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Veganisme: Cara Hidup Mulia
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Indian Cuisines from Vegan Chef Ravi, Part 1 of 2 - Mixed Vegetable Curry Rice & Masala Chai

00:16:48

Indian Cuisines from Vegan Chef Ravi, Part 1 of 2 - Mixed Vegetable Curry Rice & Masala Chai

Vegan Chef Ravi G. Dadlani grew up in Mumbai, India. After he graduated from college in 1988, he started work in Taiwan, also known as Formosa, and has been living in Taiwan ever since. With encouragement from his relatives and friends, he opened the first all-vegan bakery café, “Fresh Bakery and Café,” in Taipei, Formosa in 2012. Then in 2016, he relocated the cafe to a more convenient location and renamed it as "Vegan Taipei." Let’s now watch Chef Ravi make an authentic Indian cuisine step by step. "Today, we are going to cook the most common dish in the Indian household: Mixed Vegetable Curry Rice & Indian Masala Chai." "In our busy daily life, we do not have time to cook food everyday. So today, we will be preparing a big pot of curry that could be stored in the fridge for up to 2-3 days. So now, we’ll start preparing the food." "Now we have finished dicing all the vegetables." "First, we heat the oil a little bit on medium to low fire. And we start putting in all the spices: the curry powder, coriander powder, cumin powder, salt, turmeric, and red chili powder. We sauté this for about two minutes." "Notice the spices are starting to get a little bit brownish, so it’s about time to start adding the other ingredients, but we need to add them one at a time." "We need to constantly stir it every two minutes or so, so that it doesn’t burn at the base." "The portion of the gravy and the vegetables has to be 1:1 when serving. This is the best way to eat curry." Now, vegan chef Ravi is going to show us how to make a delicious vegan Indian milk tea, known as Masala Chai, using Indian spices. "We are going to cook vegan Indian masala chai. The ingredients are nutmeg, dried ginger, cloves, cardamom, black pepper, and cinnamon…"
Veganisme: Cara Hidup Mulia
2020-09-06   970 Tontonan
Veganisme: Cara Hidup Mulia
2020-09-06

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

00:16:15

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

Today, he will show us how to make upma, a thick porridge meal in India. "So, first, we peel and dice the carrot, and then we peel and dice the potatoes, and we deep fry them. After we deep fry them, we will take them out and then prepare the semolina. Here we have 250 grams of oil that we are going to use for deep frying. So, we’ll warm up the oil a little bit first, and once it is a little bit warm, we will start putting the carrots. As we take a closer look at the carrots, they have changed color, and they look like they are almost fried. This is the point of time we take out the carrots and reduce the fire. Now we’ll put in the potatoes to continue frying. We don’t need to make it too brown and hard and crispy, it’s almost cooked, so it’s time now we remove the potatoes from the fire. And at the same time, we need to reduce the fire, so that it won’t be too hot for the soya beans (edamame). As you look at the completion of the soya beans, it’s puffed up. We have been cooking it for approximately two minutes to two and half minutes now, depending on the flame that you are using. Now we’ll take another pot or pan. This is when we put the salt; ten grams, water, and the curry leaves and start to boil it. And now we switch. First, we take back some oil that we had earlier, and then we put in the semolina and start to sauté it. We have to constantly stir this for five to seven minutes until it starts changing color, a little bit brownish. So, we turn off the fire and then clear up all the semolina into the center. And now we add this boiling hot water into the semolina. You will notice, the water is now getting absorbed by the semolina. We still have a little bit more water left on the surface, and this is the point of time we add in all our vegetables for an easy mix. In this way, everything is evenly mixed and evenly assorted, so every bite will contain vegetables and semolina together. And now we are almost at the final stage of the semolina, where we put the cashew nuts. Now, we have a delicious upma ready to be served." Now, Chef Ravi will make Chocolate Upma. "So, for that, we need the same quantity, 1100 cc of water that’s 1.1 liters and 150 grams of sugar. Now we need to let the water boil and keep the fire on maximum heat if possible. So as you can see, the water is boiling right now, and we are going to take it off and put it on the wooden board so it doesn’t damage the table. Turn off the fire. Give it a quick stir to dissolve the sugar into a syrup. And now we will add in forty grams of cocoa powder, straight into this, and mix. We’ll bring back the semolina onto the gas stove and pour in this hot liquid. Give a quick stir to take off any excess chocolate. As you can see, the water is almost dried up, and it’s now time to serve this delicious chocolate dish."
Veganisme: Cara Hidup Mulia
2020-09-13   649 Tontonan
Veganisme: Cara Hidup Mulia
2020-09-13

