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Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 2 of 2 - South African Convenient Food, Bunny Chow

00:21:17

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 2 of 2 - South African Convenient Food, Bunny Chow

Chef Michel Cason is originally from South Africa. Michel shared why and how she opened Mianto, a renowned vegan restaurant. Let’s enjoy Michel’s “South African Convenient Food, Bunny Chow”. Cut a hold into the bread. Put it into the oven, about five minutes at 180 C. In the meantime, start vegan curry: add oil into the pan, add mushrooms, tomatoes, beans, fry it up a little bit; add the masala, water and tomato paste, slowly simmer for five minutes; add coconut cream. Take out the bread, put curry into the bread.
Веганизм: благородный образ жизни
2019-08-04   2516 Просмотры
Веганизм: благородный образ жизни
2019-08-04

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 1 of 2 - The Famous Mushroom Spaghetti

00:20:29

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 1 of 2 - The Famous Mushroom Spaghetti

Chef Michel Cason is the owner of acclaimed vegan restaurant, Mianto, located in Taipei, Taiwan. Michel will demonstrate how to cook the yummy Mushroom Spaghetti, one of the most popular dishes in the restaurant. Turn on the heat, add olive oil, add mushrooms, shiitake mushrooms. Add black pepper and salt, fry it until it’s nice and brown. Add soy milk and coconut milk mixture. Turn down the fire a little bit, cook about two or three minutes. Add a little bit soy sauce, add spaghetti. Last put green leafy vegetables.
Веганизм: благородный образ жизни
2019-07-28   4193 Просмотры
Веганизм: благородный образ жизни
2019-07-28

Traditional South Indian Dessert, Mung Payasa, at India’s First Vegan Restaurant, ”Carrots” - Part 2 of 2

00:15:34

Traditional South Indian Dessert, Mung Payasa, at India’s First Vegan Restaurant, ”Carrots” - Part 2 of 2

First, we are going to mix the cooked mung beans, with fresh pressed coconut milk. So, we mix this. Then we start heating it, and we add the organic jaggery to it for sweetness. So, you keep stirring it and bring it to a boil. You just cook it for a few minutes. Then once it starts boiling, just mix it once in a while. When you add jaggery and then boil the coconut milk. And now we are going to add some cardamom powder for flavor. After adding the cardamom, you don't cook for very long. Just a little boil and then you switch it off. Yes, so the sweet is done. We are going to garnish it with some almond slices. And some raisins. And that's it!
Веганизм: благородный образ жизни
2019-07-14   3587 Просмотры
Веганизм: благородный образ жизни
2019-07-14

Traditional South Indian Dish, Avial, at India’s First Vegan Restaurant, “Carrots” – Part 1 of 2

00:15:43

Traditional South Indian Dish, Avial, at India’s First Vegan Restaurant, “Carrots” – Part 1 of 2

Welcome to Part 1 of our two-part show featuring India's first vegan restaurant, Carrots, located in Bangalore, Karnataka State in South India. Today we are delighted to have co-owner of Carrots, Susmitha Subbaraju, introduce us to the popular vegan, eating establishment which was founded by Krishna Shastri in 2013. Co-owner of Carrots restaurant, Susmitha Subbaraju, and head-chef Ram-Khatiwada will now show us how to cook the traditional South Indian dish, Avial.
Веганизм: благородный образ жизни
2019-07-07   4836 Просмотры
Веганизм: благородный образ жизни
2019-07-07
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