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Wondrous Nature’s Gift: Holy Lotus, Part 1 of 3

00:15:11

Wondrous Nature’s Gift: Holy Lotus, Part 1 of 3

Dignified and elegant, beautiful and pure, ethereal, and refined, the lotus is one of God’s noble creations. The lotus is considered the most sacred flower in Buddhism and Hinduism as it symbolizes purity of the soul and divine beauty. In Egypt, the lotus symbolizes the Sun, which represents purity, creation, and reincarnation. The lotus, an aquatic plant in the Nymphaeaceae family, is a perennial flowering plant and comes in more than 800 varieties, many of which are edible or have medicinal benefits. Every part is a treasure for human beings. A rich layer of wax also covers the petals. Thus, lotus leaves and their flowers keep exceptionally unsullied, no matter what kind of filth and mire they grow in. Aligned with endeavors of spiritual practice, keeping oneself pure and free contamination in this mundane world. Through Her many works of art, Supreme Master Ching Hai kindly reminds people to be as pure as the lotus flower, to elevate faster spiritually. Using the example of the lotus, Supreme Master Ching Hai also encourages our Quan Yin practitioners to practice more diligently in this mundane world. “we have to live in this world with all temptations and struggles, and yet we have to keep discipline and purity like lotus, born from the mud, but so pure, so clean, and so fragrant. And that is how we have to become, to become saints in hell.”
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2020-05-03   901 Преглед
Веганството: Благородният начин на живот
2020-05-03

Fancy Raw Vegan Cuisines from Israeli Vegan Nutritionist, Moran Bar-Lev – Halvah Cubes & Falafel Cabbage Sandwich

00:14:13

Fancy Raw Vegan Cuisines from Israeli Vegan Nutritionist, Moran Bar-Lev – Halvah Cubes & Falafel Cabbage Sandwich

Today, we are delighted to have Ms. Moran Bar-Lev back on our show. Moran is a trained naturopathic specialist and holds the following certifications: Holistic Natural Nutrition, Raw Food Chef, Senior Massage Trainer, Senior Reflexologist, Nutrition, and Orthomolecular Medicine. Moran authored a book entitled “Health Changing Raw Food Nutrition” in Hebrew. This book explains the body’s natural healing ability and provides rules for proper nutrition. It also contains dozens of delicious, healthy, colorful, and vibrant raw vegan recipes. “My name is Moran, and I’m from Israel. I studied naturopathy, and I help coach and guide other people with the raw food world. We love halvah and we love falafel. So today, the two dishes that we’re going to make are from my book about raw food. So we’re going to make halvah. This halvah is like a dessert, or when you want a sweet thing to eat, it’s just perfect. So the ingredients that I’m going to use is ‘t’hina,’ tahini in English. It’s a sesame paste, from white sesame.” “Now we’re going to make falafel. Falafel is a very famous dish here in Israel, in the Middle East as well. Usually, it’s deep-fried served with chips and pita. It’s not something that you feel very light afterwards. So today we’re going to make raw falafel. Here are the ingredients. I want to explain to you what we are using.”
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2020-08-23   1091 Преглед
Веганството: Благородният начин на живот
2020-08-23

The Game Changers – A Revolution in Sports Nutrition and Performance, Part 2 of 2

00:12:22

The Game Changers – A Revolution in Sports Nutrition and Performance, Part 2 of 2

While “The Game Changers” outlines the health and performance benefits of a healthy vegan diet for athletes, the film also provides evidence that humans are designed to eat plants, not to eat meat. Humans don’t have the genetic and physiological adaptations for eating meat. But we are adapted to eating plants. We have longer digestive tracts for slow digestion, including digesting the fiber in plant foods. We rely on plants to provide vitamin C because we can’t make it ourselves. In the film, Rip Esselstyn, a New York Times best-selling author, former firefighter, and a Shining World Compassion Award recipient mentors a group of firefighters who go on a vegan or “plant strong” diet for a short 7-day period. And even in such a short amount of time, they achieve remarkable health benefits, such as dramatically lowered cholesterol, weight loss and improved energy levels! Cholesterol was 276, today 169. Whoa! Now you’re talking! It’s no wonder that many doctors, specialists and health professionals are recommending the film to their patients. Dr. Josh Cullimore wrote the following for plantbasednews.org: “The Game Changers is a fantastic achievement, and I believe it will actually live up to its name… I am already recommending it to my patients, as are many other doctors across the world… My patients are always astonished - as was Wilks’ father who also adopts a plant-based diet for heart disease - that merely changing the way they eat can transform their health, and are delighted that they are put back in control of their health. It is estimated that if everyone went vegan, the worldwide economy would save $1.6 trillion by 2050, through health and social savings.” Let us now enjoy a preview of the film. “I’ve been teaching fighting techniques to government agencies for more than 15 years. Then, I got injured. Unable to teach for at least six months, I spent more than 1,000 hours studying science on recovery and nutrition, and stumbled across a study about the Roman gladiators. The gladiators were predominantly vegetarian. How could the original professional fighters be so powerful eating only plants? When I made the switch to a plant-based diet, I qualified for my third Olympic team. I broke two American records. I was like, man, I should have done this a long while ago.”
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2020-10-13   771 Преглед
Веганството: Благородният начин на живот
2020-10-13

