Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000005A
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00:24 I'm Jeremy Dixon from the Revive Cafes
00:26 in Auckland, New Zealand, 00:28 and also author of the Revive Cafe Cookbooks. 00:30 And today, I'm gonna share with you how you can make 00:33 some delicious, healthy cafe style meals. 00:37 Cook: 30 food is all just about using wholesome ingredients. 00:40 We're gonna be using whole grains 00:42 like brown rice and quinoa. 00:44 Awesome protein sources like nuts, legumes and lentils. 00:48 We're gonna be using international herbs and spices 00:51 to tie everything together and make it taste fantastic. 00:54 And combine it with lots of fresh fruit and vegetables. 00:59 And the best part about Cook: 30 food, 01:01 is you do not have to spend hours 01:03 slaving in the kitchen to make it. 01:04 In just 30 minutes I'm gonna show you how easy it is 01:07 to make a delicious meal for you and your family. 01:12 On today's show we're gonna be talking about breakfast. 01:15 And this is a meal in itself. 01:16 And when you think breakfast, you think this is the most, 01:18 you know, it's the most important meal of the day. 01:20 So, on the menu today we have scrambled tofu 01:23 topped with avocado. 01:25 We're gonna make our own homemade granola 01:28 and we're gonna be making our own almond milk 01:30 to go on top as well. 01:32 And we're gonna be smothering that 01:33 with fresh berries. 01:34 And on the side we're gonna have some grilled vegetables, 01:37 mushrooms, tomatoes and zucchini. 01:42 Well, the first thing about cooking fast 01:45 is making sure you've got everything prepared. 01:47 We've got the jug boiled, we've got a cutting board, 01:50 tray on the cutting board. 01:52 We have a pan on the stove, hot and ready to go. 01:55 So we're gonna start with almonds actually, 01:58 for the almond milk. 02:00 So when you're ever dealing with nuts, 02:01 if you're gonna blend them, it's always helpful 02:02 to soak them first 02:04 and this just softens them up and makes it easier to-- 02:08 for the blender to make it work. 02:10 So we've got three quarters of a cup of almonds. 02:12 I'm just gonna put some boiling water over the top. 02:16 And by the time we come to make the almond milk, 02:17 this will just be a little bit softer, 02:19 little bit gentler on the blender 02:21 and will help make a smoother almond milk. 02:23 You can soak them overnight in cold water 02:25 but if you want to do it quickly, 02:27 boiling water will speed up the process significantly. 02:30 Okay, to the granola. 02:32 And where I come from, New Zealand, 02:33 we call this muesli. 02:34 So the two terms are interchangeable. 02:36 Nice oven tray, nonstick. 02:38 I'm just gonna fire all the granola ingredients in. 02:42 So we're gonna start with oats. 02:44 And it's quite nice when you are using oats, 02:45 and these are rolled oats. 02:47 But you can get two types. 02:48 You can get the normal, thick traditional rolled oats, 02:53 which are nice and thick. 02:54 And you get the kind of the fine cut 02:56 and they usually call them quick cook oats. 02:58 I find it really nice to combine the two 03:00 because you get the nice crunch from the big ones 03:02 and you get the nice kind of 03:03 moreishness from the little ones. 03:05 So I'm gonna use one cup of each of the oats. 03:10 Now this recipe is very approximate, 03:12 so about a cup of each type of oats in the tray. 03:16 You could use a mixing bowl but we're gonna save on dishes, 03:19 always helpful for afterwards. 03:21 Next we're gonna add some cashew nuts 03:24 and on the recipe here, 03:25 we have three tablespoons of cashew nuts. 03:30 Put some of them in there. We're gonna use some coconut. 03:34 And coconut is great because it has-- 03:36 when it's toasted, it has a delicious flavor. 03:38 If you don't like coconut, you can just leave it up-- 03:40 leave it out. 03:41 So one half cup of coconut. 03:44 And try to get the stuff that's really long and stringy, 03:49 it just gives a nice texture in the mouth. 03:51 And also try and get the unsweetened coconut, 03:52 which can be very hard to find. 03:54 So switch it out and get the stuff 03:55 that isn't loaded with sugar. 03:58 Almonds toast up beautifully. 04:00 So we're gonna use half a cup of almonds. 04:03 And get the slivered ones, 04:04 the ones that are already pre-cut. 04:06 Again, nice texture and mouth-feel 04:08 and they will toast up really quickly. 04:10 If you use whole almonds, 04:11 they'll probably take a little bit too long. 04:14 So half a cup of almonds. What else have we got? 04:17 Sesame seeds, 04:18 so we want four tablespoons of sesame seeds. 