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Категория : Веганството: Благородният начин на живот
Дата : 2021
Сортирай : Харесани
Субтитри : Всичко

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

15:14

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

In any celebration, food is one of the main features, and one can look forward to the wide variety of Thanksgiving favorites during this time of year. Breadsticks are one popular treat enjoyed during such occasions. Today, we will show you how to make veganised breadsticks filled with vegan cheese and vegan bacon. Firstly, we are going to bloom our yeast in a warm vegan buttermilk mixture. Add 52 grams of unsalted vegan butter into a pot and turn on the stove at low heat. When the vegan butter has melted, add 40 grams of sugar and 205 milliliters of high-fat soymilk. Keep stirring the mixture. When the yeast has activated, it releases carbon dioxide that causes the dough to rise. Now, our yeast has foamed, and it is time to add the vegan butter and soymilk mixture to the flour. Add a little at a time until the liquid is absorbed by the flour. Now, we can knead the dough by hand. While kneading, ensure there is no dry flour left in the mixing bowl. At this point, it is not necessary to have a completely smooth dough. Cover it and let it rest for about an hour in a warm place until it doubles in size. Dust some flour on the kneading board to prevent the dough from sticking. Knead the dough until smooth, form it into an elongated sausage-like shape. Then flatten the dough and roll it into a rectangular shape with a rolling pin. We will cut the rectangular dough into eight pieces starting from the middle. First, sprinkle your favorite mixed dried herbs. We use rosemary, basil, thyme, parsley, and ground black pepper. Then add a generous amount of your favorite shredded vegan cheese and shredded vegan bacon. Wrap the filling by pinching the two edges of the dough together and sealing the ends. Gently roll the wrapped breadsticks to smoothen the surface. Cover the wrapped breadsticks with a damp towel and let them rest until they have doubled in size. It takes about 30 to 45 minutes.Transfer them onto a baking tray lined with a silicone baking mat to prevent sticking. Alternatively, you can use parchment paper to line your baking tray or brush on some vegetable oil. We scoop about four tablespoons of the vegan glaze we just made into another bowl and add some of the dried herb mixture, which is the same as what we have wrapped in the breadsticks. Mix well, then brush the glaze on the top of the breadsticks. Let’s get these beauties in the oven, which has been pre-heated to 180 degrees Celsius for 20 to 25 minutes. You would want to keep an eye on them as they cook through and turn golden brown.
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2021-11-14   2471 Преглед
Вегански готварски предавания
2021-11-14

Traditional Indonesian Vegan Street Food, Nagasari – Banana Rice Flour Cakes Wrapped in Banana Leaves

16:07

Traditional Indonesian Vegan Street Food, Nagasari – Banana Rice Flour Cakes Wrapped in Banana Leaves

“Today I am delighted to have you join me in cooking Nagasari, a famous traditional Indonesian cake. Nagasari is popular in the district of Indramayu in West Java.” “Before we start cooking, let me begin by introducing the ingredients we need to make Nagasari. Firstly, we need pandan leaves. Then we also need ripe bananas, 500 milliliters of coconut milk, 100 grams of rice flour, 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. And we also need banana leaves for wrapping later.” “Now we will start preparing the mixture. First, we pour 500 milliliters of coconut milk into a bowl. Then we add in 100 grams of rice flour. Next, we add 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. Then we will mix all the ingredients together. We stir until the ingredients are well mixed. For viewers who may have difficulty finding banana leaves, you can use any kind of cake mold that you have at home. First of all, we will put one slice of banana into the cake mold. Then we will scoop the mixture into it.” “I will now show you how to wrap the Nagasari. First of all, we take one piece of banana leaf with the lighter colored side facing upwards. Then we scoop approximately one spoonful of the mixture. Top the mixture with a slice of banana. We wrap the Nagasari like this. Fold the sides of the leaf towards the center. Gently press to flatten the mixture and then fold the upper and lower sections of the folded banana leaf downwards. So, these are parcels of the mixture already wrapped in banana leaves. After this, we will steam them.” “We place the steamer basket over the boiling water and cook the mixture for about 20 minutes.” “Wow, it looks very appealing. This is traditional Indonesian vegan Nagasari! All right viewers, this is the Nagasari that we made. Now let's try it. It’s really delicious. Nagasari is also commonly enjoyed with a cup of tea. It’s a really great combination. Nagasari can be made effortlessly, don’t you agree? All you need is a few ingredients and you are almost ready to serve this delicious cake.”
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2021-08-01   2528 Преглед
Вегански готварски предавания
2021-08-01

The Unforgettable Taste Of Indonesian Vegan Gado-gado (Salad)

22:17

The Unforgettable Taste Of Indonesian Vegan Gado-gado (Salad)

