Participants:
Series Code: TDYC
Program Code: TDYC018008A
|
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:10 Hello, and welcome to another 3ABN Today cooking program. 01:14 I'm Jill Morikone, and we are delighted that it's Wednesday 01:17 because we get to cook in the kitchen here 01:20 and get to share these wonderful recipes 01:22 with you at home. 01:23 With me, in the kitchen today, is a very special guest 01:27 and she's our brand new friend of the ministry of 3ABN. 01:30 This is her first time doing cooking. 01:32 And I'm just excited 01:34 to introduce her to you at home. 01:36 Her name is Leslie Caza. 01:38 And, Leslie, we're so glad to have you here today. 01:40 Thank you so much. Thank you for the invitation. 01:43 I am thankful to be here, 01:44 and I'm thankful for a great team that came with me 01:46 from my Simply Vegan in Memphis classes, 01:49 so it's a blessing to be here. 01:50 Yeah, that's right. 01:51 I met them, I went in the kitchen 01:53 and I said, "Oh, she's got a whole team here working." 01:55 And that's a wonderful, you had Sky and Lisette... 01:58 Correct. Is that right? 02:00 Very good, Jill. Yes. Okay. 02:01 So and they're organized, and working, 02:03 and got it all together in there. 02:04 Yes, great team. So that's wonderful. 02:05 So tell me what is Simply Vegan in Memphis 02:08 and were you always interested in healthy cooking? 02:11 Let's start with that one, 02:12 were you always interested in healthy cooking? 02:13 I've always been interested in cooking. 02:16 Went to culinary art school for a little while, 02:19 but that's not exactly healthy cooking. 02:22 Then, when I became a Seventh-day Adventist, 02:24 my pastor heard that I had gone to culinary art school 02:27 and said, "Great, you can do our cooking schools," 02:29 which was a whole new realm 02:31 which started a whole new journey and a whole new life 02:33 and the more I got into it, 02:35 the more I loved it. 02:36 And just saw how fearfully and wonderfully made we are 02:40 and how we can really take care of our bodies with good eating. 02:43 It's just one of the laws of health 02:45 but it's an important law of health. 02:46 Absolutely, 'cause our body 02:48 is the temple of the Holy Spirit. 02:50 You know, He wants to dwell in us, 02:52 and then we have a clear mind and we can better hear Him, 02:55 we can better understand His voice. 02:58 Yeah, so that must have been a shock 03:00 when the pastor said, well, you do cooking classes 03:03 and you're thinking all I know how to do is to cook... 03:05 Vegetarian. Right? 03:07 I didn't know vegetarian at all. 03:08 You don't do vegetarian, 03:09 so there must have been a difficult switch 03:11 or was it not? 03:12 Oh, it was so difficult and my first class, 03:14 I think there was six people that came and looking back, 03:16 I'm really thankful only six people came 03:18 because they didn't know what I was doing, 03:19 I purchased wrong ingredients 03:21 thinking I was buying right ingredients, 03:22 the food was terrible, the lecture was very dry 03:26 and but God kept working with me over the years 03:29 and as I kept going to fellowship lunches 03:32 and learning new foods 03:33 and talked with other people and read books, 03:37 lots of books on either recipes or nutrition, 03:41 it's just grown. 03:43 I love it. It's really my passion. 03:45 That's wonderful. I can tell that. That's incredible. 03:47 You think you go from not even knowing 03:50 how to cook vegetarian to her own cookbook. 03:54 Thank you, Jesus. 03:55 This is brand new. Brand new. 03:57 You just finished this, The Garden Menu. 03:59 This is delicious recipes 04:01 from Leslie's plant-based kitchen. 04:04 So it looks like an incredible 04:05 array of recipes you have in here. 04:07 Well, we hope that it will meet the needs of people 04:10 who are looking to just come 04:12 a little bit step higher to healthy. 04:14 You know, there's transitional vegetarianism 04:16 and then we want to keep on growing and learning 04:18 and so this is maybe not ultimate but it's, 04:23 you know, mid-transition to getting healthier. 04:27 Oh, that's wonderful. Yes. 04:28 You have breads, and breakfast, and entrees and beverages, 04:31 vegetables, side dishes, cheese, ooh... 04:34 Yeah, we're gonna do a cheese ball this morning. 04:35 Are we doing a cheese ball this morning? 04:37 We are. Nice. 04:38 Gravy sandwich filling, some burgers, soups and stews, 04:40 salad dressing, dips, spreads, this goes on and on, 04:43 there's a lot, and there's dessert too. 04:44 Yup, we have 130 recipes. 04:46 Oh, that's wonderful. 04:48 So your ministry, Simply Vegan in Memphis, 04:51 you do cooking schools, you and your team? 04:53 Once a month. Okay. 04:55 They come in, they'll eat a full plant-based dinner 04:58 and while they're eating we do a health presentation 05:01 and then we'll maybe have a discussion group after 05:03 just to let people ask questions, share ideas. 05:06 And it's really nice when you have a discussion group 05:09 because someone knows a little of this, 05:11 someone knows a little of that 05:12 and it really bonds the group together. 05:14 So when we have people from the community, 05:15 they start to feel like they're part of the group. 05:18 Yeah. That's wonderful. 05:19 It's great outreach too. 05:21 Let's take a look, I know you said 05:23 we're making a cheese ball 05:24 but let's look at what else we are making here today. 05:27 We're starting with granola, a crunchy granola, 05:29 that looks yummy, and a harvest pudding. 05:32 Yes, I like that. 05:34 The veggie frittata, oh, that's fabulous, 05:38 I can't wait to try all of these. 05:39 Cheese ball, here's our cheese ball. 05:41 There's the cheese ball. 05:42 And pita chips, nice, I like that, 05:45 making your own pita chips and skillet burritos. 05:47 Oh, this looks like a wonderful menu, 05:50 wonderful summer breakfast food, 05:52 summer lunch foods. 05:53 Yes, yeah, kind of sets you up for the whole day. 05:55 See, that's right, I'm excited. 05:57 Let's read our first recipe for that granola. 06:02 Crunchy granola... 06:19 So I see we've got stuff already going here. 06:21 We do, and we're going to start by softening the dates 06:25 because oftentimes, the dates are a little bit firm 06:29 or the blenders a little bit weak, 06:30 not a good combination, 06:32 so we're just going to start warming up the dates 06:35 just to soften them a little. 06:37 You could do it in the microwave if you want. 06:39 I have two tablespoons of water and we're just gonna go ahead 06:42 and yeah, we will just put them in here. 06:45 Now these are those medjool dates. 06:47 Actually I think they're deglets. 