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Braised Coconut Mushrooms, Potato and Pumpkin Soup, and Lemon-Ginger Tea

00:17:52

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 cocon
Веганството: Благородният начин на живот
2020-11-29   529 Преглед
Веганството: Благородният начин на живот
2020-11-29

Traditional Iranian Vegan Cuisine, Part 2 of 2 – Tahchin (Savory Rice Cake)

00:16:03

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

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

00:19:41

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

Located in southeastern China, the coastal city of Hangzhou is well-known since ancient times for the flourishing development of Buddhism,and has long been reputed as the “Buddhist Capital of Southeastern China.” Its history of the plant-based diet can be traced back even further. During that time, many truth seekers came to Lingyin Temple to pray to be cleansed, gain wisdom, learn and embrace a plant-based diet, while searching deeply for their true nature. In 2016, the “Xiangji Vegetarian Culture” was designated as an “Intangible Cultural Heritage” of Hangzhou City, paving a very important milestone for veg development in China. Talked about far and wide, Yu Hua Zhai is a free-to-dine vegan restaurant! Here, the vegan culture has been elevated from compassion for all beings, to the selfless awareness that the whole universe is connected as One. Located next to the Xixi Wetland in Hangzhou, “Wukong’s Home” is housed in an old and simple structure of unique tranquility. Governmental support has greatly contributed to the prosperous development of the veg industry in Hangzhou today. What has made it even more encouraging is, in 2017, the city government published a book called “Veg in Hangzhou - Food Discovery in Southern China”. “We hope that the industry will integrate the rich veg cultural tradition with the scientific concept of a healthy and green veg diet, and strive to establish the city as the ‘Veg Capital of Southeastern China.’”
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2020-03-03   841 Преглед
Веганството: Благородният начин на живот
2020-03-03

The Vegan Princess's Kitchen, Part 2 of 2 - The Lovely Jackfruit Tacos with Avocado Slaw and Vegan Cheese Sauce

00:16:08

The Vegan Princess's Kitchen, Part 2 of 2 - The Lovely Jackfruit Tacos with Avocado Slaw and Vegan Cheese Sauce

Let’s now enjoy their cooking demonstration. The finale of the jackfruit and taco. Here we go. We’re going to turn it on. We’re going to start by taking a can of jackfruit. And then we’re going to throw in 32 ounces (950 milliliters) of vegetable broth. Turn your pot on high. And then we’re going to add in two tomatoes, chopped, and also one jalapeño, one serrano pepper. And then a pinch of salt. And then we have two tablespoons of paprika. And then we’re going to add three tablespoons of Bragg’s Coconut Aminos, organic, of course. This is a South African smoke blend. And then a chili-lime seasoning blend. You guys can season together. Double time! You’re going to fill your taco with your jackfruit mixture. May we have some slaw? And then you're going to drizzle your (vegan) cheese sauce. Like that. There’s your taco.
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2020-02-23   775 Преглед
Веганството: Благородният начин на живот
2020-02-23

Traditional Japanese Vegan Cuisine, Part 2 of 2 – Vegetable Tempura and Zaru Udon

00:19:30

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, ch
Веганството: Благородният начин на живот
2020-12-13   1092 Преглед
Веганството: Благородният начин на живот
2020-12-13

Sharing Love Through Food: Loving Huts Around Europe Part 1 of 2

00:19:18

Sharing Love Through Food: Loving Huts Around Europe Part 1 of 2

In these episodes, we will be taking a tour of the Loving Hut restaurants and their authentic cuisines across Europe. Let’s start in the beautiful town of Rimini Italy, Situated on the Adriatic coast in Italy’s Emilia-Romagna region. This Italian Loving Hut is famous in their region for their boutique European dishes fused with a modern Asian flavour. Let’s see what their customers have to say about the vegan burgers: “There must be a mistake. This is not vegan. Unbelievable. Perfect! More than.” Majestic viewers, let’s go to the south of France now, to a quaint little town called Menton, where you will find the Loving Hut Menton in a charismatic beach front location. Here you can sit down in the relaxing atmosphere and enjoy a great menu. “It’s a beautiful place. We eat very, very well and the people are exceptional, the staff are really good, and the food is very healthy. I have been a vegan for many years and I am convinced that this is the future.” Last but not least for this episode, we go down to Valencia in Spain, where you will find a buffet style at Loving Hut Valencia.
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2020-03-24   697 Преглед
Веганството: Благородният начин на живот
2020-03-24

