Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000084
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00:15 Welcome to "A Taste of Paradise."
00:17 My name is Evita Tezeno. 00:19 You know growing up in a small town 00:22 that is a coastal city, 00:23 we enjoy so many varieties of seafood as a-- 00:27 when I was a child. 00:28 And I love the way my grandmother 00:30 used to prepare them. 00:31 But when I became Adventist 00:33 I found out that a lot of the things 00:35 I enjoyed as a child was not really 00:37 what God desired for me to eat 00:40 but I still love the fish flavor. 00:43 So, then, I found the love for salmon. 00:46 Salmon was one of my favorite. 00:48 But when I started eating vegetarian, 00:51 I found that salmon wasn't the best for me 00:55 and I still wanted the fishy flavor. 01:00 And then I found out that 01:01 you could use seaweed as a substitute. 01:04 Seaweed is the greatest substitute for the fish flavor 01:08 and there're so many different varieties. 01:10 There's dulse, there's kelp, 01:12 there's nori and you still get that 01:15 yumminess of the fish but not the fish 01:20 and the flavor of the fish but not the fish. 01:22 And seaweed has so many different minerals 01:26 that you don't get from regular vegetables 01:30 because it's a sea vegetable. 01:32 So, let's try out new varieties of seaweed 01:37 and you could find them at your local Asian store. 01:40 Today we're gonna do a fabulous recipe 01:42 Mock Salmon Croquettes 01:45 and I'm telling you 01:46 it's gonna be fabulous and delicious. 01:49 So let's read the ingredients and see what's in store. 01:53 For the Mock Salmon Croquettes you need... 02:27 For the Creamy Dill Sauce 02:30 or the Creamy Dill Tartar Sauce you need... 03:06 Well, that's a lot of ingredients, right. 03:08 But it's gonna be fabulous. 03:11 What we start off with is our almonds. 03:16 They have been soaked over night 03:17 so it helps them to be able to grind a better 03:22 in the food processor. 03:24 And then we have our onions, red onions, 03:27 it's a mould of flavor so I like to use red onions, 03:30 add celery, add lemon juice 03:34 and always use fresh lemon juice, please. 03:40 Parsley and organic carrots. 03:45 I like to use organic carrots 03:47 because they tend to have a sweeter taste. 03:51 And also when you're using carrots, 03:54 if you juice, you can use the pulp, 03:56 you could keep the pulp from your juice 03:59 and you could freeze it 04:01 and you could use it in recipes as well. 04:03 And here's our dulse. 04:05 Get a closer look at the dulse, 04:06 it's purple in color, it is yummy, 04:09 it is so good for you. 04:12 And this is the kelp. 04:14 And kelp is good if you have any thyroid problems. 04:18 Kelp is a very good... 04:22 supplement for thyroid problems. 04:25 And aminios and we have our sea salt. 04:30 And then we will. 04:45 I'm gonna grab a spoon. All right. 04:53 And you want to mixture that you-- 04:57 Just take down the sides 04:59 so everything will get incorporated. 05:12 Let me put a little water in here. 05:30 Now here's the fun part. 05:35 This is a little messy 05:37 but I'm telling you it is worth it. 05:40 Now, this can be eaten just like this. 05:43 This will be like a salmon pattie 05:46 but we're gonna take it a little bit further 05:49 and make cookies or patties out of it. 05:56 So using our dehydrator, 06:01 we're gonna use our-- 06:04 Get a tray and we're using our Teflex sheet 06:07 and what I like to do is wet my fourth of a cup first. 06:11 This is a fourth of a cup measurement 06:14 and I like to wet it. 06:15 It makes it a lot easier to maneuver 06:20 and then just pop them up. 06:22 It is so easy 06:24 and it makes a really nice pattie that way. 06:27 So again... 06:37 pops up so easy. 06:47 And there you go. 06:48 So next we're gonna do our dressing 06:53 and I'm gonna take this out of the way. 07:24 And for our dressing we have cashews 07:29 that have been soaked overnight 07:30 and it makes it much creamier 07:32 when you soak them overnight. 07:34 And also it gets a little, 07:35 gets kind of the fat out of them. 07:38 So, it's good to soak the cashews overnight. 07:41 And we have our olive oil, our salt, 07:45 our lemon juice, our onions, 07:53 maple syrup 07:57 and our dill weed and our water. 08:24 Now, because this is a substitute for, 08:27 like tartar sauce 08:29 you have to have the chunks of celery 08:32 and the chunks of onions because you know 08:33 how chunky tartar sauce is. 08:38 So I'm gonna mess these a little bit finer. 08:52 And I have already prepared... 