04:21 Roasted sesame seeds are beautiful as well. 04:23 So just fire in all your favorite ingredients 04:25 and nuts into this muesli or granola 04:29 and it will taste great. 04:30 We do add fruit but we don't want to toast the fruit. 04:32 We add that at the end. 04:34 So just gonna add some oil, 04:35 so around about three tablespoons of oil 04:40 and about three tablespoons of honey as well. 04:43 You can use date puree as a sweetener 04:45 or other healthy sweeteners, helps you try and avoid sugar. 04:50 And we're just gonna mix it around 04:54 so it gets evenly coated. 04:59 And you don't need to be too pedantic about it all. 05:01 It's quite nice to have different ingredients 05:03 kind of clustering together. 05:04 So it's quite nice to have, you know, uneven mix. 05:06 So it doesn't have to be perfect. 05:08 But you do want that oil and the honey, 05:10 you know, spread around a little bit. 05:12 I'm also gonna add a pinch of salt 05:14 just to give a little bit of flavor as well. 05:19 Just check my recipe. Do I have all the ingredients in? 05:22 Oh, sunflower seeds. We need some sunflower seeds. 05:26 Where are my sunflower seeds? Oh, I've got a big bag here. 05:29 Two and a half cup of sunflower seeds as well. 05:31 It's really good to get items in bulk while you can. 05:34 I like buying in bulk. 05:36 Probably around about 05:37 half a cup sunflower seeds as well. 05:41 Some extra nice crunch as well. 05:43 There's also other seeds, pumpkin seeds 05:44 and things you can use as well. 05:46 So just fire in as much as you can. 05:48 So that's nicely mixed. Look at that. 05:50 Kind of give it a bit of a shake out so it's even. 05:53 We're going to put it in the oven at 300 degrees 05:57 and that's gonna cook for around about 20 minutes 06:00 or until it's getting golden brown. 06:01 You do not want to cook oats over that 300°F 06:06 or that's about 150°C. 06:10 So yes, that's about the limit for oats 06:12 that you generally want to cook them at. 06:13 So the granola is in the oven 06:15 and it's a great start for a healthy breakfast. 06:22 The breakfast we're making today is probably not the type 06:23 we need to have every single morning, 06:25 but a great breakfast that you can have 06:27 with visitors or friends around or family 06:29 and have a good breakfast together. 06:31 So scrambled tofu is a delicious, healthy, 06:33 kind of, savory dish for breakfast. 06:35 And we're gonna make beautiful one now. 06:37 The first ingredient is half-- 06:40 so we're just gonna dice this up really, really fine. 06:44 To dice, I just cut it into half moons 06:47 and then basically cut in the other direction as well. 06:54 And make sure you hold the onion together 06:56 so it doesn't just turn apart. 07:02 So we start off with a tablespoon of oil, 07:06 put this onion in the pan. 07:11 You want to hear that nice sizzle 07:12 when you throw something in the pan. 07:15 We need this nice and hot. 07:18 I'm gonna add some ginger and ginger puree 07:20 or ginger paste is great for this or we can use normal, 07:22 just cut up some whole ginger. 07:25 We just want about 07:26 two teaspoons, not a huge amount. 07:28 We don't want to over ginger flavor this. 07:29 I think it's probably a little bit too much. 07:30 I might just take some of that out. 07:34 So it's just a little bit of hint 07:36 of something extra in there. 07:38 And garlic. 07:40 So grab two cloves of garlic, into the garlic press. 07:49 The best way to use the garlic press 07:50 is just put the garlic, skin and all, 07:53 in the press and just squeeze it through. 07:59 Look at that. 08:00 So not a huge amount of garlic or ginger 08:02 but just enough to just give it a nice bit of flavor. 08:05 And we just saute this around 08:08 and let it become nice and caramelized. 08:11 Whoa, strong onion. 08:16 So now we want to do some tofu. So we've got some firm tofu. 08:20 And this is available in any supermarket 08:21 or Asian shop. 08:23 We just drain out the water. 08:29 And with this tofu, we're just gonna crumble it in. 08:31 And obviously scrambled tofu is as healthy as scrambled egg. 08:35 So we kind of want that bitty scrambled egg 08:37 kind of a texture going on. 08:40 So just basically crumble it in. 08:42 Just pick off the bits and you want to make sure 08:45 you're using a firm tofu 08:46 or else you just get kind of a mushy texture. 08:49 Plus you can see this will kind of 08:50 a nice eggy texture 08:53 that'll be really, really yummy. 08:58 Just squeeze it in there. 