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

00:13:10

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   764 Преглед
Веганството: Благородният начин на живот
2020-09-20

Plant-powered Athletes Unleashed, Part 1 of 2

00:15:20

Plant-powered Athletes Unleashed, Part 1 of 2

Former professional dancer and veganism advocate, Ms. Belsen Mata is the founder of Vegan Power Athlete, an organization that has quickly grown in both strength and reach since its inception. “And for me, I became like an unstoppable machine.” Esteban Ramirez is a member of the Vegan Power Athlete group in Costa Rica. “I have competed as a vegan for a long time, I had excellent results. I introduced myself to veganism, and have been completely vegan about six years. The plant-rich diet is the best way to counteract the damaging effects of training. Costa Rican Vegan Power Athlete member, Sebastián Fernandez Mora shares his experience with us. “The diet has definitely helped me a lot with recovery, it has been wonderful.” Vegan Power Athlete member and personal trainer, José Ricardo has also experienced the same incredible recovery and mental charity on a 100% plant-based diet.
Веганството: Благородният начин на живот
2020-02-18   1349 Преглед
Веганството: Благородният начин на живот
2020-02-18

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 1 of 3

00:15:04

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 1 of 3

In today’s episode, we visit the Loving Hut on Lake Klopein in southern Austria, a picturesque summer holiday destination. At this Loving Hut, not only can guests enjoy savory vegan food in the restaurant, but they also are welcome to stay in the serene, eco- and animal-friendly hotel. During Her visit in 2016, Supreme Master Ching Hai offered training to staff members, teaching them how to run a vegan business with unconditional love. Throughout this three-part series, we will share several of these tips and tricks for running a successful vegan business, while also working with love and consideration for all. “At Loving Hut, you just have to feel good! The design is simple, hut cozy. The staff are known for being very friendly and courteous, and the kitchen is very hygienic. Not only is everything completely vegan, but the hotel and restaurant are also completely smoke and alcohol-free. What a wonderful atmosphere! By the way, animal companions are welcome to stay in the hotel as well.”
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2020-04-16   986 Преглед
Веганството: Благородният начин на живот
2020-04-16

Traditional Iranian Vegan Cuisine, Part 1 of 2 – Dolmeh

00:19:39

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!"
Веганството: Благородният начин на живот
2020-10-18   583 Преглед
Веганството: Благородният начин на живот
2020-10-18

African American Veganism: Going Back to Their Roots

00:12:05

African American Veganism: Going Back to Their Roots

Historically, the diet of the ancestors of African Americans, was largely plant-based. This way of life was truly at one with nature as African’s lived in regions that were abundant with food that could be collected for their needs. Tadzoka Pswarayi, an International Development Consultant, and social and tech entrepreneur, explains this concept very well in her article entitled: “African vegans are a return to tradition,” where she shared her insightful opinion on how the diet of African Americans has changed since its origins in Africa. “Before farming started, Africans were known to be hunters and gatherers (the foundation of the paleo diet.) They would gather leaves, roots, tubers, corns, rhizomes, bulbs, seeds, buds, shoots, stems, pods or edible flowers. Nowadays, most African societies are carnatic (centered on meat) and meat features daily in the diets of most middle-class African families. But this culture is colonial. Until about five centuries ago, Africa remained mainly dependent on traditional food.” Famous African American vegan advocate, Louis Hunter. Mr. Hunter was in a very difficult situation, which led him to meeting Sarah and Dan Woodcock, who introduced him to veganism, and eventually helped him open the very first black-owned vegan restaurant called “Trio” in Minneapolis, USA. On the morning of May 31, Mr. Hunter fed more than 300 vegan meals, with love and compassion, to the peaceful protestors in the streets, many of whom had supported him during his difficult time. Mr. Hunter’s greatest ambition is to see people live healthier, happier lives and he believes the vegan diet can do that. The African American public health nutritionist and author Tracey McQuirter, who has been a vegan for 33 years, used her insights and knowledge, and created the “African American Vegan Starter Guide,” to share for free with the whole world, what a vegan diet can do for all of us. This guide is specifically for the African Americans, based on their cultural cuisines, however, it can be enjoyed by anyone, as the recipes and guidelines are a wealth of information for all. As our beloved Supreme Master Ching Hai once shared in the lecture, “We create everything that we want, if we live but in accordance with the law of the universe. Such is the power of just being vegan. Because that means we spare life, we want life, we want constructive energy, we don’t want destruction. So, vegan is the answer. This is something all Africans, and all citizens of the world can do. Be vegan. Be a world-saver.”
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2020-11-24   380 Преглед
Веганството: Благородният начин на живот
2020-11-24

