Video Knowledge Base

Frequently Asked Questions

If a recipe calls for quick oats, can I substitute rolled oats? 00:10

If a recipe calls for quick oats, can I substitute rolled oats?

I have made oat milk several times in different ways and a slimy goo has consistently been the result. Any tips? 00:56

I have made oat milk several times in different ways and a slimy goo has consistently been the result. Any tips?

Any suggestions for sesame substitutions in the oat sesame squares? 00:21

Any suggestions for sesame substitutions in the oat sesame squares?

I have many different flours, can they be used in exchange for another. What would be a good substitute for all-purpose flour? 00:53

I have many different flours, can they be used in exchange for another. What would be a good substitute for all-purpose flour?

Which brands of oat based products are reliably glycophosphate free? 01:00

Which brands of oat based products are reliably glycophosphate free?

Does the taste or texture change whether using oats versus sprouted oats? 00:14

Does the taste or texture change whether using oats versus sprouted oats?

I would like to do is make pasta from scratch. What would be the best flours to use? 00:14

I would like to do is make pasta from scratch. What would be the best flours to use?

With the oats added to the soup for a creamy soup would this substitute for a extra creamy oat milk in a soup recipe? 00:43

With the oats added to the soup for a creamy soup would this substitute for a extra creamy oat milk in a soup recipe?

Do you have a trick to make vegan oatcookies crispy, while avoiding fat? 00:43

Do you have a trick to make vegan oatcookies crispy, while avoiding fat?

Is oat milk very fattening? Some have a lot of calories. 01:11

Is oat milk very fattening? Some have a lot of calories.

What leavening agent can be used when making bread from only oat flour? 00:42

What leavening agent can be used when making bread from only oat flour?

What is the nutritional difference between sprouted and rolled oats? 01:09

What is the nutritional difference between sprouted and rolled oats?

What is the best way to make overnight oats? 01:51

What is the best way to make overnight oats?

How do you toast your rolled oats, thanks! 01:03

How do you toast your rolled oats, thanks!

Can you mix oat flour with any other type? 00:31

Can you mix oat flour with any other type?

I use my Vegan Milker to make oat milk. Can I avoid slimy-ness? 00:21

I use my Vegan Milker to make oat milk. Can I avoid slimy-ness?

What has your experience been when serving savory oats as a side dish to guests? 00:29

What has your experience been when serving savory oats as a side dish to guests?

What is the ideal amount of time to blend oats & water in a high speed blender to avoid a pasty milk? Is it best to use the large container, or should it be blended in the small, dry container? 02:37

What is the ideal amount of time to blend oats & water in a high speed blender to avoid a pasty milk? Is it best to use the large container, or should it be blended in the small, dry container?

Are there any oats that are truly gluten free? 00:43

Are there any oats that are truly gluten free?

Are oats OK on a low glycemic diet? Are there ways to prepare oats that lowers the glycemic index? 00:43

Are oats OK on a low glycemic diet? Are there ways to prepare oats that lowers the glycemic index?

Do you have a good recipe for low sugar oat milk ice cream? 00:45

Do you have a good recipe for low sugar oat milk ice cream?

When doing the no-oil sauteing- should we not be adding cold water but rather a warmer water? 02:00

When doing the no-oil sauteing- should we not be adding cold water but rather a warmer water?

What is your favorite way to use the stems of vegetables such as broccoli? 01:06

What is your favorite way to use the stems of vegetables such as broccoli?

Does the brightened color of greens an indicator of more nutrients that can be absorbed by the body? (like when blanching a food or cooking broccoli) 02:54

Does the brightened color of greens an indicator of more nutrients that can be absorbed by the body? (like when blanching a food or cooking broccoli)

Can you share your recipe for miso soup and how this is a good way to start off the day, nutritionally? 05:43

Can you share your recipe for miso soup and how this is a good way to start off the day, nutritionally?

Are there any non-stick pans that you recommend staying away from? 01:20

Are there any non-stick pans that you recommend staying away from?

Are the stems on Swiss chard Edible? And if so, how should I prepare them? 02:26

Are the stems on Swiss chard Edible? And if so, how should I prepare them?

What salaries can be achieved as a plant based nutrition/health/cooking coach? 00:56

What salaries can be achieved as a plant based nutrition/health/cooking coach?

When a recipe calls for "red pepper", what are we supposed to use? 02:25

When a recipe calls for "red pepper", what are we supposed to use?

