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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Hi, welcome to 3ABN Today.
00:01:08.43\00:01:11.37
And today's program...
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First of all, my
name is Curtis Eakins
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and this is my wife Paula.
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I'm Paula.
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Married for what? Over 20...
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Silver
Anniversary, over 25 years
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at the time it is taping.
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Over 25?
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Yeah, could be more, by
the time they see this...
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But right now it's
silver anniversary.
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All right.
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I'm gonna go for
go, you gonna go for go?
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Yeah, yeah.
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I'm excited
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because this is
the Thanksgiving show.
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Thanksgiving cooking. All right.
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When I think
about all the holidays
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that are out there,
and I love them all.
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Okay.
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I think about the
fact that Thanksgiving
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is one of my favorite.
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Okay.
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And it's my favorite
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because I think that word
Thanksgiving and Thankful...
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Okay.
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Kinda goes together.
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Praises to God,
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always be
thankful for His mercies,
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and goodness, and
blessings, and everything, yes.
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And family and
friends and all that too.
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Oh, and all that
kind of good stuff, yes.
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So, I know you're
saying to yourself,
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what are you fixing
on this show, right?
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Okay, Thanksgiving cooking show.
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Was it Thanksgiving?
Thanksgiving cooking show.
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Yes, yes, yes.
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So, we're gonna be
doing on this show, Curtis.
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Okay.
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A meatloaf, it's
a holiday meatloaf.
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Okay, now this vegetarian or...?
00:02:20.74\00:02:22.10
Holiday meatloaf...
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Yes, it's all vegetarian.
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Okay. All right, just checking.
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And then we're also gonna
be doing this mushroom gravy
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to go over top of that meatloaf.
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Oh, my goodness. Okay.
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And then we gonna do a
redskin mashed potatoes.
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I love potatoes.
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I know you do.
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I know, I know.
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And then we're gonna be
doing this festive green beans.
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Festive, not green
beans, but festive.
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Festive green beans.
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Festive. I got it.
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And you know the Coup de Grace,
which is gonna be the dessert.
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Some kind of a dessert.
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A carrot cake
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with an orange
sauce over the top of it.
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Okay, you hurt somebody?
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Or did you hurt
somebody? Thanksgiving.
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It's
Thanksgiving. It's Thanksgiving,
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All right. All
right. It sounds good.
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So, I'm always excited.
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But when you think
about Thanksgiving,
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you think about the
fact that just so many people
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that's going through stuff
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and they might not
be able to celebrate.
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So this kind of
show is good too,
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because it might give
you some ideas of things
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that you can
actually put together
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and either gather
people at your home
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or take something
with you when you go.
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I know, in our
neighborhood where we live,
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we go in the neighborhood
and a lot of people,
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a lot of widows
in our neighborhood,
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and we go around and
take things to their homes,
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you know, and visit with them,
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and a lot of them live
alone in our neighborhood.
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So this is a time of season too,
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I'll be thankful to
give to others as well.
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Yeah. Yes.
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So, this is very appropriate.
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And so speaking
about being thankful
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and giving to others,
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most people think
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when they think of Thanksgiving,
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I know Sarah,
you're saying to yourself,
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I know that she's
gonna have a turkey.
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A vegetarian turkey.
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Well, I'm gonna
tell you right now,
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there ain't gonna
be no turkey, okay?
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So we're not gonna do a turkey.
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But we're gonna do this holiday.
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This holiday meatloaf.
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With the gravy and all
that kind of stuff, yeah.
00:04:04.34\00:04:05.67
Yeah, you can have
any kind of main entree.
00:04:05.71\00:04:07.14
Okay.
00:04:07.18\00:04:08.51
And so with that in mind,
00:04:08.54\00:04:09.88
so I'm preparing
for this program,
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I kept thinking, oh, a
meatloaf would be really good.
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Okay. All right.
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And so, we're gonna look
at the actual ingredients
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is for the very
first part of this program,
00:04:17.52\00:04:20.16
this holiday meatloaf.
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Holiday
meatloaf, let's go with it.
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Okay, okay.
00:05:03.37\00:05:04.70
Now, I know it
sounds like a lot of stuff
00:05:04.73\00:05:06.23
that goes into this meatloaf.
00:05:06.27\00:05:07.84
And when you really
think of a regular meatloaf
00:05:07.87\00:05:09.84
that people have,
00:05:09.87\00:05:11.21
it has a lot of fat and stuff
00:05:11.24\00:05:12.91
they gonna be
using regular meat,
00:05:12.94\00:05:14.28
they might be using pork
00:05:14.31\00:05:15.64
and different
things that go into it.
00:05:15.68\00:05:17.11
But we're doing a plant based
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because that's
what we do on 3ABN,
00:05:19.21\00:05:20.92
plant base eating.
00:05:20.95\00:05:22.58
So we're going
to actually derive
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our own combinations of things
00:05:23.99\00:05:25.35
that we're going to put together
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to make up this
wonderful meatloaf.
00:05:26.76\00:05:28.09
Now, let's two ingredients.
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I have to make
sure that, you know,
00:05:29.49\00:05:30.86
a lot of people
may be watching this
00:05:30.89\00:05:32.33
for the first time.
00:05:32.36\00:05:33.70
You know, we've been on what?
00:05:33.73\00:05:35.06
For 22 years, a
lot of people say,
00:05:35.10\00:05:36.43
I just now watching you guys
00:05:36.46\00:05:37.80
for the first
time in last month.
00:05:37.83\00:05:39.30
So, two
ingredients you mentioned
00:05:39.33\00:05:41.37
vital wheat
gluten and liquid smoke
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that may not be a familiar term
00:05:44.57\00:05:45.91
with some of those individuals.
00:05:45.94\00:05:47.31
So, first liquid
smoke, what is that and...?
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Okay, liquid smoke is
exactly what it's called.
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It's just a
liquid kind of a smoke.
00:05:53.75\00:05:55.22
It's actually smoke flavored,
00:05:55.25\00:05:57.45
more or less it kind of
helps like we're doing a meat,
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or meatloaf, or
meat burgers or whatever.
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Okay.
00:06:01.46\00:06:02.79
You wanna put it in
here to help get that texture
00:06:02.82\00:06:04.16
and that flavor that
people are used to, all right?
00:06:04.19\00:06:06.53
Now, you can get
that in any grocery store
00:06:06.56\00:06:08.43
or any main grocery
store, liquid smoke?
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As a matter of fact,
this is what it looks like.
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It looks like liquid.
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So it gives a nice flavor
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to a lot of recipes
and you do meatloaf.
00:06:16.54\00:06:18.37
Any kind of meat dish.
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Any kind of meat
dish. Any kind of meat dish.
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Okay? Okay, okay.
00:06:21.14\00:06:22.48
Now, another one
was vital wheat gluten.
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That maybe another term
that people may not be...
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And so we also have
a vital wheat gluten.
00:06:25.75\00:06:28.42
Yeah, let's talk about
that and where we can get it?
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Now, vital wheat gluten
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is in all your
regular stores as well.
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Okay. All right?
00:06:33.72\00:06:35.06
And back in the
day, back in the day...
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Okay, now, back in the
day means some time ago.
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Okay, I want to
go back in a day.
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Okay.
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Back in a day
when we did the gluten,
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we used to use white
flour or whole wheat flour,
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basically it was white flour,
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and you washed it
all the actual flour out
00:06:48.70\00:06:52.14
and it came to a
big ball called gluten.
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Then we set it into a pot
with hot water and bell peppers
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and onions and stuff,
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and it cook for
about an hour or so.
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It took a long
time, a lot of flour.
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Let me tell you, it
took forever, forever,
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we do make steaks and burgers
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and everything
out of it, all right?
00:07:04.52\00:07:06.05
Vital wheat gluten
came out, I'm like, yay yo.
00:07:06.09\00:07:08.79
Already in flour form?
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Because what...
It's already... yes.
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All you do with
this precious flour
00:07:12.33\00:07:14.20
is just add water to it
and it just done its thing.
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Oh, and that's it,
you're ready to go.
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Yeah. Okay. Good.
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So, yeah, that, that, that.
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Now, also people are
used to the ground beef
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which is a ground beef
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and this is
actually not a ground beef,
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why don't you
hold that up, Baby,
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that's actually a
crumble breakfast.
00:07:26.98\00:07:30.61
I'm sorry, meat crumble
00:07:30.65\00:07:32.75
and so it looks
like ground beef.
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Yes.
00:07:34.18\00:07:35.52
And once again it's frozen.
00:07:35.55\00:07:37.82
You can buy it frozen,
00:07:37.85\00:07:39.19
it's in your
frozen food section.
00:07:39.22\00:07:40.56
And so it's easy to get as well.
00:07:40.59\00:07:41.96
So, this is soy based?
00:07:41.99\00:07:44.06
It's TVP and soy, all
those kind of combinations,
00:07:44.09\00:07:46.83
but it's actually
called a beef crumble.
00:07:46.86\00:07:49.70
And this will be at
also regular grocery store?
00:07:49.73\00:07:52.37
It's in regular grocery
store in a freezer section.
00:07:52.40\00:07:54.04
Now, you know
what also and I know
00:07:54.07\00:07:55.97
that most of the time
when people do meatloaf,
00:07:56.00\00:07:58.07
they always do white bread,
but we're doing plant based,
00:07:58.11\00:08:02.64
so we gonna be
doing whole wheat bread.
00:08:02.68\00:08:05.65
So more nutrients
in the whole wheat
00:08:05.68\00:08:07.65
as opposed to white, refined.
00:08:07.68\00:08:09.02
Okay.
00:08:09.05\00:08:10.39
And because of the fact that,
00:08:10.42\00:08:11.75
you know, on there's two things.
00:08:11.79\00:08:13.12
Number one, I
talked about the crumbles,
00:08:13.15\00:08:14.96
you know,
crumbling the bread up,
00:08:14.99\00:08:16.42
but then on this one here
00:08:16.46\00:08:17.79
I actually just put
the bread into a bowl
00:08:17.83\00:08:20.73
and I poured
about a cup of water
00:08:20.76\00:08:23.16
over top of it
00:08:23.20\00:08:24.53
because you want to
get just kind of soft.
00:08:24.57\00:08:26.97
You see, soft.
00:08:27.00\00:08:28.34
Okay, okay.
00:08:28.37\00:08:29.70
Now, while I'm doing this,
I want you to do this, Curtis,
00:08:29.74\00:08:31.07
we gonna be sautéing
our onions and garlic
00:08:31.11\00:08:33.48
to go inside that meatloaf.
00:08:33.51\00:08:35.41
And so I'm gonna
have you go ahead on
00:08:35.44\00:08:36.78
and cut up the onions for me.
00:08:36.81\00:08:38.15
Okay. Okay?
00:08:38.18\00:08:39.51
And once again we've got the...
00:08:39.55\00:08:42.28
Now, another thing too,
00:08:42.32\00:08:43.65
you can do this also as
well is you can use milk,
00:08:43.69\00:08:48.36
which is a soy
milk or almond milk
00:08:48.39\00:08:50.73
and that in this
recipe as well as water.
00:08:50.76\00:08:52.79
So, either one, the water,
00:08:52.83\00:08:55.23
one cup or you can do the milk,
00:08:55.26\00:08:59.37
soy milk,
almond milk, rice milk,
00:08:59.40\00:09:02.14
it's more or less really just.
00:09:02.17\00:09:03.51
Little more fine cutting.
00:09:03.54\00:09:04.87
Yes, it's more or less
really just to make sure
00:09:04.91\00:09:06.94
that the breadcrumbs or
the bread is actually soft.
00:09:06.98\00:09:11.35
That's what we need.
00:09:11.38\00:09:12.71
Because remember now,
00:09:12.75\00:09:14.08
there's no fat in
this recipe itself,
00:09:14.12\00:09:15.45
we're gonna use some
olive oil, but there's no fat.
00:09:15.48\00:09:17.19
And so with that in
mind, we have to find a way
00:09:17.22\00:09:19.65
in which to be able to
match all these together.
00:09:19.69\00:09:22.42
And that's why
I'm using this gluten,
00:09:22.46\00:09:24.03
this vital wheat gluten,
00:09:24.06\00:09:25.39
it's gonna be like
almost like a flour
00:09:25.43\00:09:27.23
to help coagulate it
and make it stick together.
00:09:27.26\00:09:30.57
I wanna go ahead and turn it
on because what you're gonna do,
00:09:30.60\00:09:32.17
Curtis, you gonna get that
garlic done for me as well.
00:09:32.20\00:09:34.34
Okay.
00:09:34.37\00:09:35.70
All right.
00:09:35.74\00:09:37.07
And let's go ahead
and get this one ready.
00:09:37.11\00:09:39.41
And so I wanna get...
00:09:39.44\00:09:40.78
So you ready to go?
00:09:40.81\00:09:42.14
We're gonna do that.
00:09:42.18\00:09:43.51
And you gonna go ahead and
mince up the garlic as well.
00:09:43.55\00:09:44.88
I'm gonna go ahead and
put the oil in the pan.
00:09:44.91\00:09:46.85
Okay. Okay.
00:09:46.88\00:09:48.22
Now, just chop this up, too?
00:09:48.25\00:09:49.62
Yeah. Oh, okay.
00:09:49.65\00:09:51.62
Let me do that. Yeah.
00:09:51.65\00:09:52.99
Okay.
