Participants:
Series Code: TDYC
Program Code: TDYC210001A
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00:02 I want to spend my life
00:08 Mending broken people 00:13 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 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 Hello and welcome to another today cooking show 01:11 here at 3ABN. 01:13 My name is Melody Caviness, Chef Melody Caviness. 01:16 And I'm here with the half of our ministry 01:20 Rendall Caviness, which is my husband. 01:22 And he's the official taster in case you didn't know. 01:25 Rendall loves to taste, eat food. 01:27 And I'm glad he does 01:29 because he helps me with a lot of my recipes. 01:30 Yes. 01:32 So this is a new burger that we have created. 01:34 I have created, I should say, 01:36 and my husband loves to eat it. 01:38 Now, how many burgers did you make? 01:39 Well, this is my fourth. That's what I thought. 01:41 Well, no, I created one yesterday. 01:44 So by accident 01:46 because it was something I needed. 01:48 I have a special diet needs right now. 01:51 And so I created a new burger yesterday 01:53 so this is four or five. 01:56 Four or five, probably the last, 01:58 I called this the ultimate or the awesome burger 02:01 So hopefully it... 02:03 How'd you get started with this last burger? 02:06 My husband has a friend. 02:09 He's part of a Zoom with his classmates. 02:13 Now, Rendall, when did you graduate? 02:15 Do I have to say that? 1965. 02:18 1965 was when he graduated 02:20 and I love it because all his friends are online, 02:23 you know, and they're doing these Zoom classes, 02:25 I get so tickled at them. 02:26 One of them, Larry sent me an email 02:29 and he said, Melody, I've seen this recipe on face, 02:34 no, I think it was Google. 02:35 He ran into this recipe, 02:37 he said, "Can you make this vegan? 02:38 Can you do something like this?" 02:40 So I said, "Sure, sure. I can do it. Send it to me." 02:43 Oh my and I got in the kitchen 02:45 I always pray before I start a recipe 02:47 and ask God to give me 02:50 what I need the knowledge to make the recipe. 02:53 And it really turned out great. I was proud of it. 02:56 And we had a Zoom class 02:58 to where I did the burger for them on Zoom 03:01 and they really liked it. 03:03 They were very receptive to it 03:04 and glad that we did that recipe. 03:06 So this is my awesome burger 03:10 and, Rendall, if you could read the ingredients for us, 03:13 we're gonna get started on this recipe. 04:08 That was a lot of ingredients, wasn't it? 04:11 But they're good. They are. 04:14 And you know, 04:16 this is the first burger recipe that I created, Rendall, 04:20 that doesn't have fat. 04:22 There's no added fat like nuts, seeds, avocado. 04:27 I don't normally use oil in my cooking, 04:29 but this is absolutely no fat added to this recipe. 04:33 And you can't tell the difference. 04:34 You can't. It really is hearty. 04:36 I mean, it sticks with you. 04:37 Now, for the sake of time, because we are on TV, 04:42 I went ahead and sauted my mushrooms and my onions. 04:46 I like to use just a little bit of water 04:48 and enough to saute them down to where there's no liquid 04:51 because we don't want this too wet. 04:53 So I'm actually going to let you 04:56 get started here, Rendall. 04:57 Let me get this off for you. 05:00 And we're just going to dump, and I'm gonna give you a spoon, 05:06 so you don't have to use your hands, 05:09 you're ahead of me. 05:11 You're ahead of me today. 05:12 Now that is the lentils. 05:14 And when I cook the lentils, 05:16 folks, I just barely cook these lentils, 05:19 because I want them to be nice and dry. 05:23 And I need something for a little crunch. 05:26 I give you the garbanzos, and the beets. 05:31 The beets add some really good color. 05:35 Beets are good anytime. 05:36 Oh, I know, I love beets, you and I both do. 05:39 And, of course, the nutritional yeast flakes. 05:43 Now I went ahead and put my onion 05:45 and garlic powder together 05:47 for the sake of just having too many dishes. 05:50 This is the chipotle and the cayenne. 05:55 That's the one I have trouble pronouncing. 05:57 Yeah, it's okay, 05:58 but you don't have a problem eating it, do you? 05:59 No. No, you don't. 06:03 And then do about half of that 06:06 little, maybe a little more 06:08 'cause I think I put too much in there. 06:10 You got it. 06:11 And then we are gonna add my favorite parsley 06:17 and we had rosemary already. 06:19 And, folks, I like to use fresh when I can. 06:22 So I am going to ask my husband 06:25 to get started on the food processor here. 06:29 This is so hard, in you go. 06:33 Hang on. 06:38 It's not as noisy as a Vitamix. Oh my. 06:41 No, no, no, no, no, nothing like a Vitamix. 06:44 And see it's blending in there nice. 06:46 Right. 06:50 Let's see. 06:51 I'm gonna move some of that down a little bit. 06:55 It doesn't have to go much at all. 06:58 Smells really well, nice. 07:00 It smells good even before it's cooked, 07:01 doesn't it? 07:03 I'm just gonna pulse a little bit there. 07:08 If you'll take that lid off for me, 07:09 we're gonna pour it right in here. 07:15 All right. 07:16 I'm gonna give you the dirty job. 07:18 How about that? 07:21 Get rid of that for me. 07:29 Look at that. 07:30 It's actually almost looks like hamburger meat. 07:32 I was gonna say, it already looks like meat. 07:35 With the color of, you can use beets, 07:38 you can use red beans, you can use kidney 07:40 and a lot of time 07:42 that will change the color of the beet too. 07:44 Now, I'm gonna add just, 07:46 I only like that's the only salt 07:49 I've added to the recipe. 07:50 So the recipe says salt to taste. 07:53 Now I'm gonna let you stir that while I get my gloves on. 07:56 I like to get my hands in the food, folks. 07:59 Rendall likes to get his hands on the food. 08:01 I just like to get my hands in it. 08:04 We make a great team, don't we? 08:06 Yes, we do. 08:09 I like to cook. And you're glad I do. 08:10 I was gonna ask you about some of those burgers 08:12 that are some of the major burger stores. 