Taste of Paradise

Cranberry-Kale-Cabbage Salad / Maple Gazed Tofu Turkey

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000097


00:01 Have you ever wondered
00:02 how to prepare healthy tasty meals,
00:04 raw and cooked that actually tastes good?
00:07 Well, stay tuned while Evita Tezeno
00:09 and yours truly, Nyse Collins,
00:10 show you how to do so
00:12 and give you A Taste of Paradise.
00:31 Happy, happy holidays.
00:32 It's Evita Tezeno,
00:34 again in the Taste of Paradise kitchen
00:36 bringing you another festive recipe
00:38 to grace your tables this season.
00:41 We have a Cranberry Kale Cabbage Salad.
00:45 Yes, cranberry kale cabbage salad
00:48 with a cashew dressing.
00:50 Try saying that ten times fast,
00:52 how it's a mouthful
00:54 but you're gonna have a mouthful.
00:55 Yes, when you eat this, it is fabulous.
00:58 Let's go to the recipe.
01:01 You need...
01:27 For the dressing, you need...
01:56 Okay, we're gonna start off with the salad,
02:00 with the kale.
02:02 So I have started right now.
02:04 I have started chopping some kale
02:06 but you want to just get a bunch of it
02:09 and you want to just chop it a little fine,
02:12 into little bite sized pieces.
02:16 You don't want to have it all chunky.
02:21 So we're gonna try to wilt it down,
02:23 so we're gonna put a little olive oil on it
02:27 and sea salt.
02:30 And then, you remember,
02:32 on past episodes what I've done is I have,
02:38 massage it
02:41 and this is what we want to do,
02:44 is massage the kale so it gets tender
02:50 and also
02:54 it will sit down a little bit
02:57 and it makes it look almost like it's cooked
03:03 and kale is fabulous, kale is high in iron,
03:09 also high in calcium.
03:10 So if you're anaemic,
03:12 you need to get more kale in your diet.
03:19 Okay, then we have
03:22 our red cabbage,
03:27 our scallions,
03:39 our hemp seeds.
03:42 Hemp seed is also amazing, good source of calcium,
03:47 good source of protein
03:49 and it makes this salad a little nutty.
03:54 And for our sweetness, sweet and tartness,
03:57 we have our cranberries.
04:03 Mix that all,
04:05 incorporate all those fabulous flavors together
04:17 and last but not least,
04:19 our walnuts which gives us good brain power,
04:22 it's really...
04:23 The walnut is in the shape of a brain
04:25 so it is very good for the mind.
04:31 So let's whiz up our dressing real quick.
04:43 So we have cashews that's been soaked overnight
04:49 and this makes it much more creamy
04:52 and easier to blend.
04:54 We have our fresh lemon juice,
04:56 remember, no bottle lemon juice here,
04:59 we have our olive oil,
05:03 our water,
05:07 our green onions,
05:10 fresh garlic.
05:15 We have a little maple syrup,
05:23 our turmeric.
05:25 Our turmeric
05:27 and our salt
05:30 and let's blend this.
06:01 This is a very quick and easy recipe
06:05 that can grace your table for this holiday season
06:10 and you just pour this dressing right on to the salad
06:22 and mix it in.
06:28 Look at the colors.
06:31 Oh, it smells amazing.
06:34 I love kale, any kind of way,
06:37 I put it in my smoothies.
06:42 I love kale chips.
06:48 So let's plate it.
06:52 Now can you imagine this on your table for the holidays?
07:07 And I'm being very messy here, this is a lot of kale.
07:21 Look at the green and the red,
07:27 if you had smell-o-vision,
07:30 I know you would love this 'cause it smells heavenly,
07:33 I just love it.
07:36 Another fantastic recipe from the Taste of Paradise kitchen
07:40 and remember to Live Life Fresh.
07:50 Happy holidays from Taste of Paradise to you.
07:52 The holidays are here, everybody is excited,
07:54 we're all eating, having a good time.