00:09:53.02\00:09:54.36
So, you know, when I talk
about the garlic and stuff,
00:09:54.39\00:09:56.99
a lot of times,
00:09:57.03\00:09:58.36
you don't have to really
go through a bunch of mincing,
00:09:58.39\00:10:00.46
so all I'm doing is
just cutting in to half.
00:10:00.50\00:10:01.83
So a little chop, huh?
00:10:01.86\00:10:03.20
Just a little chop.
Okay, just little chop.
00:10:03.23\00:10:04.57
Little, little
chop, just little chop.
00:10:04.60\00:10:06.90
Okay, and that's
gonna go in there as well.
00:10:06.94\00:10:09.94
Okay.
00:10:09.97\00:10:11.31
And, of course, for those...
00:10:11.34\00:10:12.87
So now the onion and the
garlic will be sautéed together?
00:10:12.91\00:10:16.08
Yeah, it's gonna
go in that meatloaf
00:10:16.11\00:10:18.25
because it is plant based,
00:10:18.28\00:10:20.32
it doesn't take a long
time for this meatloaf to cook.
00:10:20.35\00:10:23.15
And so with that in
mind, we wanna make sure,
00:10:23.18\00:10:26.09
this knife ain't plain, is it?
00:10:26.12\00:10:28.36
It ain't plain yet.
00:10:28.39\00:10:29.72
No, this is where to be cut.
00:10:29.76\00:10:31.36
I know, I see that. Okay.
00:10:31.39\00:10:33.09
Okay, let's go ahead on
00:10:33.13\00:10:34.60
and put in our onions...
00:10:34.63\00:10:39.97
When was the last time you
did a meatloaf at our home?
00:10:40.17\00:10:43.97
It's been a while, hasn't it?
00:10:44.01\00:10:45.34
It's been a while. Yeah.
00:10:45.37\00:10:46.98
Usually I do the meatloaf
for like special occasion.
00:10:47.01\00:10:49.21
Yeah, holidays.
00:10:49.24\00:10:50.58
You know, holidays or
if someone is coming over
00:10:50.61\00:10:52.91
for a special
kind of the dinner.
00:10:52.95\00:10:54.75
But normally I hold
it for that time frame.
00:10:54.78\00:10:59.12
All right, so we're
gonna let that go ahead
00:10:59.15\00:11:00.49
and start
getting itself together.
00:11:00.52\00:11:02.39
And we want it, not
really to cook it long,
00:11:02.42\00:11:05.23
we just want to get
a little bit softer,
00:11:05.26\00:11:07.53
that's all we're
gonna be using that for.
00:11:07.56\00:11:08.90
Okay.
00:11:08.93\00:11:10.27
I'm gonna move that
over here to the side.
00:11:10.30\00:11:11.63
I'm gonna put that...
00:11:11.67\00:11:13.00
There's some more
of the chopping, right?
00:11:13.03\00:11:14.37
That's all we're
gonna be doing for this one.
00:11:14.40\00:11:15.74
Okay. Okay.
00:11:15.77\00:11:17.11
And we're gonna
put that back in there
00:11:17.14\00:11:18.47
and we get out the way.
00:11:18.51\00:11:19.84
And we gonna get that going.
00:11:19.87\00:11:23.51
I like to use either
olive oil or canola oil.
00:11:23.55\00:11:26.28
In this particular recipe
it doesn't make any difference
00:11:26.31\00:11:28.45
with someone you use once again,
00:11:28.48\00:11:31.02
so that's gonna
sauté and remember now,
00:11:31.05\00:11:33.56
we've already added the
water to the actual bread.
00:11:33.59\00:11:36.56
And we're using the whole
wheat bread, remember that.
00:11:36.59\00:11:37.96
Now, we try and do
all things plant based,
00:11:37.99\00:11:39.66
all things all of
course natural as possible.
00:11:39.69\00:11:41.50
Okay.
00:11:41.53\00:11:42.86
And we're gonna
also go ahead on.
00:11:42.90\00:11:44.47
This is just plain instant oats.
00:11:44.50\00:11:45.97
Now these are the
things that is actually a part
00:11:46.00\00:11:47.77
of making this
meatloaf come together.
00:11:47.80\00:11:49.80
Just to make it stick
together and help the substance.
00:11:49.84\00:11:51.17
It helps make
them stick together.
00:11:51.21\00:11:52.54
And remember now when
you're doing instant oats,
00:11:52.57\00:11:54.44
as soon as it gets near water,
00:11:54.48\00:11:55.81
it's gonna
actually begin to grab up
00:11:55.84\00:11:57.95
all the water
from everything else.
00:11:57.98\00:11:59.58
Suppose you get rolled
oats, so old fashioned,
00:11:59.61\00:12:02.05
is gonna be a different texture?
00:12:02.08\00:12:03.55
No, I will not do rolled
oats in this particular one
00:12:03.59\00:12:05.55
because rolled
oats takes too long
00:12:05.59\00:12:07.26
to grab the water.
00:12:07.29\00:12:08.76
All right? Okay. Okay.
00:12:08.79\00:12:10.13
And so with that in
mind, you wanna go ahead on.
00:12:10.16\00:12:12.56
In other words
just follow the recipe.
00:12:12.59\00:12:14.50
Yes.
00:12:14.53\00:12:15.86
That means just
follow the recipe.
00:12:15.90\00:12:17.23
Follow the recipe.
00:12:17.27\00:12:18.60
You don't follow recipe,
then don't mention your name.
00:12:18.63\00:12:20.67
Well, okay, see, I
see you been good on them.
00:12:20.70\00:12:24.17
Okay, okay, okay.
00:12:24.21\00:12:26.61
So what you can do then,
you can go ahead on for me,
00:12:26.64\00:12:28.28
you can take that water
00:12:28.31\00:12:29.74
and that beef style
seasoning we're using.
00:12:29.78\00:12:31.95
I want you go...
00:12:31.98\00:12:33.31
No, no, no, these two together.
00:12:33.35\00:12:34.68
Oh!
00:12:34.72\00:12:36.05
And would you
stir that for me, okay?
00:12:36.08\00:12:37.42
Now, I have a little bit more
oil here because remember now,
00:12:39.92\00:12:42.96
the crumbs I'm using
00:12:42.99\00:12:44.46
does not have
oil in them at all.
00:12:44.49\00:12:47.10
And we have to have some
kind of assimilation base
00:12:47.13\00:12:49.96
of looking like or
acting like a meatloaf
00:12:50.00\00:12:52.80
and you need to have a
little bit more oil in there
00:12:52.83\00:12:55.70
to be able to do that.
00:12:55.74\00:12:57.07
Okay?
00:12:57.11\00:12:58.44
So we got that going.
00:12:58.47\00:13:00.68
And you stirred that up.
00:13:00.71\00:13:02.04
Okay.
00:13:02.08\00:13:03.41
And we're gonna go
ahead on and put in our oats.
00:13:03.45\00:13:05.95
Now, this goes in where?
00:13:05.98\00:13:07.55
Right in here.
Oh, right in here?
00:13:07.58\00:13:08.92
There they go.
00:13:08.95\00:13:10.29
All right.
00:13:10.32\00:13:11.65
And then we gonna put
in the vital wheat gluten.
00:13:11.69\00:13:13.29
Okay, there you go.
00:13:13.32\00:13:15.62
All right, then we got our onion
00:13:15.66\00:13:17.06
and our garlic powder.
00:13:17.09\00:13:18.43
It's gonna hard to
tell which one is which,
00:13:20.56\00:13:22.73
but they both going in anyway
so it doesn't really matter.
00:13:22.76\00:13:24.93
Onion powder and garlic powder,
they almost the same color.
00:13:24.97\00:13:27.24
Yeah, same color. Okay.
00:13:27.27\00:13:28.87
And then I'm gonna have
you add the liquid smoke
00:13:28.90\00:13:31.37
to the beef style
seasoning over there for me.
00:13:31.41\00:13:35.41
Okay, you got it?
00:13:35.44\00:13:36.78
There you go. Okay.
00:13:36.81\00:13:38.65
There you go.
00:13:38.68\00:13:40.72
All right.
00:13:40.75\00:13:42.42
I'm gonna just go
ahead and turn this off
00:13:42.45\00:13:44.15
because I just don't
want this to get too dark.
00:13:44.19\00:13:46.45
You want me to stir
this up a little bit, Honey?
00:13:46.49\00:13:48.02
You can.
00:13:48.06\00:13:49.39
Okay.
00:13:49.42\00:13:52.83
Okay, and then we're using thyme
00:13:52.86\00:13:55.26
in this recipe as well.
00:13:55.30\00:13:56.77
Go ahead and put the thyme in.
00:13:56.80\00:13:58.20
Okay.
00:13:58.23\00:14:00.57
Let's get a bigger spoon.
00:14:00.60\00:14:01.94
That's pretty big.
00:14:05.44\00:14:06.98
Let's get a big spoon.
00:14:07.01\00:14:08.58
Okay, let's do that.
00:14:08.61\00:14:11.18
So you wanna mix all that in
00:14:11.21\00:14:12.55
and make sure
that's going in there.
00:14:12.58\00:14:15.62
Okay.
00:14:15.65\00:14:16.99
Now, the liquid
parts of all this is now
00:14:17.02\00:14:18.82
is gonna help to form
because you can see right now
00:14:18.85\00:14:21.76
the way it's
looking the ground beef
00:14:21.79\00:14:23.53
is actually still
separated here, okay?
00:14:23.56\00:14:26.59
So we gotta
make it thick enough,
00:14:26.63\00:14:28.23
so it can actually
turn into a meatloaf.
00:14:28.26\00:14:30.40
Okay. Okay?
00:14:30.43\00:14:31.83
So, we're gonna go
ahead and put in, the bread.
00:14:31.87\00:14:37.04
Now these breadcrumbs,
00:14:37.07\00:14:38.41
you can purchase
them already like that
00:14:38.44\00:14:40.41
would you make or
just get some bread
00:14:40.44\00:14:42.04
and make the crumbs or
how you process or what?
00:14:42.08\00:14:45.11
Okay, I used to do that,
00:14:45.15\00:14:46.55
but I found that
because of the fact
00:14:46.58\00:14:48.48
that the breadcrumbs are
gonna require more liquid.
00:14:48.52\00:14:51.79
So if I soak bread,
00:14:51.82\00:14:53.15
with just two slices
of whole wheat bread,
00:14:53.19\00:14:55.26
you can just cut
this the edges off of it,
00:14:55.29\00:14:58.43
set it into a bowl
and then pour your water
00:14:58.46\00:14:59.93
or your milk on top of that
and let it sit for a minute,
00:14:59.96\00:15:02.26
because now we
got to get moisture
00:15:02.30\00:15:03.83
to the actual
meatloaf, remember that, okay?
00:15:03.87\00:15:06.03
Now, you can go ahead
on now, I'm gonna do this.
00:15:06.07\00:15:08.30
Let me just go ahead and add in,
00:15:08.34\00:15:10.61
now the onions and the garlic.
00:15:10.64\00:15:13.01
They smell good?
00:15:17.05\00:15:18.51
They do smell good.
00:15:18.55\00:15:19.88
The food smells good too.
00:15:19.91\00:15:21.25
Okay, the food and okay.
00:15:21.28\00:15:22.62
Yeah both smell good.
00:15:22.65\00:15:24.62
Kind of threw you off, didn't I?
00:15:24.65\00:15:27.12
Yeah, you did.
Yes, I did. Yes, I did.
00:15:27.16\00:15:28.49
Yeah, you did. Yeah, you did.
00:15:28.52\00:15:29.86
One point for me.
00:15:29.89\00:15:32.43
Just keep on stirring, Baby.
00:15:32.46\00:15:34.03
You're doing a fine job.
00:15:34.06\00:15:35.40
Okay, now, what
I'm gonna have to do
00:15:35.43\00:15:37.47
is kind of give them
more like just the meatloaf.
00:15:37.50\00:15:39.97
Yes, yes, yes.
00:15:40.00\00:15:41.34
Now when we're
going to add this,
00:15:41.37\00:15:42.70
but you add the oil too?
00:15:42.74\00:15:44.07
The oil's already in there.
00:15:44.11\00:15:45.44
Oh, that was for the
sauté of onions and garlic.
00:15:45.47\00:15:46.81
What you gonna do for me
00:15:46.84\00:15:48.18
is you gonna get
me the pan back there.
00:15:48.21\00:15:49.54
I'm gonna be using
to shake that meatloaf.
00:15:49.58\00:15:51.48
Oh, here we go.
00:15:55.02\00:15:58.15
Okay.
00:15:58.19\00:15:59.52
Just set it right there for me.
00:15:59.55\00:16:01.69
All right.
00:16:01.72\00:16:03.06
So you know it's taking on
his own personality already.
00:16:06.63\00:16:09.36
The vital wheat
gluten and also the oats
00:16:09.40\00:16:11.47
are both going after the liquid.
00:16:11.50\00:16:13.70
All right.
00:16:13.74\00:16:15.07
So slowly, I want you
to cupping that, Baby.
00:16:15.10\00:16:16.64
Slowly, I want you
to pour that on top.
00:16:16.67\00:16:18.71
Slowly.
00:16:18.74\00:16:20.08
Slowly.
00:16:20.11\00:16:21.44
To back over there.
00:16:21.48\00:16:24.31
Get all the way around.
00:16:24.35\00:16:25.68
Okay, okey dokey.
00:16:30.05\00:16:31.79
Just one here, so a
better one that I'll use.
00:16:35.72\00:16:38.79
And, you know, what I like,
00:16:38.83\00:16:40.16
when I used to
do these meatloaves,
00:16:40.20\00:16:41.53
I used to actually turn
around and put them in a pan,
00:16:41.56\00:16:45.83
the meatloaves.
