Today Cooking

Somethings for Everyday and Somethings for Special

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC018008A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:19 Removing pain
00:24 Lord, let my words
00:30 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:46 I want to spend my life
00:51 Mending broken people
01:10 Hello, and welcome to another 3ABN Today cooking program.
01:14 I'm Jill Morikone, and we are delighted that it's Wednesday
01:17 because we get to cook in the kitchen here
01:20 and get to share these wonderful recipes
01:22 with you at home.
01:23 With me, in the kitchen today, is a very special guest
01:27 and she's our brand new friend of the ministry of 3ABN.
01:30 This is her first time doing cooking.
01:32 And I'm just excited
01:34 to introduce her to you at home.
01:36 Her name is Leslie Caza.
01:38 And, Leslie, we're so glad to have you here today.
01:40 Thank you so much. Thank you for the invitation.
01:43 I am thankful to be here,
01:44 and I'm thankful for a great team that came with me
01:46 from my Simply Vegan in Memphis classes,
01:49 so it's a blessing to be here.
01:50 Yeah, that's right.
01:51 I met them, I went in the kitchen
01:53 and I said, "Oh, she's got a whole team here working."
01:55 And that's a wonderful, you had Sky and Lisette...
01:58 Correct. Is that right?
02:00 Very good, Jill. Yes. Okay.
02:01 So and they're organized, and working,
02:03 and got it all together in there.
02:04 Yes, great team. So that's wonderful.
02:05 So tell me what is Simply Vegan in Memphis
02:08 and were you always interested in healthy cooking?
02:11 Let's start with that one,
02:12 were you always interested in healthy cooking?
02:13 I've always been interested in cooking.
02:16 Went to culinary art school for a little while,
02:19 but that's not exactly healthy cooking.
02:22 Then, when I became a Seventh-day Adventist,
02:24 my pastor heard that I had gone to culinary art school
02:27 and said, "Great, you can do our cooking schools,"
02:29 which was a whole new realm
02:31 which started a whole new journey and a whole new life
02:33 and the more I got into it,
02:35 the more I loved it.
02:36 And just saw how fearfully and wonderfully made we are
02:40 and how we can really take care of our bodies with good eating.
02:43 It's just one of the laws of health
02:45 but it's an important law of health.
02:46 Absolutely, 'cause our body
02:48 is the temple of the Holy Spirit.
02:50 You know, He wants to dwell in us,
02:52 and then we have a clear mind and we can better hear Him,
02:55 we can better understand His voice.
02:58 Yeah, so that must have been a shock
03:00 when the pastor said, well, you do cooking classes
03:03 and you're thinking all I know how to do is to cook...
03:05 Vegetarian. Right?
03:07 I didn't know vegetarian at all.
03:08 You don't do vegetarian,
03:09 so there must have been a difficult switch
03:11 or was it not?
03:12 Oh, it was so difficult and my first class,
03:14 I think there was six people that came and looking back,
03:16 I'm really thankful only six people came
03:18 because they didn't know what I was doing,
03:19 I purchased wrong ingredients
03:21 thinking I was buying right ingredients,
03:22 the food was terrible, the lecture was very dry
03:26 and but God kept working with me over the years
03:29 and as I kept going to fellowship lunches
03:32 and learning new foods
03:33 and talked with other people and read books,
03:37 lots of books on either recipes or nutrition,
03:41 it's just grown.
03:43 I love it. It's really my passion.
03:45 That's wonderful. I can tell that. That's incredible.
03:47 You think you go from not even knowing
03:50 how to cook vegetarian to her own cookbook.
03:54 Thank you, Jesus.
03:55 This is brand new. Brand new.
03:57 You just finished this, The Garden Menu.
03:59 This is delicious recipes
04:01 from Leslie's plant-based kitchen.
04:04 So it looks like an incredible
04:05 array of recipes you have in here.
04:07 Well, we hope that it will meet the needs of people
04:10 who are looking to just come
04:12 a little bit step higher to healthy.
04:14 You know, there's transitional vegetarianism
04:16 and then we want to keep on growing and learning
04:18 and so this is maybe not ultimate but it's,
04:23 you know, mid-transition to getting healthier.
04:27 Oh, that's wonderful. Yes.
04:28 You have breads, and breakfast, and entrees and beverages,
04:31 vegetables, side dishes, cheese, ooh...
04:34 Yeah, we're gonna do a cheese ball this morning.
04:35 Are we doing a cheese ball this morning?
04:37 We are. Nice.
04:38 Gravy sandwich filling, some burgers, soups and stews,
04:40 salad dressing, dips, spreads, this goes on and on,
04:43 there's a lot, and there's dessert too.
04:44 Yup, we have 130 recipes.
04:46 Oh, that's wonderful.
04:48 So your ministry, Simply Vegan in Memphis,
04:51 you do cooking schools, you and your team?
04:53 Once a month. Okay.
04:55 They come in, they'll eat a full plant-based dinner
04:58 and while they're eating we do a health presentation
05:01 and then we'll maybe have a discussion group after
05:03 just to let people ask questions, share ideas.
05:06 And it's really nice when you have a discussion group
05:09 because someone knows a little of this,
05:11 someone knows a little of that
05:12 and it really bonds the group together.
05:14 So when we have people from the community,
05:15 they start to feel like they're part of the group.
05:18 Yeah. That's wonderful.
05:19 It's great outreach too.
05:21 Let's take a look, I know you said
05:23 we're making a cheese ball
05:24 but let's look at what else we are making here today.
05:27 We're starting with granola, a crunchy granola,
05:29 that looks yummy, and a harvest pudding.
05:32 Yes, I like that.
05:34 The veggie frittata, oh, that's fabulous,
05:38 I can't wait to try all of these.
05:39 Cheese ball, here's our cheese ball.
05:41 There's the cheese ball.
05:42 And pita chips, nice, I like that,
05:45 making your own pita chips and skillet burritos.
05:47 Oh, this looks like a wonderful menu,
05:50 wonderful summer breakfast food,
05:52 summer lunch foods.
05:53 Yes, yeah, kind of sets you up for the whole day.
05:55 See, that's right, I'm excited.
05:57 Let's read our first recipe for that granola.
06:02 Crunchy granola...
06:19 So I see we've got stuff already going here.
06:21 We do, and we're going to start by softening the dates
06:25 because oftentimes, the dates are a little bit firm
06:29 or the blenders a little bit weak,
06:30 not a good combination,
06:32 so we're just going to start warming up the dates
06:35 just to soften them a little.
06:37 You could do it in the microwave if you want.
06:39 I have two tablespoons of water and we're just gonna go ahead
06:42 and yeah, we will just put them in here.
06:45 Now these are those medjool dates.
06:47 Actually I think they're deglets.
06:49 I think they are, aren't they?
06:50 Yes, they are. They are.
