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EMANI CORCORAN - Savor The 'Lentilicious Taco · Eating While Broke

0:01
Speaker 1: Welcome to another episode of Eating While Broke. I'm your host,
0:04
Speaker 1: coleeen Witt, and today we have special guests Amani Corkoran,
0:09
Speaker 1: and we're gonna be talking about why being black and
0:11
Speaker 1: vegan is so important, or you know what, just being
0:14
Speaker 1: vegan in general is important. Now, a lot of you
0:17
Speaker 1: guys don't know that my secret guilty pleasure is eating
0:20
Speaker 1: out vegan. So if you guys ever want to like
0:24
Speaker 1: get Coleen to like come out and eat, definitely offer
0:28
Speaker 1: me a vegan meal. I will not turn it down.
0:31
Speaker 1: But the irony of my life is that I actually
0:33
Speaker 1: don't know how to cook vegan. So I was really
0:35
Speaker 1: excited to have you on the show. And guess what,
0:38
Speaker 1: Amani's gonna cook a broke vegan, which means that we're
0:41
Speaker 1: all gonna be able to do this, guys.
0:43
Speaker 2: So what do you have us eating today? So today
0:45
Speaker 2: we're gonna be making some lentil tacos. I'm really excited.
0:48
Speaker 2: So of course we have our canlentos, we have some salsa,
0:51
Speaker 2: we have our seasoning here, we have our tortilla shells,
0:54
Speaker 2: some avocado, lime, cilantro onion, and of course we need
0:58
Speaker 2: some tomatoes.
1:22
Speaker 1: Yes, yes, this dish looks healthy. It was extremely affordable.
1:26
Speaker 1: One of the ways I decide on what's affordable what's
1:29
Speaker 1: not is based on how many meals you can get
1:32
Speaker 1: out of it and how much it actually costs. And
1:34
Speaker 1: I will say, for LA standards, this meal is very affordable.
1:39
Speaker 1: I think the lentils were like two dollars and fifty cents,
1:42
Speaker 1: which I'm assuming is our replacement for meat. And we're
1:46
Speaker 1: gonna see now how the taste lines.
1:49
Speaker 3: Up with the price, which we can do. Okay, we
1:52
Speaker 3: can all.
1:53
Speaker 1: On you, Amani, because I'm doing real judging now. I'm
1:55
Speaker 1: no longer first season.
1:57
Speaker 3: I wasn't wait, wait, wait, wait season.
1:59
Speaker 1: This season, I'm not get hard you get you know what,
2:02
Speaker 1: because Amani has a cookbook, so she's getting eat. She's
2:05
Speaker 1: gonna be judged the hardest. Okay, so go ahead, impress
2:08
Speaker 1: it with your bro vegan. Okay, I got presses. Go ahead,
2:11
Speaker 1: get started.
2:11
Speaker 3: Let's get started.
2:12
Speaker 1: Get started. I'm gonna just sit back and watch, okay,
2:15
Speaker 1: and then uh, the.
2:17
Speaker 3: Table want me help you? Thank you? Oh my god,
2:19
Speaker 3: you got a little stuck.
2:21
Speaker 1: Okay.
2:21
Speaker 2: So first thing we have to do is turn this
2:22
Speaker 2: puppy on. Yes, I'm guessing is if this one goes
2:25
Speaker 2: to this one, each one has the yeah, yeah, you're.
2:29
Speaker 3: Right, you're right, okay, just making.
2:31
Speaker 1: Sure this was yeah, and it gets hot really fast.
2:33
Speaker 3: I see this is our very uh fake guys.
2:37
Speaker 1: So please let's pray for money that she does not
2:39
Speaker 1: burn herself.
2:41
Speaker 3: It won't be Yeah, we will not get burned.
2:42
Speaker 2: So you're gonna add about a tablespoon of your oil.
2:45
Speaker 2: I love avocado oil. Any oil works, okay, And then
2:48
Speaker 2: we're just gonna let this heat up just a little bit.
2:50
Speaker 2: And while that's heating up, we're gonna go ahead and
2:51
Speaker 2: just start to open up our season packet and get
2:54
Speaker 2: it going.
2:55
Speaker 3: I feel like a lot of people don't know.
2:56
Speaker 2: This, but seasoning packets have like sixteen servings per packet.
3:01
Speaker 2: Like when I grew up, my grandma would just throw
3:03
Speaker 2: the whole entire packet.
3:05
Speaker 3: Yeah, that's that's what I grew up doing, right, And then.
3:08
Speaker 2: When I started looking at serving sizes, you'll realize there's
3:10
Speaker 2: six servings per packet. So that's just important to note
3:14
Speaker 2: for like sodium levels things like that.
3:15
Speaker 3: But that's just something I noticed. Okay, you're healthy, healthy, Okay,
3:18
Speaker 3: we're legit guys. Yeah, no, legitimate here.
3:21
Speaker 2: Today, But when I was broke, I wasn't this legita.
3:24
Speaker 2: So we're gonna cook it like I'm broke.
3:26
Speaker 3: But this is the fun fact.
3:27
Speaker 2: Okay, okay, So while that's I think it's almost hot,
3:30
Speaker 2: we're gonna get a little bit harder because we want
3:32
Speaker 2: to add our onions. First, onions. I know this like
3:35
Speaker 2: topping technically, but I can use it for boat. So
3:38
Speaker 2: we want to add our onions, and we want to
3:41
Speaker 2: add our tomatoes because that's gonna make it actually.
3:43
Speaker 3: Like, okay, be better.
3:45
Speaker 1: I'm watching watching.
3:47
Speaker 2: Here, and can I go. I don't want to put
3:49
Speaker 2: my hands in things. You know, we're post COVID. You're
3:52
Speaker 2: gonna add half in there? Okay, then we're there, and
3:56
Speaker 2: then we can add this half in here too.
3:58
Speaker 3: Some tomatoes use the rest word the top. Okay, you
4:01
Speaker 3: need tomatoes.
4:02
Speaker 1: So I'm terrified of cooked tomatoes.
4:06
Speaker 3: Oh why wouldn't you? No, no, no, it's not that bad.
4:09
Speaker 1: I just had a bad experience one time with McDonald's
4:11
Speaker 1: and was never the same.
4:12
Speaker 3: Wait wait, McDonald's doesn't.
4:16
Speaker 1: No, they did.
4:17
Speaker 3: Back in the day. McDonald's had like baheitas or something.
4:21
Speaker 3: That was the first mistake. Why did you go to McDonald's.
4:23
Speaker 1: For it was. This was years ago. I was like
4:24
Speaker 1: probably like twelve or something, and just it was a
4:27
Speaker 1: bad experience and I never could eat tomatoes the same way.
4:30
Speaker 2: Since twelve, we've had this trauma, yes, and trauma trauma today. Okay, Well,
4:36
Speaker 2: we're gonna have to wait for this to heat up
4:38
Speaker 2: a little bit so it gets hot fast.
4:39
Speaker 3: But it's get hot quick quick. Yeah yeah, is it
4:42
Speaker 3: not hot?
4:44
Speaker 2: It's warm, but we want to oil to like sizzle.
4:46
Speaker 2: We're looking for for a sizzle. Okay, So you.
4:49
Speaker 1: I'm just looking at you. You have a packet in
4:51
Speaker 1: one hand.
4:51
Speaker 3: This is for our guests that are just listening.
4:54
Speaker 1: But I don't see her like mixing the lentils with
4:57
Speaker 1: so like typically when it's me, you put the meeting,
5:00
Speaker 1: but I see you hold in.
5:01
Speaker 3: The packet first.
5:02
Speaker 2: Well, okay, what I like to do is I like
5:04
Speaker 2: to add the seasonings to like your garlic, your onion,
5:06
Speaker 2: your tomato before you even add the lentils in, and
5:09
Speaker 2: then you put more seasoning on top of that, because
5:12
Speaker 2: really the seasoning is going to be in that onion,
5:14
Speaker 2: and it's going to be in all like the aromatics
5:16
Speaker 2: in the air, all the things like you don't just
5:18
Speaker 2: want to slap seasoning on top of this and then
5:20
Speaker 2: call it a day. You can do that, but if
5:22
Speaker 2: you want like a real you know, so you end
5:25
Speaker 2: up yeah that makes sense. Actually yeah, and then I
5:29
Speaker 2: let it. We learned a little bit.
5:30
Speaker 1: Yeah, you know, I know a thing or two.
5:32
Speaker 3: You gotta cook book, you gotta cook it.
5:35
Speaker 1: What was going on when you were cooking lent old tacos.
5:39
Speaker 3: Well, I was in graduate school.
5:42
Speaker 2: So I went from going to college right and then
5:45
Speaker 2: I had a year. I took a year in between,
5:47
Speaker 2: which wasn't planned. But in that year in between, I
5:50
Speaker 2: you know, I had a job. I was like, okay, cool,
5:53
Speaker 2: this is like, this is a vibe. Then I went
5:55
Speaker 2: back to graduate school. I forgot what it was like to.
5:57
Speaker 3: Be a student again.
5:58
Speaker 2: And that's when I realized I have no money, Like
6:01
Speaker 2: I have nothing. I was like, wait, okay, because my
6:04
Speaker 2: job is gone. I'm a full time student again and
6:07
Speaker 2: I had to start and I was vegan.
6:08
Speaker 3: I was not vegan previously.
6:10
Speaker 1: So like you went, so you didn't work while you
6:12
Speaker 1: were at grad school.
6:14
Speaker 3: I was a student aid.
6:16
Speaker 2: So you were like limited income, yes, very very limited
6:20
Speaker 2: because in order for me to pay for my graduate school.
6:24
Speaker 2: I had to be a student aid. I had to
6:26
Speaker 2: do a lot of other things too. I was an intern,
6:29
Speaker 2: I was doing black and vegan. I had about three jobs.
6:33
Speaker 3: What were you in that glad school for communications?
6:36
Speaker 2: So I went to UT University of Texas and you know,
6:39
Speaker 2: no shade, but a lot of people know about well
6:41
Speaker 2: not a lot of people know, but UT has like
6:44
Speaker 2: a reputation for paying their students a little bit under
6:48
Speaker 2: what they might be deserving of. And graduate students typically
6:51
Speaker 2: are someone who is of my aid category or higher.
