Today Cooking

Variety of Vegan Dishes

Three Angels Broadcasting Network

Program transcript

Participants: Idalia Dinzey (Host), Javier Renteria

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Series Code: TDYC

Program Code: TDYC015055A


00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:06 Hello, and welcome to your program
01:08 3ABN Today in the kitchen.
01:11 My name is Idalia Dinzey
01:13 and I have someone with me in our kitchen
01:15 that wants to spend his life mending broken people as well.
01:19 And that is our guest Chef Javier Renteria.
01:23 Welcome to the program. Thank you once again.
01:25 Oh, I'm so excited that you are in the kitchen.
01:27 Thank you.
01:28 Yeah, that's like-- so I'm excited now already.
01:31 We are in for a treat
01:33 because we have our friend Chef Javier with us
01:37 and he has prayed about which recipes to bring for us
01:41 and the Lord has inspired him and impressed him
01:43 to bring these delicious recipes.
01:45 And you are gonna get so excited
01:47 once you see the menu for today.
01:48 But before I would like him to continue--
01:52 I'd like for you to know
01:54 where Chef Javier visits us from
01:56 and how long have you been
01:58 in the chef industry, cooking industry?
02:01 I'm coming from Sacramento, California
02:04 and I've been doing this, you know, restaurant business
02:06 for cooking, you know, business for the last 20 plus years.
02:10 Twenty plus years, very good.
02:13 And you have dedicated to the vegan cuisine?
02:17 Yes.
02:18 Yeah, the last ten years I've been dedicated
02:20 just only for the, you know, health,
02:22 you know, health foods stuff.
02:24 Health food stuff. Okay, very good.
02:26 Well, we always want to try to something new.
02:29 Well, I shouldn't say always.
02:31 There are some that are more afraid of trying something new.
02:34 But I sure hope that you are encouraged
02:36 to try something new from the recipes
02:39 that our chef is sharing with us during this hour.
02:42 It is humbling experience to be next to our tremendous chef
02:46 and learning from him.
02:48 And I'm learning with him
02:49 and you are gonna learn along with us.
02:52 So if you have any questions further along in the program,
02:55 we are going to share
02:57 the contact information of our guest.
02:58 So for now, I just invite you to make sure
03:01 you grab a piece of paper and grab--
03:04 writing utensils so you can write tips
03:06 and some ideas that chef is gonna share with us
03:11 during this hour.
03:12 But let's get started. Let's see the menu for today.
03:16 Chef Javier has prepared the vegan,
03:18 a variety of vegan dishes for today
03:21 and they are continued to be Christian Garden Harvest,
03:25 as you can see on your screen.
03:27 Doesn't that look delicious and appetizing?
03:29 It's a beautiful salad.
03:31 Continuing with Vegan Tuna Sandwich.
03:35 That's right, vegan tuna sandwich
03:37 and it's a delicious sandwich that I've tried.
03:41 We continue with Lentil Black Bean Burger.
03:45 This is a lentil black bean burger,
03:47 this is a good source of protein as well.
03:50 And we have a delicious
03:52 Bruschetta with Cannellini Beans,
03:54 as you can see here.
03:56 I've never had tried this bruschetta
03:58 with cannellini beans
03:59 but I tell you what, it's a true treat.
04:02 Also, we are going to taste
04:04 the Israel Steamed Couscous with Vegetables.
04:10 Very good, look at that.
04:13 We continue and we finish the program
04:14 with Poached Pear with Maple Syrup Tofu Ricotta.
04:19 So as you can see, some delicious dessert
04:23 that you made for today, right.
04:25 Yes. Yes.
04:26 My mouth is watering already,
04:29 just looking at and we've been in the kitchen
04:32 preparing these items and I tell you what, is sure
04:35 is an experiment laboratory, right.
04:39 It's a lab because it's an adventure
04:42 being in the kitchen.
04:43 And it's interesting how different ingredients
04:47 just compliment one and the other.
04:50 So we are gonna be in for a treat.
04:52 This salad, the Christian Garden salad,
04:56 I want you to pay attention now to that recipe.
04:58 Please share with us the ingredients
05:00 that we are gonna need.
05:02 Yeah, we're gonna need for these recipe,
05:04 we're gonna need...
05:21 Very good.
05:22 So please, we are used to the lettuce and tomato
05:26 and maybe Spanish salad
05:28 but this is definitely different salad to prepare.
05:31 Show us please. Yes.
05:33 You know, I just make this recipe
05:34 because, you know, everybody get tired for the same lettuce,
05:37 the same, you know, Romaine lettuce
05:39 or iceberg lettuce, you know, or spring mix lettuce.
05:43 So these recipes I just make it,
05:45 you know, something different.
05:46 So something different so we're gonna need--
05:48 just fruit and a little bit of this, you know, lettuce.
05:51 Very good. Well, we are your students.
05:53 So please teach us.
05:55 I'm ready, are you ready? Yes, I'm ready.
05:57 All right. We're gonna need one fruit.
06:00 So let's cut it. One grapefruit.
06:02 So we are gonna cut it.
06:03 Just right in there, you guys can see it.
06:06 So only need-- we only gonna need just the meat inside.
06:09 Okay. The pulp.
06:10 Okay, that's why I cut it like that.
06:11 So you can see it, I cut it the other half
06:14 just like that and you see it.
06:17 And this one, so you got to cut it this one like this.
06:21 Very good.
06:22 So you just to take, you know, the meat out
06:24 because we cannot take the meat out
06:25 with the skin on.
06:26 Right. Right.
06:28 So the pulp, usually people are like,
06:30 "oh, no, it's too sour. Grapefruit is too sour."
06:34 But this is a very good contrast in flavor here.
06:38 You have the sour, you have the sweet,
06:40 you have the citrusy flavor in this salad.
06:43 Now this is the navel orange or...
06:45 Yeah, this is the navel orange
06:47 because-- I mean, this one, there are no seeds in it.
06:48 All right.
06:50 The one that Valencia, they have the seeds in it.
06:52 So it is better to grab one of those naval oranges.
06:56 Very good. For this recipe, especially.
06:58 Now if I don't have orange at home
07:00 can I use a tangerine, if I have tangerine?
07:01 Oh, yeah, you can use tangerine too.
07:03 Also, yeah, you can use that one too.
07:04 I love recipes like that, just, you know,
07:07 oh, if you don't have one, you just use the other.
07:09 Yeah, that's quite a -- you know,
07:10 and also to, you know, you can put
07:12 any different kind of vegetables you want,
07:14 you know, as you really like,
07:15 you know, vegetable, you can put in that.
07:17 You can add more in this salad. Very good.
07:19 Now this is an apple, it's a-- what kind of apple is this?
07:25 This is the Pink Lady. Pink Lady.
07:27 Yes, a Pink Lady apple.
07:28 You can use any apple for this recipe,
07:30 so they don't have to be a Pink Lady apples.
07:32 For this-- that's why, you know, I mean,
07:34 God always give us, you know, different kind of variety.
07:36 A variety, right. Yes.