06:51 Okay, we're just going to turn this on.
06:53 Okay.
06:54 On low a little bit, and you don't want to put
06:58 the heat up too high on them
07:00 because there is just a small amount of water in here,
07:03 just enough to gently steam them.
07:05 So that'll just take a couple of minutes to soften them up
07:08 and while we're doing that,
07:09 we'll go head over to the blender.
07:11 Okay, there you go.
07:13 We had a couple of speckled bananas in there
07:15 and that's because of course
07:16 when they're speckled they are...
07:18 Ripe. Ripe and sweet, right?
07:20 So we're just gonna go ahead and break these up
07:22 and put them in
07:23 and this is gonna be our liquid.
07:25 What I found was a granola,
07:27 they doesn't have a lot of oil in it,
07:29 it doesn't get that super crispy crunch like a fry...
07:34 I would agree. Fry season.
07:35 So I found that if you use less water,
07:39 it's not as tough.
07:41 So we use just the smallest amount of water
07:43 and then our bananas become our moisture
07:46 that's gonna help those dates to also get going.
07:49 And it gives you sweetness as well as the dates.
07:51 But bananas are sweet, if they're ripe, they're sweet.
07:52 Yeah, if they're speckled, they are, absolutely.
07:55 And then we're just gonna add our vanilla in here.
07:58 Okay.
07:59 And do you want to peek on that?
08:01 That's sizzling.
08:03 We can shut that off
08:04 and just let the heat just get there.
08:07 Put this on.
08:10 So we're gonna blend this first a little bit?
08:11 Blend this just a little bit just to make it smooth.
08:22 So that gives us a little bit of moisture
08:24 to get those dates going.
08:26 Well, that's helpful.
08:27 Yeah, and now we can add the dates to that.
08:30 So this is it, they just sit a couple of minutes.
08:32 Just a minute, just to get them soft
08:34 and we have a pretty good blender here
08:36 but the moisture is pretty much gone,
08:40 it's just a little tiny bit left here
08:42 and that's gonna help a lot
08:43 so that our granola is not tough.
08:44 I will need this spatula.
08:46 Normally at home would you wait till all the water's gone
08:48 before you blend it or how you do did now
08:50 is how you normally would do?
08:51 It's probably gonna depend
08:53 how attentive you are to your pan.
08:54 Either way it's gonna work.
08:57 The water is either gonna be a tiny bit in the pan
08:59 or it'll be in your dates,
09:00 so it's not really gonna affect the recipe but...
09:04 You just want to make sure
09:05 that you're not wrecking havoc on your blender.
09:08 It's an expensive piece of equipment
09:10 and you want to take good care of your equipment.
09:12 Okay.
09:17 And you want it to be smooth.
09:19 Okay.
09:24 I'm just gonna let that air bubble get out there.
09:26 Okay.
09:36 That's it.
09:38 We just need to get it
09:39 so that it will be a creamy sauce for our oats.
09:43 So I'm gonna get some gloves here.
09:45 You need these guys, yeah. I do, thank you.
09:47 So we have our oats here
09:48 and these are just regular rolled oats.
09:51 Have you every made granola with quick oats?
09:53 You know, I have. Have you?
09:54 I have just 'cause I ran out of rolled oats.
09:57 I thought, "Well, I don't want to go to the store right now,
10:00 I'll just make it but..."
10:01 When my children were little, they didn't appreciate
10:04 the hard crunch of a regular rolled oats
10:08 and so I would make it with quick oats
10:10 which made it quite a bit more tender
10:11 and then they would enjoy it.
10:13 Yeah, that's great.
10:14 Okay, so we're also going to add to this our coconut,
10:18 this is an unsweetened coconut
10:20 but you can use whatever coconut you want,
10:22 it's a pretty small amount.
10:24 And this granola is relatively low-fat
10:28 because it just has this in it,
10:30 it doesn't have a lot of nuts
10:32 and it doesn't have a lot of oil,
10:33 which makes it more versatile.
10:35 If you wanted to have a light supper
10:37 that didn't have a lot of fat in it,
10:38 you could then have a bowl of...
10:41 Granola. Granola 'cause it...
10:43 Or for breakfast, you could add some nuts or something to it.
10:45 Precisely.
10:46 Yes, so it's versatile.
10:48 So we'll just go ahead and add...
10:53 our sauce here...
10:55 Nice.
10:56 Which is all natural, you know, you get the fiber in the fruit
11:00 and you get the extra nutrition.
11:02 I can smell the banana. Yeah.
11:04 Smells really good. Oh, it does.
11:06 It does. Okay.
11:10 Let see if we can get that out.
11:11 You know, trying to get everything out of the bottom...
11:14 That's always the challenge with the blender.
11:15 All right, I think that's gonna do for now.
11:19 Then I will save this.
11:21 Okay, actually, if you start stirring
11:24 a little bit with this,
11:25 your hands won't get quite so messy.
11:29 Nice.
11:30 And oats are so good for you
11:31 and if people need a gluten-free diet...
11:36 You can get gluten-free oats.
11:38 You can get gluten-free oats.
11:39 They're all naturally gluten-free,
11:41 but it just depends on where they are produced
11:44 because if they're produced on a line
11:45 that also produces wheat...
11:47 Right, then you get the cross contamination of that.
11:48 That's it. The gluten, right.
11:50 So we don't want to do that.
11:54 It's hard to mix in a bowl
11:55 that without getting it over the edges.
11:56 Yes, we'll do our very best here, okay.
12:01 So we're just gonna mix this,
12:02 the thing is you want to get this evenly coated...
12:05 Yes.
12:06 So that you don't have dry spots and then a big clump
12:09 because those big clumps will not dry as evenly
12:12 in the oven.
12:14 One of the nice things about this recipe
12:16 is you can just put it in the oven overnight.
12:19 I like that. Yes.
12:21 What do you usually bake it at?
12:22 I still got your pan here.
12:23 Yes. I usually bake mine at 175.
12:25 Okay.
12:27 And I put it...
12:28 I do have a time bake on my oven
12:30 so I'll set my oven for about nine hours...
12:32 Oh, so you bake long time then.
12:33 I do, and it gets nice and dry
12:36 because it's at such a low temperature.
12:39 Okay, we are getting close here.
12:43 And we eat a lot of granola because it is versatile.
12:46 In our next recipe
12:47 we're actually going to be using some of this granola.
12:51 We're gonna add some fruits and some nuts,
12:53 is that the one or different recipe you mean?
12:55 We're gonna do that too.
12:59 Okay, we're on the same page.
13:02 Okay.
13:03 All right. All right.
13:05 So that's looking pretty good.
13:06 You want me to hold for you hand?
13:07 Sure. And try and get in here.
13:09 That's what we'll do.
13:10 We're just gonna go ahead and put that on here.
