Food for Thought

Why I Am A Vegetarian

Three Angels Broadcasting Network

Program transcript

Participants: Marcella Lynch


Series Code: FFT

Program Code: FFT000004

00:01 What would you eat instead of meat
00:03 if you became a vegetarian?
00:05 Stay tuned to see one way to make all the meat you eat
00:09 out of wheat instead of beef.
00:30 Hello, I'm Marcella Lynch, welcome to Food For Thought.
00:34 The cooking show featuring God's eating plan
00:36 as unfolded through Scripture and through God's other book,
00:39 the book of nature.
00:41 Today I'd like to tell you why I am a vegetarian.
00:45 And demonstrate an interesting recipe
00:47 for making meat out of wheat
00:49 which cost pennies a serving and can resemble
00:53 cutlets, steaks, roasts and hamburger.
00:57 It's an old recipe,
00:58 my mother made it when I was a child.
01:01 Vegetarian people around the world make it today
01:04 and commercial food companies produce canned and frozen meat
01:07 look-alike products from it.
01:10 Does the Bible have anything to say about meat eating?
01:13 Yes, it says a lot.
01:16 One half hour show would be
01:18 much too short to cover the subject.
01:20 You may want to write in for the booklet advertised
01:23 at the end of the show.
01:25 Looking at the dietary principles in the Bible
01:28 we find that in the very beginning
01:31 both humans and animals were created vegetarians.
01:36 Later of course God did allow the eating of meat.
01:41 The Bible itself doesn't make it clear
01:44 as to why He did this.
01:45 One possible answer could be that
01:47 since Noah's flood destroyed the vegetation,
01:50 some of the animals in the ark could be slaughtered
01:53 and their meat preserved
01:54 and eaten until the first harvest.
01:56 Another interesting possibility
01:58 has to do with the lifespan of people who lived in those days,
02:02 you know, God created Adam and Eve with bodies
02:05 that were designed to exist forever
02:08 but that was before they sinned
02:09 and tragically the longer a sinner lives,
02:12 the more agony he causes himself and others.
02:16 People and generations suffer.
02:20 In Genesis 6:5 it indicates
02:22 that the pre-flood people were terribly depraved.
02:26 Can you imagine the chaos of an 800 year old Hitler
02:32 and what that could cause in one lifetime?
02:35 And that may be one reason why God introduced a meat diet.
02:39 At about the time
02:40 when God began to allow people to eat meat,
02:43 the lifespans began to rock it downward
02:45 until they ended up closer to what lifespans are today.
02:50 But even though God did allow me to be eaten,
02:52 He still regarded the human body
02:54 as very precious.
02:56 And that's why in Leviticus 11, He listed the do eats
03:00 and the don't eats of the animal bird
03:03 and seafood kingdoms and animals.
03:06 Another evidence of God's brilliance is shown by
03:11 and large the creatures God labeled unclean
03:15 are the scavengers of the earth.
03:17 These are examples such as pork and shellfish, buzzards, crows,
03:24 which would carry more disease
03:26 and whose bodies are designed to retain the poisons
03:29 and filth of their diet.
03:32 Fat and blood was not to be eaten.
03:36 Meat eating is a factor in human diseases
03:39 such as heart disease and cancer.
03:41 And the fat contains cholesterol
03:44 and the blood carries disease.
03:46 I like the following poem written some years ago
03:49 by G. C. Hoskin.
03:54 It's about the horse and animals.
03:57 The horse is big and fat and round
04:01 but eats the grains that do abound.
04:03 The Ox is wide and thick and stout
04:07 and lives on grasses grown about.
04:10 The elephant so great and strong
04:13 with hay and grain, his days prolong.
04:16 The dinosaur his years amazed
04:19 yet vegetarians stretched his days.
04:22 A baboon's strength is not for meats,
04:24 for fruits and vegetables he eats.
04:27 If fruits and grains and grass and hay
04:32 give animals such strength each day
04:35 then give me too that simple fare,
04:38 that Mother Nature does prepare.
04:42 I was born into a vegetarian family
04:45 and being a third-generation vegetarian
04:48 I've never eaten meat, poultry or fish.
