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Veganisme: Cara Hidup Mulia
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Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 1 of 2

00:14:36

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 1 of 2

On today’s episode, we’ll show you how easy it is to become vegan within 21 days using “the 21-day Vegan Kickstart program”. Why 21 days? Twenty-one days is all it takes to create a new habit – or drop an old one! To change a habit, such as eating meat, fish, eggs, or dairy, the Benevolent Supreme Master Ching Hai has given the following sage advice: “Any habit you can break in twenty-one days. So you know why Shakyamuni Buddha went to sit under the bodhi tree for forty-nine days. He just made sure. Jesus also went to the desert, for forty-nine days. Why forty-nine days? Seven-seven or seven-three. Remember God made the World in seven days?”The 21-day Vegan Kickstart program was masterminded by Dr. Neal Barnard, one of the leading health advocates in the United States and President of the Physicians Committee for Responsible Medicine (PCRM). “In this program, what I’d like to show you is how you can get foods working for you, and I’ll also show you an easy 3-week immersion program that we call the Kickstart. Just give healthy foods a try right now. Let’s kickstart your weight loss, kickstart your health. We can conquer those less than healthy habits. Your body really can heal.”The old adage that “we are what we eat” is true. You can immediately tell the difference if you stay on a healthy wholesome plant-based diet and stay away from animal products for a few days. Thus, having “meat” from a dead body can turn your own body into a piece of dead meat sooner than you think. A study of the 21-day Vegan Kickstart program was conducted on healthy people in 2017, when Joanne Evans made a presentation to colleagues at George Mason University in Fairfax, Virginia, about the health benefits of adopting a vegan diet. Nineteen nurses joined the study, eager to testify to science. After being on the plant-based diet for 21 days, 86% of participants lost weight and had an average drop of 24 points in cholesterol with 8 participants dropping 31 to 59 points in the 3 weeks. This study was published in the March 2017 issue of the American Journal of Nursing.
Veganisme: Cara Hidup Mulia
2020-11-10   3728 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-10

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

00:21:12

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

I am going to demonstrate the making of flower jellies in goblets. Now we carve the cherry blossom at different heights. Cherry blossom is carved with a needle. We will make five thin dots from the center, pointing outward. We will make the second layer. We carve six dots outward. It would be beautiful if each layer forms a circle. Now let me show you how to make a chrysanthemum. Let’s make the green clusters of pistils and stamens first. We use chrysanthemum nozzle instead. The petals of chrysanthemum should surround the clusters of pistils and stamens, forming a circle along the edge of the clusters. Now let’s make a water lily. The first layer is green pistils, and the second layer is yellow stamens, and purple for the third layer. Now let’s make the small petals for the water lily. We use a small petal nozzle. Alongside with the outer layer, make a circle around the stamens. Big petal nozzle. Carve the big petal between two small petals. I will demonstrate how to create new combinations. Today, I have demonstrated how to make the cherry blossom jelly, chrysanthemum jelly, the creative flower jelly, and the water lily jelly. May you have a colorful vegan life filled with love and God's grace!
Veganisme: Cara Hidup Mulia
2020-04-12   815 Tontonan
Veganisme: Cara Hidup Mulia
2020-04-12

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

00:17:49

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

Today we are excited to have Mr. Narit Dechkhamsriwat on our show. Narit will show us how to make two beautiful, delicious, and nutritious vegan Lanna dishes: Kaeng Khae Curry and Steamed Curry Mushroom Parcels. “We can start cooking the Kaeng Khae Curry. Start by turning on the stove, keeping it at medium heat. We start with the coconut oil. Put that in and wait for it to heat up. Now we put in the curry paste and fry it until it is fragrant. Reduce the heat a little bit, so it is not too hot. Fry until it is fragrant until it is golden brown. If it starts to get sticky, add a bit of water to make it less sticky. Now we can put in our mushrooms and stir-fry until cooked. At this stage, add a bit coconut milk. Now, put in the snake beans, which will take some time to cook. Next, the Thai eggplants go in. Then add the red cotton flowers and the Turkey berries. Add all the water. Finally, add in all the vegetables. Wait for it to boil. Finish off with the coconut milk. Now, the Kaeng Khae Curry is ready.” “We kept a portion of the Kaeng Khae Curry to make another dish, which is Steamed Curry Mushroom Parcels. We can make the steamed parcels by reheating the Kaeng Khae Curry, and then add in toasted rice powder. We use banana leaves. Start off by taking some curry. Scoop it into here (the banana leaf). OK, then wrap it up. We have finished wrapping the parcels. Now we steam them. Turn on the stove and let the water boil. Then put the Curry Mushroom Parcels in the steamer. Close the steamer lid. It will take approximately 15 to 20 minutes. When the banana leaves turn yellow, it will be ready. It's done.”
Veganisme: Cara Hidup Mulia
2020-04-26   1158 Tontonan
Veganisme: Cara Hidup Mulia
2020-04-26

