Participants:
Series Code: TDYC
Program Code: TDYC210006A
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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 00:19 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 01:09 Hello, I am Idalia Dinzey, 01:11 and I am in the 3ABN Today Kitchen 01:14 with Chef Carin Lynch. 01:18 Welcome. Oh, thank you. Thank you. 01:21 It's good to be back. How's that? 01:22 Exactly. 01:23 We are so excited to be in your home today. 01:26 Thank you for tuning in to your ministry 3ABN. 01:30 We're excited because the Lord has been good and faithful 01:33 in our lives. 01:34 And He is good and faithful in your life, too. 01:37 During this program, we are going to celebrate life. 01:41 We're going to have some special recipes. 01:43 Could you please talk to us about what kind of recipes 01:46 we're going to be making? 01:48 Well, we're gonna be doing plant-based recipes. 01:50 Plant-based recipes. 01:51 What does that mean? 01:53 Well, you know, I think a lot of times people think like, 01:56 oh, when we take meat products out, we should just be vegan. 02:00 But I've learned over the course of years 02:03 that a vegan diet, 02:05 it does take animal products out, 02:06 but it doesn't necessarily put in healthy foods. 02:09 And the second thing is that it, 02:11 you know, it sometimes has a connotation 02:14 of maybe Far Eastern religions or different things like that. 02:17 But what we want to do is we want to embrace 02:19 a plant-based diet, a plant-based diet, 02:21 meaning taking out animal products, 02:23 but incorporating healthy whole foods. 02:26 So whole food plant-based is what our goal is. 02:28 Amen. Very good and very clear. 02:31 Well, for your knowledge, I just want you to know 02:34 that she can speak with authority 02:35 because she is certified nutritionist. 02:38 Tell us about yourself? 02:39 I am, I have a certificate in plant-based nutrition 02:42 from Cornell University Center for nutritional studies. 02:45 I also have taken the culinary program 02:48 through the Ruby international cooking school 02:51 called Forks Over Knives. 02:53 So I concentrated on whole food plant-based culinary arts. 02:57 Excellent, excellent. Yeah. 02:59 Forks Over Knives was documentary, wasn't it? 03:01 Yes, correct. 03:02 Yes, and a lot of people know about it, too. 03:03 So when I say that, they're like, 03:05 oh, it's kind of perks them up. 03:06 They're like, Oh, wait a second. 03:07 I'm familiar. 03:09 So it kind of, you know, kind of, you know, 03:11 resonates with people. 03:12 Yep. Very good. 03:13 Well, folks, it's amazing 03:15 how many things you can serve at a party, 03:18 but the time is limited. 03:20 It's only one hour program today. 03:22 So we will share about five recipes, 03:25 maybe six recipes with you during this hour. 03:28 But I want to let you know just pay attention to the tips 03:31 that she's sharing nutritional information 03:34 that she will be sharing with us, 03:35 Chef Carin will be sharing with us 03:38 because we are offering you the free recipes 03:41 by just visiting our website at 3abn.tv 03:45 or you can download the app 3ABN plus 03:48 and you can get all the information 03:50 from all the channels that we have available. 03:53 But also we're gonna go later on in the program, 03:56 we're going to take time to share 03:57 the contact information. 03:59 Let them know. 04:01 Are you available to do seminars in the churches 04:03 in different communities? 04:05 Absolutely. 04:06 You know, part of the ministry my husband 04:07 and I are the North American Division Directors 04:09 for LIGHT Ministry. 04:11 And LIGHT is the Lay Institute for Global Health Training. 04:13 So we travel all over the United States 04:16 and worldwide too, 04:17 so if somebody wants us overseas or in the Caribbean, 04:20 we go. 04:21 Hey, I'll go with you. There you go. 04:22 All turns light. That's right. 04:24 We will go and we will do programs 04:27 with health emphasis, 04:29 teaching about medical missionary work, 04:30 teaching about hydrotherapy, massage, cooking schools 04:33 and disease and treatment. 04:35 We do a little bit of everything in order 04:36 to excite and encourage the church to embrace 04:40 health evangelism 04:42 to reach their community for Jesus Christ. 04:43 Excellent. Excellent. 04:45 Well, we're gonna have fun this hour 04:47 because we're gonna party away 04:49 with some plant-based family party made easy recipe. 04:54 Yep. 04:56 Now, we're ready to go to the first recipe I told, 04:59 like I said, you can take pictures of the screen 05:02 so you have the recipe or you can simply visit our website, 05:05 3ABN.tv. 05:07 Please, let's go through the menu 05:10 what we're going to prepare today. 05:11 So I'm going to read the menu for you, 05:13 but you're going to enjoy the looks of these dishes like 05:16 the creamy spinach and artichoke dip. 05:19 Look at that. 05:20 Doesn't that look appetizing? 05:22 Very nice presentation. 05:24 Also, our choice, a different choice word, cheese dip. 05:28 This is a potato cheese dip as you can see, oh my... 05:33 We're going to find out 05:34 how we're going to use this cheese in this party. 05:37 Now we're going to prepare some Baja black bean bites, 05:42 Baja black bean bites. 05:45 And we're going to prepare some garlic hummus. 05:48 That's right. 05:50 Garlic hummus is very something very familiar, 05:53 but very good at parties. 05:55 Now carob brownie buttons. 05:58 That looks like a fun recipe, doesn't it? 06:00 And, of course, we're gonna hit it hard this party away 06:04 with salted caramel popcorn. 06:07 This is all vegan and plant-based cooking. 06:12 So how about if we go to the first recipe? 06:14 Sure, let's go. Yeah. You're ready? 06:15 Let's make the creamy spinach and artichoke dip. 06:44 You know, I've been to restaurants 06:47 because they offer appetizers. 06:50 And I just love the artichoke, spinach artichoke creamy dips. 06:56 And I didn't realize because I didn't make it 07:00 a habit to read the labels. 07:01 Sure. 07:03 And, of course, now that you have this recipe here, 07:05 it has encouraged me like, wow, forget those restaurants, 07:09 I can prepare my own plant-based one. 07:11 Yes. 07:12 And when you see how simple it is, again, 07:14 yeah, it's parties made simple. 07:15 If you're going to have a party, 07:17 you want to make it simple for you. 07:18 You want to enjoy your company, right? 07:20 So let's make this easy. 07:22 So you're going to... 07:23 I'm going to start with the spinach. 07:24 We're going to put that right in bowl and I drained this now. 07:27 I want to tell something interesting about spinach. 07:29 You know, this is... 07:31 I want it frozen thawed. 07:33 And drained but I drained it really well, 07:34 actually took my fist and drained out the water, 07:37 squeezed it completely. 07:38 Now I'm using a frozen spinach. 