Today, we are delighted to have Ms. Key from Indonesia show us how to make a vegan version of this colorful, tasty, healthy, and nutritious Indonesian dish. “In my hometown, my favorite food is Gado-gado. So, we will first prepare the raw peanuts. Add about one teaspoon of salt into a pan. Keep the heat low.” “Next, I will prepare the tofu and the tempeh. I want to fry them, so we need to first cut them into smaller pieces.” “Next, we will steam the vegetables. We first add water into the steamer. Then we put in the vegetables. Cabbage, then chayote, long beans, potatoes, corns and finally the bean sprouts. Then I close the steamer and turn on the fire.” “All the vegetables that we want to steam are steamed. Now we are going to make the peanut sauce. Let's first prepare the ingredients. We need one lime, which we cut in half. Then I also use one piece of Javanese sugar or coconut sugar. Now I will slice two large red chilies. Then, there is tamarind pulp, about one tablespoon. We soak the tamarind pulp in 30 milliliters of water. Wait for the tamarind pulp to soften in the water and then filter the tamarind liquid as the tamarind pulp has seeds in them. Well, the ingredients for the peanut sauce are ready.” “We grind until the peanut sauce is smooth and all the ingredients are well blended. Well, the texture is something like this, neither too thick nor too runny. Is it salty or sweet or spicy or sour enough? Delicious, everything is just right. We scoop the peanut sauce into a bowl.” “We are now ready to plate. We will arrange the vegetables on the platter. I first put the bean sprouts. Wow, there are so many colors. Then I put in the water spinach, tomatoes, cabbage, potatoes long beans, corn, Cucumber, chayote. Don't forget to include the tofu and tempeh sources of protein. My vegan gado-gado is ready.” “Hmm, really good. The tastes of saltiness, sourness, sweetness, spiciness, and the flavors of the vegetables are all present. Just like gado-gado, wouldn’t it be wonderful if people of various cultural, religious, and racial backgrounds live together in harmony, and humans and animals can co-exist happily? Let’s work together toward a vegan world and a world of peace!”
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2021-05-16   1821 Преглед
Вегански готварски предавания
2021-05-16

Diverse Western Singaporean Vegan Fusion Cuisine, Part 2 of 2 – Vegan Chili Crab Pasta and Vegan Sticky Rice Custard Pudding

15:39

Diverse Western Singaporean Vegan Fusion Cuisine, Part 2 of 2 – Vegan Chili Crab Pasta and Vegan Sticky Rice Custard Pudding

“Today, I’m delighted to share with you two such vegan recipes. The first dish that we’ll be presenting is the Vegan Chili Crab Pasta, which is a European dish with an Asian influence, uniquely Singapore. This popular local dish is characterized by a sweet, spicy yet savory sauce.” “To make the pasta sauce, combine one tablespoon of sweet chili sauce, one tablespoon of ketchup, one teaspoon of brown sugar, one teaspoon of mushroom seasoning, one teaspoon of concentrated tomato puree, half a teaspoon of vegan sambal (hot chili sauce), a quarter teaspoon of sea salt, one teaspoon of soya sauce, and 100 milliliters of water. Mix well and set aside. Add a tablespoon of peanut oil. Stir-fry the mushroom. Add a tablespoon of chopped ginger. Some fresh chili. Add 50 grams of shredded bean curd skin. Add 50 grams of shredded vegan crab. Add the pasta sauce, 200 grams of (parboiled) spaghetti, three pieces of cherry tomatoes, and (the pre-fried) mushroom. Now, the spaghetti is ready to serve.” “The next fusion dish that we’ll be making is the (Vegan ) Sticky Rice Custard Pudding. This East-meets-West dessert recipe, interestingly pairs Asian sticky rice together with a western vanilla custard center. It is also a creative twist of traditional pudding with colorful seasonal fruits.” “Add the mixture into the steamed rice and mix well until the rice absorbs the mixture. Next, place a circular cutter on a serving plate. Line it with a strip of baking paper on the inside. Add the pink glutinous rice into the cutter and mold it evenly. Add two tablespoons of water to two tablespoons of custard powder. Stir lightly until the custard powder dissolves. Pour into a pot. Add 200 milliliters of soya milk, one and half a tablespoon of brown sugar, one quarter-teaspoon of vanilla powder. On medium heat, stir constantly and bring it to a boil. Pour the custard mixture into the center of the rice ring. Place the sticky rice custard pudding in the refrigerator for five minutes. Remove the cutter. Lastly, decorate the custard pudding with your favorite fresh fruits.”
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2021-04-11   2182 Преглед
Вегански готварски предавания
2021-04-11

Beneficial Whole Food Vegan Meals from Dr. Angie Sadeghi on Jane Unchained, Part 2 of 2 - Pita Pizza Topped with Hummus & Overnight Oatmeal

15:13

Beneficial Whole Food Vegan Meals from Dr. Angie Sadeghi on Jane Unchained, Part 2 of 2 - Pita Pizza Topped with Hummus & Overnight Oatmeal

Now, let’s watch how to make tasty Pita Pizza Topped with Hummus. “Over here, we’ve got pita bread. What are we going to call this dish?” “It’s like a pita pizza but there’s no cheese. And it’s whole wheat. I made pizzas at home and topped the pizza with hummus instead of cheese. When you bake it, it actually does taste kind of cheesy.” “This is such a good idea. Actually, this is my first time using hummus as cheese.” “Let me just put some basil on this.” “And these are the roasted red peppers in water. And you want to be careful; you don’t want to get the roasted red peppers in oil. And Angie is just going to make some little strips. Put a little fresh tomato on here.” “I’m going to do the Hollywood pinch, ready? That makes it look so pretty. Here’s some black pepper. We’re going to put this in the oven.” “Lisa, do you think that people who eat a truly whole food plant-based diet should they portion control their food?” “I don’t think you need to. Dr. Neal Barnard says that there is no portion control with this (21-day Vegan Kickstart) plan. There’s a ton of fiber in all this food. You're going to be full before you can overeat.” “My favorite breakfast in the world is oatmeal with fruit. So, that’s what I eat almost every single day.” “The night before, I take a little bowl or a jar, and I put oatmeal, plus I add soy milk. And then I put some chia seeds in it, so it kind of makes it a little thick.” “ It makes it gel.” “I put some flaxseed oil and hemp seeds. And that is my power breakfast every morning.” “Oatmeal is again full of fiber. Basically it regulates your blood sugar, and gives you a lot of fiber.”
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2021-01-10   1316 Преглед
Вегански готварски предавания
2021-01-10

