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Kategori : Veganisme: Cara Hidup Mulia
Tanggal : 2019
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Teks : Semua

Sajian Tahun Baru Menyenangkan bagi Anjing-anjing dan Manusia - Gulungan Veggie Pelangi dan Gulungan Krim Matcha Vegan

18:21

Sajian Tahun Baru Menyenangkan bagi Anjing-anjing dan Manusia - Gulungan Veggie Pelangi dan Gulungan Krim Matcha Vegan

Tahun Baru hanya di sekitar sudut, dan anak-anak saya membuat beberapa makanan enak untuk seluruh keluarga. Apakah Anda sudah ngiler?
Acara Memasak Vegan
2019-12-29   4118 Tampilan
Acara Memasak Vegan
2019-12-29

Natal yang Ceria dengan Turrón Spanyol Vegan Mentah: Sebatang Almond dengan Kelapa, dan Sebatang Coklat dengan Biji Chia & Hazelnut

22:38

Natal yang Ceria dengan Turrón Spanyol Vegan Mentah: Sebatang Almond dengan Kelapa, dan Sebatang Coklat dengan Biji Chia & Hazelnut

Kami ucapkan Selamat Natal kepada Anda, kami ucapkan Selamat Natal kepada Anda, kami ucapkan Selamat Natal kepada Anda, dan Selamat Tahun Baru. Apakah Anda mencari resep untuk membuat pencuci mulut vegan mentah yang sempurna untuk masa Natal ini?
Acara Memasak Vegan
2019-12-22   1713 Tampilan
Acara Memasak Vegan
2019-12-22

Spesialisasi Korea dari Loving Hut Songchon, Bagian 2 dari 2 - Veggie Bibimbap dengan Kedelai Bulgogi

26:39

Spesialisasi Korea dari Loving Hut Songchon, Bagian 2 dari 2 - Veggie Bibimbap dengan Kedelai Bulgogi

Anda ingin tahu cara membuat hidangan Korea "Bibimbap” yang super populer? Saya yakin Anda akan menyukai semangkuk nasi sayuran disajikan dengan bulgogi tumis vegan!
Acara Memasak Vegan
2019-12-15   1925 Tampilan
Acara Memasak Vegan
2019-12-15

Spesialisasi Masakan Korea dari Loving Hut Songchon, Bagian 1 dari 2 - Sup Mie Benih Perilla dan Sup Kacang dengan Nasi Mie

25:11

Spesialisasi Masakan Korea dari Loving Hut Songchon, Bagian 1 dari 2 - Sup Mie Benih Perilla dan Sup Kacang dengan Nasi Mie

Today, we are going to visit Loving Hut Well-being Songchon located in Songchon-dong, north of Daejeon. This cozy and neat Loving Hut was opened ten years ago by Chef Shon Sang-young. As the name “Well-being” suggests, the restaurant seeks to provide customers with a healthy menu using carefully selected ingredients. Every dish in the Loving Hut uses purified clean water. We use Andean salt that is free from heavy metals and fine plastics, and specially-made bamboo salt. And raw sugar instead of refined sugar is used. I make my own sunflower seed oil, such as sesame oil and perilla oil. I also make soybean paste, soy sauce, and red pepper paste twice a year with carefully selected beans and salt. Now, Chef Shon will demonstrate two popular dishes served at Loving Hut Well-being Songchon, Perilla Seed Noodle Soup, and Cold Bean Soup with Rice Noodles.
Acara Memasak Vegan
2019-12-08   1962 Tampilan
Acara Memasak Vegan
2019-12-08

Hidangan Vegan Yang Terhormat Beth Love untuk Thanksgiving yang Menghangatkan Hati, Bagian 2 dari 2 – Pai Chai Pecan dengan Kerak Mentah

16:25

Hidangan Vegan Yang Terhormat Beth Love untuk Thanksgiving yang Menghangatkan Hati, Bagian 2 dari 2 – Pai Chai Pecan dengan Kerak Mentah

For this coming Thanksgiving, would you like to treat your friends and family with a delicious and nutritious vegan pie? It is awesome! Reverend chef Beth love will continue to show us how to make the healthy and delicious Chai Pecan Pie. “Baked pies are delicious. But usually to get a baked pie crust, you have to put a lot of fat in it, which is not necessarily good for human health. So, I like to make a raw nut crust because then the fat is in the nut, so it’s healthy for humans. We’re going to use almonds, pecans. We’re going to use a little bit of dates.”
Acara Memasak Vegan
2019-11-24   1106 Tampilan
Acara Memasak Vegan
2019-11-24

