Participants:
Series Code: TDYC
Program Code: TDYC190007A
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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 00:24 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 01:08 Hi, welcome to 3ABN Today. 01:11 And today's program... 01:12 First of all, my name is Curtis Eakins 01:15 and this is my wife Paula. 01:17 I'm Paula. 01:18 Married for what? Over 20... 01:21 Silver Anniversary, over 25 years 01:23 at the time it is taping. 01:24 Over 25? 01:26 Yeah, could be more, by the time they see this... 01:27 But right now it's silver anniversary. 01:29 All right. 01:30 I'm gonna go for go, you gonna go for go? 01:32 Yeah, yeah. 01:33 I'm excited 01:35 because this is the Thanksgiving show. 01:38 Thanksgiving cooking. All right. 01:40 When I think about all the holidays 01:42 that are out there, and I love them all. 01:44 Okay. 01:45 I think about the fact that Thanksgiving 01:47 is one of my favorite. 01:48 Okay. 01:49 And it's my favorite 01:51 because I think that word Thanksgiving and Thankful... 01:54 Okay. 01:55 Kinda goes together. 01:56 Praises to God, 01:58 always be thankful for His mercies, 01:59 and goodness, and blessings, and everything, yes. 02:01 And family and friends and all that too. 02:03 Oh, and all that kind of good stuff, yes. 02:04 So, I know you're saying to yourself, 02:06 what are you fixing on this show, right? 02:08 Okay, Thanksgiving cooking show. 02:11 Was it Thanksgiving? Thanksgiving cooking show. 02:13 Yes, yes, yes. 02:14 So, we're gonna be doing on this show, Curtis. 02:16 Okay. 02:18 A meatloaf, it's a holiday meatloaf. 02:20 Okay, now this vegetarian or...? 02:22 Holiday meatloaf... 02:23 Yes, it's all vegetarian. 02:24 Okay. All right, just checking. 02:26 And then we're also gonna be doing this mushroom gravy 02:28 to go over top of that meatloaf. 02:29 Oh, my goodness. Okay. 02:31 And then we gonna do a redskin mashed potatoes. 02:35 I love potatoes. 02:36 I know you do. 02:37 I know, I know. 02:39 And then we're gonna be doing this festive green beans. 02:42 Festive, not green beans, but festive. 02:44 Festive green beans. 02:45 Festive. I got it. 02:46 And you know the Coup de Grace, which is gonna be the dessert. 02:49 Some kind of a dessert. 02:50 A carrot cake 02:53 with an orange sauce over the top of it. 02:54 Okay, you hurt somebody? 02:56 Or did you hurt somebody? Thanksgiving. 02:57 It's Thanksgiving. It's Thanksgiving, 02:59 All right. All right. It sounds good. 03:01 So, I'm always excited. 03:03 But when you think about Thanksgiving, 03:05 you think about the fact that just so many people 03:06 that's going through stuff 03:08 and they might not be able to celebrate. 03:10 So this kind of show is good too, 03:11 because it might give you some ideas of things 03:14 that you can actually put together 03:16 and either gather people at your home 03:18 or take something with you when you go. 03:21 I know, in our neighborhood where we live, 03:23 we go in the neighborhood and a lot of people, 03:26 a lot of widows in our neighborhood, 03:27 and we go around and take things to their homes, 03:30 you know, and visit with them, 03:32 and a lot of them live alone in our neighborhood. 03:34 So this is a time of season too, 03:36 I'll be thankful to give to others as well. 03:39 Yeah. Yes. 03:40 So, this is very appropriate. 03:42 And so speaking about being thankful 03:43 and giving to others, 03:44 most people think 03:46 when they think of Thanksgiving, 03:47 I know Sarah, you're saying to yourself, 03:50 I know that she's gonna have a turkey. 03:54 A vegetarian turkey. 03:55 Well, I'm gonna tell you right now, 03:57 there ain't gonna be no turkey, okay? 03:59 So we're not gonna do a turkey. 04:00 But we're gonna do this holiday. 04:02 This holiday meatloaf. 04:04 With the gravy and all that kind of stuff, yeah. 04:05 Yeah, you can have any kind of main entree. 04:07 Okay. 04:08 And so with that in mind, 04:09 so I'm preparing for this program, 04:11 I kept thinking, oh, a meatloaf would be really good. 04:13 Okay. All right. 04:14 And so, we're gonna look at the actual ingredients 04:17 is for the very first part of this program, 04:20 this holiday meatloaf. 04:22 Holiday meatloaf, let's go with it. 05:03 Okay, okay. 05:04 Now, I know it sounds like a lot of stuff 05:06 that goes into this meatloaf. 05:07 And when you really think of a regular meatloaf 05:09 that people have, 05:11 it has a lot of fat and stuff 05:12 they gonna be using regular meat, 05:14 they might be using pork 05:15 and different things that go into it. 05:17 But we're doing a plant based 05:19 because that's what we do on 3ABN, 05:20 plant base eating. 05:22 So we're going to actually derive 05:23 our own combinations of things 05:25 that we're going to put together 05:26 to make up this wonderful meatloaf. 05:28 Now, let's two ingredients. 05:29 I have to make sure that, you know, 05:30 a lot of people may be watching this 05:32 for the first time. 05:33 You know, we've been on what? 05:35 For 22 years, a lot of people say, 05:36 I just now watching you guys 05:37 for the first time in last month. 05:39 So, two ingredients you mentioned 05:41 vital wheat gluten and liquid smoke 05:44 that may not be a familiar term 05:45 with some of those individuals. 05:47 So, first liquid smoke, what is that and...? 05:51 Okay, liquid smoke is exactly what it's called. 05:53 It's just a liquid kind of a smoke. 05:55 It's actually smoke flavored, 05:57 more or less it kind of helps like we're doing a meat, 05:59 or meatloaf, or meat burgers or whatever. 06:01 Okay. 06:02 You wanna put it in here to help get that texture 06:04 and that flavor that people are used to, all right? 06:06 Now, you can get that in any grocery store 06:08 or any main grocery store, liquid smoke? 06:10 As a matter of fact, this is what it looks like. 06:12 It looks like liquid. 06:14 So it gives a nice flavor 06:16 to a lot of recipes and you do meatloaf. 06:18 Any kind of meat dish. 06:19 Any kind of meat dish. Any kind of meat dish. 06:21 Okay? Okay, okay. 06:22 Now, another one was vital wheat gluten. 06:24 That maybe another term that people may not be... 06:25 And so we also have a vital wheat gluten. 06:28 Yeah, let's talk about that and where we can get it? 06:29 Now, vital wheat gluten 06:32 is in all your regular stores as well. 06:33 Okay. All right? 06:35 And back in the day, back in the day... 06:37 Okay, now, back in the day means some time ago. 06:40 Okay, I want to go back in a day. 06:41 Okay. 06:43 Back in a day when we did the gluten, 06:44 we used to use white flour or whole wheat flour, 06:47 basically it was white flour, 06:48 and you washed it all the actual flour out 06:52 and it came to a big ball called gluten. 06:54 Then we set it into a pot with hot water and bell peppers 06:57 and onions and stuff, 06:58 and it cook for about an hour or so. 07:00 It took a long time, a lot of flour. 07:01 Let me tell you, it took forever, forever, 07:03 we do make steaks and burgers 07:04 and everything out of it, all right? 07:06 Vital wheat gluten came out, I'm like, yay yo. 07:08 Already in flour form? 07:10 Because what... It's already... yes. 07:12 All you do with this precious flour 07:14 is just add water to it and it just done its thing. 07:15 Oh, and that's it, you're ready to go. 07:16 Yeah. Okay. Good. 07:18 So, yeah, that, that, that. 07:19 Now, also people are used to the ground beef 07:22 which is a ground beef 07:24 and this is actually not a ground beef, 07:25 why don't you hold that up, Baby, 07:26 that's actually a crumble breakfast. 07:30 I'm sorry, meat crumble 07:32 and so it looks like ground beef. 07:34 Yes. 07:35 And once again it's frozen. 