Taste of Uzbek Cuisine, Part 1 of 2 – Vegan Plov (Pilaf) with Vegan Patties

13:20

Taste of Uzbek Cuisine, Part 1 of 2 – Vegan Plov (Pilaf) with Vegan Patties

In Uzbekistan, it is said that there are over 60 different Plov recipes varying in ingredients or cooking methods. Carrot is one of the traditional ingredients used in Uzbek Plov to improve flavor, increase volume, and add healthy nutritional properties to the dish. The combination of spices and carrot brings out the aroma, tastiness and mingles so well with the chewy rice so that even picky kids who do not normally like carrot can’t get enough of it! We’ll begin by frying the vegan patties with spices. Add vegetable oil into the pan. The oil will make the rice chewier. Then turn on the fire. Add in the cumin powder and the fennel powder to bloom these spices in the oil. To avoid burning the spice powder, we added them before the oil is heated, so it’s easier to monitor and keep the oil temperature at low heat. Then gently add in the vegan patties to prevent the oil from splattering. Stir the patties to mix the spices evenly in the oil. These vegan patties are sold under the name “Black Pepper Island” and are produced by Light Light Industry Limited, a Loving Hut Vegan Food Company. …The carrots have been simmered for five minutes. At this stage, you can transfer the carrot mixture into an electric rice cooker or a big bowl in a steamer for your convenience and carry on with the following process. However, we will continue using this same pot. We can start to layer the other ingredients into the pan. Firstly, there are our colorful bell peppers. Now we will layer the Basmati rice. There is no need to soak the rice beforehand, simply wash it thoroughly and drain the water. Gently spread the rice into the pan. Make sure the rice is evenly spread and leveled. Notice that the liquid just covers the rice, which means that water is just enough. Next is the palm dates. Space them evenly on the top of the rice. Lastly, the bay leaves. Place them evenly over the top of the rice. Now, 20 minutes is up. Let’s turn off the fire. We will let the rice sit for five more minutes before removing the lid. This allows the moisture and aroma to redistribute more evenly, resulting in a more uniform chewy texture and flavor. Let’s wait patiently for another five minutes. Now it is time to remove the lid. Wow, smells so fragrant! Wish you were here to get a whiff of it. Next, toss our vegan Plov so that all the ingredients are well mixed. Now it is ready to be plated. Scoop the vegan Plov onto a serving plate, top with the vegan patties that we prepared earlier, then add some bell peppers and dates. Our Uzbek vegan Plov is now ready for serving.
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2021-06-20   1779 Преглед
Вегански готварски предавания
2021-06-20

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 2 of 2

18:24

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 2 of 2

Today, we will continue to follow them as they make their way down the mountain. They have descended to the campsite near the parking lot. After setting up the tent that they brought along with them, the sisters brew Goji Tea. "The water is boiling. Now let’s add the goji berries." "How many are you going to put in?" "About 15?" "What are the benefits of Goji Tea?" "It helps with recovery from fatigue and is good for improving the eyesight."Now the two sisters start preparing Vegan Farfalle Pasta with Tomato Sauce and Vegan Cheese Salad for dinner at the campsite. "Now when the water boils, I’m going to add the pasta. But before that, would you chop the bell peppers, tomatoes, and mushrooms?" "Yes, cut them nicely into cubes." "I’ll cut the red one too." "Cut a tomato into cubes." They have placed a pot of water on the stove and the water has now come to a boil. They put the butterfly-shaped Farfalle pasta into the boiling water to cook them. After the Farfalle pasta has cooked, they drain them through a sieve and transfer the pasta to a frying pan. "Fry the pasta a little like this, and after the moisture has evaporated, add some olive oil, and continue to fry it." The sisters are serving the well-fried Farfalle pasta on the plates. Now it’s time to prepare the pasta sauce. "Now I’m going to fry the vegetables. Can you put all the vegetables here? Could you sprinkle some olive oil here?" "Oh, can you sprinkle some salt on it? Can you add some basil? Please add the pasta sauce. About five tablespoons.” Add ground pepper and continue to lightly stir-fry. Then transfer the pasta sauce next to the pasta. Add some freshly sliced tomatoes and green leafy vegetables onto the plates of cooked Farfalle pasta. Finally, it’s time to prepare the salad dressing! “Can you cut the lime in half now? I’m going to make a salad dressing with this. First, two tablespoons of olive oil, a spoonful of lime juice, one teaspoon of cumin powder, and one teaspoon of Italian herbal mix. Then mix well. Then I’ll drizzle the salad dressing here. Finally, I’m going to sprinkle grated vegan parmesan cheese on the top. Sprinkle plenty, plenty!” “Farfalle pasta and salad,Complete!"
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2021-07-18   713 Преглед
Вегански готварски предавания
2021-07-18

Colorful Traditional Korean Glutinous Rice Vegan Desserts – Spring Flower Pancakes and Rice Balls in Omija Tea Punch

