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Cooking with Vegan Chef Cary Brown, Part 2 of 2 – Vegan Beef Stew

17:29

Cooking with Vegan Chef Cary Brown, Part 2 of 2 – Vegan Beef Stew

Last week, we had the honor of having Vegan Chef Cary Brown on our show, where he cooked roast vegan chicken and a vegan pâté using the vegan chicken roll. Today he will demonstrate how to cook a vegan beef stew with this vegan meat. “And now we’re doing the third one, which is a stew. To begin with, we’re going to cut into this roll. We’re going to take these pieces and just drop them into

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2022-06-19 267 Visualizzazioni

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2022-06-19

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Cooking with Vegan Chef Cary Brown, Part 1 of 2 - Roast Vegan Chicken Roll & Vegan Pâté with Nuts

18:32

Cooking with Vegan Chef Cary Brown, Part 1 of 2 - Roast Vegan Chicken Roll & Vegan Pâté with Nuts

Today we are honored to have Vegan Chef Cary Brown on our show. Vegan Chef Brown has been a guest presenter on our show on many occasions. “Well, the meals that we’re going to prepare today will actually be adjustable from just a family size to a full size, up to 50 people with the same food. To begin with, we start with a vegan chicken roll. A vegan chicken roll is wheat meat and fl

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2022-06-12 557 Visualizzazioni

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2022-06-12

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Traditional Ukrainian Cuisine - Vegan Holubtsi (Stuffed Cabbage Rolls)

18:43

Traditional Ukrainian Cuisine - Vegan Holubtsi (Stuffed Cabbage Rolls)

Cabbage Rolls are made by rolling cabbage leaves with fillings from various ingredients. In Ukraine, these stuffed cabbage rolls are known as Holubtsi, which literally means “little pigeon,” the country's favorite comfort food. Today, in honor of the Ukrainian culture and its people, as they defend their loved ones' right for freedom, we present this comfort food filled with love and hope for peac

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2022-06-05 453 Visualizzazioni

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2022-06-05

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Celebrating Mongolian Children’s Day, Part 2 of 2 – Children’s Favorite Steamed Vegan Barley Cupcakes with Vegan Butter and Cashew Frosting & Vegan Barley Balls

20:48

Celebrating Mongolian Children’s Day, Part 2 of 2 – Children’s Favorite Steamed Vegan Barley Cupcakes with Vegan Butter and Cashew Frosting & Vegan Barley Balls

“Today I’m pleased to show you how to make cupcakes with barley flour. The ingredients include vegan butter and vegan frosting, which we will prepare ourselves. There are only five ingredients in the vegan butter. First of all, pour 180 milliliters of coconut oil into the blending jug. Then add 30 milliliters of canola oil. Then add 60 milliliters of soymilk. Let’s now add three tablespoons of soy

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2022-05-29 268 Visualizzazioni

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2022-05-29

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Celebrating Mongolian Children’s Day, Part 1 of 2 – Reminiscing the Taste of Mother’s Vegan Salad Jars

18:20

Celebrating Mongolian Children’s Day, Part 1 of 2 – Reminiscing the Taste of Mother’s Vegan Salad Jars

Today Ms. Amin-Erdene will share with us one of her mother’s recipes that she enjoyed when she was a child; it’s called Danube salad. “Now let’s start making the salad. The first step is to sterilize the glass jars. I have prepared approximately two kilograms of vegetables. You can also adjust the ratio of these vegetables. Let’s start slicing the cabbage. Because we have two kilogra

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2022-05-22 461 Visualizzazioni

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2022-05-22

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Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

21:00

Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

Today, we will use these marvelous sunflower seeds to make some very tasty comfort foods. Let’s start with our first dish, Vegan Artichoke, and Sunflower Seed Patty Burgers. We will first make the vegan patties. Start by using a blender to puree the vegetables. Put in half a cup of cubed carrots, half a cup of basil leaves, one cup of oil to marinate the artichoke hearts, and one cup of cub

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2022-05-01 816 Visualizzazioni

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2022-05-01

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Traditional Indonesian East Java’s Vegan Dadar Jagung (Corn Fritters) & Kuah Sayur Bening (Clear Vegetable Soup)

19:00

Traditional Indonesian East Java’s Vegan Dadar Jagung (Corn Fritters) & Kuah Sayur Bening (Clear Vegetable Soup)

Indonesia is well-known for its delicious and mouth-watering street foods, and corn is commonly sold as street food in many forms. For example, they are steamed and sold as snacks in their eco-friendly husks. “Today I am pleased to invite you to join me in cooking Indonesian Corn Fritters and Clear Vegetable Soup, which are dishes from East Java.” “Let’s start cooking the first dish, which

