Participants: Jill Morikone (Host), Mary Bernt
Series Code: LCT
Program Code: LCT000064
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00:01 Tofu many people say I really don't like tofu,
00:03 I don't think I wanna eat it. Well, today we are going 00:06 to show you some ways to make tofu 00:08 that are gonna be awesome. 00:43 Hello friends and welcome to Let's Cook Together. 00:46 I am your host Jill Morikone and we have an 00:48 exciting program plan for you today, 00:50 all filled with yummy delicious tofu recipes. 00:54 I have a special guest here with me in the kitchen. 00:56 Her name is Mary Bernt and she is all the way 00:59 from Oklahoma. Yes. Welcome Mary, 01:01 we are so glad to have you here. Thank you. Thank you. 01:03 What do you tell our friends at home before we get 01:05 going with our recipes, just a little bit about 01:06 your ministry and what you do? 01:08 Well, I own a restaurant in health food store 01:11 in Ardmore, Oklahoma called Veggies, 01:14 and we also have a school of health evangelism 01:18 called Shine, which is academe for school 01:21 of health integrating natural remedies and evangelism. 01:25 School of health integrating natural remedies 01:26 and evangelism. Yes. Okay, that's awesome, 01:30 how long you had the school. 01:31 I had, well we just graduated our first class. 01:34 So our first six month class graduated at the end of May 01:38 and so we are looking forward to another 01:40 class in August starting. Yes, yes. So they are like 01:42 six months, six months. One five month class, 01:45 and one six month class, and our students are, 01:49 we just take a small group of students, 01:51 and they learn how to do massage, 01:52 they are certified in massage when they are done. 01:55 They work with depression recovery with Dr. Neil Nedley. 01:59 Yes, that's fantastic. Yes, his program is wonderful. 02:02 Absolutely. And they learn how to cook. 02:03 How to cook wonderful vegetarian food 02:05 in our restaurant. Yes, so you use them 02:08 in the restaurant. We, because we are able 02:10 to use them in the restaurant, 02:11 they do not pay tuition for the school. 02:14 They pay a very small amount for room and board, 02:16 and for books, and then the rest of it is on hands, 02:20 hands on excuse me learning experience and we utilize 02:25 them in that way, and it makes cheaper for them 02:27 and it works for us too. Absolutely, 02:29 I like that Mary because that's ministry, 02:31 you could be saying, well I wanna get try that 02:32 one and that's wonderful. You make it very economical 02:35 for them. Exactly. That's nee. Now I wanna 02:37 tell you guys at home too Mary was telling me 02:39 before the program, this is really fantastic, 02:42 I can't believe it, that your vegetarian restaurant 02:44 called Veggies is really good. I wanna go down 02:48 and eat there. That's wonderful because you won back 02:50 in 1998; you won one of the best restaurants 02:54 in the country, in United States right by 02:56 Magellan Press, right. That's exactly right. 02:58 That was our first veggie restaurant, 02:59 which was in Rapid City, South Dakota. Okay. 03:02 And so we utilize a lot of those recipes still obviously. 03:06 That's nee. Yes. I mean this is, 03:07 we are not even talking about vegetarian restaurants. 03:09 We are talking about just any restaurant. 03:11 right exactly. How did they hear about you, 03:13 do you know or You know, I am not exactly sure, 03:16 I know that they went around the country searching 03:18 for restaurants, we had already been voted one 03:21 of the best restaurants in Rapid City, South Dakota, 03:23 and so I think when they came to Rapid City. 03:26 They said we got to check this place out. 03:27 Yes, let's check this place out and they came 03:29 in and ate there. That's fantastic. Yes. 03:32 You know that shows that you can eat tofu, 03:34 you can eat other healthy food that tastes good that 03:37 even regular people, who eat meat and all those other 03:38 kind of stuff