November 20, 2023 • 52 mins
How about making this holiday season a tad healthier? Brace yourself for an extraordinary culinary journey with our wonderful guest, Dr. Brooke Bussard, as we walk you through the beauty and benefits of plant-based eating.
Join us as we venture into the art of plant-based holiday cooking, starting with a hearty lentil loaf and stuffing that’s sure to wow your guests. Dr. Busssard shares expert tips on how to incorporate traditional herbs into these recipes for added flavor and health benefits. You'll be surprised by the simplicity and speed of preparing these dishes, perfect for those last-minute holiday dinner plans. And oh, we've got a gravy for the lentil loaf that's pure, savory comfort!
But wait, there's more! As we whet your appetite further, we dive into a range of easy and approachable plant-based Thanksgiving dishes that promise to be a hit. From an authentic Italian flat beans recipe to a plant-based pumpkin pie that’s all sorts of delicious, we’ve got your holiday menu sorted.
Contact Dr. Bussard at https://plantsoveranimals.com/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
Welcome everyone you are tuned into.
Perfectly Planted.
This is the podcast and theYouTube channel that is
dedicated to growing together onour journey towards a healthier
, happier and more sustainablelifestyle.
I'm your co-host, Daphne Bascom.
I'm a vegan health and fitnesscoach and an advocate for all
(00:30):
things that are plant-based.
I'm perfectly planted.
We believe in the power ofpositivity and the strength of
community, and so we're here toempower you, to nurture your
growth and to help you bloominto the best version of
yourself, and we're not justtalking about fitness and
nutrition, but also self-love,mental health and fostering a
(00:54):
deep respect for our beautifulplanet.
So good morning Vesame, Goodmorning Dr Basard.
How are you today?
Good?
Speaker 2 (01:05):
morning Daphne.
Good morning Vesame.
Speaker 3 (01:08):
Good morning.
This is an exciting episode.
I'm so excited because wedecided to do a cooking show for
everybody, especially with theholidays coming up, and we
invited Dr Brooke Basard, whowas on our previous episode,
number 40.
So if you have not seen that,go check it out, because she was
(01:29):
sharing some amazing recipesand that are all loaded on her
website, plantsoveranimalscomslash recipes if you want to go
direct to the recipes, and so wethought that it would be
amazing for us to do a littlecooking rendition where plants
are really at the forefront and,as Daphne was mentioning
earlier, no animals were harmedin this episode, which is
(01:49):
amazing, I think.
So, brooke, welcome back.
We are so excited to have youwith us today.
I just for our viewers, I justwant to reintroduce you.
You swapped your whitephysician coat for an apron,
your stethoscope for a spatulaand really took the initiative
to help others around you andothers that come to you in
(02:12):
trying to help reverse some ofthe chronic conditions and
prevent chronic conditions,really through education and
nutrition and taking more of aplant-based approach, and so we
are delighted to have you withus again to share some of the
recipes that you have.
Before we get started, do youwant to talk a little bit more
about some of the initiativesthat you've had recently and
(02:35):
most recent activity that you'vediscovered through various
recipes and helping others?
Speaker 2 (02:44):
Well, thank you so much, Bessame, for that nice
recap and, yeah, I'm so excitedto be back on the show today.
My recent efforts have beenreally marketing the book Chew
On this, which we talked aboutin the last episode.
Yeah, and it turns out once youwrite a book, the book
(03:07):
marketing world is enormous.
So just trying to get the bookout into various channels takes
a lot of time and energy.
But I think having thisinformation written down and
told in the way that I do in thebook with these short stories,
(03:29):
I think is so valuable as aresource for people.
It helps bus myths, it helpsexplain just the basic
physiology of how the body usesfood, and so that's really where
I'm focusing my efforts rightnow, along with seeing my
clients and teaching someclasses, but those are my main
(03:53):
areas of focus Wonderful.
Speaker 3 (03:57):
Yeah, that's amazing.
The book I do want to emphasizethe book is amazing.
We've read it and the shortstory makes it so relatable and
also easy to consume.
So thank you for that format.
And I know that the holidaysare around us.
We just next week, in Thursday,is Thanksgiving and then, of
(04:18):
course, we have other holidaysfollowing that.
So can you tell us a little bitmore about how you would
navigate really holiday eatingand what do you share with some
of your clients?
Not necessarily give us asecret sauce, but how can you
share some ideas and tips of howpeople can navigate the
holidays and staying on track?
Speaker 2 (04:40):
Well, that's me.
I will always give you thesecret sauce.
Thank you, I'm going to justshare it all.
You've got some family recipesthat I understand you hold tight
and that is great, but but asfar as the healthy eating,
healthy living goes, we got tolet everybody know that eating
plants is the healthiest way tolive our lives.
(05:03):
And what I work with my clientson is preparation, both mentally
and physically.
So knowing what you're going toprepare, whether or not you're
hosting, whether you're going tosomebody else's house and maybe
you're going to take some ofyour own dishes being prepared,
(05:24):
so planning ahead of time, theseare the things that I want to
have for this holiday mealmaking your list, doing your
shopping.
If it's something you canprepare ahead of time, which the
recipes I'm showing today, youcan prepare ahead of time, and I
mean you could make them todayor tomorrow and just pull them
out of the fridge and reheatthem and they're actually, I
(05:46):
think, better reheated becausethe flavors all meld together.
That's sort of one of thebeauties of plant foods is they
just get better and better everyday that they're in the fridge.
But but I think, I thinkplanning and preparing are the
most important things we can do,and just remembering that that
(06:08):
we have values that we are sortof holding dear to us, and the
significance of Thanksgivingreally is about coming together,
showing gratitude, showingcompassion, and and there's
nothing wrong with eating aplant based meal for the holiday
(06:30):
You're not breaking a tradition, you're just sort of
emphasizing the significance ofit and what it means to you.
Speaker 1 (06:41):
The food brings us together, and I mean you can
create new traditions with plantbased meals.
You know, plantifying if that'sa word some of the traditional
meals that a lot of us haveeaten over the holidays.
So it's a great way tointroduce, especially in a
(07:02):
family that may be both plantbased and still eating animal
products, just to how wonderfulthese, these foods, can taste.
Speaker 2 (07:11):
Absolutely, and today I'll plan to five I like that
word.
I'll plan to five a gravyrecipe and a stuffing recipe, so
that you know those two arevery simple and they're they're
known go-tos for the holidaymeal.
Speaker 1 (07:27):
Brooke, why don't we turn it over to you?
We'd love to hear about yourlovable lentil loaf, and you go
ahead.
And why don't you share withour viewers the wonderful dishes
that you're ready to prepare?
Speaker 2 (07:41):
Okay, so we'll start with the lovable lentil loaf
which you can do so many thingswith.
So let's prepare the sort ofthe essence of it, and then I'll
show you how you can eithermake it into a loaf or stuff it
into a squash or a bell pepperor those sorts of things.
So you're going to start withbrown lentils.
(08:04):
You can start with, you know,really any lentil, as long as
it's not a red lentil.
Red lentils get mushy and wewant the texture of the brown or
the green lentils.
So I usually buy them in bulkand cook them from dried, and so
you can do that pretty easily.
(08:24):
It's one of the simplest waysto cook lentils.
You just put them on the stove,a cup of lentils, three cups of
water, bring it to a boil andthen simmer it for 18 to 20
minutes.
You want to keep an eye on it,though, because you don't want
the lentils to get mushy.
You need a little bit oftexture for the loaf.
(08:44):
So the other thing is, in somegrocery stores you can actually
find lentils canned and alreadycooked.
So if this is something that isappealing to you, just to cut
out the step of cooking thelentils, just use the cans, like
you would do with canned beans.
So we've got the lentils and Iwent ahead and cooked them ahead
(09:06):
of time.
So I've got two cups of cookedlentils here that we'll use in
our base.
The next thing you're going todo is you're going to chop and
saute some veggies, and for thisparticular lentil loaf, I chose
yellow onions and mushrooms andsome garlic.
(09:27):
So we've got onions that I'vechopped, mushrooms that I've
chopped, and then for the garlic, I cheated, and I well, it's
not really cheating I usedminced garlic right out of this
jar.
Now, this is just in water.
So you want to try to avoidminced garlic that might be in
(09:50):
oil, so you want to get it inthe water.
So those three ingredients Ihave sauteed together and that's
what it?
comes out to look like.
So that takes about fiveminutes on the stove and I don't
(10:10):
put any oil in the bottom.
It's a water sautee.
So really I just put the onionsin, I run it under the water
just to get a little bit ofmoisture in the bottom sautee,
throw the mushrooms in, keepsauteing and then it's done.
So we've got those that we'regoing to put together with the,
(10:31):
the quinoa, the walnuts and thenall of our Moisture ingredients
that are going to holdeverything together.
So I am going to bring thelentils and the mushrooms over
to my food processor and I'mgoing to turn you guys to face
me.
Okay and then we are going toOkay, so we've got the food
(10:57):
processor here, so we're goingto put our lentils in the bottom
of the food processor.
Everybody can see this, okay.
Speaker 1 (11:04):
We can see it.
Speaker 2 (11:05):
Let's see, okay, we're going to put those in,
okay, and then we've got ourveggie mixture.
We're going to add that, andwhen you add to the food
processor, make sure you sort ofspread everything out so that
it's not clumped in one area,okay.
(11:28):
So then we've got a quarter cupof walnuts that we're going to
add.
They add a nice texture andcrunch Along with those omega-3s
that we all like to try to getin.
But if you have somebody with anut allergy, you can swap that
for sunflower seeds or evencarrots, so any of those would
work.
Then we're going to put in aquarter cup of tomato paste and
(11:55):
what is the tomato paste?
Speaker 1 (11:56):
do oh.
Speaker 2 (11:58):
It brings out this amazing flavor that I find is
almost critical to the lentilloaf.
You can really taste the tomatoIn there and it's just
delicious.
Then we're going to add twoTablespoons of flaxseed.
I'm going to sprinkle that inand and you guys know what we
use flaxseed for.
Speaker 1 (12:19):
Yes the binder yeah good binding.
Speaker 3 (12:22):
Yeah, it's our binder , so that means mm-hmm.
Speaker 2 (12:24):
Exactly so.
That's how we replace eggs inour plant-based cooking.
Okay, so then, for more of thatumami flavor, I like to add
tamari, or you can add soy sauceor coconut aminos.
So we've got two tablespoons ofthat, and Then we're going to
(12:46):
do two tablespoons of the applecider vinegar.
