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Veganizmus: a nemes életmód
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A nézőknek olyan ínycsiklandozó ételeket mutatunk be, mint a gomba Sztroganoff módra papparadelle tésztával, japán vegán oden, nyers ételek széles választéka, és még sok egyéb. Lelkes szakácsok mutatják meg, ők hogyan készítik a nemzetközi konyhaművészet pompás és tápláló, növényi alapú ételeit. A világot is bejárjuk, vegán fesztiválokat és szórakoztató úticélokat látogatunk meg. Legyél naprakész az egyre népszerűbb könyörületes és erőszakmentes életmódban – a kozmetikumoktól kezdve a divat világán át az izgalmas, új élelmiszerekig!

Athletes’ Plant-Based Whole Food Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 1 of 2 – Collard-Powered Buddha Bowl

18:46

Athletes’ Plant-Based Whole Food Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 1 of 2 – Collard-Powered Buddha Bowl

She is an American registered dietitian nutritionist with a master’s degree in public health, a nutrition professor at Cosumnes River College in Sacramento, California, as well as a certified Exercise Physiologist through the American College of Sports Medicine. “Today we’re going to make a collard-powered Buddha bowl. Let’s start with the collard greens. Mushrooms are very health-promoting. They will on many different levels, reduce cancer because of the unique compounds. They also can help us protect our cells and our bones. OK. So, as this is warming, I don’t use any oil when I’m cooking. Beautiful ginger. Very anti-inflammatory, full of flavor.” “And now that we have the vegetables cooked, I want to add some mustard powder. This will also bring in the enzyme that will help us make this cancer-fighting bowl. So we’ll put a little bit of mustard and then turmeric, extremely anti-inflammatory, very important for the body.” “We are ready to build our bowl. Let’s start with some quinoa with red rice, lentils, black beans, and I cooked all of these dry. They’re just cooked in water. And I typically use a pressure cooker for those. And then I have steamed sweet potatoes, full of potassium and vitamin A, and is a wonderful source of complex carbohydrates. Beets have been shown to be extremely important for athletes. One cup of broccoli sprouts has the equivalent cancer-fighting ability as 27 cups of broccoli; they’re just so potent. Red bell peppers are very high in vitamin C. However, they will lose that vitamin content if cooked. So that’s one vegetable that we really want to consume fresh.” “And then I mentioned that seeds are really important for our sources of whole food fats. So here are some pumpkin seeds and they’re going to provide us with zinc, and potassium, and magnesium. Wonderful sources. And black sesame seeds. And then our very last, we’re going to add some rice vinegar. And then I want to get some cilantro. Cilantro is going to be a very important herb that will help us actually get rid of any kind of heavy metals in our brain. We can do a little bit of lime. Lime is for cancer prevention; we could use the skin. So I’ve already washed these, and then we do a little bit of that lime zest on top and then a little squeeze of juice. OK. So this is a power bowl that’s fit for any athlete to meet a huge majority of their nutrient needs.”
Veganizmus: a nemes életmód
2022-01-23   236 megtekintés
Veganizmus: a nemes életmód
2022-01-23

Classic French Pastry, Part 2 of 2 –Vegan Croissant Sandwich with Vegan Poached Egg & Vegan Croissant Filled with Custard Cream Topped with Almond Puree

20:01

Classic French Pastry, Part 2 of 2 –Vegan Croissant Sandwich with Vegan Poached Egg & Vegan Croissant Filled with Custard Cream Topped with Almond Puree

Let’s begin with our first recipe, “Vegan Croissant Sandwich with Vegan Poached Egg.” We use two soymilk-derived ingredients for our vegan poached egg, tofu puree and dried tofu skin, you may find them in your nearby Asian market. Now, let’s assemble the vegan poached egg. First, place one sheet of the dried tofu skin on the cutting board; this is enough to make two eggs. Scoop two balls of the vegan egg white and place them on the top half of the tofu skin, keeping them evenly spaced. Add small amounts of vegan yolk in the middle of the vegan egg white. Center-fold the dried tofu skin and then gently press to flatten them and cut the tofu skin to separate them. Continue to flatten each of them evenly into a round shape. Now we are ready to make our croissant sandwich. Slice the plain croissant in half. In sequential order, lay the fresh lettuce leaf and then the fresh tomato slices on the cut croissant. Drizzle the top with ketchup. Then add a slice of vegan cheese and drizzle with the salad dressing. Continue with the pan-fried vegan bacon and drizzle with mustard sauce. Top with the pan-fried vegan poached egg. Finally, cover with the top half of the croissant. Our vegan croissant sandwich is now ready. Let’s continue with our second recipe for today and start with the vegan egg wash, which we will use for making both the almond puree and the vegan custard cream. Now we will start to make the almond puree topping. Here we have the almond powder in the bowl, add icing sugar, and mix well. Then add fresh vegan cream and vegan egg wash into the bowl, and mix till the mixture turns into a smooth puree. Transfer the almond puree into a piping bag. Next, we will make the vegan custard cream filling. Now it’s time to fill our croissants with the vegan custard cream and decorate it with the almond puree. Carefully slice the plain croissant in half, but do not cut it completely. Pipe the custard filling onto one side of the sliced croissant. Pipe the almond puree onto the outer crust of thessss croissant and top it with raw almond slices. Preheat the oven by setting the temperature at 250°C. Place the filled and decorated croissants on a baking tray and bake for five minutes till the almond puree and almond slice topping turn slightly golden brown. Our mouthwatering croissants filled with vegan custard cream, decorated with almond puree and almond slices are ready. They look good, smell good, and taste great!
Veganizmus: a nemes életmód
2022-01-09   391 megtekintés
Veganizmus: a nemes életmód
2022-01-09

