59.07\00:18:00.78
So, this is a very
authentic restaurant.
00:18:00.81\00:18:04.85
I love it. Yay!
00:18:04.88\00:18:06.78
All right, we're going to
add a little tomato paste.
00:18:06.82\00:18:09.78
Stir that in. Dill.
00:18:09.82\00:18:13.59
I love dill.
00:18:13.62\00:18:15.12
I use it in all my soups Oh,
00:18:15.16\00:18:17.53
but then all
your soups are borsht.
00:18:17.56\00:18:21.73
I think the dill is
the identifying mark.
00:18:21.76\00:18:24.27
Yeah, definitely. Me
too, me too, I love it.
00:18:24.30\00:18:27.14
And then parsley.
00:18:27.17\00:18:28.77
All these green
herbs are good for us,
00:18:28.80\00:18:32.41
you wanna have that.
00:18:32.44\00:18:33.91
Parsley is good
00:18:33.94\00:18:35.28
if you're
detoxifying from nicotine.
00:18:35.31\00:18:38.61
Always good to know.
00:18:38.65\00:18:39.98
If you are stopping
smoking, parsley is good to eat.
00:18:40.02\00:18:44.52
Fresh. Fresh.
00:18:44.55\00:18:45.89
Fresh. Okay, lovely.
00:18:45.92\00:18:48.36
And our beans.
00:18:48.39\00:18:49.92
The nice thing about
making a pot of soup,
00:18:49.96\00:18:52.13
and this makes it
a decent pot of soup,
00:18:52.16\00:18:54.06
starting with
eight cups of water.
00:18:54.10\00:18:55.43
Yes.
00:18:55.46\00:18:56.80
Is you can make it,
and eat on it all week.
00:18:56.83\00:18:58.17
Yes.
00:18:58.20\00:18:59.53
Bring it in your
lunches and it's wonderful
00:18:59.57\00:19:03.37
just to have on hand.
00:19:03.41\00:19:05.24
If you have some
sandwich fillings
00:19:05.27\00:19:06.74
and you want to bring
yourself a cup of soup
00:19:06.78\00:19:08.34
and some sandwiches each time.
00:19:08.38\00:19:10.05
That was our sugar
we just put in there.
00:19:10.08\00:19:12.68
So we've had our potatoes
00:19:12.71\00:19:14.05
simmering for
just a little while.
00:19:14.08\00:19:16.35
And now we're
going to attempt to pour
00:19:16.38\00:19:19.15
these vegetables into the pot.
00:19:19.19\00:19:21.19
Let's just see if
we get that burner off.
00:19:21.22\00:19:24.79
And we're going to
add these into the pot.
00:19:24.83\00:19:28.06
I may just take a different,
00:19:31.30\00:19:33.00
my spatula got a
little warm there.
00:19:33.03\00:19:34.90
Yeah. So let me just do this.
00:19:34.94\00:19:36.71
Good.
00:19:36.74\00:19:38.07
After we get this in here,
00:19:38.11\00:19:39.44
we're just going to
continue simmering...
00:19:39.47\00:19:40.81
Right.
00:19:40.84\00:19:42.18
Until it's all
tender, fork tender
00:19:42.21\00:19:44.91
or tender to the
bite, however you like it.
00:19:44.95\00:19:46.78
Right, right,
right, and some people like
00:19:46.82\00:19:48.75
their veggies real, real crunchy
00:19:48.78\00:19:51.42
and some don't
like it as crunchy.
00:19:51.45\00:19:53.59
And that would
work either way. Yes.
00:19:53.62\00:19:54.96
And you can see
00:19:54.99\00:19:56.32
there's a lot of
vegetables in here
00:19:56.36\00:19:57.69
so this is not a
really brothy soup.
00:19:57.73\00:19:59.43
Right. This is
almost stew quality.
00:19:59.46\00:20:02.23
Yes. Oh, the smell.
00:20:02.26\00:20:03.60
So it's going to
be hearty and filling.
00:20:03.63\00:20:06.57
Oh, it smells so good.
00:20:06.60\00:20:07.94
Okay, and then we
simmer, so simple to make.
00:20:07.97\00:20:10.57
Yes. Basically all in the pot.
00:20:10.61\00:20:12.81
And see, that's good.
00:20:12.84\00:20:14.18
I mean, it's quick, it's
easy and I have a sample, yay!
00:20:14.21\00:20:17.95
You do have a
sample here. Thank you.
00:20:17.98\00:20:20.72
There you go.
00:20:20.75\00:20:22.18
Our beets give a lot of color
00:20:22.22\00:20:23.79
to this soup so
even our potatoes
00:20:23.82\00:20:25.62
end up by being pink.
00:20:25.65\00:20:28.82
But it looks very
Ukrainian and close up,
00:20:28.86\00:20:31.39
we can see all the
dill and the parsley,
00:20:31.43\00:20:33.16
so it has a real
pretty look to it as well as,
00:20:33.19\00:20:36.16
and the beans give
it a little added fiber
00:20:36.20\00:20:40.24
and added protein to it.
00:20:40.27\00:20:42.14
So it's just a wonderful
soup. That's yours, huh?
00:20:42.17\00:20:47.04
This is mine. This is mine.
00:20:47.08\00:20:50.48
It's the dill. It's delish.
00:20:50.51\00:20:52.65
Good, wonderful, simple enough.
00:20:52.68\00:20:56.72
Let's go to our
next recipe. Okay.
00:20:56.75\00:20:59.52
And I'm going to
00:20:59.55\00:21:02.59
be eating on this one.
00:21:02.62\00:21:05.59
Tofu mayonnaise.
The ingredients are...
00:21:05.63\00:21:08.60
So we're going to make
this tofu mayonnaise, right?
00:21:35.76\00:21:38.86
That's right.
00:21:38.89\00:21:40.23
Now what's the
difference between this
00:21:40.26\00:21:41.60
and regular mayonnaise
00:21:41.63\00:21:43.03
as far as
calories and all concerned?
00:21:43.06\00:21:45.10
Well, in two
tablespoons of this mayonnaise,
00:21:45.13\00:21:47.34
there's 23 calories.
00:21:47.37\00:21:48.94
In two tablespoons of
traditional mayonnaise,
00:21:48.97\00:21:51.41
there's 188 calories.
00:21:51.44\00:21:53.58
Wow. So quite a difference.
00:21:53.61\00:21:55.28
So those who are
watching their calories,
00:21:55.31\00:21:57.45
this is a great way to
go, plus this is healthy.
00:21:57.48\00:21:59.71
Yeah. Yeah, this
is the healthy one.
00:21:59.75\00:22:01.08
Yeah, good.
00:22:01.12\00:22:02.45
All right, we're going to start.
00:22:02.48\00:22:03.82
If you want to turn the heat
up on this just a little bit.
00:22:03.85\00:22:05.19
Sure.
00:22:05.22\00:22:06.55
We have some water in the
pot here beginning to simmer.
00:22:06.59\00:22:08.72
And we're going to go ahead
00:22:08.76\00:22:10.09
and put our other
ingredients in the blender.
00:22:10.13\00:22:12.79
So we have our silken tofu,
00:22:12.83\00:22:16.26
which is different from
00:22:16.30\00:22:18.97
traditional water pack tofu.
00:22:19.00\00:22:22.50
How so?
00:22:22.54\00:22:23.87
The taste is a little milder,
00:22:23.91\00:22:26.37
the texture is a
little bit more custardy.
00:22:26.41\00:22:31.18
Yes, like if
you're making desserts,
00:22:31.21\00:22:34.18
the silken one is often good,
00:22:34.22\00:22:36.28
the tofu for
like a pudding type...