06:49 I think they are, aren't they? 06:50 Yes, they are. They are. 06:51 Okay, we're just going to turn this on. 06:53 Okay. 06:54 On low a little bit, and you don't want to put 06:58 the heat up too high on them 07:00 because there is just a small amount of water in here, 07:03 just enough to gently steam them. 07:05 So that'll just take a couple of minutes to soften them up 07:08 and while we're doing that, 07:09 we'll go head over to the blender. 07:11 Okay, there you go. 07:13 We had a couple of speckled bananas in there 07:15 and that's because of course 07:16 when they're speckled they are... 07:18 Ripe. Ripe and sweet, right? 07:20 So we're just gonna go ahead and break these up 07:22 and put them in 07:23 and this is gonna be our liquid. 07:25 What I found was a granola, 07:27 they doesn't have a lot of oil in it, 07:29 it doesn't get that super crispy crunch like a fry... 07:34 I would agree. Fry season. 07:35 So I found that if you use less water, 07:39 it's not as tough. 07:41 So we use just the smallest amount of water 07:43 and then our bananas become our moisture 07:46 that's gonna help those dates to also get going. 07:49 And it gives you sweetness as well as the dates. 07:51 But bananas are sweet, if they're ripe, they're sweet. 07:52 Yeah, if they're speckled, they are, absolutely. 07:55 And then we're just gonna add our vanilla in here. 07:58 Okay. 07:59 And do you want to peek on that? 08:01 That's sizzling. 08:03 We can shut that off 08:04 and just let the heat just get there. 08:07 Put this on. 08:10 So we're gonna blend this first a little bit? 08:11 Blend this just a little bit just to make it smooth. 08:22 So that gives us a little bit of moisture 08:24 to get those dates going. 08:26 Well, that's helpful. 08:27 Yeah, and now we can add the dates to that. 08:30 So this is it, they just sit a couple of minutes. 08:32 Just a minute, just to get them soft 08:34 and we have a pretty good blender here 08:36 but the moisture is pretty much gone, 08:40 it's just a little tiny bit left here 08:42 and that's gonna help a lot 08:43 so that our granola is not tough. 08:44 I will need this spatula. 08:46 Normally at home would you wait till all the water's gone 08:48 before you blend it or how you do did now 08:50 is how you normally would do? 08:51 It's probably gonna depend 08:53 how attentive you are to your pan. 08:54 Either way it's gonna work. 08:57 The water is either gonna be a tiny bit in the pan 08:59 or it'll be in your dates, 09:00 so it's not really gonna affect the recipe but... 09:04 You just want to make sure 09:05 that you're not wrecking havoc on your blender. 09:08 It's an expensive piece of equipment 09:10 and you want to take good care of your equipment. 09:12 Okay. 09:17 And you want it to be smooth. 09:19 Okay. 09:24 I'm just gonna let that air bubble get out there. 09:26 Okay. 09:36 That's it. 09:38 We just need to get it 09:39 so that it will be a creamy sauce for our oats. 09:43 So I'm gonna get some gloves here. 09:45 You need these guys, yeah. I do, thank you. 09:47 So we have our oats here 09:48 and these are just regular rolled oats. 09:51 Have you every made granola with quick oats? 09:53 You know, I have. Have you? 09:54 I have just 'cause I ran out of rolled oats. 09:57 I thought, "Well, I don't want to go to the store right now, 10:00 I'll just make it but..." 10:01 When my children were little, they didn't appreciate 10:04 the hard crunch of a regular rolled oats 10:08 and so I would make it with quick oats 10:10 which made it quite a bit more tender 10:11 and then they would enjoy it. 10:13 Yeah, that's great. 10:14 Okay, so we're also going to add to this our coconut, 10:18 this is an unsweetened coconut 10:20 but you can use whatever coconut you want, 10:22 it's a pretty small amount. 10:24 And this granola is relatively low-fat 10:28 because it just has this in it, 10:30 it doesn't have a lot of nuts 10:32 and it doesn't have a lot of oil, 10:33 which makes it more versatile. 10:35 If you wanted to have a light supper 10:37 that didn't have a lot of fat in it, 10:38 you could then have a bowl of... 10:41 Granola. Granola 'cause it... 10:43 Or for breakfast, you could add some nuts or something to it. 10:45 Precisely. 10:46 Yes, so it's versatile. 10:48 So we'll just go ahead and add... 10:53 our sauce here... 10:55 Nice. 10:56 Which is all natural, you know, you get the fiber in the fruit 11:00 and you get the extra nutrition. 11:02 I can smell the banana. Yeah. 11:04 Smells really good. Oh, it does. 11:06 It does. Okay. 11:10 Let see if we can get that out. 11:11 You know, trying to get everything out of the bottom... 11:14 That's always the challenge with the blender. 11:15 All right, I think that's gonna do for now. 11:19 Then I will save this. 11:21 Okay, actually, if you start stirring 11:24 a little bit with this, 11:25 your hands won't get quite so messy. 11:29 Nice. 11:30 And oats are so good for you 11:31 and if people need a gluten-free diet... 11:36 You can get gluten-free oats. 11:38 You can get gluten-free oats. 11:39 They're all naturally gluten-free, 11:41 but it just depends on where they are produced 11:44 because if they're produced on a line 11:45 that also produces wheat... 11:47 Right, then you get the cross contamination of that. 11:48 That's it. The gluten, right. 11:50 So we don't want to do that. 11:54 It's hard to mix in a bowl 11:55 that without getting it over the edges. 11:56 Yes, we'll do our very best here, okay. 12:01 So we're just gonna mix this, 12:02 the thing is you want to get this evenly coated... 12:05 Yes. 12:06 So that you don't have dry spots and then a big clump 12:09 because those big clumps will not dry as evenly 12:12 in the oven. 12:14 One of the nice things about this recipe 12:16 is you can just put it in the oven overnight. 12:19 I like that. Yes. 12:21 What do you usually bake it at? 12:22 I still got your pan here. 12:23 Yes. I usually bake mine at 175. 12:25 Okay. 12:27 And I put it... 12:28 I do have a time bake on my oven 12:30 so I'll set my oven for about nine hours... 12:32 Oh, so you bake long time then. 12:33 I do, and it gets nice and dry 12:36 because it's at such a low temperature. 12:39 Okay, we are getting close here. 12:43 And we eat a lot of granola because it is versatile. 12:46 In our next recipe 12:47 we're actually going to be using some of this granola. 12:51 We're gonna add some fruits and some nuts, 12:53 is that the one or different recipe you mean? 12:55 We're gonna do that too. 12:59 Okay, we're on the same page. 13:02 Okay. 13:03 All right. All right. 