Participants:
Series Code: DDCC
Program Code: DDCC000023A
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00:20 Ola, Benevento and welcome to Creative Cooking.
00:25 My name is Nicole Braxton and I am super excited to be with you 00:29 today as we focus on some delicious and nutritious meals. 00:34 Today we will be making Portabella Mushroom burgers, 00:37 mashed potatoes, gravy and last but not least sweet potato fries. 00:42 For our let's eat together segment, 00:44 the ingredients for our portabella burgers include: 01:07 Alright, to get us started, let's start with our 01:14 portabella caps. 01:15 So what I do for our portabella caps 01:20 is I like to get the large ones and I will marinade it. 01:26 So I like to marinade it and when you go home and you are 01:29 using your Italian Dressing, it's important to find one 01:32 that doesn't have vinegar in it, 01:34 so you want to make sure to do that, 01:36 and...Cause it's healthier to have without it. 01:40 So you will take our portabella cap and put it in a bowl 01:44 and we will put our Italian Dressing over it. 01:55 Now today you will realize that all of our meals are 01:59 plant based and the reason that I love to do that is 02:02 because I found that eating plant based meals 02:04 are really good for the optimal health. 02:06 It's really good to help you have clear mind, 02:09 help your body to function properly and that's why I chose 02:13 plant based meals for today. 02:14 And what we'll do is we are going to allow this marinate 02:18 and we'll put some extra seasonings to make sure it's 02:22 full of flavor. 02:23 So we'll put some garlic powder, you can put this on if you like. 02:28 Add a little bit of garlic powder, 02:30 put some Italian seasoning or Rosemary and then, 02:36 we'll mix it...what I like about mushrooms is, 02:43 especially portabella caps, they really soak in the different 02:47 ingredients and flavors that you put inside of them 02:50 or around them and so they are not tasteless, they act similar 02:56 to tofu in the sense that they absorb the different flavors. 02:59 So what I like to do is leave the element of time to do it's 03:05 work. By allowing this to marinate, it's able to absorb it 03:08 and it tastes better. 03:10 So actually the longer you marinate your mushrooms... 03:13 So for example, if you do it for two days as opposed to one 03:16 you'll notice that you have more flavor. 03:19 Alright, so what you will do is you will put this in the 03:22 refrigerator and for the sake of time, I also have one 03:25 prepared, so I will go pull that one out. 03:27 Ok, so now here is our marinated portabella mushroom... 03:40 We'll take this out, now it's time to give it 03:51 a little bit of heat. 03:53 So we'll put it on our stove, let your pan or skillet heat. 04:04 You'll put this on. 04:07 Now it does have the marinade over it so your hands might 04:11 get a little messy, just so you know 04:13 but it's just full of flavor. 04:15 So you allow that to continue to heat and next what we will do 04:23 is we can prepare the buns... 04:25 You can also utilize vegan mayo or if not, 04:31 you can use a different sauce that you like instead. 04:33 So for our mayo, I'm going to put a little on each bun 04:44 and if you like to put any other ingredients to compliment 04:48 your burger, you can do that as well. 04:52 So for example, if you like to use a tomato 04:54 which is really good, you can add this. 04:57 I like my tomatoes fresh off the vine. 05:03 I've also found that since adopting more of a plant based 05:07 diet, when I eat better, I feel better and when I feel better, 05:11 I am able to make better decisions and my decisions... 05:15 you know as human beings we have so many decisions, 05:17 whether it's regarding work, personal things, 05:20 decisions and goals that we want to tackle 05:23 and for me I found that by having more of a plant based 05:26 diet, I have less distractions when it comes to food. 05:29 I'm curious, have you ever eaten a meal that tastes 05:32 really really good, then after eating it, 05:34 you realize that you are sleepy and tired and lethargic 05:38 and then, where did the day go? 05:40 So, what I've noticed when I have more plant based meals 05:44 I'm able to still enjoy them, especially because we 05:48 season them and I am also able to have more energy 05:52 to still do the things I want to do throughout the day. 05:55 And when it comes to seasoning, there are different compartments 06:00 that spices and taste and flavor can fall under. 