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Категория : Веганството: Благородният начин на живот
Дата : 2020
Сортирай : Най-последни
Субтитри : Всичко

The Future Is in Our Hands – The Year 2020 in Review

14:20

The Future Is in Our Hands – The Year 2020 in Review

Welcome to our show, “The Future Is in Our Hands – The Year 2020 in Review.” What a year 2020 has been! It may forever be remembered as the year of COVID-19. As of December 2020, over 75.7 million cases of COVID-19 have been reported around the world. Pandemics have come and gone in the past, proving that we humans are a highly resilient species. However, the confluence of an insidious pandemic, a locust plague of biblical proportions, and an unusually high number of climate-related natural disasters such as we experienced this year are unlike anything we have seen before. We have been amply forewarned of such events. Expert bodies like the World Health Organization (WHO) and the US Centers for Disease Control and Prevention (CDC) have indicated for years that most emerging infectious diseases are zoonotic, meaning originating from animals, and that our livestock factories and wet markets are ticking time bombs for pandemics. As for climate change, scientists have been sounding the alarm for decades. Unfortunately, repeated pleas by climate scientists in the past decades have largely been ignored. So, what are we to do? In trying times such as these, humanity has often turned to the enlightened Ones for answers. One who walks among us today is Supreme Master Ching Hai. For decades, She has tirelessly and compassionately advocated a panacea for virtually all ills on Earth. It hinges on the fact that practically all our Earthly woes are the result of the human habit of consuming animal products. Fortunately, even before COVID-19, a rising wave of conscious consumption and veganism has been sweeping the globe. We pray that we will not one day look back at the year 2020 with regret that we did not take to heart the hidden message of COVID-19 to forgo animal-based food, but rather, will celebrate 2020, as the year that humanity awoke and pivoted towards a resplendent vegan world and Golden Era.
Веганството: Благородният начин на живот
2020-12-31   973 Преглед
Веганството: Благородният начин на живот
2020-12-31

Ushering in the New Year with Homemade Orange Flavored Vegan Chocolate Truffles

13:15

Ushering in the New Year with Homemade Orange Flavored Vegan Chocolate Truffles

New Year’s Day is one of the most celebrated public holidays in the world. Today we will show you how you can make your own vegan chocolate truffles to share with friends and family as an expression of your love during this festive occasion. Let’s begin by watching how the chocolate truffle mixture with orange zest is made. Fill a quarter of the pot with water. Turn on the fire. While waiting for the water to boil, place the bowl containing the chocolate on the top of the pot. Be careful not to melt the chocolate directly in the pot, as this will cause the chocolate to burn. When the chocolate is completely melted and becomes glossy and shiny, turn off the fire and remove the bowl from the pot. Next, use a zester to grate an orange. Use only the colorful part of the peel, not the white pith. Then add the orange zest to the melted chocolate, and mix them together. Stir until its’ well mixed. Pour in the rest of the ingredients, which are one-third teaspoon of salt, 200 grams of extra virgin olive oil, and 180 grams of vegan whipped cream. Make sure you mix them very well. The chocolate truffle mixture has now cooled and solidified after one or two hours in the fridge. Now we’ll prepare the ingredients for coating. In individual bowls, place the following coatings of various colors respectively: 50 grams of coconut shreds, 50 grams of cocoa powder, 50 grams of chopped hazelnuts, and 50 grams of frozen dried strawberry powder. To make individual truffle balls, you can use a cookie scoop. Place the scooped chocolate truffles in the various bowls of coatings. Keep repeating this step until you finish scooping all the chocolate truffle mixture. We are trying to make all the balls the same size. Next, we will be rolling the scooped chocolate mixture into balls. The mixture can get a little sticky and messy, so it is advisable that you wear a pair of gloves when rolling the balls. The gloves also help prevent the truffle balls from warming up and turning soft because chocolate is very sensitive to temperature change. OK, the chocolate truffles with four flavors of coating are done. In addition to this, we will use two more ingredients for the coating. It’s time to place all the delicious multi-colored vegan chocolate truffles on a plate. This will surely please our guests; they have so many choices.
Веганството: Благородният начин на живот
2020-12-27   1058 Преглед
Веганството: Благородният начин на живот
2020-12-27