13:05 So that's looking pretty good. 13:06 You want me to hold for you hand? 13:07 Sure. And try and get in here. 13:09 That's what we'll do. 13:10 We're just gonna go ahead and put that on here. 13:14 Nice. 13:15 And you can make a double batch and make two pans worth 13:20 and, you know, spread your racks 13:21 out in the oven a little bit if you're gonna do that 13:24 and then spread it evenly on your pan. 13:27 And this is what it looks like when it's all done? 13:29 That's what it looks like when it's done. 13:30 I see that. 13:32 Absolutely. Nice. Yes. 13:33 Let me move this over here 13:34 and we're gonna talk about when it's all done. 13:37 I like them, very nice. 13:39 This is a very crunchy granola. 13:41 So what we'd like to do with it 13:44 is make is a fruited rice. 13:46 Okay. 13:47 And we'll take... A fruited granola. 13:49 I am sorry, a fruited granola. 13:51 I was gonna say, we're not making rice. 13:52 Fruited rice is great too. 13:54 Fruited granola. Okay. 13:56 So we'll take about three quarters of a cup 13:58 of the granola 14:00 and then we've got some unsweetened almond milk, 14:03 I'll put about a half a cup which isn't a whole lot. 14:05 Thank you. 14:07 And then you can use pineapple. Yes. 14:09 You could use canned pears or peaches, 14:13 something that's got a little liquid to it 14:16 and then we just stir this up, excuse me, 14:18 we just stir that up 14:20 and put this in the refrigerator overnight. 14:22 So especially, if you have children, 14:23 my three-year-old grandson loves this dish 14:25 because it gets nice and soft and easy for them to chew. 14:29 Now if it were my husband Greg, 14:31 he would take it straight like this, 14:34 add the milk and eat it right away. 14:35 Chewy. 14:37 Before it gets soggy at all 'cause he doesn't like soggy 14:38 but I would like that soggy, 14:40 I like that thing soft and he likes it crispier. 14:42 But you got some blueberries and nuts here? 14:44 We do. 14:45 And so then in the morning, 14:46 we'll do the one with the sample. 14:48 In the morning, you can add, I've got some blueberries here. 14:51 Ooh. Nice. 14:53 And then, you know, nuts are so good for you. 14:56 They're heart healthy and all that. 14:58 So you want about a small handful 15:01 which is actually about almost a quarter of a cup. 15:04 So if you wanted a variety... 15:06 First, we'll stir this up 15:07 and then we'll go ahead and put our nuts on top. 15:09 Nice. 15:10 So the fresh blueberries are full of antioxidants 15:13 and you've got fiber, fruit and grains here, 15:17 so you've got your carbohydrates, 15:18 you've got protein, you have fats. 15:20 This is just a wonderful way to start your morning 15:23 and colorful, peach and raspberry is delicious. 15:26 Oh, yes, that sounds good. 15:28 Do you like walnuts? Uh-huh. 15:29 You're gonna be our taste tester, right? 15:31 So we're gonna put what you like on here. 15:33 So we put some walnuts. 15:34 Would you like pumpkin seeds? Oh, yeah. 15:36 Nice source of zinc. 15:38 Nice. 15:39 Okay. I'm gonna get a spoon. 15:41 Okay. 15:42 And we'll try this granola. There you go. 15:43 Now you call this the fruited granola? 15:45 Fruited granola. Nice. 15:47 I'm trying to get and make sure I get some granola here. 15:49 Okay. 15:53 Sweet but not overly sweet 'cause of the pineapple, 15:57 then the dates and the banana in there. 15:58 I could eat this whole bowl. 16:00 This is very good. Good. Oh, you could. 16:01 You know, and if you have this and then in the morning... 16:07 Hmm, that's good. 16:09 You know, you had your... 16:10 You could just take a nice apple... 16:12 Yeah. And make it pretty. 16:16 You know, if you put pretty food out, 16:19 fruit or whatever, 16:20 your children will eat fruit when it's cut up 16:23 and it's attractive to look at. 16:25 So get yourself some little tools 16:27 to make it look beautiful. 16:28 Nice. 16:30 And you can get that set up and then you have your fruit... 16:34 Yummy, yummy. And that whole... 16:37 This whole breakfast is about 625 calories. 16:41 Now the average woman needs between 1600-2400 depending on 16:46 how active she is, her age, and things. 16:48 So if you're looking at a 2,000-calorie a day diet, 16:51 you want to get about 600-800 calories in your breakfast. 16:54 Oh, absolutely. 16:55 So this may look big to some of you 16:57 but in the morning, 16:59 our stomach is more prepared for a meal, 17:01 we've been fasting all night, break the fast in the morning, 17:05 and so even though it's a custom in our society 17:08 to eat a small breakfast and a bigger lunch, 17:10 we could flip that upside down 17:11 'cause you need to fuel in the morning 17:15 when you're getting up to go. 17:17 That's great, absolutely. 17:19 Let's go to our next recipe. Yes. 17:21 And we'll be read that here. 17:23 For the harvest pudding, we need: 17:53 Now this looks fabulous, this yummy breakfast. 17:56 Yes, yummy breakfast. 17:58 So let's get right into it. Good. 18:00 Now we made the granola 18:01 and now we're gonna actually make a crust 18:03 in the blender for our harvest pudding. 18:07 Do I need to do anything with the water here? 18:09 You can slide it back over, completely over the flame. 18:12 Okay, so we'll just go ahead and put this in here. 18:14 And basically, what we're doing is making 18:16 sort of a graham cracker crust with a healthier version. 18:29 Fast and easy. Yes. 18:31 And then we'll put that in our casserole dish. 18:34 Okay. 18:37 And the finer you grind it, 18:39 of course the smoother your crust will be. 18:41 So if you like it with a little more chew... 18:44 Don't grind it as much. Don't grind it as much. 18:46 Okay, and then let me put my gloves on. 18:48 What we're going to do is add... 18:51 If your granola is very sweet, 18:53 you probably want to just add water. 18:55 If it's moderately sweet, 18:56 add some juice and if it's not an incredibly sweet one, 18:59 you want to add some juice concentrate 19:00 just to sweeten it up a little bit. 19:01 Nice. Okay. 19:03 Now what juice we're using here? 19:04 This is an apple juice concentrate. 19:05 And all you want to do is get it 19:07 so that it's gonna hold together 19:08 when you press it into the bottom. 19:10 So one to four, it's just gonna depend 19:13 on how you actually want that done. 19:15 So it looks like we're gonna use close to the four here. 19:18 So just put that in here. 19:20 Nice. 19:21 So like a crumble, little crumbling... 19:23 Like a crumble, yes. 19:24 And then once you get it all together like this... 19:29 Nice. 19:31 You can use a fork if you'd like, that will work. 19:33 Spread it evenly. 19:36 Kind of press it into the pan. 19:38 I like that, that's very nice. 19:39 Very simple. 19:41 Okay, kind of make it even. 19:44 All right, so now we will go ahead and make our filling. 19:47 Yay! 19:48 And no one ever guesses the filling. 19:50 All right, so I like to cook but I don't like to stir, 19:53 so I usually start my water boiling. 