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2022-04-17 601 Visualizzazioni

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2022-04-17

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Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 2 of 2 – Rice Paper Vegan Prosciutto

17:14

Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 2 of 2 – Rice Paper Vegan Prosciutto

“What we’re going to make today is vegan prosciutto. I have to admit I’ve never had prosciutto made from an animal. Thank God. Prosciutto is thinly sliced ham that’s been smoked. So, we’re going to attempt to make that out of rice paper, and I guarantee you it’s so delicious and it’s so satisfying. I’m going to use vegetable stock, liquid smoke, and sugar. Once we make the prosciutto, tradi

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2022-04-03 660 Visualizzazioni

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2022-04-03

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Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 1 of 2 – Vegan Carnitas Tacos filled with King Trumpet Mushroom Pulled Pork

18:55

Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 1 of 2 – Vegan Carnitas Tacos filled with King Trumpet Mushroom Pulled Pork

Today, we are pleased to have a well-known vegan chef, best-selling vegan cookbook author, entrepreneur, and animal-people advocate, Miyoko Schinner, back on Supreme Master Television. “What we want to do is create people that are compassionate towards animals. So, with that in mind, I want to show you how to make a vegan ‘Pulled Pork’ from my latest book, the ‘Vegan Meat Cookbook.’ That doesn’t e

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2022-03-27 887 Visualizzazioni

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2022-03-27

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Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

13:52

Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

In today’s show, we will show you how to make kombu broth and how to use dried and fresh shiitake mushrooms to add flavor to the dish. Let’s now begin making our delicious vegan meal by preparing the vegetables. First, take four fresh shiitake mushrooms and slice them into thin pieces half a centimeter in thickness. Now we’ll prepare the vegan kombu broth which is called dashi in Japanese.

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2022-03-20 646 Visualizzazioni

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2022-03-20

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Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

15:49

Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

Food culture in the land of the rising sun, Japan, is unique, and every process is a work of art from the preparation, the cooking; to the final dish presented on the dining table. Takoyaki is a round fried savory snack made from batter and filled with other ingredients such as vegan seafood, vegetables, tempura bits (tenkasu), and pickled ginger. They are a popular street food in Japan and are al

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2022-03-13 854 Visualizzazioni

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2022-03-13

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Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

19:09

Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju as a base. “To make Chili Paste, you need to make sikhye the day before. Now, to make sikhye, I pour malt water that has been well-brewed in a large thermal rice cooker. And now I will add fre

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2022-02-20 623 Visualizzazioni

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2022-02-20

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Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

17:57

Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

Today we are delighted to have Ja-myoung share with us one of the processes involved in making these two quintessential traditional Korean fermented condiments commonly used in Korean cuisine. Both are traditionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed int

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2022-02-13 848 Visualizzazioni

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2022-02-13

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Popular Thai Street Food - Vegan Som Tum (Green Papaya Salad)

17:52

Popular Thai Street Food - Vegan Som Tum (Green Papaya Salad)

Besides the whole plant having medical and healing properties, most parts of the papaya plant are edible, including the flower, the fruit, the seeds, and the leaves. The papaya fruit, in its various forms of ripeness, lends itself to a wide range of recipes. Today, Ms. Mali will share with you how to prepare the vegan Thai version of this crunchy, sweet, sour, spicy, and savory dish. “Let’s

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2022-02-06 717 Visualizzazioni

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2022-02-06

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Athletes’ Plant-Based Whole Foods Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 2 of 2 – Pumpkin-Powered Oatmeal Breakfast Bowl

17:49

Athletes’ Plant-Based Whole Foods Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 2 of 2 – Pumpkin-Powered Oatmeal Breakfast Bowl

“Now we’re going to make a pumpkin-powered breakfast bowl, but it can be enjoyed any time of the day or evening. We want the most vibrant colors possible. So, we’re going to use all kinds of colors in this recipe. And I’m going to start by chopping up some apples and some pear. We never want to peel the (organic) apple. The peel has so many phytonutrients in it. We’ve actually seen research that s

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2022-01-30 682 Visualizzazioni

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2022-01-30

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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

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2022-01-23 1154 Visualizzazioni

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2022-01-23

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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

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2022-01-09 852 Visualizzazioni

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2022-01-09

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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. T

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2021-12-26 902 Visualizzazioni

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2021-12-26

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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’

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2021-12-12 1032 Visualizzazioni

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2021-12-12

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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

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2021-12-05 674 Visualizzazioni

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2021-12-05

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