07:57 When we sit around our table
07:59 and what is one of the main things
08:00 that sits there for Christmas,
08:02 Thanksgiving, even Easter,
08:04 whatever holiday you're thinking about is that
08:06 big fat turkey.
08:08 Yes, we're talking about that turkey but today,
08:11 you know, when you eat that turkey,
08:12 you're like, "Man, is it the best thing for me?
08:14 I don't know what they did to it?
08:16 What hormones they gave?"
08:17 Well, now you don't have to question that anymore.
08:19 Why?
08:20 'Cause we're gonna show you
08:21 how to make your own Tofu Turkey here at home,
08:24 in your own place,
08:25 where now when you cut into it and eat it with the stuffing,
08:29 you can say, "Wow, this is good.
08:32 I got it from A Taste of Paradise.
08:34 So come over with me today
08:35 and we're gonna put together something
08:38 that anchors that meal there at meal time
08:42 and it's that nice turkey.
08:43 But people are like,
08:45 "Well, I know this is a plant based program,
08:46 how in the world you're gonna make the turkey?"
08:48 Well, like we said, the Tofu Turkey
08:51 and we're gonna glaze it on the top with some maple,
08:55 so it's gonna be our maple glazed turkey.
08:58 But wait no longer,
08:59 grab your pens and pencils and papers
09:00 or even jot it down on your phones
09:02 or whatever device you have and make a note of this.
09:06 Here is the simple but thorough recipe
09:10 for your Maple Glazed Tofu Turkey
09:13 and the ingredients are...
09:35 But then we need to marinate to go along with that.
09:39 So all you need is...
09:57 There it is, really simple and easy, they're like,
09:59 "Where's the chicken?
10:01 Where's the turkey?"
10:02 Well, we're gonna let the turkey live this time
10:04 and all of them are gonna live.
10:06 Usually, it's one special turkey
10:07 that they allow it to survive
10:09 during the Thanksgiving or a holiday season we...
10:11 Our goal is to let all of them live.
10:13 So please don't touch the turkey
10:14 'cause we're gonna do it ourselves.
10:16 So basically what you do is you take
10:17 that nice little tofu that you have here.
10:19 You all know tofu,
10:22 a block of tofu as you see right there
10:24 and we're just gonna crumble it up,
10:26 that's what we're gonna do, we're gonna crumble it up,
10:28 so I've crumbled quite a bit already,
10:31 so I'm gonna take that here,
10:32 I'll move this out our way
10:33 so you all can follow along with me.
10:35 So we're gonna mash it up nicely.
10:37 You could even,
10:39 if you wanted to put this in like a food processor
10:41 and it would become even...
10:44 But you just get in there, make a mess,
10:46 make sure that you've washed your hands properly and then,
10:52 after you get that going,
10:54 we're going to go ahead
10:56 and add the seasonings along with this.
10:58 So let me just, maybe,
11:00 I don't know if I should wash, yeah,
11:01 I'll wash anyway, then I come back to it,
11:04 so I wash my hands, get that going.
11:07 Make sure you do it properly
11:08 'cause this is the key to get in it.
11:09 Get in it going there
11:11 so I'm gonna take my dry ingredients
11:13 I'm gonna put them all together there.
11:16 So as you see, the sage,
11:20 oh, that rough sage is really
11:21 what gives it that kick there at the time,
11:23 all of that is good
11:25 and then I'm gonna mix these up just a tad
11:28 and I'm gonna put that in.
11:30 So this is gonna add it, it's gonna give it that flavor,
11:34 okay, so that flavor,
11:36 you just sprinkle that over
11:38 and now what are we gonna have to do again,
11:40 we're gonna have to work it.
11:41 Now a lot of people are like,
11:43 "Man, why you have to work it so much
11:44 and put your hands in?"
11:46 Well, when you have a turkey,
11:47 what do you do with that thing?
11:48 You're gonna slap it up, you beat it up.
11:50 You massage it in and stuff like that.
11:53 Well, what's the difference here?
