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

Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

20:16

Vegan Costa Rican Traditional Cuisines, Part 1 of 2 - Gallo Pinto & Handmade Tortilla

Today, we are honored to have Marianella with us. She will show us how to make the vegan version of traditional Costa Rican breakfast, Gallo Pinto, as well as handmade tortillas that are popular in Central America. Marianella is the owner of the Green Vurgers Restaurant, a small vegan restaurant located in San Pedro, San José, Costa Rica. As its name suggests, Green Vurgers specializes in offering vegan burgers as a way of introducing veganism to the general public. “The main feature of the Gallo Pinto is its vibrant colors. You can see the red, brown from the beans and lots of the greens. It is very appetizing. Now we are going to make handmade tortillas from Central America. First, we roll the dough into balls. We can use any type of container to flatten the tortilla dough. We grease it with a little「olive oil」. There it is. This tortilla, when it moves easily, it means that it is ready. We can see that this type of breakfast is quite substantial.”
Веганството: Благородният начин на живот
2020-03-01   3266 Преглед
Веганството: Благородният начин на живот
2020-03-01

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 2 of 2 – Delightful Vegan Lunch Boxes and Soy Chicken for Picnics

19:44

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 2 of 2 – Delightful Vegan Lunch Boxes and Soy Chicken for Picnics

Last Sunday, we visited Loving Hut Smile vegan restaurant in Seoul, Korea. Specializing in catering and lunch boxes, this Loving Hut is a popular vegan restaurant frequently catering to celebrities. This morning, Loving Hut Smile is busy making lunch boxes ordered by its customers who are going on a picnic. “After cutting the bread in half, spread the vegan cheddar cheese on both sides. Next, put a piece of Romaine lettuce and add the (fried) vegan bacon then add one slice of organic tomato. Squeeze some apple sauce onto the sliced tomato.” “It’s a mini sandwich.” “Then add about three fresh cherry tomatoes, two strawberries and half a tangerine and some organic blueberries on top of the lettuce.” “Next, I'll add some vegan chocolate chip cookies, and this completes the Evening Roll Lunch Box." “I think it would be better to cut about two pieces of Romaine lettuce. Put it to one side and lay it down first. Then add the young leafy vegetables, organic red bell pepper and yellow capsicum.” “Then cut the rice cutlet and put it in the box.” “In the box, add the rice ball and the pickled radish on top of the lettuce.” “Squeeze some (apple) sauce onto the rice cutlet and also squeeze some mustard on top of it.” “The Quick Vegan Lunch Box is now complete.” One of the most popular menu items at Loving Hut Smile is the fried soy vegan chicken. To make this recipe, boil some thick dried soy protein in water and then cut them lengthwise with scissors. Squeeze the excess water from the soy protein and then season it with sesame oil, dried parsley, ground pepper, salt, and vegan seasoning. Coat the soy protein with frying powder and deep fry it in sunflower oil. Remove it from the oil once the soy vegan chicken turns golden brown. The two friends are going on a trip to a tourist destination called Water Park by train at Namyangju. Soon it was lunchtime, and they stopped to take a rest at a shady picnic area to enjoy their wonderful vegan lunch while appreciating the peaceful surroundings.
Веганството: Благородният начин на живот
2020-09-27   3188 Преглед
Веганството: Благородният начин на живот
2020-09-27

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

26:54

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 1 of 2 – The Auspicious Peony Flower

The carving of flower jelly uses needles or special nozzles attached to syringes, which make it appear as if flowers are blooming inside the transparent jelly. The nozzles with different shapes are used to inject natural coloring into the jelly and form various gorgeous flowers with artistic designs. Vegan Chef Lin Fang-Yun, has over 20 years’ experience in promoting organic plant-based food. Recently she received the first prize in an international competition with her flower jelly. She also engages in flower jelly teaching and competition judging. Let’s now watch how she makes the colorful flower jelly! "Today I will introduce to you the most popular artistic dessert recently: flower jelly. Flower jelly is an artistic dessert that combines visual and culinary pleasures. The inspiration comes from the scenery of four seasons, as well as flowers and trees. Now, we are going to demonstrate a 5.5-inch one with a peony flower, which is often used to celebrate an auspicious bountiful harvest."
Веганството: Благородният начин на живот
2020-04-05   3036 Преглед
Веганството: Благородният начин на живот
2020-04-05