07:41 You know, the frozen spinach is actually the... 07:45 I would say the best deal in your, 07:47 in your frozen food section in the store. 07:49 You know, do you have... 07:50 Did you ever buy fresh spinach before? 07:52 Oh, yes, yes, of course. Okay. 07:53 So when you buy fresh spinach 07:55 and you want to use fresh spinach 07:56 and you want to cook it, right? 07:58 You buy this much spinach, right? It comes to nothing. 08:00 And then you get this much on your plate. 08:01 Yes, that's right. Okay. 08:03 But when they do frozen spinach, 08:04 they blanch it ahead of time, 08:06 and then they fret flash freeze it. 08:08 So it's already shrunk. 08:09 So for $69 you're getting 08:12 what you get versus this much for, 08:15 you know $10. 08:16 Now I'm a proponent of fresh foods. 08:20 So don't think I'm just telling you not to eat fresh spinach. 08:22 Right, right. 08:23 However, this is a great opportunity 08:25 to save a couple dollars too. 08:27 That's wonderful too. We got our spinach. 08:29 Today I'm using some plant-based parmesan cheese. 08:34 Now you can buy this in usually like a health food store, 08:36 whole foods, something like that. 08:38 But you could use if you like, 08:39 if you didn't want to use something 08:41 that was already processed a little bit. 08:43 You could use nutritional yeast flakes, 08:44 it works beautifully in it. 08:46 And nutritional yeast flakes is good 08:48 because it's got wide vitamins. 08:50 It has B, it's fortified with B vitamins. 08:53 What they do is they make them yeast by, they take, 08:57 you know, molasses or sugar, grow the yeast, dry it, 09:01 grind it, and then they fortify it with B vitamins. 09:03 So we have a condiment that tastes cheesy and delicious. 09:06 But at the same time, it has a nutritional value 09:10 with our B12 especially. 09:11 B12, exactly, because people say well, 09:14 you're plant-based, you're missing some minerals 09:16 and what about your B12. 09:18 That's right. They say it all the time. 09:20 And you know, it's funny, 09:21 people that are not plant-based are also B12 deficient. 09:23 And that's, that's kind of because 09:25 we've kind of ravaged our earth, 09:27 you know, we have all the microbes 09:29 is where the B12 comes from. 09:30 And that's where our plants get the B12. 09:31 And that's where our food gets the B12 when we eat it. 09:34 However, if we ruin the soil, 09:36 we certainly, when we ruin the soil, 09:38 we certainly have taken out that B12. 09:40 So it's nice to get it in something like 09:42 a condiment, right like that. 09:43 Great. Okay. All right. 09:45 What's next? 09:46 We have our artichokes and I just have canned 09:48 artichokes here. 09:49 You could use, actually could use frozen. 09:50 I didn't put that in the recipe but you could use frozen 09:52 if you wanted to. 09:53 We have our plant-based mayo. 09:56 And, you know, more and more options are available 09:59 for plant-based mayo, plant-based cheeses, 10:02 and the parmesan. 10:04 Well, you know, actually, I have like in my cookbook, 10:06 I have three mayo recipes. 10:08 Oh, wonderful. Yeah. 10:09 One's made with soy, one's made with nuts, 10:11 and then I have one made with aquafaba, 10:13 which we're going to talk about in a little while. 10:14 Oh, yes, aquafaba. 10:16 I have some garlic powder here and we make sure 10:17 that's all in there and a little lemon juice. 10:19 Very good. 10:21 And all we need to do here is mix it up really good. 10:23 Mix it up good. 10:25 This dip is actually good for, you can heat it. 10:28 So if you wanted a warm dip you can get, 10:30 it's great cold though. 10:32 But if you wanted a warm one, you could heat it up. 10:35 And you probably just put it in a little crock pot, huh? 10:38 Sure. Did make a nice hot dip. 10:39 Right. Yeah. 10:41 And you can have some like tortilla chips 10:42 or whatever with the hot dip. 10:43 Pita. Pita. That's right. 10:46 Also, you can also use this where you made a loaf, 10:51 bread dough. 10:53 Yes. Roll it out. 10:54 And you can make a like bread braid or a roll, 10:56 you put it filled and you bake that in the oven. 10:59 Sounds good to me. That is an option. 11:01 Are you making that today too? 11:02 That's not, no, we are going to use the bread dough. 11:03 Because I thought it would be a good idea 11:05 to put it in if we're going to use it as a cold dip. 11:07 Right. Let's put it in the bread bowl. 11:09 So, I made a little bread bowl there, so we have... 11:12 Very nice. It's gonna stick that in there. 11:14 Yes. That looks great. 11:17 That's simple and nice. 11:18 People eat with their eyes, right? 11:20 So let's make it pretty. Oh, yes, yes. 11:21 We can load it up. That's right. 11:23 That's what I'm doing. That looks really yummy. 11:27 Very delicious. 11:28 Oh, yeah. 11:30 Pour it in more. 11:33 Almost got it all. 11:35 There we go. 11:37 It looks great. 11:38 Oh, that's okay. 11:39 There we go. 11:41 It looks gourmet that way. How's that? 11:42 Oh, gorgeous. It looks great. 11:45 Just six recipes, in six ingredients 11:48 and you have this creamy spinach artichoke dip. 11:52 Well, I am ready to continue partying, Sister. 11:55 What's the next recipe that we're going? 11:57 Okay. 11:58 We're gonna start with our second recipe 12:01 which is going to be our potato cheese dip. 12:40 Very well, this is another option 12:42 for your cheese selection 12:44 homemade plant-based cheese. 12:46 So potato... 12:47 We're going to do a potato cheese. 12:50 Now the nice thing about this is for people 12:52 that have nut allergies 12:53 because a lot of plant-based cheeses can be, 12:56 you know, made with like cashew cheese, 12:58 which I do at home all the time. Right. 12:59 Sometimes you have somebody who is... 13:01 Is allergic to cashews. Exactly. 13:02 And also this is actually a little cheaper option 13:04 because cashews can be a little pricey. 13:06 So what we did is I chopped up some potatoes, 13:10 some carrots and onions. 13:11 Let me peek in there. Oh, you can peek. 13:13 Oh, yeah. Yeah. 13:14 Oh, you have your onions in there. 13:15 Everything. Yeah, I have it all in there. 13:17 So you cook it all together. That's right. 13:18 So we're boiling that up. 13:20 We're getting that so they soften up, 13:21 so I've already started them, 13:23 and we should be almost ready to go in a minute. 13:26 So what we'll do is we'll... 13:28 Oh, yeah. They're just about soft. 13:31 So let me just make sure. Oh, I think we're good. 13:33 You see here. 13:35 So make sure your potatoes are cooked all the way 13:38 and your carrots. 13:39 And so you're gonna have this creamy, 13:41 like natural type of thing or thicker? 13:43 Well, this is gonna just be, 13:45 it's gonna be like a cheese sauce. 13:46 It's gonna be pourable. Okay. 13:47 But it's also going to be, 13:49 you can serve this not only hot, 13:50 you can also serve it cold. Oh, wonderful. 