09:01 Just turn the heat up a bit. 09:05 Leave the onions on the bottom 09:06 'cause we want to the onions to cook the most. 09:07 We want to make sure they're cooked. 09:09 And let that be cooking for a few minutes. 09:13 And then it will start to turn into a really delicious tofu. 09:17 Now another ingredient is turmeric. 09:19 We want to make them look yellow. 09:21 So a quarter of a teaspoon, just a little sprinkle 09:24 of turmeric will give a beautiful yellow color. 09:28 I'll just sprinkle it on top. 09:32 Two tablespoons of soy sauce or tamari, 09:34 just to give a bit of saltiness... 09:43 and that's pretty much it. 09:44 So leave it there like that. 09:46 We're not gonna stir it yet 'cause we want the tofu 09:47 to start heating and the onion to fry properly. 09:49 And we'll come back to that in a couple of minutes. 09:57 So we made a great start on the breakfast so far. 09:59 We've got the almonds soaking. 10:01 I can smell the muesli 10:03 or the granola in the oven beautifully. 10:05 It's starting to toast. 10:06 I can smell that beautiful coconut 10:07 and almondy toasting smell. 10:09 It just smells amazing, it's underway. 10:12 We've got the scrambled tofu cooking there. 10:14 Now we're gonna start some nice vegetables 10:17 to go along with it. 10:18 And three of my favorite vegetables are tomatoes, 10:20 zucchini and mushrooms. 10:22 So I'll start with the mushrooms. 10:24 So get some nice mushrooms. 10:25 And one thing about mushrooms is they always reduce in size, 10:27 so you need to get more than you think you're gonna need. 10:31 So they just come pretty clean 10:32 but there's always little bits of stuff on them. 10:33 So just into a colander, give them a good wash. 10:40 Get any of the dirt off them. 10:47 And these take the longest to cook out of all the vegetables. 10:49 So we're gonna do them first. 10:51 And we're just gonna take them and just nip off the ends 10:55 and just halve them. 10:59 That one's a little bit dirty, so I might just put it away. 11:01 So just go through end off and half. 11:05 And you want them to be at the same size, 11:07 so if you get any extra big ones, 11:08 you might want to chop into a quarter 11:09 or a small one just leave it as it is. 11:11 So just approximately the same size 11:13 and we'll just quarter those or halve them. 12:23 Often we invite people around for dinner or lunch 12:25 but very rarely we do seem to-- 12:26 often people-- 12:27 invite people around for breakfast. 12:29 That's a great social idea or occasion 12:30 to invite some family around for brunch 12:32 or breakfast on a Sunday morning. 12:34 And you can serve them up this meal. 12:36 So this is kind of what it's designed for. 12:38 Also, some of the other components 12:39 like the muesli or the cooked breakfast 12:41 might be something you might have individually 12:43 on a weekday for breakfast. 12:46 I think we've nearly finished all the mushrooms. 12:50 Look at that and we're just gonna throw them in the pan. 12:52 We're gonna put in some oil, tablespoon of oil, 12:58 and in the pan. 13:07 We're just gonna give a bit of a work around. 13:10 Just coat them with oil a little bit 13:13 and just get those underway. 13:17 That'll be cooking. 13:18 Next, our ingredient is tomatoes. 13:19 And I've got some beautiful red and yellow tomatoes. 13:25 So the best way to do tomatoes, I like to do 13:27 'cause there are a million ways can do them, just cut off the-- 13:30 that end there and you just cut them in half. 13:34 Just like that. 13:38 And we'll serve them 13:39 as kind of big chunks of tomatoes. 13:42 Cut off the bit... 13:46 you don't want eat. 13:48 You can cut them in half, and nice big chunky tomatoes. 13:50 These are home grown in someone's garden. 13:53 Absolutely delicious. 13:54 So try and get multiple colors where you can. 13:57 So we're gonna put that in with the mushrooms. 14:00 I'm just gonna put a little space there for it. 14:05 So put the mushrooms there and put these on the side. 14:13 There's room enough for everyone. 14:19 These just become a little hot bit of cooked vegetables. 14:24 Now we have some zucchini. 14:25 Well, they call them courgettes where I come from. 14:28 And I quite like doing a random cut. 14:30 This is a really, really big one. 14:31 So you can do two small ones or one big one. 14:34 I'm doing a random cut. 14:35 Just cut it through the middle like that. 14:40 And then we're just gonna do a random cut. 14:43 So the random cut is basically, you have this nice long ways 14:47 and just cut a different direction 14:50 through your cut every time. 14:53 So you've got these interesting bits 14:55 that look random but they are about a similar size. 15:12 And just the nice kind of pointy bits give-- 15:14 just give a better texture. 