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Categorie : Veganismul – felul nobil de a trăi
Data : 2020
Triere : Cele mai vechi
Subtitrări : Toate

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

15:44

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

The Lunar New Year, also known as the Spring Festival, is just around the corner. Asian people around the world celebrate this grand festival with goodies, family reunions, parades, splendid fireworks, and cultural performances. Consisting of diverse ethnic groups. Singapore celebrates the New Year Festival with blended traditions and cultures. In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Today, we are delighted to have Chef Law Bee Tiong to share with us how to make the Singapore-style Longevity Red Turtle Cake and Fragrant Pan-Fried Radish Cake. Impressive! These local delicacies will surely bring a smile to anyone who enjoys them. Let’s make a wish together for a vegan world where all beings will co-exist in peace, beauty, and compassion.
Bucătăria vegană
2020-01-12   1315 vizionări
Bucătăria vegană
2020-01-12

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

16:05

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Last week, we were delighted to have Chef Law Bee Tiong shared with us two delicious vegan treats, Longevity Red Turtle Cake (Ang Ku Kueh), and Fragrant Pan-Fried Radish Cake. Today, he will continue to demonstrate another two delicacies. “The first snack is a nine-layer cake. It is a steamed colored cake that Singaporeans love to eat. They symbolize continuous growth and prosperity.” “Next, I will show you how to make ‘Teochew Soon Kueh,’ or Jicama Bamboo Shoots Dumplings. Bamboo shoots represent peace.” “They look amazing! Let’s Be Veg, Go Green, to Save Our Planet and have a vegan and peaceful year ahead!”
Bucătăria vegană
2020-01-19   1696 vizionări
Bucătăria vegană
2020-01-19

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

17:02

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

Today, we are delighted to have Ms. Moran Bar-Lev, a renowned therapist and nutritionist from Rehovot, Israel, to show us how to make some yummy raw vegan dishes. Moran became a vegan when she was 21 years old after she realized the cumulative damage to health from eating meat and dairy products. When she was 22, she became a raw vegan, and her body has since enjoyed better health, been lighter, and packed with high energy. Now, Moran, a raw vegan, will show us how to make the yummy and nutritious raw vegan lasagne. “Hi, everybody. My name is Moran, and I’m from Israel. So, I’m doing it when I have a dinner with a friend, when I’m going to an event, when I’m going to have some family dinner or holiday, and then I make it. And it's fancy, and it's tasty, and it's beautiful.”
Bucătăria vegană
2020-01-26   1887 vizionări
Bucătăria vegană
2020-01-26

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 2 of 2 - High-Carb Low-Fat Banana Porridge Topped with Dried Fruit Granola and Frutties

15:32

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 2 of 2 - High-Carb Low-Fat Banana Porridge Topped with Dried Fruit Granola and Frutties

Moran (vegan) authored a life-changing book entitled “Health Changing Raw Food Nutrition” in Hebrew. This book explains the body’s natural healing ability and provides rules for proper nutrition. Today, she will demonstrate how to make a tasty and nutritious raw vegan porridge and fruit granola, using colorful fruits in season. She will also share some tips on how to keep a high-carb low-fat healing raw food diet. “We’re going to make a raw porridge. This dish is perfect for breakfast, but you can eat it for lunch and dinner as well. You enjoy it, but you need to try. It cleans the body very, very good. It helps the body re-heal. It helps the body recover from any disease that you might have. You have to try it at home.”
Bucătăria vegană
2020-02-02   894 vizionări
Bucătăria vegană
2020-02-02

The Vegan Princess's Kitchen, Part 1 of 2 - Delicious & Nutritious Princess Bean Pasta with Vegan Cheese

12:35

The Vegan Princess's Kitchen, Part 1 of 2 - Delicious & Nutritious Princess Bean Pasta with Vegan Cheese

Today, we are pleased to have Mr. Jon Nash, Ms. Megan Thomas, and Miss Seneca Jade from the Choctaw Yamassee Musgokee Community Nation to show us how to prepare a nutritious, delicious, and easy-to-make vegan bean pasta with cashew and mushroom cheese. Choctaw Yamassee Musgokee Community Nation has been committed to promoting love, peace, and harmony as well as plant-based foods to honor Mother Earth and Father Sun. All of their community members are vegan or vegetarian. Mr. Jon Nash is the Children's Ambassador and the founder of the Natural Leaders Foundation. Ms. Megan Thomas is a council member of the Choctaw Musgokee Yamassee Nation, a medicine woman healing with herbs and plants, and the Executive Producer of the Natural Leaders Foundation. Eight-year-old Seneca Jade is the chef of “The Princess in The Kitchen,” an internet-based organization educating people on how to live a sustainable and healthy lifestyle. Let's see how Gorilla Blue Jay and our Princess progress with Princess Pasta.
Bucătăria vegană
2020-02-16   1046 vizionări
Bucătăria vegană
2020-02-16

The Vegan Princess's Kitchen, Part 2 of 2 - The Lovely Jackfruit Tacos with Avocado Slaw and Vegan Cheese Sauce

16:08

The Vegan Princess's Kitchen, Part 2 of 2 - The Lovely Jackfruit Tacos with Avocado Slaw and Vegan Cheese Sauce

Let’s now enjoy their cooking demonstration. The finale of the jackfruit and taco. Here we go. We’re going to turn it on. We’re going to start by taking a can of jackfruit. And then we’re going to throw in 32 ounces (950 milliliters) of vegetable broth. Turn your pot on high. And then we’re going to add in two tomatoes, chopped, and also one jalapeño, one serrano pepper. And then a pinch of salt. And then we have two tablespoons of paprika. And then we’re going to add three tablespoons of Bragg’s Coconut Aminos, organic, of course. This is a South African smoke blend. And then a chili-lime seasoning blend. You guys can season together. Double time! You’re going to fill your taco with your jackfruit mixture. May we have some slaw? And then you're going to drizzle your (vegan) cheese sauce. Like that. There’s your taco.
Bucătăria vegană
2020-02-23   1091 vizionări
Bucătăria vegană
2020-02-23

Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

20:16

Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

Today, we are honored to have Marianella with us. She will show us how to make the vegan version of traditional Costa Rican breakfast, Gallo Pinto, as well as handmade tortillas that are popular in Central America. Marianella is the owner of the Green Vurgers Restaurant, a small vegan restaurant located in San Pedro, San José, Costa Rica. As its name suggests, Green Vurgers specializes in offering vegan burgers as a way of introducing veganism to the general public. “The main feature of the Gallo Pinto is its vibrant colors. You can see the red, brown from the beans and lots of the greens. It is very appetizing. Now we are going to make handmade tortillas from Central America. First, we roll the dough into balls. We can use any type of container to flatten the tortilla dough. We grease it with a little「olive oil」. There it is. This tortilla, when it moves easily, it means that it is ready. We can see that this type of breakfast is quite substantial.”
Bucătăria vegană
2020-03-01   3452 vizionări
Bucătăria vegană
2020-03-01

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

16:42

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

Has it ever happened to you that sometimes you have some leftover food from the day before, or even from breakfast? Well, to be green, turning those leftovers into a type of burrito is one way to eat them. Today, Marianella will show us how to make the traditional Costa Rican lunch, Gallo Pinto Burrito from the leftover of the breakfast made in part 1 of the show. She will also make a creamy tomato soup with the smoky flavor. “Let’s make the burrito now. We take the wheat tortilla, and meanwhile, we turn on the heat. This is the salad to put in the burrito. Let’s wrap our burrito and put it in the pan for some time to warm it up.” “Let’s fry these vegetables and the tortillas with some oil. We will let it release its fragrance a little, and then we put it into the blender with a little water. We add the chickpeas and our [stir-fried] mixture in the blender….” “Our lunch is ready, the gallo pinto burrito and the tomato soup. You can see that it is filled with protein, both from the chickpeas and the beans.”
Bucătăria vegană
2020-03-08   3144 vizionări
Bucătăria vegană
2020-03-08

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

18:10

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

Today we are happy to have a Korean family, the Kim’s, on our show. Both parents and the two lovely girls are vegan. They will share their eco-friendly outing experience in the countryside and demonstrate how we can cook and enjoy wholesome and delicious home-cooked meals such as a Ciabatta Sandwich and traditional vegan Korean Tteokbokki (stir-fried rice cakes). The Ciabatta bread is cut into half and they spread vegan butter on one side and strawberry jam on the other side. Then we see the girls add the ingredients layer by layer, and then add more mustard sauce at the end, and the sandwich is now ready. Tteokbokki, or stir-fried spicy rice cakes, is a popular food in Korea made of small cylinder-shaped rice cakes. When the water boils, add the brown rice cakes. The sauce contains ground red pepper, olive oil, a little sugar, bamboo salt, and some savory sesame seed powder. I’m going to add some (vegan) fish cakes to make it more delicious. Next, the green pepper and cabbage are cut and added to the pot. Slice the tangerine a bit and add it at the end.
Bucătăria vegană
2020-03-22   1242 vizionări
Bucătăria vegană
2020-03-22

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

19:45

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

The family is now preparing dinner in an area where campfires are permitted and are preparing a variety of skewers for the barbecue. The family starts their dinner with the first dish, which is Bulgogi. Bulgogi literally means “fire (vegan) meat” in Korean and is a very popular dish. Plant-based Bulgogi consists of marinated soy protein cooked on a grill, or stir-fried in a pan. To make the dish tastier, add more mushrooms and vegetables. Koreans enjoy Bulgogi wrapped in leafy vegetables, which is called Bulgogi Wraps. It is often accompanied by a condiment known as Ssamjang, made with fermented soybean paste, red pepper paste, and sesame oil. The next dish is Vegan Fish Cake Soup. In a Dutch oven, add homemade vegan broth and boil it. Then add the skewered plant-based fish cakes. This vegan broth is made by putting kelp and shiitake mushrooms in water and cook them for a long time. If you add in shiitake mushrooms, red peppers, and wormwood, it will look mouth-watering and taste yummy. We hope this two-part show will inspire you to adopt a sustainable vegan lifestyle.
Bucătăria vegană
2020-03-29   1187 vizionări
Bucătăria vegană
2020-03-29

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

26:54

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

The carving of flower jelly uses needles or special nozzles attached to syringes, which make it appear as if flowers are blooming inside the transparent jelly. The nozzles with different shapes are used to inject natural coloring into the jelly and form various gorgeous flowers with artistic designs. Vegan Chef Lin Fang-Yun, has over 20 years’ experience in promoting organic plant-based food. Recently she received the first prize in an international competition with her flower jelly. She also engages in flower jelly teaching and competition judging. Let’s now watch how she makes the colorful flower jelly! "Today I will introduce to you the most popular artistic dessert recently: flower jelly. Flower jelly is an artistic dessert that combines visual and culinary pleasures. The inspiration comes from the scenery of four seasons, as well as flowers and trees. Now, we are going to demonstrate a 5.5-inch one with a peony flower, which is often used to celebrate an auspicious bountiful harvest."
Bucătăria vegană
2020-04-05   3363 vizionări
Bucătăria vegană
2020-04-05

