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Veganisme: Cara Hidup Mulia
Acara Memasak Vegan

Pemirsa diperkenalkan dengan hidangan lezat seperti Jamur Stroganoff dengan Pasta Papparadelle, Oden Vegan Jepang, sederetan hidangan makanan mentah, dan lebih banyak lagi, saat para koki yang antusias menunjukkan bagaimana mereka mempersiapkan masakan internasional berbasis nabati yang mewah dan bergizi. Kita juga dapat berkeliling dunia, mengunjungi festival vegan dan tujuan wisata yang menyenangkan. Dan dapatkan tren terkini dalam gaya hidup yang penuh belas kasih dan tanpa kekejaman — termasuk kosmetik, mode, dan produk makanan baru yang menarik!

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Restoran Mangkuk Vegan yang penuh kehangatan penggabungan Jepang-Tiongkok, Bagian 2 dari 2 - Miso Ramen dengan Aroma Jahe Bola & Nasi Sayuran Liar dengan Kari Kuah Bambu

19:01

Restoran Mangkuk Vegan yang penuh kehangatan penggabungan Jepang-Tiongkok, Bagian 2 dari 2 - Miso Ramen dengan Aroma Jahe Bola & Nasi Sayuran Liar dengan Kari Kuah Bambu

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 wit
Acara Memasak Vegan
2019-10-13   3269 Tampilan
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2019-10-13
Acara Memasak Vegan

Restaurant Fusion Jepang- Tiongkok yang Baik Hati, Mangkuk Vegan, Bagian 1 dari 2 - Sauerkraut Inari Sushi & Veggie Gyoza Liar Goreng

18:59

Restaurant Fusion Jepang- Tiongkok yang Baik Hati, Mangkuk Vegan, Bagian 1 dari 2 - Sauerkraut Inari Sushi & Veggie Gyoza Liar Goreng

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 s
Acara Memasak Vegan
2019-10-06   4065 Tampilan
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2019-10-06
Acara Memasak Vegan

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 2 dari 2 - Cupcakes dengan Krim Nanas Mousseline

20:00

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 2 dari 2 - Cupcakes dengan Krim Nanas Mousseline

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
Acara Memasak Vegan
2019-09-22   3261 Tampilan
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2019-09-22
Acara Memasak Vegan

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 1 dari 2 - English Eton Mess dengan Aquafaba Meringue

18:20

Makanan penutup yang fantastis dari Pemenang Medali Multi-Emas Koki Pastry Vegan Danielle, Bagian 1 dari 2 - English Eton Mess dengan 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
Acara Memasak Vegan
2019-09-15   3886 Tampilan
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2019-09-15
Acara Memasak Vegan

Memakan Makanan Mentah, Utuh dan Vegan oleh Dr. Chau, Bagian 2 dari 2 - Gaya Hong Kong Mie Dan-Dan dan Teh Susu Kacang Jangan ketinggalan hari Minggu

22:30

Memakan Makanan Mentah, Utuh dan Vegan oleh Dr. Chau, Bagian 2 dari 2 - Gaya Hong Kong Mie Dan-Dan dan Teh Susu Kacang Jangan ketinggalan hari Minggu

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 r
Acara Memasak Vegan
2019-09-08   6665 Tampilan
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2019-09-08
Acara Memasak Vegan

Menjadi Mentah, Sehat dan Vegan oleh Dr. Chau, Bagian 1 dari 2 – Sayuran Tumis Ala Hong Kong

15:06

Menjadi Mentah, Sehat dan Vegan oleh Dr. Chau, Bagian 1 dari 2 – Sayuran Tumis Ala Hong Kong

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 t
Acara Memasak Vegan
2019-09-01   3530 Tampilan
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2019-09-01
Acara Memasak Vegan

Makanan Nabati One-Love dari Kepala dan Koki Vegan Rawsheed, Bagian 2 dari 2 - Cabai Vegan Pribumi & Choctaw-Muskogee Watch Cobbler Nenek

21:13

Makanan Nabati One-Love dari Kepala dan Koki Vegan Rawsheed, Bagian 2 dari 2 - Cabai Vegan Pribumi & Choctaw-Muskogee Watch Cobbler Nenek

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.
Acara Memasak Vegan
2019-08-18   4030 Tampilan
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2019-08-18
Acara Memasak Vegan

