Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000097
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00:01 Have you ever wondered
00:02 how to prepare healthy tasty meals, 00:04 raw and cooked that actually tastes good? 00:07 Well, stay tuned while Evita Tezeno 00:09 and yours truly, Nyse Collins, 00:10 show you how to do so 00:12 and give you A Taste of Paradise. 00:31 Happy, happy holidays. 00:32 It's Evita Tezeno, 00:34 again in the Taste of Paradise kitchen 00:36 bringing you another festive recipe 00:38 to grace your tables this season. 00:41 We have a Cranberry Kale Cabbage Salad. 00:45 Yes, cranberry kale cabbage salad 00:48 with a cashew dressing. 00:50 Try saying that ten times fast, 00:52 how it's a mouthful 00:54 but you're gonna have a mouthful. 00:55 Yes, when you eat this, it is fabulous. 00:58 Let's go to the recipe. 01:01 You need... 01:27 For the dressing, you need... 01:56 Okay, we're gonna start off with the salad, 02:00 with the kale. 02:02 So I have started right now. 02:04 I have started chopping some kale 02:06 but you want to just get a bunch of it 02:09 and you want to just chop it a little fine, 02:12 into little bite sized pieces. 02:16 You don't want to have it all chunky. 02:21 So we're gonna try to wilt it down, 02:23 so we're gonna put a little olive oil on it 02:27 and sea salt. 02:30 And then, you remember, 02:32 on past episodes what I've done is I have, 02:38 massage it 02:41 and this is what we want to do, 02:44 is massage the kale so it gets tender 02:50 and also 02:54 it will sit down a little bit 02:57 and it makes it look almost like it's cooked 03:03 and kale is fabulous, kale is high in iron, 03:09 also high in calcium. 03:10 So if you're anaemic, 03:12 you need to get more kale in your diet. 03:19 Okay, then we have 03:22 our red cabbage, 03:27 our scallions, 03:39 our hemp seeds. 03:42 Hemp seed is also amazing, good source of calcium, 03:47 good source of protein 03:49 and it makes this salad a little nutty. 03:54 And for our sweetness, sweet and tartness, 03:57 we have our cranberries. 04:03 Mix that all, 04:05 incorporate all those fabulous flavors together 04:17 and last but not least, 04:19 our walnuts which gives us good brain power, 04:22 it's really... 04:23 The walnut is in the shape of a brain 04:25 so it is very good for the mind. 04:31 So let's whiz up our dressing real quick. 04:43 So we have cashews that's been soaked overnight 04:49 and this makes it much more creamy 04:52 and easier to blend. 04:54 We have our fresh lemon juice, 04:56 remember, no bottle lemon juice here, 04:59 we have our olive oil, 05:03 our water, 05:07 our green onions, 05:10 fresh garlic. 05:15 We have a little maple syrup, 05:23 our turmeric. 05:25 Our turmeric 05:27 and our salt 05:30 and let's blend this. 06:01 This is a very quick and easy recipe 06:05 that can grace your table for this holiday season 06:10 and you just pour this dressing right on to the salad 06:22 and mix it in. 06:28 Look at the colors. 06:31 Oh, it smells amazing. 06:34 I love kale, any kind of way, 06:37 I put it in my smoothies. 06:42 I love kale chips. 06:48 So let's plate it. 06:52 Now can you imagine this on your table for the holidays? 07:07 And I'm being very messy here, this is a lot of kale. 07:21 Look at the green and the red, 07:27 if you had smell-o-vision, 07:30 I know you would love this 'cause it smells heavenly, 07:33 I just love it. 07:36 Another fantastic recipe from the Taste of Paradise kitchen 07:40 and remember to Live Life Fresh. 07:50 Happy holidays from Taste of Paradise to you. 07:52 The holidays are here, everybody is excited, 07:54 we're all eating, having a good time. 07:57 When we sit around our table 07:59 and what is one of the main things 08:00 that sits there for Christmas, 08:02 Thanksgiving, even Easter, 08:04 whatever holiday you're thinking about is that 08:06 big fat turkey. 