Comments on: “Everyday Thanksgiving” Tofu Pot Pie http://delicioustv.com/2007/11/tofu-pot-pie/ Eat green and live well Tue, 23 Feb 2010 01:50:39 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: weekend pickthrough- thanksgiving yo. (now with extra exclamation points) « broke 207 http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-1084 weekend pickthrough- thanksgiving yo. (now with extra exclamation points) « broke 207 Fri, 20 Nov 2009 21:54:19 +0000 http://www.delicioustv.com/blog/?p=161#comment-1084 [...] turkey is way overrated. [...] [...] turkey is way overrated. [...]

]]> By: Chef http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-779 Chef Wed, 23 Jan 2008 23:04:57 +0000 http://www.delicioustv.com/blog/?p=161#comment-779 Thank for writing back Josh. I did ask one of my better baker friends about Earth Balance soy margarine, and she liked it. As far as fat goes, while the fats are different, the fat content is still the same. Just thought I'd share that with you. Good luck and keep in touch. Toni Thank for writing back Josh. I did ask one of my better baker friends about Earth Balance soy margarine, and she liked it. As far as fat goes, while the fats are different, the fat content is still the same. Just thought I’d share that with you. Good luck and keep in touch. Toni

]]> By: Josh http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-780 Josh Wed, 23 Jan 2008 22:41:48 +0000 http://www.delicioustv.com/blog/?p=161#comment-780 Thanks very much for that answer, Toni. I'm starting to think that I've now had the same experiences you mention-- vegetable fat is fine for crusts, but thicker things (like for this pot pie) just need butter. Thanks for the validation-- and great cooking tips! Thanks very much for that answer, Toni. I’m starting to think that I’ve now had the same experiences you mention– vegetable fat is fine for crusts, but thicker things (like for this pot pie) just need butter.

Thanks for the validation– and great cooking tips!

]]> By: Chef http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-781 Chef Wed, 23 Jan 2008 17:38:22 +0000 http://www.delicioustv.com/blog/?p=161#comment-781 Hi Rae, Basically that means seaweed. There are many varieties available dried, flaked or ground. I usually use dulse powder or nori (the seaweed sheets typically used in sushi rolls) A little sprinkle of dulse or chopped nori adds a nice sea briny flavor to many foods. I especially like it in my Mock Maryland Crabcakes. If you can't find them in your local market they're available online. I like Maine Coast Sea Vegetables because they're local and quite helpful. Check out www.seaveg.com for some very useful information, recipes and tips. Thanks for writing, nice to hear from you again! Toni Hi Rae, Basically that means seaweed. There are many varieties available dried, flaked or ground. I usually use dulse powder or nori (the seaweed sheets typically used in sushi rolls) A little sprinkle of dulse or chopped nori adds a nice sea briny flavor to many foods. I especially like it in my Mock Maryland Crabcakes. If you can’t find them in your local market they’re available online. I like Maine Coast Sea Vegetables because they’re local and quite helpful. Check out http://www.seaveg.com for some very useful information, recipes and tips. Thanks for writing, nice to hear from you again! Toni

]]> By: Rae http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-782 Rae Wed, 23 Jan 2008 14:54:57 +0000 http://www.delicioustv.com/blog/?p=161#comment-782 Hi Toni, I've just been browsing your tempeh recipes and need help. What are sea vegetables? They're in the mockfish recipe. Hi Toni, I’ve just been browsing your tempeh recipes and need help. What are sea vegetables? They’re in the mockfish recipe.

]]> By: melody polakow http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-778 melody polakow Sat, 22 Dec 2007 02:47:34 +0000 http://www.delicioustv.com/blog/?p=161#comment-778 I am so excited to find your blog! I love your cooking show. I'm in New Hampshire and it's so refreshing to see a vegetarian and mostly vegan show! Keep up the great work. I am so excited to find your blog! I love your cooking show. I’m in New Hampshire and it’s so refreshing to see a vegetarian and mostly vegan show! Keep up the great work.