06:03 When you season, it can be either tangy, hot, sweet, 06:09 pungent, you also can have a amalgamation which is like a 06:14 mixture of different things. So what I really enjoy is 06:19 combining the different types of flavors and to really activate 06:25 all the senses. Our five senses were given to us for a reason 06:30 so I think it's really nice to get the great aroma, 06:34 the texture and for it to be visually stimulating. 06:37 So it's nice when you are cooking at home to be creative, 06:41 be creative, this is what it's all about because you can have 06:44 fun with it and with every recipe that you see here today 06:47 go ahead and make your spin on it. 06:48 It's you chance to be creative and have fun. 06:51 Alright, so we have our tomatoes and now I hear it sizzling... 06:57 Kind of give it a turn, ok, the smell is absolutely amazing. 07:08 I like that the dressing really ties in all of the different 07:14 Italian seasonings and then also you can also put garlic, 07:19 we put the garlic powder, you can put it fresh as well as a 07:22 base and so you just let it cook down and sometimes 07:25 I like to put a top over it so it can press a bit 07:30 and cook quicker. 07:31 To top it off...So we have our buns ready, 07:36 we have our tomatoes ready and then to top it off, 07:41 I also like to have cheese and I use a vegan cheese. 07:47 The one that I found that melts the most is Chao, 07:51 or you don't have to use cheese at all. 07:53 So now what I'll do...our portabella mushroom is 08:00 definitely cooking well... 08:02 So you'll notice if you want less of the Italian Dressing, 08:07 you can take some off before you put it on your skillet. 08:12 So then you will top it off with your vegan cheese 08:17 and then it's nice to put a top on it as well so that 08:23 it's able to create sort of like a vacuum of heat so it allows 08:28 the cheese to melt more effectively. 08:30 So right now, just putting this on there and 08:33 letting the cheese melt... And then I also like to 08:36 have lettuce at the base of my sandwiches. 08:40 You can use any type of leaf, lettuce leaf 08:45 that you would like. 08:47 Ok, so I have this at my base, then I'll put some tomatoes... 08:55 Alrighty. 09:02 Now it's melting down very beautifully, 09:05 that's why I like this Chao Cheese, it melts really well 09:08 but also, you do not need to use cheese at all. 09:12 You can just put this directly on your bun and top it off 09:15 with any type of sauce that you would like, 09:18 you can put some fresh herbs and things like that 09:20 in it as well. So now, I am going to take my top off 09:24 and be careful, it might be hot. It's melted beautifully. 09:29 I'd like you to see how it melts. Really nice. 09:34 Now we're going to take this up. This is a beautiful burger, 09:46 I cannot wait to eat it. 09:48 So now we're going to put the portabella mushroom on top, 09:52 just slide that on there and we will top it off 09:58 with our whole wheat bun and there you have it. 10:02 That brings us to our next recipe which is mashed potatoes. 10:06 The ingredients include: 10:28 So let's get started. Okay so we'll take... 10:32 What you do with your potatoes, you boil them in water 10:36 and you let them soften and it's really key because this 10:39 allows them to be more manageable when you are making 10:41 your mashed potatoes. 10:42 So all you do is you peel them and you put them 10:45 in boiling water and then when they are done, 10:48 they will look something like this. 10:51 So you just allow them to boil and then you can see how 10:54 soft they are, they are very manageable. 10:58 So they are ready to be mashed. 11:05 So now, I'll take this and I will just smash the potatoes. 11:13 It's true to its name. So I will mash them together 11:18 and we are going to get ready to add all our different 11:28 herbs and spices. 11:31 So this just helps to make it manageable when we are 11:41 making our mashed potatoes. 11:43 Okay, so to season them, remember when it comes to 11:48 plant based food and actually all types of food, 11:50 especially plant based food, you want to make sure you 11:53 season it so well... I am going to take some garlic, 11:56 this is going to give it a lot of flavor and what I will do 12:01 is I will take some garlic cloves, I'll chop them, 12:05 you can buy them minced as well, already done for you... 12:20 Alright. So what we'll do is we will heat up the skillet 12:30 or you could use a sauce pan and we will also take some 12:37 Rosemary. When it comes to a sprig of Rosemary you can just 12:39 take it like this, it's a super cool trick that I learned 12:42 and all you do is you pull down and you get all the 12:46 different sprigs of Rosemary just like this. 12:48 Well actually, usually, there we go, it looks just like this. 12:53 There it is. Ok, so we have our Rosemary 12:59 and all we are going to do is chop it up. 13:19 I love the smell of Rosemary, I like to add it in pizza, 13:24 lots of different sauces, it's one of my favorite herbs. 