13:14 Nice.
13:15 And you can make a double batch and make two pans worth
13:20 and, you know, spread your racks
13:21 out in the oven a little bit if you're gonna do that
13:24 and then spread it evenly on your pan.
13:27 And this is what it looks like when it's all done?
13:29 That's what it looks like when it's done.
13:30 I see that.
13:32 Absolutely. Nice. Yes.
13:33 Let me move this over here
13:34 and we're gonna talk about when it's all done.
13:37 I like them, very nice.
13:39 This is a very crunchy granola.
13:41 So what we'd like to do with it
13:44 is make is a fruited rice.
13:46 Okay.
13:47 And we'll take... A fruited granola.
13:49 I am sorry, a fruited granola.
13:51 I was gonna say, we're not making rice.
13:52 Fruited rice is great too.
13:54 Fruited granola. Okay.
13:56 So we'll take about three quarters of a cup
13:58 of the granola
14:00 and then we've got some unsweetened almond milk,
14:03 I'll put about a half a cup which isn't a whole lot.
14:05 Thank you.
14:07 And then you can use pineapple. Yes.
14:09 You could use canned pears or peaches,
14:13 something that's got a little liquid to it
14:16 and then we just stir this up, excuse me,
14:18 we just stir that up
14:20 and put this in the refrigerator overnight.
14:22 So especially, if you have children,
14:23 my three-year-old grandson loves this dish
14:25 because it gets nice and soft and easy for them to chew.
14:29 Now if it were my husband Greg,
14:31 he would take it straight like this,
14:34 add the milk and eat it right away.
14:35 Chewy.
14:37 Before it gets soggy at all 'cause he doesn't like soggy
14:38 but I would like that soggy,
14:40 I like that thing soft and he likes it crispier.
14:42 But you got some blueberries and nuts here?
14:44 We do.
14:45 And so then in the morning,
14:46 we'll do the one with the sample.
14:48 In the morning, you can add, I've got some blueberries here.
14:51 Ooh. Nice.
14:53 And then, you know, nuts are so good for you.
14:56 They're heart healthy and all that.
14:58 So you want about a small handful
15:01 which is actually about almost a quarter of a cup.
15:04 So if you wanted a variety...
15:06 First, we'll stir this up
15:07 and then we'll go ahead and put our nuts on top.
15:09 Nice.
15:10 So the fresh blueberries are full of antioxidants
15:13 and you've got fiber, fruit and grains here,
15:17 so you've got your carbohydrates,
15:18 you've got protein, you have fats.
15:20 This is just a wonderful way to start your morning
15:23 and colorful, peach and raspberry is delicious.
15:26 Oh, yes, that sounds good.
15:28 Do you like walnuts? Uh-huh.
15:29 You're gonna be our taste tester, right?
15:31 So we're gonna put what you like on here.
15:33 So we put some walnuts.
15:34 Would you like pumpkin seeds? Oh, yeah.
15:36 Nice source of zinc.
15:38 Nice.
15:39 Okay. I'm gonna get a spoon.
15:41 Okay.
15:42 And we'll try this granola. There you go.
15:43 Now you call this the fruited granola?
15:45 Fruited granola. Nice.
15:47 I'm trying to get and make sure I get some granola here.
15:49 Okay.
15:53 Sweet but not overly sweet 'cause of the pineapple,
15:57 then the dates and the banana in there.
15:58 I could eat this whole bowl.
16:00 This is very good. Good. Oh, you could.
16:01 You know, and if you have this and then in the morning...
16:07 Hmm, that's good.
16:09 You know, you had your...
16:10 You could just take a nice apple...
16:12 Yeah. And make it pretty.
16:16 You know, if you put pretty food out,
16:19 fruit or whatever,
16:20 your children will eat fruit when it's cut up
16:23 and it's attractive to look at.
16:25 So get yourself some little tools
16:27 to make it look beautiful.
16:28 Nice.
16:30 And you can get that set up and then you have your fruit...
16:34 Yummy, yummy. And that whole...
16:37 This whole breakfast is about 625 calories.
16:41 Now the average woman needs between 1600-2400 depending on
16:46 how active she is, her age, and things.
16:48 So if you're looking at a 2,000-calorie a day diet,
16:51 you want to get about 600-800 calories in your breakfast.
16:54 Oh, absolutely.
16:55 So this may look big to some of you
16:57 but in the morning,
16:59 our stomach is more prepared for a meal,
17:01 we've been fasting all night, break the fast in the morning,
17:05 and so even though it's a custom in our society
17:08 to eat a small breakfast and a bigger lunch,
17:10 we could flip that upside down
17:11 'cause you need to fuel in the morning
17:15 when you're getting up to go.
17:17 That's great, absolutely.
17:19 Let's go to our next recipe. Yes.
17:21 And we'll be read that here.
17:23 For the harvest pudding, we need:
17:53 Now this looks fabulous, this yummy breakfast.
17:56 Yes, yummy breakfast.
17:58 So let's get right into it. Good.
18:00 Now we made the granola
18:01 and now we're gonna actually make a crust
18:03 in the blender for our harvest pudding.
18:07 Do I need to do anything with the water here?
18:09 You can slide it back over, completely over the flame.
18:12 Okay, so we'll just go ahead and put this in here.
18:14 And basically, what we're doing is making
18:16 sort of a graham cracker crust with a healthier version.
18:29 Fast and easy. Yes.
18:31 And then we'll put that in our casserole dish.
18:34 Okay.
18:37 And the finer you grind it,
18:39 of course the smoother your crust will be.
18:41 So if you like it with a little more chew...
18:44 Don't grind it as much. Don't grind it as much.
18:46 Okay, and then let me put my gloves on.
18:48 What we're going to do is add...
18:51 If your granola is very sweet,
18:53 you probably want to just add water.
18:55 If it's moderately sweet,
18:56 add some juice and if it's not an incredibly sweet one,
18:59 you want to add some juice concentrate
19:00 just to sweeten it up a little bit.
19:01 Nice. Okay.
19:03 Now what juice we're using here?
19:04 This is an apple juice concentrate.
19:05 And all you want to do is get it
19:07 so that it's gonna hold together
19:08 when you press it into the bottom.
19:10 So one to four, it's just gonna depend
19:13 on how you actually want that done.
19:15 So it looks like we're gonna use close to the four here.
19:18 So just put that in here.
19:20 Nice.
19:21 So like a crumble, little crumbling...
19:23 Like a crumble, yes.
19:24 And then once you get it all together like this...
19:29 Nice.
19:31 You can use a fork if you'd like, that will work.
19:33 Spread it evenly.
19:36 Kind of press it into the pan.
19:38 I like that, that's very nice.
19:39 Very simple.
19:41 Okay, kind of make it even.
19:44 All right, so now we will go ahead and make our filling.