09:03 take some of the sauce, 09:11 mix that. 09:25 Isn't that wonderful? 09:27 And I just wish you all could smell this 09:29 it smells delicious. 09:33 So we have our Mock Salmon Croquettes 09:37 and our dill tartar sauce. 09:42 Another fabulous recipe 09:43 coming from the kitchen of Taste of Paradise, 09:46 my name is Evita Tezeno 09:48 and remember to live life fresh. 09:58 Welcome back to Taste of Paradise. 09:59 Today, we're gonna do something special for you all 10:02 one of my special items. 10:04 We're gonna go to the country called Mexitaly. 10:07 You ever heard of that place before? 10:09 Not quiet because it doesn't exist. 10:12 What it is, is a fusion between Mexican and Italian. 10:16 As you all know I love my Italian food, 10:18 spun the roots there 10:20 but also as you know we have our influx, 10:23 our great influx of Mexican dishes 10:25 which is fantastic and tasty. 10:27 So today we're gonna do something 10:29 because we love lasagna. 10:32 We all love lasagna 10:33 and we're gonna put a little Mexican twist on it. 10:35 Because usually I'm used to putting a Trinidadian twist 10:39 you know, with the people from Trinidad like my mom. 10:42 I mean anything moves, we throw curry on you 10:44 and saute you and we eat you. 10:46 From the other side of the family 10:47 that side of the family, 10:49 Italian, anything moves me throw what? 10:51 Pasta sauce on you. 10:52 So my home had like this crazy fusion 10:56 of West Indian recipes and Italian recipes. 10:59 I mean they got so bad one time 11:01 we literally made what is known as curry lasagna. 11:04 You ever heard of curry lasagna before? 11:06 Not quiet but you need to try it. 11:07 As a matter of fact that gives me idea 11:09 I think I may do that recipe. 11:11 Well, today we're not gonna make-- 11:13 you know our curry lasagna is actually quite easy to make it. 11:16 Today, we're gonna do what is known 11:17 as a Mexitalian Lasagna 11:20 and it's just uses some of these 11:22 Mexican flavors and spices there 11:26 and taking basic fundamentals there 11:28 from the Italian dish and here it is 11:31 on how you can make your own Mexitalian Lasagna. 11:35 The simple recipe is... 12:24 So, there it is, a real simple item of course, 12:27 we're gonna use the ingredients 12:28 that we all love and one of the items 12:31 if you notice I just one ahead 12:32 you over taken too long to come back. 12:35 Evita was having a good time 12:36 so I went ahead and I made the special sauce already. 12:39 Keep an eye out on our program 12:40 you may get the recipe for that. 12:41 So I made the special sauce 12:43 or if you don't have this just go ahead 12:45 and buy a spaghetti sauce or something of that nature. 12:48 And also I have the vegan crumbles 12:52 and I went ahead and I made some of the greens. 12:55 Let me just show you if you take a quick look with me here 12:58 I went ahead and just sauteed 13:01 the greens a little bit there for you. 13:04 All you have to do is just put the kale, 13:06 the spinach add seasonings to it. 13:08 You have your onion, your garlic powder. 13:10 You can even add beef like seasoning 13:13 you know or Mexican seasoning or Italian as well. 13:19 You add that and it starts to wilt. 13:21 I know one bag of spinach 13:23 and another bag of kale is a lot 13:26 but once you put it in there it comes down 13:28 and now you get to eat your spinach like Popeye. 13:30 All right, so that one is there 13:32 we already made the spaghetti sauce 13:35 and then we're gonna take the veggie crumbles. 13:37 So you can take a quick look at that. 13:38 Basically I went to the store, 13:40 I picked up some veggie ground crumbles you know, 13:42 as like veggie meat. 13:44 I don't really use veggie meat all the time 13:46 but this is a special occasion 13:47 and we wanted something good. 13:49 You can even chop off may be walnuts or something 13:51 of that nature saute it down a little bit 13:53 and so here's your veggie crumbles. 13:55 What we're gonna do is we're gonna add some of these 13:57 before I get there. 13:58 Let me get these onions gone. 14:00 We're gonna add the onions to that 14:02 as I wanted to make sure that those crumbles would do 14:06 and also we add the onion 14:08 than we add a little bit of garlic powder, onion powder. 14:13 All right, so we're gonna get these going 14:16 and then here's our onion powder very nice. 14:19 You can even add Italian seasonings if you want. 14:22 I use a little kicking chicken, 14:25 kicking chicken style seasoning or kicking thicken, 14:28 you remember how we made our own seasonings here, 14:30 add that to that, that's gonna add some really nice flavor. 