07:38 Now you are peeling it.
07:39 Why should-- if I want to use the peel,
07:41 is it okay to keep it, I mean?
07:43 Yeah, you can keep it.
07:44 You can keep the, you know, the skin on
07:45 and the only thing is that
07:47 I don't want to have it on in there
07:49 but you can keep it, you know, the skin on.
07:51 Okay.
07:52 Now this is another quick recipe, right.
07:54 Yeah, this is very quick.
07:56 So you don't have to be in the kitchen
07:57 for a very long time, you know,
07:59 to spend like hours and hours in to make,
08:01 to prepare meals in there so...
08:04 It's very satisfying, this salad is,
08:07 considering the fig that's in it,
08:08 the pecans, and oh, my, you have the fiber,
08:12 you have the protein in the nuts, right.
08:15 Yeah, so we already had everything ready here.
08:17 So we're gonna cut this one, cut right now,
08:21 cut it like this, okay.
08:23 In wedges. In wedges.
08:25 Okay.
08:26 Or you can cut in big wedges if you like.
08:29 So they haven't to be specific this small.
08:31 You desire to make it bigger, that's fine.
08:34 And have a good knife in the kitchen
08:36 just like the chef's knife here.
08:37 Yeah, just be careful when you have a good knife
08:39 because you cut anything.
08:41 Yeah, right. So just be careful.
08:44 Okay. So we put it right here.
08:46 So we have the apples.
08:47 Now the way you peeled the grapefruit and orange,
08:52 it helps you cut the wedges out,
08:54 the pulp out of the--
08:55 Yes. The fruit.
08:57 Yes. Okay.
08:58 And this one we're gonna need a small knife.
09:00 Teach us the trick. Okay.
09:01 Yes, a small knife. A small knife.
09:02 It is better to use small knife to take this one off
09:04 because that's what we need to do, okay.
09:05 Just cut it right in the middle, cut it, pull it.
09:08 Okay. Okay.
09:10 Just cut it and do like this. Where are the seeds?
09:12 They are in there somewhere, huh?
09:13 The seeds is right in the middle.
09:15 Okay. You are not gonna see it.
09:17 Okay.
09:18 But that's where we take only the meat out
09:19 right here, just in top of it.
09:21 And the skin, that's what makes the fruit
09:23 more sour, so that thin skin.
09:27 Actually the skin, the white skin
09:29 that make it bitter flavor,
09:30 yes, so that's the reason why I don't,
09:33 you know, I don't put the--
09:34 this is skin on in there too also.
09:36 Okay.
09:37 So we get rid of the, well, you peel it
09:40 and until you see the pulp and then--
09:45 I know, you see it right here just the meat.
09:48 Just the pulp. Very good.
09:51 Okay, so now we have some color,
09:53 more coloring to the dish.
09:55 And this is easy because the core of the citrus
09:58 stays all together as you are peeling back
10:02 and cutting off the pulp.
10:05 Especially this recipe, you don't have to add,
10:08 you know, lemon juice or tomato dressing.
10:11 'Cause these are aromatic,
10:12 they already have it in there, the citrus.
10:13 Yes, it's very aromatic.
10:16 And also, I think that is so juicy too.
10:20 That you are not gonna need another one.
10:21 So you are not gonna-- if you want extra dressing,
10:25 then you just squeeze the orange
10:28 and you've the extra dressing in it.
10:31 That's good.
10:32 That's why I like this recipe because, you know,
10:35 my teacher he always teach me, you know, good things.
10:38 You know, just for our body.
10:40 And who is your teacher? He is my Jesus Christ.
10:44 Amen. Amen. He is my master chef.
10:46 You see, He's the one I always go with Him
10:48 and talk with Him and ask for wisdom.
10:51 Wisdom. Yes.
10:52 Direction.
10:53 And it is true, the Lord gives us so much creativity
10:56 and just as the theme song for 3ABN,
10:59 "I want to spend my life mending broken people,"
11:02 this is part of the mending, right, the broken health.
11:04 Yes. Yes.
11:05 So we want to makes sure
11:07 that we share healthy options with you.
11:10 Now this-- show this lettuce and talk about this lettuce
11:13 because there is a bow here.
11:15 Yes, this lettuce everybody knows by Boston lettuce
11:20 or this Boston lettuce is like you guys can,
11:23 probably know everybody like,
11:25 this one is to just to keep it, you know, fresh.
11:27 Just put in the water. Okay.
11:29 And this is gonna-- it just always keep it fresh.
11:31 Okay, very good.
11:32 Weeks, so don't have to worry about it.
11:34 Wow. Yes.
11:36 We are usually buying stuff that is already you washed
11:38 and already cut and pre-packed.
11:41 So we cut this one off. Okay.
11:42 Throw it away.
11:44 You don't have to put that one into the salad, okay.
11:47 Yeah, make sure you don't put that in there.
11:49 And so you don't put them in there.
11:50 So just cut in half a little bit and--
11:54 Chop away. Just chop a little bit.
11:55 So you don't have to chop very, you know, fine pieces.
11:58 So it has to be, you know, big pieces in here so--
12:04 So make sure you just be careful
12:05 because they have a little piece in right in the middle
12:07 you just take it away.
12:08 Okay, so the core is kind of part too, right.
12:11 Bitter.
12:14 Okay.
12:16 So this salad you can serve for four people.
12:19 You guys, want to eat it like--
12:21 you want to eat it like a one meal only, it's two people.
12:25 But you want to share, you know, for the others
12:27 so you can serve like four or five people in there.
12:28 Yes. Oh, that is--
12:31 It's a complete meal if you ask me.
12:33 I mean, you have the protein
12:34 because you have the nuts in there.
12:36 This is the dry figs. The figs, yes.
12:37 So you can use, you guys can use fresh one too.
12:40 Fresh. Yes.
12:41 You can use fresh. You can use the pecans.
12:45 Oh, you could put any different kind of nuts,
12:46 whatever you guys like.
12:48 Okay.
12:49 We can put a little bit salt. In some salt, okay.
12:52 You know, just mix that a little bit.
12:58 And toss it this one a little bit.
12:59 Here, you guys see it? Oh, that looks good, yum.
13:03 Yes. Yes. Yes.
13:04 So if you throw something like this so that's fine.
13:06 You can put it back in there.
13:07 So we put little olive oil. Okay.
13:09 So we put olive oil in it. Okay. Very good.
13:14 Olive oil is so good in the salad.
13:19 So this one-- And that's pretty much it.
13:21 It can be delicious salad for your family.
13:24 You guys, see it?
13:26 I see that. Very good.
13:30 And this one you can use with kind of,
13:33 you know, any vegan cheese you desire.
13:36 You know, I just gonna put a little cheese just for--
13:39 Gives extra flavor. For garnishing?
13:40 Yeah, you can use it for extra flavor too,
13:42 you know, and you have a dishes salad in there.
13:44 You can put in there, you know,
13:45 piece of crostini or piece of garlic bread
13:47 and ready to serve.
13:49 Very good.
13:50 Well, guys, isn't that wonderful?