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

16:42

Vegan Costa Rican Traditional Cuisines, Part 2 of 2 - Gallo Pinto Burrito and Creamy Tomato Soup with Smoky Flavor

Has it ever happened to you that sometimes you have some leftover food from the day before, or even from breakfast? Well, to be green, turning those leftovers into a type of burrito is one way to eat them. Today, Marianella will show us how to make the traditional Costa Rican lunch, Gallo Pinto Burrito from the leftover of the breakfast made in part 1 of the show. She will also make a creamy tomato soup with the smoky flavor. “Let’s make the burrito now. We take the wheat tortilla, and meanwhile, we turn on the heat. This is the salad to put in the burrito. Let’s wrap our burrito and put it in the pan for some time to warm it up.” “Let’s fry these vegetables and the tortillas with some oil. We will let it release its fragrance a little, and then we put it into the blender with a little water. We add the chickpeas and our [stir-fried] mixture in the blender….” “Our lunch is ready, the gallo pinto burrito and the tomato soup. You can see that it is filled with protein, both from the chickpeas and the beans.”
Веганството: Благородният начин на живот
2020-03-08   2731 Преглед
Веганството: Благородният начин на живот
2020-03-08

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 1 of 2 – Nasturtium Blossoms Stuffed with Almond-Dill Cheese

17:14

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 1 of 2 – Nasturtium Blossoms Stuffed with Almond-Dill Cheese

Today, we are delighted to have esteemed raw vegan chef Ms. Lesa Carlson, on our show to teach us how to make the gorgeous, nutritious, and tasty stuffed nasturtium blossoms. Ms. Lesa Carlson is a famous raw vegan chef, an eco-entrepreneur as well as a prolific artist and an award-winning vocalist. Ms. Carlson regards the process of assembling a dish like creating a piece of art, whereby she endeavors to bring together beauty, perfection, and deliciousness. "I work with energy and food, and how that amplifies the energy in the body so it can self-heal." "If you’re eating 100% raw, you’ll start to eat much more simply." "We’re going to make stuffed blossom with almond-dill cheese, and it’s also vegan and raw. Nothing has been heated. It’s all been soaked and germinated. Once it has germinated, the full intelligence of that plant is activated. And there is light and life and energy that surrounds this entire seed." "The ingredient that I’m going to use first is for the (vegan) cheese. And then I will do the sauce. This is probably about a cup worth of almonds with skin taken off. Half a cup of olive oil. Half a teaspoon of the coarse sea salt. I’m going to use lemon, so it gives it that little bit of tartness." “These are the dried mangoes. They give it that nice little sweet bite of the glaze.” “I’m using probably about a cup’s worth of dates." “Next ginger.” “Now this is a glaze.” “I’m going to stuff the inside of the flower with the (vegan) cheese.” “I’m going to gently just zigzag this sauce across the blossoms and across the plate.” “So, that is our stuffed blossoms with dill and hot ginger date chili sauce.”
Веганството: Благородният начин на живот
2020-08-09   2486 Преглед
Веганството: Благородният начин на живот
2020-08-09

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

17:02

Fancy Raw Vegan Cuisines from Israeli Nutritionist, Moran Bar-Lev (Vegan), Part 1 of 2 - Zucchini Lasagne with Tomato Sauce and Macadamia Nut Sauce

Today, we are delighted to have Ms. Moran Bar-Lev, a renowned therapist and nutritionist from Rehovot, Israel, to show us how to make some yummy raw vegan dishes. Moran became a vegan when she was 21 years old after she realized the cumulative damage to health from eating meat and dairy products. When she was 22, she became a raw vegan, and her body has since enjoyed better health, been lighter, and packed with high energy. Now, Moran, a raw vegan, will show us how to make the yummy and nutritious raw vegan lasagne. “Hi, everybody. My name is Moran, and I’m from Israel. So, I’m doing it when I have a dinner with a friend, when I’m going to an event, when I’m going to have some family dinner or holiday, and then I make it. And it's fancy, and it's tasty, and it's beautiful.”
Веганството: Благородният начин на живот
2020-01-26   1745 Преглед
Веганството: Благородният начин на живот
2020-01-26

