3ABN Today Cooking - "Thanksgiving Feast" with Rendall & Melody Caviness (TDYC190002)

I want to spend my people wanna spare [Music] Lord let my [Music] hila heart understand [Music] wanna spare [Music] and they will people [Music] hello and welcome to another 3abn today cooking program I'm your host melody cabinets along with my husband Rendell cavernous fancy meeting you in a kitchen yes it's not unusual for me he loves the kitchen I want to put one of those bells on the refrigerator so every time he touches it just Dean's and goes off anyway we love being here at 3abn especially this time of year at Thanksgiving there's so much to be thankful for but we want to share some wonderful recipes with you today and hopefully you'll enjoy them as much as my family and hopefully your family and you do we have a blended family today we're going to have the creamy celery soup with the stuffed baby portobellos quick turkey style gravy cranberry green beans the cream sauce with a hint of garlic potatoes cucumber tomato salad the aquafaba whipped topping along with the pumpkin torte you know everything looks so delicious I can't wait to get in there and start cooking so why don't we go to the first recipe which is our creamy celery soup would you mind reading those ingredients happy to 2 cups of water 3 cups diced celery 1 cup onions diced very fine 1 cup of vegetable broth 2 and 1/2 cups potatoes peeled and steamed one tablespoon of nutritional yeast flakes 1/2 teaspoon onion powder 1/2 TSP celery flakes 1 teaspoon salt or salt to taste 1/2 cup raw almonds or almond flour you know what I like about this recipe what's is I used to use corn starch to stick thickening things you've noticed in what about the net last year year and a half I started using potatoes as my thickening now I know they are a starch but the good thing about it it is a complex carbohydrate so I don't mind that because some of your other thickeners they're more of a refined starch and this really works good you don't have to for to cook I can do it all of course in a Vitamix I can do it that way here in this pot Rendell I have already started to steam the celery the onions and the vegetable broth and if you don't mind turning that on low while I start putting things in the there you go into the the Vitamix what I'm going to do is I'm going to take my almond flour I like using the almond flour you've seen you use that a lot lately is so accessible and then I am going to take some nutritional yeast flakes not very many I don't want it to taste like cheesy sauce I just wanted to have a good taste and then here is my onion powder or granulated onion whatever you have now salt I'm gonna put a little bit in first I would rather reserve that and not have as much in case I don't want it and my celery flakes these you can buy right in the grocery store normally wherever they sell the seasonings or the spices now my potatoes are already steamed the reason why I don't want to put raw potatoes in here is because if you put raw in it's going to be kind of shiny the thickness will not be rice it's very starchy so I'm going to start off with that mini right now and my water let's try that much goes that noisy machine oh this is your favorite machine in the house isn't it he'll shut the door to the back part of the house when I'm in the front making it I don't think it'll be as bad as what you think it's gonna be maybe you think [Music] and you like this recipe [Applause] there's a job in a hurry fast now if I would have used the raw almonds instead of the almond flour which is nothing more than just ground-up almonds it would have taken longer and that way if you have a blender that is not as powerful you're able to do this much faster - what I want to do here Rendell you've already got that steam and all that looks good I am going to add my cream sauce see how creamy that is in just that little bit of time Wow you know I used to love cream of celery soup but it's full of cream and I don't use cream anymore so now I have the cream of celery soup anytime I want it and this is one of your favorites isn't it I love this week or so ago you made that and I wanted some more so were you ate at all today's today lucky you huh that is all it takes this is so simple now I know that I had already steamed some of my celery and onions but that's okay you know I just saving a little time here but it doesn't it just saved maybe three to five minutes at most it this is such a simple recipe I like to steam my potatoes ahead of time some people microwave him just whatever you want to do but it's all good what do you think of that well we're going to go to the second recipe which is our stuffed baby portobellos would you like to read that recipe thank you 1/2 cup onions diced fine three cups prepared dried bread cubed croutons 2 cups prepared creamy celery soup recipe 1/4 cup carrots diced all 1/2 cup celery diced small 1/2 teaspoon onion powder 1/2 teaspoon of poultry seasoning one cup vegetable broth 8 to 10 baby portobello mushrooms remove the stem and hold them out you know what I like about this recipe here - then I didn't need to worry about a turkey or a turkey ish or something that I had to mate that was different too you