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

11:07

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

Today, we highlight the vegan wedding of Nguyễn Minh Quang and Trần Phương Thảo in Âu Lạc, also known as Vietnam, and hear from the guests at the vegan wedding of Wu Zhi-Hui and T. Celestine, whose nuptials we covered last week. Quang and Thảo are aware of the negative impacts of animal consumption including environmental destruction, climate change acceleration and serious health issues. They have candidly and bravely convinced their respective parents to celebrate a plant-based wedding without taking the lives of sentient beings. This was the very first vegan wedding in Hải Phòng city, their hometown, and the couple has a passionate message to those of their generation who are planning their weddings: "We are very satisfied today by successfully hosting a vegan wedding because we proposed to have a nuptial banquet without involving in killing sentient beings. And this is the greatest joy for both of us. Animals and all beings are also cheerful for our happy day, and there was no bloodshed at all. Therefore, young friends, please try to have more vegan weddings like us today, so that we can save more animal friends." Some might hesitate in the beginning, being concerned that their guests may refuse or reluctantly attend a plant-based wedding banquet. However, as we will see from the following attendee reactions, it will all turn out great thanks to delectable, healthy food without the animal-killing energy. Guests of the newlyweds from both vegan weddings now share their thoughts with us: "Great! So good, so healthy." "I am Jonathan from Australia. I work for an NGO (non-governmental organization) in Taiwan and our focus is on protecting animals. So, it’s quite related to today’s wedding. This is my first time participating in a vegan wedding. I think it’s beautiful to have a wedding that represented their values; being [they are] such compassionate people. So being able to enjoy that compassion with everyone today was a great moment. Absolutely, I think more and more people are thinking about the impact their diet has on the environment, on animals and on their health. Having a vegan wedding is definitely a great way of doing that."
Веганството: Благородният начин на живот
2020-12-22   1257 Преглед
Веганството: Благородният начин на живот
2020-12-22

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 1 of 2

9:26

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 1 of 2

A wedding is one of the most important, sacred and blissful moments to start a new and happy family in a couple’s life. Therefore, in order to receive blessings for this special occasion, we should avoid slaughtering animals to celebrate the wedding. A vegan wedding not only brings benediction to the bride and groom, but also helps guests find harmony and compassion in their hearts through flavorful, nutritious menus and a peaceful atmosphere. Let’s now go to the wedding banquet at a flashy hall in Taipei, Taiwan (Formosa) of the groom Wu Zhi-Hui and his bride, T. Celestine. This vegan couple has been actively dedicated to protecting animals and the environment for several years. Celestine explains why they chose an eco-friendly vegan wedding: "We chose a vegan diet because of the global warming and animal protection. We hope that we can protect animals, the planet, and our own health. So, we would like to be animal heroes! Our desire is to bring the concept of world peace to friends and family. Hopefully that everyone can adopt the vegan lifestyle and become animal heroes. The main theme of our wedding is Environmental Protection and Zero Waste. Therefore, tissue paper and plastic bags are not provided at our wedding reception venue. Every guest is gifted a handkerchief as our 'wedding favour.' We hope everybody will try to reduce the use of tissue paper in their daily life. Another wedding souvenir is a coupon that you can use when eating at any vegan restaurants in Taiwan. Because plastic bags are not provided, we are offering you with a food bag like this. You may use the food bag to take home leftovers. This food bag is reusable. Take it home and reuse it. Hopefully, through this wedding banquet, we can introduce to our guests more ways to protect the earth. And you can apply them in your daily life."
Веганството: Благородният начин на живот
2020-12-15   927 Преглед
Веганството: Благородният начин на живот
2020-12-15

Traditional Japanese Vegan Cuisine, Part 2 of 2 – Vegetable Tempura and Zaru Udon

19:30

Traditional Japanese Vegan Cuisine, Part 2 of 2 – Vegetable Tempura and Zaru Udon

Today, we are pleased to have Ms. Chikako back on our show with another two traditional Japanese dishes, Vegetable Tempura and Zaru Udon. "Tempura is said to be one of the four popular dishes in the Edo (period), and it is a traditional dish that even people living alone can readily enjoy. OK, I’d like first to introduce the ingredients. They are: Carrot, burdock root, sweet potato, lotus root, chestnut pumpkin, eggplant, red and yellow pepper, shiitake mushroom, okra, and broccoli. Let’s start cutting them. First, the carrot, slice it thinly.” “Let’s make the batter for the tempura. Today, I’ll use commercially available (vegan) tempura flour. I’ll add 1.5 times as much soda water as the tempura flour. Please use chilled soda water from the refrigerator.” “So, the batter is ready. Let's sprinkle tempura flour on the ingredients.” “OK, let’s fry the tempura. First, turn up the heat; the temperature suitable for tempura is 170ºC to 180ºC. Let's put in a drop of batter to see if the temperature of the oil has risen. If the batter immediately floats to the surface, the temperature is just right. Now that it's floated up to the surface let's fry the tempura.” “All the ingredients are fried, so let's make a tempura dipping sauce. The ingredients for the tempura dipping sauce are vegan soup stock, soy sauce, beet sugar, and grated radish. The ratio of the soup stock to soy sauce is 3 to 1. And for the sugar beet, please adjust the amount according to your preference. And you mix them.” “Let's cook the Zaru Udon. Let me introduce the ingredients. They are frozen udon noodles, chopped laver, vegan soup stock, soy sauce, beet sugar, and grated yam. Here I have thin-sliced okra and nameko mushrooms, which have been parboiled. I’ll turn on the heat. I’ll use frozen udon noodles without defrosting them; please boil them for one minute. “Now that the udon is ready, let's make the dipping sauce. To make the sauce, the ratio of vegan soup stock to soy sauce should be six to two, plus a little beet sugar.”
Веганството: Благородният начин на живот
2020-12-13   1575 Преглед
Веганството: Благородният начин на живот
2020-12-13

