3ABN Today Cooking - Leslie Caza - “Some things for every day and special occasions” (TDYC018008)

[Music] lord [Music] hila hard that [Music] hello and welcome to another 3abn today cooking program i'm jill Morricone and we are delighted that it's wednesday because we get to cook in the kitchen here and get to share these wonderful recipes with you at home with me in the kitchen today is a very special guest she's a brand-new friend of the ministry of 3abn this is her first time doing cooking and i'm just excited to introduce her to you at home her name is leslie kaiza and leslie we're so glad to have you here today thank you so much thank you for the invitation I'm I am thankful to be here and I'm thankful for a great team that came with me from my simply beacon in Memphis classes so it's a blessing to be here that's right I met them I went in the kitchen and I said oh she's got a whole team here working and that's wonderful you had you had sky and listeth correct so right very good Jill okay yes so in their organized and working and got it all together in there so that's one great team so tell me what is simply vegan in Memphis and were you always interested in healthy cooking let's start with that one were you always interested in healthy cooking I've always been interested in cooking when tequila not Chula nari are at school for a little while but that's not exactly healthy cooking then when I became a seventh-day Adventist my pastor sit heard that I had gone to Camilla Neri art school and said great you can do our cooking schools which was a whole new realm which started a whole new journey and a whole new life and the more I got into it the more I loved it and just saw how fearfully and wonderfully made we are and how we can really take care of our bodies with good eating it's just one of the laws of health but it's an important law of Health absolutely yes because our body is the temple of the holy spirits right you know he wants to dwell in us and then we have a clear mind and we can we can better hear him we can better understand his voice that's right yeah so that must have been a shock when the pastor said well will you do cooking classes and you're thinking all I know how to do is to cook vegetarian so that must have been a difficult which or was it not oh it was so difficult in my first class I think there was six people that came and looking back I'm really thankful only six people came because they didn't know he's doing I purchased wrong ingredients thinking I was buying right ingredients the food was terrible the lecture was very dry and by God kept working with me over the years and as I kept going to fellowship lunches and learning new foods and talked with other people and read books lots of books on either recipes or nutrition it's just wrong I love it it's it's really my passion that's wonderful I can tell that that's incredible you think you go from not not even knowing how to cook vegetarian to her own cookbook thank you Jesus this is this is brand new brand this the garden menu this is delicious recipes from Leslie's plant-based kitchen hmm so it looks like an incredible array of recipes you have in here well we hope that it'll meet the needs of people who are looking to just come a little bit step higher to healthy you know there's transitional vegetarianism and then we want to keep on growing and learning and so this is maybe not ultimate but well but it's you know to mid transition to getting healthier oh that's wonderful you have breads and breakfast and entrees and beverages vegetable side dishes cheese we're gonna do a cheese ball that are we doing a cheese ball this morning we are nice gravy sandwich fillings and burgers soups and stews salad dressing dips spreads and time this goes on and on there's all and there's dessert too we have 130 recipes oh that's wonderful so your ministry simply vegan in Memphis you do cooking schools you and your team once a month do they come in they'll eat a full plant-based dinner and while they're eating we do a health presentation and then we'll maybe have a discussion group after just to let people ask questions share ideas and it's really nice when you have a discussion group because someone knows a little miss someone knows a little bad and it really bonds the group together and so when we have people from the community they start to feel like they're part of the group yeah that's one yeah it's great outreach - let's take a look I know you said we're making a cheese ball but let's look at what else we are making here today we're starting with granola a crunchy granola that yummy and a harvest pudding yes I like that the veggie frittata ooh that's fabulous I can't wait to try all these cheese ball here's our cheese ball there's the cheese ball and pita chips nice I like them making your own pita chips and still at burritos all this looks like a wonderful a menu wonderful summer breakfast foods something that foods kind of set you up for the whole day see that's right I'm excited let's read our first recipe for that granola crunchy granola two tablespoons water one and a half cups pitted dates 2 medium size speckled bananas 1 tablespoon vanilla 10 cups rolled oats 1/2 cup unsweetened coconut and a scant 1/2 teaspoon salt so I see we got stuff already going here we do and we're going to start by softening the dates because often times the dates are a little bit firm or the blenders a little bit weak not a good combination so we're just going to start warming up the dates just to soften them a little you could do it in the microwave if you want it I have 2 tablespoons of water and we're just going to go ahead and yeah we'll just put them in here no these are those medjool dates actually I think they're Galax yeah big the white day they are okay and we're just gonna turn this on on low a little bit and you don't want to you don't want to put the heat up too high