08:16 What is the benefit of this health wise, 08:19 as opposed to the ones that you can buy prepared 08:22 that are vegan? 08:24 What are the pros and cons? 08:25 Number one, the stabilizers, 08:27 you know, the additives that they put in them 08:29 and what I've noticed most of all is 08:32 whenever you're buying these burgers already made, 08:37 you would not believe 08:38 how much fat is in these burgers. 08:42 I know one of the popular burgers 08:44 that's out right now 08:45 that you see at some of your restaurants, your chains, 08:47 and they're starting to sell them in the store. 08:50 They have over 75% fat. 08:53 And that's not fat from the product, 08:56 that's fat from what they've added to it. 08:59 I've got my gloves on 09:00 and actually it holds up really nice. 09:05 And I can make my burger as big, fat as I want to. 09:10 And then I just put a browning on my burger, 09:14 just enough to put that 09:16 like golden touch on both sides. 09:20 You can use a griddle, folks. 09:23 And the longer this sits, the more it adapts, 09:27 you know, takes on that moisture. 09:30 And it tightens up a little bit more. 09:34 Those really look like the real thing. 09:37 I know. 09:38 Don't you love them? 09:40 Oh, I know you love them. 09:43 I get normally eight thick burgers out of here. 09:48 Right. 09:50 One of the things I do on this burger is, 09:53 because I don't want to cook it all the way in the pan, 09:57 because if I cook it all the way in the pan, 10:00 I'll get more browning on the outside 10:02 than I will in the middle. 10:03 So as soon as I get that browning 10:06 on both sides, Rendall, 10:07 I put it in the oven 10:09 for probably about 15 to 20 minutes. 10:12 And then it's ready to go. 10:13 And I'm gonna move some of this over to the side, 10:15 if you don't mind. 10:18 And I hear it cooking there right now 10:20 and I'm going to grab 10:24 the ones I've already made in the oven. 10:26 They're hot, hot, hot. 10:31 Now, if you notice, 10:32 there is no oil on the top of my sheet. 10:37 I do put a little oil on the bottom, 10:38 just for my, to keep my paper down. 10:42 So I think I have a bowl right here 10:46 and, Rendall, if you'll grab you a bun there, 10:49 guess what you get to do? 10:51 All right. 10:53 And I can hear the burger starting to, 10:55 and if you cook it on a lower heat, folks, 10:58 you don't have to worry about it sticking so much. 11:01 You know, I use a lot of pans that are nonstick. 11:04 So if I keep it on a medium to low, 11:06 and just let it cook a little bit longer 11:08 to get that browning. 11:09 Some people just might want to put it into the oven 11:11 and do their browning along with their baking, that's fine. 11:14 But let's get you a little spoon here. 11:19 And what do you like on your burger? 11:21 I like, now, what kind of mayonnaise is it? 11:24 It's a vegan mayonnaise. Right. 11:25 Most of the stores nowadays, Rendall, 11:28 even Walmart, Kroger, 11:31 depending on where you live, 11:33 they have vegan mayonnaise on the shelves 11:35 I'm glad you did that. I like it on both sides. 11:36 I know you do. I did it for you. 11:38 I'm not so much on the mustard, 11:39 but I know you like the mustard. 11:41 I do. I like mustard and you probably want. 11:43 Oh yeah, ketchup. You want ketchup too. 11:45 See, I knew you were a ketchup kind of guy. 11:49 Now there are specialty ketchups up there 11:51 that you like better than others. 11:53 Well, in a lot of the stores as well now, 11:56 they have ketchups 11:57 that are made with raisins and fruit 12:00 because ketchup really has a lot of salt, oil 12:04 and sugar, lots of sugar in it. 12:06 So if you're watching your sugar intake, 12:09 especially with your immune system, 12:11 I suggest buying a ketchup that is sugar-free. 12:16 And can you tell the difference? 12:17 No. Because you're a ketchup eater. 12:19 I'm not. 12:20 Oh, let me... 12:22 You gotta have it with oven fries. 12:23 That's for sure. Yes. 12:24 He loves it with his oven fries. 12:26 I'm gonna grab you a pickle. 12:28 You're gonna eat this, so it's okay for me to do. 12:29 Oh, yeah. I haven't had breakfast by the way. 12:31 Oh, you haven't? No. 12:33 Shame on your wife. Shame on her. 12:35 She was busy. She was. 12:37 You know what? 12:38 You can take a bite if you would like to. 12:42 I can't stop at one. 12:44 No, you can do that, but I will warn you, 12:47 there is quite a bit of ketchup on there. 12:49 So you might know, hmm-mm, there is. 12:51 'Cause I know where that ketchup's gonna land. 12:54 I'll just eat over this. 12:57 Is it good? Is it good? 13:01 How's that taste? Good? 13:05 You gotta try this. It's really good. 13:08 Well, that's the newest burger. 13:11 I hope you guys will try it 13:14 and we'll just go on to the next recipe. 13:15 How about that? Sounds good to me. 13:17 They're gonna love it 13:18 For the chicken style potato salad, 13:19 you'll need: 14:06 That was mouthful too. It was. 14:09 You've had this potato salad, haven't you? 14:10 Yes, I hope to have it soon. 14:13 Knowing you, you will. 14:16 You know, this is how many for me 14:19 on the potato salads, 14:20 is this four or five. 14:22 I'm running out... 14:24 I can remember three and I think there's four. 14:26 Yes. 14:27 I think the roasted potato salad, 14:29 the dill, lemon dill potato salad 14:32 and the southern potato salad. 14:33 And Alexa, your granddaughter likes the first one. 14:37 My granddaughter, for her birthday 14:39 I always give her a gift, of course, and a big bowl. 14:43 I talk a bowl this size. This big right here. 14:46 A potato salad 14:47 and within two days this little hundred pound, 14:50 14 old girl can wolf down that potato salad. 14:53 And I don't have to give her a gift, 14:55 but of course, she's my granddaughter. 14:56 I do. 14:57 This one is a chicken style, 14:59 which, this is packed with protein, Rendall. 15:02 It's a little bit different. 