19:56 So I have three cups of water boiling in there 19:58 and then I have one cup of water here 20:00 and I've got a nice whole grain cornmeal, 20:02 you might be able to find that at your local grocery store. 20:05 If not, you could even grind popcorn 20:07 to make a whole grain cornmeal. 20:09 Yes. Wow. 20:10 Just stir that up. 20:11 If you were to put the cornmeal 20:13 directly into the boiling water... 20:14 It's gonna clump. 20:15 Absolutely, and that's not what we want. 20:17 We want to have this nice and smooth. 20:19 Right. Okay. 20:21 So we'll stir that up 20:24 and then because our water's already boiling, 20:26 this is gonna thicken up... 20:28 Real quick. Relatively quickly, yes. 20:30 And so you want to get it right out of your measuring cup 20:33 and get it right into your pot. 20:37 And then you can go ahead 20:38 and turn your heat up 20:42 which I think I'm doing. 20:44 Okay, it should be about the consistency 20:47 of runny mashed potatoes. 20:49 If that makes any sense to you all. 20:51 That makes sense. That's what we want. 20:53 You can see it's already starting to thicken up. 20:54 I can see that. 20:55 So we just want that to get nice 20:57 and thick like runny mashed potatoes. 20:59 It will set up more when it chills in the fridge. 21:02 So you don't want it to be super thick 21:04 because then it will not be palatable once it firms. 21:09 Cornmeal, you know, we say as American as apple pie. 21:12 Cornmeal is actually probably the most American food 21:15 because the Native Americans are the ones 21:18 that domesticated corn 21:21 and then they taught the colonists how to... 21:23 It's starting to boil. 21:24 Yeah, we're done with it there, okay. 21:27 You want it off? I want it off. 21:29 There you go. Great. 21:31 All right, and then we're going to... 21:33 So this goes back to the pilgrim's date. 21:34 Back to the Pilgrim's date. 21:36 And cornmeal is really good for you 21:38 and the whole grain, 21:39 if you can find it, it's extra good 21:41 'cause it has the germ in it which is full of nutrition. 21:43 Now we have our coconut 21:45 which is an unsweetened coconut. 21:46 If you add a sweetened coconut, 21:47 we just really not gonna add that much sugar 21:49 because you are not using a large amount 21:51 and then we have our salt. 21:53 And we had a little sugar before? 21:54 And we had the sugar, thank you. 21:56 Okay, now this is gonna go back in the blender briefly. 22:00 Easy dish because everything is in the blender. 22:03 I like that. Yes. 22:04 We can use the same. You got that. 22:05 I do. It's kind of... 22:07 We're gonna go very careful here. 22:08 We'll just pour this right back in here. 22:11 If you have a smaller blender 22:13 that does not do a large amount, 22:16 you can break this up into a couple of... 22:19 So the objective here is to get it very smooth. 22:21 You don't want coconut pieces or any of that, 22:24 you want like a smooth like a pudding almost. 22:26 Like a pudding, yeah, we call this harvest pudding. 22:29 Okay. 22:31 And I'll just get this blended up. 22:36 Turn that down. 22:58 We have a pretty powerful blender here 23:00 so this might just about do it. 23:01 The Vitamix is nice. 23:03 Vitamix is wonderful. 23:04 And what you can do is just take a tip of a teaspoon 23:07 and just dip it in 23:08 and see if it feels course at all, 23:09 then just continue blending. 23:11 Okay. All right. 23:12 You need spatula? That would be fantastic. 23:15 Okay, so we're just gonna pour this on. 23:16 Nice. 23:18 Nice and creamy. 23:20 It smells good. I can smell the coconut. 23:21 Yes. 23:23 This is what in some countries, 23:24 they would call maize of course. 23:25 I was thinking that, yes. Yes. 23:27 And here in the States, 23:28 it would actually be a field corn, 23:30 it's what corns made out of, meals made out of 23:32 'cause we don't use sweet corn to make that. 23:34 Now this will just go in refrigerator 23:36 and it will set up firm 23:38 and then we'll be ready to put our topping, 23:39 and we're gonna make the topping really quickly. 23:41 Yay! Okay. 23:43 So for our topping, again, 23:45 I don't like to stir all that much, 23:47 so what I like to do 23:49 is take a small amount of the pineapple 23:54 and put that in there to start heating. 23:56 Okay. Don't need a whole lot. 23:58 And then our orange juice concentrate 24:01 which will sweeten that up a little bit 24:02 and add a little bit of flavor 24:03 and then before this gets hot, I'm gonna go ahead 24:05 and put the cornstarch in there. 24:07 That will thicken up quickly because it's a small amount. 24:12 Now I have never tried that. 24:13 That's a great idea. 24:14 I'm sitting there stirring and stirring, 24:16 this is a great idea. 24:18 The less you have in the pot... Oh, yeah. 24:20 Yeah, and we've got some pineapple in there 24:22 so it does look a little chunky 24:23 but this is going to thicken up relatively quickly. 24:27 Nice. 24:29 Pineapples are just so delicious. 24:33 The tropical fruits add a lot of sweetener quickly. 24:35 They do. 24:37 That's for sure. All right. 24:40 And then it gets thick, then you add this? 24:42 And then we'll add the rest of that... 24:44 And you wait till that gets thick? 24:45 And we'll put it right on there. 24:47 And we have one that's done over here 24:48 and I see that it's decorated with strawberries and pecans, 24:52 and it looks beautiful. 24:54 And one sixth of that pie is about 350 calories. 24:58 So if you're watching your calories, 25:00 you can actually have a pretty decent piece of that 25:03 and it's still very moderate, 25:05 then you have room for a little handful of nuts 25:07 and some other fruits as well, that's right. 25:10 Let's go to our next recipe. Let's do that. 25:11 Okay 25:13 I think we're doing the frittata, right? 25:15 Veggie frittata, for that we need: 25:52 I'm excited about this recipe, Leslie, 25:54 because I like anything with veggies in it. 25:56 To me, it's just my favorite. 25:58 I mean, I like sweet and that's good. 26:00 But something with veggies is really good. 26:02 Oh, yes, and they are so good for you. 26:03 So let's get right on it. Okay. 26:05 We are going to start with our skillet, 26:07 Make sure I'm turning this up. 26:09 Okay. There we go. 26:11 You could use a small amount of oil 26:13 if you are trying to watch your calories, 26:15 you can use a small amount of water. 26:17 We are going to add our red bell pepper... 26:19 Nice. 26:20 And our onions, just something about 26:22 the aroma of onion and pepper is just amazing. 26:25 And then we have some diced zucchini here, 26:28 so yes, this is the Jill recipe 26:30 with all these amazing vegetables. 