07:37 You can buy it frozen, 07:39 it's in your frozen food section. 07:40 And so it's easy to get as well. 07:41 So, this is soy based? 07:44 It's TVP and soy, all those kind of combinations, 07:46 but it's actually called a beef crumble. 07:49 And this will be at also regular grocery store? 07:52 It's in regular grocery store in a freezer section. 07:54 Now, you know what also and I know 07:56 that most of the time when people do meatloaf, 07:58 they always do white bread, but we're doing plant based, 08:02 so we gonna be doing whole wheat bread. 08:05 So more nutrients in the whole wheat 08:07 as opposed to white, refined. 08:09 Okay. 08:10 And because of the fact that, 08:11 you know, on there's two things. 08:13 Number one, I talked about the crumbles, 08:14 you know, crumbling the bread up, 08:16 but then on this one here 08:17 I actually just put the bread into a bowl 08:20 and I poured about a cup of water 08:23 over top of it 08:24 because you want to get just kind of soft. 08:27 You see, soft. 08:28 Okay, okay. 08:29 Now, while I'm doing this, I want you to do this, Curtis, 08:31 we gonna be sautéing our onions and garlic 08:33 to go inside that meatloaf. 08:35 And so I'm gonna have you go ahead on 08:36 and cut up the onions for me. 08:38 Okay. Okay? 08:39 And once again we've got the... 08:42 Now, another thing too, 08:43 you can do this also as well is you can use milk, 08:48 which is a soy milk or almond milk 08:50 and that in this recipe as well as water. 08:52 So, either one, the water, 08:55 one cup or you can do the milk, 08:59 soy milk, almond milk, rice milk, 09:02 it's more or less really just. 09:03 Little more fine cutting. 09:04 Yes, it's more or less really just to make sure 09:06 that the breadcrumbs or the bread is actually soft. 09:11 That's what we need. 09:12 Because remember now, 09:14 there's no fat in this recipe itself, 09:15 we're gonna use some olive oil, but there's no fat. 09:17 And so with that in mind, we have to find a way 09:19 in which to be able to match all these together. 09:22 And that's why I'm using this gluten, 09:24 this vital wheat gluten, 09:25 it's gonna be like almost like a flour 09:27 to help coagulate it and make it stick together. 09:30 I wanna go ahead and turn it on because what you're gonna do, 09:32 Curtis, you gonna get that garlic done for me as well. 09:34 Okay. 09:35 All right. 09:37 And let's go ahead and get this one ready. 09:39 And so I wanna get... 09:40 So you ready to go? 09:42 We're gonna do that. 09:43 And you gonna go ahead and mince up the garlic as well. 09:44 I'm gonna go ahead and put the oil in the pan. 09:46 Okay. Okay. 09:48 Now, just chop this up, too? 09:49 Yeah. Oh, okay. 09:51 Let me do that. Yeah. 09:53 Okay. 09:54 So, you know, when I talk about the garlic and stuff, 09:57 a lot of times, 09:58 you don't have to really go through a bunch of mincing, 10:00 so all I'm doing is just cutting in to half. 10:01 So a little chop, huh? 10:03 Just a little chop. Okay, just little chop. 10:04 Little, little chop, just little chop. 10:06 Okay, and that's gonna go in there as well. 10:09 Okay. 10:11 And, of course, for those... 10:12 So now the onion and the garlic will be sautéed together? 10:16 Yeah, it's gonna go in that meatloaf 10:18 because it is plant based, 10:20 it doesn't take a long time for this meatloaf to cook. 10:23 And so with that in mind, we wanna make sure, 10:26 this knife ain't plain, is it? 10:28 It ain't plain yet. 10:29 No, this is where to be cut. 10:31 I know, I see that. Okay. 10:33 Okay, let's go ahead on 10:34 and put in our onions... 10:40 When was the last time you did a meatloaf at our home? 10:44 It's been a while, hasn't it? 10:45 It's been a while. Yeah. 10:47 Usually I do the meatloaf for like special occasion. 10:49 Yeah, holidays. 10:50 You know, holidays or if someone is coming over 10:52 for a special kind of the dinner. 10:54 But normally I hold it for that time frame. 10:59 All right, so we're gonna let that go ahead 11:00 and start getting itself together. 11:02 And we want it, not really to cook it long, 11:05 we just want to get a little bit softer, 11:07 that's all we're gonna be using that for. 11:08 Okay. 11:10 I'm gonna move that over here to the side. 11:11 I'm gonna put that... 11:13 There's some more of the chopping, right? 11:14 That's all we're gonna be doing for this one. 11:15 Okay. Okay. 11:17 And we're gonna put that back in there 11:18 and we get out the way. 11:19 And we gonna get that going. 11:23 I like to use either olive oil or canola oil. 11:26 In this particular recipe it doesn't make any difference 11:28 with someone you use once again, 11:31 so that's gonna sauté and remember now, 11:33 we've already added the water to the actual bread. 11:36 And we're using the whole wheat bread, remember that. 11:37 Now, we try and do all things plant based, 11:39 all things all of course natural as possible. 11:41 Okay. 11:42 And we're gonna also go ahead on. 11:44 This is just plain instant oats. 11:46 Now these are the things that is actually a part 11:47 of making this meatloaf come together. 11:49 Just to make it stick together and help the substance. 11:51 It helps make them stick together. 11:52 And remember now when you're doing instant oats, 11:54 as soon as it gets near water, 11:55 it's gonna actually begin to grab up 11:57 all the water from everything else. 11:59 Suppose you get rolled oats, so old fashioned, 12:02 is gonna be a different texture? 12:03 No, I will not do rolled oats in this particular one 12:05 because rolled oats takes too long 12:07 to grab the water. 12:08 All right? Okay. Okay. 12:10 And so with that in mind, you wanna go ahead on. 12:12 In other words just follow the recipe. 12:14 Yes. 12:15 That means just follow the recipe. 12:17 Follow the recipe. 12:18 You don't follow recipe, then don't mention your name. 12:20 Well, okay, see, I see you been good on them. 12:24 Okay, okay, okay. 12:26 So what you can do then, you can go ahead on for me, 12:28 you can take that water 12:29 and that beef style seasoning we're using. 12:31 I want you go... 12:33 No, no, no, these two together. 12:34 Oh! 12:36 And would you stir that for me, okay? 12:39 Now, I have a little bit more oil here because remember now, 12:42 the crumbs I'm using 12:44 does not have oil in them at all. 12:47 And we have to have some kind of assimilation base 12:50 of looking like or acting like a meatloaf 12:52 and you need to have a little bit more oil in there 12:55 to be able to do that. 12:57 Okay? 12:58 So we got that going. 13:00 And you stirred that up. 13:02 Okay. 13:03 And we're gonna go ahead on and put in our oats. 13:05 Now, this goes in where? 13:07 Right in here. Oh, right in here? 13:08 There they go. 13:10 All right. 13:11 And then we gonna put in the vital wheat gluten. 13:13 Okay, there you go. 13:15 All right, then we got our onion 13:17 and our garlic powder. 13:20 It's gonna hard to tell which one is which, 13:22 but they both going in anyway so it doesn't really matter. 13:24 Onion powder and garlic powder, they almost the same color. 13:27 Yeah, same color. Okay. 13:28 And then I'm gonna have you add the liquid smoke 13:31 to the beef style seasoning over there for me. 13:35 Okay, you got it? 13:36 There you go. Okay. 13:38 There you go. 13:40 All right. 13:42 I'm gonna just go ahead and turn this off 13:44 because I just don't want this to get too dark. 13:46 You want me to stir this up a little bit, Honey? 13:48 You can. 13:49 Okay. 13:52 Okay, and then we're using thyme 13:55 in this recipe as well. 13:56 Go ahead and put the thyme in. 13:58 Okay. 14:00 Let's get a bigger spoon. 14:05 That's pretty big. 14:07 Let's get a big spoon. 