Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000087
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00:14 Welcome to a Taste of Paradise.
00:16 My name is Evita Tezeno. 00:18 Summertime, summertime, summertime. 00:21 It is my favorite time of year. 00:24 I love hot weather 00:27 and I also love springtime as well, 00:30 but I love the summertime because of the array of fruits 00:34 that come out during that time. 00:37 Strawberry, peaches, plums, just love them. 00:43 And, you know, you know, my favorite dish is pizza. 00:47 So I wanted to combine the time of the year 00:52 and pizza together 00:55 and I came up with a fruit pizza that is great 01:00 and you can eat that for breakfast 01:02 and you can also eat it as a dessert, 01:04 but it is great for breakfast. 01:06 And we're gonna start off by reading the ingredients. 01:13 For the crust we need: 01:43 For the raw cashew cream you need: 02:02 For the fruit topping you need: 02:19 So we're gonna start off by doing the crust. 02:23 And this is a kind of sweet crust. 02:28 It's not savory, but it's sweet 02:30 because of the raisins that's in it. 02:32 Well, we start off with using the zucchini first. 02:45 And you want to start by putting the fruits 02:48 and vegetables-- well, the fruits, 02:50 I'm sorry, the fruit in first 02:53 because you want to brown them up 02:56 and they'll be like your liquid. 02:58 So I'm using-- Today I'm using a Fuji apple 03:02 which is my favorite apple. 03:05 They're really sweet and they're crunchy, 03:08 that's why I love Fuji apples. 03:12 And it's awesome how many varieties of apples there are. 03:16 I also love honeycrisp apples. 03:19 They are my favorite. 03:22 So I am going to give this a whirl. 03:43 Put in my avocado. 03:52 And avocado adds a little creaminess to the crust. 03:58 My olive oil and my lemon juice 04:05 and my salt. 04:29 So now we have a good liquid base going on here, 04:32 so we're gonna add our raisins. 04:34 That has been-- You soak them 04:36 so they blend much easier. 05:01 And this is actually, buckwheat is not really buckwheat. 05:05 It's not really wheat. It is a seed. 05:09 So if you gluten intolerant, you can use this 05:14 because it's not really a grain and it has no gluten in it. 05:21 And this has been soaked overnight 05:28 and it starts to sprout a little bit. 05:47 And last but not least, 05:48 you want to add your flaxseed. 05:50 You want to add the flaxseed last 05:53 because it starts to really congeal the mixture. 06:00 And flaxseed is acting almost like an egg 06:04 because when flaxseed and liquid combine, 06:07 it gets very, very viscous, 06:11 very conge-- It congeals. 06:34 Okay. 06:35 And this recipe is actually two pizza crust. 06:48 So I'm gonna get my... 06:55 teflex sheet out 06:59 and take some of this and put this on here. 07:06 About half the mixture... 07:13 and smooth it out 07:15 and you want to make a round disc like a pizza. 07:26 And what's so cool about this it doesn't have yeast in it, 07:31 you have to put it in the oven. 07:34 But you do have to wait the next day. 07:38 That's the only thing about dehydrating is that 07:40 it takes a little while for it to be ready. 07:45 But if you plan your meals, you can wait. 07:54 So we're gonna put this in a dehydrator. 08:02 And because of the miracle of television, 08:04 this is the crust. 08:07 So let me just clear this away from a minute. 08:12 And then we're gonna do the cashew cream. 08:20 So we're gonna start by adding our water, 08:26 our cashews. 08:29 And these cashews have been soaked overnight. 08:40 It makes them more digestible when you soak them overnight 08:43 and it also makes the cashew cream's creamier. 08:49 Or any of your sauces 08:51 that you use cashews in or any nuts, 08:54 you want to soak your nuts overnight. 08:59 That was vanilla extract and our salt 09:04 and then we're gonna blend it. 09:37 I think that is good enough. 09:41 And here comes the fun part. 09:51 Oh, I forgot a little more salt here 09:53 and I'm just gonna stir it up. 09:57 The salt balances the taste. 10:02 And here we have our crust. 10:08 And then we have our cream. 10:17 And, you know, pizza has sauce, like tomato sauce. 10:21 So this is acting almost like our tomato sauce on the pizza. 10:27 But since this is a sweet pizza, 10:29 like a fruit pizza, 10:32 this is a creamy sauce. 10:40 Smooth it all around. 10:44 And this really doesn't have to be pretty at the bottom 10:47 because you're gonna put tons and tons of food on top of it. 10:51 So it doesn't really have to be perfect. 10:55 So you don't spend a whole lot of time with it. 11:03 And then we start off with our strawberries 11:10 and you're gonna take the strawberries 11:12 and you're just gonna place it all around 11:15 the perimeter of... 11:22 your crust. 