00:16:45.87\00:16:47.30
But I discovered that I like
00:16:47.34\00:16:49.27
when you make your
own meatloaf shape.
00:16:49.30\00:16:52.84
So, I mean, you still
gonna put into pan, but...
00:16:52.87\00:16:55.28
Yeah, but I'm not
gonna put in a loaf pan.
00:16:55.31\00:16:57.65
Oh, okay.
00:16:57.68\00:16:59.01
I'm actually gonna
put it into this pan.
00:16:59.05\00:17:01.05
This flat pan.
00:17:01.08\00:17:02.42
Now...
00:17:02.45\00:17:03.79
And also it gives you flavors.
00:17:03.82\00:17:05.15
Because I wanna
make my own loaf,
00:17:05.19\00:17:06.52
I wanna make my own design.
00:17:06.55\00:17:07.89
I don't wanna put
it in a pan itself.
00:17:07.92\00:17:09.69
And usually for
this plant based,
00:17:09.72\00:17:11.06
I find it works a lot better.
00:17:11.09\00:17:12.79
And I got my little
trusty my little gloves on
00:17:12.83\00:17:16.26
because I'm gonna
have to shape this thing.
00:17:16.30\00:17:19.20
Okay?
00:17:19.23\00:17:20.57
You can also take this recipe
00:17:20.60\00:17:21.94
and make small meatloaf as well.
00:17:21.97\00:17:23.71
You don't have
to make a big one.
00:17:23.74\00:17:25.07
But we're making a big one
00:17:25.11\00:17:26.44
because this is
Thanksgiving, okay?
00:17:26.47\00:17:27.81
Thanksgiving season.
00:17:27.84\00:17:29.18
And it's gonna
be the main entrée
00:17:29.21\00:17:30.55
as far as what's going on.
00:17:30.58\00:17:32.11
So...
00:17:32.15\00:17:33.55
You can have a sauce
on top of this too, right?
00:17:33.58\00:17:35.78
We gonna have
sauce, it goes on there.
00:17:35.82\00:17:37.75
I wanna go ahead on
and start putting in
00:17:37.79\00:17:40.76
the first part of the meatloaf.
00:17:40.79\00:17:43.86
And I say, is she doing a...?
00:17:43.89\00:17:45.23
Now it's gonna
be a big meatloaf.
00:17:45.26\00:17:46.63
Oh, yeah. Oh, yeah. All right.
00:17:46.66\00:17:48.16
Let's start with
this one here first.
00:17:48.20\00:17:50.30
And we wanna put that over here.
00:17:50.33\00:17:52.33
And then we
gonna start shaping it.
00:17:52.37\00:17:54.30
Oh, okay.
00:17:54.34\00:17:57.57
And if you're doing
parchment paper with that,
00:17:57.61\00:18:00.31
one of the things I found
00:18:00.34\00:18:01.68
is just switch your
parchment paper first
00:18:01.71\00:18:03.31
and then lay it on your tray
00:18:03.35\00:18:04.68
and it seems to
act a lot better.
00:18:04.71\00:18:06.45
And so the main
thing is just actually now
00:18:06.48\00:18:08.88
as you can see,
we're forming the meatloaf.
00:18:08.92\00:18:11.95
I know she put water
first on the tray and then...
00:18:11.99\00:18:15.12
Trying the parchment paper
00:18:15.16\00:18:16.49
so it can sit down
a little bit better.
00:18:16.52\00:18:17.86
Yeah. Okay.
00:18:17.89\00:18:19.23
So now we're gonna go ahead on
and start putting in some more.
00:18:19.26\00:18:21.73
Okay.
00:18:21.76\00:18:23.10
And you can tell
by the texture of it
00:18:26.30\00:18:28.40
that it is doing
what it's supposed to do.
00:18:28.44\00:18:30.97
And that is forming the meatloaf
00:18:31.01\00:18:33.11
and then having
the moisture in it.
00:18:33.14\00:18:34.88
And you're gonna
keep on, you gonna pad it.
00:18:34.91\00:18:37.15
Pad it because you
want it to be tight.
00:18:37.18\00:18:40.75
Oh, okay.
00:18:40.78\00:18:42.12
You want it to be tight.
00:18:42.15\00:18:44.35
This is gonna be a big meatloaf.
00:18:44.39\00:18:46.25
Yep because we got
friends and family coming over.
00:18:46.29\00:18:48.69
Everybody coming over.
00:18:48.72\00:18:50.06
Everybody's coming over,
00:18:50.09\00:18:51.43
especially when they found
out we're having Thanksgiving.
00:18:51.46\00:18:52.79
Yes, bring your cousins
and nephews, uncles and...
00:18:52.83\00:18:55.26
Everybody's coming.
00:18:55.30\00:18:56.63
Everybody's coming. All right.
00:18:56.67\00:18:58.00
So we're gonna go
ahead again with that
00:18:58.03\00:18:59.37
and you know
that for this recipe,
00:18:59.40\00:19:01.44
if you wanna make a smaller one,
00:19:01.47\00:19:02.80
you don't have to
make a real big one.
00:19:02.84\00:19:04.17
You can just use
one 12 ounce package.
00:19:04.21\00:19:05.57
But if you notice that
00:19:05.61\00:19:06.94
I talked about using
two packages of this, okay?
00:19:06.98\00:19:10.21
Let's get that
last part in there.
00:19:10.25\00:19:11.81
Mm-hmm.
00:19:11.85\00:19:14.08
Okay.
00:19:14.12\00:19:15.45
All right.
00:19:15.48\00:19:16.82
You move that out of the way.
00:19:16.85\00:19:18.19
I'm gonna go ahead on, hold on,
and get these spoon's too big.
00:19:18.22\00:19:19.55
Okay. There you go.
00:19:19.59\00:19:21.36
All right.
00:19:21.39\00:19:25.19
Now, make it match up.
00:19:25.23\00:19:30.07
Okay, it's coming along, Baby.
00:19:30.10\00:19:34.24
You're packing
in, nice and tight.
00:19:34.27\00:19:35.87
Yeah, because you wanted
00:19:35.90\00:19:37.24
to have a nice
when you slice it,
00:19:37.27\00:19:39.21
you want to be able to
slice it and have it look good.
00:19:39.24\00:19:44.28
So in oven for...?
00:19:44.31\00:19:46.21
Three hundred and fifty degrees,
00:19:46.25\00:19:47.98
and I cover it with foil
00:19:48.02\00:19:49.88
the first time
around, because you're now...
00:19:49.92\00:19:52.02
For how long?
00:19:52.05\00:19:53.39
For 30 minutes.
00:19:53.42\00:19:54.76
For 30 minutes,
you cover it with foil.
00:19:54.79\00:19:56.12
At 350, right.
00:19:56.16\00:19:57.49
I put foil across the top of it.
00:19:57.53\00:19:58.89
Okay.
00:19:58.93\00:20:00.26
Foil across the top of it.
00:20:00.30\00:20:01.63
Shiny side down?
00:20:01.66\00:20:03.00
It doesn't make a difference
whether it's that way or not.
00:20:03.03\00:20:04.37
Okay.
00:20:04.40\00:20:05.73
The only time I worry about that
00:20:05.77\00:20:07.10
is if I'm doing something
that's got tomatoes in it.
00:20:07.14\00:20:08.47
Oh, a pool.
00:20:08.50\00:20:09.84
Okay, that's, yeah. Okay.
00:20:09.87\00:20:11.74
So, you see how that looks?
00:20:11.77\00:20:13.41
And then you want just
kinda push it in, push it in.
00:20:13.44\00:20:17.31
Remember we are
actually working on plant based.
00:20:17.35\00:20:20.85
So it's not like
a regular meatloaf.
00:20:20.88\00:20:22.65
And so in order for you to
get like you want to get it,
00:20:22.68\00:20:25.52
you wanna make sure
that you compact it.
00:20:25.55\00:20:30.23
So, it'll stay
together, it won't...
00:20:30.26\00:20:31.69
So it'll stay together. Okay.
00:20:31.73\00:20:33.06
And when you go to slice it,
00:20:33.09\00:20:34.46
it will slice like
a regular meatloaf.
00:20:34.50\00:20:37.70
Good. All right.
00:20:37.73\00:20:39.43
Excellent. Okay.
00:20:39.47\00:20:40.90
I did a program once
before with something like this
00:20:40.94\00:20:44.41
and I did a red gravy on it.
00:20:44.44\00:20:46.68
Okay, but this is Thanksgiving,
so you wanna do a gravy,
00:20:46.71\00:20:49.54
a mushroom gravy is that
we're gonna be doing next.
00:20:49.58\00:20:52.21
So that's ready to go in oven,
00:20:52.25\00:20:54.65
350 degrees covered
first for 30 minutes.
00:20:54.68\00:20:58.65
Thirty minutes.
00:20:58.69\00:21:00.02
And then you gonna
take your cover off.
00:21:00.06\00:21:01.39
Okay.
00:21:01.42\00:21:02.76
Take the cover off
00:21:02.79\00:21:04.13
and then it's
going to sit in there
00:21:04.16\00:21:05.49
and it's gonna get the
browning it needs to have.
00:21:05.53\00:21:07.03
For another...?
00:21:07.06\00:21:08.40
Fifteen minutes. For another 15.
00:21:08.43\00:21:09.76
Okay? Okay.
00:21:09.80\00:21:11.13
So, let's go ahead on
00:21:11.17\00:21:12.50
and get that ready
to go in oven, Curtis.
00:21:12.53\00:21:13.87
Okay. Okay.
00:21:13.90\00:21:15.40
And remember the main thing
00:21:15.44\00:21:16.77
with this
packet, packet, packet...
00:21:16.81\00:21:18.14
Packet, huh?
00:21:18.17\00:21:19.51
Packet, fill
yourself packet, packet.
00:21:19.54\00:21:21.78
Get it ready. Get it ready.
00:21:21.81\00:21:24.21
Get it ready, and it is ready.
00:21:24.25\00:21:26.61
You put this in oven?
00:21:26.65\00:21:27.98
It's gonna go into
oven, in our 3ABN oven, right?
00:21:28.02\00:21:30.32
Yes.
00:21:30.35\00:21:31.69
Yes.
00:21:31.72\00:21:34.72
At 350 degrees,
00:21:34.76\00:21:36.89
and while he's
getting that together,
00:21:36.93\00:21:39.96
we're gonna
look because you know
00:21:40.00\00:21:41.33
we have to have a gravy
that goes with this, okay?
00:21:41.36\00:21:44.03
And that gravy in order
to be able to do that one,
00:21:44.07\00:21:46.57
we're gonna go and look
at the recipe for the gravy.
00:21:46.60\00:21:50.61
All right. It's
a mushroom gravy.
00:21:50.64\00:21:52.74
Okay, so this is the gravy.
00:22:13.09\00:22:15.33
And it's a brown
gravy that's gonna go
00:22:15.36\00:22:16.83
over top of that
meatloaf when we serve.
00:22:16.87\00:22:18.57
When you slice the meatloaf,
00:22:18.60\00:22:19.93
you gonna pour
it over top of it.
00:22:19.97\00:22:21.30
Okay?
00:22:21.34\00:22:22.67
And so we're gonna go
ahead and get started with that.
00:22:22.70\00:22:24.04
So let me go ahead
and get the oil going.
00:22:24.07\00:22:25.91
I mean, the gravy
going here, onions...
00:22:25.94\00:22:28.44
You want to do some
cornstarch in the water or what?
00:22:28.48\00:22:30.38
What you gonna do is
you gonna go ahead on
00:22:30.41\00:22:31.78
and add this cornstarch
is gotta go in cold water.
00:22:31.81\00:22:35.05
Cold water? All right.
00:22:35.08\00:22:36.55
And so let's go ahead
and put that in there.
00:22:36.58\00:22:38.02
I'm going to put
the oil in my pan.
00:22:38.05\00:22:40.82
It's the olive oil once again.
00:22:40.86\00:22:44.39
And once you get in there,
00:22:44.43\00:22:45.76
you just gonna
stir it up for me.
00:22:45.79\00:22:48.20
Okay.
00:22:48.23\00:22:50.87
I'm gonna go ahead
and put the onions in.
00:22:50.90\00:22:53.30
Now, that meatloaf, it
will serve quite a bit?
00:23:02.51\00:23:06.88
Sixteen to eighteen slices.
00:23:06.92\00:23:08.25
Yeah. Yeah.
00:23:08.28\00:23:09.62
Okay. Yeah.
00:23:09.65\00:23:10.99
I'm gonna put
the mushrooms into.
00:23:11.02\00:23:12.45
Now these are the baby
portabellas mushrooms, okay?
00:23:12.49\00:23:14.92
All right.
00:23:14.96\00:23:16.29
I like them, they
got a little bit more
00:23:16.32\00:23:17.66
medium texture to them as well.
00:23:17.69\00:23:19.63
And so what's
we're gonna put in there.
00:23:19.66\00:23:21.96
Okay.
00:23:22.00\00:23:23.33
And we're gonna sauté,
00:23:23.37\00:23:24.70
once again sauté
this for a few minutes
00:23:24.73\00:23:27.54
as it gets the stuff together,
00:23:27.57\00:23:29.14
this is the
mushrooms and the onions
00:23:29.17\00:23:32.17
going on top of
that meatloaf, okay?
00:23:32.21\00:23:35.18
Now, I'm gonna tell you
00:23:35.21\00:23:36.54
why I like this
particular gravy, okay.
