Carrot dogs with a lil' chili.
So I got some boiling water here.
Gonna put a little bit of coconut aminos.
Now you know the name of my book is:
"Cooking From the Spirit".
Yes, yes ma'am.
So you know what we do?
We put as much as we want to
until our spirit tell us to stop.
Okay?
(audience applause)
That's right.
That's how I cook this!
That's how I cook too.
Absolutely.
Now the thing I wanted to ask you-
and a little squirt of ketchup.
A little bit of ketchup, yeah.
Little bit of ketchup.
Yes.
What I wanted to ask you
is how do you win over meat-eaters or meat-lovers
to at least have the conversation
and get into more plant-based meals?
Well, for me, it's always never trying to force it.
It's just introducing and showing you something different.
And making like, traditional non-vegan meals vegan.
So they don't feel like they're missing anything.
You're making something that looks like a chili dog
but it's a carrot!
Right, I'm using steak sauce right now.
Steak sauce?!
I'm gon' put a little bit of that in there
like so, like there.
Coconut liquid amino, and it's all going in the pot.
All going in the pot, 'cause this is like
our marinade, that we're going to boil our carrots in.
Gotcha.
That gives the carrot the flavor.
That's right, a little liquid smoke.
So all the things that give it a meaty flavor.
Not too much of that.
Right, so a little of that.
And a little garlic powder.
Or a lot much, 'cause I love garlic.
I love it, I love it.
All right, so we gon' go ahead
and put these in.
And that's what gives them that flavor.
It gives it that flavor, absolutely
and you let those boil for 10 minutes or so.
5 or so, depending on your spirit.
And depending on the size of the carrot.
This too.
And then we just used a grill pan
but in the summer you could throw it on the outdoor grill
or what have you.
Exactly, it has to make you feel like you somewhere.
Like outside, even in the house.
So as this boils, I'll show you how we make the chili.
So that same sauce that's there
once you take your carrots out
you reuse that.
You just reuse a little bit.
Absolutely.
And then we gon' use pecans.
All right so you would put this in there.
(faint audience clapping)
Okay, somebody clapping about the pecan chili.
(louder applause)
Real happy about it.
All right?
So this is like, her ground beef, right?
It's like ground beef.
So we use a net for our chili
and you bring that to a boil.
And that nutty flavor will get really meaty and twisted.
Right, when it gets all that reduction.
You know, I think you might be a chef.
You might know something.
I'm just a cook.
So you take that down how far?
Until it's fully absorbed, or?
So you wanna- and actually
I would a little bit more water to this
just to cover, until they get really soft
and actually change to an ashy brown.
Right, so when you notice that
that's when you're like
"Okay, these are soft enough for me to take them out."
It actually really does look like ground beef.
It's sitting here in the food processor.
You process it and then we take it out.
You want this go over here?
Yeah, let's do that.
All right, very good.
Okay, we put this in here and we gon' make our chili
but look at that.
Honey, get into it.
It looks just like ground beef.
It does look just like ground beef.
And you know what, you can also
make tacos out of this.
Did you know that?
Oooh.
You can use it for different things.
Heck yeah!
So now we would use a little bit of-
this how my mom used to make chili.
She always put mustard.
Yum.
'Cause that's our business.
We can do that.
I love mustard.
I'd take a bite out of my arm
you put some good mustard on it.
Yes, we put a little bit of-
these are like herbs and spices.
I'm very big on salt-free.
So I don't do a lot.
I'll do a lil' bit of chili powder, like so, like that.
Then a little bit more garlic powder
'cause that's also our business.
And you know Tab love that.
(audience laughs)
It is, okay.
And then come back over here and get you some ketchup.
Yes!
If you want to, and depending on your spirit
you can always do barbecue sauce.
Stir this a little bit?
Yeah, we could stir it up
and a little bit of agave to sweeten it up.
But my mama always used a little barbecue sauce sometimes.
And then it looks like this.
This is warm and delicious.
It's incredible.
Got it.
Oooh, hot off the grill.
Yes!
(singsongy) Hot off the grill.
My stomach growling, I believe we ready.
Okay so now, we have coleslaw as well.
We have some already ready, but if you wanna make it at home
you could-
Oh, how do you make the sauce for your slaw?
So sometimes I do a little vegan mayo
depending on my spirit
and then you add-
(Rachael laughs)
'cause we cooking from the spirit
and if you want a little sweet
you do a little vegan honey mustard.
Ooooh, nice.
And this what this guy is here.
And that's what that is
and a lil' garlic powder of course.
And I put chili, 'cause I like how it's the base.
Now the relish, the onions, when does this all go?
I mean, you can put it however you want to.
Right?
There's no right or wrong to how you build it.
And that's how I would do it.
In this, I believe the same.
But you show 'em the way you like.
Yeah, this how I like it.
Put a lil' coleslaw, put a lil' relish.
This how my mom used to love her regular hot dogs.
My mama loved a hot dog.
And the raw onion, my mama too.
Same way, my mama did the same thing.
Ooooooh, look at this!
(audience applause)
Congratulations again.
Thank you.
She's a #1 New York Times Best-Selling Author already
and I hope she convinced you
'cause you're all going home with a copy of her book.
(audience applause)