13:52 Look at this presentation, it is amazing.
13:55 It is so appetizing.
13:56 And I just want to encourage you to try this recipe at home.
14:00 You are gonna be happy that you tried it at home.
14:03 It is delicious.
14:05 My mouth is just watering because of the citrus
14:08 and I can imagine the blending
14:10 the flavors of the fig with the pecan
14:13 and anyway, well, you know, my mind is gone.
14:17 How long did it take to make this salad?
14:19 How long did you take, maybe fives minutes.
14:20 Five minutes.
14:21 So that's the reason why I make these recipes for you,
14:24 you don't have to spend more time in the kitchen.
14:26 Exactly. Okay.
14:27 Well, another treat for you is our next recipe
14:30 which is a Vegan Tuna Sandwich and its vegan, okay.
14:35 Vegan Tuna Sandwich.
14:37 What are we gonna use for the sandwich?
14:54 Okay, we are going to learn this tuna,
14:57 vegan tuna sandwich and what is tempeh
15:01 and what is it made out of and how do you prepare it?
15:03 The tempeh we made, you know, they make with soybean.
15:08 Soybean and the other one is the brown rice
15:10 and the other one is barley.
15:12 Oh, okay.
15:13 So it's three main grains in there.
15:15 Okay, so do we cook it, what do we do?
15:16 Yeah, we cook it for 15 minutes.
15:19 You know, 15 minutes, you know, cook for 15 minutes
15:22 and after that you just pull them out
15:23 and just put in the fridge to cool it.
15:24 Let it cool down.
15:26 All right, and what are the steps to follow now?
15:28 Okay, I'm hungry to give the recipe.
15:30 Are you ready? Oh, I'm ready.
15:31 I'm ready to eat it. Okay, so let's do this.
15:33 Let's do this.
15:34 So this tempeh, you know,
15:37 before you cook it so these are like a very tiny thing.
15:40 Yes. Okay.
15:41 So that where, you know, after you cook it,
15:43 it's like a, they get bigger.
15:45 Yes. They double in size.
15:47 Yes. Yes. Exactly.
15:49 You know, that's why the soy,
15:50 you know, bean does what it does.
15:52 So it's like you are cooking beans.
15:53 So that's where you are going, you know, cooking bean.
15:55 Exactly. It sponges up.
15:57 This one so we going to just cut it down little bit.
16:00 Just watch your fingers.
16:02 You can just mash it with a knife.
16:04 Okay. Okay.
16:06 And then what? And just do like this.
16:08 Okay. Do like this a little bit.
16:11 All right.
16:14 So you cook it whole in large pieces.
16:17 Yeah, you cook it whole, yes. You cook it whole.
16:19 And that's after it's cool down
16:21 that's when you will break it down.
16:23 Yes.
16:24 Because you don't want water
16:25 or serve the soybean back again.
16:27 That's true. Yes.
16:28 That's why you want like this.
16:30 So I already have, these I chopped a little bit here.
16:32 You are just gonna toss this one here.
16:34 Let's toss it away. Oh, not in a garbage though.
16:38 No, not in the garbage,
16:39 not in the garbage, into the bowl.
16:41 Let's toss it into the bowl. Yes, into the bowl.
16:44 Oh, my, okay.
16:45 You have this one already, the tempeh, already chopped.
16:49 So begin to chop the tarragon the fresh tarragon.
16:51 Tarragon.
16:53 Not everybody knows what the fresh tarragon it is.
16:54 Is it a common in the Indian cuisine or what's--
16:59 Oh, you know, this is, you know,
17:01 very, very popular in Mexico too,
17:03 you know, in the Latin America and everything over there.
17:05 So they use it a lot.
17:06 So it's thin, long leaves that it has, okay.
17:11 And believe it or not, these herbs,
17:14 they make the flavor fishy.
17:17 Seriously? Yes.
17:20 Okay. Believe it or not.
17:21 This is an option for those that have not been able to,
17:24 you know, give up their fish,
17:26 this is an interesting combination
17:29 and hopefully you'll be satisfied.
17:31 I can just smell it a little bit.
17:32 Let me see. Oh, yes, it is.
17:36 Oh, my.
17:37 I thought you were gonna use like seaweed
17:39 because, you know, seaweed of course,
17:41 has the fishy flavor but tarragon, okay.
17:46 So we use a tarragon. So how much tarragon you use?
17:48 We can use like, with the recipe say,
17:52 you know, but can add more.
17:54 You want little or extra strong flavor,
17:55 you can add more of this.
17:58 Now the tempeh doesn't have any flavor at all, right?
18:00 They have no flavor.
18:01 Okay, so we are giving, you are giving--
18:03 That's the reason why we put the flavors in there.
18:05 Okay, perfect.
18:07 Because you don't put no flavors in there
18:08 they are not gonna taste right.
18:09 So don't want to be your husband or wife
18:11 get mad at you, right.
18:13 Oh, my.
18:15 Now it's very good to know because, you know, for example,
18:18 in the family different people cook.
18:19 So if they get a hold of it, they better know
18:22 that it does not taste like-- doesn't have any flavors.
18:25 So you have to season it.
18:27 And, you know, that's the key to vegan cooking
18:30 is the seasoning in your foods.
18:33 Otherwise, people will be turned off by it, right.
18:35 Right. Right.
18:36 So now we have, you know,
18:38 ready chopped tarragon, the fresh tarragon.
18:40 Yes.
18:41 So we need to add the rest of the ingredients.
18:43 Oh, nutritional yeast.
18:44 Nutritional yeast flakes. So you guys see it.
18:49 Yes, and nutritional yeast has vitamin B12.
18:55 It's very common in the vegan kitchen.
18:57 You add the onion powder. Onion powder, okay.
19:01 And we use... Vegenaise.
19:03 The vegenaise, that's the vegan vegenaise as well, okay.
19:05 Vegan vegenaise. Wow.
19:09 Okay.
19:10 And we really mix that very well.
19:13 Mix it well.
19:14 Now do you have to let it sit for a while over night,
19:17 three hours or what?
19:18 This recipe, you have to eat in the same day.
19:21 Same day.
19:23 They, the next day, they turn different flavor.
19:25 Oh, really? Yes.
19:27 Oh, it's that sensitive, huh?
19:28 Yes, very sensitive because this is soybean
19:31 so you got to eat in the same day.
19:33 So are you're gonna make it, you know, for just a little,
19:37 you know, small amount.
19:40 So you cut in, you know half that of recipes so, also.
19:43 Okay.
19:44 Or you want it more, so you can, you know, double it too.
19:46 Okay, once that I cook the tempeh
19:49 I know it comes in an airtight wrapper,
19:52 you know, and that's always packaged in the store.
19:55 Do I, can I freeze it after I cook it?
19:57 Let's say if I don't want to use the whole thing,
19:59 can I freeze it after I cook it?
20:01 Just-- I don't recommend it. You don't recommend it.
20:04 I don't recommend it. I don't recommend it.
20:05 If you're gonna use only half,
20:07 only use half and put the rest in--
20:09 In a refrigerator. Yes, in the freezer.