on them because there is just a small amount of water in here just enough to gently steam them so that'll just take a couple of minutes to soften them up and while we're doing that we'll go ahead over to the blender okay there you go we had a couple of speckled bananas in there and that's because of course when they're speckled they are right right and sweet right it's right so we're just going to go ahead and break these up and put them in and this is gonna be our liquid what I found was a granola that doesn't have a lot of oil in it doesn't get that super crispy crunch like a fry I would avoid season so I found that if you use less water it it's not as tough so we use just the smallest water and then our bananas become our moisture that's going to help those dates to also get going then it gives you sweetness as well as that fill no these are sweet if the right Thursday they're speckled they are absolutely and then we're just gonna add our vanilla in here okay and you want a peak on that that's sizzling we can shut that off and just let the let this heat just get there puck to put this on so you're gonna blend this first a little bit blend us just a little bit just to make it smooth [Music] so that gives us a little bit of moisture to get those dates going and now we hopeful and now we can add the dates to that so this is it they just sit a couple minutes just a minute just to get them soft and we have we have a pretty good blender here but the one of them moisture is pretty much gone there's just a little tiny bit left there and that's going to help a lot so that our granola is not tough I will need this batch normally at home would you wait till all the waters gone before you blend it or how you did it now it's how you normally it's probably going to depend how attentive you are to your pan either way it's kind of work the water is either going to be a tiny bit in the pan or it'll be in your dates so it's not really going to affect the recipe but you just want to make sure that you're not wrecking havoc on your blender it's a it's an expensive piece of equipment and you want to take good care of your equipment okay [Music] I'm just gonna let the air bubble get out of there [Applause] okay we just need to get it so that it will be a creamy sauce for our oats so I'm going to get some gloves here I do thank you so we have our oats here and these are just regular rolled oats have you ever made granola with quick oats you know I have have you I have just because I ran out of rolled oats I don't want to go to the throw right now I'll just make it but when my children were little they didn't appreciate the hard crunch of a regular rolled oats and so I would make it with quick oats which made it quite a bit more tender and then they would enjoy it yeah that's great okay so we're also going to add to this our coconut this is an unsweetened coconut but you can use whatever coconut you want it's a pretty small amount and this granola is relatively low fat because it just has this and it doesn't have a lot of nuts and it doesn't have a lot of oil right which makes it more versatile if you wanted to have a light supper that didn't have a lot of fat in it you could then have a bowl of girl granola because it can right up for breakfast you could add some nuts or something nicely yes so it's versatile so we'll just go ahead and add our sauce here nice which is all natural so you get the you know you get the fiber and the fruit and you get the extra nutrition I can smell the banana yeah smells really good it does okay you can get that out you know trying to get everything out of the bottom yeah that's always the challenge for the blender all right I think that's gonna do for now god I will say this okay actually let's if you start stirring a little bit with this you has won't get quite nice and oats are so good for you and if people need a gluten-free diet gluten-free oats you can get gluten-free oats they're all naturally gluten free but it just depends on where they're produced some because if they're produced on a line that also produces wheat right then you get there cross-contaminate yeah right so we don't want to we don't want to do that it's hard to mix in a bowl that without getting it over the edges yeah they weren't very best here okay so we're just gonna mix this the thing is you want to get this evenly coated yes so that you don't have dry spots and then a big clump because those big clumps will not dry as evenly yeah in the oven one of the nice things about this recipe is you can just put it in the oven overnight I like that yeah I usually bake it at I see you got your pan here yes I usually bake mine at 175 and I put it I do have a time bake on my oven so we'll set my oven for about nine hours oh so you bake it a long time I do and it gets nice and dry and it's because it's at such a low temperature mm-hmm okay we are getting close here and we eat a lot of granola because it is versatile in our next recipe we're actually going to be using some of this granola we're gonna add some fruits and some nuts is that the one or a different recipe you mean we're gonna do that too okay we're on the same page okay all right so that's looking pretty good want me to hold for you here are your get in here that's what we'll do we're just going to go ahead and put that on here nice and you can make a double batch and make two pans worth and you know spread your racks out in the oven a little bit if you're going to do that and then spread it evenly on your pan and this is what it looks like when it's all done that's what it looks like when it's sigue yeah absolutely yes let me move this over here we're going to talk about when it's all done like that during this is a very crunchy granola so what we'd like to do with it is make a fruited rice okay and we'll take Milton fruited I'm sorry no laughs ready Panola I was gonna throw rice in the bacon