19:47 Yay!
19:48 And no one ever guesses the filling.
19:50 All right, so I like to cook but I don't like to stir,
19:53 so I usually start my water boiling.
19:56 So I have three cups of water boiling in there
19:58 and then I have one cup of water here
20:00 and I've got a nice whole grain cornmeal,
20:02 you might be able to find that at your local grocery store.
20:05 If not, you could even grind popcorn
20:07 to make a whole grain cornmeal.
20:09 Yes. Wow.
20:10 Just stir that up.
20:11 If you were to put the cornmeal
20:13 directly into the boiling water...
20:14 It's gonna clump.
20:15 Absolutely, and that's not what we want.
20:17 We want to have this nice and smooth.
20:19 Right. Okay.
20:21 So we'll stir that up
20:24 and then because our water's already boiling,
20:26 this is gonna thicken up...
20:28 Real quick. Relatively quickly, yes.
20:30 And so you want to get it right out of your measuring cup
20:33 and get it right into your pot.
20:37 And then you can go ahead
20:38 and turn your heat up
20:42 which I think I'm doing.
20:44 Okay, it should be about the consistency
20:47 of runny mashed potatoes.
20:49 If that makes any sense to you all.
20:51 That makes sense. That's what we want.
20:53 You can see it's already starting to thicken up.
20:54 I can see that.
20:55 So we just want that to get nice
20:57 and thick like runny mashed potatoes.
20:59 It will set up more when it chills in the fridge.
21:02 So you don't want it to be super thick
21:04 because then it will not be palatable once it firms.
21:09 Cornmeal, you know, we say as American as apple pie.
21:12 Cornmeal is actually probably the most American food
21:15 because the Native Americans are the ones
21:18 that domesticated corn
21:21 and then they taught the colonists how to...
21:23 It's starting to boil.
21:24 Yeah, we're done with it there, okay.
21:27 You want it off? I want it off.
21:29 There you go. Great.
21:31 All right, and then we're going to...
21:33 So this goes back to the pilgrim's date.
21:34 Back to the Pilgrim's date.
21:36 And cornmeal is really good for you
21:38 and the whole grain,
21:39 if you can find it, it's extra good
21:41 'cause it has the germ in it which is full of nutrition.
21:43 Now we have our coconut
21:45 which is an unsweetened coconut.
21:46 If you add a sweetened coconut,
21:47 we just really not gonna add that much sugar
21:49 because you are not using a large amount
21:51 and then we have our salt.
21:53 And we had a little sugar before?
21:54 And we had the sugar, thank you.
21:56 Okay, now this is gonna go back in the blender briefly.
22:00 Easy dish because everything is in the blender.
22:03 I like that. Yes.
22:04 We can use the same. You got that.
22:05 I do. It's kind of...
22:07 We're gonna go very careful here.
22:08 We'll just pour this right back in here.
22:11 If you have a smaller blender
22:13 that does not do a large amount,
22:16 you can break this up into a couple of...
22:19 So the objective here is to get it very smooth.
22:21 You don't want coconut pieces or any of that,
22:24 you want like a smooth like a pudding almost.
22:26 Like a pudding, yeah, we call this harvest pudding.
22:29 Okay.
22:31 And I'll just get this blended up.
22:36 Turn that down.
22:58 We have a pretty powerful blender here
23:00 so this might just about do it.
23:01 The Vitamix is nice.
23:03 Vitamix is wonderful.
23:04 And what you can do is just take a tip of a teaspoon
23:07 and just dip it in
23:08 and see if it feels course at all,
23:09 then just continue blending.
23:11 Okay. All right.
23:12 You need spatula? That would be fantastic.
23:15 Okay, so we're just gonna pour this on.
23:16 Nice.
23:18 Nice and creamy.
23:20 It smells good. I can smell the coconut.
23:21 Yes.
23:23 This is what in some countries,
23:24 they would call maize of course.
23:25 I was thinking that, yes. Yes.
23:27 And here in the States,
23:28 it would actually be a field corn,
23:30 it's what corns made out of, meals made out of
23:32 'cause we don't use sweet corn to make that.
23:34 Now this will just go in refrigerator
23:36 and it will set up firm
23:38 and then we'll be ready to put our topping,
23:39 and we're gonna make the topping really quickly.
23:41 Yay! Okay.
23:43 So for our topping, again,
23:45 I don't like to stir all that much,
23:47 so what I like to do
23:49 is take a small amount of the pineapple
23:54 and put that in there to start heating.
23:56 Okay. Don't need a whole lot.
23:58 And then our orange juice concentrate
24:01 which will sweeten that up a little bit
24:02 and add a little bit of flavor
24:03 and then before this gets hot, I'm gonna go ahead
24:05 and put the cornstarch in there.
24:07 That will thicken up quickly because it's a small amount.
24:12 Now I have never tried that.
24:13 That's a great idea.
24:14 I'm sitting there stirring and stirring,
24:16 this is a great idea.
24:18 The less you have in the pot... Oh, yeah.
24:20 Yeah, and we've got some pineapple in there
24:22 so it does look a little chunky
24:23 but this is going to thicken up relatively quickly.
24:27 Nice.
24:29 Pineapples are just so delicious.
24:33 The tropical fruits add a lot of sweetener quickly.
24:35 They do.
24:37 That's for sure. All right.
24:40 And then it gets thick, then you add this?
24:42 And then we'll add the rest of that...
24:44 And you wait till that gets thick?
24:45 And we'll put it right on there.
24:47 And we have one that's done over here
24:48 and I see that it's decorated with strawberries and pecans,
24:52 and it looks beautiful.
24:54 And one sixth of that pie is about 350 calories.
24:58 So if you're watching your calories,
25:00 you can actually have a pretty decent piece of that
25:03 and it's still very moderate,
25:05 then you have room for a little handful of nuts
25:07 and some other fruits as well, that's right.
25:10 Let's go to our next recipe. Let's do that.
25:11 Okay
25:13 I think we're doing the frittata, right?
25:15 Veggie frittata, for that we need:
25:52 I'm excited about this recipe, Leslie,
25:54 because I like anything with veggies in it.
25:56 To me, it's just my favorite.
25:58 I mean, I like sweet and that's good.
26:00 But something with veggies is really good.
26:02 Oh, yes, and they are so good for you.
26:03 So let's get right on it. Okay.
26:05 We are going to start with our skillet,
26:07 Make sure I'm turning this up.
26:09 Okay. There we go.
26:11 You could use a small amount of oil
26:13 if you are trying to watch your calories,
26:15 you can use a small amount of water.
26:17 We are going to add our red bell pepper...
26:19 Nice.
26:20 And our onions, just something about
26:22 the aroma of onion and pepper is just amazing.
26:25 And then we have some diced zucchini here,
26:28 so yes, this is the Jill recipe
26:30 with all these amazing vegetables.