13:51 So actually it's so tasty cold. 13:53 So it's good, 13:55 because we're gonna actually use this cheese sauce 13:57 for another recipe, you'll see. 13:59 Oh, okay. 14:00 And you'll see in our next segment, 14:01 what we're gonna do, 14:03 but I think we're almost ready for that. 14:04 But I'm gonna start putting in these ingredients. 14:05 And then that should, that should be done in a shortly. 14:08 So I have some olive oil here. 14:09 I'm going to put the olive oil in. 14:11 This is going to, you know, cheese has a fattiness to it. 14:13 Yes. 14:14 And so this is going to kind of mimic that 14:16 and get on 'cause of that extra virgin olive oil 14:17 which is only one I use the cold pressed. 14:19 Yes, cold pressed. 14:20 Nutritional yeast flakes that we talked about before. 14:22 That's right, the B12 vitamins. 14:24 We're gonna put those in. 14:25 Yes. 14:27 Okay, have some water here. 14:29 Have enough to make that a nice smooth. 14:31 How long does this hold for? 14:33 You mean for like in the refrigerator? 14:34 In the refrigerator. 14:35 Oh, yeah, you know, they really say 14:37 that we should try to keep foods like 14:38 three to five days at the most, 14:40 but if you cover something really well in like 14:42 a good sealed container, 14:43 it may last for a little longer. 14:45 But trust me when you make this and it tastes so good, 14:47 it's not going to last. 14:48 That's what happen, so. 14:50 I have some lemon juice here. 14:52 Cheese again has a little tartness, 14:53 that little sharpness to it. 14:55 So we're gonna do chicken style seasoning. 14:57 Now, this is just some herbs mixed together 14:59 and some seasonings kind of give it 15:01 like a little flavor. 15:02 We have some garlic powder, let me shrink that all out. 15:06 We wanna make sure our flavor of our cheese is good. 15:09 We have some onion powder. 15:14 So we get onion powder and the actual onion in. 15:17 You're gonna put it both in. That's right. 15:19 And then lastly, we are going to have some salt 15:21 when we get the Himalayan pink salt. 15:23 We talked about that on another show, so. 15:26 Yes. That's right. 15:28 You've recorded various programs here at 3ABN. 15:31 Yeah. 15:33 So it's a good time to invite you to our 3ABN YouTube channel 15:36 that's available and you can see a lot 15:38 of the cooking programs there. 15:40 All right. 15:41 So I think this is just about done. 15:43 Because like I said, we had gotten this started, 15:45 and I think we're good to blend. 15:47 All right. 15:49 So I'm gonna turn this off and just gonna drain everybody 15:52 have a little. 15:53 Just turned up the other direction, Chef. 15:54 There you go. 15:56 I just didn't turn it off, turn it off completely. 16:01 There it is. She's got it. 16:03 So you drain it? 16:04 I'm going to drain the water out. Okay. 16:06 So I just have a little tiny colander here. 16:07 You can go to the sink and do this too. 16:09 But I figured we're right here. 16:11 Why don't we just use this little cute little colander? 16:13 Yeah, it is. It's adorable, right? 16:15 I love kitchen gadgets. 16:16 It makes the work in the kitchen more fun. 16:19 It does. 16:20 You know, I used to be a big gadget person 16:22 and I have so many. 16:23 I've learned though to also be resourceful 16:25 with other things in my house too. 16:27 Sometimes when I do like patties 16:28 I'll use the canning lids, 16:31 you know, so now I've been much more resourceful. 16:34 So we're just gonna... 16:35 Very good. 16:38 Here we go. 16:39 It's all going in the blender. That's right. 16:41 Little bit water's in there, but just don't want it to... 16:43 Look, we're losing a potato there. 16:45 Oh, that's okay. One potato, two potato. 16:48 That was a good nursery rhyme, right? 16:51 Little game for the children. All right. 16:54 Now we need to do is blend. Okay. 16:57 Do you want to do that? That would be great. 16:59 You might need the temper for that. 17:00 Yes, we have the temper and the lid, right? 17:53 It's good. Yeah, I think so. 17:54 All right. 17:57 There you go. All right. 18:01 So we've a nice cheesy, saucy. Beautiful. 18:04 Now I know people who have nut allergies. 18:06 We've used this for mac and cheese, too. 18:09 So you can do that as well. 18:11 And so I'm just going to come over here 18:13 to just scrape this out a little bit. 18:14 Hate to waste. Go for it. 18:16 And we will pour our cheese sauce in there 18:19 and have a great dip. 18:20 Yes. 18:22 This is amazing. 18:23 Isn't it funny how these items ingredients 18:26 that we use them every day, we never think of, 18:29 you know, making a cheese sauce out of it, 18:32 look how rich and creamy that is. 18:35 Potatoes, onions carrots 18:37 usually have in your house anyway. 18:38 How easy is that? I love it. 18:41 Very nice. 18:43 So definitely you will save a lot of money. 18:47 And not only that, 18:48 that this is such a healthy alternative. 18:51 Very good. 18:53 Wow, this is very inviting, very tempting too, 18:56 but I'll behave. 18:57 Let's go to the next recipe. All right. 19:01 The next recipe that we're preparing for you 19:03 is the Baja black bean bites. 19:06 What do we need? 19:49 This is a very nice treat these bytes. 19:52 How do we make them? You know what? 19:54 This is actually the first recipe 19:56 that I ever put together and developed. 19:59 Wow! It is. 20:00 My friend, I saw it in a recipe contest and I said, 20:03 oh, I'm gonna do something vegetarian. 20:05 Right. 20:06 And so and now I've made it plant-based 20:07 because I was vegetarian at the time. 20:09 But as I transitioned to more plant-based, 20:11 I made it a plant-based recipe, and it is amazing. 20:14 I love this recipe. Oh, it's a winner. 20:15 All right, very good. What do we do first? 20:17 We're gonna start with wonton wrappers. 20:19 You can buy these like any food store in the produce section. 20:22 Yes. And they're vegan. 20:23 That's right. 20:25 So the good news is that you can use those, 20:26 you know, and we're gonna take a little olive oil. 20:29 The wonton wrappers are like for, like, egg rolls section. 20:33 Asian, right, Asian cooking, like the wontons they use 20:36 so I just take them and put them on a plate here. 20:38 We're going to put some olive oil, 20:40 so I'm just going to put them over here 20:43 so you can see them here. 20:44 Okay. 20:46 And I'm just gonna make some little cups, 20:48 you'll see what I do. 20:50 Yeah, I just lay them flat, 20:51 because I'm gonna just put one side of them 20:53 with some olive oil. 20:55 So we're gonna just brush it lightly. 20:57 You see like that. Just makes it easier. 20:59 I do it on a plate, like this. 21:04 And right like that. 21:06 Then I take them. 21:08 It's like an assembly line project. 