right granola okay so we'll take about 3/4 of a cup of the granola then we've got some unsweetened almond milk I put about 1/2 a cup which isn't a whole lot thank you and then you can use pineapple you could use canned pears or peaches something that's got a little liquid to it and then we just stir this up excuse me we'll just stir that up and put this in the refrigerator overnight so especially if you have children my three-year-old grandson loves this dish because it gets nice and soft and easy for them to chew now if it were my husband Gregg he would take it straight like this add the milk and eat it right away chewy before it gets soggy at all cuz he doesn't like soggy but I would like the soggy I like I think soft like a crisp yeah but you got some blueberries and nuts here we do and so then in the morning what we'll do one example in the morning you can add I've got some more Mary's here nice and then you know nuts are so good for you they're heart-healthy and all that so you want about a small handful which is actually about almost a quarter of a cup so if you wanted a variety first we'll stir this up and then we'll go ahead and put our nuts on top nice so the fresh blueberries are full of antioxidants and you've got fiber fruit and grains here so you've got your carbohydrates you've got protein you have fats this is just a wonderful way to start your morning and colorful peach and raspberry is delicious yes that sounds good do you like walnuts uh-huh you're gonna be our taste tester right so we're going to weigh what you like on here okay we put some walnuts if you like pumpkin see ya nice source of zinc okay then we'll try this granola there you go you call this the fruited granola pretty granola I'm trying to get make sure I get some granola here okay sweet but not overly sweet pineapple mm-hmm and then the dates on the banana in there I could eat this whole bowl okay oh you could you know and if you had this and then and then in the morning hmm that's good you know you had your you could just take a nice apple yeah and make it pretty you know if you put pretty food out roots or whatever your children will eat fruit when it's cut up and that's attractive to look at so get yourself some little tools to make it look beautiful nice and you can get that set up and then you have your your fruit and that and that whole this whole breakfast is about 625 calories now the average woman needs between 1600 and 2400 depending on how active she is at her age and things so if you're looking at a 2,000 calorie a day diet you want to get about 6 to 800 calories in your breath oh absolutely so this may look big just not with you but in the morning our stomach is more prepared for meal we've been fasting all night break the fast in the morning and so even though it's a custom in our society to eat a small breakfast in a bigger lunch we could flip that upside down because you need your fuel when you're in the morning when you're getting up to go so great absolutely let's go to our next reference and we're read that here for the harvest pudding we need 3 cups boiling water 2/3 cup coconut 1 teaspoon salt 2 cups granola 1 to 4 tablespoons water or juice or juice concentrate 1 cup cold water 1 cup cornmeal 1/3 cup sugar 1 tablespoon vanilla one can crushed pineapple one in 1/2 tablespoon cornstarch and 2 tablespoons orange juice concentrate now this looks fabulous Oh yummy breakfast sassy yummy breakfast so let's get right into it good now we made the granola and now we're going to actually make a crust in the blender and more harvest pudding so all I need you to do anything with the water here if you can slide it back completely over the flame okay okay so we'll just go ahead and put this in here and basically what we're doing is making sort of a graham cracker crust with a healthier version so [Music] fast and easy yes and then we'll put that in our casserole dish okay and the finer you grinded of course the smoother your crust will be so if you'd like it with a little more chew don't brighten it don't grind it as much okay and then let me put my gloves on yeah what we're going to do is add if your granola is very sweet you probably want to just add water if it's moderately sweet add some juice and if it's not an incredibly sweet one you want to add some juice concentrate just just sweeten it up a little nice okay what juice were using here this is an apple juice concentrate and all you want to do is get it so that it's going to hold together when you press it into the bottom so one to four it's just going to depend on how you actually want that done so it looks like we're going to use close to the four here so just put that in here so like a crumble like a crumble yes and then once you get it all together like this nice you can use a fork if you'd like that will work spread it evenly kind of press it into the pan I like that that's a very nice very simple home a kind of make it even alright so now we will go ahead and make our filling yay and no one ever guesses the filling all right so I I like to cook but I don't like to stir so I usually start by water boiling so I have three cups of water boiling in there and then I have one cup of water here and I've got a nice whole grain corn meal you might be able to find that at your local grocery store if not you can even go around pop corn to make a whole grain corn meal yes just stir that out if you were to put the cornmeal directly into the boiling water go to clump absolutely and that's not what we want we want to have this nice and smooth right okay so we'll stir that up and then because our waters already boiling this is kind of thicken up real quick relatively quickly yes and so you want to get it right out of your measuring cup and get it right into your pot okay and then you can go ahead and turn your heat up which I think I'm doing okay it should be about the consistency of runny mashed