15:19 I think there's not enough room in there for these guys, 15:21 so I'm gonna get another pan. 15:24 I'm going to start another pan just to get these guys going. 15:35 These zucchinis can get their own pan 15:38 just to themselves. 15:42 And again, just a touch of oil. 15:44 If you use a nice non stick pan 15:45 then you don't need as much oil. 15:47 Keeps things nice and healthy. 15:49 We will salt these a little bit but wait till the end 15:51 until they are finished cooking. 15:54 So look at that. The mushrooms are bubbling away. 15:57 Mushrooms are full of a lot of moisture. 15:59 So you want them to, you can see all the steam coming off. 16:02 You want it to come off 16:04 so it'll become nice and flavorsome. 16:06 And the tomatoes are happy here as well. 16:10 So great, our vegetables are underway. 16:13 Now the tofu, as you can see, 16:14 the onion is now kind of caramelized. 16:17 It's not raw anymore. 16:19 So we're just gonna stir this up. 16:21 And this is essentially nearly finished. 16:26 Obviously, we're gonna garnish it 16:28 with something green. 16:29 This is a beautiful scrambled tofu, 16:31 I might just give it a bit of a try actually. 16:33 It should taste good. Let's get a bit of a taste. 16:39 Mmm-mmm. 16:42 Tasting good. 16:44 Look at this, pretty much right I think. 16:48 So just leave them cooking a bit longer, 16:49 just a little bit more moisture to come out of it 16:51 and just for the flavors to mingle and taste awesome. 16:57 In case you've just joined us on Cook: 30, 16:59 today we're making a delicious healthy breakfast, 17:01 the type you can entertain friends with. 17:04 We are starting with a delicious scrambled tofu 17:06 with avocado. 17:08 We're serving alongside some grilled vegetables 17:10 with mushrooms, tomatoes and courgettes, 17:14 making our very own homemade granola 17:16 with our very own homemade almond milk 17:19 and serving that with some deliciously fresh blueberries 17:22 and strawberries. 17:25 Okay, let's check how the granola is going. 17:29 It's coming on nicely, it's browning up. 17:31 Check out that. So let's give it a quick stir if you can. 17:34 You don't want it to start burning. 17:37 Just a quick stir and a couple of more minutes 17:38 and I think that'll be ready. 17:40 Just give it a bit of a mix around. 17:43 And it'll-- that's nearly ready. 17:44 You can see it's starting to golden really nicely. 17:47 So now we're gonna make the almond milk. 17:49 And this is really easy. 17:50 You can buy it in supermarkets or you can save money 17:52 and have a better product by making it yourself. 17:55 So grab our soaked almonds. 17:59 Just drain those out. 18:02 So these are a bit softer now, 18:03 which would be friendly on our blender 18:05 and will mean we can get a smoother almond milk. 18:09 And I just put the lid on the blender, right, 18:12 and then we want some water. 18:13 So we've got three quarters of a cup of almonds 18:16 and the recipe says we want four cups of water 18:20 and this will make around about a quart 18:22 or a liter of almond milk. 18:25 And you can adjust the amount of water to, 18:27 you know, whether you want it creamier 18:29 or thinner almond milk. 18:32 There we go. 18:33 I'm gonna add some dates for sweetness. 18:36 So generally I add about four or five dates, 18:38 whole dates but I've only got chopped dates. 18:40 So this probably about-- 18:42 add about-- 18:45 it's probably about four whole dates there, 18:51 the equivalent of. 18:52 Pinch of salt. 18:56 And I think that's it. We are ready to go. 18:59 So we just blend that. 19:04 And we really want to blend it quite well 19:07 so it gets really fine. 19:09 We want to make sure we've got smooth almond milk, 19:11 not water and almond pieces. 19:14 We've got a very underpowered blender. 19:16 It may take a couple of minutes to make it. 19:22 While that's going, I think we'll get the granola 19:24 out of the oven. 19:33 And we just want this to start cooling, 19:34 so I'm gonna put it in this bowl 19:36 so it's cold by the time we eat it 19:38 'cause you don't want to eat hot granola. 19:42 Just pour it in there. Oops, here we go. 19:52 I'm gonna put that in the fridge 19:54 so it starts cooling really quickly. 19:59 Little bit of a short cut. 20:08 So let's see how the almond milk is going. 20:11 It's had a good blend around. It's looking beautiful. 20:14 Looking good. 20:16 Now you can sieve it through a sieve if you want 20:17 but I actually don't mind it. 20:19 And you just pour it into a carafe like this. 20:22 Look at that beautiful, creamy, smooth almond milk. 20:26 And it hasn't got all those thickeners 20:28 that you buy getting the ones at the supermarket. 