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 2 of 3

00:15:47

Sharing Love Through Food: Loving Hut on Lake Klopein, Austria, Part 2 of 3

Today, we meet some of the friendly staff who tell us more about this picturesque restaurant and hotel. At Loving Hut, hygiene is one of the top-most priorities, as Supreme Master Ching Hai repeatedly reminded staff during Her visit to Austria in 2016.She even humorously suggested putting up a photo at the front of the restaurant with the slogan “Hygiene is in!”All the delicious vegan food at the restaurant is prepared in an immaculately clean kitchen, and enhanced with love and consideration for guests. Master also passionately showed the Loving Hut staff how to professionally serve and impress customers. Loving Hut restaurant staff also received valuable advice from Master about operating efficiently when the restaurant gets busy as well as serving customers with nobility and respect. Beloved Master not only provided the team with helpful guidance on how to present the food, but also shared profound insights on why cooking for others is an honor.
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2020-04-21   761 Преглед
Веганството: Благородният начин на живот
2020-04-21

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

00:16:47

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

Vegan Chef Ravi G. Dadlani grew up in Mumbai, India. After he graduated from college in 1988, he started work in Taiwan, also known as Formosa, and has been living in Taiwan ever since. With encouragement from his relatives and friends, he opened the first all-vegan bakery café, “Fresh Bakery and Café,” in Taipei, Formosa in 2012. Then in 2016, he relocated the cafe to a more convenient location and renamed it as "Vegan Taipei." Let’s now watch Chef Ravi make an authentic Indian cuisine step by step. "Today, we are going to cook the most common dish in the Indian household: Mixed Vegetable Curry Rice & Indian Masala Chai." "In our busy daily life, we do not have time to cook food everyday. So today, we will be preparing a big pot of curry that could be stored in the fridge for up to 2-3 days. So now, we’ll start preparing the food." "Now we have finished dicing all the vegetables." "First, we heat the oil a little bit on medium to low fire. And we start putting in all the spices: the curry powder, coriander powder, cumin powder, salt, turmeric, and red chili powder. We sauté this for about two minutes." "Notice the spices are starting to get a little bit brownish, so it’s about time to start adding the other ingredients, but we need to add them one at a time." "We need to constantly stir it every two minutes or so, so that it doesn’t burn at the base." "The portion of the gravy and the vegetables has to be 1:1 when serving. This is the best way to eat curry." Now, vegan chef Ravi is going to show us how to make a delicious vegan Indian milk tea, known as Masala Chai, using Indian spices. "We are going to cook vegan Indian masala chai. The ingredients are nutmeg, dried ginger, cloves, cardamom, black pepper, and cinnamon…"
Веганството: Благородният начин на живот
2020-09-06   1314 Преглед
Веганството: Благородният начин на живот
2020-09-06

