The video is a live cooking demonstration recorded on March 26, 2013 at Mount St. Joseph Academy for National Nutrition Month. Chef Dennis Littley hosts the segment from the school kitchen, introducing two senior culinary students, Dominique and Gabriella. Dominique prepares a vegan chocolate olive‑oil cupcake, walking through pre‑heating, mixing dry ingredients (flour, cocoa, sugar, salt, baking soda), adding wet ingredients (water, olive oil, vanilla, vinegar), blending to a smooth batter, and baking for about 20 minutes. Dennis praises the cupcakes as possibly the best vegan chocolate cake he’s made and notes the recipe is available in the event details. Gabriella then demonstrates a bulgur‑wheat tabbouleh salad: she hydrates bulgur with boiling water, drains, fluffs, and combines finely chopped mint, parsley (processed), scallions, shredded carrots, lemon juice, olive oil, balsamic vinegar, salt, pepper, and optional diced tomatoes or cucumbers. She explains the purpose of each step (e.g., fluffy bulgur, fresh mint flavor). Dennis thanks the students, highlights that they are graduating, and emphasizes that healthy, plant‑based dishes can be delicious and versatile. The segment is conversational, instructional, and includes typical live‑TV interruptions.
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Hi, I'm Chef Dennis. Today you're with me coming live from the mount. I don't know if it started on time. We're going to start again, but I'm Chef Dennis and we're coming— hold on a second. I wasn't in it. That's what happens with live TV. Alright, we're going to start again. You know me, I'm Chef Dennis Littley. Today we're coming live from the Mount. You'll hear a little noise. We are in a working kitchen. We have most of the equipment off, but you never know what you're going to see or hear in here. And today, this month is National Nutrition Month, so Google asked us to come up with some healthy recipes, and two of my culinary students are going to prepare two of our favorite dishes for you. Today. So I'm going to introduce the first one, Dominique, and she's going to tell you what she's going to make and show you exactly how to make one of her favorite chocolate cupcakes.
I'm Dominique, and as Dennis said, I'm making my favorite chocolate olive oil cupcakes. I'm a senior at Mount St. Joseph Academy, and first you're going to want to preheat your oven to 350 degrees. Next, we're going to add in all of our dry ingredients. We have flour, the cocoa powder, the sugar, and then the salt and the baking soda. And first you're just gonna mix them up all together.
So it looks nice and blended.
And then we're gonna add in all of our wet ingredients, and here we have cold water, some olive oil, then we have vanilla, and vinegar. Then you just want to mix this so that it doesn't have any chunks, that it's just nice and blended. I'm just gonna scrape it to make sure I got everything. And then you just pour the batter into your favorite cupcake pan. And then when they're done, they should look like this. And those should bake for about 20 minutes, and then they're delicious.
Thank you very much, Dominique. That was wonderful. These are really good cupcakes. If you ever have a chance, try them. The recipe is live. It's on, uh, in the event itself, so you can get it and try them out. It's actually a vegan recipe and probably the best chocolate cake I've made. So now we're going to bring on one of my other students, and she's going to show you one of our favorite salads that we put on our salad bar. We're really big on greens and like to do bulgur wheat from time to time make tabbouleh. Here's Gabriella.
Hi, I'm Gabriella. Today we're going to be making tabbouleh. For tabbouleh, we boil water first and then we pour the water over bulgur wheat, which sits for about an hour. And after that, we drain it and push out the excess water. So after that process, the bulgur wheat will look like this, and we kind of fluff it up a bit. The reason we put boiling water over it is so that it will fluffy and not very dense. So first we're going to take mint and parsley, and you can put this in a food processor and it will come out very fine. That will be the first ingredient that we add to our bulgogi. Add that in. I personally like a lot of mint in my bulgogi. I think it adds a really nice fresh flavor to the dish. So next we'll add the scallions. Which you chop up very finely, and we'll add those in. And then the shredded carrots. We'll mix all that in together. And then we add a series of liquids to this to add extra flavor. The first we'll be adding is lemon juice, olive oil, and you can add all of these to taste. And we'll add a little bit of balsamic vinegar to mix this in. And some salt and pepper to taste. Okay, then we can mix it up very well. And you can also add some diced tomatoes to this to add a little bit more of a summery feel and for color as well. And chopped cucumbers work very nicely instead of carrots, and that just gives some variation in color to the dish. So our finished product looks like this.
All right, great job. Thank you very much. Girls, you want to back over here? Thank you. All right, I want to thank you all for coming today and getting to see two of my favorite culinary students. They've been with me for 4 years now, so they're going to be leaving when they graduate this year, but they did a great job making dishes for you today, showing you how you can be healthy and still eat well. Those cupcakes are a testament to this, and I and just by themselves. But there's a nice grain salad if you haven't tried grain. It's a good way to get it in. You can use it in a wrap. You can use it just as a salad, or you can add it to other salad ingredients. All right, so thanks. We're coming live from the Mount, and thank you for stopping by today. See you all later.