26:21

Colorful Traditional Korean Glutinous Rice Vegan Desserts – Spring Flower Pancakes and Rice Balls in Omija Tea Punch

Today we will take a trip to the city of Yeoju, which is in the Korean province of yeonggi-do, with two sisters Yu Na and Na Ri. There are a wide variety of beautiful Spring flowers in full bloom now. The sisters have gone to pick some edible flowers for their pancakes. “Today, I’m going to make a five-colored flower (vegan) pancake and a five-colored glutinous rice ball (vegan) in tea punch. The main ingredient for flower pancakes is glutinous rice flour, which I have weighed and divided into 150 grams each. To make the five colors, I’ll put them into five bowls like this. This is turmeric powder. It acts as an antioxidant, boosts immunity, and has anti-inflammatory properties. This is goji berry powder. It is a commonly known food that boosts immunity and acts as an antioxidant. This is beet powder. It helps improve blood circulation and increase immunity. This is mugwort powder. It warms our body and helps improve blood circulation. I’ll make some yellow and some red flower pancakes. Could you add salt first, please? (Yes.) Next, I’ll add turmeric powder and beet powder respectively for color. I think you can add two teaspoons of each. I’ll add 100 milliliters of hot water. Please stir it. Shall we knead it by hand? (Yeah.) Now divide the dough into seven equal portions. One of these will be set aside for the rice balls. Set one aside. Press the ball flat as before to make a pretty flat pancake. Apply rice syrup in the middle. (I’ll put flowers on it.)” The vegan pancakes with five different colors look so pretty and colorful! “We prepared the small doughs earlier. I’ll make five-colored sticky rice balls with it. Let’s make eight balls out of this dough. Usually, you just need to boil it for about two to three minutes. Now I’ll scoop them out and cool them in cold water. Decorate them by arranging the strawberries nicely on the edges.” Finally, we need Omija tea to complete the five-colored glutinous rice ball Omija Tea Punch. Omija means “five flavors,” which are sweetness, sourness, bitterness, saltiness, and pungency. “Soaking Omija in cold water for more than five hours gives it this pretty color. Pour enough to cover the rice balls.” All these snacks are made with healthy ingredients that help boost our immunity, are filled with the fragrant scent of Spring flowers, and are beautiful and pleasing to the eyes.
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2021-02-28   1577 Преглед
Вегански готварски предавания
2021-02-28

Traditional German Cuisine, Part 1 of 2 – Vegan Soy Granule Meatballs

15:57

Traditional German Cuisine, Part 1 of 2 – Vegan Soy Granule Meatballs

“(Today we would like to introduce you to a classic German specialty.) We are making vegan meatballs today. And this we make completely without animal products, while the animals are allowed to continue their happy life in the pasture. But we do not sacrifice the good taste.”“(The soy granules are now soaked. What is the weight of the [total] protein?) It’s about 350 grams. (And how many vegan meatballs do we get out of it?) About eight pieces. OK, I’ll now turn on the stove. Pour some oil into the pan and fry the mixture. OK, we fry the soaked soy granules for five minutes. Medium heat? Medium heat, exactly. After five minutes, we take the sticky rice flour, about a heaped tablespoon, and sprinkle it over the mixture. And we bind (the mixture) with it.” “Here we have the prepared protein mixture, which we will now turn into a delicious vegan aha-experience with the help of some fine ingredients and spices. For this, we use as the first ingredient cut and dried morel [mushrooms]. This is about five grams or one heaped tablespoon. We add some water and soak it for about five minutes. In the meantime, we can season the whole mixture. We have prepared some thyme here. We’ll take about one teaspoon of it. Then some oregano, one teaspoon and some marjoram. Well, here is a little vegetable broth. OK, we have some toast bread here. Please use vegan toast bread without butter or whey products.” “Yes, the potato starch binds the mixture, and the seitan flour gives it texture. OK, the protein mixture is now ready. We are ready to make the first vegan meatballs. The key is that we bake the meatballs beforehand in the oven so that it keeps its shape and does not fall apart.” “Now I’ll put some oil into the pan. (OK.) You don't need to pan-fry them right away. If you want, you can keep them in the fridge for a few days or put them in the freezer for a few weeks, then pan-fry them when you need them. So, let's put the good ones in. (What do you eat the vegan meatballs with? Tell me.) Well, you can eat them with either a carrot-pea vegetable dish or with salad, if you like. And what goes perfectly well with it, in any case, is mashed potatoes. OK, they are now ready— our vegan meatballs.”
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2021-05-02   1120 Преглед
Вегански готварски предавания
2021-05-02

