Thank you for tuning in to KCIW
one hundred point seven here in Brookings, Oregon.
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if you want and tune in.
Tune in to quality living with peaceful support.
I am Amanda Whittemore, and our cohost with
us tonight
is Ben McQuaid. Happy day. Happy day. Woo
hoo.
Nice. And if anybody has a question or
you wanna, like, participate or maybe even join
us in the studio one time to
tell us what does the word quality
stand
for in your world or how does
peaceful support happen
in your walking life,
go ahead and give us a call, (541)
661-4098,
or email us contact at k c I
w dot o r g. Because, honestly, we've
had about this is a 109 shows, maybe.
We have never had a repeat answer to
what is quality.
It's kinda fun. That is super cool, actually.
Yeah. I remember you saying that last show.
Yeah. I try to, you know, here and
there. But
yeah. So tonight so the quality living with
peaceful support program
is pretty much that. That's that's just what
we talk about. We give quality moments
to learn about each other or dive a
little bit deeper on a topic
or just kind of have a time to
resolve or answer some unanswered questions.
Like,
tonight, we have our super good friend, the
vegan chef, Charlie, online with us. Hey, Charlie.
Hi.
Yay. Good to be here. Oh, yeah. Good
to have you.
Alright. Yeah. And so what's awesome about Charlie
is not only
does she have experience with vegan
cruise
cruise cruising clue
I can't say it, Ben. Can you say
it? What's that?
Cuisine?
Cuisine. Yeah. Cuisine.
Vegan
cuisine. Yeah. Anybody try to say that 10
times
fast. Three. I can't even say it once.
Okay.
Vegan
Cuisine. Cuisine.
Yeah. Yeah. She lives the life of it,
you know? Like how Adam Rumek was on
air with us about being a yogi. He
lives the life of a yogi.
And so,
Charli, tell us how you got into veganism.
Well,
I've pretty much been that way all my
life.
I never really did care much for meat
even though my parents would try to force
me to eat it because it was good
protein.
But I found out in my
older years,
that it was actually way better
and,
better for my health,
to eat more
plant based,
and of, obviously,
organic,
food.
And and it took a little while to,
learn
how to, make different things and and,
try to fool the the meat eaters,
when I make vegan stuff.
I
I I don't let them know that it's
vegan until till after it's all done, and
then they eat it and they go, that
was really good. And they go, well, good.
Because then then you know that it's better
and healthier for you. And also, the animals
are happy that you, you know, didn't eat
any animals tonight.
Aww.
Well, yeah. Everybody welcome at the table.
Yeah.
Yeah. Snow.
We were talking about what,
you had for breakfast. What did you have
for breakfast, Ben?
I had an like
a home egg McMuffin, basically. Yeah. Those are
my favorite. Eggs from a neighbor. Yeah.
Cheese
and sourdough,
English muffin. Yes. What kind of cheese?
With the Swiss. Swiss. Yeah. I actually just
had a
p like, p e a
protein shake,
cacao,
and didn't even
eat until lunch, but that it was just
a busy day today. You can hang with
my mom. Yeah. She is a pee loving
fool.
Nice. You could put peas on ice cream.
I kid you not.
That's a good idea. Sweet.
I know. Right?
Your vegan croissant breakfast is making me very
hungry right now, by the way, Charlene. So
Oh. I'm looking at it. Is so good.
Now a lot of people don't realize that
the croissant rolls that you get at the,
you know, Walmart,
Safeway, you know, Freddy's, you know, up there,
you know, that,
it act it's actually vegan, the croissant rolls.
Really? Yeah. Yeah. You know, because it's made
with, like, you know, a vegetable oil or
whatever. You know? I mean, they're they're not
real croissants that are made with butter. Right.
But,
you can use those, you know, from right
from, you know, the
the store.
And then, of course, you know, they have
really good alternative, you know,
cheeses.
I like the follow your heart, brand. That's
always, you know I I mean, I grew
up in Wisconsin, so I really like cheese.
Nice. You know, cow cheese. Right?
So it that was the hardest part for
me to,
you know, you know, get away from.
Yeah. Because I wanted to put still put
cheese on everything.
I have friends from Sheboygan. So
Yeah.
So
Cheese on apple pie.
