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>> Stacey: WELCOME BACK,
EVERYONE.
WE'RE BACK WITH CHEF PHIL JOY
AND WE'RE TALKING VEGETARIAN.
AND VEGETARIAN TO ME MEANS A
WHOLE ENTIRE LIFESTYLE BUT
YOU'RE SAYING THAT PEOPLE CAN
ADOPT VEGETARIANISM AND STILL
KIND OF BE AN OMNIVORE.
>> YES.
FOOD TRENDS RIGHT NOW ARE GOING
AWAY FROM THE BIG PLATES, BIG
PORTION, ALL YOU CAN EAT TO
LIGHTER PORTIONS, HEALTHIER
FARE, SO YOU CAN HAVE VEGETARIAN
MEAL WITHOUT BEING PUT INTO THAT
VEGETARIAN SLOT.
SO WHAT I HAVE TODAY, TWO TRENDY
INGREDIENTS.
ONE IS THE --
>> Stacey: GREEK YOGURT.
>> VERY POPULAR RIGHT NOW AND
HERE I HAVE SOME BLACK BEANS.
THEY'RE VERY, VERY POPULAR, AND
HIGH PROTEIN, VERY GOOD FOR YOU.
>> Stacey: EXCELLENT.
WE'RE STAYING ON THE RIGHT SIDE
OF THE FOOD TRENDS.
>> WE ARE, YES.
ALL YOU NEED IS A FOOD
PROCESSOR.
SOME BLACK BEANS, A LITTLE
CHOPPED PURPLE ONION GOES IN
THERE.
>> Stacey: IF PEOPLE THINK
IT'S A LITTLE TOO HARSH, THE
PURPLE ONION, WHAT YOU CAN YOU
DO, SOAK IT IN COLD WATER AND
GET SOME OF THE INTENSE FLAVOUR
OUT?
>> WELL, I'M ALL ABOUT INTENSE
FLAVOUR.
YOU'RE RIGHT, THOUGH, WHY WOULD
I DO THAT?
>> Stacey: THE ONION FLAVOUR,
IF YOU'RE NOT BIG INTO THAT.
>> ONE EGG GOES IN THERE.
HALF A CUP OF THE BEAUTIFUL
THICK GREEK YOGURT.
WE'VE GOT TO HAVE SOME FLAVOUR
ENHANCERS SO WE HAVE SOME
CRUSHED GARLIC, ABOUT A
TEASPOONFUL, AND SOME CILANTRO.
>> Stacey: SO WHAT ARE WE
MAKING HERE, A BLACK BEAN CAKE?
>> CAKE, YES.
IT° INTO THE PAN AFTERWARDS.
TOBASCO SAUCE.
JALAPENO.
IT'S NOT AS SPICY.
A VERY GENEROUS AMOUNT GOES IN
THERE AND WE FINISH IT OFF WITH
ORGANIC WHOLE WHEAT FLOUR.
>> Stacey: TO BIND IT A BIT.
>> TO HOLD IT TOGETHER.
THE TOP GOES ON.
DO YOU WANT TO TURN THAT?
>> Stacey: I CAN.
IS IT GOING TO...
>> WE ARE GOOD.
>> Stacey: ALL RIGHT.
>> AND ACTUALLY, THAT IS ALL
THAT IT NEEDED.
>> Stacey: REALLY?
THAT EASY.
>> SO IT'S JUST PUREED IN THERE.
>> Stacey: IT LOOKS LIKE A
NICE DIP.
I GUESS YOU COULD KEEP IT AS A
DIP MINUS THE FLOUR.
>> MINUS THE FLOUR, YOU
CERTAINLY COULD, YES.
OVER TO THE PAN, A LITTLE OLIVE
OIL IN THE PAN.
>> Stacey: YOU SPOON IT OUT
WITH A SPOON, NOTHING FANCY?
>> NOTHING FANCY, IT GOES INTO
THE NON-STICK PAN AND WE MAKE A
COUPLE, THREE, FOUR, I HAVE TO
COUNT UP ALL THE STAFF IN THE
STUDIO, I HAVE TO MAKE SURE THEY
ALL GET A CASE OTHERWISE I'LL BE
ON THE BAD BOY'S LIST.
>> Stacey: SO YOU CAN GO
MEATLESS IN YOUR DIET WITHOUT
SACRIFICING PROTEIN, THINGS LIKE
THAT, THAT PEOPLE MIGHT BE
CONCERNED ABOUT.
>> ABSOLUTELY, YEAH.
A LITTLE FINISH ON THE FLAVOUR
HERE, WE HAVE SOME CUMIN AND
CUMIN GIVES -- IF YOU HAD CURRIE
POWDER, THAT DRY FLAVOUR ON THE
BACK END OF IT, THAT IS WHERE IT
COMES FROM, AND IT JUST HELPS --
IT'S A TERM I CALL SETTLE DOWN
THE FLAVOURS SO IT KIND OF EVENS
THEM ALL OUT SO THE
DISTINGUISHABLE BUT AT THE SAME
TIME THEY STAND APART.
>> Stacey: OKAY.