One Planet Pizza - Good for You, Good for the Animals, Good for the Planet, Part 2 of 2

12:35

One Planet Pizza - Good for You, Good for the Animals, Good for the Planet, Part 2 of 2

Today, we will learn more about the founders, Mike and Joe Hill, as well as the father and son team's mission, their success stories, and why One Planet Pizza’s customers rate its vegan pizzas so highly. According to Mike and Joe, the secret to a good pizza is to lovingly make each and every one from scratch, by hand, with locally sourced fresh ingredients, organic if possible, combined with carefully in-house prepared sauces, and to focus on creating flavor profiles that give their customers authentic satisfaction. Mike and Joe also host Masterclasses to connect with people, demonstrating to and teaching the public how their irresistibly delicious vegan pizzas are made. "One of the reasons we did this event was, we wanted to highlight how simple and basic the ingredients are in our pizzas. We don't hide anything nasty, nothing artificial. We wanted to prove that you can do that and make a delicious pizza from just fresh plant-based ingredients." "We're excited about the future of vegan food, and we want you to join us in developing a great company and a great product, that's better for you, the planet and the animals we share this world with." Congratulations to Mike and Joe, and the hard-working team at One Planet Pizza, for accomplishing great success in such a short amount of time. Praises and credits are well-earned by both father and son, and all the noble community-based shareholders. The duo are ordinary people like you and I, but became empowered and acted on a vision to make the world a better place. Most importantly, they’re making it happen in the eco-friendliest way possible. May this principled vegan pizza business continue to thrive while bringing vegan blessings to the world.
Веганството: Благородният начин на живот
2020-12-08   959 Преглед
Веганството: Благородният начин на живот
2020-12-08

Traditional Japanese Vegan Cuisine, Part 1 of 2 – Boiled Rice with Mixed Vegetables, Grilled Eggplant with Natto Sauce & Tangle Kelp Soup

20:53

Traditional Japanese Vegan Cuisine, Part 1 of 2 – Boiled Rice with Mixed Vegetables, Grilled Eggplant with Natto Sauce & Tangle Kelp Soup

Today, we are delighted to have Ms. Chikako show us how to prepare a 3-course traditional Japanese vegan meal for one. These wonderful, healthy, and delicious dishes are “Boiled Rice with Mixed Vegetables,” “Grilled Eggplant topped with Natto Sauce,” and “Tororo Kombu Soup.” Let’s make “Boiled Rice with Mixed Vegetables!” The ingredients are carrots, burdock root, maitake mushrooms, fried tofu, green soybeans (edamame), and organic rice. Let's cut the ingredients. First is the carrots; cut it into thin strips like this. Next is the burdock root. Remove the maitake mushrooms from its wrapper and just tear the mushrooms into pieces. Cut the fried tofu into strips. Inside the pot of the electric rice cooker, there are 1.5 cups of washed organic rice. So, let's add 1.5 cups of water to a one-to-one ratio. Next, add two tablespoons of concentrated kombu soup stock seasoned with soy sauce and sugar. Then add a teaspoon of beet sugar. Mix all the seasonings with the rice. Add the ingredients on top of the rice, one batch at a time. All the ingredients are now in the pot of the electric rice cooker. Switch on the electric rice cooker and the dish will be ready in about 20 minutes. Natto is another traditional Japanese food that has thousands of years of history. Now, let’s make “Grilled Eggplant topped with Natto Sauce”. The ingredients are one round eggplant, half a pack of natto, a small amount of mustard paste, grated Japanese radish, seven-flavor chili pepper (Shichimi), and some white sesame seeds. Let's light the fire and grill the eggplant. First, grill one side for three minutes or so over medium heat. Then, stir the natto. Let's take a look at the eggplant. I’ll grill the other side on medium heat. It looks like it's done, so let’s place it on a plate. Let me cut it with a knife and fork. I’ll place the natto on the eggplant. Let’s cook the “Tororo Kombu Soup”! Place the tororo kombu in a bowl. Add the rehydrated wheat gluten. For the soy sauce, add the amount according to your preference. Then, just pour in hot water. Let me add the okra and nameko mushrooms as garnishing.
Веганството: Благородният начин на живот
2020-12-06   1123 Преглед
Веганството: Благородният начин на живот
2020-12-06

One Planet Pizza - Good for You, Good for the Animals, Good for the Planet, Part 1 of 2

12:30

One Planet Pizza - Good for You, Good for the Animals, Good for the Planet, Part 1 of 2