00:22:36.32\00:22:39.12
Yes. Consistency, right?
00:22:39.15\00:22:41.99
And the flavor,
00:22:42.02\00:22:43.39
you don't get that
soybean flavor so intensely.
00:22:43.43\00:22:45.63
So yes, it's very, very good.
00:22:45.66\00:22:47.73
And tofu is a
good source of foliate
00:22:47.76\00:22:51.70
as well as our cashews...
00:22:51.73\00:22:54.47
Yes. Foliate.
00:22:54.50\00:22:55.84
Yes, important for
pregnancy and also for women
00:22:55.87\00:22:59.54
who have cervical cancer,
folic acid is very important.
00:22:59.57\00:23:04.88
All right, well
this is a good source,
00:23:04.91\00:23:06.25
the whole thing
and we have rinsed
00:23:06.28\00:23:07.82
these under the faucet
00:23:07.85\00:23:09.18
and rinse them well with water,
00:23:09.22\00:23:11.02
kind of stir
them up a little bit,
00:23:11.05\00:23:12.39
before we're using our cashews.
00:23:12.42\00:23:14.59
I love cashews.
00:23:14.62\00:23:15.96
We have lime juice,
00:23:15.99\00:23:17.33
this is fresh lime juice
and fresh really is the best.
00:23:17.36\00:23:19.63
Yes.
00:23:19.66\00:23:21.23
And our garlic powder,
00:23:21.26\00:23:24.63
some onion powder,
00:23:24.67\00:23:27.67
sugar, and salt.
00:23:27.70\00:23:30.97
If someone has a
problem with salt,
00:23:31.01\00:23:32.51
there are salt
substitutes out there
00:23:32.54\00:23:34.04
that work very
well on this recipe.
00:23:34.08\00:23:36.21
So that would work,
and we're going to put
00:23:36.24\00:23:38.71
some water in here and
bring this to a creaminess
00:23:38.75\00:23:43.52
in the blender.
00:23:43.55\00:23:45.09
Ah, we are just about
there with our simmering.
00:23:45.12\00:23:46.76
Yes, starting
to boil. All right.
00:23:46.79\00:23:48.96
Turn it down, you want me
to turn it down a little bit?
00:23:48.99\00:23:50.33
You can keep it
right there for now.
00:23:50.36\00:23:51.73
Okay. Here's what we want to do.
00:23:51.76\00:23:53.90
We want to take our
cornstarch and mix it in,
00:23:53.93\00:23:58.73
we're gonna use
a larger bowl here.
00:23:58.77\00:24:00.94
Mix our cornstarch
with a little bit of water.
00:24:00.97\00:24:05.04
Okay.
00:24:05.07\00:24:07.11
If you put the cornstarch
directly in the boiling water,
00:24:07.14\00:24:10.25
it will clump
up into a gel ball.
00:24:10.28\00:24:13.72
Right. You don't want that.
00:24:13.75\00:24:15.08
Right.
00:24:15.12\00:24:16.45
So we're just
going to go ahead and...
00:24:16.48\00:24:18.02
So this is room
temperature water.
00:24:18.05\00:24:19.72
Room temperature water.
00:24:19.75\00:24:21.39
All right, so we
have our hot water
00:24:21.42\00:24:22.76
here as you can see.
00:24:22.79\00:24:24.13
We're going to put in
here almost instantly.
00:24:24.16\00:24:26.36
Oh, look at
that. Almost instantly.
00:24:26.39\00:24:28.46
It thickens up. The
side of the can also.
00:24:28.50\00:24:30.83
It thickens up. Thick. Yes.
00:24:30.87\00:24:32.70
Okay, you just have to cook it
00:24:32.73\00:24:34.24
long enough really till it
comes to a simmer like that.
00:24:34.27\00:24:37.04
Okay. Okay.
00:24:37.07\00:24:39.27
We're gonna use
this in just a minute
00:24:39.31\00:24:40.64
if you could turn off the flame.
00:24:40.68\00:24:43.38
We're going to go
ahead and blend our...
00:24:43.41\00:24:45.51
All right, we
just want to do that
00:25:00.80\00:25:02.13
till the cashews are blended.
00:25:02.16\00:25:03.50
Okay.
00:25:03.53\00:25:04.87
And then we're going to add
00:25:04.90\00:25:07.67
the cornstarch mixture
00:25:07.70\00:25:09.27
and now this helps to make
00:25:09.30\00:25:10.91
the mayonnaise creamy.
00:25:10.94\00:25:15.34
It also adds some water to it,
00:25:15.38\00:25:19.05
so it doesn't have a
really dense mouth feel.
00:25:19.08\00:25:21.75
Okay.
00:25:21.78\00:25:23.12
We're trying to get
a mouth feel similar
00:25:23.15\00:25:24.49
to traditional mayonnaise.
00:25:24.52\00:25:26.35
Right, right.
00:25:26.39\00:25:27.72
So we'll just add that in here.
00:25:27.76\00:25:29.12
Now it's very hot right now,
00:25:41.37\00:25:43.24
so the
cornstarch will thicken up
00:25:43.27\00:25:44.94
a little bit as it chills,
but I do have a sample of it
00:25:44.97\00:25:47.78
over here that has been chilled,
00:25:47.81\00:25:50.68
so we can, do
you have the spoon,
00:25:50.71\00:25:52.05
a little spoon to show them.
00:25:52.08\00:25:53.75
Sure. Thank you.
00:25:53.78\00:25:55.55
So we can see it's a
very nice consistency
00:25:55.58\00:25:58.09
very similar to a mayonnaise.
00:25:58.12\00:25:59.55
You can put that on sandwiches
and in your salads and...
00:25:59.59\00:26:03.09
You can put a dab
of it on your borscht.
00:26:03.12\00:26:04.83
Oh. Yes.
00:26:04.86\00:26:06.39
I might have to
get some more borscht.
00:26:06.43\00:26:09.46
I ate the whole
bowl, I'm just telling you.
00:26:09.50\00:26:12.50
I ate the whole bowl.
00:26:12.53\00:26:15.47
Yeah, so that's
great. Yup, simple and easy.
00:26:15.50\00:26:17.91
And we're actually going to
use this in our next recipe.
00:26:17.94\00:26:19.54
Well, let's look
at the next recipe.
00:26:19.57\00:26:20.91
Okay.
00:26:20.94\00:26:22.54
Garbanzo spread, and
the ingredients are...
00:26:22.58\00:26:25.11
But bell pepper and celery,
00:26:58.01\00:27:00.92
oh, it makes for a
delicious, delicious.
00:27:00.95\00:27:03.89
Yes, for sure.
00:27:03.92\00:27:05.59
So let's, let's take
a look at how to do it.
00:27:05.62\00:27:08.26
All right, this
is, this would be
00:27:08.29\00:27:10.86
comparable with chicken salad
00:27:10.89\00:27:12.29
or tuna salad, something
along, so sandwich filling.
00:27:12.33\00:27:14.46
Yes.
00:27:14.50\00:27:15.83
Or on a bed of lettuce,
it would make it wonderful.
00:27:15.86\00:27:17.37
We're going to go ahead
00:27:17.40\00:27:18.73
and put them in
the food processor,
00:27:18.77\00:27:20.10
but if someone does
not have a food processor,
00:27:20.14\00:27:22.50
they can just
as easily make this
00:27:22.54\00:27:26.04
by putting it in a bowl
and using a potato masher.
00:27:26.07\00:27:29.41
This just speeds
things up just a little.
00:27:29.44\00:27:32.08
So you pulse it.
00:27:35.88\00:27:37.35
Just pulse it, and just
make it a little bit flaky.