13:29 Ok. Now, so we have our skillet ready. 13:36 We're going to take our potatoes like this, put them into our 13:44 skillet, there we go. 13:55 And now we are going to put some olive oil or you can 14:03 utilize water, we'll also put our garlic cloves, 14:13 just put a little water in there, ok, then we will put 14:28 our Rosemary, sprinkle it in. 14:38 Next we will put some garlic powder, you can't get enough 14:47 garlic, especially when it comes to your potatoes, 14:49 it gives it a lot, a lot of flavor. 14:53 Then you can put some water or your vegan butter. 15:03 Then you can start to allow that to mix. 15:10 Now to make it mashed potatoes we're going to add some liquid 15:14 which is our milk, going to add some salt to taste. 15:27 Mixing it and it's really nice because they are mashed already, 15:42 it's already starting to make the nice consistency 15:45 and texture. 15:47 There you go, turn the heat down a little bit, 15:52 allow things to effectively combine and put it on like a 15:57 low simmer. 16:08 And right now I want to show you how it looks as we are 16:11 combining everything. You can see the mashed potatoes are 16:15 coming together. 16:28 Ok. And also put your masher it too, if you like to do that 16:36 as well. 16:48 Essentially I am just making sure that everything is 16:50 effectively mixing and coming together. 16:53 Now if you like it more creamy I'd recommend to add either 16:58 more water or more soy milk. I added some water. 17:06 And see things are coming together and there you have 17:16 your mashed potatoes and you just allow it to continuously 17:19 come together and become more smooth and then you will have 17:22 your finished product of mashed potatoes. 17:24 Which brings us on to our next recipe which is gravy. 17:28 The ingredients include. 17:41 So for our delicious mashed potatoes, it's nice to top it 17:47 off with a nice gravy. So what we will do is we will take a 17:53 saucepan and let it heat. 17:54 At the base, you can put your vegan butter. 18:00 You can also use less amount if you prefer. Ok. 18:13 You let that melt, now you will add flour, 18:23 there's all different types of flour that you can use 18:28 that are healthier, so use the flour that you prefer. 18:33 Then you just stir it and what happens is it creates like a 18:45 rue, it's similar to a rue. 18:47 It becomes thick and it comes together, I'll show you. 18:53 It comes together like this and so then you will now 19:05 add some Amino Braggs, just pour this in. 19:14 I really like using this instead of soy sauce because it has 19:25 less sodium, it's non-GMO and it's better for you than 19:30 soy sauce, than typical soy sauce. 19:33 Then you will add your milk and then you can whisk or stir, 19:48 you just want everything to start to come together. 19:55 And your goal is as you are stirring, you want to start 20:02 breaking down the rue or the base which is the vegan butter 20:07 and the flour of your choosing. 20:09 Just want to stir it. Ok. until it continuously gets 20:25 a little bit thicker and let it simmer for some time 20:32 so it can take on the flavors. Now in this gravy, 20:35 what you can do is you can put a little salt to taste, 20:39 you can add some different herbs, if you want to do a spin 20:42 if you would like to make a different type of gravy, 20:45 you can use it as a base and add your additional seasoning 20:49 for your gravy, so this is a nice base gravy that you can 20:53 build from and when you are done, all you do is you 20:57 take it and pour it over your beautiful and delicious 21:01 mashed potatoes and get ready to eat. 21:04 This brings us to our next recipe which is 21:10 Sweet Potato Fries. The ingredients include. 21:32 Now for our sweet potato fries what we are going to do is 21:35 take some sweet potatoes, peel it and once you are done peeling 21:40 you will just chop it into fry sections. 21:45 For example, I will cut it in half just like so, 21:49 and then I will be left with this and then I will cut it 21:52 into three different segments. You can do long fries 21:59 it's up to your choosing. 22:01 Then like this, these are really long, or if you want them 22:06 shorter, cut it in the middle. 