14:08 Okay, let's do that. 14:11 So you wanna mix all that in 14:12 and make sure that's going in there. 14:15 Okay. 14:17 Now, the liquid parts of all this is now 14:18 is gonna help to form because you can see right now 14:21 the way it's looking the ground beef 14:23 is actually still separated here, okay? 14:26 So we gotta make it thick enough, 14:28 so it can actually turn into a meatloaf. 14:30 Okay. Okay? 14:31 So, we're gonna go ahead and put in, the bread. 14:37 Now these breadcrumbs, 14:38 you can purchase them already like that 14:40 would you make or just get some bread 14:42 and make the crumbs or how you process or what? 14:45 Okay, I used to do that, 14:46 but I found that because of the fact 14:48 that the breadcrumbs are gonna require more liquid. 14:51 So if I soak bread, 14:53 with just two slices of whole wheat bread, 14:55 you can just cut this the edges off of it, 14:58 set it into a bowl and then pour your water 14:59 or your milk on top of that and let it sit for a minute, 15:02 because now we got to get moisture 15:03 to the actual meatloaf, remember that, okay? 15:06 Now, you can go ahead on now, I'm gonna do this. 15:08 Let me just go ahead and add in, 15:10 now the onions and the garlic. 15:17 They smell good? 15:18 They do smell good. 15:19 The food smells good too. 15:21 Okay, the food and okay. 15:22 Yeah both smell good. 15:24 Kind of threw you off, didn't I? 15:27 Yeah, you did. Yes, I did. Yes, I did. 15:28 Yeah, you did. Yeah, you did. 15:29 One point for me. 15:32 Just keep on stirring, Baby. 15:34 You're doing a fine job. 15:35 Okay, now, what I'm gonna have to do 15:37 is kind of give them more like just the meatloaf. 15:40 Yes, yes, yes. 15:41 Now when we're going to add this, 15:42 but you add the oil too? 15:44 The oil's already in there. 15:45 Oh, that was for the sauté of onions and garlic. 15:46 What you gonna do for me 15:48 is you gonna get me the pan back there. 15:49 I'm gonna be using to shake that meatloaf. 15:55 Oh, here we go. 15:58 Okay. 15:59 Just set it right there for me. 16:01 All right. 16:06 So you know it's taking on his own personality already. 16:09 The vital wheat gluten and also the oats 16:11 are both going after the liquid. 16:13 All right. 16:15 So slowly, I want you to cupping that, Baby. 16:16 Slowly, I want you to pour that on top. 16:18 Slowly. 16:20 Slowly. 16:21 To back over there. 16:24 Get all the way around. 16:30 Okay, okey dokey. 16:35 Just one here, so a better one that I'll use. 16:38 And, you know, what I like, 16:40 when I used to do these meatloaves, 16:41 I used to actually turn around and put them in a pan, 16:45 the meatloaves. 16:47 But I discovered that I like 16:49 when you make your own meatloaf shape. 16:52 So, I mean, you still gonna put into pan, but... 16:55 Yeah, but I'm not gonna put in a loaf pan. 16:57 Oh, okay. 16:59 I'm actually gonna put it into this pan. 17:01 This flat pan. 17:02 Now... 17:03 And also it gives you flavors. 17:05 Because I wanna make my own loaf, 17:06 I wanna make my own design. 17:07 I don't wanna put it in a pan itself. 17:09 And usually for this plant based, 17:11 I find it works a lot better. 17:12 And I got my little trusty my little gloves on 17:16 because I'm gonna have to shape this thing. 17:19 Okay? 17:20 You can also take this recipe 17:21 and make small meatloaf as well. 17:23 You don't have to make a big one. 17:25 But we're making a big one 17:26 because this is Thanksgiving, okay? 17:27 Thanksgiving season. 17:29 And it's gonna be the main entrée 17:30 as far as what's going on. 17:32 So... 17:33 You can have a sauce on top of this too, right? 17:35 We gonna have sauce, it goes on there. 17:37 I wanna go ahead on and start putting in 17:40 the first part of the meatloaf. 17:43 And I say, is she doing a...? 17:45 Now it's gonna be a big meatloaf. 17:46 Oh, yeah. Oh, yeah. All right. 17:48 Let's start with this one here first. 17:50 And we wanna put that over here. 17:52 And then we gonna start shaping it. 17:54 Oh, okay. 17:57 And if you're doing parchment paper with that, 18:00 one of the things I found 18:01 is just switch your parchment paper first 18:03 and then lay it on your tray 18:04 and it seems to act a lot better. 18:06 And so the main thing is just actually now 18:08 as you can see, we're forming the meatloaf. 18:11 I know she put water first on the tray and then... 18:15 Trying the parchment paper 18:16 so it can sit down a little bit better. 18:17 Yeah. Okay. 18:19 So now we're gonna go ahead on and start putting in some more. 18:21 Okay. 18:26 And you can tell by the texture of it 18:28 that it is doing what it's supposed to do. 18:31 And that is forming the meatloaf 18:33 and then having the moisture in it. 18:34 And you're gonna keep on, you gonna pad it. 18:37 Pad it because you want it to be tight. 18:40 Oh, okay. 18:42 You want it to be tight. 18:44 This is gonna be a big meatloaf. 18:46 Yep because we got friends and family coming over. 18:48 Everybody coming over. 18:50 Everybody's coming over, 18:51 especially when they found out we're having Thanksgiving. 18:52 Yes, bring your cousins and nephews, uncles and... 18:55 Everybody's coming. 18:56 Everybody's coming. All right. 18:58 So we're gonna go ahead again with that 18:59 and you know that for this recipe, 19:01 if you wanna make a smaller one, 19:02 you don't have to make a real big one. 19:04 You can just use one 12 ounce package. 19:05 But if you notice that 19:06 I talked about using two packages of this, okay? 19:10 Let's get that last part in there. 19:11 Mm-hmm. 19:14 Okay. 19:15 All right. 19:16 You move that out of the way. 19:18 I'm gonna go ahead on, hold on, and get these spoon's too big. 19:19 Okay. There you go. 19:21 All right. 19:25 Now, make it match up. 19:30 Okay, it's coming along, Baby. 19:34 You're packing in, nice and tight. 19:35 Yeah, because you wanted 19:37 to have a nice when you slice it, 19:39 you want to be able to slice it and have it look good. 19:44 So in oven for...? 19:46 Three hundred and fifty degrees, 19:48 and I cover it with foil 19:49 the first time around, because you're now... 19:52 For how long? 19:53 For 30 minutes. 19:54 For 30 minutes, you cover it with foil. 19:56 At 350, right. 19:57 I put foil across the top of it. 19:58 Okay. 20:00 Foil across the top of it. 20:01 Shiny side down? 20:03 It doesn't make a difference whether it's that way or not. 20:04 Okay. 20:05 The only time I worry about that 20:07 is if I'm doing something that's got tomatoes in it. 20:08 Oh, a pool. 20:09 Okay, that's, yeah. Okay. 20:11 So, you see how that looks? 20:13 And then you want just kinda push it in, push it in. 20:17 Remember we are actually working on plant based. 20:20 So it's not like a regular meatloaf. 20:22 And so in order for you to get like you want to get it, 20:25 you wanna make sure that you compact it. 20:30 So, it'll stay together, it won't... 20:31 So it'll stay together. Okay. 20:33 And when you go to slice it, 20:34 it will slice like a regular meatloaf. 20:37 Good. All right. 20:39 Excellent. Okay. 20:40 I did a program once before with something like this 20:44 and I did a red gravy on it. 20:46 Okay, but this is Thanksgiving, so you wanna do a gravy, 20:49 a mushroom gravy is that we're gonna be doing next. 20:52 So that's ready to go in oven, 20:54 350 degrees covered first for 30 minutes. 20:58 Thirty minutes. 21:00 And then you gonna take your cover off. 21:01 Okay. 21:02 Take the cover off 21:04 and then it's going to sit in there 21:05 and it's gonna get the browning it needs to have. 21:07 For another...? 21:08 Fifteen minutes. For another 15. 21:09 Okay? Okay. 21:11 So, let's go ahead on 21:12 and get that ready to go in oven, Curtis. 