00:27:37.39\00:27:40.59
Okay. Okay, I see.
00:27:40.62\00:27:42.36
So we've got the flaky look
00:27:42.39\00:27:45.29
like a tuna or chicken salad.
00:27:45.33\00:27:49.70
Okay, so we'll
put this in our bowl.
00:27:49.73\00:27:51.80
And then if you
want to start adding.
00:27:51.83\00:27:53.64
Sure.
00:27:53.67\00:27:55.00
We're going to add
some diced celery to that.
00:27:55.04\00:27:59.44
And... That is diced red pepper.
00:27:59.47\00:28:01.74
Peppers. There we go.
00:28:01.78\00:28:04.58
And then the
chicken style seasoning.
00:28:04.61\00:28:07.15
We have, I believe
that's nutritional yeast flakes.
00:28:07.18\00:28:09.28
Oh, I love
nutritional yeast flakes,
00:28:09.32\00:28:12.25
they make everything taste good.
00:28:12.29\00:28:14.12
They do. They really do.
00:28:14.16\00:28:15.49
They give it a cheesy,
kind of meaty kind of flavor.
00:28:15.52\00:28:18.99
And they're very high
in protein and B vitamins.
00:28:19.03\00:28:21.03
B vitamins too, yes.
So we have some red onion.
00:28:21.06\00:28:24.30
You could use the
green onion as well.
00:28:24.33\00:28:25.67
Oh, I love red onion too.
00:28:25.70\00:28:27.60
All right. I love it.
00:28:27.64\00:28:29.44
Oh, I love the smell.
00:28:29.47\00:28:30.81
You have no idea how
good this is smelling.
00:28:30.84\00:28:33.01
What's this? Cumin.
00:28:33.04\00:28:35.54
It gives it
that other kind of...
00:28:35.58\00:28:38.11
Yes. Mexican flavor.
00:28:38.15\00:28:39.48
Kind of earthier, richer flavor.
00:28:39.51\00:28:41.28
And then we have some
chicken style seasoning again.
00:28:41.32\00:28:44.19
If someone doesn't have that,
00:28:44.22\00:28:45.55
they could use a little salt or,
00:28:45.59\00:28:46.99
again there's
other substitutes for,
00:28:47.02\00:28:49.06
like bullion cubes or something
that you could just dissolve.
00:28:49.09\00:28:51.79
Right, and I love
Bragg's. All right.
00:28:51.83\00:28:53.46
I use that in so
many different things.
00:28:53.50\00:28:55.60
And if someone
doesn't have Bragg's,
00:28:55.63\00:28:57.20
they could go ahead and
use a low sodium soy sauce.
00:28:57.23\00:29:00.20
Okay, so that's
our mix not very good
00:29:00.24\00:29:02.94
for staying on a salad.
00:29:02.97\00:29:04.31
So we're going to add
some of our tofu mayonnaise
00:29:04.34\00:29:06.01
that we added before.
00:29:06.04\00:29:07.38
Nice. And you
can do that to taste.
00:29:07.41\00:29:09.44
Usually about a quarter of a cup
00:29:09.48\00:29:12.91
usually makes it
just about right.
00:29:12.95\00:29:14.65
Nice.
00:29:14.68\00:29:16.69
Giving it that
chicken salad look.
00:29:16.72\00:29:19.39
It smells great too. It
is, this is very delicious.
00:29:19.42\00:29:23.26
This always is a big
hit at our classes...
00:29:23.29\00:29:25.83
Really.
00:29:25.86\00:29:27.20
Or at our fellowship lunch,
00:29:27.23\00:29:28.56
it's a very, very
nice sandwich filling
00:29:28.60\00:29:30.23
and you can see
that it stays together.
00:29:30.27\00:29:32.43
Think I have to taste
that. It will stay together.
00:29:32.47\00:29:34.40
We actually have one that
was made a little while ago
00:29:34.44\00:29:36.57
so the seasonings
have had a chance to.
00:29:36.60\00:29:39.84
All right, I'm gonna
give you a big spoon.
00:29:39.87\00:29:41.78
You can just use the
end of it, how's that?
00:29:41.81\00:29:43.61
Okay, that's fine.
00:29:43.65\00:29:46.38
Okay. That's fine.
00:29:46.41\00:29:50.15
And it's, like I said on
00:29:50.19\00:29:51.52
a bed of lettuce, in a sandwich.
00:29:51.55\00:29:54.52
It is, it is salty.
00:29:54.56\00:29:55.89
So if you have added
vegetables in there lettuce,
00:29:55.92\00:29:58.96
sprouts, tomato,
cucumber in your sandwich,
00:29:58.99\00:30:01.13
it would really help to
bring down that saltiness,
00:30:01.16\00:30:05.33
or you could always
reduce the soy sauce in
00:30:05.37\00:30:08.90
it as well, you like it?
00:30:08.94\00:30:10.27
Assuming I can get some more.
00:30:10.31\00:30:12.74
If I didn't like it.
00:30:12.77\00:30:14.51
I don't know, this is delicious.
00:30:14.54\00:30:15.88
And it's a good way to sneak
00:30:15.91\00:30:17.28
some extra vegetables
into a meal, you know,
00:30:17.31\00:30:20.35
when you add them like that
00:30:20.38\00:30:21.72
and there's
really nothing to say
00:30:21.75\00:30:23.08
you couldn't even
double the red pepper,
00:30:23.12\00:30:25.29
the red onion
and things like that,
00:30:25.32\00:30:27.52
just make it as
rich in those vegetables
00:30:27.56\00:30:31.39
as one might like.
00:30:31.43\00:30:34.36
You can put
this on crackers too.
00:30:34.40\00:30:36.30
You certainly could.
00:30:36.33\00:30:37.83
You could dip
celery sticks in it.
00:30:37.87\00:30:40.74
If you made it
a little bit finer
00:30:40.77\00:30:42.64
it would go very
nicely with vegetable sticks.
00:30:42.67\00:30:45.64
This is so good.
Simple, simple, fast.
00:30:45.67\00:30:48.38
Simple, fast and tasty.
00:30:48.41\00:30:50.18
Okay. Delish.
00:30:50.21\00:30:52.45
Your word for the
day. My word for the day.
00:30:52.48\00:30:54.38
Okay. Let's go
to the next recipe.
00:30:54.42\00:30:57.79
Sausage patties, and
the ingredients are...
00:30:57.82\00:31:00.99
So let's see how to
make these sausage patties.
00:31:33.49\00:31:36.62
All right, we're going to
turn the stove on under here,
00:31:36.66\00:31:41.36
and go ahead and add our water,
so that can start to heat.
00:31:41.40\00:31:46.00
You want it high or?
Yeah, you can put it on high.
00:31:46.03\00:31:48.47
That would be great. Okay.
00:31:48.50\00:31:50.81
And then we're going to
pour in two tablespoons of oil,
00:31:50.84\00:31:56.21
we're going to let
that come to a simmer.
00:31:56.24\00:31:58.68
Okay.
00:31:58.71\00:32:00.08
And while we're
waiting for that,
00:32:00.12\00:32:02.85
we're going to go
ahead and just crush up
00:32:02.88\00:32:04.69
the fennel seed a
little bit before we begin.
00:32:04.72\00:32:08.06
That's so cute, with your
00:32:08.09\00:32:09.42
little mortar
thing and everything.
00:32:09.46\00:32:10.99
I have friends from India. Okay.
00:32:11.03\00:32:13.63
And I watch them
cook and they often
00:32:13.66\00:32:16.46
will grind their
spices before they cook.
00:32:16.50\00:32:18.60
Oh.
00:32:18.63\00:32:19.97
And so, I saw how
much fun it looked.
