We are very happy to have taken the wonderful journey to two successful Loving Hut vegan restaurants in the beautiful countries of Paraguay and Argentina in South America. It is so encouraging to see that the owners are committed to preparing such delicious cuisines, while at the same time, educating the customers about veganism. Additionally, their menu items are reasonably priced, making them affordable for the general public. This surely helps to attract people to try vegan food more often helping them shift to plant-based eating. We thank everyone who is dedicated to doing so.

Dr. Chau is the founder and chairman of the Hong Kong Vegetarian Society and owner of the Greenwoods Raw Cafe – the first raw vegan restaurant in Hong Kong. He is a high-profile promoter of green living and the benefits of a vegan lifestyle, and also runs raw-vegan food preparation classes. Accompanied by Chef Pak Ho from the Greenwoods Raw Cafe, Dr. Chau also previously showed us how to prepare raw vegan sautéed vegetables. Today, they will demonstrate how to make the mouth-watering and spicy raw vegan dan-dan noodles followed by the delicious Hong Kong-style nut milk tea.

We should help anyone in need but I don’t think that we should limit our compassion and our kindness to only human beings, but to extend it to all beings because the truth is that we are all connected, that we are all one. That when we hurt an animal we ultimately hurt ourselves. We encourage you to explore Veggie Channel to discover your own favorites and share them with your family and friends. Veggie Channel has definitely been a significant part of putting Italy on the map of veganism! If on the planet people all began to eat a plant-based diet, the problem of global warming would simply end. We must tell this to the world.

Let’s now make a raw salad. We will make them look like they’ve been sautéed. First, choose the vegetables. Many vegetables can be used. We usually use Chinese kale or Chinese cabbage. Today I have chosen spinach, and we usually use only the leaves as they are more nutritious and taste better. We like to give these vegetables a sautéed effect, but how is it possible without cooking? The trick is that we mix some salty ingredients in the leaves. Those leaves will soften gradually. Then, add oil to make them look like they’ve been sautéed.

Veggie Channel and Scientific Society for Vegetarian Nutrition (SSNV) interviewed vegan families with young children. The series illustrates how well a plant-based diet is suitable and beneficial for the health and wellbeing of children from birth onwards. We will meet Giulia Innocenzi, an animal rights activist and journalist. She hosted a six-part television program entitled, “Animals Like Us” on RAI 2 TV in 2017. For the first time on national television, millions of viewers saw real-life undercover footage revealing the atrocities of animal farms and slaughter houses across Italy.

Veggie Channel is a comprehensive resource platform for people looking for the most up-to-date information on the science and practice of living plant-based. It was at this moment, in 2008, that Veggie Channel was born, covering topics such as iron intake, vitamin B12, protein, omega-3 fatty acids, calcium and osteoporosis, how one becomes vegan and master online vegetarian nutrition. I congratulate the Veggie Channel doing this kind of work, and that is basically educating the public. And that’s what we most need.

Do you know that singing positive words of thanks and gratitude while preparing our food creates divine loving energy? Are you interested in knowing how the Indigenous people of Choctaw Muskogee Yamassee Nation do it? It is our honor to have Chief and Chef Rawsheed Stone Coyote show us how to make another two delicious vegan cuisines, Indigenous Chili and Choctaw-Muskogee Cobbler.

Our vegan voyage begins today in joyful Ireland, where Loving Hut Catering serves delicious vegan fare at vegan festivals and pop-ups around the country. This feast for the eyes and the stomach relies on the dedication and commitment from the happy and hardworking staff. Here they share with us some of the super yummy food they made today! Our next stop is nearby in the United Kingdom, where support for veganism has skyrocketed in the past few years. With increased awareness coming from many sectors, reports state that there will be three times more vegans in the UK by 2020, and the UK could even be 100% vegan by 2030! Bravo!

This is a meal that can kick in around twenty minutes. Our first ingredient, we have some vegan Doritos and these are gluten free. Next ingredient we have here is a vegan plant-based beef. Right here, our next ingredient is some vegan enchilada sauce. We have mushrooms, we have some chia cheese. Then over here we have a little bit of Coconut Braggs. We have cumin, we have sea salt and we have water. The most important part is after you put together this divine creation, you want to send some spiritual energy and love towards the art.

In today's show, we aim to satisfy your palate by going on a continent-by-continent vegan tour of some of the amazing Loving Hut outlets. The Loving Hut family in Malaysia offers diverse, delectable cuisine that the multi-ethnic Malaysia is famous for. Beautiful Australia, here the Loving Hut family is well distributed across the country with eight bustling outlets. I’m happy to say Australia is one of the world’s leading countries experiencing growth in veganism. Africa’s first Loving Hut was in the veg-friendly country of Ethiopia. The Loving Hut family in Africa soon grew to include five more restaurants.

