Welcome to "A
Taste of Paradise."
00:00:15.43\00:00:17.34
My name is Evita Tezeno.
00:00:17.37\00:00:19.43
You know growing
up in a small town
00:00:19.46\00:00:22.22
that is a coastal city,
00:00:22.25\00:00:23.73
we enjoy so many
varieties of seafood as a--
00:00:23.76\00:00:27.30
when I was a child.
00:00:27.33\00:00:28.70
And I love the
way my grandmother
00:00:28.73\00:00:30.73
used to prepare them.
00:00:30.76\00:00:31.89
But when I became Adventist
00:00:31.92\00:00:33.57
I found out that
a lot of the things
00:00:33.60\00:00:35.34
I enjoyed as a
child was not really
00:00:35.37\00:00:37.87
what God desired for me to eat
00:00:37.90\00:00:40.18
but I still
love the fish flavor.
00:00:40.21\00:00:43.43
So, then, I found
the love for salmon.
00:00:43.46\00:00:46.70
Salmon was one of my favorite.
00:00:46.73\00:00:48.86
But when I
started eating vegetarian,
00:00:48.89\00:00:51.80
I found that salmon
wasn't the best for me
00:00:51.83\00:00:55.56
and I still
wanted the fishy flavor.
00:00:55.59\00:01:00.25
And then I found out that
00:01:00.28\00:01:01.89
you could use
seaweed as a substitute.
00:01:01.92\00:01:04.78
Seaweed is the greatest
substitute for the fish flavor
00:01:04.81\00:01:08.48
and there're so
many different varieties.
00:01:08.51\00:01:10.77
There's dulse, there's kelp,
00:01:10.80\00:01:12.94
there's nori and
you still get that
00:01:12.97\00:01:15.40
yumminess of the
fish but not the fish
00:01:15.43\00:01:20.32
and the flavor of the
fish but not the fish.
00:01:20.35\00:01:22.92
And seaweed has so
many different minerals
00:01:22.95\00:01:26.52
that you don't get
from regular vegetables
00:01:26.55\00:01:30.80
because it's a sea vegetable.
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So, let's try out
new varieties of seaweed
00:01:32.30\00:01:37.37
and you could find them
at your local Asian store.
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Today we're gonna
do a fabulous recipe
00:01:40.56\00:01:42.74
Mock Salmon Croquettes
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and I'm telling you
00:01:45.24\00:01:46.37
it's gonna be
fabulous and delicious.
00:01:46.40\00:01:49.20
So let's read the ingredients
and see what's in store.
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For the Mock Salmon
Croquettes you need...
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For the Creamy Dill Sauce
00:02:27.86\00:02:30.30
or the Creamy Dill
Tartar Sauce you need...
00:02:30.33\00:02:33.58
Well, that's a lot
of ingredients, right.
00:03:06.78\00:03:08.55
But it's gonna be fabulous.
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What we start off
with is our almonds.
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They have been soaked over night
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so it helps them to
be able to grind a better
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in the food processor.
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And then we have
our onions, red onions,
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it's a mould of flavor
so I like to use red onions,
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add celery, add lemon juice
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and always use
fresh lemon juice, please.
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Parsley and organic carrots.
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I like to use organic carrots
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because they tend to
have a sweeter taste.
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And also when
you're using carrots,
00:03:51.71\00:03:54.01
if you juice,
you can use the pulp,
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you could keep the
pulp from your juice
00:03:56.64\00:03:59.67
and you could freeze it
00:03:59.70\00:04:01.03
and you could use
it in recipes as well.
00:04:01.06\00:04:03.76
And here's our dulse.
00:04:03.79\00:04:04.99
Get a closer look at the dulse,
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it's purple in
color, it is yummy,
00:04:06.77\00:04:09.85
it is so good for you.
00:04:09.88\00:04:12.63
And this is the kelp.
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And kelp is good if you
have any thyroid problems.
00:04:14.41\00:04:18.07
Kelp is a very good...
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supplement for thyroid problems.
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And aminios and
we have our sea salt.
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And then we will.
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I'm gonna grab a
spoon. All right.
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And you want to
mixture that you--
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Just take down the sides
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so everything
will get incorporated.
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Let me put a
little water in here.
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Now here's the fun part.
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This is a little messy
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but I'm telling
you it is worth it.
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Now, this can be
eaten just like this.
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This will be
like a salmon pattie
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but we're gonna take
it a little bit further
00:05:46.06\00:05:49.05
and make cookies
or patties out of it.
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So using our dehydrator,
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we're gonna use our--
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Get a tray and we're
using our Teflex sheet
00:06:04.09\00:06:07.85
and what I like to do is
wet my fourth of a cup first.