21:13 Okay. Okay. 21:15 And remember the main thing 21:16 with this packet, packet, packet... 21:18 Packet, huh? 21:19 Packet, fill yourself packet, packet. 21:21 Get it ready. Get it ready. 21:24 Get it ready, and it is ready. 21:26 You put this in oven? 21:28 It's gonna go into oven, in our 3ABN oven, right? 21:30 Yes. 21:31 Yes. 21:34 At 350 degrees, 21:36 and while he's getting that together, 21:40 we're gonna look because you know 21:41 we have to have a gravy that goes with this, okay? 21:44 And that gravy in order to be able to do that one, 21:46 we're gonna go and look at the recipe for the gravy. 21:50 All right. It's a mushroom gravy. 22:13 Okay, so this is the gravy. 22:15 And it's a brown gravy that's gonna go 22:16 over top of that meatloaf when we serve. 22:18 When you slice the meatloaf, 22:19 you gonna pour it over top of it. 22:21 Okay? 22:22 And so we're gonna go ahead and get started with that. 22:24 So let me go ahead and get the oil going. 22:25 I mean, the gravy going here, onions... 22:28 You want to do some cornstarch in the water or what? 22:30 What you gonna do is you gonna go ahead on 22:31 and add this cornstarch is gotta go in cold water. 22:35 Cold water? All right. 22:36 And so let's go ahead and put that in there. 22:38 I'm going to put the oil in my pan. 22:40 It's the olive oil once again. 22:44 And once you get in there, 22:45 you just gonna stir it up for me. 22:48 Okay. 22:50 I'm gonna go ahead and put the onions in. 23:02 Now, that meatloaf, it will serve quite a bit? 23:06 Sixteen to eighteen slices. 23:08 Yeah. Yeah. 23:09 Okay. Yeah. 23:11 I'm gonna put the mushrooms into. 23:12 Now these are the baby portabellas mushrooms, okay? 23:14 All right. 23:16 I like them, they got a little bit more 23:17 medium texture to them as well. 23:19 And so what's we're gonna put in there. 23:22 Okay. 23:23 And we're gonna sauté, 23:24 once again sauté this for a few minutes 23:27 as it gets the stuff together, 23:29 this is the mushrooms and the onions 23:32 going on top of that meatloaf, okay? 23:35 Now, I'm gonna tell you 23:36 why I like this particular gravy, okay. 23:41 Because most of your gravies that you're using 23:43 are gonna be real thick kind of gravies, 23:45 but because of the fact that we're using cornstarch 23:47 and also the beef style seasoning, 23:49 it's gonna have more of a clear, 23:53 not only clear, it's gonna be dark 23:54 but you'll see it in a little bit, okay? 23:57 But it's not gonna be heavy thick gravy, 23:58 I don't like heavy thick gravies, all right. 24:00 So on these particular one, 24:02 we're actually going to go ahead on and put in. 24:05 You gonna ahead on and slowly stir in. 24:08 Now that you got the cornstarch in 24:09 and it's all ready to go. 24:11 We gonna do the beef style seasoning. 24:13 And this is not real beef, it's just a mock. 24:14 Now, yeah, let's talk about this 24:15 'cause does it make any different, mock. 24:17 A mock beef seasoning. 24:18 And again, this is at 24:20 your regular grocery stores, correct? 24:21 In the health food section in your grocery store. 24:23 Health food section. 24:24 And they also have a chicken style seasoning, 24:27 that's not chicken. 24:28 That's right. 24:30 But no animal products at all. 24:32 No animal, we're plant based. 24:33 Has a good flavor for most of your meat dishes, 24:37 would you say something to the meat dishes. 24:38 Yes, yes. 24:40 In any of the meat dishes, 24:41 either one or the other 24:42 you're gonna actually put in there, 24:44 either a chicken style. 24:45 If you're gonna do something 24:46 that's actually kind of mimicking that 24:48 of light or lighter color meat textures plant based. 24:51 And if you're gonna do beef 24:53 or steak or even the fat that you're gonna use 24:54 the beef style seasoning as well, okay? 24:56 Now you're gonna go ahead and stir in. 24:58 Go and stir in the onion powder and the garlic powder. 25:01 Okay, onion powder. 25:04 And why not garlic sauté and onion sauté? 25:07 And you answer that one, Honey. 25:08 I know you're gonna say that. 25:11 Garlic sauce is nothing more sautéed garlic, and garlic, 25:15 onion sauce is nothing more than sautéed onion. 25:18 Very good. 25:20 Yeah. Very good. 25:21 Stayed with you all these years. 25:22 So they're playing the physician too... 25:24 Yeah. 25:25 Of playing on words now. 25:26 Now, at this point, this is just about ready to go. 25:29 I'm gonna slowly, slowly, slowly 25:35 put in the gravy. 25:39 This is gonna be the beef style seasoning 25:44 and it's going to make. 25:47 And you see now, it looks kind of cloudy looking 25:49 but you wait, it's gonna turn a clear color. 25:52 Okay, a nice brown, light brown clear color. 25:56 I like to serve this also with the next recipe 25:59 we're gonna be doing as well. 26:02 So you're gonna stir it around, let it go here and cook, 26:05 it's gonna cook and as it's cooking, 26:07 we're going to be looking at the very next recipe. 26:11 So that's for now 26:12 to gets kind of cooking a little bit or what? 26:14 The cornstarch is going to make it turn thicker, 26:16 not real thick, but it's gonna make thick. 26:19 It's gonna turn in dark brown color. 26:21 And that's gonna be the gravy, 26:22 so at this one here, then we wanna go 26:24 into our redskin mashed potatoes, all right. 26:28 Okay. 26:29 Let's do it, Honey. All right. 26:44 Alrighty. 26:46 Now, this is a real good one because most time 26:48 when you think of mashed potatoes 26:49 you think about 26:51 the regular white potatoes, okay. 26:52 In a box. In a box. 26:54 Or no, no, no, or just regular white potatoes. 26:55 White potatoes, yeah. But we're doing a redskin. 26:57 Put some butter and salt and that's it. 26:58 So, with this one in mind, we're actually gonna take... 27:01 We already got our potatoes ready to go, okay? 27:04 So we're gonna put the potatoes in here. 27:07 And these are red potatoes. 27:09 Redskin potatoes. 27:10 Redskin, so we're keeping the skin on. 27:12 That's right. 27:13 The potato says, keep me with my jacket on. 27:15 Keep me with the jacket on. Okay. 27:17 And, now, Curtis, 27:20 I'm gonna move this over here on the side 27:22 because what we're getting ready to do 27:24 is to mash these potatoes with the potato masher. 27:26 Oh, okay. Okay. 27:27 So we're just gonna do it. Okay. 27:29 It's gonna go down. 27:31 All right, Baby. 27:33 Of course, I bought reason to it, 27:34 you got this, Baby. 27:35 Okay. 27:37 You can hold it, you can hold the bowl. 27:38 Oh, okay. 27:39 Okay. 27:41 So we're gonna mash it. 27:42 Twist and turn, 27:43 while I keep the skin on it, so. 27:47 And these potatoes, 27:48 once again they're small redskin potatoes 27:50 that we're using, 27:52 and we're gonna keep the skin on. 27:54 They're also in your regular stores as well, 27:56 the smaller ones. 27:57 I know it's making a lot of noise there 27:59 and it shouldn't be doing that. 28:00 Okay. 28:01 You want to pass the baton. 28:03 Oh. 28:04 Yeah, that's Olympics, you pose it kinda. 28:06 Go ahead. Oh. 28:08 Do it once way and then pass the baton. 28:09 Boom, there you go. All right. 28:11 Okay, let's see you do it. 28:13 There you go. 28:14 See, I should have given out to you from the beginning. 28:16 Well, I'll just do for a little while. 28:18 Okay. 28:19 And so we're gonna be using in this one also 28:21 just either an almond milk or a soy milk, 28:23 you can use that or a rice milk. 28:25 I usually use and almond or soy. 28:27 Sometime people call me and say, 28:28 they don't like to use almond. 