6:54
Speaker 2: So like let's say you're twenty six to thirty five,
6:57
Speaker 2: and now you're being paid.
7:00
Speaker 1: A little bit of money a little.
7:01
Speaker 2: Honestly, I didn't even a little bit of money. Yeah,
7:05
Speaker 2: but you have to you have to work there to
7:08
Speaker 2: like you had to work, well, I had to work
7:10
Speaker 2: because I also I'm not from a wealthy family. I
7:13
Speaker 2: didn't have anyone paying my way through college. So I
7:16
Speaker 2: had to work my way through college. And so a
7:18
Speaker 2: part of my student funding, I had to be a
7:21
Speaker 2: student aid.
7:22
Speaker 3: I was a part of my requirements. So, okay, that's
7:26
Speaker 3: a part of that too.
7:27
Speaker 1: So you went to school for communications, Yeah, how do
7:30
Speaker 1: you end up with black and Vegan, Like, what what
7:34
Speaker 1: were you initially going to do with the communications story?
7:36
Speaker 3: Okay, I'm glad you asked.
7:38
Speaker 2: I actually kind of laughed because when I look at
7:40
Speaker 2: my letter that I sent into these the graduate school
7:43
Speaker 2: to accept me, I'm nowhere near that right now. Because
7:47
Speaker 2: I thought I was going to be in DEI, which
7:49
Speaker 2: is I versed in inclusion, equity, all these things. I
7:52
Speaker 2: was going to be leading the corporate ladder in that
7:54
Speaker 2: way because I'm really passionate about, you know, my people,
7:57
Speaker 2: and I want to put them in good spaces. So
7:59
Speaker 2: I thought that's what I was going to be doing.
8:01
Speaker 2: But that's really sizzling it is.
8:03
Speaker 3: I need help opening this.
8:05
Speaker 1: Can I do the I'll do it the way you're
8:07
Speaker 1: supposed to do.
8:08
Speaker 3: A guys, Yeah, thank you.
8:09
Speaker 1: I can't do it's trying.
8:10
Speaker 3: To be all nice and proper.
8:12
Speaker 1: Of course, I'm not proper.
8:13
Speaker 3: We're not proper here, of course.
8:15
Speaker 1: Okay.
8:15
Speaker 3: So we're gonna add in the sea.
8:18
Speaker 1: So we hear the sizzle, you hear the the onions
8:20
Speaker 1: and the tomatoes and the olive oil.
8:22
Speaker 3: Yes, I'm just gonna And.
8:25
Speaker 1: Then I like to ask this because I've been doing
8:28
Speaker 1: this cooking show long enough that I'm learning that all
8:30
Speaker 1: oils aren't built the same.
8:32
Speaker 3: So I didn't want to say anything.
8:34
Speaker 1: We have olive oil on the table. We did have
8:36
Speaker 1: vegetable oil. But which oil is the preferred oil that
8:40
Speaker 1: you would have preferred to use, because I do realize
8:42
Speaker 1: I just set you up there.
8:44
Speaker 3: Avocado oil.
8:45
Speaker 1: Avocado oil.
8:46
Speaker 2: Avocado oil has the highest smoke point, which means when
8:48
Speaker 2: it gets really, really really hot, it will produce less
8:52
Speaker 2: toxins in the air.
8:53
Speaker 3: All these things.
8:54
Speaker 2: Alive oil is people used for, Like we're gonna add
8:56
Speaker 2: our lentils now, Olive oil is normally used for something
8:59
Speaker 2: the whole thing.
9:00
Speaker 3: This is a whole can. Yeah, oh wow, which this
9:03
Speaker 3: can't been through it?
9:04
Speaker 1: Yeah, which, by the way, I do I have to
9:07
Speaker 1: say this. But when I opened the lentil can, it
9:09
Speaker 1: looked like refried beans, or like refried beans gone bad.
9:14
Speaker 1: And I was terribly afraid that I bought her like
9:17
Speaker 1: a really bad old can of beans. And then it
9:21
Speaker 1: did eventually look like beans in the middle, but I
9:24
Speaker 1: was still concerned because the color was like kind of gray.
9:26
Speaker 1: Just wanted to add that. So if you are going
9:28
Speaker 1: to go make this at home and you open your
9:30
Speaker 1: can of lentil beans. You know, don't be shocked if
9:33
Speaker 1: it looks like it went bad.
9:35
Speaker 2: Well, and then here's another thing too, like you can
9:37
Speaker 2: make the lentils yourself, like if you go to the store,
9:39
Speaker 2: which is another really cheap way. Like think about like
9:42
Speaker 2: those beans at the store that are dried, dried beans,
9:44
Speaker 2: like pinto beans. Those are always so cheap and you
9:46
Speaker 2: can make literally six seventy servings out of those beans. Yeah,
9:49
Speaker 2: you can do have a lentils too, and they only
9:51
Speaker 2: take thirty minutes to cook. But thence we're on the show,
9:53
Speaker 2: we're gonna use canned But that's also a good way
9:55
Speaker 2: to like infuse flavor because.
9:57
Speaker 1: How do you cook How do you cook them? You
9:58
Speaker 1: just boil them?
9:59
Speaker 3: No no, no, so okay, no no, no.
10:02
Speaker 1: I have no idea. We're in there.
10:04
Speaker 2: I know, I know you know you're fine, So I
10:06
Speaker 2: kind of wish I could show you. So you just
10:08
Speaker 2: add like your onion, your tomato, just how I did
10:11
Speaker 2: right here, and then you're gonna add your dry lent tools.
10:14
Speaker 3: Then you're just gonna give it a good mix, and
10:15
Speaker 3: then add.
10:16
Speaker 2: Your broth at all, like a your broth I use
10:19
Speaker 2: being chickenless chicken seasoning. But that's when I'm you know,
10:22
Speaker 2: at my point now, when I was broke, I used water.
10:25
Speaker 3: And vegetable broth.
10:26
Speaker 2: That's what I could afford, Like chicken less chicken seasoning
10:28
Speaker 2: is that like your sprouts things like that, like okay,
10:31
Speaker 2: you know what I mean, but vegetable broth, Okay, go ahead, And.
10:36
Speaker 3: Then you can really infuse flavor that way as well.
10:38
Speaker 1: And then how long do you have to boil it?
10:39
Speaker 2: For about twenty five minutes to thirty minutes until you
10:44
Speaker 2: can just pop the top off.
10:45
Speaker 3: You'll see that it's mostly absorbed and then it'll be
10:47
Speaker 3: really tender.
10:48
Speaker 2: But that's another way to like really infuse flavor because
10:51
Speaker 2: cann lentils are typically cooked in water. Oh ooh okay,
10:55
Speaker 2: you know it's just cooked to be cooked, and they're
10:57
Speaker 2: gonna let you season it how you wouldn't season it right.
10:59
Speaker 2: But like if you want to like really create your
11:01
Speaker 2: own flavor, like think about Ethiopian food.
11:03
Speaker 3: They don't use canlensels.
11:04
Speaker 2: They get those They literally infuse the flavor from the onions,
11:08
Speaker 2: the garlic, the you know, all the things, and it's amazing.
11:11
Speaker 3: Okay, it's really good.
11:13
Speaker 2: Okay, Okay, so this is pretty much fine where it's at.
11:17
Speaker 1: Okay, so that looks like fake meat. I call it
11:20
Speaker 1: fake meat just to have fun. Please don't get mad
11:24
Speaker 1: from making fun of the vegan. But so let's go
11:27
Speaker 1: back to diversity include equity. Okay, Yeah, you're on this
11:30
Speaker 1: path to be like corporate, like we're gonna make everything equal, right.
11:34
Speaker 2: Of course, Then what happened and then Black and Vegan started.
11:39
Speaker 2: It was supposed to be a hobby. It was really
11:41
Speaker 2: just a passion project. I'm gonna be honest with you,
11:43
Speaker 2: like I started it when I was with my college
11:46
Speaker 2: roommates that year, that gap year that I was talking about.
11:49
Speaker 2: It was twenty nineteen, right before Thanksgiving, and I watched
11:54
Speaker 2: the documentary not How Not to Die, but that documentary
11:58
Speaker 2: about being vegan.
12:00
Speaker 3: Oh it's on Netflix.
12:02
Speaker 1: Yeah, I heard there was something, yeah something, And I
12:05
Speaker 1: remember everybody was like if you see that, and I
12:07
Speaker 1: was like, yeah, I'm definitely not gonna watch it. Yeah.
12:09
Speaker 2: Well my boyfriend who's now my fiance, told me to
12:11
Speaker 2: watch that, right, and I was like, hell, no, I'm
12:13
Speaker 2: not watching that because I like, well I wanted to
12:17
Speaker 2: at the time, to live in ignorance because I'm like,
12:19
Speaker 2: once I know something you.
12:20
Speaker 1: Though, that's how I am.
12:21
Speaker 2: You know what, because once I know, I know, and
12:23
Speaker 2: you see me now Yeah, no, I have a whole cookbook.
12:25
Speaker 3: Yeah, you know, because once I'm dedicated, I'm dedicated.
12:27
Speaker 1: It's so you saw it.
12:29
Speaker 2: I saw this documentary about the vegan diet and about
12:32
Speaker 2: the meat industry, about what they do to the meat,
12:34
Speaker 2: about how they even infuse it with flavor, the sodium levels,
12:38
Speaker 2: and that connection to cancer and cancer runs in my
12:41
Speaker 2: family and it's something that's really close to my heart.
12:43
Speaker 2: It's just really breast cancer. And I always thought it
12:46
Speaker 2: was hereditary. From the day I was young, I thought
12:49
Speaker 2: it was hereditary. I was just gonna get it just
12:51
Speaker 2: because I was me.
12:53
Speaker 3: And watching that documentary, you realize that you have power.
12:56
Speaker 2: Over your choices and food can be a choice that
13:00
Speaker 2: you make daily that might contribute to that not happening.
13:05
Speaker 1: Wow.
13:05
Speaker 2: And so that instantly made me give my meat to
13:08
Speaker 2: my roommates because instantly, I'm not you didn't no chicken fish, No, no, instantly.