20:11 Okay, refrigerator. Okay.
20:14 So this is ready to put them in the sandwich.
20:18 So in this sandwich, I just kind of make it
20:19 just like that simple but you can, in your sandwich
20:22 you can add lettuce, tomatoes and onions.
20:25 So I just gonna put a little bit in here
20:27 you guys can see it.
20:28 And I notice this is not white bread.
20:31 This is multigrain bread.
20:32 Yeah, this is, yes, this is seven grain.
20:34 Yes.
20:36 So even on the bread choices, we must, you know,
20:39 learn to make wiser choices on the bread instead.
20:43 Very good.
20:45 Oh, it smells like tuna salad.
20:50 All right. Yes.
20:52 Well, one for you and one for me.
20:54 Sorry, guys, in the camera,
20:56 you know, the camera operators, there's only two pieces.
21:01 Just kidding.
21:02 After the program, it's so wonderful
21:03 to be able to share all the foods
21:05 that are prepared during the program.
21:07 But here as you can see, our final product
21:12 as the Chef Javier mentioned,
21:14 we have the red onions on there,
21:17 you have the fresh crispy lettuce to accompany it.
21:20 You have the tomatoes and of course,
21:23 you have the carrot sticks and celery sticks
21:26 for those who want to have
21:28 even something more crunchy, right.
21:30 And so it's a good compliment.
21:32 You know, it goes very good side dish to have with them.
21:36 All right, I'm ready for the next recipe.
21:38 Are you guys ready at home?
21:39 Because we are ready, right, chef?
21:41 Oh, yes, we are ready. We are excited. We are excited.
21:42 Let's make this Lentil Black Bean Burger.
21:46 Yes. All right take it away.
21:48 And this one, we need, for this recipe we need...
22:12 It's excellent to have another option to make
22:15 homemade burgers, because sometimes
22:18 when we go to the store, it's costly.
22:21 You know, it adds up.
22:22 But what I noticed this, with this recipe,
22:25 you can make quite a bit of patties.
22:26 Twelve.
22:28 About a dozen patties. That's right.
22:29 And you are going to how inexpensive it is
22:32 to prepare this and the ingredients
22:34 for these burgers.
22:36 So please show us-- right here we have
22:38 already the black beans and we have the black lentils.
22:43 Black lentils, yes. Black lentils.
22:45 Now, I've seen all the colors
22:48 but I have yet to see the black lentils yet
22:51 but I'm glad you brought them in
22:52 and I'm gonna be looking for them.
22:54 Yeah, you know, you can use too,
22:56 you know, green lentils, it can be any green lentils.
22:58 I mean, lentils in this recipe.
23:00 So they don't have to be a specific black lentils.
23:03 Okay. Very good.
23:04 Well, please show us the steps to follow.
23:06 All right, we're gonna-- we already have the beans.
23:09 Yes. Now you cook them and what--
23:11 Yeah, the beans are already cooked.
23:13 And mashed. And mashed.
23:15 We need to mash it too. You know, a little bit in here.
23:18 But together with this-- With the lentils.
23:21 With the black lentils, okay.
23:23 So we put just a little bit in here.
23:28 Okay, so we mash away. We're just gonna mash it.
23:32 Now it's okay if I have a whole, you know,
23:34 bean here and there right?
23:36 Yeah, that's okay.
23:38 You see, you know, beans in there,
23:39 still whole beans in there, so no problem, so...
23:42 I'm assuming that once you mash the grains,
23:47 which is the black beans and the black lentils,
23:49 it causes for it to be able to stick better together.
23:53 Yes. Yes. Okay.
23:55 Because we are not using eggs in this recipe.
23:57 We are not gonna use-- no eggs.
23:58 Okay.
23:59 You know, most of the people
24:01 when you go to the restaurants, you know, they use, you know,
24:04 eggs just to hold the patty.
24:05 Exactly, yeah.
24:07 And it is a vegetarian, right, that's considered vegetarian
24:11 but the difference is in making it vegan
24:13 is that it doesn't have any dairy or any eggs in it.
24:17 No animal product whatsoever,
24:19 whether it is to keep it together
24:20 or to give it additional flavor.
24:22 Right. Okay. This looks good.
24:24 So now we already have this one ready mashed.
24:26 So we need to put
24:28 all the rest of the ingredients we're gonna need.
24:29 All right. Okay.
24:31 Very good.
24:32 Probably before that so we have the onions.
24:35 So the onions are very small diced.
24:37 Oh, okay.
24:38 So we are gonna use a little bit--
24:40 We are gonna dice it up finely. Dice a little bit.
24:43 So don't worry about it, this-- okay.
24:46 You do that so easily.
24:48 Some day I will be able to cut like a chef.
24:52 So we have-- this one ready here.
24:54 Okay. Just throw in here.
24:55 All right. This is more diced.
24:57 You can add the rest of the stuff in here.
24:59 And if people don't like the onions
25:00 don't, don't put the onion, right.
25:01 Yeah, you don't like the onion,
25:03 you can put onion powder in there too.
25:04 Okay.
25:06 If you don't want the onions to go straight in there.
25:07 Right.
25:08 Now I have some friends that are allergic to onions.
25:11 Put the breadcrumbs.
25:13 They don't have to worry about the onions.
25:15 Breadcrumbs, they are plain breadcrumbs, right?
25:18 Parsley. Or seasoned?
25:19 Yep. Fresh parsley we have the salt.
25:23 We have the-- Cumin.
25:24 Cumin. Yes.
25:26 Paprika. Paprika.
25:29 Cornstarch. Cornstarch. Okay.
25:32 Can we use arrowroots if you have arrowroots?
25:34 Yeah, you can use the arrowroots too.
25:36 Now that cornstarch is taking the place of eggs too, right?
25:41 Because this is a binder. Yes. Yes.
25:42 Okay.
25:43 So we have this one ready here
25:45 so we just gonna mix it up well to get everything,
25:48 all the ingredients together
25:50 with the black beans and the lentils in here.
25:51 Oh, yeah. Good.
25:54 Now are you gonna fry this in the pan--
25:56 in a frying pan with oil?
25:58 What are you doing?
25:59 You can use the frying pan too. Okay.
26:01 You can do in there, you know, to make it faster,
26:04 to make it, you know, but you're gonna make it
26:05 like it a, because 12, so you want to make 12
26:08 in the same pan or fryer whatever.
26:11 So you just put them in the oven for 15 minutes.
26:14 Fifteen minutes, that's all? Yes.
26:16 Okay, I can do that. At 375.
26:19 375 for 15 minutes, all right.
26:23 This is a good batter for the, I'm sure the kids
26:29 would love to help mom in the kitchen.
26:30 Oh, yes.
26:31 Yes, especially, with this recipe, yes.
26:33 Licking their fingers. Yes.
26:34 "It's finger licking good, Mom."
26:38 It is.
26:39 All right, so we have the-- it's burger
26:42 and it's good to freeze it too, right?
26:44 If I make a dozen I can freeze it easily?