they like it. And actually enjoy it. Amen. 03:41 Let's get that. Well, let's get going, 03:42 we are making tofu first. Yes we are. Yes. 03:45 Yes we are, the recipes that we are going to use today 03:47 are going to be foundation with the first recipe that we 03:50 are going to do Jill, and I think that people will really 03:53 like this recipe. Good. So, we are going to start with. 03:56 Let's read our recipe first. Okay. 03:58 For our friends at home. Let's read that recipe 04:00 for the marinated tofu. You wanna read that for us Mary. 04:02 I will, we need 2 pounds of firm tofu, 04:05 a half a cup of tamari or soy sauce. 04:08 Tamari is actually just a high grade soy sauce, 04:10 two tablespoons of olive oil, two tablespoons of water, 04:13 a quarter cup of lemon juice, I prefer fresh squeezed, 04:17 but you can use frozen or bottle if you prefer, 04:20 and a quarter cup of honey. So it all just goes into 04:24 the blender, blends up and gets poured over the tofu. 04:27 That's easy I like that. It's very easy, let's see how 04:28 to make this here. Alright well my favorite 04:30 tofu to use is the organic extra firm tight away tofu 04:34 by White Wave. There are several kinds that are 04:36 packaged this way and any kind of tofu will basically work. 04:40 Okay. But I love this one, it's got a good texture. 04:42 Yeah, that's good. Jill, it's really important 04:46 when people use tofu if they would just real quick smell 04:49 it and make sure it's nice and fresh. 04:51 Make sure it's not kind a rinse or something. 04:53 Yes exactly and I always rinse it. So if you would please 04:55 rinse this off, oh, yeah sure, and while you are doing 04:57 that, I am going to get our pan ready, I'm just going to 05:00 spray a little bit on pan, so that our tofu won't stick. 05:04 Okay. And then what we are going to do for this 05:07 recipe Jill, I am going to cut this tofu into strips 05:10 and so what I like to do is set it up here on the 05:14 cutting board, and I make two cuts. Okay. 05:17 On this side, and then I'll turn it around, 05:21 and just about four or five probably five cuts this way. 05:24 Okay, now tofu doesn't have a whole lot of flavor 05:28 like this, is that right Mary. It has no flavor like this. 05:32 Okay. A tofu is going to taste like how you make it taste. 05:34 Okay. So then what we will do here Jill, 05:36 let's put this in the pan, and we will just kind 05:38 of set them in there. Oh, yeah, very nice. 05:41 And then I think we've just enough room for all of this, 05:45 and we are going to make it taste a little bit beef 05:49 sort of, may be an oriental sort of flavor to it. 05:53 Because it's more oriental. Exactly, exactly. 05:56 Alright well that sounds good, I like oriental stuff. 05:57 Alright, and next we are going to put our marinate 06:02 sauce in the blender. Okay. So we have our tamari 06:04 or soy sauce. You like the tamari over the soy sauce. I 06:11 do like tamari, I think it's a better product. Okay. 06:12 I think it's a better made product. 06:13 We have our water, we have a little bit of olive oil. 06:18 I always like to use olive oil. 06:20 Yes, olive oil is better for you than other type 06:22 of oils. I think so, and do you know if not olive oil, 06:25 grape seed oil is wonderful because it has a very 06:28 high point where you can cook it and it 06:31 won't cause any problems. That's good. 06:33 Right, so we've got all of the ingredients, 06:35 all of the wet ingredients in the blender, 06:38 and we will then blend up our marinated 06:41 and this is very easy. I like that very easy. 06:44 Yes called marinated tofu, but you actually 06:46 don't have to marinate it for very long. 06:48 Okay, so don't have to sit in the fridge for a night or so. 06:50 It doesn't, it can, but not necessary at all. Okay. 06:53 Alright. Get lid on, we don't want everything splashing. 06:55 Yes, that's exactly right. Get the lid on the blender. 