04:52 Eating plant foods is just a way of life for me
04:55 and I've never acquired even a liking
04:57 for the smell of meat cooking
04:59 because it's just never been a part of my upbringing.
05:03 It's just as natural for me to eat vegetarian meals
05:06 as it is for you to include meat.
05:09 So why be a vegetarian,
05:11 there are a number of good reasons
05:13 first of all it's healthier, that's been proven,
05:17 research shows
05:18 that vegetarians live longer and have less disease.
05:23 Plant foods contain absolutely no cholesterol,
05:27 a plant-based diet is a low-fat diet
05:31 with less fat unless you course load up
05:34 on refined manufactured foods, meat lacks fiber.
05:39 A meat diet is a high protein diet
05:42 and a fat diet
05:43 when our diet should be based on carbohydrates.
05:47 Meat can bring disease from the animals to you,
05:52 it is a cancer potential.
05:54 Another reason that people choose to be vegetarian is that
05:59 a vegetarian diet actually costs less.
06:04 We protect also the earth's resources
06:07 by raising plant food crops rather than animals for food.
06:13 For example an acre of land produces 17 pounds of protein
06:18 compared to about 2 for milk and less than 1 for beef.
06:24 And another reason is that
06:25 animals do not have to be mass produced in factory farms.
06:29 Living an unnatural life with possible inhumane treatment
06:34 when we're vegetarians.
06:36 Another reason for being vegetarian
06:39 has to do with our mind and our spiritual senses.
06:43 It's actually been shown that
06:44 they are more clear and alert with the plant-based diet.
06:48 The Bible story of Daniel and his three friends
06:52 showed better physical health, wisdom and discernment.
06:56 This is a story in Daniel the first chapter.
06:59 And then in Proverbs 23:20 it shows us
07:05 that it's not good to be among gluttonous eaters of meat.
07:11 For more than 125 years,
07:15 Seventh-day Adventists have practiced
07:17 the vegetarian dietary lifestyle
07:20 because of their belief in the holistic nature of man.
07:25 So whatever is done in eating or drinking,
07:28 it's believed to honor and glorify God,
07:32 the use of any food substance
07:34 which has been demonstrated as harmful,
07:36 it's a dishonor to God,
07:38 it shows lack of respect for the body
07:41 and as it does disservice to mankind.
07:45 So today we would like to demonstrate
07:47 a kind of vegetarian dish that comes the closest
07:52 to resembling meat than any other.
07:55 So for those of you who crave that texture and taste of meat,
07:58 this product we call gluten is a good substitute.
08:04 If beans and tofu just don't do it for you,
08:07 you might want to try cutlets or steak
08:09 that's made out of gluten.
08:11 So what is gluten?
08:13 Gluten is the protein of wheat.
08:15 And here we have wheat.
08:18 Wheat comes from the field just like we see it here
08:23 and when it's harvested it comes right out of the hall
08:27 and here we have wheat.
08:29 There are different kinds of wheat
08:31 but this one here is dark brown and red.
08:34 This is the kind that we need to make gluten
08:37 and this is the bread making wheat also.
08:42 And you can make wheat and gluten out of wheat
08:45 in several different ways.
08:47 And so you may want to get
08:49 a pad, a paper and some pencils,
08:52 maybe jot down a few things.
08:54 You might want to watch the end of the show
08:57 for the information about where you could order
09:00 the cooking by the book, cookbook.
09:02 If you would like all of the details
09:03 about the recipes that we're showing here.
09:07 But it's sort of like a three-step process
09:10 to make gluten.
09:11 I sometimes wonder
09:12 whoever discovered this way long time ago
09:15 but as we said earlier
09:18 my mother and her mother made gluten
09:20 and it's, it's an interesting thing
09:22 that if you take a kernel of wheat
09:23 and you chew it and chew it in your mouth,
09:25 you can make the gluten right in your mouth.
09:28 So what we'll do is just grind some of this wheat into flour
09:32 and then we'll make it into a dough
09:34 and then we'll just go through a process
09:38 of separating out just the protein part of the wheat.
