Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000081
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00:15 Welcome to A Taste of Paradise.
00:17 My name is Evita Tezeno. 00:19 You know, when doing gatherings, 00:22 fellowship meals, dinner parties 00:24 we always like to impress our friends 00:27 and our relatives, right? 00:29 Well, I have a recipe 00:30 that will send people through the roof. 00:33 They'll think you went to culinary school. 00:35 We are doing a layered vegetable tart today 00:40 and it is beautiful. 00:42 Not only beautiful but it also is delicious. 00:46 So let's read the ingredients 00:48 and find out what's in store for us today. 00:52 For the Greek dressing we need... 01:22 For the vegan parmesan cheese you need... 01:37 Okay, so we're gonna do the parmesan cheese first. 01:43 And I was a cheese lover, 01:45 I'm telling you it was very difficult 01:47 when I became vegan to transition, 01:50 but when I started finding recipes and ingredients 01:55 to substitute for cheese it was phenomenal. 01:58 And nutritional yeast is one of the great secret ingredients 02:03 I call it to make things taste cheesy. 02:07 So also sesame seed are, you know, 02:10 if you're familiar with tahini. 02:12 Tahini also in cheese sauces 02:14 it gives it that kind of sharpness. 02:17 So cheese is not a problem for me to anymore, 02:19 'cause I can make my own. 02:21 Isn't that fabulous? 02:23 And it's fresh. 02:24 That's one good thing about it. 02:27 So I'm using a coffee grinder, 02:31 I got from a big-box store, very inexpensive. 02:36 And I'm putting my sesame seeds in 02:38 and I'm just gonna whiz it. 02:45 Then I put my walnuts. 03:12 And I put the sesame seeds first 03:14 because the walnuts tend to kink up a little bit. 03:17 And it prevents it from clogging up your utensil. 03:21 So I mean your appliance, sorry about that. 03:24 So I am going to put this in a measuring cup 03:32 and then mix in the nutritional yeast 03:37 and stir it all up. 03:43 And you can do this in a blender, 03:45 but it's just easier for me to use a little small appliance 03:51 to just get everything incorporated 03:52 than messing up a blender. 03:58 So this is the parmesan cheese. 04:01 Really simple. 04:05 Next we're going to do our Greek dressing. 04:15 So we have our olive oil 04:21 and lime and lemon juice. 04:23 And the reason why I use lime and lemon juice 04:26 because the combination of both of them 04:29 kind of mimics vinegar and I don't use vinegar 04:32 because vinegar is very irritant 04:35 to your stomach as well. 04:37 So I don't use vinegar, 04:39 so I use the combination to substitute. 04:44 And fresh oregano. 04:45 Remember fresh is fabulous 04:47 so we always should have fresh ingredients. 04:50 And this is a date, I prefer Medjool dates, 04:54 they are softer and sweeter, 04:55 but if you can't get Medjool dates 04:58 whatever date that you can get it will be great, 05:02 but I just prefer the Medjool dates. 05:04 Clove of garlic, sea salt 05:10 and my favorite, an avocado. 05:18 And it's a forth of a cup an avocado, 05:20 so that's about, about a half of an avocado. 05:23 This is a medium avocado 05:26 so that is about the right measurement. 05:51 And then we're gonna put our water in. 06:15 And that's your Greek dressing. 06:17 Very, very simple. 06:19 And this could be used on salads too as well. 06:22 It is a, it has a wonderful flavor. 06:30 And now we're gonna read the ingredients 06:32 for the vegetables. 07:14 So okay, I am gonna show you 07:17 how to slice things thinly in this recipe. 07:21 So the carrots are done very thinly. 07:25 And you're thinking that I stayed 07:27 in the kitchen all day and do this. 07:29 No. 07:31 A potato peeler. 07:33 And you just slice it real thin like this. 07:36 Isn't that wonderful? 07:38 Very easy comes out uniform. 07:43 And this also can go on salads 07:46 if you want some carrots on salads 07:47 and you don't feel like grating them, 07:49 just use a potato peeler. 07:51 It's a vegetable peeler. 07:53 It works just wonderful. 07:55 Now we have these wonderful zucchinis 07:59 that is very thinly sliced. 08:02 Also, I use this wonderful appliance. 08:10 It is called the Mandoline. 08:13 And very simple. 