Hidangan Vegan Yang Mulia Beth Love untuk Thanksgiving yang Menghangatkan Hati, Bagian 1 dari 2 - Salad Pasta Delapan Lapisan Mentah

18:11

Hidangan Vegan Yang Mulia Beth Love untuk Thanksgiving yang Menghangatkan Hati, Bagian 1 dari 2 - Salad Pasta Delapan Lapisan Mentah

Untuk Thanksgiving selanjutnya, bagaimana cara membuat salad seperti pasta yang lezat dan penuh warna dengan menggunakan sayuran mentah? Ide resep novel ini akan jadi sangat menyenangkan bagi keluarga dan teman-temanmu, dan ini bisa menjadi sebuah pameran di meja Thanksgiving Anda!
Acara Memasak Vegan
2019-11-17   926 Tampilan
Acara Memasak Vegan
2019-11-17

Hadiah Alam yang Menakjubkan: Kelapa, Bagian 2 dari 2 - Sup Manis 5 Warna yang Menarik dan Kue Ketan Kelapa

18:21

Hadiah Alam yang Menakjubkan: Kelapa, Bagian 2 dari 2 - Sup Manis 5 Warna yang Menarik dan Kue Ketan Kelapa

Particularly in Âu Lạc (Vietnam), coconut not only elevates the fried and stew dishes but is the main ingredient in almost all the sweet soups and vegan cakes. We now invite you to watch the making of the appealing 5-Colored Sweet Soup and Vegan Coconut Rice Cake in our program today. Making the 5-colored sweet soup consists of three steps. The first step is to cook the soup. Let's make the vegan jelly! Now, we'll be making the tapioca strings. Add some roasted peanut, shredded jackfruit, and coconut meat. Then pour the sweet soup on top. Now, we're completed the 5-colored sweet soup! Next, sister Mai will demonstrate how to make steamed coconut rice cake-one of the traditional cakes in Âu Lạc.
Acara Memasak Vegan
2019-11-10   2393 Tampilan
Acara Memasak Vegan
2019-11-10

Fruitarian Mentah Sabina dan Suguhan Lezat Dia: Wrap Romaine Diisi dengan Spaghetti Mentimun, Tomat Ceri, dan Alpukat

20:39

Fruitarian Mentah Sabina dan Suguhan Lezat Dia: Wrap Romaine Diisi dengan Spaghetti Mentimun, Tomat Ceri, dan Alpukat

I am Sabina from the beautiful and green country of Slovenia. I have been a fruitarian for about four years. My transformation first started when I was 15 years old. I started to eat more fruits. Each of my meals consists of fruits. These are usually mono-meals, which means that I have only one type of fruit at a time. Yes, there are many advantages. My nails are better, and my skin is nice and glowing. I feel light after each meal and have good digestion. We’ll now join Sabina to prepare romaine wraps with raw fruit fillings as a treat for her friends.
Acara Memasak Vegan
2019-10-20   1070 Tampilan
Acara Memasak Vegan
2019-10-20

Restoran Mangkuk Vegan yang penuh kehangatan penggabungan Jepang-Tiongkok, Bagian 2 dari 2 - Miso Ramen dengan Aroma Jahe Bola & Nasi Sayuran Liar dengan Kari Kuah Bambu

19:01

Restoran Mangkuk Vegan yang penuh kehangatan penggabungan Jepang-Tiongkok, Bagian 2 dari 2 - Miso Ramen dengan Aroma Jahe Bola & Nasi Sayuran Liar dengan Kari Kuah Bambu

In the town of Puli, Chef Yang plays the role of a friendly link between local farmers and diners. She reveres the energy-loaded plants and admires every hard-working farmer. Using produce grown by local farmers, Chef Yang creates various healthy and delicious dishes that embody an abundance of love and warmth. Today, she is going to make another two nutritious and delicious dishes: Miso Ramen with Ginger-flavored Veggie Balls, and Rice with Water Bamboo Curry.
Acara Memasak Vegan
2019-10-13   1042 Tampilan
Acara Memasak Vegan
2019-10-13