know have a turkey portabellas really help with texture when you were looking for a meat substitute and I thought why not the portobello mushrooms stuffed with like a stuffing mix and it worked out perfect you tried it you loved it yes I did you're always so grateful he loves everything so this is a really quick recipe let's start off here now I've already hauled out my portabellas as you can see they're just so nice now I like to buy the big organic ones and they're pretty accessible and they're very inexpensive and the first thing I'm going to do is drop in my homemade croutons now these are wheat so this is a really good whole-wheat bread but you can use gluten free it doesn't matter then I'm going to use some of my vegetable broth now this is something you can use with salt or low salt or no salt stuffing wouldn't be anything without onions and celery right you're like stuffing don't you certainly how do you feel about this one because you probably ate them one with eggs before and now there's no eggs in this one I think that this is just as good if not better oh I like it for you oh and I'll just keep you for saying all those nice things no I'd keep him anyway and then my poultry seasoning that is my onions okay and we're gonna put a little bit of salt in here we don't need a lot because we've got salt here and and I'm gonna keep you busy here in just a minute okay cloves on you've got his gloves on yay I should call you dr. Cowan's now it's going to appear like it's stiff you know like oh my my bread is so crispy that's okay because when this bakes in the oven it's going to really absorb all this moisture and it's gonna be really really really nice smells wonderful yeah it does doesn't it mmm that nice celery soup I like that Rendell what do you think I think that looks good it looks really good if you hand me a spoon over there what I'm gonna do is I'm gonna let you use your gloves and I'm gonna spoon it in but if you want to get your mushroom up there and just start taking your hand and putting it right in so you could do it both ways do you see and I mean got you and I'm just stuffing them just really effortlessly effort let effortlessly I don't think I can say that is that like the luminance oil yes effortless effort I can't say that without every oh my goodness somebody's gonna send me us a memo you need to speak good English it miss nice very nice now whenever I tease in the oven on about 350 degrees and I pour just a little bit of the broth that vegetable broth in the bottom of my baking dish and normally I will cover it so it acts as a steam everything comes out so nice then I take the lid off and for the last ten minutes maybe I let it brown on the top and I really it tastes a lot like turkey and dressing you're doing a good job honey tastes crunchy - does it taste crunchy no though yes yes you don't even remember eating this do you oh you know what's good is cranberry sauce oh yeah I love cranberries what's Thanksgiving without cranberry sauce oh I can't imagine I'd be like having a car with no tires or something now I usually always have some leftover stuffing mix and you know what I do with that Rendell I find me a dish that's oven safe and I put that dish full of the leftover a stuffy mix put it in the oven and bake it and just have it alongside somebody might like the mushrooms but they're really good and that's it I mean this is so delicious you've got to try this at home but why don't we move on to our next recipe which is a quick turkey gravy if you'd read that recipe certainly 1/2 cup Leahy's chicken style gravy mix gluten free 1/2 cup Leahy's beef style gravy mix gluten free and 2 & 1/2 cups of water you know this is really so simple I hate to even use it as a recipe but I love it it's simply good it is good you know I like Leahey gravy it's been one of my favorite years ago we used to use Loma Linda and then it kind of disappeared and when you take turkey style gravy and you - I'm sorry chicken style gravy and you take B style gravy and you combine them together that's what restaurants use to give you a turkey style gravy so that's what I'm going to do here I'm combining the two gravies and I am going to put just a little bit of water in here for the sake of time I have this water already boiling but I do not want to add the dry gravy to the liquid here that's hot why would I do that why wouldn't you my question is why the cold water and then you've got the hot water to make a gravy mix if I take this this powder here and I add it to that hot water it's going to clump immediately okay so the reason why that I stir it with a little bit of cold water first is to activate that someone now know thicken with the with the gravy yes and it won't it won't clump up on me so that was the reason for that and then I'm going to continuously stir my hot water and you know less is always best so if I was to get too much I'd have to add more water so I'd rather start out with less of my gravy mix and let it thicken up now to me that is just a little bit thinner than I want so what would I do add a little I'd add a little bit more that is so simple that's why I never put all of it in at one time and even whenever I cook gravy at the house Rinda when