00:06:07.88\00:06:11.90
This is a fourth
of a cup measurement
00:06:11.93\00:06:14.24
and I like to wet it.
00:06:14.27\00:06:15.96
It makes it a lot
easier to maneuver
00:06:15.99\00:06:20.82
and then just pop them up.
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It is so easy
00:06:22.82\00:06:24.47
and it makes a
really nice pattie that way.
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So again...
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pops up so easy.
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And there you go.
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So next we're
gonna do our dressing
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and I'm gonna take
this out of the way.
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And for our
dressing we have cashews
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that have been soaked overnight
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and it makes it much creamier
00:07:30.75\00:07:32.16
when you soak them overnight.
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And also it gets a little,
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gets kind of
the fat out of them.
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So, it's good to soak
the cashews overnight.
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And we have our
olive oil, our salt,
00:07:41.26\00:07:45.32
our lemon juice, our onions,
00:07:45.35\00:07:50.82
maple syrup
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and our dill weed and our water.
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Now, because this
is a substitute for,
00:08:24.38\00:08:27.24
like tartar sauce
00:08:27.27\00:08:29.20
you have to have
the chunks of celery
00:08:29.23\00:08:32.01
and the chunks of
onions because you know
00:08:32.04\00:08:33.61
how chunky tartar sauce is.
00:08:33.64\00:08:38.26
So I'm gonna mess
these a little bit finer.
00:08:38.29\00:08:41.08
And I have already prepared...
00:08:52.90\00:08:58.02
take some of the sauce,
00:09:03.29\00:09:04.90
mix that.
00:09:11.86\00:09:13.12
Isn't that wonderful?
00:09:25.97\00:09:27.26
And I just wish you
all could smell this
00:09:27.29\00:09:29.23
it smells delicious.
00:09:29.26\00:09:33.01
So we have our
Mock Salmon Croquettes
00:09:33.04\00:09:37.02
and our dill tartar sauce.
00:09:37.05\00:09:38.96
Another fabulous recipe
00:09:42.01\00:09:43.53
coming from the
kitchen of Taste of Paradise,
00:09:43.56\00:09:46.51
my name is Evita Tezeno
00:09:46.54\00:09:48.03
and remember to live life fresh.
00:09:48.06\00:09:51.66
Welcome back to
Taste of Paradise.
00:09:58.45\00:09:59.89
Today, we're gonna do
something special for you all
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one of my special items.
00:10:02.27\00:10:04.93
We're gonna go to the
country called Mexitaly.
00:10:04.96\00:10:07.63
You ever heard of
that place before?
00:10:07.66\00:10:09.76
Not quiet
because it doesn't exist.
00:10:09.79\00:10:12.49
What it is, is a fusion
between Mexican and Italian.
00:10:12.52\00:10:16.36
As you all know I
love my Italian food,
00:10:16.39\00:10:18.92
spun the roots there
00:10:18.95\00:10:20.35
but also as you
know we have our influx,
00:10:20.38\00:10:23.20
our great influx
of Mexican dishes
00:10:23.23\00:10:25.25
which is fantastic and tasty.
00:10:25.28\00:10:27.55
So today we're
gonna do something
00:10:27.58\00:10:29.25
because we love lasagna.
00:10:29.28\00:10:32.20
We all love lasagna
00:10:32.23\00:10:33.26
and we're gonna put a
little Mexican twist on it.
00:10:33.29\00:10:35.39
Because usually I'm used
to putting a Trinidadian twist
00:10:35.42\00:10:39.22
you know, with the people
from Trinidad like my mom.
00:10:39.25\00:10:42.17
I mean anything
moves, we throw curry on you
00:10:42.20\00:10:44.76
and saute you and we eat you.
00:10:44.79\00:10:46.38
From the other
side of the family
00:10:46.41\00:10:47.92
that side of the family,
00:10:47.95\00:10:49.03
Italian, anything
moves me throw what?
00:10:49.06\00:10:51.24
Pasta sauce on you.
00:10:51.27\00:10:52.60
So my home had
like this crazy fusion
00:10:52.63\00:10:56.29
of West Indian
recipes and Italian recipes.
00:10:56.32\00:10:59.64
I mean they got so bad one time
00:10:59.67\00:11:01.71
we literally made what
is known as curry lasagna.
00:11:01.74\00:11:04.42
You ever heard of
curry lasagna before?
00:11:04.45\00:11:06.29
Not quiet but
you need to try it.
00:11:06.32\00:11:07.94
As a matter of
fact that gives me idea
00:11:07.97\00:11:09.40
I think I may do that recipe.
00:11:09.43\00:11:10.99
Well, today
we're not gonna make--
00:11:11.02\00:11:13.13
you know our curry lasagna is
actually quite easy to make it.