26:33 Okay, we're gonna saute this, 26:35 we're gonna actually let this saute, 26:36 while we go ahead and work 26:38 on the creamy filling for the frittata. 26:40 Okay. Okay. 26:42 Do you want to keep an eye on that for me 26:43 while we do this? 26:45 Make sure it doesn't burn. 26:46 Make sure it doesn't burn. 26:47 Okay, back to our wonderful blender again. 26:50 You know, cooking is so much more enjoyable 26:53 when you have good tools. 26:55 And if could have only one good tool in my kitchen... 26:57 It will be a blender. 26:59 It would be my blender, absolutely. 27:00 I love my blender in the kitchen. 27:02 It's such a difference. Absolutely. 27:05 Now this is a silken tofu, 27:08 but you could use the water packed tofu 27:10 as well in that. 27:12 So we carefully get this into the blender. 27:15 The silken tofu is great 27:16 when you want to make something creamy or blended, 27:18 where as the water package is great for a scrambled tofu 27:20 or something along those lines. 27:24 Okay, so we have our tofu in the blender. 27:27 We're going to add nutritional yeast flakes 27:29 which have a cheesy flavor, 27:31 and some lemon juice, salt. 27:36 The cornstarch will help thicken it up 27:38 to kind of give it that eggy texture. 27:40 Nice. 27:41 And then we will go ahead 27:43 and blend this into a creamy sauce. 27:49 You need spatula? 27:51 I do, thank you. 27:54 Let's pack that down a little bit. 27:55 When it's pretty thick, you got to get that in there. 27:57 That's right. Okay, we'll start slow. 28:10 I will just stir a little bit here, 28:13 or actually almost there. 28:15 This sure smells good over here. 28:37 Okay, so we have a nice creamy blended paste, 28:43 and we are going to stir this right into that, 28:45 so we can shut the heat off on that actually. 28:48 Perfect. Pour this right in. 28:50 Now, the nutritional yeast in here is amazing, 28:53 one tablespoon of nutritional yeast 28:56 has four grams of protein. 28:59 You know, so sometimes people 29:00 get real worried being a vegetarian, 29:02 you're gonna get enough protein. 29:04 So it does and it also has a lot of fiber and B-vitamins, 29:09 which are great for you. 29:11 It's good with B12, isn't it? 29:12 It's good with B12. 29:13 It's fortified, many of them are fortified with B12. 29:16 But B-vitamins are good for your nerves and, 29:19 so we got this added, thank you. 29:21 Then we are going to add some spinach. 29:24 Now, if somebody's on blood thinners 29:26 and they are concerned about the green leafies. 29:29 In this recipe, you could go ahead 29:30 and use artichoke cuts, 29:32 just cut them a little bit. 29:34 We'll add a little bit of turmeric for color. 29:37 Let me lit that fire. Yeah, okay. 29:39 And our Italian seasoning 29:42 and then we have garlic and herb seasoning here. 29:46 Now, if your garlic 29:48 and herb seasoning has salt in it, 29:49 you may want to reduce the salt a little. 29:53 A lot of them are salt free. 29:55 Yeah. Okay. 29:56 So we are just gonna stir this up. 29:58 Nice. Doesn't that look yummy? 30:00 Oh, yes, it's gonna be yummy. 30:02 And then we will just go ahead 30:04 and give the pan a little spray. 30:07 Yeah. Okay. 30:09 Jill, do you want to scoop it in there for me? 30:13 Yummy! 30:15 And as this bakes, 30:16 the turmeric will give it more of the yellow color. 30:20 Needs to heat a little bit 30:21 before it actually brings out that much color. 30:24 There we go. Great. 30:26 Smooth out a little bit. 30:29 Yes. Smells fabulous. 30:30 Now a frittata is basically a quiche without a crust. 30:35 And there we go, that will go in the oven. 30:38 What do you bake it for? We bake this for an hour. 30:41 Umm, in our sample one, 30:43 we made minis and little muffin pans. 30:46 I love that, how cute. Yes. 30:48 And so those only take about 25 or 30 minutes. 30:50 And then you could just round out the meal 30:52 with a sweet potato and something sweet 30:55 for the almonds and grapes, and you got a great meal. 30:57 I can't wait to try that and I am going to try that. 31:00 I assure you. Okay. 31:01 All right, great. That looks really good, yummy. 31:03 Do you do all these recipes in your cooking schools 31:05 before we go to the pita here? 31:06 Yes, we do them in our cooking classes. 31:09 For one class that we did, we actually did a hands on. 31:13 And so we were in a commercial kitchen 31:15 and everybody get in there. 31:16 We had four different stations 31:18 and people tried their hand at it, 31:19 which really is a big help, 31:22 if your church or food organize little hands on things, 31:25 that's great for people to feel more confident. 31:28 Yeah, don't you think it makes a difference? 31:29 Because, I could be sitting there saying, 31:31 "Well, I don't know how to cook this way and, 31:33 I don't know exactly what I am doing" 31:34 and I can watch someone else do it. 31:38 But, if I don't do it myself, 31:40 you learn a lot better when you actually 31:42 get in yourself and do it yourself, so. 31:44 I can see that, it will be very valuable. 31:46 Step by step, you know, just watching that, 31:48 so it's a very good thing. 31:50 Now, we are doing pita. We are gonna do some pitas. 31:53 Okay. We'll set this over here. Yes. 31:55 And you got something going on over here? 31:57 I do. Now, this recipe has one ingredient. 32:03 That's why we didn't put it up for you to read. 32:06 All that you need is some whole wheat pocket bread. 32:09 And it doesn't matter if you already cut in half, 32:10 don't worry about it. 32:12 But, this, the traditional store 32:14 bought commercial pita chips 32:15 have a lot of oil added to them, 32:17 they are fried, or other things added, 32:18 may be you don't want that. 32:20 So if you can just take a whole wheat pita, 32:24 and get a very good sharp knife, 32:26 and we just cut around the edge, 32:29 just a little bit like this. 32:32 'Cause these are pockets, 32:33 so they have that nice hole in the middle. 32:35 Now, one nice thing about pita chips, 32:38 when you have them like this, 32:40 is they're very similar to what we use to call zwieback, 32:43 which is very digestible. 32:45 And I think partly is more digestible, 32:47 because you have to chew. 32:48 You know, digestion begins in the mouth. 32:50 So when you eat something soft, we go, chump, chump, swallow. 32:54 And we want to go chump, chump, chump, chump, right? 32:56 Right. 32:57 So when you have something crispy like this, 33:00 you are more likely to chew, 33:01 which is better for your digestion so... 33:04 That's true. 33:05 And these are wonderful for dipping 33:08 with the cheese ball we are gonna make. 33:10 Oh, yeah. That's right. 33:11 You could put, dip them in salsa. 33:13 You could dip them in applesauce. 