Now this one is
another Wrap and Go.
00:00:01.68\00:00:03.32
And I like to make this
up a day in advance for sure
00:00:03.35\00:00:06.85
so that I can get that flavor
that I need to have in it.
00:00:06.88\00:00:08.65
So this is actually
a mock chicken salad,
00:00:08.68\00:00:12.21
let's look at the
actual ingredients:
00:00:12.24\00:00:14.97
Ok, now why a day before
you get the flavors to soak up
00:00:42.73\00:00:48.39
or what. Well one thing about
tofu and that is that whatever
00:00:48.42\00:00:51.36
it gets next to it incorporates
or takes in that flavor
00:00:51.39\00:00:54.70
and you know the one
thing I like about the whole soy
00:00:54.73\00:00:56.73
family or the tofu itself
is that one minute it can be
00:00:56.76\00:00:59.76
like a meat
substitute, the next minute,
00:00:59.79\00:01:02.66
depending on the
texture you actually use
00:01:02.69\00:01:04.67
it can turn into a sauce,
and then it can also turn around
00:01:04.70\00:01:07.72
and make a dessert. So
whatever it sits next to
00:01:07.76\00:01:10.26
it just picks it on up
and that's the thing I think.
00:01:10.29\00:01:12.82
It's so versatile
that I really like it.
00:01:12.85\00:01:14.54
And this is kind of like a
mock chicken kind of a texture
00:01:14.57\00:01:18.27
and so guess what, when I
get the actual tofu itself
00:01:18.30\00:01:21.50
this time I take the tofu
and I keep it in the package.
00:01:21.53\00:01:25.36
Remember I said
it's 16 oz water pack,
00:01:25.39\00:01:27.23
I take and put it in the freezer
and I freeze it overnight,
00:01:27.26\00:01:30.54
at least up to 24 hours and
that changes the texture so that
00:01:30.57\00:01:34.92
the tofu has more
of... See this is spongy
00:01:34.95\00:01:38.25
Right, ok. Now you
press the water out after...
00:01:38.28\00:01:41.13
I press the water out and you
are going to have so little bit
00:01:41.16\00:01:42.93
in there, but you
are going to press out,
00:01:42.96\00:01:44.05
and I am going to show you
in a minute how I'm going to
00:01:44.08\00:01:45.46
actually use my
hands to crumble it up
00:01:45.49\00:01:47.21
because I want to kind of
have a chicken texture to it.
00:01:47.24\00:01:49.75
Ok, now... This is water
packed, it's extra firm...
00:01:49.78\00:01:54.07
This is the firm, this is the
firm, ok what I'm going to do
00:01:54.10\00:01:57.98
this because I needed to
pour out...let's go ahead on
00:01:58.01\00:02:00.55
and let's get you started
with that so I can use your bowl
00:02:00.58\00:02:03.32
and I can show them what I
am talking about when I say
00:02:03.35\00:02:05.95
squeeze out the
water, squeeze it out
00:02:05.98\00:02:07.61
and I'm squeezing it
out because the water
00:02:07.64\00:02:15.29
when it went into the freezer
it automatically went right up
00:02:15.32\00:02:18.35
into that tofu.
Look at that! Um hum!
00:02:18.38\00:02:21.67
Ok! And, that
should do it. Alright! Now!
00:02:21.70\00:02:33.35
Ok, now, you want that more...
Let me just move this around
00:02:33.38\00:02:38.20
here because I got a different
bowl, I want to use the bigger
00:02:38.23\00:02:40.58
bowl. Let's get
that liquid out of there,
00:02:40.61\00:02:42.59
and let's take and
crumble up now the tofu.
00:02:42.62\00:02:49.16
Now you used to do this
years ago in the pita bread.
00:02:49.19\00:02:52.93
Yes I did. I did and I
want to something a little bit
00:02:52.96\00:02:55.23
different, we talked
about that wrap and go
00:02:55.26\00:02:56.60
but you can use the pita bread,
but this time we are going to
00:02:56.63\00:02:59.11
use another item that they
can do also because one again
00:02:59.14\00:03:02.29
you can make it up the night
before and when you do that
00:03:02.32\00:03:06.56
let it sit and that tofu
will pick it up and will have
00:03:06.59\00:03:09.54
a nice flavor simulation
of chicken. Look at that
00:03:09.57\00:03:12.42
how the pieces look. Oh, ok.
Ok, it looks like the chicken
00:03:12.45\00:03:16.69
that you actually crumble
up a little bit there, or dice,
00:03:16.72\00:03:20.21
or mince,
whichever way. Alright!
00:03:20.24\00:03:23.89
Now when you do
finish that up there Curtis,
00:03:23.92\00:03:26.56
I am going to go on
ahead, that's finished,
00:03:26.59\00:03:27.98
I am going to go on ahead
with that, I'm going to add
00:03:28.01\00:03:30.20
the scallions on in. Then
we are going to go ahead on...
