Participants:
Series Code: TDYC
Program Code: TDYC190002A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:09 Hello and welcome to 01:11 another 3ABN Today Cooking program. 01:14 I'm your host Melody Caviness 01:16 along with my husband Rendall Caviness. 01:19 Fancy meeting you in a kitchen. 01:20 Yes, it's not unusual for me. 01:23 He loves the kitchen. 01:24 I want to put one of those bells 01:26 on the refrigerator, 01:27 so every time he touches it just dims and goes off. 01:29 Anyway, we love being here at 3ABN 01:31 especially this time of year at Thanksgiving. 01:34 There's so much to be thankful for, 01:36 but we want to share 01:37 some wonderful recipes with you today, 01:39 and hopefully you'll enjoy them as much as my family, 01:42 and hopefully your family and you too. 01:44 Yes. We have a blended family. 01:46 Today we're going to have the creamy celery soup 01:50 with the stuffed baby portabellas, 01:54 quick Turkey-style gravy, 01:57 cranberry green beans, the cream sauce 02:01 with a hint of garlic potatoes, 02:04 cucumber tomato salad, 02:07 the Aquafaba whipped topping along with the pumpkin torte. 02:12 You know everything looks so delicious. 02:14 I can't wait to get in there and start cooking. 02:16 So why don't we go to the first recipe 02:18 which is our creamy celery soup. 02:20 Would you mind reading those ingredients? 02:21 I'm happy to. 02:55 You know, what I like about this recipe? 02:57 What's that? 02:58 As I used to use cornstarch to thickening things 03:01 and you've noticed in what about the last year, 03:03 year and a half. 03:05 I started using potatoes as my thickening. 03:07 Now I know they are a starch, but the good thing about it, 03:11 it is a complex carbohydrate. 03:13 All right. 03:15 So I don't mind that 03:16 because some of your other thickeners, 03:17 they're more of a refined starch 03:19 and this really works good. 03:21 You don't have to wait for it to cook. 03:22 I can do it all, of course in a Vitamix. 03:24 I can do it that way. 03:26 Here in this pot, Rendall, 03:27 I have already started to steam the celery, 03:32 the onions, and the vegetable broth. 03:34 And if you don't mind turning that on low, 03:37 while I start putting things in the... 03:40 There you go, into the Vitamix. 03:43 What I'm going to do 03:45 is I'm gonna take my almond flour. 03:48 I like using the almond flour. 03:49 You've seen me use that a lot lately. 03:51 It's so accessible. 03:52 And then I am going to take some nutritional yeast flakes, 03:55 not very many. 03:56 I don't want it to taste like cheesy sauce, 04:00 I just wanted to have a good taste. 04:02 And then here is my onion powder 04:04 or granulated onion, whatever you have. 04:07 Now salt, I'm gonna put a little bit in first, 04:10 I would rather reserve that 04:12 and not have as much in case I don't want it. 04:14 And my celery flakes. 04:16 These you can buy 04:18 right in the grocery store normally, 04:19 wherever they sell the seasonings or the spices. 04:22 Now my potatoes are already steamed. 04:25 The reason why I don't want to put 04:28 raw potatoes in here is because if you put raw in, 04:31 it's gonna be kind of shiny, 04:35 the thickness will not be rice, it's very starchy. 04:38 So I'm gonna start off with that many right now 04:42 in my water. 04:46 Let's try that much. 04:50 Goes in noisy machine. 04:51 Oh, this is your favorite machine 04:53 in the house, isn't it? 04:54 He'll shut the door to the back part of the house 04:55 when I'm in the front making it. 04:59 I don't think it'll be as bad as 05:00 what you think it's gonna be. 05:01 What do you think? 05:03 And see look how fast the starch already blend. 05:09 I'm gonna add just a little bit more water. 05:16 And you like this recipe, don't you? 05:25 Does a job in hurry. Fast. 05:27 Now if I would have used the raw almonds 05:30 instead of the almond flour which is nothing more 05:33 than just ground up almonds, it would have taken longer 05:36 and that way if you have a blender, 05:39 that is not as powerful, 05:41 you're able to do this much faster too. 05:43 What I want to do here, Rendall, 05:45 you've already got that steam in... 05:46 Oh, that looks good. Looks good. 05:49 I am going to add 05:52 my cream sauce. 05:54 See, how creamy that is 05:55 in just that little bit of time. 05:56 Wow. 05:58 You know I used to love cream in celery soup, 06:00 but it's full of cream and I don't use cream anymore. 06:02 So now I have the cream of celery soup 06:05 anytime I want it. 06:06 And this is one of your favorites soups, isn't it? 06:08 It is. I love the smell. 06:09 In fact, week or so ago you made that 06:11 and I wanted some more, so... 06:13 Well, you ate it all. Today is the day. 06:15 Yes, today is the day. Lucky you, huh? 06:20 That is all it takes. 06:21 This is so simple. 06:23 Now I know that I had already steamed 06:26 some of my celery and onions, but that's okay. 06:30 You know I just saving a little time here 06:31 but it doesn't. 06:33 It just saved maybe three to five minutes at most. 06:36 This is such a simple recipe. 06:38 I like to steam my potatoes ahead of time, 06:40 some people microwave them, just whatever you want to do, 06:43 but it's all good. 06:44 What do you think of that? Very good. 06:46 Well, we're gonna go to the second recipe, 06:47 which is our stuffed baby portabellas. 06:50 Would you like to read that recipe? 06:51 Certainly. Thank you. 07:28 You know what I like about this recipe here too? 07:31 I didn't need to worry about a turkey or turkey-ish 07:35 or something that I had to made that was different to, 07:38 you know, have a turkey. 07:39 Portabellas really helped with texture 07:41 when you're looking for a meat substitute. 07:44 And I thought why not 07:45 the portabella mushrooms stuffed 07:47 with like a stuffing mix and it worked out perfect. 