Today, we are excited to bring you the story of the UK’s first, multi-award winning frozen vegan pizza company, One Planet Pizza, proudly co-founded by a father-and-son team, Mike and Joe Hill. Being a pioneer on many fronts, One Planet Pizza is the UK’s first ever crowd-funded 100% vegan food company. "Well, pizza, as they say, is one of the world’s most favorite foods! In the U.K. alone, it’s worth £480 million, and our aim is just to get perhaps one percent of that market, so that would be tens of thousands of people eating vegan pizza, rather than pizzas with meat and dairy." Mike not only saw the opportunity to introduce great pizzas to the market, but he also realized that people desperately needed better vegan alternatives, to assist them to step forward and bravely make a positive switch in their diet. "One of the phrases we use all the time is something called 'Pizza with Purpose.' So the idea is that we use pizza as an agent of change and it’s a way of encouraging people to eat less dairy, less meat." Mike’s son, Joe Hill, calls himself the “Chief Pizza Distributor.”Together with their like-minded shareholders, they are leading the company to be even more sustainable on many levels. Packaging is one of their outstanding achievements. Their ‘Zero to landfill packaging’ means all their pizza boxes are 100% compostable and all other packaging is fully recyclable. All the company’s recyclable wastes are shredded on site, given another life through composting and other eco-friendly processes. Bravo, One Planet Pizza, for leading by example, using innovative community supported fund-raising strategies, and putting so much hard work into developing such a successful product for the growing healthy vegan food market. You have made clear that every slice that your customers eat is a statement that they care for the environment and the lives of all animals.
Веганството: Благородният начин на живот
2020-12-01   1368 Преглед
Веганството: Благородният начин на живот
2020-12-01

Braised Coconut Mushrooms, Potato and Pumpkin Soup, and Lemon-Ginger Tea

17:52

Braised Coconut Mushrooms, Potato and Pumpkin Soup, and Lemon-Ginger Tea

Today, we would like to introduce to you some hearty dishes from Âu Lạc (Vietnam); the first dish makes use of mushrooms, namely Braised Coconut Mushroom and the other dish is Potato and Pumpkin Soup. We will also show you a Lemon Ginger Tea recipe to help keep you feeling well for the cold weather ahead. Let us start with the Braised Coconut Mushroom. The main ingredients are 140ml of fresh coconut juice and 300g of straw mushrooms. First, we make the annato oil. We combine the olive oil and annatto seeds in a saucepan then apply medium heat. When bubbles start to form around the annatto seeds, turn off the heat and let the seeds soak in oil for 1 to 2 minutes. Do not overcook the seeds because it will produce a bitter taste. Use a strainer to filter-out the annatto seeds. Now, heat the annatto oil and then add the straw mushrooms, ¼ teaspoon of salt, two tablespoons of soy sauce, and one teaspoon of vegan oyster sauce. Add the coconut juice. You then lower the heat. Let it simmer for about 3 minutes and then sprinkle some black pepper and chopped cilantro. Isn’t it lovely to have a hot bowl of soup on a cold day? Especially when it’s so satisfying and nutritious like the Potato and Pumpkin soup that we are going to introduce to you now. The main ingredients are four medium potatoes, 1/4 pumpkin, nine shiitake mushrooms some cilantro, and one cup of chestnuts. Let's heat up the oil. We then pour in the potatoes, pumpkin and chestnuts. Next, stir-fry the pumpkin and potatoes until they are slightly tender. Season to taste with soy sauce and salt. Add the shiitake mushrooms. Then we add water and boil the potatoes and pumpkin until they become soft. Here we have a hearty soup that will certainly keep you feeling warm. We boil some water and remove it from the heat once it’s boiled. Next, thinly slice some lemon and ginger and then add it to the hot water. Then let it steep for about 5-10 minutes and strain it. You can add a little bit of agave if desired.
Веганството: Благородният начин на живот
2020-11-29   870 Преглед
Веганството: Благородният начин на живот
2020-11-29

African American Veganism: Going Back to Their Roots

12:05

African American Veganism: Going Back to Their Roots

Historically, the diet of the ancestors of African Americans, was largely plant-based. This way of life was truly at one with nature as African’s lived in regions that were abundant with food that could be collected for their needs. Tadzoka Pswarayi, an International Development Consultant, and social and tech entrepreneur, explains this concept very well in her article entitled: “African vegans are a return to tradition,” where she shared her insightful opinion on how the diet of African Americans has changed since its origins in Africa. “Before farming started, Africans were known to be hunters and gatherers (the foundation of the paleo diet.) They would gather leaves, roots, tubers, corns, rhizomes, bulbs, seeds, buds, shoots, stems, pods or edible flowers. Nowadays, most African societies are carnatic (centered on meat) and meat features daily in the diets of most middle-class African families. But this culture is colonial. Until about five centuries ago, Africa remained mainly dependent on traditional food.” Famous African American vegan advocate, Louis Hunter. Mr. Hunter was in a very difficult situation, which led him to meeting Sarah and Dan Woodcock, who introduced him to veganism, and eventually helped him open the very first black-owned vegan restaurant called “Trio” in Minneapolis, USA. On the morning of May 31, Mr. Hunter fed more than 300 vegan meals, with love and compassion, to the peaceful protestors in the streets, many of whom had supported him during his difficult time. Mr. Hunter’s greatest ambition is to see people live healthier, happier lives and he believes the vegan diet can do that. The African American public health nutritionist and author Tracey McQuirter, who has been a vegan for 33 years, used her insights and knowledge, and created the “African American Vegan Starter Guide,” to share for free with the whole world, what a vegan diet can do for all of us. This guide is specifically for the African Americans, based on their cultural cuisines, however, it can be enjoyed by anyone, as the recipes and guidelines are a wealth of information for all. As our beloved Supreme Master Ching Hai once shared in the lecture, “We create everything that we want, if we live but in accordance with the law of the universe. Such is the power of just being vegan. Because that means we spare life, we want life, we want constructive energy, we don’t want destruction. So, vegan is the answer. This is something all Africans, and all citizens of the world can do. Be vegan. Be a world-saver.”
Веганството: Благородният начин на живот
2020-11-24   644 Преглед
Веганството: Благородният начин на живот
2020-11-24