14:34 Then we're gonna mix these items up. 14:35 Little bit of olive oil, 14:37 will do as a little bit adjust there. 14:40 All right, so we're gonna get that going, 14:41 that should be going there nicely in a second. 14:44 So this is like the, how could I put it? 14:47 Like the ground beef. 14:49 You know, when we used to make lasagna at home 14:53 one of the key ingredients was what? 14:55 Ground beef and we used to go and eat 14:58 and put it in the grinder and it'll come out. 15:01 I have no idea what I was doing at that age 15:03 but it, I was just like, hey, this is food 15:05 and it tasted really good. 15:07 So now you can do it yourself 15:10 like I said either using a veggie meat, 15:12 or vegan one, vegan options 15:13 and the coolest thing is the large of the stores 15:15 have many different options that you can try. 15:18 Now, eating veggie meat everyday 15:19 is probably not the best idea 15:21 because of the sodium content in it 15:23 but once in a while you want to make 15:24 a special dish like this 15:25 just get one ahead doesn't have as much sodium 15:28 or like I said do it from scratch. 15:29 We don't enough have enough time 15:30 to be chopping up walnuts and pecans and all of that. 15:33 So you can do it right here and it has a nice smell to it, 15:38 nice or the whole place would be. 15:43 So we're get that going 15:44 because this is gonna be one of the layers 15:46 that you're gonna use to make your what? 15:47 Mexitalian Lasagna. 15:50 So let me just put this over here, 15:52 then we're gonna add our sauce, our special sauce. 15:59 Oh, so I already have my Italian seasonings 16:02 in the special sauce. 16:05 If you just have tomato sauce, work with what you have, yeah. 16:08 Any of them should do good. 16:10 We're gonna put a little extra 16:11 because this is gonna be one of the layers. 16:16 All right, and you gonna need a little liquid 16:18 to get it going so here we go, 16:20 we have that there. 16:22 The tomatoes can you imagine 16:23 you're eating something that's actually tasty 16:26 and very good for you. 16:27 The only problem with this recipe is that 16:30 people always go for seconds 16:32 and I'm like, or thirds, I'm like, look, 16:34 y'all, I know it's good food 16:35 but you still have to take it easy. 16:37 You know, but the good thing is 16:39 even if they go back for second or thirds 16:41 you know the ingredients are pretty good. 16:43 It's gonna have, 'cause we're gonna add 16:45 like a cream cheese to it, a vegan cream cheese, 16:48 you can make your own as well if you're seeing 16:50 some of the programs before. 16:52 So it's gonna have 16:53 quite a bit of ingredients in it, all right. 16:55 And so your fat content may edge of just to that 16:59 but the good news 17:01 is it will never be as the fat content 17:05 whenever be as high as the regular lasagna, 17:07 'cause when we made regular lasagna 17:09 we added the beef one time, we added chicken into it. 17:13 I mean, we added anything that could move to the recipe. 17:16 So, and then we added so many 17:18 different types of cheeses 17:20 so let me get a little bit of these. 17:23 I'll mix that in here and rest should be good. 17:27 So I'll add my seasonings. 17:29 Oh, this is gonna be very nice, very nice. 17:33 And you do this for special occasions like holidays 17:38 or you know everybody's gonna be coming by 17:40 and you make this delicious recipe. 17:43 So we'll get that going, that's ready to roll, 17:45 now we're gonna put the layers in. 17:47 What are we gonna put in? We're gonna put the layers in. 17:49 We're gonna grab our tortillas and find a really good, 17:52 I mean there's so many different brands out there. 17:54 Here's what I do, when I look for tortillas 17:56 I just look at the ingredients. 17:58 The tortillas are only, not tortillas. 18:00 Yeah, tortillas, corn tortillas white or white corn preferably, 18:06 not just a regular flour tortillas that 18:09 you know we used to buy. 18:11 So you buy the white or yellow corn tortillas 18:14 and look, mine only has corn, water and lime, okay. 18:19 Lime they call it calcium hydroxide 18:22 or something but just lime, all right. 18:23 And that's all it should have. 18:25 If you start to see five, ten ingredients 18:28 then you know, something ain't right with it. 18:31 All right and here's the consistency 18:33 see they're very nice and it's good, 18:37 I love these, this is good quick food that I can enjoy. 18:41 So what we're gonna do before we get to the tortillas 18:43 is we're gonna get our sauce ready. 