Dare To Dream Creative Cooking

Trip to the South

Three Angels Broadcasting Network

Program transcript

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Series Code: DDCC

Program Code: DDCC000013A


00:18 Hola, bienvenue tu,
00:21 and welcome to Creative Cooking.
00:23 My name is Nicole Braxton,
00:24 and I will be your vegan tour guide today.
00:27 I plan on introducing your taste buds
00:29 to delicious and nutritious dishes
00:32 from around the world.
00:34 I have started a new wellness organization called
00:37 "Around the World in 7 Days."
00:39 It is our goal and mission to share a message of health
00:42 and restoration with the community.
00:44 We do this by building community
00:46 around a common ground which is food and health.
00:49 And a really good thing
00:51 that we love to do is our health workshops
00:52 in the community in the Metro Detroit area.
00:55 Some of the workshops we do are diabetes clinics,
00:58 support groups, pop-up restaurants,
01:01 and cooking classes, which brings me here with you.
01:04 So join me as today we travel to the south.
01:09 And we want to remember, when we take this journey,
01:12 let us think and remember that the weather is warm,
01:16 the people are full of hospitality,
01:19 and the history is rich.
01:20 Nonetheless, when it comes to food,
01:23 they have it down packed, comfort food is a key
01:26 that we will be focusing on today.
01:28 Some of the items
01:29 that we'll be preparing are barbecue chicken sliders,
01:32 vegan slaw, and collard greens.
01:35 Now when you think of barbecue chicken sliders,
01:37 what are you thinking?
01:38 Are you thinking chicken,
01:40 of course, maybe some soy curls?
01:42 But today, we're going to try something new.
01:44 We will be making barbecue chicken sliders
01:47 and the recipe calls for...
02:00 Now when it comes to barbecued jackfruit,
02:03 we are going to be utilizing jackfruit
02:05 that you can find in an Asian market
02:07 or also a jackfruit that you can find
02:09 at your local health food store.
02:11 So let me show you what jackfruit looks like.
02:13 It's pretty cool.
02:15 You can also get it fresh.
02:16 It's a large gigantic fruit
02:19 that you can find in your local grocery store.
02:21 But I personally like to use it canned
02:23 because it gets directly to the point,
02:25 and it's already diced up for me.
02:27 So if you take a look at this, jackfruit has a spongy texture.
02:31 And it's really symbolic of how it acts
02:34 when you put different ingredients
02:35 and sauces on it.
02:37 It really absorbs all of the flavor,
02:39 and it is a great meat replacement.
02:42 So today, to make our barbecue jackfruit sliders,
02:45 we're gonna take this jackfruit,
02:49 and we're going to place it in boiling water.
02:54 And it's my goal as we're going through this cooking program
02:58 to empower you to cook at home.
03:00 At the end of the day, we can all cook,
03:01 whether it's good or bad, we can all cook.
03:03 But today, I want to empower you
03:05 and inspire you
03:06 that you can cook delicious and nutritious food at home.
03:09 So we're gonna take our jackfruit,
03:11 put it in boiling water,
03:12 and we're gonna let that simmer for about 30 minutes.
03:17 The great thing is you wanna also make sure
03:19 you get young green jackfruit because at this point
03:22 it hasn't become ripe and sweet,
03:25 and it's the perfect time to get your jackfruit
03:27 so that you can flavor it with your different seasonings
03:29 and herbs and spices.
03:31 So now we're gonna let that simmer.
03:33 And as that's simmering,
03:34 we're going to chop up our onions and garlic.
03:39 So when it goes to chopping,
03:41 I like to take my onion and dice it right in half.
03:49 Now a fun thing that I found when cutting onions
03:52 is to dice it in half first,
03:55 and then turn it the way that doesn't have the bottom,
04:00 and then just cut straight down into little components.
04:09 And then I'll take a line across with my knife.
04:14 And then I'll just go back and forth like a saw,
04:18 just like this.
04:22 Okay.