13:18
Speaker 1: But vegan is like next step. It's like, there's vegetarian
13:21
Speaker 1: I call it like this, there's there's meat eaters. Then
13:23
Speaker 1: you got the vegetarians, and then you got the vegans.
13:25
Speaker 1: The vegans are like platinum level, Yeah, we're the vegetarian,
13:30
Speaker 1: which is like no disrespect, but you know, I get it.
13:33
Speaker 1: I'll meet you there. But then the meat eaters are like, yo,
13:35
Speaker 1: we're just gonna.
13:35
Speaker 2: Indulge, indulge, and I get it like that was me.
13:39
Speaker 2: Don't forget. I am a black woman. I grew up
13:41
Speaker 2: in a black household. I had you know, grits, bacon
13:44
Speaker 2: and eggs. Well I hate it eggs from young age,
13:46
Speaker 2: you can't even lie, but grits, bacon and sausage for breakfast.
13:49
Speaker 2: I had a DEALI sandwich for lunch. I had rib
13:52
Speaker 2: tips for dinner or you know, a roast.
13:54
Speaker 1: You gave up ribs.
13:55
Speaker 3: Of course I did. I had to because for me,
13:59
Speaker 3: it's like I'm doing it was instant.
14:01
Speaker 1: It was instant, okay, okay, so so you give it
14:03
Speaker 1: up instantly, then then what happens you? How do you
14:06
Speaker 1: how do you buy?
14:08
Speaker 3: So I give it up instantly.
14:09
Speaker 2: And I always loved to cook, Like cooking was like
14:13
Speaker 2: how I brought my friends together, Like I'd be the
14:15
Speaker 2: person in college making like a chili pod. And now
14:17
Speaker 2: when my girlfriends come over, we get like you know,
14:20
Speaker 2: set a home whin we sit down and you know,
14:22
Speaker 2: we talk and stuff like that. So I always love
14:24
Speaker 2: to cook. So I would do cook alongs on my
14:26
Speaker 2: Instagram page, like my personal Instagram page. But people would
14:30
Speaker 2: start to comment on my cookalongs, and so I would
14:33
Speaker 2: start to do vegan cook on because I became vegan instantly,
14:35
Speaker 2: so I would start figuring.
14:36
Speaker 3: It out on that page. People woul start to comment.
14:38
Speaker 2: Say this looks kind of good, and I was like, huh, okay,
14:42
Speaker 2: this looks good. I mean, I mean I think I
14:45
Speaker 2: could do something something, but I was like getting compliments.
14:47
Speaker 1: Right.
14:47
Speaker 2: So I remember I was sitting with like my two
14:49
Speaker 2: best friends and I pull up my Instagram and I
14:53
Speaker 2: was like, I'm just gonna make this page black and
14:55
Speaker 2: vegan because that's what I am, right Like, I didn't
14:57
Speaker 2: even know overthinking a lot of people ask me the
14:59
Speaker 2: power the name, How'd you come up with black and vegan?
15:01
Speaker 2: And it was so simple because I'm black and I'm vegan.
15:04
Speaker 2: It was just that easy.
15:06
Speaker 3: And I created my page. I started doing cook alongs.
15:09
Speaker 1: And when you said cook along, you mean like you
15:12
Speaker 1: were doing it live. And then you were like, these
15:15
Speaker 1: are the ingredients I'm gonna get at this time cook
15:17
Speaker 1: with me?
15:17
Speaker 3: Or was it like it was bear bones.
15:20
Speaker 2: It was more like me in my kitchen every single
15:23
Speaker 2: night for dinner. I would just show them what I
15:25
Speaker 2: was cooking for dinner every single night because I loved it,
15:28
Speaker 2: like I loved I liked that stuff, and.
15:30
Speaker 3: I still do it to this day.
15:31
Speaker 2: Like if you, well, this is actually hot, and this one,
15:34
Speaker 2: I don't know if this is getting hot. I think
15:36
Speaker 2: you may have them reversed the wrong burner on, so
15:40
Speaker 2: this burner would be it.
15:42
Speaker 1: Oh okay, so it's reversed. Yeah, it's that that one
15:44
Speaker 1: you just turned on.
15:45
Speaker 2: Okay, so this one okay, Yeah, I see, I'm sorry
15:50
Speaker 2: you mind repeating that.
15:51
Speaker 1: We were talking about uh you uh cook it. I
15:57
Speaker 1: don't know where.
15:58
Speaker 3: I know it was the burner.
15:59
Speaker 1: It was the burner. But we were talking about you
16:03
Speaker 1: cooking and people cooking along and.
16:05
Speaker 3: Oh yes, I still do it till this day.
16:08
Speaker 2: But yeah, I would just show people like my dinner
16:10
Speaker 2: like every single night, because what I realized, I even
16:12
Speaker 2: do this on TikTok.
16:13
Speaker 3: People just don't know what we eat, you know.
16:15
Speaker 2: And I am when I became vegan the first time, right,
16:21
Speaker 2: I not the first time in the beginning, I really
16:24
Speaker 2: didn't even think about being vegan in the sense of like,
16:27
Speaker 2: I'm not gonna be able to eat anything I wanted
16:28
Speaker 2: to eat. If I wanted tacos, I would just go
16:30
Speaker 2: out and get lentils and make tacos if I wanted.
16:33
Speaker 3: How did you know to get lentils, though I honestly don't.
16:36
Speaker 3: I don't know.
16:38
Speaker 1: I just I can't wait to judge your lentil tacos.
16:40
Speaker 3: Oh my gosh, stock.
16:44
Speaker 1: No, No, that's not true, and I want to never
16:47
Speaker 1: known how to replace it.
16:48
Speaker 3: Wait, but that's not true.
16:49
Speaker 2: That's not true because remember I told you I did
16:50
Speaker 2: the Daniel Diet, the Daniel Fast, because right when I
16:54
Speaker 2: went vegan, my church was doing the Daniel Fast, and
16:56
Speaker 2: that's a plant based fast for those that don't know,
16:59
Speaker 2: like for a said amount of time.
17:00
Speaker 3: I think it was like two weeks or a week.
17:02
Speaker 1: My church does it. Yeah, it's it's not ter. Let
17:06
Speaker 1: me tell you what I would do when my church
17:07
Speaker 1: would do the Daniel Fest. I would legit, just go
17:10
Speaker 1: to Costco and buy the lentil soup cans and I
17:13
Speaker 1: eat that and buy like the third can. I'd be
17:15
Speaker 1: ready and those cans terrible.
17:17
Speaker 3: No, I mean they're terrible, of course they are.
17:20
Speaker 1: And yeah, let's just say me and the Daniel Fest.
17:23
Speaker 1: I don't even know if I've ever actually like fully execute.
17:27
Speaker 3: I think I did once, but it was it was impossible.
17:29
Speaker 1: I relied on my pastor and his wife to like
17:32
Speaker 1: cook the food and just give it to me. They
17:34
Speaker 1: would make I think they would make like potato taketos
17:37
Speaker 1: or something like.
17:37
Speaker 2: Okay, yeah, lived potatoes tiqtos, potato tiketos.
17:41
Speaker 3: But you also have tofoo, which no one wants to
17:43
Speaker 3: talk about. Of course you do, of course it is.
17:47
Speaker 2: And I'm going to tell you how to make it
17:49
Speaker 2: actually taste good because.
17:51
Speaker 1: How do you get past the texture too? Though?
17:52
Speaker 3: Okay, there's a lot of different types of tofu out there.
17:55
Speaker 2: There's extra firm, there's firm if you for those who
17:59
Speaker 2: are a touch of person, there's extra firm in this firm,
18:02
Speaker 2: so that will also help with that texture. But also
18:05
Speaker 2: you can press it, which I don't really like to
18:07
Speaker 2: do that.
18:07
Speaker 3: But you can code it in cornstarch. Have you ever
18:09
Speaker 3: tried that before?
18:12
Speaker 1: I know this is the closest I'm getting to vegan,
18:14
Speaker 1: and I'm so excited about your cookbook. And I'm excited
18:17
Speaker 1: to like try these lentils and throw a book at
18:20
Speaker 1: you because I feel like you can handle it and
18:23
Speaker 1: it smells so good in here.
18:24
Speaker 3: Yeah, but yeah, the for these I think I switch
18:30
Speaker 3: the brain.
18:30
Speaker 1: I'm relieved that you have a cookbook that is catered
18:34
Speaker 1: to people that are trying to transition, uh huh, because
18:37
Speaker 1: I feel like once you get the hang of what
18:40
Speaker 1: you can replace me and stuff with, then you can
18:44
Speaker 1: get more comfortable like exploring, right.
18:45
Speaker 2: And I think that's what the basis of my book is.
18:49
Speaker 2: It's literally creating those fundamental processes. So you understand, Okay,
18:54
Speaker 2: if I know how to just make a crispy tofu,
18:56
Speaker 2: I can put any sauce on this and I can
18:57
Speaker 2: make it taste really good.
18:59
Speaker 1: So you can make tofu tastes like chicken. Yeah, based
19:02
Speaker 1: on your cookbook, Based on.
19:04
Speaker 2: My cookbook, absolutely yes, Okay, yes, I even have a
19:07
Speaker 2: ribbed recipe in the cookbook. Absolutely absolutely. If we had
19:12
Speaker 2: like a couple of hours a day, I wouldn't I
19:14
Speaker 2: would have got down with it.
19:15
Speaker 4: I would have.
19:30
Speaker 2: My cookbook absolutely yes, yes, I even have a ribbed
19:33
Speaker 2: recipe in the cookbook.
19:35
Speaker 3: Absolutely absolutely. If we had like a couple of hours
19:39
Speaker 3: a day.
19:40
Speaker 1: You know what, I got down with it. When your
19:41
Speaker 1: episode drops, I challenge you, Wait, I could do a
19:45
Speaker 1: like we should I should get your cookbook in advance.
19:48
Speaker 1: Maybe we could do like an Instagram where we walk
19:51
Speaker 1: me through making fake rib It's improper? Is there like
19:55
Speaker 1: an improper way to talk about Well?