Restaurant Fusion Jepang- Tiongkok yang Baik Hati, Mangkuk Vegan, Bagian 1 dari 2 - Sauerkraut Inari Sushi & Veggie Gyoza Liar Goreng

18:59

Restaurant Fusion Jepang- Tiongkok yang Baik Hati, Mangkuk Vegan, Bagian 1 dari 2 - Sauerkraut Inari Sushi & Veggie Gyoza Liar Goreng

Today, we are honored to have Chef Yang Ya-Fei with us. She is going to show us how to make the Japanese-Chinese fusion cuisines, Sauerkraut Inari Sushi and Pan-fried Wild Veggie Gyoza. Chef Yang is the owner of Vegan Bowl, a small restaurant located in Puli, Natou, Formosa. Having visited Japan many times, Chef Yang loves the Japanese attitude towards food and their food style. The observations she made at local Japanese restaurants had inspired her to create her own wonderful Japanese-Chinese fusion cuisines.
Acara Memasak Vegan
2019-10-06   1495 Tampilan
Acara Memasak Vegan
2019-10-06

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 2 dari 2 - Cupcakes dengan Krim Nanas Mousseline

20:00

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 2 dari 2 - Cupcakes dengan Krim Nanas Mousseline

I’m going to present you the (vegan) pineapple cupcakes. It’s going to have two parts; the cupcakes sponge and I’m going to make pineapple mousseline cream. We start with the cupcake. And how will I be sure it’s ready? Just because if I put a toothpick in the middle, it comes out very clean and dry. I’m going to use some fruit juice. In this case-pineapple, but you can use strawberry, mango, passionfruit or whatever. There is another point I would like to mention regarding vegan desserts. I very often hear the comment that vegan desserts and vegan cuisine, in general, are expensive. And I don’t think this is right because my aim in all my desserts is to use common, easy and cheap ingredients. So I hope I did make my point. Vegan cuisine is not more expensive.
Acara Memasak Vegan
2019-09-22   1493 Tampilan
Acara Memasak Vegan
2019-09-22

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 1 dari 2 - English Eton Mess dengan Aquafaba Meringue

18:20

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 1 dari 2 - English Eton Mess dengan Aquafaba Meringue

Chef Danielle has won gold medals for plated desserts as well as for petits fours in France’s International Culinary Competition while working as executive chef in Lebanon. She has more than seventeen years of experience as a pastry chef. Currently, Chef Danielle gives vegan pastry training courses for beginners and amateurs. Chef Danielle always strived to offer hotel clientele a decent choice of vegan desserts. Let us enjoy how Chef Danielle makes one of England’s much-loved and prettiest desserts, the vegan Eton Mess.
Acara Memasak Vegan
2019-09-15   1470 Tampilan
Acara Memasak Vegan
2019-09-15

Memakan Makanan Mentah, Utuh dan Vegan oleh Dr. Chau, Bagian 2 dari 2 - Gaya Hong Kong Mie Dan-Dan dan Teh Susu Kacang Jangan ketinggalan hari Minggu

22:30

Memakan Makanan Mentah, Utuh dan Vegan oleh Dr. Chau, Bagian 2 dari 2 - Gaya Hong Kong Mie Dan-Dan dan Teh Susu Kacang Jangan ketinggalan hari Minggu

Dr. Chau is the founder and chairman of the Hong Kong Vegetarian Society and owner of the Greenwoods Raw Cafe – the first raw vegan restaurant in Hong Kong. He is a high-profile promoter of green living and the benefits of a vegan lifestyle, and also runs raw-vegan food preparation classes. Accompanied by Chef Pak Ho from the Greenwoods Raw Cafe, Dr. Chau also previously showed us how to prepare raw vegan sautéed vegetables. Today, they will demonstrate how to make the mouth-watering and spicy raw vegan dan-dan noodles followed by the delicious Hong Kong-style nut milk tea.
Acara Memasak Vegan
2019-09-08   4386 Tampilan
Acara Memasak Vegan
2019-09-08

Menjadi Mentah, Sehat dan Vegan oleh Dr. Chau, Bagian 1 dari 2 – Sayuran Tumis Ala Hong Kong

15:06

Menjadi Mentah, Sehat dan Vegan oleh Dr. Chau, Bagian 1 dari 2 – Sayuran Tumis Ala Hong Kong