26:33 Okay, we're gonna saute this,
26:35 we're gonna actually let this saute,
26:36 while we go ahead and work
26:38 on the creamy filling for the frittata.
26:40 Okay. Okay.
26:42 Do you want to keep an eye on that for me
26:43 while we do this?
26:45 Make sure it doesn't burn.
26:46 Make sure it doesn't burn.
26:47 Okay, back to our wonderful blender again.
26:50 You know, cooking is so much more enjoyable
26:53 when you have good tools.
26:55 And if could have only one good tool in my kitchen...
26:57 It will be a blender.
26:59 It would be my blender, absolutely.
27:00 I love my blender in the kitchen.
27:02 It's such a difference. Absolutely.
27:05 Now this is a silken tofu,
27:08 but you could use the water packed tofu
27:10 as well in that.
27:12 So we carefully get this into the blender.
27:15 The silken tofu is great
27:16 when you want to make something creamy or blended,
27:18 where as the water package is great for a scrambled tofu
27:20 or something along those lines.
27:24 Okay, so we have our tofu in the blender.
27:27 We're going to add nutritional yeast flakes
27:29 which have a cheesy flavor,
27:31 and some lemon juice, salt.
27:36 The cornstarch will help thicken it up
27:38 to kind of give it that eggy texture.
27:40 Nice.
27:41 And then we will go ahead
27:43 and blend this into a creamy sauce.
27:49 You need spatula?
27:51 I do, thank you.
27:54 Let's pack that down a little bit.
27:55 When it's pretty thick, you got to get that in there.
27:57 That's right. Okay, we'll start slow.
28:10 I will just stir a little bit here,
28:13 or actually almost there.
28:15 This sure smells good over here.
28:37 Okay, so we have a nice creamy blended paste,
28:43 and we are going to stir this right into that,
28:45 so we can shut the heat off on that actually.
28:48 Perfect. Pour this right in.
28:50 Now, the nutritional yeast in here is amazing,
28:53 one tablespoon of nutritional yeast
28:56 has four grams of protein.
28:59 You know, so sometimes people
29:00 get real worried being a vegetarian,
29:02 you're gonna get enough protein.
29:04 So it does and it also has a lot of fiber and B-vitamins,
29:09 which are great for you.
29:11 It's good with B12, isn't it?
29:12 It's good with B12.
29:13 It's fortified, many of them are fortified with B12.
29:16 But B-vitamins are good for your nerves and,
29:19 so we got this added, thank you.
29:21 Then we are going to add some spinach.
29:24 Now, if somebody's on blood thinners
29:26 and they are concerned about the green leafies.
29:29 In this recipe, you could go ahead
29:30 and use artichoke cuts,
29:32 just cut them a little bit.
29:34 We'll add a little bit of turmeric for color.
29:37 Let me lit that fire. Yeah, okay.
29:39 And our Italian seasoning
29:42 and then we have garlic and herb seasoning here.
29:46 Now, if your garlic
29:48 and herb seasoning has salt in it,
29:49 you may want to reduce the salt a little.
29:53 A lot of them are salt free.
29:55 Yeah. Okay.
29:56 So we are just gonna stir this up.
29:58 Nice. Doesn't that look yummy?
30:00 Oh, yes, it's gonna be yummy.
30:02 And then we will just go ahead
30:04 and give the pan a little spray.
30:07 Yeah. Okay.
30:09 Jill, do you want to scoop it in there for me?
30:13 Yummy!
30:15 And as this bakes,
30:16 the turmeric will give it more of the yellow color.
30:20 Needs to heat a little bit
30:21 before it actually brings out that much color.
30:24 There we go. Great.
30:26 Smooth out a little bit.
30:29 Yes. Smells fabulous.
30:30 Now a frittata is basically a quiche without a crust.
30:35 And there we go, that will go in the oven.
30:38 What do you bake it for? We bake this for an hour.
30:41 Umm, in our sample one,
30:43 we made minis and little muffin pans.
30:46 I love that, how cute. Yes.
30:48 And so those only take about 25 or 30 minutes.
30:50 And then you could just round out the meal
30:52 with a sweet potato and something sweet
30:55 for the almonds and grapes, and you got a great meal.
30:57 I can't wait to try that and I am going to try that.
31:00 I assure you. Okay.
31:01 All right, great. That looks really good, yummy.
31:03 Do you do all these recipes in your cooking schools
31:05 before we go to the pita here?
31:06 Yes, we do them in our cooking classes.
31:09 For one class that we did, we actually did a hands on.
31:13 And so we were in a commercial kitchen
31:15 and everybody get in there.
31:16 We had four different stations
31:18 and people tried their hand at it,
31:19 which really is a big help,
31:22 if your church or food organize little hands on things,
31:25 that's great for people to feel more confident.
31:28 Yeah, don't you think it makes a difference?
31:29 Because, I could be sitting there saying,
31:31 "Well, I don't know how to cook this way and,
31:33 I don't know exactly what I am doing"
31:34 and I can watch someone else do it.
31:38 But, if I don't do it myself,
31:40 you learn a lot better when you actually
31:42 get in yourself and do it yourself, so.
31:44 I can see that, it will be very valuable.
31:46 Step by step, you know, just watching that,
31:48 so it's a very good thing.
31:50 Now, we are doing pita. We are gonna do some pitas.
31:53 Okay. We'll set this over here. Yes.
31:55 And you got something going on over here?
31:57 I do. Now, this recipe has one ingredient.
32:03 That's why we didn't put it up for you to read.
32:06 All that you need is some whole wheat pocket bread.
32:09 And it doesn't matter if you already cut in half,
32:10 don't worry about it.
32:12 But, this, the traditional store
32:14 bought commercial pita chips
32:15 have a lot of oil added to them,
32:17 they are fried, or other things added,
32:18 may be you don't want that.
32:20 So if you can just take a whole wheat pita,
32:24 and get a very good sharp knife,
32:26 and we just cut around the edge,
32:29 just a little bit like this.
32:32 'Cause these are pockets,
32:33 so they have that nice hole in the middle.
32:35 Now, one nice thing about pita chips,
32:38 when you have them like this,
32:40 is they're very similar to what we use to call zwieback,
32:43 which is very digestible.
32:45 And I think partly is more digestible,
32:47 because you have to chew.
32:48 You know, digestion begins in the mouth.
32:50 So when you eat something soft, we go, chump, chump, swallow.
32:54 And we want to go chump, chump, chump, chump, right?
32:56 Right.
32:57 So when you have something crispy like this,
33:00 you are more likely to chew,
33:01 which is better for your digestion so...
33:04 That's true.
33:05 And these are wonderful for dipping
33:08 with the cheese ball we are gonna make.
33:10 Oh, yeah. That's right.
33:11 You could put, dip them in salsa.