00:11:13.16\00:11:16.24
Today, we're
gonna do what is known
00:11:16.27\00:11:17.54
as a Mexitalian Lasagna
00:11:17.57\00:11:20.56
and it's just uses some of these
00:11:20.59\00:11:22.70
Mexican flavors and spices there
00:11:22.73\00:11:26.46
and taking basic
fundamentals there
00:11:26.49\00:11:28.81
from the Italian
dish and here it is
00:11:28.84\00:11:31.09
on how you can make
your own Mexitalian Lasagna.
00:11:31.12\00:11:35.80
The simple recipe is...
00:11:35.83\00:11:37.35
So, there it is, a
real simple item of course,
00:12:24.32\00:12:27.24
we're gonna use the ingredients
00:12:27.27\00:12:28.48
that we all love
and one of the items
00:12:28.51\00:12:31.02
if you notice I just one ahead
00:12:31.05\00:12:32.78
you over taken
too long to come back.
00:12:32.81\00:12:35.01
Evita was having a good time
00:12:35.04\00:12:36.28
so I went ahead and I
made the special sauce already.
00:12:36.31\00:12:39.22
Keep an eye out on our program
00:12:39.25\00:12:40.38
you may get the recipe for that.
00:12:40.41\00:12:41.79
So I made the special sauce
00:12:41.82\00:12:43.06
or if you don't
have this just go ahead
00:12:43.09\00:12:45.05
and buy a spaghetti sauce
or something of that nature.
00:12:45.08\00:12:48.87
And also I have
the vegan crumbles
00:12:48.90\00:12:52.22
and I went ahead and I
made some of the greens.
00:12:52.25\00:12:55.94
Let me just show you if you
take a quick look with me here
00:12:55.97\00:12:58.67
I went ahead and just sauteed
00:12:58.70\00:13:01.51
the greens a
little bit there for you.
00:13:01.54\00:13:04.30
All you have to do
is just put the kale,
00:13:04.33\00:13:06.36
the spinach add
seasonings to it.
00:13:06.39\00:13:08.94
You have your
onion, your garlic powder.
00:13:08.97\00:13:10.66
You can even add
beef like seasoning
00:13:10.69\00:13:13.83
you know or Mexican
seasoning or Italian as well.
00:13:13.86\00:13:19.32
You add that and
it starts to wilt.
00:13:19.35\00:13:21.17
I know one bag of spinach
00:13:21.20\00:13:23.27
and another bag of kale is a lot
00:13:23.30\00:13:25.98
but once you put it
in there it comes down
00:13:26.01\00:13:28.11
and now you get to eat
your spinach like Popeye.
00:13:28.14\00:13:30.52
All right, so that one is there
00:13:30.55\00:13:32.87
we already made
the spaghetti sauce
00:13:32.90\00:13:35.30
and then we're gonna
take the veggie crumbles.
00:13:35.33\00:13:37.30
So you can take a
quick look at that.
00:13:37.33\00:13:38.84
Basically I went to the store,
00:13:38.87\00:13:40.11
I picked up some veggie
ground crumbles you know,
00:13:40.14\00:13:42.09
as like veggie meat.
00:13:42.12\00:13:44.02
I don't really use
veggie meat all the time
00:13:44.05\00:13:46.25
but this is a special occasion
00:13:46.28\00:13:47.90
and we wanted something good.
00:13:47.93\00:13:49.06
You can even chop off
may be walnuts or something
00:13:49.09\00:13:51.27
of that nature
saute it down a little bit
00:13:51.30\00:13:53.76
and so here's
your veggie crumbles.
00:13:53.79\00:13:55.54
What we're gonna do is
we're gonna add some of these
00:13:55.57\00:13:57.89
before I get there.
00:13:57.92\00:13:58.95
Let me get these onions gone.
00:13:58.98\00:14:00.53
We're gonna add
the onions to that
00:14:00.56\00:14:02.59
as I wanted to make sure
that those crumbles would do
00:14:02.62\00:14:06.93
and also we add the onion
00:14:06.96\00:14:08.27
than we add a little bit of
garlic powder, onion powder.
00:14:08.30\00:14:13.87
All right, so we're
gonna get these going
00:14:13.90\00:14:16.18
and then here's our
onion powder very nice.
00:14:16.21\00:14:19.87
You can even add
Italian seasonings if you want.
00:14:19.90\00:14:22.52
I use a little kicking chicken,
00:14:22.55\00:14:25.63
kicking chicken style
seasoning or kicking thicken,
00:14:25.66\00:14:28.63
you remember how we
made our own seasonings here,
00:14:28.66\00:14:30.82
add that to that, that's gonna
add some really nice flavor.
00:14:30.85\00:14:34.19
Then we're gonna
mix these items up.