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

16:30

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

As we approach the end of the year, we feel the festive holiday atmosphere in the air. We look forward to sharing the festive goodwill with family and friends over a vegan dinner while enjoying the traditional vegan feasts we are blessed with. One such traditional delight is the vegan Wellington.Our veganised Wellington uses plant-based protein as the filling wrapped in vegan puff pastry. The pastry complements the flavorful filling while giving it a flakey, crispy, and buttery texture. This is a versatile dish, and you can create your filling to your own personal taste with various and interesting combinations. We will use mushrooms as the main ingredient in this recipe. We use the following ingredients for the filling: two large Portobello mushrooms, two cups of white button mushrooms, one cup of cubed fennel bulb, one cup of cubed carrots, one cup of cubed red bell peppers, one cup of cooked quinoa, half a cup of breadcrumbs, three tablespoons of olive oil, four sprigs of thyme leaves for garnish, salt and pepper to taste, 300 grams of baby spinach, one tablespoon of vegan butter, one and a half teaspoons of liquid aminos or soy sauce, and one sheet of ready rolled vegan puff pastry. Let’s begin by cooking the filling. Now all the veggies are soft. Add the cooked quinoa and mix well. You can substitute quinoa with cooked rice, couscous, barley, or chickpeas. Finally, add the vegan breadcrumbs and mix again. Breadcrumbs help to hold the ingredients together and add volume to the dish.Spread half of the cooked spinach over the middle of the pastry, making sure to leave an extra three-quarters of an inch border at the edge of the pastry. Then spread half of the vegetable mix on the layer of spinach before arranging the sliced portobello mushrooms on the top. Repeat the layering process in the same order with the remaining spinach, vegetable mix, and sliced portobello mushrooms.Now, let’s use vegan glaze to give our vegan Wellington a shiny finish. We will make our own vegan glaze by pouring one tablespoon of almond milk to one tablespoon of vegan butter, then whisking both ingredients together. Lightly brush the pastry log with a coat of vegan glaze. Place the vegan Wellington in the preheated oven and bake for 30 to 35 minutes, or until it turns golden brown and flaky. You may garnish it with some thyme or any of your favorite herbs. You also can put thyme in the filling, which gives a fragrant accent.
Veganizmus: a nemes életmód
2021-12-26   428 megtekintés
Veganizmus: a nemes életmód
2021-12-26

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

18:08

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

Now, let us show you how to make this delicious vegan moussaka with fun and confidence. Let us start by making the eggplant base. Brush both sides of each slice of the eggplant with olive oil and arrange them neatly in the baking pan. Sprinkle salt on the top side of these eggplant slices. Bake the eggplant slices in the oven at 200°C (400°F) for 15-20 minutes or till golden brown. Now let’s make the vegan Béchamel sauce, also known as the white sauce. We have one and a quarter cups of cashews that have been soaked in hot water for about 30 minutes and drained. Add them to the blender. Then add two tablespoons of olive oil, three tablespoons of nutritional yeast, a quarter teaspoon of salt, a half teaspoon of nutmeg, and one cup of water. Blend until the mixture is smooth and creamy. Our vegan Béchamel sauce is now ready. Next, we will make the lentil and tomato filling. Add the pre-soaked and drained soy vegetable protein granules. Sauté until golden brown and slightly caramelized, and this will give a rich umami flavor to the moussaka when it is cooked. Add one teaspoon of Liquid Aminos or alternatively, you can also use soy sauce. Mix all the ingredients together well. Add in the cubed fresh mushrooms and cubed fennel and keep stir-frying for about three to four minutes. It is time for the lentils. Now add the crushed tomatoes and tomato paste. Then season with sea salt, pepper, oregano, and nutmeg. We will have three layers of eggplant slices and fillings respectively, and four layers of vegan mozzarella cheese. For the first layer, arrange the baked eggplant slices at the bottom of the baking tray, spread the filling evenly over the top of the eggplant slices, and sprinkle the vegan mozzarella cheese evenly over the filling. For the second layer, continue with a layer of eggplant slices, the filling, followed by the vegan mozzarella cheese. For the third and final layer, repeat the same process with the rest of the eggplant slices, filling, and the third portion of vegan mozzarella cheese. Next, we top the moussaka with a layer of the vegan Béchamel sauce we just made, smoothing it evenly on top. Finally, add the rest of the vegan mozzarella cheese and sprinkle it on top. The moussaka is now ready to be baked at 200°C (400°F) for 25-30 min, or until the top appears slightly dry and golden brown at the edges. Our vegan moussaka is ready.
Veganizmus: a nemes életmód
2021-12-12   603 megtekintés
Veganizmus: a nemes életmód
2021-12-12

Vegan Chef Eddie Garza’s Latin American Foods, Part 2 of 2 - Venezuelan Vegan Reina Pepiada (Chickpea and Avocado Salad Corn Cake Sandwich)

17:47

Vegan Chef Eddie Garza’s Latin American Foods, Part 2 of 2 - Venezuelan Vegan Reina Pepiada (Chickpea and Avocado Salad Corn Cake Sandwich)

“Today we’re going to make a Venezuelan vegan Reina Pepiada, which translates to a crowned queen. It’s the most popular recipe all over Venezuela and in much of Latin America.” “The first step to making a delicious Reina Pepiada is to make a delicious corn cake, also known as an ‘arepa.’ For that, we’re going to need one cup of cooked corn flour.” “While this is heating up, I’m going to go ahead and form my corn cakes. And I’m just going to grab about a quarter cup of my masarepa that already formed dough, and I’ll create little balls like this, just to make sure that it’s nice and even. I got one. We’ll be getting six out of this particular one. So I’m taking my little ball, turn it into a disc just by flattening it with my hands, and place it right on the hot griddle.” “Let’s go ahead and get to the next part, the Reina Pepiada filling. It’s a chicken salad sandwich. In this case, we’re not using animal chicks. We’re using legumes, we’re using chickpeas, and I love these because they’re so versatile; they have so much protein.” “So I’m going to take the avocado out. And this will naturally fall apart. So we are just going to cut it up into large chunks. We don’t want this to get super oxidized. So we are going to add some lime juice to this. Because I like mine extra bright, I’m going to add the entire lime. And we’ll toss around some more.” “We’re going to fill these and enjoy these with all the amazing things that you would expect from Latin America, which includes mayonnaise, but it’s vegan mayonnaise, which makes it better for the planet, better for your health. And of course, much better for the animals that aren’t needed to make vegan mayonnaise. I’m taking my vegan mayonnaise and toss it into my already rested chickpeas and avocado.” “I’m going to also decorate with just a little bit of cilantro for each of these. Here we go. And these are our Venezuelan vegan Reina Pepiadas, our crowned queens. How exciting this is! You could have a delicious plant-based version of a traditional South American dish without harming any animals.”
Veganizmus: a nemes életmód
2021-12-05   431 megtekintés
Veganizmus: a nemes életmód
2021-12-05