15:04 Some of you folks out there might even be on a diet 15:07 where you're eliminating your carbs. 15:09 I say complex carbohydrates are good for you, 15:12 but let's just say you are. 15:14 And you're thinking, wow, 15:16 I'd really like to try this recipe. 15:17 I would just suggest if you were doing that 15:20 to lightly steam some cauliflower florets, 15:24 then bake them in the oven to get them really done crispy. 15:27 'Cause you don't want a mushy potato salad 15:29 and then use the cauliflower, Rendall, 15:31 instead of the potatoes if that's what you wanna do. 15:34 I always use organic potatoes and this man, 15:37 he can tell the difference. 15:39 There's a big difference. I bought non-organic... 15:40 Substantial. There is. 15:41 I bought non-organic 15:43 and because we, in our local town, 15:45 I can't find them. 15:46 I have to go to Columbus to pick them up. 15:48 And I bought a few and cooked them 15:50 and he kept saying, what's wrong with these potatoes? 15:51 And I'm like, I don't know. 15:53 I can't tell the difference really. 15:55 I want you to know I went and bought the organic again 15:57 and he said, now these potatoes are better. 16:00 Right. 16:01 And so he's the one that did that. 16:03 I have a big chunk here, which is usually about a pound, 16:06 14 ounces to a pound on the tofu. 16:09 I've already squeezed 16:11 as much of the water out as I can. 16:14 And I'm gonna slice it right down the middle, 16:21 and then I'm gonna make my cubes. 16:34 And you remember back in the day, Rendall, 16:37 when they had Shake 'n Bake, 16:38 when you'd watch it on TV and they'd come out. 16:41 I remember a little girl said 16:42 we had Shake 'n Bake and I helped. 16:44 And she was from the south. 16:45 Very strong Southern... Very strong Southern accent. 16:49 Okay. 16:51 I've got my nutritional yeast flakes. 16:54 I'm gonna hand that to you, honey. 16:56 And then I have my chicken style seasoning. 17:02 And so I'm just gonna kinda shake that around a little bit. 17:05 I do this on purpose. 17:11 And then I put my tofu in here. 17:14 Now, normally I have a pan 17:18 that I put in the oven 17:22 with this tofu 17:24 once I've dredged it or shake, 17:28 shook it, shook it, shook it. 17:30 Where's my English? It's in there. 17:31 Where's my English? Shook it up. 17:34 Look it here. 17:35 You talk about so easy, guys, 17:38 but it's already shaken up. 17:41 It's already all coated, nice and coated. 17:44 Each piece here has a nice coating on it. 17:48 Works really well. It does. 17:49 And I just put that on the pan. 17:52 Now I already pre-prepared some of the tofu for you 17:56 because it would take too long. 17:57 But normally what I do is 17:59 I take this tofu here and I put it on a pan. 18:03 I always use parchment paper 18:05 because I don't use oil to cook with. 18:09 So I would just spread that out, 18:10 put it in the oven 350 degrees 18:14 for probably about 20 to 30 minutes. 18:18 Every oven is different. 18:19 So you don't cook that at what's best for you. 18:23 You'll see it. It'll have that golden on it. 18:26 And here is what the tofu looks like, Rendall, 18:29 when we take it out of the oven. 18:32 Doesn't that look nice? Looks very nice. 18:34 You always like this tofu, don't you? 18:36 Thank you. He eats it all the time. 18:38 He loves it. 18:39 But you liked chicken before. 18:42 You used to eat chicken, didn't you? 18:43 So-so. So-so. 18:45 Well, let's get to making the potato salad. 18:48 Why don't we go ahead and dump the potatoes in. 18:50 Here's a spoon for you. 18:56 And then I'm just gonna go ahead 18:57 and put some of the... 19:00 Oh, is that enough tofu for you? 19:01 Oh, yeah. Okay. 19:02 And then we have celery. 19:04 I love fresh vegetables. 19:08 Radishes, who would have thought 19:09 radishes in a potato salad, 19:11 but it works really good, doesn't it? 19:13 Fresh cucumbers, yum. 19:17 Now these olives are pretty available now, 19:19 I've seen them in Walmart, Kroger, 19:22 most, every grocery store that I've shopped at, 19:24 I've noticed that they have the green olives in the can. 19:29 Now I'm gonna add 19:31 a little more nutritional yeast flakes here. 19:34 My mustard powder, 19:37 my garlic powder. 19:39 I've never put garlic powder in a potato salad before, 19:42 but it really works in this one here. 19:44 You taught me something about olives 19:45 that I didn't know. 19:46 I always thought they were green 19:48 and dark olives. 19:49 I didn't understand that there was a difference in what. 19:53 Well, black olives have a chemical 19:55 they use in them to turn them black, 19:57 but when they're ripe and on the tree, 19:59 they have brown spots and they're green normally. 20:03 And if you'll hand me that spoon there? 20:07 That was my. 20:09 You know, you could put more dill in this, 20:12 that's depending on you. 20:14 Your likening, but I love dill. 20:17 And this is the first recipe 20:18 that I've made a potato salad with 20:20 that I didn't put lemon juice in. 20:22 Did you notice that? I didn't notice that. 20:25 You don't notice how I make it. 20:27 You just notice that I make it. 20:28 I just know the end result, that's all. 20:31 And this is my vegan mayo 20:34 and, folks, you can use a recipe 20:36 out of one of your favorite cookbooks, 20:39 maybe out of one of mine, 20:41 or you can buy it at the store. 20:43 I know everybody is busy working these days. 20:46 I'm gonna need the rest of that. 20:50 Yes. Let's just, let me put that right here. 20:54 Okay. Thank you. 20:57 And you know, I always in my recipes, folks, 21:01 I say salt to taste. 21:03 My salt to taste 21:04 might not be your salt to taste. 21:06 I did throw some in there 21:08 probably about a teaspoon worth at best. 21:12 I know my husband likes things with salt in them. 21:15 I really don't eat that much salt. 21:18 And so for that reason, 21:19 I let you decide what you want. 21:21 How does that look, Rendall? 