potatoes that makes him sense to all that makes sense that's where why you can see it's already starting to thicken up so we just want that to get nice and thick like runny mashed potatoes it will set up more when it chills in the fridge so you don't want it to be super thick because then it will not be palatable once it wants it firms cornmeal you know we say as American as apple pie cornmeal is actually probably the most American food because the Native Americans are the ones that domesticated corn and then they taught the colonists how to boil yeah we are done with it there okay you want it off I want it off there we go all right and then we're going to set goes back to the pilgrims back to the pilgrims date and cornmeal is really good for you and the whole grain if you can find it an extra good because it has the German it which is full of nutrition then we have our coconut which is an unsweetened coconut if you add a sweetened coconut it's really not going to add that much sugar because you were not using a large amount and then we have our salt and we have a little sugar before and we had to sugar yeah thank you okay now this is gonna go back in the blender Oh briefly easy dish because everything is in the blender I like that yes it is the same you got that I do very careful here I'll just pour this right back in here if you have a smaller blender that does not do a large amount you can break this up into a couple loaves so the objective here is to get it very smooth you don't want to coconut pieces or any of that you want smooth like a pudding almost like a pudding yep we call this harvest pudding okay and let's get this blended up turn that down [Music] [Music] we have a pretty powerful blender here so this might just about do it the Vitamix is nice Vitamix is wonderful and what you can do is just take a tip of a teaspoon and just dip it in and see if it feels course at all they just continue blending okay all right the spatula that would be fantastic okay so we're just going to pour this on nice nice and creamy mm-hmm it smells good I can smell the coconut yes this is what in some countries they would call maze of course yes and here in the States it would actually be a field corn is what corn maize out of meals made out of because we don't use sweet corn to make that now this will just go in the refrigerator and it will set up firm and then we'd be ready to put our topping on we're going to make the topping really quickly okay so for our topping again I don't like to stir all that much so what I like to do is take a small amount of the pineapple and put that in there to start feeding okay don't need a whole lot and then our orange juice concentrate which will sweeten that up a little bit and add a little bit of flavor and then before this gets hot I'm going to go ahead and put the cornstarch in the air that will thicken up quickly because it's a small amount now I have never tried that that's a great idea I'm sitting there stirring and stir this is a great idea the less you have in the pot oh yeah yeah and we've got some pineapple in there so it does look a little chunky but this is going to this is going to thicken up relatively very quickly pineapple is just so delicious the tropical fruits add a lot of sweetener quickly I do mm-hmm that's for sure all right and then it gets thick then you add this and then we'll add the rest of that and you wait till that gets sick and we'll put it right on there and we have one that's done over here and I see that it's decorated with strawberries and B cons and it looks beautiful and one-sixth of that pie is about 350 calories so if you're watching your calories you can actually have a pretty decent piece of that and it's still very moderate then you have room for a little the fruit smell that's right let's go to our next class to do that okay I think we're doing the frittata right veggies ricotta for that we need 1 cup red bell pepper chopped 1 small onion chopped 1 medium zucchini cut into 1/2 inch cubes to 12 ounce packages Maureen ooh tofu firm is best but any kind will do 1/4 cup nutritional yeast flakes 1/4 cup cornstarch and 1 teaspoon salt or salt substitute you also need 1 and 1/2 teaspoons garlic and herb seasoning 1 and 1/4 teaspoon Italian seasoning 1/4 tsp tumeric 2 teaspoons lemon juice and 1 cup lightly packed chopped spinach I'm excited about this recipe Leslie because I like anything with veggies in it to me it's just my favorite I mean I like sweet and that's good but something with veggies is really good oh yes and they're so good for you so let's get right on it okay we are going to start with our skillet make sure I'm turning this up okay there we go you could use a small amount of oil if you're trying to watch your calories you can use a small amount of water okay we're going to add our red bell pepper nice and our onions just something about the aroma and pepper just amazing and then we have some diced zucchini here so yes this is the Jill recipe with all these amazing vegetables okay we're gonna saute this we're gonna actually let this saute Bowl we go ahead and work on the creamy filling for the frittata okay okay do you want to keep an eye on that for me while we did this make sure it doesn't burn make sure it doesn't burn okay back to our wonderful blender again you know cooking is so much more enjoyable when you have good tools and if I could only have one good tool in my kitchen and be able and it would be my blender absolutely I love my blender in the kitchen absolutely absolutely now this is a silken tofu but you could use the water packed tofu as well in that it will carefully consistent to the blender the silken tofu is great when you want to make something creamy or blended whereas the packaged grapefruit scrambled tofu or something along those lines okay so we have our tofu in your blender we're going to add nutritional yeast flakes which have a