07:50 You tried it, you loved it. Yes, I did. 07:52 You're always so grateful. He loves everything. 07:55 So this is a really quick recipe. 07:57 Let's start off here. 07:58 Now I've already hulled out my portabellas as you can see. 08:01 They're just so nice. 08:04 Now I like to buy the big organic ones, 08:06 and they're pretty accessible and they're very inexpensive. 08:09 And the first thing I'm gonna do 08:10 is drop in my homemade croutons. 08:13 Now these are wheat, so this is a really good 08:16 whole wheat bread, but you can use gluten-free. 08:19 It doesn't matter. 08:20 Then I'm going to use some of my vegetable broth. 08:24 Now this is something you can use with salt 08:27 or low salt or no salt. 08:30 Stuffing wouldn't be anything 08:32 without onions and celery, right? 08:34 You like stuffing, don't you? I certainly do. 08:35 You certainly like, 08:36 so how do you feel about this one 08:38 'cause you probably ate them with eggs before and now 08:41 there's no eggs in this one? 08:42 I think that this is good, if not better. 08:45 Oh, I like that. And for you. 08:46 Oh, and I'll just keep you 08:47 for saying all those nice things. 08:49 No, I'd keep him anyway. 08:51 And then my poultry seasoning, that is my onions. 08:55 Okay. 08:56 And we're gonna put a little bit of salt. 08:57 And here we don't need a lot because we've got salt here. 09:00 And I'm gonna keep you busy here in just a minute. 09:05 I've got my gloves on. He's got his gloves on. 09:07 Yay! 09:10 I should call you Dr. Caviness. 09:14 Now it's gonna appear like its stiff, you know, 09:17 like, oh, my bread is so crispy. 09:21 That's okay because when this bakes in the oven, 09:24 it's going to really absorb all this moisture 09:27 and it's gonna be really, really, really nice. 09:30 And it smells wonderful. That does definitely. 09:34 That nice celery soup, I like that, Rendall. 09:39 What do you think? 09:41 I think that looks good. It looks really good. 09:43 If you hand me a spoon over there, 09:45 what I'm gonna do is I'm gonna let you 09:47 use your gloves. 09:49 And I'm gonna spoon it in, 09:52 but if you want to get your mushroom up there 09:54 and just start taking your hand and putting it right in, 09:57 so you could do it both ways. 09:59 Do you see what I mean? Gotcha. 10:01 And I'm just stuffing them, just really... 10:05 Effortlessly. Effortlessly. 10:07 I don't think I can say that. 10:09 Is that like aluminum foil? 10:10 Yes. Effortless, effort. 10:12 I can't say that. 10:14 Without effort. Without effort. 10:15 Oh, my goodness. 10:17 Somebody is gonna send me a memo. 10:20 You need to speak good English. 10:23 Isn't this nice? Very nice. 10:26 Now whenever I bake these in the oven 10:29 on about 350 degrees and I poured 10:32 just a little bit of the broth, 10:35 that vegetable broth in the bottom 10:37 of my baking dish. 10:39 And normally I will cover it, so it acts as a steam. 10:42 Everything comes out so nice. 10:44 Then I take the lid off for the last 10 minutes maybe, 10:48 I let it brown on the top. 10:49 And really it tastes a lot like turkey and dressing. 10:54 You've done a good job, Honey. 10:56 Taste crunchy too. Does it taste crunchy? 11:00 Well, they are. Yes. 11:01 Yes. 11:04 You don't even remember eating this, do you? 11:06 Oh, you know what's good with this cranberry sauce? 11:08 Oh, yeah. Oh, I love cranberry sauce. 11:10 What's Thanksgiving without cranberry sauce? 11:12 Oh, I can't imagine that'd be like 11:14 having a car with no tires or something. 11:19 Now I usually always have some leftover stuffing mix. 11:23 And you know what I do with that, Rendall? 11:25 I find me a dish that's oven safe 11:28 and I put that dish 11:29 full of the leftover stuffy mix, 11:33 put it in the oven and bake it and just have it alongside. 11:35 Somebody might not like the mushrooms 11:37 but they're really good. 11:38 And that's it. I mean, this is so delicious. 11:41 You've got to try this at home. 11:42 But why don't we move on to our next recipe 11:45 which is a quick turkey gravy if you'd read that recipe. 11:48 Certainly. 12:02 You know this is really so simple. 12:04 I hate to even use it as a recipe but I love it. 12:08 It's simply good. It is good. 12:09 You know I like Leahey gravy. 12:11 It's been one of my favorite. 12:12 Years ago, we used to use Loma Linda 12:14 and then it kind of disappeared. 12:16 And when you take turkey style gravy and you... 12:19 I'm sorry chicken style gravy and you take beef style gravy 12:23 and you combine them together. 12:24 That's what restaurants use 12:26 to give you a turkey style gravy. 12:29 So that's what I'm going to do here. 12:31 I'm combining the two gravies and I am going to put 12:34 just a little bit of water in here. 12:37 For the sake of time, 12:38 I have this water already boiling, 12:41 but I do not want to add the dry gravy 12:44 to the liquid here that's hot. 12:46 Why would I do that? Why would I do? 12:48 Well, my question is why the cold water in 12:51 and then you got the hot water to make a gravy mix? 12:54 If I take this powder here 12:59 and I add it to that hot water 13:00 it's gonna clump immediately. 13:02 Okay. 13:03 So the reason why that 13:04 I stir it with a little bit of cold water 13:06 first is to activate that, so when now... 13:09 Now it'll thicken with the gravy. 13:11 Yes and it won't clump up on me, 13:14 so that was the reason for that. 13:16 And then I'm gonna continuously 13:17 stir my hot water. 13:22 And, you know, less is always best. 13:25 So if I was to get too much, I'd have to add more water. 13:29 So I'd rather start out with less of my gravy mix 13:33 and let it thicken up. 13:35 Now to me that is just a little bit 13:37 thinner than I want, so what would I do? 13:39 Add a little. I'd add a little bit more. 13:41 That is so simple. 13:43 That's why I never put all of it in at one time. 13:47 And even whenever I cook gravy at the house, 13:49 Rendall, when I use a gravy like this 13:51 instead of making a nut gravy. 