00:03:30.23\00:03:35.59
That's probably enough
though, just that celery there.
00:03:35.62\00:03:38.12
You going to need this? Let's
go ahead and put that one in.
00:03:38.15\00:03:39.81
Ok. Yummy. Yummy. Ok, I
think we are finished with the
00:03:39.84\00:03:47.54
cutting board... Now we are
finished with the cutting board.
00:03:47.57\00:03:49.41
I'm going to bring this one
out because we are going to make
00:03:49.44\00:03:54.33
the actual sauce to go in
this, and so what we have here,
00:03:54.36\00:03:57.21
is that Curtis is
going to take that lemon,
00:03:57.24\00:03:58.91
he's going to get
that lemon squeezed out.
00:03:58.94\00:04:00.43
I am going to take a spatula
and I am going to go ahead on
00:04:00.46\00:04:02.73
and put in this is...
Excuse me! The soy mayonnaise,
00:04:02.76\00:04:05.44
I am going to go ahead
and put that into a bowl...
00:04:05.47\00:04:07.00
You get that at the regular
store now...Regular store...
00:04:07.03\00:04:12.31
There is more than one
mayonnaise soy based...
00:04:12.34\00:04:17.37
They got the grape seed out now,
00:04:17.40\00:04:18.72
they've got a lot of different
combinations and all of them
00:04:18.75\00:04:20.76
are a kind of
simulation of a mayonnaise.
00:04:20.79\00:04:22.64
Ok, and I like that.
I've got the mayonnaise there
00:04:22.67\00:04:27.29
I am going to go on ahead and
add in now the light soy sauce,
00:04:27.32\00:04:31.91
I'm going to add in the
garlic, I'm going to add in the
00:04:31.94\00:04:37.94
Turmeric, get all of it out
of there, and I am going to ask
00:04:37.97\00:04:43.94
you to go ahead on and
do the lemon juice. Ok!
00:04:43.97\00:04:47.40
Why don't you go ahead and
stir that in for me? Alright.
00:04:47.43\00:04:49.13
Lemon juice going in.
00:04:49.16\00:04:51.05
And then you have a... You
can use the whisk, the one here
00:04:51.08\00:04:57.54
and you can just kind
of whisk that around...
00:04:57.57\00:04:59.22
I think you are going to do
a lot... Well let's do this one
00:04:59.25\00:05:01.28
here first. Let's do this,
stir it up cause once this hits
00:05:01.31\00:05:05.00
it's going to have to look
like a chicken kind of a color
00:05:05.03\00:05:08.99
ok? Well now with the Turmeric,
The Turmeric makes it turn...
00:05:09.02\00:05:13.15
Color. Um hum! Um hum! Ok!
You could go ahead and spin
00:05:13.18\00:05:16.22
with that if you want to,
ok. Let me just get a spoon
00:05:16.25\00:05:20.24
over here because we are
going to mix in now the celery,
00:05:20.27\00:05:26.02
the scallions, because
here comes now where the flavor
00:05:26.05\00:05:30.05
is going to come in.
00:05:30.08\00:05:31.74
Let me move these out of
the way and you can slowly start
00:05:31.78\00:05:35.20
adding that in for me. Ok!
It looks like a mustard huh?
00:05:35.23\00:05:42.00
It looks almost like
a mustard doesn't it?
00:05:42.03\00:05:43.71
Yeah. Alright let's
just get all that in there.
00:05:43.74\00:05:45.73
Remember now as it sits
the flavor begins to change
00:05:45.76\00:05:51.67
and it is really delicious.
00:05:51.70\00:05:53.69
It may not last that long
in our home, 24 hours but uhh.
00:05:53.72\00:06:00.74
Now you mentioned that you
had the garlic and onion powder.
00:06:00.78\00:06:06.53
Yep! As a opposed to
garlic and onion salt.
00:06:06.56\00:06:10.03
Ok, let's talk a minute
about that, why am I not using
00:06:10.06\00:06:12.48
onion and garlic salt?
Oh, you want me to answer
00:06:12.51\00:06:16.45
that question? Yes! Oh, ok.
00:06:16.48\00:06:18.24
Well, I think this is the last
time I will be asking you that.
00:06:18.27\00:06:20.77
Onion salt and
garlic salt is nothing more
00:06:20.81\00:06:26.30
than salted
garlic and salted onion.
00:06:26.33\00:06:29.45
That's basically what it
is. Now how hard was that?
00:06:29.48\00:06:32.73
That was pretty easy
wasn't it? That was pretty easy.
00:06:32.76\00:06:34.89
I've just been hanging out with
you. Now, now, look at that.