04:28 This is an effective way to cut onions.
04:31 You don't have to spend so much time putting
04:33 your onions in a chopper, just go back and forth.
04:38 And then if you get to the point,
04:39 you realize that you wanted to make smaller cuts,
04:43 you can put your hand
04:44 on top of your knife
04:46 and cut like this.
04:52 Okay, clean it off,
04:54 put it to the side, and continue.
04:58 You can cut off your little ends.
05:02 Then you're gonna cut straight down.
05:08 Okay, we're gonna make
05:10 that diagonal cut.
05:16 And then we're gonna make
05:17 that rocking motion back and forth,
05:19 just like a baby, rocking like a baby.
05:23 And this way, you also keep your hand safe
05:25 as when the knife comes to you,
05:27 you want to make sure you keep backing your fingers
05:30 so that you stay out of the way of the blade.
05:36 Okay.
05:39 So now I'm going to take my onions...
05:46 and I'm gonna take my garlic.
05:49 So take the garlic that was called for the recipe.
05:53 And then we're just gonna keep cutting like so.
05:57 And use the cradle motion.
06:02 The great thing about garlic
06:03 is it's really good for your system.
06:06 It helps to build up your immune system.
06:08 So when it comes to different colds,
06:10 I want you to take a good look at this.
06:13 This is amazing.
06:14 You don't even have to cook it to smell how amazing
06:17 the aroma is, how strong it is and potent.
06:19 The great thing about it is
06:21 it can really help build your immune system,
06:23 especially during cold season.
06:24 There's different drinks you can make out of it.
06:26 There are certain things that people call a penicillin,
06:30 which you can put garlic, and you can put lemons,
06:35 and oranges together, blend it, and it's a really good drink
06:38 to make to help you stay healthy
06:40 during the cold months and especially flu season.
06:44 So garlic is great for the system.
06:50 I'm just gonna keep chopping our garlic.
06:54 All right, so now we're going to sauté these
06:57 so we can put this into our barbecue sauce.
06:59 I'm going to use some extra virgin olive oil.
07:02 Now some of you may be wondering,
07:04 "What is the difference
07:05 between extra virgin olive oil and virgin olive oil?"
07:09 Basically, what it really comes off to,
07:11 the main principle
07:13 is how refined the olive oil is.
07:16 When it's extra virgin olive oil,
07:19 it's less refined, it's healthier for the body,
07:21 and it's better for you to cook with.
07:23 So extra virgin olive oil is preferred, in my opinion,
07:28 over virgin olive oil because it's less refined,
07:31 it's more close to its natural state.
07:34 So we're gonna take a skillet,
07:39 and we're going to put
07:40 some extra virgin olive oil in there.
07:46 And we're going to let that heat for a little bit,
07:48 check in on our jackfruit to make sure
07:53 that it's cooking well, which it is.
07:54 I'll show you a little bit.
07:57 It hasn't changed that much in its look,
08:00 but if you touch, you can see that it's getting softer.
08:02 The goal is to be able to pull it apart,
08:05 so we just want to keep tenderizing it
08:06 through boiling.
08:08 You can also bake it, but I prefer boiling.
08:11 Now as our skillet is heating up,
08:13 we're gonna put
08:14 some chopped onions
08:17 in the skillet...
08:21 as well as garlic.
08:25 Now if you can hear that sizzle, it is amazing.
08:29 I wish you were here with me so you can taste
08:31 what it smells like, actually, so you can smell it.
08:36 All right,
08:39 so now I'm just tossing around,
08:43 allowing the oils to be released
08:45 from the onion and the garlic.
08:50 Get a good view of that.
08:58 Wow! The smell is amazing. I love this.
09:02 This is a great base.
09:03 And a lot of times,
09:05 there's a principle that I'd love for you
09:06 to take with you.
09:08 You can have a base which is called a mirepoix.
09:11 A mirepoix is made of onions, garlic, and celery.
09:18 This is the critical stage
09:20 where you can season your dishes.