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

21:12

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

I am going to demonstrate the making of flower jellies in goblets. Now we carve the cherry blossom at different heights. Cherry blossom is carved with a needle. We will make five thin dots from the center, pointing outward. We will make the second layer. We carve six dots outward. It would be beautiful if each layer forms a circle. Now let me show you how to make a chrysanthemum. Let’s make the green clusters of pistils and stamens first. We use chrysanthemum nozzle instead. The petals of chrysanthemum should surround the clusters of pistils and stamens, forming a circle along the edge of the clusters. Now let’s make a water lily. The first layer is green pistils, and the second layer is yellow stamens, and purple for the third layer. Now let’s make the small petals for the water lily. We use a small petal nozzle. Alongside with the outer layer, make a circle around the stamens. Big petal nozzle. Carve the big petal between two small petals. I will demonstrate how to create new combinations. Today, I have demonstrated how to make the cherry blossom jelly, chrysanthemum jelly, the creative flower jelly, and the water lily jelly. May you have a colorful vegan life filled with love and God's grace!
Bucătăria vegană
2020-04-12   1155 vizionări
Bucătăria vegană
2020-04-12

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

17:49

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

Today we are excited to have Mr. Narit Dechkhamsriwat on our show. Narit will show us how to make two beautiful, delicious, and nutritious vegan Lanna dishes: Kaeng Khae Curry and Steamed Curry Mushroom Parcels. “We can start cooking the Kaeng Khae Curry. Start by turning on the stove, keeping it at medium heat. We start with the coconut oil. Put that in and wait for it to heat up. Now we put in the curry paste and fry it until it is fragrant. Reduce the heat a little bit, so it is not too hot. Fry until it is fragrant until it is golden brown. If it starts to get sticky, add a bit of water to make it less sticky. Now we can put in our mushrooms and stir-fry until cooked. At this stage, add a bit coconut milk. Now, put in the snake beans, which will take some time to cook. Next, the Thai eggplants go in. Then add the red cotton flowers and the Turkey berries. Add all the water. Finally, add in all the vegetables. Wait for it to boil. Finish off with the coconut milk. Now, the Kaeng Khae Curry is ready.” “We kept a portion of the Kaeng Khae Curry to make another dish, which is Steamed Curry Mushroom Parcels. We can make the steamed parcels by reheating the Kaeng Khae Curry, and then add in toasted rice powder. We use banana leaves. Start off by taking some curry. Scoop it into here (the banana leaf). OK, then wrap it up. We have finished wrapping the parcels. Now we steam them. Turn on the stove and let the water boil. Then put the Curry Mushroom Parcels in the steamer. Close the steamer lid. It will take approximately 15 to 20 minutes. When the banana leaves turn yellow, it will be ready. It's done.”
Bucătăria vegană
2020-04-26   1546 vizionări
Bucătăria vegană
2020-04-26

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

19:14

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

Rooted in mud but never tainted, the lotus flower has since ancient times have been cherished for its innocent beauty, which symbolizes purity and elegance. The graceful lotus flower is not only a delight to the eyes, but the various components of the lotus plant such as its flowers, leaves, rhizomes, and seeds are widely used as a source of food in Korea and many other Asian countries. Today, we will show you how to make three traditional Korean lotus desserts that originated mainly from Buddhist temples. They were Candied Lotus Rhizome, Lotus Root with Tricolor Sticky Rice, and Lotus Slices with Veggie Toppings, all of which will go well with the fragrant lotus green tea. These elegant and delicious treats that have their origins from Buddhist temples and are widely appreciated by the courts and aristocratic societies in Korea in ancient times. The lotus flower has since time immemorial have been cherished as a symbol of enlightenment and purity. We hope the noble quality of the lotus will bloom within us, while we admire its beauty and enjoy the mouthwatering lotus delicacies.
Bucătăria vegană
2020-05-10   1193 vizionări
Bucătăria vegană
2020-05-10

Wondrous Nature’s Gift: Holy Lotus, Part 3 of 3 – A Homely Meal with Lotus Leaf Rice Wrap, Ginseng Lotus Seed Soup, and Lotus Rhizome Starch Cake

18:55

Wondrous Nature’s Gift: Holy Lotus, Part 3 of 3 – A Homely Meal with Lotus Leaf Rice Wrap, Ginseng Lotus Seed Soup, and Lotus Rhizome Starch Cake

The lotus symbolizes the purity of heart and mind, and its flower represents long life, health, honor and good luck. Many chefs have been inspired to create countless delicious recipes using the different parts of the lotus plant. Today, we will bring you to Taiwan, also known as Formosa, to see how grandma makes a delicious lotus meal for her grandchildren, who have been vegan since birth. The large and non-toxic lotus leaves are natural food wrappers. The leaves of some lotus varieties are fragrant, which provide additional flavor to the food. “The first dish is the Lotus Leaf Rice Wrap.” Since ancient times, the lotus seeds have been cherished as a precious food. Even to this day, it is a highly sought-after source of nourishment. “The second dish I will made is Ginseng Lotus Seed Soup. The Ginseng Lotus Seed Soup has been simmering for 20 minutes. While my grandchildren are not yet home, I will make a dessert. This dessert is called Lotus Rhizome Starch Cake. It is made from lotus rhizome starch.” The lotus not only enriches our life with its beauty and purity, it also inspires artists all over the world to render it in their works, such as poetry, paintings, and photography.
Bucătăria vegană
2020-05-17   891 vizionări
Bucătăria vegană
2020-05-17