09:43 Let's just pull up this chart here
09:46 and remind us about wheat.
09:49 Here we have a kernel of wheat.
09:52 And so that you know where the gluten is coming
09:54 from out of the wheat,
09:55 this is three parts to the kernel,
09:58 we have the outer coverings which is the bran,
10:02 then the germ of the wheat is the life-giving part,
10:05 that's the part from which white flour is,
10:07 and that's, sorry this is the part where
10:10 the vitamin E and the minerals and vitamins in the sprouting
10:14 comes right out of the wheat.
10:16 And then right in the heart of the kernel is the endosperm,
10:19 that's the starch and the protein.
10:22 And that is the part from which the gluten is made.
10:27 And so we need to go through a little washing process
10:30 where we remove this outer covering
10:32 and we just end up with this protein,
10:34 it creates sort of a substance
10:37 that kind of it has the texture of meat
10:39 when you get all finished with it.
10:41 And you can actually get cookbooks
10:43 that tell about making gluten,
10:46 I have three cookbooks here.
10:50 And I've just collected some of these overtime,
10:53 how to make all the meat you eat out of wheat.
10:55 And entire cookbooks it tells you
10:57 how to season it like beef, and like chicken, and turkey,
11:00 and hot dogs, and sausage, and everything else.
11:03 So we'll demonstrate a little bit of that
11:05 to you today.
11:06 There's another gluten cookbook,
11:09 Meatless Protein at one tenth of the cost.
11:12 Here's a different book,
11:14 so if you want to find a cookbook on gluten
11:17 just go browse some bookstores and you may just find one.
11:21 It's not a difficult process,
11:23 it just takes several different steps.
11:25 So let's do that and I have Pat here today.
11:28 Would you come and join me, Pat?
11:31 And we're going to see
11:32 if we can make some gluten here.
11:36 Now you can make gluten out of whole-wheat flour,
11:41 you can make gluten out of white flour
11:44 and you can make gluten out of gluten flour.
11:47 Gluten flour is just flour that's made
11:51 here's what it looks like.
11:52 After you take the starch out and have only the protein left
11:58 from the endosperm or from white flour.
12:00 You took white flour and took the starch away
12:02 and you have just the protein.
12:05 This is available as gluten flour
12:08 at some health food stores
12:10 and you may find it in your area.
12:12 And if you had this,
12:13 this is just an instant way to just mix this with water
12:16 and you will have gluten immediately.
12:19 But what I do most of the time because it's cheaper
12:22 is to start with whole-wheat flour
12:23 which we have here in the bag.
12:26 And I would just like to show you
12:28 how I do this at home,
12:30 I buy wheat in the 50-pound bags,
12:32 this is the flour mill here.
12:35 And I'm going to just put a little wheat through,
12:37 this will become whole-wheat flour
12:39 and that's what I'll use to make the gluten,
12:41 it's the most economical way to do it.
12:43 So we'll just turn this on.
13:05 And...
13:12 We'll just...
13:16 Magic, we have the flour right here.
13:20 And this is the bread flour right here.
13:23 And this is what we'll use to make the gluten
13:25 but we have some already ground ahead.
13:28 And we'll just start our recipe right now.
13:31 So making homemade gluten
13:33 which is a meat like plant source of protein.
13:37 The recipe is in our cooking by the book cookbook on page 148.
13:42 And it's so easy, you just write down eight cups of flour,
13:46 it can be the whole-wheat or the white,
13:48 it can be half and half.
13:50 And then we just put
13:51 three to four cups of water with that.
13:53 So you make a dough just like you were making bread.
13:56 We happen to have a kitchen machine
13:59 that has the dough hook here, we're putting it into position.
14:02 And we'll just put these eight cups of flour
14:05 right into the machine.
14:07 And this dough just needs to knead
14:11 for about 10 minutes.
14:13 And if you don't have an electric machine
14:15 just get a big bowl out and mix this dough by hand.
14:19 So we have eight cups of flour here in the bowl
14:21 and we're just going to add four cups of water to this
14:26 and get the water here...
14:35 three to four cups,
14:36 I like to make it just a little heavier
14:38 if it needs it.
14:42 Okay.