00:14:34.22\00:14:35.72
Little bit of olive oil,
00:14:35.75\00:14:37.28
will do as a
little bit adjust there.
00:14:37.31\00:14:40.42
All right, so we're
gonna get that going,
00:14:40.45\00:14:41.74
that should be going
there nicely in a second.
00:14:41.77\00:14:44.17
So this is like
the, how could I put it?
00:14:44.20\00:14:47.49
Like the ground beef.
00:14:47.52\00:14:49.96
You know, when we used
to make lasagna at home
00:14:49.99\00:14:53.21
one of the key
ingredients was what?
00:14:53.24\00:14:55.42
Ground beef and
we used to go and eat
00:14:55.45\00:14:58.76
and put it in the
grinder and it'll come out.
00:14:58.79\00:15:01.83
I have no idea what
I was doing at that age
00:15:01.86\00:15:03.65
but it, I was just
like, hey, this is food
00:15:03.68\00:15:05.86
and it tasted really good.
00:15:05.89\00:15:07.95
So now you can do it yourself
00:15:07.98\00:15:10.78
like I said either
using a veggie meat,
00:15:10.81\00:15:12.41
or vegan one, vegan options
00:15:12.44\00:15:13.83
and the coolest thing
is the large of the stores
00:15:13.86\00:15:15.67
have many different
options that you can try.
00:15:15.70\00:15:18.15
Now, eating veggie meat everyday
00:15:18.18\00:15:19.83
is probably not the best idea
00:15:19.86\00:15:21.15
because of the
sodium content in it
00:15:21.18\00:15:23.21
but once in a
while you want to make
00:15:23.24\00:15:24.27
a special dish like this
00:15:24.30\00:15:25.89
just get one ahead
doesn't have as much sodium
00:15:25.92\00:15:28.18
or like I said
do it from scratch.
00:15:28.21\00:15:29.85
We don't enough have enough time
00:15:29.88\00:15:30.91
to be chopping up walnuts
and pecans and all of that.
00:15:30.94\00:15:33.86
So you can do it right here
and it has a nice smell to it,
00:15:33.89\00:15:38.77
nice or the
whole place would be.
00:15:38.80\00:15:42.98
So we're get that going
00:15:43.01\00:15:44.10
because this is
gonna be one of the layers
00:15:44.13\00:15:46.08
that you're gonna
use to make your what?
00:15:46.11\00:15:47.94
Mexitalian Lasagna.
00:15:47.97\00:15:50.44
So let me just
put this over here,
00:15:50.47\00:15:52.21
then we're gonna add our
sauce, our special sauce.
00:15:52.24\00:15:56.28
Oh, so I already
have my Italian seasonings
00:15:59.32\00:16:02.86
in the special sauce.
00:16:02.89\00:16:05.37
If you just have tomato sauce,
work with what you have, yeah.
00:16:05.40\00:16:08.57
Any of them should do good.
00:16:08.60\00:16:10.47
We're gonna put a little extra
00:16:10.50\00:16:11.63
because this is
gonna be one of the layers.
00:16:11.66\00:16:13.78
All right, and you
gonna need a little liquid
00:16:16.24\00:16:18.49
to get it going so here we go,
00:16:18.52\00:16:20.37
we have that there.
00:16:20.40\00:16:22.16
The tomatoes can you imagine
00:16:22.19\00:16:23.75
you're eating
something that's actually tasty
00:16:23.78\00:16:26.74
and very good for you.
00:16:26.77\00:16:27.80
The only problem
with this recipe is that
00:16:27.83\00:16:30.31
people always go for seconds
00:16:30.34\00:16:32.19
and I'm like, or
thirds, I'm like, look,
00:16:32.22\00:16:34.59
y'all, I know it's good food
00:16:34.62\00:16:35.87
but you still
have to take it easy.
00:16:35.90\00:16:37.49
You know, but the good thing is
00:16:37.52\00:16:39.75
even if they go
back for second or thirds
00:16:39.78\00:16:41.86
you know the
ingredients are pretty good.
00:16:41.89\00:16:43.87
It's gonna have,
'cause we're gonna add
00:16:43.90\00:16:45.76
like a cream cheese to
it, a vegan cream cheese,
00:16:45.79\00:16:48.39
you can make your own
as well if you're seeing
00:16:48.42\00:16:50.54
some of the programs before.
00:16:50.57\00:16:52.40
So it's gonna have
00:16:52.43\00:16:53.47
quite a bit of
ingredients in it, all right.
00:16:53.50\00:16:55.91
And so your fat content
may edge of just to that
00:16:55.94\00:16:59.87
but the good news
00:16:59.90\00:17:01.80
is it will never
be as the fat content
00:17:01.83\00:17:05.21
whenever be as high
as the regular lasagna,
00:17:05.24\00:17:07.72
'cause when we
made regular lasagna
00:17:07.75\00:17:09.61
we added the beef one
time, we added chicken into it.