So these are all just differentlevels of flavors.
Yeah, the acidity is going tolayer a different flavor in
there, and Then I love Dijon, soyou can use other types of
(13:09):
mustard if you want.
I.
Speaker 3 (13:14):
Love Dijon mustard too.
I think, it just has greatflavor and a good base for salad
dressings too, I think oh,Totally.
Speaker 1 (13:21):
I love it for salad dressings.
Speaker 2 (13:24):
Okay.
So now we're going to pulsethis.
Now, these tops are okay, soI'm just going to pulse this a
few times.
Speaker 1 (13:40):
And for people that don't have a food processor, can
they get used like a potatomasher or something?
Speaker 2 (13:49):
Yeah, you need some Elbow grease for that, but yeah,
but you totally can.
So what really?
What you're trying to do andwhen?
I'm going to bring this backover now to our main setup.
So I'll meet you back over atmy cutting board, okay?
Speaker 3 (14:07):
Sometimes I've actually used.
If I didn't have a foodprocessor with me, I would you
pulse a blender sometimes andthen you could mash.
Just breaks it up a little bitmore and oftentimes people will
have a blender.
But you're right, daphne apotato masher.
Speaker 2 (14:22):
You'll need extra elbow grease, but doable yes,
and If you don't have a blenderor a food processor, I would
cook the lentils even a littlebit longer so that it's easier
to mash Good idea because, yeah,what we're trying to do, so we
don't want to forget our quinoa,because that's another Critical
(14:45):
part of holding the whole thingtogether like breadcrumbs,
exactly.
Speaker 1 (14:50):
Yes.
Speaker 2 (14:51):
I'm using those in place of breadcrumbs because
we're gonna get.
We're gonna get our bread, butwe're gonna get it into stuffing
, yeah.
So here we're gonna get thatquinoa when you.
Speaker 3 (15:01):
Is that quinoa cooked or is it dry?
I can't tell from my bad.
He's caught cooked.
Speaker 2 (15:06):
Okay, oh yeah not.
That gives me a chance to tellyou a fun little Hack that I
learned about cooking quinoa.
Have you guys ever cooked it inthe insta pot?
Speaker 1 (15:18):
Yes.
Speaker 2 (15:19):
I have my god.
Speaker 1 (15:21):
It's much easier in the end.
Speaker 2 (15:24):
So great.
Yeah, it's one cup of quinoa toone and a half cups of water.
Is that right, daphne?
I'm pretty sure.
Speaker 1 (15:31):
That's a sound some either water or vegetable broth,
whichever one you haveavailable, yep.
Speaker 2 (15:36):
Yes, and then, literally, you set the Instapot
for one minute.
Don't one minute oh and thenI'm gonna get in the time that
it takes to do the naturalrelease of the steam.
That's what cooks the quinoa.
Speaker 3 (15:52):
Okay, yeah.
Speaker 2 (15:54):
Okay, so can you see I've got my mixture in here, and
now I'm just gonna add thequinoa that's cooked, and I
cooked that in the insta pot.
I actually used like atri-colored quinoa.
Speaker 1 (16:08):
Yum.
Speaker 2 (16:10):
I think that's kind of fun, mm-hmm and then.
So the last thing we need toadd into this, particularly for
our holiday theme, are gonna beour herbs, right?
Okay, so you guys have favoriteherbs that you like for
Thanksgiving.
Things Sage, I love sage yeah.
Speaker 1 (16:36):
In pol.
Sometimes poultry seasoningthat you can buy has the sage
and a little bit of time.
Speaker 2 (16:43):
But I agree, yeah, yeah.
So In the recipe I've gotoregano, time parsley and sage
with some pepper, but if youwant to add rosemary, or like
Daphne said, the poultryseasoning.
You know, all of these are greatand you can use either dried or
(17:05):
fresh.
So I just put together a littledish so that you wouldn't have
to watch me measure all thesethings out.
I had, you know, just the driedversions that I was gonna add
to this, and then I'm gonna showyou the fresh versions for the
stuffing.
So I've added all of those, I'mgonna mix them in and now we
(17:26):
have everything we need to makeour loaf into whatever shape we
want.
And if you look at the recipeon the website, you'll notice
that I shaped it into a heartfor Thanksgiving or Valentine's
Day or Somebody's birthday, or.
But you can, you can shape ithowever you want.
(17:48):
You can Put it in a loaf pan ifyou want if you want to really,
you know, give it a lot ofstructure.
You can cook it in a loaf pan.
The other thing you can do withit is you can stuff it into
Different squashes.
So I'm gonna show you Two thatI did.
(18:12):
Okay.
So this is a spaghetti squashthat I've stuffed with the
lentil loaf.
Speaker 1 (18:21):
Oh, yeah, for spaghetti squashes.
Speaker 2 (18:23):
You just cut them in half, scoop out the seeds, place
them face down on your bakingdish and bake them for, you know
, 45 to 60 minutes, depending onhow big they are.
This one took 60 minutes at 400degrees, and, and it also
depends on how cooked you wantyour spaghetti squash.
Speaker 1 (18:43):
Some people like it more al dente.
Speaker 2 (18:46):
But squashes are so traditional for Thanksgiving
because squashes are what wasaround back when they had the
first Thanksgiving they didn'thave potatoes, they weren't
harvesting potatoes then.
And you know there's, there'sthings that were around that we
sort of forget about and wecould bring them back if we, if
(19:09):
we use these little.
You know fun ways to put ourlentil loaf together.
So this is a pumpkin.
Speaker 1 (19:18):
Yeah yeah.
Cute yeah.
Little personalized servingsexactly Uh-huh.
Speaker 2 (19:25):
So, and you could do this with a corn squash, you can
do it with a red bell pepper,you could stuff a portobello,
all these ways that you can usethe, the lentil loaf.
But for today, I was going toshow you how to shape it.
If you wanted to, you know,make it into the lovable lentil
(19:50):
loaf.
I Just take it and see how.
I'm just putting it in my handsand it's almost looking like,
you know, a football.
Was watching a lot of football.
This weekend.
Uva won their home game, whichwas the first home win for the
coach, for, for their new coach.
(20:11):
So that that was huge.
So I'm gonna do that twice, butI'm gonna angle the second one
so that we end up with the heartshape and I will show you.
I'll move this bowl out of theway in just a second.
So move that bowl out of theway.
And if we angle it, oh, howcute and easy.
Speaker 1 (20:35):
You don't even need a bold.
Speaker 2 (20:37):
Now can you see that we can yes, yes good.
Speaker 3 (20:41):
It's great.
Speaker 2 (20:42):
And if you want to, you know, give it a little more
indentation there you can.
So then you'll.
You'll bake this at 375, no 350, for 45 minutes, depending on
the size, like I have enoughhere.
So I could do two hearts and ifI did I'd probably cut my time
down.
You know, just check on itafter about 30 minutes, start to
(21:04):
check on it once the edgesstart to turn brown, it's ready.
Pull it out and let it sit, andit's really.
It holds together much betterIf you make it the day before
and then reheat it and theflavors actually meld together
better.
So that's what I recommend forfor the lentil lovable lentil
oaf.
Speaker 3 (21:25):
Great, that looks delicious, and I love the fact
that you could just eat it ifyou wanted it.
Speaker 1 (21:32):
That's what I was gonna say.
Speaker 3 (21:33):
Yeah, I would just take taste to make sure
everything was good, and itwould be like our show lunch.
Speaker 2 (21:40):
Totally, I'm so with you.
Speaker 1 (21:41):
Yes, yes, it's totally what I do, good, okay if
you add up the cost of what allthose ingredients make, it's
almost no.
Yeah, it's probably $2 aserving or less.
Speaker 2 (21:53):
Oh, oh, absolutely.
I actually started to add upthe, the stuffing ingredients
and I wasn't even to $10 and Iwas like, wow, and this makes a
lot of stuffing.
So, but I hadn't gotten to thelentil loaf yet, I was just
curious.
Speaker 3 (22:08):
So that's, nothing is my guilty pleasure.
It's not the potatoes, it's thestuffing.
I am, I can't wait to watchyour stuffing recipe.
Speaker 2 (22:16):
No, and I and I love potatoes, but but the stuffing,
oh my god stuffing is where it'sat, yeah.
Yeah, okay, so let's talk aboutthe stuffing.
So I call it the standalonestuffing because it doesn't need
to be shoved into anythingexcept our mouth so you can use
like a loaf of bread.
(22:37):
This is like a loaf of speltbread from our local bakery.
This Is a sliced loaf ofsourdough bread from Trader
Joe's and I used almost theentire thing when I prepped the
stuffing last night.
That's sourdough bread, brook,is that what it is?
(23:00):
Okay, so you can really goanywhere.
Any type of bread, the breadlike.
You can buy the breads thatalready have some rosemary
infused into them, which isreally a cool way to get the
rosemary in.
Some people like the breads thathave the olives in them.
Speaker 1 (23:18):
Mm-hmm.
Speaker 2 (23:19):
Yeah, yeah, those are all fun ideas, but If the
bread's already sliced, you'regonna get thinner Pieces,
whereas if you want chunky yourstuffing, you'll want to start
with an unsliced loaf and thenmake them the size that you want
(23:39):
.
Mm-hmm and the size of the ofthe pieces is.
You know, it really gives adifferent Flare to the stuffing
depending on how you want to doit.
But what you want to do is youwant to try to cut it the night
before and let it sit out andget a little bit stale, because
that's gonna give it a heartiertexture.
So so we've got our stuffing,our bread, all cut and ready
(24:05):
from last night.
Cutting that and and the firsttwo ingredients on the recipe
are onions and apples.
So Again, most of our recipeswe start with chopping and
sauteing.
So we're gonna chop our onions,chop our apples and then saute.
So I took my onion, chopped itup, took my apple, chopped it up
(24:30):
.
Mm-hmm and sauteed for youalready, so Bring this over now.
Years ago I did learn.
I wrote a note to myself Makesure you chop the apples smaller
A they'll cook faster and BThey'll be more of them all
throughout the stuffing.
Mm-hmm so do you see how fineI've chopped the ingredients for
(24:53):
this recipe?
Speaker 3 (24:54):
Yeah.
Speaker 2 (24:54):
I like them to be small.
Okay, so if you use a bigenough pan to saute, then you
can use this as your mixing bowl.
Okay, uh-huh, one less thing toclean.
So we've got our Apples, ouronions.
Then we're gonna add scallions.
So three scallions I've alreadychopped up.
We're gonna add those in.