14:43 And this just needs to need now for about 10 minutes.
14:48 And we'll turn it on here, get the lid here
14:50 so it won't spill out.
14:54 This is just on low speed for 10 minutes
14:56 that develops the gluten, the elastic.
14:59 Wheat has a certain kind of protein
15:01 that is not found anywhere else
15:03 and that is called gluten
15:05 and it's the only kind of protein
15:07 that can become elastic as you stretch it and knead it.
15:29 See that going around.
15:32 Have a dough here.
15:38 And after that's become elastic
15:41 then that's the excellent thing to use to make bread.
15:43 So it's very important to have the hard wheat.
15:46 That's especially for making bread
15:47 because it has this gluten protein in it.
15:51 So, Pat, we're just going to have another little magic here.
15:55 And bring up the next gluten,
15:57 we have a batch of gluten here that's gone for the 10 minutes.
16:00 And we'll go right on
16:01 with the next process of the recipe here.
16:05 The next step after you make the dough
16:08 then is to separate it,
16:10 what we have here is the starch of the flour,
16:13 we have the protein, we have the whole thing.
16:16 So what we want to do is wash it,
16:17 now this sounds like kind of a strange process
16:20 but it works and it takes a few minutes
16:22 we will just show you how to do that.
16:25 And this dough here has been stretchy, you see it's
16:28 you can see the strands of gluten have become elastic
16:31 and you can separate that out.
16:33 So what you do is go over to your sink
16:36 with this kind of a colander strainer here.
16:39 And you just pull off kind of a chunk of this dough
16:44 and you start washing it under the water.
16:47 And this is kind of fun actually,
16:48 you can just kind of squeeze around on it
16:51 with a slow stream of water.
16:53 And what you can also put a pan underneath there
16:57 when I'm at home in my bigger sink,
16:59 where my bigger sink is
17:00 I'll just put a big kind of a dish pan under this
17:03 and you can actually save the bran
17:05 and make it in recipes but what we're doing now
17:08 is to just wash this and separate it out
17:12 so that we'll just get the protein part off
17:16 by itself in it.
17:17 One of the ways you know
17:20 when it's getting close to being ready is that
17:22 you think it's falling apart
17:23 and you think you're doing everything wrong
17:26 and then all of a sudden it firms up in your hands
17:28 and you actually have a piece of almost like pure protein,
17:34 that's just the protein from wheat.
17:38 Now the protein from wheat
17:40 is what we would call an incomplete protein
17:43 but by the time you put this with your dinner meal
17:46 and you eat other things at the meal.
17:48 Then of course you have the other proteins
17:52 that come from the other foods
17:54 and it's really quite nice
17:56 and you can make this into all kinds of meat dishes
17:59 and we're going to show you
18:02 some delicious looking steaks and scallops here.
18:07 And you can grind it into hamburger,
18:10 not hamburger a veggie burger.
18:13 And it's fun to create all kinds of dishes.
18:15 So you can see that this is firming back up here.
18:20 We're just about finished.
18:21 I leave a little bit of the bran in it
18:25 because it's more tender if you like your steaks tender.
18:29 Then you can do that.
18:31 So that's the next step.
18:35 Now at this point
18:38 this is plain raw flour and water dough
18:42 that's just been washed
18:43 and it actually doesn't have much flavor.
18:45 And so the next step of the recipe here
18:47 then is to make it have some flavor.
18:50 So we'll call this done here and what you would do at home
18:53 is you would just set this one aside
18:56 and you would take another hunk of this,
18:58 you would just keep washing it
19:00 until you got all of this dough here washed
19:03 and you're going to end up with a smaller amount of this gluten
19:07 because you are just wanting
19:09 this rubbery kind of spongy part
19:12 which is the gluten.
19:13 Now of course if you make this from white flour
19:15 it's gonna be a whiter meat
19:17 and that's how you get the meat
19:18 that looks more like fish,
19:19 you know, the lighter meat or the chicken.
19:21 And if you want it to be totally instant process
19:25 where you don't have to do this washing step,
19:28 then you buy this gluten flour
19:30 because all you do is mix water with that one and boom
19:33 you've got this gluten immediately.