00:17:09.64\00:17:13.24
I mean, we added anything
that could move to the recipe.
00:17:13.27\00:17:16.83
So, and then we added so many
00:17:16.86\00:17:18.92
different types of cheeses
00:17:18.95\00:17:19.99
so let me get a
little bit of these.
00:17:20.02\00:17:23.25
I'll mix that in here
and rest should be good.
00:17:23.28\00:17:27.52
So I'll add my seasonings.
00:17:27.55\00:17:28.99
Oh, this is gonna be
very nice, very nice.
00:17:29.02\00:17:33.74
And you do this for
special occasions like holidays
00:17:33.77\00:17:38.22
or you know
everybody's gonna be coming by
00:17:38.25\00:17:40.76
and you make
this delicious recipe.
00:17:40.79\00:17:43.30
So we'll get that
going, that's ready to roll,
00:17:43.33\00:17:45.60
now we're gonna
put the layers in.
00:17:45.63\00:17:47.28
What are we gonna put in?
We're gonna put the layers in.
00:17:47.31\00:17:49.42
We're gonna grab our tortillas
and find a really good,
00:17:49.45\00:17:52.49
I mean there's so many
different brands out there.
00:17:52.52\00:17:54.74
Here's what I do,
when I look for tortillas
00:17:54.77\00:17:56.88
I just look at the ingredients.
00:17:56.91\00:17:58.68
The tortillas are
only, not tortillas.
00:17:58.71\00:18:00.71
Yeah, tortillas, corn tortillas
white or white corn preferably,
00:18:00.74\00:18:06.82
not just a regular
flour tortillas that
00:18:06.85\00:18:09.74
you know we used to buy.
00:18:09.77\00:18:11.64
So you buy the white
or yellow corn tortillas
00:18:11.67\00:18:14.66
and look, mine only has
corn, water and lime, okay.
00:18:14.69\00:18:19.70
Lime they call
it calcium hydroxide
00:18:19.73\00:18:22.09
or something but
just lime, all right.
00:18:22.12\00:18:23.79
And that's all it should have.
00:18:23.82\00:18:25.45
If you start to see
five, ten ingredients
00:18:25.48\00:18:28.25
then you know,
something ain't right with it.
00:18:28.28\00:18:31.56
All right and
here's the consistency
00:18:31.59\00:18:33.53
see they're very
nice and it's good,
00:18:33.56\00:18:37.39
I love these, this is good
quick food that I can enjoy.
00:18:37.42\00:18:41.16
So what we're gonna do
before we get to the tortillas
00:18:41.19\00:18:43.70
is we're gonna
get our sauce ready.
00:18:43.73\00:18:45.54
You just need a
little bit of the sauce first
00:18:45.57\00:18:47.92
on a bottom of your dish.
00:18:47.95\00:18:50.17
Okay, so you just gonna put
a little bit down there first.
00:18:50.20\00:18:54.26
All right, so we just
layer that all around.
00:18:54.29\00:18:57.26
This is gonna get the
tortillas at the bottom
00:18:57.29\00:19:00.09
hold it from burning
there just a little bit.
00:19:00.12\00:19:04.78
All right, so here we
go we have that just to tap
00:19:04.81\00:19:09.80
and then here's a cool,
this is the fun part you know,
00:19:09.83\00:19:12.99
how we're used to go ahead
00:19:13.02\00:19:14.73
and have to boil
down the pasta and stuff.
00:19:14.76\00:19:21.07
Now you don't have to do
that, this saves whole step.
00:19:21.10\00:19:24.01
All you have to
do is just layer it.
00:19:24.04\00:19:26.03
Just one, two
there. One, two there.
00:19:26.06\00:19:31.53
One and another two here.
00:19:31.56\00:19:33.65
Look at that and if
you don't have tortillas
00:19:33.68\00:19:35.28
you're gonna eat tortillas too,
00:19:35.31\00:19:37.30
you may start
looking like a tortilla.
00:19:37.33\00:19:39.44
All right, so here we
go, we're gonna add that
00:19:39.47\00:19:41.48
then we apply to
just a little bit
00:19:41.51\00:19:43.47
over the top there.
00:19:43.50\00:19:44.69
We're gonna get to our
greens here in a second.
00:19:44.72\00:19:47.05
Just a little bit,
don't worry about it.
00:19:47.08\00:19:49.13
If you want to go heavy
you can make a ton of it
00:19:49.16\00:19:51.72
and just layer it
00:19:51.75\00:19:52.86
but we're not
gonna do so much of that.
00:19:52.89\00:19:55.34
Let's get to our greens now.