cheesy flavor and some lemon juice salt the cornstarch will help thicken it up to kind of give it that eggy texture and then we will go ahead and blend this into a creamy sauce [Music] it is bad luck I do thank you just pack that down a little bit pretty thick you got to get that in there that's right okay we'll start slow I'll just stir it a little bit here we're actually almost there yeah this shirt smells good over here mm-hmm [Applause] [Music] okay so we have a nice creamy blend your blended base and we're going to stir this right into that so we can shut the heat off on that actually perfect pour this right in now the nutritional yeast in here is amazing one tablespoon of nutritional yeast has four grams of protein sometimes people get real worried being a vegetarian you're going to get enough protein so it does and it also has a lot of fiber yeah and B vitamins which are great fear it's good with b12 and that it's good with b12 it's fortified many of them are fortified with b12 but B vitamins are good for your nerves and mm-hmm so we've got this added thank you yeah then we're going to add some spinach now if somebody is on blood thinners and they're concerned about the green leafies in this recipe you could go ahead and use artichoke hearts just cut them a little bit we'll add a little bit of turmeric for color okay and our Italian seasoning and then we have a garlic and herb seasoning here hmm now if your garlic and herb seasoning has salt in it you may want to reduce the salt a little got use a lot of them are salt free yep okay so we're just gonna stir this nice done that look yummy Oh and then we let's just go ahead and give the pan a little spray yeah okay yep do you want to hopefully scoop it in there for me yummy and as this bakes the turmeric will give it more of the yellow color it needs to heat a little bit before it actually brings out that new color there we go right let's smooth out a little bit yes now a frittata is basically a quiche without a crust and there we go we'll go in the oven what do you bake it for we bake this for an hour in our sample one we made minis in little muffin pans and you yes and so those only take about 25 or 30 minutes and then you can just round out the meal with a sweet potato and something sweet for the end like some grapes and you've got a great meal oh I can't wait to try that and I am going to try that I assure you okay all right really good yeah I mean do you do all these recipes in your cooking schools before we go to the pita here yes we do them in our cooking classes for one class that we did we actually did a hands-on and so we were in a commercial kitchen and everybody got in there we had four different stations and people tried their hand at it which really is a big help if your church or could organize a little hands-on thing that's great for people to feel more confident yeah yeah don't you think it makes a difference because I could be sitting there saying well I don't know how to cook this way and I don't know exactly what I'm doing and I can watch someone else do it yeah but if I don't do it myself and you learn a lot better when you actually get in yourself and do it yourself absolutely I can see that would be very valuable step-by-step you know just watching that so it's a very good thing now we're doing peanut we're gonna do some pita yes set this over here and you got something going on over here I do now this this recipe has one ingredient that's why we didn't put it up that's great all you need is some whole wheat pocket bread and it doesn't matter if they're already cut in half don't worry about it but this the traditional store-bought or commercial pita chips have a lot of oil added to them they're fried or other things added maybe you don't want that so if you can just take a whole wheat pita and get a very good sharp knife and we'll just cut around the edge mmm just a little bit like this yeah because these are pockets so they have that nice hole in the middle now one nice thing about pita chips when you have them like this is they're very similar to what we used to call it way back yes which is very digestible and I think partly is more digestible because you have to choose you know digestion begins in the mouth so when you eat something soft we go Chomp Chomp swallow and we want to go a Chomp Chomp Chomp Chomp Chomp right right so when you have something crispy like this you're more likely to choose which is better for your digestion mm-hmm so and these are wonderful for dipping with the cheese ball we're gonna make oh yeah that's right you could put dip them in salsa you could dip them in applesauce so if you were just wanting a light supper you could have a whole bunch of those and a bowl of applesauce and just have that satisfying crunch okay so then we just take our pita chips and spread them out in a single layer on a cookie sheet and one package will usually make about two cookie sheets and then have your oven at 350 degrees you spray it at all you don't even need to spray the pan no so you said put them out 350 degrees if you have two racks in your oven you'll put four minutes cook them for four minutes rotate the pans for about another four minutes and then just every minute after that start watching them and they'll become the golden can I pull those over here they'll become the golden brown you can here'll crispy they are and you just pull them off and it usually only takes a total of about 10 minutes to do both both pant so it's fast I love this I'm delicious and crunchy these are always a hit at our simply vegan classes oh yeah yes I like that and we're gonna try these I would try them with the cheese ball we're making the cheese ball next yes all right let's read the recipe for that for that you need 12 ounce package of silken tofu Mauri new style 2/3 cup cashews raw rinsed 1/4 cup pimento 1/4 cup nutritional yeast flakes 2 tablespoons lemon