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

14:58

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

Chef Jessica Nguyễn, the owner of The Kind Bowl, opened the vegan café in June 2020 in Singapore to fulfill her passion for sharing quality plant-based foods with the world. Her mission is to raise awareness amongst the public of their social and environmental responsibilities to “Go Green” to reduce their carbon footprints for a sustainable world. Today, she will show us two more fascinating vegan fusion dishes. “The first recipe that I’ll be sharing is Fragrant Herbal Rice.” “First, chop all the herbs finely, and add olive oil in a mixing bowl and set it aside. Now, let’s toast the vegan fish or vegan ham until golden brown.” “You do not need to stir it; just let the vegan fish cook slowly until golden brown. Now, we mix all the ingredients together with the rice in the big bowl.” “After mixing the rice with all the ingredients, we will add the roasted pine nuts into the rice, and we just give it a mix. And that’s it.” “We will now prepare some delightful chocolate mousse. This delectable vegan dessert is an all-time favorite of people of all ages. Here’s where East meets West as we combine chocolate with coconut - a tropical fruit commonly found on Southeast Asia’s islands.” “Now, we’ll add the coconut cream into the mixing bowl, and we add the cocoa powder, sugar, syrup and mix the cream until it’s smooth. Whip it until it forms a mousse-like texture. Keep it chilled inside the fridge. Now, we crush the walnuts. Set aside the walnuts. (Next), we melt the chocolate over the boiling water. Let’s assemble the chocolate mousse cups. We’ll add a layer of crushed walnuts, and another layer will be the coconut cream and the last layer; we add the melted chocolate. And lastly, we use the rose petals as a topping. We put it in the fridge for 20 minutes for the best taste. Our delightful (vegan) chocolate mousse is now ready.”
Веганството: Благородният начин на живот
2020-11-22   807 Преглед
Веганството: Благородният начин на живот
2020-11-22

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 2 of 2

15:52

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 2 of 2

“Let food be thy medicine, and let medicine be thy food” is an adage famously spoken by Hippocrates, the Greek physician. Hippocrates is known as the “Father of Medicine.” It’s not surprising then, that the incredible healing properties of living a whole-food plant-based lifestyle can be seen in those who follow Dr. Neal Barnard’s 21-Day Vegan Kickstart program. He is a Shining World Compassion Award recipient. Whole foods are plant foods that are unprocessed and unrefined, or processed and refined as little as possible, before being cooked. Examples of whole foods include whole grains, tubers, legumes, fruits, nuts, and vegetables. Also, most people enjoy familiar flavors and taste experiences.So, it is a bonus to realize that being vegan does not mean any sacrifice in taste. With Heaven’s blessing, nowadays there are vegan versions of everything - from meatless bacon, pulled “pork” jackfruit, plant-based jerky, mock lobster, vegan eggs, vegan burgers, vegan chicken strips, vegan sausages, vegan hotdogs, konjac seafood, … you name it, there’s a delectable vegan version, not to mention the multitude of vegan dairy-replacement options.Supreme Master Ching Hai explained during The Real Love in 2011: “You see, eating animal flesh, meaning we are decreasing our love in our being, from our structure, holy structure. We are born from God, we were holy, we were true humans, we were true children of God. But if we eat the animals, then the mixing of blood types and genetic code between humans and animals makes us lose our status as the crown of creation, as true humans. As pure humans, the children of God, we are under direct connection with the Light, with the mighty Master power of the commanding center of the universe. We have absolute command over all under Heaven, because we were pure, and we’re children of God.”With all the research work done, it’s now time to take action. First of all, you want to clean out your refrigerator. Throw away any animal products like meat, eggs, dairy, honey, and any condiments that have animal products. Next, fill it with health-friendly foods like fresh legumes, vegetables, fruits, some meat and dairy alternatives, and so on. Make a trip to your local fruiterer or farmers market for the freshest and healthiest supplies!
Веганството: Благородният начин на живот
2020-11-17   1495 Преглед
Веганството: Благородният начин на живот
2020-11-17

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 1 of 2 – Fried Banana Blossoms and Vegan Krab Rice Noodles

18:29

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 1 of 2 – Fried Banana Blossoms and Vegan Krab Rice Noodles