11:54 We're gonna try to do the same thing
11:56 and I could take a little bit of that orange zest.
11:59 Give it that nice little, nice little kick there.
12:03 Okay, so go ahead and get that all
12:07 and then nicely
12:08 and this is gonna be really, really good.
12:11 So you're gonna enjoy that
12:12 so time to beat up the Tofu again.
12:15 So again, we're gonna get back in it,
12:18 oh, man, especially with that thyme and stuff,
12:21 it smells good.
12:24 So we're gonna mix it in and you could be able to see,
12:27 oh, man, I'm making a mess there,
12:28 ended up in my marinade,
12:30 but the marinade is gonna go back on the turkey,
12:32 the tofu turkey anyway but you can see it.
12:36 Get in, in there nicely, I put a little bit of salt.
12:39 You can put a little bit more
12:40 if you want to give it that flavor
12:42 but if you've noticed,
12:43 we're gonna use the Braggs liquid aminos
12:45 as part of the marinade
12:47 which has that nice little sodium
12:49 salty savory flavor to it.
12:52 So I want to take that.
12:53 Now, everybody, move out the way.
12:56 You know, move these guys out of the way.
13:00 And, marinade, you stay over here
13:03 and this is where the miracles happen.
13:07 Okay, this is where the miracles happen,
13:08 I'm gonna show you what to do.
13:10 So now, you take this,
13:12 this little mixture that you've made,
13:15 you're gonna put that in a smaller bowl, okay?
13:18 And you're just gonna pat it down,
13:19 just pat it down
13:21 and you get in like try to carve
13:26 or make it like stick to the walls here,
13:27 this is gonna give you your,
13:30 your form, okay.
13:32 So I'm doing a smaller one
13:34 but you could do a bigger one if you want,
13:35 you could do it to about half a inch to a inch thick,
13:39 people are like, "That's just too much tofu."
13:41 And nobody complain when you're eating
13:43 that turkey breast, three inches thick.
13:45 So go ahead and enjoy the tofu here
13:49 and it's gonna be really nice.
13:51 So I'm gonna put it all away to the brim,
13:55 this is gonna be a big boy.
13:58 This is the one that they let roam in the soy fields
14:02 for quite a bit of time, so here we go,
14:05 if you notice it's gonna start to form a little bit this,
14:07 so I'm just making sure I'm forming it nicely.
14:10 Everything should be about half a inch thick.
14:13 And then,
14:16 you have basically the base of it.
14:18 Now watch this.
14:19 We have to make it kind of thick
14:22 and hang in there,
14:23 you have to dry out that tofu as much as possible.
14:26 That's crucial.
14:28 It's a crucial step there.
14:29 So this should be the right size,
14:32 so you take a bowl that's a little bit smaller
14:34 and just press it in there.
14:36 Now some people use cheese cloth
14:38 but if you dry out your tofu fine enough,
14:41 it'll be fine.
14:42 So if you notice with this bowl,
14:44 I've lined it with a little saran wrap there.
14:47 So it doesn't stick and that's gonna help you get it out.
14:50 So don't miss out on that step,
14:51 you can use cheesecloth
14:53 if you haven't dried it up probably
14:55 but if you dry out your tofu properly,
14:56 it should be good.
14:58 If you notice what I'm doing, I'm applying a little pressure.
15:00 All right, so just think about the turkey,
15:03 you're massaging it,
15:04 I'm applying a little bit of pressure
15:07 and then, let go.
15:10 So it's holding on there
15:12 and then it comes out nicely, okay.
15:14 So you see that there, it formed quite nice, okay,
15:18 but we're not done with it yet
15:19 but if it forms really nicely along the edges
15:22 and it's nice and thick and you just pat that in there.
15:25 So now that we have that,
15:27 we're just gonna throw together that marinade,
15:29 so we'll take the Braggs liquid aminos,
15:32 a little bit of that orange juice there,
15:34 give it that nice little flavor,
15:35 maple syrup, key ingredient.