juice 1 to 3 teaspoons smoke flavoring 2 tablespoons if you're using the bacon brand and 1/2 teaspoon dill weed you also need 1 teaspoon minced dried onions 1/2 teaspoon of garlic powder 2 teaspoons salt or salt substitute 2 tablespoons cornstarch 3/4 cup water very warm 1/3 cup chopped walnuts to decorate after cooling I'm excited about making the cheese ball and you know that's something that's so nice for special occasions and special times but I don't always make it you know so I don't make it home and I'm excited to learn wonderful yeah yeah this is definitely a special occasion food because it's the presentation is really pretty as well all right well if you had measure out for me 3/4 of a cup of this boiling water we again I don't like to stir a lot so we're gonna start with hot water in the blender I have some cashews here wonderful cashews that's really really steamed is its demon I couldn't tell because it was splashing me yeah you guys only have okay hopefully it won't be so much noise this time okay there we go okay perfect and you could start with with cooler water but again you'll have more stirring time yeah so we'll get the nuts smooth just a little bit before we go ahead and add the other ingredients [Music] okay and they'll finish blending with the other items you know nuts nuts fit into the category that says an ounce of prevention is worth a pound of cure you just need a little of them and it's varied it goes a long way and it goes a long way okay so now we are again are adding some of the silken tofu that's flashed a little yeah here we go yeah that makes it nice and creamy it makes it creamy and again the silken tofu has a milder flavor than the water pact okay all right we're just going to add the rest of the ingredients we have our salt we have some minced dried onion nice a little garlic and this is the smoked flavor if you use a liquid smoke flavor that you get at your grocery you probably only need about a teaspoon or two people do it to taste okay all right and Dan this is draw red roasted red pepper you could use pimento of course you get the one that's packed in water we have a little lemon juice yes and then nutritional yeast flakes are wonderful be vitamin food there and then we have some deal which gives it a lovely flavor I love you I think it's one of my favorite herbs oh very delicious yes and so many things okay I'm gonna hold back on the cornstarch just a little bit till we get up blending we don't want to get it too thick that it won't blend right away soon as we've got that nice hot water in there and we'll have to work this just a little bit [Music] [Music] and sometimes the nutritional yeast or some of the herbs will stick a little bit to the side so we'll just scrape that down you normally blend it awhile because of the cashews can be gritty and you're trying to avoid that grit or yes and that's why I like to start with them so it's just the cashews on the water for a little bit and you can kind of focus just on those yeah it gives you a creamier filling very creamy yes and that's the goal because if you were eating a traditional cheese ball it would be crazy right turn that down a little bit [Music] [Music] now again if your blenders not super powerful go a little longer and you can always just check it with a spoon or in between your fingers to see if it's a little-bitty now I'll go ahead and add this cornstarch which of course is our why why wouldn't you blend the cornstarch at the beginning I was just afraid it was gonna get too thick for the blender because it's warm it's gonna already start thinking that's right so we just wanted to [Music] all right now we're going to go ahead and finish the cooking so that the cornstarch can be really effective and we can have our cheese ball let me get rid of this extra water please there you go okay and we'll just put this in here oh it smells really nice with that dip in there mmm and it's the right color for a cheese ball because of that roasted red pepper or pimento you want this back on yes now this you're gonna have to really stir because it's going to thicken and it's gonna stick and it's gonna stick so you can go with moderate heat if you need to the thing you want to make sure is that you do get it cooked enough to cook that cornstarch because you don't want that cornstarch flavor in there and again if it's not cooked enough your cheese ball will not be firm enough so double-duty there okay okay then I'm going to pour it into a mold in this case we're going to use just a stainless steel bowl okay if you wanted something special for your guests with everybody having an individual wine you could do individual little cheese balls for them so to get the cheese ball out of the fold the bowl needs to be line so we're just going to use some plastic wrap here just kind of work it down into the bottom so that you don't have any big air spots in there like that it makes it so easy to flip out and then save the excess over here because when you chill it in the refrigerator it will get a little bit of a film on it so you can just go ahead and turn that over on there and keep it nice and fresh in your refrigerator that way so we're starting to thicken which is really good and hopefully we're not burning hopefully we're not burning now this recipe cheese tends to be salty yes yes so this recipe you know it has it does have quite a bit of salt in it but this is not the entree and if you're eating a couple of tablespoons which is a normal serving for a cheese ball you're gonna get 1/12 of a teaspoon of salt so just remember telling me I could this would be something that and since it's a small amount same moderation that I know or salt with us and not worry not worry too much about it yes no but if you want to make it your entree you've had your salt for the day okay wait a cheese ball for an entree that's let me get you another one in case you need