06:59 You got it. I got it, and we will blend. That's all. 07:05 That's it. That's it. We are gonna pour this over 07:08 the tofu then. Now I believe that we are only going 07:13 to need about half of this because we went 07:15 to a smaller pan. Okay. And instead of using 07:18 two pounds of tofu, we used one. Okay. 07:21 And yeah we had the liquid ingredient for double recipe. 07:23 Alright. So, we won't use all of this. 07:24 So, you don't want all that. Yes, exactly. 07:26 And then what we would do with this. 07:27 We are now going to take this and put it in the oven 07:30 at 350 degrees. It will bake for approximately 07:33 30 to 40 minutes. I like to bake it until all of liquid 07:37 is absorbed, but not too much after that and then 07:42 we will use it for our recipes. Good. 07:44 It will be absolutely delicious. 07:47 I can't wait to try that. What recipe are we making next? 07:49 I believe our first recipe will be Fajitas, oh! 07:52 I love Fajitas, that sounds good. 07:54 Let's read the recipe there for our Fajitas. 07:57 For them you need two pounds marinated tofu, 07:59 cut into strips that's what we just made, 08:01 one large onion, cut into strips, 08:05 two large green peppers, cut into strips, 08:07 one large red pepper, cut into strips, one large carrot, 08:12 cut into thin strips, one tablespoon chili powder, 08:17 one package whole wheat tortilla shells. 08:22 Well this looks good, here look at all these colors. 08:23 Isn't it beautiful. Yes, I can't wait, 08:26 shall we get started. Absolutely. 08:27 Alright, so what we are going to do, 08:29 we might want to use just a little bit of olive 08:32 oil to do our sautéing not much, 08:35 and what we are going to do because we are just 08:36 going to make a small batch. 08:38 We won't add all of our ingredients. Okay. 08:40 But we will start with our red peppers, 08:43 drop few red peppers in. Oh, it's all sizzling there. 08:45 It's sizzling, we've got some beautiful red onions. 08:48 Okay, it's pretty I like that. I love this is one of my 08:51 favorite parts is zucchini, and a little bit of onion. 08:56 Now, if you grow a garden in the summer you can 08:57 use all these ingredients from your garden. 08:59 That's exactly right. Yeah. Excuse me. 09:01 Okay. I think I just called onions, carrots onion, 09:04 but you know what I mean at home, 09:07 we are going to put in the carrots. 09:09 Now another thing that I don't have in my recipe Jill, 09:12 but that is really nice if you want to add little 09:15 mushroom that's very nice in this as well. 09:17 Oh! Yeah that will be broken. 09:18 Now we just want, I don't like the vegetables 09:20 to be soggy, I don't, you know, I don't like to 09:22 overcook my vegetables, but I do want them 09:24 to be nice and warm. Yes. And then when they get. 09:28 Crisp and tender. Kind of crisp and tender, 09:30 yes exactly. And for me I like a heavier on crisp. 09:34 That might turn to tender. That might turn to tender. 09:37 Okay. I can keep the color in there. 09:38 Right. And then we will add a couple of pieces 09:41 of our tofu that we marinated. 09:43 This is a tofu you have already done it, 09:45 you've marinated it. Yes. 09:46 Cook at 350, oh its pretty. Yes. Yeah, 09:49 and it looks like it will hold the shape really good, 09:50 it wouldn't fall apart. It doesn't fall apart, 09:52 it really actually has a very nice texture. 09:55 Yeah. Stir it, and what we will then do is add 09:57 a little bit of our seasoning. You can use a chili 09:59 powder or a Mexican kind of seasoning, 10:03 we won't add quite as much because 10:04 we don't have as a bigger for recipe. 10:06 We aren't doing all those vegetables, right. 10:07 Yes exactly. And for those who like it, 10:09 they could add little salt if they want to, 10:12 the tofu is going to have a little bit of savory 10:16 flavor already, absolutely that's right, 10:17 because we marinated it. Oh! That looks good. 10:19 I wish you guys can smell this, 10:20 it smells really good too. 10:21 Yes, right. So let's mix up our seasoning in there. 