00:06:34.92\00:06:37.13
You going to add more to that
or is that just about it? No!
00:06:37.16\00:06:40.11
I don't want to add any more to
it, I think you did a good job.
00:06:40.14\00:06:42.64
Thank you! You did a good
job. Now, you see the nice color
00:06:42.67\00:06:45.42
and texture...Believe it or
not when you kind of see that.
00:06:45.45\00:06:48.65
Once again we are eating with
our eyes and when you kind of
00:06:48.68\00:06:50.44
see that... It sits for a
few minutes and the flavor
00:06:50.47\00:06:54.45
is going to get in there
and it actually looks like...
00:06:54.48\00:06:56.66
kind of like a
chicken salad, alright.
00:06:56.69\00:06:59.07
The thing I like about the tofu
is that not only you can mimic
00:06:59.10\00:07:03.18
that of chicken, the
white breast of the chicken,
00:07:03.21\00:07:05.31
but you can also mimic
that of turkey as well,
00:07:05.34\00:07:07.93
just by freezing it alright.
On one of the shows a long time
00:07:07.96\00:07:10.69
ago, I actually took the Silken
tofu and I froze it for 3 days
00:07:10.72\00:07:14.82
straight...Chicken Cacciatore,
and I made Chicken Cacciatore.
00:07:14.85\00:07:17.17
Yeah! Um hum!
That's a three day ordeal.
00:07:17.20\00:07:19.31
Yes, because that
one's a little bit longer.
00:07:19.34\00:07:20.92
But once again, you
can make your things up,
00:07:20.95\00:07:23.29
I'm talking about Wrap
and Go, make things up,
00:07:23.32\00:07:24.94
get them prepared, use a
day of the week that you might
00:07:24.97\00:07:28.49
want to just do...
I call all my cooking.
00:07:28.52\00:07:30.69
I might do all my cooking
on a Sunday, or I might do it
00:07:30.72\00:07:33.11
on Monday. I just fix whatever
I am going to have for the
00:07:33.14\00:07:35.23
whole week, I might
make up all my salads and
00:07:35.26\00:07:37.05
all the things I'm
going to be using for wraps
00:07:37.08\00:07:38.58
because we travel a
lot, so we want to make sure
00:07:38.61\00:07:40.43
that the food that we eat is
good nutritious foods and so...
00:07:40.46\00:07:45.16
I just want to thank you
publicly for fixing these meals
00:07:45.19\00:07:48.44
for me over the years, and
I just want to let people know
00:07:48.47\00:07:51.70
that I really appreciate these
meals and the love that you
00:07:51.73\00:07:54.72
put into these preparations
so, wonderful nutritious meals.
00:07:54.75\00:07:58.77
Well you're the man, I
want to make sure that you are
00:07:58.80\00:08:00.75
fed right, ok. Ok, so
let's continue. Now, now.
00:08:00.78\00:08:03.73
Now, I'll tell you what, we
got one more and this one here
00:08:03.76\00:08:07.07
when you see at
the end of the program,
00:08:07.10\00:08:08.27
we are going to put that on
a whole wheat submarine roll
00:08:08.30\00:08:12.27
with lettuce and
tomatoes and everything,
00:08:12.30\00:08:14.00
so this another one
of those Wrap and Go's.
00:08:14.03\00:08:16.29
Now let's look at
the very next one:
00:08:16.32\00:08:20.10
Now once again this is another
quick and easy recipe. Ok.
00:08:48.80\00:08:53.60
And it's quick, actually
it is one of my quickest ones,
00:08:53.63\00:08:58.08
and once again you can
make it up the day before
00:08:58.11\00:09:00.91
or you can actually
make it up later on depending
00:09:00.94\00:09:03.30
on what you want to do,
but it is quick and easy
00:09:03.33\00:09:05.73
and we are using a different
kind of shell this time.
00:09:05.76\00:09:07.60
Ok, if you would
just... We have a tomato basil,
00:09:07.63\00:09:12.24
just pull one of them out
of there and these are wraps,
00:09:12.27\00:09:15.67
which is larger than
your tortilla shell so it's a
00:09:15.70\00:09:19.23
bigger one, so we are
just going to lay that down...
00:09:19.26\00:09:21.20
Now this is the size
that we are going to be using
00:09:21.24\00:09:23.18
I am going to put it over
here because I need for you
00:09:23.21\00:09:25.07
to go ahead... We said we are
going to have to take and cut
00:09:25.10\00:09:27.02
our lettuce up fine, and
just go ahead and chop that up
00:09:27.05\00:09:32.88
for us, you know, fine, just
fine, it's going to go inside
00:09:32.91\00:09:36.18
this wrap. Colorful...
I call it... Yes it is.