13:52 Right. 13:54 I've actually made a bean gravy before, 13:55 have you tasted that bean gravy? 13:56 I don't remember having that. 13:58 This is something that Nikki Anderson told me 14:00 about when we was doing our program on 14:03 Focus on Healthy Food on 3ABN Radio. 14:05 And it was so delicious. 14:08 And she had tried it one day 14:09 and used pinto beans for like a gravy. 14:12 It was really good and just seasoned it. 14:14 That is perfect. Look at that gravy now. 14:16 Just love a brown gravy on mashed potatoes. 14:19 Potatoes. 14:21 Yeah, you can't go wrong, can you? 14:26 Now, is this hard or is this what? 14:29 I think I could do that. 14:30 You think you could do this one? 14:32 Watch this. 14:40 That is perfect. 14:45 Turkey gravy. 14:47 I know what you're thinking. I know what you're thinking. 14:49 Where are my potatoes? Where are your potatoes? 14:51 That's what...He loves potatoes with his gravy. 14:54 That's for sure. 14:56 I like to pour it over and make a toast. 14:57 Toast. Yes, we like that. 14:59 We do that. We like that really well. 15:01 Why don't we go on to the next recipe, 15:03 which is going to be our green bean cranberries. 15:06 All right. 15:32 You know, Rendall, I like the green beans 15:34 and cranberries 15:36 because I like that hint of garlic in there 15:39 along with the cranberries. 15:41 I like that kind of what is that subtle flavors 15:44 of both of them. 15:46 I really like that. And you like that. 15:47 We love green beans, we do like them. 15:50 And I've got my trusty little steamer over here. 15:53 We have carried that all over the United Sates. 15:55 We have. 15:57 I love this machine, here she goes. 15:58 She's whistling. 16:00 She whistling, let me turn her whistler off. 16:01 She says, No, no, don't do that to me. 16:06 There. I love this. 16:08 I love this pot. You can see it steaming. 16:10 What I did 16:11 because my green beans were raw, 16:13 which I love raw. 16:15 I don't like to buy canned foods 16:16 if I don't have to. 16:18 There's more nutrition when you have the fresh 16:20 and so that's what I do lightly steamed it, 16:22 but I put my red onions and my garlic in here 16:25 because I want those flavors to steam together. 16:29 And I want it to take on that essence. 16:31 So, it does... 16:32 So you're not overpowered by one or the other. 16:35 And actually you're gonna find this 16:36 a little bit of strange when I do this. 16:38 But I'm gonna take some of my cranberries. 16:41 Oh, this Thanksgiving. What? 16:42 Yeah, but to put my cranberries in there 16:45 and let them steam. 16:46 So I want to steam, I want them to steam in there 16:48 a little bit too. 16:49 And I don't like any of my vegetables 16:52 to look emaciated. 16:54 I want them to look bright and colorful. 16:56 Sometimes people will take green beans 16:58 and just cook them to where they're light brown. 17:01 I want green vibrant colors. 17:04 So just... 17:05 Some people will take into just before they turn shock 17:08 and put them in ice water and then you continue 17:11 cooking them some more and will keep that green color. 17:14 But for here, I like mine just a little bit 17:17 on the crunchy side and I think you do too. 17:18 When they're too well cooked, 17:20 they're just limp, they're like a noodle. 17:22 They're just mush and you and I neither one like that. 17:25 So isn't this beautiful? 17:27 I love this. 17:28 I love the colors that's going on in here. 17:30 I love the flavors. 17:33 I love the smell and I'm just gonna put 17:35 a little bit of salt. 17:36 What kind of salt is that? 17:38 This is a Himalayan salt, Rendall, you know, 17:40 we really don't use a lot of salt in our home 17:43 and I had high blood pressure, 17:45 you used to have high blood pressure. 17:47 So both of us really cut back on our salt. 17:49 When we do use salt, 17:51 the only one we use is the pink Himalayan, 17:53 the real salt or the Celtic sea salt 17:55 because they have at least 80 17:57 to over 100 trace minerals in them. 17:59 And we were created by God. 18:01 And we were created from the earth 18:03 where all the minerals are. 18:04 So our bodies are made of minerals 18:05 and we need the minerals. 18:08 Okay, so now what we're gonna do 18:10 is these are right, Rendall, 18:12 I like them at this stage right here 18:14 where they're just nice and tender. 18:17 And I like to start plating them here. 18:18 They're so bright. Aren't they bright and green? 18:20 Now, let me ask you something 18:22 if say you were coming over to our house 18:24 and you were a guest, and you were coming 18:26 over to eat dinner with us. 18:28 How likely would you be to wanna eat these green beans 18:31 over green beans that might be brown? 18:34 No comparison. None. 18:36 And I've had people say when they come over and eat, 18:38 Rendall, and they look at our table and they say, 18:41 it's such a delight to see this beautiful food. 18:44 I can't wait to eat it. 18:46 And they're not disappointed either. 18:49 Look at this. 18:51 I love this. Good job. Good job. 18:53 And you know how many cal... 18:54 What is the calorie on one cup of cooked green beans, 18:57 was it 44? 18:59 Similar, yes. Oh, my... 19:01 We could eat so many and now I'm just gonna for... 19:04 You can't overeat on vegetables, can you? 19:07 I don't know how you could. 19:09 You'd have to eat cup and cups and cups. 19:12 In vegetables, its cups and cups you can eat, 19:16 you couldn't possibly eat that many 19:19 and getting many calories. 19:21 Right. 19:22 And we talked about that 19:23 when we do our seminars 19:25 about how when you eat the food that God made for us 19:28 and eat it in the way 19:29 that God created it as natural as possible, 19:32 then we don't have to worry about the diseases. 