10:25 Now, I also brought with me a little bit of a vegan cheese. 10:29 Oh good. That will add to this, 10:32 and that makes a kind of nice. 10:33 Now where you can get this vegan cheese, 10:35 in the grocery store. Health food store typically. 10:37 This particular one is completely vegan, 10:40 it doesn't have the casing in it. Yes. 10:42 However, I will also recommend that if they like, 10:46 they can make a cheesy sauce, you know we've got a good 10:49 recipe for cheesy sauce in our cook book, 10:51 and so that works really well. 10:52 Okay, so you have a cook book out too. Yes. 10:54 Our friends could contact you and get the cook book. 10:56 Yes, all of the recipes that we are using today 10:57 are from my cook book. Good, what about the recipes 11:00 that you cook there at Veggies, 11:01 they are from your cooking book too. 11:02 Well either from my cook book, 11:03 and we are always developing new recipes. Yes. 11:07 That's kind of what we are all about. 11:08 You know you can't serve the same things over 11:10 and over again in the restaurant. Absolutely 11:11 you get kind of. Because people get bored of it, 11:12 yes. Alright, so we are going to then just take this mix. 11:16 I have a whole grain tortilla here that we are going 11:20 to use. Good. And we are going to make sure 11:21 we got a piece of tofu, and we get some of those nice. 11:24 Oh its smells good. Carrots and you know Fajita. 11:29 Very nice. And then I am going to sprinkle 11:31 a little bit of our vegan cheese on there, 11:34 and now at this point we have options. Yes. 11:38 One of our options is just to roll it up and eat 11:41 it like this, and you would roll it like a tortilla, 11:46 but another really fun option is to take it and heat it 11:53 on a grill, I think we have a grill right there. Here 11:56 we go. Right, unfortunately I did turn that off. 12:00 You got the lighter. I've got the lighter. 12:02 We will relight, I did that there we go, very good. So 12:08 I do like it this way because it's kind of make it nice 12:11 and hot on the outside and see you can just stick it 12:15 right on your grill, you don't need to add anything you just. 12:18 So you don't need oil or anything to fry it. 12:19 No oil, we are not frying it, we just going to let it sort 12:22 of heat up a little bit and we will just we'll let that 12:26 cheese melt a little bit. Yes. And then it will be nice 12:29 and warm and little bit on the crisp side. 12:33 These are wonderful served with a little guacamole, 12:36 if you like guacamole always recommend a little sauce 12:40 whatever the favored sauce would be, and so. 12:44 Looks very good. Oh! I think it's gonna 12:46 be delicious. I can't wait to try, really it's really good. 12:48 I am hungry already myself. That's right. 12:51 Yeah, so this is nice, so this will be then once it's kind 12:54 of nice and warm on one side, we will flip it over 12:56 to the other side. Okay, good. And well we will have. 13:01 So your Fajita, your students who come to the Shine 13:03 program, they cook with you in the restaurant, 13:04 they make this and all that. Oh yes absolutely, 13:07 absolutely. That's nee. At our restaurant, 13:09 we actually make homemade crepes that we make Fajitas 13:13 and that's really nice as well. 13:15 I need to come and eat at your restaurant. 13:16 You got to check it out. I think I really got to go 13:18 there, yes. I guarantee you will like it. 13:19 If you don't, if you don't it's on us. 13:23 I am sure I'll like it. Oh yeah I can see the cheese 13:25 is melting. The cheese is melting, yes, 13:27 and so we will take it. We might want to flip it 13:30 one more time, our pan wasn't hot as it would be. 13:34 Right because we hadn't turned it on. 13:36 Exactly, we actually have people come to our restaurant 13:41 who have eaten and I won't name the name of the 13:42 other restaurant, but it's a very famous restaurant. 