Well, you know, I had the cheese factory
right across the street from me, and we
used to go over there and get cheese
curds all the time.
You know? I mean, you know, I'm guilty.
You know? It's
life mocking you.
Yeah.
But, you know, hey. If you are gonna
eat any cheese in that area, you know,
I mean, you know, the, the the dairy
that's down in Crescent City, you know, is
a pretty good place Alexander's
or something? Alexander's.
Yeah. Yeah.
That report that you sent me about all
the that was a video, a YouTube video
about all the different
what's really organic and what's really not.
That YouTube video? Yeah. Alexander, you said
showed us that it was, like, number one
or two out of, like, all And it's
like the milk that they have there is,
like, the very best. Their cows are never,
you know I mean, they're out free range
and, you know, doing whatever, jumping around like
cows do.
So, you know, and I mean, and and
that's good. So, you know, I mean, the
sustainability
and, you know, and the and the quality
that they have, you know I mean, they
got some really good cheese curds there. I
mean, you know, I have to admit it,
you know, back when I was eating the
cheese.
Right. But
Oh. But then when you see these videos
about how the animals
are treated,
then, you know, it it is a lot
easier to, you know, I mean, purchase
if you are gonna get cheese from a
place like that. Yeah. Their quality their quality
of life is way different.
Yeah. Yeah.
So, I mean, I I don't put anybody
down, you know, for, you know, wanting to
eat meat or cheese or anything, but I
also, you know, tell them, you know, you
should
realize exactly where it came from. You know?
I mean, because a lot of especially kids,
you know, they just think that, you know,
you go get hamburger down at, you know,
the Fred Meyer and, you know, they don't
know what happened prior to that.
They experience very it's very yeah. It's very,
very nasty. Yeah. And then, yeah, they wanna
know why there's a tantrum and a freak
out session after they eat it.
Yeah.
When I stayed up at my aunt's place
in Northern Wisconsin,
she had chickens,
And they had cut the chicken's head off,
and I saw the chicken run around the
yard.
I did not even touch
that chicken that she made. I'd and I
I don't know if I really touched too
much chicken after that. It freaked me out.
Yeah.
Yeah. Definitely. I'm gonna since we're on the
topic of freaking out with chickens.
This is a true story. I was living
on a ranch and, you know, I was
feeding all the animals because they were my
friends and I didn't really know that the
girl
that I was working for was raising them
to harvest them, like, you know Yeah. All
the other things. And so I couldn't find
her one morning. I'm running around the ranch
everywhere looking for her.
And I find
her around the backside of the of the
barn
and there's this washing machine looking thing and
it has all these little knobs in it
and there's feathers everywhere.
And And she's down on the ground, and
she has it in pieces. Like, you know,
in the other ones, all the feathers are
plucked off from this machine.
And she's like, look at this. Look at
these delicacies. And it was like they're gallbladder
or something.
But they had their delicacy, I guess. I
learned that day. Yeah. I guess.
Yeah. Yeah. Yeah. So some of the things
that happened, you know, I mean, I and
plus, like I said, me personally,
I've been a lot healthier,
since I've eaten, you know,
you know, no meat or or or dairy.
You know? So There I'm not gonna name
any names, but you were telling me about
I don't know if I should say this.
We could edit it out.
You were telling me
about the stamina of the guys that you
dated. Like, you could totally tell the difference
if they were eating healthy or not, if
they were vegan or not.
Yes. Definitely,
you can tell if someone's vegan or not.
Yeah. So They just have better drive
all around. Right? Exactly.
It's a proven fact.
Right?
I gave up sugar.
Alright. That's a start. That's a
start. It's a huge start.
Yeah.
It's a big deal. Alright. And did we
get to the eggs from the chicken and
we were talking about the mung bean eggs
that you made for breakfast?
The mung bean eggs are just, like it
it's a recipe for
it exactly like the Just egg that they
sell at the grocery store in those little
plastic containers for, like, 7 or $8.
They're so good. Can make.
I I it is good. But you can
make that exact same thing
for pennies.
Really? I mean, seriously,
pennies.
Base I mean, you know, okay. I it
might be, you know,
a dollar
because, you know, you put different spices in
it and stuff. You know? Right. You know,
but, I mean, honestly, it is so cheap,
and I always have so much
that, you know I mean, you you gotta
use it in about a week. Okay. You
know?