00:32:20.00\00:32:21.54
So I just have to
get one of those too.
00:32:21.57\00:32:23.94
That's your kitchen
lab. That's my kitchen lab.
00:32:23.97\00:32:26.27
If somebody doesn't
have a way to crush them,
00:32:26.31\00:32:28.94
they can put
them in a little bag
00:32:28.98\00:32:30.51
and bang them
with a can, you know,
00:32:30.55\00:32:32.58
just some way just
to get them crushed.
00:32:32.61\00:32:34.42
It's not really a super big deal
00:32:34.45\00:32:37.09
to have one of
these kitchen tools.
00:32:37.12\00:32:38.82
But... It's so cute.
00:32:38.85\00:32:40.19
If you have a
laboratory like I do,
00:32:40.22\00:32:41.56
then you want it.
00:32:41.59\00:32:42.92
Now we don't have to
crush them to a powder.
00:32:42.96\00:32:44.36
We just want to kind of
break them a little bit.
00:32:44.39\00:32:46.23
This set for a
little bit and the flavor
00:32:46.26\00:32:48.70
from the fennel
will get into the.
00:32:48.73\00:32:50.33
Yeah, it's very
aromatic. That's it.
00:32:50.37\00:32:52.37
Smells good.
00:32:52.40\00:32:53.74
All right, so
we're going to go ahead
00:32:53.77\00:32:55.10
and get all of our
seasonings in here.
00:32:55.14\00:32:57.01
Oh, okay, do you want
me to pour them all in?
00:32:57.04\00:32:59.34
Yes, sausage is a
very complex flavor.
00:32:59.37\00:33:04.41
So we have a lot
of seasonings here.
00:33:04.45\00:33:07.62
There's a saying
that they have in cooking,
00:33:07.65\00:33:09.85
it's called 'mesen plas',
00:33:09.88\00:33:11.65
which means get everything
in place before you begin.
00:33:11.69\00:33:14.86
So read through the recipe,
00:33:14.89\00:33:16.62
make sure you have
all the seasonings,
00:33:16.66\00:33:18.49
especially with
something like this,
00:33:18.53\00:33:20.90
having ready to go,
00:33:20.93\00:33:22.53
and then after you
use that container,
00:33:22.56\00:33:24.03
move it away, so you keep track,
00:33:24.07\00:33:25.90
because it could get
complicated after a while.
00:33:25.93\00:33:27.84
That makes so much sense
because I know, you know,
00:33:27.87\00:33:30.37
if I'm trying to
make something at home
00:33:30.41\00:33:32.31
and I might have a
lot of the ingredients
00:33:32.34\00:33:35.31
and I'm missing one or two.
00:33:35.34\00:33:37.45
And I've already put
together everything else
00:33:37.48\00:33:39.95
and it's just like,
00:33:39.98\00:33:41.32
why didn't I just
get everything out
00:33:41.35\00:33:44.02
and get it all
together first and then.
00:33:44.05\00:33:45.95
Mesen plas. What's it?
00:33:45.99\00:33:47.42
Mesen plas. Mesen plas, okay.
00:33:47.46\00:33:49.92
Everything in place. Okay.
00:33:49.96\00:33:51.29
All right.
00:33:51.33\00:33:52.66
So as this is
coming to a simmer,
00:33:52.69\00:33:54.03
we're going to
dump all of this in,
00:33:54.06\00:33:55.40
so we've got a
little bit of sugar.
00:33:55.43\00:33:56.77
Okay. And some garlic powder.
00:33:56.80\00:33:59.73
Love garlic. Can
you smell the fennel?
00:33:59.77\00:34:01.70
Oh, yes. Oh, yeah.
00:34:01.74\00:34:03.07
I was smelling it
when you were crushing it.
00:34:03.10\00:34:05.21
Yeah.
00:34:05.24\00:34:06.57
Sage, which is so important
in a sausaging type dish.
00:34:06.61\00:34:10.41
Yes.
00:34:10.45\00:34:11.78
And we have salt.
00:34:15.42\00:34:17.52
Could use salt substitute again
for those that are sensitive.
00:34:17.55\00:34:20.86
The whole thing?
00:34:20.89\00:34:22.22
I'm trying to think, that's all.
00:34:22.26\00:34:23.59
Yes, yeah. And
then red pepper flakes.
00:34:23.63\00:34:28.03
Smell so good. Smoked paprika.
00:34:28.06\00:34:31.33
Oh, I love smoked
paprika If you can't find it,
00:34:31.37\00:34:34.37
regular paprika will work.
00:34:34.40\00:34:36.00
The smoke is so nice.
00:34:36.04\00:34:37.61
It has that nice flavor to it.
00:34:37.64\00:34:39.27
And a little bit of
nutrition yeast flakes.
00:34:39.31\00:34:41.34
Okay. All right.
00:34:41.38\00:34:42.71
Now, we are
definitely simmering.
00:34:42.74\00:34:44.51
Wanna give that a
little stir? Sure.
00:34:44.55\00:34:46.82
And I'm going to go ahead
and just pour these quick oats
00:34:46.85\00:34:49.98
into the pot
while you stir that.
00:34:50.02\00:34:52.72
We're just going to
stir for just about a minute,
00:34:52.75\00:34:54.96
get that mixed up.
00:34:54.99\00:34:56.32
You can use regular rolled oats
00:34:56.36\00:34:58.19
instead of the
quick oats if you'd like.
00:34:58.23\00:34:59.69
You may want to turn that down,
so you don't burn yourself.
00:34:59.73\00:35:01.06
Yeah, it's just what
I was gonna do, yeah.
00:35:01.10\00:35:04.57
You can shut it
right off actually.
00:35:04.60\00:35:06.17
Okay. Okay. That'll work.
00:35:06.20\00:35:07.90
All right, just
stir for just a minute.
00:35:07.94\00:35:09.40
And that's just
to make sure that
00:35:09.44\00:35:10.77
the oil doesn't bring
all of our seasonings up
00:35:10.81\00:35:12.71
to the top.
00:35:12.74\00:35:14.18
It's smelling like sausage.
Oh, yes, it's very wonderful.
00:35:14.21\00:35:17.78
These are nice,
you can make them
00:35:17.81\00:35:19.45
ahead and freeze them.
00:35:19.48\00:35:21.28
They're nice to
have with scrambled tofu.
00:35:21.32\00:35:23.12
They're nice to have on
the side of your spaghetti.
00:35:23.15\00:35:26.82
And we're going to put
them in a sandwich today.
00:35:26.86\00:35:28.42
Love it.
00:35:28.46\00:35:29.79
Now we were going to
put them in a sandwich
00:35:29.82\00:35:31.73
with our
mayonnaise that we made today.
00:35:31.76\00:35:34.63
But you could also put
sautéed onions and peppers,
00:35:34.66\00:35:36.97
put them in a sub roll,
00:35:37.00\00:35:38.33
add a little spaghetti sauce
to them and eat them that way.
00:35:38.37\00:35:40.34
It's a very versatile dish. Yes.
00:35:40.37\00:35:42.30
And it freeze very
well. Nice. All right.
00:35:42.34\00:35:45.31
And that's great too,
00:35:45.34\00:35:46.68
because you don't
eat it all at once.
00:35:46.71\00:35:48.04
That's right.
00:35:48.08\00:35:49.41
You can freeze
it, come back to it
00:35:49.44\00:35:50.78
a few days later or
even the following week,
00:35:50.81\00:35:52.41
and it's still good.
00:35:52.45\00:35:53.78
Still good It's great.
00:35:53.82\00:35:55.15
Now we have one, this
would set for about 15 minutes.