The Bodhi Tree Vegan Nursery School, A Taste of Heaven

00:13:22

The Bodhi Tree Vegan Nursery School, A Taste of Heaven

The Bodhi Tree Nursery, a Vegan Montessori School in London, UK, for pupils from18 months to 5 years old. Bodhi Tree Nursery not only focuses on the Montessori methods, but also develops kindness and compassion through exploring various spiritual teachings from around the world, including Buddhism. At the Bodhi Tree Nursery, Ms. Mediony prepares fresh vegan meals and snacks for the children every day. Each delicious home cooked meal is created from seasonal grains, fruits and vegetables, 90% of which are organic. No sugar is used, apart from a small amount of maple syrup. And the children happily help to grow, pick, and prepare some of the food. “We get them involved in the whole process of food and preparation of food. We introduce various vegetables and talk about the color, the shape.” Bodhi Tree Nursery not only teaches children using the Montessori Education Method, but it also incorporates positive philosophies, including veganism, in the program. “We were looking for a ‘home away from home’ environment; we’re pleased to say this was definitely the case.” “The food is mind blowing: home-cooked delicious, fresh vegan meals every day. Even the picnics were amazing!”
Veganisme: Cara Hidup Mulia
2020-03-17   765 Tontonan
Veganisme: Cara Hidup Mulia
2020-03-17

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

00:13:07

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

Today, we are excited to have vegan chefs, Sean Beveridge and Penelope Jayne, on our show. They will show us how to make a nutritious, delicious, and invigorating vegan Seed Bread.Sean Beveridge and Penelope Jayne are board-certified master hypnotherapists and the co-founders of Global Recharge in Sydney, Australia. They specialize in empowering busy professionals of organiz
Veganisme: Cara Hidup Mulia
2020-05-31   533 Tontonan
Veganisme: Cara Hidup Mulia
2020-05-31

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 1 of 2 – Nasturtium Blossoms Stuffed with Almond-Dill Cheese

00:17:14

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 1 of 2 – Nasturtium Blossoms Stuffed with Almond-Dill Cheese

Today, we are delighted to have esteemed raw vegan chef Ms. Lesa Carlson, on our show to teach us how to make the gorgeous, nutritious, and tasty stuffed nasturtium blossoms. Ms. Lesa Carlson is a famous raw vegan chef, an eco-entrepreneur as well as a prolific artist and an award-winning vocalist. Ms. Carlson regards the process of assembling a dish like creating a piece of art, whereby she endeavors to bring together beauty, perfection, and deliciousness. "I work with energy and food, and how that amplifies the energy in the body so it can self-heal." "If you’re eating 100% raw, you’ll start to eat much more simply." "We’re going to make stuffed blossom with almond-dill cheese, and it’s also vegan and raw. Nothing has been heated. It’s all been soaked and germinated. Once it has germinated, the full intelligence of that plant is activated. And there is light and life and energy that surrounds this entire seed." "The ingredient that I’m going to use first is for the (vegan) cheese. And then I will do the sauce. This is probably about a cup worth of almonds with skin taken off. Half a cup of olive oil. Half a teaspoon of the coarse sea salt. I’m going to use lemon, so it gives it that little bit of tartness." “These are the dried mangoes. They give it that nice little sweet bite of the glaze.” “I’m using probably about a cup’s worth of dates." “Next ginger.” “Now this is a glaze.” “I’m going to stuff the inside of the flower with the (vegan) cheese.” “I’m going to gently just zigzag this sauce across the blossoms and across the plate.” “So, that is our stuffed blossoms with dill and hot ginger date chili sauce.”
Veganisme: Cara Hidup Mulia
2020-08-09   1230 Tontonan
Veganisme: Cara Hidup Mulia
2020-08-09