(25:16):
Then we're gonna add in ourstuffing.
Speaker 1 (25:24):
This is making me hungry.
Speaker 3 (25:25):
I know, I'm just gonna say that.
Speaker 2 (25:30):
And you can sort of think that I use that.
I.
You know, how big was this loafof bread Do I want?
Like, what ratio do I wantbetween my bread and my other
ingredients?
So I think I'm gonna stop aboutthere and start to mix this up.
The last thing we're gonna addis our veggie broth, because
(25:51):
once you add your veggie broth,things might clump together that
you need them to spread out.
So Okay, so we do need to addour herbs in here, so we've got
parsley time.
Sage rosemary.
Mmm and let me show you those.
(26:12):
Okay, so For our parsley, youknow, store it in the fridge and
some water to keep it fresh andalive.
Now, with parsley, do you guyseat the stems or not?
Eat the stems?
I do eat the stems, yeah, yeah.
So with parsley, because it'snot woody, you know, you can
(26:32):
bend it, you can flex it, it'snot going to be.
You know, something that'sreally getting in your way and
giving you a bad flavor.
You can just chop it and add itin and you know, if I have some
big stems, I cut them off, butotherwise you guys see me
chopping those.
Yeah, Okay, so we've got thoseand all these herbs.
(26:58):
If you use fresh herbs in yourstuffing, it just makes it
really pretty.
Speaker 3 (27:03):
Mm, hmm.
Speaker 2 (27:04):
You know, the dried herbs are fine if that's what
you've got and that's all youhave the bandwidth for.
One thing about using freshherbs is if you have somebody a
job, if you've got amother-in-law or a
brother-in-law and they're likewhat can I do to help?
And you say, can you take theseherbs and prep them for me?
(27:28):
That is a perfect job for them,right?
And then you can say, okay,whoever preps the you know the
rosemary gets first dibs ondinner, you know, whichever herb
they- think is the hardest,yeah.
So you've got your sage rightand you just cut those in the
(27:54):
you know little tiny pieces.
Speaker 3 (28:01):
I love fresh herbs.
I feel like there's I mean, theside is great too, it gives
some flavor.
But there's something aboutfresh herbs, especially in a
dish, like stuffing, that'sreally, you know, amazing.
I agree, yeah, oh gosh this.
You know what, daphne?
We should have done thistogether.
Maybe we could have been within Brooks kitchen.
Speaker 1 (28:24):
Yeah, being the taste testers here.
That would have been great,because I definitely am going to
try this.
Speaker 2 (28:31):
Yeah, yeah.
So you can really just do thisto taste.
You know, I sort of use twotablespoons as a rough guide,
but if and if you know you don'tlike a particular or leave it
out you know, just put in whatyou like.
Yeah.
Speaker 3 (28:50):
Okay, so we've got this.
Speaker 1 (28:53):
Yeah, a question we get sometimes.
Is there a particular brand ofknives and pots that you like to
use?
Speaker 2 (29:00):
There isn't these knives.
I got as a gift from a storecalled New West Knifeworks out
in Jackson, wyoming, and theywere.
They're an amazing gift.
I mean absolutely amazing gift.
I love this knife and as far asmy pots go, I think a lot of
(29:21):
them are calf calfalon and I'vehad them for years.
I think the main thing to forme is years ago I used to use
calfalon coated pans, yeah, andI was like, oh gosh, like I
really just want stainless steel.
I thought they would be toohard to clean and turns out
(29:42):
they're not.
And particularly when you eatplant based and you don't have a
bunch of oil and fat that likedunks up your pans like so
cleans up well.
So easy, yeah, okay.
So once you've got, can youguys see this?
Speaker 3 (29:57):
Yeah, looks delicious .
Speaker 2 (29:59):
Okay, so this is our stuffing that we've now
dispersed.
Everything you know is mixedwell and we're going to add our
veggie broth.
And I put two cups on therecipe.
But you know, it really justdepends on how much you need to
get the right moisture level foryour bread.
(30:21):
If it's too dry, you're notgoing to be happy.
So we want to make sure we getit moist enough and I think two
cups is going to be the rightamount for this recipe, this
actual batch that we puttogether.
(30:42):
You don't want it drowning, butyou don't want it, you don't
want it dry.
And then for people who youknow, want salt and pepper, they
can just add it as they dish itonto their plate.
That way, you know, you don'thave to worry about if somebody
(31:03):
need lower sodium or somebody'ssalt free.
Some people don't love pepperas much as I do, yeah, so then
you'll just take this and put itinto a baking dish.
Now, I did learn one year thatI didn't line it with parchment
paper.
It really stuck to the bottom.
(31:25):
Yeah, so this one is going toput it in here.
I think I'm going to do twodifferent baking dishes because
this, this particular dish, Ipicked out with a little bit on
the smaller side.
Two batches of that, but I'mgoing to bring one out of the
(31:47):
oven to show you what it lookslike when it's done.
Oh, delicious yeah so good yeah,so I was eating this for lunch
yesterday after I made it sogood.
How long do you bake that forBrooke?
So this I bake for 30 minutes,30 minutes Okay.
(32:10):
Yeah, and then about half at375 and then about halfway
through I stirred it up so thatmore of the pieces would get
crispy or crunchy.
Speaker 3 (32:21):
Uh-huh yeah.
Speaker 2 (32:22):
Yeah.
Speaker 3 (32:23):
Okay, so that looks delicious.
Speaker 2 (32:27):
Yeah, so that that is so good.
Okay, and then let's see, wasthere anything else we wanted to
talk about with the stuffing?
Speaker 3 (32:39):
No, I think that you could break it up and then add
the herbs that you want.
It looks delicious.
Speaker 1 (32:45):
It.
It looks really good.
Speaker 2 (32:47):
Good, okay.
And then the last thing is thegravy.
Yeah, so with the lentil loaf,it is really nice to have a
gravy to put over top of it.
Um, whether it's a standaloneloaf or whether you've got it in
one of the squashes, the gravyjust really takes it up a notch.
(33:08):
And this gravy is so simple tomake.
Um, I'm going to bring this panover, because what you're going
to do is you're going toassemble everything in one pan
and then cook it together, andit's done.
So it's two cups of veggiebroth, so let's put that in the
pan.
And the next ingredient is oatflour.
(33:30):
Now, if you don't have oatflour, how can we make oat flour
?
Speaker 1 (33:37):
Take some oatmeal and grind it up.
Speaker 2 (33:40):
That's right.
That's exactly what I didyesterday.
I got my container of oats, putthem in my blender and made oat
flour.
Okay, so we're just going toadd our oat flour right in with
our veggie broth.
Then we're going to add innutritional yeast, which gives
(34:05):
it such a good flavor.
Speaker 1 (34:10):
And you get your B vitamins there.
Speaker 2 (34:14):
Yes.
Speaker 3 (34:16):
B vitamins and nutritional yeast.
Stephanie, okay, I was notaware of that.
I just thought it just gave youa more cheesy flavor, you know.
Speaker 2 (34:30):
Yeah, then we're going to add a little bit of soy
sauce, a little bit of onionpowder, one teaspoon of onion
powder, and then Vesemay.
I'm back to the Dijon.
Speaker 3 (34:45):
Yes, but just a half a teaspoon.
Speaker 2 (34:48):
Okay, just a little bit.
Just a little bit for this one.
You don't want your gravy totaste like mustard.
Yes, right.
Speaker 3 (34:57):
Yeah, I feel like this gives it a little bit of
the added flavor, maybe a littletang, and also creams it up a
bit.
Speaker 2 (35:05):
Uh-huh, yeah, mustard always is good at making things
a little creamier, yeah, andthen we've got the oat flour in
there to do that, and thenutritional yeast will help with
that also.
Speaker 3 (35:18):
Mm-hmm.
Speaker 2 (35:18):
So we're just going to put that.
Can you see this?
Okay, yes, okay.
So we're going to put that onthe stove and whisk it for five
minutes.
Okay, oh, five minutes went byalready.
Here we go.
Speaker 3 (35:35):
And here's our rice and you're having fun, oh wow.
Speaker 2 (35:39):
Wow, and it's delicious.
It really is.
It's perfect.
My younger son loves it.
Um, my older son does too.
Speaker 3 (35:47):
So could you use that gravy Go?
Speaker 2 (35:48):
ahead, brooke.
Oh no, I was just going to saymy everyone loves it, but my
younger son is the hardest oneto please.
So if I say that my younger sonloves it, it means it's awesome
.
Oh good, so now do you?
Speaker 3 (35:58):
put the gravy on top of your lentil, though, or do
you just have it as a side, likea dipping, or can you use that
gravy for other recipes and haveyou, oh yeah, everything?
Speaker 2 (36:10):
Like yeah, okay, you yeah, if um like my husband he
loves things to be saucy, sothere's no point in me just
giving him the lentil loaf, likeI would put the lentil loaf on
his plate, you know, drizzle thegraze gravy over top and then,
and then have the gravy on thetable also, so that, as he's
eating, I just, I, just I, just,I, just I, just so that as he's
eating.
I just can picture him spinningthe table around.
Speaker 3 (36:33):
We got a lady, susan.
Speaker 2 (36:34):
So yeah, just will be adding more, yeah.
Speaker 3 (36:38):
Oh, good yeah.
Speaker 1 (36:39):
Brooke could people add a little bit of the sage and
the time and the rosemary intothe gravy too?
Yeah, yeah, I'm sure you could.
Speaker 2 (36:49):
I never have but um, but yeah, I mean, and those
herbs, not only do they give agreat flavor, but I think it's
so important to remember, likehow powerful they are as plants.
Speaker 3 (37:03):
Yeah, For their anti-inflammatory properties.
Speaker 2 (37:07):
They're, you know, cancer fighting properties.
They're antioxidant properties,like herbs.
They just don't get enoughrecognition for like how
beneficial they are.
Speaker 1 (37:19):
So it's it is really nice to uh to include them just
for health purposes, let alonehow delicious they are and the
other amazing thing for anyonelistening or watching is you've
prepped three dishes pretty muchin about 30 plus minutes, aside
from the cooking time, the preptime is not hours and hours and
(37:41):
hours.
It really is very easy andapproachable for anyone who has
the ingredients handy.
Yeah, and there's a lot ofshared ingredients.
Speaker 2 (37:54):
So like, if you're, um, if you've got your onions
out, just cut all your onions atthe same time and then measure
the amounts out for the lentilloaf and for the stuffing.
Speaker 3 (38:04):
Yeah, it's amazing.