00:35:55.18\00:35:57.55
Okay. So we have one over here.
00:35:57.59\00:35:59.35
Oh, good. That is ready to go.
00:35:59.39\00:36:02.76
So we have a...
00:36:02.79\00:36:04.23
You can use a cookie sheet,
00:36:04.26\00:36:05.59
we had a pizza pan
that looked really nice.
00:36:05.63\00:36:07.13
So we're going to go
ahead and use this pizza pan.
00:36:07.16\00:36:11.50
So we can see
that this is set up.
00:36:11.53\00:36:15.34
Let's just spray this,
00:36:15.37\00:36:16.71
just a little bit
even though it's no stick.
00:36:16.74\00:36:22.08
And I have a two
tablespoon ice cream scoop.
00:36:22.11\00:36:25.98
Of course, you
could just scoop it out
00:36:26.01\00:36:29.82
if you're not worried
about perfection in size.
00:36:29.85\00:36:31.45
Right.
00:36:31.49\00:36:32.82
But you can see
that it has thickened up.
00:36:32.85\00:36:34.19
Right.
00:36:34.22\00:36:35.56
If you let it sit too long,
00:36:35.59\00:36:36.93
it will be
difficult to work with.
00:36:36.96\00:36:38.83
You can still work
with it, of course,
00:36:38.86\00:36:40.43
but I like to only let
it sit for about 15 minutes.
00:36:40.46\00:36:43.77
Okay.
00:36:43.80\00:36:45.13
And then we'll just
put the small patty,
00:36:45.17\00:36:46.80
put a small
scoop portion on here.
00:36:46.84\00:36:49.50
We would do the whole
thing, it makes about 15 or 16.
00:36:49.54\00:36:54.34
Then using a fork, and
if you dip it in the water,
00:36:54.38\00:36:58.05
it won't stick too bad,
00:36:58.08\00:37:00.15
and then just flatten them down.
00:37:00.18\00:37:02.65
Let's do a few more.
00:37:02.68\00:37:04.02
All right, we have time.
00:37:04.05\00:37:05.39
Okay, we'll do a few more.
00:37:05.42\00:37:08.59
And then they would just
bake, you want to put some on?
00:37:08.62\00:37:10.86
I'll let you do it. Okay.
00:37:10.89\00:37:12.89
And we're going to go ahead
00:37:12.93\00:37:14.26
and actually make ourselves
a wrap sandwich with these.
00:37:14.30\00:37:18.27
They're very, very delicious.
00:37:18.30\00:37:20.67
If you make these
with regular rolled oats,
00:37:20.70\00:37:23.77
they're a little
bit more crumbly,
00:37:23.81\00:37:25.41
so the quick oats
gives a better texture.
00:37:25.44\00:37:26.78
Okay.
00:37:26.81\00:37:28.58
Now if you want
a chewier texture
00:37:28.61\00:37:30.51
than what we have
here, you could replace
00:37:30.55\00:37:34.08
a little bit of the oats
with some cooked brown rice
00:37:34.12\00:37:37.95
and that would give it a
little bit more of the...
00:37:37.99\00:37:40.49
Sausage kind of has
some a little bit of,
00:37:40.52\00:37:42.62
it's not a
grizzle, but a little bit
00:37:42.66\00:37:44.06
of a texture to it.
00:37:44.09\00:37:45.43
Okay.
00:37:45.46\00:37:46.80
So adding some
cooked brown rice to this
00:37:46.83\00:37:48.16
will give that
and just replace it
00:37:48.20\00:37:49.56
with a little bit of
the oats that you've put in.
00:37:49.60\00:37:51.77
Now dipping the
fork into the water
00:37:51.80\00:37:54.64
keeps it from sticking to the...
00:37:54.67\00:37:56.87
My fork.
00:37:56.91\00:37:58.34
Yeah, so it makes
it easier to work with.
00:37:58.37\00:38:00.14
Okay.
00:38:00.18\00:38:01.51
Now we would just bake them,
00:38:01.54\00:38:03.65
flip them and
cool them off nicely
00:38:03.68\00:38:06.72
so they don't sweat
and put them in bags
00:38:06.75\00:38:08.28
and put them in the freezer
or go ahead and use them up.
00:38:08.32\00:38:10.65
But let's put
them in a sandwich.
00:38:10.69\00:38:12.02
We've got some over here
that have already been cooked.
00:38:12.05\00:38:13.52
Oh, good.
00:38:13.56\00:38:15.59
And we have a wrap here.
00:38:15.62\00:38:18.79
So we'll put some
of our tofu mayonnaise
00:38:18.83\00:38:21.80
that we made, put that on here.
00:38:21.83\00:38:24.87
Great, so we have several
uses for this tofu mayonnaise.
00:38:24.90\00:38:28.37
Oh, absolutely.
00:38:28.40\00:38:29.74
It's very nice even for
macaroni salad, potato salad.
00:38:29.77\00:38:32.64
Can you freeze it as well?
00:38:32.67\00:38:34.44
What do you think?
00:38:34.48\00:38:35.98
I'd have to play with that one.
00:38:36.01\00:38:37.35
Yeah, I'm just wondering if
00:38:37.38\00:38:39.08
it probably
would change texture.
00:38:39.11\00:38:40.72
It might change the texture,
00:38:40.75\00:38:42.38
but it might be
worth an experiment.
00:38:42.42\00:38:44.19
Yeah, in your kitchen lab.
00:38:44.22\00:38:46.12
That's right, in my kitchen lab.
00:38:46.15\00:38:48.39
All right, you can put
three of those in there,
00:38:48.42\00:38:50.49
maybe right in the
middle, the sausages.
00:38:50.53\00:38:54.03
And then we
brought some others things
00:38:54.06\00:38:56.10
to put in our sandwich.
00:38:56.13\00:38:57.47
We have cucumber.
Okay, do you have a fork?
00:38:57.50\00:39:00.30
Do you have a fork?
You can use my water fork?
00:39:00.34\00:39:02.07
Good, perfect. There we go.
00:39:02.10\00:39:03.64
Thank you. Okay, and so...
00:39:03.67\00:39:06.34
Put some tomato in there.
00:39:06.37\00:39:07.71
Well, let's put
some lettuce in there.
00:39:07.74\00:39:09.08
You want some lettuce here,
00:39:09.11\00:39:10.45
I'll just hold that
for you if you want.
00:39:10.48\00:39:11.81
Okay, great.
00:39:11.85\00:39:13.45
And a wrap sandwich, again,
00:39:13.48\00:39:14.98
another way to
sneak some vegetables.
00:39:15.02\00:39:17.72
That's right.
00:39:17.75\00:39:19.09
And to me, the more vegetables
we get, the healthier we are,
00:39:19.12\00:39:23.16
with all those
good phytochemicals
00:39:23.19\00:39:25.13
and nutrients in there.
00:39:25.16\00:39:26.49
Absolutely.
00:39:26.53\00:39:27.86
Do you know, they're
over 10,000 phytochemicals
00:39:27.90\00:39:30.87
in a tomato?
00:39:30.90\00:39:32.23
In a tomato? In one
tomato, over 10,000.
00:39:32.27\00:39:35.40
Wow, we have a nutrition
bomb here, it's amazing.
00:39:35.44\00:39:37.91
We do, we do.
00:39:37.94\00:39:40.04
And I noticed that
your lettuce is green.
00:39:40.08\00:39:43.08
And that's
important. It's not iceberg.
00:39:43.11\00:39:44.91
That's right.
00:39:44.95\00:39:46.28
Because we have a lot
more vital nutrients in that.
00:39:46.31\00:39:48.48
Okay, liked it
there? Yeah, that's good.
