తేదీ ద్వారా శోధించండి
నుండి
కు
శోధన
వర్గం
21 - 37 ఆఫ్ 37 ఫలితాలు
ఎంపిక
వర్గం : వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
తేదీ : 2019
క్రమీకరించు : అత్యంత ప్రజాదరణ
ఉపశీర్షికలు : అన్ని

Vibrant Artistic Cuisines to Celebrate Vegan Lunar New Year, Part 1 of 2 - Pineapple Fried Rice

21:34

Vibrant Artistic Cuisines to Celebrate Vegan Lunar New Year, Part 1 of 2 - Pineapple Fried Rice

In winter, the later-arriving snow goddess is like a magical tailor, covering China overnight with a silver coat of snow. The Rear Lake already has a thick layer of ice, ready to embrace the playful children who are happily skating around. With the cheers and laughter of the children, China is about to usher the Spring festival, the 2019 Lunar New Year. This is the time when families start planning the banquet for the New Year celebration. So today, Zi Yan will show you how to cook four kinds of pineapple fried rice, and artistically display them in pineapple shells laid out in the form of a decorative Chinese knot.
వేగన్ వంట ప్రదర్శన
2019-01-27   2492 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-01-27

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 jelly! Now, we'll be making the tapioca strings. Add some roasted peanut, shredded jackfruit, and coconut meat. Then pour the sweet soup on top. Now, we're completed the 5-colored sweet soup! Next, sister Mai will demonstrate how to make steamed coconut rice cake-one of the traditional cakes in Âu Lạc.
వేగన్ వంట ప్రదర్శన
2019-11-10   2390 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-10

VeganEvan’s Favorite Recipes, Part 1 of 2 - Spinach Artichoke Dip and Mocha Chocolate Chip Cookies

19:33

VeganEvan’s Favorite Recipes, Part 1 of 2 - Spinach Artichoke Dip and Mocha Chocolate Chip Cookies

Today we are very privileged to have eight-year-young Evan LeFevre, better known as VeganEvan from Florida, United State on our show. And in 2017, Supreme Master Ching Hai presented VeganEvan with the Shining World Compassion Award. The highly intelligent and talented young boy also has a very keen interest in vegan cooking. In part one of our two-episode show featuring VeganEvan enjoying cooking his favorite vegan dishes, Evan together with his mom Shannon and grandmother Lyn will show us how to make vegan spinach artichoke dip and mocha chocolate chip Cookies.
వేగన్ వంట ప్రదర్శన
2019-02-17   2346 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-02-17

Vegan Lebanese Cuisines - Kidney Bean Balls, Spicy Potatoes and Quinoa Salad

23:45

Vegan Lebanese Cuisines - Kidney Bean Balls, Spicy Potatoes and Quinoa Salad

Born in Germany to Lebanese parents, presenting us with the art of making traditional Lebanese vegan Kofta, (vegan "meat balls"), Batata Harra (spicy potatoes), and Tabbouleh (salad). As a dedicated and passionate advocate for the wholesome vegan diet, Sabrin Ramadan aspires to educate and keep people informed on how to take care of their health and nutritional needs. Having been inspired by esteemed doctors such as Dr. Colin Campbell and Dr. Neal Bernard, she decided to find ways to teach people how to eat well to prevent diseases.
వేగన్ వంట ప్రదర్శన
2019-01-20   2329 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-01-20

One-Love Plant-Based Food from Chief and Vegan Chef Rawsheed, Part 1 of 2 – Choctaw-Muskogee Casserole & Choctaw- Muskogee Gathering Stew

23:16

One-Love Plant-Based Food from Chief and Vegan Chef Rawsheed, Part 1 of 2 – Choctaw-Muskogee Casserole & Choctaw- Muskogee Gathering Stew

This is a meal that can kick in around twenty minutes. Our first ingredient, we have some vegan Doritos and these are gluten free. Next ingredient we have here is a vegan plant-based beef. Right here, our next ingredient is some vegan enchilada sauce. We have mushrooms, we have some chia cheese. Then over here we have a little bit of Coconut Braggs. We have cumin, we have sea salt and we have water. The most important part is after you put together this divine creation, you want to send some spiritual energy and love towards the art.
వేగన్ వంట ప్రదర్శన
2019-08-11   2320 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-08-11

One-Love Plant-Based Food from Chief and Vegan Chef Rawsheed, Part 2 of 2 – Indigenous Vegan Chili & Grandma’s Choctaw-Muskogee Vegan Cobbler

21:13

One-Love Plant-Based Food from Chief and Vegan Chef Rawsheed, Part 2 of 2 – Indigenous Vegan Chili & Grandma’s Choctaw-Muskogee Vegan Cobbler