I think you are ready.
I'm coming to your house forThanksgiving.
Don't tell my family.
Don't tell my family.
That's amazing.
Thank you so much, brooke, forsharing those recipes, I think.
Daphne, if you're ready, I'mgoing to share a little bit of
mine.
I think we are ready for goatto go for dessert and some
(38:25):
special family recipes.
Speaker 1 (38:27):
So there's um.
The first one I'll start offwith is the Italian flat beans
that everybody raves my mom tomake.
Speaker 3 (38:35):
Okay, so this is my mom's recipe.
It's a traditional, the way shegrew up cooking almost every
meal.
So the base, and I went aheadbecause it does the cooking time
it is about an hour, so I wentahead and made it in my um, in
my liquor set Dutch oven earlierthis morning.
(38:57):
But it's Italian flat beans andthat's what they look like.
Okay, so the ingredients forthis so simple and the same base
ingredients that you will makeeverything.
So you can either use water orolive oil.
So, being from theMediterranean, we love our olive
oil, so use a little bit oflight olive oil, but please use
water.
If you are oil free.
(39:17):
And you dice and a medium sizeonion, add that and then a
couple of cloves of garlic andlet that saute and simmer for a
little bit.
Um, from there you, once theysweat out a little, we add just
one can of petite dice tomatoesand then you add fill the can up
with water because we don't letanything go to waste, and so we
(39:37):
just add a little bit of oliveoil and then we just let
anything go to waste and so wefill it up with water to get the
last bits of the tomatoes andpour that in and let it simmer
for about five minutes.
That is gives you this basesauce that is delicious.
You can add your seasonings.
So we, our traditionalseasonings are a little bit of
(39:58):
salt and lemon juice.
And then, um, the last is Ilove frozen vegetables over
canned, but you can use one ofthe two.
If it's canned, you cook itlast time.
If it's frozen fresh, then youcook it a little bit more.
But these are the Italian flatbeans that we get, so one bag
for the proportion that I justshowed.
(40:18):
And then what we do is we addthat in and mix it all around
and coat the tomatoes and thetomatoes in the tomato mixture
and then just let it simmer andcook on low for about 45 to 50
minutes, constantly checking andstirring, and then you get
these delicious beans that weeat as opposed to having the
(40:38):
traditional green bean casserole.
So they are delicious.
You can add any additionalherbs that you want, but the
base of the tomato sauce onionsand garlic is the base for
everything.
So we also make like navy beansadcan navy beans to that and
it's a delicious dish to eatover quinoa you can do.
(40:59):
You know, black beans.
You could do anything, evenlentils too, or a lentil and
garbanzo bean mixture is alsodelicious.
So that's that.
The next is we are going to makea plant based pumpkin pie.
So the traditional has a lot ofthe dairy, so we're cutting the
(41:20):
dairy out.
This recipe is courtesy of.
It doesn't taste like chicken,but I did alter the recipe just
slightly.
So what we're going to do iswe're going I did make one ahead
of time, so see how deliciousthat looks, and it's very easy.
Now my first concern was how amI going to make a vegan, vegan
(41:40):
pie shell?
Well, I like to take shortcuts,and what I did was I found in
the frozen food section of mygrocery store.
I found a gluten free vegan piecrust that comes already formed
for me.
So, being busy mom that I amand running all around and
spending half my life on thesoccer field, I take those
shortcuts, as long as they'rethe nutritional ones, and so
(42:03):
that pie crust is ready to go.
So the next thing we're goingto do is we're just going to add
one can of pumpkin.
Now, please make sure that it'snot pumpkin pie filling,
because that has all of theadded flavors, and we're going
to add our own flavors and andsweeteners and all.
So you put one can of thepumpkin in your bowl and then 14
(42:25):
and a half ounce can, or 16.
Yes, it is the 15 ounce can ofpumpkin.
And then this recipe is sayingfor from the it doesn't taste
like chicken says you do need touse a full fat plant based milk
, and so you can use oat milk,you can use coconut milk, and so
(42:46):
we do have one 13 and a halfcan of of coconut milk, and so
we'll pour that in the bowl andmix this together.
I'm actually going to switchover to my my whisk and so mix
this together really good, andthen from there you add a half a
(43:11):
cup of brown sugar.
So this recipe calls for brownsugar and maple syrup.
I didn't have any more maplesyrup in my pantry, so I'm using
brown sugar.
I tend, I find I tend to findthat there's recipes are end up
being a little too sweet and soI always cut back the sugar
(43:33):
naturally, and so I'm just usingit's.
The recipe calls for half a cupof brown sugar and a quarter
cup of maple syrup.
I'm just doing the brown sugar.
You can just use the maplesyrup.
I'm going to leave that up toeverybody listening and whatever
flavor you could do half andhalf to.
But I found that it was sweetenough when I tasted the batter
because, as you know, beingplant based, I could taste the
(43:56):
batter.
There's nothing that's going tobe messing me up here.
There's no raw ingredients,okay, and then also a quarter
cup of corn starch.
You can also use tapioca starchif you want, so that goes in.
This is a really easy pumpkinpie and I find that sometimes
the traditional pumpkin piethere I always have to
(44:20):
constantly look at the recipe tomake sure that I'm doing it
right.
And and this one was prettyeasy, all right, so that's all
mixed in like that, and thenwe're going to add our
seasonings, and so I havepumpkin pie spice, cinnamon and
a quarter teaspoon of salt tobring the flavors together.
So I mixed that up and that'sit.
(44:43):
Pour it in your pie shell andbake it 350 for one hour.
I will say that when I bakedmine last night and the recipe
does point this out as well isthat it will be cracked on the
sides, the jiggly on the inside,and so what you want to do is
(45:04):
take it out, let it cool,naturally, and then pop it in
your fridge for about four hours.
But here we go.
So that looks so good.
Speaker 1 (45:15):
And.
Speaker 3 (45:15):
I did have a couple extra, a little bit, and I put
it in a ramekin to be crustlessand it was just going to ask you
about that, yeah you could doit crustless too.
I did make it crustless.
Now with it, I would just alterthe baking time just slightly,
just because you don't have thecrust to bake either.
(45:36):
So this crust was already rawand it says just do it on baked.
It's super easy Just pop it inthe oven and there we have our
pumpkin pie.
You can use some whippedcoconut cream or whipped plant
based cream and enjoy yourpumpkin pie in the plant based
fashion.
So you know what I did forgetone thing, and that was a
(45:57):
vanilla extract, but that's okay, we'll set that aside.
I think it will be fine withoutit.
The next recipe that I wanted toshare is a fan favorite of the
family, and it is pumpkin fluff.
And now pumpkin fluff actuallyhas a separate well, it uses
cool whip, which is not plantbased.
(46:19):
It uses cream, but what I didwas I found a true whip, brand
vegan, which I was excited tofind, and so this recipe, the
end product, looks like this.
So we're going to get there ina second.
So this has one 15 ounce can ofpumpkin that I've already mixed
(46:39):
into my bowl and one five ouncebox of pudding, and so it looks
like this vanilla pudding oryes.
Instant vanilla pudding yes.
And then I love pumpkin piespice.
The recipe calls for oneteaspoon of pumpkin pie spice.
I used to, and so we mix thatup and then, once that's mixed,
(47:08):
then I take my cool whip andfold it in.
Sorry, true whip, vegan, true,true whip.
And this is actually super easyand and anybody can make it.
I have my kids help me make italso.
So two of these, because itwould take one.
What is each of this?
(47:30):
Let me look real quick, guys.
I think it's a 15 ounce servingof whip.
So that's two of these, allright.
And so you put these in andthen you just fold in the
whipped cream Till it'scompletely mixed.
(47:51):
This is a good arm workout,daphne.
Good Right, I mean we?
Speaker 1 (47:58):
got to work out today .
Speaker 3 (48:00):
Yes.
Speaker 2 (48:04):
And where did you find that true whip.
Speaker 3 (48:07):
I found that at my Publix and I was really amazed
at that.
You know what my our grocerystores down here after we check
out there, like, did you findeverything?
And sometimes I tell them yesor no and give them ideas of
what more to bring in, because Ithink what they do is they take
(48:29):
that back and then add it in.
So sometimes I'll mention andall of a sudden I'll have my
plant based stuff.
So yeah, the Publix had thisand there's an earth fair near
me, I think any any place thathas more of a.
You know, I wonder if yourtrader Joe's has that, bro.
Speaker 2 (48:51):
So I would have to look.
Speaker 3 (48:53):
Yeah, and so, yeah, it's a vegan true whip, and what
I'll do is I'll use, reuse this, these containers to put it
back in, because then I serve itout of that.
So that's how it looks.
Speaker 1 (49:04):
Yum.
Speaker 3 (49:06):
It's so good and you can mix it as much as you can,
but I don't mind having chunksof pumpkin I mean, who doesn't
like pumpkin?
And that's it.
The sweetness comes from thewhip, and then I have just some
ginger snaps.
You can also serve it withfruit, and then that's it.
We just eat it like this.
Speaker 2 (49:26):
Just never use a handheld mixer for it, or would
that do something?
Speaker 3 (49:30):
unwanted.
You can use a handheld mixer,absolutely for ease of use, but
Daphne has me on this armworkout that I get my workout in
, especially today.
So so that's it.
So I hope these recipes werehelpful to everybody.
I know that our friends andfamily are going to be having
(49:55):
these specific recipes this weekand, brooke, thank you so much.
Daphne, do you have any more toadd today?
I know this was a longerpodcast, but I think I hope I'm
hopeful everybody enjoyed it.
Speaker 1 (50:09):
No, brooke, thank you , and the vessel may thank you
too.
I love to share recipes withpeople because I think one a lot
of people feel that having aplant based Thanksgiving meal is
extra work, and I think whatthe two of you have just
demonstrated is that you canmake a whole meal in less than
an hour, baking time excluded,of course.
(50:29):
But these are just flavorfulrecipes with ingredients that,
for the most part, you alreadyhave in your kitchen, and they
are things that everyone's goingto love.
You know, as we were talkingabout before we actually went
live, you can mix and match ifthere are things that you like a
little bit better, things thatyou don't like.
(50:50):
If you want to use belugalentils as opposed to green
lentils, there's a lot offlexibility, but the
fundamentals of the recipes thatBrooke has on our website, we
would encourage you to try,because vessel may and I have
tried them and they're delicious.
And vessel may were glad thatyou shared with us some secret
family recipes and look forwardto spending more time in both of
(51:15):
your kitchens and finding outmore tips, tricks and being
thankful and grateful.