00:23:36.58\00:23:41.28
Because most of your
gravies that you're using
00:23:41.32\00:23:43.39
are gonna be real
thick kind of gravies,
00:23:43.42\00:23:45.49
but because of the fact
that we're using cornstarch
00:23:45.52\00:23:47.82
and also the
beef style seasoning,
00:23:47.86\00:23:49.82
it's gonna have more of a clear,
00:23:49.86\00:23:53.46
not only clear,
it's gonna be dark
00:23:53.50\00:23:54.93
but you'll see it
in a little bit, okay?
00:23:54.96\00:23:57.40
But it's not gonna
be heavy thick gravy,
00:23:57.43\00:23:58.90
I don't like heavy
thick gravies, all right.
00:23:58.93\00:24:00.84
So on these particular one,
00:24:00.87\00:24:02.20
we're actually going
to go ahead on and put in.
00:24:02.24\00:24:05.77
You gonna ahead on
and slowly stir in.
00:24:05.81\00:24:08.54
Now that you got
the cornstarch in
00:24:08.58\00:24:09.94
and it's all ready to go.
00:24:09.98\00:24:11.31
We gonna do the
beef style seasoning.
00:24:11.35\00:24:13.15
And this is not real
beef, it's just a mock.
00:24:13.18\00:24:14.52
Now, yeah, let's talk about this
00:24:14.55\00:24:15.88
'cause does it make
any different, mock.
00:24:15.92\00:24:17.25
A mock beef seasoning.
00:24:17.29\00:24:18.62
And again, this is at
00:24:18.65\00:24:19.99
your regular
grocery stores, correct?
00:24:20.02\00:24:21.72
In the health food
section in your grocery store.
00:24:21.76\00:24:23.26
Health food section.
00:24:23.29\00:24:24.63
And they also have a
chicken style seasoning,
00:24:24.66\00:24:27.23
that's not chicken.
00:24:27.26\00:24:28.60
That's right.
00:24:28.63\00:24:29.96
But no animal products at all.
00:24:30.00\00:24:32.53
No animal, we're plant based.
00:24:32.57\00:24:33.90
Has a good flavor for
most of your meat dishes,
00:24:33.94\00:24:37.27
would you say
something to the meat dishes.
00:24:37.31\00:24:38.74
Yes, yes.
00:24:38.77\00:24:40.11
In any of the meat dishes,
00:24:40.14\00:24:41.48
either one or the other
00:24:41.51\00:24:42.84
you're gonna
actually put in there,
00:24:42.88\00:24:44.21
either a chicken style.
00:24:44.25\00:24:45.58
If you're gonna do something
00:24:45.61\00:24:46.95
that's actually
kind of mimicking that
00:24:46.98\00:24:48.32
of light or lighter color
meat textures plant based.
00:24:48.35\00:24:51.69
And if you're gonna do beef
00:24:51.72\00:24:53.05
or steak or even the
fat that you're gonna use
00:24:53.09\00:24:54.72
the beef style
seasoning as well, okay?
00:24:54.76\00:24:56.96
Now you're gonna
go ahead and stir in.
00:24:56.99\00:24:58.59
Go and stir in the onion
powder and the garlic powder.
00:24:58.63\00:25:01.20
Okay, onion powder.
00:25:01.23\00:25:04.80
And why not garlic
sauté and onion sauté?
00:25:04.83\00:25:07.27
And you answer that one, Honey.
00:25:07.30\00:25:08.90
I know you're gonna say that.
00:25:08.94\00:25:11.07
Garlic sauce is nothing
more sautéed garlic, and garlic,
00:25:11.11\00:25:15.81
onion sauce is nothing
more than sautéed onion.
00:25:15.84\00:25:18.68
Very good.
00:25:18.71\00:25:20.05
Yeah. Very good.
00:25:20.08\00:25:21.42
Stayed with you all these years.
00:25:21.45\00:25:22.78
So they're playing
the physician too...
00:25:22.82\00:25:24.15
Yeah.
00:25:24.19\00:25:25.52
Of playing on words now.
00:25:25.55\00:25:26.89
Now, at this point, this
is just about ready to go.
00:25:26.92\00:25:29.42
I'm gonna slowly, slowly, slowly
00:25:29.46\00:25:35.13
put in the gravy.
00:25:35.16\00:25:39.37
This is gonna be
the beef style seasoning
00:25:39.40\00:25:44.17
and it's going to make.
00:25:44.21\00:25:47.01
And you see now, it
looks kind of cloudy looking
00:25:47.04\00:25:49.58
but you wait, it's
gonna turn a clear color.
00:25:49.61\00:25:52.95
Okay, a nice brown,
light brown clear color.
00:25:52.98\00:25:56.72
I like to serve this
also with the next recipe
00:25:56.75\00:25:59.32
we're gonna be doing as well.
00:25:59.35\00:26:02.26
So you're gonna stir it
around, let it go here and cook,
00:26:02.29\00:26:05.06
it's gonna cook
and as it's cooking,
00:26:05.09\00:26:07.60
we're going to be
looking at the very next recipe.
00:26:07.63\00:26:11.37
So that's for now
00:26:11.40\00:26:12.73
to gets kind of
cooking a little bit or what?
00:26:12.77\00:26:14.37
The cornstarch is going
to make it turn thicker,
00:26:14.40\00:26:16.57
not real thick, but
it's gonna make thick.
00:26:16.60\00:26:19.07
It's gonna turn
in dark brown color.
00:26:19.11\00:26:21.28
And that's gonna be the gravy,
00:26:21.31\00:26:22.84
so at this one
here, then we wanna go
00:26:22.88\00:26:24.91
into our redskin
mashed potatoes, all right.
00:26:24.95\00:26:28.42
Okay.
00:26:28.45\00:26:29.78
Let's do it, Honey. All right.
00:26:29.82\00:26:31.15
Alrighty.
00:26:44.07\00:26:46.20
Now, this is a real
good one because most time
00:26:46.23\00:26:48.50
when you think
of mashed potatoes
00:26:48.54\00:26:49.87
you think about
00:26:49.90\00:26:51.24
the regular
white potatoes, okay.
00:26:51.27\00:26:52.61
In a box. In a box.
00:26:52.64\00:26:53.98
Or no, no, no, or just
regular white potatoes.
00:26:54.01\00:26:55.51
White potatoes, yeah.
But we're doing a redskin.
00:26:55.54\00:26:57.45
Put some butter
and salt and that's it.
00:26:57.48\00:26:58.88
So, with this one in mind,
we're actually gonna take...
00:26:58.91\00:27:01.78
We already got our
potatoes ready to go, okay?
00:27:01.82\00:27:04.45
So we're gonna put
the potatoes in here.
00:27:04.49\00:27:07.82
And these are red potatoes.
00:27:07.86\00:27:09.19
Redskin potatoes.
00:27:09.22\00:27:10.56
Redskin, so we're
keeping the skin on.
00:27:10.59\00:27:12.23
That's right.
00:27:12.26\00:27:13.60
The potato says,
keep me with my jacket on.
00:27:13.63\00:27:15.60
Keep me with
the jacket on. Okay.
00:27:15.63\00:27:17.77
And, now, Curtis,
00:27:17.80\00:27:20.34
I'm gonna move this
over here on the side
00:27:20.37\00:27:22.47
because what we're
getting ready to do
00:27:22.50\00:27:24.11
is to mash these
potatoes with the potato masher.
00:27:24.14\00:27:26.34
Oh, okay. Okay.
00:27:26.37\00:27:27.71
So we're just gonna do it. Okay.
00:27:27.74\00:27:29.28
It's gonna go down.
00:27:29.31\00:27:31.61
All right, Baby.
00:27:31.65\00:27:32.98
Of course, I
bought reason to it,
00:27:33.01\00:27:34.35
you got this, Baby.
00:27:34.38\00:27:35.72
Okay.
00:27:35.75\00:27:37.09
You can hold it,
you can hold the bowl.
00:27:37.12\00:27:38.45
Oh, okay.
00:27:38.49\00:27:39.82
Okay.
00:27:39.85\00:27:41.19
So we're gonna mash it.
00:27:41.22\00:27:42.56
Twist and turn,
00:27:42.59\00:27:43.93
while I keep the skin on it, so.
00:27:43.96\00:27:47.10
And these potatoes,
00:27:47.13\00:27:48.53
once again they're
small redskin potatoes
00:27:48.56\00:27:50.93
that we're using,
00:27:50.97\00:27:52.30
and we're gonna
keep the skin on.
00:27:52.33\00:27:54.34
They're also in your
regular stores as well,
00:27:54.37\00:27:56.24
the smaller ones.
00:27:56.27\00:27:57.61
I know it's making
a lot of noise there
00:27:57.64\00:27:58.97
and it shouldn't be doing that.
00:27:59.01\00:28:00.34
Okay.
00:28:00.38\00:28:01.71
You want to pass the baton.
00:28:01.74\00:28:03.08
Oh.
00:28:03.11\00:28:04.45
Yeah, that's
Olympics, you pose it kinda.
00:28:04.48\00:28:06.61
Go ahead. Oh.
00:28:06.65\00:28:07.98
Do it once way and
then pass the baton.
00:28:08.02\00:28:09.48
Boom, there you go. All right.
00:28:09.52\00:28:11.49
Okay, let's see you do it.
00:28:11.52\00:28:13.19
There you go.
00:28:13.22\00:28:14.56
See, I should have given
out to you from the beginning.
00:28:14.59\00:28:16.06
Well, I'll just do
for a little while.
00:28:16.09\00:28:18.39
Okay.
00:28:18.43\00:28:19.76
And so we're gonna be
using in this one also
00:28:19.79\00:28:21.76
just either an
almond milk or a soy milk,
00:28:21.80\00:28:23.83
you can use that or a rice milk.
00:28:23.87\00:28:25.77
I usually use and almond or soy.
00:28:25.80\00:28:27.30
Sometime people call me and say,
00:28:27.34\00:28:28.67
they don't like to use almond.
00:28:28.70\00:28:30.04
They're allergic to almond milk.
00:28:30.07\00:28:31.41
So I say, okay, then do soy.
00:28:31.44\00:28:32.77
Then people call me and
say, well, I'm allergic to soy.
00:28:32.81\00:28:34.31
I say, okay, and I'm gonna say,
okay, well, you can do rice.
00:28:34.34\00:28:36.75
And then they say,
00:28:36.78\00:28:38.11
well, I'm
allergic to all of those,
00:28:38.15\00:28:39.48
I'm like, okay. You
just can't do this recipe.
00:28:39.51\00:28:40.85
Okay. Okay.
00:28:40.88\00:28:42.22
I know somebody
asked me one time,
00:28:42.25\00:28:43.59
can I use coconut milk.
00:28:43.62\00:28:44.95
No, you don't
wanna put coconut milk
00:28:44.99\00:28:46.52
in your mashed potatoes, okay.
00:28:46.55\00:28:47.89
How about that, Honey. Huh-huh.
00:28:47.92\00:28:49.26
Little bit more.
A little bit more?
00:28:49.29\00:28:50.63
Mm-Hmm.
00:28:50.66\00:28:51.99
See 'cause you're on a
roll now, twist and turn.
00:28:52.03\00:28:53.53
Okay.
00:28:53.56\00:28:54.90
Good thing,
I've been pumping on.
00:28:54.93\00:28:56.26
Let me hold this. Oh.
00:28:56.30\00:28:57.63
Okay, so what I'm gonna do
00:28:57.67\00:28:59.00
is I'm just gonna
take some of this out.
00:28:59.03\00:29:00.37
Yeah.
00:29:00.40\00:29:01.74
I got a good pump
on that one, Honey.
00:29:01.77\00:29:03.10
Yeah, you did.
Yes, I did, yeah. Okay.
00:29:03.14\00:29:04.47
And now, I want
you to go ahead on
00:29:04.51\00:29:05.84
and you can spoon some on it
00:29:05.87\00:29:07.21
while I put in, we're
gonna put the margarine in.
00:29:07.24\00:29:08.78
Get all the goodies off of this.
00:29:08.81\00:29:10.15
Well, it's gonna hard
00:29:10.18\00:29:11.51
to get all of
that in between here.
00:29:11.55\00:29:12.88
Well, did not all of it
00:29:12.91\00:29:14.25
but so long as
you get some of it.
00:29:14.28\00:29:15.62
We're gonna put the margarine,
that's the margarine going in.
00:29:15.65\00:29:16.99
Okay.
00:29:17.02\00:29:18.85
And, of course, you know
00:29:18.89\00:29:20.42
there's a lot of
margarines on the market now.
00:29:20.46\00:29:22.16
The main thing is,
you wanna make sure
00:29:22.19\00:29:23.53
that those margarines
don't have any hydrogenated oil
00:29:23.56\00:29:25.89
being used in them at all.
00:29:25.93\00:29:27.46
And so let's look
around and see what's there,
00:29:27.50\00:29:30.57
because of the heart health
00:29:30.60\00:29:31.93
and people are being so
concerned about the heart.
00:29:31.97\00:29:33.84
A lot of the new
margarines have come out
00:29:33.87\00:29:35.20
that are really,
really good for us, okay.
00:29:35.24\00:29:37.74
Okay. I think I'm
through with this.
00:29:37.77\00:29:39.11
I think you're
finished. Okay. Okay.
00:29:39.14\00:29:41.44
So we're gonna get
that melt, that melted,
00:29:41.48\00:29:43.08
the margarine
melted with the potatoes.