Do you know that singing positive words of thanks and gratitude while preparing our food creates divine loving energy? Are you interested in knowing how the Indigenous people of Choctaw Muskogee Yamassee Nation do it? It is our honor to have Chief and Chef Rawsheed Stone Coyote show us how to make another two delicious vegan cuisines, Indigenous Chili and Choctaw-Muskogee Cobbler.
వేగన్ వంట ప్రదర్శన
2019-08-18   2314 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-08-18

Korean Specialties from Loving Hut Songchon, Part 1 of 2 – Perilla Seed Noodle Soup and Cold Bean Soup with Rice Noodles (INT)

25:11

Korean Specialties from Loving Hut Songchon, Part 1 of 2 – Perilla Seed Noodle Soup and Cold Bean Soup with Rice Noodles (INT)

Today, we are going to visit Loving Hut Well-being Songchon located in Songchon-dong, north of Daejeon. This cozy and neat Loving Hut was opened ten years ago by Chef Shon Sang-young. As the name “Well-being” suggests, the restaurant seeks to provide customers with a healthy menu using carefully selected ingredients. Every dish in the Loving Hut uses purified clean water. We use Andean salt that is free from heavy metals and fine plastics, and specially-made bamboo salt. And raw sugar instead of refined sugar is used. I make my own sunflower seed oil, such as sesame oil and perilla oil. I also make soybean paste, soy sauce, and red pepper paste twice a year with carefully selected beans and salt. Now, Chef Shon will demonstrate two popular dishes served at Loving Hut Well-being Songchon, Perilla Seed Noodle Soup, and Cold Bean Soup with Rice Noodles.
వేగన్ వంట ప్రదర్శన
2019-12-08   1955 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-08

Korean Specialties from Loving Hut Songchon, Part 2 of 2 – Veggie Bibimbap with Soy Bulgogi (INT)

26:39

Korean Specialties from Loving Hut Songchon, Part 2 of 2 – Veggie Bibimbap with Soy Bulgogi (INT)

Today, Chef Shon Sang-young will introduce another popular dish, which is well loved by their customers. "I've been vegan for ten years. I became vegan because I didn’t want to live at the expense of any animals. I was so happy when Loving Hut Songchon opened in the nearby area. 'Bean Sprouts Bibimbap' is my favorite here. It’s full of vegetables, so deliciously cooked." Bibimbap is a traditional Korean dish, a rice bowl topped with various vegetables and chili paste. Loving Hut Well-being Songchon makes bibimbap with organic brown rice topped with vegetables and served with a side dish - Korean-style vegan BBQ beef, also known as Soy Bulgogi. Let’s watch the cooking demonstration.
వేగన్ వంట ప్రదర్శన
2019-12-15   1918 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-15

A Radiant Christmas with Raw Vegan Spanish Turrón: Almond Bar with Coconut, and Chocolate Bar with Chia Seeds & Hazelnuts

22:38

A Radiant Christmas with Raw Vegan Spanish Turrón: Almond Bar with Coconut, and Chocolate Bar with Chia Seeds & Hazelnuts

We are grateful for Heavenly blessings each passing day as we count down to Christmas when we honor the birthday of Lord Jesus Christ. As we commemorate the significance of this great Noble Saint, we honor His teachings and rejoice. Turrón, a nougat-like bar, is an exquisite traditional dessert from Spain, a perfect offering for your family and friends in this holiday season. Today, Spanish vegan actress Esther Méndez and her adorable daughter, Amor, who has been vegan since birth, would like to present two variations of this treat: Almond Coconut Turrón and Chocolate Hazelnut Turrón.
వేగన్ వంట ప్రదర్శన
2019-12-22   1709 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-22

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 2 of 2 - Cupcakes with Pineapple Mousseline Cream

20:00

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 2 of 2 - Cupcakes with Pineapple Mousseline Cream

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

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 1 of 2 – Sauerkraut Inari Sushi & Pan-fried Wild Veggie Gyoza

18:59

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 1 of 2 – Sauerkraut Inari Sushi & Pan-fried Wild Veggie Gyoza

Today, we are honored to have Chef Yang Ya-Fei with us. She is going to show us how to make the Japanese-Chinese fusion cuisines, Sauerkraut Inari Sushi and Pan-fried Wild Veggie Gyoza. Chef Yang is the owner of Vegan Bowl, a small restaurant located in Puli, Natou, Formosa. Having visited Japan many times, Chef Yang loves the Japanese attitude towards food and their food style. The observations she made at local Japanese restaurants had inspired her to create her own wonderful Japanese-Chinese fusion cuisines.
వేగన్ వంట ప్రదర్శన
2019-10-06   1486 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-10-06

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 1 of 2 – English Eton Mess with Aquafaba Meringue

18:20

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 1 of 2 – English Eton Mess with Aquafaba Meringue