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

13:07

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

Today, we are excited to have vegan chefs, Sean Beveridge and Penelope Jayne, on our show. They will show us how to make a nutritious, delicious, and invigorating vegan Seed Bread.Sean Beveridge and Penelope Jayne are board-certified master hypnotherapists and the co-founders of Global Recharge in Sydney, Australia. They specialize in empowering busy professionals of organizations and entrepreneurs by bringing sustainable and healthy habits into their lives. They have helped numerous high performers stop self-sabotage practices, build highly successful businesses, and get back their health and shape. Through their guidance, these top-level professionals have been able to increase their energy levels, and improve their fitness and endurance through a plant-based diet. In addition, their clients have been able to sleep well, reset their biological clock, reboot their metabolism, and work proactively for success. Let’s join Sean Beveridge and Penelope Jayne in making a healthy Seed Bread.Hallo, beautiful people. Hallo, everyone. My name is Sean Beveridge, and this is my beautiful wife, Penelope Jayne, and we're from Global Recharge Down Under. That's right in Australia, and we have the most delicious recipes for you. The first one is called a Seed Bread, and it is really healthy for you, and we'll talk about that as we go through the ingredients. Well, the first ingredient we're going to use is organic oats. Great, so we have one and a half cups of the rolled oats. Thank you, darling. The next one we have is sunflower seeds. Now, these pack so much nutrients, full of vitamins and minerals. And there’s one cup of that. Now remember, if you've got any nut intolerances, sunflower seeds are perfect, particularly for children who have nut intolerance. Add sunflower seeds instead of the nuts. Terrific, and we also have some flax meal. Now you could use flax seeds, but we prefer to mill them because it's better absorption for you. So, we've got half a cup of the flax meal. Now, flax meal is fantastic because it has Omega-3, and we all need Omega-3. It's essential; it helps bring down our cholesterol, and triglycerides. Flaxseed can go off very quickly, so we suggest that you buy the seeds, and you can always use something like a coffee grinder and grind down your own meal. That's a great tip to have. Absolutely. (Yeah.) The other thing we have here is psyllium husk from psyllium seed and the same deal. This works in the same fashion. It's really good for cleaning out the insides of you. So, we have two tablespoons of that. What we're doing here is there's a powerful high fiber. It's cleaning, but it's also encouraging new beautiful bacteria into the stomach, which is very healthy for us. Wonderful! We have chia seeds next. Same deal, we have two tablespoons of chia seeds, and they also help clean out the insides. Now chia seed is wonderful as a binder. So that's what helps hold this beautiful bread together. It's just so delicious, and it has all the beautiful tastes and flavors but full of fiber, full of antioxidants, full of nutrients. So please, this is a wonderful bread to have as a replacement to our normal bread. OK, so we have one teaspoon of sea salt. And what we're going to do now is just mix these dry ingredients together, just really quickly. And then we're going to add the wet ingredients. Now there are three wet ingredients. Here we've got some delicious maple syrup, so one tablespoon of that. And we've also got one and a half cups of filtered water. We're just going to pour that in. You can see that the coconut oil is solid at room temperature, but with this bread, it's very important that we do melt it. So, we're going to put the coconut oil on a little bit of heat, so I might go away and do that now, and I'll be back soon. This smells delicious. So, I've melted the coconut oil, and now it is liquid, so you can take that. If you want to pour that in for me… That will be great. OK, I'll just pour a little bit. All of it? All of it. Now, that is three tablespoons. That will set pretty quickly, so we want to get in there; otherwise, it'll start to go back to room temperature. So, just give that a good mix. That looks great. That smells so good. It is delicious.We're now going to pour that in there, I’m going to flatten it out. And we need to set it for two hours and then we're going to pop it in the oven. So, in about an hour and a half, we want to preheat the oven, and then put it in. So, it's nice and thick. It's very thick. And then we just want to flatten it out. So, you could use a fork. I'm using my little guitar spatula, which I love. All right. And then just give it a good tap, and we'll let that sit for two hours. And then we're ready to put it in the oven. The seed bread has been resting in the pan for about two hours now, and we're ready to put it in the oven. Place it on the middle shelf, and we want to bake that for 25 minutes. Bake at 180 degrees Celsius. OK, that’s been 25 minutes and what we need to do is take it out, and flip it out. We're halfway through the baking and look at the golden color and the smell of that, darling. Smells great! So, let's flip that over. Look at that. And then this we’re going to put back in the oven for 25 minutes. Bake at 180 degrees Celsius. The seed bread is ready to go and we're going to sample it. We're going to serve this with some delicious avocado. So, let's chop this, slice it right in half. Oh, that looks so good. Look at that. Beautiful! Then we'll slice those into nice little strips. It's a little bit different to normal bread. It's quite thin, although you could double the batch and make it much larger. So, there're some slices there, and we'll serve this with a bit of avocado. Now avocado is fantastic to use as a spread, instead of using vegan butter, use avocado. Why? Because it's not processed, it's a whole food; it comes from nature. It's wonderful to lower the cholesterol and the triglycerides, so it's really beneficial for the heart. But also, if you have a look at the avocado, look at that, it's very good for ladies who are pregnant. And the avocado actually takes nine months before it's ripe, exactly the same for women that are pregnant. So, it's a fabulous fruit, and it can be used as a spread. It's really delicious, and it's great for the brain, too. Lots of fiber because it's a whole food. So, make sure that you get some avocado at least once a week. We love it. Now you could season this. I'm going to have it exactly as it is because it is absolutely Scrumdiddlyumptious. This is so good. Oh well, cheers, darling. Cheers, darling. Fantastic.INGREDIENTS (For all ingredients, please use organic versions if available) For the VEGAN SEED BREAD, the ingredients are: 1½ cups of rolled organic oats1 cup of sunflower seeds½ cup of flax meal2 tablespoons of psyllium husk or seeds2 tablespoons of chia seeds1 teaspoon of sea salt1 tablespoon of maple syrup3 tablespoons of melted organic coconut oil1½ cups of filtered waterFor more information about Global Recharge, please visit: globalrecharge.guruKind viewers, we hope you have enjoyed our show and that it has broadened your choices of vegan food. Please join us next Sunday, June 7, for part two of the show when vegan chefs, Sean Beveridge, and Penelope Jayne, will demonstrate how to make a colorful and yummy Raw Tabouli Pomegranate Salad with Cauliflower Rice, which is packed with nutrients. We wish you a happy life, blessed with great health.
Bucătăria vegană
2020-05-31   921 vizionări
Bucătăria vegană
2020-05-31