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

00:16:01

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

Welcome to today’s show, we have the gorgeous vegan model Christina Galioto who will share a fancy and delicious vegan recipe with us! The cooking demonstration was filmed by the former CNN news anchor and Shining World Vegan Journalist Award recipient, Jane Velez-Mitchell.Ms. Jane Velez-Mitchell was an internationally renowned television host and investigative journalist. She is the laureate of both the Los Angeles and New York Emmy Awards for excellence in broadcasting. She is also a New York Times bestselling author. After she retired from mainstream media, she founded a social media news outlet, JaneUnchained, which promotes a compassionate vegan lifestyle and raises awareness about animal rights. The channel has since attracted more than one million followers on Facebook and Twitter.Ms. Christina Galioto is an entrepreneur, model, writer, and founder of Haute Bohéme Kitchen that makes seasonal plant-based dishes. She is also a business partner at the vegan restaurant “Nic’s on Beverly” Ms. Galioto is committed to bettering the world through investing in businesses that care about the environment, animals, natural health, and reducing waste. She is passionate about encouraging others to be more conscious in their everyday choices, however small and insignificant they may seem.Today, Ms. Velez-Mitchell will use her unique style in JaneUnchained utilizing a smartphone with a stabilizer to show us how Ms. Galioto makes these beautiful, tasty, and nutrient-loaded Italian-Flavored Vegan Tempeh Sausage Pastry Tarts.Jane (f1): Christina, tell us about the amazing dish you're making.Christina (f2): It’s a dish that if you make this at home, you're going to impress yourself. You're going to impress everybody else. And it's the type of thing you put down and disappears in seconds. I'm making individual Italian sausage pastry tarts. And it sounds fancy, and it is kind of fancy actually. The first thing we do is make the marinade because we do have to marinate the tempeh for a whole hour. It only has three ingredients. You need a cup of vegetable broth.(f1): OK, there you go.(f2): We need three tablespoons of soy sauce, lemon juice.(f1): Lemon juice.(f2): This is freshly squeezed. I just reuse this bottle all the time.(f1): OK. Very sustainable of you. We try to reuse bottles whenever we can.(f2): And then we're just going to crumble the tempeh with our hands. (f1): Perfect.(f2): This dish tastes just like Italian sausage. (f1): Really?(f2): I'm half Italian. (Yes.) Italian sausage is not the sausage itself; it's the flavoring. It's the fennel; it's the red pepper flakes; the rosemary, thyme. I add a couple of things that sausages may not have. I'm not sure, but it does the trick. It tastes exactly like the real stuff.(f1): Tempeh is super high in protein. It's fermented soy, and it's full of probiotics. Very good for you all the way around. (f2): I’m crumbling it really good because what we are making is tarts. Everything needs to be as finely chopped as possible. Just mix it up. (Yep.) Yes. Like I said, this would typically sit for an hour, but we're going to move on to the next part. Two tablespoons of olive oil.(f1): Look at that. Now so we've got some oil, we've got the red peppers that you diced very expertly. Onions (optional), red pepper, oil.(f2): That's it. (And that’s it.) So we would typically let this sit for about seven to ten minutes. After we cook the onions (optional) down a little bit and then we're going to add the garlic (optional) and the spices.(f1): Look at this! So now we have the crumbled tempeh that has been marinated. And now we're going to put in some garlic (optional). This tempeh is gorgeous.(f2): We chop the fennel. This is a key ingredient. If you don't have it on hand, do not make it. Fennel seeds is what gives it the Italian sausage flavor. You can chop the fennel! I didn't even realize that it just releases a whole lot more flavor and scent.(f1): I have to tell you, the aroma is absolutely astounding. Now, what are you putting in this?(f2): Two teaspoons of thyme. Thyme. OK. Probably my most used spice in the kitchen.(f1): Thyme?(f2): Thyme, yeah. It just goes with everything. It gives you that home cooking flavor and scent. Two whole teaspoons of rosemary.(f1): Rosemary? (f2): Yeah.(f1): That sounds like the song “Rosemary and Thyme.”(f2): It does, doesn’t it? Now this. (f1): Beautiful!(f2): You can change the quantity depending on the spice level.(f1): And that is? That is red pepper flakes. Also, a key ingredient to making it like a tart.(f1): Yes. Red pepper flakes. Puff pastry, and look, it says, “100% vegan pre-rolled sheets.” Let's go back here and see what's happening. (f2): It comes just like this.(f1): Oh my gosh. (f2): It makes our lives so easy.(f1): Wow! Where'd you get this? (f2): Whole Foods.