00:19:55.37\00:19:57.18
Now, you're
gonna take your greens
00:19:57.21\00:19:59.94
and gonna put the
greens across it, okay.
00:19:59.97\00:20:02.67
'Cause this is
gonna be healthy as well,
00:20:02.70\00:20:05.29
so you're gonna
have your ingredients,
00:20:05.32\00:20:06.41
your calcium as well,
00:20:06.44\00:20:08.44
good for the blood
all of this so layer it.
00:20:08.47\00:20:12.12
I'm gonna probably use
00:20:12.15\00:20:14.78
just want to get
a good amount there.
00:20:14.81\00:20:16.37
It's gonna start
melting, it's gonna congeal.
00:20:16.40\00:20:19.09
You know
tortillas when they get wet
00:20:19.12\00:20:21.22
they start to mixing in
with the food around it.
00:20:21.25\00:20:24.72
So, it's gonna come
together nicely here
00:20:24.75\00:20:28.20
and then here
we go, we got that.
00:20:28.23\00:20:31.88
Then, we're gonna
add our cream cheese
00:20:31.91\00:20:35.85
like I said you can
make this from stretch, okay.
00:20:35.88\00:20:39.87
We need as like tofu,
onion and garlic powder.
00:20:39.90\00:20:43.04
So just put it, you're
not gonna be able to get it
00:20:43.07\00:20:46.67
all over unless you
make, when you make your own
00:20:46.70\00:20:49.51
unless you make it like
a little bit more liquidly.
00:20:49.54\00:20:51.90
So you just put
a little bit there.
00:20:51.93\00:20:53.84
Remember what's gonna happen
00:20:53.87\00:20:54.98
all of that is
gonna kind of like melt.
00:20:55.01\00:20:56.73
Remember, what
this is replacing is
00:20:56.76\00:20:58.81
almost like the
avocado cheese, okay.
00:20:58.84\00:21:01.65
So, we're not done.
00:21:01.68\00:21:04.29
Next step is you
usually have your own cheese
00:21:04.32\00:21:08.09
but I found some
good alternatives.
00:21:08.12\00:21:11.60
Not alternative but the best one
00:21:11.63\00:21:13.96
you can get is make it yourself.
00:21:13.99\00:21:15.92
You do it a cashew cheese
or a potato cheese, right.
00:21:15.95\00:21:18.68
But if you want
something more of that cheesy,
00:21:18.71\00:21:20.93
melty consistency then
you can find is diet cheese
00:21:20.96\00:21:24.29
as many different vegan
cheeses that are available.
00:21:24.32\00:21:27.35
So now, we're gonna
just layer this here.
00:21:27.38\00:21:30.78
Okay, so we're gonna
put a little bit of that.
00:21:30.81\00:21:34.02
Just across that.
00:21:34.05\00:21:35.57
It's gonna all
come together nicely.
00:21:35.60\00:21:39.13
All right, so just,
00:21:39.16\00:21:40.65
now you only want
to use about a bag.
00:21:40.68\00:21:43.48
Some people use a
whole two or three bags
00:21:43.51\00:21:46.15
but one bag should be good.
00:21:46.18\00:21:47.54
Then what's the next step again?
00:21:47.57\00:21:49.66
We're gonna
start from the scratch.
00:21:49.69\00:21:51.08
We're just gonna get a
little bit of the sauce
00:21:51.11\00:21:52.77
across the top here.
00:21:52.80\00:21:54.54
That's why I usually like
to make a lot of the sauce.
00:21:54.57\00:21:58.37
All right, so we have that then,
00:21:58.40\00:22:02.20
start from stretch, your ready,
00:22:02.23\00:22:03.47
somebody press the reset button.
00:22:03.50\00:22:05.75
Here we go, we're gonna
start from grounds we're again--
00:22:05.78\00:22:07.94
we're gonna and then you
can press it there nicely.
00:22:07.97\00:22:09.79
So that's one, two,
00:22:09.82\00:22:11.48
we're gonna make a
whole another layer again.
00:22:11.51\00:22:15.02
There it is, very nice.
00:22:15.05\00:22:16.52
Actually easy,
00:22:16.55\00:22:18.21
I remember when we
used to make the big ones
00:22:18.24\00:22:20.05
we used to lay
the lasagna across
00:22:20.08\00:22:23.20
and it was just a whole thing
00:22:23.23\00:22:24.91
and everybody in the kitchen
was waiting for the food.
00:22:24.94\00:22:27.84
Well, now, they can do it again.
00:22:27.87\00:22:30.06
And when you make this recipe--
00:22:30.09\00:22:31.41
don't' be like
this is the vegan,
00:22:31.44\00:22:33.15
this is the fake one.