08:08 Yes, we're talking about that turkey but today, 08:11 you know, when you eat that turkey, 08:12 you're like, "Man, is it the best thing for me? 08:14 I don't know what they did to it? 08:16 What hormones they gave?" 08:17 Well, now you don't have to question that anymore. 08:19 Why? 08:20 'Cause we're gonna show you 08:21 how to make your own Tofu Turkey here at home, 08:24 in your own place, 08:25 where now when you cut into it and eat it with the stuffing, 08:29 you can say, "Wow, this is good. 08:32 I got it from A Taste of Paradise. 08:34 So come over with me today 08:35 and we're gonna put together something 08:38 that anchors that meal there at meal time 08:42 and it's that nice turkey. 08:43 But people are like, 08:45 "Well, I know this is a plant based program, 08:46 how in the world you're gonna make the turkey?" 08:48 Well, like we said, the Tofu Turkey 08:51 and we're gonna glaze it on the top with some maple, 08:55 so it's gonna be our maple glazed turkey. 08:58 But wait no longer, 08:59 grab your pens and pencils and papers 09:00 or even jot it down on your phones 09:02 or whatever device you have and make a note of this. 09:06 Here is the simple but thorough recipe 09:10 for your Maple Glazed Tofu Turkey 09:13 and the ingredients are... 09:35 But then we need to marinate to go along with that. 09:39 So all you need is... 09:57 There it is, really simple and easy, they're like, 09:59 "Where's the chicken? 10:01 Where's the turkey?" 10:02 Well, we're gonna let the turkey live this time 10:04 and all of them are gonna live. 10:06 Usually, it's one special turkey 10:07 that they allow it to survive 10:09 during the Thanksgiving or a holiday season we... 10:11 Our goal is to let all of them live. 10:13 So please don't touch the turkey 10:14 'cause we're gonna do it ourselves. 10:16 So basically what you do is you take 10:17 that nice little tofu that you have here. 10:19 You all know tofu, 10:22 a block of tofu as you see right there 10:24 and we're just gonna crumble it up, 10:26 that's what we're gonna do, we're gonna crumble it up, 10:28 so I've crumbled quite a bit already, 10:31 so I'm gonna take that here, 10:32 I'll move this out our way 10:33 so you all can follow along with me. 10:35 So we're gonna mash it up nicely. 10:37 You could even, 10:39 if you wanted to put this in like a food processor 10:41 and it would become even... 10:44 But you just get in there, make a mess, 10:46 make sure that you've washed your hands properly and then, 10:52 after you get that going, 10:54 we're going to go ahead 10:56 and add the seasonings along with this. 10:58 So let me just, maybe, 11:00 I don't know if I should wash, yeah, 11:01 I'll wash anyway, then I come back to it, 11:04 so I wash my hands, get that going. 11:07 Make sure you do it properly 11:08 'cause this is the key to get in it. 11:09 Get in it going there 11:11 so I'm gonna take my dry ingredients 11:13 I'm gonna put them all together there. 11:16 So as you see, the sage, 11:20 oh, that rough sage is really 11:21 what gives it that kick there at the time, 11:23 all of that is good 11:25 and then I'm gonna mix these up just a tad 11:28 and I'm gonna put that in. 11:30 So this is gonna add it, it's gonna give it that flavor, 11:34 okay, so that flavor, 11:36 you just sprinkle that over 11:38 and now what are we gonna have to do again, 11:40 we're gonna have to work it. 11:41 Now a lot of people are like, 11:43 "Man, why you have to work it so much 11:44 and put your hands in?" 11:46 Well, when you have a turkey, 11:47 what do you do with that thing? 11:48 You're gonna slap it up, you beat it up. 11:50 You massage it in and stuff like that. 11:53 Well, what's the difference here? 11:54 We're gonna try to do the same thing 11:56 and I could take a little bit of that orange zest. 11:59 Give it that nice little, nice little kick there. 