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

00:15:44

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

The Lunar New Year, also known as the Spring Festival, is just around the corner. Asian people around the world celebrate this grand festival with goodies, family reunions, parades, splendid fireworks, and cultural performances. Consisting of diverse ethnic groups. Singapore celebrates the New Year Festival with blended traditions and cultures. In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Today, we are delighted to have Chef Law Bee Tiong to share with us how to make the Singapore-style Longevity Red Turtle Cake and Fragrant Pan-Fried Radish Cake. Impressive! These local delicacies will surely bring a smile to anyone who enjoys them. Let’s make a wish together for a vegan world where all beings will co-exist in peace, beauty, and compassion.
Veganisme: Cara Hidup Mulia
2020-01-12   900 Tontonan
Veganisme: Cara Hidup Mulia
2020-01-12

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 2 of 2

00:15:52

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 2 of 2

“Let food be thy medicine, and let medicine be thy food” is an adage famously spoken by Hippocrates, the Greek physician. Hippocrates is known as the “Father of Medicine.” It’s not surprising then, that the incredible healing properties of living a whole-food plant-based lifestyle can be seen in those who follow Dr. Neal Barnard’s 21-Day Vegan Kickstart program. He is a Shining World Compassion Award recipient. Whole foods are plant foods that are unprocessed and unrefined, or processed and refined as little as possible, before being cooked. Examples of whole foods include whole grains, tubers, legumes, fruits, nuts, and vegetables. Also, most people enjoy familiar flavors and taste experiences.So, it is a bonus to realize that being vegan does not mean any sacrifice in taste. With Heaven’s blessing, nowadays there are vegan versions of everything - from meatless bacon, pulled “pork” jackfruit, plant-based jerky, mock lobster, vegan eggs, vegan burgers, vegan chicken strips, vegan sausages, vegan hotdogs, konjac seafood, … you name it, there’s a delectable vegan version, not to mention the multitude of vegan dairy-replacement options.Supreme Master Ching Hai explained during The Real Love in 2011: “You see, eating animal flesh, meaning we are decreasing our love in our being, from our structure, holy structure. We are born from God, we were holy, we were true humans, we were true children of God. But if we eat the animals, then the mixing of blood types and genetic code between humans and animals makes us lose our status as the crown of creation, as true humans. As pure humans, the children of God, we are under direct connection with the Light, with the mighty Master power of the commanding center of the universe. We have absolute command over all under Heaven, because we were pure, and we’re children of God.”With all the research work done, it’s now time to take action. First of all, you want to clean out your refrigerator. Throw away any animal products like meat, eggs, dairy, honey, and any condiments that have animal products. Next, fill it with health-friendly foods like fresh legumes, vegetables, fruits, some meat and dairy alternatives, and so on. Make a trip to your local fruiterer or farmers market for the freshest and healthiest supplies!
Veganisme: Cara Hidup Mulia
2020-11-17   932 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-17

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

00:18:10

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

Today we are happy to have a Korean family, the Kim’s, on our show. Both parents and the two lovely girls are vegan. They will share their eco-friendly outing experience in the countryside and demonstrate how we can cook and enjoy wholesome and delicious home-cooked meals such as a Ciabatta Sandwich and traditional vegan Korean Tteokbokki (stir-fried rice cakes). The Ciabatta bread is cut into half and they spread vegan butter on one side and strawberry jam on the other side. Then we see the girls add the ingredients layer by layer, and then add more mustard sauce at the end, and the sandwich is now ready. Tteokbokki, or stir-fried spicy rice cakes, is a popular food in Korea made of small cylinder-shaped rice cakes. When the water boils, add the brown rice cakes. The sauce contains ground red pepper, olive oil, a little sugar, bamboo salt, and some savory sesame seed powder. I’m going to add some (vegan) fish cakes to make it more delicious. Next, the green pepper and cabbage are cut and added to the pot. Slice the tangerine a bit and add it at the end.
Veganisme: Cara Hidup Mulia
2020-03-22   760 Tontonan
Veganisme: Cara Hidup Mulia
2020-03-22