11:24 And you're just gonna repeat it like that. 11:33 And then after your strawberries 11:37 you're gonna do kiwi. 11:45 And these are sliced kiwis, just slice them in half. 11:59 And then after our kiwis, we do a blue berry, 12:05 a grape and then a blue berry, 12:09 alternating blue berries and grapes. 12:16 And then we do our mangoes, 12:22 large chunks of mangoes, like so. 12:35 And it's starting to look pretty already, 12:38 but let me tell you what I have. 12:44 I have a finished product. Look at that. 12:49 You know, you eat with your eyes first. 12:52 So this is definitely a beautiful sight. 12:57 And it's-- Like I said it's great for breakfast. 12:59 It's also a great dessert, 13:01 but I am gonna eat this for breakfast. 13:04 So I am so excited because this is-- 13:08 It looks delicious and it really is delicious. 13:13 And remember, as I always say, 13:18 to live life fresh. 13:27 Welcome back to A Taste of Paradise. 13:29 Well, here we're gonna find out 13:31 that there are quiches with a niche. 13:34 Now, of course, but a "niche" is what they say 13:35 or however you like to say it. 13:37 When I'm talking about food or comfort foods, 13:40 quiches is always or a quiche is always on the menu. 13:44 Everybody loves it, but like I say, 13:46 it has a niche, because why? 13:49 It is so heavy. 13:51 You know what I mean by heavy 13:52 and it is so filled with so many items, you're just like, 13:56 "Whatever went in there I don't want to know. 13:58 Let me just get it," because it also tastes good, too. 14:01 But we have a quiche with a niche now, 14:03 because we're gonna make one for you 14:05 that actually not only tastes good, 14:08 but it's probably a little bit better for you 14:11 and your health as well. 14:12 And so join me as we go to the kitchen 14:16 and we're gonna make this niche item, 14:19 if I can say, that a lot of people enjoy, 14:22 but at the same time while they're eating it, 14:23 they're shaking their head, they're like, oh, no. 14:26 I know this is probably not the best thing for me. 14:28 So pull out your pens and papers 14:30 and here you're gonna find a quiche with a niche. 14:33 Here's the simple recipe for you. 14:35 Now it's gonna be a lot, so write it down quickly. 15:45 Yes, the reason why you are having this quiche with a niche 15:50 is because it's made with one of my favorite, we all know it. 15:53 It is quinoa. 15:55 Yes, quinoa, not quinoa or "quino-hoo" or "hou". 15:59 It's quinoa and it's very good 16:01 and we all know the benefits or properties of it. 16:03 Why? 16:04 Because it's very high in protein, almost no gluten. 16:08 I mean this thing is really good, 16:09 really, really, really good for you. 16:11 And it's healthy for you at the same time 16:14 because of its richness and carbs. 16:19 Good carbs, of course. 16:20 And all of the valuable protein that comes along with it. 16:23 But let us not delay anymore. 16:24 We have to get this quiche with a niche going. 16:27 And so basically what we're gonna do, 16:29 we have our spinach here, we have our saucepan. 16:32 You're gonna basically take most of those ingredients 16:34 with a little bit of olive oil there and put them. 16:38 I like to always try my best to start off with my onion 16:43 and some garlic at the same time. 16:47 So we're gonna get that going for you 16:49 and then we're gonna add the rest of the ingredients. 16:50 Let me see if I can go ahead and mix this up. 16:53 So once this gets going, 16:56 you just go ahead and you add the rest. 16:58 You also have the bell peppers, red bell peppers. 17:02 Who remembers about that red bell pepper? 17:04 It's one of the highest items, one of the highest items of... 17:08 Does anybody remember? Vitamin C. 17:11 When you think of vitamin C, what comes to your mind? 17:14 What comes to your mind everybody, vitamin C? 17:16 Hello? Hello? Hello? 17:18 You think of what? Oranges, right? 17:20 Now oranges is good, but vitamin C if you want it, 17:23 it's the red bell peppers. 17:25 It actually has almost four times 17:27 the amount of an orange. 17:29 So cold and flue season come around, 17:31 you can chew on some oranges, 17:32 but even better will be your red what? 17:34 Your red bell peppers, one of the good items. 17:37 Not the green ones, not the orange ones, 17:39 not the purple ones. 17:40 I haven't seen a purple one yet, 17:42 but not those, but the red bell pepper. 17:45 So you have that going. 17:46 And then I'm gonna add a couple of my seasonings here. 17:52 All right, so we're gonna get that going 17:53 and then don't worry, 17:54 we're gonna get to the spinach here shortly. 17:58 I just want to get this going because it takes-- 18:01 it cooks basically or wilts really quickly. 