Chef Hannah Nguyen, the owner of The Kind Bowl, opened the vegan café in June 2020 in Singapore to fulfill her passion for sharing quality plant-based foods with the world. Today, we are pleased to have Chef Hannah share with us some fun and exciting vegan fusion recipes. “The first dish is Fried Banana Blossoms, which is very similar to the traditional vegan fried fish fillet, only healthier.” “In a medium bowl, combine the seasonings and let the banana blossoms soak for two hours in the seasoning mixture. The ingredients are: 250 grams of banana blossoms (canned), one tablespoon of table salt, one tablespoon of mushroom seasoning, one teaspoon of pepper, one teaspoon of oregano, one tablespoon of lemon juice, half-liter of water [at] room temperature, and one standard square sheet of seaweed (Nori).” “For the dill dressing recipe, we have: one cup of vegan mayonnaise, one teaspoon of freshly squeezed lemon juice, four teaspoons of fresh dill, a quarter teaspoon of sea salt, a quarter teaspoon of black pepper, and lastly, one green parsley finely chopped. To make the dill dressing, place all ingredients in a small bowl and whisk to combine.” “Combine all the ingredients for the flour mixture into another bowl and stir it evenly. For the flour mixture, we have: half teaspoon of turmeric powder, 175 grams of (vegan) tempura mixed flour, one teaspoon of salt, one teaspoon of mushroom seasoning, and one teaspoon of chili powder, and lastly, 333 grams of cold water. Now coat the banana blossoms with the flour mixture. Then fry the blossoms on medium heat and then high heat until golden brown and crispy. The first dish is now complete.” “Beautiful viewers, the next dish that we are going to present is Vegan Krab Noodles, an iconic and enjoyable dish to Singaporeans.” “In a large pot filled with two liters of water, add the apples, pears, daikon radish, jicama, and simmer on low heat for at least one hour. When the broth is ready, discard the fruits.” “Heat up the frying pan and add the olive oil and chili padi and sliced ginger. Then fry the chili and the sliced ginger until a golden color. Once the sliced ginger and chili padi are golden, add the tomatoes, and fry the tomatoes and let it simmer for about five minutes. After the tomatoes have been cooked for about five minutes, we’ll add the pineapples in and the mushrooms, and we just let the ingredients cook on medium heat and simmer for about 10 to 15 minutes.”
Веганството: Благородният начин на живот
2020-11-15   1913 Преглед
Веганството: Благородният начин на живот
2020-11-15

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 1 of 2

14:36

Going Vegan - The Only Pandemic-Free Diet - in 21 Days, Part 1 of 2

On today’s episode, we’ll show you how easy it is to become vegan within 21 days using “the 21-day Vegan Kickstart program”. Why 21 days? Twenty-one days is all it takes to create a new habit – or drop an old one! To change a habit, such as eating meat, fish, eggs, or dairy, the Benevolent Supreme Master Ching Hai has given the following sage advice: “Any habit you can break in twenty-one days. So you know why Shakyamuni Buddha went to sit under the bodhi tree for forty-nine days. He just made sure. Jesus also went to the desert, for forty-nine days. Why forty-nine days? Seven-seven or seven-three. Remember God made the World in seven days?”The 21-day Vegan Kickstart program was masterminded by Dr. Neal Barnard, one of the leading health advocates in the United States and President of the Physicians Committee for Responsible Medicine (PCRM). “In this program, what I’d like to show you is how you can get foods working for you, and I’ll also show you an easy 3-week immersion program that we call the Kickstart. Just give healthy foods a try right now. Let’s kickstart your weight loss, kickstart your health. We can conquer those less than healthy habits. Your body really can heal.”The old adage that “we are what we eat” is true. You can immediately tell the difference if you stay on a healthy wholesome plant-based diet and stay away from animal products for a few days. Thus, having “meat” from a dead body can turn your own body into a piece of dead meat sooner than you think. A study of the 21-day Vegan Kickstart program was conducted on healthy people in 2017, when Joanne Evans made a presentation to colleagues at George Mason University in Fairfax, Virginia, about the health benefits of adopting a vegan diet. Nineteen nurses joined the study, eager to testify to science. After being on the plant-based diet for 21 days, 86% of participants lost weight and had an average drop of 24 points in cholesterol with 8 participants dropping 31 to 59 points in the 3 weeks. This study was published in the March 2017 issue of the American Journal of Nursing.
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2020-11-10   5756 Преглед
Веганството: Благородният начин на живот
2020-11-10