33:15 So if you were just wanting a light supper, 33:18 you could have a whole bunch of those. 33:20 And a bowl of applesauce 33:21 and just have that satisfying crunch. 33:24 Okay. 33:25 So then we just take our pita chips 33:26 and spread them out 33:28 in a single layer on a cookie sheet, 33:29 and one package will usually make about two cookie sheets. 33:33 And then have your oven at 350 degrees. 33:37 Do you spray it at all? 33:39 You don't even need to spray the pan. 33:40 Oh, we don't. Okay. No. 33:42 So, you set, put them out 350 degrees, 33:44 if you have two racks in your oven, 33:46 you will put four minutes. 33:49 Cook them for four minutes, 33:50 rotate the pans for about another four minutes, 33:53 and then just every minute after that start watching them. 33:56 And they will become the golden, 33:57 can I pull those over here? 33:59 Yeah. Let's do that. 34:00 They will become the golden brown, 34:02 you can hear how crispy they are, 34:05 and you just pull them off. 34:06 And usually, it only takes a total of about 34:08 ten minutes to do, both pans so it's fast... 34:11 I love that. And delicious and crunchy. 34:13 These are always a hit at our simply vegan classes. 34:15 Oh, yeah. I like that. Yes. 34:16 And we're gonna try these, 34:18 I'll try them with the cheese ball. 34:20 We're making the cheese ball next, right? 34:21 Yes. 34:22 All right, let's read the recipe for that. 35:04 I am excited about making the cheese ball. 35:06 And you know, that's something 35:08 that's so nice for special occasions, 35:10 special times, but I don't know, 35:11 let's make it, you know. 35:13 So it's something I don't make at home 35:14 and I am excited to learn. 35:15 Wonderful. Yeah. 35:17 Yeah, this is definitely a special occasion food, 35:18 'cause the presentation is really pretty as well. 35:22 All right, well, if you would measure out for me, 35:24 three quarters of a cup of this boiling water. 35:27 Again I don't like to stir a lot, 35:28 so we're gonna start with hot water. 35:30 In the blender, I have some cashews here, 35:33 wonderful cashews. 35:38 Ooh, that's really, really steaming, isn't it? 35:40 It is steaming. 35:42 I couldn't tell 'cause it was splashing me so then, 35:44 that's only half. 35:46 Hopefully, it won't be so much noise this time. 35:48 Okay. 35:51 Perfect. There we go. 35:53 Okay. Perfect. 35:54 And you could start with cooler water, but again, 35:57 you will have more stirring time. 36:00 So we'll get the nuts smooth, 36:03 just a little bit before we go ahead 36:05 and add the other ingredients. 36:15 Okay, and they will finish blending with the other items. 36:19 You know, nuts, nuts fit into the category that says, 36:21 "an ounce of prevention is worth a pound of cure." 36:24 You just need a little of them and it's very... 36:26 And it goes a long way. And it goes a long way. 36:29 Okay, so now we are again adding some of the silken tofu. 36:33 Oops, excuse me that splashed a little. 36:35 Here we go, there. 36:38 That makes it nice and creamy. 36:40 It makes it creamy and again the silken tofu 36:42 has a milder flavor than the water packed tofu. 36:44 All right, we are just gonna add 36:45 the rest of the ingredients. 36:47 We have our salt, 36:48 we have some minced dried onion. 36:50 Nice. 36:52 A little garlic, and this is the smoke flavor. 36:55 If you use a liquid smoke flavor 36:57 that you get at your grocery, 36:58 probably only need about a teaspoon or two, 37:00 we could do it to taste, all right. 37:03 And then this is red, roasted red pepper, 37:07 you could use pimiento, of course. 37:09 You get the one that's packed in water. 37:11 We have a little lemon juice, yes. 37:15 And then nutritional yeast flakes are wonderful, 37:18 B-vitamin food there. 37:20 And then we have some dill, which gives it a lovely flavor. 37:23 I love dill. 37:25 I think, it's one of my favorite herbs. 37:26 Oh, very delicious, yes, in so many things. 37:29 Okay, I'm gonna hold back on the cornstarch 37:31 just a little bit till we get up blending. 37:32 We don't want to get it too thick 37:34 that it won't blend right away 37:35 since we got that nice hot water in there. 37:37 And we will have to work this just a little bit. 37:54 And sometimes the nutritional yeast 37:55 or some of the herbs will stick a little bit to the sides, 37:58 so we will just scrape that down. 37:59 Okay. 38:01 Do you normally blend it a while 38:02 because of the cashews can be gritty 38:03 and you are trying to avoid that grit or...? 38:05 Yes, and that's why I like to start with them, 38:07 so it's just the cashews and the water for a little bit 38:10 and you can kind of focus just on those. 38:12 Yeah, it gives you a creamier filling. 38:14 Very creamy, yes. 38:15 And that's the goal, because if you were 38:16 eating a traditional cheese ball 38:18 that would be creamy, right? 38:19 Absolutely. 38:20 Guess we will turn that down a little bit. 38:40 Now again, if your blender's not super powerful, 38:43 go a little longer and you can always 38:45 just check it with a spoon or in between your fingers 38:47 to see if it's little gritty. 38:48 Now, go ahead and add this cornstarch, 38:50 which of course is fortified. 38:52 Then why, why wouldn't you 38:53 blend the cornstarch at the beginning? 38:55 I was just afraid, it was gonna get 38:57 too thick for the blender. 38:58 Because it's warm, it's gonna already start thickening. 39:00 Got it. Okay. That's right. 39:02 So we just wanted to get everything smooth. 39:12 All right, now we are going to go ahead 39:14 and finish the cooking so that the cornstarch 39:16 can be really effective when we can have our cheese ball. 39:19 You want me to get rid of this extra water? 39:20 Please. Let me grab this here. 39:22 Here you go. 39:25 Okay. 39:27 And we will just put this in here. 39:29 Oh, it smells really nice with that dill there. 39:31 It does. 39:32 And it's the right color for a cheese ball, 39:34 because of that roasted red pepper or pimiento. 39:37 You want this back on? Yes. 39:39 Now this, you are gonna have to really stir 39:41 because it's going to thicken up. 39:43 And it's gonna stick. And it's gonna stick. 39:45 So you can go with moderate heat if you need to. 39:49 The thing you want to make sure 39:50 is that you do get it cooked enough, 39:52 to cook that cornstarch 39:53 'cause you don't want that cornstarch flavor in there. 39:56 And again, if it's not cooked enough, 39:57 your cheese ball would not be firm enough, 40:00 so double duty there. 40:01 Okay. Okay. 40:03 Then we are going to pour it into a mould. 