19:57
Speaker 3: I mean, I'm like such an easy going person. It
20:00
Speaker 3: doesn't really thought.
20:01
Speaker 1: But has other people ever like?
20:02
Speaker 3: Well, yeah, there's there's a controversy in the vegan world.
20:05
Speaker 2: Like some people don't like when people call things meat
20:08
Speaker 2: items when they're not meat items, like fake or no no, no,
20:12
Speaker 2: Like they don't like calling something vegan ribs or vegan chicken.
20:15
Speaker 2: If it's in fact like a cauliflower, or if it's
20:17
Speaker 2: in fact like an alternative meat, it doesn't bother me.
20:21
Speaker 3: I'm okay. But there's those people in the world.
20:22
Speaker 1: But there is a there is there a what is
20:26
Speaker 1: the word I'm looking for? Is there a.
20:29
Speaker 3: Etiquette?
20:30
Speaker 1: Etiquette to vegan lifestyle?
20:32
Speaker 3: You think?
20:33
Speaker 2: I mean, I would like to say, I would like
20:34
Speaker 2: to speak for everybody, but I just can't.
20:37
Speaker 1: Like I like that.
20:38
Speaker 3: I think it's preference in person, and.
20:40
Speaker 2: Like, as long as it tastes good and it doesn't
20:43
Speaker 2: bother me, you know what I mean? Yeah, so nothing
20:46
Speaker 2: really grinds my gears.
20:49
Speaker 1: I'm curious. So when it comes to your cookbook and
20:52
Speaker 1: we're bouncing around, guys, and we'll bounce back. But when
20:55
Speaker 1: you came up with the name black and Vegan, it
20:57
Speaker 1: was to identify what you were doing. It wasn't really
21:00
Speaker 1: thinking like you're building a whole brand. It was of sharing,
21:03
Speaker 1: right of course. Now do you think or have you
21:05
Speaker 1: had people ask you, well, it's called black and vegan,
21:08
Speaker 1: does that mean it's only black food or is it
21:11
Speaker 1: vegan or you know, so, like what would you say
21:14
Speaker 1: to like everyone, like if you had to say, is
21:17
Speaker 1: it like an all inclusive book? Or do you think
21:18
Speaker 1: it's a replica of cooking Black but Vegan?
21:22
Speaker 2: Okay, I would say it's only when I say black,
21:24
Speaker 2: I mean like no southern food.
21:26
Speaker 3: I know what you meant.
21:28
Speaker 2: Yeah, I would say it's an all inclusive food rendition recipes,
21:34
Speaker 2: and I'll tell you why. It's because it's literally what
21:37
Speaker 2: I like to eat. And I've grown so much from
21:40
Speaker 2: my childhood. So there's things that like I said, the
21:43
Speaker 2: vegan ribs, there's greens in there there's cabbage and bacon,
21:46
Speaker 2: there's coffee ice cream.
21:47
Speaker 3: Those are all from my childhood.
21:48
Speaker 2: Those are things like the represent my mom, my grandmother,
21:51
Speaker 2: my family members, like that's my childhood. But there's also
21:55
Speaker 2: cheesy pudding. Why because I eat that every single day?
21:58
Speaker 2: So I d no chis fitting?
22:01
Speaker 1: Oh okay, I was like cheesecake, Well, there's a cheesecake
22:03
Speaker 1: in the book too, Okay.
22:05
Speaker 2: Yeah, because I would only eatcheescake for my birthdays. So
22:08
Speaker 2: like I'm saying, this is like my black experience. I
22:12
Speaker 2: like that it's me literally in a book, and I'm
22:15
Speaker 2: not going to confine myself to what my grandma's favorite
22:17
Speaker 2: southern dish, like my mom's favorite cheesecake.
22:21
Speaker 3: Like it's literally me in a book.
22:22
Speaker 1: Okay, So this is one hundred percent passion project.
22:25
Speaker 3: Yeah.
22:26
Speaker 1: Now going backwards, I'm curious. So at some point you say, Okay,
22:31
Speaker 1: I'm going to take this platform. I'm going to actually
22:33
Speaker 1: do a platform because I do feel like I have
22:35
Speaker 1: a fan base that's like kind of like really enjoying this.
22:38
Speaker 1: So you take it to the next level, you get
22:40
Speaker 1: black and Being and gone. So where does it go
22:42
Speaker 1: from black and be into like, you know, let's just
22:46
Speaker 1: keep going down the rabbit hole of passion. Is it
22:49
Speaker 1: your passion or is there someone along the way that's like,
22:51
Speaker 1: this could be a business.
22:54
Speaker 2: I mean I would say it found me because I
22:57
Speaker 2: put my email up, Like, of course I can put
22:59
Speaker 2: my email up because I was looking for a free
23:00
Speaker 2: bag of chips, and so look if someone says me chips,
23:03
Speaker 2: and you know, someone sends me some, you know, I'll
23:05
Speaker 2: promoted because I wanted some chips at the time.
23:08
Speaker 3: But it was the influx of opportunities come away.
23:10
Speaker 2: So it started off with partnerships and you know sponsorships,
23:14
Speaker 2: Like what was your first partnership that you were like, oh,
23:17
Speaker 2: oh we may have done something here, or you called
23:21
Speaker 2: Jamn and was like, yo, you'll never guess what happened today.
23:24
Speaker 2: Probably Peta okayea, yeah Peter, Oh dang, good old Peter,
23:29
Speaker 2: the people that stole the red paint right well, yeah,
23:31
Speaker 2: I mean because that's like the vegan Yeah, like that's
23:35
Speaker 2: what I knew growing up. Like I didn't know anything
23:37
Speaker 2: about being vegan, but I only knew that name. Yeah,
23:39
Speaker 2: And I'm like when they emailed me, I said.
23:41
Speaker 3: What did they say?
23:42
Speaker 2: Well, they wanted me to do like every single year,
23:45
Speaker 2: there's like vegan Awareness month, like Viganuary is begin awareness month,
23:50
Speaker 2: and they want creators to talk about their fairite dishes Theganuary,
23:55
Speaker 2: so it's January.
23:57
Speaker 1: Okay, sorry, my education out the window everybody, But yeah,
24:02
Speaker 1: yeah January is vegan area Ganuary.
24:07
Speaker 3: It goes makes it.
24:08
Speaker 2: I think it's okay, we're starting to I think it
24:10
Speaker 2: needs a little bit more oil.
24:12
Speaker 3: I was trying to just you know.
24:14
Speaker 1: I usually use butter, but then I was like, uh
24:18
Speaker 1: use butter.
24:19
Speaker 2: Yeah, there's there's vegan butter, but it probably doesn't do
24:22
Speaker 2: the same right it does.
24:24
Speaker 3: I mean it well, you know, you know, my palette
24:26
Speaker 3: might be to one direction.
24:30
Speaker 2: You know, you might be like that's at but to me,
24:32
Speaker 2: it's like this saints just like it, you know.
24:36
Speaker 3: But yeah, they reached.
24:37
Speaker 2: Out from you for Reganuary to do like a feature
24:39
Speaker 2: of me on their platform, and I was like, wow, Peter,
24:43
Speaker 2: huh you reach out to me. And I think that's
24:47
Speaker 2: when I realized, Okay, this is this could this is.
24:49
Speaker 3: Like and then something did that turn into something big?
24:54
Speaker 3: Wasn't it came into It became just more recognition.
24:58
Speaker 2: And I don't want, I know, we don't want to
25:00
Speaker 2: get into all like the too much intricacies.
25:03
Speaker 3: But I came out.
25:05
Speaker 2: I came out on my page in twenty twenty, and
25:08
Speaker 2: you know, that's when we had covida, but that's also
25:10
Speaker 2: when we had a lot of like racial conversations, right,
25:13
Speaker 2: And so during that time period, a lot of white
25:15
Speaker 2: creators because a lot of people think that being vegan
25:17
Speaker 2: means that you're white or you have an affinity to
25:19
Speaker 2: whiteness because they consider vegan diet like smoothies. And yeah,
25:24
Speaker 2: of course I lose in the book chese putting in
25:26
Speaker 2: the book. All that's in the book. But the creators
25:30
Speaker 2: that were typically out there were white, right, and so
25:33
Speaker 2: they started doing a lot of shout outs to black
25:36
Speaker 2: creators at that time, and I was one of the
25:38
Speaker 2: people that they shouted out. That's honestly how my page
25:40
Speaker 2: got a lot more eyes to more than just black people,
25:43
Speaker 2: because all those creators they bandaged together to talk about
25:46
Speaker 2: my stuff grew me maybe ten thousand followers like overnight, wow,
25:51
Speaker 2: And it just grew and grew and.
25:53
Speaker 3: Kept growing, kept growing. I think that's really what it is.
25:55
Speaker 1: Too.
25:55
Speaker 2: First it was partnerships coming in, but like it just
25:58
Speaker 2: kept growing. Engaged to ask me a question.
26:01
Speaker 1: Did you ever read the book like the tipping Point?
26:03
Speaker 3: No?
26:04
Speaker 1: Never?
26:04
Speaker 3: Oh do I need?
26:06
Speaker 1: Do I need to? I think you would enjoy it.
26:07
Speaker 3: I think I need to.
26:08
Speaker 1: Yeah, yeah, I think it's why Malcolm Gladwell, please God,
26:13
Speaker 1: I think it's right.
26:14
Speaker 3: I think it's right.
26:15
Speaker 1: Yeah, but you kind of remind me of that you're
26:18
Speaker 1: on the right path and then just you know, but
26:21
Speaker 1: that's how it usually happens in entrepreneurship. But at what
26:23
Speaker 1: part did you say you're going to go full time
26:27
Speaker 1: into this or have you reached that point where you're
26:29
Speaker 1: full time into it?
26:30
Speaker 2: Well, I'm I'm almost there, okay, perfect, And I would
26:35
Speaker 2: say this is why I don't know how deep we
26:38
Speaker 2: can get.
26:39
Speaker 1: You go as deep as possible. We love, we love transparents,
26:43
Speaker 1: these little I.
26:43
Speaker 3: Know it' supposed to be a fifteennute meal. I really
26:45
Speaker 3: hope we ain't cut in.
