Vegan Party Appetizer, Part 1 of 2 - Vegan Cashew Cheese
Vegan Party Appetizer, Part 1 of 2 - Vegan Cashew Cheese
Vegan Cashew Cheese is an ideal complement for your appetizers and snacks on any occasion. Bringing along a friend to have a vegan party is a terrific idea to share veganism with them. Today here at our cooking show, we have invited Ms.Najia from Philadelphia to show us how to make a delicious vegan cheese appetizer.
برنامج الطبخ النباتي
2018-03-11 2585 الآراء
Traditional Beijing Dough Foods, Part 1 of 2 - Colorful Vegan Garden Pie
Traditional Beijing Dough Foods, Part 1 of 2 - Colorful Vegan Garden Pie
dazzling vegan star. With divine grace, wheat grows in abundance under the sun in winter and in spring, and colorful vegetables are in geerous supply throughout four seasons. With deep gratitude, Zi Yan from Beijing with show you the process for making this Colorful Vegan Garden Pie.
برنامج الطبخ النباتي
2018-07-15 2308 الآراء
Healthy Vegan Recipes for Babies and Children by Ms. Anna Freedman, Part 1 of 2 - Sushi Rolls and Sesame Shakes
Healthy Vegan Recipes for Babies and Children by Ms. Anna Freedman, Part 1 of 2 - Sushi Rolls and Sesame Shakes
Ms. Anna Freedman is a qualified Macrobiotic Specialist Cook, health coach, and healing guide, with an accreditation from the Macrobiotic Association of Great Britain. In 2009,Ms.Freedman founded Wholefood Harmony, a cookery school in North West London, in the United Kingdom. Wholefood Harmony teaches people how to create a healthy lifestyle through online cookery classes, seminars, workshops, and
برنامج الطبخ النباتي
2018-09-30 2691 الآراء
New Year's Rainbow Vegan Party, Part 2 of 2 – Braised Seaweed-wrapped Protein and Colorful Fruit Pudding
New Year's Rainbow Vegan Party, Part 2 of 2 – Braised Seaweed-wrapped Protein and Colorful Fruit Pudding
are: the vegan seaweed-wrapped protein available in Asian supermarkets, lemongrass, galangal, onion, chili, seasoning, sugar, black peppers, mushroom sauce, thick brown sweetener, and dried onions. The fruit pudding is always appealing at a party, and we can use most fruits that are in season. Today, Thanh is using jackfruit, watermelon, pineapple, dragon fruit, longan, and apple.
برنامج الطبخ النباتي
2018-12-31 2455 الآراء
Delicacies from The Vegan Mama Kitchen, Part 1 of 2 - Beetroot and Lotus Root Pancake
Delicacies from The Vegan Mama Kitchen, Part 1 of 2 - Beetroot and Lotus Root Pancake
believes vegan food can be delicious, as well as nutritious; and vegan children will grow up healthy despite initiating their plant-based diet at a very young age. Ms. Wong published a book entitled, "Simply Vegan Simply Grace" (Published in 2016 in Chinese) to promote the benefits of a vegan diet, and regularly blogs and Facebook to share ways of preparing food. Today we are delighted to have Ms
برنامج الطبخ النباتي
2018-09-02 2824 الآراء
Thai Fusion Vegan Cuisine – Spicy Thai Spaghetti and Spicy Vegan Roasted Duck Curry
Thai Fusion Vegan Cuisine – Spicy Thai Spaghetti and Spicy Vegan Roasted Duck Curry
hanged to vegan dishes by substituting meat with vegan meat or tofu,and replacing fish sauce with soy sauce or salt. The two dishes presently today exemplify the notion of harmoniously blending Thai cuisine with cuisines from other cultures. The first dish is vegan"Spicy Thai Spaghetti." The second dish is "Spicy Roasted Vegan Duck Curry."
