Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00174B
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00:01 Well, welcome back, welcome back. Okay, recipe time.
00:04 This recipe is absolutely delicious, 00:07 it is called a "Sausage Quiche Pie." 00:10 Let's look at the recipe. It sounds good. 00:12 It calls for: 00:47 Now, Sausage Quiche, I do have to say to you Curtis. 00:51 What do you do to say to me? 00:53 That, I love quiche, and I love you. 00:59 Thank you. You're welcome. 01:00 It was, it's actually a French dish 01:02 and it's a dish that's made with lots of creams, 01:06 half and half and whole milks and cheeses 01:11 and so we've got our modified version 01:13 including the sausage is a mock sausage so it's 01:16 not real because we're on 3ABN on Abundant Living, 01:19 we do not do any milk, eggs, cheese, plant-based, 01:22 we do all plant based foods on 01:25 because of expediency sake we want to make sure 01:27 you see the end product. 01:28 We've already got the sausage and the onions 01:30 and the olive oil just cooking away over there. 01:33 I move this around a little bit. 01:34 And you would just take and stir it down 01:36 and I'm gonna go over here and start 01:37 putting the things together, 01:38 it's gonna go into the recipe itself, okay. 01:42 Now you mentioned this is the mock sausage again, 01:45 mock sausage. Now of course we use, 01:47 we have our brand that we use 01:49 but in case someone maybe wondering or. 01:52 On the market, on the market 01:54 there are when you're talking about alternatives 01:55 you wanna look around for something that has 01:57 that sausage flavor and if push comes to shove 02:00 you can actually use another mock, 02:03 maybe a ground beef, which is not real beef either 02:06 and add a little bit of sage to it and you kind of, 02:08 that's really where the sausage meets the road, 02:10 that sage actually is in there. 02:12 It does that as well. I've already got my tofu ready 02:15 to go and I'm gonna go ahead and start putting 02:17 in the other ingredients in this as well. 02:19 The soft tofu is in here. 02:22 I'm going to turn the machine on. 02:23 My food processor and I'm going to begin 02:27 to add in all the rest of the ingredients, okay, 02:30 so we got the lemon juice and we got the yeast flakes, 02:33 we've got the turmeric and we also have 02:36 the salt as well as the garlic. 02:38 So let's go ahead and start that up. 03:04 I'm gonna stop it for 1 minute there so we can make 03:06 sure that everything goes around. 03:08 Now the name of the game you know of course 03:09 because we're simulating cheese, Curtis, 03:11 we have to get something that looks 03:12 just like that, okay, that have that cheese color 03:14 and turmeric is one of them, okay, 03:16 you don't want to put too much in it, 03:18 it might look too dark. 03:19 And the other one of course is the nutritional 03:21 yeast flakes that helps to give 03:22 a cheesy type of the flavor as well. 03:25 We can eat with our eye. 03:26 Absolutely, we're gonna put that back on. 03:28 I'm gonna add then the salt, the garlic and then 03:30 we're gonna throw in a little bit of that Parmesan. 03:51 I saved a little bit of that Parmesan. 03:53 Now why is that? Because we're gonna 03:55 put that on top for garnishing. 03:56 Oh! To sprinkle over that quiche. 03:58 And it is ready to go now. 04:00 Your sausage should be ready to go 04:02 and ready to receive the ingredients here 04:05 that I have is ready. 04:07 Okay, so let's go ahead and take this off. 04:11 And I am gonna slowly pour in the sauce. 04:15 This is the actual ingredient, now go ahead 04:17 and put your sausage back by the head. Oh! Okay. 04:19 There you go. Alright. Wanna go ahead 04:21 and pour it in and then you're gonna 04:24 likely toss that in this as well. 04:25 No cholesterol quiches. No cholesterol, 04:28 it took a while to develop this particular recipe, 04:31 yes, because like I said I like quiche 04:33 and I was trying to figure out. 04:35 One time before we did this program 04:37 we did a spinach quiches. 04:40 I remember. Okay, a spinach quiches. 04:42 So here we go now with the mock sausage. 