00:29:43.11\00:29:46.15
Okay.
00:29:46.18\00:29:47.52
And see that
redskin there, it's pretty.
00:29:47.55\00:29:50.05
The skin is where
you get the nutrients.
00:29:50.09\00:29:51.52
And you know what?
00:29:51.55\00:29:52.89
I don't want to
mash these potatoes up.
00:29:52.92\00:29:55.22
I want them to
have that kind of rustic
00:29:55.26\00:29:57.33
kind of a texture to it.
00:29:57.36\00:29:59.09
Okay. Or soy
margarine is already in.
00:29:59.13\00:30:01.06
The margarine's already in.
00:30:01.10\00:30:02.43
Okay. Okay.
00:30:02.46\00:30:03.80
And then I might have
you take and slowly stir in,
00:30:03.83\00:30:07.24
slowly stir in.
00:30:07.27\00:30:08.60
Slowly. Yeah, milk.
00:30:08.64\00:30:10.41
Okay, little bit,
little bit, little bit.
00:30:10.44\00:30:13.04
Okay.
00:30:13.07\00:30:16.78
Okay.
00:30:16.81\00:30:18.15
And let's do a
little bit more there.
00:30:18.18\00:30:21.08
Alrighty.
00:30:21.12\00:30:22.55
Okay, now, what
happened to my masher?
00:30:22.58\00:30:25.85
Oh, you still need that,
okay. 'Cause you're gonna...
00:30:25.89\00:30:28.09
Now, you're gonna see
it's lot of easier also
00:30:28.12\00:30:29.86
to mash with that.
00:30:29.89\00:30:31.36
So just gonna mash and twist.
00:30:31.39\00:30:34.80
Mash and twist it.
00:30:34.83\00:30:36.16
So we made that gravy up
00:30:36.20\00:30:37.93
that goes with that
meatloaf and now Curtis
00:30:37.97\00:30:40.04
has just
finished it doing up the,
00:30:40.07\00:30:42.47
kind of a that rustic
look to the mashed potatoes,
00:30:42.50\00:30:44.71
we're gonna keep
that redskin on top of it.
00:30:44.74\00:30:46.74
And we're gonna serve it also
00:30:46.78\00:30:48.21
with little bit of parsley
on top of it, fresh parsley.
00:30:48.24\00:30:50.55
You can do green
chives on here as well.
00:30:50.58\00:30:53.72
Color is gonna be
very, very pretty, okay.
00:30:53.75\00:30:56.02
And so... Little more mashing?
00:30:56.05\00:30:58.02
I think that looks good.
00:30:58.05\00:30:59.39
Let's just me do
this here, just go around.
00:30:59.42\00:31:01.29
Okay.
00:31:01.32\00:31:03.63
Yeah, yeah, yeah.
00:31:03.66\00:31:04.99
See that. Okay.
00:31:05.03\00:31:07.00
So that is gonna
be going in a bowl
00:31:07.03\00:31:08.96
and you're gonna see that
at the end of the program,
00:31:09.00\00:31:10.97
you'll see that with
the parsley on top of it
00:31:11.00\00:31:13.03
because now it's time
to go to our very next one
00:31:13.07\00:31:15.84
which is going to be
our festive green beans.
00:31:15.87\00:31:19.57
Let's look at the ingredients.
00:31:19.61\00:31:21.58
Now this is easy and
it's a quick one as well,
00:31:42.63\00:31:45.03
colorful rather than
just regular green beans.
00:31:45.07\00:31:47.24
It is Thanksgiving. It is.
00:31:47.27\00:31:48.74
So with that in mind
you wanna it to be pretty.
00:31:48.77\00:31:50.81
Something special.
Pretty, pretty, pretty.
00:31:50.84\00:31:52.67
So I'm gonna ahead on
and turn on my fire, okay.
00:31:52.71\00:31:58.01
And we're gonna go
ahead and put the margarine
00:31:58.05\00:32:00.22
because I wanna use
margarine instead of oil
00:32:00.25\00:32:01.75
because the margarine
has more flavor to it.
00:32:01.78\00:32:03.52
Okay, soy margarine.
00:32:03.55\00:32:04.89
So you got the soy
margarine going on,
00:32:04.92\00:32:06.39
so we're gonna go ahead
and put that into our skillet.
00:32:06.42\00:32:08.62
All right.
00:32:08.66\00:32:09.99
Right, get it going.
00:32:10.03\00:32:11.59
Okay, and then
with that in mind also,
00:32:11.63\00:32:14.30
we've already chopped up,
we've had the orange pepper,
00:32:14.33\00:32:17.77
we got the yellow pepper,
00:32:17.80\00:32:19.47
we got the
garlic, we have the onions
00:32:19.50\00:32:21.57
and all that's
gonna go in there.
00:32:21.60\00:32:22.94
And we've already steamed
00:32:22.97\00:32:24.31
and I like the long
beans for the holidays,
00:32:24.34\00:32:26.17
the long green beans.
00:32:26.21\00:32:27.61
That way it's a more attractive,
00:32:27.64\00:32:29.31
it has a pretty presentation.
00:32:29.34\00:32:30.68
And those are frozen or fresh?
00:32:30.71\00:32:32.28
I've already steamed
them, they're already to go.
00:32:32.31\00:32:34.22
You can buy
fresh, you can do it,
00:32:34.25\00:32:35.88
you can do frozen.
00:32:35.92\00:32:37.25
Okay.
00:32:37.29\00:32:38.62
Then even have it now
in a regular plastic bag,
00:32:38.65\00:32:39.99
whatever you wanna
do, the green beans,
00:32:40.02\00:32:42.79
make sure they're already done,
00:32:42.82\00:32:44.43
okay, before you
actually do the recipe.
00:32:44.46\00:32:45.96
All right.
00:32:45.99\00:32:47.33
So you gonna go
ahead and cook according
00:32:47.36\00:32:48.70
to the recipe
instruction, all right.
00:32:48.73\00:32:50.07
So we gonna go ahead
on and get this heat up.
00:32:50.10\00:32:52.67
And I'm going to then
begin to add in all of,
00:32:52.70\00:32:58.77
here goes in the
orange peppers sliced.
00:32:58.81\00:33:04.61
And then the
yellow peppers sliced.
00:33:04.65\00:33:08.08
And then the onions.
00:33:08.12\00:33:12.29
All of this 'cause
we've already got them.
00:33:12.32\00:33:14.79
It's very colorful dish.
00:33:14.82\00:33:16.16
Very colorful dish.
It is, it is, it is.
00:33:16.19\00:33:19.09
So we gonna let
that go ahead and sauté,
00:33:19.13\00:33:21.13
and let's go and put on
in the garlic also as well.
00:33:21.16\00:33:24.20
So we got the garlic too. Okay.
00:33:24.23\00:33:26.20
Okay.
00:33:26.23\00:33:27.57
And so we gonna let
that go ahead on and sauté.
00:33:27.60\00:33:29.70
Had lot more flavor to it.
00:33:29.74\00:33:31.64
I've done green beans before
on our show Abundant Living
00:33:31.67\00:33:35.14
and our Dare to Dream show.
00:33:35.18\00:33:37.25
And it's just
matter of the coloring
00:33:37.28\00:33:40.18
more than anything else,
00:33:40.22\00:33:41.55
because we're
doing Thanksgiving,
00:33:41.58\00:33:42.92
I just thought it
would be more appropriate
00:33:42.95\00:33:44.29
to have like the orange
pepper, the yellow pepper,
00:33:44.32\00:33:46.09
okay, along with the green,
00:33:46.12\00:33:47.56
you kind of get that aesthetics
00:33:47.59\00:33:48.92
of a Thanksgiving
kind of a look to it, okay.
00:33:48.96\00:33:50.79
Okay.
00:33:50.83\00:33:52.16
And the green beans
have already been done,
00:33:52.19\00:33:54.10
they're ready to go.
00:33:54.13\00:33:55.46
And so all we gonna do
00:33:55.50\00:33:56.83
is just let it
sauté for few minutes,
00:33:56.87\00:33:58.20
then we're gonna
add in the green beans.
00:33:58.23\00:34:03.10
Now, so once you
add in the green beans,
00:34:03.14\00:34:05.51
well, maybe just a
few minutes of just,
00:34:05.54\00:34:08.08
'cause they're
already done, right?
00:34:08.11\00:34:09.44
The green beans
are already done.
00:34:09.48\00:34:11.11
All you gonna do
is you wanna make sure
00:34:11.15\00:34:12.48
that this is more tender.
00:34:12.51\00:34:14.12
So that's getting tender now,
00:34:14.15\00:34:15.48
you can see it's
actually sizzling there.
00:34:15.52\00:34:17.22
And then we got the green beans.
00:34:17.25\00:34:19.62
You can, like I said before,
00:34:19.65\00:34:20.99
you can actually do them
ahead of time or you can...
00:34:21.02\00:34:22.36
You gonna make sure
the green beans are done.
00:34:22.39\00:34:26.13
So are these Kentucky Wonders?
00:34:26.16\00:34:30.73
Is that your
favorite green bean?
00:34:30.77\00:34:32.10
That's the only
green beans I know.
00:34:32.13\00:34:33.47
Oh, I know, you're ready to say.
00:34:33.50\00:34:34.84
My grandma used to
raise Kentucky Wonder,
00:34:34.87\00:34:36.50
so, it's kind
of stuck in my mind
00:34:36.54\00:34:38.04
for the last 50 years.
00:34:38.07\00:34:39.41
So you think all
the green beans are...
00:34:39.44\00:34:40.78
Everything is Kentucky Wonders.
00:34:40.81\00:34:42.14
Everything,
everything, everything.
00:34:42.18\00:34:43.51
Everything's Kentucky Wonders.
00:34:43.55\00:34:44.88
And you know we actually
grow our green beans also.
00:34:44.91\00:34:46.25
That's right, in our garden.
00:34:46.28\00:34:47.62
And Kentucky Wonders
is one I've actually done
00:34:47.65\00:34:49.58
in the garden as a
green bean concerned.
00:34:49.62\00:34:53.86
So now we're gonna
go ahead on and put in.
00:34:53.89\00:34:55.69
Okay. All right.
00:35:00.20\00:35:01.96
And this is where that coloring
is going to come in handy.
00:35:02.00\00:35:05.20
And it's going
to get real pretty.
00:35:05.23\00:35:06.94
Now, this is a
chicken style season
00:35:06.97\00:35:08.57
you want to add this at the end?
00:35:08.60\00:35:10.01
Right. Okay.
00:35:10.04\00:35:11.37
And for those who
just turning in the program
00:35:11.41\00:35:12.74
and they miss almost all of it,
00:35:12.77\00:35:14.41
you want to ask a
question, they gonna say,
00:35:14.44\00:35:16.78
"So what's that
chicken style season again?"
00:35:16.81\00:35:18.45
There's no chicken,
00:35:18.48\00:35:19.85
there's no animal
products in that at all.
00:35:19.88\00:35:22.78
And also it has
beef style seasoning,
00:35:22.82\00:35:24.65
no beef.
00:35:24.69\00:35:26.02
So it's plant based at
your regular grocery store.
00:35:26.05\00:35:29.92
So it's very
convenient and has a mouth,
00:35:29.96\00:35:32.39
nice mouth feel
flavor for any type
00:35:32.43\00:35:34.83
of I guess meat like
dishes would you had it?
00:35:34.86\00:35:36.43
Yes, yes, yes.
00:35:36.46\00:35:38.83
And it also can make
a chicken gravy as well.
00:35:38.87\00:35:41.40
Okay. Okay?
00:35:41.44\00:35:42.77
So what we're gonna do
00:35:42.80\00:35:44.14
is we're going to
put the lid on this,
00:35:44.17\00:35:45.51
let it stir for a while.
00:35:45.54\00:35:46.88
And I'm going
to go ahead and add
00:35:46.91\00:35:48.24
in the chicken style seasoning
00:35:48.28\00:35:50.51
on top of that as
well now, the flavor in.
00:35:50.55\00:35:56.18
Let's just scoot
around one more time,
00:35:56.22\00:35:58.22
and I have a lid on to here
00:35:58.25\00:35:59.59
also that we gonna
put on top of this.
00:35:59.62\00:36:04.69
Okay.
00:36:04.73\00:36:06.06
And now you know.
00:36:09.60\00:36:10.93
And let that simmer
for what, for few minutes?
00:36:10.97\00:36:12.70
Yeah, you have to
stir for few minutes.
00:36:12.73\00:36:15.27
Want to make sure
you cover all your beans.
00:36:15.30\00:36:16.74
All right.
00:36:20.81\00:36:23.35
Okay, that will simmer
there for a little while and...
00:36:23.38\00:36:29.18
That's going to be,
00:36:29.22\00:36:30.62
what we gonna do as we look at.
00:36:30.65\00:36:32.89
Okay, so dessert always
was our Thanksgiving meal.
00:36:32.92\00:36:36.49
Always. Always.
00:36:36.52\00:36:37.86
Something for some,
usually, Thanksgiving
00:36:37.89\00:36:40.56
people think about pumpkin pie.
00:36:40.60\00:36:41.93
Pumpkin pie. Sweet potato pie.
00:36:41.96\00:36:43.83
Sweet potato pie. Yeah.
00:36:43.87\00:36:45.20
Either one of those two pies.
00:36:45.23\00:36:46.57
What do you think
about some kind of cake?
00:36:46.60\00:36:47.94
Yes. Or you think about...
00:36:47.97\00:36:50.71
I know, anything that's...