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

17:11

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

Mr. Eddie Garza was once a professional musician and a teacher and is currently a celebrity vegan chef, cookbook author, and host of “Global Bites with Eddie Garza” on OzTube. “Today I’m super excited to share with you one of my very favorite dishes from childhood. They’re called esquites.” “In this recipe, we’re going to find none of that. No eggs, no dairy, all deliciousness. So, let’s go ahead and get this baby started. The first thing we’re going to do is toast our corn. I’ve got just some sweet corn, and I’m going to add just a little bit of oil and add it to my grill. We’re just going to use two ears of corn for this one.” “So to make it fresh, we’re going to be using fresh almonds that have been blanched. And I’m just going to add these to the processor, and we’re going to get these to turn into a little bit of a powder.” “In a traditional Queso Cotija or Cotija cheese, we’re going to have some element of brightness, like with most Mexican cheeses. So I’m going to take a lime, squeeze the lime juice right into my almonds. I will also add a lot of salt to this. When I say a lot, I’m talking about like one teaspoon.” “It is our jalapenos. Now you don’t necessarily need to add jalapeno to your esquites. I do.” “I’m going to toss these into my bowl where I’m going to add my corn to mix with my esquites. I’m using this in rings. You can dice it up. All right, the next thing we’re going to do is to take about one tablespoon of cilantro, the rest we’re going to use for decor. And I’m just going to slice some little nice slices to incorporate into our corn salad.” “Our corn is cooked. Now keep in mind if you’re using some fresh fire, it is going to be a little bit more charred. But this is perfect. So, all you want is to get the nice brown on every single side just like that. And then we’re going to cut the kernels off the ears, just like this. And we’ll toss all of this together. It should be like a very wet corn salad, just like this. We’re going to now put this in a beautiful Mexican bowl. Oh yeah, super creamy, yummy esquites! Add some chili powder right on the top. And of course, we will decorate with some beautiful cilantro right in the center. So, this is Mexican street food at its finest.”
Veganizmus: a nemes életmód
2021-11-28   602 megtekintés
Veganizmus: a nemes életmód
2021-11-28

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

15:13

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

Today, we will use the same bread dough for the breadsticks to make some delicious and cute pumpkin-shaped Vegan Buns filled with Vegan Custard. They are the perfect treat for this holiday season. Now let’s prepare our vegan custard filling. We use 50 grams of steamed pumpkin without skin. Mash the pumpkin until it becomes a smooth, velvety, and lump-free puree. Set it aside. In a mixing bowl, add 20 grams of instant soymilk powder and 40 grams of caster sugar. Mix well. Next, add 40 grams of unsalted vegan butter. Then add the pureed pumpkin we’ve just mashed and keep mixing. Add three milliliters of coconut cream and keep mixing until well incorporated. We have made this dough by following the recipe in part one of this show, and this is after proofing. Dust some dry flour on the kneading board to prevent the dough from sticking. Divide the dough into two equal parts and we will color them separately. We will make the orange dough first. Put 55 grams of pureed pumpkin in the middle of the dough and keep kneading. This is the Vegan Custard Filling we made earlier. Divide it into eight portions. Take one portion, shape it into a ball and place it in the middle of the wrapper. Then pack the wrapper by slightly pressing down the custard ball and pinching the two ends together. Then pleat around the bun, and finally twist and pinch the top to seal it. Shape it into a ball and set it aside with the seam side at the bottom. For each bun, we will use a 100-centimeter cotton thread to wrap around it. Start by placing the middle of the thread on top of the dough, hold and gently turn the dough over, cross the thread at the center and gently pull to tighten. Now we brush the buns with the Vegan Glaze that we made in part one of this show. Brush the buns twice, before and after baking. Now we will place the buns in the oven that has been pre-heated to 180°C and bake for 25 to 35 minutes or until golden brown. As we said earlier, we brush the Vegan Glaze a second time to make them shinier. Put them back in the oven for another five minutes or until the Vegan Glaze dries out. Wow…. they look shiny golden-brown and delicious!
Veganizmus: a nemes életmód
2021-11-21   745 megtekintés
Veganizmus: a nemes életmód
2021-11-21