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

00:14:30

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

Today, we will look into the exciting, innovative, and compassionate way that Geraldine Starke is helping to convert dairy farms into plant-based milk farms. The plant-based milk trend is growing exponentially, worldwide, as people are now choosing plant-based over dairy. Geraldine’s inspiration led to the turning of small to medium-sized dairy farms into the dynamic new age, alternative non-dairy milk-producing farms using nuts, grains, and legumes.Geraldine loves animals and her dream was to build her own sanctuary to help as many as possible. “But we really wanted to help more. So, I never really got to the point of doing it. But I always had that in the back of my mind. Then one day, I just realized that dairy farms or meat farms - are actually the perfect place for a sanctuary. Of course, I'm talking small farm, not factory farms, because they already have the land, they already have animals, and they already have the people caring for these animals.” It didn't take Geraldine long to establish the business model and real workable solutions.Geraldine spent one and a half years doing tons of research, which involved checking out the local farmers who were already farming, what they were farming, was it being farmed organically, and if these farms were capable of being converted into vegan farms. While doing her research, Geraldine also spoke to farmers about her concept of changing dairy and meat farms into sustainable farms producing plant-based milk. “The idea is that they will source the ingredients from the local farms around, depending on what milk they will do, regarding their locality. The process of making milk is very simple. So, we would be there to help them make it, train them, and provide materials. So, we really want to have a transition that can be easy and quick, not much time for them or risk for them.”“So, the idea is that they don't grow ingredients directly on their land, because we need them to keep the land for the animals. Because they will keep the animals, so they will source locally and then just make the milk, plant-based milk themselves, and sell it. So, we will provide them with a platform for that.”
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2020-10-20   841 Преглед
Веганството: Благородният начин на живот
2020-10-20

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

00:17:45

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

In this four-part series, we are honored to present to you two youth organizations at the forefront of the exponentially growing climate movement in the USA: Climate NOW, based in San Francisco, California, and Sunrise Movement, headquartered in Washington D.C. We will tell you about three spirited young climate activists: Sarah Goody, founder of Climate NOW, and Kate Cragg and Remus Annani, members of Sunrise Movement. Our first featured climate organization is Climate NOW, created by 15-years-old Sarah Goody. Sarah became involved in climate activism at the age of 11. When she was 13, she began a one-person school strike crusade in front of the San Francisco City Hall every Friday for over four months. Today, Sarah leads weekly climate strikes outside a high school near her home in Marin County. At the age of 14, she started Climate NOW as a way to raise climate awareness for the youth in her community. Sarah turned vegan at the age of 12 after watching the documentaries Cowspiracy and What the Health, and has been sharing her experience and knowledge about the relationship between animal exploitation and climate change. “We have to make sure that people understand that we cannot continue living our life that way. That if we continue living that way, that we're not going to have a planet to live on. So, I think it's very important to consider animal agriculture when we're talking about climate and vice versa.” Clearly now, we see that the potential destructive impact of animal livestock-raising goes far beyond climate change. With a pleading heart and the utmost sincerity the fully-enlightened spiritual Master, Supreme Master Ching Hai delivered urgent messages to humanity in early 2020 before and shortly after COVID-19 was declared a global pandemic, taking hundreds of thousands of lives in a matter of months. “I don’t want to mince my words anymore. Our time is short now. Our world is in truly imminent emergency. There are a few ticking bombs, not just one. No need to wait for even climate change. Heavens and Earth are shaken to the core, seeing the atrocities we measure upon our fellow human and animal Earth tenants. So, all kinds of calamity are inevitable. Heavens and Earth are plaguing us with ever new, more strange diseases. Destructive signs are evident everywhere. Please, DO ACT QUICKLY. You have the privilege to IMPLEMENT VEGAN LAW, NO MORE ANIMAL RELATED SUFFERING BUSINESSES. Zero pain, agony for all beings, humans and animals. And ANIMAL LAWS IS THE BEST. ANIMAL PROTECTION LAW, meaning VEGAN LAW. If we are to redeem ourselves and rescue our planet.” Intelligent viewers, we are grateful to Supreme Master Ching Hai for Her wisdom-filled guidance and unconditional love. We also thank Sarah for her dedication to raise public awareness about our planet’s climate emergency and its solution: the compassionate vegan lifestyle.
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2020-07-14   840 Преглед
Веганството: Благородният начин на живот
2020-07-14