40:06 And in this case we are going to use 40:07 just a stainless steel bowl. 40:09 Okay. 40:10 If you wanted something special for your guests 40:12 where everybody having an individual one, 40:14 you could do individual little cheese balls for them. 40:18 So to get the cheese ball out of the bowl, 40:20 the bowl needs to be lined. 40:21 So we're just gonna use some plastic wrap here... 40:23 That makes sense. 40:25 Just kind of work it down into the bottom, 40:29 so that you don't have any big air spots in there. 40:32 I like that. 40:34 Makes it so easy to flip out, 40:36 and then save the excess over here, 40:38 because when you chill it in the refrigerator, 40:41 it will get a little bit of film on it, 40:43 so you can just go ahead and turn that over on there 40:45 and keep it nice and fresh in your refrigerator that way. 40:49 So we are starting to thicken, which is really good. 40:53 And hopefully, we are not burning. 40:55 Hopefully, we are not burning. 40:57 Now this recipe, cheese tends to be salty. 41:00 Yes! Yes. 41:01 So this recipe, you know, it has, 41:03 it does have quite a bit of salt in it, 41:04 but this is not the entrée. 41:07 And if you are eating a couple of tablespoons, 41:09 which is a normal serving for a cheese ball, 41:11 we're gonna get 1/12th of a teaspoon of salt. 41:15 So just remember. 41:16 So you are telling me, I could, 41:17 this would be something that and since it's a small amount, 41:20 say moderation that I could have 41:21 a little more salt with this and not worry about it. 41:23 Not worry too much about it, yes. 41:25 But if you want to make it your entrée, 41:27 you've had your salt for the day. 41:31 Well, if you eat a cheese ball for an entrée, 41:33 that's pretty serious. 41:34 That's real, for sure. 41:36 That's pretty serious. That is. 41:37 Let me get you another one, 41:38 in case you need to get closer to the edges. 41:40 And we're starting to come to just 41:41 a little bit of a simmer there, aren't we? 41:43 It's just starting. Absolutely Okay. 41:45 Now, for those of you who are calorie counters, 41:47 two tablespoons of this cheese ball has 43 calories, 41:52 so not too bad. 41:54 And if you are eating this with your pita chips, 41:58 and some people like to soak their cashews 42:01 before they make this dish. 42:03 But, some for digestibility, other people soak it, 42:07 soak their nuts overnight 42:08 because their blender isn't super powerful, 42:10 and it will help to make it creamier 42:12 if they are soaked for a little bit. 42:14 Now, is this thick enough or how thick do we need to get? 42:17 If you stop for just a second, 42:18 let's see how quick it's coming to a boil. 42:21 Yeah, you are getting there. 42:22 Let's just go like another ten seconds, how is that? 42:24 Sounds good. 42:26 'Cause it's getting there, but I wasn't sure how much? 42:28 What you are looking for. Yes. 42:30 Well, you don't look like you are struggling 42:32 so I wasn't sure if it's thick enough yet. 42:35 Okay, I think you did great. 42:37 Okay. All right. 42:38 So this goes in here. That's gonna go in there, yes. 42:41 Watch your fingers, I don't want to get you to burn. 42:43 Okay. 42:44 And it's gonna fill just about a three to four cup bowl. 42:50 You might need the spatula. 42:52 Let's trade, how is that? 42:56 There you are. 43:00 Yummy! You can really smell it. Oh, yeah. 43:02 And the dill is kind of predominating, 43:04 it makes it very delicious. 43:06 We won't look at the bottom of the pan, 43:07 think I didn't do as well as I should have done about it. 43:10 That's okay. 43:12 I think, that's part of the course. 43:14 Okay, so we will just smooth that, 43:16 just a little bit, and you are not gonna 43:17 see this any way as you will see in just a minute. 43:20 Jill, if you could bring that platter over here. 43:23 Let me just grab a paper towel for my fingers. 43:27 Okay, now for the fun part. Yay! 43:29 Okay. 43:31 Would you like to try the fun part? 43:32 Absolutely. 43:34 Do you want to put some gloves on? 43:35 I do have under the counter here. 43:36 Yes, right under there. 43:38 There's lot of them. 43:39 Okay, so our cheese ball has now been 43:43 in the refrigerator overnight. 43:45 Okay. Okay. 43:47 So undo our plastic and you can see indeed. 43:49 It's got a little bit of a film on it. 43:51 I can see that. 43:53 But it's very, it's very superficial. 43:54 So we're going to go ahead and put this 43:56 in the middle of the serving tray. 44:02 Nice. 44:03 You don't have to watch the bowl if you don't want to? 44:05 How's that? That's good. 44:06 Okay. 44:08 And just get it in the middle of your platter, okay. 44:12 And then, we are going to just, this is your fun part. 44:16 Just gently sprinkle... Sprinkle? 44:18 Sprinkle and kind of press them in just a little bit. 44:22 And we will, and you after get it done, 44:24 it will be a few walnuts on the plate 44:26 and you can just kind of brush it up a little bit. 44:29 So pressing like this? 44:30 Press in like that. Press a few one on the side. 44:35 Nice. Oh, this is real fun. Yeah. 44:38 I don't know, what, how much I'm supposed to be putting? 44:39 You, well, I can cover that cheese balls, 44:41 so you can go and just, 44:44 and don't worry about spilling some, 44:45 because we are going to... 44:47 Well, that's coarsely texture, I'm spilling. 44:51 We just clean it up just a little bit. 44:53 This is nice with things like carrot or celery sticks. 44:57 We're going to have some pita chips. 44:58 We have some crackers. 45:00 And if you bring this recipe to your next baby shower, 45:03 or wedding shower, make sure you bring the recipe, 45:05 because they always ask. 45:07 It looks fabulous... 45:09 Yeah, and it's really simple. I mean, it looks authentic. 45:10 Yes. You know, it really does. 45:12 And it looks like it will be a lot of work, 45:14 but really is a blender, quick in the pot 45:18 and then your nuts here. 45:19 Oh, that look's beautiful Jill. Nice. 45:22 We're gonna hide your nuts 45:23 with some of these other things. 45:24 Oh, good. Okay. Okay. 45:26 Does that look okay? It looks lovely. 45:28 A little bit here, nice. 45:31 Good job! Good job, okay. 45:34 And then you could decorate if you want it 45:36 with a few nuts on there. 45:42 If you want to add a little color, 45:44 you could put a dried cranberry in the middle. 45:47 Oh, it looks fabulous. 45:49 And then we will put... 45:53 We'll go ahead... Put some crackers on the side. 45:56 I like it. 45:58 And may be if you feel like, feel our pita chips. 46:00 Yummy! Okay. 46:03 Now, I am gonna dig into the side, right here, 46:07 where nobody is gonna see it. 46:08 We are covered up. Okay. 46:14 Close to the real venue? 46:16 Oh, this is fabulous. 46:19 This smoked flavor makes it. 46:21 I think it does. You are right. It really does. 46:22 I would not have guessed that, but it really does. 46:24 That's fabulous. 