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. T

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 s

son and her assistant Lucie ready to show us how to make the yummy, and nutritious vegan Yule Lug enjoyed at a traditional Christmas dinner in France.

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

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 c

w to cook Vegan Green Bean Casserole, a side dish that is sure to be a favorite for your Thanksgiving feast or any of your other festive holiday parties.

g you two vegan version of the traditional Thanksgiving dishes over a two-episode Cooking Show. Thanksgiving is an annual national holiday observed in North America and celebrated on various dates in

cia, both vegans, will show us how to prepare a very delicious and nutritious vegan dish, Andean Quinoa Sushi. This cross-cultural recipe involves making a famous "Sushi" using Quuinoa, "mother of all

lant-based recipes and provides valuable insights and guidance for mothers who are keen to follow a healthy vegan macrobiotic diet for their children.

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 Whol

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

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,

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 de

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 has

dazzling vegan star. With divine grace, wheat grows in abundance under the sun in winter and in spring, and colorful vegetables are in generous supply throughout four seasons. With deep gratitude, Zi

Our program will feature two types of Korea’s famous noodles: Mul Naengmyeon and Bibim Naengmyeon (Water Cold Noodles and Spicy Cold Noodles). And you know what? One of which took a starring role at t

ake Ginger Miso and Macho Cheese Sauces. Today, he will continue by creating another two vegan sauces: Cuban Smoky Sweet Sauce and Lemon Tahini Sauce.

gh became vegan in 1995, he has been finding new ways to make healthy eating convenient and delicious. Based in central Massachusetts, he teaches private and public cooking classes throughout New Engl

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, summe

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