26:46 Yeah, you can put in the freezer,
26:48 you know, for two weeks.
26:50 Two weeks.
26:51 Yeah, well, two weeks and after that,
26:53 I mean, you can put, you know, out of the freezer for,
26:56 you know, anything, you want two, you need three
26:58 so just heat it up a little bit.
27:00 But this is wonderful because, you know,
27:01 you take a Sunday and you prepare it
27:04 and you will all set and you can plan ahead your menu.
27:07 With our family, we like to talk about the menus
27:10 for the following two weeks so we write the ideas
27:13 of what we would like to prepare
27:15 and we go shopping and then we already have
27:17 all the ingredients necessary for that, those items.
27:21 And it makes life so much easier in this.
27:24 Nowaday, everybody works outside of the home.
27:27 So anyhow, so you have your gloves on.
27:31 Yeah, for this recipe it's kind of messy in your hands.
27:32 Kind of get serious in here? Yes.
27:33 It's kind of messy, you know, in your hands.
27:35 So that's why I'm gonna use some gloves,
27:37 you know, I can make my patties.
27:39 And, you know, when you are home,
27:40 you don't have to use gloves.
27:41 So I just start making the patties for may be
27:43 four, five, four or five ounces of your patty.
27:47 Just do it like that and make it, you know--
27:52 A perfect circle. Round like here a little bit.
27:53 Yeah, I think if I try to make it,
27:56 mine would look like a T-shirt
27:57 because I can't make a perfect circle.
28:01 Just make a little ball like this first
28:03 and just mash it little bit.
28:04 Okay, with the palm. Okay, right in the center.
28:06 And you are ready to go.
28:08 You just put it, you know, a little to make it round.
28:10 All right.
28:11 And you have your... Wonderful.
28:13 In row here, we're just gonna make 12.
28:14 I'm not gonna make 12 but just kind of--
28:16 I can show you guys how to make it, you know.
28:20 And after that you just toss them in the oven, you know,
28:23 for 15 minutes like I said.
28:25 I want to put this one in the over real quick.
28:27 All right, go for it while I'm...
28:31 I'm gonna put that, other ones I have it ready here.
28:33 Okay.
28:34 Okay. Wonderful.
28:36 These are already, you know, all my patties.
28:38 You guys see it.
28:40 You put parchment paper on there.
28:41 Yeah, you can put parchment paper in there.
28:44 You can see, it's very firm so you just heat it up
28:47 and you are now ready to serve.
28:48 But this one I'm gonna use-- you see my bun,
28:51 I put whole wheat bun and I'm gonna put
28:54 a little bit of lettuce, tomatoes.
28:57 You know, you can just add the cheese
28:59 and thing like that and so and--
29:03 Some vegenaise.
29:04 Vegenaise a little bit and we have the big burger.
29:08 Wow. Look at that. There you go.
29:10 And you can see our final product here.
29:13 You can even serve it with baked potato wedges.
29:16 So it's a nice option.
29:19 You know, the burger is so common everywhere.
29:22 In all the countries that we visited,
29:26 there is always a burger, you know.
29:28 Hamburgers, but it's so nice to make our own
29:31 and we know that it's a healthier choice
29:34 and you know what's in it because you've made it.
29:37 All right, praise the Lord. Well, this is not it.
29:40 We have some more for you.
29:42 We are gonna make what?
29:43 A Bruschetta with Cannellini Beans.
29:46 With Cannellini Beans.
30:03 This is a true treat.
30:05 I have never tasted it,
30:07 tasted the cannellini bruschetta.
30:10 So I'm so looking forward to this
30:13 and I'm sure our friends at home are saying,
30:16 "What, bruschetta with cannelloni,
30:18 are you kidding me?"
30:19 So please show us how to make this.
30:21 Yeah, this is kind of Italian style.
30:22 So we are gonna you know, you can use any kind of beans.
30:26 You know, they have to be white beans.
30:28 Okay, white beans.
30:29 Yeah, you want to use any white beans,
30:30 they are fine for the recipe.
30:32 Like maybe, okay. Yes.
30:33 So we are gonna use the sliced garlic.
30:36 You can just slice it a little bit.
30:38 Oh, wonderful.
30:40 So just be careful when you slice it again.
30:43 Yes.
30:44 You know, I just noticed a great difference
30:46 when we use the fresh garlic
30:49 rather than the powdered garlic form.
30:51 And sometimes people are like,
30:53 "Oh, I don't have time to peel them."
30:54 Well, nowaday you can find peeled, whole garlic
30:57 and even sliced and diced and minced.
31:01 So we are gonna heat it up this pan right here.
31:04 Okay. All right.
31:07 So I'm used to the bruschetta being cold
31:10 but here we are cooking this, okay.
31:12 Yes, we are gonna cook this one.
31:13 That's why this is like a kind of little different
31:15 with the other bruschetta that everybody knows.
31:18 Totally out of the box. Yes.
31:20 You know, and especially this is better, delicious too.
31:23 I like it.
31:24 This is one of my, you know, my favorites bruschetta.
31:26 Okay. It is going to be ours too.
31:30 The olive oil, we got the garlic.
31:34 I love garlic. Me too.
31:35 I love garlic.
31:37 Yes, you can never have too much garlic in the dish.
31:41 So let the-- you know, let the garlic,
31:42 you know, brown, turn it to brown a little bit
31:44 and you can add the shrimp.
31:45 But I just gonna put a little bit here.
31:47 We let it caramelize, right.
31:49 Yes. Okay.
31:51 So it-- Caramelize a little bit?
31:52 We should slice it like you have.
31:55 Yeah, you should slice it.
31:56 That thing is better because, I mean,
31:58 you're gonna take forever to,
32:00 you know, to get brown, the garlic,
32:02 if you put the whole garlic.
32:03 Okay. Okay. Okay. Very good.
32:05 And it's also more delectable to the taste.
32:08 Plus they take very quick to get brown color.
32:10 That's why I like to slice it like this.
32:12 Nice some brown already is.
32:14 Let's add the vegan shrimp. I like it.
32:16 Oh, oh. What's this? It's a vegan shrimp.
32:18 Vegan shrimp, that's right.
32:20 So for all those people there trying to give up their shrimp,
32:25 there is an healthier option for you
32:28 and all these substitute meats are transitional meats
32:33 because you really,
32:36 this will help you just like the burger,
32:38 you know, that's protein itself.
32:40 Now we have the protein here and the beans are protein.
32:43 You can use the beans.
32:46 I'm not gonna put the whole beans in here,
32:48 I just gonna put a little bit. Okay.
32:50 Ah, let's put them all.
32:52 Oh, sure. Let's put them all.
32:53 Let's put them all. No problem.
32:56 I can guarantee you,
32:57 that the food is not gonna go to waste.
33:02 It's good to have cherry tomatoes.
33:04 All right, beautiful. I love the contrasting color.
33:08 We can put a little salt in here.
33:10 Bam. Bam.
33:13 We are really cooking in here.
33:14 Now, oh, I wish you all could smell this.
33:17 Just make it at home and you will enjoy the aroma
33:20 from all these vegetables.