28:30 They're allergic to almond milk. 28:31 So I say, okay, then do soy. 28:32 Then people call me and say, well, I'm allergic to soy. 28:34 I say, okay, and I'm gonna say, okay, well, you can do rice. 28:36 And then they say, 28:38 well, I'm allergic to all of those, 28:39 I'm like, okay. You just can't do this recipe. 28:40 Okay. Okay. 28:42 I know somebody asked me one time, 28:43 can I use coconut milk. 28:44 No, you don't wanna put coconut milk 28:46 in your mashed potatoes, okay. 28:47 How about that, Honey. Huh-huh. 28:49 Little bit more. A little bit more? 28:50 Mm-Hmm. 28:52 See 'cause you're on a roll now, twist and turn. 28:53 Okay. 28:54 Good thing, I've been pumping on. 28:56 Let me hold this. Oh. 28:57 Okay, so what I'm gonna do 28:59 is I'm just gonna take some of this out. 29:00 Yeah. 29:01 I got a good pump on that one, Honey. 29:03 Yeah, you did. Yes, I did, yeah. Okay. 29:04 And now, I want you to go ahead on 29:05 and you can spoon some on it 29:07 while I put in, we're gonna put the margarine in. 29:08 Get all the goodies off of this. 29:10 Well, it's gonna hard 29:11 to get all of that in between here. 29:12 Well, did not all of it 29:14 but so long as you get some of it. 29:15 We're gonna put the margarine, that's the margarine going in. 29:17 Okay. 29:18 And, of course, you know 29:20 there's a lot of margarines on the market now. 29:22 The main thing is, you wanna make sure 29:23 that those margarines don't have any hydrogenated oil 29:25 being used in them at all. 29:27 And so let's look around and see what's there, 29:30 because of the heart health 29:31 and people are being so concerned about the heart. 29:33 A lot of the new margarines have come out 29:35 that are really, really good for us, okay. 29:37 Okay. I think I'm through with this. 29:39 I think you're finished. Okay. Okay. 29:41 So we're gonna get that melt, that melted, 29:43 the margarine melted with the potatoes. 29:46 Okay. 29:47 And see that redskin there, it's pretty. 29:50 The skin is where you get the nutrients. 29:51 And you know what? 29:52 I don't want to mash these potatoes up. 29:55 I want them to have that kind of rustic 29:57 kind of a texture to it. 29:59 Okay. Or soy margarine is already in. 30:01 The margarine's already in. 30:02 Okay. Okay. 30:03 And then I might have you take and slowly stir in, 30:07 slowly stir in. 30:08 Slowly. Yeah, milk. 30:10 Okay, little bit, little bit, little bit. 30:13 Okay. 30:16 Okay. 30:18 And let's do a little bit more there. 30:21 Alrighty. 30:22 Okay, now, what happened to my masher? 30:25 Oh, you still need that, okay. 'Cause you're gonna... 30:28 Now, you're gonna see it's lot of easier also 30:29 to mash with that. 30:31 So just gonna mash and twist. 30:34 Mash and twist it. 30:36 So we made that gravy up 30:37 that goes with that meatloaf and now Curtis 30:40 has just finished it doing up the, 30:42 kind of a that rustic look to the mashed potatoes, 30:44 we're gonna keep that redskin on top of it. 30:46 And we're gonna serve it also 30:48 with little bit of parsley on top of it, fresh parsley. 30:50 You can do green chives on here as well. 30:53 Color is gonna be very, very pretty, okay. 30:56 And so... Little more mashing? 30:58 I think that looks good. 30:59 Let's just me do this here, just go around. 31:01 Okay. 31:03 Yeah, yeah, yeah. 31:05 See that. Okay. 31:07 So that is gonna be going in a bowl 31:09 and you're gonna see that at the end of the program, 31:11 you'll see that with the parsley on top of it 31:13 because now it's time to go to our very next one 31:15 which is going to be our festive green beans. 31:19 Let's look at the ingredients. 31:42 Now this is easy and it's a quick one as well, 31:45 colorful rather than just regular green beans. 31:47 It is Thanksgiving. It is. 31:48 So with that in mind you wanna it to be pretty. 31:50 Something special. Pretty, pretty, pretty. 31:52 So I'm gonna ahead on and turn on my fire, okay. 31:58 And we're gonna go ahead and put the margarine 32:00 because I wanna use margarine instead of oil 32:01 because the margarine has more flavor to it. 32:03 Okay, soy margarine. 32:04 So you got the soy margarine going on, 32:06 so we're gonna go ahead and put that into our skillet. 32:08 All right. 32:10 Right, get it going. 32:11 Okay, and then with that in mind also, 32:14 we've already chopped up, we've had the orange pepper, 32:17 we got the yellow pepper, 32:19 we got the garlic, we have the onions 32:21 and all that's gonna go in there. 32:22 And we've already steamed 32:24 and I like the long beans for the holidays, 32:26 the long green beans. 32:27 That way it's a more attractive, 32:29 it has a pretty presentation. 32:30 And those are frozen or fresh? 32:32 I've already steamed them, they're already to go. 32:34 You can buy fresh, you can do it, 32:35 you can do frozen. 32:37 Okay. 32:38 Then even have it now in a regular plastic bag, 32:40 whatever you wanna do, the green beans, 32:42 make sure they're already done, 32:44 okay, before you actually do the recipe. 32:45 All right. 32:47 So you gonna go ahead and cook according 32:48 to the recipe instruction, all right. 32:50 So we gonna go ahead on and get this heat up. 32:52 And I'm going to then begin to add in all of, 32:58 here goes in the orange peppers sliced. 33:04 And then the yellow peppers sliced. 33:08 And then the onions. 33:12 All of this 'cause we've already got them. 33:14 It's very colorful dish. 33:16 Very colorful dish. It is, it is, it is. 33:19 So we gonna let that go ahead and sauté, 33:21 and let's go and put on in the garlic also as well. 33:24 So we got the garlic too. Okay. 33:26 Okay. 33:27 And so we gonna let that go ahead on and sauté. 33:29 Had lot more flavor to it. 33:31 I've done green beans before on our show Abundant Living 33:35 and our Dare to Dream show. 33:37 And it's just matter of the coloring 33:40 more than anything else, 33:41 because we're doing Thanksgiving, 33:42 I just thought it would be more appropriate 33:44 to have like the orange pepper, the yellow pepper, 33:46 okay, along with the green, 33:47 you kind of get that aesthetics 33:48 of a Thanksgiving kind of a look to it, okay. 33:50 Okay. 33:52 And the green beans have already been done, 33:54 they're ready to go. 33:55 And so all we gonna do 33:56 is just let it sauté for few minutes, 33:58 then we're gonna add in the green beans. 34:03 Now, so once you add in the green beans, 34:05 well, maybe just a few minutes of just, 34:08 'cause they're already done, right? 34:09 The green beans are already done. 34:11 All you gonna do is you wanna make sure 34:12 that this is more tender. 34:14 So that's getting tender now, 34:15 you can see it's actually sizzling there. 34:17 And then we got the green beans. 34:19 You can, like I said before, 34:21 you can actually do them ahead of time or you can... 34:22 You gonna make sure the green beans are done. 34:26 So are these Kentucky Wonders? 34:30 Is that your favorite green bean? 34:32 That's the only green beans I know. 34:33 Oh, I know, you're ready to say. 34:34 My grandma used to raise Kentucky Wonder, 34:36 so, it's kind of stuck in my mind 34:38 for the last 50 years. 34:39 So you think all the green beans are... 34:40 Everything is Kentucky Wonders. 34:42 Everything, everything, everything. 34:43 Everything's Kentucky Wonders. 34:44 And you know we actually grow our green beans also. 34:46 That's right, in our garden. 34:47 And Kentucky Wonders is one I've actually done 34:49 in the garden as a green bean concerned. 34:53 So now we're gonna go ahead on and put in. 35:00 Okay. All right. 35:02 And this is where that coloring is going to come in handy. 35:05 And it's going to get real pretty. 