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   1617 Преглед
Веганството: Благородният начин на живот
2020-11-15

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

16:05

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 2 of 2 - Nine-layer Colored Cake and Jicama Bamboo Shoots Dumplings (Soon Kueh)

In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Last week, we were delighted to have Chef Law Bee Tiong shared with us two delicious vegan treats, Longevity Red Turtle Cake (Ang Ku Kueh), and Fragrant Pan-Fried Radish Cake. Today, he will continue to demonstrate another two delicacies. “The first snack is a nine-layer cake. It is a steamed colored cake that Singaporeans love to eat. They symbolize continuous growth and prosperity.” “Next, I will show you how to make ‘Teochew Soon Kueh,’ or Jicama Bamboo Shoots Dumplings. Bamboo shoots represent peace.” “They look amazing! Let’s Be Veg, Go Green, to Save Our Planet and have a vegan and peaceful year ahead!”
Веганството: Благородният начин на живот
2020-01-19   1546 Преглед
Веганството: Благородният начин на живот
2020-01-19

Indian Cuisines from Vegan Chef Ravi, Part 1 of 2 - Mixed Vegetable Curry Rice & Masala Chai

16:49

Indian Cuisines from Vegan Chef Ravi, Part 1 of 2 - Mixed Vegetable Curry Rice & Masala Chai

Vegan Chef Ravi G. Dadlani grew up in Mumbai, India. After he graduated from college in 1988, he started work in Taiwan, also known as Formosa, and has been living in Taiwan ever since. With encouragement from his relatives and friends, he opened the first all-vegan bakery café, “Fresh Bakery and Café,” in Taipei, Formosa in 2012. Then in 2016, he relocated the cafe to a more convenient location and renamed it as "Vegan Taipei." Let’s now watch Chef Ravi make an authentic Indian cuisine step by step. "Today, we are going to cook the most common dish in the Indian household: Mixed Vegetable Curry Rice & Indian Masala Chai." "In our busy daily life, we do not have time to cook food everyday. So today, we will be preparing a big pot of curry that could be stored in the fridge for up to 2-3 days. So now, we’ll start preparing the food." "Now we have finished dicing all the vegetables." "First, we heat the oil a little bit on medium to low fire. And we start putting in all the spices: the curry powder, coriander powder, cumin powder, salt, turmeric, and red chili powder. We sauté this for about two minutes." "Notice the spices are starting to get a little bit brownish, so it’s about time to start adding the other ingredients, but we need to add them one at a time." "We need to constantly stir it every two minutes or so, so that it doesn’t burn at the base." "The portion of the gravy and the vegetables has to be 1:1 when serving. This is the best way to eat curry." Now, vegan chef Ravi is going to show us how to make a delicious vegan Indian milk tea, known as Masala Chai, using Indian spices. "We are going to cook vegan Indian masala chai. The ingredients are nutmeg, dried ginger, cloves, cardamom, black pepper, and cinnamon…"
Веганството: Благородният начин на живот
2020-09-06   1521 Преглед
Веганството: Благородният начин на живот
2020-09-06

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   1411 Преглед
Веганството: Благородният начин на живот
2020-12-13

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

17:49

Vegan Lanna Cuisines of Thailand - Kaeng Khae Curry and Steamed Curry Mushroom Parcels