Let’s now make a raw salad. We will make them look like they’ve been sautéed. First, choose the vegetables. Many vegetables can be used. We usually use Chinese kale or Chinese cabbage. Today I have chosen spinach, and we usually use only the leaves as they are more nutritious and taste better. We like to give these vegetables a sautéed effect, but how is it possible without cooking? The trick is that we mix some salty ingredients in the leaves. Those leaves will soften gradually. Then, add oil to make them look like they’ve been sautéed.
Acara Memasak Vegan
2019-09-01   1430 Tampilan
Acara Memasak Vegan
2019-09-01

Makanan Nabati One-Love dari Kepala dan Koki Vegan Rawsheed, Bagian 2 dari 2 - Cabai Vegan Pribumi & Choctaw-Muskogee Watch Cobbler Nenek

21:13

Makanan Nabati One-Love dari Kepala dan Koki Vegan Rawsheed, Bagian 2 dari 2 - Cabai Vegan Pribumi & Choctaw-Muskogee Watch Cobbler Nenek

Do you know that singing positive words of thanks and gratitude while preparing our food creates divine loving energy? Are you interested in knowing how the Indigenous people of Choctaw Muskogee Yamassee Nation do it? It is our honor to have Chief and Chef Rawsheed Stone Coyote show us how to make another two delicious vegan cuisines, Indigenous Chili and Choctaw-Muskogee Cobbler.
Acara Memasak Vegan
2019-08-18   2318 Tampilan
Acara Memasak Vegan
2019-08-18

Makanan Berbasis Nabati Satu-Cinta dari Kepala Koki dan Koki Vegan Biji Mentah, Bagian 1 dari 2 - Choctaw-Muskogee Casserole & Choctaw-Muskogee Kumpulan orang merebus makanan

23:16

Makanan Berbasis Nabati Satu-Cinta dari Kepala Koki dan Koki Vegan Biji Mentah, Bagian 1 dari 2 - Choctaw-Muskogee Casserole & Choctaw-Muskogee Kumpulan orang merebus makanan

This is a meal that can kick in around twenty minutes. Our first ingredient, we have some vegan Doritos and these are gluten free. Next ingredient we have here is a vegan plant-based beef. Right here, our next ingredient is some vegan enchilada sauce. We have mushrooms, we have some chia cheese. Then over here we have a little bit of Coconut Braggs. We have cumin, we have sea salt and we have water. The most important part is after you put together this divine creation, you want to send some spiritual energy and love towards the art.
Acara Memasak Vegan
2019-08-11   2325 Tampilan
Acara Memasak Vegan
2019-08-11

Masakan Perpaduan yang Tak Terlupakan di Restoran Vegan, Mianto, Bagian 2 dari 2 - Makanan Cepat Saji Afrika Selatan, Kelinci Chow

21:17

Masakan Perpaduan yang Tak Terlupakan di Restoran Vegan, Mianto, Bagian 2 dari 2 - Makanan Cepat Saji Afrika Selatan, Kelinci 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.
Acara Memasak Vegan
2019-08-04   3491 Tampilan
Acara Memasak Vegan
2019-08-04

Masakan Fusion yang tak terlupakan di Restoran Vegan, Mianto, Bagian 1 dari 2 - Spaghetti Jamur Yang Ternama

20:29

Masakan Fusion yang tak terlupakan di Restoran Vegan, Mianto, Bagian 1 dari 2 - Spaghetti Jamur Yang Ternama

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.
Acara Memasak Vegan
2019-07-28   6736 Tampilan
Acara Memasak Vegan
2019-07-28

Makanan Penutup Tradisional India Selatan, Mung Payasa, di Restoran Vegan India yang Pertama, “Wortel” - Bagian 2 dari 2

15:34

Makanan Penutup Tradisional India Selatan, Mung Payasa, di Restoran Vegan India yang Pertama, “Wortel” - Bagian 2 dari 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!
Acara Memasak Vegan
2019-07-14   4318 Tampilan
Acara Memasak Vegan
2019-07-14

Hidangan Tradisional India Selatan. Avial, di Restoran Vegan Pertama India, “Wortel” - Bagian 1 dari 2

15:43

Hidangan Tradisional India Selatan. Avial, di Restoran Vegan Pertama India, “Wortel” - Bagian 1 dari 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.
Acara Memasak Vegan
2019-07-07   6975 Tampilan
Acara Memasak Vegan
2019-07-07
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