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Veganismul – felul nobil de a trăi
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Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

00:14:32

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

Today, we will look into the exciting, innovative, and compassionate way that Geraldine Starke is helping to convert dairy farms into plant-based milk farms. The plant-based milk trend is growing exponentially, worldwide, as people are now choosing plant-based over dairy. Geraldine’s inspiration led to the turning of small to medium-sized dairy farms into the dynamic new age, alternative non-dairy milk-producing farms using nuts, grains, and legumes. Geraldine loves animals and her dream was to build her own sanctuary to help as many as possible. “But we really wanted to help more. So, I never really got to the point of doing it. But I always had that in the back of my mind. Then one day, I just realized that dairy farms or meat farms - are actually the perfect place for a sanctuary. Of course, I'm talking small farm, not factory farms, because they already have the land, they already have animals, and they already have the people caring for these animals.” It didn't take Geraldine long to establish the business model and real workable solutions. Geraldine spent one and a half years doing tons of research, which involved checking out the local farmers who were already farming, what they were farming, was it being farmed organically, and if these farms were capable of being converted into vegan farms. While doing her research, Geraldine also spoke to farmers about her concept of changing dairy and meat farms into sustainable farms producing plant-based milk. “The idea is that they will source the ingredients from the local farms around, depending on what milk they will do, regarding their locality. The process of making milk is very simple. So, we would be there to help them make it, train them, and provide materials. So, we really want to have a transition that can be easy and quick, not much time for them or risk for them.” “So, the idea is that they don't grow ingredients directly on their land, because we need them to keep the land for the animals. Because they will keep the animals, so they will source locally and then just make the milk, plant-based milk themselves, and sell it. So, we will provide them with a platform for that.”
Veganismul – felul nobil de a trăi
2020-10-20   471 vizionări
Veganismul – felul nobil de a trăi
2020-10-20

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

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.
Veganismul – felul nobil de a trăi
2020-11-10   462 vizionări
Veganismul – felul nobil de a trăi
2020-11-10

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

00:17:44

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

In this four-part series, we are honored to present to you two youth organizations at the forefront of the exponentially growing climate movement in the USA: Climate NOW, based in San Francisco, California, and Sunrise Movement, headquartered in Washington D.C. We will tell you about three spirited young climate activists: Sarah Goody, founder of Climate NOW, and Kate Cragg and Remus Annani, members of Sunrise Movement. Our first featured climate organization is Climate NOW, created by 15-years-old Sarah Goody. Sarah became involved in climate activism at the age of 11. When she was 13, she began a one-person school strike crusade in front of the San Francisco City Hall every Friday for over four months. Today, Sarah leads weekly climate strikes outside a high school near her home in Marin County. At the age of 14, she started Climate NOW as a way to raise climate awareness for the youth in her community. Sarah turned vegan at the age of 12 after watching the documentaries Cowspiracy and What the Health, and has been sharing her experience and knowledge about the relationship between animal exploitation and climate change. “We have to make sure that people understand that we cannot continue living our life that way. That if we continue living that way, that we're not going to have a planet to live on. So, I think it's very important to consider animal agriculture when we're talking about climate and vice versa.” Clearly now, we see that the potential destructive impact of animal livestock-raising goes far beyond climate change. With a pleading heart and the utmost sincerity the fully-enlightened spiritual Master, Supreme Master Ching Hai delivered urgent messages to humanity in early 2020 before and shortly after COVID-19 was declared a global pandemic, taking hundreds of thousands of lives in a matter of months. “I don’t want to mince my words anymore. Our time is short now. Our world is in truly imminent emergency. There are a few ticking bombs, not just one. No need to wait for even climate change. Heavens and Earth are shaken to the core, seeing the atrocities we measure upon our fellow human and animal Earth tenants. So, all kinds of calamity are inevitable. Heavens and Earth are plaguing us with ever new, more strange diseases. Destructive signs are evident everywhere. Please, DO ACT QUICKLY. You have the privilege to IMPLEMENT VEGAN LAW, NO MORE ANIMAL RELATED SUFFERING BUSINESSES. Zero pain, agony for all beings, humans and animals. And ANIMAL LAWS IS THE BEST. ANIMAL PROTECTION LAW, meaning VEGAN LAW. If we are to redeem ourselves and rescue our planet.” Intelligent viewers, we are grateful to Supreme Master Ching Hai for Her wisdom-filled guidance and unconditional love. We also thank Sarah for her dedication to raise public awareness about our planet’s climate emergency and its solution: the compassionate vegan lifestyle.
Veganismul – felul nobil de a trăi
2020-07-14   594 vizionări
Veganismul – felul nobil de a trăi
2020-07-14