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

00:11:07

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

Today, we highlight the vegan wedding of Nguyễn Minh Quang and Trần Phương Thảo in Âu Lạc, also known as Vietnam, and hear from the guests at the vegan wedding of Wu Zhi-Hui and T. Celestine, whose nuptials we covered last week. Quang and Thảo are aware of the negative impacts of animal consumption including environmental destruction, climate change acceleration and serious health issues. They hav
Veganisme: Cara Hidup Mulia
2020-12-22   807 Tontonan
Veganisme: Cara Hidup Mulia
2020-12-22

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 1 of 2

00:09:26

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 1 of 2

A wedding is one of the most important, sacred and blissful moments to start a new and happy family in a couple’s life. Therefore, in order to receive blessings for this special occasion, we should avoid slaughtering animals to celebrate the wedding. A vegan wedding not only brings benediction to the bride and groom, but also helps guests find harmony and compassion in their hearts through flavorf
Veganisme: Cara Hidup Mulia
2020-12-15   612 Tontonan
Veganisme: Cara Hidup Mulia
2020-12-15

Fancy Raw Vegan Cuisines from Israeli Vegan Nutritionist, Moran Bar-Lev – Halvah Cubes & Falafel Cabbage Sandwich

00:14:13

Fancy Raw Vegan Cuisines from Israeli Vegan Nutritionist, Moran Bar-Lev – Halvah Cubes & Falafel Cabbage Sandwich

Today, we are delighted to have Ms. Moran Bar-Lev back on our show. Moran is a trained naturopathic specialist and holds the following certifications: Holistic Natural Nutrition, Raw Food Chef, Senior Massage Trainer, Senior Reflexologist, Nutrition, and Orthomolecular Medicine. Moran authored a book entitled “Health Changing Raw Food Nutrition” in Hebrew. This book explains the body’s natural healing ability and provides rules for proper nutrition. It also contains dozens of delicious, healthy, colorful, and vibrant raw vegan recipes. “My name is Moran, and I’m from Israel. I studied naturopathy, and I help coach and guide other people with the raw food world. We love halvah and we love falafel. So today, the two dishes that we’re going to make are from my book about raw food. So we’re going to make halvah. This halvah is like a dessert, or when you want a sweet thing to eat, it’s just perfect. So the ingredients that I’m going to use is ‘t’hina,’ tahini in English. It’s a sesame paste, from white sesame.” “Now we’re going to make falafel. Falafel is a very famous dish here in Israel, in the Middle East as well. Usually, it’s deep-fried served with chips and pita. It’s not something that you feel very light afterwards. So today we’re going to make raw falafel. Here are the ingredients. I want to explain to you what we are using.”
Veganisme: Cara Hidup Mulia
2020-08-23   1029 Tontonan
Veganisme: Cara Hidup Mulia
2020-08-23

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

00:14:19

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

As the world becomes vegan, more and more companies are participating in this noble movement. A myriad of new products is being created each day, helping to make the transition to the compassionate lifestyle much easier. One such company is Chef’s Choice Foods. Chef’s Choice Foods was the first company to introduce to the world the famous Thai coconut milk, by canning it. It eventually became a world leader in creating some of the most amazing dairy-free products, enabling people to bring vegan cuisine to the next level, from savory to sweets. Now they produce around 120 vegan products, which are exported to more than 60 countries. The journey of this company traces back to when merchants sold their coconuts on the Chao Praya River. The Osonphasop family played a big role in bringing this amazing Thai taste to the world, in a canned form. Sonya and Marisa Osonphasop, who are also the daughters of Chusak Osonphasop, the former Managing Director of Chef’s Choice Foods, will tell us more about the company and their wonderful products. “In 1978, we sent out the first lot of canned coconut milk from Thailand. We were the first company in Thailand. After that, we started to develop the products further and had canned fruits and vegetables and sauces, all the Thai sauces and pastes and condiments. In 1996, Dad heard about Supreme Master Ching Hai and he became a disciple. At that time, he instantly changed the production line, so everything was vegetarian. Then later, in 2008, Master encouraged all the disciples to become vegan. At that time, Dad found that there was lots of Thai curry paste but none of them were vegan. So, he took the time to develop a very nice tasting curry paste and it’s totally vegan.” Sonya and Marisa, both vegans, have since developed a large variety of other vegan products that they launched under a new brand called Nature’s Charm. Many thanks, Sonya and Marisa, for introducing your company to us and the variety of amazing products you have created. How wonderful to know one can enjoy great tasting food, while at the same time know that no other beings on the planet have had to suffer for it.
Veganisme: Cara Hidup Mulia
2020-06-02   1101 Tontonan
Veganisme: Cara Hidup Mulia
2020-06-02

