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In this tape, we're going to talk about the different ingredients with nutmeat. It's really
one of the easier protein replacements that you can make. And my grandmother would start,
she would take pintos, dried pintos, cook them all day on the stove and, of course,
she would put an onion down in those pintos. She'd cook them all day and then she would
start the next day making the nutmeat. Me, I don't have that kind of patience. I'm a
fast kind of girl when it comes to cooking these days. So what I use is a big can of
pintos. You could use pink beans. You could use lady beans. Anything that has kind of
a heavy, I would not use red kidney beans, but any other kind of bean, I think you'll
be okay. And also, it's peanut butter. It's really simple, onion, pintos, peanut butter.
And the next ingredient, I guess the secret ingredient, would be sage. Rubbed sage. And
the reason my mother tells me we put rubbed sage is because it has kind of a chicken type
of flavor, so it kind of makes it, gives it, a more depth, a different dimension. But it's
my favorite. I personally like to put poultry season, my husband hates it, so I've learned
just stick with the basic sage.