00:39:48.52\00:39:50.45
Do you want any
cucumber in that?
00:39:50.49\00:39:52.39
Yeah. Okay, sure.
00:39:52.42\00:39:53.76
Okay, put a little
cucumber in your wrap.
00:39:53.79\00:39:55.89
I'm not a big
cucumber fan, but...
00:39:55.92\00:39:57.63
We'll just put
a little in there.
00:39:57.66\00:39:58.99
Okay. All right.
00:39:59.03\00:40:00.36
You can put red
onion in there as well.
00:40:00.40\00:40:02.80
And then we have a good...
00:40:02.83\00:40:06.37
This is a fat
sandwich right here.
00:40:06.40\00:40:07.74
A fat wrap here.
00:40:07.77\00:40:10.67
Just wrap it right up.
00:40:10.71\00:40:13.51
Like this. Nice.
00:40:13.54\00:40:15.94
And then you
would want to be careful
00:40:15.98\00:40:17.51
eating that one.
00:40:17.55\00:40:18.88
Yeah. Oh, yeah, I
think I better not.
00:40:18.91\00:40:20.62
You think you better not.
00:40:20.65\00:40:21.98
I think it will
be just all over,
00:40:22.02\00:40:23.49
and people will tune in and say,
00:40:23.52\00:40:25.49
what in the world did she do.
00:40:25.52\00:40:27.56
But look at that. That's great.
00:40:27.59\00:40:29.42
It is, and it's filling,
00:40:29.46\00:40:30.79
the sausage patties are
really satisfying in this.
00:40:30.83\00:40:32.99
And again if you wanted to
make it more Italian style,
00:40:33.03\00:40:36.13
you could put sautéed
onions and peppers in there.
00:40:36.16\00:40:38.97
Oh, I'm gonna taste
a piece of the sausage.
00:40:39.00\00:40:40.34
Sure, go for it.
00:40:40.37\00:40:43.07
It has a lot of diversity.
00:40:43.10\00:40:46.01
It does. Mm-hmm.
00:40:46.04\00:40:47.38
Mm-hmm. Good. I
think the fennel is...
00:40:47.41\00:40:49.51
The fennel and
the sage are probably
00:40:49.54\00:40:51.21
what give it most
of that sausage flavor.
00:40:51.25\00:40:54.55
Kick. Yes, yes, yes.
00:40:54.58\00:40:57.02
This is delish. All right.
00:40:57.05\00:40:58.39
All right. Okay.
00:40:58.42\00:40:59.82
Thank you.
00:40:59.85\00:41:01.19
And then you could
serve that with a salad
00:41:01.22\00:41:02.56
or with a bowl
of soup on the side.
00:41:02.59\00:41:03.93
Wonderful.
00:41:03.96\00:41:05.29
Well, let's go
to the next recipe.
00:41:05.33\00:41:06.66
Let's do that.
00:41:06.70\00:41:08.03
We have a kale salad
and the ingredients are...
00:41:08.06\00:41:12.83
So this is what we
put in the kale salad.
00:41:56.61\00:41:58.81
Let's make it. All right.
00:41:58.85\00:42:01.12
I really, really like kale.
00:42:01.15\00:42:02.98
And it's amazing how
popular kale has become.
00:42:03.02\00:42:06.35
Yes, I noticed that.
00:42:06.39\00:42:07.92
They're easy to find.
00:42:07.96\00:42:09.82
Now a lot of people
when they're making a salad,
00:42:09.86\00:42:12.86
actually don't make
the salad because they say,
00:42:12.89\00:42:15.60
"Oh, it's too much work to put.
00:42:15.63\00:42:17.53
You know, I come home from work.
00:42:17.57\00:42:18.90
I don't have to
do all the veggies
00:42:18.93\00:42:20.27
and everything."
00:42:20.30\00:42:21.64
If after we do our shopping,
00:42:21.67\00:42:23.00
we just wash all our
veggies and store them properly.
00:42:23.04\00:42:25.74
Then they're ready to go
00:42:25.77\00:42:27.11
when we're ready to go
instead of washing each piece
00:42:27.14\00:42:29.34
of celery every time,
you just do the whole thing.
00:42:29.38\00:42:31.45
Yes.
00:42:31.48\00:42:32.81
Now the greens and cilantro
don't always keep that well.
00:42:32.85\00:42:37.35
So what I do is, I wash them.
00:42:37.39\00:42:39.82
Then I lay them in
a clean dish towel.
00:42:39.85\00:42:43.73
Just barely
shake them moist drop,
00:42:43.76\00:42:45.39
wrap them in the
dish towel and they stay.
00:42:45.43\00:42:47.76
These have been
in here for two days.
00:42:47.80\00:42:49.60
They stay beautifully
fresh and cilantro will as well.
00:42:49.63\00:42:52.60
So you put it in, roll it
up, put it in a shopping bag,
00:42:52.63\00:42:56.37
loosely roll it,
keep it in the fridge
00:42:56.40\00:42:58.31
and your lettuces,
00:42:58.34\00:42:59.67
all your greens
just stay very fresh
00:42:59.71\00:43:02.38
and can you hear
how crispy they are?
00:43:02.41\00:43:03.75
Yes, it is crunchy.
Crunchy and beautiful.
00:43:03.78\00:43:06.35
Yes, I had no idea about that.
00:43:06.38\00:43:08.88
See, you learn
something every day.
00:43:08.92\00:43:10.25
There we go.
00:43:10.29\00:43:11.62
Now when you're doing the kale,
00:43:11.65\00:43:12.99
you want to remove the stem.
00:43:13.02\00:43:14.72
Yes.
00:43:14.76\00:43:16.09
And often you can just
slide it right off like that.
00:43:16.12\00:43:19.79
The stem comes
right off like that.
00:43:19.83\00:43:21.76
And then for this kale
salad you just want to,
00:43:21.80\00:43:24.53
you bunch it up like this,
00:43:24.57\00:43:27.60
and then just cut it very fine,
00:43:27.64\00:43:30.84
and that helps it
to be more tender.
00:43:30.87\00:43:32.31
Kale is a coarser green. Right.
00:43:32.34\00:43:34.61
So we just want to
have it small pieces like
00:43:34.64\00:43:37.98
we have here in the bowl.
00:43:38.01\00:43:39.35
Nice, nice.
00:43:39.38\00:43:40.72
All right, so we have that,
00:43:40.75\00:43:42.08
we're going to make
00:43:42.12\00:43:43.45
our dressing for the kale salad.
00:43:43.49\00:43:45.25
Okay. All right.
00:43:45.29\00:43:47.66
Put it all in our blender.
00:43:47.69\00:43:50.53
We have some lemon
juice that gives it the zest
00:43:50.56\00:43:54.60
that we need, and some water
00:43:54.63\00:43:57.47
will actually give us
some blendability here.
00:43:57.50\00:43:59.80
Yes. This is
raw sunflower seeds.
00:43:59.83\00:44:04.37
Wonderful, very good
source of protein and magnesium.
00:44:04.41\00:44:08.78
Yes.
00:44:08.81\00:44:10.15
And, you know, when
we're eating a salad,
00:44:10.18\00:44:12.15
it's good to have some
fat in there to help us
00:44:12.18\00:44:14.12
absorb the fat soluble vitamins.
00:44:14.15\00:44:15.98
That's right. Like C and E.
00:44:16.02\00:44:18.42
Yes, so we want to
have that in there.
00:44:18.45\00:44:21.39
And then this is tahini,
which is a sesame seed paste.
00:44:21.42\00:44:26.06
Tahini is so good.
00:44:26.09\00:44:28.36
I think it makes the
salad dressing really...