33:22 So we can put the veggie broth.
33:25 Veggie broth, okay.
33:28 I don't want to make no fire today
33:30 so-- I just won't,
33:31 you guys here afraid but, you know,
33:33 when especially when the pot is really, really hot
33:36 and you can cause fire.
33:39 Oh, really? Okay. Yes.
33:40 So that's why be carefully when you guys,
33:42 you know, cooking this dish at home.
33:44 At home.
33:46 Okay, use extra careful, caution.
33:49 And with the butter here,
33:50 the butter is to make a little bit thicker the sauce.
33:52 Okay.
33:53 So there have to be little bit of juice in here.
33:56 And that's even vegan butter I must add.
33:58 Yeah, that's a vegan butter, yes.
34:00 Very good. That's a vegan butter.
34:02 So and we add a little bit the parsley here.
34:05 Okay.
34:06 That's looks good. Smells wonderful.
34:11 This is ready, this is ready to serve.
34:13 It's ready. Oh, my. This is ready to serve.
34:14 Okay. Well--
34:16 See they don't take, you know, very long time.
34:17 No, it didn't.
34:19 So you just making a very easy recipe
34:20 and especially as, you know, the one point it is,
34:22 the bigger point is, it tastes so good.
34:26 And this is a meal in itself, right.
34:27 Yeah, this is a meal by in itself too.
34:29 You don't need anything else with it.
34:31 Very good. I like the cherry tomatoes.
34:34 So we put all these here to get together
34:35 and you guys here.
34:37 Works for me, chef. It works for me.
34:39 Oh, look at that. Yeah, see it.
34:40 See that.
34:43 Got delicious cannellini bruschetta.
34:46 Very good.
34:47 Well, as you can see on our final product here,
34:51 it's just, he sprinkles some fresh parsley as well.
34:55 It's just a little touch for garnishing.
34:57 And, you know, sometimes
34:59 it's just a presentation invites us
35:01 to want to taste in the food.
35:04 So presentation and of course, the flavor it's amazing.
35:08 So but anyhow we do have more recipes for you, folks,
35:12 so please just be ready to learn
35:15 how to make this delicious Israel Couscous
35:18 with Steamed Vegetables.
35:20 What do we need for this?
35:31 Okay, now I love the presentation on this dish.
35:34 It is different because we usually serve it on a plate
35:38 but Chef Javier uses
35:40 parchment paper to serve this dish.
35:43 So could you please walk us through
35:44 and teach me how to make this.
35:46 Teach us how to make this. Yes.
35:47 So we are gonna need a... Parchment paper.
35:50 Parchment paper, so the size is gonna be like this big.
35:54 Okay. So just to cover--
35:55 More like a cookie sheet size almost, right.
35:57 Something like that. Yes, I think that is good.
35:59 So I think I'm gonna ask you to help me today.
36:03 See how easy it is to make this recipe.
36:04 I would love to help--
36:06 All right. Under supervision.
36:07 You can help me. I want you to catch one.
36:08 Okay. One for you, one for me.
36:10 All right. I'll put this one right here.
36:12 All right. So we put this one right here.
36:16 First of all, what is couscous?
36:18 Okay, before that thank you very much.
36:20 You are welcome.
36:21 So couscous is, we make out of whole wheat floor.
36:25 Okay.
36:26 Yes, whole wheat flour. They make it in Israel.
36:28 So it's very popular dish. Okay.
36:29 Yes, especially that one.
36:31 So you-- yes, but that make with out of the,
36:33 you know, wheat flour.
36:34 Okay. Now, how do you cook it?
36:37 They cook it for-- just boil the water.
36:39 Boil the water.
36:41 Boil the water only and just have it in the bowl like this,
36:44 put the couscous in here and put the water,
36:46 you know, in here put the hot water in
36:48 for like five minutes and cover it
36:49 and it's ready.
36:51 So it's only five minutes.
36:52 You just put the hot water, boiling water in there,
36:55 let it sit and the couscous will absorb all the hot water
36:59 and that what makes it cooked.
37:01 Yes. Incredible. Okay.
37:03 And couscous comes in different colors
37:05 because it's either tomatoes, spinach or plain
37:08 and also different sizes I've noticed.
37:10 Yeah, different sizes too.
37:11 Okay, so-- but this one is the Israeli,
37:13 Israel couscous.
37:14 Yes, Israel couscous. Yes. So it's the bigger pearls.
37:17 It's the big one, yes. Okay, very good.
37:19 I don't think I have any more questions about the couscous.
37:22 Let's just put it together so-- All right let's start.
37:24 Okay. All right.
37:25 I'm gonna put it right here in the middle.
37:29 Right in the middle. Okay.
37:30 Yes, I'm gonna put this one into your's.
37:32 I will follow your steps, Chef Javier.
37:35 Okay, so you put two scoops? Yeah, two scoops.
37:40 Uh, just a little bit more
37:41 'cause I'm sure I'm gonna like it.
37:43 Just kidding.
37:45 I think you're making that one for you.
37:46 Yes.
37:48 Well, in that case let me put some more.
37:49 No, just kidding.
37:51 All right, so we go with the green beans.
37:53 With the green beans.
37:55 Now these green beans have already been cooked, right.
37:56 Yeah, it's a blanched green beans.
37:58 Blanched green beans.
37:59 You blanch them in boiling water
38:00 for about two minutes.
38:02 Two minutes, yes. Right? Okay.
38:03 So we have the nice deep color of green here.
38:07 Okay, what else do I do?
38:09 All right, we're gonna need a vegan shrimp.
38:12 Vegan shrimp, now vegan shrimp I'll tell you what,
38:16 for those people that like their shrimp,
38:20 this is a very good option.
38:22 One co-worker said,
38:23 "Oh, it taste just like shrimp."
38:26 She remembers in being eating the real shrimp.
38:29 So, okay, what else? Little bit of salt.
38:31 A little bit of salt. Okay.
38:34 A little bit of parsley. Salt.
38:37 This looks so pretty already.
38:39 And little bit of parsley in there.
38:40 Parsley, okay, okay.
38:42 And we can put in, you know, the butter.
38:44 The butter is to give you the flavor.
38:45 Okay.
38:47 And little bit of lemon juice.
38:49 The lemon juice, you just squeeze the lemon,
38:51 just like that.
38:53 Just a few drops. Yes.
38:54 Okay. I like lemon.
38:55 And we just put a one piece of lemon right in the middle.
38:58 Oops, sorry. I forgot my butter.
39:00 Okay, so we just put it right here.
39:04 Okay, I squeeze this.
39:05 Just squeeze the lemon
39:07 and you can put one piece of lemon
39:08 right in the middle like mine.
39:10 Okay, why is it that every time I work with lemon
39:12 and my mouth gets so watery.
39:15 Okay, so then--
39:16 This one, right here. Oh. Oops, sorry. Wrong one.
39:18 See teacher and a chef, I'm learning.
39:21 Okay, just fold it like a half, like a half.
39:24 Okay.
39:26 Fold in half. Okay, go like this.