Vegan Chef Suchart’s Beneficial Amla Alcohol-Free Beer and Spicy Thai Corn Fritters

00:17:01

Vegan Chef Suchart’s Beneficial Amla Alcohol-Free Beer and Spicy Thai Corn Fritters

Chef Suchart Wonglertsuwan has been a vegan chef for 14 years and specializes in veganizing well known Thai dishes. Today, Chef Suchart Wonglertsuwan kindly shares with us two of his own recipes, Amla Alcohol-Free Beer and Vegan Spicy Thai Corn Fritters. The vegan beer uses amla, also known as Indian gooseberry, a fruit used since ancient times in Indian Ayurveda, and by the Thais as herbal medicine. Amla has a slightly bitter taste, which mimics the taste of beer. Let’s watch how this alcohol-free beer is made. “We will use one tablespoon of [amla juice].” “And then we add in the soda water.” “When we pour in the soda water, if we pour it slowly like this, there will not be much foam.” “It has a slightly bitter taste, which is like a lot of beer.” Chef Suchart will now show us how to make a popular snack, Vegan Spicy Thai Corn Fritters, which will go perfectly with the alcohol-free Amla Beer. “These two (rice flour and tapioca starch). Mix these two together. To make the fritters more crispy and crunchy. Let’s mix the flours together.” “We will start mixing the ingredients. We have the flour that we prepared earlier. The corn that we sliced earlier. We then put the corn in the flour, and then the kaffir lime leaves that we finely sliced earlier.” “Now pour in the water and mix the ingredients well.” “We will pour oil into the frying pan.” “Then we turn on the gas stove and we wait for the oil to heat up. The oil is starting to heat up. Then we start to fry the corn fritters.” “All done.” “And we have some dipping sauce. It has sugar, vinegar. Salt and water.” " There are cucumber, sliced chilies, and cilantro.” “It’s not difficult at all.” “Very tasty. So mouthwatering.”
Veganisme: Cara Hidup Mulia
2020-10-11   516 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-11

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

00:13:09

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

This powerful 2019 documentary showcases the urgency for an all-encompassing vegan lifestyle to be instituted across the planet. Written, directed and produced by first-time documentary filmmaker, and dedicated vegan, Mr. Mahesh Kothamangalam, “Slice of Life” brings us yet another poignant and compelling media production aimed toward the awakening of human consciousness with regard to our dietary choices and its future impact on the planet. The documentary was an official selection for the 2019 Kraków International Green Film Festival in Poland. Mr. Kothamangalam gave of his valuable time for a special interview with Supreme Master Television at the premiere of his work in Vancouver, Canada. “It's a documentary about the future of food. These food technology companies are trying to come up with products that are delicious, take fewer resources, no animal, ethical consequences, and it's just right for the environment. So, it's a win-win in every possible direction. That's how ‘Slice of Life’ is totally different from other documentaries; we are focusing on the solutions.” “Slice of Life” presents an array of professional opinions and research from an impressive line-up of influential media personalities, and entrepreneurial and social leaders from the medical, scientific, artistic, and culinary business domains. Originally from southern India, Mr. Mahesh Kothamangalam studied at Northern Illinois University in the United States and completed a Master of Science in Industrial and Process Engineering. Currently, he is the Assistant Vice President of U.S. Bank, an American financial institution. It was during the latter part of this journey that he made a personal switch, first to vegetarianism, and then to veganism. During this process, from information to transformation, Mahesh decided to find ways to let more people know about the truth. Convinced of the effectiveness of the documentary format to not only share with the widest audience possible but also to present solutions he was exposed to during his research, Mahesh set out on this daunting task. Mahesh Kothamangalam’s brave and committed approach is an example to us all in the pursuit of justice and righteousness for the Earth and all her inhabitants. Our appreciation goes to Mr. Mahesh Kothamangalam for his courageous and heroic deeds in revealing the truth and bringing light to shine on the Vegan World to be!
Veganisme: Cara Hidup Mulia
2020-07-09   836 Tontonan
Veganisme: Cara Hidup Mulia
2020-07-09