19:34 We can eat the food God gave us 19:36 and be as healthy as we possibly can. 19:38 Now how good is that? 19:40 Yeah, yeah, you want to get your fork right now. 19:43 Well, why don't we go on to this next recipe? 19:45 You're gonna love it. 19:46 This is kind of a two part recipe. 19:48 But this is our cream sauce, 19:50 and our hint of garlic potatoes. 19:52 Would you like to read that? Certainly. 20:25 You know, Rendall, this is one of my favorite 20:28 cream sauce recipes. 20:29 All right. 20:31 I have used this 20:32 when I've had pasta like a primavera. 20:34 I have used this for adding to soups to make 20:37 like that cream or that chowder base. 20:39 I have used this for so many recipes. 20:41 It's amazing. 20:43 I love it in Italian 20:44 and especially like a creamy lasagna. 20:46 I've used it in the creamy lasagna. 20:48 And I've made scallop potatoes for years 20:50 and I did kind of a mushroom sauce style 20:54 for my potatoes. 20:56 Sorry. 20:58 And this recipe I started one time 21:01 when I decided to transfer over to potatoes 21:03 for my thickening. 21:05 I thought man this is way too good. 21:07 And I normally don't like garlic on my potatoes, 21:09 I'm Irish girl, I just like potatoes plain, 21:12 but it really is so nice just to have that 21:15 mild hint of garlic in here with this cream sauce. 21:19 So...Yeah. I had a question. 21:20 You used your broccoli, 21:22 cauliflower soup with this concoction? 21:24 With this recipe? 21:25 I do, I do. 21:27 Anytime I make a cream sauce or like the soup, 21:29 he loves my broccoli and cauliflower cream soup. 21:32 And this is my base. 21:34 I used to use like I said cornstarch, 21:36 but now I've transitioned into the potatoes 21:39 that are already cooked. 21:40 So what I'm going to do while some of our, 21:43 now our potatoes have been peeled, 21:45 they have been sliced and I've put my onions 21:49 and my hint of garlic in here and they're steaming right now. 21:52 And I don't want them to get all the way down 21:54 just enough 21:56 so when this goes into the oven, 21:57 the cooking time is like 20 minutes at best. 22:00 So right now I am going to have you reach over there 22:03 and turn this off all the way. 22:06 There, is it off? 22:08 And I'm going to start my sauce. 22:11 Simple, simple. 22:12 And what I also like about this sauce 22:14 when you're done with it, it's done, 22:16 you don't have to cook it on the stove. 22:18 You don't have to grab with more pans to cook it in, 22:21 Rendall, it is just done. 22:23 And my almond flour, you know, 22:25 I've really gotten to where I use 22:26 a lot of that almond flour 22:28 and my onion powder 22:32 or granulated onion, whichever type you like to use, 22:35 it doesn't matter. 22:37 And so I'm gonna put this in the blender too, 22:42 and my salt. 22:44 Now, I am using potatoes here and what happens 22:48 when you use salt, Rendall, 22:50 when you're cooking with potatoes? 22:54 You know? Good question. 22:55 It just absorbs all the sodium and I mean really, 22:59 you think I've got enough salt in there 23:01 and I don't like a lot of salt in my food. 23:02 And then I'll put my potatoes in there mixed together, 23:05 I'm thinking, what happened? 23:06 Did I forget the salt? 23:07 So it does it like rice, it just absorbs that flavor. 23:11 So it also absorbs the... 23:13 She's a chef and she's asking me 23:15 those questions. 23:16 I figured, you'd heard it so many times. 23:20 Maybe you didn't. 23:21 Or maybe you're just trying to see 23:23 if I was awake or not. 23:24 Oh, yeah, yeah. 23:25 So I'm gonna turn this on. 23:27 We don't have to, you know, mix it long, 23:30 but I just wanna make sure my consistency. 23:36 Oh, look at that. 23:37 See, it's already and that's why 23:39 I always add just a little bit of water 23:46 and a little more. 23:49 I think you use that part in the pasta? 23:52 Oh, absolutely. 23:54 I love to use it with the pasta. 23:55 With the cream of primavera kind of... 23:57 We use it with the primavera, 23:59 I have these did on some of our dishes that way. 24:01 I think you have. 24:04 I just didn't realize that was there. 24:06 Yeah. 24:09 I'm gonna put that in here. 24:12 And I'm gonna turn it on high. 24:17 Again that's a noisy machine. 24:19 I know it is? 24:20 But man, doesn't it do a good work. 24:22 Beautiful. 24:25 If I let this go long enough when I take the lid off, 24:29 you're gonna see steam immediately 24:31 and it cooks it. 24:33 I can take it right out of the Vitamix 24:35 and actually eat it. 24:37 All right, and this is still cooked... 24:38 blend. 24:40 Turn that off over there, Rendall, 24:41 I don't think we got it off. 24:47 And then hand me that 24:48 metal spoon up there with a... 24:50 Yes. 24:51 And I'm just going to add some of the potatoes 24:54 and as you can see the potatoes 24:55 have started to get soft. 25:00 More they're getting transparent a little bit, 25:02 you can see the starch starting to cook out of them. 25:09 I love potatoes, Rendall, I'm such an Irish girl, 25:11 you know that. 25:13 You're Irish. 25:15 Do I have a bad temper, is that what you're saying? 25:17 No. 25:19 She had a red hair. 25:22 I don't think I have a bad temper, do I? 25:27 Whenever I add my potatoes, 25:30 I like to put a little bit If the sauce on here 25:33 before I add more. 25:35 And then I just keep layering this, 25:37 you can do the same way 25:38 when you're using lasagna, 25:40 when you're doing any kind of a pasta. 25:42 I've used this cream with a rice dish 25:44 before I've made a creamy rice soup. 25:47 Man I've used it for so many multiple reasons. 25:49 Now, what would happen if you, I'm a mushroom person. 25:52 Well, what would happen if you added some 25:55 sauted mushrooms to them? 25:56 Nothing. Nothing? 25:57 No, it'd be more like... 25:59 As its garlic potatoes, that's the premier taste. 