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 1 of 2 - Soy Cream Pasta

00:13:10

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 1 of 2 - Soy Cream Pasta

Through Supreme Master Ching Hai’s loving inspiration to create easy access to clean and healthy vegan food, Loving Hut was born in 2008. Today, the award-winning Loving Hut International Vegan Restaurant & Cafe joyously serves customers through over 200 outlets across the globe. Loving Hut family offers an amazing assortment of diverse cuisine that is 100% vegan, GMO-free and where possible, uses organic produce and goods. In today's show, we will visit Loving Hut Smile, one of the Loving Hut vegan restaurants in Korea. The wide variety of lunch boxes are the most popular items in this vegan restaurant. One customer just ordered their popular soy cream pasta. Let’s watch how the dish is prepared. Add sliced Chinese cabbage, carrots, oyster mushrooms, and bok choy to the pan. Add pre-cooked organic pasta noodles, and turn on the gas stove. Drizzle some sunflower oil. Add three teaspoons of bamboo salt and two teaspoons of vegan seasoning and stir-fry the ingredients on high heat until the bok choy is wilted. Then add 240 milliliters of soy milk and keep stirring to prevent the ingredients from sticking to the bottom of the pan. When the soy milk boils through, pour the pasta into a takeaway container. Grate some vegan cheese over the top of the pasta. Lastly, garnish with some tender green leafy vegetables to complete the soy cream pasta. It looks really yummy! “Our initial thought was that vegan lunch boxes are a convenient and great way to promote veganism. We had foreign guests in Korea who were looking for halal and vegan food. So, we tried our best to provide them with vegan lunch boxes; we received great feedback from our guests. There are more than 20 dishes that can be ordered and served as lunch boxes. There are also about 30 dishes for catering that can be ordered.”
Veganisme: Cara Hidup Mulia
2020-09-20   505 Tontonan
Veganisme: Cara Hidup Mulia
2020-09-20

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 2 of 2 – Delightful Vegan Lunch Boxes and Soy Chicken for Picnics

00:19:44

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 2 of 2 – Delightful Vegan Lunch Boxes and Soy Chicken for Picnics

Last Sunday, we visited Loving Hut Smile vegan restaurant in Seoul, Korea. Specializing in catering and lunch boxes, this Loving Hut is a popular vegan restaurant frequently catering to celebrities. This morning, Loving Hut Smile is busy making lunch boxes ordered by its customers who are going on a picnic. “After cutting the bread in half, spread the vegan cheddar cheese on both sides. Next, put a piece of Romaine lettuce and add the (fried) vegan bacon then add one slice of organic tomato. Squeeze some apple sauce onto the sliced tomato.” “It’s a mini sandwich.” “Then add about three fresh cherry tomatoes, two strawberries and half a tangerine and some organic blueberries on top of the lettuce.” “Next, I'll add some vegan chocolate chip cookies, and this completes the Evening Roll Lunch Box." “I think it would be better to cut about two pieces of Romaine lettuce. Put it to one side and lay it down first. Then add the young leafy vegetables, organic red bell pepper and yellow capsicum.” “Then cut the rice cutlet and put it in the box.” “In the box, add the rice ball and the pickled radish on top of the lettuce.” “Squeeze some (apple) sauce onto the rice cutlet and also squeeze some mustard on top of it.” “The Quick Vegan Lunch Box is now complete.” One of the most popular menu items at Loving Hut Smile is the fried soy vegan chicken. To make this recipe, boil some thick dried soy protein in water and then cut them lengthwise with scissors. Squeeze the excess water from the soy protein and then season it with sesame oil, dried parsley, ground pepper, salt, and vegan seasoning. Coat the soy protein with frying powder and deep fry it in sunflower oil. Remove it from the oil once the soy vegan chicken turns golden brown. The two friends are going on a trip to a tourist destination called Water Park by train at Namyangju. Soon it was lunchtime, and they stopped to take a rest at a shady picnic area to enjoy their wonderful vegan lunch while appreciating the peaceful surroundings.
Veganisme: Cara Hidup Mulia
2020-09-27   1636 Tontonan
Veganisme: Cara Hidup Mulia
2020-09-27

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   256 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-11

