తేదీ ద్వారా శోధించండి
నుండి
కు
శోధన
వర్గం
1 - 20 ఆఫ్ 37 ఫలితాలు
ఎంపిక
వర్గం : వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
తేదీ : 2019
క్రమీకరించు : తాజా
ఉపశీర్షికలు : అన్ని

నూతన సంవత్సర శుభాకాంక్షలుడాగీస్ మరియు మానవుల కోసం - రెయిన్బో వెజ్జీ రోల్ మరియువేగన్ మాచా క్రీమ్ రోల్

18:21

నూతన సంవత్సర శుభాకాంక్షలుడాగీస్ మరియు మానవుల కోసం - రెయిన్బో వెజ్జీ రోల్ మరియువేగన్ మాచా క్రీమ్ రోల్

న్యూ ఇయర్ కేవలం మూలల చుట్టూ ఉంది, మరియు నా మానవ పిల్లలు కొన్ని రుచికరమైన విందులు చేస్తున్నారు మొత్తం కుటుంబం కోసం. మీకు ఇప్పటికే నోరు ఊరుచున్నదా?
వేగన్ వంట ప్రదర్శన
2019-12-29   4100 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-29

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   1707 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-22

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

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   1951 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-12-08

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   1102 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-24

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   920 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-17

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   2387 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-11-10

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   1067 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   1032 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-10-13

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   1483 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-10-06

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

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   1447 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-09-15

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 raw vegan sautéed vegetables. Today, they will demonstrate how to make the mouth-watering and spicy raw vegan dan-dan noodles followed by the delicious Hong Kong-style nut milk tea.
వేగన్ వంట ప్రదర్శన
2019-09-08   4373 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-09-08

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   1428 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-09-01

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   2312 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-08-18

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   2319 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-08-11

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, water and tomato paste, slowly simmer for five minutes; add coconut cream. Take out the bread, put curry into the bread.
వేగన్ వంట ప్రదర్శన
2019-08-04   3487 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-08-04

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 a little bit, cook about two or three minutes. Add a little bit soy sauce, add spaghetti. Last put green leafy vegetables.
వేగన్ వంట ప్రదర్శన
2019-07-28   6721 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-07-28

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 add some cardamom powder for flavor. After adding the cardamom, you don't cook for very long. Just a little boil and then you switch it off. Yes, so the sweet is done. We are going to garnish it with some almond slices. And some raisins. And that's it!
వేగన్ వంట ప్రదర్శన
2019-07-14   4313 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-07-14

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 will now show us how to cook the traditional South Indian dish, Avial.
వేగన్ వంట ప్రదర్శన
2019-07-07   6966 అభిప్రాయాలు
వేగన్ వంట ప్రదర్శన
2019-07-07
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