13:45 And Fajitas is something that they are well known for, 13:49 and when they tried our Fajitas despite the fact 13:50 that these people were not vegetarian, 13:52 when they tried our Fajitas, they said wow wait a minute, 13:55 this is so much better then we get across the street, 13:59 that you know we are coming here from now on. 14:02 You know, it's amazing because this has tofu in it 14:04 and this has soy bean, so you think but they 14:06 like it better. They liked it better. 14:08 They said it had much more flavor. Yeah. 14:10 And so I was really happy to hear that. 14:13 Good, and I have to say that I agreed with them 14:16 one hundred percent. Alright, so we are just going 14:19 to take this off of here and put it on our plate. 14:24 Oh yeah that looks good. Very nice. 14:27 We're done with our Fajitas. 14:29 Let's go to our, are we making egg rolls. 14:31 We are going to next mix Spring Rolls. 14:33 Spring rolls. Actually, this is really 14:35 a favorite recipe of mine. Good you wanna read that 14:37 recipe first for the Spring Rolls. 14:39 I'd be very happy too. Okay for the Spring Rolls 14:41 we need one package of spring roll wrappers, 14:45 now those are going to be a rice wrapper, 14:47 we are going to use the marinated tofu, carrots, 14:51 which will be grated, lettuce, which you could either 14:53 chopped your lettuce, I actually use some of the 14:56 prewash lettuce, fresh basil, that's very important 15:00 or fresh mint and fresh cilantro, and half pound 15:04 of rice noodles which would be cooked according 15:08 to the package instructions. 15:13 Look at this, I love oriental foods. 15:15 Spring Rolls is one of my favorite. 15:16 Yes mine too especially like this kind over 15:23 Alright, well I have used the Spring Roll wrappers, 15:26 and as I said there made with rice flour. 15:28 So, this is a wonderful recipe for your gluten 15:31 free friends. Oh true. 15:33 Because this is going to be gluten free, 15:35 and these can be readily purchased 15:37 at any Asian market, and I've even actually 15:40 seen them in Wal-Mart or in regular grocery 15:42 stores as well, and they are very inexpensive. 15:45 And what we do Jill is we take these and 15:47 we've already soaking ours, we've got them 15:48 in some water, it just takes a matter of maybe 15:50 a minute or two. Okay. Before they are done, 15:53 and I do like to use two of them because 15:55 they rip rather easily. Yes. 15:58 And what I am doing, what I have here 16:00 is a clean bath towel. Okay, because I wonder 16:03 what this purple towel doing here 16:04 on the sets. Yes, I promised you, 16:05 I wasn't when I use this morning to dry off, 16:09 and actually at our house we have a bath 16:11 towel that we will use for this or they 16:15 can do at home. I recommend that when you 16:18 use a bath towel like we are doing that you wash it 16:21 in your washing machine and then rather than 16:23 taking it directly out of the washing machine run it 16:27 through the recycle again, so that you get 16:29 all the surf out. Right. Yes, exactly. 16:31 That won't be too good. Right you don't want 16:32 the surf, but this is very critical, 16:34 this is why most people don't make these at home because 16:37 they don't know how. This is a critical step, 16:40 so we've taken. Why do you put it here versus 16:42 on the countertop? Well because when we 16:44 wanna use, we wanna get all that water out, but 16:46 it will be still be slightly damp and that way it 16:49 will stick together, okay. That's really smart. 16:52 This is quite a little secret, this is a million dollar 16:55 secret here too. How did you think of this 16:56 million dollar secret? Well, actually I had 16:58 somebody teach it to me. Really. 17:00 So there you go. Now you are teaching to us. 17:03 So, now I am teaching you, so we take it, 17:04 we got two of the wrappers on the towel, 17:05 and we are going to take the towel, 17:07 and we are gonna push down on it. 17:09 Get rid of the water. And get rid of the water. 17:11 This is pretty fancy, I like this, I've never 17:12 heard doing that. Is that well, this, this works. 