Makanan Berbasis Nabati Satu-Cinta dari Kepala Koki dan Koki Vegan Biji Mentah, Bagian 1 dari 2 - Choctaw-Muskogee Casserole & Choctaw-Muskogee Kumpulan orang merebus makanan

23:16

Makanan Berbasis Nabati Satu-Cinta dari Kepala Koki dan Koki Vegan Biji Mentah, Bagian 1 dari 2 - Choctaw-Muskogee Casserole & Choctaw-Muskogee Kumpulan orang merebus makanan

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 wate
Acara Memasak Vegan
2019-08-11   4347 Tampilan
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2019-08-11
Acara Memasak Vegan

Masakan Perpaduan yang Tak Terlupakan di Restoran Vegan, Mianto, Bagian 2 dari 2 - Makanan Cepat Saji Afrika Selatan, Kelinci Chow

21:17

Masakan Perpaduan yang Tak Terlupakan di Restoran Vegan, Mianto, Bagian 2 dari 2 - Makanan Cepat Saji Afrika Selatan, Kelinci 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, w
Acara Memasak Vegan
2019-08-04   6041 Tampilan
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2019-08-04
Acara Memasak Vegan

Masakan Fusion yang tak terlupakan di Restoran Vegan, Mianto, Bagian 1 dari 2 - Spaghetti Jamur Yang Ternama

20:29

Masakan Fusion yang tak terlupakan di Restoran Vegan, Mianto, Bagian 1 dari 2 - Spaghetti Jamur Yang Ternama

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
Acara Memasak Vegan
2019-07-28   9468 Tampilan
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2019-07-28
Acara Memasak Vegan

Makanan Penutup Tradisional India Selatan, Mung Payasa, di Restoran Vegan India yang Pertama, “Wortel” - Bagian 2 dari 2

15:34

Makanan Penutup Tradisional India Selatan, Mung Payasa, di Restoran Vegan India yang Pertama, “Wortel” - Bagian 2 dari 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 ad
Acara Memasak Vegan
2019-07-14   6953 Tampilan
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2019-07-14
Acara Memasak Vegan

Hidangan Tradisional India Selatan. Avial, di Restoran Vegan Pertama India, “Wortel” - Bagian 1 dari 2

15:43

Hidangan Tradisional India Selatan. Avial, di Restoran Vegan Pertama India, “Wortel” - Bagian 1 dari 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 wi
Acara Memasak Vegan
2019-07-07   11551 Tampilan
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2019-07-07
Acara Memasak Vegan

Memasak bersama Koki Ola: Pancake Kentang Polandia dengan Almond Cream dan Kue Keju Vegan Mini dengan Mousse Persik

21:33

Memasak bersama Koki Ola: Pancake Kentang Polandia dengan Almond Cream dan Kue Keju Vegan Mini dengan Mousse Persik

Today we are delighted to have Ola, a vegan chef from Poland on our show. Ola has been vegan for five years and is passionate about vegan cooking, enjoys blogging, traveling, and writing children's stories. She has a large collection of vegan culinary inspirations that she shares with others to bring vegan awareness to people around her. Her approach is to showcase delicious vegan cuisine in vibra
Acara Memasak Vegan
2019-06-30   8244 Tampilan
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2019-06-30
Acara Memasak Vegan

Peranakan Vegan Hidangan Teochew untuk Hari Ayah Spesial, Bagian 2 dari 2 - Mustard yang Menyegarkan Sup Lemon & Bubur Cha Cha

28:03

Peranakan Vegan Hidangan Teochew untuk Hari Ayah Spesial, Bagian 2 dari 2 - Mustard yang Menyegarkan Sup Lemon & Bubur Cha Cha

Today, the third Sunday in June, is Father’s Day in many country, and in order to celebrate and honor our endearing and selfless fathers for their unwavering and continuous contributions towards their families, we are delighted to have Mr. Koh China-Mong share with us the final part of our two-part episode cooking show, entitled "Vegan Peranakan Teochew Delicacies for Father's Day Special, Part 2
Acara Memasak Vegan
2019-06-16   7937 Tampilan
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2019-06-16
Acara Memasak Vegan

Makanan Lezat Teochew Peranakan untuk Hari Ayah Spesial, Bagian 1 dari 2 - Nasi Ulam (Nasi Ramuan Nyonya) & Nyonya Hericium Kari Jamur

26:02

Makanan Lezat Teochew Peranakan untuk Hari Ayah Spesial, Bagian 1 dari 2 - Nasi Ulam (Nasi Ramuan Nyonya) & Nyonya Hericium Kari Jamur