33:13 You could dip them in applesauce.
33:15 So if you were just wanting a light supper,
33:18 you could have a whole bunch of those.
33:20 And a bowl of applesauce
33:21 and just have that satisfying crunch.
33:24 Okay.
33:25 So then we just take our pita chips
33:26 and spread them out
33:28 in a single layer on a cookie sheet,
33:29 and one package will usually make about two cookie sheets.
33:33 And then have your oven at 350 degrees.
33:37 Do you spray it at all?
33:39 You don't even need to spray the pan.
33:40 Oh, we don't. Okay. No.
33:42 So, you set, put them out 350 degrees,
33:44 if you have two racks in your oven,
33:46 you will put four minutes.
33:49 Cook them for four minutes,
33:50 rotate the pans for about another four minutes,
33:53 and then just every minute after that start watching them.
33:56 And they will become the golden,
33:57 can I pull those over here?
33:59 Yeah. Let's do that.
34:00 They will become the golden brown,
34:02 you can hear how crispy they are,
34:05 and you just pull them off.
34:06 And usually, it only takes a total of about
34:08 ten minutes to do, both pans so it's fast...
34:11 I love that. And delicious and crunchy.
34:13 These are always a hit at our simply vegan classes.
34:15 Oh, yeah. I like that. Yes.
34:16 And we're gonna try these,
34:18 I'll try them with the cheese ball.
34:20 We're making the cheese ball next, right?
34:21 Yes.
34:22 All right, let's read the recipe for that.
35:04 I am excited about making the cheese ball.
35:06 And you know, that's something
35:08 that's so nice for special occasions,
35:10 special times, but I don't know,
35:11 let's make it, you know.
35:13 So it's something I don't make at home
35:14 and I am excited to learn.
35:15 Wonderful. Yeah.
35:17 Yeah, this is definitely a special occasion food,
35:18 'cause the presentation is really pretty as well.
35:22 All right, well, if you would measure out for me,
35:24 three quarters of a cup of this boiling water.
35:27 Again I don't like to stir a lot,
35:28 so we're gonna start with hot water.
35:30 In the blender, I have some cashews here,
35:33 wonderful cashews.
35:38 Ooh, that's really, really steaming, isn't it?
35:40 It is steaming.
35:42 I couldn't tell 'cause it was splashing me so then,
35:44 that's only half.
35:46 Hopefully, it won't be so much noise this time.
35:48 Okay.
35:51 Perfect. There we go.
35:53 Okay. Perfect.
35:54 And you could start with cooler water, but again,
35:57 you will have more stirring time.
36:00 So we'll get the nuts smooth,
36:03 just a little bit before we go ahead
36:05 and add the other ingredients.
36:15 Okay, and they will finish blending with the other items.
36:19 You know, nuts, nuts fit into the category that says,
36:21 "an ounce of prevention is worth a pound of cure."
36:24 You just need a little of them and it's very...
36:26 And it goes a long way. And it goes a long way.
36:29 Okay, so now we are again adding some of the silken tofu.
36:33 Oops, excuse me that splashed a little.
36:35 Here we go, there.
36:38 That makes it nice and creamy.
36:40 It makes it creamy and again the silken tofu
36:42 has a milder flavor than the water packed tofu.
36:44 All right, we are just gonna add
36:45 the rest of the ingredients.
36:47 We have our salt,
36:48 we have some minced dried onion.
36:50 Nice.
36:52 A little garlic, and this is the smoke flavor.
36:55 If you use a liquid smoke flavor
36:57 that you get at your grocery,
36:58 probably only need about a teaspoon or two,
37:00 we could do it to taste, all right.
37:03 And then this is red, roasted red pepper,
37:07 you could use pimiento, of course.
37:09 You get the one that's packed in water.
37:11 We have a little lemon juice, yes.
37:15 And then nutritional yeast flakes are wonderful,
37:18 B-vitamin food there.
37:20 And then we have some dill, which gives it a lovely flavor.
37:23 I love dill.
37:25 I think, it's one of my favorite herbs.
37:26 Oh, very delicious, yes, in so many things.
37:29 Okay, I'm gonna hold back on the cornstarch
37:31 just a little bit till we get up blending.
37:32 We don't want to get it too thick
37:34 that it won't blend right away
37:35 since we got that nice hot water in there.
37:37 And we will have to work this just a little bit.
37:54 And sometimes the nutritional yeast
37:55 or some of the herbs will stick a little bit to the sides,
37:58 so we will just scrape that down.
37:59 Okay.
38:01 Do you normally blend it a while
38:02 because of the cashews can be gritty
38:03 and you are trying to avoid that grit or...?
38:05 Yes, and that's why I like to start with them,
38:07 so it's just the cashews and the water for a little bit
38:10 and you can kind of focus just on those.
38:12 Yeah, it gives you a creamier filling.
38:14 Very creamy, yes.
38:15 And that's the goal, because if you were
38:16 eating a traditional cheese ball
38:18 that would be creamy, right?
38:19 Absolutely.
38:20 Guess we will turn that down a little bit.
38:40 Now again, if your blender's not super powerful,
38:43 go a little longer and you can always
38:45 just check it with a spoon or in between your fingers
38:47 to see if it's little gritty.
38:48 Now, go ahead and add this cornstarch,
38:50 which of course is fortified.
38:52 Then why, why wouldn't you
38:53 blend the cornstarch at the beginning?
38:55 I was just afraid, it was gonna get
38:57 too thick for the blender.
38:58 Because it's warm, it's gonna already start thickening.
39:00 Got it. Okay. That's right.
39:02 So we just wanted to get everything smooth.
39:12 All right, now we are going to go ahead
39:14 and finish the cooking so that the cornstarch
39:16 can be really effective when we can have our cheese ball.
39:19 You want me to get rid of this extra water?
39:20 Please. Let me grab this here.
39:22 Here you go.
39:25 Okay.
39:27 And we will just put this in here.
39:29 Oh, it smells really nice with that dill there.
39:31 It does.
39:32 And it's the right color for a cheese ball,
39:34 because of that roasted red pepper or pimiento.
39:37 You want this back on? Yes.
39:39 Now this, you are gonna have to really stir
39:41 because it's going to thicken up.
39:43 And it's gonna stick. And it's gonna stick.
39:45 So you can go with moderate heat if you need to.
39:49 The thing you want to make sure
39:50 is that you do get it cooked enough,
39:52 to cook that cornstarch
39:53 'cause you don't want that cornstarch flavor in there.
39:56 And again, if it's not cooked enough,
39:57 your cheese ball would not be firm enough,
40:00 so double duty there.
40:01 Okay. Okay.
40:03 Then we are going to pour it into a mould.
40:06 And in this case we are going to use
40:07 just a stainless steel bowl.
40:09 Okay.