I use a gravy like this instead of making a nut gravy right I've actually made a bean gravy before if you tasted that bean gravy I don't remember having that this is something that Nikki Anderson told me about when we was doing our program on focus on healthy food on 3abn radio and it was so delicious and she had tried it one day and used pinto beans for like a gravy it was really good and just season it that is perfect look at that gravy now love a brown gravy on mashed potatoes yeah you can't go wrong can you now if this hard or is this what I think I could do that you think you could do this one watch this hmm that is perfect turkey gravy hmm yeah I know what you're thinking I know what you're thinking hey this where'd your potatoes that's what he loves potatoes with his gravy that's for sure I like to pour it over make a toast yes we like that we do that we like that really well why don't we go on to the next recipe which is gonna be our Krynn or green bean cranberries all right two pounds of green beans cleaned and trimmed four cloves of garlic minced 1/2 cup red onions diced one orange zest 1/2 cup juice sweetened cranberries 3/4 cup almonds roasted and roughly diced 1/2 teaspoon salt to taste you know Randall I like the green beans and cranberries because I like that hint of garlic in there along with the cranberries I like that kind of what is that that subtle flavors of both of them I really like that and you like that we both love green beans we do like them and I've got my trusty little steamer over here you have cured that I love this machine here she goes whistling she's whistling let me turn her Whistler off she says no no don't do that to me there I love this I love this pot you can see it steaming what I did because my green beans were raw which I love raw I don't like to buy canned foods if I don't have to there's more nutrition when you have the fresh and so that's what I do lightly steamed it but I put my red onions and my garlic in here because I want those flavors to steam together and I want it to take on that essence so it does so you're not overpowered by one or the other and actually you're gonna find this a little bit of strange when I do this but I'm going to take some of my cranberries well this Thanksgiving what yeah but to put my cranberries in there and let him steam so I want to see I want them to steam in there a little bit too and I don't like any of my vegetables to look emaciated I want them to look bright and colorful sometimes people will take green beans and just cook them to where they're like brown I want green vibrant colors so just some people will will take them to just before they turn shocked and put them in ice water and then you continue cooking them some more and it'll keep that green color but for here I like mine just a little bit on the crunchy side and I think you will look they're just limp they're much like a noodle they're just mush and and you and I neither one like that so isn't this beautiful I love this I love the colors that's going on in here I love the flavors I love the smell and I'm just going to put a little bit of salt the kind of salt is then this is the Himalayan salt rendell you know we really don't use a lot of salt in our home and I had high blood pressure you used to have high blood pressure so both of us are really cut back on our salt when we do you solve the only one we use as the pink Himalayan the real salt or the Celtic sea salt because they have at least 80 to over a hundred trace minerals in them and we were created by God and we were created from the earth where all the minerals are so our bodies have made of minerals and we need the minerals okay so now what we're going to do is these are right Rindell I like I like them at this stage right here where they're just nice and tender and I like to start laid aren't they bright and green now let me ask you something if say you were coming over to our house and you were a guest and you were coming over to eat dinner with us how likely would you be to want to eat these green beans over green beans that might be brown no comparison none and I've had people say when they come over and eat Rendell and they look at our table and they say it's such a delight to see this beautiful food I can't wait to eat it and they're not disappointed either look at this I love good job and you know how many count what is the calorie on one cup of cooked green beans was at 44 similar yes only we could eat so many and now I'm just gonna forget overeat on vegetables can you I don't know how you could you you'd have to eat cups in comes in vegetables its cups and cups you can eat you couldn't possibly eat that many in compare salaries right we and we talk about that when we do our seminars about how when you eat the food that God made for us and eat it in the way that God created it as natural as possible then we don't have to worry about the diseases we can eat the food God gave us and be as healthy as we possibly can and how good is that yeah yeah you what you're wanting to get your fork right now well why don't we go on to this next recipe you're gonna love it this is kind of a two-part recipe but this is our cream sauce and our hint of garlic potatoes