00:44:28.40\00:44:30.60
I believe it. I
believe it, I love tahini.
00:44:30.63\00:44:33.34
And it is getting easier to find
00:44:33.37\00:44:35.30
just at regular grocery stores.
00:44:35.34\00:44:38.54
I noticed that a
lot of grocery stores
00:44:38.57\00:44:40.14
have a healthier
selection in certain,
00:44:40.18\00:44:44.25
like parts of the store.
00:44:44.28\00:44:45.61
Yes.
00:44:45.65\00:44:46.98
You can find it
and if you can't,
00:44:47.02\00:44:48.35
you can ask the
manager to order it.
00:44:48.38\00:44:50.25
And they can order
things for you as well.
00:44:50.29\00:44:52.45
Yeah, they often will.
00:44:52.49\00:44:53.82
Yeah So tahini
is something that,
00:44:53.86\00:44:55.69
we can use this
also in making hummus.
00:44:55.72\00:44:58.96
So if you buy it
for the salad dressing.
00:44:58.99\00:45:00.46
There are other
uses for it as well,
00:45:00.50\00:45:02.80
and hummus is also
becoming more popular.
00:45:02.83\00:45:04.67
Yes, it is. So we
have our onion powder.
00:45:04.70\00:45:08.24
We have some
fresh minced garlic.
00:45:08.27\00:45:10.87
Ah, love it.
00:45:10.91\00:45:12.34
Yes, everything with
garlic Everything with garlic,
00:45:12.37\00:45:14.84
except for Danny.
00:45:14.88\00:45:16.21
Except for Danny.
00:45:16.24\00:45:19.21
Just a little bit of sweetener
there for that dressing,
00:45:19.25\00:45:21.88
and our
nutritional yeast flakes,
00:45:21.92\00:45:24.65
which makes every
salad dressing lovely.
00:45:24.69\00:45:27.06
It does. Yes.
00:45:27.09\00:45:28.42
It does. All right.
00:45:28.46\00:45:30.13
We're gonna blend
this until it is smooth.
00:45:30.16\00:45:32.76
Let's see if we can get this
00:45:32.79\00:45:34.13
so that it's set at a low speed.
00:45:34.16\00:45:37.63
That looks nice
and creamy. It does.
00:46:02.62\00:46:04.19
You know what?
00:46:04.23\00:46:05.56
There's so much junk
00:46:05.59\00:46:08.43
in commercial salad dressings...
00:46:08.46\00:46:10.50
Yes.
00:46:10.53\00:46:11.87
The wrong oils, the wrong,
00:46:11.90\00:46:13.60
just the bad
ingredients for the body.
00:46:13.64\00:46:16.17
When you make your own dressing
00:46:16.20\00:46:18.51
that is really good
because you can control
00:46:18.54\00:46:21.01
what you put into your dressing.
00:46:21.04\00:46:22.38
Absolutely.
00:46:22.41\00:46:23.91
So it's so great to
make a homemade dressing.
00:46:23.95\00:46:27.22
And the lemon juice in the...
00:46:27.25\00:46:29.32
Instead of using the
vinegar in the dressing,
00:46:29.35\00:46:31.29
lemon juice has a
source of vitamin C
00:46:31.32\00:46:34.16
which helps us
to absorb the iron
00:46:34.19\00:46:36.86
from the
vegetables that we're getting.
00:46:36.89\00:46:38.23
Yes.
00:46:38.26\00:46:39.59
So it's a very
nice swap out there.
00:46:39.63\00:46:41.50
Yes. All right.
00:46:41.53\00:46:42.90
And your kale, it's
full of vitamin K...
00:46:42.93\00:46:45.60
Oh, yes.
00:46:45.63\00:46:46.97
Which is really,
really important,
00:46:47.00\00:46:48.80
and iron and just, you know,
00:46:48.84\00:46:51.34
the more vegetables you can get,
00:46:51.37\00:46:54.58
and if you can do
organic, that's really,
00:46:54.61\00:46:56.95
really good, but
fruits and vegetables
00:46:56.98\00:47:00.35
are so important.
00:47:00.38\00:47:02.35
They're so important for health.
00:47:02.38\00:47:04.05
Absolutely, the
more you get the better.
00:47:04.09\00:47:06.19
The more you get the better.
00:47:06.22\00:47:07.56
That's absolutely right.
00:47:07.59\00:47:09.16
Now, when I was
in nursing school
00:47:09.19\00:47:10.99
in my nutrition class,
00:47:11.03\00:47:12.69
they talked about
the green vegetables
00:47:12.73\00:47:17.07
and the vitamin K in there
00:47:17.10\00:47:18.60
and some people
cannot eat them because
00:47:18.63\00:47:20.97
they're on blood
thinners or something like that.
00:47:21.00\00:47:23.20
If they talk with their
doctor, and they're eating them
00:47:23.24\00:47:27.14
on a consistent basis,
00:47:27.18\00:47:28.84
they can adjust the medications
so that people can eat
00:47:28.88\00:47:32.51
some green vegetables
00:47:32.55\00:47:34.02
and get the
other benefits as well.
00:47:34.05\00:47:35.38
But they would need
to talk to their doctor.
00:47:35.42\00:47:36.95
Right. But if they
can work with that.
00:47:36.99\00:47:39.19
Oh, that's good.
That's good to know.
00:47:39.22\00:47:41.19
Because there
are a lot of people
00:47:41.22\00:47:42.56
who are on blood thinners
that are afraid of vitamin K.
00:47:42.59\00:47:46.13
Yes. So here we are... Yeah.
00:47:46.16\00:47:48.50
With this
beautiful bowl of greens.
00:47:48.53\00:47:50.03
Look at that.
00:47:50.07\00:47:51.40
Now kale is coarser
than lettuce, of course,
00:47:51.43\00:47:54.34
but when you
add the dressing on,
00:47:54.37\00:47:56.60
we're actually
gonna just go ahead
00:47:56.64\00:47:58.61
and put this in here.
00:47:58.64\00:48:00.11
And then we're going to,
00:48:00.14\00:48:01.48
kind of massage
it on to the kale.
00:48:01.51\00:48:05.01
And that kind of
breaks the bond, doesn't it?
00:48:05.05\00:48:07.62
That's a very
good way to put it.
00:48:07.65\00:48:10.32
I like that. Yeah.
00:48:10.35\00:48:12.45
All right, so
we're going to get this.
00:48:12.49\00:48:13.99
Oh, and it smells
wonderful. Yes, it does.
00:48:14.02\00:48:17.39
All right. That's good.
00:48:17.43\00:48:19.36
It's good to have
gloves and you just work it.
00:48:19.39\00:48:21.03
Oh, yes, that's
what we're gonna do.
00:48:21.06\00:48:22.86
We're going to work it in. Yes.
00:48:22.90\00:48:24.83
And massage it into that kale.
00:48:24.87\00:48:27.80
And this helps the kale to be
00:48:27.84\00:48:29.54
more digestible as well
because you are breaking
00:48:29.57\00:48:32.44
those bonds and it just
00:48:32.47\00:48:35.01
makes it easier to digest.
00:48:35.04\00:48:38.21
Oh, absolutely.
00:48:38.25\00:48:40.05
And, you know, kale salad
00:48:40.08\00:48:41.65
has become kind
of a popular thing.
00:48:41.68\00:48:43.59
You can buy it in a
package. Yes, I've seen it.
00:48:43.62\00:48:47.96
But if you make it yourself,
you know how fresh it is.
00:48:47.99\00:48:51.16
Exactly And like you said,
00:48:51.19\00:48:52.53
you know what ingredients
you're getting in the...