21:23 That looks really good. Really good. 21:26 I expected you to say that, you know that. 21:29 Yum, yum. 21:31 Do you wanna try some? Sure. 21:33 You know, this is your bowl. 21:35 That's my bowl? That's your bowl. 21:36 I bought that for you. 21:37 And where's my spoon? 21:39 Your spoon's right here. 21:42 Would you like to try that? I would. 21:44 Tell me if it tastes good or not. 21:48 I can't wait for the day he actually tries something 21:51 and he says, I don't like it. 21:54 Oh... Really good. 21:55 You know, he did. 21:56 I made a white bean chili and my sweet husband, 21:59 we had been married a year. 22:00 You've seen that look on his face. 22:01 And I said, how do you like that chili? 22:03 And he looked at me and he said, 22:05 you don't have to cook that one again 22:07 And I said... I'm a Southern boy. 22:09 He is. Chili is not fine. 22:11 That's what he said. He said... 22:12 I mean, it tasted good, 22:14 but that's not what I assumed to be chili. 22:16 So I've never made the white bean chili again. 22:18 Well, we're going to go on to our next recipe, 22:20 which is the simple slaw. 22:42 You like the mayonnaise in that recipe. 22:43 Yes, I do. I guarantee you do. 22:45 I like lemon in everything. So I love lemon. 22:47 But you know, this recipe here was a design. 22:50 Do you remember where we were at 22:52 in North Carolina at my friend Barbara's. 22:54 Yes. 22:55 And we were there and we were making a dog recipe 22:58 and I said, dog needs a slaw. 23:01 A dog needs a slaw. I'm sorry. 23:02 I like slaw on my dog. And that was the first for me. 23:05 I've never had slaw on a hot dog. 23:07 You haven't but what did you say? 23:08 On the salad, yes. Right. 23:09 But what did you think about the slaw on the dog? 23:12 I still eat it on the salad. 23:13 He still eats it on the salad, 23:15 but what'd you think of the coleslaw? 23:16 It's good, it's great. 23:17 You know, one thing I do when I make coleslaw is 23:21 I prefer slicing it thinly 23:24 and I will take a knife and slice through. 23:26 How you do your cabbage is up to you, folks. 23:30 Really it is, 23:31 but this is the way I like to do mine. 23:34 And, but, and I'm going through it 23:36 with my gloves 23:37 to pick out any big pieces. 23:39 And there is a trash can over here on the side. 23:41 So the first thing I wanna do is 23:43 I want to add my lemon. 23:47 Little lemon do you think Rendall, or a lot of lemon? 23:49 A lot of lemon, you like a lot of lemon. 23:51 In this recipe you will notice I have no onions, 23:54 but I have celery seed. 23:57 Oh, this is so, really it is good celery. 24:00 And then I just put in a little bit of salt, 24:05 and I wanna stir that around a little 24:07 bit before I start. 24:09 Yeah. Get all my parts that I miss out here from my bowl. 24:13 And then I want to put in some vegan mayonnaise, 24:18 and I don't wanna a ton of mayonnaise in here folks. 24:20 I don't, I mean, that's up to you, 24:23 but I just want to coat the slaw. 24:28 Just having the salt, the lemon, the celery seed. 24:32 And you might say, 24:34 Melody, why didn't you put celery in there? 24:35 You can. That's up to you. 24:37 My quote, I always do is 24:41 there are so many directions to the same destination, 24:44 choose whichever you like. 24:45 Same way with cooking. 24:47 I like that quote. You like that quote. 24:49 I came up with that quote. 24:50 Did you like that? Yes, you did. 24:51 Yeah, I did. 24:53 But it's the truth, you know, so many people say, 24:54 oh, Melody, I'd love to eat this particular dish you made. 24:56 But it had something in it that they don't eat. 24:58 And I said, just don't put it in, 25:00 make it your own. 25:03 And really, Rendall, that's it. 25:05 It's that. 25:07 That's why I called it simple slaw. 25:08 Simple slaw. Yes. 25:10 And then did you want to taste it? 25:12 I certainly do. Yeah. 25:14 I've seen that little spoon. 25:16 Where's your spoon? 25:18 No, he use fork. I use a fork. 25:19 Here's a fork, you can have a fork. 25:20 Let me get you some of this out. 25:23 And you really don't like to eat slaw on your dog. 25:25 No. Really? 25:28 I guess it's the way you're raised. 25:30 Is it? We just didn't do that... 25:31 You didn't, well I'm not saying it's bad, 25:33 it's just not what I'm accustomed to. 25:37 Potato, Potato, isn't that the same thing? 25:39 Yes. 25:41 That's it, simple. 25:44 Didn't get enough that time. Didn't get enough? 25:46 You need more. Need more. 25:49 Maybe I should chop it up a little smaller 25:52 for him to get it in. 25:53 A spoon probably would have been better. 25:54 Spoon would have been better. 25:56 You know... 25:58 It's very good though. 25:59 It is, and the longer it sits, 26:01 the longer this sits in the refrigerator 26:04 and it really melts to the flavors. 26:06 It's better. 26:08 My daughter-in-law who is not plant based. 26:11 She is very critical of different recipes 26:14 because she's a good cook. 26:15 And I made this, of course, 26:17 and always have them try it first. 26:20 And you know, she was really ultimately surprised 26:22 and her and I both made it attempt 26:24 to just eat it all by itself. 26:26 So it's a standalone food. 26:27 You can eat it all by yourself. 26:30 What I mean all by itself, 26:31 you don't have to have another food with it. 26:33 It's a really good salad, a light meal in itself. 26:38 Do you remember that cabbage we got in New York? 26:41 I do. Upstate New York? 26:42 There was a cabbage. I'm serious. 26:45 It was this big. We ate on it for... 26:48 For a week. The whole time we were there. 26:50 We ate on it for a week 26:51 and just cabbage and potatoes, coleslaw, 26:53 everything we could think steam cabbage. 26:56 And when we got ready to leave, we had a half of a cabbage 26:59 and I said, we got to find somebody 27:00 to give this cabbage to. 27:02 So we did. We passed it on to somebody else who ate it, 27:05 but I'd never seen a cabbage so big in my life. 27:06 We've got pictures of that somewhere. 27:08 Yes, we do. 27:09 It was actually Alvin Mallory, our friend Alvin. 