would you like to read that 2 to 3 medium potatoes skinned and steamed 1 cup of almond flour 1 and 1/2 TSP salt or to taste 1 TSP of onion powder and 3 to 4 cups of water 8 to 10 medium red potatoes skinned and sliced 1 medium onion diced 3 cloves of garlic minced 1 TSP of salt one recipe cream sauce you know Rindell this is one of my favorite cream sauce recipes alright I have used this when I've had Fausta like a Primavera I have used this for adding to soups to make like that creamer that chowder base I have used this for so many recipes it's amazing eleven in Italian especially like a creamy lasagna I've used it in the creamy lasagna and I've made um scalloped potatoes for years and I did kind of a mushroom sauce tile for my my potatoes sorry and this recipe I started one time when I decided to transfer over to potatoes for my thickening I thought man this is way too good and I normally don't like garlic on my potatoes I'm I'm an Irish girl I just like potatoes plain but it really is so nice just to have that that mild hint of garlic in here with this cream sauce so yeah you use your broccoli cauliflower so with this with this resolution I do I do I'm anytime I make a cream sauce or like the soup he loves my broccoli and cauliflower cream soup and this is my base I used to use like I said corn starch but now I've transitioned into the potatoes that are already cooked so what I'm going to do while some of our now our potatoes have been peeled they have been sliced and I've put my onions and my hint of garlic in here and they're steaming right now and I don't want them to get all the way done just enough so when this goes into the oven the cooking time is like 20 minutes at best so right now I am going to have you reach over there and turn this off all the way there is it off and I'm going to start my sauce simple simple and what I also like about this sauce when you're done with it it's done you don't have to cook it on the stove you don't have to grab more pans to cook it in Rendel it is just done and my almond flour you know I've really gotten to where I use a lot of that almond flour and my onion powder or granulated onion whichever type you like to use it doesn't matter and so I'm going to put this in the blender too and my salt now I am using potatoes here and what happens when you use salt Rendel when you're cooking with potatoes you know it just absorbs all the sodium and I mean really you think I've got enough salt in there and I don't like a lot of salt in my food and then I'll put my potatoes in there mixed together I'm thinking what happened did I forget the salt so it does it like rice it just absorbs that flavor so it also absorbs the use of chef and she's asking me those cool you'd heard it so many times maybe you know maybe you're just trying to see if I was awake or not oh yeah yeah so I'm going to turn this on we don't have to you know mix it long but I just want to make sure my consistent [Music] oh look at that and that's why I always add just a little bit [Music] oh absolutely I love DePalma [Music] I have used it on some of our dishes that way [Music] [Music] I'm gonna turn it on five [Applause] if I let this go long enough when I take the lid off you're gonna see steam immediately and it cooks it I can take it right out of the Vitamix and actually eat it all right and this is still cooling turn that off over there Brenda I don't think we got it off and then hand me that metal spoon up there with it yes and I'm just going to add some of the potatoes and as you can see the potatoes have started to get soft or they're getting transparent a little bit you can see the starch starting to cook out of them I love potatoes rindo I'm such an Irish girl you know that you are Irish do I have a bad temper is that what you're saying no bad temper delight and when I whenever I add my potatoes I like to put a little bit of the sauce on here before I add more and then I just keep layering this you can do the same way when you're using a lasagne when you're doing any kind of a pasta I've used this cream with a rice dish before I've made a creamy rice soup man I've used it for so many multiple reasons what would happen if you I'm a mushroom person what would happen if you added some sauteed mushrooms nothing nothing no it'd be more like garlic potatoes that's the well your taste it's a premier taste but by adding those mushrooms Rindell you're just giving that mushroom flavor to it a little bit more like the mushroom soup however the garlic and they're still going to give it a different flavor and you you liked this when I made it yes it's the first time I had made it and you really liked it and I took it to potluck and it just flew okay I can leave that and then you put the lid back on it if you want to reach over there and grab it this looks good I always make plenty of cream sauce and the reason for that is it is a staple in our home just like cheesy sauce always in my refrigerator because you never know when you're going to use it why couldn't you put a little greenery or something on it you're very good at decorating kind of surprised you're not putting a little something on there well the reason why I'm not garnishing these potatoes yet us they