21:10 It is a little bit. I put the little oil and... 21:13 But so well worth it. 21:14 So you can get everybody involved, 21:16 you know, like you said one person, 21:18 and I'm just sticking them in this mini muffin tin. 21:20 Okay. 21:21 This thing comes in handy, this little muffin tin. 21:23 You'll see because I have another recipe 21:24 we're using the tin. 21:25 And I just kind of take them and make a little cup, 21:27 I take my finger and I kind of press them down 21:29 and make a little cup there. 21:31 I am watching your every move there. 21:33 It's so easy. 21:35 You just gonna do this 21:36 and pop them in like this and... 21:38 It's nice. 21:39 So that's what makes it the bite size. 21:41 Well, that's right, 'cause it's like a little bite. 21:43 That's right. 21:44 And so we can keep doing this or we can actually, 21:47 I did some already in the oven. All right. 21:49 So what you want to do is you brush them all, 21:51 put them up and put them in and you do 24. 21:53 This little thing, just 24. 21:54 And then we have and I'll move this over because this one... 21:58 All right. Over here. 22:00 I will move this one over here. 22:01 The ones that are already made. 22:04 And we'll pull these out. Yes. 22:06 I like a colorful recipe. So much fun. 22:11 And if you have kids, 22:12 you can put them to work with you. 22:14 Your husband, your children, your mom, your visitor, 22:18 your friends. 22:19 Make cooking fun at home, guys. 22:22 Don't give up. It could be fun. 22:24 So small changes, great results. 22:28 All right, nice. Let me shut this. 22:30 So the tips are nice and brown, that's when it's done. 22:35 Sure. 22:36 I just had that at 350 degrees for about five minutes. 22:39 And then you're gonna see that they're these little cups 22:41 again you can see. 22:43 See how they're like a little cup. 22:44 Oh, yes. All right. 22:45 So now let's make our filling. 22:47 Okay. Filling is so easy. 22:49 We're gonna take some plant-based cream cheese. 22:51 Like you can buy this in the store 22:53 or you can actually make your own 22:54 if you have a recipe for that because you can use. 22:57 Is that in your cookbook? 22:58 The cream cheese isn't no. Okay. 23:00 I do have a good recipe for it though. 23:01 But it didn't make the cookbook. 23:03 I have almost 100 recipes in there. 23:05 I couldn't put everything in, so. 23:07 And then we had our black beans and we divided that in half. 23:10 We're gonna blend one half of them 23:13 with the cream cheese along with, 23:17 get that out of the way, taco seasoning. 23:20 And you know, that's in my cookbook, actually. Yes. 23:21 We'll put that, let me get this. Nice. 23:23 Let's do that. 23:24 And I'm gonna push this down a little bit. 23:26 So we'll get that going with the, 23:29 with our food processor, so. 23:33 All right. Quite a simple recipe. 23:35 Very simple, but very flavorful. 23:37 That's the nice thing about it. Oh yes. 23:38 Let's make sure this is on. Put that in. 23:41 And then we're just gonna pulse this up 23:43 until I actually put it on. 23:45 Starting on low, get it going. 23:47 Nice. 23:53 We want to make sure our beans are blended in 23:55 so we get that flavor. 24:01 I'm gonna just scrape this down a little bit. 24:03 Sometimes with the food processor, 24:04 you need a little scrape. 24:07 So we'll get that. I will let you in this corner. 24:09 Oh, thank you. And in this corner, we have Chef. 24:12 There we go. 24:15 It's my prize fighting day here. 24:17 All right, so this is your very first recipe you created. 24:20 First one I ever did. 24:21 And I actually was a finalist in that contest. 24:24 Yes. So it gave me, I guess a passion. 24:27 My friend Laurie did all of mine. 24:29 She took my videos and we did it. 24:31 We had a great time doing it. Nice. 24:32 All right, so I'm gonna just pulse this up a little bit. 24:34 Okay. 24:40 All right, I think that's good. 24:42 We just want to blend it up 24:43 because we're actually going to mix in. 24:45 So we're going to make it creamy. 24:47 Yeah, it's right, yeah, you just want to make it, 24:49 so it's creamy. 24:50 Are we done with that base? We're done. 24:51 We done with it and I'm done with this stuff. 24:53 I'm just gonna put it away so we can have perfect. 24:55 We'll move this away too. 24:57 So we have a little more room. 24:59 Very good. 25:01 Okay, so I'm just going to take our mixing bowl here 25:06 and scrape in our filling. 25:10 Oh, let me get closer to you, I was distracted. 25:12 No, that's okay. I'm just gonna scrape this. 25:16 I'm just tempted to running my finger on there 25:19 and just tasting it, 25:20 but I won't do that I'll behave. 25:24 It's pretty tasty though, I have to say, 25:25 I can see what a temptation... 25:27 I can see what the temptation might be. 25:29 Very good. 25:31 So it's nice that you leave some whole beans on there 25:34 for texture, for presentation. 25:37 Sure, and like I said, I think it's about the texture, 25:42 flavors, texture, we want to make foods. 25:44 You know, just because we're making 25:46 healthier foods doesn't mean we have to compromise in flavor 25:48 and so and texture like that. 25:51 Quite frankly I've quite a turnoff for vegan cooking 25:55 when we don't see some the food correctly. 25:58 I mean, we're making changes, we're making efforts. 26:01 But you know, we're not putting the flavor in there. 26:05 Exactly. 26:07 Well, you know, if somebody is changing their diet, 26:08 and they want to make these changes, 26:09 especially when you're doing disease treatment, 26:11 you know, you really want to adhere 26:13 to a more plant-based diet. 26:14 You go home and if the food tastes like cardboard, 26:18 or if you don't have good flavors, 26:20 thank you very much. 26:21 I'm not the best scraper. That's okay. 26:24 I am gonna lick the bowl right now. 26:26 I'm just kidding. 26:27 But the thing is, if you don't have good flavors, 26:29 and you're not going to want to eat it, 26:30 your family is not going to want to eat it, 26:32 and you're not going to adhere to a new change in your life. 26:35 So it could be life or death for some people. 26:37 That's true. All right. 26:38 So let's blend. 26:40 I mean mixing, excuse me, these beans. 26:42 Let's put that towards the middle. 26:44 That's right. Thank you. 26:45 Beans and I have some scallions, 26:47 so we're just going to put those in as well. 26:48 That's just going to give a pop of freshness. 26:51 The scallions I like the... Oh, yeah. 26:53 We're just gonna mix that in and get that 26:56 just incorporate it together. 26:57 Is this spoon here for a reason? 26:59 Well... We can spoon it. 27:01 Well, that could be what we're going to do. 27:05 And actually what we need is our, 27:07 our plant-based cheese because we're going to top this 27:10 with our plant-based cheese. 27:11 Oh, okay. 27:13 Well, I'm sure Mary will get it for us. That's right. 27:15 So, we made that in our lab and just you know, 27:18 a little bit ago and now we're going to use it for this. 27:20 All right. 27:21 So we have our teaspoon here. 27:25 So that's the potato cheese that you're gonna use. 27:27 Yes, we're gonna use the potato cheese for this. 27:29 Okay, very good. 27:31 So do you fill 'em up first? 