20:30 There we go. Look at that. 20:32 That's actually over a liter or over a quart. 20:35 So it's ready for our breakfast. 20:36 Just gonna put it in the fridge to let it cool down a bit 20:39 and that'll be just beautiful when it comes to eating our-- 20:42 eating the granola. 20:50 These vegetables are looking great. 20:52 So I think we'll just give them a bit of a turn around. 20:54 You can see the mushrooms browning up nicely. 20:58 I'll just take this opportunity to give a bit of a sprinkle 21:00 of a bit of salt on that side of the tomatoes 21:04 and we're just gonna turn them over... 21:08 to do the other side. 21:10 And when you roast, fry them like this, they bring out 21:14 all the beautiful sweet tomato flavors. 21:18 Look at that, oop, that one is a bit overdone. 21:22 Okay, so they need a little bit longer. 21:24 We just give this a bit of a flick around, nearly ready. 21:29 So I think we should probably plate up the scrambled tofu. 21:32 Look at that, all ready to go. 21:36 Just pour that in the bowl 21:39 and this actually tastes really nice as it is. 21:42 But we're gonna make it taste ever nicerer, 21:44 if that's a word you can use. 21:49 So what we're gonna do to add to that, 21:51 we're gonna add some avocado 21:52 and this will just transform this dish beautifully. 21:55 So we're just gonna chop this up into cubes. 21:58 Here's a good avocado. 22:00 Again, be careful getting the stone out. 22:03 Sure easy way to slash your wrist. 22:07 And we'll just take the skin off and then cube it 22:10 and put it over the top. 22:29 Here we go, just like that. 22:33 It just blends beautifully with tofu. 22:52 And now we're gonna add just a little touch 22:53 of cilantro, nothing major. 22:55 Just to give it a bit of extra prettiness. 23:04 And then nothing like a squeeze of lime juice over the top, 23:07 just give it a bit of zing, just a little bit. 23:12 And just a drizzle of honey 23:14 and this will taste absolutely amazing. 23:19 So it's ready to go. 23:21 Scrambled tofu like you've never had before. 23:27 Now we better plate up these vegetables. 23:30 So I grab a nice white platter. 23:34 We're just gonna edge them off onto the platter. 23:44 These guys are ready too now, I think. 23:48 I'm just gonna put these tomatoes on here nicely. 23:52 Just great having the contrasting colors 23:54 of the tomatoes. 24:10 And get the mushrooms in there as well. 24:14 Don't lose all that beautiful tomato juice. 24:19 As you can see they are... 24:21 about a quarter of their original size. 24:26 And we just put a bit of parsley on top 24:28 to give some greenery. 24:37 And that's ready to go. 24:40 Now we want to do some blueberries 24:41 and some strawberries. 24:43 I'm just gonna change the board. 24:47 We don't want to have blueberries 24:49 and strawberries tasting like vegetables. 24:53 So blueberries, they are pretty much done 24:55 and strawberries, we're just gonna put some in 24:57 and just cut them into quarters, just like this. 25:33 Just throw them in there into a nice bowl 25:36 and strawberries and a great-- 25:39 and just a touch of mint on top. 25:42 We just add another special delicious flavor, 25:47 just to make that extra special for the breakfast. 25:49 Okay, we need to get the muesli out or the granola, 25:52 I keep calling it muesli. This is basically done. 25:57 So all we need to do is add some fruit. 25:59 So around about half a cup in total of some raisins, 26:03 of sultanas and some cranberries, 26:08 here we go. 26:10 Mix it up... 26:14 and the granola is ready to serve. 26:23 And there you have it, a 30 minute breakfast 26:25 that you can feed your friends and family. 26:27 So to serve the granola, just put into a nice bowl or glass. 26:33 I've got the fresh almond milk over the top 26:36 that'll soak in nicely and the fresh fruit on top. 26:41 And you can have this during the week as well. 26:43 It's a great breakfast. 26:44 Make more than you need so it can last a long time. 26:47 And then we've got the hot side of breakfast 26:50 and then this scrambled tofu 26:51 with all these flavors bursting through, 26:53 you got the lime, the cilantro and the avocado. 26:57 You'd really, really love that along with these vegetables. 27:00 Just grab some great whole grain bread, 27:03 spoon it on and you've got yourself a breakfast 27:06 that your friends and family will absolutely love. 27:10 Thank you for joining me today on Cook: 30. 27:12 I hope you enjoyed it 27:14 and I look forward to seeing you next time. |
Revised 2015-11-19