18:04 So I want the flavors to get roll in here 18:07 and then we're gonna put the spinach. 18:08 The cool thing about the spinach is 18:11 that once you put it in-- So here we go. 18:15 In no time we're gonna cover it up, yeah. 18:21 But in no time it'll be ready for you. 18:24 And then don't forget, 18:25 you have your nutritional yeast flakes. 18:28 I'll put that over. You know what? 18:31 You can just add a little bit extra salt. 18:36 So let's get that salt going. Just a tad. 18:41 This is gonna be so cool 18:42 because normally with the regular quiches-- 18:45 What really makes a quiche quiche, 18:48 it is those eggs, right? 18:50 And so how could we make a quiche without the eggs? 18:53 Well, we got what is known as a egg replacer, okay. 18:56 You can find those in specialty health-- 19:00 health food stores, an egg replacer 19:04 or maybe you could even try some flaxseed. 19:06 I think we've done that for you previously. 19:08 But here is a simple egg re-placer 19:10 and we're gonna take that 4 tablespoons of water, 19:15 we're gonna pour that in there. 19:17 We're gonna mix these items up here. 19:20 And it's gonna start to thicken nicely for you. 19:24 This is what really or eggs 19:26 is what really make the quiches work. 19:29 Well, the good news is 19:31 we don't have to get the cholesterol 19:33 that comes along with it, 19:34 the sodium that comes along with it as well, 19:37 because we have a simple egg replacer. 19:40 So it's a little liquid here, but slowly, 19:43 but surely it's gonna get nice and thick. 19:45 And we're gonna actually, once this is ready, 19:49 we're gonna bring all of those items there together. 19:51 So here is the egg replacer 19:53 and you remember with the flaxseed-- 19:55 A flaxseed is quite easy. 19:56 You just take a couple of tablespoons of that 19:58 and you pour the water, you can blend it 20:00 or you can actually let it sit. 20:02 And when it sits there, the egg replacer, 20:05 you start-- not the egg replacer, 20:06 the flax seed, you'll start to see it congealing, 20:09 get a little thick, so. 20:11 Now don't try to take this 20:13 and make scrambled eggs out of it. 20:14 It's not that kind of replacer. 20:17 We have the scrambled tofu for that, all right. 20:20 So that gets rolling there 20:22 and I'm gonna let that sit a little bit. 20:24 Now this recipe, we're gonna bake it also. 20:26 So we first have to add all of the ingredients together 20:30 once that spinach gets rolling. 20:33 So now you're getting some calcium along with your quiche. 20:38 Normally you would get probably cholesterol 20:39 or something like that because of the eggs. 20:41 You also-- Because we have the red bell pepper, 20:44 you're gonna get some what along with that? 20:45 Some vitamin C. 20:47 And now that we've added 20:50 also nutritional yeast flakes to it, 20:53 you're gonna get some vitamin B, 20:55 vitamin B12, all right. 20:59 If you noticed, that's gonna wilt a little bit. 21:05 All right. And we get that going. 21:08 Turn that down now. All right, very good. 21:15 I'm gonna let that sit just a tad longer. 21:19 And then if you noticed here, 21:21 well, it's one of my favorites, quinoa. 21:24 Yes, the quinoa. So we have our quinoa here. 21:28 We're gonna add that up. This is nice. 21:29 Quinoa is like literally the easiest thing to make. 21:32 You just do 1 cup of quinoa, 2 cups of water 21:35 and it does the rest for you. 21:37 It's not like rice where you got to keep an eye on it. 21:42 You don't want it to get too soggy. 21:47 Or sometimes if you don't do it properly, 21:48 it gets very-- it gets hard. 21:52 All right, so we have that there. 21:55 Very nice, very nice, okay. 21:59 So we're gonna add this, 22:01 the rest of this to the mixture here. 22:08 All right, now we'll turn this off. 22:12 Let's get that going there. 22:13 Then we're gonna mix this up, 22:14 we're gonna add lemon juice, of course, to that. 22:19 Then we are-- In a second 22:21 we're going to add our egg replacer. 22:26 We're gonna pour that over there. 22:31 Okay. 22:32 And then don't forget, 22:34 there's also one other ingredient 22:37 that makes that quiche with a niche 22:40 kick, literally kick. 22:42 It will kick out the stomach, you know, and it's sour cream. 22:45 A lot of people usually add regular sour cream, 22:47 but we're gonna do our tofu sour cream 22:50 or you can make the cashew one 22:52 that we have showed previously here. 22:56 All right, so we're just gonna add that to out mixture. 23:00 Now if you're gonna buy it, it is not cheap, okay. 23:03 So if you notice me here, 23:05 I am scraping till I can't scrape anymore 23:08 because that's probably like 10, 15, 20 cents there 23:11 if you leave it behind, all right. 