WHEN WE COME BACK, WE'RE GOING
TO ACHE A BIT OF A BREAK TO LOOK
AT THE MARKETS AND WEATHER AND
TRAFFIC, WHAT ARE WE MAKING, THE
SAUCE FOR THIS, RIGHT?
>> IT'S GOING TO GO WITH A
BEAUTIFUL PURPLE COLESLAW.
>> Stacey: EXCELLENT.
>> WITH APPLES
>> Stacey: WE'RE BACK.
BLACK BEAN CAKES, THEY ARE READY
BUT NOW TO THE PURPLE COLESLAW.
TELL US ABOUT THAT, PHIL.
>> A LITTLE PURPLE CABBAGE.
WE'RE GOING --
>> Stacey: CAN YOU BUY THIS
READY MADE, SLICING PURPLE
CABBAGE IS SO INTIMIDATING TO
ME.
>> I PERSONALLY DID SLICE THAT.
>> Stacey: OKAY.
>> YOU CAN BUY THE REGULAR
CABBAGE BUT I HAVEN'T SEEN THE
PURPLE ONE SLICE.
YOU CAN BUY ONE OF THOSE LITTLE
SLICEY GADGETS, IF YOU LIKE.
>> Stacey: A SLICEY GADGETS, I
LOVE IT.
>> A MANDOLIN.
>> Stacey: THAT MAYBE A LITTLE
SCARIER FOR ME THAN A BIG KNIFE.
YOU'RE PUTTING APPLE IN THERE.
>> THAT'S GOING TO GIVE IT SOME
TARTNESS.
WE'RE GOING TO TRADE THAT OFF
WITH SOME RAISINS SLIGHTLY
BLANCHED.
>> Stacey: YOU PUT THEM IN HOT
WATER?
>> FOR ABOUT TEN MINUTES, JUST
TO SOFTEN THEM.
THEN A LITTLE DRESSING, VERY,
VERY EASY.
TABLESPOONFUL OF OLD-FASHIONED
GRAINY MUSTARD, HALF A CUP OF
OLIVE OIL, AND A QUARTER CUP OF
BALSAMIC VINEGAR, TWICE AS MUCH
OIL AS VINEGAR.
CAN'T DO THIS WITHOUT A LITTLE
SALT AND PEPPER.
ALWAYS SEASON THE DRESSING.
AND THEN, ARE YOU READY TO TOSS?
>> Stacey: LET'S DO IT.
>> A QUICK WHISK TOGETHER.
>> Stacey: WE WERE TALKING IN
THE COMMERCIAL BREAK HOW
ECONOMICAL BEING A VEGETARIAN OR
GOING MEATLESS IS.
>> YES.
YOU CAN ACTUALLY -- WHEN YOU
THINK ABOUT IT, IF YOU'RE IN A
RESTAURANT AND YOU'RE ORDERING A
PROTEIN ITEM THAT MIGHT BE, SAY,
A RIB EYE STEAK, YOU'VE GOT TO
PAY $25 FOR THAT.
WHERE A SIMPLE VEGETARIAN DISH
LIKE THIS WOULD BE MUCH MORE --
IT'S MORE ECONOMICAL.
>> Stacey: AND COOKING AT HOME
WOULD BE, I GUESS, TOO.
>> IF YOU RELATE THAT TO COOKING
AT HOME, SAME AGAIN.
>> Stacey: OKAY.
>> NICE BIG MOUND OF --
>> Stacey: I KNOW HOW
IMPORTANT --
>> I'M GOING TO WORK WITH YOU
HERE.
>> Stacey: I'M GOING TO PUT IT
IN THE MIDDLE THEN BECAUSE
THAT'S JUST BEAUTIFUL.
>> SO THEN OUT OF THE PAN AND ON
TO THE COLESLAW GOES SOME BLACK
BEAN CAKES AND FINISH IT OFF,
YOU CAN MAKE YOUR OWN SALSA, IF
YOU LIKE, OR YOU COULD DO A
PREPARED SALSA.
RIGHT DOWN THE CENTRE.
>> Stacey: RIGHT.
AND CILANTRO.
>> A LITTLE SPRIG OF CILANTRO
FINISHES THAT OFF.
>> Stacey: LOOK AT HOW PRETTY
THAT LOOKS.
HE GAVE ME A FORK, OF COURSE HE
GAVE ME A FORK.
>> YOU CAN DINE IN TIME.
>> Stacey: THIS LOOKS GREAT.
ALL RIGHT.
>> SO TREND IN THE RESTAURANTS
RIGHT NOW, SMALLER PLATES,
LIGHTER FOOD.
AND TASTY FOOD.
>> Stacey: IT'S REALLY HOT.
>> SACRIFICING ANY FLAVOUR HERE,
WE'VE GOT SOME REALLY PROFOUND
FLAVOURS IN THERE, GARLIC,
CILANTRO.
>> Stacey: I SHOULD HAVE BLEW
ON THAT.
>> TOBASCO SAUCE.
IT'S A HOT NUMBER.
>> Stacey: IT IS A HOT NUMBER,