27:12 He was holding it out like a ball. 27:14 He was holding it... Watermelon size. 27:16 Yes, it was, it was huge. 27:18 Well, this wouldn't be complete 27:20 unless I went on to the next recipe, 27:22 which is going to be our incredible carrot dog. 27:28 Incredible carrot dog: 27:53 Actually I have to admit, 27:54 this is probably one of my favorite recipes. 27:58 But I never ate hot dogs before. 27:59 I didn't like the ingredients in them. 28:02 Growing up as a kid, I didn't wanna eat a hot dog. 28:05 I knew what was in it. Couldn't do it. 28:08 And in our school they took us to a hot dog factory. 28:12 Big mistake, big mistake. 28:13 So for a kid, I thought all that stuff in there. 28:15 No, no, no. I'm a visual, very visual. 28:17 And what happened to you 28:19 the first time you smelled these 28:20 when you cooked them? 28:21 Well, here's the thing. 28:23 Hot dogs have a specific smell. 28:25 There is an aroma that they have and a flavor. 28:29 And when I decided to do this recipe, 28:32 I said, I really want this carrot dog 28:34 to taste like a regular hot dog. 28:37 And so I went out on the internet 28:39 and I started doing that searching. 28:41 And I really thought, what is the best recipe? 28:44 What are the ingredients? 28:45 So then I thought, oh, I need to go read the ingredients off 28:47 of one of the name brand hot dogs. 28:51 And I did, I started to read them 28:52 and I noticed there was one seasoning, 28:56 Rendall, straight across. 28:58 It was in every one of them. 28:59 There was coriander. 29:01 I don't even know that I'd ever used it before. 29:03 Maybe you did? I never heard of it. 29:05 Well, most people haven't honestly, 29:07 but it was coriander. 29:08 So what I decided to do is 29:10 I thought, okay, 29:12 I'm just going to put coriander into the seasonings I'm making 29:16 to make the hot dog. 29:18 It is a process, folks, I'm telling you. 29:21 If you'll notice that my carrots, 29:23 whenever I buy carrots, I buy them singly. 29:26 And I try to just shape them a little bit like a dog 29:31 and so and these are no different. 29:34 And, of course, they're hard. They haven't been cooked yet. 29:37 And then what I do is I take my water. 29:41 And, Rendall, I'm gonna have you 29:42 put that off to the side and I'm gonna turn this on 29:45 here real quick. 29:46 Okay. 29:48 And then I put my Braggs liquid aminos. 29:52 If you can't have soy, do the coconut aminos. 29:56 So just do that instead. 29:58 This is my smoke, my liquid smoke. 30:03 This is my mustard powder, 30:07 and my onion powder. 30:14 And my garlic, 30:18 and my coriander, 30:20 all of it's in there together. 30:22 Now I really don't need to add salt to this 30:26 because of the Braggs liquid aminos. 30:28 I don't, you might want to, that's totally up to you. 30:33 But then I stirred around in there really good. 30:35 And because of time for TV, 30:39 I really don't have time to cook them 30:42 because they need to marinate. 30:44 So I take the dog, 30:46 I bring this to a heat and I put my... 30:51 I call them dogs, my carrots down in the marinade. 30:56 And I cook them for exactly eight minutes 31:01 with the lid on, 31:03 because I do not want my carrot to be soft and soggy. 31:07 I want it to just be like what they call al dente. 31:10 So it's still got a little... 31:12 Consistency of a hotdog. 31:13 Well, yes, but it has to have a little crunch 31:16 or a little bit of not done there, 31:20 you know, raw in the middle, 31:22 because what I'm going to do then 31:25 is I get a container 31:29 that would fit a dog. 31:31 So I'm gonna show you here. I'm gonna take one out. 31:34 See here, it fits in there perfect. 31:38 And then, just like the one I have over here. 31:41 Now how long do you put them in there normally? 31:44 Well, this is after they've cooked. 31:46 So this container I have ready. 31:49 This is from the ones I'm cooking now, 31:50 because for the sake of TV, 31:52 we wouldn't have enough time, 31:53 but I do eight minutes exactly. 31:57 And I just stick my fork in it to see, 31:59 you know, okay, that's good. 32:01 But then sometimes you put them in there overnight? 32:03 I always do. 32:04 I take the carrot out, put it in the dish, 32:08 the dish is empty 32:10 right here, the dish is empty. 32:12 And then I cover it. 32:13 I fill it with that marinade 32:16 and then it could be a plastic container. 32:18 Just make sure it's the size of your carrot. 32:21 And I like the carrot to be the size of my bun. 32:24 I hate for a hot dog 32:26 to get hidden in the bun somewhere. 32:28 And then I put it in the refrigerator. 32:31 Now I like to wait at least eight to 24 hours 32:35 because I want to get rid of the carrot flavor. 32:41 So I'm depending on this marinade 32:43 to absorb through the dog 32:46 and to give me that best flavor. 32:47 Okay? 32:48 Then I can pull, if I make 8, 10, 12, 32:52 you could double, triple the recipe, it's up to you. 32:55 I make a lot. 32:56 I've actually made a dozen at a time. 32:58 And in a week they're gone 32:59 because if somebody comes over to visit, I'll say, 33:01 "Hey, do you want a carrot dog?" Yes. 33:03 And they'll eat the carrot dog. 33:04 So that depends on how long they last... 33:07 Sometimes they're not that enthusiastic 33:09 when you say, do you want a carrot dog? 33:11 Have you noticed that? 33:12 That takes a little bit of education. 33:14 They'll say "A carrot can't be a dog." 33:17 It wasn't my idea. 33:18 I wish I would've came up with it, 33:19 but it is my recipe. 33:21 So I probably do at least 10 to 12 33:26 when I make them for us. 33:27 And I usually take three out no more than four. 33:31 And then I put a grill on them 33:34 to make, to give them 33:35 a little bit better look of a dog. 33:38 Smell this, Rendall. Can you smell? 33:40 That smells like a hot dog, doesn't it? 33:42 Oh, it does. It really does. 33:44 So I put that grill mark on there. 33:46 It doesn't need to cook. 33:48 It is cooked, it just needs to brown and get hot 33:52 where it's been in the refrigerator. 