26:00 Well, it's a premier taste, but by adding those mushrooms, 26:03 Rendall, you're just given that mushroom flavor to it, 26:07 a little bit more like the mushroom soup, 26:09 however the garlic in there 26:11 still going to give it a different flavor. 26:12 Right. 26:14 And you liked this when I made it. 26:15 Yes, I did. 26:16 Just the first time I had made it 26:18 and you really liked it, 26:19 and I took it to potluck and it just flew. 26:21 Okay, I can leave that 26:23 and then you put the lid back on it, 26:24 if you want to reach over there and grab it. 26:26 This looks good. 26:29 I always make plenty of cream sauce. 26:34 And the reason for that is it is a staple in our home. 26:38 Just like cheesy sauce, always in my refrigerator 26:42 because you never know when you're gonna use it. 26:44 Why couldn't you put a little greenery 26:45 or something on it? 26:47 You're very good at decorating. 26:49 I'm kinda surprised you're not putting 26:50 a little something on there. 26:52 Well, the reason why I'm not garnishing 26:54 these potatoes yet as they have to go in the oven. 26:56 Oh? 26:58 So, after they come out of the oven, 27:00 what I would put on here would be green onions. 27:01 Okay. 27:03 So, you got to work on that right there. 27:04 I cut you too short. 27:05 You did cut me short, but that's okay. 27:07 You know you might have that same question out there. 27:10 You can also, when you put this in the oven, 27:13 when you bake this, you can on top of it, 27:16 you can take a little bit of your almond flour 27:20 just over the top. 27:21 If you've covered it 27:23 and then you take the covering up 27:24 and over the top, it actually acts like 27:27 a parmesan style cheese. 27:28 It really tastes good. 27:30 You don't have to put anything in it. 27:31 Just a little bit of that almond flour 27:33 acts like parmesan on the top of these potatoes 27:35 really makes them good. 27:37 Why don't we go on to our next recipe 27:39 and you can read off the one 27:40 that we're doing on the creamy... 27:43 I think this one here is the cucumber tomato salad. 27:47 It'd be my pleasure. 28:16 Our creamy cucumber salad, Rendall. 28:19 I like this one. 28:20 And this is when I take to potluck quite frequently 28:23 because people love it 28:24 and it's fresh and it tastes so good. 28:26 I like dill and you like dill. I'm sure you like. 28:28 Yes, I do. 28:29 I might like it a little more than you do. 28:31 But I really love dill and I love lemons. 28:33 So combining them together, I love those flavors. 28:36 What I'm gonna have you do on this salad. 28:38 I've already sliced up the tomatoes 28:40 and I like to use roma tomatoes, 28:42 because romas are a little taller. 28:44 And so I slice these in length, 28:48 same way I do my cucumbers, same way I do my onions. 28:50 So if you'll put those together there for me. 28:53 I'm... 28:55 Yes, and I'm going to start making all of them... 28:59 Yes, yes, we don't wanna leave any out. 29:06 And I'm going to add my dill. 29:09 And now lemon juice I'm gonna add as I go. 29:11 So, I'm gonna put a little in and then I'm gonna reserve that 29:15 in case I need more. 29:16 Okay? Okay. 29:18 And I have my onion powder. 29:20 I use a lot of onion, don't I? 29:22 We like onions. 29:24 We do, my salt and my garlic. 29:28 If you want more garlic in this, do it, 29:30 if you want fresh garlic, that's good as well. 29:34 Now, you can forget these onions over here 29:36 as you're speaking about the onions. 29:37 You take. 29:40 I was waiting. That's okay. 29:41 We would have caught it. Trust me. 29:43 We would have caught that, Honey. 29:45 And I'm using whisk, this is one of those recipes. 29:48 You don't have to use all the fancy blenders. 29:50 You don't need any of that equipment with it. 29:52 You can just mix it with a whisk 29:55 and I want just a little bit more lemon in this. 30:00 You use lemon a lot of ways. 30:01 I know, you used it on your potatoes... 30:03 I do. 30:04 Along with your nutritional yeast flakes. 30:06 I do. 30:07 When I eat a baked potato, a lot of times, 30:09 I will steam it or bake it in the oven 30:11 and I will put lemon juice, 30:13 nutritional yeast flakes on it, and that's what I eat on it. 30:15 I love it that way, Rendall. 30:17 Isn't that B-12, 30:18 and the additional yeast flakes? 30:20 It is, it is, that's a source of B-12. 30:23 And then what we're gonna do with this 30:26 is we're going to add this 30:28 and I'm gonna have you stir this, 30:30 but I'm going to just pour this in 30:35 and then you're just gonna mix it 30:37 together for me, in that with that spoon. 30:41 I can do it. 30:44 It's pretty. 30:45 Once you start, when the red 30:47 from the tomatoes pop in there with that green. 30:50 You know, one thing about the holidays 30:52 is you can still eat... 30:53 Doesn't that smell good? It does. 30:55 You can eat wonderful food that doesn't have to be 30:57 laid in with fat processed tons of sugar. 31:01 I save the sugar for my dessert and have the rest of my food 31:05 just as natural as I possibly can. 31:08 Because I don't want to deprive my family 31:10 of not having dessert and they love it. 31:13 They love my cheesecakes. 31:15 They love the tarts. 31:17 They love everything. 31:18 Of course we do, we love sweet. 31:20 Okay, what we're gonna do with this, Rendall, 31:21 if you'll hold this bowl up for me, 31:23 I'm gonna put it... 31:25 You want it in there? 31:26 I do and if you hold it, I will spoon it in here. 31:30 Who would not want to eat this? 31:34 Is that not beautiful? 31:36 I wish that folks could smell 31:38 some of the aromas that we smell here. 31:41 You know, Rendall, with the onions, 31:43 the lemon juice, the dill, tomatoes, cucumbers, 31:47 this is perfect. 31:49 I can take about four batches, when I go to potluck. 31:53 I do about four batches at one time, don't I? 31:55 Sure. 31:56 In this big huge bowl and they know my bowls. 