What is the LEAST amount of vinegar I need to add in order to can safely? Also, can corn be added to salsa and still be safe to can? 02:15

What is the LEAST amount of vinegar I need to add in order to can safely? Also, can corn be added to salsa and still be safe to can?

Can you you freeze lobster after steaming? If so, what is the best method? 02:41

Can you you freeze lobster after steaming? If so, what is the best method?

How can you make mushrooms tasty? 02:54

How can you make mushrooms tasty?

What makes all oil unhealthy, like olive and coconut? Is it unhealthy to include sesame oil as a flavor component of a dish? 02:49

What makes all oil unhealthy, like olive and coconut? Is it unhealthy to include sesame oil as a flavor component of a dish?

Could you recommend a brand of pans for the FOK style of cooking? 04:30

Could you recommend a brand of pans for the FOK style of cooking?

Can you discuss the best & easiest way to maintain/clean/sterilize a wooden cutting board? ... Do "real chefs" use wood cutting boards or plastic? I heard glass cutting boards can dull a knife, is that true? 06:21

Can you discuss the best & easiest way to maintain/clean/sterilize a wooden cutting board? ... Do "real chefs" use wood cutting boards or plastic? I heard glass cutting boards can dull a knife, is that true?

How do we clean mushrooms without tearing them and making them soggy? 01:33

How do we clean mushrooms without tearing them and making them soggy?

If I’m trying to avoid cholesterol and high fat, am I achieving this by using cashew milk and rare cashew cheese instead? Also what about tahini? 01:22

If I’m trying to avoid cholesterol and high fat, am I achieving this by using cashew milk and rare cashew cheese instead? Also what about tahini?

I’d like to know why we put salt in the water when we boil vegetables. Also, why blanch vegetables for crudités. 05:04

I’d like to know why we put salt in the water when we boil vegetables. Also, why blanch vegetables for crudités.

Can you explain the mercury ball test? 09:46

Can you explain the mercury ball test?

I have two recipes for using portobello mushrooms that are delicious. Both recipes say to remove the gills. Why? 00:32

I have two recipes for using portobello mushrooms that are delicious. Both recipes say to remove the gills. Why?

If making a crumble or crisp with frozen fruit, would it be a good idea to add a thickening agent? 01:17

If making a crumble or crisp with frozen fruit, would it be a good idea to add a thickening agent?

Do we need to refrigerate sweet bread if its made with eggs and butter? 00:24

Do we need to refrigerate sweet bread if its made with eggs and butter?

What are some vegan replacements for white sugar? 01:09

What are some vegan replacements for white sugar?

Which sweeteners if any, would you not recommend us using? 01:09

Which sweeteners if any, would you not recommend us using?

Any tips for making a gluten free sonker or cobbler without it being gooey/gummy? Is a 1:1 gf flour the best option...like Cup4Cup...or is there a better combination or need to add extra of any ingredient to achieve the crispness of the "crust"? 01:41

Any tips for making a gluten free sonker or cobbler without it being gooey/gummy? Is a 1:1 gf flour the best option...like Cup4Cup...or is there a better combination or need to add extra of any ingredient to achieve the crispness of the "crust"?

I know you do not like artificial sweeteners but what would you use if you have no choice? 02:11

I know you do not like artificial sweeteners but what would you use if you have no choice?

Sometimes my GF carrot cake recipe won't rise and comes out greasy. Might you have any tips for what I might be doing wrong? 01:48

Sometimes my GF carrot cake recipe won't rise and comes out greasy. Might you have any tips for what I might be doing wrong?

Do you ever experience very white looking organic cane sugar? 01:29

Do you ever experience very white looking organic cane sugar?

Are there any oil/ fat free desserts? 02:05

Are there any oil/ fat free desserts?

I love to make crisps with a mixture of oatmeal and flour. Does it matter if I use vegan butter (Miyoko’s) or oil as the fat? 01:20

I love to make crisps with a mixture of oatmeal and flour. Does it matter if I use vegan butter (Miyoko’s) or oil as the fat?

Can you explain the difference in flavor between alcohol-based vanilla versus the glycerin-based variety (which I use in raw desserts). 02:26

Can you explain the difference in flavor between alcohol-based vanilla versus the glycerin-based variety (which I use in raw desserts).

When does your Food Coach Academy launch? Still in September 2023? 00:33

When does your Food Coach Academy launch? Still in September 2023?