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 1 of 2 – Fried Banana Blossoms and Vegan Krab Rice Noodles

00:18:29

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 1 of 2 – Fried Banana Blossoms and Vegan Krab Rice Noodles

Chef Hannah Nguyen, the owner of The Kind Bowl, opened the vegan café in June 2020 in Singapore to fulfill her passion for sharing quality plant-based foods with the world. Today, we are pleased to have Chef Hannah share with us some fun and exciting vegan fusion recipes. “The first dish is Fried Banana Blossoms, which is very similar to the traditional vegan fried fish fillet, only healthier.” “In a medium bowl, combine the seasonings and let the banana blossoms soak for two hours in the seasoning mixture. The ingredients are: 250 grams of banana blossoms (canned), one tablespoon of table salt, one tablespoon of mushroom seasoning, one teaspoon of pepper, one teaspoon of oregano, one tablespoon of lemon juice, half-liter of water [at] room temperature, and one standard square sheet of seaweed (Nori).” “For the dill dressing recipe, we have: one cup of vegan mayonnaise, one teaspoon of freshly squeezed lemon juice, four teaspoons of fresh dill, a quarter teaspoon of sea salt, a quarter teaspoon of black pepper, and lastly, one green parsley finely chopped. To make the dill dressing, place all ingredients in a small bowl and whisk to combine.” “Combine all the ingredients for the flour mixture into another bowl and stir it evenly. For the flour mixture, we have: half teaspoon of turmeric powder, 175 grams of (vegan) tempura mixed flour, one teaspoon of salt, one teaspoon of mushroom seasoning, and one teaspoon of chili powder, and lastly, 333 grams of cold water. Now coat the banana blossoms with the flour mixture. Then fry the blossoms on medium heat and then high heat until golden brown and crispy. The first dish is now complete.” “Beautiful viewers, the next dish that we are going to present is Vegan Krab Noodles, an iconic and enjoyable dish to Singaporeans.” “In a large pot filled with two liters of water, add the apples, pears, daikon radish, jicama, and simmer on low heat for at least one hour. When the broth is ready, discard the fruits.” “Heat up the frying pan and add the olive oil and chili padi and sliced ginger. Then fry the chili and the sliced ginger until a golden color. Once the sliced ginger and chili padi are golden, add the tomatoes, and fry the tomatoes and let it simmer for about five minutes. After the tomatoes have been cooked for about five minutes, we’ll add the pineapples in and the mushrooms, and we just let the ingredients cook on medium heat and simmer for about 10 to 15 minutes.”
Veganisme: Cara Hidup Mulia
2020-11-15   1348 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-15

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

00:26:54

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

The carving of flower jelly uses needles or special nozzles attached to syringes, which make it appear as if flowers are blooming inside the transparent jelly. The nozzles with different shapes are used to inject natural coloring into the jelly and form various gorgeous flowers with artistic designs. Vegan Chef Lin Fang-Yun, has over 20 years’ experience in promoting organic plant-based food. Recently she received the first prize in an international competition with her flower jelly. She also engages in flower jelly teaching and competition judging. Let’s now watch how she makes the colorful flower jelly! "Today I will introduce to you the most popular artistic dessert recently: flower jelly. Flower jelly is an artistic dessert that combines visual and culinary pleasures. The inspiration comes from the scenery of four seasons, as well as flowers and trees. Now, we are going to demonstrate a 5.5-inch one with a peony flower, which is often used to celebrate an auspicious bountiful harvest."
Veganisme: Cara Hidup Mulia
2020-04-05   2171 Tontonan
Veganisme: Cara Hidup Mulia
2020-04-05

Traditional Japanese Vegan Cuisine, Part 1 of 2 – Boiled Rice with Mixed Vegetables, Grilled Eggplant with Natto Sauce & Tangle Kelp Soup

00:20:50

Traditional Japanese Vegan Cuisine, Part 1 of 2 – Boiled Rice with Mixed Vegetables, Grilled Eggplant with Natto Sauce & Tangle Kelp Soup