00:36:50.74\00:36:52.54
Pumpkin, sweet potato.
00:36:52.57\00:36:54.01
Always something sweet, okay?
00:36:54.04\00:36:55.54
Right.
00:36:55.58\00:36:56.91
So this is gonna
be sweet too as well.
00:36:56.95\00:36:58.28
It's going to sweet as well.
00:36:58.31\00:36:59.65
It's gonna have an
ice that's go on as well.
00:36:59.68\00:37:01.02
Well, let's tell
the people what it is.
00:37:01.05\00:37:02.52
Okay, we're
doing a carrot cake...
00:37:02.55\00:37:04.29
Oh, carrot cake, okay.
00:37:04.32\00:37:05.65
With the green
beans on this one here.
00:37:05.69\00:37:07.19
Let's go for it.
00:37:07.22\00:37:08.56
Now... Okay.
00:37:52.53\00:37:53.87
All right.
00:37:53.90\00:37:55.24
This, one of our favorites,
carrot cake and, of course,
00:37:55.27\00:37:57.64
what better time to do
it than Thanksgiving, right?
00:37:57.67\00:37:59.07
Thanksgiving time, Honey.
00:37:59.11\00:38:00.44
Okay, so you know
'cause people are used
00:38:00.48\00:38:01.81
to the pumpkin pie
and sweet potato pie, so.
00:38:01.84\00:38:03.95
And they like cakes
too, so we gonna do that one.
00:38:03.98\00:38:06.45
Now one of the things
that's really interesting
00:38:06.48\00:38:07.82
about this particular
one, Curtis, is once again,
00:38:07.85\00:38:10.05
because it's all plant based,
00:38:10.09\00:38:11.69
then we're gonna be
doing some assimilation.
00:38:11.72\00:38:13.59
When I say assimilation, I
mean, I have like the soy...
00:38:13.62\00:38:17.16
Soy milk. Or can be almond.
00:38:17.19\00:38:18.53
Almond, okay. Okay.
00:38:18.56\00:38:19.89
But I'm gonna go
ahead and put into it,
00:38:19.93\00:38:21.40
the fresh lemon.
00:38:21.43\00:38:22.76
Because what we're going to do
00:38:22.80\00:38:24.13
is we're going to try
to create an atmosphere
00:38:24.17\00:38:27.00
of almost like a
buttermilk kind of a texture,
00:38:27.04\00:38:30.14
to go into this one here.
00:38:30.17\00:38:31.51
And you're going
to see in little bit
00:38:31.54\00:38:32.87
how it's going to
wind up coagulating,
00:38:32.91\00:38:34.44
and looking
almost like a curd, okay.
00:38:34.48\00:38:36.88
Okay.
00:38:36.91\00:38:38.25
What that's going to be there.
00:38:38.28\00:38:39.61
So that be stirred
a little bit or...?
00:38:39.65\00:38:40.98
No, we're just
gonna leave it alone.
00:38:41.02\00:38:42.35
Leave it alone,
okay. Leave it alone.
00:38:42.38\00:38:43.72
And then what we're gonna do,
00:38:43.75\00:38:45.09
we're gonna add to that
after it sits for a few minutes,
00:38:45.12\00:38:46.45
we're gonna go
with the other stuff.
00:38:46.49\00:38:47.82
We're gonna add to it our oil,
00:38:47.86\00:38:49.19
we're gonna add
our and this sugar.
00:38:49.22\00:38:50.56
This is a Florida
crystals. Florida crystals.
00:38:50.59\00:38:52.59
Now, let's explain.
00:38:52.63\00:38:53.96
Okay. I mean, what is that?
00:38:54.00\00:38:55.33
Well, basically when
we talk about the sugars,
00:38:55.36\00:38:57.43
we're trying to make
sure that we use those
00:38:57.47\00:38:58.80
as close as
natural form as possible.
00:38:58.83\00:39:01.07
And so, Florida
crystals are out there
00:39:01.10\00:39:03.07
or there's other
sugars out there,
00:39:03.10\00:39:04.81
fructose are
different ones you can use,
00:39:04.84\00:39:06.37
regular white, right,
00:39:06.41\00:39:07.78
they're definitely
less refined, okay.
00:39:07.81\00:39:09.81
Now, you
mentioned egg replacer too,
00:39:09.84\00:39:11.78
that's another word that
people may not be familiar
00:39:11.81\00:39:14.75
with egg replacer,
00:39:14.78\00:39:16.12
and where they
can purchase that.
00:39:16.15\00:39:18.69
Now believe it or
not, egg replacer is now
00:39:18.72\00:39:20.42
also in your regular
grocery stores as well.
00:39:20.46\00:39:22.32
I knew, I just
thought I'll ask for viewers.
00:39:22.36\00:39:23.69
And an egg replacer
00:39:23.73\00:39:25.06
because there is no
eggs actually in this.
00:39:25.09\00:39:26.70
So it's a replacer.
00:39:26.73\00:39:28.70
Yes, replace the eggs,
and so with that in mind,
00:39:28.73\00:39:31.23
it actually can go two ways,
00:39:31.27\00:39:32.60
one, it can actually go
in to the flour mixture,
00:39:32.63\00:39:36.47
or you can put it
into a bowl by itself,
00:39:36.50\00:39:39.51
put a little bit of
oil and flicked it up.
00:39:39.54\00:39:40.88
So when the
recipe asks for eggs?
00:39:40.91\00:39:42.81
Whenever my
recipe calls for eggs...
00:39:42.84\00:39:44.25
Yeah, cholesterol
free, okay. Mm-hmm.
00:39:44.28\00:39:45.61
You're gonna be
using egg replacer.
00:39:45.65\00:39:46.98
Okay. Yeah, good, good, good.
00:39:47.02\00:39:48.35
I asked that so everybody
else knows everything else.
00:39:48.38\00:39:49.92
I think everybody
else kind of know.
00:39:49.95\00:39:51.29
Yeah.
00:39:51.32\00:39:52.65
Oh, and I'm also using
the whole wheat pastry flour.
00:39:52.69\00:39:54.72
Yeah, yeah. Okay. Okay.
00:39:54.76\00:39:56.16
And, you know, as
you've watched our program,
00:39:56.19\00:39:57.76
Abundant Living and
those Dare to Dream,
00:39:57.79\00:40:00.40
that we use a unbleached
flour with the germ present
00:40:00.43\00:40:04.33
which means it's not
like a regular flour,
00:40:04.37\00:40:06.63
but it isn't definitely a flour
00:40:06.67\00:40:09.34
that has not been de-germed
00:40:09.37\00:40:11.01
or we are putting the
germ has been put back into it,
00:40:11.04\00:40:13.21
so it's more nutritious,
00:40:13.24\00:40:14.58
basically, it's more nutritious.
00:40:14.61\00:40:16.11
Okay, so.
00:40:16.14\00:40:17.48
And then the pastry
flour, believe it or not,
00:40:17.51\00:40:18.88
we got that going
00:40:18.91\00:40:20.25
because I want a
little more substance in that,
00:40:20.28\00:40:21.68
that carrot cake.
00:40:21.72\00:40:23.15
And so we're
using the pastry flour
00:40:23.18\00:40:24.62
because pastry flour is
almost like a summer wheat,
00:40:24.65\00:40:28.82
we call it a summer wheat flour.
00:40:28.86\00:40:30.63
So it's not heavy.
00:40:30.66\00:40:32.06
It's very, very
thin, and it goes very well
00:40:32.09\00:40:34.20
with the unbleached
flour with the germs.
00:40:34.23\00:40:35.63
So those are gonna be
going in there as well.
00:40:35.66\00:40:37.30
So what you're
gonna be doing, Curtis,
00:40:37.33\00:40:38.67
we're gonna actually
start doing our dry ingredients
00:40:38.70\00:40:41.17
and they actually go
inside of our sifter.
00:40:41.20\00:40:43.91
The sifter? I'm
gonna give you a...
00:40:43.94\00:40:45.87
Let's get a spatula going
here, and you're gonna put...
00:40:45.91\00:40:48.64
Now, this is the pastry?
00:40:48.68\00:40:50.38
And that's the
unbleached flour with the germ.
00:40:50.41\00:40:51.98
And this is the pastry, okay.
00:40:52.01\00:40:53.35
So what we're gonna
do is just gonna take
00:40:53.38\00:40:54.72
and put them all into that big.
00:40:54.75\00:40:56.08
Why don't you just go
ahead and put it in there.
00:40:56.12\00:40:57.49
I kind of put all of
them here at one time.
00:40:57.52\00:40:59.79
In that way we're gonna
do the sifting of it, okay.
00:40:59.82\00:41:02.39
Okay.
00:41:02.42\00:41:03.76
So we got that flour.
00:41:03.79\00:41:05.53
This is the
unbleached flour with the germ.
00:41:05.56\00:41:08.40
And then also,
00:41:08.43\00:41:09.76
we're gonna add the
pastry flour as well,
00:41:09.80\00:41:12.43
to that mix.
00:41:12.47\00:41:14.27
That's gonna go in there too.
00:41:14.30\00:41:15.64
It's been a
while since I sifted.
00:41:15.67\00:41:18.64
Bring back memories. Yes, yes.
00:41:18.67\00:41:20.34
And then we're gonna
add in the coriander.
00:41:20.38\00:41:22.31
Oh, I'm putting them
all on there in one time.
00:41:22.34\00:41:23.88
And all of this?
00:41:23.91\00:41:25.25
And egg replacer
can go in there too.
00:41:25.28\00:41:26.61
Okay. Okay.
00:41:26.65\00:41:27.98
And the sea salt.
00:41:28.02\00:41:29.35
That's gonna go in here too.
00:41:29.38\00:41:30.72
And this is...?
00:41:30.75\00:41:32.09
And that is...
00:41:32.12\00:41:33.46
Something.
00:41:33.49\00:41:34.82
It look like, both are white.
00:41:34.86\00:41:36.52
Okay. We're putting in anyway.
00:41:36.56\00:41:38.49
We got the egg
replacer and the baking powder.
00:41:38.53\00:41:40.13
Okay, yeah, yeah,
'cause both are...
00:41:40.16\00:41:41.60
Aluminum free,
they're same color.
00:41:41.63\00:41:43.33
Yeah, both are
white, so... Okay.
00:41:43.37\00:41:45.57
They're both going in.
00:41:45.60\00:41:47.14
Anyway, so then we
just gonna start... sifting.
00:41:47.17\00:41:51.61
Oh, okay.
00:41:51.64\00:41:55.38
Okay.
00:41:55.41\00:41:56.91
All right. Let me.
00:41:56.95\00:41:58.85
Oh, I'm not doing it right.
00:41:58.88\00:42:00.88
I think you kind
of working soft, okay.
00:42:00.92\00:42:03.25
Oh, you have to
turn a little bit.
00:42:03.28\00:42:05.45
Oh, okay.
00:42:05.49\00:42:06.82
Yeah, what do we see
there now what I did.
00:42:06.86\00:42:09.72
You got to mix them together.
00:42:09.76\00:42:11.09
It's been a
while since I sifted.
00:42:11.13\00:42:12.46
I find it when I put in,
I put the cinnamon in a bit,
00:42:12.49\00:42:14.43
I mean the coriander and all
that in here at the same time.
00:42:14.46\00:42:16.46
Yeah.
00:42:16.50\00:42:17.83
It gives a better, you know,
mixture, okay, and it helps it.
00:42:17.87\00:42:20.94
I see the cinnamon arising up.
00:42:20.97\00:42:23.10
Yeah, yeah.
00:42:23.14\00:42:24.47
Yeah.
00:42:24.51\00:42:26.34
Okay
00:42:26.37\00:42:28.91
You did better job than me.
00:42:28.94\00:42:30.35
Yeah, okay.
00:42:30.38\00:42:31.91
You can do that next time too.
00:42:31.95\00:42:34.02
All right. All right. All right.
00:42:34.05\00:42:35.38
So, we got that going. Okay.
00:42:35.42\00:42:37.35
You gonna move those
back out the way there, Babe.
00:42:37.39\00:42:38.92
Okay. Okay.
00:42:38.95\00:42:40.42
And so, we're
gonna go back over here
00:42:40.46\00:42:42.32
as we got that sitting,
and we're gonna pay attention
00:42:42.36\00:42:44.03
to what's going on over here.
00:42:44.06\00:42:45.39
I'm gonna bring
that milk forward,
00:42:45.43\00:42:47.66
and we're gonna
be adding to it...
00:42:47.70\00:42:51.53
So that's a soy milk?
00:42:51.57\00:42:52.90
And usually, yeah, it's
usually a little bit longer.
00:42:52.93\00:42:54.87
Gonna put the oil in.
00:42:54.90\00:42:57.27
All this is for
this carrot cake.
00:42:57.31\00:43:03.14
Gonna go ahead
and add in my sugar...
00:43:03.18\00:43:04.61
Florida crystals.
00:43:04.65\00:43:06.31
Again at a
regular grocery store?
00:43:06.35\00:43:08.55
At a regular
grocery store. Okay.
00:43:08.58\00:43:11.35
And just gonna
add in our vanilla.
00:43:11.39\00:43:17.19
And we're gonna add in
that last little bit of water.
00:43:17.23\00:43:21.66
If you can kind of
see it a little bit,
00:43:21.70\00:43:23.23
you can see that
from the lemon juice
00:43:23.26\00:43:25.83
added to the soy,
it kind of gives it,
00:43:25.87\00:43:28.90
kind of a, almost like a chunky
00:43:28.94\00:43:32.01
or buttermilky
kind of a texture, okay?