00:22:33.18\00:22:34.54
No, no, no, just make it
00:22:34.57\00:22:36.09
and just say, hey,
I made a special one,
00:22:36.12\00:22:38.66
a Mexican, a Mexitalian lasagna.
00:22:38.69\00:22:42.05
They're gonna look at you funny
00:22:42.08\00:22:43.11
but when they taste it
they're gonna be smiling.
00:22:43.14\00:22:46.19
And everybody is gonna be happy
00:22:46.22\00:22:47.25
so we put another layer of that,
00:22:47.28\00:22:49.02
then we go back to the greens.
00:22:49.05\00:22:51.35
Now, you can try
different veggies if you want.
00:22:51.38\00:22:55.42
I don't know about the broccoli,
00:22:55.45\00:22:56.48
may be try the broccoli.
00:22:56.51\00:22:57.54
Well, at least we
have spinach and kale here.
00:22:57.57\00:23:00.02
So, we're gonna put that across.
00:23:00.05\00:23:02.66
Then we gonna do that again.
00:23:02.69\00:23:05.59
Okay, and as a matter of fact
00:23:05.62\00:23:08.02
this will probably be
second quite a final layer
00:23:08.05\00:23:11.94
so let me go heavy on this.
00:23:11.97\00:23:14.55
So put all the greens across
00:23:14.58\00:23:16.65
and remember,
what's gonna happen
00:23:16.68\00:23:18.33
it's all gonna start to
congeal, start to meltdown
00:23:18.36\00:23:21.16
and all of the
layers are gonna be blessed.
00:23:21.19\00:23:23.29
So, now when I
get to the top layers
00:23:23.32\00:23:25.52
I go a little heavier
than the bottom layers.
00:23:25.55\00:23:27.84
'Cause if you put
too much on a bottom
00:23:27.87\00:23:29.88
it's really soggy
00:23:29.91\00:23:31.11
you have like the soupy
stuff at the bottom of it.
00:23:31.14\00:23:34.27
So, now here
some landed on heavy.
00:23:34.30\00:23:40.79
I'll leave a little extra
for the top for decorations.
00:23:40.82\00:23:43.97
And then what's
the next step again?
00:23:44.00\00:23:45.46
So, we're gonna go ahead
00:23:45.49\00:23:48.37
and we're gonna add
our cream cheese first.
00:23:48.40\00:23:51.18
Let's do that.
00:23:51.21\00:23:53.81
This is our vegan cream cheese.
00:23:53.84\00:23:56.93
All right, he wants to,
00:23:56.96\00:23:58.51
he knows he doesn't
want to get down there
00:23:58.54\00:24:00.30
because he's
gonna be eating some.
00:24:00.33\00:24:01.87
So here we go.
00:24:01.90\00:24:03.77
Just pour that and as
it gets warm you notice,
00:24:03.80\00:24:06.49
look what it does, it starts
to melt a little bit there.
00:24:06.52\00:24:10.71
All right, so it should be good
00:24:10.74\00:24:14.08
and a
beneficial item is at least
00:24:14.11\00:24:15.97
if you have the tofu one,
00:24:16.00\00:24:17.49
you have good healthy
soy, that's going in there
00:24:17.52\00:24:20.60
and you don't have to worry
00:24:20.63\00:24:21.66
'cause normally when
we make regular lasagna
00:24:21.69\00:24:23.98
We have what? We
have the avocado cheese.
00:24:24.01\00:24:26.43
We have the mozzarella cheese.
00:24:26.46\00:24:28.94
Sometimes we add
it cheddar cheese.
00:24:28.97\00:24:31.90
We added three or
four different types
00:24:31.93\00:24:33.91
of cheeses to this thing.
00:24:33.94\00:24:35.11
So this one is
gonna be a good one,
00:24:35.14\00:24:37.20
so we have that.
00:24:37.23\00:24:39.14
Then here we go.
Cheese, one more layer.
00:24:39.17\00:24:42.97
Now, please,
00:24:43.00\00:24:44.03
don't ask for a
nutritional facts on this one.
00:24:44.06\00:24:47.35
It just gonna be
only one it take one,
00:24:47.38\00:24:49.95
one slice even
though it's healthy
00:24:49.98\00:24:52.74
or it's good and
made from scratch,
00:24:52.77\00:24:54.73
it still has quite a bit.
00:24:54.76\00:24:56.66
So this is why,
this is a special recipe
00:24:56.69\00:24:58.92
that you do only on holiday.
00:24:58.95\00:25:00.60
A lot of times people think,
00:25:00.63\00:25:02.07
oh, if it's vegan
or if it's vegetarian
00:25:02.10\00:25:04.94
then you could
just not have that it
00:25:04.97\00:25:07.47
but even then
'cause there's a lot of,
00:25:07.50\00:25:09.41
I notice a lot
of vegan restaurants
00:25:09.44\00:25:12.06
that serve comfort foods.