Today we are excited to have Mr. Narit Dechkhamsriwat on our show. Narit will show us how to make two beautiful, delicious, and nutritious vegan Lanna dishes: Kaeng Khae Curry and Steamed Curry Mushroom Parcels. “We can start cooking the Kaeng Khae Curry. Start by turning on the stove, keeping it at medium heat. We start with the coconut oil. Put that in and wait for it to heat up. Now we put in the curry paste and fry it until it is fragrant. Reduce the heat a little bit, so it is not too hot. Fry until it is fragrant until it is golden brown. If it starts to get sticky, add a bit of water to make it less sticky. Now we can put in our mushrooms and stir-fry until cooked. At this stage, add a bit coconut milk. Now, put in the snake beans, which will take some time to cook. Next, the Thai eggplants go in. Then add the red cotton flowers and the Turkey berries. Add all the water. Finally, add in all the vegetables. Wait for it to boil. Finish off with the coconut milk. Now, the Kaeng Khae Curry is ready.” “We kept a portion of the Kaeng Khae Curry to make another dish, which is Steamed Curry Mushroom Parcels. We can make the steamed parcels by reheating the Kaeng Khae Curry, and then add in toasted rice powder. We use banana leaves. Start off by taking some curry. Scoop it into here (the banana leaf). OK, then wrap it up. We have finished wrapping the parcels. Now we steam them. Turn on the stove and let the water boil. Then put the Curry Mushroom Parcels in the steamer. Close the steamer lid. It will take approximately 15 to 20 minutes. When the banana leaves turn yellow, it will be ready. It's done.”
Веганството: Благородният начин на живот
2020-04-26   1406 Преглед
Веганството: Благородният начин на живот
2020-04-26

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

18:04

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

Through music, food and lifestyle, Ms. Carlson has helped pioneered the eco-movement, building several sustainable green businesses that focus on raw organic foods. Ms. Carlson will share her artistic skills with us in creating the vibrant, delicious and nutritious raw vegan Thai Curry dish using spiralized root vegetables as noodles. “Today, I’m going to prepare for you a beautiful dish that is a Thai curry noodle dish with root vegetable noodles and lots of then fantastic vegetables around it. So, I’m going to start with the sauce.” “I’d like to have a nice pool of that sauce, so it’s almost like a soup, nice and thick, and then I will build the vegetables on top of it.” “Now you can choose the vegetables that are available to you wherever you are. I like the spiralized vegetables.” “I like them left very long and kind of artistically dangly, and then people get to have fun getting them into their mouths.” “And again, it’s really beautiful to play with your food, have fun with the colors. Food is art to me. It’s the medium I understand as art, whether it’s dance or it’s an artistic adventure of wonder and fantasticness.” “Once you make it into noodles, it becomes incredibly pleasurable.” “So, bon appétit. It’s such a pleasure to share this beauty, information, excitement, life-giving information, and food and tools with people who are drawn to it.”
Веганството: Благородният начин на живот
2020-08-16   1171 Преглед
Веганството: Благородният начин на живот
2020-08-16

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

16:15

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

Today, he will show us how to make upma, a thick porridge meal in India. "So, first, we peel and dice the carrot, and then we peel and dice the potatoes, and we deep fry them. After we deep fry them, we will take them out and then prepare the semolina. Here we have 250 grams of oil that we are going to use for deep frying. So, we’ll warm up the oil a little bit first, and once it is a little bit warm, we will start putting the carrots. As we take a closer look at the carrots, they have changed color, and they look like they are almost fried. This is the point of time we take out the carrots and reduce the fire. Now we’ll put in the potatoes to continue frying. We don’t need to make it too brown and hard and crispy, it’s almost cooked, so it’s time now we remove the potatoes from the fire. And at the same time, we need to reduce the fire, so that it won’t be too hot for the soya beans (edamame). As you look at the completion of the soya beans, it’s puffed up. We have been cooking it for approximately two minutes to two and half minutes now, depending on the flame that you are using. Now we’ll take another pot or pan. This is when we put the salt; ten grams, water, and the curry leaves and start to boil it. And now we switch. First, we take back some oil that we had earlier, and then we put in the semolina and start to sauté it. We have to constantly stir this for five to seven minutes until it starts changing color, a little bit brownish. So, we turn off the fire and then clear up all the semolina into the center. And now we add this boiling hot water into the semolina. You will notice, the water is now getting absorbed by the semolina. We still have a little bit more water left on the surface, and this is the point of time we add in all our vegetables for an easy mix. In this way, everything is evenly mixed and evenly assorted, so every bite will contain vegetables and semolina together. And now we are almost at the final stage of the semolina, where we put the cashew nuts. Now, we have a delicious upma ready to be served." Now, Chef Ravi will make Chocolate Upma. "So, for that, we need the same quantity, 1100 cc of water that’s 1.1 liters and 150 grams of sugar. Now we need to let the water boil and keep the fire on maximum heat if possible. So as you can see, the water is boiling right now, and we are going to take it off and put it on the wooden board so it doesn’t damage the table. Turn off the fire. Give it a quick stir to dissolve the sugar into a syrup. And now we will add in forty grams of cocoa powder, straight into this, and mix. We’ll bring back the semolina onto the gas stove and pour in this hot liquid. Give a quick stir to take off any excess chocolate. As you can see, the water is almost dried up, and it’s now time to serve this delicious chocolate dish."
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2020-09-13   1148 Преглед
Веганството: Благородният начин на живот
2020-09-13

