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

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.
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2020-12-27   1068 Преглед
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2020-12-27

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.”
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2020-12-13   1581 Преглед
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2020-12-13

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.
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2020-12-06   1126 Преглед
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2020-12-06

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.
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2020-11-29   874 Преглед
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2020-11-29

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.”
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2020-11-22   811 Преглед
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2020-11-22

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.”
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2020-11-15   1919 Преглед
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2020-11-15

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   1088 Преглед
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2020-10-28

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   1331 Преглед
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2020-10-25

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   938 Преглед
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2020-10-18

Vegan Chef Suchart’s Beneficial Amla Alcohol-Free Beer and Spicy Thai Corn Fritters

17:01

Vegan Chef Suchart’s Beneficial Amla Alcohol-Free Beer and Spicy Thai Corn Fritters

Chef Suchart Wonglertsuwan has been a vegan chef for 14 years and specializes in veganizing well known Thai dishes. Today, Chef Suchart Wonglertsuwan kindly shares with us two of his own recipes, Amla Alcohol-Free Beer and Vegan Spicy Thai Corn Fritters. The vegan beer uses amla, also known as Indian gooseberry, a fruit used since ancient times in Indian Ayurveda, and by the Thais as herbal medicine. Amla has a slightly bitter taste, which mimics the taste of beer. Let’s watch how this alcohol-free beer is made. “We will use one tablespoon of [amla juice].” “And then we add in the soda water.” “When we pour in the soda water, if we pour it slowly like this, there will not be much foam.” “It has a slightly bitter taste, which is like a lot of beer.” Chef Suchart will now show us how to make a popular snack, Vegan Spicy Thai Corn Fritters, which will go perfectly with the alcohol-free Amla Beer. “These two (rice flour and tapioca starch). Mix these two together. To make the fritters more crispy and crunchy. Let’s mix the flours together.” “We will start mixing the ingredients. We have the flour that we prepared earlier. The corn that we sliced earlier. We then put the corn in the flour, and then the kaffir lime leaves that we finely sliced earlier.” “Now pour in the water and mix the ingredients well.” “We will pour oil into the frying pan.” “Then we turn on the gas stove and we wait for the oil to heat up. The oil is starting to heat up. Then we start to fry the corn fritters.” “All done.” “And we have some dipping sauce. It has sugar, vinegar. Salt and water.” " There are cucumber, sliced chilies, and cilantro.” “It’s not difficult at all.” “Very tasty. So mouthwatering.”
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2020-10-11   855 Преглед
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2020-10-11

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.
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2020-09-27   3469 Преглед
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2020-09-27

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 1 of 2 - Soy Cream Pasta

13:10

Loving Hut Smile – The Charitable Vegan Restaurant of Korea, Part 1 of 2 - Soy Cream Pasta

Through Supreme Master Ching Hai’s loving inspiration to create easy access to clean and healthy vegan food, Loving Hut was born in 2008. Today, the award-winning Loving Hut International Vegan Restaurant & Cafe joyously serves customers through over 200 outlets across the globe. Loving Hut family offers an amazing assortment of diverse cuisine that is 100% vegan, GMO-free and where possible, uses organic produce and goods. In today's show, we will visit Loving Hut Smile, one of the Loving Hut vegan restaurants in Korea. The wide variety of lunch boxes are the most popular items in this vegan restaurant. One customer just ordered their popular soy cream pasta. Let’s watch how the dish is prepared. Add sliced Chinese cabbage, carrots, oyster mushrooms, and bok choy to the pan. Add pre-cooked organic pasta noodles, and turn on the gas stove. Drizzle some sunflower oil. Add three teaspoons of bamboo salt and two teaspoons of vegan seasoning and stir-fry the ingredients on high heat until the bok choy is wilted. Then add 240 milliliters of soy milk and keep stirring to prevent the ingredients from sticking to the bottom of the pan. When the soy milk boils through, pour the pasta into a takeaway container. Grate some vegan cheese over the top of the pasta. Lastly, garnish with some tender green leafy vegetables to complete the soy cream pasta. It looks really yummy! “Our initial thought was that vegan lunch boxes are a convenient and great way to promote veganism. We had foreign guests in Korea who were looking for halal and vegan food. So, we tried our best to provide them with vegan lunch boxes; we received great feedback from our guests. There are more than 20 dishes that can be ordered and served as lunch boxes. There are also about 30 dishes for catering that can be ordered.”
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2020-09-20   1075 Преглед
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2020-09-20

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   1332 Преглед
Вегански готварски предавания
2020-09-13

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…"
Вегански готварски предавания
2020-09-06   1714 Преглед
Вегански готварски предавания
2020-09-06

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.”
Вегански готварски предавания
2020-08-16   1309 Преглед
Вегански готварски предавания
2020-08-16

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.”
Вегански готварски предавания
2020-08-09   2950 Преглед
Вегански готварски предавания
2020-08-09