39:28 Upward like this. So it's like a packet.
39:31 This end, you are gonna hold it a little bit like this
39:34 toward, forward like that.
39:36 Lean forward. And start from here, okay.
39:40 Ready? I think so. Okay, chef.
39:43 Okay, that's good, I like it.
39:44 See how easy it is. Yes, I'm learning.
39:47 Just fold it like this, like this.
39:52 You twist and flip over. Yeah, just twist.
39:54 And fold over and tightly, huh?
39:58 Yes.
40:01 Okay.
40:03 I'm gonna graduate from this.
40:05 I know I need practice but okay.
40:09 Oops.
40:11 You got it. Almost.
40:14 Okay.
40:15 Now what do I do when I get to the tip?
40:17 Just, you know, pull it back, pull it like this.
40:21 Your's look better than mine.
40:25 All right, so...
40:26 Actually you did a very good job.
40:27 She's did a very good job, though.
40:29 Yeah.
40:31 All right. All right.
40:33 And so, I have a tail. There you go.
40:34 Perfect.
40:36 That's I think you better, you know, making,
40:37 you know, better than mine.
40:38 I don't think so but...
40:40 So we have right here these going like this.
40:41 All right, what do we do now?
40:43 We put it right here. Okay.
40:45 To put them in the oven for 15 minutes.
40:49 Okay. In oven put 375.
40:51 All right.
40:52 So, you know, you're ready to have your,
40:55 your dinner, your lunch.
40:58 Everything is in there.
40:59 And you can make this in advance,
41:00 you know, one day before or two days before.
41:02 Okay, very good.
41:03 So you can plan ahead with this one.
41:04 Yeah, you can plan ahead.
41:06 And we have the plate with it,
41:08 the final product you can see it.
41:09 Yes, I see that. It is wonderful.
41:11 So you choose bake it
41:13 and be careful when you tear it open.
41:16 Now did you use scissors
41:17 or just with your fingers you tear off the paper?
41:19 Oh, you know, I just recommend it to do with scissors
41:22 because it's coming very hot, with bit of steam.
41:24 So the steam, you know, I don't want you guys
41:26 burn any of the fingers.
41:28 Yes, we don't want to burn our hands.
41:30 But as you can see it's something different.
41:31 The presentation is unique and I was gonna say, you know,
41:36 we don't have to wash the dish either
41:38 because everything is placed in the parchment paper.
41:41 So this is a recipe that has been inspired
41:45 and you have made it your own by,
41:48 you know, bringing in the fresh lemon juice to it.
41:51 Yes. Yes. What a nice contrast.
41:53 And of course, if you don't have
41:55 the vegan shrimp at home
41:57 you don't have to worry about it, right.
41:59 You can just put what--
42:00 Just vegetables, you know, you don't want nothing,
42:02 no vegan shrimp in it,
42:04 you can put lot of vegetables in there
42:05 to make steamed vegetable or something like that.
42:07 Oh, definitely.
42:08 Well, the more color, you know, the more delicious.
42:11 So I just want to encourage you to try something new.
42:14 Surprise your family, surprise your husband,
42:17 your wife, your parents even, young people.
42:20 Just try something different and thinking outside the box
42:23 and let our guest, Chef Javier know how these recipes
42:27 have turned out in your home.
42:29 Yes, sir. One more thing.
42:30 Don't worry about it.
42:31 This is a paper,
42:33 you are not gonna get them burn in the oven.
42:34 Okay.
42:36 Don't worry about it. No fire in the oven.
42:37 There not gonna be fire in the oven.
42:38 Oh, it's a paper, you know, they can be, you know,
42:40 get fire in the oven.
42:42 It's paper. So don't worry about it.
42:43 Not gonna happen.
42:44 I'm so glad you clarified that. Thank you so much.
42:46 Well, we are going to learn to make a beautiful dessert.
42:51 This is the Poached Pear
42:53 with Maple Syrup and Tofu Ricotta.
42:57 What are we gonna need for this?
42:58 We're gonna need...
43:15 Okay, we do not need to have a cake for dessert,
43:19 we can have poached pears, right.
43:21 Yes.
43:23 All right, I have never made this before
43:25 and I'm anxious to see how it's made
43:28 so I can surprise my husband sometime.
43:31 There you go. Very good.
43:32 And you guys can surprise your husbands or your wives.
43:34 That's right. Okay, what do we do first?
43:38 First of all, the pears look different.
43:40 What's happening here
43:41 because we already know what a pear looks like
43:43 but this does not look like a regular pear.
43:45 Yeah, this pear, I peel it
43:49 and I soak it in water with lemon juice.
43:51 Okay. Water with lemon juice. Yeah.
43:53 So that's why they turned like this.
43:54 But you don't have to wait for it to turn this color.
43:58 Okay. So you just put it to boil.
44:00 I'll explain it to you in a minute
44:02 how you do it in steps.
44:04 So but the thing I'm gonna use,
44:06 I'm gonna grab this one right here.
44:07 I know you ready? Yes, I'm ready.
44:09 I'm all eyes and ears. Just gonna peal this one off.
44:13 Do you guys see it? Okay.
44:20 How did that happen?
44:23 Very interesting. Look at that.
44:26 So don't worry about it. Put it right here.
44:28 Surprise.
44:30 Okay, put it in the pot and we do the same thing.
44:33 So you know, in this one
44:35 you don't have to throw it away, this part.
44:36 Right. What are we gonna do with it?
44:38 You can use this one like a-- what do they call apple puree?
44:43 Oh, puree, yeah.
44:45 Like for the baby, you have the baby.
44:46 Applesauce, you can make the pear sauce.
44:48 Yes, applesauce. There you go, yes.
44:50 And you can do that too so--
44:52 You can save it to put it over your waffles
44:54 or something like that.
44:56 So we have the pears in here. Okay.
44:58 So we are gonna need the apple juice.
45:01 Apple juice.
45:02 And the apple juice is gonna be right here.
45:04 I'm gonna turn this one on.
45:07 Okay. So we are gonna cook the pear.
45:09 We have soaked the pear in water with lemon, right.
45:13 Yes, with the lemon.
45:14 Not with the lemon just like that
45:16 with the maple syrup.
45:17 In here to make it brown like this, the pear?
45:20 Oh, yes. Yes. Just to soak it in water.
45:21 Okay, you soak it with water with lemon water, okay.
45:24 And then you peel it and you put it...
45:26 Yes, and put it right here--
45:28 With the apple juice. With the maple syrup.
45:29 This is maple syrup. Why are you using maple syrup?
45:33 Because, you know, you don't have to make any,
45:35 you know, to make it sugar you know to use any sugar.
45:38 Okay, instead of sugar like brown sugar or Florida crystals
45:42 whatever we just use the maple syrup.
45:44 Or you can use like a date sugar too.
45:46 Okay. Yeah, you can use that one too.
45:47 Dates sounds good. Yes.
45:49 Okay.
45:50 So we have these right here.
45:51 So they take like-- For How long?
45:53 They take like 15 minutes.
45:55 Fifteen minutes. Fifteen minutes, yes.