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

00:14:19

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

As the world becomes vegan, more and more companies are participating in this noble movement. A myriad of new products is being created each day, helping to make the transition to the compassionate lifestyle much easier. One such company is Chef’s Choice Foods. Chef’s Choice Foods was the first company to introduce to the world the famous Thai coconut milk, by canning it. It eventually became a world leader in creating some of the most amazing dairy-free products, enabling people to bring vegan cuisine to the next level, from savory to sweets. Now they produce around 120 vegan products, which are exported to more than 60 countries. The journey of this company traces back to when merchants sold their coconuts on the Chao Praya River. The Osonphasop family played a big role in bringing this amazing Thai taste to the world, in a canned form. Sonya and Marisa Osonphasop, who are also the daughters of Chusak Osonphasop, the former Managing Director of Chef’s Choice Foods, will tell us more about the company and their wonderful products. “In 1978, we sent out the first lot of canned coconut milk from Thailand. We were the first company in Thailand. After that, we started to develop the products further and had canned fruits and vegetables and sauces, all the Thai sauces and pastes and condiments. In 1996, Dad heard about Supreme Master Ching Hai and he became a disciple. At that time, he instantly changed the production line, so everything was vegetarian. Then later, in 2008, Master encouraged all the disciples to become vegan. At that time, Dad found that there was lots of Thai curry paste but none of them were vegan. So, he took the time to develop a very nice tasting curry paste and it’s totally vegan.” Sonya and Marisa, both vegans, have since developed a large variety of other vegan products that they launched under a new brand called Nature’s Charm. Many thanks, Sonya and Marisa, for introducing your company to us and the variety of amazing products you have created. How wonderful to know one can enjoy great tasting food, while at the same time know that no other beings on the planet have had to suffer for it.
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2020-06-02   1216 Преглед
Веганството: Благородният начин на живот
2020-06-02

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

00:12:30

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

Today, we are excited to bring you the story of the UK’s first, multi-award winning frozen vegan pizza company, One Planet Pizza, proudly co-founded by a father-and-son team, Mike and Joe Hill. Being a pioneer on many fronts, One Planet Pizza is the UK’s first ever crowd-funded 100% vegan food company. "Well, pizza, as they say, is one of the world’s most favorite foods! In the U.K. alone, it’s worth £480 million, and our aim is just to get perhaps one percent of that market, so that would be tens of thousands of people eating vegan pizza, rather than pizzas with meat and dairy." Mike not only saw the opportunity to introduce great pizzas to the market, but he also realized that people desperately needed better vegan alternatives, to assist them to step forward and bravely make a positive switch in their diet. "One of the phrases we use all the time is something called 'Pizza with Purpose.' So the idea is that we use pizza as an agent of change and it’s a way of encouraging people to eat less dairy, less meat." Mike’s son, Joe Hill, calls himself the “Chief Pizza Distributor.”Together with their like-minded shareholders, they are leading the company to be even more sustainable on many levels. Packaging is one of their outstanding achievements. Their ‘Zero to landfill packaging’ means all their pizza boxes are 100% compostable and all other packaging is fully recyclable. All the company’s recyclable wastes are shredded on site, given another life through composting and other eco-friendly processes. Bravo, One Planet Pizza, for leading by example, using innovative community supported fund-raising strategies, and putting so much hard work into developing such a successful product for the growing healthy vegan food market. You have made clear that every slice that your customers eat is a statement that they care for the environment and the lives of all animals.
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2020-12-01   1071 Преглед
Веганството: Благородният начин на живот
2020-12-01

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

00:17:01

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   556 Преглед
Веганството: Благородният начин на живот
2020-10-11