15:38 All right, so I'm gonna put that maple syrup in there
15:40 and we're gonna use
15:42 a little bit of that olive oil also
15:44 to get that going and with the salt,
15:46 you can add a little bit.
15:48 If you've noticed,
15:49 I didn't put too much of that Braggs liquid amino,
15:51 so you can add salt to it as well.
15:53 So just gonna wash my hands real quick,
15:57 okay.
15:59 And then let's dry this up
16:02 and then I'm gonna just drop a little bit of that salt
16:05 in there to make sure my brine tastes really, really good.
16:10 All right, then I'm gonna mix that up.
16:15 All right, here we go.
16:17 So that gets going in there.
16:19 Now you can go ahead if you have a brush
16:21 and brush it on the inside and outside.
16:24 If you don't have a brush,
16:27 don't tell anybody,
16:28 I'll take a nice piece of clean paper towel
16:31 and I'll just put it all along the side here,
16:35 just really quick.
16:37 Just like a nice little cool off there,
16:38 of course, you wanna make sure
16:40 it doesn't break up or anything,
16:41 so I'm just getting this going
16:43 'cause I'm gonna add the flavor on the inside
16:45 and on the outside.
16:48 You all are like, what is he doing?
16:49 This is how we do it at home,
16:50 we take some quick little short cuts there, all right.
16:53 So now I have that nice flavor on the outside.
16:57 Now, turkey as we all know
17:00 and we squeeze some of that in there.
17:04 Now, turkey as we know has
17:07 and you just don't make the turkey or whatever,
17:09 you gotta have some stuffing.
17:11 It's the stuff and that gives it the stuff
17:14 and so we're gonna show you a simple little healthy recipe
17:18 that you can do for the holidays
17:19 on how to make some home stuff
17:21 and this is gonna take a little sweet turn
17:23 but it's up to you
17:24 how you want to do your stuffing here.
17:26 So here's a simple recipe
17:27 for our Maple Glazed Tofu Turkey stuffing,
17:31 all you need is about...
17:47 You decide what you like to do,
17:49 you want to peel it and dice it,
17:51 then we are going to go ahead and use...
18:05 As you see there
18:06 and one last couple of items, you need...
18:12 We all know that cranberry gives it that
18:14 nice little sweet flavor and...
18:23 And basically, that's it.
18:24 You have your recipe there for the stuffing,
18:27 I know there's a million ways to do stuffing,
18:28 this is just a simple one.
18:30 You can alter it.
18:31 You can change it up,
18:32 you can put your Taste of Paradise mix on it.
18:34 Whatever works best for you but basically,
18:36 we're gonna go with a simple one here
18:38 and we're gonna get started
18:39 with a little bit of that olive oil,
18:41 get that rolling
18:43 and then we are going to put in our onions
18:49 as we see there,
18:50 we want to saute that a little bit.
18:52 We want to get the onions going.
18:53 You could dump it all in but I like to at least,
18:56 get those rolling.
18:58 And then, we're going to add the celery.
19:03 Celery definitely needs to get going,
19:05 they're a little bit harder.
19:07 Remove that out of the way.
19:10 All right, and then...
19:14 All right, here we go.
19:15 We're gonna add some of those delicious seasonings,
19:19 so we have that there,
19:23 sage, ooh,
19:24 it's starting to smell good.
19:26 This, you have to do this properly
19:28 because this is where that flavor is gonna come in
19:30 for the stuffing.
19:34 Oh, yeah. This looks nice.
19:39 A little bit of salt,
19:40 salt to taste of course,
19:47 very nice,
19:48 then we're gonna add the rest of the ingredients,
19:51 we're gonna go ahead,
19:52 we're gonna add those bread crumbs there,
19:55 oh, not the bread crumbs,
19:56 you know, the cube bread there,
19:58 that's gonna be your stuffing.
19:59 So you basically,
20:01 what you do is you take the bread
20:03 and you just toast it a little bit, right?