00:25:12.09\00:25:13.26
I went to one,
00:25:13.29\00:25:14.32
I had a biscuit
with a vegan gravy,
00:25:14.35\00:25:17.11
man, when I was
finish I couldn't even walk.
00:25:17.14\00:25:19.27
I was like this can't
be the best item around.
00:25:19.30\00:25:23.40
So please take
it easy, all right.
00:25:23.43\00:25:25.89
Here it is, one more layer.
00:25:25.92\00:25:29.91
So, here we go,
00:25:29.94\00:25:31.01
one more layer
with the tortillas.
00:25:31.04\00:25:34.25
And then, I'm gonna go
ahead anyway, who cares.
00:25:34.28\00:25:38.76
I'm gonna pour little
bit of the rest on that.
00:25:38.79\00:25:42.93
All right, so I'm
just gonna lay it all out
00:25:42.96\00:25:47.73
and finish it up
00:25:47.76\00:25:49.62
and then what we're
gonna do we're gonna take this
00:25:49.65\00:25:51.23
and we're gonna
put this in the oven.
00:25:51.26\00:25:52.73
All right, so layer
that nicely across there.
00:25:52.76\00:25:56.68
Oh, man, this is a good one.
00:25:56.71\00:25:57.84
You make one of these
you're good for a week.
00:25:57.87\00:26:02.27
Let me take a little bit of this
00:26:02.30\00:26:05.07
just for a
little decoration there
00:26:05.10\00:26:08.88
on the second
to last layer there
00:26:08.91\00:26:11.04
and all right.
00:26:11.07\00:26:16.00
And then I'm just gonna
finish off again with what?
00:26:16.03\00:26:18.50
What are we gonna
finish off with, everybody?
00:26:18.53\00:26:20.30
We're gonna
finish off with cheese
00:26:20.33\00:26:21.59
on the top and
you should be good.
00:26:21.62\00:26:24.53
You'll take this now.
00:26:24.56\00:26:25.59
I have one in the
oven already for you.
00:26:25.62\00:26:28.10
We're gonna take this
00:26:28.13\00:26:29.16
and we're gonna
put this in the oven
00:26:29.19\00:26:31.54
and we're gonna see
00:26:31.57\00:26:32.60
what the finish
product will look like.
00:26:32.63\00:26:33.86
So let me clear it
00:26:33.89\00:26:34.92
because we're gonna have
our grand ovation, all right.
00:26:34.95\00:26:37.68
So here we go.
00:26:37.71\00:26:40.00
I'm gonna grab this, your oven,
00:26:40.03\00:26:41.20
you put it in the
oven for about 45 minutes
00:26:41.23\00:26:45.54
at about 300, 350
you should be good.
00:26:45.57\00:26:47.90
So here we go.
00:26:47.93\00:26:51.87
So, that one's
gonna go in there.
00:26:51.90\00:26:54.43
And then
00:26:54.46\00:26:56.61
I have the
finished product here.
00:26:56.64\00:27:01.77
So here it is.
00:27:01.80\00:27:02.83
Here is your
Mexitalian, Mexitalian Lasagna
00:27:02.86\00:27:06.90
and you could even--
00:27:06.93\00:27:08.53
Look at that flow with me here.
00:27:08.56\00:27:09.86
You can cut that there nicely.
00:27:09.89\00:27:12.16
Oh, man, looks good.
00:27:12.19\00:27:15.71
Man, I don't have anything.
00:27:15.74\00:27:17.95
I'm about to eat, I'm
looking for some plates
00:27:17.98\00:27:20.18
or something of that nature,
00:27:20.21\00:27:21.86
you could take this
and then you're ready?
00:27:21.89\00:27:28.23
Here it is, it's getting warm.
00:27:28.26\00:27:31.69
It's getting warm
and wow, take a look.
00:27:31.72\00:27:34.52
And y'all see that there.
00:27:34.55\00:27:35.97
Can anybody see
what is happening here?
00:27:36.00\00:27:39.15
Here's a Mexitalian Lasagna.
00:27:39.18\00:27:42.84
Oh, have mercy.
00:27:42.87\00:27:45.42
This is dangerous right here,
00:27:45.45\00:27:46.73
this literally be
dangerously good for you.
00:27:46.76\00:27:49.54
Healthy, tasty, you'll enjoy it.
00:27:49.57\00:27:52.43
Who said you can't eat,
00:27:52.46\00:27:54.66
eat well and be a
healthy individual as well?
00:27:54.69\00:27:57.69
Just remember, don't over do it
00:27:57.72\00:27:59.83
and come with me to Mexitalian
00:27:59.86\00:28:02.08
wherever that is, here it is.
00:28:02.11\00:28:03.94