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

00:26:54

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

The carving of flower jelly uses needles or special nozzles attached to syringes, which make it appear as if flowers are blooming inside the transparent jelly. The nozzles with different shapes are used to inject natural coloring into the jelly and form various gorgeous flowers with artistic designs. Vegan Chef Lin Fang-Yun, has over 20 years’ experience in promoting organic plant-based food. Recently she received the first prize in an international competition with her flower jelly. She also engages in flower jelly teaching and competition judging. Let’s now watch how she makes the colorful flower jelly! "Today I will introduce to you the most popular artistic dessert recently: flower jelly. Flower jelly is an artistic dessert that combines visual and culinary pleasures. The inspiration comes from the scenery of four seasons, as well as flowers and trees. Now, we are going to demonstrate a 5.5-inch one with a peony flower, which is often used to celebrate an auspicious bountiful harvest."
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2020-04-05   2328 Преглед
Веганството: Благородният начин на живот
2020-04-05

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

00:13:09

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

This powerful 2019 documentary showcases the urgency for an all-encompassing vegan lifestyle to be instituted across the planet. Written, directed and produced by first-time documentary filmmaker, and dedicated vegan, Mr. Mahesh Kothamangalam, “Slice of Life” brings us yet another poignant and compelling media production aimed toward the awakening of human consciousness with regard to our dietary choices and its future impact on the planet. The documentary was an official selection for the 2019 Kraków International Green Film Festival in Poland. Mr. Kothamangalam gave of his valuable time for a special interview with Supreme Master Television at the premiere of his work in Vancouver, Canada. “It's a documentary about the future of food. These food technology companies are trying to come up with products that are delicious, take fewer resources, no animal, ethical consequences, and it's just right for the environment. So, it's a win-win in every possible direction. That's how ‘Slice of Life’ is totally different from other documentaries; we are focusing on the solutions.” “Slice of Life” presents an array of professional opinions and research from an impressive line-up of influential media personalities, and entrepreneurial and social leaders from the medical, scientific, artistic, and culinary business domains. Originally from southern India, Mr. Mahesh Kothamangalam studied at Northern Illinois University in the United States and completed a Master of Science in Industrial and Process Engineering. Currently, he is the Assistant Vice President of U.S. Bank, an American financial institution. It was during the latter part of this journey that he made a personal switch, first to vegetarianism, and then to veganism. During this process, from information to transformation, Mahesh decided to find ways to let more people know about the truth. Convinced of the effectiveness of the documentary format to not only share with the widest audience possible but also to present solutions he was exposed to during his research, Mahesh set out on this daunting task. Mahesh Kothamangalam’s brave and committed approach is an example to us all in the pursuit of justice and righteousness for the Earth and all her inhabitants. Our appreciation goes to Mr. Mahesh Kothamangalam for his courageous and heroic deeds in revealing the truth and bringing light to shine on the Vegan World to be!
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2020-07-09   882 Преглед
Веганството: Благородният начин на живот
2020-07-09

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

00:18:29

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   1392 Преглед
Веганството: Благородният начин на живот
2020-11-15

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

00:20:53

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, gr
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2020-12-06   733 Преглед
Веганството: Благородният начин на живот
2020-12-06

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

00:13:50

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

On today’s show, we will continue finding out about the savory line from this lovely brand. “Young green jackfruit is a fruit that doesn’t have much taste and if you add any sauce or flavors to it, it will absorb the flavors and come up really nice. It has the texture and appearance really similar to meat. So, it is also minimally processed. So, we introduced the Nature’s Charm ‘Young Green Jackfruit in Brine’ and ‘in Water’, where people could just add any sauce they like. And eventually, we introduced a Sriracha Jackfruit, a BBQ Jackfruit and all these are ready to eat.” “And the most special one is the Jackfruit Confit. It comes in really big chunks and it comes in marinated olive oil with rosemary, thyme, sea salt. It’s completely natural. You can actually have it straight from the can on sandwiches or you can deep fry them, pan fry them as (vegan) steaks.” “So, Banana Blossom is a new meat substitute that can replicate the fish really well. So, we actually pack banana blossoms in brine. And it comes in chunks, a big chunk, so that you can actually put them with the batter and flour and deep fry them. And then that’s your vegan fish.” “We do have a mushroom range, and we find that they have a really good texture, that is chewy and also have a really nice taste, unique taste. We create mushrooms into a next vegan meat alternative.” As a vegan food company, Chef’s Choice Foods not only manufactures ethical products, the company is also very thorough in ensuring that their products are both free of chemicals and cruelty-free. “At Chef’s Choice we have approximately 600 employees and we have a chef and her team and a kitchen to provide lunch for everyone. We keep them very delicious, very authentic, so that all our staff will not get bored of being vegan and all the guests and our customers who come and visit us, everyone loves our food.” And Marisa also shares their sincere hopes for the future. “We wish for a better world, a vegan world where people live kindly and compassionately in peace. We also hope that more companies will become vegan.”
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2020-06-09   834 Преглед
Веганството: Благородният начин на живот
2020-06-09