17:16 That's awesome. You will be making Spring Rolls. 17:19 Yes. Now that you know how to do this, 17:20 okay. So we are gonna take a little bit 17:21 of our rice noodles, and. So this is gluten free too. 17:25 This is gluten free too, these are also rice. 17:27 Now the more that you put in the Spring Roll 17:30 the harder it is to roll up. So you know when 17:33 you are first starting out, they are kind of nice 17:35 if you doing small. We will put in a couple pieces 17:38 of tofu, this is our marinated tofu again. 17:41 You can use it in all these different recipes, 17:43 I like that. Yes isn't that fun. Very good. 17:45 Alright, we are going to add, I didn't have fresh basil, 17:49 so I grabbed some mint. Yes. 17:51 And when we are using mint, like my mint to be nice 17:54 and green. We don't want to overdo the mint 17:56 and this is very large mint. So, I am gonna cut 17:59 that into half, so just a couple of pieces of mint 18:01 and then cilantro. I love cilantro. 18:04 Got to have the cilantro, can you smell that mint. 18:07 Oh yeah, it smells good when you broke 18:09 it you can really smell it. It really, it's so good. 18:11 Now our carrots are going to go in there and because 18:14 my carrots shreds are kind of poky, I am going to put them 18:19 in middle. So, that they don't poke through the wrapper 18:21 Absolutely. Something else really. And you get a hole 18:23 in it or something. Yeah you get a hole, 18:25 and once you have a hole, it continues to rip through. 18:28 I have done that, yes. Alright, now we are going to 18:31 add a little bit of lettuce. Now, I also want to let 18:33 our viewers know that if they would like what we frequently 18:38 do is use beets. Beets are really nice instead of carrots 18:42 Okay. You could put anything, any kind of vegetable, 18:47 really raw vegetable that you want it, you might find them 18:49 sometimes with cucumbers, yes, with some kind of sprout, 18:53 the bean sprouts are really nice in them. 18:55 So we can't go wrong with it. 18:56 You can't really go wrong. We just have to do it. 18:57 Exactly, exactly. That's my kind of recipe. 19:00 So, notice that I put everything sort of towards 19:02 the end, but in the middle. Yeah. 19:04 And we are going to take this and you will see right 19:06 away how that is really sticking. Oh yeah. 19:08 And we are gonna roll that up like that. 19:10 Oh yeah it is sticking. It's very sticky, and then 19:13 we are just going to take it, we are going to roll a 19:14 nice and tight, and as we roll it we will be real careful, 19:20 so that it doesn't sprinkle. Oh, that one is good. 19:23 There you go, and you see how nicely that stay together. 19:25 Yes, very nice. Isn't that beautiful. 19:27 I like that you see. Plate is ready for it. 19:28 Yes stays together to the edge too. 19:30 Yes exactly, isn't that wonderful. Now we serve this 19:34 with a peanut sauce. However in typical restaurants 19:38 this is really kind of a Thai food. In a Thai restaurant 19:41 you either get with a peanut sauce or a sweet and sour 19:44 sauce. So our viewers at home can do either sauce that they 19:50 like. Those sauces are also readily available in health 19:53 food stores, at Wal-Mart. Right. 19:55 Or in Asian markets. You can buy it pretty easily. 19:57 Exactly or you can get on the web and do little Google 20:01 with peanut sauce and you can find some wonderful 20:04 peanut sauces on the web as well. Yes. 20:06 That you might make homemade. 20:07 That's good, yeah. Do you have homemade peanut 20:09 sauces recipe to make. I do have one, 20:11 and I am happy to let our viewers have it if they like 20:14 to e-mail me. Okay, what's your e-mail address. 20:16 My e-mail address, that is so easy to remember, 20:18 you can't go wrong, its iloveveggies2@hotmail.com. 20:32 Oh nice. Yeah exactly, so if they like to e-mail me 20:34 I will be happy to share my peanut sauce recipe as well. 20:37 Very nice. It's in your cook book as well. 20:39 This, I have several different sauces in my cook book, but 20:42 the peanut sauce is a newer one that I just developed. 