to get closer to the edges and we're starting to come to just a little bit more there currently okay now for those of you who are calorie counters two T's two tablespoons of this cheese ball has 43 calories so not too bad mm-hmm and if you're eating this with your pita chips and some people like to soak their cashews before they make this dish some for digestibility other people soak it soak their nuts over night because their blender is in super powerful and it will help to make it creamier if they're soaked for a little bit now is this thick enough or how thick do we need to get if you stop for just a second let's see how quick it's coming to a boil yeah you're getting here let's just go like another 10 seconds how's that sounds good cuz it's getting there but I wasn't sure how much what you're looking for yes well you don't look like you're struggling so I wasn't sure okay I think you did great Hey all right it wasn't here that's gonna go in there yes watch your fingers I don't want to get you that okay and it's gonna fill just about a three to four cup bowl can use mine that's batch Allah that's trade how's that go there you are yummy you can really smell it oh yeah and the dill is kind of predominant it makes it very delicious I won't look at the bottom of the pan I think I didn't do as well as I should that's okay I think that's I think that's par for the course okay so we will just smooth that just a little bit and you're not gonna see this anyway as you'll see in just a minute Jill if you could bring that platter over here let me just grab a paper towel from your fingers okay now for the fun part yeah okay would you like to try the fun part I absolutely do you want to put some gloves on I do okay yes right under there just go sit down okay so our cheese fall has now been in the refrigerator overnight okay okay so we'll undo our plastic and you can see indeed it's got a little bit of a film on it I see that but it's very it's very superficial so we're going to go ahead and put this in the middle of a serving tray nah you don't have to wash the bowl if you don't want that's good okay and then just get it in the middle of your platter mm-hmm okay and then we're going to just this is your fun part right just gently bring cool sprinkle and kind of press them in just a little bit and we'll and we after you get it done you'll be a few walnuts on the plate and you can just kind of brush it up a little bit if you could throw press in like this in like that press a few in on the side nice real fun yeah and know what how much was supposed to be put you lookin I covered that cheese ball so you can go and just um and it and don't worry about spilling some because we're going just clean it up just a little bit this is nice with things like carrots or celery sticks No we're gonna have some pita chips we have some crackers and if you bring this recipe to your next baby shower or wedding shower make sure you bring the recipe because they always ask it looks fabulous yes it really does and it looks like it would be a lot of work but really it's a blender yeah quick quick in the pot and then your nuts here oh that looks beautiful Jill we're gonna hide your nuts with some of these other things okay okay is that look okay it looks lovely love it here nice good job job okay and then you could decorate if you wanted night with a few like nuts mm-hmm on there if you want to add a little color you could put a dried cranberry in the middle it looks fabulous and then we'll put I'll go ahead and put some crackers on this side I like it and maybe a few people filled our pita chips yummy okay now I'm gonna dig into the side okay right here where nobody's gonna see it I will cover it up okay mmm close to the real thing mm-hmm the smoked flavor makes it I think it does really does I would not have guessed that but it really does that's fabulous oh let's meet our last recipe for the skillet burritos 12 ounces frozen onion and pepper mix 1 teaspoon taco or fajita seasoning or 1/2 teaspoon chili powder and a little salt one small can no fat refried vegetarian beans quarter cup salsa 3 to 4 whole grain tortillas now our last recipe for the skillet burritos it looks fabulous already because you got onions and peppers going on that's the way to go I think for Mexican food it's all about the onions and peppers and the color chip and the color is very beautiful okay so we're going to start in a skillet you can put a little oil if you'd like or you could add a little water this is a fast and easy recipe I love this so we just have a frozen onion and pepper mix here and it's and we let it defrost just a little bit so it's got some fluid in there so we little ahead and let that just saute just a little bit if it starts sticking to your pan just add a little bit of water not that up look at the color I love the commutable color good okay so we're just gonna saute these a little bit they call these skillet burritos but they're very much like a enchilada nice yes okay so this will be this will go underneath the base we can hear that start to sizzle and what we're going to be adding to this when they get a little softer it's just a little taco seasoning or a little fajita seasoning if you don't have any of that you can use a little chili powder and a nice salt just to give it a little extra flavor and we're going to be using these our refried beans and these are just cans so it's fast and easy I do too and I like them because they're thick yeah and then we're going to add a quarter of a cup of salsa oh did the beans no answer the beans it gives a lot of nice flavor to the beans oh yeah and then if you don't if you don't want to use sauce so you can also use salsa style tomatoes that just come in a regular can like you should do tomatoes and anything else they'll make a salsa style or a Mexican style so you could use that instead if you want it and just mix it up for