18:45 You just need a little bit of the sauce first 18:47 on a bottom of your dish. 18:50 Okay, so you just gonna put a little bit down there first. 18:54 All right, so we just layer that all around. 18:57 This is gonna get the tortillas at the bottom 19:00 hold it from burning there just a little bit. 19:04 All right, so here we go we have that just to tap 19:09 and then here's a cool, this is the fun part you know, 19:13 how we're used to go ahead 19:14 and have to boil down the pasta and stuff. 19:21 Now you don't have to do that, this saves whole step. 19:24 All you have to do is just layer it. 19:26 Just one, two there. One, two there. 19:31 One and another two here. 19:33 Look at that and if you don't have tortillas 19:35 you're gonna eat tortillas too, 19:37 you may start looking like a tortilla. 19:39 All right, so here we go, we're gonna add that 19:41 then we apply to just a little bit 19:43 over the top there. 19:44 We're gonna get to our greens here in a second. 19:47 Just a little bit, don't worry about it. 19:49 If you want to go heavy you can make a ton of it 19:51 and just layer it 19:52 but we're not gonna do so much of that. 19:55 Let's get to our greens now. 19:57 Now, you're gonna take your greens 19:59 and gonna put the greens across it, okay. 20:02 'Cause this is gonna be healthy as well, 20:05 so you're gonna have your ingredients, 20:06 your calcium as well, 20:08 good for the blood all of this so layer it. 20:12 I'm gonna probably use 20:14 just want to get a good amount there. 20:16 It's gonna start melting, it's gonna congeal. 20:19 You know tortillas when they get wet 20:21 they start to mixing in with the food around it. 20:24 So, it's gonna come together nicely here 20:28 and then here we go, we got that. 20:31 Then, we're gonna add our cream cheese 20:35 like I said you can make this from stretch, okay. 20:39 We need as like tofu, onion and garlic powder. 20:43 So just put it, you're not gonna be able to get it 20:46 all over unless you make, when you make your own 20:49 unless you make it like a little bit more liquidly. 20:51 So you just put a little bit there. 20:53 Remember what's gonna happen 20:55 all of that is gonna kind of like melt. 20:56 Remember, what this is replacing is 20:58 almost like the avocado cheese, okay. 21:01 So, we're not done. 21:04 Next step is you usually have your own cheese 21:08 but I found some good alternatives. 21:11 Not alternative but the best one 21:13 you can get is make it yourself. 21:15 You do it a cashew cheese or a potato cheese, right. 21:18 But if you want something more of that cheesy, 21:20 melty consistency then you can find is diet cheese 21:24 as many different vegan cheeses that are available. 21:27 So now, we're gonna just layer this here. 21:30 Okay, so we're gonna put a little bit of that. 21:34 Just across that. 21:35 It's gonna all come together nicely. 21:39 All right, so just, 21:40 now you only want to use about a bag. 21:43 Some people use a whole two or three bags 21:46 but one bag should be good. 21:47 Then what's the next step again? 21:49 We're gonna start from the scratch. 21:51 We're just gonna get a little bit of the sauce 21:52 across the top here. 21:54 That's why I usually like to make a lot of the sauce. 21:58 All right, so we have that then, 22:02 start from stretch, your ready, 22:03 somebody press the reset button. 22:05 Here we go, we're gonna start from grounds we're again-- 22:07 we're gonna and then you can press it there nicely. 22:09 So that's one, two, 22:11 we're gonna make a whole another layer again. 22:15 There it is, very nice. 22:16 Actually easy, 22:18 I remember when we used to make the big ones 22:20 we used to lay the lasagna across 22:23 and it was just a whole thing 22:24 and everybody in the kitchen was waiting for the food. 22:27 Well, now, they can do it again. 22:30 And when you make this recipe-- 22:31 don't' be like this is the vegan, 22:33 this is the fake one. 22:34 No, no, no, just make it 22:36 and just say, hey, I made a special one, 22:38 a Mexican, a Mexitalian lasagna. 22:42 They're gonna look at you funny 22:43 but when they taste it they're gonna be smiling. 22:46 And everybody is gonna be happy 22:47 so we put another layer of that, 22:49 then we go back to the greens. 22:51 Now, you can try different veggies if you want. 22:55 I don't know about the broccoli, 22:56 may be try the broccoli. 22:57 Well, at least we have spinach and kale here. 23:00 So, we're gonna put that across. 23:02 Then we gonna do that again. 