12:03 Okay, so go ahead and get that all 12:07 and then nicely 12:08 and this is gonna be really, really good. 12:11 So you're gonna enjoy that 12:12 so time to beat up the Tofu again. 12:15 So again, we're gonna get back in it, 12:18 oh, man, especially with that thyme and stuff, 12:21 it smells good. 12:24 So we're gonna mix it in and you could be able to see, 12:27 oh, man, I'm making a mess there, 12:28 ended up in my marinade, 12:30 but the marinade is gonna go back on the turkey, 12:32 the tofu turkey anyway but you can see it. 12:36 Get in, in there nicely, I put a little bit of salt. 12:39 You can put a little bit more 12:40 if you want to give it that flavor 12:42 but if you've noticed, 12:43 we're gonna use the Braggs liquid aminos 12:45 as part of the marinade 12:47 which has that nice little sodium 12:49 salty savory flavor to it. 12:52 So I want to take that. 12:53 Now, everybody, move out the way. 12:56 You know, move these guys out of the way. 13:00 And, marinade, you stay over here 13:03 and this is where the miracles happen. 13:07 Okay, this is where the miracles happen, 13:08 I'm gonna show you what to do. 13:10 So now, you take this, 13:12 this little mixture that you've made, 13:15 you're gonna put that in a smaller bowl, okay? 13:18 And you're just gonna pat it down, 13:19 just pat it down 13:21 and you get in like try to carve 13:26 or make it like stick to the walls here, 13:27 this is gonna give you your, 13:30 your form, okay. 13:32 So I'm doing a smaller one 13:34 but you could do a bigger one if you want, 13:35 you could do it to about half a inch to a inch thick, 13:39 people are like, "That's just too much tofu." 13:41 And nobody complain when you're eating 13:43 that turkey breast, three inches thick. 13:45 So go ahead and enjoy the tofu here 13:49 and it's gonna be really nice. 13:51 So I'm gonna put it all away to the brim, 13:55 this is gonna be a big boy. 13:58 This is the one that they let roam in the soy fields 14:02 for quite a bit of time, so here we go, 14:05 if you notice it's gonna start to form a little bit this, 14:07 so I'm just making sure I'm forming it nicely. 14:10 Everything should be about half a inch thick. 14:13 And then, 14:16 you have basically the base of it. 14:18 Now watch this. 14:19 We have to make it kind of thick 14:22 and hang in there, 14:23 you have to dry out that tofu as much as possible. 14:26 That's crucial. 14:28 It's a crucial step there. 14:29 So this should be the right size, 14:32 so you take a bowl that's a little bit smaller 14:34 and just press it in there. 14:36 Now some people use cheese cloth 14:38 but if you dry out your tofu fine enough, 14:41 it'll be fine. 14:42 So if you notice with this bowl, 14:44 I've lined it with a little saran wrap there. 14:47 So it doesn't stick and that's gonna help you get it out. 14:50 So don't miss out on that step, 14:51 you can use cheesecloth 14:53 if you haven't dried it up probably 14:55 but if you dry out your tofu properly, 14:56 it should be good. 14:58 If you notice what I'm doing, I'm applying a little pressure. 15:00 All right, so just think about the turkey, 15:03 you're massaging it, 15:04 I'm applying a little bit of pressure 15:07 and then, let go. 15:10 So it's holding on there 15:12 and then it comes out nicely, okay. 15:14 So you see that there, it formed quite nice, okay, 15:18 but we're not done with it yet 15:19 but if it forms really nicely along the edges 15:22 and it's nice and thick and you just pat that in there. 15:25 So now that we have that, 15:27 we're just gonna throw together that marinade, 15:29 so we'll take the Braggs liquid aminos, 15:32 a little bit of that orange juice there, 15:34 give it that nice little flavor, 15:35 maple syrup, key ingredient. 