31:59 And I bring nothing back, but an empty dish. 32:02 They're starting to ask, where's the vegan table? 32:05 Yeah, at our church they actually asked, they said, 32:08 why don't we start a vegan table 32:10 and one of the ladies in the kitchen, 32:11 she said, ever since you come to church here, 32:13 we have vegans coming out of the closet everywhere. 32:15 And that's good. 32:16 But we have a lot of people who just like to eat good food 32:18 and that's all that matters. 32:20 They're eating good food. 32:21 Why don't we go on to our next recipe? 32:23 You're gonna love this. This is a double recipe too. 32:26 Rendall, if you read off for the Aquafaba 32:28 whipped topping and the pumpkin torte. 33:50 Was that a mouthful? 33:51 It was a mouthful already. 33:53 And people probably say, 33:54 girl it's gonna take me forever to do this recipe. 33:56 It's not that bad. Look at all of this. 33:58 Yes, there's quite a bit here. 34:00 But I'll tell you, you'll be so glad you did, 34:02 this is a wonderful recipe, 34:05 anytime it's hard to find pumpkin 34:07 sometimes outside the holiday, 34:09 so I usually buy the canned pumpkin. 34:11 What I'm gonna do first is I am going to do 34:13 the Aquafaba and for all of you 34:16 who know about Aquafaba, 34:18 you can use it in savory dishes, 34:19 you can use it in sweet dishes, 34:21 you can use it as whipped topping. 34:23 This I've already started a little bit 34:25 because it takes some time to make the peaks on them. 34:29 I always add the cream of tartar, 34:31 that is a must when you do Aquafaba 34:33 because it stays longer at peak, 34:35 sometimes it'll loosen up a little bit 34:38 and I'll have to do is re whip it. 34:40 If I haven't used it fast enough. 34:41 So I already have my garbanzo liquid here. 34:46 I have my confectioner sugar. 34:49 I have my vanilla and I also have 34:51 my cream of tartar. 34:53 So I'm just gonna show, 34:54 you can see right now this is barely peeking. 34:58 I'm gonna turn on my blender and we can still talk 35:00 during this process. 35:01 I'm gonna say, 35:03 who in the world came up with this. 35:04 I don't know. 35:05 How did they came with this out from garbanzo water in the can. 35:08 I have no earthly idea, 35:10 but, Rendall, I am so glad they did. 35:13 This is such an awesome, awesome process. 35:17 Our good friend Alvin Mowry, 35:18 I remember when you're telling him 35:20 how this would work, he didn't believe it. 35:23 Oh, no, he said, "There's no way." 35:25 He said, "That woman is crazy." 35:28 But I love it when it's done. 35:32 It's so light and airy. 35:34 And it does, it takes 35:37 probably about I would say, 35:40 four to five minutes to get a really... 35:44 It does, you get a really good peak. 35:46 Yeah. 35:48 You see, it's starting to right now. 35:50 I think you make a different flavors or just...? 35:53 I think, you can, I have not tried that yet. 35:55 But I really think you can make different flavors on this. 35:58 Let's see it all... 36:00 it starting to peak right now, look at that. 36:03 Wow. 36:05 Now... 36:09 Pretty amazing stuff. 36:10 You see, it's... 36:11 You know, if I was using it on top 36:13 of this torte for my frosting, I would blend even longer, 36:18 I would put it in the refrigerator 36:20 and cool it until I needed it. 36:22 I use this in my pancakes, cakes, 36:25 and cool it until I needed it. 36:26 an airy lightness like you would egg whites. 36:30 You know how when you will make a meringue. 36:32 If you ever seen this on a recipe book that I've had, 36:35 where somebody made 36:36 actually a meringue out of this stuff. 36:38 It's amazing. Look at that. 36:41 I mean really, that's not bad. 36:42 So I've got this process down 36:44 and I'm just gonna sit that right there. 36:46 And for sakes, Rendall, 36:47 I'm just gonna leave that sitting right there. 36:49 I am going to start my caramel sauce. 36:53 This is something that 36:54 just add so much to this recipe. 36:58 And I've got my almond creamer 37:03 and you can find this at Walmart, Rendall. 37:07 I have seen this in so many different places. 37:10 So it's not like you can't find this anywhere. 37:13 It's very accessible. 37:15 We've seen it in all the major stores really. 37:17 Actually, I've even seen it in some that weren't. 37:20 I was surprised, but I have found it 37:23 in almost every state you and I've went into. 37:26 And he knows that and you know why? 37:29 Because I really like this stuff here. 37:32 That's what she uses in her dandy blend. 37:34 I use it in. 37:36 Have we told them about dandy blend, 37:37 surely you guys know about dandy blend. 37:40 Oh, it is amazing. 37:42 Now one thing I want this to do 37:43 because I want something like a caramel sauce here. 37:47 And I want this to come to like a hard simmer, 37:52 almost like its boiling. 37:54 And I will put the lid on there and start that process 37:57 even a little bit more. 38:00 There we go. 38:05 See it here on the side. 38:06 That gives off a really good scent too. 38:08 How does it smell? It smells wonderful. 38:09 So this is a caramel flavor and I love that. 38:12 It makes it so much easier for me. 38:14 Now there are several ways to make a caramel sauce. 38:16 This was just a quick and easy way to make it. 38:18 And I like... 38:20 Whenever I topped the cake here. 38:22 I like to put the toasted pecans on there 38:25 and drizzle that caramel sauce over the top, Rendall. 38:28 I have a question. Yes. 38:30 My dad loved caramel corn. 38:32 Is it possible that you could put that 38:34 over a popcorn 38:36 and make a caramel corn out of it? 38:37 Why couldn't you, we'll try that 38:38 because we like popcorn, don't we? 38:40 We'll try that. 38:42 I don't see why you couldn't 38:43 because the consistency, you can have that the same. 38:48 Okay, now this is my frosting. 38:53 I love the frosting. 