The Trinity of Plant-Based Education: Liberation from an Animal Diet 

14:19

The Trinity of Plant-Based Education: Liberation from an Animal Diet 

On today’s program, we review three different books, all of which express the same powerful message for the physical, emotional, and ecological benefits of a plant-based lifestyle. These three books are, “Eating Animals” by Jonathan Safran Foer, “The Engine 2 Diet” by Rip Esselstyn, and “The China Study” by T. Colin Campbell, PhD and Thomas M. Campbell II, MD. The author discusses what it means to eat meat, coming from an inhumanely industrialized system, which causes immense suffering to animals and rampant destruction of the environment. “Eating Animals” quickly became a New York Times bestseller, and later formed the basis for a documentary of the same title. The film is directed by Christopher Quinn, and narrated and co-produced by renowned actress, Natalie Portman, who, after reading the book, immediately switched from a vegetarian diet to being fully vegan. Our next book is, “The Engine 2 Diet” by Rip Esselstyn. Rip is a former Austin, Texas, USA firefighter, professional triathlete and health activist. Through “the Engine 2 Diet” program he developed, he transformed the wellness of the entire Austin Fire Department. “The Engine 2 Diet” is a low-fat, plant-based plan that seeks to prevent or even reverse illnesses such as heart disease, diabetes, Alzheimer’s, and cancer. For over 40 years, Dr. T. Colin Campbell, has been on the forefront of nutrition research and the advocacy of a low-fat, whole food, plant-based diet. His legacy, “The China Study,” is one of the largest, most comprehensive studies on the relationship between nutrition and cancer, heart, and metabolic diseases ever conducted. It was launched through a partnership between Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine, using data collected over a 20-year time span. In conclusion, these three inspirational books take the readers on different excursions of discovery concerning the food we eat, along with the effects it has on humans, the animals, and the Earth. The unifying message is clear: For us to prosper in health and happiness, we must quickly turn away from meat, dairy, fish, and eggs and embrace the life-saving, benevolent vegan diet today!
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2020-11-03   1042 Преглед
Веганството: Благородният начин на живот
2020-11-03

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

18:16

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

Welcome to today’s show, where we will show you how to make a traditional Indonesian snack, crispy fried pastel. Pastel is a delicious savory snack that is sold by street vendors and in markets throughout Indonesia. It consists of a thin pie crust filled with vegetables and then deep-fried. “Today, I invite all of you to join me in making one of Indonesia’s favorite snacks called pastel. When making pastels, we will go through two processes. The first is making the outer dough, and the second process is making the filling.” “We will dice the potato into small pieces like cubes. Next, we are going to cut the carrot.” “Next, we’re going to cut the celery.” “The ingredients for the filling are ready now. We will then make the dough for the skin. First we will use 500 grams of flour. Then we will put 100 grams of (vegan) margarine. Next, we will also add one teaspoon of salt. After that, we’ll add water a little at a time while stirring. We’ll keep kneading it until it becomes a smooth paste, and there’s no leftover flour.” “Then we leave it. We cover it with a cloth. While waiting, we will make the filling. Next, we’re going to cook all of these together.” “We’ve already let our dough rest for 20 minutes; it has become bigger like this.” “And then we divide it into several portions. We are going to shape it into a round ball. We flatten it more or less like this and then we fill it.” “First, we fold it like this, and we seal the edges tightly. Then from one end, we crimp the edges like a rainbow.” “I will put oil in the pan. We pour the oil to fill half of the pan. OK. We can turn on the fire.“ “We will now put one into the oil, and it starts frying, then we can put some more. We leave them, but we also can’t let them stick together. So we need to separate them and then let them continue frying. And we can reduce the fire when it looks slightly golden brown like this, then we can try to flip it.” “Tadaa! This is one of our very delicious Indonesian snacks, pastels. Thank you for watching.”
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2020-10-28   1086 Преглед
Веганството: Благородният начин на живот
2020-10-28

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 2 of 2

13:43

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 2 of 2

Geraldine soon realized that her dream of creating sanctuaries out of dairy farms would become a reality, when she witnessed the first farmer change over to producing plant-based milk, while the cows that had been producing milk were now free to roam the farm. This model is certainly a more cost-effective and easier way to set up a sanctuary and save countless animals. At the beginning of the project, Geraldine was using all of her funds to run Refarm’d as well as getting the full support of her loving husband. The big decision that Geraldine took upon herself was to refrain from taking on any investors and so, not creating any debt by taking in loans. The company is now growing enough for Geraldine to employ people to assist her. The online subscription model will create an income from the sale of the subscriptions, to support Refarm’d to continue its fantastic work, and for farmers to build a new lifestyle where they too can now enjoy sufficient income without overcharging the customer. The subscriptions create the support for the next farmer to start, and with more subscriptions, more farmers can then change over to vegan farming. As one farmer starts producing plant-based milk, he is creating a doorway for another farmer, by providing the necessary support to convert the next farm to a plant-based farm and so the success continues. What a brilliant concept! Refarm’d is not only creating job opportunities, better living conditions for animals and humans but also helping the farmers and customers live an eco-friendly, planet-loving lifestyle! "We would want the farmers to diversify and use their knowledge to make all types of plant-based products like butter, cheese, and cream, so they can diversify and show more and more things for their customers and have more impact and just enjoy what they're doing." Bravo, Geraldine, we thank you for your noble endeavor to create an innovative solution that brings with it an enormous life-saving impact on the animals and humans alike. May Heaven shower unending love and blessings on you and the benevolent farmers working with you.
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2020-10-27   675 Преглед
Веганството: Благородният начин на живот
2020-10-27

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)