15:38 All right, so I'm gonna put that maple syrup in there 15:40 and we're gonna use 15:42 a little bit of that olive oil also 15:44 to get that going and with the salt, 15:46 you can add a little bit. 15:48 If you've noticed, 15:49 I didn't put too much of that Braggs liquid amino, 15:51 so you can add salt to it as well. 15:53 So just gonna wash my hands real quick, 15:57 okay. 15:59 And then let's dry this up 16:02 and then I'm gonna just drop a little bit of that salt 16:05 in there to make sure my brine tastes really, really good. 16:10 All right, then I'm gonna mix that up. 16:15 All right, here we go. 16:17 So that gets going in there. 16:19 Now you can go ahead if you have a brush 16:21 and brush it on the inside and outside. 16:24 If you don't have a brush, 16:27 don't tell anybody, 16:28 I'll take a nice piece of clean paper towel 16:31 and I'll just put it all along the side here, 16:35 just really quick. 16:37 Just like a nice little cool off there, 16:38 of course, you wanna make sure 16:40 it doesn't break up or anything, 16:41 so I'm just getting this going 16:43 'cause I'm gonna add the flavor on the inside 16:45 and on the outside. 16:48 You all are like, what is he doing? 16:49 This is how we do it at home, 16:50 we take some quick little short cuts there, all right. 16:53 So now I have that nice flavor on the outside. 16:57 Now, turkey as we all know 17:00 and we squeeze some of that in there. 17:04 Now, turkey as we know has 17:07 and you just don't make the turkey or whatever, 17:09 you gotta have some stuffing. 17:11 It's the stuff and that gives it the stuff 17:14 and so we're gonna show you a simple little healthy recipe 17:18 that you can do for the holidays 17:19 on how to make some home stuff 17:21 and this is gonna take a little sweet turn 17:23 but it's up to you 17:24 how you want to do your stuffing here. 17:26 So here's a simple recipe 17:27 for our Maple Glazed Tofu Turkey stuffing, 17:31 all you need is about... 17:47 You decide what you like to do, 17:49 you want to peel it and dice it, 17:51 then we are going to go ahead and use... 18:05 As you see there 18:06 and one last couple of items, you need... 18:12 We all know that cranberry gives it that 18:14 nice little sweet flavor and... 18:23 And basically, that's it. 18:24 You have your recipe there for the stuffing, 18:27 I know there's a million ways to do stuffing, 18:28 this is just a simple one. 18:30 You can alter it. 18:31 You can change it up, 18:32 you can put your Taste of Paradise mix on it. 18:34 Whatever works best for you but basically, 18:36 we're gonna go with a simple one here 18:38 and we're gonna get started 18:39 with a little bit of that olive oil, 18:41 get that rolling 18:43 and then we are going to put in our onions 18:49 as we see there, 18:50 we want to saute that a little bit. 18:52 We want to get the onions going. 18:53 You could dump it all in but I like to at least, 18:56 get those rolling. 18:58 And then, we're going to add the celery. 19:03 Celery definitely needs to get going, 19:05 they're a little bit harder. 19:07 Remove that out of the way. 19:10 All right, and then... 19:14 All right, here we go. 19:15 We're gonna add some of those delicious seasonings, 19:19 so we have that there, 19:23 sage, ooh, 19:24 it's starting to smell good. 19:26 This, you have to do this properly 19:28 because this is where that flavor is gonna come in 19:30 for the stuffing. 19:34 Oh, yeah. This looks nice. 19:39 A little bit of salt, 19:40 salt to taste of course, 19:47 very nice, 19:48 then we're gonna add the rest of the ingredients, 19:51 we're gonna go ahead, 19:52 we're gonna add those bread crumbs there, 19:55 oh, not the bread crumbs, 19:56 you know, the cube bread there, 19:58 that's gonna be your stuffing. 19:59 So you basically, 20:01 what you do is you take the bread 20:03 and you just toast it a little bit, right? 