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."
Вегански готварски предавания
2020-07-26   1331 Преглед
Вегански готварски предавания
2020-07-26

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

16:59

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

Hari Raya Haji, also known as Eid al'Adha is a celebration to commemorate the great faith of Prophet Abraham, Peace Be Upon Him, who was willing to sacrifice everything for Allah including his son. Today, we are very pleased to have on our show Vegan Chef Tee Bee Yan, who will share her culinary expertise with us on some traditional Malay Muslim vegan dishes for the Hari Raya Haji festival in Singapore. “I am Chef Bee Yan. Later, I will invite my Muslim friends to celebrate Hari Raya Haji. The first dish I will prepare is the Vegan Mutton Rendang along with the sambal chili. Instead of sacrificing livestock for the festivities, my Muslim friends and I decided to enjoy a healthier version, cooked with plant-based protein. This dish is usually found in Malaysia and the Malay community in Southeast Asia. Let's start by first preparing the chili sauce. Next, we will prepare the vegan mutton rendang. Heat the vegetable oil and deep-fry the vegan mutton chunks until golden brown. Then heat one tablespoon of vegetable oil in a pan and add the cinnamon stick, star anise, and stir-fry. Then add the chili sauce and curry powder and continue to stir-fry until fragrant. Then add 300 milliliters of hot water and let it boil for five minutes. Add the vegan mutton chunks, coconut milk, salt, brown sugar, and mushroom seasoning. Cook until the mixture is almost dry. Mix in the fried shredded coconut, lime leaves, and turmeric leaves. Our Vegan Mutton Rendang is ready. OK, we're done with the first dish. Let's continue with our second dish – Sambal Goreng Jawa. Sambal Goreng Jawa is a spicy, protein-rich dish made with coconut milk and mixed vegetables. It is a favorite amongst the Javanese Malays. Using a food processor, blend all the ingredients: tomatoes, ginger root, fresh chili, cashew nuts, galangal, lemongrass, and water into a smooth paste. Heat three tablespoons of vegetable oil in the pan and add the blended chili paste and sauté on medium heat until fragrant. Then add the petai and stir-fry for several minutes. Add the French beans, fried potatoes, and fried tempeh. Sauté for a few minutes and add 100 milliliters water and 100 milliliters of coconut milk. Season with salt, sugar and add the sliced chili. Continue cooking until it is almost dry. Our Sambal Goreng Jawa is ready.”
Вегански готварски предавания
2020-07-19   1138 Преглед
Вегански готварски предавания
2020-07-19

Filipino Delicacies from Vegan Chef Reina, Part 2 of 2 – Traditional Vegetable Lumpia

14:24

Filipino Delicacies from Vegan Chef Reina, Part 2 of 2 – Traditional Vegetable Lumpia

Last Sunday, vegan Chef Reina Montenegro showed us how to cook the delicious Filipino dish Kare-Kare. Today she will share with us another traditional recipe, vegan lumpia, a spring roll that is very popular in the Philippines. “And today we’re going to show you how to make Vegetable Lumpia. So, my ingredients are flour, mushroom powder, black pepper, some water, salt, soy sauce, oil, mixed vegetables, cabbage, and some wrappers. We’re going to add some oil in the pan, about two tablespoons. Then we add our mixed vegetables. From here we can add our cabbage, and don’t worry about the cabbage because it’s going to wilt down. While this is cooking, we’re going to add soy sauce. We’re going to add some mushroom powder, some pepper. What we’re trying to do is wilt the vegetables and take all the liquid from it. So when we start rolling these, they won’t be soggy. This is pretty much done and turn off the heat. We’ll put it into our bowl to cool down. So the important thing is we need to cool this down before wrapping, so it doesn’t go through the wrapper. The next step is to roll our Lumpias. Do you remember the mixture we did earlier when we stir-fried the vegetables? We’ll take a tablespoon of that. We’ll put it in the center of our wrapper and the trick is we’re going to roll this really tight. We’re going to start frying right now. Just pan-frying it, so, a little bit of oil on medium-high heat right here. And what we’re really doing here is we’re just heating up or cooking the shell because the insides are already cooked. So, once all sides are done like I can see that most of these are done now, we’re going to take them out and put it in on our paper towel. I would wait to eat this until it’s cooled down because you don’t want to burn yourself. So to garnish this dish, we’re going to use some arugula and put it on a plate. You can also use whatever vegetable you like that looks prettier. And for the sauce, we’re using soy sauce and sambal. It’s a chili paste. Add it in with your soy sauce and then put it on the side here. And then we plate it. You can plate it however you like, but make it look pretty and appetizing. And you can enjoy your Vegetable Lumpia.”
Вегански готварски предавания
2020-07-12   1061 Преглед
Вегански готварски предавания
2020-07-12

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.”
Вегански готварски предавания
2020-07-05   1251 Преглед
Вегански готварски предавания
2020-07-05
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