have to go in the oven Oh so after they come out of the oven what I would put on here would be green eyes okay so you got but that's okay you know you might have that same question out there you can also when you put this in the oven when you bake this you can on the top of it you can take a little bit of your almond flour just over the top if you've covered it and then you take the covering off and over the top it actually acts like a parmesan style cheese it really tastes good you don't have to put anything in it just a little bit of that almond flour acts like parmesan on the top of these potatoes really makes them good why don't we go on to our next recipe and you can read off the one that we're doing on the preemie I think this one here is a cucumber tomato salad my pleasure two cucumbers cut in wedges for roma tomatoes cut in wedges one medium onion halved and cut in slices 1/2 cup vegan mayonnaise 2 lemons juiced 1/4 cup fresh dill diced 1 tablespoon of onion powder 1 tablespoon granulated garlic and salt it to taste our creamy cucumber salad Rindell I like this one and this is when I take to potluck quite frequently because people love it and it's fresh and it tastes so good I like deal and you like deal I've known it I might like it a little more than you do but I really love Dylan I love lemon so combining them together I love those flavors what I'm going to have you do on this salad I've already sliced up the tomatoes and I like to use roma tomatoes because Roma's are a little taller and so I slice slice these in lengths same way I do my cucumbers the same way I do my onions so you'll put those together there for me I'm mm-hmm yes and I'm going to start making all of them yes yes we don't want to leave any out and I'm going to add my deal and now lemon juice I'm going to add as I go so I'm going to put a little in and then I'm going to reserve that in case I need more okay and I have my onion powder I use a lot of onion don't I we like onions we do my salt and my garlic if you want more garlic in this do it if you want fresh garlic that's good as well I forgive these onions over here how do you speak you did I was waiting that's okay we would have caught it trust me we would've caught that honey and I use it whisk this is one of those recipes you don't have to use all the fancy blenders you don't need any of that equipment with it you can just mix it with a whisk and I want just a little bit more lemon in this you use lemon a lot of ways I know you use it on your potatoes along with your nutritional yeast legs I do when I eat a baked potato a lot of times I will steam it or bake it in the oven and I will put lemon juice nutritional yeast flakes on it and that's what I eat on it I love it that way around don't that be 12 and then thank you it is it is it's a source of b12 and then what we're gonna do with this is we are going to add this and I'm gonna have you stir this but I'm going to just pour this in and then you're just gonna mix that together for me in that with that spoon I can do it it's pretty weighty stuff went when the red from the tomatoes pop in there with that green you know one thing about the holidays you can still eat it does you can eat wonderful food that doesn't have to be laden with fat process tons of sugar I say the sugar for my dessert have the rest of my food just as natural as I possibly can cuz I don't want to deprive my family of not having dessert and they love it they love my cheesecakes they love the towards they love everything of course we do we love we love sweets okay what we're gonna do with this riddle if you'll hold this bowl up for me I'm gonna put it in there I I do and if you hold it I will spoon it in here who would not want to eat this is that not beautiful I wish the folks could smell some of the things I know Roma's that we smell here I you know Rinda with with the onions the lemon juice the deal tomatoes cucumbers this is perfect I can take about four batches when I go to potluck I do about four batches at one time don't I sure in this big huge bowl and they know my bowls and I bring nothing back but an empty dish they're starting to ask where is the vegan day yeah our church they actually ask that why don't we start a vegan table and one of the ladies in the kitchen she said ever since you come to church here we got vegans coming out of the closet everywhere and that's good but we have a lot of people just like to eat good food and that's all that matters they're eating good food why don't we go on to our next recipe you're gonna love this this is a double recipe to rendalf you'll read off for the aquafaba whipped topping and the pumpkin torte for the aquafaba whipped topping you will need one 15-ounce can of garbanzo bean liquid 1 tsp cream of tartar one teaspoon of vanilla and half cup of sugar or confectioner sugar now for the pumpkin torte we want 3 cups of flour 1/2 cup of sugar 1/2 cup of brown sugar 1/2 cup of coconut cream 1 cup a cup of pumpkin solid 1 tablespoon of vanilla 1 teaspoon maple flavor 1 cup of almond milk and 1/2 teaspoon of pumpkin spice also you'll need 1 teaspoon cream of tartar one teaspoon of salt one tablespoon of baking powder one teaspoon of baking soda half cup of