38:55 I think there's a bowl down here, 38:56 Honey, I'm gonna use oops, oops, oops. 39:00 Don't mess off here. 39:02 Now that actually is what I wanted to do. 39:05 I just forgot to pull that lid off. 39:06 Good save. Good save? 39:08 Yeah. 39:10 And you'll see here in just a little bit, 39:11 this will actually thicken up for that reason. 39:16 Okay, I'm gonna put that back on there. 39:19 Now, this is... 39:20 Oh, is there another bowl? 39:22 Yes. Can we have another bowl? 39:23 You're gonna need this one for the torte. 39:25 Okay. So, let's just change that. 39:27 And this bowl here. 39:28 I have my cream style cheese. 39:32 And there's many brands out there too, 39:34 you have Lite Tofutti, you have Follow Your Heart. 39:37 There's so many different brands. 39:39 It doesn't matter to me. 39:41 They all really primarily taste the same 39:43 and I again add a little bit at a time. 39:47 As I'd rather have... As long as they're non dairy. 39:48 As long as they're non dairy, you've got that, Rendall. 39:51 I haven't used dairy in so many years. 39:53 I won't know what to do using some dairy anymore. 39:59 Now how much flour are you putting 40:00 in there by the way? 40:02 Well, this is not flour, this is confectionery sugar, 40:04 and I have it already measured out to three cups, 40:07 and I don't have to clean that off, 40:09 that's gonna be fine. 40:10 I'm gonna start out low. 40:14 If not you and I'd be wearing this with black, 40:17 it's not gonna be too pretty, Honey. 40:22 And this is gonna take the... 40:25 You know, that cream sauces that you made, 40:28 the cream cheese frosting. 40:30 This is basically what I'm replacing 40:33 with that cream cheese frosting. 40:37 Now when you're at the state fair or fairgrounds, 40:40 how did they make that cotton candies 40:42 that made out of confectionery sugar, 40:45 how did they make that? 40:47 You know, Rendall? I've never made it. 40:49 I don't like it. I don't like it either. 40:51 It's just to me like just sugar, sugar. 40:53 But I do believe they take raw sugar, 40:56 put the color in there. 40:57 And there's this air machine and it's just 41:00 where it's just air sugar, honestly. 41:04 Okay. Coming together. 41:06 It is coming together. Pretty creamy. 41:08 That's what I wanted to do. 41:10 Wow. 41:12 And I am gonna give this to you. 41:16 That's a big old long spoon, 41:18 and I should have got a small one, 41:19 yes, and pull that on your side. 41:21 And I want you to start spooning that in there for me. 41:26 Thank you. 41:27 Say when. 41:29 Keep one. 41:35 Now I'm gonna have you hold off for just a moment. 41:40 I've gotta put my vanilla in 41:42 and you know it doesn't take much liquid. 41:44 You could take a tablespoon of milk, 41:46 Rendall, and overdo a frosting. 41:48 Right. 41:51 Yeah, I'm gonna up my blender. 42:01 Now I need some more of the confectionery sugar. 42:08 Are we making a mess or what? 42:10 It's okay. 42:12 This is one of those recipes where you want the kids 42:15 to come in the kitchen and help. 42:17 And then you could say, oh, since you helped, 42:18 you clean it up. 42:20 Now, what was that your daddy use to tell you 42:21 when you wanted to be a chef? 42:23 Well, my dad owned restaurants and was a chef, 42:26 even in the Navy for the officers. 42:28 And he always told me... 42:30 Go ahead and put some more in. 42:31 He said, before you become a chef, 42:32 you have to learn how to clean the kitchen first. 42:35 So my dad tricked me for a few years 42:37 to clean all his dishes, 42:40 before he trained me to be a chef. 42:44 Now do you see how that looks? 42:46 Sure. It's really good. It does. 42:48 I think one more good spoon in here is gonna be great. 42:55 Wow. 43:07 It's kind of... 43:10 Now what's the color I wanna call that? 43:12 Creamy color. 43:13 Kind of a creamy color. It's kind of beige. 43:15 It does that because of the cream cheese style... 43:18 Is that what it is? 43:19 That's what it causes that, yes. 43:25 Oh, man. 43:30 Good job. 43:32 Wrong way. 43:34 Look at that. 43:35 We're done with this? Yes, we are. 43:36 You gonna put that underneath actually, Rendall. 43:39 And I am going to get a paper towel here 43:41 real quick to wipe my mess up. 43:45 So we can start on this torte. 43:48 Now, you know, I've never made a torte 43:51 with the pumpkin before and I wanted to try 43:53 and never made one vegan. 43:55 So this is a new recipe for me that's in my new cookbook. 43:59 So you can just set that right over there to the side. 44:04 And I'm gonna set this back here. 44:06 We're gonna get rid of some of these. 44:08 Now, you working on some new cookbooks, aren't you? 44:10 You know what? 44:11 I am, I'm always working on new cookbooks, 44:14 but I completed the Simply Yummy Whole 44:17 and the Simply Yummy Fresh, 44:18 and I want to do Simply Yummy Cakes, 44:20 or Simply Yummy Gluten Free. 44:21 I just want to keep making recipes. 44:24 Okay, now I need that big bowl down here. 44:29 And this is the order in which we wanna start it out. 44:32 This is our flour. 44:33 So I'm gonna put our flour in first. 44:37 Now what kind of flour is that? 44:38 That doesn't look white. 44:39 This is actually a white wheat, but it's un... 44:42 You know, it's unrefined. 44:44 I just like a good whole wheat flour, 44:47 or if you're gluten free, my favorite is King Arthur. 44:50 I've tried so many different gluten free 44:52 because I'm gluten free. 44:55 But this is has wheat in it. 44:58 But it's a whole wheat flour. 44:59 And you're right, it does look a little darker, 45:02 but you can find it unbleached. 45:04 But just watch your flours 45:05 and try to get them as unprocessed as possible. 45:08 Here is our sugar, 45:09 and this here is a pure cane sugar. 