Търси по дата
От
До
Търси
Категория
1 - 20 за 37 Резултати
Избор
Категория : Веганството: Благородният начин на живот
Дата : 2019
Сортирай : Харесани
Субтитри : Всичко

Chinese Dragon Boat Festival Delicacy: Savory Vegan Yolk Zongzi & Five-Colored Bean Zongzi with Sweet Osmanthus Syrup

26:06

Chinese Dragon Boat Festival Delicacy: Savory Vegan Yolk Zongzi & Five-Colored Bean Zongzi with Sweet Osmanthus Syrup

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 blessings, and most important of all is zongzi. It is made with glutinous rice using a variety of fillings, wrapped in a leaf either as a pillow or four-cornered shape, and tied with plant-based or cotton twine.
Вегански готварски предавания
2019-06-02   7151 Преглед
Вегански готварски предавания
2019-06-02

Vibrant Artistic Cuisines to Celebrate Vegan Lunar New Year, Part 2 of 2 - Mashed Potatoes

22:24

Vibrant Artistic Cuisines to Celebrate Vegan Lunar New Year, Part 2 of 2 - Mashed Potatoes

The Spring Festival in 2019 ushers in the Lunar Year of the pig and is just two days away. China is already immersed in the New Year's atmosphere. The streets and alleys are decked with lanterns and colorful streamers. Posted on the main entrances of every household are Spring Festival verses containing auspicious poetic words of blessings. This is the biggest festival of the year, and people return to their families to celebrate, no matter how far away they are from home. Parents wait for their children to return home, and in the meantime, begin the preparations for a Lunar New Year's Eve grand vegan reunion dinner. Mashed potatoes are one of the most popular potato dishes for all ages. Today, Zi Yan's artistic creations will help you to add more fun to your vegan banquet for the Spring Festival.
Вегански готварски предавания
2019-02-03   2549 Преглед
Вегански готварски предавания
2019-02-03

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.
Вегански готварски предавания
2019-11-10   2404 Преглед
Вегански готварски предавания
2019-11-10

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.
Вегански готварски предавания
2019-08-04   3498 Преглед
Вегански готварски предавания
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.
Вегански готварски предавания
2019-07-28   6747 Преглед
Вегански готварски предавания
2019-07-28

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.
Вегански готварски предавания
2019-10-20   1077 Преглед
Вегански готварски предавания
2019-10-20

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

23:16

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

This is a meal that can kick in around twenty minutes. Our first ingredient, we have some vegan Doritos and these are gluten free. Next ingredient we have here is a vegan plant-based beef. Right here, our next ingredient is some vegan enchilada sauce. We have mushrooms, we have some chia cheese. Then over here we have a little bit of Coconut Braggs. We have cumin, we have sea salt and we have water. The most important part is after you put together this divine creation, you want to send some spiritual energy and love towards the art.
Вегански готварски предавания
2019-08-11   2332 Преглед
Вегански готварски предавания
2019-08-11

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.
Вегански готварски предавания
2019-12-08   1970 Преглед
Вегански готварски предавания
2019-12-08

New Year’s Happy Treats for Doggies and Humans - Rainbow Veggie Roll and Vegan Matcha Cream Roll

18:21

New Year’s Happy Treats for Doggies and Humans - Rainbow Veggie Roll and Vegan Matcha Cream Roll

My name is Annie. I’m 11 years old, which is equivalent to almost 80 years old in human age. But I look much younger and vibrant still. That’s because I enjoy a healthy, wholesome vegan diet. Ten years ago, on a cold winter night, I came to the door of two loving human beings, and they adopted me. And they are both vegans, which makes me very happy. Now, New Year is just around the corner, and my human kids are going to make some yummy vegan treats for the whole family. Are you drooling already? Today you're in for a real treat because we’re going to show you how to make two kinds of rolls – the Rainbow Veggie Roll for your canine companion, and the Vegan Matcha Cream Roll for your human friends.
Вегански готварски предавания
2019-12-29   4131 Преглед
Вегански готварски предавания
2019-12-29

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

22:20

Delightful Treats for Mother’s Day - Vegan Strawberry Cream Cake, Mochi and Limeade

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, the heart-shape and attractive, bright red appearance make the strawberry a popular choice in food decorations and in desserts. Today, to celebrate Mother's Day in honor of mothers all over the world, we are pleased to prepare some special desserts using strawberries.
Вегански готварски предавания
2019-05-12   4619 Преглед
Вегански готварски предавания
2019-05-12

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.
Вегански готварски предавания
2019-10-06   1498 Преглед
Вегански готварски предавания
2019-10-06

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 1 of 2 - Stuffed Cabbage

19:09

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 1 of 2 - Stuffed Cabbage

Veganism, including raw vegan food,is well established in Hungary because of the great work from raw food pioneer Bela Bicserdy.He started the raw vegan and vegetarian movement based on raw nutrition in the 1920's.Nowadays more and more people have realized there are much better food choices, so healthy vegan foods have become a trend in Hungary. Today we are honored to have the well-known Hungarian Raw Vegan Food Chef, Istvan Varga on our show. Now, Chef Istvan is going to teach how to make the delectable raw vegan Hungarian stuffed cabbage.
Вегански готварски предавания
2019-03-24   2995 Преглед
Вегански готварски предавания
2019-03-24

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.
Вегански готварски предавания
2019-09-15   1487 Преглед
Вегански готварски предавания
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.
Вегански готварски предавания
2019-09-08   4389 Преглед
Вегански готварски предавания
2019-09-08

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.
Вегански готварски предавания
2019-09-22   1497 Преглед
Вегански готварски предавания
2019-09-22

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 2 of 2 - Beetroot Cream with Horseradish and Fruity Rice Pudding

19:29

Lively Raw Vegan Hungarian Cuisines with Chef István, Part 2 of 2 - Beetroot Cream with Horseradish and Fruity Rice Pudding

Today, we are honored to have Chef István back to showcase some more delightful Raw Vegan Cuisine from Hungary. István is a passionate advocate of the raw vegan lifestyle. He started on a plant-based twenty years ago and has been a Raw Vegan Food Chef for the past seven years. In his commitment to promote the raw vegan lifestyle, István has for many years been actively participating in various events through workshops and lectures. In addition, he also organizes events such as vegan month, vegan weekends and vegan vacations. He has held over 100 events throughout Europe. Through his travels, István gains inspiration for his recipes and is able to keep up to date with the raw vegan lifestyle trends. He shares these with his guests and through social media via his website and Youtube channel.
Вегански готварски предавания
2019-03-31   2971 Преглед
Вегански готварски предавания
2019-03-31

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 1 of 2 – Nasi Ulam (Nyonya Herb Rice) & Nyonya Hericium Mushroom Curry

26:02

Vegan Peranakan Teochew Delicacies for Father’s Day Special, Part 1 of 2 – Nasi Ulam (Nyonya Herb Rice) & Nyonya Hericium Mushroom Curry

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 vibrant inspirations of both Chinese and various traditions from this region.
Вегански готварски предавания
2019-06-09   6749 Преглед
Вегански готварски предавания
2019-06-09

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.”
Вегански готварски предавания
2019-11-24   1117 Преглед
Вегански готварски предавания
2019-11-24

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.
Вегански готварски предавания
2019-07-07   6988 Преглед
Вегански готварски предавания
2019-07-07

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.
Вегански готварски предавания
2019-12-15   1930 Преглед
Вегански готварски предавания
2019-12-15
Към страницата
Приложение
Сканирайте QR кода или изберете подходящата система за вашия телефон
iPhone
Android
Субтитри