Traditional Iranian Vegan Cuisine, Part 1 of 2 – Dolmeh

00:19:39

Traditional Iranian Vegan Cuisine, Part 1 of 2 – Dolmeh

Delicious and aesthetically appealing stuffed foods can be found all over the world and are popular menu items on festive occasions. However they are made, it takes great skill and technique blending the fillings and the wrapper, so the flavors and textures are balanced and complement each other. ‟I am Baaran, and today I’m going to teach you how to make the vegan version of this Iranian dish (Dolmeh). We have 150 grams of soy protein, which I’ve already pre-soaked and drained. We used 250 grams of rice, which I’ve already cooked for 10 minutes and strained. The rice shouldn’t be soft; it has to be half-cooked. First, we need to season our soy protein and to do that, I’ll use soy sauce and some herbal salt. When the oil is sufficiently hot, add in the soy protein and fry it thoroughly. When the soy protein is ready, we add in the half-cooked rice. Most Iranian foods have special flavors and are delicious because of the aromatic herbs that are used. We’ll add the tomatoes and the 100 grams of yellow split peas that we have precooked. The mushroom sauce is a tasty seasoning, and pomegranate paste can be used as a substitute. The main flavors of this dish come from these aromatic herbs: tarragon, basil, and fresh dill. The combined sweetness of the molasses and sourness of the vinegar gives the Dolmeh its wonderfully delicious taste. Our mixture is now ready, and we can fill the eggplants and bell peppers with it. We’ll heat the oil in a frying pan and fry the eggplants. We fill them up to the top with as much of the mixture as we can, then cover them this way. Now it’s time to make a delicious sauce. First, we put some oil in the pan and fry the ginger for a while. When the ginger turns to a golden color, we’ll add in the tomato paste and the aromatic herbs. Now, we are ready to add in our spices, some herbal salt, curry powder, bell pepper powder, and ground white pepper. Then we add the mushroom sauce as well. I’ll add some vinegar and molasses. And fresh lemon juice that I made earlier. Now, the eggplants and bell peppers that have been stuffed are now cooking in the sauce. We’ll let the ingredients in the pan mingle to draw out the full flavor of the Dolmeh. Then it is ready to be eaten!"
Veganisme: Cara Hidup Mulia
2020-10-18   284 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-18

Traditional Iranian Vegan Cuisine, Part 2 of 2 – Tahchin (Savory Rice Cake)

00:16:03

Traditional Iranian Vegan Cuisine, Part 2 of 2 – Tahchin (Savory Rice Cake)

Today, Ms. Baaran will show us how to make a vegan version of Tahchin, another delicious traditional Iranian dish. Tahchin is a savory rice cake; it's stuffed with ingredients that are not only flavorful but also full of nutrients. The main spice in this dish is saffron, which is mainly produced in Iran. Its vibrant color is used as a coloring, and it has a unique fragrance that makes a dish more appealing. "For vegan Tahchin, we need 500 grams of rice. I soaked 500 grams of rice in water, cooked it for 10 minutes, and then strained it." "We have about 400 grams of thick vegan yogurt. And one unpeeled eggplant, which I’ve cut into smaller pieces." "We add soy sauce and also herbal salt to the soy protein." "Now I am ready to mix all of them together in order to incorporate the soy sauce and herbal salt into the soy protein." "We add oil to our pan and heat it up until it’s hot, and then we add the soy protein and fry it until it’s cooked." "We add the eggplant to the pan. This is the eggplant that we’ve cut into smaller pieces. Then we add a bit of water into the pan and then add the hot pepper." "Mix everything together and add a bit of water to it; a little more water, not too much. Then put on the lid and leave it to cook in its own steam." "Now, we add our vegan yogurt into a big bowl that we have here. Then we add in our spices, some pepper, curry powder, hot pepper paste, and some oil. Now it’s time to add the saffron liquid to it." "We gradually add the pre-cooked rice into the bowl and let the vegan yogurt be absorbed." "I will add some coconut oil to the bottom of the pot." "The inside of our pot is completely oiled; it is a mixture of oil and saffron liquid. Now the pot is ready for the rice and the other ingredients. First, we add a layer of rice, to which we’ve press down to the bottom of the pot. Then we add our soy protein on top of that. It’s best that the soy protein doesn’t stick to the sides of the pot. Then add another layer of rice, and we press everything down again. Now it’s time to add our eggplant mixture to it." "Then add another layer of rice, and it covers the last layer. Our Tahchin is now ready to be cooked for one hour." "This dish is good for celebrations because it has a beautiful appearance."
Veganisme: Cara Hidup Mulia
2020-10-25   211 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-25