27:32 Or do you have to put the cheese on top? 27:34 We're going to fill them first 27:35 and we're going to top it with our cheese. 27:37 Oh, okay. Very good. 27:39 Right. We'll put this here and lets. 27:42 What's the measuring? 27:43 I'm just using a teaspoon. 27:45 So you know, you just want to fill it to the top here. 27:48 Okay. And you know. 27:49 I guess I should have given you the spatula. 27:51 It's okay. No, it's okay. 27:52 No. Okay. 27:54 We'll just do it like this. We're good. 27:55 Very nice. 27:56 I'm just gonna fill these little cups to the top. 27:59 I can, look at this, I can do it this way. 28:01 Okay. Oh, to the very top. 28:04 Let's, can we put the bowl on the side? 28:06 Sure, sure. So everything. 28:09 Did you can see here? 28:10 I'm just filling them just like that. 28:12 Yes, nice. 28:15 Very good. 28:16 This is a fun size bite too snack for your party. 28:21 That's right. 28:23 And sometimes we don't even know what to serve. 28:24 And most of the times these ingredients are in our pantry, 28:27 we don't realize it. 28:29 Except of course, let's be realistic 28:30 vegan cream cheese. 28:33 Nowaday, when I go to the grocery store, 28:36 I'm impressed as to how many options are there. 28:39 So look for them, go to your local grocery store, 28:43 inquire within. 28:45 And if one store doesn't have it, 28:47 go to the next, don't give up. 28:49 And, of course, nowadays you can purchase everything online 28:52 and have it delivered to your home 28:54 or you can go pick it up. 28:56 So I encourage you to look into it and share your stories, 29:00 send her emails, so we're gonna share your, 29:02 her contact information because she wants to hear 29:05 from you and your family. 29:06 That's right. So, okay. 29:08 So we're just gonna fill... We're gonna fill these up. 29:10 But actually, what we'll do is we'll put this to the side 29:13 because I have some in the oven ready to go. 29:15 All right. 29:17 Now what we would do though, we would take the cheese. 29:20 And let's see now you could use shredded cheese, 29:22 but we've already made this. 29:23 So why not we use this? 29:25 So you're going to just take a little bit and top it. 29:28 And then what we're going to do 29:29 is we would stick this in the oven. 29:30 Yes. 29:32 Okay, for how long at what degree? 29:33 Around five minutes. 29:35 That's it, about 350 for five minutes. 29:37 Okay. 29:38 It's not really been five minutes to do 29:39 the one time represent and five minutes 29:41 to finish the recipe. 29:42 Wow. So this is all we would do. 29:44 We just drop that on there like this. 29:45 And I'm going to go get... 29:46 And we can make this dip ahead of time. 29:48 Of course, and you can actually make these ahead of time too, 29:52 and have them ready and then just put them together 29:54 before everybody shows up. 29:55 Take you five minutes and we're just going 29:57 to grab our other ones. 29:59 Okay. 30:00 Go to the oven and get the ones that you have ready for us. 30:04 Okay. 30:05 She trusted me with a bowl of food over here. 30:08 No, I'm just kidding. But it is true. 30:11 Sometimes we want to make a simple get together. 30:14 Or even if you're fellowship dinner 30:17 and are taking place in your churches, 30:20 this would be a nice dish to take over there. 30:22 Wow! Look at that. 30:25 That's like the miracle of TV, right? 30:27 That looks nice. Yes. 30:28 So what we're gonna do is we're going to top them now. 30:30 I have over here, let's move this out of the way. 30:31 Okay. This is cool, so we're... 30:33 All right. Good. 30:35 And we're going to top them. 30:37 So let's move our cheese away. 30:40 And we've got tons of toppings. 30:42 So we just do whatever, whatever your favorites are. 30:45 Let me put that there. 30:46 I'm just going to put a little cilantro on some. 30:51 I'm going to take maybe a little scallion, 30:56 so everyone can be different, 30:57 so people can try all different flavors and bursts of little... 31:01 Some jalapenos in there too. 31:03 I don't have jalapenos. 31:05 I forgot jalapenos, it's an irritant. 31:08 It's an irritant to the stomach. Yes. 31:10 So we don't have those, but we do have some olives. 31:12 Yeah. 31:14 Very festive looking. 31:17 And yes, I like to do everyone different 31:19 'cause people like different things. 31:20 So here's a little salsa on this one. 31:22 Oh, you're so smart. That's right, little. 31:24 Put that way. 31:26 We'll take some sour cream. Oh, yeah. 31:28 Nice. Some avocado. 31:30 It's a party. Very appetizing. 31:34 And here, I'm gonna leave you some 31:35 since you have them right there. 31:36 Okay, so some get avocados, 31:39 do they all get sour cream or not? 31:41 Here we can put, we can put all different things on them, 31:43 if you want to put sour cream on all, you can. 31:46 Okay. Just put a little. 31:48 Really good. 31:50 So now we have another option for a little party 31:54 get together by embrace. 31:56 There's no reason why we should be missing out 31:58 on really fun snacks at a party, right? 32:01 That's right. 32:02 I think some of these need some cilantros, 32:03 let's put it out there. Okay. 32:05 All right. 32:06 Well, now you guys have the idea at home what to make, 32:09 what can you possibly put on there? 32:11 Maybe you have an idea of something another topping 32:14 for these? 32:16 The Baja black bean bites, 32:19 so they look very festive and very appetizing, 32:21 I must say. 32:23 Well, we're ready for the next recipe. 32:24 Are you at home ready to take down some notes? 32:27 Our next recipe, what is it? 32:58 The garlic hummus is something 33:01 that is very popular in my household 33:03 because we love raw garlic, and we love garbanzo beans. 33:07 So what benefits do we have with the garbanzo beans? 33:10 It's a legume. Well, yeah, of course. 33:12 So they're high fiber, tons of nutrition. 33:14 You know, they're actually blood sugar beans in general, 33:18 our blood sugar regulating, 33:20 so they really help to keep our blood sugar 33:23 especially for people 33:24 who are struggling with diabetes. 33:25 It's a great option. 33:27 But I think that, the highlight is the garlic too. Oh yeah. 33:30 Because garlic, you know, it's antiviral, antibacterial. 33:34 It's anti everything bad for you. Okay. 33:37 It's got the allicin in it, which is just so medicinal, 33:40 it helps lower blood pressure. 33:41 I mean, you can go on and on. 33:43 Some said you really love garlic? 33:44 I love... Well, I'm Italian, so I can't help it. 33:47 I was born with garlic. 33:49 So, yeah, we use a lot of garlic in our household. 33:51 She used to get garlic in her bottles. 33:53 That's right. All right. 33:54 So what do we do here? 33:55 We're gonna start with our chickpeas. Okay. 33:57 So it said dump it recipe. 