20:06 So you don't have to buy that, 20:07 just work with the bread that you have at home, 20:09 you toast that a little bit 20:10 and then we're gonna add 20:11 the rest of the ingredients to that 20:13 and then we're gonna put in the brine. 20:15 Got the apples, 20:17 apples is not something you always see in stuffing 20:20 but give it a little mix there. 20:25 Our liquid ingredient, the veggie broth, 20:29 hello, you heard that? 20:31 It is going... 20:33 It's almost like a crowd, it's that they're watching, 20:36 they're cheering us on, with the cranberries going, 20:39 this maple syrup, 20:40 if you only have honey or agave, work with it. 20:44 There we're gonna get those gone, 20:46 so here we go. 20:48 So we move that out of the way. 20:50 The crowd is quiet. 20:52 They can't believe we're gonna make a Tofu Turkey, 20:55 a healthy one at that and we're gonna let that, 20:58 let that go just a little bit 20:59 and then I'll add in the almonds, 21:02 I'm gonna put just about a half a cup there. 21:05 Oh, that looks pretty, it looks like a, 21:07 its own recipe in itself there. 21:09 And some people love stuffing so much, 21:11 actually, that's all they eat, 21:12 they'll just make a stuffing and eat it. 21:15 So we have the stuffing going. 21:17 It's gonna take just a little bit 21:19 but I want to show you something about 21:20 this Tofu Turkey here in a second 21:23 while this stuffing gets ready. 21:25 You have a lid or a cover or something like that, put it on, 21:28 we're gonna do it fabulous style, 21:30 I'm just taking whatever I have, I put that on, 21:32 pray for me, church, pray for me. 21:33 That'll work there a little bit, so that'll hold in the steam, 21:36 so it could get a nice 21:37 and warm and succulent. 21:40 If you notice, I put back here this top one, 21:43 some people will take that top 21:45 and they'll put something heavy on it, 21:49 I don't know. 21:51 They'll put this on it or something like that 21:53 literally to give it like some form or whatever. 21:55 Now you can do that but the cool way 21:57 I'm gonna show you how to do it here 21:59 is we press that in, 22:01 the key is to have a really fine and stuff, 22:03 so we press it in, so it will hold its form 22:06 and then of course, 22:07 you wanna leave back a little bit, 22:09 just a little bit here of the tofu, 22:10 why we're gonna hold back a little bit 22:13 because this is gonna seal our Tofu Turkey, 22:15 so give it all form, 22:17 so it's gonna be tofu 22:18 all around the whole turkey there. 22:21 So those are some of things 22:23 but some people literally put something heavy on it, 22:26 they leave it overnight. 22:28 I'm like, it's not that serious, 22:29 I'm hungry, so... 22:31 But to each his own and here we go. 22:35 We have that ready. 22:38 Now don't forget that we have the marinade, 22:40 so I'm gonna take this stuffing that we just made here 22:43 and I'm going to literally, fill my Tofu Turkey 22:50 and put it in there 22:51 and you're gonna add some more of the marinade 22:53 and it's gonna bake a little bit 22:54 because we're gonna take this now 22:56 and we're gonna put it in the oven so... 22:57 Hello, is everybody there? 22:59 Yeah, very good, you have the almonds flavor, 23:06 has that sweet aroma 23:07 that's coming from the cranberries 23:08 and the apples 23:10 and a little bit of the maple syrup 23:15 but just a tad more of that, 23:18 so I'm a savory person so, 23:21 now you have your stuffing pretty much ready. 23:24 Now we're gonna take the stuffing 23:25 and we're gonna fill our Tofu Turkey, 23:27 here it is. 23:29 You know, bring that over. 23:31 And you just basically fill it in, 23:34 fill it in, fill it in, 23:37 some say, "Fill it up and let it overflow." 