Chef Danielle has won gold medals for plated desserts as well as for petits fours in France’s International Culinary Competition while working as executive chef in Lebanon. She has more than seventeen years of experience as a pastry chef. Currently, Chef Danielle gives vegan pastry training courses for beginners and amateurs. Chef Danielle always strived to offer hotel clientele a decent choice of vegan desserts. Let us enjoy how Chef Danielle makes one of England’s much-loved and prettiest desserts, the vegan Eton Mess.
వేగన్ వంట ప్రదర్శన
2019-09-15   1456 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-09-15

Being Raw, Wholesome and Vegan by Dr. Chau, Part 1 of 2 - Hong Kong Style Sautéed Vegetables

15:06

Being Raw, Wholesome and Vegan by Dr. Chau, Part 1 of 2 - Hong Kong Style Sautéed Vegetables

Let’s now make a raw salad. We will make them look like they’ve been sautéed. First, choose the vegetables. Many vegetables can be used. We usually use Chinese kale or Chinese cabbage. Today I have chosen spinach, and we usually use only the leaves as they are more nutritious and taste better. We like to give these vegetables a sautéed effect, but how is it possible without cooking? The trick is that we mix some salty ingredients in the leaves. Those leaves will soften gradually. Then, add oil to make them look like they’ve been sautéed.
వేగన్ వంట ప్రదర్శన
2019-09-01   1429 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-09-01

Reverend Beth Love’s Vegan Dishes for a Heartwarming Thanksgiving, Part 2 of 2 – Chai Pecan Pie with a Raw Crust

16:25

Reverend Beth Love’s Vegan Dishes for a Heartwarming Thanksgiving, Part 2 of 2 – Chai Pecan Pie with a Raw Crust

For this coming Thanksgiving, would you like to treat your friends and family with a delicious and nutritious vegan pie? It is awesome! Reverend chef Beth love will continue to show us how to make the healthy and delicious Chai Pecan Pie. “Baked pies are delicious. But usually to get a baked pie crust, you have to put a lot of fat in it, which is not necessarily good for human health. So, I like to make a raw nut crust because then the fat is in the nut, so it’s healthy for humans. We’re going to use almonds, pecans. We’re going to use a little bit of dates.”
వేగన్ వంట ప్రదర్శన
2019-11-24   1103 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-24

Raw Fruitarian Sabina and Her Yummy Treat: Romaine Wraps Stuffed with Cucumber Spaghetti, Cherry Tomatoes, and Avocados (INT)

20:39

Raw Fruitarian Sabina and Her Yummy Treat: Romaine Wraps Stuffed with Cucumber Spaghetti, Cherry Tomatoes, and Avocados (INT)

I am Sabina from the beautiful and green country of Slovenia. I have been a fruitarian for about four years. My transformation first started when I was 15 years old. I started to eat more fruits. Each of my meals consists of fruits. These are usually mono-meals, which means that I have only one type of fruit at a time. Yes, there are many advantages. My nails are better, and my skin is nice and glowing. I feel light after each meal and have good digestion. We’ll now join Sabina to prepare romaine wraps with raw fruit fillings as a treat for her friends.
వేగన్ వంట ప్రదర్శన
2019-10-20   1068 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-10-20

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 2 of 2 - Miso Ramen with Ginger-flavored Wild Veggie Balls & Rice with Water Bamboo Curry

19:01

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 2 of 2 - Miso Ramen with Ginger-flavored Wild Veggie Balls & Rice with Water Bamboo Curry

In the town of Puli, Chef Yang plays the role of a friendly link between local farmers and diners. She reveres the energy-loaded plants and admires every hard-working farmer. Using produce grown by local farmers, Chef Yang creates various healthy and delicious dishes that embody an abundance of love and warmth. Today, she is going to make another two nutritious and delicious dishes: Miso Ramen with Ginger-flavored Veggie Balls, and Rice with Water Bamboo Curry.
వేగన్ వంట ప్రదర్శన
2019-10-13   1038 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-10-13

Reverend Beth Love’s Vegan Dishes for a Heartwarming Thanksgiving, Part 1 of 2 – Raw Eight-Layer Pasta Salad

18:11

Reverend Beth Love’s Vegan Dishes for a Heartwarming Thanksgiving, Part 1 of 2 – Raw Eight-Layer Pasta Salad

As the founder of "Eat for the Earth," she devotes her time and energy to this social movement that collaborates with institutions to adopt policies and practices to promote an environmentally sustainable plant-based lifestyle to protect all life on Earth. With the Thanksgiving holiday season just around the corner, Reverend Chef Beth Love will demonstrate a creative, colorful, tasty, and nutritious eight-layer pasta salad for the Thanksgiving gathering. The eight-layer pasta salad is going to have four different types of raw vegetable pasta and three different sauces plus some things on the top. And it's going to be a showstopper on your Thanksgiving table.
వేగన్ వంట ప్రదర్శన
2019-11-17   921 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-17
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