20:45 To make another cook book. I am in the process 20:47 of doing that. It's definitely a process. 20:49 Let's go to our last recipe, what's our last recipe. 20:51 Our last recipe is Eggless Egg Rolls. 20:54 Good, you want to read that first. 20:55 Absolutely, alright we are going to use whole wheat 20:58 chapatis, or we can also use the whole wheat tortilla 21:02 wraps that we used earlier, one large green cabbage, 21:06 cut into strips, one large onion, cut into strips, 21:10 two large carrots, shredded, two large green peppers, 21:13 cut into thin strips, one small head broccoli, 21:18 one cup of tamari which is the soy sauce, two teaspoons 21:22 of garlic powder, two teaspoons of onion powder 21:25 and one tablespoon of sweetener. 21:29 Now what's the difference between an Egg Roll 21:31 and a Spring Roll. Well typically when you go to a 21:34 restaurant, an Egg Roll is going to be deep fried. 21:37 Yes. And a Spring Roll isn't always the kind 21:41 of wrapper that we use, sometimes they are deep 21:43 fried too. So you just have to kind of check it out. 21:45 Right. But when we do Egg Rolls, 21:47 we bake them. Okay. Yes. 21:49 Let's see how to make these Egg Rolls. 21:51 Alright, we have heated our oil. 21:53 I can see it's steam, so it's hot. 21:54 Yes, so we are going to take our cabbage, 21:56 and we are going to put a little bit of cabbage in. 21:59 Good. We are going to add our broccoli, 22:03 once again we have all those beautiful colors. 22:05 Absolutely. You know, I'm just sure God did that, 22:08 so that we would eat it. Right. 22:10 It just look so edible doesn't it? 22:12 That's right, and it means all that nutrition, 22:14 I think it is because of nutrition too. 22:16 Absolutely, and so we are just going to, 22:18 once again we are not wanting to kill this beautiful, 22:23 the beautiful cabbage, and red pepper, and broccoli, 22:27 we just wanna kind of get it nice and warm because 22:30 we are also going to bake these, 22:31 so in our vegetables grill. Yeah. 22:34 We will bake a little bit, and then we will add our sauce, 22:36 now I am not going to add all of this again, 22:39 because we are not using that in the recipe. 22:41 Yes. There is something about the combination of maple 22:45 syrup and tamari, that is just absolutely incredible. 22:50 I've never tried that, usually I try sugar or something 22:51 if you put in this, but use a Maple syrup. Yes. 22:54 I like that. It is incredibly good, I really like it. 22:58 And then it's our onion and garlic. 22:59 That's my onion and garlic. Good. 23:01 And so we will just stir this up a little bit, 23:04 so that we can have a nice tender not too tender. That's 23:13 right, we want the crisp side with the last recipe, 23:16 right. And then we will put a little bit of our tofu in. 23:18 We are using our tofu again. 23:20 Once again we can use our tofu in the recipe. 23:21 I like that. Yes, I just love it. 23:25 You use it, you've just make it, and then you can store 23:26 it in the fridge type of thing and then pour it up 23:28 all these different recipe. Exactly. I like that. 23:30 Warning, if you have small children tofu won't stand 23:33 in the refrigerator for very long because they tend to 23:36 really like it. It's so good, I used to always just kind 23:40 of hide mine from my children. That's right. 23:43 Alright this is nicely sauté, so let me show you how 23:47 to roll this. Now again because our wrappers 23:52 are kind of small, you can get a larger wrapper, 23:54 and those are little easier to work with, 23:55 but I like these wrappers because they are low carb, 24:00 and what that means when something is low carb, 24:03 I discovered at least when its low carb, 24:05 and it's a bread product, that means it will be very 24:07 high fiber. Yes. So put a little bit of vegetables 24:12 in here. And this is your, this is a different wrapper 24:15 than we used for the last one, 24:16 last one was a rice wrapper. 