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

00:18:15

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   313 Tontonan
Veganisme: Cara Hidup Mulia
2020-10-28

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   461 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-10

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   329 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-15

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   181 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-17

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

00:14:58

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

Chef Jessica Nguyễn, 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. Her mission is to raise awareness amongst the public of their social and environmental responsibilities to “Go Green” to reduce their carbon footprints for a sustainable world. Today, she will show us two more fascinating vegan fusion dishes. “The first recipe that I’ll be sharing is Fragrant Herbal Rice.” “First, chop all the herbs finely, and add olive oil in a mixing bowl and set it aside. Now, let’s toast the vegan fish or vegan ham until golden brown.” “You do not need to stir it; just let the vegan fish cook slowly until golden brown. Now, we mix all the ingredients together with the rice in the big bowl.” “After mixing the rice with all the ingredients, we will add the roasted pine nuts into the rice, and we just give it a mix. And that’s it.” “We will now prepare some delightful chocolate mousse. This delectable vegan dessert is an all-time favorite of people of all ages. Here’s where East meets West as we combine chocolate with coconut - a tropical fruit commonly found on Southeast Asia’s islands.” “Now, we’ll add the coconut cream into the mixing bowl, and we add the cocoa powder, sugar, syrup and mix the cream until it’s smooth. Whip it until it forms a mousse-like texture. Keep it chilled inside the fridge. Now, we crush the walnuts. Set aside the walnuts. (Next), we melt the chocolate over the boiling water. Let’s assemble the chocolate mousse cups. We’ll add a layer of crushed walnuts, and another layer will be the coconut cream and the last layer; we add the melted chocolate. And lastly, we use the rose petals as a topping. We put it in the fridge for 20 minutes for the best taste. Our delightful (vegan) chocolate mousse is now ready.”
Veganisme: Cara Hidup Mulia
2020-11-22   133 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-22

African American Veganism: Going Back to Their Roots

00:12:05

African American Veganism: Going Back to Their Roots

Historically, the diet of the ancestors of African Americans, was largely plant-based. This way of life was truly at one with nature as African’s lived in regions that were abundant with food that could be collected for their needs. Tadzoka Pswarayi, an International Development Consultant, and social and tech entrepreneur, explains this concept very well in her article entitled: “African vegans are a return to tradition,” where she shared her insightful opinion on how the diet of African Americans has changed since its origins in Africa. “Before farming started, Africans were known to be hunters and gatherers (the foundation of the paleo diet.) They would gather leaves, roots, tubers, corns, rhizomes, bulbs, seeds, buds, shoots, stems, pods or edible flowers. Nowadays, most African societies are carnatic (centered on meat) and meat features daily in the diets of most middle-class African families. But this culture is colonial. Until about five centuries ago, Africa remained mainly dependent on traditional food.” Famous African American vegan advocate, Louis Hunter. Mr. Hunter was in a very difficult situation, which led him to meeting Sarah and Dan Woodcock, who introduced him to veganism, and eventually helped him open the very first black-owned vegan restaurant called “Trio” in Minneapolis, USA. On the morning of May 31, Mr. Hunter fed more than 300 vegan meals, with love and compassion, to the peaceful protestors in the streets, many of whom had supported him during his difficult time. Mr. Hunter’s greatest ambition is to see people live healthier, happier lives and he believes the vegan diet can do that. The African American public health nutritionist and author Tracey McQuirter, who has been a vegan for 33 years, used her insights and knowledge, and created the “African American Vegan Starter Guide,” to share for free with the whole world, what a vegan diet can do for all of us. This guide is specifically for the African Americans, based on their cultural cuisines, however, it can be enjoyed by anyone, as the recipes and guidelines are a wealth of information for all. As our beloved Supreme Master Ching Hai once shared in the lecture, “We create everything that we want, if we live but in accordance with the law of the universe. Such is the power of just being vegan. Because that means we spare life, we want life, we want constructive energy, we don’t want destruction. So, vegan is the answer. This is something all Africans, and all citizens of the world can do. Be vegan. Be a world-saver.”
Veganisme: Cara Hidup Mulia
2020-11-24   102 Tontonan
Veganisme: Cara Hidup Mulia
2020-11-24
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