The soy milk is cooked and curdled as well in the process of making the tofu. I am only pointing that out because many people think that tofu is a raw food, but it is not raw, (it is a cooked food) and therefore you can eat it without cooking it. Although I do like to marinate and bake it, for a quick lunch, I like to use tofu to mimic a mozzarella sandwich by thinly slicing the tofu (straight out of the wrapper) and adding it to a toasted Ezekiel bread. What I do is I add a bit of Dijon mustard to the bread, layer with the sliced tofu, add basil leaves, and a slice of tomato, drizzle with a little balsamic vinegar or even a little olive oil if you use oil. Sometimes I mash cannelloni beans (or kidney beans) to the bread prior to adding the tofu for an extra layer of flavour, texture and additional protein. You can also add cucumbers, leafy greens or any other thinly sliced vegetable (for added crunch) and top it off with another slice of bread, though I tend to eat it as an open faced sandwich. I add my herb mixture to it as well, which consists of dried dill, and dried garlic. I also like to add capers or thinly sliced olives (not too many due to the salt content). This sandwich I am describing is so delicious I never tire of it.
I'm really liking these videos showing us how to make a healthy meal! I saw that tofu with sauce video yesterday, so your timing is perfect. I would love to see how you make your grain mixture. Have you done a video on that?
Thank you, Doc! I've been vegan for 9 years, I've studied for my whole food nutrition certification from Cornell U. But I ALWAYS learn something from your wonderful videos.
I like to use non fortified yeast flakes whenever I have moisture for them to absorb. Ground flax, as was mentioned, works too. I use both in my morning grains. I don't know that yeast flakes would dissolve in soy sauce, but even if they don't, they're a tasty and nutritional add.
I do as you taught us. Throw out the first boil when cooking white rice. After refrigerating the rice overnight, I stir in a package of natto. It ferments the rice and stretches the natto for a few days.
I love your recipes /meal suggestions. It would be amazing to have detailed recipes for those of us less talented cooks. Hope you will treat us to that one day. 🎉🎉🎉🎉
I don’t press tofu either. Extra firm tofu works. If you are going to press, you might want to add a cloth to absorb the liquid that gets squeezed out like he showed in his clip, although you did get a lot of the liquid out without the cloth. Thank you for this video, I enjoy tofu daily. 😊
Cook the hardest grain first as instructed on package with your nuts. Maybe the ratio is 1/4 nut to 1 cup uncooked grains? In the last few minutes add oatmeal since that cooks really fast.
See Dr. Brooke Goldner videos, eats lots of oxalate foods and said no problem. She healed her kidneys with raw green veg. If you have a kidney issue already then you need guidance. Don't juice high oxalate foods, eat them whole.
This doctor has nice information but she talks and talks way too much, she repeats herself and takes forever to get to the point. I spend a lot of time fast forwarding and give up watching half the time.
The soy milk is cooked and curdled as well in the process of making the tofu. I am only pointing that out because many people think that tofu is a raw food, but it is not raw, (it is a cooked food) and therefore you can eat it without cooking it. Although I do like to marinate and bake it, for a quick lunch, I like to use tofu to mimic a mozzarella sandwich by thinly slicing the tofu (straight out of the wrapper) and adding it to a toasted Ezekiel bread. What I do is I add a bit of Dijon mustard to the bread, layer with the sliced tofu, add basil leaves, and a slice of tomato, drizzle with a little balsamic vinegar or even a little olive oil if you use oil. Sometimes I mash cannelloni beans (or kidney beans) to the bread prior to adding the tofu for an extra layer of flavour, texture and additional protein. You can also add cucumbers, leafy greens or any other thinly sliced vegetable (for added crunch) and top it off with another slice of bread, though I tend to eat it as an open faced sandwich. I add my herb mixture to it as well, which consists of dried dill, and dried garlic. I also like to add capers or thinly sliced olives (not too many due to the salt content). This sandwich I am describing is so delicious I never tire of it.