I want to be thankful andgrateful to both of you for
spending time with us today.
So thanks to everyone whojoined, perfectly planted.
We want to wish you a wonderfulThanksgiving if you're in the
(51:37):
part of the world thatcelebrates Thanksgiving.
As I said, we are grateful foryou and I'm grateful for these
two wonderful women who joinedme today, and we want to wish
you a happy Thanksgiving.
Be well and we'll talk to youagain soon.
Take care.
Welcome everyone you are tuned into.
Perfectly Planted.
This is the podcast and theYouTube channel that is
dedicated to growing together onour journey towards a healthier
, happier and more sustainablelifestyle.
I'm your co-host, Daphne Bascom.
I'm a vegan health and fitnesscoach and an advocate for all
(00:30):
things that are plant-based.
I'm perfectly planted.
We believe in the power ofpositivity and the strength of
community, and so we're here toempower you, to nurture your
growth and to help you bloominto the best version of
yourself, and we're not justtalking about fitness and
nutrition, but also self-love,mental health and fostering a
(00:54):
deep respect for our beautifulplanet.
So good morning Vesame, Goodmorning Dr Basard.
How are you today?
Good?
Speaker 2 (01:05):
morning Daphne.
Good morning Vesame.
Speaker 3 (01:08):
Good morning.
This is an exciting episode.
I'm so excited because wedecided to do a cooking show for
everybody, especially with theholidays coming up, and we
invited Dr Brooke Basard, whowas on our previous episode,
number 40.
So if you have not seen that,go check it out, because she was
(01:29):
sharing some amazing recipesand that are all loaded on her
website, plantsoveranimalscomslash recipes if you want to go
direct to the recipes, and so wethought that it would be
amazing for us to do a littlecooking rendition where plants
are really at the forefront and,as Daphne was mentioning
earlier, no animals were harmedin this episode, which is
(01:49):
amazing, I think.
So, brooke, welcome back.
We are so excited to have youwith us today.
I just for our viewers, I justwant to reintroduce you.
You swapped your whitephysician coat for an apron,
your stethoscope for a spatulaand really took the initiative
to help others around you andothers that come to you in
(02:12):
trying to help reverse some ofthe chronic conditions and
prevent chronic conditions,really through education and
nutrition and taking more of aplant-based approach, and so we
are delighted to have you withus again to share some of the
recipes that you have.
Before we get started, do youwant to talk a little bit more
about some of the initiativesthat you've had recently and
(02:35):
most recent activity that you'vediscovered through various
recipes and helping others?
Speaker 2 (02:44):
Well, thank you so much, Bessame, for that nice
recap and, yeah, I'm so excitedto be back on the show today.
My recent efforts have beenreally marketing the book Chew
On this, which we talked aboutin the last episode.
Yeah, and it turns out once youwrite a book, the book
(03:07):
marketing world is enormous.
So just trying to get the bookout into various channels takes
a lot of time and energy.
But I think having thisinformation written down and
told in the way that I do in thebook with these short stories,
(03:29):
I think is so valuable as aresource for people.
It helps bus myths, it helpsexplain just the basic
physiology of how the body usesfood, and so that's really where
I'm focusing my efforts rightnow, along with seeing my
clients and teaching someclasses, but those are my main
(03:53):
areas of focus Wonderful.
Speaker 3 (03:57):
Yeah, that's amazing.
The book I do want to emphasizethe book is amazing.
We've read it and the shortstory makes it so relatable and
also easy to consume.
So thank you for that format.
And I know that the holidaysare around us.
We just next week, in Thursday,is Thanksgiving and then, of
(04:18):
course, we have other holidaysfollowing that.
So can you tell us a little bitmore about how you would
navigate really holiday eatingand what do you share with some
of your clients?
Not necessarily give us asecret sauce, but how can you
share some ideas and tips of howpeople can navigate the
holidays and staying on track?
Speaker 2 (04:40):
Well, that's me.
I will always give you thesecret sauce.
Thank you, I'm going to justshare it all.
You've got some family recipesthat I understand you hold tight
and that is great, but but asfar as the healthy eating,
healthy living goes, we got tolet everybody know that eating
plants is the healthiest way tolive our lives.
(05:03):
And what I work with my clientson is preparation, both mentally
and physically.
So knowing what you're going toprepare, whether or not you're
hosting, whether you're going tosomebody else's house and maybe
you're going to take some ofyour own dishes being prepared,
(05:24):
so planning ahead of time, theseare the things that I want to
have for this holiday mealmaking your list, doing your
shopping.
If it's something you canprepare ahead of time, which the
recipes I'm showing today, youcan prepare ahead of time, and I
mean you could make them todayor tomorrow and just pull them
out of the fridge and reheatthem and they're actually, I
(05:46):
think, better reheated becausethe flavors all meld together.
That's sort of one of thebeauties of plant foods is they
just get better and better everyday that they're in the fridge.
But but I think, I thinkplanning and preparing are the
most important things we can do,and just remembering that that
(06:08):
we have values that we are sortof holding dear to us, and the
significance of Thanksgivingreally is about coming together,
showing gratitude, showingcompassion, and and there's
nothing wrong with eating aplant based meal for the holiday
(06:30):
You're not breaking a tradition, you're just sort of
emphasizing the significance ofit and what it means to you.
Speaker 1 (06:41):
The food brings us together, and I mean you can
create new traditions with plantbased meals.
You know, plantifying if that'sa word some of the traditional
meals that a lot of us haveeaten over the holidays.
So it's a great way tointroduce, especially in a
(07:02):
family that may be both plantbased and still eating animal
products, just to how wonderfulthese, these foods, can taste.
Speaker 2 (07:11):
Absolutely, and today I'll plan to five I like that
word.
I'll plan to five a gravyrecipe and a stuffing recipe, so
that you know those two arevery simple and they're they're
known go-tos for the holidaymeal.
Speaker 1 (07:27):
Brooke, why don't we turn it over to you?
We'd love to hear about yourlovable lentil loaf, and you go
ahead.
And why don't you share withour viewers the wonderful dishes
that you're ready to prepare?
Speaker 2 (07:41):
Okay, so we'll start with the lovable lentil loaf
which you can do so many thingswith.
So let's prepare the sort ofthe essence of it, and then I'll
show you how you can eithermake it into a loaf or stuff it
into a squash or a bell pepperor those sorts of things.
So you're going to start withbrown lentils.
(08:04):
You can start with, you know,really any lentil, as long as
it's not a red lentil.
Red lentils get mushy and wewant the texture of the brown or
the green lentils.
So I usually buy them in bulkand cook them from dried, and so
you can do that pretty easily.
(08:24):
It's one of the simplest waysto cook lentils.
You just put them on the stove,a cup of lentils, three cups of
water, bring it to a boil andthen simmer it for 18 to 20
minutes.
You want to keep an eye on it,though, because you don't want
the lentils to get mushy.
You need a little bit oftexture for the loaf.
(08:44):
So the other thing is, in somegrocery stores you can actually
find lentils canned and alreadycooked.
So if this is something that isappealing to you, just to cut
out the step of cooking thelentils, just use the cans, like
you would do with canned beans.
So we've got the lentils and Iwent ahead and cooked them ahead
(09:06):
of time.
So I've got two cups of cookedlentils here that we'll use in
our base.
The next thing you're going todo is you're going to chop and
saute some veggies, and for thisparticular lentil loaf, I chose
yellow onions and mushrooms andsome garlic.
(09:27):
So we've got onions that I'vechopped, mushrooms that I've
chopped, and then for the garlic, I cheated, and I well, it's
not really cheating I usedminced garlic right out of this
jar.
Now, this is just in water.
So you want to try to avoidminced garlic that might be in
(09:50):
oil, so you want to get it inthe water.
So those three ingredients Ihave sauteed together and that's
what it?
comes out to look like.
So that takes about fiveminutes on the stove and I don't
(10:10):
put any oil in the bottom.
It's a water sautee.
So really I just put the onionsin, I run it under the water
just to get a little bit ofmoisture in the bottom sautee,
throw the mushrooms in, keepsauteing and then it's done.
So we've got those that we'regoing to put together with the,
(10:31):
the quinoa, the walnuts and thenall of our Moisture ingredients
that are going to holdeverything together.
So I am going to bring thelentils and the mushrooms over
to my food processor and I'mgoing to turn you guys to face
me.
Okay and then we are going toOkay, so we've got the food
(10:57):
processor here, so we're goingto put our lentils in the bottom
of the food processor.
Everybody can see this, okay.
Speaker 1 (11:04):
We can see it.
Speaker 2 (11:05):
Let's see, okay, we're going to put those in,
okay, and then we've got ourveggie mixture.
We're going to add that, andwhen you add to the food
processor, make sure you sort ofspread everything out so that
it's not clumped in one area,okay.
(11:28):
So then we've got a quarter cupof walnuts that we're going to
add.
They add a nice texture andcrunch Along with those omega-3s
that we all like to try to getin.
But if you have somebody with anut allergy, you can swap that
for sunflower seeds or evencarrots, so any of those would
work.
Then we're going to put in aquarter cup of tomato paste and
(11:55):
what is the tomato paste?
Speaker 1 (11:56):
do oh.
Speaker 2 (11:58):
It brings out this amazing flavor that I find is
almost critical to the lentilloaf.
You can really taste the tomatoIn there and it's just
delicious.
Then we're going to add twoTablespoons of flaxseed.
I'm going to sprinkle that inand and you guys know what we
use flaxseed for.
Speaker 1 (12:19):
Yes the binder yeah good binding.
Speaker 3 (12:22):
Yeah, it's our binder , so that means mm-hmm.
Speaker 2 (12:24):
Exactly so.
That's how we replace eggs inour plant-based cooking.
Okay, so then, for more of thatumami flavor, I like to add
tamari, or you can add soy sauceor coconut aminos.
So we've got two tablespoons ofthat, and Then we're going to
(12:46):
do two tablespoons of the applecider vinegar.
So these are all just differentlevels of flavors.
Yeah, the acidity is going tolayer a different flavor in
there, and Then I love Dijon, soyou can use other types of
(13:09):
mustard if you want.
I.
Speaker 3 (13:14):
Love Dijon mustard too.
I think, it just has greatflavor and a good base for salad
dressings too, I think oh,Totally.
Speaker 1 (13:21):
I love it for salad dressings.
Speaker 2 (13:24):
Okay.
So now we're going to pulsethis.