09:24 So we have this sautéing.
09:28 If you want at this point,
09:30 you're able to put any additional spices
09:31 that you'd like
09:33 or just want to keep allowing this to simmer.
09:38 So the good thing about the recipes here,
09:41 I really want to make sure that you stay engaged.
09:43 Each recipe that we have, we leave room for you
09:46 to add your additional seasonings
09:48 and to make adjustments, but it's very imperative
09:50 that you watch these cooking episodes
09:52 that you can see some tricks of the trade
09:54 and apply it to the recipes
09:56 when you make it or else you'll wish you did.
09:59 So thanks for tuning in.
10:02 All right, so we have those going on right now.
10:05 Onions are being sautéed.
10:11 All right.
10:13 Okay, so now for our next dish, while these are simmering,
10:17 the onions are sautéing,
10:19 we're gonna go to our next recipe,
10:21 which will be a vegan slaw.
10:23 And the slaw consists of...
10:35 Now when it comes to the slaw mixture,
10:39 I like to have a nice mix of carrots,
10:42 might have some purple cabbage,
10:44 so it just makes it a nice variety.
10:48 So now I'll take the cabbage
10:51 and I'll put it inside of the bowl like so.
10:56 You see this? Okay.
11:00 And cabbage is part of the cruciferous vegetables,
11:04 which is really healthy for our body.
11:10 Okay, so now I'm going to add in some lemon juice.
11:15 You can pour it right over.
11:20 There we go.
11:23 It's so fresh. I absolutely love lemon juice.
11:27 I really like also putting it over salads
11:30 and also having it in water.
11:31 It's really good to take the pulp of the lemon,
11:34 put it inside of your water, just let it swirl around,
11:36 and it has really good medicinal properties
11:39 that you can have,
11:40 especially if you have it in the morning.
11:42 Continue to use that in your drinks if you can.
11:45 All right, so we put
11:46 some lemon juice over our cabbage.
11:48 Next we're gonna put some Just Mayo
11:51 or some vegan mayo of your choice.
11:53 So I'll put that in there.
11:54 This is a very simple slaw
11:57 because we don't want to take too much attention away
12:01 from the superstar,
12:02 which is our barbecue jackfruit.
12:05 So we're gonna put this inside.
12:07 And if you find,
12:09 when you're making your mixture,
12:10 you would like to add
12:11 a little more Just Mayo, do as such.
12:13 Remember, these recipes are a great background
12:17 and base for you to build and make them your own.
12:20 My goal is to empower you, so please take the challenge on
12:24 and feel free to just recipe to your liking.
12:27 Now I'm gonna add some celery seeds,
12:30 and I'll sprinkle this over there.
12:33 Now before I continue with the slaw, as you notice,
12:36 majority of the meals that we're cooking,
12:38 essentially all of the meals
12:39 that we're making today are plant based,
12:42 and the reason for that is the different
12:44 health properties,
12:45 nutritional values found in plant based foods.
12:48 Research and evidence has shown
12:51 that having a more plant based diet,
12:53 essentially all plant based diet,
12:55 really helps to impact our bodies in a positive way.
12:59 It enables us to have optimal health,
13:01 health of the mind, the body, and the spirit.
13:04 I mean this is a stepping stone.
13:07 But eating well helps you to live well.
13:10 So that's why you'll notice,
13:11 majority of our food is plant based.
13:13 Actually, all of our food is plant based.
13:15 So sprinkle some celery seeds over this.
13:18 Make it fresh.
13:21 But I do wanna warn you,
13:23 there are some negative drawbacks
13:26 from having a plant based meal
13:29 and a plant based diet.
13:32 I don't know
13:34 if I should share this with you,
13:35 I know I'm cooking plant based,
13:36 this might get in the middle of things,
13:38 but it's a secret.
13:40 Do you mind coming a little bit closer?
13:43 Yeah, come a little bit closer.
13:45 All right, the negative thing is you might lose weight,
13:51 you might gain energy,
13:54 and you might live longer in a healthy way.