22:07 Sweet potato fries are coming together. 22:17 I love this complex carbohydrate, it's delicious 22:21 and at the same time, it has great nutrients, 22:25 I like making it as well. 22:27 So then just making our fries. 22:31 When I have my portabella burgers, 22:37 I really like to incorporate sweet potato fries on the side 22:41 especially when you are busy and you have so many different 22:44 things to do, it's really nice to have a meal that you can make 22:46 quickly and on the go. 22:48 So for example the portabella burgers, if you let them 22:50 marinate the day before, when you come home all you have to do 22:54 is take it out, put it on your skillet, 22:58 let the sauces marinate, top it with cheese, you could do that 23:01 in probably less than 10 minutes if you are quick 23:04 and then you just put your sweet potato fries... 23:07 you can turn your oven on and then get them ready. 23:09 So I will show you the next step, let's finish our 23:11 sweet potato's really quick. 23:12 So just cut it into two different slices for fries, 23:17 then we'll finish this. 23:21 Ok. So now we have our sweet potato fries, I cut them up 23:28 like this but you can cut them up any way that you like. 23:32 So I'll take the fries and put them in the bowl 23:42 and now it's time to dress them with the different 23:47 seasonings that you like. 23:49 So I'll take a little bit of Olive Oil, 23:52 Extra Virgin Olive Oil, Cold Pressed is preferred 23:57 but if you notice that when it comes to Extra Virgin Cold 24:01 Pressed Olive Oil, it's refined less so it is healthier for you. 24:05 Less oil is better so instead if you don't want to use 24:08 Extra Virgin Olive Oil, you can use water. 24:10 It's a good way to supplement it out. 24:12 Alright. Then we will use some garlic powder, 24:24 we'll use some Italian Seasoning, you can use some 24:36 Oregano as well, then some chicken seasoning, 24:41 chicken style seasoning is really great to put over 24:48 different dishes because it gives it that nice nice flavor 24:54 and it really accents the vegetable or the different 24:59 ingredients of the dish that you are making. 25:01 So you just let it toss and if you find that you would like 25:03 some little more moisture, for me, I would add some water. 25:06 Just take some water here and pour it in there, 25:10 it helps mix this around, there you go and as you see 25:20 as you keep tossing it, they are really absorbing the different 25:29 seasonings, so take a look at that. 25:34 So this takes a different toll on what you think a sweet potato 25:39 fry is. It's full of seasonings and flavor. 25:43 So this is what I like to do when I make my sweet potatoes 25:46 and I will put a little bit more seasonings just in case... 25:50 More garlic and then if you decide you want a little salt 25:59 to taste, you can do that as well. 26:01 They are a bit messy so be prepared for that. 26:05 I am going to put a little bit of, oops, sorry, salt to taste. 26:11 Here you go. I like using Himalayan Salt, 26:14 it's less processed, so we put that in there. Ok. 26:21 When we are done, we mix that up one more time. 26:24 Where was that one going, we don't know. 26:29 Now we are going to put this on a baking sheet... 26:31 You can put something to allow it not to stick, 26:38 or if you have a non-stick baking sheet that's great. 26:41 You'll arrange it just like this, they are so beautiful, 26:50 I love the orange, it's very vibrant and the different spices 26:54 and herbs that are coming off of it just make it look beautiful, 26:57 just look at that right before it goes into the oven. 26:59 Yeah. So what you'll do, now we'll put it in our oven 27:04 and let it bake. Can't wait to try these. 27:13 Awesome! So, while it's baking let's just look over all the 27:21 things that we made today, I had a blast. 27:23 We started with our delicious portabella burgers, 27:28 they are really nice with the melted cheese on top, 27:31 the vegan cheese is delicious and then you also have a 27:35 bed of lettuce under there. 27:36 You can dress it as much as you like, you can put tomato 27:39 under it as well. 27:40 Next we did mashed potatoes and we topped if off with gravy. 27:45 And last but not least, we had our sweet potato fries. 27:50 So this is a delicious meal that you can share with 27:53 all your friends and family and come together 27:56 and share your experiences and thoughts. 27:58 As always, it's been a pleasure cooking with you. 28:02 Thank you for joining us at Creative Cooking 28:04 and hope to see you next time. |
Revised 2018-05-01