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

15:14

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

In any celebration, food is one of the main features, and one can look forward to the wide variety of Thanksgiving favorites during this time of year. Breadsticks are one popular treat enjoyed during such occasions. Today, we will show you how to make veganised breadsticks filled with vegan cheese and vegan bacon. Firstly, we are going to bloom our yeast in a warm vegan buttermilk mixture. Add 52 grams of unsalted vegan butter into a pot and turn on the stove at low heat. When the vegan butter has melted, add 40 grams of sugar and 205 milliliters of high-fat soymilk. Keep stirring the mixture. When the yeast has activated, it releases carbon dioxide that causes the dough to rise. Now, our yeast has foamed, and it is time to add the vegan butter and soymilk mixture to the flour. Add a little at a time until the liquid is absorbed by the flour. Now, we can knead the dough by hand. While kneading, ensure there is no dry flour left in the mixing bowl. At this point, it is not necessary to have a completely smooth dough. Cover it and let it rest for about an hour in a warm place until it doubles in size. Dust some flour on the kneading board to prevent the dough from sticking. Knead the dough until smooth, form it into an elongated sausage-like shape. Then flatten the dough and roll it into a rectangular shape with a rolling pin. We will cut the rectangular dough into eight pieces starting from the middle. First, sprinkle your favorite mixed dried herbs. We use rosemary, basil, thyme, parsley, and ground black pepper. Then add a generous amount of your favorite shredded vegan cheese and shredded vegan bacon. Wrap the filling by pinching the two edges of the dough together and sealing the ends. Gently roll the wrapped breadsticks to smoothen the surface. Cover the wrapped breadsticks with a damp towel and let them rest until they have doubled in size. It takes about 30 to 45 minutes.Transfer them onto a baking tray lined with a silicone baking mat to prevent sticking. Alternatively, you can use parchment paper to line your baking tray or brush on some vegetable oil. We scoop about four tablespoons of the vegan glaze we just made into another bowl and add some of the dried herb mixture, which is the same as what we have wrapped in the breadsticks. Mix well, then brush the glaze on the top of the breadsticks. Let’s get these beauties in the oven, which has been pre-heated to 180 degrees Celsius for 20 to 25 minutes. You would want to keep an eye on them as they cook through and turn golden brown.
Veganizmus: a nemes életmód
2021-11-14   1871 megtekintés
Veganizmus: a nemes életmód
2021-11-14

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

16:40

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

Today, we are pleased to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be cooking is the Singapore Vegan Prawn Noodles.” “(Today, we will show you how to make it without sacrificing any lives in the ocean and you will not lose any flavor either.)” “(Now we’ll boil all the ingredients together with two and a half liters of water, is that right?) Yes, James! We’ll boil the soup using high heat for five minutes, then lower the heat to simmer for another 20 minutes. Now, drain and retain the broth. Set aside.” “James, let’s cook the noodles in boiling water till the noodles start to float. Blanch the rest of the kang kong and bean sprouts for a while. (OK. We’ll drain and set aside. What do we do next?) Blanch the vegan meat and vegan prawns. Remove and add to the bowl. Add in some broth. (Wow, that looks fantastic!) Our Singapore Vegan Prawn Noodle is now completed.” “James, we’ll now be making the Nyonya Cendol Dessert together. (Hmmm, that’s our ever-popular traditional dessert! Perfect for the sweltering Southeast Asian temperatures and it is naturally vegan.) Yes, Cendol is an iced sweet dessert that contains droplets of green jelly, coconut milk, and coconut sugar syrup.” “Now, let’s prepare the Cendol which are green jelly-like strands as I’ve mentioned earlier. The ingredients we need are 10 whole pandan leaves, cut into one-inch-thick strips, 50 grams of sugar, 100 grams of mung bean flour, a pinch of salt, 650 milliliters of water. Let’s blend the pandan leaves with water.” “Scoop the Cendol into a strainer with large holes and slowly press the cooked Cendol directly into the iced water. (Oohh noodle-like strands! How interesting.) Now, let’s scoop the Cendol from the ice water. To serve our dessert, we have put ice at the bottom of the bowl, add cooked red beans, the Cendol we just made, coconut milk, and coconut syrup. (Our Nyonya Cendol Dessert is now ready to serve.)”
Veganizmus: a nemes életmód
2021-10-17   1706 megtekintés
Veganizmus: a nemes életmód
2021-10-17

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

17:08

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

Singapore has been listed as Asia’s second most vegan-friendly city since 2016 by the People for the Ethical Treatment of Animals (PETA) Asia. Today, we are pleased to have vegan chef Keng and her daughter, Mei Zhu, on our show to share with us some delicious vegan Singaporean hawker food recipes.“Today, we’ll share two such vegan hawker recipes. The first dish that I’ll be cooking is the Singapore Teochew Mee Pok.” “To begin, let’s slice the mushrooms.” “Next, let’s make crispy soy protein with oil. Fry the soy protein using medium heat. Fry until it’s turning brown slightly, turn off the heat, and set aside.” “Now the oil is heated, we add the pre-soaked soy protein and stir-fry for about half a minute. When it has dried up a little, add chopped shiitake mushroom stalks and the sliced shiitake mushroom. Continue to stir-fry for about 10 minutes. Now the mixture is quite dry and very fragrant.” “Rock sugar, dark soya sauce, salt, vegan mushroom oyster sauce, and finally water. Bring it to a boil.” “Next, for each serving bowl, we’ll add half a tablespoon of chili sauce, half a tablespoon of soya sauce, one tablespoon of black vinegar, and one tablespoon of crispy soy protein with oil. Mix them all and set aside.” “(Now, mix well with the sauce we prepared.) Next, top the noodles with one tablespoon of cooked mushroom sauce, some vegan ocean balls, lettuce, and coriander leaves. (There we go.)” “Next, we’ll be making the (Vegan) Nyonya Pumpkin Kaya Toast.” “Kaya jam is a delicious Malaysian coconut jam which is typically made with egg, and tastes kind of like aromatic caramel. Today we will use pumpkin to make the kaya instead of egg.” “Firstly, we’ll preheat the oven at 180ºC. We’ll bake the whole pumpkin for one hour.” “Next, blend the pumpkin together with coconut cream and sugar till smooth.” “Next, add the pandan leaves and cook the pumpkin with a small fire till it starts to boil. Stir constantly to make it smooth and even. Then turn off the fire when it starts to boil.” “Now, let’s spread it on some toasted bread. (Yay, that is done and this looks so pretty and delicious!)”
Veganizmus: a nemes életmód
2021-10-10   1044 megtekintés
Veganizmus: a nemes életmód
2021-10-10

Afghan Vegan Samosa Kachaloo (Golden Potato Dumplings)

17:51

Afghan Vegan Samosa Kachaloo (Golden Potato Dumplings)