33:53 Your remaining dogs and marinade 33:57 can stay in the refrigerator for at least a week to 10 days. 34:02 And then that way... 34:03 It doesn't last that long in our house. 34:05 I was gonna say it doesn't usually last 34:07 that long at our house. 34:08 Now I did not have a lid on this 34:10 because I wanted you to see it. 34:11 So I would start timing this right now 34:13 'cause I'm seeing some bubbles for eight minutes. 34:16 Eight minutes, take the lid off. 34:18 Take my dogs out. Pour my sauce on them. 34:22 Is that your plate? This is my bun. 34:26 What would you like on this bun, Rendall? 34:28 I like mustard, pickles. 34:33 Mustard? 34:34 A little bit of that cheese. 34:36 Do you like ketchup? 34:37 Yes, I do. I like both. 34:39 I know you don't, but I like both on there. 34:41 No, I'm okay with that. 34:43 Vegenaise too, 34:44 but we don't have any at this moment. 34:45 Oh, I didn't bring any out. It's okay. 34:47 Oh, bad me, bad me. 34:49 'Cause you wanna try it, right? Yes, I do. 34:54 That looks like a lot of stuff on there. 34:56 But is that what you like, you like lots of stuff. 34:58 Pretty close. Well, a little pickle. 34:59 A pickle here. Oh, you want some pickle? 35:01 Okay. Let me get some pickle out. 35:03 No, let's do the dog first. Okay. 35:06 Ooh. Look at that. Look at the charring. 35:08 Hmm. 35:10 Looks like a hot dog. It looks like the real thing. 35:14 And then we'll put 35:15 just a little bit 35:16 of sweet relish. 35:22 Would you like some vegan cheese on your burger? 35:24 Yes, I would. 35:25 You know what that dog's missing, don't you? 35:27 What's that? Coleslaw. 35:29 Oh, on the side? On the side. 35:35 Well... That looks good. 35:37 I can't make it any prettier than that, 35:39 but it just depends on how it tastes. 35:40 No matter how good it looks, 35:42 but we eat with our eyes, folks. 35:43 So you always wanna make sure 35:45 that the food looks nice before you eat it. 35:48 Shall I take a bite of it? 35:49 Oh, that's up to you unless you want me to eat it, 35:51 but I can't, it's got wheat. 35:52 Oh, okay. I'm allergic to wheat. 35:54 Let's try this. 35:55 Should I ketch? 36:01 Oh, I ought to ask him a question right now. 36:03 This is the perfect opportunity. 36:07 Tastes good though. It's good. 36:08 Does it really taste like a hot dog? 36:11 It tastes like the real thing. Have you eaten hot dogs before? 36:13 Oh, yeah. Okay. 36:15 So he knows what they taste like. 36:16 Vegan or otherwise. 36:17 Vegan or otherwise. 36:19 And I think I missed 36:20 what Rendall was asking me earlier, folks. 36:22 I didn't answer the question because it was kind of, 36:25 you're probably thinking, oh no, 36:27 but when I cooked these the very first time 36:31 and I have to tell you, 36:32 anytime I'd see in a hot dog or people eating them, 36:34 I had that kind of gag reflex. 36:36 I really did. 36:38 And so when I lifted the lid off of my dogs, 36:42 my first experiment, 36:44 I had that same reflex. 36:45 I was kinda like, oh no, that's it. 36:48 That's the hot dog. It tastes just like it. 36:51 Wet overnight, tried it the next day. 36:53 It wasn't the seasoning that bothered me. 36:55 It was the smell that associated, 36:57 yes, with the real hot dog. 36:59 I was shocked. 37:01 I think I ate two dogs 37:02 and I haven't eaten. 37:05 I don't even vegan dogs are vegetarian 37:07 when I eat vegetarian food. 37:09 I don't think I hardly ever ate one before. 37:11 So I liked it. 37:13 I took it to a potluck real quick. 37:15 I took this to a potluck 37:17 and they ate it and they come over to me 37:19 and said, Melody, somebody said 37:20 you brought those hot dogs here. 37:22 And I said, "I did." 37:23 And they said, "Well, I didn't think you ate meat." 37:24 And I said, "I don't." 37:26 And he said, "Oh, you just cooked them for us." 37:27 And I said, "No, they're carrots." 37:29 And he said, "It's impossible. 37:31 I tasted it. That was a hot dog." 37:32 And I said, "No, it's impossible. 37:34 That was a carrot." That's right. 37:36 So we're going to move on to the next recipe. 37:38 How about the coconut flavor balls? 37:41 All right. Sounds good. 37:45 Coconut flavor balls: 38:13 Well, Rendall you finally get a dessert. 38:16 All right. 38:18 He loves his dessert and it's mostly my fault. 38:21 I really try to eliminate sugar, 38:23 you know, sugar compromises the immune system. 38:25 Yes, it does. 38:27 And we need a strong immune system. 38:28 Especially these days. 38:29 I know build those T-cells up. 38:32 And so sugar is just something 38:33 I've been eliminating out of diet. 38:35 I have to confess, 38:37 so my husband knows I'm a confessor. 38:38 I've had two desserts 38:41 because we had two birthdays this year. 38:43 I've had two desserts since September. 38:46 I can't say that. No, I know you can't. 38:49 And that's been almost a year, 38:53 close to a year that I have not had a dessert, 38:55 but those two. 38:56 And I felt like 38:58 somebody just knocked me down with the truck. 38:59 That's because I'm not used to it, 39:01 but this is what I call a healthy dessert. 39:04 These are alternatives. 39:05 This is God's sugars what I call it. 39:08 So these aren't as bad. 39:10 Some of these were snack food, anyway, the dates, 39:13 the walnut, the pecans, the serving size. 39:18 If you just want to have those as a snack, 39:20 what's the average size we should use? 39:23 You have to be able to close your hand 39:24 when you're eating nuts. 39:25 So that consists of a serving size. 39:28 So if you're eating raw nuts, hopefully 39:30 are much better for you 39:31 than the processed nuts. 39:33 Right. 39:34 So as long as you can close your hand, 39:35 I wish I had a bigger hand for that purpose. 39:37 So that's the serving? Close your hand on. 39:38 Yes. That's the serving size actually. 39:40 Yes. 39:41 So what we're gonna do is 39:42 we're gonna put this little dish together. 39:45 Why don't you go ahead and take that lid off for me. 39:48 And it's hard to do. 39:52 We're gonna dump and we're gonna pour. 39:57 Thank you. 39:59 Dump it in. 40:01 I want this coconut. 