Today, Ms. Baaran will show us how to make a vegan version of Tahchin, another delicious traditional 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, cooked it for 10 minutes, and then strained it." "We have about 400 grams of thick vegan yogurt. And one unpeeled eggplant, which I’ve cut into smaller pieces." "We add soy sauce and also herbal salt to the soy protein." "Now I am ready to mix all of them together in order to incorporate the soy sauce and herbal salt into the soy protein." "We add oil to our pan and heat it up until it’s hot, and then we add the soy protein and fry it until it’s cooked." "We add the eggplant to the pan. This is the eggplant that we’ve cut into smaller pieces. Then we add a bit of water into the pan and then add the hot pepper." "Mix everything together and add a bit of water to it; a little more water, not too much. Then put on the lid and leave it to cook in its own steam." "Now, we add our vegan yogurt into a big bowl that we have here. Then we add in our spices, some pepper, curry powder, hot pepper paste, and some oil. Now it’s time to add the saffron liquid to it." "We gradually add the pre-cooked rice into the bowl and let the vegan yogurt be absorbed." "I will add some coconut oil to the bottom of the pot." "The inside of our pot is completely oiled; it is a mixture of oil and saffron liquid. Now the pot is ready for the rice and the other ingredients. First, we add a layer of rice, to which we’ve press down to the bottom of the pot. Then we add our soy protein on top of that. It’s best that the soy protein doesn’t stick to the sides of the pot. Then add another layer of rice, and we press everything down again. Now it’s time to add our eggplant mixture to it." "Then add another layer of rice, and it covers the last layer. Our Tahchin is now ready to be cooked for one hour." "This dish is good for celebrations because it has a beautiful appearance."
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2020-10-25   1326 Преглед
Веганството: Благородният начин на живот
2020-10-25

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

14:32

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

Today, we will look into the exciting, innovative, and compassionate way that Geraldine Starke is helping to convert dairy farms into plant-based milk farms. The plant-based milk trend is growing exponentially, worldwide, as people are now choosing plant-based over dairy. Geraldine’s inspiration led to the turning of small to medium-sized dairy farms into the dynamic new age, alternative non-dairy milk-producing farms using nuts, grains, and legumes.Geraldine loves animals and her dream was to build her own sanctuary to help as many as possible. “But we really wanted to help more. So, I never really got to the point of doing it. But I always had that in the back of my mind. Then one day, I just realized that dairy farms or meat farms - are actually the perfect place for a sanctuary. Of course, I'm talking small farm, not factory farms, because they already have the land, they already have animals, and they already have the people caring for these animals.” It didn't take Geraldine long to establish the business model and real workable solutions.Geraldine spent one and a half years doing tons of research, which involved checking out the local farmers who were already farming, what they were farming, was it being farmed organically, and if these farms were capable of being converted into vegan farms. While doing her research, Geraldine also spoke to farmers about her concept of changing dairy and meat farms into sustainable farms producing plant-based milk. “The idea is that they will source the ingredients from the local farms around, depending on what milk they will do, regarding their locality. The process of making milk is very simple. So, we would be there to help them make it, train them, and provide materials. So, we really want to have a transition that can be easy and quick, not much time for them or risk for them.”“So, the idea is that they don't grow ingredients directly on their land, because we need them to keep the land for the animals. Because they will keep the animals, so they will source locally and then just make the milk, plant-based milk themselves, and sell it. So, we will provide them with a platform for that.”
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2020-10-20   1203 Преглед
Веганството: Благородният начин на живот
2020-10-20

Traditional Iranian Vegan Cuisine, Part 1 of 2 – Dolmeh

19:39

Traditional Iranian Vegan Cuisine, Part 1 of 2 – Dolmeh

Delicious and aesthetically appealing stuffed foods can be found all over the world and are popular menu items on festive occasions. However they are made, it takes great skill and technique blending the fillings and the wrapper, so the flavors and textures are balanced and complement each other. ‟I am Baaran, and today I’m going to teach you how to make the vegan version 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 and fry it thoroughly. When the soy protein is ready, we add in the half-cooked rice. Most Iranian foods have special flavors and are delicious because of the aromatic herbs that are used. We’ll add the tomatoes and the 100 grams of yellow split peas that we have precooked. The mushroom sauce is a tasty seasoning, and pomegranate paste can be used as a substitute. The main flavors of this dish come from these aromatic herbs: tarragon, basil, and fresh dill. The combined sweetness of the molasses and sourness of the vinegar gives the Dolmeh its wonderfully delicious taste. Our mixture is now ready, and we can fill the eggplants and bell peppers with it. We’ll heat the oil in a frying pan and fry the eggplants. We fill them up to the top with as much of the mixture as we can, then cover them this way. Now it’s time to make a delicious sauce. First, we put some oil in the pan and fry the ginger for a while. When the ginger turns to a golden color, we’ll add in the tomato paste and the aromatic herbs. Now, we are ready to add in our spices, some herbal salt, curry powder, bell pepper powder, and ground white pepper. Then we add the mushroom sauce as well. I’ll add some vinegar and molasses. And fresh lemon juice that I made earlier. Now, the eggplants and bell peppers that have been stuffed are now cooking in the sauce. We’ll let the ingredients in the pan mingle to draw out the full flavor of the Dolmeh. Then it is ready to be eaten!"
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2020-10-18   933 Преглед
Веганството: Благородният начин на живот
2020-10-18
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