Participants:
Series Code: DDCC
Program Code: DDCC000013A
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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. |
Revised 2018-04-26