"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!
Veganismul – felul nobil de a trăi
2020-07-09   563 vizionări
Veganismul – felul nobil de a trăi
2020-07-09

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!”
Veganismul – felul nobil de a trăi
2020-03-17   537 vizionări
Veganismul – felul nobil de a trăi
2020-03-17

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   1699 vizionări
Veganismul – felul nobil de a trăi
2020-04-05

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.”
Veganismul – felul nobil de a trăi
2020-11-15   340 vizionări
Veganismul – felul nobil de a trăi
2020-11-15

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

00:18:11

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.
Veganismul – felul nobil de a trăi
2020-03-22   539 vizionări
Veganismul – felul nobil de a trăi
2020-03-22

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.”
Veganismul – felul nobil de a trăi
2020-06-09   570 vizionări
Veganismul – felul nobil de a trăi
2020-06-09

Happy Cow: A Traveler’s Best Friend

00:13:35

Happy Cow: A Traveler’s Best Friend

If you have ever been in an unfamiliar city, you know how challenging it can be when you want to find the best vegan meals the city has to offer. Sometimes, a fantastic vegan restaurant is just around the corner, but you can’t find it if you don’t know that it’s there! Enter Happy Cow! Happy Cow is a website and a free mobile phone app that shows you all the veg restaurants that are near your location, along with photos, reviews, and recommendations on what dishes to order. Meat-based restaurants with vegan options are listed as well. Happy Cow also lists important details like the restaurant’s hours and the price range. The app has handy filters that can be applied for different cuisines like Mexican, Thai, or Chinese and categories for things like organic, gluten-free, and raw vegan. You can also find listings for grocery stores and vegan-friendly hotels and bed & breakfasts! especially when you're traveling. You can use the app to find vegan, just about anything you like, and it allows you to easily find things when you're on the road whereas the website is more built to allow you to find vegan listings when you're at home, or relaxed on your sofa. Happy Cow was the sole reliable resource available and has since built a solid reputation, gaining trust and long-term loyalty from its users. Another great feature of Happy Cow is how often it is updated. For example, there is an entire section on airplane meals that includes codes for ordering vegan meals with listings of vegan and vegetarian options on many different airlines.
Veganismul – felul nobil de a trăi
2020-09-29   305 vizionări
Veganismul – felul nobil de a trăi
2020-09-29

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   690 vizionări
Veganismul – felul nobil de a trăi
2020-09-13

Sharing Love Through Food: Loving Huts Around Europe, Part 2 of 2

00:17:22

Sharing Love Through Food: Loving Huts Around Europe, Part 2 of 2

Now we will continue the journey of flavors throughout the Loving Hut Vegan Restaurants in Europe, starting from the beautiful country of Norway, where there are two locations, Bjerregardsgate and Fredensborgveien, in Oslo. The menus at both of these restaurants consist of vegan comfort food with friendly service and smiles. Let’s now head south to the capital of the Netherlands, Amsterdam, where you will find Loving Hut Amsterdam - Vegan House. Famous Dutch vegan rapper “Dio” rates Loving Hut Amsterdam - Vegan House his favorite hot spot in Amsterdam. Last but not least on our Loving Hut European tour is a pop-up restaurant called Loving Hut Ireland. They have a regular stall at Ireland’s first monthly vegan market “Positively Eventful” where they frequently sell out of food. They appear at the Mind Body festival and Cork VegFest every year.
Veganismul – felul nobil de a trăi
2020-03-31   496 vizionări
Veganismul – felul nobil de a trăi
2020-03-31

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   789 vizionări
Veganismul – felul nobil de a trăi
2020-04-16

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.”
Veganismul – felul nobil de a trăi
2020-10-28   319 vizionări
Veganismul – felul nobil de a trăi
2020-10-28