Global Recharge’s Vegan Recipes, Part 2 of 2 - Tabouli Pomegranate Salad

17:26

Global Recharge’s Vegan Recipes, Part 2 of 2 - Tabouli Pomegranate Salad

Last week, we visited vegan chefs Sean Beveridge and Penelope Jayne, who shared with us their wonderful Seed Bread recipe. Today, they will show us how to make a colorful, healthy and vibrant vegan Tabouli Pomegranate Salad.Sean (m): Hallo, beautiful people. We’re back, and we're doing a Tabouli Pomegranate Salad.Penelope (f): Oh, it's so good, and we use cauliflower to make cauliflower rice instead of using grain because it's gluten-free. But also, it's so nourishing for the body. It has phytonutrients, and they actually fight for our body from having chronic diseases like cancer and other chronic diseases. But it's also good for the heart, and it's fantastic for the waistline. So it's a whole food, and this is why we're using cauliflower as rice today. (m): We're going to use half of a cauliflower head, and we're going to mix this up in the processor. So we'll just chop that straight down the middle. So, we're just going to pop these florets straight into the blender. Let's just pulse this. Now we don't want to overdo that because if you overdo it gets too soggy. If you put too many florets in, if I try to put the whole lot in, it won't blend through quickly. There are a few bigger pieces. I'll just give that another quick zap. Tremendous. It's a wonderful dish because it literally only takes 15 minutes to put together. It’s a delicious sauce and everyone will love it.(f): Yeah, so have a look at this rice. It's about the size of half a grain of actual rice, but it holds very well. And cauliflower is such a versatile veggie. You can have it as a savory, which we’re going to do today. And you can also make beautiful things like pizza bases and also desserts and sauces.(m): Now look at this little gem (cherry tomato). (f): Yeah.(m): Now these are full of antioxidants; lycopene in fact. We're going to chop these into little quarters. If they're really small, just chop them in half.(f): So Nature gives us hints. Nature is telling us through the colors of all this beautiful fresh produce what it is good for. Well, red looks like the color of blood. So it's great for the circuitry system, the heart. So if you want to have a good healthy body, these are the things to have. A rainbow of colors in your diet every day. (m): OK, so we want about a cup of that.(f): Alright, so I'll just pop that straight into the bowl.(m): Now, look at this beauty. All right, delicious Lebanese cucumber. We’re just going to chop the edges off. Alright, and you'll see all those seeds. We're just going to deseed that, so grab yourself a little spoon.(f): Now, all those seeds you could use them. The cucumber is very hydrating for the body. So if you're finding that you're feeling quite hot, particularly in a humid climate or in summer, cucumber is wonderful. It's very low in calories, but it's very high in antioxidants and phytonutrients.(m): This is roughly about a cup of cucumbers. Now next, we have (f): a sweet pepper.(m): What we need to do is just deseed that. So we just dice them really fine. Now you might notice that I'm doing it with the flesh side up, and that just makes it a little bit easier. Now the magical pomegranate. There are a few different ways to cut the pomegranate. We just want to chop the lid off. So I’ll do this nice and slow. Then you should literally be able to just fold that over, and they will just fall out.(f): Now, there's a very powerful antioxidant called punicalagin. Which is in pomegranates, and this is why it's so beneficial for both males and females, but in particular for females. So everyone start eating pomegranates. They're beautiful as a dessert, and they're also delicious in salads. (m): Now you might have noticed, I’ve just peeled it away now. If you look at the pomegranate, where you've got some nice white fibrous ends, that's where you want to get your knife and just cut down there. Don't cut all the way through it, and definitely don't cut all the way down the bottom. Just peel this apart and see how easily it comes out?(f): That's a great trick, love that!(m): So that will get rid of most of it, and then all you need to do is just peel away that white fiber, and then we just pull that out. I’m just going to give that a quick hit. White clothes are not a good idea! Just give it a quick tap.(f): Aprons, aprons are a must.(m): OK, so most of them are gone. These are just divine. I mean, they just pop in your mouth. They're just heaven.(f): They're great.(m): Now, the last thing we need to add to this delicious tabouli is the tabouli. Now, we're using mint and parsley fresh from our garden. We just want a bunch of it, and it's about 45 grams. Pluck off the big leaves.(f): Now again, we've got more antioxidants that are in this powerful little green leaf here, and one of them is glutathione. And that is a very powerful antioxidant, and it's also loaded with vitamin A and vitamin K. We do keep the stems, also some of the veggie scraps. We put these into a container so that we can make beautiful vegetable stock.(m): Now, here we've got mint. Oh, it smells so good. Smell that.(f): Well, I’ve been crushing them in my hands. Mint is beautiful, calming for the body, and it's also wonderful for the digestive system. If you are feeling a little queasy on the tummy, have some mint. Mint tea is beautiful. We’re going to pulse it. You got it? Yes. Oh, it smells great. Look at that. Green superpower there. I’ll pop that in for you. (m): You got that?(f): Yes. This is going to taste great.(m): I can just smell all the flavors coming together now. Wonderful. We'll just give that a quick mix.(f): Look at that. Beautiful!(m): We've got some gorgeous organic lemons. We're going to zest this, and then we're going to juice it. Grab yourself a nice little zester. It's got its own little tray; to minimize the amount of mess. The zest is just about done. Look at that. Scoop that straight into our little bowl. Then we will just chop this in half, and we’ll squeeze that. On average that little lemon, you're probably going to get two tablespoons (of juice.)(f): Research showed that people drinking warm water with lemon juice had a higher alkaline effect on the body. Because our bodies must be at least 7.35 pH to be alkaline. We're meant to be alkaline. If you go lower, this is when chronic diseases start to creep into our body. (m): So, we're going to pour that into our little container. We've got a tablespoon of maple syrup, a tablespoon of Dijon mustard, and over here on the right, we have what we call Lebanese seven-spice mix.(f): It has cinnamon, nutmeg, allspice, coriander powder, ginger, black pepper, and cloves. This is a fusion of Middle Eastern for our Australian palates.(m): OK, so we're going to add half a teaspoon of sea salt. And half a teaspoon of cracked black pepper. I'm just going to put in (Lebanese seven spice mix), a teaspoon. Mix that through. OK, I’ll do a quick taste test. Very nice. Do you want to try it?(f): Thank you. Oh, that's so good. Delicious! Oh, that's lovely. All the different flavor profiles are really getting onto my tongue. So lovely. It's got the sour, and it's got the sweet. That's so lovely.(m): All right. So, let's bring the serving bowl over. (f): With the tabouli? (m): With the tabouli. We're ready to serve up. That’s looking so good. So, be sure to mix that all the way through. And maybe start adding a few pomegranates.(f): Yes. So just sprinkling on.(m): We have chosen this gorgeous sharing platter because we're going to share that with our beautiful friends.(f): Finally, we're going to sprinkle some more pomegranates on top because our eyes love to feast on something beautiful. And when we're preparing, we always prepare with a happy mind. And we prepare with love in our hearts, and that energy is going into our beautiful food which we're going to share with our friends. So, we hope you enjoy these recipes, beautiful people. We are going to. Sending you all love from Australia. INGREDIENTS (For all ingredients, please use organic versions if available) For the VEGAN TABOULI POMEGRANATE SALAD, the ingredients are:½ cauliflower head1 cup of cherry tomatoes1 Lebanese cucumber(about one cup) 1 sweet red pepper1 pomegranate 45g of parsley and mint.For the VEGAN DRESSING, the ingredients are:1 organic lemon (for two tablespoons of lemon juice)1 tablespoon of maple syrup1 tablespoon of Dijon mustard½ teaspoon of sea salt½ teaspoon of cracked black pepper1 teaspoon of Lebanese seven spice mix.For the LEBANESE SEVEN SPICE MIX (vegan), the ingredients are:1 teaspoon of ground black pepper1 teaspoon of allspice1 teaspoon of cinnamon1 teaspoon of coriander½ teaspoon of ground nutmeg½ teaspoon of ground cloves½ teaspoon of ground ginger.For more information about Global Recharge, please visit:globalrecharge.guruJoyful viewers, thank you for joining us on our show today. We are grateful to and appreciate the time of Sean Beveridge and Penelope Jayne from Global Recharge, who have shared their inspiring body cleansing and nutritious vegan recipes with us. We wish you happiness and excellent health.
Bucătăria vegană
2020-06-07   775 vizionări
Bucătăria vegană
2020-06-07