45:57 After 15 minutes you leave it in there
45:59 so you can serve hot or cold.
46:01 Okay. Very good.
46:03 Now what do we do--
46:04 And, you know, because I'm gonna have this one ready,
46:05 you know, I need to make that cream cheese ricotta.
46:10 Oh, yes, the ricotta. The vegan ricotta.
46:13 See the vegan ricotta.
46:16 Very good. So we have the cream cheese.
46:18 Yes.
46:19 It's soy based, right? Yes.
46:21 So but before the cream cheese,
46:22 I need to grind this one to make the zest.
46:26 Oh. We are gonna use the zest.
46:28 Yes. Lemon zest.
46:30 There you see it. So it has citrusy touch to it.
46:33 Yes. Yes.
46:34 Okay, I would appreciate that citrusy touch to it.
46:39 I can imagine. I've been very good.
46:43 I've not given into the temptation
46:45 of trying there poached pear until it's time.
46:48 It's perfect.
46:49 Very good.
46:51 Thank you.
46:52 Thank you very much. You are welcome.
46:54 Now...
46:55 So we have this right here and you just toss it in this.
47:00 Okay, so we put the lemon zest with the cream cheese.
47:05 So after this one you add the maple syrup
47:08 just to make it sweet.
47:09 Okay.
47:11 What else goes in there?
47:12 It's ready. That's it.
47:14 That's it. Oh, wonderful.
47:15 I like it.
47:17 So far so good. Mix it well.
47:18 Make sure you mix it well but very slowly.
47:20 So you don't have to make it like a wild,
47:22 just beating everything.
47:23 Right.
47:25 You're gonna spill all over the place.
47:26 Yes, spill all the whole thing.
47:27 So little by little.
47:31 I like that citrusy touch to it.
47:34 Now this is totally helping us to avoid
47:39 needing to go to the resources,
47:41 which is traditional resources,
47:44 to go to the milk derivative ricotta, you know.
47:48 So we are avoiding the milk products
47:52 or animal products here.
47:53 Now this recipe or this dessert
47:56 could be a meal in itself, right?
47:59 So for supper, if you want a light supper
48:01 this is good to have it, right, or for breakfast.
48:04 Anytime. Not just for breakfast.
48:06 I think anytime you can eat this dessert right here.
48:09 But that's why they call, this what it is.
48:11 That's the consistency. That's the cream.
48:12 Can you do that again, please, display the creaminess.
48:15 Yes, right here you see it. Okay.
48:17 So you don't want it too runny.
48:18 No. No. You want just like this.
48:20 Just like a cream. Okay.
48:22 Okay. Very good.
48:23 So this one, you start boiling already
48:25 so we can to notice that.
48:28 You lay them on the side after it starts boiling.
48:30 Yes. Yes. Okay.
48:32 You can toast it in every five minutes,
48:34 put it around, turn around.
48:36 But because it's 15 minutes, we don't have a time.
48:39 That's right. To finish the good dish.
48:42 But I have there, you know, one pair ready here.
48:44 Oh, yes. Okay.
48:46 I want you guys to see it over there.
48:48 Beautiful. How the pear look like.
48:50 It's excellent.
48:51 It looks like it has its peal on.
48:53 You know, it's the same coloras the peal.
48:56 So this is very, very easy recipe.
49:00 So when you have these in ready,
49:02 especially, the pear is ready,
49:03 you know, in the freezer--
49:05 not in the freezer, in a refrigerator.
49:06 In a refrigerator.
49:07 So you have this one, this pear can be
49:09 long for six days in refrigerator.
49:12 Wow, six days. Okay. Yes.
49:14 But you have to make sure to soak it in apple juice.
49:17 Okay, leave it soaked in apple juice
49:18 for those days in the refrigerator.
49:20 So you just cut it in half.
49:27 You cut it in half.
49:29 So in.
49:30 Not cut it through?
49:32 Not cut it through. You reserving the stem.
49:33 Yeah, just cut it here like here.
49:34 Make sure you save the core.
49:37 Not the core but the top of the core, okay.
49:39 Yes, all right.
49:41 So this one now ready.
49:42 All right, we will turn that off.
49:44 So we get closer this plate to here.
49:47 It's gonna be quick so watch.
49:49 Yes.
49:51 Okay. You see it.
49:52 You lay it, all right, and...
49:56 And the sauce.
49:57 Make sure, you know, when you make the sauce,
50:00 you need to remove this one, the pears to the side.
50:04 And let the juice--
50:06 Simmer and become a syrup.
50:07 Simmer and become syrup.
50:09 Perfect. It's like a reduction.
50:11 So this is what you have here. Yes.
50:13 All right. Just like this.
50:15 Oh, yeah. Okay. This is like a syrup.
50:17 It almost looks like maple syrup.
50:19 You know, just that very same consistency.
50:21 Actually this is a maple syrup mixed with the apple juice.
50:24 With the apple juice, all right.
50:25 Yes, and the apple juice is no sugar added.
50:28 That's right. Very good.
50:30 So you know--
50:31 You have enough sweetener with the maple syrup.
50:33 Most of the, most of the, you know,
50:34 the juices they come sugar in it already.
50:36 So you don't want no sugar,
50:37 extra sugar in there in the juice.
50:39 Okay. Very good. Thank you.
50:41 Okay, you just throw a little bit here
50:43 on top of the pear.
50:47 Oh, that looks so good.
50:50 Oh, yes.
50:51 Like I said, you know,
50:52 you can serve this one cold or hot.
50:55 So that depends, you know, if you are in the cold weather
50:58 so of course, you are gonna enjoy like hot.
50:59 But you are in the, like summer weather,
51:01 so you can enjoy it...
51:02 Nice and cold. Yes, nice and cold.
51:04 And a little drop of the vegan ricotta.
51:09 Ricotta right here. That looks so good.
51:13 And-- All right.
51:14 Yeah, I'll take one, no problem.
51:16 And to make it green, I want you to put this one.
51:18 All right, I made this just for you.
51:21 There you go.
51:23 All right, well, we garnished with that
51:25 but we do have the finished product
51:26 as you can see is very simple but very elegant
51:31 and, you know, it doesn't have refined sugars in it.
51:35 He used the apple juice as a sweetener.
51:37 Well, we have the contact information
51:39 to share with you also, news break,
51:41 and then we will return with all the finished products
51:44 of the recipes we prepared for you today.
51:47 So thank you, Chef Javier.
51:48 We are gonna be ready to be right back
51:50 with all the final products for you to see.
51:55 If you would like to contact Chef Javier Renteria,
51:57 you can do so at 2443, Fair Oaks Blvd #444,
52:03 Sacramento, CA 95825.
52:06 That's 2443, Fair Oaks Blvd #444,
52:10 Sacramento, CA 95825.
52:14 You can call 916-832-7441.
52:18 That's 916-832-7441.
52:22 Or you could email Chef Javier Renteria
52:24 at franciscojrenteria@gmail.com
52:31 That's franciscojrenteria@gmail.com


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Revised 2016-01-28