40:04 Oh, I've got to show the viewers this, 40:07 because I want them to see what I have here. 40:09 These are actually carob chocolate chips 40:13 and they're vegan. 40:14 And they're not that easy to find. 40:16 Honestly, I did go on the internet and found them. 40:20 And they're a little pricey, 40:22 but you know how many times you get to have a recipe 40:25 that actually has a vegan white chocolate. 40:28 So I bought these and I've used them. 40:30 They've been really good. 40:31 I've made bark out of them around the Christmas holidays. 40:33 You remember? 40:35 I even made candy cane, 40:39 white bark popcorn. 40:43 I didn't know what bark was, folks, might not know. 40:46 Well, bark is whenever you make something 40:47 out of a chocolate and it hardens. 40:50 And then, and then you break it up. 40:52 So like a bark. Okay. 40:53 And, but I also use a vegan carob chip 40:57 that is peppermint. 40:58 And I also have just regular vegan carob chips 41:02 that have no flavoring, just the carob itself. 41:04 And the supermarkets now have a lot of chocolate, 41:08 dark chocolate chips that are vegan 41:10 and they're made with Stevia. 41:11 So they're even sugar-free. Right. 41:13 So, I mean, we have a lot of options 41:14 and I've seen them at grocery stores. 41:16 I've seen them, Walmart carries them as well. 41:19 So I see them out there quite frequently. 41:21 So now that I've given that little history, 41:23 I'm sorry, you can put those in, 41:25 carry away with them 41:27 because I think it really helps in this recipe. 41:30 And then the maple syrup, I'll give you the maple syrup. 41:34 You can have that. 41:35 So it's gonna be noisy for just a little bit, 41:38 because we're gonna start this machine. 41:44 I think it's on. 41:46 Yes. Ready? 41:52 See, I didn't put it on right. 41:55 Okay. 42:06 All right. 42:08 That didn't take very long. 42:09 Well, it's not done yet. 42:11 Oh, okay. Silly. 42:13 Now this is an almond butter. 42:16 I have used the butters that are, 42:21 that have chia seed and multiple nuts in them. 42:25 I just don't use peanut butter. 42:27 I'm allergic to it. 42:28 Is this the almond butter you made? 42:30 No, this is just the regular almond butter 42:32 I bought at the store. 42:33 So you can use any nut butter you want to, 42:36 but you really need the fat in that nut butter. 42:38 So I might just turn it back and forth. 42:42 Because what's gonna happen here, Rendall, 42:44 is it's gonna go into like a clump. 42:47 Okay. 42:48 And then that means it's all incorporated well. 42:56 Just takes a few minutes 42:59 and what am I gonna do? 43:01 I didn't put all of it in there. 43:03 And the reason I... I wondered about that. 43:04 Well, the reason, I had a reason for that, 43:07 I wanted to see some of your nut butters 43:09 seem to have a little bit more oil in them. 43:12 Even though I buy the nut butters 43:14 that are just 100% of the nut, 43:16 but I just wanted to make sure. 43:18 And I didn't want it to be greasy. 43:23 See it starting to clump at the bottom here. 43:26 Yeah. 43:29 This is exactly what we want. 43:32 All right. 43:34 I'll let you have that 43:35 and then I'm gonna pop this off. 43:38 And I know that's a big bowl, but I wanna out of this one. 43:44 Place it up here. 43:48 Is that, all right, yep, that's enough. 43:50 That's enough. 43:51 And then I know the recipe called for coconut twice. 43:55 There was a reason 43:56 and that's because 43:57 I am going to roll this like a ball. 44:01 You can also make these like bars. 44:04 You can flatten it out, 44:05 like on a cookie sheet and make a bar. 44:08 I usually do use a rolling pin. 44:09 I put parchment paper underneath. 44:12 Now this is a Rendall size dessert right here. 44:16 And I just kind of press it on. 44:20 Why don't you pull that dish over here? 44:26 Oh, these were so good. 44:30 I hope the camera people are hungry. 44:33 So they'll eat these when we're done with them. 44:35 You think they will? I think they will. 44:36 I think they will too. 44:37 You know, I had an idea the other night 44:40 when I was making some of these treats 44:43 is that you can actually melt the carob 44:47 and make like a bon bon, 44:50 and just dip it in the once it's at this consistency, 44:54 you can dip it in that carob powder 44:56 or carob chips that's melted. 44:59 Wouldn't that be awesome, Rendall? 45:01 We're gonna try that. Normal people have dreams. 45:04 You dream recipes. I do. 45:09 I should have been 45:10 a professional test kitchen chef 45:14 who stayed in a test kitchen, 45:17 because my husband could tell you 45:19 it's hard for me to go to sleep at night. 45:21 And I lay there thinking of recipes to make, 45:25 it's terrible. 45:26 Yes. Or maybe it's good. 45:27 So many friends 45:29 that she's on the phone talking with 45:31 and they said, what if you, what if you, 45:33 and what if you did? 45:34 And then the next day they both do that. 45:38 Yeah. 45:39 If I get an idea, I mean, it's like, 45:42 I just thank God, Rendall, 45:44 God has given us such amazing minds. 45:48 And when we pray and ask the Lord 45:50 to give us something, 45:52 He does, He wants to please His children. 45:55 And there's so many times I go to my kitchen, 45:58 especially when a recipe turns out great. 46:00 You can tell, I prayed over it. 46:02 And I do. I asked the Lord to bless my kitchen. 46:04 I don't wanna waste ingredients. 46:07 And I want to make a recipe 46:09 that's as healthy as possible 46:13 to give them a better way of life. 46:16 You know, you and I both have had health issues. 46:18 Sure. 46:20 I used to be diabetic. 46:22 I used to have heart disease. I used to take medication. 46:25 I used to be much larger than I am now. 46:28 I was almost 300 pounds 46:30 and that just didn't happen by accident 46:32 because I heard something one time 46:34 and it just resonated with me. 46:37 If food got you there, food has to get you out. 46:40 It has to get you out. 46:41 So it's just a reverse of what I did. 46:43 And I got to thinking, 46:44 I lost my dad at a very young age. 46:46 He was in his early 50s. 46:50 I lost a brother at 50 46:52 and I lost another brother at the age of 45. 