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

16:01

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

Welcome to today’s show, we have the gorgeous vegan model Christina Galioto who will share a fancy and delicious vegan recipe with us! The cooking demonstration was filmed by the former CNN news anchor and Shining World Vegan Journalist Award recipient, Jane Velez-Mitchell.Ms. Jane Velez-Mitchell was an internationally renowned television host and investigative journalist. She is the laureate of both the Los Angeles and New York Emmy Awards for excellence in broadcasting. She is also a New York Times bestselling author. After she retired from mainstream media, she founded a social media news outlet, JaneUnchained, which promotes a compassionate vegan lifestyle and raises awareness about animal rights. The channel has since attracted more than one million followers on Facebook and Twitter.Ms. Christina Galioto is an entrepreneur, model, writer, and founder of Haute Bohéme Kitchen that makes seasonal plant-based dishes. She is also a business partner at the vegan restaurant “Nic’s on Beverly” Ms. Galioto is committed to bettering the world through investing in businesses that care about the environment, animals, natural health, and reducing waste. She is passionate about encouraging others to be more conscious in their everyday choices, however small and insignificant they may seem.Today, Ms. Velez-Mitchell will use her unique style in JaneUnchained utilizing a smartphone with a stabilizer to show us how Ms. Galioto makes these beautiful, tasty, and nutrient-loaded Italian-Flavored Vegan Tempeh Sausage Pastry Tarts.Jane (f1): Christina, tell us about the amazing dish you're making.Christina (f2): It’s a dish that if you make this at home, you're going to impress yourself. You're going to impress everybody else. And it's the type of thing you put down and disappears in seconds. I'm making individual Italian sausage pastry tarts. And it sounds fancy, and it is kind of fancy actually. The first thing we do is make the marinade because we do have to marinate the tempeh for a whole hour. It only has three ingredients. You need a cup of vegetable broth.(f1): OK, there you go.(f2): We need three tablespoons of soy sauce, lemon juice.(f1): Lemon juice.(f2): This is freshly squeezed. I just reuse this bottle all the time.(f1): OK. Very sustainable of you. We try to reuse bottles whenever we can.(f2): And then we're just going to crumble the tempeh with our hands. (f1): Perfect.(f2): This dish tastes just like Italian sausage. (f1): Really?(f2): I'm half Italian. (Yes.) Italian sausage is not the sausage itself; it's the flavoring. It's the fennel; it's the red pepper flakes; the rosemary, thyme. I add a couple of things that sausages may not have. I'm not sure, but it does the trick. It tastes exactly like the real stuff.(f1): Tempeh is super high in protein. It's fermented soy, and it's full of probiotics. Very good for you all the way around. (f2): I’m crumbling it really good because what we are making is tarts. Everything needs to be as finely chopped as possible. Just mix it up. (Yep.) Yes. Like I said, this would typically sit for an hour, but we're going to move on to the next part. Two tablespoons of olive oil.(f1): Look at that. Now so we've got some oil, we've got the red peppers that you diced very expertly. Onions (optional), red pepper, oil.(f2): That's it. (And that’s it.) So we would typically let this sit for about seven to ten minutes. After we cook the onions (optional) down a little bit and then we're going to add the garlic (optional) and the spices.(f1): Look at this! So now we have the crumbled tempeh that has been marinated. And now we're going to put in some garlic (optional). This tempeh is gorgeous.(f2): We chop the fennel. This is a key ingredient. If you don't have it on hand, do not make it. Fennel seeds is what gives it the Italian sausage flavor. You can chop the fennel! I didn't even realize that it just releases a whole lot more flavor and scent.(f1): I have to tell you, the aroma is absolutely astounding. Now, what are you putting in this?(f2): Two teaspoons of thyme. Thyme. OK. Probably my most used spice in the kitchen.(f1): Thyme?(f2): Thyme, yeah. It just goes with everything. It gives you that home cooking flavor and scent. Two whole teaspoons of rosemary.(f1): Rosemary? (f2): Yeah.(f1): That sounds like the song “Rosemary and Thyme.”(f2): It does, doesn’t it? Now this. (f1): Beautiful!(f2): You can change the quantity depending on the spice level.(f1): And that is? That is red pepper flakes. Also, a key ingredient to making it like a tart.(f1): Yes. Red pepper flakes. Puff pastry, and look, it says, “100% vegan pre-rolled sheets.” Let's go back here and see what's happening. (f2): It comes just like this.(f1): Oh my gosh. (f2): It makes our lives so easy.(f1): Wow! Where'd you get this? (f2): Whole Foods.(f1): Oh! Whole Foods. (f2): It’s at every single location that I've ever been to, surprisingly.(f1): And this is “Aussie Bakery Puff Pastry.” So no trans fat, no hydrogenated oils, no high fructose corn syrup, mono or diglycerides, artificial colors or additives, preservatives. And of course, because it's vegan, no cholesterol. (f2): Yep.