]]> By: Newyorkerbyheart http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-783 Newyorkerbyheart Wed, 19 Dec 2007 21:50:54 +0000 http://www.delicioustv.com/blog/?p=161#comment-783 Hi Toni, I'm a 30-something girl from Denmark and I have subscribed to your podcast on Ipod and you are so inspiring to watch. I LOVE to cook, but have never tried anything with tofu or made truly vegetarion food - but you have inspired me!! I haven't made any of your recipes yet, but I'm going to, my New Year resolution is, so make vegetarian food once a week :-) Thank you for your inspiration and for the wonderful podcasts.....I wish I could watch your TV-shows. My best, Birthe from Denmark PS: I do have my own foodblog, it's in Danish, but has lots of pictures.....but it's non-vegetarian... Hi Toni,
I’m a 30-something girl from Denmark and
I have subscribed to your podcast on Ipod and you are so inspiring to watch. I LOVE to cook, but have never tried anything with tofu or made truly vegetarion food – but you have inspired me!! I haven’t made any of your recipes yet, but I’m going to, my New Year resolution is, so make vegetarian food once a week :-)
Thank you for your inspiration and for the wonderful podcasts…..I wish I could watch your TV-shows.

My best,
Birthe from Denmark

PS: I do have my own foodblog, it’s in Danish, but has lots of pictures…..but it’s non-vegetarian…

]]> By: Chef http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-784 Chef Sun, 25 Nov 2007 15:05:44 +0000 http://www.delicioustv.com/blog/?p=161#comment-784 Hi Josh, I have made it a habit of looking for lower fat options with most of my cooking and done so with great success, however there are times where I like to cut myself some slack. I'm not an extremely successful baker and I don't often make pastry, so with that as the start point, when I do bake I'll stick with a recipe that (a) is easy (b) tastes good and (c) works virtually all of the time. I have used vegetable shortening (even that weird butter tasting stuff), with unbleached white flour in pie crusts with good results but with this recipe I really liked the flavor real butter imparted on the whole wheat crust. From a fat/health perspective (excluding the ethics of consuming animal products) I will usually opt for natural products over artificial (hydrogenated and on the verge of being plastic fats etc..) but always do so in moderation. Since I'm pretty lightweight when it comes to using excessive fat in my cooking this philosophy makes it easier to enjoy 'richer' foods from time to time. This recipe can certainly be made with any type of cold fat you choose although I've made it with vegetable oil, without much luck, but again I stress, I'm not a great baker, I don't have the patience or the magic touch. Thanks for a good question, I hope my answer helps and please keep in touch. I'm always happy to hear and learn from viewers! Take care, Toni Hi Josh, I have made it a habit of looking for lower fat options with most of my cooking and done so with great success, however there are times where I like to cut myself some slack. I’m not an extremely successful baker and I don’t often make pastry, so with that as the start point, when I do bake I’ll stick with a recipe that (a) is easy (b) tastes good and (c) works virtually all of the time. I have used vegetable shortening (even that weird butter tasting stuff), with unbleached white flour in pie crusts with good results but with this recipe I really liked the flavor real butter imparted on the whole wheat crust. From a fat/health perspective (excluding the ethics of consuming animal products) I will usually opt for natural products over artificial (hydrogenated and on the verge of being plastic fats etc..) but always do so in moderation. Since I’m pretty lightweight when it comes to using excessive fat in my cooking this philosophy makes it easier to enjoy ‘richer’ foods from time to time. This recipe can certainly be made with any type of cold fat you choose although I’ve made it with vegetable oil, without much luck, but again I stress, I’m not a great baker, I don’t have the patience or the magic touch. Thanks for a good question, I hope my answer helps and please keep in touch. I’m always happy to hear and learn from viewers! Take care, Toni

]]> By: Josh http://delicioustv.com/2007/11/tofu-pot-pie/comment-page-1/#comment-785 Josh Sat, 24 Nov 2007 00:09:42 +0000 http://www.delicioustv.com/blog/?p=161#comment-785 This looks delicious! I'm usually a high-fat cook (I figure that because I'm a vegetarian, I can afford it) and I notice that you often use lower-fat options where I would pour on the butter and cream. With that in mind, why do you use butter in your crust, rather than vegetable oil based pastry fat? I haven't made much pastry before-- I'm just starting-- and I haven't really worked out the relative benefits of each, so I'm interested to see you use butter. Great show and blog! This looks delicious!

I’m usually a high-fat cook (I figure that because I’m a vegetarian, I can afford it) and I notice that you often use lower-fat options where I would pour on the butter and cream. With that in mind, why do you use butter in your crust, rather than vegetable oil based pastry fat?

I haven’t made much pastry before– I’m just starting– and I haven’t really worked out the relative benefits of each, so I’m interested to see you use butter.

Great show and blog!

]]>