00:09:36.21\00:09:41.21
Ok, you can do a
couple of things you know.
00:09:41.24\00:09:43.15
I use sometime either
the colorful spring salad
00:09:43.18\00:09:48.14
or you can use a red
leaf lettuce, you can use a
00:09:48.17\00:09:51.05
green leaf lettuce, but
it's all about color once again
00:09:51.08\00:09:53.69
that we are talking about
so I'm going to move this over
00:09:53.72\00:09:56.03
Curtis because now I
need for you to go ahead on
00:09:56.06\00:09:58.54
and real thin thin
slices of tomatoes because
00:09:58.57\00:10:01.66
it is going to
go inside this wrap.
00:10:01.69\00:10:02.82
Now also as he is doing that,
there is a lot of deli meats
00:10:02.85\00:10:08.48
that are out now on
the market and you can look
00:10:08.51\00:10:10.61
in your grocery section and
see which ones are available
00:10:10.64\00:10:12.99
especially when you talk
about children's lunches,
00:10:13.02\00:10:15.74
trying to find something that
they can eat that doesn't have
00:10:15.77\00:10:19.80
the fat and cholesterol,
so on and so forth, ok.
00:10:19.83\00:10:23.60
So with that in mind...
And those luncheon meats
00:10:23.63\00:10:25.52
also a lot of them have
the nitrates. Absolutely.
00:10:25.55\00:10:28.56
Some carcinogens, you
don't want that either.
00:10:28.59\00:10:32.47
Ok, that's enough honey? Yes!
00:10:32.50\00:10:34.01
Now I got my deli meat here
that we are going to be using
00:10:34.04\00:10:36.81
if you would let me hold
that knife there and what I am
00:10:36.84\00:10:38.80
going to do is cut
it also in thin slices.
00:10:38.83\00:10:41.86
Now again you have the
turkey you have the chicken,
00:10:41.89\00:10:44.43
you have...turkey, chicken...
Ham...They have a simulation
00:10:44.46\00:10:47.64
of all the different
ones... These are all mock.
00:10:47.67\00:10:49.44
They are
all...none of them are real...
00:10:49.47\00:10:50.92
Made from a soy base once
again ok...Has a nice texture,
00:10:50.95\00:10:54.44
a nice mouth feel too. Yes, Yes.
00:10:54.47\00:10:56.56
Now I've got once again
my soy, this is a mayonnaise,
00:10:56.59\00:11:02.85
this is actually from grape
seed. Oh, ok. So once again
00:11:02.88\00:11:06.71
we are going to take and fill up
our... Go ahead and Coat that,
00:11:06.74\00:11:10.62
coat it up, coat it up,
coat it up...Tomato Basil Wrap
00:11:10.65\00:11:14.81
hmm, ok. And it makes a
nice wrap, a nice size wrap.
00:11:14.84\00:11:19.72
Look at that, look at that.
That can be really a one meal
00:11:19.75\00:11:24.45
sub right there. It is because
it is so big and you can really
00:11:24.48\00:11:27.48
stuff it. Right! I'm just doing
that one there, right there,
00:11:27.51\00:11:30.50
and we are going to take
and put some of our lettuce
00:11:30.53\00:11:32.46
right here in the middle
of it, very very colorful.
00:11:32.49\00:11:37.88
We're going to take our
thin slices of tomatoes...
00:11:37.91\00:11:41.23
You need some more? No, no, no.
00:11:41.26\00:11:43.14
I'm going to put
that on there as well,
00:11:43.17\00:11:45.56
and then we are going
take and put some of our
00:11:45.59\00:11:48.95
meat slices on there
too. Okay, we really like the
00:11:48.98\00:11:53.96
baloney is good. And
this one here is a turkey,
00:11:53.99\00:12:00.54
That's the turkey.
A mock turkey, yeah,
00:12:00.57\00:12:02.32
we're going to put on there
as well, then we are going to
00:12:02.35\00:12:04.52
put some sprouts on
there too, alfalfa sprouts.
00:12:04.55\00:12:08.51
This will be nice and
fat. You know what I am saying.
00:12:08.54\00:12:12.45
And then we are
just going to once again,
00:12:12.48\00:12:13.96
we are going to roll it
up. Now I like this one because
00:12:13.99\00:12:18.47
once you roll this up, you
can actually curl it like so
00:12:18.50\00:12:22.70
and then you just go and eat it.
00:12:22.73\00:12:24.66
Well guess what, we're
going to show you, because we've
00:12:24.69\00:12:27.77
showed you three different
types of ways to Wrap and Go
00:12:27.80\00:12:30.47
and so we are going to
put all of our stuff together
00:12:30.50\00:12:33.41
so you can see the finished
product, so just stay by.
00:12:33.44\00:12:36.72