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Categorie : Veganismul – felul nobil de a trăi
Data : 2019
Triere : Cele mai populare
Subtitrări : Toate

Traditional South Indian Dish, Avial, at India’s First Vegan Restaurant, “Carrots” – Part 1 of 2

15:43

Traditional South Indian Dish, Avial, at India’s First Vegan Restaurant, “Carrots” – Part 1 of 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 wi
Bucătăria vegană
2019-07-07   8201 vizionări
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2019-07-07
Bucătăria vegană

Chinese Dragon Boat Festival Delicacy: Savory Vegan Yolk Zongzi & Five-Colored Bean Zongzi with Sweet Osmanthus Syrup

26:06

Chinese Dragon Boat Festival Delicacy: Savory Vegan Yolk Zongzi & Five-Colored Bean Zongzi with Sweet Osmanthus Syrup

It is our honor to have this opportunity to share with you an ancient Chinese tradition, the Dragon Boat Festival, which has been around for more than 2,300 years and takes place on the fifth day of the fifth lunar month. During the festival, traditional customs include Dragon Boat races, hanging calamus or wormwood over doors to repel insects, children wearing five-colored string bracelets for bl
Bucătăria vegană
2019-06-02   7621 vizionări
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2019-06-02
Bucătăria vegană

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 1 of 2 - The Famous Mushroom Spaghetti

20:29

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 1 of 2 - The Famous Mushroom Spaghetti

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
Bucătăria vegană
2019-07-28   7564 vizionări
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2019-07-28
Bucătăria vegană

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 1 of 2 – Nasi Ulam (Nyonya Herb Rice) & Nyonya Hericium Mushroom Curry

26:02

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 1 of 2 – Nasi Ulam (Nyonya Herb Rice) & Nyonya Hericium Mushroom Curry

Peranakans are descendants of Chinese settlers who came to Indonesia, Malaysia, Singapore, and Southern Thailand between the fifteenth and seventeenth century. Their legacies contribute immensely to a richly diversified Singapore identity and culture. Peranakan cuisine, also known as Nyonya cuisine, is one of these legacies. This unique and popular cooking style, developed from the combined vibran
Bucătăria vegană
2019-06-09   7164 vizionări
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2019-06-09
Bucătăria vegană

Cooking with Chef Ola: Polish Potato Pancakes with Almond Cream & Mini Vegan Cheesecakes with Peach Mousse

21:33

Cooking with Chef Ola: Polish Potato Pancakes with Almond Cream & Mini Vegan Cheesecakes with Peach Mousse

Today we are delighted to have Ola, a vegan chef from Poland on our show. Ola has been vegan for five years and is passionate about vegan cooking, enjoys blogging, traveling, and writing children's stories. She has a large collection of vegan culinary inspirations that she shares with others to bring vegan awareness to people around her. Her approach is to showcase delicious vegan cuisine in vibra
Bucătăria vegană
2019-06-30   6476 vizionări
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2019-06-30
Bucătăria vegană

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 2 of 2 – Refreshing Mustard Lemon Soup & Bubur Cha Cha

28:03

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 2 of 2 – Refreshing Mustard Lemon Soup & Bubur Cha Cha

Today, the third Sunday in June, is Father’s Day in many country, and in order to celebrate and honor our endearing and selfless fathers for their unwavering and continuous contributions towards their families, we are delighted to have Mr. Koh China-Mong share with us the final part of our two-part episode cooking show, entitled "Vegan Peranakan Teochew Delicacies for Father's Day Special, Part 2
Bucătăria vegană
2019-06-16   6444 vizionări
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2019-06-16
Bucătăria vegană

New Year’s Happy Treats for Doggies and Humans - Rainbow Veggie Roll and Vegan Matcha Cream Roll

18:21

New Year’s Happy Treats for Doggies and Humans - Rainbow Veggie Roll and Vegan Matcha Cream Roll