35:06 Now, this is a chicken style season 35:08 you want to add this at the end? 35:10 Right. Okay. 35:11 And for those who just turning in the program 35:12 and they miss almost all of it, 35:14 you want to ask a question, they gonna say, 35:16 "So what's that chicken style season again?" 35:18 There's no chicken, 35:19 there's no animal products in that at all. 35:22 And also it has beef style seasoning, 35:24 no beef. 35:26 So it's plant based at your regular grocery store. 35:29 So it's very convenient and has a mouth, 35:32 nice mouth feel flavor for any type 35:34 of I guess meat like dishes would you had it? 35:36 Yes, yes, yes. 35:38 And it also can make a chicken gravy as well. 35:41 Okay. Okay? 35:42 So what we're gonna do 35:44 is we're going to put the lid on this, 35:45 let it stir for a while. 35:46 And I'm going to go ahead and add 35:48 in the chicken style seasoning 35:50 on top of that as well now, the flavor in. 35:56 Let's just scoot around one more time, 35:58 and I have a lid on to here 35:59 also that we gonna put on top of this. 36:04 Okay. 36:09 And now you know. 36:10 And let that simmer for what, for few minutes? 36:12 Yeah, you have to stir for few minutes. 36:15 Want to make sure you cover all your beans. 36:20 All right. 36:23 Okay, that will simmer there for a little while and... 36:29 That's going to be, 36:30 what we gonna do as we look at. 36:32 Okay, so dessert always was our Thanksgiving meal. 36:36 Always. Always. 36:37 Something for some, usually, Thanksgiving 36:40 people think about pumpkin pie. 36:41 Pumpkin pie. Sweet potato pie. 36:43 Sweet potato pie. Yeah. 36:45 Either one of those two pies. 36:46 What do you think about some kind of cake? 36:47 Yes. Or you think about... 36:50 I know, anything that's... 36:52 Pumpkin, sweet potato. 36:54 Always something sweet, okay? 36:55 Right. 36:56 So this is gonna be sweet too as well. 36:58 It's going to sweet as well. 36:59 It's gonna have an ice that's go on as well. 37:01 Well, let's tell the people what it is. 37:02 Okay, we're doing a carrot cake... 37:04 Oh, carrot cake, okay. 37:05 With the green beans on this one here. 37:07 Let's go for it. 37:52 Now... Okay. 37:53 All right. 37:55 This, one of our favorites, carrot cake and, of course, 37:57 what better time to do it than Thanksgiving, right? 37:59 Thanksgiving time, Honey. 38:00 Okay, so you know 'cause people are used 38:01 to the pumpkin pie and sweet potato pie, so. 38:03 And they like cakes too, so we gonna do that one. 38:06 Now one of the things that's really interesting 38:07 about this particular one, Curtis, is once again, 38:10 because it's all plant based, 38:11 then we're gonna be doing some assimilation. 38:13 When I say assimilation, I mean, I have like the soy... 38:17 Soy milk. Or can be almond. 38:18 Almond, okay. Okay. 38:19 But I'm gonna go ahead and put into it, 38:21 the fresh lemon. 38:22 Because what we're going to do 38:24 is we're going to try to create an atmosphere 38:27 of almost like a buttermilk kind of a texture, 38:30 to go into this one here. 38:31 And you're going to see in little bit 38:32 how it's going to wind up coagulating, 38:34 and looking almost like a curd, okay. 38:36 Okay. 38:38 What that's going to be there. 38:39 So that be stirred a little bit or...? 38:41 No, we're just gonna leave it alone. 38:42 Leave it alone, okay. Leave it alone. 38:43 And then what we're gonna do, 38:45 we're gonna add to that after it sits for a few minutes, 38:46 we're gonna go with the other stuff. 38:47 We're gonna add to it our oil, 38:49 we're gonna add our and this sugar. 38:50 This is a Florida crystals. Florida crystals. 38:52 Now, let's explain. 38:54 Okay. I mean, what is that? 38:55 Well, basically when we talk about the sugars, 38:57 we're trying to make sure that we use those 38:58 as close as natural form as possible. 39:01 And so, Florida crystals are out there 39:03 or there's other sugars out there, 39:04 fructose are different ones you can use, 39:06 regular white, right, 39:07 they're definitely less refined, okay. 39:09 Now, you mentioned egg replacer too, 39:11 that's another word that people may not be familiar 39:14 with egg replacer, 39:16 and where they can purchase that. 39:18 Now believe it or not, egg replacer is now 39:20 also in your regular grocery stores as well. 39:22 I knew, I just thought I'll ask for viewers. 39:23 And an egg replacer 39:25 because there is no eggs actually in this. 39:26 So it's a replacer. 39:28 Yes, replace the eggs, and so with that in mind, 39:31 it actually can go two ways, 39:32 one, it can actually go in to the flour mixture, 39:36 or you can put it into a bowl by itself, 39:39 put a little bit of oil and flicked it up. 39:40 So when the recipe asks for eggs? 39:42 Whenever my recipe calls for eggs... 39:44 Yeah, cholesterol free, okay. Mm-hmm. 39:45 You're gonna be using egg replacer. 39:47 Okay. Yeah, good, good, good. 39:48 I asked that so everybody else knows everything else. 39:49 I think everybody else kind of know. 39:51 Yeah. 39:52 Oh, and I'm also using the whole wheat pastry flour. 39:54 Yeah, yeah. Okay. Okay. 39:56 And, you know, as you've watched our program, 39:57 Abundant Living and those Dare to Dream, 40:00 that we use a unbleached flour with the germ present 40:04 which means it's not like a regular flour, 40:06 but it isn't definitely a flour 40:09 that has not been de-germed 40:11 or we are putting the germ has been put back into it, 40:13 so it's more nutritious, 40:14 basically, it's more nutritious. 40:16 Okay, so. 40:17 And then the pastry flour, believe it or not, 40:18 we got that going 40:20 because I want a little more substance in that, 40:21 that carrot cake. 40:23 And so we're using the pastry flour 40:24 because pastry flour is almost like a summer wheat, 40:28 we call it a summer wheat flour. 40:30 So it's not heavy. 40:32 It's very, very thin, and it goes very well 40:34 with the unbleached flour with the germs. 40:35 So those are gonna be going in there as well. 40:37 So what you're gonna be doing, Curtis, 40:38 we're gonna actually start doing our dry ingredients 40:41 and they actually go inside of our sifter. 40:43 The sifter? I'm gonna give you a... 40:45 Let's get a spatula going here, and you're gonna put... 40:48 Now, this is the pastry? 40:50 And that's the unbleached flour with the germ. 40:52 And this is the pastry, okay. 40:53 So what we're gonna do is just gonna take 40:54 and put them all into that big. 40:56 Why don't you just go ahead and put it in there. 40:57 I kind of put all of them here at one time. 40:59 In that way we're gonna do the sifting of it, okay. 41:02 Okay. 41:03 So we got that flour. 41:05 This is the unbleached flour with the germ. 41:08 And then also, 41:09 we're gonna add the pastry flour as well, 41:12 to that mix. 41:14 That's gonna go in there too. 41:15 It's been a while since I sifted. 41:18 Bring back memories. Yes, yes. 41:20 And then we're gonna add in the coriander. 41:22 Oh, I'm putting them all on there in one time. 41:23 And all of this? 41:25 And egg replacer can go in there too. 41:26 Okay. Okay. 41:28 And the sea salt. 41:29 That's gonna go in here too. 41:30 And this is...? 41:32 And that is... 41:33 Something. 41:34 It look like, both are white. 41:36 Okay. We're putting in anyway. 41:38 We got the egg replacer and the baking powder. 41:40 Okay, yeah, yeah, 'cause both are... 41:41 Aluminum free, they're same color. 41:43 Yeah, both are white, so... Okay. 41:45 They're both going in. 41:47 Anyway, so then we just gonna start... sifting. 41:51 Oh, okay. 41:55 Okay. 41:56 All right. Let me. 41:58 Oh, I'm not doing it right. 42:00 I think you kind of working soft, okay. 42:03 Oh, you have to turn a little bit. 42:05 Oh, okay. 42:06 Yeah, what do we see there now what I did. 42:09 You got to mix them together. 