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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. The past

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2021-12-26 2608 vizionări

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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’s make

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2021-12-12 1675 vizionări

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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 ahead a

Bucătăria vegană

2021-12-05 1219 vizionări

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2021-12-05

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

17:11

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

Mr. Eddie Garza was once a professional musician and a teacher and is currently a celebrity vegan chef, cookbook author, and host of “Global Bites with Eddie Garza” on OzTube. “Today I’m super excited to share with you one of my very favorite dishes from childhood. They’re called esquites.” “In this recipe, we’re going to find none of that. No eggs, no dairy, all deliciousness. So, let’s go ahead

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2021-11-28 1486 vizionări

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2021-11-28

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

15:13

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

Today, we will use the same bread dough for the breadsticks to make some delicious and cute pumpkin-shaped Vegan Buns filled with Vegan Custard. They are the perfect treat for this holiday season. Now let’s prepare our vegan custard filling. We use 50 grams of steamed pumpkin without skin. Mash the pumpkin until it becomes a smooth, velvety, and lump-free puree. Set it aside. In a mixing bowl, add

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2021-11-21 1431 vizionări

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2021-11-21

Bucătăria vegană

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

15:14

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

In any celebration, food is one of the main features, and one can look forward to the wide variety of Thanksgiving favorites during this time of year. Breadsticks are one popular treat enjoyed during such occasions. Today, we will show you how to make veganised breadsticks filled with vegan cheese and vegan bacon. Firstly, we are going to bloom our yeast in a warm vegan buttermilk mixture. Add 52

Bucătăria vegană

2021-11-14 3083 vizionări

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2021-11-14

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

16:40

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

Today, we are pleased to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be cooking is the Singapore Vegan Prawn Noodles.” “(Today, we will show you how to make it without sacrificing any lives in the ocean and you will not lose any flavor either.)” “(Now

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2021-10-17 2913 vizionări

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2021-10-17

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

17:08

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

Singapore has been listed as Asia’s second most vegan-friendly city since 2016 by the People for the Ethical Treatment of Animals (PETA) Asia. Today, we are pleased to have vegan chef Keng and her daughter, Mei Zhu, on our show to share with us some delicious vegan Singaporean hawker food recipes.“Today, we’ll share two such vegan hawker recipes. The first dish that I’ll be cooking is the Singapor

Bucătăria vegană

2021-10-10 3434 vizionări

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2021-10-10

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Afghan Vegan Samosa Kachaloo (Golden Potato Dumplings)

17:51

Afghan Vegan Samosa Kachaloo (Golden Potato Dumplings)

Whenever talking about samosa, most people would think that its origin is Indian. But some say it originated in the Middle East region since the first mention of samosa was found in a ninth-century Persian poem where it was referred to as “Sambosaj.” Nowadays, Samosas are a popular entrée, appetizer, or snack in many regions. They are fried or baked pastry with a variety of savory fillings in tria

Bucătăria vegană

2021-09-24 1587 vizionări

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2021-09-24

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

16:23

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

“Hi, my name is Dave, and today I’ll be showing you how to make vegan spinach lasagna. First off, we are going to cook our stuffing, which is going to be the vegan ground round and the firm tofu.” “Now, we’re going to make our tomato basil sauce. Once you get the tomatoes in, next we’re going to get our basil. Just take all the leaves and put them into the sauce. And then we are going to put in ab

Bucătăria vegană

2021-08-29 2193 vizionări

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2021-08-29

Bucătăria vegană

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

16:29

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

“Hallo everybody. My name is Dave, and today I’m going to be showing you how to make a Detroit-Style Pizza. First, we’re going to be making our sauce. Next, we’re going to be making our dough for our pizza. So, first we’re going to get some water, about 46ºC (115ºF), and pour it in our bowl. Yeast. Maple syrup. The maple syrup and the warm water is going to help activate the yeast very well.” “I h

Bucătăria vegană

2021-08-22 2902 vizionări

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2021-08-22

Bucătăria vegană

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

16:07

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

“Today I am delighted to have you join me in cooking Nagasari, a famous traditional Indonesian cake. Nagasari is popular in the district of Indramayu in West Java.” “Before we start cooking, let me begin by introducing the ingredients we need to make Nagasari. Firstly, we need pandan leaves. Then we also need ripe bananas, 500 milliliters of coconut milk, 100 grams of rice flour, 60 grams of sugar