My name is Annie. I’m 11 years old, which is equivalent to almost 80 years old in human age. But I look much younger and vibrant still. That’s because I enjoy a healthy, wholesome vegan diet. Ten years ago, on a cold winter night, I came to the door of two loving human beings, and they adopted me. And they are both vegans, which makes me very happy. Now, New Year is just around the corner, and my
Bucătăria vegană
2019-12-29   5393 vizionări
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2019-12-29
Bucătăria vegană

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

22:20

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

Refreshing and fragrant strawberries are one of the typical fruits that ripen in the springtime here in Korea. A favorite fruit that can be enjoyed on its own, used in salads or made into a wide range of desserts. Strawberries are rich in anti-oxidants, packed with vitamins C and K, fiber, folic acid, manganese and potassium that are all highly beneficial for our health and well-being. In addition
Bucătăria vegană
2019-05-12   5013 vizionări
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2019-05-12
Bucătăria vegană

Being Raw, Wholesome and Vegan by Dr. Chau, Part 2 of 2 - Hong Kong Style Dan-Dan Noodles and Nut Milk Tea

22:30

Being Raw, Wholesome and Vegan by Dr. Chau, Part 2 of 2 - Hong Kong Style Dan-Dan Noodles and Nut Milk Tea

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 r
Bucătăria vegană
2019-09-08   4987 vizionări
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2019-09-08
Bucătăria vegană

Traditional South Indian Dessert, Mung Payasa, at India’s First Vegan Restaurant, ”Carrots” - Part 2 of 2

15:34

Traditional South Indian Dessert, Mung Payasa, at India’s First Vegan Restaurant, ”Carrots” - Part 2 of 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 ad
Bucătăria vegană
2019-07-14   4876 vizionări
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2019-07-14
Bucătăria vegană

Vegan Kaiaroha Baked Cheesecake with a Shortbread Base and Blueberry Sauce

21:22

Vegan Kaiaroha Baked Cheesecake with a Shortbread Base and Blueberry Sauce

Chef Alara was involved in the food business in London, United Kingdom, in the 1990s and early 2000s, before moving back to New Zealand where she ran a vegetarian market stall for several years before becoming vegan in 2011. She started making nut cheeses to sell, and today the artisan vegan cheeses are aged in a purpose-built two-story high glass cheese cave on site at her cafe, Kaiaroha Organic
Bucătăria vegană
2019-05-05   4698 vizionări
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2019-05-05
Bucătăria vegană

The Stanford Inn by the Sea - Vegan Cooking at The Ravens: Roasted Cauliflower Napoleon Garnished with Green Sauce & Shiitake Bacon, Part 1 of 2

16:13

The Stanford Inn by the Sea - Vegan Cooking at The Ravens: Roasted Cauliflower Napoleon Garnished with Green Sauce & Shiitake Bacon, Part 1 of 2

Founded by Jeff and Joan Stanford in 1980, the Stanford Inn by the Sea is a 100% vegan, eco-organic and pet-friendly resort located by the sea in Mendocino, California, USA, and sets a good example for a sustainable and compassionate lifestyle, for both its customers and the local community. Today, we are privileged to have Chef Sadhana Berkow from The Ravens to show us how to make the colorful, d
Bucătăria vegană
2019-04-21   4344 vizionări
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2019-04-21
Bucătăria vegană

The Stanford Inn by the Sea - Vegan Cooking at The Ravens: Roasted Cauliflower Napoleon Garnished with Green Sauce & Shiitake Bacon, Part 2 of 2

18:44

The Stanford Inn by the Sea - Vegan Cooking at The Ravens: Roasted Cauliflower Napoleon Garnished with Green Sauce & Shiitake Bacon, Part 2 of 2

As an executive chef,Jeff Stanford is very passionate about using plant-based whole foods to create nourishing and delicious dishes. Together with his wife Joan and their team, they have made the resort's restaurant," The Ravens," one of "The Top Ten Inn Restaurants in the U.S,"and nationally acclaimed for its exceptional vegan cuisine. Last week, we were honored to have Chef Sadhana Berkow from T
Bucătăria vegană
2019-04-28   4213 vizionări
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2019-04-28
Bucătăria vegană

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 2 of 2 - South African Convenient Food, Bunny Chow