I I don't think that you can freeze
it. But, you know, I had some leftover
the other day, and I had potatoes that
were already made.
And I
just brought out some of the the vegan
sausage and put it in a pan and
and threw the potatoes in there and then
put that mung bean stuff all over the
top of it, you know, and and then
let it cook. Yeah.
Yeah. And then, it's really I mean, super,
super high in protein.
Nice.
And it's a funny it's a I like
this website,
veggie fun kitchen dot com.
Yeah. That's a fun name. It's like makes
it sound like it's enjoyable to do.
I there's so many that I have that
I watch.
Gaz Oakley, you know, he's in in in
England.
Oh, yeah. You know?
And he's got his own farm now, and,
you know, I mean so,
yeah, it it's pretty much fun watching him.
And then the saucy stash is really great.
You know, he has that one that I,
sent to you about the oatmeal with the
blueberries and the tofu that makes it like
a cheesecake.
What?
Yeah. I sent that recipe to you.
Let me I rack my brain.
It feels I mean it feels I just
sent it tonight. Tonight, you did. Yeah. Yeah.
Let me look. Let me look. Saw this
one today.
Let me look. It's a YouTube?
Yeah. It's yeah. Secret how much I love
oats. And I just saw Internet Chakee. There
is. Definitely.
Oh, yeah. I'm definitely
going to
try that out. This guy used to weigh
probably a hundred pounds more when I first
started watching him a couple years ago. Oh,
look it. He's fit.
I know. But and now he he runs.
And then recently, today, when I watched that
one, he was talking about these running socks.
And I'm like, well,
well, I don't need to, you know, worry
about running, but, hey, I I would love
to have cushioned socks.
No. For sure. And this looks so decadent.
Doesn't it look good? I'm like, oh,
oh, yeah. That definitely
is on the list of things that I
I know you. Definitely have to make.
Yes. Let me find
what is the website?
Saucy stash. Saucy stash. Okay.
Like, sauce,
and then stash. U
c yeah. S a u c y
s t a s h. And I think
it's because he has, you know, this mustache.
This has this has sauce stache.
Sauce just He's drinking with his mustache. And
then stache, like a mustache. Yeah. Yeah. Yeah.
Yeah. There you go. Okay. So, yeah, he's
on YouTube. That's rad. Yeah. No. That looks
so delicious. A breakfast you could eat daily.
I definitely wanna check that. And then and
then and then he lets you know at
the end of the videos, you know, like,
how much protein
is in there,
you know, the carbohydrates,
the sugar
content. I mean, he lets you know everything,
you know,
a lot better than I ever would.
So there's this book.
Let me see if I can find it
while you and Ben talk about the next
recipe.
Well, it's funny that you,
were mentioned about leftover potatoes, and just don't
wanna know that. Anytime, like, I cook potatoes
for dinner,
I always bake off extra ones just to
have in the fridge
so that I can do some kind of
frittata
or
scramble or something in the morning.
Yep. Absolutely.
You know? And even if they're mashed potatoes,
you know, mom would take them in and
add add onion to them and make them
like a, you know, a potato pancake type
of thing. Yep. Yep. Put some of the
mung bean egg stuff in there, and it's
good to go. Yep. Yeah. Yep.
It's pretty good. So That's awesome. Okay. I
found the book. It's called
Me Is For Beep.
It's wussies with a p.
Okay. Me is for
yeah. Okay. And it's by John Joseph,
and it talks about meat is for wussies
with a p,
a how to guide for dudes who want
to get fit, kick ass, and take names.
And he's like a big bodybuilder.
Oh, I've seen him. I've seen him before.
You know? Yeah. He's full on vegan. Right?
Yeah. Yeah. Yeah. Yeah. You know, I mean,
some people think, oh, well, you're vegan. You
must be weak. And there there's I mean,
I think there's even, you know, Olympic, you
know,
you know, people out there that, you know,
are vegan. Oh, there's tons tons of professional
athletes are moving to just total, plant based
diets.
Yeah. And one of the guys who
I saw a documentary,
he's one of the strongest men in the
world, and I believe he's from
Croatia,
and he is completely He can't see. He's
completely plant based, Plant Yeah. Plant based.