Whenever talking about samosa, most people would think that its origin is Indian. But some say it originated in the Middle East region since the first mention of samosa was found in a ninth-century Persian poem where it was referred to as “Sambosaj.” Nowadays, Samosas are a popular entrée, appetizer, or snack in many regions. They are fried or baked pastry with a variety of savory fillings in triangular, cone, or half-moon shapes, depending on the regions they are prepared in, and can also be made as a sweet dish. We will present an Afghan vegetarian (vegan) dish called potato dumplings. “Gentle viewers, now we add the oil, the flour, and the baking powder together with the yeast and salt. We mix the dough and knead it until it sticks together. Cherished viewers, while we leave the dough to rise, we’ll prepare the filling for the dumpling. We leave the potato until it is fried a little. Plant-based foods are very nutritious, especially coriander, potatoes... We have plenty of vegan food, and naturally, they are very delicious. Now we add the chopped coriander to the potato. We add the ginger, of course, we can use ginger powder as well. Coriander seeds, black pepper, and cumin. The potato should be cooled so that when we fill it in the dough it will be cool enough. OK, now we make the dough in the shape of small balls. For the dough to rise, we left it for 15 minutes, and we covered it with a clean plastic sheet so that our dough does not dry out. Now we are going to use a rolling pin to flatten the dough into a circle, very nice circle without anything sticking out. So now we are going to make the dumplings. We cut the circle in the middle. Now we are going to fold the semi-circle. And we fold the other edge of the semi-circle also and we press them together. They now stick together and form a funnel. We put one spoonful of the mixture that we made with the potato and seasonings into the funnel. So we are going to close the top of the funnel.” “Kind viewers, the dumplings are fried, and we have them on a plate that is already decorated with lettuce and green chili. You can eat these dumplings with a chutney that we made with two tomatoes, two green chilies, a little salt and coriander. Gentle viewers, these dumplings are very delicious. Very delicious!”
Veganizmus: a nemes életmód
2021-09-24   624 megtekintés
Veganizmus: a nemes életmód
2021-09-24

Classic Italian-American Cuisine, Part 2 of 2 – Vegan Spinach Lasagna

16:23

Classic Italian-American Cuisine, Part 2 of 2 – Vegan Spinach Lasagna

“Hi, my name is Dave, and today I’ll be showing you how to make vegan spinach lasagna. First off, we are going to cook our stuffing, which is going to be the vegan ground round and the firm tofu.” “Now, we’re going to make our tomato basil sauce. Once you get the tomatoes in, next we’re going to get our basil. Just take all the leaves and put them into the sauce. And then we are going to put in about one tablespoon of our extra virgin olive oil. And then we are going to put in about a teaspoon of our salt. Once it’s all ready, we’re just going to cap our blender and just start blending all the ingredients together until it’s well incorporated.” “Now that we have all our ingredients ready, we’re going to assemble our lasagna. So, first off, we start with our extra virgin olive oil, two tablespoons. We just want to spread all that oil around until it fully covers the bottom of the plate. That way, the lasagna noodles don’t stick to the bottom. And after we finish with that, we’re going to put our tomato basil sauce. It’ll be enough to not entirely submerge the lasagna noodles, but it’ll cover the entire side of the bottom of the lasagna. And next we’re going to put on our lasagna noodles. And then our second layer is going to be our spinach, just cover every space you can, until it covers up the tomato sauce.” “Next, I’m going to be using our vegan ground round and tofu. And just pour all the rest of our stuffing onto that second layer. Just make sure you spread all that stuffing so that each layer has an even amount of stuffing in there so it bakes very evenly. And next, we are going to be using our vegan mozzarella cheese and just spread that all over. This vegan cheese is going to make the lasagna very nice and creamy, and help retain some of the moisture in there.” “We’re going to put this in the oven at 230ºC (450ºF) for about 50 minutes. All right, now that our lasagna is all done, let’s take it out of the oven. It’s nice and hot. Let’s take a look at it. It turned out very nice. Our vegan cheese has melted very well. There’s a little bit of a crispy bit, that means it’s well cooked. I’m going to cut a large piece and serve it on a plate. There’s our lasagna. I’m just going to garnish it with some basil and it’s ready to go.”
Veganizmus: a nemes életmód
2021-08-29   1492 megtekintés
Veganizmus: a nemes életmód
2021-08-29

Classic Italian-American Cuisine, Part 1 of 2 – Detroit-Style Vegan Pizza

16:29

Classic Italian-American Cuisine, Part 1 of 2 – Detroit-Style Vegan Pizza

“Hallo everybody. My name is Dave, and today I’m going to be showing you how to make a Detroit-Style Pizza. First, we’re going to be making our sauce. Next, we’re going to be making our dough for our pizza. So, first we’re going to get some water, about 46ºC (115ºF), and pour it in our bowl. Yeast. Maple syrup. The maple syrup and the warm water is going to help activate the yeast very well.” “I have a piece of dough here that I’ve been proofing for a couple of hours, and let’s take a look at it. It’s about doubled in size now.” “The second proof will probably stretch it out to the edges of the steel pan. And then pour the rest of the olive oil on it. Make sure the whole dough is covered in the olive oil. And when that’s ready, we’re going to cover it with some saran wrap for a second proof.” “We’re going to cook up our vegan chicken strips with our vegan barbecue sauce. Turn on our stove and start at medium heat. Let our pan heat up. I toss in our vegan chicken strips, and we’re going to be using about half of our sauce. And then the rest is for the pizza.” “And there we have our vegan barbecue chicken strips. Now that our dough has been proofed the second time we’re going to get ready to just put all our toppings on there and bake it.” “One of the last things we need is going to be our vegan mozzarella shreds. All right. And once that’s all on, we can get our vegan barbecue sauce. We’re going to spread this sauce like racer stripes, so put three straight lines of sauce on there. Once we put it in the oven at 260ºC (500ºF) everything is just going to get cooked very thoroughly. All right. And now it’s ready to just be popped in the oven, and in 20 minutes, we’ll check on it and it should be good to go.” “You can really smell the vegan barbecue sauce on this. So this is quite fragrant. The vegan cheese has melted really well. The vegan barbecue strips seem very well incorporated onto the crust and the vegan cheese. Looks really good right now. All right. I’m going to transfer it onto a plate. Some basil. We have our Detroit-Style Vegan Pizza. Let’s have a taste. It’s really good!”
Veganizmus: a nemes életmód
2021-08-22   834 megtekintés
Veganizmus: a nemes életmód
2021-08-22