20:06 So you don't have to buy that,
20:07 just work with the bread that you have at home,
20:09 you toast that a little bit
20:10 and then we're gonna add
20:11 the rest of the ingredients to that
20:13 and then we're gonna put in the brine.
20:15 Got the apples,
20:17 apples is not something you always see in stuffing
20:20 but give it a little mix there.
20:25 Our liquid ingredient, the veggie broth,
20:29 hello, you heard that?
20:31 It is going...
20:33 It's almost like a crowd, it's that they're watching,
20:36 they're cheering us on, with the cranberries going,
20:39 this maple syrup,
20:40 if you only have honey or agave, work with it.
20:44 There we're gonna get those gone,
20:46 so here we go.
20:48 So we move that out of the way.
20:50 The crowd is quiet.
20:52 They can't believe we're gonna make a Tofu Turkey,
20:55 a healthy one at that and we're gonna let that,
20:58 let that go just a little bit
20:59 and then I'll add in the almonds,
21:02 I'm gonna put just about a half a cup there.
21:05 Oh, that looks pretty, it looks like a,
21:07 its own recipe in itself there.
21:09 And some people love stuffing so much,
21:11 actually, that's all they eat,
21:12 they'll just make a stuffing and eat it.
21:15 So we have the stuffing going.
21:17 It's gonna take just a little bit
21:19 but I want to show you something about
21:20 this Tofu Turkey here in a second
21:23 while this stuffing gets ready.
21:25 You have a lid or a cover or something like that, put it on,
21:28 we're gonna do it fabulous style,
21:30 I'm just taking whatever I have, I put that on,
21:32 pray for me, church, pray for me.
21:33 That'll work there a little bit, so that'll hold in the steam,
21:36 so it could get a nice
21:37 and warm and succulent.
21:40 If you notice, I put back here this top one,
21:43 some people will take that top
21:45 and they'll put something heavy on it,
21:49 I don't know.
21:51 They'll put this on it or something like that
21:53 literally to give it like some form or whatever.
21:55 Now you can do that but the cool way
21:57 I'm gonna show you how to do it here
21:59 is we press that in,
22:01 the key is to have a really fine and stuff,
22:03 so we press it in, so it will hold its form
22:06 and then of course,
22:07 you wanna leave back a little bit,
22:09 just a little bit here of the tofu,
22:10 why we're gonna hold back a little bit
22:13 because this is gonna seal our Tofu Turkey,
22:15 so give it all form,
22:17 so it's gonna be tofu
22:18 all around the whole turkey there.
22:21 So those are some of things
22:23 but some people literally put something heavy on it,
22:26 they leave it overnight.
22:28 I'm like, it's not that serious,
22:29 I'm hungry, so...
22:31 But to each his own and here we go.
22:35 We have that ready.
22:38 Now don't forget that we have the marinade,
22:40 so I'm gonna take this stuffing that we just made here
22:43 and I'm going to literally, fill my Tofu Turkey
22:50 and put it in there
22:51 and you're gonna add some more of the marinade
22:53 and it's gonna bake a little bit
22:54 because we're gonna take this now
22:56 and we're gonna put it in the oven so...
22:57 Hello, is everybody there?
22:59 Yeah, very good, you have the almonds flavor,
23:06 has that sweet aroma
23:07 that's coming from the cranberries
23:08 and the apples
23:10 and a little bit of the maple syrup
23:15 but just a tad more of that,
23:18 so I'm a savory person so,
23:21 now you have your stuffing pretty much ready.
23:24 Now we're gonna take the stuffing
23:25 and we're gonna fill our Tofu Turkey,
23:27 here it is.
23:29 You know, bring that over.
23:31 And you just basically fill it in,
23:34 fill it in, fill it in,
23:37 some say, "Fill it up and let it overflow."
23:40 So fill it up
23:42 and then...
23:45 Make sure I get it all in there,
23:46 oh, very nice.
23:49 Make sure I turn this off and I'm going to go ahead,
23:53 I'm gonna take a little bit of my marinade
23:55 and pour it out over the top of this,
23:57 maybe you could even make a little more marinade
23:59 if you want and now, we're not done yet.