04:43 For all those ones who are meat lovers 04:47 and want some kind of exchange as well. 04:49 Okay. Now stir it around, get all the goodies, 04:54 hold on a minute and get this out of here. Okay. 04:56 You see a nice creamy base it just looks 04:57 it has a cheese base there to it. 05:01 I want to get the rest of this out. 05:03 And this meat texture that we're using, the mock meat 05:05 you don't really mix the meat as well. No. 05:08 That's a nice mouth fill, it's a nice mouth feel 05:10 and we just get that last bit. 05:13 Want this turned up a little bit. 05:14 Turn it up just a tad. 05:15 I don't want it to burn just a little bit there, okay. 05:18 Alright. You know 'cause it doesn't really, 05:21 it doesn't, it's actually more or less warming it, 05:23 Curtis, because it's going to cook you know 05:25 it's going to cook when it bakes in the oven. 05:27 It actually goes in the oven, alright, 05:29 so you're stirring that around. 05:30 You get out of the way because we also 05:34 have with us our whole-wheat shell. 05:41 Now before you go whole wheat shell you mentioned 05:43 about the vegan Parmesan alternative, again 05:46 this is a mock alternative for Parmesan cheese. 05:50 Right, right, right. It's a, so you can get that 05:52 at any health food store but. 05:54 At the health food store and you got a mock 05:57 believe it or not we have a mock cheese 06:00 that I've actually made, in our first cookbook, 06:02 vegetarian cooking made easy, 06:04 I thought it was in the global. 06:05 No, it's in a revised book, alright, 06:07 now you know we talked about a crust, 06:10 a whole-wheat crust, and we also had that 06:12 in our book as well, and the whole-wheat crust 06:14 is actually a whole- wheat pastry flour 06:16 and then we've also used with that an oat flour 06:19 and the way you make the oat flour as you just take 06:22 oat meal which is like a cup of oat meal, 06:25 old fashion oats and you put it into your blender 06:30 and you blend it and make a flour out of it 06:32 and you mix it in with your pastry flour 06:34 and once again it's got olive oil there, 06:38 a little bit of salt and then you're gonna 06:40 use your water and you wind up making 06:41 this beautiful whole-wheat crust, alright. Oh! Okay. 06:43 And I like it because you make the crust 06:46 actually in the dish, Curtis. Oh! Right there. 06:48 Once you make it up, yeah, once you make it up 06:49 you actually just take your fingers and you just 06:51 move around and get your sides in place 06:53 and then you mash down the bottom portion, 06:57 you get the bottom portion in place and then 07:00 you take a fork and you stick the fork in it 07:02 so that you won't have that puffiness 07:04 that will comes at time from that crust itself. 07:08 It will puff up if it does not have enough air in it 07:10 through the holes to do that. 07:11 So what I am going to do now is I'm gonna 07:13 take this and we're gonna go ahead and fill. 07:15 I turned the fire off. Yeah. Now of course now, 07:18 if those who wanna do something that's faster 07:21 then they can just buy the whole-wheat pie crust. 07:24 You can buy the whole-wheat pie crust. 07:25 This one normally people have things like oat meal. 07:28 Okay, so that's something that you make easily. 07:30 Yeah, you can eat that, you can eat the oatmeal 07:32 and then also you can use if you don't have the 07:34 pastry flour you can use a regular flour as well. 07:37 Okay. But once again because of health we want 07:39 to make sure it's like whole -wheat pie crust. Okay. 07:41 Whole-wheat crust, okay, so we gonna pour this 07:43 inside the pie. Oh! This is gonna work. 07:45 I can see this is gonna work right here. 07:47 Yes it is, alright. This will help us beat the blues. 07:52 This will help us because the one thing 07:53 that causes us to have blues is that. 07:56 There is no food on table. 07:57 I mean I really get blue when there is no food. 08:00 And I am a hungry person. 08:01 So this will help me tremendously. 08:04 Well, you know I have this friend his name is Ben, 08:06 every time we do foods or do anything 08:10 that has to deal with foods. 08:11 He said he gets so hungry, right, so hungry. Okay. 08:14 Alright. So we're gonna mash this, 08:15 move this around, just move it out in this shell 08:19 it makes a wonderful and believe it or not 08:21 Quiches have lots of eggs in it. 08:23 There is no eggs in this quiche whatsoever and so 08:26 with that in mind we're going to just take 08:29 a little bit, just little bit of the Parmesan 08:33 and we're gonna just, just sprinkle, 08:34 on top, on top, on top, 08:36 and then we're gonna put this in the oven. 08:38 It goes in the oven at first at 400 degrees 08:41 and it's gonna bake for about 45 minutes 08:44 the center is going become very, very firm. 08:46 I am telling you when this thing is finished, 08:49 it's wonderful, so you want to stay by. |
Revised 2014-12-17