Mhmm. Yeah. Yeah. He can, like, you know,
pull trains with his teeth and all that
kind of crazy stuff. I think I've seen
that guy. Yeah. Yeah. He's out in the
forest, and he's, like, pulling the stuff, and
he's completely
plant based.
Wow. Yeah. Yep.
So But, yeah, born in a river. So
many things out there. I mean, really, it
has a lot to do
with spices,
Because someone the other day said to me,
oh, well, I like meat. And I go,
well, what do you do to your meat?
You know, you add salt and pepper and
garlic and what I said, so, you know,
I mean, so instead of, you know, using
a chunk of animal,
why don't you try, you know, this? And
I'd I would, you know, tell them about
the seitan and the and the tofu and
and that, you know, you can they go,
what about the texture? And I go, the
I go, you can get that texture.
You can get it. You know? And you
just have to like like with the with
the soy, if you put it in the
freezer
first,
then you take it and you put it
into your refrigerator and let it thaw out,
it comes out
if if you, you know, shred it,
it comes out like like chicken, like shredded
chicken. Oh, wow.
So Freeze first, thaw, and fridge. For those
that are having a trouble making the adjustment.
Yeah. That, you know, need that kinda texture
in their mouth. You know? There there are
certain things that you can do, and and
there's definitely
many things that are already
made, you know, premade that you can buy
at the store.
Even just egg
actually came out with
chicken cup cutlets.
Interesting. Frozen chick yeah. I saw that in
the store the other day, and I'm like,
oh, that's interesting.
So
yeah. Yeah. And you get all the same
amount of nutrition,
if not more sometimes. Like, I I was
going solid on the tofu because it was
high protein. It was, like, almost 70 grams
of protein, this special brand. They don't have
it anymore for some reason, but I would
I felt it in my muscles. I was
working out a lot at the gym. I
felt like, wow.
And then they didn't have it anymore, and
I wasn't eating it. And all of a
sudden, I just felt like,
I feel like I'm getting a little bit
thinner. It's a little bit thinner. It made
a huge difference, the amount of protein that
we have in our body.
Yeah. That could be. Yeah.
It's crazy. You know, if you have a
hard time trying to find things around there
I mean, even though I know it's, you
know, you know, 20 mile, you know, whatever,
drive to Crescent City,
believe it or not,
Walmart has a lot
of vegan options. Wow. Holy heavens. This is
a surprise.
I have to order my Adobo from Amazon.
Yeah. Yeah.
Well, you can get it you can get
it at the health food store in Crested
City, but it's way more expensive. But, yeah,
thank God for Amazon.
Kinda.
Right? Yeah. Yeah. Well, you know, my my
favorite breakfast and the birds, Charlie has the
most adorable cockatiel birds.
Those boys, she's how many years have you
had them since they were eggs?
Well,
fourteen years
Yeah.
For Chad. And then,
I got Stewart when he was, like, six
months old, and he's now 22 years old.
Stewart. Stewie. Yeah. So we,
we're best buddies, and we eat the same
breakfast. We love millet.
Oh, but it's a nice dinner.
They love the millet, you know, and the
and the quinoa.
Yeah. And, you know, and they really didn't
mind the noodles that I made tonight. They
were trying to eat them when they were
still raw. And I'm like, you know,
like, you know, let me cook them first.
Right. Right.
And, of course, they eat bagels with me
in the morning Yes. You know, when I
have bagels. Yeah.
The quinoa, I learned from my yoga teacher
how to make them sweet
and make it for breakfast. Like, you put
bananas and strawberries and stuff like that and,
like, other berries and you saute it and
warm them up with honey and stuff. I
was like, what? Same thing with millet now.
Yeah. I had no I'd never thought of
it. I'm more of a savory girl. I
just never
Yeah. Interesting. No? Well, I saw a quinoa
and red lentils,
recipe.
I think I sent it to you,
that I definitely wanna try out.
I could definitely tell that it was from
a different country because her cabbage looked way
better than anything we get here in The
United States.
Tell, tell, sign.
I'm like, she's definitely not from The United
States or she's in a real, you know,
healthy area, but I don't think I've ever
seen any cabbage that color green before. But,
anyway,
she made this, quinoa.