08:16 You just run it here 08:21 and it slice things so nicely, 08:25 very thin, wonderful. 08:28 So that's how you get 08:30 the vegetables uniform and slice real thin. 08:35 So this is a springform pan. 08:36 They usually use this in making cheesecake 08:40 and we're using it for our tart today. 08:45 So you start off with the zucchini 08:49 and you just layer it, layer the zucchini down. 08:54 It doesn't have to be any kind of... 08:59 just put it in there. 09:02 I'll cut it up, break it up, 09:05 you just want a nice uniform layer at the bottom. 09:18 And then your fresh spinach. 09:25 And this recipe is very, very colorful. 09:31 Gorgeous. 09:32 I'm telling you're gonna impress your friends. 09:34 They're gonna think you're a gourmet cook. 09:37 Then you put your carrots and your onions. 09:45 And, you know, you don't have to go in this order 09:50 but I really like to put the zucchini down first 09:54 'cause that gives you the bottom layer 09:58 and then your bell peppers. 10:02 And then the yellow and then I forgot. 10:07 Your dressing and pour sparingly 10:11 because you have to do three layers. 10:13 So you don't want to dump a lot of it. 10:16 Then you take some of the parmesan cheese 10:21 and you sprinkle it in. 10:27 And you take your yellow layer 10:36 and you just repeat it. 10:52 Spinach. 11:05 Carrots, red onions. 11:11 And if you don't like red onions 11:13 you don't have to put the onions with the-- 11:15 The onions really add nice flavor to the tart. 11:24 Put your dressing 11:31 and your parmesan cheese. 11:45 And then you end it with another layer of zucchini. 11:52 And, you know, this is, I think this is about 11:54 three layers I have done. 11:56 But you could do more, you could press it down, 11:59 so if you want a taller tart you can. 12:11 And because there's salt in the recipe 12:16 it will extract water from the vegetables 12:21 so you want to put a plate on here 12:24 and make sure that you have a plate at the bottom 12:27 because the water will drain after 12:30 we put it in the refrigerator. 12:31 You want to make sure that you cover it with plastic 12:36 and sit it in the refrigerator over night 12:39 and look what we have. 12:47 Now wouldn't this ooh and aah your friends? 12:52 Isn't that beautiful? 12:54 It is definitely a conversation piece. 13:01 And, you know, what we say in my kitchen 13:06 we want to live life fresh 13:07 because we are living life fresh right here 13:10 all of these are beautiful fresh ingredients-- 13:15 This just came right out of the garden. 13:17 Isn't that amazing? 13:20 Another fabulous recipe 13:22 from the kitchen of Taste of Paradise 13:24 and remember to live life fresh. 13:34 Have mercy, have mercy, have mercy. 13:36 Welcome back to Taste of Paradise. 13:38 Evita over there making these veggie tarts 13:40 and all of these things I'm like wait a second. 13:43 I thought it was gonna be a pastry or something 13:45 but you know, Evita always has something 13:47 really cool up her sleeves there. 13:49 So today I said, "You know what, 13:51 let us make a tart 13:54 to work along with that veggie tart there 13:56 and I'm sure it will be good." 13:58 We are going to make a nice little dessert 14:01 I call it the magnificent mango with a pecan crust. 14:05 Why is this crucial? 14:06 Because a lot of times we're eating good healthy food 14:10 but then after we finish a good healthy meal 14:13 whether raw or cooked is like somebody went downtown 14:17 and picked up pastries and desserts 14:20 and good healthy eating went out the door. 14:23 You know what I mean, sometimes you go to church 14:25 maybe after church you have all these good healthy options 14:28 but when it comes to desserts it's like we don't lost it. 14:31 So now let us get a dessert that we can be proud of, 14:35 that we can say is healthy and tasty 14:37 and a little tarty as well 14:39 and I call it the magnificent mango with a pecan crust. 14:43 This will not only taste good 14:45 but it'll make you feel good as well. 14:46 Here's a simple recipe that you can do. 14:49 All you need for this the key is the crust of course. 15:15 Now you know tarts and pastries and desserts, 15:19 they're all good but the key 15:21 to a good dessert is to have a good crust. 