00:43:32.04\00:43:36.34
Now, we're
gonna take all of this
00:43:36.38\00:43:38.45
and we're gonna
slowly add it to the...
00:43:38.48\00:43:41.58
The flour mix.
00:43:41.62\00:43:42.95
Yeah.
00:43:42.98\00:43:44.32
I like to have
you pour anyway, so...
00:43:44.35\00:43:46.99
Okay.
00:43:47.02\00:43:48.79
Slowly.
00:43:48.82\00:43:50.16
Slowly.
00:43:50.19\00:43:51.53
Can be too slow
with this. Go ahead.
00:43:51.56\00:43:53.19
All right.
00:43:53.23\00:43:54.56
Go ahead.
00:43:54.60\00:43:56.00
Okay.
00:43:56.03\00:43:57.47
Keep on.
00:43:57.50\00:44:00.57
Go ahead.
00:44:00.60\00:44:02.64
'Cause I'm gonna use the blender
00:44:02.67\00:44:04.01
in a few minutes anyway.
00:44:04.04\00:44:05.37
Okay.
00:44:05.41\00:44:06.74
Oh, goody, I want it,
here's some goodies, goodies.
00:44:06.78\00:44:09.01
Need a spatula or what?
00:44:09.04\00:44:12.38
Go ahead. I need spatula.
00:44:12.41\00:44:14.62
Get all the goodies.
00:44:14.65\00:44:15.98
You know somebody,
00:44:16.02\00:44:17.35
we were doing a show
one time and somebody saw,
00:44:17.39\00:44:19.02
he was telling
about their daughter.
00:44:19.05\00:44:20.42
She gets all her stuff out
00:44:20.46\00:44:22.16
when she knows
that Abundant Living
00:44:22.19\00:44:23.69
is coming along, and she
says, "Get all the goodies out."
00:44:23.73\00:44:26.39
That is so funny.
00:44:26.43\00:44:27.80
I think she puts
her hand on her hip.
00:44:27.83\00:44:29.16
Does she put
her hand on her hip?
00:44:29.20\00:44:30.53
Yes, she does. Put
her hand on her hip too.
00:44:30.57\00:44:31.90
And, you know,
he going to the side
00:44:31.93\00:44:33.70
and I know, that's all he did.
00:44:33.74\00:44:35.80
I don't know but her mummy says,
00:44:35.84\00:44:37.17
she does a whole lot.
00:44:37.21\00:44:38.67
I wonder if somebody
actually mimics you, Curtis.
00:44:38.71\00:44:41.54
I don't know,
Honey. I don't know.
00:44:41.58\00:44:42.94
Okay, let's get that blender.
00:44:42.98\00:44:44.61
I'd hate to see
myself. Get the hand mixer.
00:44:44.65\00:44:46.18
Oh, let's get the hand mixer.
00:44:46.21\00:44:47.88
The hand mixer's ready to go.
00:44:47.92\00:44:49.32
Because we're gonna use
the hand mixer to go ahead on
00:44:49.35\00:44:51.69
and get this nice
and smooth and even.
00:44:51.72\00:44:54.46
Okay. All right.
00:44:54.49\00:44:56.26
On a low first. Then move it up.
00:44:56.29\00:44:57.79
I wanna be little high.
00:44:57.83\00:44:59.16
No, let's do on low first
00:44:59.19\00:45:00.53
so it won't pop
all over the place.
00:45:00.56\00:45:01.90
Okay.
00:45:01.93\00:45:03.57
Ready?
00:45:03.60\00:45:04.93
Go ahead slow.
00:45:04.97\00:45:06.30
Just go all the way around.
00:45:07.50\00:45:08.84
Put a little bit closer to you.
00:45:13.17\00:45:14.51
Okay, now you can turn
it up a little bit more.
00:45:18.95\00:45:21.02
All right.
00:45:21.05\00:45:22.68
Now, how high can this go?
00:45:22.72\00:45:24.65
Not very high,
because I know you.
00:45:24.69\00:45:27.56
Now I wouldn't even like
attempt the Tutmac. Okay.
00:45:27.59\00:45:29.06
What I want you to do is
it kind of go around the bowl.
00:45:29.09\00:45:31.23
Okay, round and
okay, here you go.
00:45:31.26\00:45:34.30
Round around. Round around.
00:45:34.33\00:45:36.93
What's the super duper speed?
00:45:36.97\00:45:39.17
No, it's not a super duper speed
00:45:39.20\00:45:40.54
on that hand mixer.
00:45:40.57\00:45:41.90
Go around. Okay, let me turn it.
00:45:41.94\00:45:43.91
One more notch, honey?
00:45:43.94\00:45:45.27
Go round.
00:45:45.31\00:45:46.64
Okay, Curtis, you
can go one more notch.
00:45:46.68\00:45:48.01
You want to go
one more. Oh, yeah!
00:45:48.04\00:45:49.51
One more notch. Bam!
00:45:49.54\00:45:51.45
Curtis, we don't want that.
You'll spill it all over, Baby.
00:45:51.48\00:45:53.45
Oh, okay.
00:45:53.48\00:45:54.92
I got kind of
carried away, Baby.
00:45:54.95\00:45:56.28
Yes, you did. Yes, you did.
00:45:56.32\00:45:57.95
Okay.
00:45:57.99\00:46:00.22
All right, that's a good mix.
00:46:00.26\00:46:01.59
Okay. Okay.
00:46:01.62\00:46:02.96
So now what we're gonna do is
we're gonna put the carrots in.
00:46:02.99\00:46:04.96
No, no, you can hold on to that.
00:46:04.99\00:46:06.33
I want you to go one more
time, you gonna do low though.
00:46:06.36\00:46:07.90
Just gonna do it low. Low.
00:46:07.93\00:46:09.33
All right, there's
two cups of the carrots.
00:46:09.36\00:46:12.53
High is fun.
00:46:12.57\00:46:14.10
I know, but you cannot use high
00:46:14.14\00:46:16.27
when you're making a carrot cake
00:46:16.30\00:46:17.64
'cause you're gonna put
too much speed in there,
00:46:17.67\00:46:19.01
it's gonna mess up the cake
as this stuff will be rising.
00:46:19.04\00:46:22.08
Yes, dear. Slow.
00:46:22.11\00:46:23.95
Slow, turn in now?
00:46:23.98\00:46:25.31
Go ahead.
00:46:25.35\00:46:26.68
Well, this or me?
00:46:26.72\00:46:28.05
That. This?
00:46:28.08\00:46:29.42
That.
00:46:29.45\00:46:31.25
Is that low?
00:46:31.29\00:46:32.62
It's low as it can get.
00:46:32.65\00:46:33.99
Otherwise it will be stopping.
00:46:34.02\00:46:36.83
Oh, me.
00:46:36.86\00:46:39.19
Alrighty.
00:46:39.23\00:46:43.06
So it's actually
gonna move that in there
00:46:43.10\00:46:44.93
and then the next
one's gonna go in.
00:46:44.97\00:46:48.47
Okay, that's enough for that.
00:46:48.50\00:46:50.94
All right.
00:46:50.97\00:46:52.31
Let's scrape
around the edges here
00:46:52.34\00:46:53.94
because you know I
need, I need my carrot.
00:46:53.98\00:46:56.91
I need the pan,
00:46:56.95\00:46:58.28
I'm gonna be using my Bundt pan.
00:46:58.31\00:46:59.65
Oh, you want me to get that?
00:46:59.68\00:47:01.02
Yes, I need you to
go ahead and get that.
00:47:01.05\00:47:02.38
And where's the pan at?
Right, over on the table.
00:47:02.42\00:47:03.75
Okay, now, what's the size?
00:47:03.79\00:47:05.12
I want to make sure I
get the right pan now?
00:47:05.15\00:47:06.49
There's only one pan
that you can cake in.
00:47:06.52\00:47:07.86
There's only one.
00:47:07.89\00:47:09.22
Is it Bundt pan? Uh- huh.
00:47:09.26\00:47:10.59
Okay, you wanna hold
this so it won't drop.
00:47:10.63\00:47:11.96
Okay, I'll hold this.
00:47:11.99\00:47:13.33
And I'll be back, okay? Okay.
00:47:13.36\00:47:14.70
And try not to talk
about me while I'm gone.
00:47:14.73\00:47:16.06
I will try not to.
You wanna try real hard.
00:47:16.10\00:47:17.43
I'm gonna try not
to talk about you.
00:47:17.47\00:47:18.80
Okay.
00:47:18.83\00:47:20.57
But I could tell you
00:47:20.60\00:47:21.94
a couple of
things while he's gone.
00:47:21.97\00:47:23.30
But I'm gonna
really not say too much
00:47:23.34\00:47:24.67
because after
all, you might call him
00:47:24.71\00:47:26.44
and say something too.
00:47:26.47\00:47:28.08
Hi, Honey.
00:47:28.11\00:47:29.81
I heard something. I
heard some whispering.
00:47:29.84\00:47:31.81
Did you heard
some whispering? Yeah.
00:47:31.85\00:47:33.21
Okay, we're finished with this.
00:47:33.25\00:47:34.58
Oh, okay. Gonna unplug this.
00:47:34.62\00:47:36.25
Yes, you can go and unplug it.
00:47:36.28\00:47:37.62
All right. All right.
00:47:37.65\00:47:38.99
Let me go ahead
and put in our...
00:47:39.02\00:47:42.22
Putting our raisins,
00:47:42.26\00:47:44.19
and we're gonna
also put in our walnuts.
00:47:44.23\00:47:49.83
All right.
00:47:49.86\00:47:51.20
And this is great,
I wanna stir it now.
00:47:51.23\00:47:56.20
Okay.
00:47:56.24\00:47:57.74
Now you sure, I don't
need a blender for that?
00:47:57.77\00:47:59.47
There's no blender.
00:47:59.51\00:48:00.84
At this point we are good.
00:48:00.88\00:48:02.84
All right, this is our Bundt pan
00:48:02.88\00:48:04.21
we're gonna be using,
00:48:04.25\00:48:05.68
and we're going to...
00:48:05.71\00:48:07.65
Does need to be coated?
00:48:07.68\00:48:09.08
I think I had my spray
that I'm gonna be using.
00:48:09.12\00:48:12.59
Okay.
00:48:12.62\00:48:13.96
So I'll just go
ahead on and do that now.
00:48:13.99\00:48:16.83
Why you're running?
00:48:16.86\00:48:18.19
Yeah, because it's
pointed towards me.
00:48:18.23\00:48:19.56
No, it's
pointed towards the pan.
00:48:19.59\00:48:22.33
You know you're funny,
okay. You know you're funny.
00:48:22.36\00:48:24.10
Oh, okay. Now I'm close up.
00:48:24.13\00:48:25.47
I'm close up. Right there.
00:48:25.50\00:48:27.34
Okay, now we're gonna
go ahead on and spoon in...
00:48:27.37\00:48:30.77
Hold it.
00:48:30.81\00:48:32.41
Okay.
00:48:32.44\00:48:33.81
All right.
00:48:33.84\00:48:35.18
Now, we're gonna go
ahead and just put in there.
00:48:35.21\00:48:39.61
Honey, hush.
00:48:39.65\00:48:41.35
Now this will work here.
00:48:41.38\00:48:43.59
I love this cake.
00:48:43.62\00:48:44.95
It is so good,
00:48:44.99\00:48:46.32
and it has this
beautiful orange ice
00:48:46.35\00:48:48.16
and it goes on top of it.
00:48:48.19\00:48:49.96
I'm gonna use my spatula now
00:48:49.99\00:48:52.39
to get all the goodies out.
00:48:52.43\00:48:55.36
Now this in oven for...?
00:48:55.40\00:48:57.67
This goes in the
oven at 350 degrees.
00:48:57.70\00:49:01.20
And it sits there for one hour.
00:49:01.24\00:49:03.27
One hour. One hour.
00:49:03.30\00:49:05.34
And you're gonna see that
at the end of the program,
00:49:05.37\00:49:06.71
mm-hmm...
00:49:06.74\00:49:08.08
It is ready to
consume. Yeah, ready to consume.
00:49:08.11\00:49:10.15
We're gonna put something
on top of this or what?
00:49:10.18\00:49:11.55
Yeah, we're gonna
put our ice on top.
00:49:11.58\00:49:12.91
Oh, I see.
00:49:12.95\00:49:14.28
Put all your stuff in there.
00:49:14.32\00:49:17.65
That's it. Okay.
00:49:17.69\00:49:19.02
And normally,
00:49:19.05\00:49:20.66
what I do also is
just kind of make,
00:49:20.69\00:49:22.76
shake your pan a little bit
00:49:22.79\00:49:24.13
to make sure that
it's evenly distributed.
00:49:24.16\00:49:26.90
Otherwise the cake's
gonna come out uneven, okay?
00:49:26.93\00:49:29.66
And you're gonna go
ahead on and put into our oven.
00:49:29.70\00:49:33.23
Okay. Okay?
00:49:33.27\00:49:34.60
At 350 did you say?
00:49:34.64\00:49:35.97
At 350 degrees for one hour.
00:49:36.00\00:49:38.21
Top one, Baby,
00:49:38.24\00:49:39.57
that's where I
got lit up already.
00:49:39.61\00:49:40.94
Oh, there we go,
00:49:40.98\00:49:42.31
it's already nice and
heated and ready to go.
00:49:42.34\00:49:43.68
Or maybe the
strapping is too for this one.
00:49:43.71\00:49:45.05
Kept that on in there.