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

18:08

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

Now, let us show you how to make this delicious vegan moussaka with fun and confidence. Let us start by making the eggplant base. Brush both sides of each slice of the eggplant with olive oil and arrange them neatly in the baking pan. Sprinkle salt on the top side of these eggplant slices. Bake the eggplant slices in the oven at 200°C (400°F) for 15-20 minutes or till golden brown. Now let’s make the vegan Béchamel sauce, also known as the white sauce. We have one and a quarter cups of cashews that have been soaked in hot water for about 30 minutes and drained. Add them to the blender. Then add two tablespoons of olive oil, three tablespoons of nutritional yeast, a quarter teaspoon of salt, a half teaspoon of nutmeg, and one cup of water. Blend until the mixture is smooth and creamy. Our vegan Béchamel sauce is now ready. Next, we will make the lentil and tomato filling. Add the pre-soaked and drained soy vegetable protein granules. Sauté until golden brown and slightly caramelized, and this will give a rich umami flavor to the moussaka when it is cooked. Add one teaspoon of Liquid Aminos or alternatively, you can also use soy sauce. Mix all the ingredients together well. Add in the cubed fresh mushrooms and cubed fennel and keep stir-frying for about three to four minutes. It is time for the lentils. Now add the crushed tomatoes and tomato paste. Then season with sea salt, pepper, oregano, and nutmeg. We will have three layers of eggplant slices and fillings respectively, and four layers of vegan mozzarella cheese. For the first layer, arrange the baked eggplant slices at the bottom of the baking tray, spread the filling evenly over the top of the eggplant slices, and sprinkle the vegan mozzarella cheese evenly over the filling. For the second layer, continue with a layer of eggplant slices, the filling, followed by the vegan mozzarella cheese. For the third and final layer, repeat the same process with the rest of the eggplant slices, filling, and the third portion of vegan mozzarella cheese. Next, we top the moussaka with a layer of the vegan Béchamel sauce we just made, smoothing it evenly on top. Finally, add the rest of the vegan mozzarella cheese and sprinkle it on top. The moussaka is now ready to be baked at 200°C (400°F) for 25-30 min, or until the top appears slightly dry and golden brown at the edges. Our vegan moussaka is ready.
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2021-12-12   986 Преглед
Вегански готварски предавания
2021-12-12

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

16:40

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

Today, we are pleased to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be cooking is the Singapore Vegan Prawn Noodles.” “(Today, we will show you how to make it without sacrificing any lives in the ocean and you will not lose any flavor either.)” “(Now we’ll boil all the ingredients together with two and a half liters of water, is that right?) Yes, James! We’ll boil the soup using high heat for five minutes, then lower the heat to simmer for another 20 minutes. Now, drain and retain the broth. Set aside.” “James, let’s cook the noodles in boiling water till the noodles start to float. Blanch the rest of the kang kong and bean sprouts for a while. (OK. We’ll drain and set aside. What do we do next?) Blanch the vegan meat and vegan prawns. Remove and add to the bowl. Add in some broth. (Wow, that looks fantastic!) Our Singapore Vegan Prawn Noodle is now completed.” “James, we’ll now be making the Nyonya Cendol Dessert together. (Hmmm, that’s our ever-popular traditional dessert! Perfect for the sweltering Southeast Asian temperatures and it is naturally vegan.) Yes, Cendol is an iced sweet dessert that contains droplets of green jelly, coconut milk, and coconut sugar syrup.” “Now, let’s prepare the Cendol which are green jelly-like strands as I’ve mentioned earlier. The ingredients we need are 10 whole pandan leaves, cut into one-inch-thick strips, 50 grams of sugar, 100 grams of mung bean flour, a pinch of salt, 650 milliliters of water. Let’s blend the pandan leaves with water.” “Scoop the Cendol into a strainer with large holes and slowly press the cooked Cendol directly into the iced water. (Oohh noodle-like strands! How interesting.) Now, let’s scoop the Cendol from the ice water. To serve our dessert, we have put ice at the bottom of the bowl, add cooked red beans, the Cendol we just made, coconut milk, and coconut syrup. (Our Nyonya Cendol Dessert is now ready to serve.)”
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2021-10-17   2000 Преглед
Вегански готварски предавания
2021-10-17

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

17:08

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

Singapore has been listed as Asia’s second most vegan-friendly city since 2016 by the People for the Ethical Treatment of Animals (PETA) Asia. Today, we are pleased to have vegan chef Keng and her daughter, Mei Zhu, on our show to share with us some delicious vegan Singaporean hawker food recipes.“Today, we’ll share two such vegan hawker recipes. The first dish that I’ll be cooking is the Singapore Teochew Mee Pok.” “To begin, let’s slice the mushrooms.” “Next, let’s make crispy soy protein with oil. Fry the soy protein using medium heat. Fry until it’s turning brown slightly, turn off the heat, and set aside.” “Now the oil is heated, we add the pre-soaked soy protein and stir-fry for about half a minute. When it has dried up a little, add chopped shiitake mushroom stalks and the sliced shiitake mushroom. Continue to stir-fry for about 10 minutes. Now the mixture is quite dry and very fragrant.” “Rock sugar, dark soya sauce, salt, vegan mushroom oyster sauce, and finally water. Bring it to a boil.” “Next, for each serving bowl, we’ll add half a tablespoon of chili sauce, half a tablespoon of soya sauce, one tablespoon of black vinegar, and one tablespoon of crispy soy protein with oil. Mix them all and set aside.” “(Now, mix well with the sauce we prepared.) Next, top the noodles with one tablespoon of cooked mushroom sauce, some vegan ocean balls, lettuce, and coriander leaves. (There we go.)” “Next, we’ll be making the (Vegan) Nyonya Pumpkin Kaya Toast.” “Kaya jam is a delicious Malaysian coconut jam which is typically made with egg, and tastes kind of like aromatic caramel. Today we will use pumpkin to make the kaya instead of egg.” “Firstly, we’ll preheat the oven at 180ºC. We’ll bake the whole pumpkin for one hour.” “Next, blend the pumpkin together with coconut cream and sugar till smooth.” “Next, add the pandan leaves and cook the pumpkin with a small fire till it starts to boil. Stir constantly to make it smooth and even. Then turn off the fire when it starts to boil.” “Now, let’s spread it on some toasted bread. (Yay, that is done and this looks so pretty and delicious!)”
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2021-10-10   1406 Преглед
Вегански готварски предавания
2021-10-10