40:10 If you wanted something special for your guests
40:12 where everybody having an individual one,
40:14 you could do individual little cheese balls for them.
40:18 So to get the cheese ball out of the bowl,
40:20 the bowl needs to be lined.
40:21 So we're just gonna use some plastic wrap here...
40:23 That makes sense.
40:25 Just kind of work it down into the bottom,
40:29 so that you don't have any big air spots in there.
40:32 I like that.
40:34 Makes it so easy to flip out,
40:36 and then save the excess over here,
40:38 because when you chill it in the refrigerator,
40:41 it will get a little bit of film on it,
40:43 so you can just go ahead and turn that over on there
40:45 and keep it nice and fresh in your refrigerator that way.
40:49 So we are starting to thicken, which is really good.
40:53 And hopefully, we are not burning.
40:55 Hopefully, we are not burning.
40:57 Now this recipe, cheese tends to be salty.
41:00 Yes! Yes.
41:01 So this recipe, you know, it has,
41:03 it does have quite a bit of salt in it,
41:04 but this is not the entrée.
41:07 And if you are eating a couple of tablespoons,
41:09 which is a normal serving for a cheese ball,
41:11 we're gonna get 1/12th of a teaspoon of salt.
41:15 So just remember.
41:16 So you are telling me, I could,
41:17 this would be something that and since it's a small amount,
41:20 say moderation that I could have
41:21 a little more salt with this and not worry about it.
41:23 Not worry too much about it, yes.
41:25 But if you want to make it your entrée,
41:27 you've had your salt for the day.
41:31 Well, if you eat a cheese ball for an entrée,
41:33 that's pretty serious.
41:34 That's real, for sure.
41:36 That's pretty serious. That is.
41:37 Let me get you another one,
41:38 in case you need to get closer to the edges.
41:40 And we're starting to come to just
41:41 a little bit of a simmer there, aren't we?
41:43 It's just starting. Absolutely Okay.
41:45 Now, for those of you who are calorie counters,
41:47 two tablespoons of this cheese ball has 43 calories,
41:52 so not too bad.
41:54 And if you are eating this with your pita chips,
41:58 and some people like to soak their cashews
42:01 before they make this dish.
42:03 But, some for digestibility, other people soak it,
42:07 soak their nuts overnight
42:08 because their blender isn't super powerful,
42:10 and it will help to make it creamier
42:12 if they are soaked for a little bit.
42:14 Now, is this thick enough or how thick do we need to get?
42:17 If you stop for just a second,
42:18 let's see how quick it's coming to a boil.
42:21 Yeah, you are getting there.
42:22 Let's just go like another ten seconds, how is that?
42:24 Sounds good.
42:26 'Cause it's getting there, but I wasn't sure how much?
42:28 What you are looking for. Yes.
42:30 Well, you don't look like you are struggling
42:32 so I wasn't sure if it's thick enough yet.
42:35 Okay, I think you did great.
42:37 Okay. All right.
42:38 So this goes in here. That's gonna go in there, yes.
42:41 Watch your fingers, I don't want to get you to burn.
42:43 Okay.
42:44 And it's gonna fill just about a three to four cup bowl.
42:50 You might need the spatula.
42:52 Let's trade, how is that?
42:56 There you are.
43:00 Yummy! You can really smell it. Oh, yeah.
43:02 And the dill is kind of predominating,
43:04 it makes it very delicious.
43:06 We won't look at the bottom of the pan,
43:07 think I didn't do as well as I should have done about it.
43:10 That's okay.
43:12 I think, that's part of the course.
43:14 Okay, so we will just smooth that,
43:16 just a little bit, and you are not gonna
43:17 see this any way as you will see in just a minute.
43:20 Jill, if you could bring that platter over here.
43:23 Let me just grab a paper towel for my fingers.
43:27 Okay, now for the fun part. Yay!
43:29 Okay.
43:31 Would you like to try the fun part?
43:32 Absolutely.
43:34 Do you want to put some gloves on?
43:35 I do have under the counter here.
43:36 Yes, right under there.
43:38 There's lot of them.
43:39 Okay, so our cheese ball has now been
43:43 in the refrigerator overnight.
43:45 Okay. Okay.
43:47 So undo our plastic and you can see indeed.
43:49 It's got a little bit of a film on it.
43:51 I can see that.
43:53 But it's very, it's very superficial.
43:54 So we're going to go ahead and put this
43:56 in the middle of the serving tray.
44:02 Nice.
44:03 You don't have to watch the bowl if you don't want to?
44:05 How's that? That's good.
44:06 Okay.
44:08 And just get it in the middle of your platter, okay.
44:12 And then, we are going to just, this is your fun part.
44:16 Just gently sprinkle... Sprinkle?
44:18 Sprinkle and kind of press them in just a little bit.
44:22 And we will, and you after get it done,
44:24 it will be a few walnuts on the plate
44:26 and you can just kind of brush it up a little bit.
44:29 So pressing like this?
44:30 Press in like that. Press a few one on the side.
44:35 Nice. Oh, this is real fun. Yeah.
44:38 I don't know, what, how much I'm supposed to be putting?
44:39 You, well, I can cover that cheese balls,
44:41 so you can go and just,
44:44 and don't worry about spilling some,
44:45 because we are going to...
44:47 Well, that's coarsely texture, I'm spilling.
44:51 We just clean it up just a little bit.
44:53 This is nice with things like carrot or celery sticks.
44:57 We're going to have some pita chips.
44:58 We have some crackers.
45:00 And if you bring this recipe to your next baby shower,
45:03 or wedding shower, make sure you bring the recipe,
45:05 because they always ask.
45:07 It looks fabulous...
45:09 Yeah, and it's really simple. I mean, it looks authentic.
45:10 Yes. You know, it really does.
45:12 And it looks like it will be a lot of work,
45:14 but really is a blender, quick in the pot
45:18 and then your nuts here.
45:19 Oh, that look's beautiful Jill. Nice.
45:22 We're gonna hide your nuts
45:23 with some of these other things.
45:24 Oh, good. Okay. Okay.
45:26 Does that look okay? It looks lovely.
45:28 A little bit here, nice.
45:31 Good job! Good job, okay.
45:34 And then you could decorate if you want it
45:36 with a few nuts on there.
45:42 If you want to add a little color,
45:44 you could put a dried cranberry in the middle.
45:47 Oh, it looks fabulous.
45:49 And then we will put...
45:53 We'll go ahead... Put some crackers on the side.
45:56 I like it.
45:58 And may be if you feel like, feel our pita chips.
46:00 Yummy! Okay.
46:03 Now, I am gonna dig into the side, right here,
46:07 where nobody is gonna see it.
46:08 We are covered up. Okay.
46:14 Close to the real venue?
46:16 Oh, this is fabulous.
46:19 This smoked flavor makes it.