42:11 It's been a while since I sifted. 42:12 I find it when I put in, I put the cinnamon in a bit, 42:14 I mean the coriander and all that in here at the same time. 42:16 Yeah. 42:17 It gives a better, you know, mixture, okay, and it helps it. 42:20 I see the cinnamon arising up. 42:23 Yeah, yeah. 42:24 Yeah. 42:26 Okay 42:28 You did better job than me. 42:30 Yeah, okay. 42:31 You can do that next time too. 42:34 All right. All right. All right. 42:35 So, we got that going. Okay. 42:37 You gonna move those back out the way there, Babe. 42:38 Okay. Okay. 42:40 And so, we're gonna go back over here 42:42 as we got that sitting, and we're gonna pay attention 42:44 to what's going on over here. 42:45 I'm gonna bring that milk forward, 42:47 and we're gonna be adding to it... 42:51 So that's a soy milk? 42:52 And usually, yeah, it's usually a little bit longer. 42:54 Gonna put the oil in. 42:57 All this is for this carrot cake. 43:03 Gonna go ahead and add in my sugar... 43:04 Florida crystals. 43:06 Again at a regular grocery store? 43:08 At a regular grocery store. Okay. 43:11 And just gonna add in our vanilla. 43:17 And we're gonna add in that last little bit of water. 43:21 If you can kind of see it a little bit, 43:23 you can see that from the lemon juice 43:25 added to the soy, it kind of gives it, 43:28 kind of a, almost like a chunky 43:32 or buttermilky kind of a texture, okay? 43:36 Now, we're gonna take all of this 43:38 and we're gonna slowly add it to the... 43:41 The flour mix. 43:42 Yeah. 43:44 I like to have you pour anyway, so... 43:47 Okay. 43:48 Slowly. 43:50 Slowly. 43:51 Can be too slow with this. Go ahead. 43:53 All right. 43:54 Go ahead. 43:56 Okay. 43:57 Keep on. 44:00 Go ahead. 44:02 'Cause I'm gonna use the blender 44:04 in a few minutes anyway. 44:05 Okay. 44:06 Oh, goody, I want it, here's some goodies, goodies. 44:09 Need a spatula or what? 44:12 Go ahead. I need spatula. 44:14 Get all the goodies. 44:16 You know somebody, 44:17 we were doing a show one time and somebody saw, 44:19 he was telling about their daughter. 44:20 She gets all her stuff out 44:22 when she knows that Abundant Living 44:23 is coming along, and she says, "Get all the goodies out." 44:26 That is so funny. 44:27 I think she puts her hand on her hip. 44:29 Does she put her hand on her hip? 44:30 Yes, she does. Put her hand on her hip too. 44:31 And, you know, he going to the side 44:33 and I know, that's all he did. 44:35 I don't know but her mummy says, 44:37 she does a whole lot. 44:38 I wonder if somebody actually mimics you, Curtis. 44:41 I don't know, Honey. I don't know. 44:42 Okay, let's get that blender. 44:44 I'd hate to see myself. Get the hand mixer. 44:46 Oh, let's get the hand mixer. 44:47 The hand mixer's ready to go. 44:49 Because we're gonna use the hand mixer to go ahead on 44:51 and get this nice and smooth and even. 44:54 Okay. All right. 44:56 On a low first. Then move it up. 44:57 I wanna be little high. 44:59 No, let's do on low first 45:00 so it won't pop all over the place. 45:01 Okay. 45:03 Ready? 45:04 Go ahead slow. 45:07 Just go all the way around. 45:13 Put a little bit closer to you. 45:18 Okay, now you can turn it up a little bit more. 45:21 All right. 45:22 Now, how high can this go? 45:24 Not very high, because I know you. 45:27 Now I wouldn't even like attempt the Tutmac. Okay. 45:29 What I want you to do is it kind of go around the bowl. 45:31 Okay, round and okay, here you go. 45:34 Round around. Round around. 45:36 What's the super duper speed? 45:39 No, it's not a super duper speed 45:40 on that hand mixer. 45:41 Go around. Okay, let me turn it. 45:43 One more notch, honey? 45:45 Go round. 45:46 Okay, Curtis, you can go one more notch. 45:48 You want to go one more. Oh, yeah! 45:49 One more notch. Bam! 45:51 Curtis, we don't want that. You'll spill it all over, Baby. 45:53 Oh, okay. 45:54 I got kind of carried away, Baby. 45:56 Yes, you did. Yes, you did. 45:57 Okay. 46:00 All right, that's a good mix. 46:01 Okay. Okay. 46:02 So now what we're gonna do is we're gonna put the carrots in. 46:04 No, no, you can hold on to that. 46:06 I want you to go one more time, you gonna do low though. 46:07 Just gonna do it low. Low. 46:09 All right, there's two cups of the carrots. 46:12 High is fun. 46:14 I know, but you cannot use high 46:16 when you're making a carrot cake 46:17 'cause you're gonna put too much speed in there, 46:19 it's gonna mess up the cake as this stuff will be rising. 46:22 Yes, dear. Slow. 46:23 Slow, turn in now? 46:25 Go ahead. 46:26 Well, this or me? 46:28 That. This? 46:29 That. 46:31 Is that low? 46:32 It's low as it can get. 46:34 Otherwise it will be stopping. 46:36 Oh, me. 46:39 Alrighty. 46:43 So it's actually gonna move that in there 46:44 and then the next one's gonna go in. 46:48 Okay, that's enough for that. 46:50 All right. 46:52 Let's scrape around the edges here 46:53 because you know I need, I need my carrot. 46:56 I need the pan, 46:58 I'm gonna be using my Bundt pan. 46:59 Oh, you want me to get that? 47:01 Yes, I need you to go ahead and get that. 47:02 And where's the pan at? Right, over on the table. 47:03 Okay, now, what's the size? 47:05 I want to make sure I get the right pan now? 47:06 There's only one pan that you can cake in. 47:07 There's only one. 47:09 Is it Bundt pan? Uh- huh. 47:10 Okay, you wanna hold this so it won't drop. 47:11 Okay, I'll hold this. 47:13 And I'll be back, okay? Okay. 47:14 And try not to talk about me while I'm gone. 47:16 I will try not to. You wanna try real hard. 47:17 I'm gonna try not to talk about you. 47:18 Okay. 47:20 But I could tell you 47:21 a couple of things while he's gone. 47:23 But I'm gonna really not say too much 47:24 because after all, you might call him 47:26 and say something too. 47:28 Hi, Honey. 47:29 I heard something. I heard some whispering. 47:31 Did you heard some whispering? Yeah. 47:33 Okay, we're finished with this. 47:34 Oh, okay. Gonna unplug this. 47:36 Yes, you can go and unplug it. 47:37 All right. All right. 47:39 Let me go ahead and put in our... 47:42 Putting our raisins, 47:44 and we're gonna also put in our walnuts. 47:49 All right. 47:51 And this is great, I wanna stir it now. 47:56 Okay. 47:57 Now you sure, I don't need a blender for that? 47:59 There's no blender. 48:00 At this point we are good. 48:02 All right, this is our Bundt pan 48:04 we're gonna be using, 48:05 and we're going to... 48:07 Does need to be coated? 48:09 I think I had my spray that I'm gonna be using. 48:12 Okay. 48:13 So I'll just go ahead on and do that now. 48:16 Why you're running? 48:18 Yeah, because it's pointed towards me. 48:19 No, it's pointed towards the pan. 48:22 You know you're funny, okay. You know you're funny. 48:24 Oh, okay. Now I'm close up. 48:25 I'm close up. Right there. 48:27 Okay, now we're gonna go ahead on and spoon in... 48:30 Hold it. 48:32 Okay. 48:33 All right. 48:35 Now, we're gonna go ahead and just put in there. 48:39 Honey, hush. 48:41 Now this will work here. 48:43 I love this cake. 48:44 It is so good, 48:46 and it has this beautiful orange ice 48:48 and it goes on top of it. 48:49 I'm gonna use my spatula now 48:52 to get all the goodies out. 48:55 Now this in oven for...? 48:57 This goes in the oven at 350 degrees. 49:01 And it sits there for one hour. 49:03 One hour. One hour. 49:05 And you're gonna see that at the end of the program, 49:06 mm-hmm... 49:08 It is ready to consume. Yeah, ready to consume. 49:10 We're gonna put something on top of this or what? 49:11 Yeah, we're gonna put our ice on top. 49:12 Oh, I see. 49:14 Put all your stuff in there. 