Now, these tops are okay, soI'm just going to pulse this a
few times.
Speaker 1 (13:40):
And for people that don't have a food processor, can
they get used like a potatomasher or something?
Speaker 2 (13:49):
Yeah, you need some Elbow grease for that, but yeah,
but you totally can.
So what really?
What you're trying to do andwhen?
I'm going to bring this backover now to our main setup.
So I'll meet you back over atmy cutting board, okay?
Speaker 3 (14:07):
Sometimes I've actually used.
If I didn't have a foodprocessor with me, I would you
pulse a blender sometimes andthen you could mash.
Just breaks it up a little bitmore and oftentimes people will
have a blender.
But you're right, daphne apotato masher.
Speaker 2 (14:22):
You'll need extra elbow grease, but doable yes,
and If you don't have a blenderor a food processor, I would
cook the lentils even a littlebit longer so that it's easier
to mash Good idea because, yeah,what we're trying to do, so we
don't want to forget our quinoa,because that's another Critical
(14:45):
part of holding the whole thingtogether like breadcrumbs,
exactly.
Speaker 1 (14:50):
Yes.
Speaker 2 (14:51):
I'm using those in place of breadcrumbs because
we're gonna get.
We're gonna get our bread, butwe're gonna get it into stuffing
, yeah.
So here we're gonna get thatquinoa when you.
Speaker 3 (15:01):
Is that quinoa cooked or is it dry?
I can't tell from my bad.
He's caught cooked.
Speaker 2 (15:06):
Okay, oh yeah not.
That gives me a chance to tellyou a fun little Hack that I
learned about cooking quinoa.
Have you guys ever cooked it inthe insta pot?
Speaker 1 (15:18):
Yes.
Speaker 2 (15:19):
I have my god.
Speaker 1 (15:21):
It's much easier in the end.
Speaker 2 (15:24):
So great.
Yeah, it's one cup of quinoa toone and a half cups of water.
Is that right, daphne?
I'm pretty sure.
Speaker 1 (15:31):
That's a sound some either water or vegetable broth,
whichever one you haveavailable, yep.
Speaker 2 (15:36):
Yes, and then, literally, you set the Instapot
for one minute.
Don't one minute oh and thenI'm gonna get in the time that
it takes to do the naturalrelease of the steam.
That's what cooks the quinoa.
Speaker 3 (15:52):
Okay, yeah.
Speaker 2 (15:54):
Okay, so can you see I've got my mixture in here, and
now I'm just gonna add thequinoa that's cooked, and I
cooked that in the insta pot.
I actually used like atri-colored quinoa.
Speaker 1 (16:08):
Yum.
Speaker 2 (16:10):
I think that's kind of fun, mm-hmm and then.
So the last thing we need toadd into this, particularly for
our holiday theme, are gonna beour herbs, right?
Okay, so you guys have favoriteherbs that you like for
Thanksgiving.
Things Sage, I love sage yeah.
Speaker 1 (16:36):
In pol.
Sometimes poultry seasoningthat you can buy has the sage
and a little bit of time.
Speaker 2 (16:43):
But I agree, yeah, yeah.
So In the recipe I've gotoregano, time parsley and sage
with some pepper, but if youwant to add rosemary, or like
Daphne said, the poultryseasoning.
You know, all of these are greatand you can use either dried or
(17:05):
fresh.
So I just put together a littledish so that you wouldn't have
to watch me measure all thesethings out.
I had, you know, just the driedversions that I was gonna add
to this, and then I'm gonna showyou the fresh versions for the
stuffing.
So I've added all of those, I'mgonna mix them in and now we
(17:26):
have everything we need to makeour loaf into whatever shape we
want.
And if you look at the recipeon the website, you'll notice
that I shaped it into a heartfor Thanksgiving or Valentine's
Day or Somebody's birthday, or.
But you can, you can shape ithowever you want.
(17:48):
You can Put it in a loaf pan ifyou want if you want to really,
you know, give it a lot ofstructure.
You can cook it in a loaf pan.
The other thing you can do withit is you can stuff it into
Different squashes.
So I'm gonna show you Two thatI did.
(18:12):
Okay.
So this is a spaghetti squashthat I've stuffed with the
lentil loaf.
Speaker 1 (18:21):
Oh, yeah, for spaghetti squashes.
Speaker 2 (18:23):
You just cut them in half, scoop out the seeds, place
them face down on your bakingdish and bake them for, you know
, 45 to 60 minutes, depending onhow big they are.
This one took 60 minutes at 400degrees, and, and it also
depends on how cooked you wantyour spaghetti squash.
Speaker 1 (18:43):
Some people like it more al dente.
Speaker 2 (18:46):
But squashes are so traditional for Thanksgiving
because squashes are what wasaround back when they had the
first Thanksgiving they didn'thave potatoes, they weren't
harvesting potatoes then.
And you know there's, there'sthings that were around that we
sort of forget about and wecould bring them back if we, if
(19:09):
we use these little.
You know fun ways to put ourlentil loaf together.
So this is a pumpkin.
Speaker 1 (19:18):
Yeah yeah.
Cute yeah.
Little personalized servingsexactly Uh-huh.
Speaker 2 (19:25):
So, and you could do this with a corn squash, you can
do it with a red bell pepper,you could stuff a portobello,
all these ways that you can usethe, the lentil loaf.
But for today, I was going toshow you how to shape it.
If you wanted to, you know,make it into the lovable lentil
(19:50):
loaf.
I Just take it and see how.
I'm just putting it in my handsand it's almost looking like,
you know, a football.
Was watching a lot of football.
This weekend.
Uva won their home game, whichwas the first home win for the
coach, for, for their new coach.
(20:11):
So that that was huge.
So I'm gonna do that twice, butI'm gonna angle the second one
so that we end up with the heartshape and I will show you.
I'll move this bowl out of theway in just a second.
So move that bowl out of theway.
And if we angle it, oh, howcute and easy.
Speaker 1 (20:35):
You don't even need a bold.
Speaker 2 (20:37):
Now can you see that we can yes, yes good.
Speaker 3 (20:41):
It's great.
Speaker 2 (20:42):
And if you want to, you know, give it a little more
indentation there you can.
So then you'll.
You'll bake this at 375, no 350, for 45 minutes, depending on
the size, like I have enoughhere.
So I could do two hearts and ifI did I'd probably cut my time
down.
You know, just check on itafter about 30 minutes, start to
(21:04):
check on it once the edgesstart to turn brown, it's ready.
Pull it out and let it sit, andit's really.
It holds together much betterIf you make it the day before
and then reheat it and theflavors actually meld together
better.
So that's what I recommend forfor the lentil lovable lentil
oaf.
Speaker 3 (21:25):
Great, that looks delicious, and I love the fact
that you could just eat it ifyou wanted it.
Speaker 1 (21:32):
That's what I was gonna say.
Speaker 3 (21:33):
Yeah, I would just take taste to make sure
everything was good, and itwould be like our show lunch.
Speaker 2 (21:40):
Totally, I'm so with you.
Speaker 1 (21:41):
Yes, yes, it's totally what I do, good, okay if
you add up the cost of what allthose ingredients make, it's
almost no.
Yeah, it's probably $2 aserving or less.
Speaker 2 (21:53):
Oh, oh, absolutely.
I actually started to add upthe, the stuffing ingredients
and I wasn't even to $10 and Iwas like, wow, and this makes a
lot of stuffing.
So, but I hadn't gotten to thelentil loaf yet, I was just
curious.
Speaker 3 (22:08):
So that's, nothing is my guilty pleasure.
It's not the potatoes, it's thestuffing.
I am, I can't wait to watchyour stuffing recipe.
Speaker 2 (22:16):
No, and I and I love potatoes, but but the stuffing,
oh my god stuffing is where it'sat, yeah.
Yeah, okay, so let's talk aboutthe stuffing.
So I call it the standalonestuffing because it doesn't need
to be shoved into anythingexcept our mouth so you can use
like a loaf of bread.
(22:37):
This is like a loaf of speltbread from our local bakery.
This Is a sliced loaf ofsourdough bread from Trader
Joe's and I used almost theentire thing when I prepped the
stuffing last night.
That's sourdough bread, brook,is that what it is?
(23:00):
Okay, so you can really goanywhere.
Any type of bread, the breadlike.
You can buy the breads thatalready have some rosemary
infused into them, which isreally a cool way to get the
rosemary in.
Some people like the breads thathave the olives in them.
Speaker 1 (23:18):
Mm-hmm.
Speaker 2 (23:19):
Yeah, yeah, those are all fun ideas, but If the
bread's already sliced, you'regonna get thinner Pieces,
whereas if you want chunky yourstuffing, you'll want to start
with an unsliced loaf and thenmake them the size that you want
(23:39):
.
Mm-hmm and the size of the ofthe pieces is.
You know, it really gives adifferent Flare to the stuffing
depending on how you want to doit.
But what you want to do is youwant to try to cut it the night
before and let it sit out andget a little bit stale, because
that's gonna give it a heartiertexture.
So so we've got our stuffing,our bread, all cut and ready
(24:05):
from last night.
Cutting that and and the firsttwo ingredients on the recipe
are onions and apples.
So Again, most of our recipeswe start with chopping and
sauteing.
So we're gonna chop our onions,chop our apples and then saute.
So I took my onion, chopped itup, took my apple, chopped it up
(24:30):
.
Mm-hmm and sauteed for youalready, so Bring this over now.
Years ago I did learn.
I wrote a note to myself Makesure you chop the apples smaller
A they'll cook faster and BThey'll be more of them all
throughout the stuffing.
Mm-hmm so do you see how fineI've chopped the ingredients for
(24:53):
this recipe?
Speaker 3 (24:54):
Yeah.
Speaker 2 (24:54):
I like them to be small.
Okay, so if you use a bigenough pan to saute, then you
can use this as your mixing bowl.
Okay, uh-huh, one less thing toclean.
So we've got our Apples, ouronions.
Then we're gonna add scallions.
So three scallions I've alreadychopped up.
We're gonna add those in.
(25:16):
Then we're gonna add in ourstuffing.
Speaker 1 (25:24):
This is making me hungry.
Speaker 3 (25:25):
I know, I'm just gonna say that.
Speaker 2 (25:30):
And you can sort of think that I use that.
I.
You know, how big was this loafof bread Do I want?
Like, what ratio do I wantbetween my bread and my other
ingredients?
So I think I'm gonna stop aboutthere and start to mix this up.
The last thing we're gonna addis our veggie broth, because
(25:51):
once you add your veggie broth,things might clump together that
you need them to spread out.
