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Veganismul – felul nobil de a trăi
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Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

00:20:16

Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

Today, we are honored to have Marianella with us. She will show us how to make the vegan version of traditional Costa Rican breakfast, Gallo Pinto, as well as handmade tortillas that are popular in Central America. Marianella is the owner of the Green Vurgers Restaurant, a small vegan restaurant located in San Pedro, San José, Costa Rica. As its name suggests, Green Vurgers specializes in offering vegan burgers as a way of introducing veganism to the general public. “The main feature of the Gallo Pinto is its vibrant colors. You can see the red, brown from the beans and lots of the greens. It is very appetizing. Now we are going to make handmade tortillas from Central America. First, we roll the dough into balls. We can use any type of container to flatten the tortilla dough. We grease it with a little「olive oil」. There it is. This tortilla, when it moves easily, it means that it is ready. We can see that this type of breakfast is quite substantial.”
Veganismul – felul nobil de a trăi
2020-03-01   2703 vizionări
Veganismul – felul nobil de a trăi
2020-03-01

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.
Veganismul – felul nobil de a trăi
2020-09-27   1785 vizionări
Veganismul – felul nobil de a trăi
2020-09-27

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."
Veganismul – felul nobil de a trăi
2020-04-05   1711 vizionări
Veganismul – felul nobil de a trăi
2020-04-05

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

00:17:02

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

Today, we are delighted to have Ms. Moran Bar-Lev, a renowned therapist and nutritionist from Rehovot, Israel, to show us how to make some yummy raw vegan dishes. Moran became a vegan when she was 21 years old after she realized the cumulative damage to health from eating meat and dairy products. When she was 22, she became a raw vegan, and her body has since enjoyed better health, been lighter, and packed with high energy. Now, Moran, a raw vegan, will show us how to make the yummy and nutritious raw vegan lasagne. “Hi, everybody. My name is Moran, and I’m from Israel. So, I’m doing it when I have a dinner with a friend, when I’m going to an event, when I’m going to have some family dinner or holiday, and then I make it. And it's fancy, and it's tasty, and it's beautiful.”
Veganismul – felul nobil de a trăi
2020-01-26   1342 vizionări
Veganismul – felul nobil de a trăi
2020-01-26

Plant-powered Athletes Unleashed, Part 1 of 2

00:15:20

Plant-powered Athletes Unleashed, Part 1 of 2

Former professional dancer and veganism advocate, Ms. Belsen Mata is the founder of Vegan Power Athlete, an organization that has quickly grown in both strength and reach since its inception. “And for me, I became like an unstoppable machine.” Esteban Ramirez is a member of the Vegan Power Athlete group in Costa Rica. “I have competed as a vegan for a long time, I had excellent results. I introduced myself to veganism, and have been completely vegan about six years. The plant-rich diet is the best way to counteract the damaging effects of training. Costa Rican Vegan Power Athlete member, Sebastián Fernandez Mora shares his experience with us. “The diet has definitely helped me a lot with recovery, it has been wonderful.” Vegan Power Athlete member and personal trainer, José Ricardo has also experienced the same incredible recovery and mental charity on a 100% plant-based diet.
Veganismul – felul nobil de a trăi
2020-02-18   1109 vizionări
Veganismul – felul nobil de a trăi
2020-02-18

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

00:16:49

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…"
Veganismul – felul nobil de a trăi
2020-09-06   1057 vizionări
Veganismul – felul nobil de a trăi
2020-09-06

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

00:16:05

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Last week, we were delighted to have Chef Law Bee Tiong shared with us two delicious vegan treats, Longevity Red Turtle Cake (Ang Ku Kueh), and Fragrant Pan-Fried Radish Cake. Today, he will continue to demonstrate another two delicacies. “The first snack is a nine-layer cake. It is a steamed colored cake that Singaporeans love to eat. They symbolize continuous growth and prosperity.” “Next, I will show you how to make ‘Teochew Soon Kueh,’ or Jicama Bamboo Shoots Dumplings. Bamboo shoots represent peace.” “They look amazing! Let’s Be Veg, Go Green, to Save Our Planet and have a vegan and peaceful year ahead!”
Veganismul – felul nobil de a trăi
2020-01-19   1026 vizionări
Veganismul – felul nobil de a trăi
2020-01-19