Traditional Indonesian Vegan Street Food, Nagasari – Banana Rice Flour Cakes Wrapped in Banana Leaves

16:07

Traditional Indonesian Vegan Street Food, Nagasari – Banana Rice Flour Cakes Wrapped in Banana Leaves

“Today I am delighted to have you join me in cooking Nagasari, a famous traditional Indonesian cake. Nagasari is popular in the district of Indramayu in West Java.” “Before we start cooking, let me begin by introducing the ingredients we need to make Nagasari. Firstly, we need pandan leaves. Then we also need ripe bananas, 500 milliliters of coconut milk, 100 grams of rice flour, 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. And we also need banana leaves for wrapping later.” “Now we will start preparing the mixture. First, we pour 500 milliliters of coconut milk into a bowl. Then we add in 100 grams of rice flour. Next, we add 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. Then we will mix all the ingredients together. We stir until the ingredients are well mixed. For viewers who may have difficulty finding banana leaves, you can use any kind of cake mold that you have at home. First of all, we will put one slice of banana into the cake mold. Then we will scoop the mixture into it.” “I will now show you how to wrap the Nagasari. First of all, we take one piece of banana leaf with the lighter colored side facing upwards. Then we scoop approximately one spoonful of the mixture. Top the mixture with a slice of banana. We wrap the Nagasari like this. Fold the sides of the leaf towards the center. Gently press to flatten the mixture and then fold the upper and lower sections of the folded banana leaf downwards. So, these are parcels of the mixture already wrapped in banana leaves. After this, we will steam them.” “We place the steamer basket over the boiling water and cook the mixture for about 20 minutes.” “Wow, it looks very appealing. This is traditional Indonesian vegan Nagasari! All right viewers, this is the Nagasari that we made. Now let's try it. It’s really delicious. Nagasari is also commonly enjoyed with a cup of tea. It’s a really great combination. Nagasari can be made effortlessly, don’t you agree? All you need is a few ingredients and you are almost ready to serve this delicious cake.”
Veganizmus: a nemes életmód
2021-08-01   2205 megtekintés
Veganizmus: a nemes életmód
2021-08-01

Peanuts Wellbeing Sanctuary’s Vegan Recipe – Mick’s Roti Salad Surprise

16:23

Peanuts Wellbeing Sanctuary’s Vegan Recipe – Mick’s Roti Salad Surprise

Mick Still and Tracey Keenan are the vegan co-founders of Peanuts Wellbeing Sanctuary, a Shining World Compassion Award recipient of a 10,000 US$ donation from our beloved Supreme Master Ching Hai in 2020. Today it is our pleasure to have Mick Still and Tracey Keenan demonstrate how to make Mick’s Roti Salad Surprise, a vegan dish loaded with healthy vibes, balanced nutrients, and palatable taste. "The ingredients that we use to make my Roti Salad Surprise is lettuce, some corn, cucumber, tomatoes. For the sauce, some (vegan) Worcestershire sauce, some basil, oregano, and as dressing I use a thick mint sauce. Obviously, the roti bread itself, and a wonderful vegan vegetable patty (burgers), and a little bit of coriander just for a little zing in the salad. Now we’re going to cook the (vegan) burgers up. They go into the oven at 220ºC and cook for about 20 minutes. There’s our two (vegan patties) ready for the oven. So now we’re going to start prepping up the salad for the Roti Salad Surprise. We’ll start with the lettuce first. I just shred it in nice, thin layers so that it’s nice and spread out. The cucumber and the tomato especially need to be diced up into say corn kernel size pieces, so that it helps blend and mix all the salad together. I’m going to move onto the tomatoes. By cutting it multiple (times), it’s easier to get it into those smaller diced pieces that you’re after. Add some corn kernels, about half a cup. I’m just going to add a little bit extra to this, coriander (cilantro), and it gives it a really nice little zing on the tongue. And there’s the salad. Now, we’re going to move on to the sauce base of our Roti Salad Surprise. And we’re just going to dice some tomatoes up. We’re going to slip this into the pot here. And then just pop the burner on, about medium heat, just to let it start sizzling away. Now, we’ll add the (vegan) Worcestershire sauce. And that’ll darken the color down a bit, but start getting the flavors of the tomato, the Worcestershire to start working. Now I’ll add the oregano. That’s the basil. We just start to see how the flavors and colors just sort of start coming together in the pot. So, we’ll just leave that on the simmer. Now we’re going to start cooking the roti bread up. It comes straight out of the freezer and it gets cooked frozen. And once your pan gets nice and hot, then you drop the roti bread in it and it gets cooked on either side for about 60 seconds. And that’s our first roti bread ready to go. Tracey will pop the second one in, which is the top of the Roti Salad Surprise. Now this is the time you add the mint sauce just before the salad gets dressed up. Give it a nice drizzle. Sitting nice and flat and ready for the top roti bread. And then you just give it a drizzle of the sauce that you made earlier. And then you can just dress it off with a bit of mint leaf for that little extra wow from your friends. That’s Mick’s Roti Salad Surprise."
Veganizmus: a nemes életmód
2021-07-25   666 megtekintés
Veganizmus: a nemes életmód
2021-07-25