23:13 So we're gonna mix that up. 23:15 It's gonna start to melt nicely there 23:18 and then we are not done yet. 23:20 This is our lemon quinoa quiche with a niche. 23:25 So we're gonna have to add some lemon to that. 23:28 I just want to get this sour cream going there nicely. 23:32 And it's gonna-- Ooh, yes, it's coming around. 23:36 It's coming around. 23:37 Let me get my grater and then you just take a lemon, 23:40 preferably a good lemon and you're just gonna go ahead 23:43 and get some of that rind in there, all right. 23:45 Let's see. 23:47 Because you want it to have that nice lemony flavor. 23:51 All right. 23:52 And who knows, look at this, 23:53 because you have the rind here 23:56 you probably get a little extra vitamins as well. 23:59 If you notice, with citrus fruits, 24:02 they have a thick rind there. 24:04 Why? 24:05 Because once it's exposed to the air, 24:08 it starts to lose its vitamin C. 24:10 So who knows, you may get quite a bit of that vitamin C 24:15 in actually the peel there. 24:17 So let's see. 24:18 Uh-oh, there's some vitamin C hanging out. 24:20 Let me make sure I get that in there 24:21 and have a nice little flavor to it. 24:24 All right, so we're mixing this up. 24:27 Get it-- The key to this is to make sure 24:30 it gets in there properly, all right. 24:32 So yes, very nice. 24:35 So now you have your protein, you have your calcium, 24:38 protein from the quinoa, calcium from the spinach, 24:43 vitamin C from the-- from the what? 24:49 From the red bell peppers. And then look at this. 24:54 Now you can be able to tell your friends, 24:56 "Hey, I've eaten a quiche that was actually good for me." 25:01 So we're gonna take that, 25:02 you have your parchment paper there. 25:04 And we're gonna put that or if you have a good dish 25:06 you can just put it right in your dish there. 25:09 Oh, very nice. 25:11 And then, let's see, 25:14 make sure I get everything there. 25:17 No wasting here, no wasting allowed 25:20 in the Taste of Paradise kitchen. 25:23 Now what you'll do is get it going nicely. 25:28 Just even it around there. 25:31 If you want to double the recipe, 25:33 you can make probably two batches. 25:35 You know, when you have like a little party 25:37 or a little get together at your house, 25:39 you can make two batches. 25:41 Again, you remember the rule of thumb. 25:42 When you make this, don't be like, 25:44 "Hey, here is the healthy quiche 25:47 or here is the vegan quiche." 25:48 You just say, "Hey, I made this fantastic recipe. 25:51 This is my quiche with a niche." 25:53 And you put it out there and people will enjoy it 25:57 and they'll actually ask you for the recipe. 26:00 Tell them where you got the recipe from, 26:01 you got it here at the Taste of Paradise. 26:03 So now that you have that nicely there... 26:08 Okay, get everything else out of the way. 26:10 We're gonna take this 26:11 and we are going to put it in the oven. 26:13 Pre-heat your oven, of course, 26:15 for about-- at 350 and this should take 26:17 no more than 30-45 minutes depending on your oven. 26:21 So we're gonna take this. I already made one for you all. 26:24 So as a result, it's gonna be in there. 26:27 So I'm gonna go grab that. Here it is. 26:29 We're gonna take this, we have the oven going already. 26:34 We're gonna put that in there. 26:36 Let's see. All right. 26:39 I'm gonna make sure that's ready to roll. 26:42 And then we're gonna have our quiche. 26:46 Whoo! 26:47 Our quiche with a niche, here it is, 26:49 as simple and tasty and easy as that. 26:53 I'm gonna move some of these things out of the way here. 26:56 And then the quiche with a niche is no good 27:00 unless you can find that little niche, 27:01 that little spot there for you. 27:04 So you can cut it out there, all right. 27:08 What size do you want your piece? 27:11 All right. 27:12 I'm taking a regular size piece 27:14 and then you can take however much you want. 27:19 So here it is, our nice little quiche. 27:22 Now hold it together. Hold it, hold it. 27:26 All right, so that's one little piece there. 27:29 Somebody says "I want a bigger piece," 27:30 all right then, let me see if I can work that out for you. 27:34 You haven't even tried it and you want a bigger piece. 27:37 Ooh! 27:38 This bigger piece is holding tight. 27:42 There it is. 27:43 Here it is, your nice little quiche with a niche, 27:46 something that you all can enjoy there. 27:49 That's one piece, that's two pieces. 27:51 And then you have the rest of it right here. 27:53 This is something that you will be blessed from. 27:56 And, hey, don't worry, you can probably have seconds, 27:59 but this is a special one 28:00 'cause it's a quiche with a niche. 28:02 Enjoy it. |
Revised 2014-12-17