26:46
Speaker 2: The close, the little these little Tritias, they're still cooking, okay.
26:51
Speaker 2: But I would say, like the fear of being on
26:55
Speaker 2: my own doing my own thing, even though I knew
26:57
Speaker 2: in my heart, I soul, my spirit, that's when I'm
26:59
Speaker 2: supposed to go. And I feel like, you know, you're
27:01
Speaker 2: kind to talk about God a little bit. God keeps
27:04
Speaker 2: telling me money, this is where you're supposed to be.
27:07
Speaker 2: It's scary at the end of the day doing everything
27:09
Speaker 2: by yourself. But I would say I have a really
27:11
Speaker 2: good support system, Like the people closest to me tell
27:14
Speaker 2: me all the time you can do this, like this
27:16
Speaker 2: is your thing.
27:17
Speaker 3: And with that, I am about to.
27:19
Speaker 1: Yeah, I am. I've been talking a little bit more
27:22
Speaker 1: about entrepreneurship on my personal page, and whenever I post
27:27
Speaker 1: about it, I get a lot of calls from different people.
27:29
Speaker 1: And the first thing is like, well, who am I
27:31
Speaker 1: to do this? And like I don't really have an experience,
27:33
Speaker 1: And I'm like, yo, you're thinking exactly how entrepreneurs think,
27:37
Speaker 1: the questioning of yourself, questioning of like whether you can
27:40
Speaker 1: do something and whether you'll fail or whether you're just
27:43
Speaker 1: freaking crazy for doing it to begin with. How you
27:46
Speaker 1: know you're built for this, because I think I think
27:50
Speaker 1: a lot of times, and I said this before too,
27:52
Speaker 1: like you know, there's people that are comfortable and they
27:57
Speaker 1: hate their job and they're just comfortable, right, and then
28:00
Speaker 1: they're complaining, And then the entrepreneur will go, I'm complaining,
28:05
Speaker 1: But I think I may have a potential direction and
28:07
Speaker 1: I'm gonna pick up the phone and I'm gonna call.
28:10
Speaker 1: And then even though they're scared, they're picking up the
28:14
Speaker 1: phone and calling. They're making those and I'm like, Yo,
28:17
Speaker 1: you're scared, but yo, you just got your first customer,
28:19
Speaker 1: like congratulations, and they're like, yeah, but can I I'm like, Yo,
28:22
Speaker 1: you totally can't. That is normal.
28:24
Speaker 3: Welcome to me and an entrepreneur.
28:25
Speaker 1: Every day the rest of your life. You're gonna be like,
28:28
Speaker 1: what the fuck was I thinking? Yeah? Or can I
28:30
Speaker 1: do this? And yeah, so obviously you're doing it. You're
28:33
Speaker 1: you have an amazing publicist you have. You know, we're
28:37
Speaker 1: gonna see how you do it.
28:38
Speaker 2: No, that's gonna be the real determined right there. Okay,
28:43
Speaker 2: we're getting somewhere like so much, Okay, this one is done. Okay, cool,
28:48
Speaker 2: I don't know how you both. I like, I kind
28:53
Speaker 2: of don't. I like double wrapping. This is like not
28:57
Speaker 2: to my standard completely, So let's not do that.
29:01
Speaker 3: Let's give you the more.
29:02
Speaker 1: Crispy one because oh you're so sweet, because you're you're
29:05
Speaker 1: scared on gonna judge.
29:06
Speaker 2: Yeah, yeah, I went like, let's give her a little
29:07
Speaker 2: bit more well heat more crunch so she will have
29:10
Speaker 2: less to say.
29:11
Speaker 1: Just so you know, I eat out of uh. I
29:15
Speaker 1: eat out of a Back in the day when I
29:17
Speaker 1: was broke, I used to go to Dell Taco and
29:20
Speaker 1: I would eat tacos. But sometimes I would order too much,
29:23
Speaker 1: and you know, for whatever reason, like those random days
29:27
Speaker 1: where I would end up with like tacos in the
29:30
Speaker 1: trunk of my car. And I promise you I was
29:33
Speaker 1: that girl that would remove anything tomato related and eat
29:37
Speaker 1: that day old taco. And many of my friends can tell.
29:40
Speaker 3: You tomato related. This is back to the trauma.
29:43
Speaker 1: Back to the trauma. I'm looking at this tomato. Are
29:45
Speaker 1: you gonna be mad if I move it?
29:47
Speaker 3: No, I want you to be comfortable.
29:49
Speaker 1: Okay.
29:49
Speaker 3: I'm not a forceful person. Easy breeze, and this looks
29:52
Speaker 3: good topic it more.
29:54
Speaker 1: Of the the isnt lins. Yeah, I'm excited about this.
30:00
Speaker 1: I'm going to have you make way more of the
30:01
Speaker 1: taco shells because you go by the way, guys, I
30:05
Speaker 1: found this taco shell at the grocery store in LA
30:09
Speaker 1: They're like fresh. I think they like kind of doey. Oh,
30:13
Speaker 1: they get those little air bubbles in them. I'm obsessed
30:16
Speaker 1: with air bubbles. Give me air bubbles.
30:18
Speaker 3: We need all this stuff.
30:19
Speaker 1: By the way, I have a question about avocado. Okay,
30:21
Speaker 1: oh yeah, this avocado is fresh, right, you see how
30:24
Speaker 1: it gets those brown specs like this first cut? What
30:27
Speaker 1: is the myth? I'm only asking you because you're got
30:30
Speaker 1: a cookbook, But like, if the avocado has those little
30:33
Speaker 1: brown specs, yeah, are we allowed to eat it?
30:35
Speaker 2: Of course eat it. Oh, it doesn't mean it's like bad. No,
30:37
Speaker 2: it doesn't mean it's like a little brown No, you're
30:40
Speaker 2: totally fine. Like at the end of the day, it's
30:42
Speaker 2: like a fruit. It's like a vegetable, like there's gonna
30:45
Speaker 2: be sometimes that it's not completely perfect, but that's okay.
30:48
Speaker 2: I think when most of it is brown, like about
30:51
Speaker 2: half of it is brown, or like a big large
30:53
Speaker 2: section is brown, that's okay.
30:55
Speaker 3: And it's really squishy, it's like, okay.
30:57
Speaker 1: Don't eat it. But if it has the little brown dots,
30:59
Speaker 1: it's it's okay.
31:01
Speaker 3: Okay, I survived this.
31:02
Speaker 1: What I'm gonna do. I'm gonna remove the cooked tomato, Yeah, removed.
31:07
Speaker 3: The fresh mat the fresh ye.
31:09
Speaker 2: This is like freestyle like my mom would do taco
31:11
Speaker 2: Tuesdays every Tuesday. Growing up, okay, and so like this
31:15
Speaker 2: is how she would make it, Like she would literally
31:17
Speaker 2: just put all the stuff out and say, look y'all
31:18
Speaker 2: do it yourself.
31:19
Speaker 1: So there's no I noticed in this taco.
31:22
Speaker 3: There's no like fake meat cheese. Oh, fake cheese. Yeah,
31:26
Speaker 3: I'm not a I'm not.
31:27
Speaker 2: The biggest fan of fake cheese in my book. I
31:29
Speaker 2: make my own cheese in the book because I prefer
31:31
Speaker 2: that's like the cashew cheese, right, yeah, cashew cheese like
31:34
Speaker 2: nacho cheese. I make pricotta cheese, I make feta cheese,
31:38
Speaker 2: like all the things.
31:40
Speaker 1: So being a vegan chef, do people would you say
31:44
Speaker 1: people need like special tools in the kitchen, Like I
31:46
Speaker 1: love gadgets. I'm a gadget girl. I don't have a
31:48
Speaker 1: gadget okay section in my house. I'm hearing the gadgets.
31:52
Speaker 1: Do if people were take like using your cookbook, would
31:55
Speaker 1: they have to like have gadgets?
31:57
Speaker 2: Maybe a food processor, a food not Maybe you wouldn't
32:00
Speaker 2: need a food processor.
32:01
Speaker 3: The food processor is the round thing that spins.
32:04
Speaker 2: And yeah, that that makes it Like a blender would
32:08
Speaker 2: be something for like a smoothie, which I know sometimes
32:10
Speaker 2: people still like to use for all types of things,
32:12
Speaker 2: because there's some really robust blenders out there, but a
32:15
Speaker 2: food processor.
32:16
Speaker 3: Will get things really fine.
32:19
Speaker 1: All around slamming.
32:20
Speaker 3: Okay, now this is I'm gonna let let's let's do this.
32:24
Speaker 1: This looks good.
32:28
Speaker 3: I don't even know what came at.
32:30
Speaker 1: It's got that. You know what we're gonna do extra. Oh,
32:32
Speaker 1: we're gonna have you remake mothers anyways, because the crew
32:35
Speaker 1: always wants to eat it.
32:36
Speaker 3: Anyways, Can I try it?
32:38
Speaker 1: It has a crunch? Oh did that have the lime?
32:40
Speaker 3: I did you need to add the lime at the like? I?
32:42
Speaker 3: Did you need that?
32:43
Speaker 1: A city?
32:43
Speaker 3: I got it?
32:44
Speaker 2: Okay, should let me sit while we do this because
32:46
Speaker 2: this looks like a hefty service.
32:48
Speaker 1: All right, the middle cameras all right, mmm, I know
33:00
Speaker 1: this is pretty fantastic. All right, Oh my.
33:06
Speaker 3: God, he may have ste home for your kids. It
33:10
Speaker 3: doesn't take too long. It's good.
33:12
Speaker 1: It's just lamon.
33:13
Speaker 3: And this is when I was broke.
33:15
Speaker 2: This is like a good and it fills you up
33:18
Speaker 2: well because lentils are all carbs, beans are all carbs.
33:20
Speaker 1: It fills you up.
33:22
Speaker 3: Hone needs about three d's out the door.
33:26
Speaker 1: I'm trying to like. It is really good. It's spelling.
33:33
Speaker 1: It tastes like a real taco. I'm trying to judge
33:35
Speaker 1: the beans, but I don't think I can like.
33:38
Speaker 3: It just tastes good.