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 2 of 2

18:24

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 2 of 2

Today, we will continue to follow them as they make their way down the mountain. They have descended to the campsite near the parking lot. After setting up the tent that they brought along with them, the sisters brew Goji Tea. "The water is boiling. Now let’s add the goji berries." "How many are you going to put in?" "About 15?" "What are the benefits of Goji Tea?" "It helps with recovery from fatigue and is good for improving the eyesight."Now the two sisters start preparing Vegan Farfalle Pasta with Tomato Sauce and Vegan Cheese Salad for dinner at the campsite. "Now when the water boils, I’m going to add the pasta. But before that, would you chop the bell peppers, tomatoes, and mushrooms?" "Yes, cut them nicely into cubes." "I’ll cut the red one too." "Cut a tomato into cubes." They have placed a pot of water on the stove and the water has now come to a boil. They put the butterfly-shaped Farfalle pasta into the boiling water to cook them. After the Farfalle pasta has cooked, they drain them through a sieve and transfer the pasta to a frying pan. "Fry the pasta a little like this, and after the moisture has evaporated, add some olive oil, and continue to fry it." The sisters are serving the well-fried Farfalle pasta on the plates. Now it’s time to prepare the pasta sauce. "Now I’m going to fry the vegetables. Can you put all the vegetables here? Could you sprinkle some olive oil here?" "Oh, can you sprinkle some salt on it? Can you add some basil? Please add the pasta sauce. About five tablespoons.” Add ground pepper and continue to lightly stir-fry. Then transfer the pasta sauce next to the pasta. Add some freshly sliced tomatoes and green leafy vegetables onto the plates of cooked Farfalle pasta. Finally, it’s time to prepare the salad dressing! “Can you cut the lime in half now? I’m going to make a salad dressing with this. First, two tablespoons of olive oil, a spoonful of lime juice, one teaspoon of cumin powder, and one teaspoon of Italian herbal mix. Then mix well. Then I’ll drizzle the salad dressing here. Finally, I’m going to sprinkle grated vegan parmesan cheese on the top. Sprinkle plenty, plenty!” “Farfalle pasta and salad,Complete!"
Veganizmus: a nemes életmód
2021-07-18   577 megtekintés
Veganizmus: a nemes életmód
2021-07-18

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 1 of 2

23:07

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 1 of 2

Today we will travel to Bukhansan National Park, a popular hiking place in Seoul, Korea. Ready to paint these stunning sceneries are two sisters, Woo-ju and Min-ju. Now, Min-ju prepares the ingredients for the gomchwi wrap. She’ll use V-mince which is a seasoned vegan soy protein mince produced by a vegan food company, Veggie Garden in Korea. “I’ll dice the bell peppers for the wrap. First, the yellow bell pepper. Next, I’ll dice the red bell pepper. Now I’m going to add the diced bell peppers to the cooled cooked rice. This is roasted soy protein mince. I’ll add three tablespoons. I’ll add some sesame oil. I’ll grind one tablespoon of sesame seeds and add it in. Since it’s a lunch box, I’ll add a little lemon juice for freshness. And mix it well. If you look at the gomchwi leaves, one side has veins that can be clearly seen. Place this side of the leaf so it faces upwards. Next, I’m going to apply the fermented soybean paste on the gomchwi leaf. I added sesame oil and grain syrup so that the fermented soybean paste will taste even more delicious.” Woo-ju will also prepare her own favorite lunch box. Let’s watch how she makes vegan hamburgers. “I like vegan hamburgers, so I’m going to make a vegan hamburger lunch box. First, cut the burger bun in half. Then stir-fry about 100 grams of minced soy protein in a frying pan. (Add oil to the pan.) Form the soy protein into a patty shape.” “Now spread the vegan hamburger sauce on the bun. This sauce is made with ketchup, vegan mayonnaise, raw mustard, and agave syrup. It’s my own recipe. Put the leafy vegetables on top of the vegan hamburger sauce. Add plenty of vegetables like this. Now put a tomato slice on top of the leafy vegetables. Place the patty and vegan cheese on top of the tomato slice. Looks delicious, doesn’t it? I’ll apply vegan hamburger sauce on the upper half of the bun before putting it on the top of the hamburger. The vegan hamburger is done.” “She made and packed Gomchwi Wraps in a lunch box for us to eat together here on the mountain top. It’s absolutely delicious.” “If you buy pre-packed lunch, you end up having disposable packaging which ends up as trash. However, if you bring your own lunch box when you go hiking, you not only get to enjoy the taste of home cooking but have a better appreciation of nature.”
Veganizmus: a nemes életmód
2021-07-11   912 megtekintés
Veganizmus: a nemes életmód
2021-07-11

Taste of Uzbek Cuisine, Part 2 of 2 – Vegan Manti (Steamed Dumplings) with Homemade Thin Wrappers, Asian Long Rolling Pin Method

13:47

Taste of Uzbek Cuisine, Part 2 of 2 – Vegan Manti (Steamed Dumplings) with Homemade Thin Wrappers, Asian Long Rolling Pin Method

Today, we will make our very own Veganized Manti, which is the traditional Uzbek dumpling. We begin by making the dough for the thin Manti wrappers. Into a mixing bowl, add the flour and the salt. As for water, it is better to add a little at a time while mixing the flour. Next, we will make two kinds of fillings for the Manti. We will start with the spinach filling. First, chop the spinach very finely, and then add salt and mix for two minutes. The salt draws water out from the spinach but retains its fiber. Since our wrapper for the Manti is thin, it is important that the filling is not soggy. Otherwise, it will soften and puncture the wrapper when the dumpling is steamed. Next, we will make the turnip filling and start by shredding the turnip. In Uzbekistan, turnips and carrots are popular vegetables as Uzbekistan is one of the world’s leading exporters of carrots and turnips. Since the turnips have a high water content, we need to add some salt to draw out the water. Mix the shredded turnip with salt and wait for three minutes, then same as the spinach, drain away the water. Add the shredded carrots into the cut Beyond Meat Vegan Patty, and add the drained shredded turnips. For seasoning, we use ground black pepper, cumin powder, vegetable oil, and salt. Mix them well. The second filling is ready. The thin wrapper is one of the key features of this dish. It gives a chewy and soft texture after steaming. We will make this paper-thin wrapper by using a 70 centimeter long rolling pin that is unique to the Uzbeks and their Central Asian and East Asian neighbors. The longer the rolling pin, the thinner and the larger the wrapper can be. The feature of wrapping the Uzbek Manti is to bring the four corners of the wrapper and pinch them together to seal the dumpling. Then, pinch two corners together on both sides. This is the traditional method of wrapping steamed Uzbek Manti. Put the Manti inside the steamer. The water is boiling. We are going to steam the Manti for 15 minutes. Now, they are cooked. Turn off the fire, and then take out the Manti and arrange them on a serving plate. Finally, we use fresh cumin leaves to decorate the Manti and also to give them some additional flavor. Then, place some vegan yogurt in the middle of the serving plates. It is Uzbek tradition to serve Manti with yogurt. The unique texture of chewy yet soft, thin wrapper goes really well with tasty fillings, and the dumplings will disappear from the plate in no time.
Veganizmus: a nemes életmód
2021-06-27   714 megtekintés
Veganizmus: a nemes életmód
2021-06-27