(f1): Look at that. So you're just cutting it up.(f2): I'm just cutting it up. (f1): Wow.(f2): I’ve already sprayed my baking tray here.(f1): Wow, look at this.(f2): Look at that. They puff up.(f2): You get it in the frozen section. It thaws really quick. So you don't have to do any sort of preparation because prepping everything already takes enough time for it to thaw on the counter. So when you start the dish, you take it out. This is important that the pastry is buttery. You want it to be flaky. The product itself already does most of the work on that. But yeah, you just put a little bit of olive oil. Well, now that we're done here, we're going to preheat the oven. (f1): OK.(f2): To 400ºF (200ºC). (f1): All right.(f2): And we're just going to put it on top. It really puffs up so much. So you just put it in the center as much as you can. You’re going to see; it looks like I'm overstuffing these things, but it can handle it.(f1): You just scoop that and put it on. Whoa! That's incredible.(f2): I've tried a few different ways. I've tried to decorate it put little fork marks in it nothing turns out. It puffs the way it wants and it puffs perfectly. So, this makes 19 tarts.(f1): Nineteen, wow! And by the way, this is not an expensive dish. Not at all. (f2): Not at all.(f1): Look how gorgeous this is. Tempeh Sausage Pastry Tarts with tempeh instead of animals. We don't need to use animals, absolutely delicious. and it’s pretty too. (f2): Yeah.(f1): Here we go. We're popping it in the oven for eighteen to twenty minutes depending on your oven. Look at that. This is the finished product and look how gorgeous this is. So why don't we do a taste test with one of these? Is that OK?(f2): Absolutely. That’s what they’re here.(f1): OK. So now, this is my absolute favorite moment of the day.(f2): Where I get fabulous people to make lunch for me. If you eat three, it's a decent meal.(f1): Look at this. Look how gorgeous this is. Look at this. I mean, I feel like I'm in Paris right now. Oh, my God.(f2): Yeah, I knew you were going to say that. Like I said, this dish pleases everyone. ((f1): Oh my God.) It will vanish the second you put it out.(f1): Oh my God, this is brilliant. It’s so light and fluffy, and the pastry is delicious. And then this…. You're a person who is a model. You're in perfect shape. Some people might say, “Oh, you can't eat pastry.”(f2): Indulge a little because when you deprive yourself, is when you start craving. So that's definitely how I live. Me and my sister, we don't diet. You could do it yourself by cooking at home. It becomes enjoyable. When you pick your produce, you wash it, you prepare it. It hits your heart more, it means more, and you enjoy your food more.(f1): What's your vegan message given animal agriculture’s horrific impact on climate change now? (f2): I love nature so much. I have a beautiful one-year old daughter, and I want her to experience the world like I have. These big-scale thing that could be done. But what can every single person do at home starting right now, is switch to a vegan diet. And we all know that's a fact. This is what you can do right now. There's no question like, “Oh, I wish I could do something. I can't afford a Tesla, or I can't control all these things.” You can go vegan, and that's what will help.(f1): And how long have you been vegan?(f2): Since I was 19. So I'm 33 now, and I am a living, breathing, thriving vegan. (f1): Now you're in Hollywood, you're a model. Do you see the culture changing? Completely. I… There're so many things to celebrate every single day. And it's going at a fast pace. I think ever since Beyond Meat’s initial public offering skyrocketed, it's become a little bit down to earth, but I think it got and all of a sudden, everybody's like, this is where the smart money's going.(f2): Exactly.(f1): It’s coming, and the world is changing. I want to thank you so much for taking your time to do this incredible dish, which you can make it home. Absolutely spectacular. I'll leave you with one more drone shot. Wooh! Try vegan. It's a lot of fun.INGREDIENTS (For all ingredients, please use organic versions if available) For the MARINATED TEMPEH (vegan), the ingredients are:8 ounces of tempeh, crumbled1 cup of vegetable broth3 tablespoons of soy sauce2 tablespoons of lemon juiceFor the VEGAN TEMPEH SAUSAGE PASTRY TARTS, the ingredients are:2 tablespoons of olive oil1 red bell pepper, finely chopped½ small onion, finely chopped (optional)8 ounces of marinated tempeh3 garlic cloves, minced (optional)2 tablespoons of fennel seeds (chopped)2 teaspoons of thyme2 teaspoons of rosemary1½ cups of filtered water1 package (17.3 oz) of vegan Puff Pastry from Aussie BakeryRed pepper flakes (depending on spice level)Olive oil sprayFor more information about JaneUnchained, please visit: JaneUnchained.comFor more information about Christina, please visit: Instagram @ChristinaGaliotoDelightful viewers, we are glad to have you with us today. We hope Ms. Galioto has inspired you to try this delightful recipe to share with your family and friends. We wish you a life filled with happiness and great health.
Bucătăria vegană
2020-06-14   1043 vizionări
Bucătăria vegană
2020-06-14