This is such a helpful post! The sandwich sounds delicious, and the variations will help me make it again and again.
I'm really liking these videos showing us how to make a healthy meal! I saw that tofu with sauce video yesterday, so your timing is perfect. I would love to see how you make your grain mixture. Have you done a video on that?
Thank you, Doc! I've been vegan for 9 years, I've studied for my whole food nutrition certification from Cornell U. But I ALWAYS learn something from your wonderful videos.
I like putting firm tofu in soups too because it reminds me of dumplings, like from chicken and dumpling recipe, or a noodle texture too
I like to use non fortified yeast flakes whenever I have moisture for them to absorb. Ground flax, as was mentioned, works too. I use both in my morning grains. I don't know that yeast flakes would dissolve in soy sauce, but even if they don't, they're a tasty and nutritional add.
“…morning grains.” pompous!
Really great video!!! So informative. I plan to include these changes in my food preparation. Thanks. ❤❤
I do as you taught us. Throw out the first boil when cooking white rice. After refrigerating the rice overnight, I stir in a package of natto. It ferments the rice and stretches the natto for a few days.
I love your recipes /meal suggestions. It would be amazing to have detailed recipes for those of us less talented cooks. Hope you will treat us to that one day. 🎉🎉🎉🎉
I don’t press tofu either. Extra firm tofu works. If you are going to press, you might want to add a cloth to absorb the liquid that gets squeezed out like he showed in his clip, although you did get a lot of the liquid out without the cloth. Thank you for this video, I enjoy tofu daily. 😊
Looks delicious! I want to try that quinoa/oatmeal/nuts mix. I've never thought of having oatmeal as a savoury dish. Thanks for the great ideas. 😊
Tofu is my favorite vegan protein I eat it every day either at lunch or dinner. Lentils or beans I eat in my other meals.
I love the cooking and recipe addition to your videos ❤
I love the grain seed nut mixture.
Thanks for that.
Thanks. Very educational.
thanks!!! love this info!!!❤❤❤
I've never cooked with tofu and don't know much about it, so this was a great learning video for me!
I love your channel thank you glad I found you 💗
Yum! Love the chopstick hack!
U have taught me so much about food❤
I'd love the recipe or the grain mix!
Awesome video 🤗 keep them coming 😊
Love your informative channel so much…what are your thoughts on soy curls and TVP…what should I look out for when buying TVP.
How do you make your grain mixture?
Can you do a video on how to make it. Thanks you.
I want more information about the bean seed side dish
Dates are packed with sugar. You may as well just eat sugar cubes.
Do you have a cookbook? If not, who's do you recommend?
How do you calm an "Overactive Immune System caused by Anti GAD anti bodies?"
Hi, I have millet and oatmeal. Can you please share the grain to nuts ratio and how you would cook it? Thank you.
Cook the hardest grain first as instructed on package with your nuts. Maybe the ratio is 1/4 nut to 1 cup uncooked grains? In the last few minutes add oatmeal since that cooks really fast.
@@Healthyimmunedoc Thank you! I will give that a try.
Is parboiling brown rice and discarding the water sufficient to reduce arsenic in rice
Could you please educate me about oxalate acid in plants? Should we concern about it?
See Dr. Brooke Goldner videos, eats lots of oxalate foods and said no problem. She healed her kidneys with raw green veg. If you have a kidney issue already then you need guidance. Don't juice high oxalate foods, eat them whole.
Okay.
@HealthyImmuneDoc How do you calm an "Overactive Immune System caused by Anti GAD anti bodies?"
Is the written recipe somewhere??
Does it bother you that it is genetically modified(GMO)?
Which ingredients? Bec organic soy is not GMO.
Dinosaur kare ❤️
Why does soy affect my mood?
This doctor has nice information but she talks and talks way too much, she repeats herself and takes forever to get to the point. I spend a lot of time fast forwarding and give up watching half the time.
Can you please do a vid on French Marine pine bark extract….pycnogenol. ps Massive fan of your channel…..always learn a tonne