15:23 And I know a lot of times 15:24 it just takes a little extra effort, 15:27 you know, to process it and then put it together 15:31 and it's just easier sometimes just to go and buy it. 15:33 But just give it a try, give it a try, 15:35 and work with this recipe. 15:37 A matter of fact you can get pecans 15:38 almost for free, you know. 15:40 There's pecan trees all over the place, 15:41 of course, obviously wherever you live 15:43 there's a pecan tree. 15:44 So you can pick them up but make sure 15:46 it's your tree or it's a neighbor tree 15:47 you ask for permission. 15:48 Now I see some people sometimes sneaking around 15:50 grabbing pecans and stuff. 15:52 Don't do that, don't go to jail 15:53 for something you can buy for less than nothing. 15:56 Well, grab your pecans then, 15:58 and then we're gonna take these 16:01 and we're gonna put that in the food processor. 16:03 Little bit let me just make this 16:05 a little bit easier here for me. 16:06 So we're gonna put that there 16:08 then we're gonna add our pastry flour to that, 16:11 whole wheat pastry flour. 16:13 This is so cool 16:14 where you can have good desserts 16:16 and they are healthy and tasty as well. 16:20 Now normally they recall most, 16:23 crusts recall for different crackers, 16:27 Graham crackers or something. 16:29 You can just take that simple granola, 16:31 the crispy golden granola crunch 16:32 if you remember a long time ago 16:34 that we showed you how to make. 16:35 And just put that right in here. 16:36 So our granola will go in here. 16:38 You have your vanilla extract, 16:40 all right, then you have your little pinch of salt, 16:43 you know, that salt balances it out there 16:46 and then you have that coconut oil, yummy. 16:50 So you put that coconut oil in there. 16:52 And watch this some people may say, 16:54 "Man, that's a lot of oil." 16:56 Don't worry about that, 16:57 if you ever look that the ingredients 16:58 of some of those crusts that you buy 17:01 from the store, have mercy. 17:02 So we're gonna take that. 17:05 Then, we're going to add, 17:06 let's just go ahead, where's my, 17:09 then we're gonna add some maple syrup, all right. 17:13 Calls for about 6 tablespoons. 17:16 Let's just have fun, hey man, don't tell anybody. 17:19 Just put a good amount in there, 17:21 yeah, so it's nice and tasty. 17:23 And if somebody's looking then you pull out 17:25 the table spoon, all right. 17:26 So here we go, we have that in there and maple syrup. 17:31 Matter of fact if it's a certain time of year 17:33 you can actually get that maple syrup 17:35 almost for free at certain trees 17:37 you can just tap at a maple tree of course 17:39 and it will come out. 17:40 Then you just have to boil it, boil it, boil it 17:41 then you end up with this little. 17:43 You're like, you know, "It's not worth it, 17:44 let me just go and buy some." 17:45 So that probably would be the most priciest item 17:48 on this recipe, all right. 17:49 Then we're gonna take that 17:51 and let's see if we can get this going. 17:53 Then we're gonna do it till it's nice 17:55 and good consistency so we can make our crust. 18:08 All right, so sometimes 18:09 you got to give it a little hand, 18:11 so we'll take that and we'll mix that around. 18:14 Oh, it smells good. 18:15 And if you want to add 18:16 a different extract you can do so. 18:19 You can add lemon extract. 18:21 You can add almond extract, 18:24 whatever extract works best for you. 18:28 So let's get that going one more time. 18:39 All right, and so one more time we have that there. 18:43 Should be a good consistency, 18:45 you don't want it to become like dough 18:47 or something of that nature. 18:48 Just nice and crunchy there 18:50 because we're just gonna put that, 18:53 so let me just clean up the area. 18:55 That's the only thing about cooking, 18:57 all the cleaning you have to do. 18:59 So I try to keep it simple, 19:01 keep it all together and here we go. 19:06 Be careful with that one. 19:08 And man look at that, matter of fact, 19:11 if you want to take it to the next level 19:13 you can even put some almond butter maybe, 19:17 maybe if you like peanuts, you can put peanut butter 19:20 and ooh I think I just came up with a new idea, 19:24 a mango peanut crust. 