a nice flavor mm-hmm if you wanted to add even a little bit of cooked rice into this some people really enjoyed that as well or cubed steamed potato that sounds young is very nice small cubes though makes a very nice addition into these burritos sounds good okay so we have our mix refried beans let me just move this over here these are sizzling very nicely about right where we want them okay I like to use an ice cream scoop for consistency so I've got my whole grain tortillas now sometimes if you're used to getting a store-bought they're white they're very very soft the whole-wheat ones can be a little chewier so your husband would like them did you're gonna want to select so we're gonna make we're gonna tenderize these just a little bit so I like to just take a ice cream scoop I made these for fellowship lunch a lot and I like them to be consistent so it helps portion control and consistency when you have when you have an ice cream scoop to help you measure so we're gonna roll these very quickly and actually just put them right I love that right in here so they're gonna cook so you can see while you're cooking the onions and peppers while you're cooking the onion peppers see you don't even have to worry about preheating your beans at all that's so easy it's so easy if you need a fast meal when you get home okay nice we got a lot of beans in that one they have a lot of things in this one and beans are so good for you now by putting the cover this chest for a short while we're gonna steam those whole wheat tortillas make them nice and tender I like while that finishes cooking oh now when do you add the seasoning I forgot this is real life right so normally it would go with the onions and peppers before you put them yes well just gonna sprinkle around the edge and we'll just stir it just a little nice so now you know what to do if you forget just add it right in there that's fine I love it okay just for another second year beans are wonderful food mm-hmm high in protein mmm high in fiber we all need more fiber right no cholesterol no saturated fat so it's kind of like meat without the bones and all the other stuff you're just getting all the benefit of it we have one that's finished here and then we're gonna go to your address here you got it with some guac I love guacamole oh that's fabulous with the vegetables in the skillet burrito I will try that once they come out I know they're not quite done but your cookbook is a great cookbook the garden menu and it has the recipes we did today are all in here right yes and many other recipes there are I would say is there hundreds of recipes in this one 130 130 there's a lot of recipes in here so what we want to do right now Lesley is we want to go to your contact information okay you want to contact Lesley for yourself if you say I want this book I'm interested in more of this plant-based eating maybe you want Leslie to come to your church or your community and you're interested in having her put on a cooking school or you want to know more about how to do cooking schools she had simply vegan in Memphis here is how you can contact Leslie for yourself and we'll be back with all the final products if you've enjoyed this program and would like to invite Leslie to do a health seminar in your area please take down her contact information if you'd like to purchase our cookbook the garden menu just call her at area code seven three one seven nine eight one one zero six that's seven three one seven nine eight one one zero six you may also email her at Leslie Casa fat gmail.com spelled le s li e dot za za @ gmail.com if you'd like to write to her you may do so at Leslie Casa for 2:04 Jackson Avenue memphis tennessee 38134 [Music] welcome back we're here with our delicious spread of food and it was incredible and the food tastes good - Leslie I'm glad you enjoyed it praise the Lord you've come a long way from your first look at what we made here today that granola is incredible good and crunchy and then with the fruited granola I like that and the frittatas yes you know nice Mexican food yes the pita that's yummy we have the skillet burritos which I have here I'm gonna try in a moment oh I hope you like it and then this was I want to say the hardest pudding are this pudding our cornmeal pudding and you cut out a piece I love that with the strawberries and the garnish and yes it's very tasty and creamy no one guesses what the feeling is yeah yes and then the cheese ball in the center that's fabulous with the crackers and the PITA that was really good glad you liked it mm-hmm so I have here we put a little walk on it this is a skillet burrito this is actually what we just made yeah and we just put it on the plate yeah me I'm hungry - mm-hmm fast and easy - delicious I turn mm-hmm okay so you can make your own Mexican at home I love that so if you had a final thought while I do sure our friends at home what would you say I just want to encourage anybody if you're trying a new way of eating and you want to start eating healthier your taste buds will change so start slow whenever you have a chance to try something new just take a little bite and you'll see that that progression gets easier and easier as you go along amen thank you so much for your encouragement thank you for sharing the recipes and just sharing yourself with our family at home so we appreciate you guys thank you so much Joe god bless you we are so glad that you have joined us too as well take these recipes to your home into your heart learn experiment grow share them with your friends and with your family and we'll see you next time god bless you and keep you [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 8,702

Rating: 4.9191918 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, Jill Morikone, Leslie Caza, Vegan, Vegan Cooking, Healthy Recipes

Id: 9Z2uk6WCLmk

Length: 55min 30sec (3330 seconds)

Published: Wed Feb 21 2018