46:25 Oh, let's read our last recipe for the skillet burritos. 46:46 Now, our last recipe for the skillet burritos. 46:49 It looks fabulous already 46:50 'cause you got onions and peppers going on. 46:52 Oh, that's the way to go, right. 46:54 I think for Mexican food, 46:55 it's all about the onions and peppers. 46:58 And the colored peppers. 46:59 And the color is very beautiful. 47:00 Okay, so we are going to start in a skillet. 47:03 You can put a little oil if you would like, 47:05 or you could add little water. 47:07 This is a fast and easy recipe, I love this. 47:09 So we just have a frozen onion and pepper mix here and... 47:14 I let it defrost just a little bit, 47:15 so it's got some fluid in there. 47:17 So we we'll head and let that just saute, just a little bit. 47:23 If it starts sticking to your pan, 47:25 just add a little bit of water... 47:28 Nice. I love the color. Look at the color. 47:30 Beautiful color, there we go, that's good. 47:33 Okay, so we're just gonna saute these a little bit. 47:36 We call these skillet burritos, 47:37 but they are very much like a enchilada. 47:41 Nice. Yes, okay. 47:43 So, this will be, this will go underneath the base. 47:45 You could hear they start to sizzle, 47:47 and what we are going to be adding to this 47:50 when they get little softer, 47:52 it's just a little taco seasoning 47:54 or a little fajita seasoning. 47:56 If you don't have any of that, 47:57 you could use a little chilly powder 47:59 and a little salt just to give it a little extra flavor. 48:03 And we are going to be using... 48:06 These are refried beans, and these are just canned, 48:08 so it's fast and easy. 48:10 I like that. I do too. 48:11 And I like them because they are thick. 48:13 Yes. 48:14 And then we are going to add a quarter of a cup of salsa... 48:17 Oh, to the beans? 48:19 Into the beans, it gives lot of nice flavors to the beans. 48:21 Oh, yeah. 48:22 And then if you don't, if you don't want to use salsa, 48:25 you can also use salsa style tomatoes. 48:29 It just come in a regular can like your stew tomatoes 48:31 and anything else that makes a salsa style 48:33 or a Mexican style. 48:34 So you could use that instead if you want it. 48:36 And just mix it up for a nice flavor. 48:39 If you wanted to add even a little bit of 48:42 cooked rice into this, 48:43 some people really enjoy that as well, 48:45 or cubed steamed potato. 48:49 That sounds yummy. It's very nice. 48:50 Small cubes though, makes a very nice addition 48:53 into these burritos. 48:55 Yeah, I know that sounds good. Okay. 48:57 So we have our mix, refried beans. 49:00 Let me just move this over here. 49:02 These are sizzling very nicely 49:04 about right where we want them. 49:06 Okay, I like to use an 49:07 ice cream scoop for consistency. 49:10 So I've got my whole grain tortillas. 49:12 Now, sometimes, if you are used to getting 49:15 a store bought, they are white, 49:17 they are very, very soft. 49:18 The whole wheat ones can be a little chewier. 49:21 So your husband would like them but you gonna want them soft. 49:24 So we're gonna tenderize these just a little bit. 49:27 So I like to just take a ice cream scoop. 49:29 I make these for a fellowship lunch a lot. 49:30 I know, I like them to be consistent so, 49:32 it helps portion control and consistency when you have, 49:36 when you have an ice cream scoop to help you measure. 49:38 So we're gonna roll these very quickly 49:40 and actually just put them right... 49:41 Oh, I love that. Right in here. 49:43 So they are gonna cool up, so you can see... 49:45 While you are cooking the onions and peppers? 49:47 While you are cooking the onions and peppers. 49:48 So you don't even have to worry about 49:51 preheating your beans at all. 49:53 That's so easy. 49:54 It's so easy, fast. I like that Leslie. 49:56 If you need a fast meal when you get home. 50:00 Okay. Nice. 50:03 We got a lot of beans in that one. 50:04 We have a lot of beans in this one, 50:05 and beans are so good for you. 50:07 Now, by putting the cover on this just for a short while, 50:10 we're gonna steam those whole wheat tortillas 50:13 make then nice and tender. 50:15 I like that. Well, I finished this cooking. 50:17 Now, when do you add the seasoning? 50:18 I forgot. 50:20 This is real life, right? 50:21 So, normally, it would go with the onions and peppers 50:23 before you put them... 50:24 Yes, we're just gonna sprinkle around the edge 50:26 and we'll stir just a little. 50:28 Now, you know what to do if you forget. 50:31 Just add it right in there, that's fine. 50:33 I love it. 50:35 Okay, just for another second here. 50:37 Beans are wonderful food, high in protein, high in fiber. 50:42 We all need more fiber, right? 50:44 No cholesterol, no saturated fats, 50:47 it's kind of like, 50:48 meat without the bones and all the other stuff. 50:50 You are just getting all the benefit of it. 50:52 We have one that's finished here 50:53 and then we are going to your address here. 50:55 You got it with some guac, I love guacamole, 50:58 so that's fabulous with the vegetables 51:00 and the skillet burrito. 51:02 I will try that once they come out. 51:04 I know they are not quite done. 51:05 But your cookbook is a great cookbook, 51:08 The Garden Menu and it has recipes 51:11 that we did today are all in here, right? 51:13 Yes, they are. 51:14 And many other recipes, there are, 51:17 I would say is there hundreds of recipes in this one? 51:19 Hundred and thirty. Hundred and thirty. 51:20 There's a lot of recipes in here. 51:21 So what we want to do right now, Leslie, 51:23 is we want to go to your contact information. 51:26 You want to contact Leslie for yourself. 51:27 If you say, I want this cookbook. 51:29 I am interested in more of this plant based eating. 51:33 Maybe you want Leslie to come to your church 51:36 or your community, 51:37 and you are interested in having her 51:39 put on a cooking school, 51:40 or you want to more about how to do cooking schools. 51:43 She has Simply Vegan in Memphis. 51:45 And here is how you can contact Leslie for yourself 51:48 and we will be back with all the final products. 51:52 If you have enjoyed this program 51:54 and would like to invite 51:55 Leslie to do a health seminar in your area, 51:57 please take down her contact information. 52:00 If you would like to purchase her cookbook, 52:02 The Garden Menu, just call her at area code 52:04 (731) 798-1106. 52:08 That's (731) 798-1106. 52:13 You may also email her at leslie.caza@gmail.com. 52:17 Spelled leslie.caza@gmail.com. 52:23 If you would like to write to her, 52:24 you may do so at Leslie Caza, 4204 Jackson Avenue, 52:28 Memphis, Tennessee 38128. |
Revised 2018-03-07