13:57 And I don't know if you want the good things in life,
13:59 but if so, this is for you.
14:02 Sorry, I'm joking, I'm being sarcastic.
14:03 Plant based is great.
14:05 I've really found,
14:07 since I've adopted more of a plant based diet
14:08 that I've had more energy, I am able to really meet
14:13 all the different things of life better
14:15 when I eat better,
14:16 I work out, and this is just one component.
14:18 So this is our vegan slaw. It's very, very simple.
14:22 I'll put a little bit more celery seeds.
14:25 Okay.
14:30 Now you can take a look. This is our slaw.
14:35 It's very simple but yet delicious.
14:39 It's refreshing from the lemon,
14:41 very nice bitter but sweet taste.
14:45 The vegan mayo makes it a bit savory,
14:48 and then you have the celery seeds
14:51 that really accent the flavors.
14:52 So this is our vegan slaw, which I really enjoy.
14:57 All right, so now we'll get started on...
15:01 Actually, let's check on our jackfruit.
15:03 Let's make sure everything's okay over here.
15:06 All right,
15:10 jackfruit looks perfectly done,
15:12 but I'm gonna do this and double check.
15:15 I'm gonna take a fork and just make sure it's tender.
15:19 You see this, you can look in there,
15:24 and it's breaking apart just like so.
15:30 Doesn't that remind you of something?
15:32 And just to think this is a fruit,
15:34 so what I'm gonna do now
15:35 is I'm going to drain my jackfruit
15:37 and get ready to make it
15:38 into the pulled chicken for our sliders.
15:42 All right, take this.
15:51 Alrighty, so as that drains...
16:02 I'll bring this back over here.
16:07 And we can start pulling it.
16:15 All right.
16:20 So now we'll pour our jackfruit into here.
16:27 And they are just waiting to be smothered
16:30 with our delicious barbecue sauce.
16:32 So when it comes to the sauce,
16:35 you can choose a sauce that you enjoy.
16:37 I would recommend getting a sauce
16:39 that does not have high fructose corn syrup.
16:42 It's better for the body
16:43 if you have something that's more natural.
16:45 So we made a vegan barbecue sauce today.
16:48 And you can find your favorite barbecue sauce
16:51 in your local grocery store or health food store.
16:55 So now for the jackfruit,
16:59 I like to either use my hands or take a fork.
17:04 And so that you can see...
17:08 I will show you on this cutting board.
17:14 So with the jackfruit,
17:16 I can just pull it with my fork and press down.
17:22 And it has a consistency of this.
17:26 Can you see it?
17:27 It just breaks apart into your hands
17:30 and you can smother with your favorite sauce.
17:33 So this is the barbecue jackfruit.
17:35 So now I'll take the rest of those.
17:38 I can smush it with a fork.
17:40 And you can do this in your bowl.
17:43 Take them out, just put a little pressure.
17:46 And the really cool thing is in the middle
17:48 of the barbecue jackfruit, you'll see seeds just like so.
17:53 And you can do the same thing.
17:55 Just break it down with your fork.
17:58 You can also chop it with a knife.
18:01 It all is up to you. All right.
18:06 So now we have
18:09 our barbecue jackfruit,
18:13 and we're going to take
18:15 the same sautéed onions
18:17 that we made earlier together,
18:21 and we're going to place some into the pan...
18:27 into the pot.
18:29 The smell!
18:31 Oh my! That is so amazing.
18:34 I wish you were here with me right now.
18:36 This smells so good.
18:37 Fresh onions and garlic, you can't really beat it.
18:40 And earlier today,
18:42 I shared with you the base of a mirepoix,
18:46 the one thing I forgot to add is that mirepoix has onions,
18:51 celery, and carrots.
18:53 So remember that,
18:54 a mirepoix is a good base for all of your dishes,
18:56 it has onions, carrots, and celery.
19:00 So when you make your dishes,
19:02 make sure to start off with the mirepoix.