19:27 I don't know, I'm just making stuff up. 19:29 Anyway, so you just put it on your tray like this 19:32 when it get it down in there. 19:35 All right, so let me move this stuff out of the way 19:37 so you then know what's happening over here. 19:40 And then, uh-oh, we're in the kitchen today, 19:43 we're in the kitchen. 19:44 Nice, it's making noise. 19:46 Some people try to be too cute and quiet in the kitchen. 19:50 Have a good time also again you the rule of thumb. 19:53 Always have the kids working along with you, 19:55 teach them how to cook, they always want the pastries 19:58 and all of these sweet items 19:59 that's causing all these problems. 20:02 And then they're wondering 20:03 why these kids are being diagnosed with ADD, ADHD. 20:07 It's not that they have a learning disability. 20:10 Of course, there are special situations. 20:12 I remember a long time ago when I used to be young, 20:15 my teacher told, my momma, 20:18 she said, "This boy has a learning disability. 20:22 He has ADD." 20:25 So it was funny. 20:26 I went home when my got that notification. 20:30 She says, "Oh yeah," and so they try to, 20:32 they told her that, 20:33 "He may need to see a doctor, a special doctor." 20:36 My mother said, "He'll need to see no doctor." 20:38 When I got home 20:39 she says, "You're not listening in school young man?" 20:41 I said, "Sorry." 20:42 I got one of these, 20:44 you know what I'm talking about, it's not money. 20:46 I got one of these. 20:47 And man my grades went from D to awesome. 20:52 Yeah, so I'm not saying you need to do that 20:55 but she corrected my ADD quickly 20:56 and she also changed my diet. 20:58 Because sometimes we feed them 20:59 so many sugary items and so much stuff 21:02 that you wonder why these kids can't sit down anymore. 21:05 It's because their sugar's too high. 21:07 Go ahead and teach them how to make these items at home 21:10 and there will be no more problem. 21:11 So we're gonna take this now we're gonna put this 21:13 in the oven for about 20 minutes, 21:15 15-20 minutes just till it gets little crusty there. 21:18 And then we'll pull it back out. 21:22 So just, some of the items in there 21:24 and then you're sure to be good. 21:26 Now that that's going, matter of fact, 21:28 let me just double check hold up. 21:32 No, I'm gonna put it in this other one here. 21:34 This is the one I got the heat going. 21:36 So now I'm gonna get that going. 21:37 We have to make our filling. 21:40 All right, so here we go. 21:43 We'll just take a simple blender as you see here 21:46 and what are the rest of the ingredients. 21:48 We're gonna have the mango, 21:50 now where I'm at right now 21:52 mangoes are out of season, okay. 21:54 So to adjust the recipe a little bit, 21:58 I used the regular, the frozen mangoes, 22:00 you find those in the store as well. 22:02 It's definitely an option that you can use is frozen mangoes. 22:07 Then you'll take the lemon juice there, 22:11 the oil, all right, 22:15 you want a little bit more mongo in there 22:17 but we work with what we have 22:18 I use most of the mango for the finished product 22:20 that you're gonna see here. 22:21 And this is, you can use evaporated cane juice crystals 22:25 or fructose all right, straight from the fruit there. 22:28 So and then you want to put some of the lemon zest, 22:32 some of the lemon zest in there that's gonna add, 22:34 you know that's, we got a lot going on in there. 22:36 And we didn't too much sweeteners, all right. 22:47 All right, don't do it too much you gonna end up 22:49 with like lemon juice or something of that. 22:51 You just want a nice little filling 22:53 that you can use and so like I said, 22:56 I put a little bit less in this one 22:57 'cause I use most of it in the other one 22:59 that you have and let me just show you 23:01 how it should look when it comes out, 23:03 it will come out nice and creamy as you see here. 23:09 If you have the frozen one it doesn't blend 23:12 as well as if you had the fresh one. 23:18 Yeah, 'cause it's been frozen and all of that stuff so. 23:22 So keep that in mind and then we gonna take this now 23:25 and we gonna put this in the fridge. 23:27 Where are we gonna put it, we gonna put it in the fridge 23:29 add another one 23:31 that is there waiting for you that you could try. 23:34 And I'll show you how it looks here in a second, all right. 