23:05 Okay, and as a matter of fact 23:08 this will probably be second quite a final layer 23:11 so let me go heavy on this. 23:14 So put all the greens across 23:16 and remember, what's gonna happen 23:18 it's all gonna start to congeal, start to meltdown 23:21 and all of the layers are gonna be blessed. 23:23 So, now when I get to the top layers 23:25 I go a little heavier than the bottom layers. 23:27 'Cause if you put too much on a bottom 23:29 it's really soggy 23:31 you have like the soupy stuff at the bottom of it. 23:34 So, now here some landed on heavy. 23:40 I'll leave a little extra for the top for decorations. 23:44 And then what's the next step again? 23:45 So, we're gonna go ahead 23:48 and we're gonna add our cream cheese first. 23:51 Let's do that. 23:53 This is our vegan cream cheese. 23:56 All right, he wants to, 23:58 he knows he doesn't want to get down there 24:00 because he's gonna be eating some. 24:01 So here we go. 24:03 Just pour that and as it gets warm you notice, 24:06 look what it does, it starts to melt a little bit there. 24:10 All right, so it should be good 24:14 and a beneficial item is at least 24:16 if you have the tofu one, 24:17 you have good healthy soy, that's going in there 24:20 and you don't have to worry 24:21 'cause normally when we make regular lasagna 24:24 We have what? We have the avocado cheese. 24:26 We have the mozzarella cheese. 24:28 Sometimes we add it cheddar cheese. 24:31 We added three or four different types 24:33 of cheeses to this thing. 24:35 So this one is gonna be a good one, 24:37 so we have that. 24:39 Then here we go. Cheese, one more layer. 24:43 Now, please, 24:44 don't ask for a nutritional facts on this one. 24:47 It just gonna be only one it take one, 24:49 one slice even though it's healthy 24:52 or it's good and made from scratch, 24:54 it still has quite a bit. 24:56 So this is why, this is a special recipe 24:58 that you do only on holiday. 25:00 A lot of times people think, 25:02 oh, if it's vegan or if it's vegetarian 25:04 then you could just not have that it 25:07 but even then 'cause there's a lot of, 25:09 I notice a lot of vegan restaurants 25:12 that serve comfort foods. 25:13 I went to one, 25:14 I had a biscuit with a vegan gravy, 25:17 man, when I was finish I couldn't even walk. 25:19 I was like this can't be the best item around. 25:23 So please take it easy, all right. 25:25 Here it is, one more layer. 25:29 So, here we go, 25:31 one more layer with the tortillas. 25:34 And then, I'm gonna go ahead anyway, who cares. 25:38 I'm gonna pour little bit of the rest on that. 25:42 All right, so I'm just gonna lay it all out 25:47 and finish it up 25:49 and then what we're gonna do we're gonna take this 25:51 and we're gonna put this in the oven. 25:52 All right, so layer that nicely across there. 25:56 Oh, man, this is a good one. 25:57 You make one of these you're good for a week. 26:02 Let me take a little bit of this 26:05 just for a little decoration there 26:08 on the second to last layer there 26:11 and all right. 26:16 And then I'm just gonna finish off again with what? 26:18 What are we gonna finish off with, everybody? 26:20 We're gonna finish off with cheese 26:21 on the top and you should be good. 26:24 You'll take this now. 26:25 I have one in the oven already for you. 26:28 We're gonna take this 26:29 and we're gonna put this in the oven 26:31 and we're gonna see 26:32 what the finish product will look like. 26:33 So let me clear it 26:34 because we're gonna have our grand ovation, all right. 26:37 So here we go. 26:40 I'm gonna grab this, your oven, 26:41 you put it in the oven for about 45 minutes 26:45 at about 300, 350 you should be good. 26:47 So here we go. 26:51 So, that one's gonna go in there. 26:54 And then 26:56 I have the finished product here. 27:01 So here it is. 27:02 Here is your Mexitalian, Mexitalian Lasagna 27:06 and you could even-- 27:08 Look at that flow with me here. 27:09 You can cut that there nicely. 27:12 Oh, man, looks good. 27:15 Man, I don't have anything. 27:17 I'm about to eat, I'm looking for some plates 27:20 or something of that nature, 27:21 you could take this and then you're ready? 27:28 Here it is, it's getting warm. 27:31 It's getting warm and wow, take a look. 27:34 And y'all see that there. 27:36 Can anybody see what is happening here? 27:39 Here's a Mexitalian Lasagna. 27:42 Oh, have mercy. 27:45 This is dangerous right here, 27:46 this literally be dangerously good for you. 27:49 Healthy, tasty, you'll enjoy it. 27:52 Who said you can't eat, 27:54 eat well and be a healthy individual as well? 27:57 Just remember, don't over do it 27:59 and come with me to Mexitalian 28:02 wherever that is, here it is. |
Revised 2014-12-17