Chef Michel Cason is originally from South Africa. Michel shared why and how she opened Mianto, a renowned vegan restaurant. Let’s enjoy Michel’s “South African Convenient Food, Bunny Chow”. Cut a hold into the bread. Put it into the oven, about five minutes at 180 C. In the meantime, start vegan curry: add oil into the pan, add mushrooms, tomatoes, beans, fry it up a little bit; add the masala, water and tomato paste, slowly simmer for five minutes; add coconut cream. Take out the bread, put curry into the bread.

Subsequently, through the loving inspiration of Supreme Master Ching Hai, the foundation of a family of international vegan restaurants was conceived. The plan was to create access to convenient, clean and healthy vegan food, as well as allowing the public to receive more information about how to instantly and easily lead this compassionate lifestyle. Thus, with specific emphasis on the urgency of our planet’s situation and the need to work collectively on a global solution, the great vision of Loving Hut was born. In early 2008, the Loving Hut International Company was established, and by June that year, the first store opened in Taipei City, Taiwan (Formosa).

Chef Michel Cason is the owner of acclaimed vegan restaurant, Mianto, located in Taipei, Taiwan. Michel will demonstrate how to cook the yummy Mushroom Spaghetti, one of the most popular dishes in the restaurant. Turn on the heat, add olive oil, add mushrooms, shiitake mushrooms. Add black pepper and salt, fry it until it’s nice and brown. Add soy milk and coconut milk mixture. Turn down the fire a little bit, cook about two or three minutes. Add a little bit soy sauce, add spaghetti. Last put green leafy vegetables.

It's very encouraging and heart-warming to hear from people who have been healed of major diseases and health problems by the 100% whole-food plant-based diets taught at SHARAN. Finding good, fresh produce and healthy, lovingly prepared food products has not always been an easy task. Noticing this concern, the Juhu Organic Farmers Market was organized by SHARAN in association with the Inner Wheel Club of Bombay West and Nature’s Gram. Here, only vegan food. Essentially this is a movement by people. It's awareness of consciousness that is rising all over the world. Be vegan make peace.

SHARAN has a five-point plan; the first is, everything should be plant-based. We are not strict, that don't eat rice or don't eat wheat, but at least, let it be plant-based. Number two is that it should be whole; that means we never use sugar or white flour or white rice or oil. We actually cook without oil. So, we don't use any refined foods and we don't even peel the vegetables. The third is that, we are the only species that sprays poison on our food, so that other animals won't eat it; and then we eat it. No wonder we are sick. And then the last two are check and supplement vitamin B-12 and vitamin D.

First, we are going to mix the cooked mung beans, with fresh pressed coconut milk. So, we mix this. Then we start heating it, and we add the organic jaggery to it for sweetness. So, you keep stirring it and bring it to a boil. You just cook it for a few minutes. Then once it starts boiling, just mix it once in a while. When you add jaggery and then boil the coconut milk. And now we are going to add some cardamom powder for flavor. After adding the cardamom, you don't cook for very long. Just a little boil and then you switch it off. Yes, so the sweet is done. We are going to garnish it with some almond slices. And some raisins. And that's it!

VegFestUK is the United Kingdom's largest vegan event, which keeps getting bigger each year since its humble beginnings in 2003. Where hundreds of exhibitors' stalls were filled with delicious vegan food, compassionate cosmetics and animal-free fashion items. In the UK now that although we have over half a million ethical vegans, that is an accurate figure. The goal with VegFest is to help people understand veganism. When you understand why you should go vegan, you're probably more likely to succeed in going vegan.

Welcome to Part 1 of our two-part show featuring India's first vegan restaurant, Carrots, located in Bangalore, Karnataka State in South India. Today we are delighted to have co-owner of Carrots, Susmitha Subbaraju, introduce us to the popular vegan, eating establishment which was founded by Krishna Shastri in 2013. Co-owner of Carrots restaurant, Susmitha Subbaraju, and head-chef Ram-Khatiwada will now show us how to cook the traditional South Indian dish, Avial.

The Vegan Society carried out some research to estimate the number of vegans, there are over 600,000 of us in Great Britain. So there have been some studies that show as many as one in three Brits now follow the flexitarian diet, even if it’s just a few meals in a week, it still helps the animals, and it helps to make veganism mainstream. As a way of promoting a healthy plant-based lifestyle, the Vegan Society has been actively encouraging the UK government to change their existing policies, they’re calling for those subsidies to be moved to healthy plant foods, push government money to sponsor the foods that are good and sustainable for people, so we’ve got an all-round benefit to it.

Today we are delighted to have Ola, a vegan chef from Poland on our show. Ola has been vegan for five years and is passionate about vegan cooking, enjoys blogging, traveling, and writing children's stories. She has a large collection of vegan culinary inspirations that she shares with others to bring vegan awareness to people around her. Her approach is to showcase delicious vegan cuisine in vibrant colors so that no one would ever turn their eyes or forks away. Chef Ola will now how us how to make two delectable and healthy vegan dishes.