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

15:44

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

The Lunar New Year, also known as the Spring Festival, is just around the corner. Asian people around the world celebrate this grand festival with goodies, family reunions, parades, splendid fireworks, and cultural performances. Consisting of diverse ethnic groups. Singapore celebrates the New Year Festival with blended traditions and cultures. In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Today, we are delighted to have Chef Law Bee Tiong to share with us how to make the Singapore-style Longevity Red Turtle Cake and Fragrant Pan-Fried Radish Cake. Impressive! These local delicacies will surely bring a smile to anyone who enjoys them. Let’s make a wish together for a vegan world where all beings will co-exist in peace, beauty, and compassion.
Веганството: Благородният начин на живот
2020-01-12   1146 Преглед
Веганството: Благородният начин на живот
2020-01-12

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   1093 Преглед
Веганството: Благородният начин на живот
2020-10-25

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

Today on our show, the first dish will be a unique and popular Southeast Asian spicy vegetable stew in coconut milk, known as Lontong Sayur Lodeh. "Heat some oil in a pot on medium heat and fry the firm tofu until golden brown. Then fry the tempeh until golden brown. Set aside. Heat three tablespoons of oil in a pot on medium heat. Then add the sambal chili paste and stir fry for five minutes until fragrant. Add in kaffir lime leaves, long beans, half a teaspoon of salt and continue to stir fry. Then add water, carrots, yam bean, fried tofu, cabbage and bring to a boil. Then add the tempeh and add the coconut milk, sugar, salt, and mushroom seasoning to taste. Food is ready to be served." " Let’s continue to prepare our second dish – a dessert called Ondeh Ondeh. These cute little glutinous rice balls are infused with pandan leaf juice and filled with 'Gula Melaka' or palm sugar and then rolled in with some freshly grated coconut. They originated from Java and are very popular 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 and bring it to a boil. Then add in the dough balls when the water boils. Wait and cook the dough until the balls float to the surface. Scoop them out. Remove the cooked Ondeh. Roll and coat the Ondeh Ondeh with the grated coconut. Ondeh Ondeh can be served warm or at room temperature.” “We have completed all the dishes. They look really yummy. I can’t wait to share them with my Muslim friends this evening. Hope these delightful dishes made with tender loving care can nourish their minds and spirits too. Thank you so much for joining us today."
Веганството: Благородният начин на живот
2020-07-26   1090 Преглед
Веганството: Благородният начин на живот
2020-07-26

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

19:45

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

The family is now preparing dinner in an area where campfires are permitted and are preparing a variety of skewers for the barbecue. The family starts their dinner with the first dish, which is Bulgogi. Bulgogi literally means “fire (vegan) meat” in Korean and is a very popular dish. Plant-based Bulgogi consists of marinated soy protein cooked on a grill, or stir-fried in a pan. To make the dish tastier, add more mushrooms and vegetables. Koreans enjoy Bulgogi wrapped in leafy vegetables, which is called Bulgogi Wraps. It is often accompanied by a condiment known as Ssamjang, made with fermented soybean paste, red pepper paste, and sesame oil. The next dish is Vegan Fish Cake Soup. In a Dutch oven, add homemade vegan broth and boil it. Then add the skewered plant-based fish cakes. This vegan broth is made by putting kelp and shiitake mushrooms in water and cook them for a long time. If you add in shiitake mushrooms, red peppers, and wormwood, it will look mouth-watering and taste yummy. We hope this two-part show will inspire you to adopt a sustainable vegan lifestyle.
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2020-03-29   1086 Преглед
Веганството: Благородният начин на живот
2020-03-29