Peranakans are descendants of Chinese settlers who came to Indonesia, Malaysia, Singapore, and Southern Thailand between the fifteenth and seventeenth century. Their legacies contribute immensely to a richly diversified Singapore identity and culture. Peranakan cuisine, also known as Nyonya cuisine, is one of these legacies. This unique and popular cooking style, developed from the combined vibran
Acara Memasak Vegan
2019-06-09   9197 Tampilan
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2019-06-09
Acara Memasak Vegan

Kelezatan Festival Perahu Naga Tiongkok: Zongzi Vegan yang Gurih & Kacang Zongzi Lima-Warna dengan Sirup Osmanthus Manis

26:06

Kelezatan Festival Perahu Naga Tiongkok: Zongzi Vegan yang Gurih & Kacang Zongzi Lima-Warna dengan Sirup Osmanthus Manis

It is our honor to have this opportunity to share with you an ancient Chinese tradition, the Dragon Boat Festival, which has been around for more than 2,300 years and takes place on the fifth day of the fifth lunar month. During the festival, traditional customs include Dragon Boat races, hanging calamus or wormwood over doors to repel insects, children wearing five-colored string bracelets for bl
Acara Memasak Vegan
2019-06-02   9496 Tampilan
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2019-06-02
Acara Memasak Vegan

Kue Keju Cokelat Vegan Mentah Surgawi yang Menyenangkan

18:20

Kue Keju Cokelat Vegan Mentah Surgawi yang Menyenangkan

In recent years, there has been a massive growth of raw vegan recipes including mouth-watering vegan desserts, made possible thanks to the internet and social media. As the name suggests, raw vegan recipes do not involve cooking, and the ingredients are commonly processed using a blender or similar kitchen appliances. Popular ingredients used include cashews, avocados, flaxseeds, dates, and the li
Acara Memasak Vegan
2019-05-26   9113 Tampilan
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2019-05-26
Acara Memasak Vegan

Jamuan Istimewa untuk Hari Ibu - Kue Krim Stroberi Vegan, Mochi dan Limun

22:20

Jamuan Istimewa untuk Hari Ibu - Kue Krim Stroberi Vegan, Mochi dan Limun

Refreshing and fragrant strawberries are one of the typical fruits that ripen in the springtime here in Korea. A favorite fruit that can be enjoyed on its own, used in salads or made into a wide range of desserts. Strawberries are rich in anti-oxidants, packed with vitamins C and K, fiber, folic acid, manganese and potassium that are all highly beneficial for our health and well-being. In addition
Acara Memasak Vegan
2019-05-12   6917 Tampilan
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2019-05-12
Acara Memasak Vegan

Kaiaroha Vegan Kue Keju Panggang dengan bahan Shortbread dan Saus Blueberry

21:22

Kaiaroha Vegan Kue Keju Panggang dengan bahan Shortbread dan Saus Blueberry

Chef Alara was involved in the food business in London, United Kingdom, in the 1990s and early 2000s, before moving back to New Zealand where she ran a vegetarian market stall for several years before becoming vegan in 2011. She started making nut cheeses to sell, and today the artisan vegan cheeses are aged in a purpose-built two-story high glass cheese cave on site at her cafe, Kaiaroha Organic
Acara Memasak Vegan
2019-05-05   6522 Tampilan
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2019-05-05
Acara Memasak Vegan

Hotel Stanford Inn di Tepi Laut - Memasak Vegan di The Ravens: Napoleon Kembang Kol Panggang Dihiasi dengan Saus Hijau & Daging Shiitake, Bagian 2 dari 2

18:44

Hotel Stanford Inn di Tepi Laut - Memasak Vegan di The Ravens: Napoleon Kembang Kol Panggang Dihiasi dengan Saus Hijau & Daging Shiitake, Bagian 2 dari 2

As an executive chef,Jeff Stanford is very passionate about using plant-based whole foods to create nourishing and delicious dishes. Together with his wife Joan and their team, they have made the resort's restaurant," The Ravens," one of "The Top Ten Inn Restaurants in the U.S,"and nationally acclaimed for its exceptional vegan cuisine. Last week, we were honored to have Chef Sadhana Berkow from T
Acara Memasak Vegan
2019-04-28   5612 Tampilan
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2019-04-28
Acara Memasak Vegan
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