33:58 Of course, I love it, what is it? 34:00 It's parties made simple. Yes. 34:03 Parties made simple. So let's put these in here. 34:05 So, are these canned beans or can you use dry beans? 34:08 Either way. Either way. 34:09 These are caned today to make it easy for us 34:11 but you can easily do our just dry beans. 34:15 Okay. Then add a little water here. 34:17 Okay. 34:19 It's interesting that there are more 34:20 and more hummus varieties in the store. 34:23 What is that you're putting? Well, this is tahini. Okay. 34:25 I just want to let you know though 34:27 before we finish this recipe, 34:30 you can add so many different things, 34:32 roasted red peppers, beets. 34:33 There's so many different things you can make 34:35 with hummus, whatever your pine nuts. 34:37 This is just the basic garlic hummus, 34:38 but you can put whatever you want in it. 34:41 I'm adding some olive oil. Mm-hmm. 34:44 Very good. 34:46 This is the cold pressed olive oil. 34:48 That's right. It is the first cold pressed. 34:51 This is lemon juice and then, of course, 34:54 our garlic now depending on how garlicly you like it. 34:56 I have three to four cloves. 34:59 We go a little hard, heavier than that but, 35:02 but we do try not to offend. 35:04 You know when you have the garlic as long 35:05 as the other person you're with is eating garlic, 35:07 you should be okay. 35:09 We're gonna have salt here. Let me just get that in. 35:11 And then I have paprika, 35:13 but we're gonna use that as our garnish. 35:14 Oh, okay. 35:15 And all we need to do is blend and since you are... 35:17 That's right, since you're on the blender, it's all yours. 35:19 I'm the driver here. That's right. 35:20 Let's do this. 35:22 Okay, let's go right away with the temper. 35:27 And we'll start on low. 35:29 You know why we start on low? 35:31 No, I just have that now. You want to know why? 35:33 Because you don't want to be the recipient of showers 35:36 of blessings in the wrong way. 35:38 And that's why I have been, 35:40 so that's why I know, we start on low. 36:03 That looks good. 36:07 I was ready to keep rolling with this, 36:09 but it's good already. 36:10 You know what, you're just really trying to get 36:11 the garlic, you know, and then of course texture. 36:13 If you like it a little chunkier, 36:15 then use a food processor if not... 36:17 We're gonna move this over here like this. 36:19 So that we can pour that in there. 36:21 Yes, I can pour for you if you'd like? 36:23 Please, thank you. 36:26 Well, I got on my finger. 36:29 What does that mean? 36:30 I need a piece of pita bread 36:32 so I can get it off my finger now. 36:35 All right, so here we go. 36:37 So this is the, oh, garlic hummus. 36:42 Look at that beauty. Oh, yeah. 36:46 Definitely, it's a very good recipe. 36:51 Look at that. All right. 36:53 How creamy it looks. 36:55 And I like to just take a little paprika. 36:57 Uh-huh. 36:58 And just... 37:00 Oh, yeah. 37:01 Sprinkle here just for aesthetics, right? Yes. 37:03 We like to eat with our eyes. 37:05 So let's make it pretty and festive. 37:07 See the paprika matches the little rim on the bowl. 37:10 See, we like to color coordinate things. 37:12 We saw everything out, improved. 37:13 And then pita chips, I just took a whole wheat pitas 37:16 and cut them into little triangles 37:18 and bake them in the oven. 37:19 And so we have those so they're a nice, healthier, 37:21 whole green version. 37:23 Viola. 37:24 Well, we have more party recipes for you. 37:27 Let's go to the next recipe. 37:29 And what do we have next? Okay. 37:31 So our next recipe is the carob brownie buttons. 38:16 Well, we have a dessert for you. 38:18 And I see we're able to hear from the ingredients 38:22 that we need for these brownies. 38:24 Please walk us through your recipe? 38:25 Okay, we're gonna do carob brownie bites or buttons. 38:30 See I say, I call them bites, 'cause we call it, 38:32 but it's buttons. 38:33 That's right. 38:34 So and the reason why I'm using carob, 38:36 we're not using chocolate. 38:37 Right. 38:38 Because chocolate has some things in it 38:40 that are not good for us. 38:41 Okay. A lot of times dairy products. 38:43 Okay. 38:44 Sometimes they have things called 38:45 theobromine and caffeine. 38:47 These are things that are false stimulants 38:49 to our nervous system. 38:51 Right? 38:52 And so people think, oh, you know, 38:53 caffeine is good for us. 38:55 The fact of the matter is, is caffeine is actually 38:57 something that's going to, you know, 38:59 bring our nervous system to think it's getting nutrition 39:01 and then it realizes it's not. 39:02 So you see people go up, and then they go down. 39:05 So we want to stay away from caffeinated things, 39:06 we want to stay away from theobromine, 39:08 which is just like caffeine as well. 39:09 Theobromine Yes. 39:11 But carob, now carob is so nutritious. 39:13 It's got so many vitamins and nutrients in it. 39:16 And it's just really, it's wonderful replacement. 39:18 It's from the pea pod family. Okay. 39:20 So the pea pod, they grind them up, 39:22 they dry them, grind them up, and it looks like cocoa powder. 39:24 You have it right here. Wow. 39:26 Yeah, it does look like cocoa powder. 39:28 I would have said no, that's chocolate, not cocoa. 39:31 Well, these will be nice and chocolatey, I promise you. 39:33 Okay. 39:34 We have two brown things here, so brown sugar and... 39:37 Ah, that is coconut palm sugar. 39:39 Oh, coconut palm sugar. 39:41 We're using the coconut palm sugar. Yes. 39:43 So what are the benefits of using that? 39:45 Well, you know, it's less processed. 39:47 It's minimally processed sugar. 39:49 It's just the dehydrated, sap from the coconut palm, 39:54 they grind it up, and that's it. 39:55 So it has a nice sweetness. 39:57 It's not as sweet as a refined sugar, 39:59 but it does have a great sweetness and, 40:01 you know, we need to retrain our taste buds 40:03 to actually enjoy things that are not as ultra sweet. 40:07 And so, if we can do that by using something, 40:09 which is healthier for us, and also a little less sweet, 40:12 it kind of hits the, it hits both sense, yep. 40:16 Okay, let's button up then. 40:18 All right, so here's our buttons. 40:19 That's right. 40:20 We'll button up and we'll start cooking. 40:22 So I'm gonna use the coconut palm sugar. 40:23 Okay, nice. All right. 40:26 And we're going to use whole wheat flour. 40:28 Now this is, this is a whole wheat flour, 40:29 but it's a white wheat. 40:31 White whole wheat. That's right. 40:32 A white wheat, meaning that it's the type of wheat 40:34 that it is and its whole grain still, they don't do any kind 40:37 of refining to it. 40:39 And here is our carob powder. 40:41 Now interesting, you'll hear a little story about carob. 40:43 Tell me a story or two. 40:45 I'm still gonna eat it. Remember. 40:47 Do you remember the John the Baptist? 40:48 You've heard him before, right? Yes, yes. 40:50 Well, you remember John the Baptist 40:52 lived in the wilderness. 