23:40 So fill it up 23:42 and then... 23:45 Make sure I get it all in there, 23:46 oh, very nice. 23:49 Make sure I turn this off and I'm going to go ahead, 23:53 I'm gonna take a little bit of my marinade 23:55 and pour it out over the top of this, 23:57 maybe you could even make a little more marinade 23:59 if you want and now, we're not done yet. 24:03 We're going to take now the rest of our Tofu, 24:06 people are like, "It's hot. 24:08 Let it cool down." 24:09 No, it's gonna... 24:10 It's still cooking, this is the process 24:12 we're gonna seal it all in there. 24:13 So I'm gonna seal it in there nicely, 24:15 remember you want about half a inch to a inch. 24:18 All right, and I'm gonna seal it all the way around, 24:24 all the way around, 24:25 so now that tofu plus the turkey will be good 24:28 and somebody... 24:29 Sometimes, you ever hear, "Oh, tofu has hormones." 24:32 And all of that stuff, 24:34 we spent several programs that we've done showing 24:36 how this is not so, 24:38 tofu has what is known as phytoestrogen. 24:40 What did we say? 24:41 Phytoestrogen. 24:43 And it actually works opposite the effect of estrogen. 24:46 So it'll be a good thing. 24:48 What is causing the problem is the estrogen 24:50 and all of those items 24:51 that come from the regular Tofu but, 24:53 hey, the regular turkey. 24:55 Work with me there, so here it is. 24:57 We filled it up. 24:59 Voila, people are like, "Wait a second. 25:01 Would just take that now and bake it?" 25:03 No. 25:04 This is what we're gonna do, 25:08 all right. 25:10 So we let that sit there nicely. 25:14 Then we take another, another tray like you see here, 25:17 I'm gonna put just a little bit of olive oil over that. 25:22 Maybe a little bit of marinade as well, 25:25 put it right on that area there 25:27 because that's where my turkey is gonna go, 25:29 my Tofu Turkey. 25:31 All right. 25:33 Then, here's when a magic comes into place, 25:36 voila, you put it on it, you say, "Lord, help me. 25:38 I tried my best. Help me." 25:41 Then you take this, you ready, everybody? 25:44 And you just flip it. 25:45 One, two, three, 25:47 and it won't even drop because it's so full, 25:50 it's so full. 25:51 Now you pray, you beat it up a little bit, 25:52 remember, you've got to work that, 25:54 you've got to work that turkey, 25:55 beat it up. 25:57 You say, "Lord, come out." 26:01 And you pull some of that saran there 26:04 to help it come out, 26:07 for they don't wanna separate there on you, 26:10 it holds too tight, hold that out 26:12 'cause we really squeezed that in there. 26:16 And then 26:22 you beat it up, beat it up. 26:28 Then it doesn't want to come, 26:31 there it is. 26:33 That's why you have to have that saran wrap, 26:35 you have to have that cheese cloth in there, 26:37 hallelujah, 26:40 there is Tofu Turkey. 26:43 Tofu Turkey then, you've gotta work quickly here, 26:46 you've gotta get that marinade going. 26:48 Look at that, nicely, make sure, 26:50 that's why you also have to make sure 26:51 that the tofu was dry 26:56 because if it gets too wet then as a result, 27:00 it's not gonna come out as you want it. 27:01 So you pour that on there nicely. 27:03 You can even make a little bit more marinade 27:06 because you wanted to bake a little while, 350, 27:09 that's going to take about 45 minutes as you see there. 27:11 And there it is. 27:12 It is nice and thick and then the good news is, 27:15 you're not to worry about it. 27:17 Why? 27:18 Because I have another one already waiting for you, 27:20 so we're gonna take this, we're gonna put this in a oven. 27:22 Let that sit there, keep a eye on it 27:24 and then you should be good at about 350. 27:27 Here she is, oh, that's the bottom line. 27:33 And here it is. 27:35 I'm coming, here is, 27:38 you put a little Rosemary on that. 27:40 Your Tofu Turkey, and if I get a chance, 27:45 I would have cut a little piece for you all. 27:47 Here it is, one, 27:52 two, 27:55 Tofu Turkey for me, for you, 27:58 for the whole family, enjoy. |
Revised 2016-12-19