19:05 All right, so we put our sautéed onions
19:08 and garlic in our pot.
19:11 Now we're going to add our barbecue jackfruit.
19:18 Okay, I'm going to
19:22 put down a few more.
19:26 Okay, there we go.
19:33 And if you want,
19:34 you can also use your hands to pull it apart,
19:36 it just depends how detail oriented
19:39 you'd like to be with your jackfruit.
19:41 Either way, it works well
19:43 because it absorbs all the flavor.
19:47 Okay, so we pulled it apart.
19:48 Now we're going to add our barbecue sauce.
19:52 Okay.
19:59 Personally, when I started listening
20:02 and eating more plant based foods,
20:06 I was completely against it originally.
20:08 I was like,
20:09 "Oh, how can vegetarian food taste good?
20:12 Or vegan food let alone?"
20:15 I tried some food,
20:17 it was very vegetarian, it tastes very healthy,
20:21 and it just wasn't for me
20:22 because there was missing one thing,
20:25 and it was flavor.
20:27 Then I realized,
20:28 I was actually introduced to an amazing chef,
20:31 his name is Chef Miguel Larcher,
20:34 and through that, I began to...
20:37 I learned more about plant based food.
20:39 And I trained with him,
20:40 and that's how I learned
20:42 that you can cook delicious food
20:44 that is also healthy.
20:46 It's possible. It is possible.
20:49 So now I'm going to use spoon in
20:54 some of our barbecue sauce.
20:57 Alrighty.
20:59 And turn the eye on, we're gonna let this simmer.
21:02 The key to making this jackfruit is making sure
21:05 that the barbecue sauce becomes one with the jackfruit.
21:09 So I like usually let it simmer for at least 30 minutes.
21:14 So I'm spooning in my barbecue sauce.
21:20 Alrighty.
21:23 And if you look, this is how it's becoming.
21:26 So first when you pour in your barbecue sauce,
21:30 you'll notice that it looks
21:32 as if it's one, but it's not done.
21:34 All of the flavors need to become one
21:37 and the jackfruit needs to really stick
21:40 to the barbecue sauce or vice versa.
21:44 And then we're gonna let that cook a little bit.
21:50 And as that is cooking,
21:52 we are gonna go to our next recipe,
21:55 which is collard greens.
21:59 In the collard greens, we'll use...
22:25 To begin the recipe,
22:26 we'll start off with collard greens.
22:28 They're amazing beautiful leafy greens,
22:31 they're also cruciferous vegetables
22:32 which are very healthy for the body.
22:34 So let's take it
22:36 and we'll start it off by wrapping it up
22:38 and then just cutting.
22:40 This is after you've washed it,
22:41 or you could buy precut and prewashed collard greens
22:44 from your local grocery store as well.
22:47 So I'm gonna go back to that cradle motion
22:49 that we talked about earlier today...
22:54 And just keep cutting the collard greens.
22:59 Leafy greens are really amazing
23:01 to incorporate within your diet.
23:03 It helps you to effectively digest your food
23:07 and also to give you the different nutrients
23:09 and vitamins you need.
23:11 So I'm just gonna continue to cut this collard greens.
23:19 Okay.
23:21 All right, so now we have our collard greens.
23:23 And we'll take our collard greens
23:25 and we'll place them into the boiling water.
23:30 Alrighty.
23:35 Okay, so now as that is boiling...
23:38 Sometimes you would think
23:39 that you put all your seasonings in before,
23:40 but we're actually going to put
23:42 our seasonings in at the end.
23:46 Let's go check in on our jackfruit.
23:50 Oh, man! Wow! This is amazing.
23:54 The smell is sweet, it's tangy, and it's pungent.
23:59 I wish you were here with us at home.
24:01 But don't worry,
24:03 you can try this at your local house as well.
24:06 So for our collard greens,
24:07 we're going to put in some chopped onions,
24:10 like the recipe calls for two chopped onions,
24:12 we'll pour this right over.