Bucătăria vegană

2021-08-01 4881 vizionări

105

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2021-08-01

Bucătăria vegană

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

16:23

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

Mick Still and Tracey Keenan are the vegan co-founders of Peanuts Wellbeing Sanctuary, a Shining World Compassion Award recipient of a 10,000 US$ donation from our beloved Supreme Master Ching Hai in 2020. Today it is our pleasure to have Mick Still and Tracey Keenan demonstrate how to make Mick’s Roti Salad Surprise, a vegan dish loaded with healthy vibes, balanced nutrients, and palatable taste.

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2021-07-25 1595 vizionări

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2021-07-25

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

18:24

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

Today, we will continue to follow them as they make their way down the mountain. They have descended to the campsite near the parking lot. After setting up the tent that they brought along with them, the sisters brew Goji Tea. "The water is boiling. Now let’s add the goji berries." "How many are you going to put in?" "About 15?" "What are the benefits of Goji Tea?" "It helps with recovery from fat

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2021-07-18 1338 vizionări

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2021-07-18

Bucătăria vegană

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

23:07

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

Today we will travel to Bukhansan National Park, a popular hiking place in Seoul, Korea. Ready to paint these stunning sceneries are two sisters, Woo-ju and Min-ju. Now, Min-ju prepares the ingredients for the gomchwi wrap. She’ll use V-mince which is a seasoned vegan soy protein mince produced by a vegan food company, Veggie Garden in Korea. “I’ll dice the bell peppers for the wrap. First, the ye

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2021-07-11 2839 vizionări

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2021-07-11

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

13:47

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

Today, we will make our very own Veganized Manti, which is the traditional Uzbek dumpling. We begin by making the dough for the thin Manti wrappers. Into a mixing bowl, add the flour and the salt. As for water, it is better to add a little at a time while mixing the flour. Next, we will make two kinds of fillings for the Manti. We will start with the spinach filling. First, chop the spinach very f

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2021-06-27 1479 vizionări

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2021-06-27

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

13:20

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

In Uzbekistan, it is said that there are over 60 different Plov recipes varying in ingredients or cooking methods. Carrot is one of the traditional ingredients used in Uzbek Plov to improve flavor, increase volume, and add healthy nutritional properties to the dish. The combination of spices and carrot brings out the aroma, tastiness and mingles so well with the chewy rice so that even picky kids

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2021-06-20 3548 vizionări

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2021-06-20

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

23:32

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

“This time we’re going to make (vegan) milk tea with dumplings, which is a favorite Mongolian cuisine. To make the dumplings, we surely need flour. And a few kinds of vegetables which are rich in protein and nutrition. And some herbs for seasonings. We will use these ingredients to cook the special tea. Then we will add plant-based milk into the tea base.” “Generally, the ratio of flour to water i

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2021-06-13 1502 vizionări

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2021-06-13

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Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

21:28

Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

“Today we will be making a dough-covered soup. Generally, Mongolian people have this soup when they feel exhausted, unwell or when they have a cold.” “We’re frying the tofu for the soup. If you like, you can just put it directly into the soup without frying it. Well, our tofu is done. Now let’s prepare our soup. First, we will add some sesame oil to the pan. Sesame oil warms our body and it helps

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2021-06-06 2016 vizionări

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2021-06-06

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The Unforgettable Taste Of Indonesian Vegan Gado-gado (Salad)

22:17

The Unforgettable Taste Of Indonesian Vegan Gado-gado (Salad)

Today, we are delighted to have Ms. Key from Indonesia show us how to make a vegan version of this colorful, tasty, healthy, and nutritious Indonesian dish. “In my hometown, my favorite food is Gado-gado. So, we will first prepare the raw peanuts. Add about one teaspoon of salt into a pan. Keep the heat low.” “Next, I will prepare the tofu and the tempeh. I want to fry them, so we need to first cu

Bucătăria vegană

2021-05-16 3616 vizionări

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2021-05-16

Bucătăria vegană