46:21 I think it does. You are right. It really does.
46:22 I would not have guessed that, but it really does.
46:24 That's fabulous.
46:25 Oh, let's read our last recipe for the skillet burritos.
46:46 Now, our last recipe for the skillet burritos.
46:49 It looks fabulous already
46:50 'cause you got onions and peppers going on.
46:52 Oh, that's the way to go, right.
46:54 I think for Mexican food,
46:55 it's all about the onions and peppers.
46:58 And the colored peppers.
46:59 And the color is very beautiful.
47:00 Okay, so we are going to start in a skillet.
47:03 You can put a little oil if you would like,
47:05 or you could add little water.
47:07 This is a fast and easy recipe, I love this.
47:09 So we just have a frozen onion and pepper mix here and...
47:14 I let it defrost just a little bit,
47:15 so it's got some fluid in there.
47:17 So we we'll head and let that just saute, just a little bit.
47:23 If it starts sticking to your pan,
47:25 just add a little bit of water...
47:28 Nice. I love the color. Look at the color.
47:30 Beautiful color, there we go, that's good.
47:33 Okay, so we're just gonna saute these a little bit.
47:36 We call these skillet burritos,
47:37 but they are very much like a enchilada.
47:41 Nice. Yes, okay.
47:43 So, this will be, this will go underneath the base.
47:45 You could hear they start to sizzle,
47:47 and what we are going to be adding to this
47:50 when they get little softer,
47:52 it's just a little taco seasoning
47:54 or a little fajita seasoning.
47:56 If you don't have any of that,
47:57 you could use a little chilly powder
47:59 and a little salt just to give it a little extra flavor.
48:03 And we are going to be using...
48:06 These are refried beans, and these are just canned,
48:08 so it's fast and easy.
48:10 I like that. I do too.
48:11 And I like them because they are thick.
48:13 Yes.
48:14 And then we are going to add a quarter of a cup of salsa...
48:17 Oh, to the beans?
48:19 Into the beans, it gives lot of nice flavors to the beans.
48:21 Oh, yeah.
48:22 And then if you don't, if you don't want to use salsa,
48:25 you can also use salsa style tomatoes.
48:29 It just come in a regular can like your stew tomatoes
48:31 and anything else that makes a salsa style
48:33 or a Mexican style.
48:34 So you could use that instead if you want it.
48:36 And just mix it up for a nice flavor.
48:39 If you wanted to add even a little bit of
48:42 cooked rice into this,
48:43 some people really enjoy that as well,
48:45 or cubed steamed potato.
48:49 That sounds yummy. It's very nice.
48:50 Small cubes though, makes a very nice addition
48:53 into these burritos.
48:55 Yeah, I know that sounds good. Okay.
48:57 So we have our mix, refried beans.
49:00 Let me just move this over here.
49:02 These are sizzling very nicely
49:04 about right where we want them.
49:06 Okay, I like to use an
49:07 ice cream scoop for consistency.
49:10 So I've got my whole grain tortillas.
49:12 Now, sometimes, if you are used to getting
49:15 a store bought, they are white,
49:17 they are very, very soft.
49:18 The whole wheat ones can be a little chewier.
49:21 So your husband would like them but you gonna want them soft.
49:24 So we're gonna tenderize these just a little bit.
49:27 So I like to just take a ice cream scoop.
49:29 I make these for a fellowship lunch a lot.
49:30 I know, I like them to be consistent so,
49:32 it helps portion control and consistency when you have,
49:36 when you have an ice cream scoop to help you measure.
49:38 So we're gonna roll these very quickly
49:40 and actually just put them right...
49:41 Oh, I love that. Right in here.
49:43 So they are gonna cool up, so you can see...
49:45 While you are cooking the onions and peppers?
49:47 While you are cooking the onions and peppers.
49:48 So you don't even have to worry about
49:51 preheating your beans at all.
49:53 That's so easy.
49:54 It's so easy, fast. I like that Leslie.
49:56 If you need a fast meal when you get home.
50:00 Okay. Nice.
50:03 We got a lot of beans in that one.
50:04 We have a lot of beans in this one,
50:05 and beans are so good for you.
50:07 Now, by putting the cover on this just for a short while,
50:10 we're gonna steam those whole wheat tortillas
50:13 make then nice and tender.
50:15 I like that. Well, I finished this cooking.
50:17 Now, when do you add the seasoning?
50:18 I forgot.
50:20 This is real life, right?
50:21 So, normally, it would go with the onions and peppers
50:23 before you put them...
50:24 Yes, we're just gonna sprinkle around the edge
50:26 and we'll stir just a little.
50:28 Now, you know what to do if you forget.
50:31 Just add it right in there, that's fine.
50:33 I love it.
50:35 Okay, just for another second here.
50:37 Beans are wonderful food, high in protein, high in fiber.
50:42 We all need more fiber, right?
50:44 No cholesterol, no saturated fats,
50:47 it's kind of like,
50:48 meat without the bones and all the other stuff.
50:50 You are just getting all the benefit of it.
50:52 We have one that's finished here
50:53 and then we are going to your address here.
50:55 You got it with some guac, I love guacamole,
50:58 so that's fabulous with the vegetables
51:00 and the skillet burrito.
51:02 I will try that once they come out.
51:04 I know they are not quite done.
51:05 But your cookbook is a great cookbook,
51:08 The Garden Menu and it has recipes
51:11 that we did today are all in here, right?
51:13 Yes, they are.
51:14 And many other recipes, there are,
51:17 I would say is there hundreds of recipes in this one?
51:19 Hundred and thirty. Hundred and thirty.
51:20 There's a lot of recipes in here.
51:21 So what we want to do right now, Leslie,
51:23 is we want to go to your contact information.
51:26 You want to contact Leslie for yourself.
51:27 If you say, I want this cookbook.
51:29 I am interested in more of this plant based eating.
51:33 Maybe you want Leslie to come to your church
51:36 or your community,
51:37 and you are interested in having her
51:39 put on a cooking school,
51:40 or you want to more about how to do cooking schools.
51:43 She has Simply Vegan in Memphis.
51:45 And here is how you can contact Leslie for yourself
51:48 and we will be back with all the final products.
51:52 If you have enjoyed this program
51:54 and would like to invite
51:55 Leslie to do a health seminar in your area,
51:57 please take down her contact information.
52:00 If you would like to purchase her cookbook,
52:02 The Garden Menu, just call her at area code
52:04 (731) 798-1106.
52:08 That's (731) 798-1106.
52:13 You may also email her at leslie.caza@gmail.com.
52:17 Spelled leslie.caza@gmail.com.
52:23 If you would like to write to her,
52:24 you may do so at Leslie Caza, 4204 Jackson Avenue,
52:28 Memphis, Tennessee 38128.


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Revised 2018-03-07