Creative Hungarian Cuisine: Vegan Scrambled Tofu with Vegetables

20:13

Creative Hungarian Cuisine: Vegan Scrambled Tofu with Vegetables

In Hungary, there are many vegetarian and vegan restaurants opening up as more people are starting to recognize that veganism is the only sustainable lifestyle for our future. We are delighted to see an increasing number of vegan products sold in small and large food stores and health food shops. As in many countries, Hungary has its own traditional dishes such as paprika potatoes, stuffed or Székely cabbage, bean goulash, ratatouille, poppy-seed pasta, etc. In today's show, we would like to introduce you to how to use tofu to make a Hungarian dish. “Warm greetings everyone. I am Zsuzsa from Budapest, Hungary. Today I'm making a tofu meal. Tofu has many good qualities; it would be a pity to leave it out of our diet. It is low in carbohydrates and fat, so even people who want to lose weight and those with diabetes can feel at ease consuming it. It contains all amino acids; therefore, it's considered to be a complete protein. It is also called the "cow of the East." It's rich in trace elements, minerals and vitamins as well. Before preparing the dish, I'm going to show you all the ingredients. We use Californian red pepper, zucchini, tomatoes, 350 grams of mushrooms, soy sauce, oil, and these spices: Paprika powder, it is a Hungarian spice, but I suppose it's already available in many countries. Smoked paprika powder gives it an extra rich flavor to the dishes. I'd recommend using it. Black pepper, oregano, salt. I also put vegan wheat sausage into it to make the meal richer in taste, but it's optional. Before preparing the dish, I'm going to show you all the ingredients. We use Californian red pepper, zucchini, tomatoes, 350 grams of mushrooms, soy sauce, oil, and these spices: Paprika powder, it is a Hungarian spice, but I suppose it's already available in many countries. Smoked paprika powder gives it an extra rich flavor to the dishes. I'd recommend using it. Black pepper, oregano, salt. I also put vegan wheat sausage into it to make the meal richer in taste, but it's optional. OK, let's now season the tofu. Now I will grate or crush it into small pieces before using the tofu; we squeeze the excess water from it so that it can absorb more of the flavors of the spices. And we stir it evenly and put it aside to sit for a while so the flavors can be absorbed. Meanwhile, we chop and fry the vegetables. When it's done, we add the mushrooms and we pour everything together. It's OK. Now I mix in the tofu as well and, we spread and mix the ingredients evenly. And then we taste it to see if it requires some more spices. And now I mix in the tomatoes and cover the pan for a while. That's it! All right, now wait for a few minutes. It's ready; I have already turned off the cooker. And finally, we fry the wheat sausage. We are practically done; the meal is ready.”
Bucătăria vegană
2020-06-21   1088 vizionări
Bucătăria vegană
2020-06-21

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

14:18

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

Chef Reina owns two popular Filipino vegan restaurants in the Bay Area, namely "Nick's on Grand" and "Nick's on Mission." In her years of cooking, vegan Chef Reina has created dishes for the Honorables Jean Quan, mayor of Oakland, Tom Bates, mayor of Berkeley, and the late Ed Lee, former mayor of San Francisco. She also catered for events at Apple, NASA, UBER, Twitter, Goldman Sachs, BlackRock Investments and more. “Today, we are going to be making Kare-Kare, which is a very classic Filipino dish; it's vegetables in peanut sauce. So, my ingredients are baby bok choy, creamy peanut butter, annatto powder, black pepper, black bean paste, mushroom powder, green beans, oil, eggplant, water, and tofu. We're just browning this on both sides. It takes about five minutes or so. Probably more depending on your eggplant. You can also deep fry this. So we're going to turn these over and see. We want it to be brown because we want some firmness on the outside and then softness on the inside. We're trying to mimic the original recipe. So, this is kind of the replacement of that. And people do tell me that it does capture that texture. It's just a perfect balance of peanut butter, water and the sauce. So, it will be a little bit salty; it's a little bit creamy and also a little sweet. It's a balance of sweet, salty and creamy. Not too thick, not too thin. This is the kind of sauce you want to see. Just perfect over some steamed rice. It’s very creamy. It's delicious. You should give it a taste. This is called Kare-Kare. It's vegetables in peanut sauce. Very easy and you can do this at home.”
Bucătăria vegană
2020-07-05   1245 vizionări
Bucătăria vegană
2020-07-05
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