24:15 Then we'll add nutritional yeast flakes.
24:18 Now nutritional yeast flakes are really great
24:21 because they actually have protein.
24:24 When it comes to protein,
24:26 it is comprised of different amino acids,
24:29 specifically we need 20 amino acids
24:31 to create protein,
24:32 but there are 9 essential amino acids
24:35 that are taken directly from the food that we consume,
24:37 and that's the only place that we can get it.
24:40 And the great thing is nutritional yeast flakes
24:42 have those nine essential amino acids.
24:45 So nutritional yeast flakes
24:46 are really good for amino acids,
24:48 and they also have B12 which is great for memory loss,
24:52 energy amongst many other things.
24:55 So now I'm gonna take the nutritional yeast flakes,
24:57 and I'm gonna pour it over the onions.
25:01 I will also add some fresh garlic.
25:04 I love the smell of that.
25:06 Like we said, it's great
25:07 for building your immune system.
25:09 I'm gonna put some fresh garlic into the pot as well.
25:14 Now you can add some garlic and onion powder.
25:17 Pour that in there.
25:22 Now this is a secret and a tip
25:24 you'll only find out if you're watching.
25:26 This is my personal secret, but since you're tuning in,
25:28 I'll tell it to you.
25:30 I like to add some liquid smoke into my collard greens.
25:33 So put a little bit of liquid smoke in there.
25:37 And as we said before,
25:38 we will put some amino Bragg's into this.
25:44 Alrighty.
25:46 Next, you can also add
25:48 a chicken seasoning if you like.
25:50 McKay's is great,
25:51 there's Chef Larcher's chicken seasoning
25:54 which is great, and just put it over
25:56 the collard greens.
26:00 Now for all of you that like that spice,
26:02 it's really good to put some red pepper flakes
26:05 or you could put some chili garlic sauce.
26:09 And last but not least, we'll put some coconut cream
26:13 or coconut milk over the collard greens.
26:15 And you only need a little to the ratio of collard greens
26:18 that we're using.
26:19 So make sure to check out
26:20 the recipe to get the exact measurement.
26:22 And we'll plug it...
26:23 and pour it, sorry, right over our collard greens.
26:27 All right, so now we're gonna let
26:29 that simmer and cook down.
26:34 We'll stir it.
26:38 And try not to stir it much.
26:40 So now I'm just gonna let it simmer and cook down.
26:43 And ultimately, I just want to thank you so much
26:45 for cooking with me today.
26:47 It's been such a pleasure and a joy.
26:51 I come from a world of a business background
26:52 and one of the things
26:54 we utilize is data to make decisions.
26:57 From that, there is proof and sound evidence
27:00 that eating a plant based diet can directly impact your health
27:03 in a positive way.
27:04 We've made a lot today.
27:05 Let's take a quick look at what we made.
27:08 We have the barbecue jackfruit
27:11 which is excellent in quesadillas,
27:13 you can put it on pizza.
27:14 Ultimately, it's sweet and savory,
27:17 and it's sure to be a great dish
27:19 to share at your next event.
27:21 Next, we have the vegan slaw,
27:23 which is fresh, vibrant, full of flavor,
27:26 and also it's very simple, great to make at home.
27:29 And our other dish we have is our collard greens.
27:32 They're delicious, southern,
27:35 and sure to be a comforting dish
27:37 at your next meal.
27:39 And ultimately, we put all of our ingredients together
27:43 to make these delicious barbecue jackfruit sliders.
27:47 So at the base you'll see the barbecue,
27:49 and then it is topped with slaw and covered with a nice whole
27:53 wheat slider bun.
27:56 So these are our dishes today.
27:57 And I just wanna thank you so much for tuning in.
28:01 I would like you to remember this,
28:03 "Beloved, I pray that you may prosper
28:05 in all things and be in health just as your soul prospers."
28:09 Thank you again for watching Creative Cooking.
28:12 And be sure to tune in for the next episode.


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Revised 2018-04-26