45:11 Okay. 45:13 Our brown sugar, 45:15 which I need a little help getting this out for right now. 45:19 Sometimes it sticks in here. 45:22 There we go. 45:24 And I want the almond milk, if you'll hand that here, 45:28 Rendall, and pour that in for me. 45:33 Like that and then I'm going to do... 45:35 This is my fat. 45:37 I'm using the coconut cream here 45:39 right out of the can. 45:41 You can actually take water 45:44 and unsweetened coconut like your dried coconut 45:47 and make your own coconut fat 45:49 if you don't wanna buy it in the can. 45:52 But I'm gonna give that to you. 45:53 and then you're gonna hand me that the hand mixer back 45:59 and we're gonna blend this. 46:07 Now, how many cakes will that make? 46:09 Is it... 46:10 You know, I'm seeing three layers here, 46:12 is that gonna make... 46:13 That's actually four layers, but that's part of a torte. 46:16 When you do a torte, Rendall, 46:18 it actually, you cut its two layers 46:21 and then you actually cut it in half. 46:23 What is the definition of a torte? 46:26 A torte is when you don't actually... 46:28 You cut the cake 46:29 and you don't frost the side of it. 46:31 So you've got different layers in it. 46:33 And if you'll put the pumpkin in for me, 46:37 I'm going to put the applesauce, 46:38 you've got the pumpkin or do you need a spoon? 46:42 It will come out when it's warm. 46:47 Okay, and then... 46:49 I got a little extra here. Did you get a little? 46:50 Oh, you're gonna eat that, aren't you? 46:52 This is my cream of tartar. 46:54 This is my seasoning, my salt, my vanilla, 46:59 my maple flavoring. 47:01 Maple flavoring just gives this recipe such a good flavor. 47:06 And then my leavening. 47:10 It has the aroma, 47:12 a little bit of a sweet potato too. 47:14 It does, doesn't it? 47:20 It's essentially a pie. 47:31 That is a lot of ingredients. 47:33 I know it is, but, Rendall, this is such a good cake. 47:38 And you know, I left, thank you, 47:40 I eliminated the butter in this recipe. 47:43 I eliminated the oil in this recipe, 47:45 and that's what we got. 47:47 We talked about oil and no eggs 47:50 and no dairy for the health reasons. 47:53 Yes, for our health reasons. 48:01 Let's just set that over there to the side for me. 48:06 That's all it takes. 48:07 I know it looks like a lot and it was a process. 48:10 But we're done, except for putting it together 48:12 and baking it. 48:14 I'm gonna let you hold this for me 48:16 and I'm gonna put it in our pans. 48:24 Now, how long does it take to bake? 48:26 You know, I always bake it for about 30, 35 minutes. 48:30 And I stick a toothpick in there 48:33 to make sure it's done. 48:34 Now, if the top starts to get a little brown, 48:37 you can cover that with aluminum foil. 48:41 There are some really neat products 48:42 on the market now that you can use, 48:45 where you actually wet these bands 48:48 that go alongside of your cake 48:50 and nothing gets brown on the side... 48:52 On the sides or on the top 48:54 and it just keeps a perfect form. 48:56 Okay, you're done with that. 48:58 And you know what? I'll put this... 49:00 Gonna put it over there, mind your way. 49:02 Sorry. You wanna dance here? 49:03 I make we're dancing a little. 49:08 And then this goes in the oven at 350 degrees. 49:10 Three fifty for how long? 49:12 Three hundred and fifty for that 30, 35 minutes. 49:14 And if you need to go five minutes, 10 minutes, 49:17 do it, that's fine. 49:19 Now we're totally done with that process. 49:22 We're gonna bake this off, 49:23 but because of time you know what? 49:26 You see the process here, 49:28 you see how we have these cakes. 49:30 Here's one here that I cut. 49:32 And to do a torte, 49:34 the best thing is to actually 49:38 frost the outside first. 49:42 And you don't want to frost the side of the cake, 49:45 just the outside. 49:47 You just want it to appear in the layer. 49:48 You just want it to appear in the layers really 49:51 and you just do a thin coating right in the middle. 49:56 But as you can see I got a little too much 49:58 on the other one that we had. 50:00 Okay, this is the inside of my torte. 50:03 Okay. 50:07 So are these gonna be... 50:09 And then you just invert them, you just keep coming up and up. 50:12 Folks, anytime you want to eat healthy, you can do it. 50:15 It's not that hard. 50:17 And if you would like to talk to Rendall 50:18 and I or maybe to host a seminar in your town, 50:22 you can just call us anytime. 50:23 The information is always here at 3ABN. 50:26 Also you can go out on the internet 50:29 and find their recipes at 3ABN.org. 50:32 So if we're moving a little fast, 50:34 and there was a process that you missed. 50:36 They do have these recipes there. 50:38 So you can always get them there, 50:40 always available. 50:41 I know a lot of people 50:42 that will go online to 3ABN.org, 50:45 print these recipes off and put them in your files. 50:48 We have really enjoyed us so much here today. 50:51 And hopefully you will contact us 50:54 to come and do a seminar at your church. 50:56 And again, my husband's a great musician, 50:58 so he's always available to come to your church 51:01 to play his harmonicas, 51:03 it's absolutely beautiful music. 51:05 Thank you. 51:06 I have enjoyed the Thanksgiving holiday. 51:08 It's one of my very, very favorite. 51:10 It's a time that we get together 51:12 and reminisce over what we're thankful for. 51:15 And we have so much to be thankful for, 51:17 sometimes I think we take it for granted, 51:19 but Thanksgiving is my very favorite holiday of the year. 51:23 So here is the information you need to contact us. 51:28 If you would like to invite Melody 51:30 to hold one of her health events in your area, 51:32 she would love to hear from you. 51:34 Find out more about her plant based cooking health seminars, 51:38 as well as her amazing cookbooks 51:40 by visiting her website, 51:42 MelodyPrettyman.com. 51:44 That's MelodyPrettyman.com. 51:47 You may also call her at 740-398-6491. 51:54 That's 740-398-6491. 51:59 Or write to her At Your Healthy Helper, 52:02 PO Box 521, Alvarado, Texas 76009. |
Revised 2019-11-07