24:17 A rice wrapper, but we did, this is our wheat wrapper, 24:20 however, we did use this wrapper for our first 24:24 stuff Fajita. Fajita that's right good. 24:26 Exactly. Alright so for the Eggless Egg Rolls 24:30 what we are going to do, I tend to just wanna wrap these 24:32 like this to start because we are going to bake them, 24:37 and so then what I will do is I'll then take the end. 24:41 Good. Kind of tuck it in a little bit. 24:44 Oh nice, that's pretty fancy, I like that. Yeah. 24:47 We are learning tricks from the professional here. 24:50 We know the tricks of the trade. That's right. 24:53 Alright. Looks nice. Now what would you put 24:55 it in the oven. I would put it in the oven at 350 24:58 and if you have a little bit of pam, you can spray the 25:01 outside of it, and then you bake it in the oven for oh, 25:05 I say about 15 minutes or so, 15 to 20 minutes until its 25:09 nice and crisp on the outside, and again this is going 25:13 to be delicious with the sweet and sour sauce. 25:15 Oh yeah, we are going to try that. 25:18 I think you like it. Good, good. Well, 25:19 in just a moment friends, we will be back to show 25:21 you all the final products. 25:26 We hope you've enjoyed today's program 25:28 with Mary Bernt. Now let's take a moment to review 25:31 or roll it up with tofu recipes. Marinated Tofu, 25:34 two pounds of tofu firm, one half cup tamari or soy sauce, 25:38 two tablespoons olive oil, two tablespoons of water, 25:42 one fourth cup lemon juice, and one fourth cup of honey. 25:45 For Fajitas, two pounds of marinated cut into strips, 25:49 one onion cut into strips, two green peppers, cut 25:53 into strip, one red pepper, cut into strips, one carrot, 25:57 cut into strips, one tablespoon chili powder, 26:00 one package of whole wheat tortilla shells. 26:04 Spring Rolls is one package spring roll wrappers, 26:07 marinated tofu, carrots grated, lettuce chopped, fresh 26:11 basil, fresh cilantro, one half pound of rice noodles, 26:16 cooked. And for our Eggless Egg Rolls, we have two 26:19 package of whole wheat chapatis, one cabbage, 26:22 cut into long thin strips, one onion cut into strips, 26:26 two carrots shredded, two green peppers cut into strips, 26:30 a head broccoli, one cup tamari, two teaspoons garlic 26:34 powder, two teaspoons onion powder, 26:37 and one tablespoon of sweetener. 26:38 If you would like to contact Mary Bernt, 26:42 please call 3ABN at 1-800-752-3226. 26:47 For more information or write us at 3ABN, 26:50 PO Box 220, West Frankfort, Illinois, 62896. 26:55 Now let's take a look at our finished recipes with Mary. 27:04 Welcome back friends. Look at all these good 27:06 food here Mary. Food look beautiful. 27:08 We've made a feast. Yes. 27:10 Let's look at what we made today, 27:11 why don't you tell friends as we look at these. 27:13 Okay, well first of all we started with the marinated 27:16 tofu, and each one of the other recipes 27:18 has some of that in it. Yes. Right. 27:22 And then what was next here. 27:23 Next, we had the Fajitas, now Fajitas are, 27:27 like I said this is a wonderful Fajita recipe, 27:30 and we might add a little guacamole and definitely 27:34 wants some sauce with that when we eat that. 27:36 Oh, That looks good. Absolutely, 27:37 and then we have our Spring Rolls. 27:38 Our Spring Rolls, this is my favorite, 27:40 if there is nothing else left to eat, 27:43 but Sprig Rolls I will be alright. 27:44 I'll eat Spring Rolls too. 27:45 Yes, and we put a peanut sauce with the Spring Rolls. 27:48 Good and our last one here. 27:49 Our last one is our Eggless Egg Roll and that also would 27:53 probably want a sweet and sour sauce, 27:55 or some kind of peanut sauce to finish off. 27:57 Good, well thank you so much for coming Mary. 28:00 We had a good time today. 28:01 It's nice to be here, I really appreciate it. 28:02 Absolutely, well friends our time is all gone until 28:05 we see you next time may God bless you and keep you. |
Revised 2014-12-17