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వర్గం : వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
తేదీ : అన్ని
క్రమీకరించు : తాజా
ఉపశీర్షికలు : అన్ని

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)

not using ANIMAL chicks. We’re using legumes, we’re using chickpeas, and I love these because they’re so versatile; they have so much protein.” “So I’m going to take the avocado out. And this will naturally fall apart. So we are just going to cut it up into large chunks. We don’t want this to get super oxidized. So we are going to add some lime juice to this. Because I like mine extra bright, I’m
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-12-05   425 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-12-05

Traditional German Cuisine, Part 1 of 2 – Vegan Soy Granule Meatballs

15:57

Traditional German Cuisine, Part 1 of 2 – Vegan Soy Granule Meatballs

y without ANIMAL products, while the ANIMALs are allowed to continue their happy life in the pasture. But we do not sacrifice the good taste.”“(The soy granules are now soaked. What is the weight of the [total] protein?) It’s about 350 grams. (And how many vegan meatballs do we get out of it?) About eight pieces. OK, I’ll now turn on the STOve. Pour some oil into the pan and fry the mixture. OK, w
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-05-02   837 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-05-02

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 2 of 2 – Vegan PeSTO Sauce and Vegan Alfredo Cream Sauce

13:33

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 2 of 2 – Vegan PeSTO Sauce and Vegan Alfredo Cream Sauce

n Vegan PeSTO Sauce and Pasta in Vegan Alfredo Cream Sauce. We will first make the Vegan PeSTO Sauce by using a blender. Let’s add these ingredients into the blender, 100 grams of basil leaves, 15 grams of roughly cut parsley, 30 grams of pine nuts which have been baked at 100°C for 30 minutes, and 100 grams of olive oil. Blend until all the ingredients have disintegrated and formed a paste. Trans
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-03-28   968 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-03-28

Beneficial Whole Food Vegan Meals from Dr. Angie Sadeghi on Jane Unchained, Part 1 of 2 - Rainbow Salad & Almond Yogurt Parfait

15:03

Beneficial Whole Food Vegan Meals from Dr. Angie Sadeghi on Jane Unchained, Part 1 of 2 - Rainbow Salad & Almond Yogurt Parfait

reness of ANIMAL rights, and has attracted more than one million followers on Facebook and Twitter. We are so delighted that Jane Unchained provided Supreme Master Television with this informative cooking demonstration from the “21-DAY VEGAN KICKSTART,” an incentive program launched by the Physicians Committee for Responsible Medicine (PCRM) in 2010. The cooking demonstration is conducted by Dr. A
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-01-03   1360 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2021-01-03

Traditional IrANIan Vegan Cuisine, Part 2 of 2 – Tahchin (Savory Rice Cake)

16:03

Traditional IrANIan Vegan Cuisine, Part 2 of 2 – Tahchin (Savory Rice Cake)

itional IrANIan dish. Tahchin is a savory rice cake; it's stuffed with ingredients that are not only flavorful but also full of nutrients. The main spice in this dish is saffron, which is mainly produced in Iran. Its vibrant color is used as a coloring, and it has a unique fragrance that makes a dish more appealing. "For vegan Tahchin, we need 500 grams of rice. I soaked 500 grams of rice in water
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-10-25   1095 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-10-25

Traditional IrANIan Vegan Cuisine, Part 1 of 2 – Dolmeh

19:39

Traditional IrANIan Vegan Cuisine, Part 1 of 2 – Dolmeh

of this IrANIan dish (Dolmeh). We have 150 grams of soy protein, which I’ve already pre-soaked and drained. We used 250 grams of rice, which I’ve already cooked for 10 minutes and strained. The rice shouldn’t be soft; it has to be half-cooked. First, we need to season our soy protein and to do that, I’ll use soy sauce and some herbal salt. When the oil is sufficiently hot, add in the soy protein a
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-10-18   780 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-10-18

Hari Raya Haji Special – Authentic MALay Muslim Cuisine, Part 2 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

15:11

Hari Raya Haji Special – Authentic MALay Muslim Cuisine, Part 2 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

ar in the MALay community in Singapore. Let’s begin to make them!" " To prepare the dough, mix the mashed sweet potato and glutinous rice flour in a mixing bowl. Add water, a little at a time and knead into a soft pliable dough. Divide the dough into sMALl dough balls. Wrap each dough with one teaspoon of palm sugar. Wrap the dough and roll it into a ball. In a pot of water, add the pandan leaves
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-07-26   1094 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-07-26

Hari Raya Haji Special – Authentic MALay Muslim Cuisine, Part 1 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

16:59

Hari Raya Haji Special – Authentic MALay Muslim Cuisine, Part 1 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

icing liveSTOck for the festivities, my Muslim friends and I decided to enjoy a healthier version, cooked with plant-based protein. This dish is usually found in MALaysia and the MALay community in Southeast Asia. Let's start by first preparing the chili sauce. Next, we will prepare the vegan mutton rendang. Heat the vegetable oil and deep-fry the vegan mutton chunks until golden brown. Then heat
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-07-19   994 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-07-19

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

erformers 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 w
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-05-31   765 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2020-05-31

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

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.
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2019-12-22   1531 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
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, passi
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2019-09-22   1385 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
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
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2019-09-15   1281 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2019-09-15

Slovenian Dessert Specialty: Prekmurska GibANIca (Prekmurian Layer Cake)

14:05

Slovenian Dessert Specialty: Prekmurska GibANIca (Prekmurian Layer Cake)

murska GibANIca INGREDIENTS:200 grams of flour, 1 kilogram of apples,400 grams tofu, 250 grams of ground walnuts, 300 grams of raisins, Juice of 1 lemon, Vegan cream, Brown sugar, Cinnamon, Salt, Oil, Water. And now we will begin with preparation.
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2018-11-18   2314 అభిప్రాయాలు
వేగనిజం: ది నోబుల్ వే ఆఫ్ లివింగ్
2018-11-18
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