applesauce and two cups of aquafaba now we're going to have the frosting for our torte which is going to be three cups of confectioner's sugar 1 8 ounce container of cream style cheese and 1 teaspoon of vanilla and for the top of that we're going to have a caramel sauce which is 1/2 cup of almond caramel creamer 1/2 cup of brown sugar and just a little pinch of pie pumpkin pie spice on the top with some toasted pecans roughly chopped what's that a mouthful say girl it's gonna take me forever to do this recipe it's not that bad at all of this yes there's quite a bit here but I'll tell you you'll be so glad you did this is a wonderful recipe any time it's hard to find pumpkins sometimes outside the holiday so I usually buy the canned pumpkin what I'm going to do first is I am going to do the aquafaba and for all of you who know about aquafaba you can use it in savory dishes you can use it in sweet dishes you can use it as whipped topping this I've already started a little bit because it takes some time to make the peaks on them I always add the cream of tartar that is a must when you do Aquifer but because it stays longer it Peaks sometimes it'll loosen up a little bit and all I have to do is read with it if I haven't used it fast enough so I already have my my garbanzo liquid here I also I have my my confectioner sugar I have my vanilla and I also have my cream of tartar so I'm just going to show you you can see right now this is barely peeking I'm gonna turn on my blender we can still talk to you [Applause] this is such an awesome process remember when you were telling him how this would work he just he didn't believe it [Applause] [Music] [Applause] Oh [Applause] yeah [Applause] [Music] [Applause] different flavors on this let's see it's all let's start easy peasy right now look at that [Music] pretty amazing stuff see it's you know if I was using it on top this torte for my frosting I would blend even longer I would put it in the refrigerator and cool it until I needed it I use this in my pancakes cakes anything where I need an airy lightness like you would egg whites you know how when you make a meringue have you ever seen this on a recipe book that I've had where somebody made actually a meringue out of this stuff it's amazing look at that I mean really that's not bad so I've got this process down and I'm just gonna set that right there and forsakes Brenda I'm just gonna leave that sitting right there I am going to start my caramel sauce this is something that just had so much to this recipe and I've got my almond creamer and you can find this at Walmart Brenda I have seen this in so many different places so it's it's not like you can't find this anywhere it's very accessible we've seen it in all the major stores really actually I've even seen it in some that weren't I was I was surprised but I have found it in almost every state you and I went into and he knows that and you know why because I really like this stuff here that's what she uses in her Daniel and I use it it have we told them about Daniel and Shirley you guys know about dandy bland oh it is amazing now one thing I want this to do because I want something like a caramel sauce here and I want this to come to like a hard simmer almost like it's boiling and I will put the lid on there and start that process even a little bit more there we go see it here on the side that gives off a really good scent - how does it smell smells well this is a caramel flavor and I love that it makes it so much easier for me now there are several ways to make a caramel sauce this was just a quick and easy way to make it and I like whenever I topped the cake here I like to put the toasted pecans on there and drizzle that caramel sauce over the top Rundle I have a question yes my dad loved caramel corn is it possible that you could find that over a popcorn and make a caramel corn out of it why can't you we'll try that because we like popcorn dough we'll try that I don't see why you couldn't because the consistency you can have that the same okay now this is my frosting I love the frosting I think there's a bowl down here honey I'm going to use herbs now that actually is what I want it to do I just forgot to pull that little good save good save yeah and you'll see here in just a little bit this will actually thicken up that reason okay I'm gonna put that back on there now this is oh is there another bowl yes we have another bowl you're gonna need this one for the torte so let's just change that and this bowl here I have my cream style cheese and there's many brands out there - you have light tofutti you have follow your heart there's so many different brands it doesn't matter to me they all really primarily taste the same and I again add a little bit at a time as I turn on dearie as long as they're non-dairy you've got that Rendel long I haven't used dairy in so many years I wouldn't know what to do using dairy anymore [Music] how much flour are you putting in there but well this is not flour this is confectioner holder and I have it already measured out to three cups and I don't have to clean that off that's going to be fine I'm gonna start out low if not you and I'd be wearing this with black if it's not gonna be too