برنامج الطبخ النباتي
2018-12-02 2317 الآراء
Wondrous Nature’s Gift: The Pineapple - Indulgent Traditional Chinese Vegan Pineapple Cake
Wondrous Nature’s Gift: The Pineapple - Indulgent Traditional Chinese Vegan Pineapple Cake
Pineapple, the beautiful and auspicious fruit bestowed by God, brings to us abundant pleasures of various delicacies in different cultures around the world, including refreshing pineapple juice, summer-heat relieving pineapple sorbet, health-beneficial pineapple enzyme drinks, pineapple fried rice, pineapple pies, and pineapple pizzas, etc. The most famous pineapple dessert is Pineapple Cake in Fo
برنامج الطبخ النباتي
2018-05-13 2519 الآراء
New Year's Rainbow Vegan Party, Part 1 of 2 – Mushroom Salad, and Sweet and Sour Sautéed Protein
New Year's Rainbow Vegan Party, Part 1 of 2 – Mushroom Salad, and Sweet and Sour Sautéed Protein
alad with vegan prawn cracker is a very popular appetizer in Au Lac(Vietnam). The main ingredients for this dish are abalone mushrooms, tofu skin, carrots, onions, purple onions, laksa leaves, white sesame, and vegan prawn cracker. The main ingredients of the sweet and sour sautéed vegan protein are vegan protein, mushroom extract sauce, fresh pineapple, tomatoes, red and yellow bell peppers, and
برنامج الطبخ النباتي
2018-12-29 2873 الآراء
Learn to Make Vegan Snacks from Chef Lisa, Part 2 of 2: Black Bean Fudgy Treat Balls
Learn to Make Vegan Snacks from Chef Lisa, Part 2 of 2: Black Bean Fudgy Treat Balls
Francisco Vegan Iron Chef Competition and the 2010 Best of Raw New York Competition. She has been sharing the joy of living on a plant-based diet in the San Francisco Bay area since 2005. Chef Lisa developed the culinary portion of the Plant-Based Diet Program for Kaiser Permanente, which is an American integrated managed care consortium based in the USA. Today, we are delighted to have her back a
برنامج الطبخ النباتي
2018-08-26 2341 الآراء
Sweet Party Treat - Moldovan Chocolate Roll & Vegan Coconut Macaroons
Sweet Party Treat - Moldovan Chocolate Roll & Vegan Coconut Macaroons
The Vegan Moldovan Chocolate Roll is a perfect combination of cookies, chocolate, and walnuts and is a daily specialty available in many stores in Moldova. Today, Ms. Luminita, who is originally from Moldova, is going to show us how to make two delicious vegan treats. These are Vegan Moldovan Chocolate Rolls and Vegan Coconut Macaroons.
برنامج الطبخ النباتي
2018-04-29 2385 الآراء
Delicacies from The Vegan Mama Kitchen, Part 2 of 2 - Vegan Foie Gras
Delicacies from The Vegan Mama Kitchen, Part 2 of 2 - Vegan Foie Gras
ake which vegan Mama Ms. Wong showed us in the part one looks really pretty and delicious, and she will continue to show us how to make vegan Foie Gras, the silky and melt-in-your-mouth delicacy with a subtle taste. Vegan Foie Gras is not only delicious but also nutritious. Best of all, you can have lots of fun making it in the comfort of your own home.
برنامج الطبخ النباتي
2018-09-09 2218 الآراء
Praying for Peace on Winter Solstice - Traditional Chinese Vegan Wonton
Praying for Peace on Winter Solstice - Traditional Chinese Vegan Wonton
It was said in the Book of Han that "The Yang energy rises on winter solstice, and the spirit of gentlemen also rises with it, thus a day worth celerbrating…" The ancient Chinese considered the winter solstice to be the beginning of the year when people paid tribute to Heaven and their ancestors and welcome the New Year. In the ancient China, people in many places observed the custom of eating won
برنامج الطبخ النباتي
2018-12-16 2458 الآراء
Healthy Vegan Recipes for Babies and Children by Ms. Anna Freedman, Part 2 of 2 - Plant-Based Jelly and Miso Soup
Healthy Vegan Recipes for Babies and Children by Ms. Anna Freedman, Part 2 of 2 - Plant-Based Jelly and Miso Soup
lant-based recipes and provides valuable insights and guidance for mothers who are keen to follow a healthy vegan macrobiotic diet for their children.
برنامج الطبخ النباتي
2018-10-07 2493 الآراء
Hearty Angels from Loving Hut - Merry Quiche topped with Lavishing & Cheery Veggies
Hearty Angels from Loving Hut - Merry Quiche topped with Lavishing & Cheery Veggies
Since our French gastronomy is renowned throughout the world for its quality and diversity, we shall be introducing to you one of its specialty, and it is our “Quiche Lorraine.” When a visitor comes by unexpectedly, we would invite our guest to stay for dinner and quickly prepare a quiche with a green salad. If oftentimes you need to be a host, today’s recipe will be helpful to you.
برنامج الطبخ النباتي
2018-01-07 2341 الآراء
Vegan Party Appetizer, Part 2 of 2 - Pumpkin Hummus
Vegan Party Appetizer, Part 2 of 2 - Pumpkin Hummus
ajia is a vegan culinary artist and bellydance instructor. Vegan Hummus, a traditional appetizer and dip in Arabic regions, was originally made from chickpeas and tahini, and it is also now very popular in North America and Europe. Let’s watch how Najia fuses a bridge between cultures with her creative idea.
برنامج الطبخ النباتي
2018-03-18 2336 الآراء