Traditional German Cuisine, Part 2 of 2 – Vegan Tofu Cutlets

11:38

Traditional German Cuisine, Part 2 of 2 – Vegan Tofu Cutlets

“Today we will show you how you can prepare and cook vegan cutlets yourself. (It is originally called ‘Wiener Schnitzel,’ named after the Austrian capital Vienna. Over there, as here, it is a popular main course in home-style cooking. But today, we will show you how we prepare a compassionate, healthy, and climate-friendly vegan version of the ‘Wiener Schnitzel.’)” “(Yes. Other ingredients that we have here come from organic farms, which is what we prefer. One kilogram of tofu or four blocks of tofu.) Now I put the tofu into the bowl. Next, we add one tablespoon of potato starch. Then we add a teaspoon of salt and a quarter of a teaspoon of baking soda. Later we will add a heaped teaspoon of wheat gluten or seitan flour. We have breadcrumbs with which we will coat the finished tofu mixture and then place them on this baking tray. Knead the tofu in the mixer till it becomes creamy.)” “I now take a lump of dough about the size of an orange, place it on the breadcrumbs and press it firmly to form a cutlet. I will sprinkle some of the breadcrumbs on the top to make it easier to grasp. Turn it over and maybe flatten it a little more. OK. Well, the first vegan cutlet is born.” “(After ten minutes in the oven, they are now pre-baked, and we take them out.) Oh, they look delicious. (Yes, and they smell delicious too.) Now, we pour some olive oil into the pan.” “In the end, they must have a golden-brown color on both sides. I think the first three are ready. We can put them on the plate. Very wonderful, very wonderful.) Now, the next one. For the Wiener Schnitzel, you would take a lemon and drizzle lemon juice over the cutlets. (That looks so delicious.) And it smells good. You want to taste it? (Yeah, I’d love to.) OK. How does it taste? (Mmm … yummy!) Delicious!”
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2021-05-09   892 Преглед
Вегански готварски предавания
2021-05-09

Diverse Western Singaporean Vegan Fusion Cuisine, Part 1 of 2 – Creamy Vegan Curried Cauliflower Soup and Satay Tempeh Burger

18:14

Diverse Western Singaporean Vegan Fusion Cuisine, Part 1 of 2 – Creamy Vegan Curried Cauliflower Soup and Satay Tempeh Burger

“In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine. The first dish that I’ll be sharing is the Creamy (Vegan) Curried Cauliflower Soup. Firstly, take a cauliflower, about 450 grams, and chop them into small pieces.” “Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste. Now, we’ll heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant. Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them. Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes. Next, add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning. Fire off. Blend it. It’s now nice and creamy and it’s ready to serve.” “The next dish that we’ll be making is the Satay Tempeh Burger. The highlight of this East-meets-West burger is a peanut packed satay sauce, which is a popular Southeast Asian gravy that compliments skewered (vegan) protein.” “Firstly, we will prepare the satay sauce. When the satay sauce is ready, remove it from heat, leave to cool and store it in the jar.” “Cut the tempeh into a round shape. To marinate the tempeh, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, half a teaspoon of ground ginger, half a teaspoon of ground cumin, a pinch of salt, half a teaspoon of soy sauce. 12:15Prepare about eight pieces of pumpkin slices. To marinate them, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, and a pinch of salt. Add a little water and marinate for about five minutes. Heat up the pan. Add one tablespoon of sunflower oil, pan-fry the pumpkin. Set aside, and let’s pan-fry the tempeh. Fire off and set aside. To the burger bun base, spread some vegan butter. Add satay sauce, lettuce. Add satay sauce, pineapple slice, satay sauce again, the tempeh, and the pumpkin. The delicious Satay Tempeh Burger is ready to serve.”
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2021-04-04   1444 Преглед
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2021-04-04

Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

21:28

Nourishing Traditional Mongolian Airtight Cooking, Part 1 of 2 – Vegan Covered Vegetable Soup

“Today we will be making a dough-covered soup. Generally, Mongolian people have this soup when they feel exhausted, unwell or when they have a cold.” “We’re frying the tofu for the soup. If you like, you can just put it directly into the soup without frying it. Well, our tofu is done. Now let’s prepare our soup. First, we will add some sesame oil to the pan. Sesame oil warms our body and it helps expel excess gas from the body. Also, it will add a wonderful flavor to our soup. Now let’s add some ginger. Ginger is warm in nature, which also helps expel excess gas from the body. Here are some bay leaves. Bay leaves also add a nice flavor to the soup. I am adding black pepper. Adding black pepper enhances the taste and quality of the food.” “While our soup is boiling on low heat, let’s roll the dough. Before putting it on a board, let’s sprinkle some flour to prevent the dough from sticking. Now we will divide the dough into three portions.” “First, we will cover and seal the soup bowl with the widest dough which we last rolled. Please stretch the dough firmly and cover it over the whole rim of the bowl, like this. Press the dough firmly so that it sticks tightly on the side of the bowl, thereby ensuring there is no gap in between for air to enter or escape. We will then place the other two rolled doughs on top of the dough-covered soup bowl. We’ve now covered the soup bowl with all the rolled dough. Next, we will place it in a steamer and steam it for 10-15 minutes.” “In order to eat this, we just cut the dough with our spoon like this. Here, the steam rises from the soup. This soup smells so good and the taste is awesome. Since this soup has healing properties, we should smell it first so as to ‘eat’ it with our nose before eating it with our mouth. OK, let me taste the soup. It is so delicious. I can feel the Mongolian taste. As for this dough that covers the soup bowl, we can eat it together with our soup. The same goes for the other two pieces of dough that we’ve separated.”
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2021-06-06   1256 Преглед
Вегански готварски предавания
2021-06-06