00:48:52.56\00:48:56.36
In these
dressings and things alike.
00:48:56.40\00:48:57.73
Yes.
00:48:57.77\00:48:59.10
All right, I'm going to ask you
00:48:59.13\00:49:00.47
to add for me since
my hands are in here.
00:49:00.50\00:49:02.50
Absolutely. So we
have some red onion.
00:49:02.54\00:49:03.87
Red onion. Put that in there.
00:49:03.91\00:49:06.68
All right.
00:49:06.71\00:49:08.04
Now we have
some red bell pepper.
00:49:08.08\00:49:10.88
You can use any kind of
bell pepper that you like.
00:49:10.91\00:49:13.05
Yes. We have.
00:49:13.08\00:49:14.92
This is sweet
potato that we peeled,
00:49:14.95\00:49:17.89
cubed and just lightly steamed
until it was fork tender.
00:49:17.92\00:49:21.29
Okay.
00:49:21.32\00:49:22.66
You could also put
it on a cookie sheet,
00:49:22.69\00:49:24.13
spray the cookie
sheet with nonstick spray,
00:49:24.16\00:49:26.19
bake it in the
oven until it's tender.
00:49:26.23\00:49:28.13
So either way would
work for the sweet potatoes.
00:49:28.16\00:49:30.07
Okay.
00:49:30.10\00:49:31.90
There we go. I'll
get this out for you.
00:49:31.93\00:49:34.57
That's going to give it
an interesting flavor too.
00:49:34.60\00:49:37.21
Yes, it is, it's very lovely.
00:49:37.24\00:49:38.77
Now we've got some
celery here. Yes, we do.
00:49:38.81\00:49:41.54
We could also have used
jicama instead of the celery
00:49:41.58\00:49:47.38
and that just gives a
little bit of a crunch,
00:49:47.42\00:49:49.32
so we're going to
just lightly toss this.
00:49:49.35\00:49:51.75
Oh, the colors are so beautiful.
00:49:51.79\00:49:54.32
This is a great Sabbath
dish to have for companying.
00:49:54.36\00:49:57.99
Yes, and then,
we would just top it
00:49:58.03\00:50:01.66
with our pumpkin seeds,
00:50:01.70\00:50:04.33
and we could use
dried cranberries
00:50:04.37\00:50:06.94
or we can use
raisins, just for a little bit
00:50:06.97\00:50:09.57
of natural
sweetness added to the salad.
00:50:09.60\00:50:12.97
All right.
00:50:13.01\00:50:14.34
I'm just gonna break those up,
00:50:14.38\00:50:15.71
they tend to stick
a little bit taken up
00:50:15.74\00:50:17.08
with the natural sugar in there.
00:50:17.11\00:50:18.45
Yeah. Okay, and that is it.
00:50:18.48\00:50:21.28
Wow.
00:50:21.32\00:50:22.65
And if you want the kale
to be a little more tender,
00:50:22.68\00:50:26.45
then you can let that
set for 20 minutes or so,
00:50:26.49\00:50:28.92
but it's pretty good
from having been massaged
00:50:28.96\00:50:32.59
like that with
the salad dressing.
00:50:32.63\00:50:34.36
How does your
family like this dish?
00:50:34.40\00:50:36.03
Oh, we love it.
00:50:36.06\00:50:37.97
This is this is one
of my favorite lunches.
00:50:38.00\00:50:41.54
Really? Very, very delicious.
00:50:41.57\00:50:43.44
It's very
nutrient dense, isn't it?
00:50:43.47\00:50:45.07
You got your beta
carotene with your sweet potato
00:50:45.11\00:50:47.88
and then you have the greens.
00:50:47.91\00:50:49.38
You have
chlorophyll with the greens,
00:50:49.41\00:50:50.95
the kale, it's just,
00:50:50.98\00:50:52.31
and the pumpkin
seeds for the zinc and so,
00:50:52.35\00:50:55.85
it's got just a
lot of good stuff
00:50:55.88\00:50:58.32
in and vitamin C in the peppers.
00:50:58.35\00:51:00.49
That's right.
00:51:00.52\00:51:02.26
And if you live in the south,
you can grow kale year round.
00:51:02.29\00:51:05.36
Really? I pick it
through the winter.
00:51:05.39\00:51:09.43
So it's a good
hearty, hearty dish.
00:51:09.46\00:51:12.90
Now, we have some
over here that has,
00:51:12.93\00:51:16.71
maybe that one's
set just a little bit.
00:51:16.74\00:51:18.94
You can see it's a little more.
Oh, I think I want to taste it.
00:51:18.97\00:51:21.21
All right, if I could
have this salad tongs.
00:51:21.24\00:51:23.24
Sure.
00:51:23.28\00:51:24.61
I'll stir that just
a little bit for you.
00:51:24.65\00:51:27.52
Let me just stir
that up a little bit.
00:51:27.55\00:51:28.88
This one has...
00:51:28.92\00:51:30.25
I know the crew is
saying, we want some too.
00:51:30.29\00:51:33.59
Okay. Thank you, just a little.
00:51:33.62\00:51:34.96
We'll get you
started on that. Good.
00:51:34.99\00:51:38.49
It's a unique blend of sweets
00:51:38.53\00:51:41.33
and zipped with the
tahini and the lemon juice.
00:51:41.36\00:51:45.13
The kale has a nice crunch,
00:51:45.17\00:51:48.80
the sweet potatoes add
00:51:48.84\00:51:50.34
a little different
mouth feel texture to it.
00:51:50.37\00:51:52.57
So it's kind of a carnival
of flavors and textures.
00:51:52.61\00:51:57.75
Yes.
00:51:57.78\00:51:59.45
I noticed about your foods,
00:51:59.48\00:52:01.38
they have these layers
of textures and flavors.
00:52:01.42\00:52:06.09
Really delish. Oh,
I'm so glad you like it.
00:52:06.12\00:52:09.52
And this is and
this goes over well
00:52:09.56\00:52:12.09
and kale is
becoming easier to find
00:52:12.13\00:52:14.50
because it is such a
popular healthy green right now.
00:52:14.53\00:52:17.60
Oh, yes. So I'm
happy to see that.
00:52:17.63\00:52:19.73
The traditional grocery stores
00:52:19.77\00:52:22.07
are becoming places
where people can find
00:52:22.10\00:52:23.94
healthy ingredients
without having to go
00:52:23.97\00:52:25.71
to a specialty store.
00:52:25.74\00:52:27.38
Absolutely. And
you can ask for it.
00:52:27.41\00:52:30.95
Ask.
00:52:30.98\00:52:32.31
And speaking of asking,
00:52:32.35\00:52:33.68
if you're interested
in talking to Leslie,
00:52:33.72\00:52:36.99
here's her address.
00:52:37.02\00:52:40.16
If you are interested
in inviting Leslie Caza
00:52:40.19\00:52:42.96
to your church
for a cooking seminar,
00:52:42.99\00:52:45.43
or to help your community
00:52:45.46\00:52:46.90
to attain a healthier lifestyle.
00:52:46.93\00:52:49.20
You can contact her
at 4204 Jackson Avenue,
00:52:49.23\00:52:53.70
Memphis, Tennessee 38128.
00:52:53.74\00:52:57.07
That's 4204 Jackson Avenue,
00:52:57.11\00:53:00.14
Memphis, Tennessee 38128.
00:53:00.18\00:53:03.61
You can call
her at 731-798-1106.
00:53:03.65\00:53:08.68
That's 731-798-1106
00:53:08.72\00:53:13.25
or you can email her at
00:53:13.29\00:53:14.62
Leslie.Caza@gmail.com
00:53:14.66\00:53:19.93