33:41
Speaker 1: Like I genuinely can't like judge it. You know, I
33:43
Speaker 1: would love to be like it tastes veganish. It doesn't
33:46
Speaker 1: really taste veganish. It just tastes good.
33:51
Speaker 3: It makes you happy.
33:53
Speaker 1: You're like, I'm go CoA this whole thing.
33:54
Speaker 3: Yeah, go ahead. I took a little away.
33:57
Speaker 1: There have been episodes in the past where I haven't
34:01
Speaker 1: been able to like remember that time when we had
34:03
Speaker 1: the pick up egg guys. No, that was terrible. No,
34:07
Speaker 1: it was terrible. I couldn't do it.
34:08
Speaker 3: That's what they would eat.
34:09
Speaker 1: Mm hm, oh my god. You vibe with it. I'm
34:15
Speaker 1: gonna make this at home tonight.
34:17
Speaker 3: I'm honored at home.
34:18
Speaker 1: I'm honored my daughter and not gonna go vegan.
34:22
Speaker 2: Could you imagine if I go vegan, if you go vegan,
34:25
Speaker 2: I will literally I would fly We should like, well,
34:28
Speaker 2: if I'm plans, we need to like fly out meet
34:32
Speaker 2: each other because you're in La, right.
34:34
Speaker 3: You mean me to go like to all the vegan
34:36
Speaker 3: spots we need to do is really good? You haven't.
34:40
Speaker 1: I love it. I'm finishing up. You didn't have to
34:43
Speaker 1: make more the rest of this interview, Yeah, I am,
34:46
Speaker 1: we should have. I think it's it's the I like
34:50
Speaker 1: the outer shell being hard and the inner shell being soft.
34:53
Speaker 1: I never thought of it, but that's actually brilliant. Like
34:57
Speaker 1: the texture is there. It doesn't taste like tofu. It
34:59
Speaker 1: doesn't taste mush. I love the extra toppings. It's super healthy,
35:04
Speaker 1: super cheap, and it's just tasty and tasty. And you
35:07
Speaker 1: didn't use the whole season back at either. No, there's
35:10
Speaker 1: a lot left.
35:11
Speaker 3: M hm.
35:12
Speaker 2: Wow.
35:14
Speaker 3: And she's from New York, so she'll be honest.
35:18
Speaker 1: I loved it. I ate it all. Okay, I'm chewing
35:22
Speaker 1: on my mic. It was delicious. I definitely recommend it
35:27
Speaker 1: for all my listeners and watchers.
35:29
Speaker 3: Like, is this in the cookbook?
35:33
Speaker 2: No, this is just what I when I was like,
35:35
Speaker 2: this is your broke dish, my other broke when I
35:39
Speaker 2: came up.
35:39
Speaker 1: A little bit, that's what guys. This will be in
35:41
Speaker 1: our Eating Walt Broke cookbook under a Moni dish. So
35:44
Speaker 1: go back to your story.
35:46
Speaker 3: Let me, man, I'm gonna be sure you didn't.
35:49
Speaker 1: We did a lot.
35:50
Speaker 2: We did a lot, but I ate the whole taco
35:52
Speaker 2: in what three seconds? Thirty ten seconds? I do choo,
35:55
Speaker 2: guys clean out.
35:58
Speaker 1: Mhmm. That tackle was so good.
36:02
Speaker 3: I'm really honored.
36:03
Speaker 1: I almost kind of want to try a cooked tomato,
36:05
Speaker 1: but I'm not gonna do it. We'll wait.
36:07
Speaker 3: Yeah, because you gotta make through. I don't want to
36:10
Speaker 3: bring that.
36:10
Speaker 1: So delicious, My goodness, you're doing it for me. Yeah,
36:14
Speaker 1: so this is what you hate when you were broken. Yeah,
36:17
Speaker 1: he was doing it.
36:18
Speaker 3: I mean, of course I didn't say I was. Because
36:20
Speaker 3: you're broken, you gotta eat some nasty.
36:21
Speaker 1: I do all the time. I still wake up in
36:23
Speaker 1: the middle night any peanut butter and jelly.
36:25
Speaker 3: So no, I love peanut butter and jelly.
36:26
Speaker 1: Really. I hated it when I was a kid, but
36:28
Speaker 1: now as an adult, I'm like, it's like a luxury now,
36:30
Speaker 1: in my opinion, weird.
36:31
Speaker 2: Yeah, especially if you get white bread for me, if
36:33
Speaker 2: I get if I do anything other than whole week,
36:36
Speaker 2: I feel like I'm doing it, like I'm not to
36:39
Speaker 2: my childhood, like that wonder.
36:40
Speaker 3: Bread that I was about to say that the terrible bread.
36:44
Speaker 1: Yeah, yeah, so good.
36:45
Speaker 3: Yeah.
36:46
Speaker 1: So now that you are what can you say I'm
36:49
Speaker 1: just curious, like, on your way to creating the Black
36:53
Speaker 1: and Vegan Cookbook and having the success, Like, what would
36:55
Speaker 1: you say was some of the hardest hurdles you had
36:57
Speaker 1: to overcome?
36:58
Speaker 2: Oh, honestly, probably one of the hardest. There's a couple
37:04
Speaker 2: of things, of course, sure. Probably one of the hardest
37:07
Speaker 2: things was one. I was so scared in making it
37:12
Speaker 2: because I'm like, people are really going to buy it,
37:14
Speaker 2: and I was like always in my head, like this
37:16
Speaker 2: needs to be perfect, because I put a lot of
37:18
Speaker 2: weight on myself to make sure that everything was good
37:22
Speaker 2: and questioning my abilities, like I cook for you, like
37:25
Speaker 2: when you're saying this is so good, Like that gives
37:27
Speaker 2: me encouragement because I cook so much for my immediate
37:30
Speaker 2: friends and family because I cook got home. I'm a
37:32
Speaker 2: home chef, So like making sure the audience loves it,
37:35
Speaker 2: that's so important to me. And so a lot of
37:37
Speaker 2: pressure are a lot of pressure was put on. And
37:39
Speaker 2: then did you feel like you had to go to
37:41
Speaker 2: culinary school or did you like, I'm gonna trust myself.
37:44
Speaker 3: I trust myself, but I think I like that.
37:47
Speaker 2: Yeah, but that's a piece of the insecurity a little bit.
37:50
Speaker 2: It's like you know what I know for a fact,
37:52
Speaker 2: Like because I was the child, I'm the oldest daughter
37:55
Speaker 2: in the family. So I made the Thanksgiving dinners, I
37:57
Speaker 2: made the Christmas dinners, I did all that.
37:59
Speaker 3: Oh yeah, I've never done any of that. Okay, okay,
38:02
Speaker 3: so you had experience.
38:04
Speaker 2: Yeah, so I had experience, so I trusted, like I
38:07
Speaker 2: leaned on that, like I leaned on people literally eating
38:09
Speaker 2: my food from a young age.
38:11
Speaker 1: So seeing that you were cooking Thanksgiving dinners, Like, did
38:15
Speaker 1: your family have to take a blow? Oh? Absolutely so
38:21
Speaker 1: so you don't cook anything meat for them?
38:23
Speaker 3: No, my sister takes it over now, Like I'm so
38:27
Speaker 3: sorry for you guys, I know, but they get to
38:29
Speaker 3: eat vegan food now.
38:30
Speaker 2: But like I've resigned as like the the like turkey
38:35
Speaker 2: and I don't know what do you eat turkey and
38:37
Speaker 2: hamd person, Like I've resigned.
38:38
Speaker 1: So is it because you don't want to handle it
38:40
Speaker 1: at all?
38:41
Speaker 3: Yeah?
38:41
Speaker 2: I just I get weirded out now, Like after you
38:44
Speaker 2: don't touch meat for a long time, it gets a
38:45
Speaker 2: little weird, like opening up the skin and sliding butter
38:48
Speaker 2: in there.
38:49
Speaker 3: It just it gets a little weird.
38:50
Speaker 4: It's a little weird.
39:05
Speaker 2: So I literally I stay out of it, and I
39:07
Speaker 2: make literally vegan dishes that they all can eat, so
39:10
Speaker 2: like for Thanksgivings, Like I even have it on my YouTube.
39:12
Speaker 3: You'll see, like I showed you guys are vegan Thanksgiving.
39:15
Speaker 2: There's regular meat for my family members, but the rest
39:18
Speaker 2: of it is vegan.
39:20
Speaker 1: Okay.
39:20
Speaker 3: You know my sister makes marcarea and cheese stale and.
39:22
Speaker 1: You know me, Now, do you feel like as a vegan,
39:25
Speaker 1: like we have to keep doing the substitutes because like
39:29
Speaker 1: when I was immature. I'm gonna say immature, because I
39:33
Speaker 1: told you I have vegan homies and they started vegan
39:36
Speaker 1: vegan lifestyle before vegan was even popping. And they're black guys,
39:39
Speaker 1: by the way, common yeah, and they're black guys and
39:43
Speaker 1: they've been doing vegan since we were like twenty, right,
39:46
Speaker 1: And when I say laugh joke, I feel bad. And
39:49
Speaker 1: there's some of my closest friends. Right, but you know,
39:52
Speaker 1: been vegan. But over the years, obviously you mature and
39:56
Speaker 1: you stop making fun of other people's different choices and
39:58
Speaker 1: you try it. I forgot where I was going with this,
40:01
Speaker 1: but oh, I was gonna say. Now that I've been
40:06
Speaker 1: eating vegan for a while, I know I call it
40:08
Speaker 1: like fake meat, and it's like immature of me. But
40:13
Speaker 1: do you really think that there has to be a
40:16
Speaker 1: imitation of say, like say you're doing Thanksgiving dinner, do
40:19
Speaker 1: you have to do an imitation turkey or do you
40:21
Speaker 1: feel like you can just do like these tacos were fantastic.
40:24
Speaker 1: I don't even have to pretend like there it's fake meat.
40:26
Speaker 1: It was just a fantastic taco. So do you feel
40:30
Speaker 1: like as a vegan you can just say, you know,
40:33
Speaker 1: this is the dish and it's just healthy and you
40:35
Speaker 1: don't have to do like, you know, I'll make you
40:37
Speaker 1: a chicken taco or whatever. Do you feel like that now?