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.”
Veganismul – felul nobil de a trăi
2020-04-26   874 vizionări
Veganismul – felul nobil de a trăi
2020-04-26

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.
Veganismul – felul nobil de a trăi
2020-06-02   868 vizionări
Veganismul – felul nobil de a trăi
2020-06-02

A Hearty Vegan Culinary Tour in the Holy Land of Israel

00:15:57

A Hearty Vegan Culinary Tour in the Holy Land of Israel

Today, we invite you to journey with us to Israel, a fascinating country being famous as the home of holy religious sites for Christians, Jews and Muslims. Among our stops is Tel Aviv, the second most populous city in Israel and the economic and technological heart of the nation. This coastal city is also known as the “Vegan Capital of the World!” Our first stop is the vegan restaurant Zakaim, located in the heart of Tel Aviv city. The name itself means guilt-free in Hebrew. Let's go taste the culinary creations and meet Keren Or and Oren Hazan, the two passionate new owners who value the importance of choosing a plant-based diet. “I think everyone that goes vegan saves so many lives of poor animals who suffer, and saves the planet from all the pollution that comes with the [livestock] industry. It's really blessed. Just Go Vegan, Save Innocent Animals.” Now, let's explore a vegan restaurant in the same neighborhood called Nature Boys and listen to its owner tell the story of its founding. “I love everything vegan, of course, because I'm a vegan.” Nature Boys is clearly doing their part for our Earth and health by using eco-friendly containers as much as possible, not frying foods in cooking oil, and, of course, serving delicious plant-based cuisine. Our next stop is Herzog. The bistro offers a special dish called “Har” or “Mountain.” It’s a huge pile of wholesome deliciousness with alternating ingredients. Herzog will bring you creative and interesting food that nourishes your body and mind. We then headed to Mitzpe Ramon in southern Israel, to visit a vegan café named Mauna, which in Sanskrit means “silence within.” The salads, sandwiches, burgers, soups, smoothies etc. at Mauna are exceptional. The vegan ingredients used are colorful, fresh, flavorful and nutritious, just like homemade food. Our last destination is Tofu An, a hidden vegan gem with special in-store tofu varieties, situated in Binyamina, a coastal town north of Tel Aviv. It was fantastic to tour around the outstanding plant-based eateries of the Vegan Capital of The World as well as those in other Israeli cities.
Veganismul – felul nobil de a trăi
2020-06-23   811 vizionări
Veganismul – felul nobil de a trăi
2020-06-23

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 1 of 3

00:15:04

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 1 of 3

In today’s episode, we visit the Loving Hut on Lake Klopein in southern Austria, a picturesque summer holiday destination. At this Loving Hut, not only can guests enjoy savory vegan food in the restaurant, but they also are welcome to stay in the serene, eco- and animal-friendly hotel. During Her visit in 2016, Supreme Master Ching Hai offered training to staff members, teaching them how to run a vegan business with unconditional love. Throughout this three-part series, we will share several of these tips and tricks for running a successful vegan business, while also working with love and consideration for all. “At Loving Hut, you just have to feel good! The design is simple, hut cozy. The staff are known for being very friendly and courteous, and the kitchen is very hygienic. Not only is everything completely vegan, but the hotel and restaurant are also completely smoke and alcohol-free. What a wonderful atmosphere! By the way, animal companions are welcome to stay in the hotel as well.”
Veganismul – felul nobil de a trăi
2020-04-16   793 vizionări
Veganismul – felul nobil de a trăi
2020-04-16