Today, we are delighted to have Ms. Chikako show us how to prepare a 3-course traditional Japanese vegan meal for one. These wonderful, healthy, and delicious dishes are “Boiled Rice with Mixed Vegetables,” “Grilled Eggplant topped with Natto Sauce,” and “Tororo Kombu Soup.” Let’s make “Boiled Rice with Mixed Vegetables!” The ingredients are carrots, burdock root, maitake mushrooms, fried tofu, gr
Veganisme: Cara Hidup Mulia
2020-12-06   692 Tontonan
Veganisme: Cara Hidup Mulia
2020-12-06

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

00:13:50

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

On today’s show, we will continue finding out about the savory line from this lovely brand. “Young green jackfruit is a fruit that doesn’t have much taste and if you add any sauce or flavors to it, it will absorb the flavors and come up really nice. It has the texture and appearance really similar to meat. So, it is also minimally processed. So, we introduced the Nature’s Charm ‘Young Green Jackfruit in Brine’ and ‘in Water’, where people could just add any sauce they like. And eventually, we introduced a Sriracha Jackfruit, a BBQ Jackfruit and all these are ready to eat.” “And the most special one is the Jackfruit Confit. It comes in really big chunks and it comes in marinated olive oil with rosemary, thyme, sea salt. It’s completely natural. You can actually have it straight from the can on sandwiches or you can deep fry them, pan fry them as (vegan) steaks.” “So, Banana Blossom is a new meat substitute that can replicate the fish really well. So, we actually pack banana blossoms in brine. And it comes in chunks, a big chunk, so that you can actually put them with the batter and flour and deep fry them. And then that’s your vegan fish.” “We do have a mushroom range, and we find that they have a really good texture, that is chewy and also have a really nice taste, unique taste. We create mushrooms into a next vegan meat alternative.” As a vegan food company, Chef’s Choice Foods not only manufactures ethical products, the company is also very thorough in ensuring that their products are both free of chemicals and cruelty-free. “At Chef’s Choice we have approximately 600 employees and we have a chef and her team and a kitchen to provide lunch for everyone. We keep them very delicious, very authentic, so that all our staff will not get bored of being vegan and all the guests and our customers who come and visit us, everyone loves our food.” And Marisa also shares their sincere hopes for the future. “We wish for a better world, a vegan world where people live kindly and compassionately in peace. We also hope that more companies will become vegan.”
Veganisme: Cara Hidup Mulia
2020-06-09   766 Tontonan
Veganisme: Cara Hidup Mulia
2020-06-09

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

00:18:16

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

Welcome to today’s show, where we will show you how to make a traditional Indonesian snack, crispy fried pastel. Pastel is a delicious savory snack that is sold by street vendors and in markets throughout Indonesia. It consists of a thin pie crust filled with vegetables and then deep-fried. “Today, I invite all of you to join me in making one of Indonesia’s favorite snacks called pastel. When making pastels, we will go through two processes. The first is making the outer dough, and the second process is making the filling.” “We will dice the potato into small pieces like cubes. Next, we are going to cut the carrot.” “Next, we’re going to cut the celery.” “The ingredients for the filling are ready now. We will then make the dough for the skin. First we will use 500 grams of flour. Then we will put 100 grams of (vegan) margarine. Next, we will also add one teaspoon of salt. After that, we’ll add water a little at a time while stirring. We’ll keep kneading it until it becomes a smooth paste, and there’s no leftover flour.” “Then we leave it. We cover it with a cloth. While waiting, we will make the filling. Next, we’re going to cook all of these together.” “We’ve already let our dough rest for 20 minutes; it has become bigger like this.” “And then we divide it into several portions. We are going to shape it into a round ball. We flatten it more or less like this and then we fill it.” “First, we fold it like this, and we seal the edges tightly. Then from one end, we crimp the edges like a rainbow.” “I will put oil in the pan. We pour the oil to fill half of the pan. OK. We can turn on the fire.“ “We will now put one into the oil, and it starts frying, then we can put some more. We leave them, but we also can’t let them stick together. So we need to separate them and then let them continue frying. And we can reduce the fire when it looks slightly golden brown like this, then we can try to flip it.” “Tadaa! This is one of our very delicious Indonesian snacks, pastels. Thank you for watching.”
Veganisme: Cara Hidup Mulia
2020-10-28   679 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-28
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