Taste of Uzbek Cuisine, Part 1 of 2 – Vegan Plov (Pilaf) with Vegan Patties

13:20

Taste of Uzbek Cuisine, Part 1 of 2 – Vegan Plov (Pilaf) with Vegan Patties

In Uzbekistan, it is said that there are over 60 different Plov recipes varying in ingredients or cooking methods. Carrot is one of the traditional ingredients used in Uzbek Plov to improve flavor, increase volume, and add healthy nutritional properties to the dish. The combination of spices and carrot brings out the aroma, tastiness and mingles so well with the chewy rice so that even picky kids who do not normally like carrot can’t get enough of it! We’ll begin by frying the vegan patties with spices. Add vegetable oil into the pan. The oil will make the rice chewier. Then turn on the fire. Add in the cumin powder and the fennel powder to bloom these spices in the oil. To avoid burning the spice powder, we added them before the oil is heated, so it’s easier to monitor and keep the oil temperature at low heat. Then gently add in the vegan patties to prevent the oil from splattering. Stir the patties to mix the spices evenly in the oil. These vegan patties are sold under the name “Black Pepper Island” and are produced by Light Light Industry Limited, a Loving Hut Vegan Food Company. …The carrots have been simmered for five minutes. At this stage, you can transfer the carrot mixture into an electric rice cooker or a big bowl in a steamer for your convenience and carry on with the following process. However, we will continue using this same pot. We can start to layer the other ingredients into the pan. Firstly, there are our colorful bell peppers. Now we will layer the Basmati rice. There is no need to soak the rice beforehand, simply wash it thoroughly and drain the water. Gently spread the rice into the pan. Make sure the rice is evenly spread and leveled. Notice that the liquid just covers the rice, which means that water is just enough. Next is the palm dates. Space them evenly on the top of the rice. Lastly, the bay leaves. Place them evenly over the top of the rice. Now, 20 minutes is up. Let’s turn off the fire. We will let the rice sit for five more minutes before removing the lid. This allows the moisture and aroma to redistribute more evenly, resulting in a more uniform chewy texture and flavor. Let’s wait patiently for another five minutes. Now it is time to remove the lid. Wow, smells so fragrant! Wish you were here to get a whiff of it. Next, toss our vegan Plov so that all the ingredients are well mixed. Now it is ready to be plated. Scoop the vegan Plov onto a serving plate, top with the vegan patties that we prepared earlier, then add some bell peppers and dates. Our Uzbek vegan Plov is now ready for serving.
Veganizmus: a nemes életmód
2021-06-20   1446 megtekintés
Veganizmus: a nemes életmód
2021-06-20

Nourishing Traditional Mongolian Airtight Cooking, Part 2 of 2 – Vegan Banshtai Tsai (Tea Dumplings)

23:32

Nourishing Traditional Mongolian Airtight Cooking, Part 2 of 2 – Vegan Banshtai Tsai (Tea Dumplings)

“This time we’re going to make (vegan) milk tea with dumplings, which is a favorite Mongolian cuisine. To make the dumplings, we surely need flour. And a few kinds of vegetables which are rich in protein and nutrition. And some herbs for seasonings. We will use these ingredients to cook the special tea. Then we will add plant-based milk into the tea base.” “Generally, the ratio of flour to water is 2:1. This will make the dough perfect, which is smooth and fine in texture. Next, let’s add80 to 90 grams of water. If the dough turns out to be too hard, it will require a bit more strength to roll. Now cover the dough with a piece of cloth or a lid and let it rest for 20 minutes. Now let’s chop the vegetables for the dumpling fillings.” “Making dumplings and “buuz” is one of the main activities during our traditional Lunar New Year holiday. We have a custom where family members gather together and have a warm conversation while making dumplings together. Now let’s start our most important step, which is wrapping the dumplings. This is the filling we prepared earlier. Because we added liquid seasonings such as soya sauce and sesame oil, the liquid has settled at the bottom of the bowl. So we should mix it well and stir it once again. Now let’s start wrapping our dumplings.” “Now, the next step to prepare our special recipe tea. Let’s put some oil into the pan. Then add the millet And add the barley flour. Also here are the mushroom stems. Now turn on the stove to medium heat. Stir fry all the ingredients in the oil for a while. Tea prepared in this way tastes better. It also helps relieve fatigue and promotes relaxation.” “They are all floating to the top. This means the dumpling tea is ready. Now let’s scoop the dumpling tea into a bowl. First, let me taste the tea. Mmm…. This is exactly how the enriched special Mongolian tea tastes like. It tastes so good. Once we drink this tea, we no longer feel fatigued. Now let’s try the dumplings. It has a flavorful and pleasant taste. It has an earthy flavor. The filling inside the dumpling is colorful and vibrant. They are indeed very delicious. Healthy, and nutritious dumplings, rich in protein and vitamins.”
Veganizmus: a nemes életmód
2021-06-13   591 megtekintés
Veganizmus: a nemes életmód
2021-06-13
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