Wondrous Nature’s Gift: Versatile Jackfruit, Part 1 of 3

18:40

Wondrous Nature’s Gift: Versatile Jackfruit, Part 1 of 3

The aromatic jackfruit is the world’s largest tree-borne fruit and has been a common food source for centuries in tropical South and Southeast Asia. People from these regions revere the jackfruit as it has saved millions of lives during years of food scarcity. It is honored as the national fruit in both Bangladesh and Sri Lanka. Due to its versatility, jackfruit is considered a miracle crop that can improve worldwide food security amidst the effects of climate change. During the initial weeks of the COVID-19 pandemic, many people in the Sri Lankan rural villages lost their source of income, waiting for weeks or even months before any form of government support reached them. Fortunately, the villagers could rely on the jackfruit crops as their staple food, thereby preventing another food shortage. The jackfruit is an evergreen tropical tree fruit native to South Asia and Southeast Asia. Archaeological evidence reveals that its cultivation in India started as early as 1300 BC. This fruit is a member of the mulberry family, related to fig and breadfruit, and prefers tropical or near-tropical lowlands with rich, deep, and porous soil to flourish. The tree is easy to grow, highly productive, resilient to pests and disease, and can endure extreme weather conditions. Once established, it requires minimal attention. Jackfruit can weigh on average between 10 and 15 kilograms. In some cases, they can even weigh up to 45 kilograms! In its native climate condition, the jackfruit tree is very productive and its fruits can be harvested all year round, and the peak season being summer. A healthy tree can produce up to 200 fruits a year, equivalent to three metric tons. The jackfruit tree is blessed with longevity, having an average life span of 60 to 70 years. This amazing fruit is a nutritional powerhouse. It is rich in dietary fiber, which helps maintain digestive health and weight control; it is also free from fats and bad cholesterol- good for cardiovascular health. Moreover, it has plenty of essential vitamins, minerals and antioxidants that support the immune system and helps to prevent cancer and inflammation.
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2021-02-07   1433 Преглед
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2021-02-07

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

15:13

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

Today, we will use the same bread dough for the breadsticks to make some delicious and cute pumpkin-shaped Vegan Buns filled with Vegan Custard. They are the perfect treat for this holiday season. Now let’s prepare our vegan custard filling. We use 50 grams of steamed pumpkin without skin. Mash the pumpkin until it becomes a smooth, velvety, and lump-free puree. Set it aside. In a mixing bowl, add 20 grams of instant soymilk powder and 40 grams of caster sugar. Mix well. Next, add 40 grams of unsalted vegan butter. Then add the pureed pumpkin we’ve just mashed and keep mixing. Add three milliliters of coconut cream and keep mixing until well incorporated. We have made this dough by following the recipe in part one of this show, and this is after proofing. Dust some dry flour on the kneading board to prevent the dough from sticking. Divide the dough into two equal parts and we will color them separately. We will make the orange dough first. Put 55 grams of pureed pumpkin in the middle of the dough and keep kneading. This is the Vegan Custard Filling we made earlier. Divide it into eight portions. Take one portion, shape it into a ball and place it in the middle of the wrapper. Then pack the wrapper by slightly pressing down the custard ball and pinching the two ends together. Then pleat around the bun, and finally twist and pinch the top to seal it. Shape it into a ball and set it aside with the seam side at the bottom. For each bun, we will use a 100-centimeter cotton thread to wrap around it. Start by placing the middle of the thread on top of the dough, hold and gently turn the dough over, cross the thread at the center and gently pull to tighten. Now we brush the buns with the Vegan Glaze that we made in part one of this show. Brush the buns twice, before and after baking. Now we will place the buns in the oven that has been pre-heated to 180°C and bake for 25 to 35 minutes or until golden brown. As we said earlier, we brush the Vegan Glaze a second time to make them shinier. Put them back in the oven for another five minutes or until the Vegan Glaze dries out. Wow…. they look shiny golden-brown and delicious!
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2021-11-21   919 Преглед
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2021-11-21