pretty honey and this is going to take the you know the cream sauce is that you make the cream cheese frosting this is this is basically what I'm replacing with that cream cheese frosting now when you're at the State Fair or fairgrounds how do they make that cotton candy is that made out of a confectioners sugar or haven't they make their you know Randall I've never I've never I don't like it I don't like it either it's just to me like just sugar sugar but I do believe they take raw sugar put the color in there and there's this air machine and it's just what it's just air sugar honestly okay coming together it is pretty three other it that's what I wanted to do well and I am going to give this to you that's a big old long spoon I share the got a small one yes and pull that on your side and I want you to start spooning that in there for me say when who's the one yeah I'm gonna have you hold off the just a moment I've got to put my vanilla in and you know it doesn't take much liquid you could take a tablespoon of milk Lindell and over do a frosting right now I'm gonna up my blender now I need some more of the confection sugar [Applause] are we making a mess over okay this is one of those recipes where you want the kids to come in the kitchen and help and then you could sales that you help you clean it up now was that your dad used to tell you when you wanted to be okay well my dad owned restaurants and was a chef even in the Navy for the officers and he always told me go ahead if it's morning he said before you become a chef you have to learn how to clean the kitchen first so my dad tricked me for a few years to clean all the dishes before he trained me to be a chef now you see how that looks really good it does I think one more good spooning here is going to be great [Applause] it's kind of a what's the color I want to call that creamy power and the creamy color it does that because of the cream cheese style that's what that's what causes that yes [Applause] oh man [Applause] [Music] good job wrong way look at this we done with this yes we are you can put that underneath actually Randall and I am going to get a paper towel here real quick to wipe my mess up so we can start on this torte now you know I've never made a torte with a pumpkin before and I wanted to try I never made one vegan so this is a new recipe for me that's in my new cookbook so you can just set that right over there to the side and I'm gonna set this back here we're gonna get rid of some of these now you're working on some new cookbooks aren't you all right you know what I am I'm always working on new cookbooks but I completed the simply yummy whole and the simply yummy fresh and I want to do simply yummy cakes is simply yummy gluten free I just want to keep making recipes okay now I need that big bowl down here and this is the order in which we want to start it out this is our flour so I'm going to put our flour in first now what kind of flower is that that doesn't look white it this is actually a white wheat but it's um you know it's unrefined I just like a good whole wheat flour or if you're gluten free my favorite is King Arthur I've tried so many different gluten-free because I'm gluten free but this is this is has wheat in it but it's a whole wheat flour and you're right it does look a little darker but you can find it unbleached but just watch your flowers and try to get them as unprocessed as possible here is our sugar and this here is a pure cane sugar okay our brown sugar which I need a little help getting this out for right now sometimes it sticks in here there we go and I want the almond milk if you'll hand that here Rendell and pour that in for me about that and then I'm going to do this is my fat I'm using the coconut cream here right out of the can you can actually take water an unsweetened coconut like your dried coconut and make your own coconut fat if you don't want to buy it in the can but I'm gonna give that to you you're gonna hand me that the hand mixer back we're gonna blend this how many cakes will that make part of a torte okay when you do its work Wendell it actually you cut its two layers and then you actually cut it in half what is the definition of a poet a torte is when you don't actually cut the cake you you don't frost the side of it so you've got different layers in it and if you'll put the pumpkin in for me I'm going to put the applesauce you've got the pumpkin oh do you need a spoon what come out once alright okay and then a little extra here did you get a little oh you're gonna eat that aren't you this is my cream of tartar this is my seasoning my salt my vanilla my maple flavoring maple flavoring just gives us recipes such a good flavor and then my lovely it has the aroma a little bit of a sweet potato to let's raise up our there's a lot of ingredient I know idiots Randall this is such a good cake and you know I love thank you the bottle in this recipe I eliminated the oil in this recipe and look what we got we talked about oil and no way [Music] and if you'll set that over there to the side for me that's all it takes I know it looks like a lot and it was a process but we're done except for putting it together and faking it mm-hmm I'm gonna let you hold