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

00:16:42

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

Has it ever happened to you that sometimes you have some leftover food from the day before, or even from breakfast? Well, to be green, turning those leftovers into a type of burrito is one way to eat them. Today, Marianella will show us how to make the traditional Costa Rican lunch, Gallo Pinto Burrito from the leftover of the breakfast made in part 1 of the show. She will also make a creamy tomato soup with the smoky flavor. “Let’s make the burrito now. We take the wheat tortilla, and meanwhile, we turn on the heat. This is the salad to put in the burrito. Let’s wrap our burrito and put it in the pan for some time to warm it up.” “Let’s fry these vegetables and the tortillas with some oil. We will let it release its fragrance a little, and then we put it into the blender with a little water. We add the chickpeas and our [stir-fried] mixture in the blender….” “Our lunch is ready, the gallo pinto burrito and the tomato soup. You can see that it is filled with protein, both from the chickpeas and the beans.”
Veganismul – felul nobil de a trăi
2020-03-08   759 vizionări
Veganismul – felul nobil de a trăi
2020-03-08

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.”
Veganismul – felul nobil de a trăi
2020-08-23   715 vizionări
Veganismul – felul nobil de a trăi
2020-08-23

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."
Veganismul – felul nobil de a trăi
2020-09-13   707 vizionări
Veganismul – felul nobil de a trăi
2020-09-13

Munchies: Loving Vegan Fast Food, Part 2 of 2

00:12:59

Munchies: Loving Vegan Fast Food, Part 2 of 2

Today we are bringing you back to Munchies to meet with Ms. Evita Ramparte, the Development Advisor of Munchies. “And years ago, I was diagnosed with ovarian cancer. I was much, much bigger then, and sick, pimpled, in pain, unattractive and so on. And once I fasted and went on a vegan path of life, I healed pretty fast. In 4 months, I lost 83 pounds, and I became a model a few months later, and I became a vegan activist, promoting health and alternative healing for the world. So, Munchies is meeting people where they are with compassion, with understanding. We need to create food for children. And get that generation back into a plant-based lifestyle.” Mr. Raul Paiste elaborated more about his plant-based journey and what it has brought him in terms of spirituality. “I basically started meditating and I realized at some point that we are all, actually not just connected, but we are actually one. So, if I harm you, I harm myself, and I harm everyone else by that.” Not only does veganism bring about a spiritual awakening, but it can also stop the global climate crisis, thus saving our planet and humanity.
Veganismul – felul nobil de a trăi
2020-05-12   694 vizionări
Veganismul – felul nobil de a trăi
2020-05-12

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.
Veganismul – felul nobil de a trăi
2020-01-12   672 vizionări
Veganismul – felul nobil de a trăi
2020-01-12

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

00:19:41

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

Located in southeastern China, the coastal city of Hangzhou is well-known since ancient times for the flourishing development of Buddhism,and has long been reputed as the “Buddhist Capital of Southeastern China.” Its history of the plant-based diet can be traced back even further. During that time, many truth seekers came to Lingyin Temple to pray to be cleansed, gain wisdom, learn and embrace a plant-based diet, while searching deeply for their true nature. In 2016, the “Xiangji Vegetarian Culture” was designated as an “Intangible Cultural Heritage” of Hangzhou City, paving a very important milestone for veg development in China. Talked about far and wide, Yu Hua Zhai is a free-to-dine vegan restaurant! Here, the vegan culture has been elevated from compassion for all beings, to the selfless awareness that the whole universe is connected as One. Located next to the Xixi Wetland in Hangzhou, “Wukong’s Home” is housed in an old and simple structure of unique tranquility. Governmental support has greatly contributed to the prosperous development of the veg industry in Hangzhou today. What has made it even more encouraging is, in 2017, the city government published a book called “Veg in Hangzhou - Food Discovery in Southern China”. “We hope that the industry will integrate the rich veg cultural tradition with the scientific concept of a healthy and green veg diet, and strive to establish the city as the ‘Veg Capital of Southeastern China.’”
Veganismul – felul nobil de a trăi
2020-03-03   650 vizionări
Veganismul – felul nobil de a trăi
2020-03-03