21:17

Unforgettable Fusion Cuisines at Vegan Restaurant, Mianto, Part 2 of 2 - South African Convenient Food, Bunny 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, w
Bucătăria vegană
2019-08-04   4006 vizionări
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2019-08-04
Bucătăria vegană

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 1 of 2 - Stuffed Cabbage

19:09

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 1 of 2 - Stuffed Cabbage

Veganism, including raw vegan food,is well established in Hungary because of the great work from raw food pioneer Bela Bicserdy.He started the raw vegan and vegetarian movement based on raw nutrition in the 1920's.Nowadays more and more people have realized there are much better food choices, so healthy vegan foods have become a trend in Hungary. Today we are honored to have the well-known Hungari
Bucătăria vegană
2019-03-24   3329 vizionări
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2019-03-24
Bucătăria vegană

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 2 of 2 - Beetroot Cream with Horseradish and Fruity Rice Pudding

19:29

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 2 of 2 - Beetroot Cream with Horseradish and Fruity Rice Pudding

Today, we are honored to have Chef István back to showcase some more delightful Raw Vegan Cuisine from Hungary. István is a passionate advocate of the raw vegan lifestyle. He started on a plant-based twenty years ago and has been a Raw Vegan Food Chef for the past seven years. In his commitment to promote the raw vegan lifestyle, István has for many years been actively participating in various eve
Bucătăria vegană
2019-03-31   3267 vizionări
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2019-03-31
Bucătăria vegană

Nutritious Meal of Five Colors and Six Plant Parts, Part 2 of 2 - Fragrant Jeera Pulao & Aloo Gobi

24:53

Nutritious Meal of Five Colors and Six Plant Parts, Part 2 of 2 - Fragrant Jeera Pulao & Aloo Gobi

Last Sunday's cooking show, featured Mr.Wong Kee Yew who demonstrated two delightful cuisines from Malaysia, using the five colors concept from the Traditional Chinese Medicine theory. Today we are very happy to have him back to demonstrate two cuisines using the six plant parts concept, namely Jeera Pulao,or Cumin Rice and Aloo Gobi, which is stewed potatoes and cauliflower.
Bucătăria vegană
2019-03-10   3037 vizionări
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2019-03-10
Bucătăria vegană

VeganEvan’s Favorite Recipes, Part 2 of 2 - Cashew Cheese Quesadillas

21:00

VeganEvan’s Favorite Recipes, Part 2 of 2 - Cashew Cheese Quesadillas

Cashew Cheese Quesadillas, a snack much loved by children as well as adults. It is presented by our esteemed guest eight-young Evan LeFevre, better known as VeganEvan from Florida, United States together with his mom Shannon Blair. VeganEvan became vegan at the age of four when his mother decided to switch to the compassionate lifestyle after watching Cowspiracy, a documentary about the destructio
Bucătăria vegană
2019-02-24   2980 vizionări
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2019-02-24
Bucătăria vegană

Nutritious Meal of Five Colors and Six Plant Parts, Part 1 of 2 - Grandma’s Vegan Soup & Black Sesame Kolo Mee

22:12

Nutritious Meal of Five Colors and Six Plant Parts, Part 1 of 2 - Grandma’s Vegan Soup & Black Sesame Kolo Mee

Mr. Wong is a Bachelor of Biotechnology graduate with honors from Flinders University in Adelaide, Australia, and has worked in the life science research sector for more than ten years. Given his background, Mr. Wong pays particular interest in preventive medicine and health science, and has been collecting data and researching vegan nutrition in his personal capacity. In 2002,he became vegan, inc
Bucătăria vegană
2019-03-03   2950 vizionări
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2019-03-03
Bucătăria vegană

Wondrous Nature’s Gift: Coconut, Part 2 of 2 - Appealing 5-Colored Sweet Soup and Coconut Rice Cake

18:21

Wondrous Nature’s Gift: Coconut, Part 2 of 2 - Appealing 5-Colored Sweet Soup and Coconut Rice Cake

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
Bucătăria vegană
2019-11-10   2892 vizionări
396p720p720pHQ
2019-11-10
Bucătăria vegană
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