this for me and I'm gonna put it in our pans now how long does it take the bait you know I always bake it for about 30 35 minutes and I stick a toothpick in there to make sure it's done now if the top starts to get a little brown you can cover that with aluminum foil there are some really neat products on the market now that you can use where you actually wet these bands that go along side of your cake and nothing gets browned on the sides are on the top and it just keeps a perfect form okay you know what I'll put this put it over there line your way you want to dance here I'm making your dancing a little and then this goes in the oven at 350 350 for how long 50 for that 30 35 minutes and if you need to go five minutes 10 minutes do it that's fine now we are totally done with that process we're gonna bake this off but because of time you know what you see the process here you see how we have these cakes here's one here that I cut and to do a torte the best thing is to actually frost the outside first and and you don't want to frost the side of the cake just the outside you just want it to appear in the layers you just want it to appear in the layers really and you just do a thin coating right in the middle but as you can see I got a little too much on the other one that we had okay this is the inside of my torte okay so are these going to be and then you just invert them you just keep coming up and up folks anytime you want to eat healthy you can do it it's not that hard and if you would like to talk to Rendell and I or maybe to host a seminar in your town you can just call us anytime the information is always here at 3abn also you can go out on the internet and find their recipes at 3abn org so if we're moving a little fast and there was a process that you missed they do have these recipes there so you can always get them they're always available I know a lot of people that will go online to 3abn org print these recipes often put them in your files we have really enjoyed it so much here today and hopefully you will contact us to come and do a seminar at your church and again my husband's a great musician so he's always available to come to your church to play his harmonicas it's absolutely beautiful music I have enjoyed the Thanksgiving holiday it's one of my very very favorite it's a time that we get together and reminisce over what we're thankful for and we have so much to be thankful for sometimes I think we take it for granted but Thanksgiving is my very favorite holiday of the year so here is the information you need to contact us if you would like to invite melody to hold one of our health events in your area she would love to hear from you find out more about her plant-based cooking health seminars as well as her amazing cookbooks by visiting her website melodie Prettyman com that's melody prettiman calm you may also call her at seven four zero three nine eight six four nine one at seven four zero three nine eight six four nine one or write to her at your healthy helper post office box five two one Alvarado Texas seven six zero zero nine [Music] we're almost out of time I cannot believe it folks we've done so much in such little time we shared a little bit of our holiday varieties that we use in our home first we started out with a creamy celery soup we loved the creamy celery soup it is so good and when we use it in our stuff baby portobellos oh I love those rindo that is really a good variation outside some of the other products people use the quick turkey style gravy fast I mean you can put that together anybody can at no time and then we went to our creamy green I'm sorry our cranberry green beans that's where we mix those beautiful green beans and almonds in with our green beans they are so delicious we did the cream sauce with our hint of garlic potatoes that is such a good blend yes I'm ready to eat those right now our cucumber tomato salad it's just beautiful to look at and it tastes even better now on the last portion when we did our aquafaba whipped topping and our pumpkin torte where we also made the frosting and then we made the caramel sauce this was a component that went all together and it tastes so good and I know it takes a little bit of time but folks this is such a wonderful recipe and it's an eye-catcher as well and it tastes just as good as it looks now I must confess though I forgot the Aqua fob in that recipe so make sure you put yours in but we have enjoyed so much being here at 3abn this is our family away from home and we just again can't stress how much we love to bring these healthy recipes into your home hopefully you would make them a part of your menus and your recipes as well again we love cooking for you contact us and ever you want to talk to us we're always available thank you so much for coming in to the studio here at 3a be [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 4,263

Rating: 4.9354839 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, Healthy Vegan Recipes, Melody Prettyman, Melody Caviness, Rendall Caviness, Healthy Plant-based Recipes, Vegan Thanksgiving Recipes, Vegan Holiday Food, Healthy Thanksgiving Recipes

Id: CWi7WsxYS_M

Length: 55min 15sec (3315 seconds)

Published: Wed Nov 13 2019