So Okay, so we do need to addour herbs in here, so we've got
parsley time.
Sage rosemary.
Mmm and let me show you those.
(26:12):
Okay, so For our parsley, youknow, store it in the fridge and
some water to keep it fresh andalive.
Now, with parsley, do you guyseat the stems or not?
Eat the stems?
I do eat the stems, yeah, yeah.
So with parsley, because it'snot woody, you know, you can
(26:32):
bend it, you can flex it, it'snot going to be.
You know, something that'sreally getting in your way and
giving you a bad flavor.
You can just chop it and add itin and you know, if I have some
big stems, I cut them off, butotherwise you guys see me
chopping those.
Yeah, Okay, so we've got thoseand all these herbs.
(26:58):
If you use fresh herbs in yourstuffing, it just makes it
really pretty.
Speaker 3 (27:03):
Mm, hmm.
Speaker 2 (27:04):
You know, the dried herbs are fine if that's what
you've got and that's all youhave the bandwidth for.
One thing about using freshherbs is if you have somebody a
job, if you've got amother-in-law or a
brother-in-law and they're likewhat can I do to help?
And you say, can you take theseherbs and prep them for me?
(27:28):
That is a perfect job for them,right?
And then you can say, okay,whoever preps the you know the
rosemary gets first dibs ondinner, you know, whichever herb
they- think is the hardest,yeah.
So you've got your sage rightand you just cut those in the
(27:54):
you know little tiny pieces.
Speaker 3 (28:01):
I love fresh herbs.
I feel like there's I mean, theside is great too, it gives
some flavor.
But there's something aboutfresh herbs, especially in a
dish, like stuffing, that'sreally, you know, amazing.
I agree, yeah, oh gosh this.
You know what, daphne?
We should have done thistogether.
Maybe we could have been within Brooks kitchen.
Speaker 1 (28:24):
Yeah, being the taste testers here.
That would have been great,because I definitely am going to
try this.
Speaker 2 (28:31):
Yeah, yeah.
So you can really just do thisto taste.
You know, I sort of use twotablespoons as a rough guide,
but if and if you know you don'tlike a particular or leave it
out you know, just put in whatyou like.
Yeah.
Speaker 3 (28:50):
Okay, so we've got this.
Speaker 1 (28:53):
Yeah, a question we get sometimes.
Is there a particular brand ofknives and pots that you like to
use?
Speaker 2 (29:00):
There isn't these knives.
I got as a gift from a storecalled New West Knifeworks out
in Jackson, wyoming, and theywere.
They're an amazing gift.
I mean absolutely amazing gift.
I love this knife and as far asmy pots go, I think a lot of
(29:21):
them are calf calfalon and I'vehad them for years.
I think the main thing to forme is years ago I used to use
calfalon coated pans, yeah, andI was like, oh gosh, like I
really just want stainless steel.
I thought they would be toohard to clean and turns out
(29:42):
they're not.
And particularly when you eatplant based and you don't have a
bunch of oil and fat that likedunks up your pans like so
cleans up well.
So easy, yeah, okay.
So once you've got, can youguys see this?
Speaker 3 (29:57):
Yeah, looks delicious .
Speaker 2 (29:59):
Okay, so this is our stuffing that we've now
dispersed.
Everything you know is mixedwell and we're going to add our
veggie broth.
And I put two cups on therecipe.
But you know, it really justdepends on how much you need to
get the right moisture level foryour bread.
(30:21):
If it's too dry, you're notgoing to be happy.
So we want to make sure we getit moist enough and I think two
cups is going to be the rightamount for this recipe, this
actual batch that we puttogether.
(30:42):
You don't want it drowning, butyou don't want it, you don't
want it dry.
And then for people who youknow, want salt and pepper, they
can just add it as they dish itonto their plate.
That way, you know, you don'thave to worry about if somebody
(31:03):
need lower sodium or somebody'ssalt free.
Some people don't love pepperas much as I do, yeah, so then
you'll just take this and put itinto a baking dish.
Now, I did learn one year thatI didn't line it with parchment
paper.
It really stuck to the bottom.
(31:25):
Yeah, so this one is going toput it in here.
I think I'm going to do twodifferent baking dishes because
this, this particular dish, Ipicked out with a little bit on
the smaller side.
Two batches of that, but I'mgoing to bring one out of the
(31:47):
oven to show you what it lookslike when it's done.
Oh, delicious yeah so good yeah,so I was eating this for lunch
yesterday after I made it sogood.
How long do you bake that forBrooke?
So this I bake for 30 minutes,30 minutes Okay.
(32:10):
Yeah, and then about half at375 and then about halfway
through I stirred it up so thatmore of the pieces would get
crispy or crunchy.
Speaker 3 (32:21):
Uh-huh yeah.
Speaker 2 (32:22):
Yeah.
Speaker 3 (32:23):
Okay, so that looks delicious.
Speaker 2 (32:27):
Yeah, so that that is so good.
Okay, and then let's see, wasthere anything else we wanted to
talk about with the stuffing?
Speaker 3 (32:39):
No, I think that you could break it up and then add
the herbs that you want.
It looks delicious.
Speaker 1 (32:45):
It.
It looks really good.
Speaker 2 (32:47):
Good, okay.
And then the last thing is thegravy.
Yeah, so with the lentil loaf,it is really nice to have a
gravy to put over top of it.
Um, whether it's a standaloneloaf or whether you've got it in
one of the squashes, the gravyjust really takes it up a notch.
(33:08):
And this gravy is so simple tomake.
Um, I'm going to bring this panover, because what you're going
to do is you're going toassemble everything in one pan
and then cook it together, andit's done.
So it's two cups of veggiebroth, so let's put that in the
pan.
And the next ingredient is oatflour.
(33:30):
Now, if you don't have oatflour, how can we make oat flour
?
Speaker 1 (33:37):
Take some oatmeal and grind it up.
Speaker 2 (33:40):
That's right.
That's exactly what I didyesterday.
I got my container of oats, putthem in my blender and made oat
flour.
Okay, so we're just going toadd our oat flour right in with
our veggie broth.
Then we're going to add innutritional yeast, which gives
(34:05):
it such a good flavor.
Speaker 1 (34:10):
And you get your B vitamins there.
Speaker 2 (34:14):
Yes.
Speaker 3 (34:16):
B vitamins and nutritional yeast.
Stephanie, okay, I was notaware of that.
I just thought it just gave youa more cheesy flavor, you know.
Speaker 2 (34:30):
Yeah, then we're going to add a little bit of soy
sauce, a little bit of onionpowder, one teaspoon of onion
powder, and then Vesemay.
I'm back to the Dijon.
Speaker 3 (34:45):
Yes, but just a half a teaspoon.
Speaker 2 (34:48):
Okay, just a little bit.
Just a little bit for this one.
You don't want your gravy totaste like mustard.
Yes, right.
Speaker 3 (34:57):
Yeah, I feel like this gives it a little bit of
the added flavor, maybe a littletang, and also creams it up a
bit.
Speaker 2 (35:05):
Uh-huh, yeah, mustard always is good at making things
a little creamier, yeah, andthen we've got the oat flour in
there to do that, and thenutritional yeast will help with
that also.
Speaker 3 (35:18):
Mm-hmm.
Speaker 2 (35:18):
So we're just going to put that.
Can you see this?
Okay, yes, okay.
So we're going to put that onthe stove and whisk it for five
minutes.
Okay, oh, five minutes went byalready.
Here we go.
Speaker 3 (35:35):
And here's our rice and you're having fun, oh wow.
Speaker 2 (35:39):
Wow, and it's delicious.
It really is.
It's perfect.
My younger son loves it.
Um, my older son does too.
Speaker 3 (35:47):
So could you use that gravy Go?
Speaker 2 (35:48):
ahead, brooke.
Oh no, I was just going to saymy everyone loves it, but my
younger son is the hardest oneto please.
So if I say that my younger sonloves it, it means it's awesome
.
Oh good, so now do you?
Speaker 3 (35:58):
put the gravy on top of your lentil, though, or do
you just have it as a side, likea dipping, or can you use that
gravy for other recipes and haveyou, oh yeah, everything?
Speaker 2 (36:10):
Like yeah, okay, you yeah, if um like my husband he
loves things to be saucy, sothere's no point in me just
giving him the lentil loaf, likeI would put the lentil loaf on
his plate, you know, drizzle thegraze gravy over top and then,
and then have the gravy on thetable also, so that, as he's
eating, I just, I, just I, just,I, just I, just so that as he's
eating.
I just can picture him spinningthe table around.
Speaker 3 (36:33):
We got a lady, susan.
Speaker 2 (36:34):
So yeah, just will be adding more, yeah.
Speaker 3 (36:38):
Oh, good yeah.
Speaker 1 (36:39):
Brooke could people add a little bit of the sage and
the time and the rosemary intothe gravy too?
Yeah, yeah, I'm sure you could.
Speaker 2 (36:49):
I never have but um, but yeah, I mean, and those
herbs, not only do they give agreat flavor, but I think it's
so important to remember, likehow powerful they are as plants.
Speaker 3 (37:03):
Yeah, For their anti-inflammatory properties.
Speaker 2 (37:07):
They're, you know, cancer fighting properties.
They're antioxidant properties,like herbs.
They just don't get enoughrecognition for like how
beneficial they are.
Speaker 1 (37:19):
So it's it is really nice to uh to include them just
for health purposes, let alonehow delicious they are and the
other amazing thing for anyonelistening or watching is you've
prepped three dishes pretty muchin about 30 plus minutes, aside
from the cooking time, the preptime is not hours and hours and
(37:41):
hours.
It really is very easy andapproachable for anyone who has
the ingredients handy.
Yeah, and there's a lot ofshared ingredients.
Speaker 2 (37:54):
So like, if you're, um, if you've got your onions
out, just cut all your onions atthe same time and then measure
the amounts out for the lentilloaf and for the stuffing.
Speaker 3 (38:04):
Yeah, it's amazing.
I think you are ready.
I'm coming to your house forThanksgiving.
Don't tell my family.
Don't tell my family.
That's amazing.
Thank you so much, brooke, forsharing those recipes, I think.
Daphne, if you're ready, I'mgoing to share a little bit of
mine.
I think we are ready for goatto go for dessert and some
(38:25):
special family recipes.
Speaker 1 (38:27):
So there's um.
The first one I'll start offwith is the Italian flat beans
that everybody raves my mom tomake.