Sharing Love Through Food: Loving Huts in Africa

00:20:48

Sharing Love Through Food: Loving Huts in Africa

Today, we will visit Loving Hut restaurants in Benin, the Republic of the Congo, the Democratic Republic of the Congo, and Côte ďlvoire and interview their owners, devoted staff and loyal customers. With the desire of promoting veganism to improve health, and elevate the level of spirituality and peace in the world, Loving Hut Benin was opened in the city of Cotonou, Benin in December 2015. The restaurant was the first Loving Hut restaurant in Africa. Our next stop will be the Loving Hut in Pointe-Noire, the Republic of the Congo’s second largest city. The restaurant offers a diversified international menu including Chinese and Aulacese, or Vietnamese dishes. Our next stop is Loving Hut in Kinshasa, the largest city in the Democratic Republic of the Congo - a country is renowned for its beautiful nature and friendly citizens. Loving Hut Kinshasa is a priceless gem serving vegan food in a peaceful and spacious environment. Our last stop is a Loving Hut restaurant in Abidjan, Côte ďlvoire, a country located on the southern coast of West Africa and known for its religious and ethnic harmony and cocoa exports. With a serene garden and harmonious colors, the decoration and layout of the restaurant creates a feeling of coziness and freshness.
Veganismul – felul nobil de a trăi
2020-03-10   650 vizionări
Veganismul – felul nobil de a trăi
2020-03-10

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

00:14:18

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

Chef Reina owns two popular Filipino vegan restaurants in the Bay Area, namely "Nick's on Grand" and "Nick's on Mission." In her years of cooking, vegan Chef Reina has created dishes for the Honorables Jean Quan, mayor of Oakland, Tom Bates, mayor of Berkeley, and the late Ed Lee, former mayor of San Francisco. She also catered for events at Apple, NASA, UBER, Twitter, Goldman Sachs, BlackRock Investments and more. “Today, we are going to be making Kare-Kare, which is a very classic Filipino dish; it's vegetables in peanut sauce. So, my ingredients are baby bok choy, creamy peanut butter, annatto powder, black pepper, black bean paste, mushroom powder, green beans, oil, eggplant, water, and tofu. We're just browning this on both sides. It takes about five minutes or so. Probably more depending on your eggplant. You can also deep fry this. So we're going to turn these over and see. We want it to be brown because we want some firmness on the outside and then softness on the inside. We're trying to mimic the original recipe. So, this is kind of the replacement of that. And people do tell me that it does capture that texture. It's just a perfect balance of peanut butter, water and the sauce. So, it will be a little bit salty; it's a little bit creamy and also a little sweet. It's a balance of sweet, salty and creamy. Not too thick, not too thin. This is the kind of sauce you want to see. Just perfect over some steamed rice. It’s very creamy. It's delicious. You should give it a taste. This is called Kare-Kare. It's vegetables in peanut sauce. Very easy and you can do this at home.”
Veganismul – felul nobil de a trăi
2020-07-05   643 vizionări
Veganismul – felul nobil de a trăi
2020-07-05

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

00:18:04

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

Through music, food and lifestyle, Ms. Carlson has helped pioneered the eco-movement, building several sustainable green businesses that focus on raw organic foods. Ms. Carlson will share her artistic skills with us in creating the vibrant, delicious and nutritious raw vegan Thai Curry dish using spiralized root vegetables as noodles. “Today, I’m going to prepare for you a beautiful dish that is a Thai curry noodle dish with root vegetable noodles and lots of then fantastic vegetables around it. So, I’m going to start with the sauce.” “I’d like to have a nice pool of that sauce, so it’s almost like a soup, nice and thick, and then I will build the vegetables on top of it.” “Now you can choose the vegetables that are available to you wherever you are. I like the spiralized vegetables.” “I like them left very long and kind of artistically dangly, and then people get to have fun getting them into their mouths.” “And again, it’s really beautiful to play with your food, have fun with the colors. Food is art to me. It’s the medium I understand as art, whether it’s dance or it’s an artistic adventure of wonder and fantasticness.” “Once you make it into noodles, it becomes incredibly pleasurable.” “So, bon appétit. It’s such a pleasure to share this beauty, information, excitement, life-giving information, and food and tools with people who are drawn to it.”
Veganismul – felul nobil de a trăi
2020-08-16   627 vizionări
Veganismul – felul nobil de a trăi
2020-08-16
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