40:53 What did John the Baptist eat? Carob. 40:55 He did. But people don't know that. 40:57 You see, he had a diet of locusts and wild honey, right? 41:00 Well, this is, carob is actually 41:02 from the locust bush which is in turn locust. 41:06 So John the Baptist actually had a sweet tooth, 41:08 would eat carob and wild honey. 41:10 Together you have candy, right? 41:12 There you go. All right. 41:13 This is my secret ingredient is aquafaba. Aquafaba. 41:16 Now, People will say, what is aquafaba? Yes. 41:19 Aquafaba is actually the liquid from either chickpeas 41:23 or other types of beans. 41:25 Oh. 41:26 And it actually works as an egg replacer. 41:28 Okay. So I'm using this. 41:29 Actually, we made the hummus, 41:30 I just drained some of the liquid 41:33 and we're gonna use that as our egg replacer, 41:35 you know, so that we don't get that cholesterol 41:38 and that animal product, right? 41:40 Now, we're going to use instead of oil, 41:42 we are going to use applesauce. 41:44 Applesauce is a great oil replacer. 41:46 Well, it is a dessert. 41:47 So we want to avoid using the olive oil in a dessert 41:51 because it's cold pressed and the flavor is sharper. 41:55 That's right. 41:56 So and, you know, I primarily only use, 41:59 you know, olive, cold pressed olive oil. Right. 42:00 So in baking and things of that nature, 42:02 it's good to use this. 42:04 Okay. So little baking powder. 42:05 Now, I have a good story about baking powder. 42:07 Sometimes people say oh, we shouldn't use baking powder. 42:09 But you know, I actually found out from a great source that, 42:14 you know, back in, you know, the 1800s... 42:17 What was that? Oh, I'm sorry, this is vanilla. 42:18 I'm gonna put everything in then I'll tell you 42:20 about my baking powder. 42:21 How's that, so I don't forget. 42:22 Little Himalayan pink salt that will bring out 42:24 our sweetness and our flavors, 42:26 and something to bring out a more chocolatey flavor, 42:28 I'm using some coffee substitutes. 42:30 Okay. 42:31 This is just, this is a little Roma. Okay. 42:33 And I'm gonna leave these for after. 42:35 So, while I'm mixing this up, 42:37 I'm going to tell you about baking. 42:39 Tell me the story. 42:40 So in baking powder back in the 1800s, 42:42 did you know that women actually had to put baking soda 42:45 and a food acid together to make baking powder 42:48 in their own home? 42:49 And the problem that they faced was that baking soda 42:52 is not good for our gastrointestinal system. 42:54 So what happened was is that the baking soda, 42:57 they realized, the ladies in the kitchen realized 42:59 if I put a little extra baking soda, 43:01 things are lighter and fluffier. 43:03 So what was happening is they weren't doing the right mix. 43:06 Okay. 43:07 And when they didn't do the right mix, 43:09 they were getting too much baking soda, 43:10 which hurt the gastrointestinal system. 43:12 Okay. So it's really, really dangerous. 43:14 But now we can buy baking powders that are actually 43:16 chemically balanced. 43:18 And so I buy aluminum free. Yes. 43:21 I'm actually adding some water here too, by the way, 43:23 just to get our brownie better. 43:25 And so you can do that. 43:27 Now I learned that story from somebody who, 43:31 his mother was a nutritionist, and during the 1800s 43:35 and early 1900s. 43:37 And she taught her and so she's a teacher 43:40 at Andrews University and her mom 43:42 and she's a nutritionist as well. 43:44 So I learned that story and I was glad to find out 43:47 that it's safe to use baking powder. 43:49 It's just baking soda we want to be careful with. 43:51 So my recipes I always use baking powder. 43:54 Baking powder. 43:56 Yeah. Very good. 43:57 So you just mix this up and here's our... 43:58 It sounds good. Here's our brownie batter. 44:00 Yes, I see, that looks like a regular brownie batter. 44:03 That's right. 44:04 And people would never know it's whole green 44:07 and it's not chocolate. 44:09 That's right. 44:10 Yet you're getting a delicious sweet, no refined sugar, right? 44:12 And your children can lick the bowl. 44:14 There's no raw egg. No, egg in it. 44:15 Even though some people drink the raw eggs. 44:18 You know, I'm not going to take that chance. 44:20 How's that? 44:21 So, now what I'm just gonna do 44:22 is I usually just take a tablespoon. 44:24 Yeah. I'm just gonna use a tablespoon. 44:26 That's the perfect measurement here. 44:27 And these, this is just an oiled baking pan. 44:30 Mini muffin pan. Yep. 44:31 Little mini muffin pan here. Okay. 44:33 So I can just do this and we can... 44:36 Just with a glass of oatmeal. 44:39 Oh, yes, right. 44:41 Have a good oatmeal recipe, 44:42 oat milk recipe right in that cookbook. 44:44 Yes. 44:45 I like to mention it, Plant-Based Made Simple. 44:49 So you have the recipe for the milk? 44:51 I do, oat milk in here, yeah. I love oat milk. 44:54 Okay, that's a good one. I'm gonna make it then. 44:56 Well, folks, this is available. 44:58 You can contact our guest, 45:00 Chef Carin Lynch's Plant-Based Made Simple, 45:05 simple, nutritious and delicious. 45:08 And you're welcome to contact her at the contact information 45:12 we're going to be sharing 45:14 towards the end of the program today. 45:16 And just try the recipes and email her, 45:19 send her comments about her recipes that are in there. 45:23 So once you try it, recommend it to a friend. 45:27 It's really nice always to share a recipe, 45:31 have a recipe exchange party, that'd be really fun. 45:35 Sometimes I tell people to do like they can do a, 45:38 like a plant-based dinner where they invite everybody 45:41 over to do like a veggie, 45:42 vegetarian dinner party, you know? 45:44 And then they can, everybody brings something 45:46 that they learn how to make. 45:48 And so if they're doing a party, 45:49 we'll look at all these party recipes that we did today. 45:51 I know. Party recipes made simple. 45:55 Very good. 45:56 So we're going to put this in the oven 45:57 at what degree and for how long? 45:59 Three fifty, 46:00 and these are going to go into... 46:01 Can I freeze these? 46:03 Are these good for freezing or not? 46:04 They are great for freezing. 46:06 I totally do that all the time, 46:07 because you can make these ahead of time. 46:08 Yeah. I keep that grinding. 46:10 That's right. 46:11 Get all this out so we can get all our brownies. 46:14 Okay, and very good. 46:15 Usually, if I'm even and I'm not rushing, 46:18 I get all 24 so, but you'll see, 46:22 we'll just do that, because I want to take... 46:24 Now, you can always, you can always top them, 46:26 you know, with something. 46:27 I like to take a little bit of walnuts. 46:30 Yes. You know, I do with. 46:31 Well, sometimes I'll take carob. 46:33 So you put it in before you bake it? 46:34 Yes. 46:35 Okay, you'll see, you'll see 46:37 'cause I have some in the oven right now. 46:38 So we're going to pull those out in a minute. 