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 2 of 3

00:15:47

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 2 of 3

Today, we meet some of the friendly staff who tell us more about this picturesque restaurant and hotel. At Loving Hut, hygiene is one of the top-most priorities, as Supreme Master Ching Hai repeatedly reminded staff during Her visit to Austria in 2016.She even humorously suggested putting up a photo at the front of the restaurant with the slogan “Hygiene is in!”All the delicious vegan food at the restaurant is prepared in an immaculately clean kitchen, and enhanced with love and consideration for guests. Master also passionately showed the Loving Hut staff how to professionally serve and impress customers. Loving Hut restaurant staff also received valuable advice from Master about operating efficiently when the restaurant gets busy as well as serving customers with nobility and respect. Beloved Master not only provided the team with helpful guidance on how to present the food, but also shared profound insights on why cooking for others is an honor.
Veganismul – felul nobil de a trăi
2020-04-21   590 vizionări
Veganismul – felul nobil de a trăi
2020-04-21

Sharing Love Through Food: Loving Huts Around Europe Part 1 of 2

00:19:18

Sharing Love Through Food: Loving Huts Around Europe Part 1 of 2

In these episodes, we will be taking a tour of the Loving Hut restaurants and their authentic cuisines across Europe. Let’s start in the beautiful town of Rimini Italy, Situated on the Adriatic coast in Italy’s Emilia-Romagna region. This Italian Loving Hut is famous in their region for their boutique European dishes fused with a modern Asian flavour. Let’s see what their customers have to say about the vegan burgers: “There must be a mistake. This is not vegan. Unbelievable. Perfect! More than.” Majestic viewers, let’s go to the south of France now, to a quaint little town called Menton, where you will find the Loving Hut Menton in a charismatic beach front location. Here you can sit down in the relaxing atmosphere and enjoy a great menu. “It’s a beautiful place. We eat very, very well and the people are exceptional, the staff are really good, and the food is very healthy. I have been a vegan for many years and I am convinced that this is the future.” Last but not least for this episode, we go down to Valencia in Spain, where you will find a buffet style at Loving Hut Valencia.
Veganismul – felul nobil de a trăi
2020-03-24   532 vizionări
Veganismul – felul nobil de a trăi
2020-03-24

The Game Changers – A Revolution in Sports Nutrition and Performance, Part 1 of 2

00:13:35

The Game Changers – A Revolution in Sports Nutrition and Performance, Part 1 of 2

Today, we are delighted to explore the movie Game Changers, a fascinating documentary that tells the story of James Wilks, an elite Special Forces trainer and the Ultimate Fight winner, who travels the world to discover the optimal diet for human performance. Discovering the truth about the Gladiators’ diets, led Mr. Wilks on a 5-year quest for the “Truth in Nutrition.” He travelled to four continents where he met with dozens of the world’s strongest, fastest and toughest athletes, as well as top experts in nutrition, athletics and anthropology. To his amazement, the plant-based diet was correlated with improved athletic performance, strength and health in many extraordinary and diverse ways. To state this in his own words, as outlined on The Game Changers website, “What I discovered was so revolutionary, with such profound implications for human performance and health — and even the future of the planet itself — that I had to share it with the world.” “Someone asked me, how could you get as strong as an ox without eating any meat? My answer was, have you ever seen an ox eating meat?” Mr. Baboumian has also stated, “This is a message to all those out there who think that you need animal products to be fit and strong. Don’t listen to those self-proclaimed nutrition gurus and the supplement industry trying to tell you that you need meat, eggs and dairy to get enough protein. There are plenty of plant-based protein sources and your body is going to thank you for stopping feeding it with dead-food. Go vegan and feel the power!” “My name is Adam Millman. I love the film (The Game Changers). This is my second time seeing it. I switched my diet to, vegan health, plant-based And it just made me think about like, I used to wrestle back in high school and lifting and I was exercising like six days a week, hardcore. And my mile time was about seven... My fastest mile was maybe 7’25” per mile. And then in college, I beat that 7’58” for one mile. And then yesterday, I just ran four and a half miles at 6’50” a mile, which is insane. So, the point is, I’m listening to all these athletes and how their performance is increasing. And I see it in my life and I’m like, ‘Oh my God, like, yes, this really makes a difference!’”
Veganismul – felul nobil de a trăi
2020-10-06   416 vizionări
Veganismul – felul nobil de a trăi
2020-10-06

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."
Veganismul – felul nobil de a trăi
2020-10-25   215 vizionări
Veganismul – felul nobil de a trăi
2020-10-25

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!"
Veganismul – felul nobil de a trăi
2020-10-18   288 vizionări
Veganismul – felul nobil de a trăi
2020-10-18
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