I think it was quinoa and and and
the red lentils
and made it like a stuffed cabbage.
I I remember mom, you know, making that
when I was younger. She called it, you
know, pigs in a blanket. You know? Of
course, she used meat, you know, but,
you know, I'm like, oh, this is great.
You know? Because I used to, you know,
actually kinda like it, you know, and then
you add the also, if you wanna add
lice with it too. Uh-huh. But, you know,
the quinoa gives it that, you know, kinda,
you know, rice y type of
feeling to it. Right. We're well, how about
this?
How about these tortillas? Have you ever done
the
vegan
egg, your mung bean egg avocado
oil tortillas, or have you heard of those?
Yes. How how do you do that?
The, the the, mung bean?
Uh-huh.
Well, no. I just put it inside of
the tortilla. I have not made it, you
know, where it was added in the,
batter.
Okay. I haven't done that.
But I've definitely made the tortillas, which is,
like, four
ingredients.
Okay. So easy.
So
easy and way cheaper
and way better tasting
than at the grocery store. I mean, you
know, even bachelor boys can make them.
Right.
You know how they come sometimes get lazy
and they just go buy a package. You
know?
Me too. Me too. Because I'm really occupied.
It's not lazy. It's time.
Yeah. I know. But I'm telling you, once
you make those tortillas and then you, you
know, you could, you know, put them in
a refrigerator and keep them for, you know,
the whole week kinda thing. So what kind
of pan do you have to have, though?
I I have one of those flat,
cast iron pans is what I use. Alright.
I mean, you could use any kind of
a pan, but I like the cast iron.
Mhmm. And then, of course, the flat one
that doesn't have the sides on it. I
think they might use it for, like, pancakes
and stuff like that.
Right. That that's the one I hear what
you're saying. Mhmm. Yeah. Yeah. That's the one
I usually, you know, hit up first for
most everything that I make. Right.
Yeah. And, you know, I when I have,
like, one day out of the week, I
try to make as much food as I
can, like, random items just so that then
I can put in the freezer and I
can have it the rest of the week.
But I really do. As soon as I
have a day or five hours or to
myself, which Yeah. Every other week. Do you
ever? Every other week.
Yeah.
She might have five hours in a month.
Okay? I I just can't cook for one
person. I love to cook. And
I just it's not easy at all. So
I feed I feed a lot of people.
Yeah.
Well, yeah, I do that too. But, also,
you know, another thing is get smaller size,
glass containers
so that you could just fill them up
and then put them in the freezer,
and then, you know, you just pop them
in the microwave when you wanna you know?
And that works out pretty darn good and,
you know, way better than, you know, some
of those, you know, fast food places and
Right. Right. The savor of is the glass.
Absolutely. Those glass containers are the way to
go, man. Yeah. The glass containers are the
are the best,
you know, because then then you know, if
you get plastic, then the the the especially
if you use plastic, don't put anything warm
in it. Right. Because, you know, it it'll
absorb, you know, that plastic.
The mineral.
The badness. Yeah.
Yeah. Yeah. I do know The Monsanto.
Yeah. I do know that people in our
community have been requesting
cooking classes,
especially
in, like, international
cooking or ethnicities
of different specialties. And I think vegan would
be a speciality
that we could present maybe.
Even if we did it online,
it would be interactive.
Mhmm. Yeah.
Yeah.
That would be good. You know, the,
Seventh day Adventist Church here in in Prescott,
Arizona,
on Sundays from one to three, they have
vegan cooking classes. I wonder if they have
it at the church up there also. I'll
ask pastor Barry. He's been a guest on
our show.
Yeah. So,
you know, and and, you know, and they
might even, you know,
broadcast it. I'm not sure. It's possible. But
Well, all I know for us for the
broadcasting tonight is that we are at our
our
our spot where we made a full show,
and it's been tasty. And we thank our
listeners for joining us. And thank you, vegan
chef Charlie. Thank you, Ben. Thank you. Can't
wait to meet you, Charlie. And for all
you ladies out there, I'm gonna be trying
to eat more plant based, just so you
know.
Okay.
Alright. We'll remember that one. Quality loving Lots
of people's tale for it. Alright. Love you
guys. Alrighty.
Bye bye. Bye bye.