00:49:45.08\00:49:46.41
Okay.
00:49:46.45\00:49:49.05
All right. Three Fifty.
00:49:49.08\00:49:50.42
Okay. One hour.
00:49:50.45\00:49:51.79
Now, we got an icing
that goes with that cake.
00:49:51.82\00:49:53.15
Oh, okay.
00:49:53.19\00:49:54.52
So let's look at the
ingredients for the icing.
00:49:54.56\00:49:56.29
All right, let's do it.
00:49:56.32\00:49:58.03
Okay, so this is the icing.
00:50:13.51\00:50:16.85
Why are you laughing, Honey.
00:50:16.88\00:50:18.21
This is the icing
that's actually gonna go
00:50:18.25\00:50:19.58
on the carrot cake...
00:50:19.61\00:50:21.28
The carrot cake, the icing.
00:50:21.32\00:50:22.65
That's in the oven baking.
00:50:22.68\00:50:24.02
That's in the oven
baking at this moment.
00:50:24.05\00:50:25.65
And, you know,
00:50:25.69\00:50:27.19
I mentioned about
tofu and I said it firm,
00:50:27.22\00:50:29.66
but understand too,
00:50:29.69\00:50:31.03
the tofus have
different textures.
00:50:31.06\00:50:33.09
So you have the
firm, the extra firm,
00:50:33.13\00:50:35.16
and then you
have the silken group.
00:50:35.20\00:50:36.60
In the silken
group you have the firm
00:50:36.63\00:50:38.47
and then also soft, okay?
00:50:38.50\00:50:40.37
So these are very important
00:50:40.40\00:50:41.87
because if you're doing a sauce
and you're using regular tofu,
00:50:41.90\00:50:45.17
you're not gonna be happy
00:50:45.21\00:50:46.54
because it's
gonna be real gritty.
00:50:46.57\00:50:47.91
So the silken one actually
has a silken texture basically.
00:50:47.94\00:50:50.41
Now, silken
meaning Mori-Nu tofu?
00:50:50.45\00:50:52.68
Silken, no, no, no, no.
00:50:52.71\00:50:54.32
Not Mori-Nu, not the brand.
00:50:54.35\00:50:56.15
No, right, just plain silken.
00:50:56.18\00:50:58.59
Silken? It's gonna be silken.
00:50:58.62\00:50:59.95
You wanna make sure that word
00:50:59.99\00:51:01.32
is called silken
tofu is written on there.
00:51:01.36\00:51:02.76
Okay. Okay?
00:51:02.79\00:51:04.13
And so that's what we have here.
00:51:04.16\00:51:05.66
We have a firm, silken tofu
00:51:05.69\00:51:07.86
and you see it's
got that sheen on it.
00:51:07.90\00:51:09.23
Yeah.
00:51:09.26\00:51:10.60
So it has like a shine on it.
00:51:10.63\00:51:11.97
So now, do you use
these type of tofus like
00:51:12.00\00:51:14.20
for your pudding, sauces...
00:51:14.24\00:51:16.81
Milkshakes, puddings, sauces,
cream base, silken group.
00:51:16.84\00:51:21.64
All right,
that's smoother. Okay.
00:51:21.68\00:51:23.51
We're also gonna
be using, Curtis,
00:51:23.55\00:51:26.11
a soy cream cheese.
00:51:26.15\00:51:30.12
Okay, now, and that
can be also purchased
00:51:30.15\00:51:32.75
at the regular grocery store?
00:51:32.79\00:51:34.12
At the regular grocery
store, this is where I got it.
00:51:34.16\00:51:35.49
Yep, this is a cream cheese and,
00:51:35.52\00:51:36.86
because we're not gonna be
using regular cream cheese,
00:51:36.89\00:51:38.89
yet carrot cakes
call for cream cheese.
00:51:38.93\00:51:41.76
So this is a plant
based cholesterol free dessert
00:51:41.80\00:51:45.53
for Thanksgiving.
00:51:45.57\00:51:47.04
Is that right?
00:51:47.07\00:51:48.40
Yes. Okay.
00:51:48.44\00:51:49.77
So we gonna open this up. Okay.
00:51:49.80\00:51:51.14
And you're gonna go
ahead on and put in,
00:51:51.17\00:51:52.51
let's give you the spatula.
00:51:52.54\00:51:53.88
Let's go ahead
on and put in the...
00:51:53.91\00:51:57.55
the silken tofu first.
00:51:57.58\00:51:58.91
Okay.
00:51:58.95\00:52:00.28
Okay.
00:52:00.32\00:52:01.75
Want to put that in.
00:52:01.78\00:52:04.92
And then, we're gonna
kind of move it around
00:52:04.95\00:52:06.92
a little bit there.
00:52:06.96\00:52:08.29
Okay.
00:52:08.32\00:52:09.66
Okay. And you got...
00:52:09.69\00:52:11.03
Do you have any
more goodies in there?
00:52:11.06\00:52:12.93
Okey-dokey.
00:52:12.96\00:52:14.30
And then what's next?
00:52:14.33\00:52:15.66
Okay, let's just go ahead
00:52:15.70\00:52:17.03
and we're gonna
ahead and pop it up.
00:52:17.07\00:52:18.40
Or just do
this, okay. All right.
00:52:18.43\00:52:19.77
Take that and spin that first.
00:52:19.80\00:52:22.84
Okay.
00:52:22.87\00:52:24.81
Now, what's gonna happen...
00:52:24.84\00:52:26.24
We know what's gonna
happen is you're gonna spin it
00:52:26.27\00:52:27.61
and then I'm
gonna take the top off.
00:52:27.64\00:52:28.98
Oh, you gonna... Okay.
00:52:29.01\00:52:30.35
And then I'm
gonna be adding to it.
00:52:30.38\00:52:31.71
I'm gonna add in
the orange juice,
00:52:31.75\00:52:34.02
the cream cheese, and the honey.
00:52:34.05\00:52:35.92
Okay, so. How about that?
00:52:35.95\00:52:37.29
All right.
00:52:37.32\00:52:38.65
So go ahead and start spinning.
00:52:38.69\00:52:40.02
Some cheese.
00:52:57.01\00:52:58.34
And now, I'm gonna
stir this a little bit.
00:53:25.67\00:53:27.80
Oh, okay.
00:53:27.84\00:53:29.17
So it's getting
that kind of a...
00:53:29.20\00:53:30.54
Does smell good?
00:53:30.57\00:53:31.91
Okay, it's nice and creamy now.
00:53:31.94\00:53:33.27
You got to have a
creamy, it's like a sauce,
00:53:33.31\00:53:34.64
it goes over top of that.
00:53:34.68\00:53:36.01
It's not a real thick topping.
00:53:36.04\00:53:38.25
Okay. Okay.
00:53:38.28\00:53:39.71
So I'm gonna do
one more time and then,
00:53:39.75\00:53:41.18
I'm gonna let you go ahead on
00:53:41.22\00:53:42.58
slowly add in
honey, how about that?
00:53:42.62\00:53:43.95
Turn it on real
slow to back on here.
00:53:43.99\00:53:45.92
All right.
00:53:45.95\00:53:47.36
Coming down to the wire.
00:54:07.34\00:54:09.94
Let's see that?
Let's see how that looks?
00:54:09.98\00:54:12.28
Let me just get my spoon.
00:54:12.31\00:54:15.08
Okay.
00:54:15.12\00:54:16.45
So we kind of see
the texture of it.
00:54:16.48\00:54:17.82
This is nice texture. See?
00:54:17.85\00:54:20.32
Yeah, that's, there
you go. Nice texture.
00:54:20.36\00:54:22.12
Okay. Okay.
00:54:22.16\00:54:23.49
And that's gonna go...
00:54:23.53\00:54:25.23
I'm gonna tell you two things
that I didn't, one is that,
00:54:25.26\00:54:27.63
it can go with a carrot
cake as you serve it up.
00:54:27.66\00:54:30.80
Okay.
00:54:30.83\00:54:32.17
Or you can put over
the top of the carrot cake,
00:54:32.20\00:54:33.54
either way, all right?
00:54:33.57\00:54:34.90
Either way, right. All right.
00:54:34.94\00:54:36.27
Well, my wife has
a lot of cookbooks,
00:54:36.30\00:54:37.64
Global Vegetarian
00:54:37.67\00:54:39.01
and also The
Vegetarian Cooking Made Easy.
00:54:39.04\00:54:41.34
And so, if you want a
copy of those cookbooks,
00:54:41.38\00:54:44.01
here's the information
that you need at this time.
00:54:44.05\00:54:47.32
If you need more information
00:54:47.35\00:54:48.68
about Health Seminars Unlimited,
00:54:48.72\00:54:50.55
or if you're interested
in inviting Curtis and Paula
00:54:50.59\00:54:53.66
to conduct a
seminar in your church,
00:54:53.69\00:54:55.86
please call 256-859-1982.
00:54:55.89\00:55:00.56
That's 256-859-19824.
00:55:00.60\00:55:05.27
Or write them at
Health Seminars Unlimited,
00:55:05.30\00:55:08.60
P.O Box 2873,
00:55:08.64\00:55:11.44
Huntsville, Alabama 35804.
00:55:11.47\00:55:15.24
That's P.O Box 2873,
00:55:15.28\00:55:18.91
Huntsville, Alabama 35804.
00:55:18.95\00:55:23.08
Well... All right.
00:55:32.33\00:55:33.66
We have completed...
00:55:33.70\00:55:35.03
Team Eakins. That's right.
00:55:35.06\00:55:36.40
Team Eakins.
00:55:36.43\00:55:37.93
Completes our
Thanksgiving buffet.
00:55:37.97\00:55:41.70
Oh, buffet, meal buffets?
00:55:41.74\00:55:43.57
Whole meal ready
for inviting our friends
00:55:43.61\00:55:46.44
when our friends
and family come over.
00:55:46.47\00:55:47.81
That's right.
00:55:47.84\00:55:49.18
And like I said before
taking things out to individuals
00:55:49.21\00:55:51.21
or someone asked
you to bring something.
00:55:51.25\00:55:52.75
You don't bring
any one of these, okay.
00:55:52.78\00:55:54.35
Oh, we're
grateful. We're thankful.
00:55:54.38\00:55:55.72
We're thankful and
grateful. There you go.
00:55:55.75\00:55:57.35
So we have accomplished
our holiday meatloaf.
00:55:57.39\00:56:00.39
Okay.
00:56:00.42\00:56:01.76
And the holiday meatloaf
actually has a mushroom gravy
00:56:01.79\00:56:04.89
that goes over top of it
00:56:04.93\00:56:06.26
as you slice
and put it up there.
00:56:06.29\00:56:07.63
It looks meaty
too, Baby. All right.
00:56:07.66\00:56:09.60
And then we've done the
redskin mashed potatoes.
00:56:09.63\00:56:13.44
And this is the red
potatoes with the skin still on.
00:56:13.47\00:56:17.64
Very, very attractive looking.
00:56:17.67\00:56:19.24
Garnished with
parsley. Is that parsley?
00:56:19.27\00:56:20.88
With parsley, yes, uh-huh. Okay.
00:56:20.91\00:56:22.64
And then we did our green
beans and they're festive,
00:56:22.68\00:56:26.55
'cause they've got
that yellow and the yellow,
00:56:26.58\00:56:31.22
and also the onions and orange,
00:56:31.25\00:56:33.99
all the different
combinations in there
00:56:34.02\00:56:35.76
to go with that peppers as well.
00:56:35.79\00:56:37.13
Make a little bit more
festive for Thanksgiving.
00:56:37.16\00:56:39.33
And then we've
done our carrot cake.
00:56:39.36\00:56:42.00
Mm-hmm.
00:56:42.03\00:56:43.37
And it is ready
to go, carrot cake,
00:56:43.40\00:56:44.93
got nuts on top of it, walnuts.
00:56:44.97\00:56:47.20
And we've got our special
sauce because if you notice,
00:56:47.24\00:56:49.74
I didn't cover the entire thing
00:56:49.77\00:56:51.11
that's because when
you go to slice your piece,
00:56:51.14\00:56:53.21
then you take some sauce
and pour over top of that.
00:56:53.24\00:56:55.54
You know what I'm saying.
00:56:55.58\00:56:56.91
We got some extra
sauce on the side.
00:56:56.95\00:56:58.28
Got extra sauce on the
side with that as well.
00:56:58.31\00:56:59.65
Oozing on down the
side, so it looks lovely.
00:56:59.68\00:57:01.58
Yes, yes.
00:57:01.62\00:57:02.95
And so, when we
talk about Thanksgiving,
00:57:02.98\00:57:04.32
things to be thankful for,
00:57:04.35\00:57:06.12
things to thank not
only God for each year
00:57:06.15\00:57:09.56
and each Thanksgiving,
00:57:09.59\00:57:10.93
but also for family and friends.
00:57:10.96\00:57:12.73
And like I said before,
if you've got individuals
00:57:12.76\00:57:15.06
that are not able
to have a Thanksgiving
00:57:15.10\00:57:17.93
because of some maybe a passing
of someone in their family,
00:57:17.97\00:57:20.90
then why not go
and visit with them.
00:57:20.94\00:57:22.30
All right.
00:57:22.34\00:57:23.67
As always, John
10:10, Jesus said,
00:57:23.71\00:57:25.31
"I come that
they might have life
00:57:25.34\00:57:28.88
and have it more abundantly."
00:57:28.91\00:57:32.78
See you next time.
00:57:32.81\00:57:34.15