23:36 So we're gonna run over to fridge. 23:40 Okay. 23:43 So let me make sure that's closed. 23:45 Save your energy, keep the doors closed. 23:48 And here it is, as simple as that. 23:51 Where's my spoon? 23:54 So now wow look how thick that is. 23:56 You see that, can y'all see this? 23:58 That's really nice and thick okay. 24:01 We're gonna take this 24:03 now I have to run back to the oven 24:05 and I want to get my, my crust that I made there 24:09 and then we gonna make our mango pie in a second. 24:12 So let me grab my, you know, item here. 24:15 Shouldn't be too bad, shouldn't be too hot there. 24:19 If you had it on high heat about 350 24:23 sort of get a little toasty. 24:26 You don't want to cook it or burn it 24:28 because if you leave it in there too long. 24:31 So basically you take your filling. 24:37 Can you all follow along with me here? 24:40 All right. 24:41 We're gonna take this and we're gonna get that going. 24:47 Let me tell you, not only this mango tastes good, 24:50 it is actually very good for you. 24:52 It has quite a bit of vitamins 24:54 and for anybody who would like to have 24:57 beautiful healthy skin 24:58 mango is very good for the skin, 25:02 very good it's a excellent fruit item for the skin. 25:05 Mangoes and peanuts and cucumbers 25:08 and you name it they all good for the skin. 25:10 The coolest thing about cucumber 25:11 is you can take them cut them 25:12 and put them on your eyes as well. 25:14 Apricots is also good for that, 25:16 but not only is it good for the skin 25:18 but its also good for your heart. 25:20 So who knew that you can eat a mango 25:22 and it will be good for your heart as well. 25:25 So that is basically the mango pie. 25:27 Do we have to bake it again? 25:28 No siree. 25:30 You just take that stick that in the fridge 25:33 so I'm gonna let that cool down just a tad. 25:36 And you stick it in fridge. 25:38 I already have another one that I made 25:40 I'm so excited about this recipe 25:41 because I have to make it like two or three times. 25:43 You know what that means? More eat in for me. 25:46 And if you make it as well, 25:48 maybe you can make two or three pies. 25:51 So the coolest thing is that you have that. 25:54 I'm gonna show you the finished product right now. 25:55 It's really good and if you notice 25:57 we didn't add much sweeteners to it. 25:59 So that'll be even better. 26:04 So if you go ahead and have seconds 26:06 no problem, no problem. 26:09 Let me see what I have here, 26:11 I should have a nice little plate here. 26:13 So here's the finish product, 26:15 it looks just almost like that there. 26:20 Let me grab my spoon. 26:23 This is the part that everybody wants to see 26:26 and you take this and you cut it. 26:29 My knife, hello. 26:31 So you cut a nice little piece out, 26:33 you want a small piece or big piece. 26:35 All right, so we'll stop at a small piece here. 26:38 And... 26:42 ooh-whee. 26:44 Look at that. 26:47 So there is your nice mango pie-- 26:51 that piece is for you, 26:52 I have my own piece right here. 26:55 Ooh, a nice big piece and now everybody can eat it, 27:00 the kids can have it. 27:01 And you don't have to worry about teeth falling out 27:03 of course, you still got to brush your teeth. 27:05 But you don't have to worry about ADD 27:07 and all of this other stuff. 27:09 There's my nice little piece. 27:10 Look at that. It holds beautifully. 27:11 Uh-oh. Leave them out there. 27:13 And then you put that 27:15 throw in some strawberries if you want. 27:18 The key is the presentation, 27:19 so I put some strawberries around it, 27:21 you can put it on top as well. 27:24 So now kids are having fruits 27:27 and they're having dessert at the same time. 27:30 So now we don't have to be ashamed about our desserts 27:33 because they are good for us and they are all natural. 27:36 And let me see if I have something here 27:38 take that to the next level 27:39 put a little bit of almonds on there 27:43 and you will definitely enjoy 27:45 this nice mango magnificent, what kind? 27:49 Magnificent mango pie with a delicious pecan crust. 27:53 Enjoy and like Evita said, live life fresh. |
Revised 2014-12-17