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

14:18

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

Chef Reina owns two popular Filipino vegan restaurants in the Bay Area, namely "Nick's on Grand" and "Nick's on Mission." In her years of cooking, vegan Chef Reina has created dishes for the Honorables Jean Quan, mayor of Oakland, Tom Bates, mayor of Berkeley, and the late Ed Lee, former mayor of San Francisco. She also catered for events at Apple, NASA, UBER, Twitter, Goldman Sachs, BlackRock Investments and more. “Today, we are going to be making Kare-Kare, which is a very classic Filipino dish; it's vegetables in peanut sauce. So, my ingredients are baby bok choy, creamy peanut butter, annatto powder, black pepper, black bean paste, mushroom powder, green beans, oil, eggplant, water, and tofu. We're just browning this on both sides. It takes about five minutes or so. Probably more depending on your eggplant. You can also deep fry this. So we're going to turn these over and see. We want it to be brown because we want some firmness on the outside and then softness on the inside. We're trying to mimic the original recipe. So, this is kind of the replacement of that. And people do tell me that it does capture that texture. It's just a perfect balance of peanut butter, water and the sauce. So, it will be a little bit salty; it's a little bit creamy and also a little sweet. It's a balance of sweet, salty and creamy. Not too thick, not too thin. This is the kind of sauce you want to see. Just perfect over some steamed rice. It’s very creamy. It's delicious. You should give it a taste. This is called Kare-Kare. It's vegetables in peanut sauce. Very easy and you can do this at home.”
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2020-07-05   1073 Преглед
Веганството: Благородният начин на живот
2020-07-05

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

18:10

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

Today we are happy to have a Korean family, the Kim’s, on our show. Both parents and the two lovely girls are vegan. They will share their eco-friendly outing experience in the countryside and demonstrate how we can cook and enjoy wholesome and delicious home-cooked meals such as a Ciabatta Sandwich and traditional vegan Korean Tteokbokki (stir-fried rice cakes). The Ciabatta bread is cut into half and they spread vegan butter on one side and strawberry jam on the other side. Then we see the girls add the ingredients layer by layer, and then add more mustard sauce at the end, and the sandwich is now ready. Tteokbokki, or stir-fried spicy rice cakes, is a popular food in Korea made of small cylinder-shaped rice cakes. When the water boils, add the brown rice cakes. The sauce contains ground red pepper, olive oil, a little sugar, bamboo salt, and some savory sesame seed powder. I’m going to add some (vegan) fish cakes to make it more delicious. Next, the green pepper and cabbage are cut and added to the pot. Slice the tangerine a bit and add it at the end.
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2020-03-22   1069 Преглед
Веганството: Благородният начин на живот
2020-03-22

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

19:14

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

Rooted in mud but never tainted, the lotus flower has since ancient times have been cherished for its innocent beauty, which symbolizes purity and elegance. The graceful lotus flower is not only a delight to the eyes, but the various components of the lotus plant such as its flowers, leaves, rhizomes, and seeds are widely used as a source of food in Korea and many other Asian countries. Today, we will show you how to make three traditional Korean lotus desserts that originated mainly from Buddhist temples. They were Candied Lotus Rhizome, Lotus Root with Tricolor Sticky Rice, and Lotus Slices with Veggie Toppings, all of which will go well with the fragrant lotus green tea. These elegant and delicious treats that have their origins from Buddhist temples and are widely appreciated by the courts and aristocratic societies in Korea in ancient times. The lotus flower has since time immemorial have been cherished as a symbol of enlightenment and purity. We hope the noble quality of the lotus will bloom within us, while we admire its beauty and enjoy the mouthwatering lotus delicacies.
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2020-05-10   1054 Преглед
Веганството: Благородният начин на живот
2020-05-10
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