Speaker 3 (38:35):
Okay, so this is my mom's recipe.
It's a traditional, the way shegrew up cooking almost every
meal.
So the base, and I went aheadbecause it does the cooking time
it is about an hour, so I wentahead and made it in my um, in
my liquor set Dutch oven earlierthis morning.
(38:57):
But it's Italian flat beans andthat's what they look like.
Okay, so the ingredients forthis so simple and the same base
ingredients that you will makeeverything.
So you can either use water orolive oil.
So, being from theMediterranean, we love our olive
oil, so use a little bit oflight olive oil, but please use
water.
If you are oil free.
(39:17):
And you dice and a medium sizeonion, add that and then a
couple of cloves of garlic andlet that saute and simmer for a
little bit.
Um, from there you, once theysweat out a little, we add just
one can of petite dice tomatoesand then you add fill the can up
with water because we don't letanything go to waste, and so we
(39:37):
just add a little bit of oliveoil and then we just let
anything go to waste and so wefill it up with water to get the
last bits of the tomatoes andpour that in and let it simmer
for about five minutes.
That is gives you this basesauce that is delicious.
You can add your seasonings.
So we, our traditionalseasonings are a little bit of
(39:58):
salt and lemon juice.
And then, um, the last is Ilove frozen vegetables over
canned, but you can use one ofthe two.
If it's canned, you cook itlast time.
If it's frozen fresh, then youcook it a little bit more.
But these are the Italian flatbeans that we get, so one bag
for the proportion that I justshowed.
(40:18):
And then what we do is we addthat in and mix it all around
and coat the tomatoes and thetomatoes in the tomato mixture
and then just let it simmer andcook on low for about 45 to 50
minutes, constantly checking andstirring, and then you get
these delicious beans that weeat as opposed to having the
(40:38):
traditional green bean casserole.
So they are delicious.
You can add any additionalherbs that you want, but the
base of the tomato sauce onionsand garlic is the base for
everything.
So we also make like navy beansadcan navy beans to that and
it's a delicious dish to eatover quinoa you can do.
(40:59):
You know, black beans.
You could do anything, evenlentils too, or a lentil and
garbanzo bean mixture is alsodelicious.
So that's that.
The next is we are going to makea plant based pumpkin pie.
So the traditional has a lot ofthe dairy, so we're cutting the
(41:20):
dairy out.
This recipe is courtesy of.
It doesn't taste like chicken,but I did alter the recipe just
slightly.
So what we're going to do iswe're going I did make one ahead
of time, so see how deliciousthat looks, and it's very easy.
Now my first concern was how amI going to make a vegan, vegan
(41:40):
pie shell?
Well, I like to take shortcuts,and what I did was I found in
the frozen food section of mygrocery store.
I found a gluten free vegan piecrust that comes already formed
for me.
So, being busy mom that I amand running all around and
spending half my life on thesoccer field, I take those
shortcuts, as long as they'rethe nutritional ones, and so
(42:03):
that pie crust is ready to go.
So the next thing we're goingto do is we're just going to add
one can of pumpkin.
Now, please make sure that it'snot pumpkin pie filling,
because that has all of theadded flavors, and we're going
to add our own flavors and andsweeteners and all.
So you put one can of thepumpkin in your bowl and then 14
(42:25):
and a half ounce can, or 16.
Yes, it is the 15 ounce can ofpumpkin.
And then this recipe is sayingfor from the it doesn't taste
like chicken says you do need touse a full fat plant based milk
, and so you can use oat milk,you can use coconut milk, and so
(42:46):
we do have one 13 and a halfcan of of coconut milk, and so
we'll pour that in the bowl andmix this together.
I'm actually going to switchover to my my whisk and so mix
this together really good, andthen from there you add a half a
(43:11):
cup of brown sugar.
So this recipe calls for brownsugar and maple syrup.
I didn't have any more maplesyrup in my pantry, so I'm using
brown sugar.
I tend, I find I tend to findthat there's recipes are end up
being a little too sweet and soI always cut back the sugar
(43:33):
naturally, and so I'm just usingit's.
The recipe calls for half a cupof brown sugar and a quarter
cup of maple syrup.
I'm just doing the brown sugar.
You can just use the maplesyrup.
I'm going to leave that up toeverybody listening and whatever
flavor you could do half andhalf to.
But I found that it was sweetenough when I tasted the batter
because, as you know, beingplant based, I could taste the
(43:56):
batter.
There's nothing that's going tobe messing me up here.
There's no raw ingredients,okay, and then also a quarter
cup of corn starch.
You can also use tapioca starchif you want, so that goes in.
This is a really easy pumpkinpie and I find that sometimes
the traditional pumpkin piethere I always have to
(44:20):
constantly look at the recipe tomake sure that I'm doing it
right.
And and this one was prettyeasy, all right, so that's all
mixed in like that, and thenwe're going to add our
seasonings, and so I havepumpkin pie spice, cinnamon and
a quarter teaspoon of salt tobring the flavors together.
So I mixed that up and that'sit.
(44:43):
Pour it in your pie shell andbake it 350 for one hour.
I will say that when I bakedmine last night and the recipe
does point this out as well isthat it will be cracked on the
sides, the jiggly on the inside,and so what you want to do is
(45:04):
take it out, let it cool,naturally, and then pop it in
your fridge for about four hours.
But here we go.
So that looks so good.
Speaker 1 (45:15):
And.
Speaker 3 (45:15):
I did have a couple extra, a little bit, and I put
it in a ramekin to be crustlessand it was just going to ask you
about that, yeah you could doit crustless too.
I did make it crustless.
Now with it, I would just alterthe baking time just slightly,
just because you don't have thecrust to bake either.
(45:36):
So this crust was already rawand it says just do it on baked.
It's super easy Just pop it inthe oven and there we have our
pumpkin pie.
You can use some whippedcoconut cream or whipped plant
based cream and enjoy yourpumpkin pie in the plant based
fashion.
So you know what I did forgetone thing, and that was a
(45:57):
vanilla extract, but that's okay, we'll set that aside.
I think it will be fine withoutit.
The next recipe that I wanted toshare is a fan favorite of the
family, and it is pumpkin fluff.
And now pumpkin fluff actuallyhas a separate well, it uses
cool whip, which is not plantbased.
(46:19):
It uses cream, but what I didwas I found a true whip, brand
vegan, which I was excited tofind, and so this recipe, the
end product, looks like this.
So we're going to get there ina second.
So this has one 15 ounce can ofpumpkin that I've already mixed
(46:39):
into my bowl and one five ouncebox of pudding, and so it looks
like this vanilla pudding oryes.
Instant vanilla pudding yes.
And then I love pumpkin piespice.
The recipe calls for oneteaspoon of pumpkin pie spice.
I used to, and so we mix thatup and then, once that's mixed,
(47:08):
then I take my cool whip andfold it in.
Sorry, true whip, vegan, true,true whip.
And this is actually super easyand and anybody can make it.
I have my kids help me make italso.
So two of these, because itwould take one.
What is each of this?
(47:30):
Let me look real quick, guys.
I think it's a 15 ounce servingof whip.
So that's two of these, allright.
And so you put these in andthen you just fold in the
whipped cream Till it'scompletely mixed.
(47:51):
This is a good arm workout,daphne.
Good Right, I mean we?
Speaker 1 (47:58):
got to work out today .
Speaker 3 (48:00):
Yes.
Speaker 2 (48:04):
And where did you find that true whip.
Speaker 3 (48:07):
I found that at my Publix and I was really amazed
at that.
You know what my our grocerystores down here after we check
out there, like, did you findeverything?
And sometimes I tell them yesor no and give them ideas of
what more to bring in, because Ithink what they do is they take
(48:29):
that back and then add it in.
So sometimes I'll mention andall of a sudden I'll have my
plant based stuff.
So yeah, the Publix had thisand there's an earth fair near
me, I think any any place thathas more of a.
You know, I wonder if yourtrader Joe's has that, bro.
Speaker 2 (48:51):
So I would have to look.
Speaker 3 (48:53):
Yeah, and so, yeah, it's a vegan true whip, and what
I'll do is I'll use, reuse this, these containers to put it
back in, because then I serve itout of that.
So that's how it looks.
Speaker 1 (49:04):
Yum.
Speaker 3 (49:06):
It's so good and you can mix it as much as you can,
but I don't mind having chunksof pumpkin I mean, who doesn't
like pumpkin?
And that's it.
The sweetness comes from thewhip, and then I have just some
ginger snaps.
You can also serve it withfruit, and then that's it.
We just eat it like this.
Speaker 2 (49:26):
Just never use a handheld mixer for it, or would
that do something?
Speaker 3 (49:30):
unwanted.
You can use a handheld mixer,absolutely for ease of use, but
Daphne has me on this armworkout that I get my workout in
, especially today.
So so that's it.
So I hope these recipes werehelpful to everybody.
I know that our friends andfamily are going to be having
(49:55):
these specific recipes this weekand, brooke, thank you so much.
Daphne, do you have any more toadd today?
I know this was a longerpodcast, but I think I hope I'm
hopeful everybody enjoyed it.
Speaker 1 (50:09):
No, brooke, thank you , and the vessel may thank you
too.
I love to share recipes withpeople because I think one a lot
of people feel that having aplant based Thanksgiving meal is
extra work, and I think whatthe two of you have just
demonstrated is that you canmake a whole meal in less than
an hour, baking time excluded,of course.
(50:29):
But these are just flavorfulrecipes with ingredients that,
for the most part, you alreadyhave in your kitchen, and they
are things that everyone's goingto love.
You know, as we were talkingabout before we actually went
live, you can mix and match ifthere are things that you like a
little bit better, things thatyou don't like.
(50:50):
If you want to use belugalentils as opposed to green
lentils, there's a lot offlexibility, but the
fundamentals of the recipes thatBrooke has on our website, we
would encourage you to try,because vessel may and I have
tried them and they're delicious.
And vessel may were glad thatyou shared with us some secret
family recipes and look forwardto spending more time in both of
(51:15):
your kitchens and finding outmore tips, tricks and being
thankful and grateful.
I want to be thankful andgrateful to both of you for
spending time with us today.
So thanks to everyone whojoined, perfectly planted.
We want to wish you a wonderfulThanksgiving if you're in the
(51:37):
part of the world thatcelebrates Thanksgiving.
As I said, we are grateful foryou and I'm grateful for these
two wonderful women who joinedme today, and we want to wish
you a happy Thanksgiving.
Be well and we'll talk to youagain soon.
Take care.
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