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

17:11

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

Mr. Eddie Garza was once a professional musician and a teacher and is currently a celebrity vegan chef, cookbook author, and host of “Global Bites with Eddie Garza” on OzTube. “Today I’m super excited to share with you one of my very favorite dishes from childhood. They’re called esquites.” “In this recipe, we’re going to find none of that. No eggs, no dairy, all deliciousness. So, let’s go ahead and get this baby started. The first thing we’re going to do is toast our corn. I’ve got just some sweet corn, and I’m going to add just a little bit of oil and add it to my grill. We’re just going to use two ears of corn for this one.” “So to make it fresh, we’re going to be using fresh almonds that have been blanched. And I’m just going to add these to the processor, and we’re going to get these to turn into a little bit of a powder.” “In a traditional Queso Cotija or Cotija cheese, we’re going to have some element of brightness, like with most Mexican cheeses. So I’m going to take a lime, squeeze the lime juice right into my almonds. I will also add a lot of salt to this. When I say a lot, I’m talking about like one teaspoon.” “It is our jalapenos. Now you don’t necessarily need to add jalapeno to your esquites. I do.” “I’m going to toss these into my bowl where I’m going to add my corn to mix with my esquites. I’m using this in rings. You can dice it up. All right, the next thing we’re going to do is to take about one tablespoon of cilantro, the rest we’re going to use for decor. And I’m just going to slice some little nice slices to incorporate into our corn salad.” “Our corn is cooked. Now keep in mind if you’re using some fresh fire, it is going to be a little bit more charred. But this is perfect. So, all you want is to get the nice brown on every single side just like that. And then we’re going to cut the kernels off the ears, just like this. And we’ll toss all of this together. It should be like a very wet corn salad, just like this. We’re going to now put this in a beautiful Mexican bowl. Oh yeah, super creamy, yummy esquites! Add some chili powder right on the top. And of course, we will decorate with some beautiful cilantro right in the center. So, this is Mexican street food at its finest.”
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2021-11-28   837 Преглед
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2021-11-28

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

16:30

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

As we approach the end of the year, we feel the festive holiday atmosphere in the air. We look forward to sharing the festive goodwill with family and friends over a vegan dinner while enjoying the traditional vegan feasts we are blessed with. One such traditional delight is the vegan Wellington.Our veganised Wellington uses plant-based protein as the filling wrapped in vegan puff pastry. The pastry complements the flavorful filling while giving it a flakey, crispy, and buttery texture. This is a versatile dish, and you can create your filling to your own personal taste with various and interesting combinations. We will use mushrooms as the main ingredient in this recipe. We use the following ingredients for the filling: two large Portobello mushrooms, two cups of white button mushrooms, one cup of cubed fennel bulb, one cup of cubed carrots, one cup of cubed red bell peppers, one cup of cooked quinoa, half a cup of breadcrumbs, three tablespoons of olive oil, four sprigs of thyme leaves for garnish, salt and pepper to taste, 300 grams of baby spinach, one tablespoon of vegan butter, one and a half teaspoons of liquid aminos or soy sauce, and one sheet of ready rolled vegan puff pastry. Let’s begin by cooking the filling. Now all the veggies are soft. Add the cooked quinoa and mix well. You can substitute quinoa with cooked rice, couscous, barley, or chickpeas. Finally, add the vegan breadcrumbs and mix again. Breadcrumbs help to hold the ingredients together and add volume to the dish.Spread half of the cooked spinach over the middle of the pastry, making sure to leave an extra three-quarters of an inch border at the edge of the pastry. Then spread half of the vegetable mix on the layer of spinach before arranging the sliced portobello mushrooms on the top. Repeat the layering process in the same order with the remaining spinach, vegetable mix, and sliced portobello mushrooms.Now, let’s use vegan glaze to give our vegan Wellington a shiny finish. We will make our own vegan glaze by pouring one tablespoon of almond milk to one tablespoon of vegan butter, then whisking both ingredients together. Lightly brush the pastry log with a coat of vegan glaze. Place the vegan Wellington in the preheated oven and bake for 30 to 35 minutes, or until it turns golden brown and flaky. You may garnish it with some thyme or any of your favorite herbs. You also can put thyme in the filling, which gives a fragrant accent.
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2021-12-26   797 Преглед
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2021-12-26

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 2 of 2 – Vegan Pesto Sauce and Vegan Alfredo Cream Sauce

13:33

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 2 of 2 – Vegan Pesto Sauce and Vegan Alfredo Cream Sauce

Today, we will see how this great tasting vegan meatball recipe can be used to create other pasta dishes, Pasta in Vegan Pesto Sauce and Pasta in Vegan Alfredo Cream Sauce. We will first make the Vegan Pesto Sauce by using a blender. Let’s add these ingredients into the blender, 100 grams of basil leaves, 15 grams of roughly cut parsley, 30 grams of pine nuts which have been baked at 100°C for 30 minutes, and 100 grams of olive oil. Blend until all the ingredients have disintegrated and formed a paste. Transfer the Vegan Pesto Sauce into a container. Next, we will stir-fry the pre-boiled pasta with some vegetables and mushrooms, and enhance the flavor and taste of the dish with our Vegan Pesto Sauce. Transfer the cooked pasta onto a plate. Arrange the Vegan Omnipork Meatballs around the side of the pasta. Garnish with pieces of dried tomatoes. The mouthwatering and hearty Pasta in Pesto Sauce with Vegan Omnipork Meatballs is now ready. The next dish we will be preparing is Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs. We will begin by first preparing the Vegan Alfredo Cream Sauce. We will use a blender to prepare the Vegan Alfredo Cream Sauce. Add these ingredients into the blender, 200 grams of pre-soaked cashew nuts, one cup of vegan whipped cream, and two cups of soy milk. Blend until the mixture is smooth and creamy. The Vegan Alfredo Cream Sauce is now ready for use. Next, we will stir-fry the pre-cooked pasta with various mushrooms and vegetables and combine them with the Vegan Alfredo Cream Sauce. Transfer the cooked pasta onto a plate. Garnish with some shredded lemon peel for decoration as well as for added flavor. Arrange bite-size par-boiled broccoli and Vegan Omnipork Meatballs around the pasta. Finally, garnish with some fresh green herbs. Our deliciously rich, savory, and creamy Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs is now ready.
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2021-03-28   1206 Преглед
Вегански готварски предавания
2021-03-28
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