40:40
Speaker 2: Like now, my whole book is that I only have
40:44
Speaker 2: one alternative meat dish in that book. Everything else is
40:48
Speaker 2: beans and made from beans essentially. It's the protein source essentially.
40:52
Speaker 1: And it beans are protein. Yeah, oh I thought you
40:55
Speaker 1: said they were cards.
40:56
Speaker 3: Okay, I'm gonna I'm gonna break it down.
40:58
Speaker 1: Yeah, please do.
40:59
Speaker 2: So it's like tofu is made from beans, soybeans, So
41:03
Speaker 2: like your soy beans are going to have really high protein,
41:05
Speaker 2: super lean, but like lintels are going to be more carbs.
41:08
Speaker 3: Most beans are more carbs than they are protein?
41:11
Speaker 1: How can you tell it? Like if you are Coleen
41:13
Speaker 1: walking through a store, how do I go witch your
41:15
Speaker 1: protein just first glance?
41:17
Speaker 3: Like is it like dark beans versus light beans or no?
41:19
Speaker 2: No, no, So most of like your canned beans, like
41:22
Speaker 2: your lentils, your pento beans, your black beans, like anything
41:24
Speaker 2: you make like a chili or any type of bean
41:27
Speaker 2: dish is mostly going to be carbs only. Soybeans really
41:31
Speaker 2: have a lot of protein in them. And soybean is
41:33
Speaker 2: like where you get the tofu and you get the
41:35
Speaker 2: tempe and you get at a mammee, so like they're
41:38
Speaker 2: really high in protein and stuff like that. And so,
41:42
Speaker 2: but my book is based off of that assumption that
41:44
Speaker 2: like you kind of have to have fake meat for
41:46
Speaker 2: something to taste so delicious and so good and so
41:48
Speaker 2: much like you had in childhood. But this is the
41:51
Speaker 2: kind of stuff that I do make in the book
41:52
Speaker 2: that makes you know, like you know, you's totally fine,
41:54
Speaker 2: It's totally and it's healthy. But where do I so
41:57
Speaker 2: in this dish would there be a protein element?
41:59
Speaker 1: Though?
41:59
Speaker 2: Yeah, the the this is protein. It's not as high,
42:03
Speaker 2: but there is protein in it. And of course you
42:05
Speaker 2: have the shells of course you have like this, there
42:09
Speaker 2: is protein in this, and this is nothing. I was
42:11
Speaker 2: actually talking to my fiance about this. It's a lot
42:15
Speaker 2: of people feel like they're looking for protein in vegan dishes, right,
42:20
Speaker 2: like where's the protein 's protein? There's protein in all
42:24
Speaker 2: types of things like beans have protein, rice has protein.
42:28
Speaker 2: Even vegetables have protein in them. If you are not
42:32
Speaker 2: actively looking to be a bodybuilder, you do not need
42:34
Speaker 2: one hundred and twenty grams of protein a day.
42:37
Speaker 3: You know, you just need to have a balanced meal.
42:39
Speaker 3: This is balance.
42:40
Speaker 2: It has carbs, it has protein, it has vegetables, it
42:43
Speaker 2: has a little acidity to it.
42:45
Speaker 3: It's a balanced meal. That's what you need, more.
42:47
Speaker 2: Than you need sixty grams of protein in one dish
42:50
Speaker 2: if you're not a bodybuilder.
42:51
Speaker 3: You know.
42:52
Speaker 1: So, since we're talking healthy wise, when you went from
42:57
Speaker 1: well you started with the Daniels diet and yeah, you
43:00
Speaker 1: nerved into vegan, what was like the immediate change? You
43:03
Speaker 1: say you felt good and bad and when it came
43:05
Speaker 1: to the transition.
43:06
Speaker 3: Ooh, well good. Definitely have more energy.
43:11
Speaker 2: Like I woke up and when I ate food, I
43:13
Speaker 2: didn't feel as dense and heavy, like you know, there's
43:16
Speaker 2: something that cheese does, and this makes you feel exhausted,
43:19
Speaker 2: It makes you feel like you.
43:19
Speaker 3: Know, you were taking nap. I didn't have that feeling anymore,
43:22
Speaker 3: so I was grateful for that bad.
43:28
Speaker 1: Hmm.
43:28
Speaker 2: Well this is like not when I fully went vegan,
43:31
Speaker 2: because I had a little stint in college where I
43:34
Speaker 2: was like, I'm gonna go vegan for a week or
43:35
Speaker 2: something like that. I felt so tired then, Like I
43:40
Speaker 2: told you how I feel fueled now right in again
43:41
Speaker 2: because I was actually eating balanced meals. But back then
43:44
Speaker 2: I really thought that all vegans it was solid.
43:47
Speaker 3: So I can get that.
43:49
Speaker 1: I understand. That's what I used to say to.
43:51
Speaker 3: My for home boys. Yeah, like I really thought vegans
43:53
Speaker 3: all they ate was salad.
43:54
Speaker 2: So I was literally just eating some lettuce and I
43:58
Speaker 2: felt so drained, and that was like the hardest, like
44:01
Speaker 2: I remember feeling that. So that's why I'm like, it's
44:04
Speaker 2: so important, that most important. Okay, you want to veganize
44:09
Speaker 2: your favorite dishes, don't try to be a vegan. Just
44:13
Speaker 2: think I love spaghetti. Okay, Now, what's a meat alternative
44:16
Speaker 2: that he's for spaghetti? Probably impossible, meat, probably beyond meat.
44:19
Speaker 2: If I don't feel comfortable using alternative meats. Okay, there's
44:22
Speaker 2: lentils that could use as well. Like do you know
44:24
Speaker 2: what I mean? Yeah, don't try to be a vegan,
44:27
Speaker 2: just be yourself. Yeah, and veganize your favorite dish, you
44:30
Speaker 2: know what I mean?
44:31
Speaker 1: Yeah? We had a B Simone.
44:33
Speaker 3: On our show, and oh I love well, I love
44:35
Speaker 3: her podcast.
44:36
Speaker 1: Let me tell you be Simone shout outs to you,
44:40
Speaker 1: because I think I've never seen well, I didn't know
44:42
Speaker 1: her before, but I've never seen someone so focused on
44:45
Speaker 1: personal growth, Like she truly inspires me. And I actually
44:49
Speaker 1: was thinking she was going to be an asshole and
44:52
Speaker 1: she was completely nice. And she was like the one
44:57
Speaker 1: talent I had on the show where like, you know,
45:00
Speaker 1: trying to do her uber and I was responsible for
45:02
Speaker 1: like ordering the uber and Atlanta is so trickery. It's
45:06
Speaker 1: so trickery, and I just kept messing up her uber.
45:09
Speaker 1: I made her like an hour late. I mean, this
45:11
Speaker 1: girl like showed up. I was like, she's gonna be
45:13
Speaker 1: an assole, She's gonna be ashle, She's gonna be ashole,
45:15
Speaker 1: that's all. I kept think she's gonna be an asshole, and
45:17
Speaker 1: she was super sweet and super like nice. And then
45:20
Speaker 1: one of the things that she used to eat was spaghetti,
45:23
Speaker 1: and so obviously we're doing eating while broke, but she's
45:26
Speaker 1: a vegan now, uh huh, and so she's like, I'm
45:29
Speaker 1: gonna do spaghetti with impossible me. Yeah, it was my
45:33
Speaker 1: first experience. Like I was like, does it turn round
45:35
Speaker 1: like you know? But we did it and it would
45:37
Speaker 1: taste it was It would taste it so good. And
45:40
Speaker 1: like you said, like you can totally take any broke,
45:43
Speaker 1: any dish and just make your favorite dish, and like
45:46
Speaker 1: that's exactly what she did. She just turned a regular
45:49
Speaker 1: dishes she ate when she was broken.
45:50
Speaker 2: And she instantly turned it into a vegan right there
45:53
Speaker 2: in front of my eyes.
45:54
Speaker 3: And that girl never cooks, and.
45:56
Speaker 1: She was like, I never cooked. I haven't cooked in
45:58
Speaker 1: a while. And she did it and it came out great.
46:00
Speaker 1: Shout outs to her and all her personal growth.
46:02
Speaker 2: Yeah, and I agree to because I listened to her
46:04
Speaker 2: podcast and I'm like, wow, I'm very inspired.
46:07
Speaker 1: She goes deep, very I love vulnerability.
46:10
Speaker 3: I love it. I love it. And shout outs to her.
46:13
Speaker 1: Shout outs to you for coming on our show and
46:15
Speaker 1: being extremely transparent. And where can people get the Black
46:20
Speaker 1: and Vegan book?
46:20
Speaker 2: Oh, you can go on Amazon, and you can go
46:22
Speaker 2: to books where books are sold near you, So you
46:24
Speaker 2: can go to Barnes and Noble, so that target and
46:28
Speaker 2: Amazon as well Amazon and then on Amazon, Black and Vegan.
46:32
Speaker 1: You said you could get it at Barns and Noble
46:33
Speaker 1: and all of that.
46:35
Speaker 2: Check online, So go to Barnes and Noble online, see
46:37
Speaker 2: what's in your store.
46:38
Speaker 3: But if it's not, you can order through Barns and Noble.
46:40
Speaker 1: Okay, So taking it back, we're gonna go over a
46:44
Speaker 1: little bit.
46:46
Speaker 3: How did you get that distribution? My well, my sorry,
46:53
Speaker 3: that's fine, but my publishing team got that from me.
46:57
Speaker 1: So yeah, how did you even get to the public.
47:00
Speaker 2: They reached out to me, like I told you, like,
47:04
Speaker 2: this book opportunity came into my inbox through an email.
47:07
Speaker 2: I look at the the people paytreet. I looked them up.
47:11
Speaker 2: I said, this is real, So what's going on here?
47:14
Speaker 2: And I was like I took the first call and
47:16
Speaker 2: from there they have an entire team that engulfs you
47:20
Speaker 2: and takes care of you.
47:21
Speaker 3: And they got all that from me.