19:36 However this gluten flour could cost you about $1.95 a pound
19:42 or somewhere like that where this wheat here cost you
19:45 maybe 35 to 45 cents a pounds.
19:48 So it really is an economical way
19:50 to get some vegetarian meat.
19:53 Okay.
19:55 So now what we have here on the tray is the flavorings
19:58 that we want to put into the meat today.
20:03 And in the cookbook here on page149
20:06 we have samples of two kinds of broth
20:08 that you can make to drop the meat
20:10 into to get the flavor.
20:13 And we have on the stove here our water for the savory broth,
20:18 I'm going to make a dark broth sort of like
20:20 for beef looking meat.
20:22 And this is savory broth number one.
20:25 And it calls for eight cups of water
20:29 and we're going to turn this heat up on high
20:31 and it's nice to have that water boiling
20:34 and everything in there boiling
20:36 when you drop pieces of gluten into that
20:38 and it doesn't stick back together that way.
20:43 The next thing is a half a cup of soy sauce, you need,
20:47 you make this broth so strong that you say to yourself,
20:50 wow, this is going to be way over seasoned but it isn't.
20:53 Just trust me, it will turn out right
20:56 and you'll have the broth left afterwards
20:59 but you drop everything,
21:00 you drop the gluten into the broth
21:03 and you just let that sort of simmer for about 45 minutes.
21:07 And at that point you can use it,
21:09 you can brown it in a skillet, you can chop it up,
21:13 you can make veggie burger out of it.
21:17 Okay, we have a cup of tomato juice here.
21:20 Again you can create your own broth recipe,
21:23 you could just suit yourself,
21:25 sometimes I like to use V8 juice
21:27 because it even has a little more flavor.
21:30 One tablespoon nutritional food yeast flakes,
21:34 this is not the yeast for baking,
21:36 this is a flavoring yeast
21:38 called nutritional food yeast flakes,
21:40 something like brewer's yeast,
21:42 it gives a nice meaty flavor.
21:45 You'll find in vegetarian dishes,
21:47 at least in my cookbook
21:49 we use this nutritional food yeast flakes many times
21:53 to give kind of a meaty cheesy flavor.
21:57 Two tablespoons onion powder
22:00 or you can put two fresh onions in here.
22:03 You can chop up your vegetables to make your broth
22:06 if you'd like to have everything fresh,
22:08 that's nice to do that also.
22:10 Onions you can save your celery leaves
22:13 and put them in your broth.
22:16 And you don't waste anything that way.
22:18 Now another kind of a meaty flavoring
22:21 that you can get is from
22:23 kind of a heavy brewer's yeast paste,
22:26 nutritional food yeast paste,
22:29 my mother used this kind of paste
22:30 when I was still young at home,
22:32 it comes under several different names,
22:35 this is called Marmite and this is available,
22:39 I buy this in the Safeway store at home.
22:43 It's very strong smelling stuff,
22:46 it's 100% vegetarian, it's high in the B vitamins
22:49 and it's actually just made from nutritional food yeast.
22:53 And we're going to put a little of this into the broth,
22:57 this is another one called VGX.
22:59 And if you don't have this
23:01 then you can just add more bouillon cubes
23:03 because there's all different kinds of bouillon cubes
23:06 that you can get.
23:08 And the recipe actually calls for about two tablespoons of
23:11 some kind of heavy gravy base paste
23:14 such as Marmite or VGX.
23:16 And also four to six bouillon cubes.
23:19 So we have what we call
23:21 double sized bouillon cubes here,
23:23 these are vegetable bouillon cubes,
23:25 we got these at the natural food store,
23:28 they're actually a product from Switzerland
23:31 but there are lots of different kinds of bouillon cubes,
23:33 we're going to drop some of these
23:35 in to give seasoning for the broth.
23:38 And you may have heard of Kitchen Bouquet
23:40 which is kind of a liquid
23:42 that you can buy a seasoning or Magi seasoning,
23:45 these are things that I know you can get in the supermarket.
23:48 And they too could be used to give
23:50 sort of a heavy kind of a beef like flavor to things.