24:03 We're going to take now the rest of our Tofu,
24:06 people are like, "It's hot.
24:08 Let it cool down."
24:09 No, it's gonna...
24:10 It's still cooking, this is the process
24:12 we're gonna seal it all in there.
24:13 So I'm gonna seal it in there nicely,
24:15 remember you want about half a inch to a inch.
24:18 All right, and I'm gonna seal it all the way around,
24:24 all the way around,
24:25 so now that tofu plus the turkey will be good
24:28 and somebody...
24:29 Sometimes, you ever hear, "Oh, tofu has hormones."
24:32 And all of that stuff,
24:34 we spent several programs that we've done showing
24:36 how this is not so,
24:38 tofu has what is known as phytoestrogen.
24:40 What did we say?
24:41 Phytoestrogen.
24:43 And it actually works opposite the effect of estrogen.
24:46 So it'll be a good thing.
24:48 What is causing the problem is the estrogen
24:50 and all of those items
24:51 that come from the regular Tofu but,
24:53 hey, the regular turkey.
24:55 Work with me there, so here it is.
24:57 We filled it up.
24:59 Voila, people are like, "Wait a second.
25:01 Would just take that now and bake it?"
25:03 No.
25:04 This is what we're gonna do,
25:08 all right.
25:10 So we let that sit there nicely.
25:14 Then we take another, another tray like you see here,
25:17 I'm gonna put just a little bit of olive oil over that.
25:22 Maybe a little bit of marinade as well,
25:25 put it right on that area there
25:27 because that's where my turkey is gonna go,
25:29 my Tofu Turkey.
25:31 All right.
25:33 Then, here's when a magic comes into place,
25:36 voila, you put it on it, you say, "Lord, help me.
25:38 I tried my best. Help me."
25:41 Then you take this, you ready, everybody?
25:44 And you just flip it.
25:45 One, two, three,
25:47 and it won't even drop because it's so full,
25:50 it's so full.
25:51 Now you pray, you beat it up a little bit,
25:52 remember, you've got to work that,
25:54 you've got to work that turkey,
25:55 beat it up.
25:57 You say, "Lord, come out."
26:01 And you pull some of that saran there
26:04 to help it come out,
26:07 for they don't wanna separate there on you,
26:10 it holds too tight, hold that out
26:12 'cause we really squeezed that in there.
26:16 And then
26:22 you beat it up, beat it up.
26:28 Then it doesn't want to come,
26:31 there it is.
26:33 That's why you have to have that saran wrap,
26:35 you have to have that cheese cloth in there,
26:37 hallelujah,
26:40 there is Tofu Turkey.
26:43 Tofu Turkey then, you've gotta work quickly here,
26:46 you've gotta get that marinade going.
26:48 Look at that, nicely, make sure,
26:50 that's why you also have to make sure
26:51 that the tofu was dry
26:56 because if it gets too wet then as a result,
27:00 it's not gonna come out as you want it.
27:01 So you pour that on there nicely.
27:03 You can even make a little bit more marinade
27:06 because you wanted to bake a little while, 350,
27:09 that's going to take about 45 minutes as you see there.
27:11 And there it is.
27:12 It is nice and thick and then the good news is,
27:15 you're not to worry about it.
27:17 Why?
27:18 Because I have another one already waiting for you,
27:20 so we're gonna take this, we're gonna put this in a oven.
27:22 Let that sit there, keep a eye on it
27:24 and then you should be good at about 350.
27:27 Here she is, oh, that's the bottom line.
27:33 And here it is.
27:35 I'm coming, here is,
27:38 you put a little Rosemary on that.
27:40 Your Tofu Turkey, and if I get a chance,
27:45 I would have cut a little piece for you all.
27:47 Here it is, one,
27:52 two,
27:55 Tofu Turkey for me, for you,
27:58 for the whole family, enjoy.


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Revised 2016-12-19