46:40 But you can just do this, you can take carob chips. 46:42 And what I do sometimes is I'll pop the carob chip 46:44 all the way in there. 46:45 So when you bite it, you get a nice, 46:47 a little burst of carob, a little carob chip there. 46:50 So it's like a little bit gooey. 46:53 I like little gooey brownie. 46:56 Very good. So we'll put. 46:58 Let's go get these other ones out of the... 47:00 From the oven. 47:01 So while she's getting that, I'm going to clear this area. 47:06 And, no, I'm not going to taste it right now, 47:09 but I will later. 47:11 It's nice to have the options. 47:13 Sometimes we have friends or visitors at our church 47:16 and we'd like to treat them 47:17 because they're coming into town 47:19 and we don't know what to prepare for them. 47:21 So instead of being discouraged to be encouraged, 47:24 because there are some options that are very easy to make. 47:28 Look at that beauty. 47:30 They are. Wow! 47:32 I love the presentation. 47:34 Even just putting them on top. 47:35 Doesn't that make a nice photo? 47:37 It's just, it makes them a little bit decorated that side. 47:40 Yeah. That looks really good. 47:41 So then you know what I do? I take out the... 47:43 There we go. So this is, this is a little trick. 47:46 This will just, this will pop right out. 47:48 Okay, let's see. Oh, they do. 47:51 They pop right out. 47:52 So we can do this and just take them right like that. 47:55 Nice. So we can decorate them like that. 47:58 Very good. 47:59 Well, thank you for the suggestion 48:01 of the presentation and serving. 48:04 I think it's time for us to go to our last recipe 48:07 that we have for the hour. 48:08 And that recipe, what is it? 48:10 It's gonna be our salted caramel popcorn. 48:13 Here it is the recipe. 48:35 Well, what's the party without popcorn? 48:37 Let's get poppin' here? All right. 48:38 So we are going to make salted caramel popcorn. Okay. 48:42 And I'm going to start using some maple syrup. 48:45 Maple syrup. That is pure maple syrup. 48:47 Pure maple syrup. 48:48 We're gonna put that in there. Yes. 48:50 Make sure I got it all. And it's vegan. 48:53 That's right. 48:54 I mean, sometimes we forget how they were prepared. 48:57 And people don't know that it's in tubs 48:59 of bacon fat around the tubs to keep it from over-boiling. 49:03 Exactly. All right. 49:04 So we are also going to use some coconut oil. 49:06 This is just extra virgin coconut oil. 49:09 Pay bunch of attention, this is a quick recipe, 49:11 it's going to go really fast. It's very quick. 49:14 All right. 49:16 And we're going to get that boiling there with a little bit 49:18 of vanilla flavoring. 49:20 Yes. And some salt. 49:22 And salt. 49:24 And we're going to get this melted and start bubbling 49:26 and soon as it starts bubbling, 49:28 we're going to whisk in some baking powder. 49:31 And we just talked about baking powder. 49:32 Baking powder is actually going to help make this like more 49:35 of a caramelly thickener that when we pour on our popcorn 49:39 is going to kind of be a little soaky, 49:41 it's going to but then we're going to put it in the oven. 49:43 We're going to bake it at 300 degrees for about, 49:46 you know, 15 minutes. 49:47 Okay. 49:49 And you're going to have a crispy delicious caramel, 49:51 caramelly caramel corn. 49:52 Never had such a thing. 49:54 I'm excited to be in the kitchen today. 49:57 Once again, with Chef Carin. 50:00 All right, so, let it simmer in there. 50:03 Yes. Bubble away. 50:04 As soon as it melts, and bubbles, 50:06 we're going to put that baking powder in, 50:08 then we're just going to have to let 50:09 that usually about two minutes or so. 50:11 But it's pretty hot. 50:13 So we're, we'll probably get this done 50:14 a little bit earlier than that. 50:16 Okay. 50:17 Well, this is definitely an option because you know, 50:20 for holidays and stuff, you can give these as gifts, 50:24 homemade caramel popcorn. 50:26 That's right, because, you know, traditionally, 50:29 caramel corn is made with sugar, 50:31 corn syrup, and butter. 50:32 Right. 50:34 And so, we're making our version 50:35 that's plant-based, right? 50:36 Oh, I'm so glad it boiled 50:38 because we're almost out of time here. 50:39 That's right. 50:40 We're gonna get this going, you're gonna see it's gonna 50:42 bubble, bubble, bubble. 50:43 And it foams up a little bit, we're gonna let that just boil 50:45 and see this is pretty... 50:46 Yes, I can see that. This is a pretty featherweight. 50:49 Up there we go. 50:50 We're gonna just want to let this get... 50:54 Simmering. Simmer just a little bit. 50:56 We want to keep it bubbling. Wow. 50:59 And it usually takes about two minutes. 51:01 But we're gonna do this to speed at lightning here. 51:04 And I'm going to pour it in. 51:05 So we can, we can show this recipe. 51:07 I'm gonna turn the fire off on here. Please, thank you. 51:10 I'm just going to pour this one, 51:11 you're going to like I said, we want to let it caramelize 51:14 a bit and get nice and brown in there. 51:16 But we're just doing this just for demo purposes. 51:19 So I would have usually done this a little longer. 51:21 And you're going to mix it up. Wow. 51:23 And just mix it, toss it. I'm in this bowl. 51:25 Maybe I should have had a bigger bowl, 51:27 but you just want to toss it. 51:28 Yes. 51:30 And you're going to put it on a baking sheet 51:31 and you're going to stick it in the oven 51:33 for approximately like I said, you know, 51:37 15 minutes at about 300 degrees so it's not ultra-ultra-hot, 51:41 but it's gonna what it's going to do is crisp up 51:43 the popcorn and caramelize it. 51:45 Excellent. 51:46 So, well, I promised I was going to share 51:48 your contact information. 51:50 So we are going to that pause right now. 51:54 So we would like to show you real quick this popcorn 51:58 that she's pulling out of the oven just now. 52:01 And you're pouring it into the bowl, right? 52:03 Or we're gonna just take this right here. 52:05 Uh-huh. Let's do this. 52:06 Wow. Did you hear how crispy that is. 52:08 Crunchy, crunchy. All right. 52:11 Well, Chef Carin, while you're doing that, 52:14 I think is the time to go to the contact information, 52:18 so our friends can get a hold of your cookbook. 52:21 All right. 52:22 So we will be right back after this information 52:25 and we'll share the final products with you. 52:30 Did you like the recipes you saw today 52:32 and want to know more? 52:34 Well, you can contact Lay Institute 52:36 for Global Health Training, 52:38 also known as LIGHT at PO Box 58, 52:41 Wildwood, Georgia 30757. 52:45 You can also call them 52:46 at (706) 820-9804. 52:51 That's (706) 820-9804. 52:56 You can visit their website 52:57 at LightingTheWorld.org 53:00 That's LightingTheWorld.org 53:02 or email them at info@LightingTheWorld.org |
Revised 2022-01-13