23:54 So let me just try to guess here
23:57 which is about two tablespoons here.
24:01 Put a little bit more.
24:02 We had some company visiting us from Australia,
24:05 some students were on a music tour
24:07 and we had some of them sleeping at our house.
24:10 And I said, "Well, what do you miss the most
24:12 since you've been away from Australia?"
24:14 And they said that it was this Marmite product
24:18 they don't call it Marmite
24:19 they call it something else over there
24:20 but I happen to have this VGX and Marmite
24:25 and I said, "Here would you like to try this?"
24:26 And they just spread it right on bread
24:28 and eat it it's peanut butter.
24:30 And they just thought that was so wonderful
24:32 'cause they'd been out of their country
24:33 for so long without having that wonderful strong stuff.
24:38 I didn't, I don't think I could enjoy it that way
24:40 but it really gives a nice flavoring to our broth.
24:44 Now we just really want this to boil
24:47 but we're not going to wait,
24:49 let's just pretend that that's boiling.
24:51 What you do now is you can take a cutting board here
24:54 and you can lay out, you'll have more gluten in this
24:57 and you can pat it out into whatever shape you want,
25:02 you can cut it with a knife,
25:04 you can pinch it with your hands
25:06 and it will take on whatever kind of shape you want it,
25:10 fluffs up a little one, you put it in the broth.
25:13 But once it's simmered in the broth for 45 minutes
25:16 then it's going to be fluffy and it's going to be set
25:19 then it won't wobble around
25:20 and it will just take the shape.
25:22 I hope this isn't going to confuse you
25:24 but one other thing that you can do
25:26 and it explains it in some of these cookbooks too
25:29 is that if you wanted this to take a certain shape,
25:32 let's say you wanted every one of these to be exactly round,
25:35 you can take a can like a vegetable can
25:38 and you can grease it and you can put
25:40 a chunk of this dough right down in the can
25:42 and just bake it for about a half an hour at 350
25:46 and then when you take it out
25:48 it'll hold that shape and you can slice it
25:50 and then you can drop that right into the broth here
25:53 and they'll just be perfectly round
25:55 just like you want them.
25:57 And that's it we've made gluten,
25:59 it's in the broth there.
26:01 And we would like to show you some finished product here
26:04 so that you can kind of see what it looks like.
26:08 Here we have a scallops and tartar sauce,
26:10 this is a recipe in the cookbook on page 153,
26:14 tartar sauce made out of tofu
26:17 and it's kind of a light meat look.
26:19 And the second one here is tasty steaks.
26:22 This is kind of a darker meat like
26:23 we're putting in the broth here right now.
26:26 And we have this one
26:28 seasoned with red bell peppers and onions
26:31 and this is on page 150 in the book.
26:35 And if you take your grinder, your meat and food grinder,
26:38 you can grind this gluten
26:39 once you pull it out of the broth
26:41 and make burgers out of it, this is a veggie burger
26:44 and we have it shown here to put in our patty
26:47 with all the trimmings to make your veggie burger patty.
26:50 Or you can use it for the tacos,
26:52 we have some commercially prepared products
26:54 that you can find in stores, in the markets
26:58 that you can do this quicker
27:00 if you don't want to take the time
27:01 to make it at home.
27:02 However, it is not as economical.
27:06 Well, we just hope you enjoyed our show today.
27:08 And we just thank you for tuning in.
27:10 And by the way we just like to remind you
27:12 that this program is sponsored
27:14 by the Three Angels broadcasting network.
27:17 Your prayers and financial support
27:19 are greatly appreciated.
27:23 If you've enjoyed the recipes
27:25 and cooking tips in this program,
27:26 you'll want to order
27:28 our Food For Thought resource sheet.
27:29 We'll tell you how you can order the cookbooks
27:31 you've seen used on this program
27:32 along with other information that will help you cook
27:34 helpful attractive vegetarian meals.
27:37 For your free copy
27:38 of our Food For Thought resource sheet,
27:39 please write to us at Food For Thought,
27:42 P.O. Box 220, West Frankfort, Illinois 62896.
27:46 Or call (618) 627-4651.


Revised 2018-10-15