47:23
Speaker 1: So you were doing your thing, you were focused on
47:25
Speaker 1: your path, you were still in graduate school, yes, and
47:28
Speaker 1: you get you've been just getting like dms of opportunity.
47:31
Speaker 1: So God is definitely like like this is the path
47:33
Speaker 1: you're going, whether you like it or not. And so
47:36
Speaker 1: you get this opportunity and then you and ull like
47:40
Speaker 1: publishing and all the whole monster that's behind you. Now, yeah,
47:44
Speaker 1: that's amazing.
47:45
Speaker 3: It is amazing. It is amazing.
47:47
Speaker 1: How scary is it when you wake up in the morning,
47:50
Speaker 1: Like how much like with that much I would say,
47:55
Speaker 1: like God's will or favor, I'm gonna say God's favor
47:57
Speaker 1: on it, Like do you still feel intimidated some days?
48:00
Speaker 1: Like do you still have that doubt even knowing that?
48:03
Speaker 1: Are you tearing up? Don't tear out?
48:04
Speaker 3: I know, okay, I know, don't well, don't make me okay,
48:07
Speaker 3: I can.
48:09
Speaker 1: Cause that I would be curious. I'm curious just from
48:14
Speaker 1: sometimes I don't get to see that much like God's
48:16
Speaker 1: favor all the time on projects. Every once in a
48:18
Speaker 1: while there's a glimmering of Pope, but like I feel
48:20
Speaker 1: like there's definitely God's favor. It is so like I'm curious,
48:25
Speaker 1: like genuinely curious, Like do you still get self doubt
48:28
Speaker 1: with that much favor?
48:29
Speaker 3: Like with that many signs, are you still getting doubts.
48:33
Speaker 3: Yes and no.
48:34
Speaker 2: There's some days I wake up I'm like, this is
48:36
Speaker 2: exactly what I'm supposed to be doing. When I did
48:38
Speaker 2: this cookbook, it took three days to cook every single
48:43
Speaker 2: dish in the book. Three days, and you have to
48:47
Speaker 2: do it during sunlight, so that means for twenty four hours,
48:50
Speaker 2: I'm barely getting sleep.
48:51
Speaker 1: But why did you have to do that?
48:53
Speaker 3: Because you need pictures for the book. You know you
48:55
Speaker 3: need pictures for the book.
48:56
Speaker 2: We got a small production window, and so like I
48:59
Speaker 2: was up for three days cleaning my kitchen, cooking every
49:01
Speaker 2: single dish, make sure it look perfect, taking pictures of it,
49:03
Speaker 2: going back to the kitchen, cooking again, and I remember, you.
49:06
Speaker 1: Have to like get a special lighting thing or.
49:08
Speaker 2: Yah, well we got we got a photographer. Okay, yeah
49:12
Speaker 2: it's Monica. Shout out to Monica. Monica, you are amazing.
49:16
Speaker 2: But yeah, Monica, she had all the lightings.
49:18
Speaker 1: She set it up.
49:18
Speaker 2: And this is another thing God's favorite. I feel like
49:20
Speaker 2: God He's bringing great people into my life.
49:23
Speaker 1: So she was.
49:24
Speaker 3: It was a production. But as you know, your feet
49:26
Speaker 3: your cause.
49:27
Speaker 1: So you're cooking for twenty four hours and she's shooting
49:30
Speaker 1: while you're yesing yes, oh my goodness, yes, every single
49:33
Speaker 1: dish in the book.
49:35
Speaker 3: So it was a lot. But I remember I woke
49:38
Speaker 3: up on that third day.
49:40
Speaker 2: Okay, not gonna make me cry, Okay, cry away, But
49:42
Speaker 2: I woke on the third day and I never felt
49:44
Speaker 2: so much more energy and it's so excited. And that's
49:46
Speaker 2: when I knew, like, this is what I'm supposed to
49:48
Speaker 2: do because I've worked so many jobs, doing two.
49:52
Speaker 3: Hours of work.
49:52
Speaker 1: You like, I'm beat.
49:54
Speaker 2: I do not want to do this anymore. But that
49:56
Speaker 2: was like, I'm so excited to wake up and do this.
49:59
Speaker 2: And then when you first saw where were You're like,
50:02
Speaker 2: oh my gosh.
50:03
Speaker 3: Well I thought I was gonna well, first I want
50:04
Speaker 3: to I cry. This is a tip. I go like
50:06
Speaker 3: this it helps, so you don't let it run down it.
50:10
Speaker 3: But I thought I was gonna cry, but I didn't.
50:12
Speaker 1: But I cried when I opened it and I read
50:15
Speaker 1: my forward, okay, because I was like, oh, this is
50:19
Speaker 1: the book.
50:19
Speaker 3: Then open it. I read the forward and.
50:21
Speaker 2: I was like, because if you know anything about me,
50:25
Speaker 2: it's it's dedicated to my mother.
50:28
Speaker 1: Okay, so did your mom see it? Was?
50:30
Speaker 4: She?
50:32
Speaker 1: No? Okay?
50:33
Speaker 3: My well yeah, okay, yeah.
50:36
Speaker 1: I was a ear that was an ear.
50:38
Speaker 3: Sorry, yeah, no, it's okay.
50:39
Speaker 2: But that's why this book is dedicated to her, because okay,
50:44
Speaker 2: I'm trying not to cry too much.
50:45
Speaker 1: And it's okay, broke, this is this is where you're
50:48
Speaker 1: supposed to cry. Plenty of people have cried here, thank.
50:51
Speaker 2: God, But like it's dedicated to her because she never
50:54
Speaker 2: got to try it anything.
50:57
Speaker 1: Oh okay, okay, okay.
50:59
Speaker 3: Dish, So it's like this is for her, got it?
51:02
Speaker 3: So yeah, that means a lot to me.
51:03
Speaker 1: That's beautiful.
51:04
Speaker 3: That's why I was crying during the excerpt or the forwards. Yeah,
51:08
Speaker 3: the rule.
51:09
Speaker 1: There was this girl on our show. Her name was
51:12
Speaker 1: Angel Rich and I remember an article came out and
51:16
Speaker 1: fortunate about her being like the next Steve Jobs. This
51:19
Speaker 1: was like five or seven years ago, and I saw
51:22
Speaker 1: it and I was like, oh, that's interesting, Steve Jobs,
51:25
Speaker 1: a black girl getting compared to Steve Jobs. So I
51:29
Speaker 1: followed her for like years, and I just was curious, like,
51:34
Speaker 1: you know, to me, I idolized Steve Jobs for so long.
51:38
Speaker 1: I mean, I read his book and then I was like,
51:41
Speaker 1: there's some hidden characteristics that I don't necessarily admire morally,
51:45
Speaker 1: but you know, but he had a lot of good qualities.
51:48
Speaker 1: But anyways, I was following her on like Facebook one
51:52
Speaker 1: day and she's like, I went to the bank and
51:55
Speaker 1: it was like thirty thousand dollars on my account. And
51:58
Speaker 1: I was like, you know, what went wrong? So she
52:03
Speaker 1: goes to the teller like, Yo, this money ain't my money,
52:06
Speaker 1: and the teller is like, yeah, it is. You know.
52:09
Speaker 1: She's like it says it's deposited from like Amazon or
52:12
Speaker 1: something or someone. And it turned out she had released
52:16
Speaker 1: the book and money just went straight to her account
52:18
Speaker 1: and she you know, it was like the something black
52:22
Speaker 1: dollar or something. But anyways, I can't wait to hear
52:26
Speaker 1: a story like that from you where it's like fiance
52:29
Speaker 1: wedding paid for the book. Yeah, so thank you so
52:36
Speaker 1: much for coming on our show. And look, she has
52:39
Speaker 1: a copy of her book, Black and Vegan, which, by
52:42
Speaker 1: the way, I did skim through. Not only is the
52:44
Speaker 1: texture like very.
52:46
Speaker 3: Yummy, it is very soft outside.
52:48
Speaker 1: It's a very beautiful cookbook. I did skim through it.
52:51
Speaker 1: It is it's got everything from breakfast to snacks, to
52:54
Speaker 1: like smoothies to like salads to the ribs get rid
53:00
Speaker 1: of guys, which I think I'm gonna try and get
53:04
Speaker 1: her to like, I'm gonna try and do like we're
53:06
Speaker 1: gonna do a cook off some seriously, you're gonna walk
53:09
Speaker 1: me through it. Yeah, and we're gonna do this this
53:11
Speaker 1: vegan ribs because it's a thing. Honestly, we probably would
53:15
Speaker 1: have done it on the show, but it would have
53:16
Speaker 1: taken away too.
53:17
Speaker 3: It takes too long. But it's how long does it
53:19
Speaker 3: take to make this dish?
53:20
Speaker 1: I think like what like hour and ten minutes?
53:22
Speaker 4: Yeah?
53:23
Speaker 1: Our ten?
53:24
Speaker 3: Maybe two because we have to put it in the oven.
53:26
Speaker 3: Let it cook, let it get.
53:27
Speaker 1: A little hard.
53:27
Speaker 3: Let me tell you something.
53:28
Speaker 1: Everything in this book looks delicious, And you guys could
53:31
Speaker 1: get it on Amazon where else Barnes and Noble, Amazon,
53:34
Speaker 1: Barns and Noble Target, you guys go out and get
53:36
Speaker 1: it today.
53:37
Speaker 3: Okay, so definitely check it out.
53:40
Speaker 1: Support support support support tofu. Oh there is tofu in
53:47
Speaker 1: the book. You guys know how much little bacon bit
53:49
Speaker 1: we're gonna see. We're gonna see. But anyways, check it out.
53:52
Speaker 1: Black and Vegan, thank you so much, Amani than coming
53:55
Speaker 1: and spending time with us, and guys, if you want
53:57
Speaker 1: to try these tacos, it's like probably than ten Bucks,
54:00
Speaker 1: and you guys could feed a family of four.
54:02
Speaker 5: Yep, all right, piece bye.
54:25
Speaker 1: For more eating while broke from iHeartRadio and The Black Effect,
54:28
Speaker 1: visit the iHeartRadio app, Apple podcasts, or wherever you listen
54:32
Speaker 1: to your favorite shows,