49:17 That's it. Okay. 49:19 And normally, 49:20 what I do also is just kind of make, 49:22 shake your pan a little bit 49:24 to make sure that it's evenly distributed. 49:26 Otherwise the cake's gonna come out uneven, okay? 49:29 And you're gonna go ahead on and put into our oven. 49:33 Okay. Okay? 49:34 At 350 did you say? 49:36 At 350 degrees for one hour. 49:38 Top one, Baby, 49:39 that's where I got lit up already. 49:40 Oh, there we go, 49:42 it's already nice and heated and ready to go. 49:43 Or maybe the strapping is too for this one. 49:45 Kept that on in there. 49:46 Okay. 49:49 All right. Three Fifty. 49:50 Okay. One hour. 49:51 Now, we got an icing that goes with that cake. 49:53 Oh, okay. 49:54 So let's look at the ingredients for the icing. 49:56 All right, let's do it. 50:13 Okay, so this is the icing. 50:16 Why are you laughing, Honey. 50:18 This is the icing that's actually gonna go 50:19 on the carrot cake... 50:21 The carrot cake, the icing. 50:22 That's in the oven baking. 50:24 That's in the oven baking at this moment. 50:25 And, you know, 50:27 I mentioned about tofu and I said it firm, 50:29 but understand too, 50:31 the tofus have different textures. 50:33 So you have the firm, the extra firm, 50:35 and then you have the silken group. 50:36 In the silken group you have the firm 50:38 and then also soft, okay? 50:40 So these are very important 50:41 because if you're doing a sauce and you're using regular tofu, 50:45 you're not gonna be happy 50:46 because it's gonna be real gritty. 50:47 So the silken one actually has a silken texture basically. 50:50 Now, silken meaning Mori-Nu tofu? 50:52 Silken, no, no, no, no. 50:54 Not Mori-Nu, not the brand. 50:56 No, right, just plain silken. 50:58 Silken? It's gonna be silken. 50:59 You wanna make sure that word 51:01 is called silken tofu is written on there. 51:02 Okay. Okay? 51:04 And so that's what we have here. 51:05 We have a firm, silken tofu 51:07 and you see it's got that sheen on it. 51:09 Yeah. 51:10 So it has like a shine on it. 51:12 So now, do you use these type of tofus like 51:14 for your pudding, sauces... 51:16 Milkshakes, puddings, sauces, cream base, silken group. 51:21 All right, that's smoother. Okay. 51:23 We're also gonna be using, Curtis, 51:26 a soy cream cheese. 51:30 Okay, now, and that can be also purchased 51:32 at the regular grocery store? 51:34 At the regular grocery store, this is where I got it. 51:35 Yep, this is a cream cheese and, 51:36 because we're not gonna be using regular cream cheese, 51:38 yet carrot cakes call for cream cheese. 51:41 So this is a plant based cholesterol free dessert 51:45 for Thanksgiving. 51:47 Is that right? 51:48 Yes. Okay. 51:49 So we gonna open this up. Okay. 51:51 And you're gonna go ahead on and put in, 51:52 let's give you the spatula. 51:53 Let's go ahead on and put in the... 51:57 the silken tofu first. 51:58 Okay. 52:00 Okay. 52:01 Want to put that in. 52:04 And then, we're gonna kind of move it around 52:06 a little bit there. 52:08 Okay. 52:09 Okay. And you got... 52:11 Do you have any more goodies in there? 52:12 Okey-dokey. 52:14 And then what's next? 52:15 Okay, let's just go ahead 52:17 and we're gonna ahead and pop it up. 52:18 Or just do this, okay. All right. 52:19 Take that and spin that first. 52:22 Okay. 52:24 Now, what's gonna happen... 52:26 We know what's gonna happen is you're gonna spin it 52:27 and then I'm gonna take the top off. 52:29 Oh, you gonna... Okay. 52:30 And then I'm gonna be adding to it. 52:31 I'm gonna add in the orange juice, 52:34 the cream cheese, and the honey. 52:35 Okay, so. How about that? 52:37 All right. 52:38 So go ahead and start spinning. 52:57 Some cheese. 53:25 And now, I'm gonna stir this a little bit. 53:27 Oh, okay. 53:29 So it's getting that kind of a... 53:30 Does smell good? 53:31 Okay, it's nice and creamy now. 53:33 You got to have a creamy, it's like a sauce, 53:34 it goes over top of that. 53:36 It's not a real thick topping. 53:38 Okay. Okay. 53:39 So I'm gonna do one more time and then, 53:41 I'm gonna let you go ahead on 53:42 slowly add in honey, how about that? 53:43 Turn it on real slow to back on here. 53:45 All right. 54:07 Coming down to the wire. 54:09 Let's see that? Let's see how that looks? 54:12 Let me just get my spoon. 54:15 Okay. 54:16 So we kind of see the texture of it. 54:17 This is nice texture. See? 54:20 Yeah, that's, there you go. Nice texture. 54:22 Okay. Okay. 54:23 And that's gonna go... 54:25 I'm gonna tell you two things that I didn't, one is that, 54:27 it can go with a carrot cake as you serve it up. 54:30 Okay. 54:32 Or you can put over the top of the carrot cake, 54:33 either way, all right? 54:34 Either way, right. All right. 54:36 Well, my wife has a lot of cookbooks, 54:37 Global Vegetarian 54:39 and also The Vegetarian Cooking Made Easy. 54:41 And so, if you want a copy of those cookbooks, 54:44 here's the information that you need at this time. 54:47 If you need more information 54:48 about Health Seminars Unlimited, 54:50 or if you're interested in inviting Curtis and Paula 54:53 to conduct a seminar in your church, 54:55 please call 256-859-1982. 55:00 That's 256-859-19824. 55:05 Or write them at Health Seminars Unlimited, 55:08 P.O Box 2873, 55:11 Huntsville, Alabama 35804. 55:15 That's P.O Box 2873, 55:18 Huntsville, Alabama 35804. 55:32 Well... All right. 55:33 We have completed... 55:35 Team Eakins. That's right. 55:36 Team Eakins. 55:37 Completes our Thanksgiving buffet. 55:41 Oh, buffet, meal buffets? 55:43 Whole meal ready for inviting our friends 55:46 when our friends and family come over. 55:47 That's right. 55:49 And like I said before taking things out to individuals 55:51 or someone asked you to bring something. 55:52 You don't bring any one of these, okay. 55:54 Oh, we're grateful. We're thankful. 55:55 We're thankful and grateful. There you go. 55:57 So we have accomplished our holiday meatloaf. 56:00 Okay. 56:01 And the holiday meatloaf actually has a mushroom gravy 56:04 that goes over top of it 56:06 as you slice and put it up there. 56:07 It looks meaty too, Baby. All right. 56:09 And then we've done the redskin mashed potatoes. 56:13 And this is the red potatoes with the skin still on. 56:17 Very, very attractive looking. 56:19 Garnished with parsley. Is that parsley? 56:20 With parsley, yes, uh-huh. Okay. 56:22 And then we did our green beans and they're festive, 56:26 'cause they've got that yellow and the yellow, 56:31 and also the onions and orange, 56:34 all the different combinations in there 56:35 to go with that peppers as well. 56:37 Make a little bit more festive for Thanksgiving. 56:39 And then we've done our carrot cake. 56:42 Mm-hmm. 56:43 And it is ready to go, carrot cake, 56:44 got nuts on top of it, walnuts. 56:47 And we've got our special sauce because if you notice, 56:49 I didn't cover the entire thing 56:51 that's because when you go to slice your piece, 56:53 then you take some sauce and pour over top of that. 56:55 You know what I'm saying. 56:56 We got some extra sauce on the side. 56:58 Got extra sauce on the side with that as well. 56:59 Oozing on down the side, so it looks lovely. 57:01 Yes, yes. 57:02 And so, when we talk about Thanksgiving, 57:04 things to be thankful for, 57:06 things to thank not only God for each year 57:09 and each Thanksgiving, 57:10 but also for family and friends. 57:12 And like I said before, if you've got individuals 57:15 that are not able to have a Thanksgiving 57:17 because of some maybe a passing of someone in their family, 57:20 then why not go and visit with them. 57:22 All right. 57:23 As always, John 10:10, Jesus said, 57:25 "I come that they might have life 57:28 and have it more abundantly." 57:32 See you next time. |
Revised 2019-11-21