46:56 Folk, that is too young to die of a lifestyle disease. 47:00 And how healthy were you compared to them? 47:02 Oh, I was much sicker than they were. 47:04 I was much, I was obese. 47:06 I was very heavy at that time. 47:08 So I knew if I didn't make a change, 47:12 I was gonna die. 47:13 Right. 47:15 And I have my grandbabies 47:16 and my life to live and I think, 47:17 you know, Lord, You gave me this body 47:20 that is supposed to be treated like a holy temple 47:23 and I've just totally, totally abused it. 47:26 And I asked the Lord for forgiveness. 47:28 And I said, Lord, if you teach me what to do. 47:32 And I knelt down in my kitchen 47:34 and I asked the Lord, 47:35 I said, Lord, You taught me how to cook once, 47:38 you can teach me how to cook again. 47:40 And God has been so faithful, Rendall. 47:42 Yes, He has. 47:43 I have created more recipes as a plant-based chef 47:47 than I ever did 47:49 as not being a plant-based chef. 47:51 And to hear the testimonies of people 47:53 on what food has done for them in their life, 47:56 you know, I know it's crazy. 47:57 They go that woman's just nuts, she cooks all the time. 47:59 I do, but I'm always trying something for people 48:05 where they don't have to go out and eat the bad food 48:08 where they can still have good flavors at home. 48:11 Just like we travel all over the United States, 48:15 doing health seminars, 48:16 we've gone into many churches 48:18 and different organizations, 48:19 teaching people about healthy living 48:22 about how to change their diet. 48:25 And I, even you that's how my husband and I met 48:28 because he called me. 48:29 He was losing weight at that time... 48:31 And how many medicines were you on, Rendall? 48:33 I think I was on about four or five. 48:36 Four or five 48:37 And when we married. 48:38 Count the baby aspirin. 48:40 Count the baby aspirin. 48:41 When we married, 48:42 Rendall went from that many recipe. 48:44 I'm sorry, not recipe 48:46 Rendall went from that many prescriptions 48:50 down to zero. 48:53 And I noticed one of the things that he said is 48:55 I can't eat this much food and lose weight 48:58 because you were under the assumption that 49:01 you had to eat little bit of food 49:03 to lose weight 49:05 because of the calorie. 49:06 You know, how many calories to gain a pound. 49:08 And I said, 49:09 "No, Rendall, when you eat whole food, 49:11 you can eat more food." 49:12 And I said, 49:14 "You don't have to weigh. 49:15 You don't have to measure your food. 49:16 You don't have to count calories." 49:18 But I said, 49:19 "What you do need to do is walk for exercise. 49:20 And, Rendall, you like to walk. I mean you... 49:23 I was an exercise buff when I started losing weight. 49:25 Oh, yeah. He used to be quite a runner. 49:27 He used to run a lot, 49:29 played football in high school and college. 49:31 So he was used to activity, 49:32 but getting older and getting a little sedentary, 49:35 the weight comes on. 49:37 And so he was trying to regain his health. 49:39 He wasn't used to food 49:40 being that much of a priority over the exercise. 49:44 So I said, you know, exercise is usually about 15% of health. 49:48 Wow. But we need to exercise. 49:50 Sure, we do. Yes. 49:52 And so he changed. 49:53 And I remember the first time we went and did, 49:56 we went to Florida 49:57 and we were doing a seminar down there 49:59 and he was eating and I was cooking the food. 50:01 I usually travel with all my equipment 50:03 and I cook for us 50:05 and he's like, I'm losing weight. 50:08 And actually I lost a couple of pounds 50:11 while we were on the road and I wasn't exercising. 50:13 And it was curious to me 50:15 that I was eating volumes of food, 50:18 but it was good food with minimal or no fat. 50:21 Well, it was quite amusing 50:23 because when we got married, 50:25 he had this one day a week 50:27 that he took out of his schedule to eat 50:29 whatever you wanted to eat, 50:30 kind of, you said it was your, what was it? 50:32 You called it that you kind of, 50:36 it was your gift 50:37 of what he accomplished during the week. 50:39 And I said, "Well then why would you eat junk food?" 50:43 They caused a problem in the first place. 50:44 And he said, "Well, that's the way I did it." 50:46 But he worked hard. 50:48 I remember him walking all the time in the gym. 50:50 We were on the phone talking 50:52 and I'm like, you know, Rendall, 50:53 it's good to walk, good to exercise. 50:55 We need that. 50:56 Body, our body was created that way, 50:58 but you did lose a weight and I'll tell you what? 51:00 It's been an amazing journey. 51:03 And I love what we do together 51:04 because we're out here serving the Lord, 51:07 cooking our way out there 51:09 I should say that we really enjoy it. 51:11 And you know, if you wanna get a hold of us 51:13 or you wanna contact our ministry 51:17 to maybe come to your church 51:18 or just call me and ask for recipes, 51:20 we're trying to set up Zoom channels, 51:23 where we can converse personally, 51:25 or in a group. 51:26 Please feel free to give us a call. 51:28 We want to talk to you and meet you 51:30 and maybe just ask about our transition, 51:33 you know, how we started 51:34 or what you can do to make your life better, 51:37 especially to get rid 51:38 of some of these lifestyle disease, folks. 51:40 God created us to have a good mind and body. 51:44 Thank you so much. 51:48 Did you like the recipes that you just saw 51:50 and you want to know more? 51:52 Well, you can write to Melody Caviness 51:55 at 33 Park View Court, 51:57 Howard, Ohio 43028. 52:02 That's 33 Park View Court, 52:05 Howard, Ohio 43028. 52:09 If you would like to email melody, 52:11 you can do so at MelodyCaviness@gmail.com 52:16 That's MelodyCavinesss@gmail.com |
Revised 2021-08-02