Traditional Indonesian Savory Snack: Crispy Fried Vegan Pastel

00:18:16

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   718 Преглед
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2020-10-28

Happy Cow: A Traveler’s Best Friend

00:13:35

Happy Cow: A Traveler’s Best Friend

If you have ever been in an unfamiliar city, you know how challenging it can be when you want to find the best vegan meals the city has to offer. Sometimes, a fantastic vegan restaurant is just around the corner, but you can’t find it if you don’t know that it’s there! Enter Happy Cow! Happy Cow is a website and a free mobile phone app that shows you all the veg restaurants that are near your location, along with photos, reviews, and recommendations on what dishes to order. Meat-based restaurants with vegan options are listed as well. Happy Cow also lists important details like the restaurant’s hours and the price range. The app has handy filters that can be applied for different cuisines like Mexican, Thai, or Chinese and categories for things like organic, gluten-free, and raw vegan. You can also find listings for grocery stores and vegan-friendly hotels and bed & breakfasts! especially when you're traveling. You can use the app to find vegan, just about anything you like, and it allows you to easily find things when you're on the road whereas the website is more built to allow you to find vegan listings when you're at home, or relaxed on your sofa. Happy Cow was the sole reliable resource available and has since built a solid reputation, gaining trust and long-term loyalty from its users. Another great feature of Happy Cow is how often it is updated. For example, there is an entire section on airplane meals that includes codes for ordering vegan meals with listings of vegan and vegetarian options on many different airlines.
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2020-09-29   569 Преглед
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2020-09-29

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

00:12:35

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

Today, we will learn more about the founders, Mike and Joe Hill, as well as the father and son team's mission, their success stories, and why One Planet Pizza’s customers rate its vegan pizzas so highly. According to Mike and Joe, the secret to a good pizza is to lovingly make each and every one from scratch, by hand, with locally sourced fresh ingredients, organic if possible, combined with caref
Веганството: Благородният начин на живот
2020-12-08   586 Преглед
Веганството: Благородният начин на живот
2020-12-08

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

00:13:15

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
Веганството: Благородният начин на живот
2020-12-27   550 Преглед
Веганството: Благородният начин на живот
2020-12-27

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

00:16:42

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

Has it ever happened to you that sometimes you have some leftover food from the day before, or even from breakfast? Well, to be green, turning those leftovers into a type of burrito is one way to eat them. Today, Marianella will show us how to make the traditional Costa Rican lunch, Gallo Pinto Burrito from the leftover of the breakfast made in part 1 of the show. She will also make a creamy tomato soup with the smoky flavor. “Let’s make the burrito now. We take the wheat tortilla, and meanwhile, we turn on the heat. This is the salad to put in the burrito. Let’s wrap our burrito and put it in the pan for some time to warm it up.” “Let’s fry these vegetables and the tortillas with some oil. We will let it release its fragrance a little, and then we put it into the blender with a little water. We add the chickpeas and our [stir-fried] mixture in the blender….” “Our lunch is ready, the gallo pinto burrito and the tomato soup. You can see that it is filled with protein, both from the chickpeas and the beans.”
Веганството: Благородният начин на живот
2020-03-08   1818 Преглед
Веганството: Благородният начин на живот
2020-03-08

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

00:16:15

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   939 Преглед
Веганството: Благородният начин на живот
2020-09-13

Sharing Love Through Food: Loving Huts Around Europe, Part 2 of 2

00:17:22

Sharing Love Through Food: Loving Huts Around Europe, Part 2 of 2

Now we will continue the journey of flavors throughout the Loving Hut Vegan Restaurants in Europe, starting from the beautiful country of Norway, where there are two locations, Bjerregardsgate and Fredensborgveien, in Oslo. The menus at both of these restaurants consist of vegan comfort food with friendly service and smiles. Let’s now head south to the capital of the Netherlands, Amsterdam, where you will find Loving Hut Amsterdam - Vegan House. Famous Dutch vegan rapper “Dio” rates Loving Hut Amsterdam - Vegan House his favorite hot spot in Amsterdam. Last but not least on our Loving Hut European tour is a pop-up restaurant called Loving Hut Ireland. They have a regular stall at Ireland’s first monthly vegan market “Positively Eventful” where they frequently sell out of food. They appear at the Mind Body festival and Cork VegFest every year.
Веганството: Благородният начин на живот
2020-03-31   643 Преглед
Веганството: Благородният начин на живот
2020-03-31
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