(f1): Oh! Whole Foods. (f2): It’s at every single location that I've ever been to, surprisingly.(f1): And this is “Aussie Bakery Puff Pastry.” So no trans fat, no hydrogenated oils, no high fructose corn syrup, mono or diglycerides, artificial colors or additives, preservatives. And of course, because it's vegan, no cholesterol. (f2): Yep.(f1): Look at that. So you're just cutting it up.(f2): I'm just cutting it up. (f1): Wow.(f2): I’ve already sprayed my baking tray here.(f1): Wow, look at this.(f2): Look at that. They puff up.(f2): You get it in the frozen section. It thaws really quick. So you don't have to do any sort of preparation because prepping everything already takes enough time for it to thaw on the counter. So when you start the dish, you take it out. This is important that the pastry is buttery. You want it to be flaky. The product itself already does most of the work on that. But yeah, you just put a little bit of olive oil. Well, now that we're done here, we're going to preheat the oven. (f1): OK.(f2): To 400ºF (200ºC). (f1): All right.(f2): And we're just going to put it on top. It really puffs up so much. So you just put it in the center as much as you can. You’re going to see; it looks like I'm overstuffing these things, but it can handle it.(f1): You just scoop that and put it on. Whoa! That's incredible.(f2): I've tried a few different ways. I've tried to decorate it put little fork marks in it nothing turns out. It puffs the way it wants and it puffs perfectly. So, this makes 19 tarts.(f1): Nineteen, wow! And by the way, this is not an expensive dish. Not at all. (f2): Not at all.(f1): Look how gorgeous this is. Tempeh Sausage Pastry Tarts with tempeh instead of animals. We don't need to use animals, absolutely delicious. and it’s pretty too. (f2): Yeah.(f1): Here we go. We're popping it in the oven for eighteen to twenty minutes depending on your oven. Look at that. This is the finished product and look how gorgeous this is. So why don't we do a taste test with one of these? Is that OK?(f2): Absolutely. That’s what they’re here.(f1): OK. So now, this is my absolute favorite moment of the day.(f2): Where I get fabulous people to make lunch for me. If you eat three, it's a decent meal.(f1): Look at this. Look how gorgeous this is. Look at this. I mean, I feel like I'm in Paris right now. Oh, my God.(f2): Yeah, I knew you were going to say that. Like I said, this dish pleases everyone. ((f1): Oh my God.) It will vanish the second you put it out.(f1): Oh my God, this is brilliant. It’s so light and fluffy, and the pastry is delicious. And then this…. You're a person who is a model. You're in perfect shape. Some people might say, “Oh, you can't eat pastry.”(f2): Indulge a little because when you deprive yourself, is when you start craving. So that's definitely how I live. Me and my sister, we don't diet. You could do it yourself by cooking at home. It becomes enjoyable. When you pick your produce, you wash it, you prepare it. It hits your heart more, it means more, and you enjoy your food more.(f1): What's your vegan message given animal agriculture’s horrific impact on climate change now? (f2): I love nature so much. I have a beautiful one-year old daughter, and I want her to experience the world like I have. These big-scale thing that could be done. But what can every single person do at home starting right now, is switch to a vegan diet. And we all know that's a fact. This is what you can do right now. There's no question like, “Oh, I wish I could do something. I can't afford a Tesla, or I can't control all these things.” You can go vegan, and that's what will help.(f1): And how long have you been vegan?(f2): Since I was 19. So I'm 33 now, and I am a living, breathing, thriving vegan. (f1): Now you're in Hollywood, you're a model. Do you see the culture changing? Completely. I… There're so many things to celebrate every single day. And it's going at a fast pace. I think ever since Beyond Meat’s initial public offering skyrocketed, it's become a little bit down to earth, but I think it got and all of a sudden, everybody's like, this is where the smart money's going.(f2): Exactly.(f1): It’s coming, and the world is changing. I want to thank you so much for taking your time to do this incredible dish, which you can make it home. Absolutely spectacular. I'll leave you with one more drone shot. Wooh! Try vegan. It's a lot of fun.INGREDIENTS (For all ingredients, please use organic versions if available) For the MARINATED TEMPEH (vegan), the ingredients are:8 ounces of tempeh, crumbled1 cup of vegetable broth3 tablespoons of soy sauce2 tablespoons of lemon juiceFor the VEGAN TEMPEH SAUSAGE PASTRY TARTS, the ingredients are:2 tablespoons of olive oil1 red bell pepper, finely chopped½ small onion, finely chopped (optional)8 ounces of marinated tempeh3 garlic cloves, minced (optional)2 tablespoons of fennel seeds (chopped)2 teaspoons of thyme2 teaspoons of rosemary1½ cups of filtered water1 package (17.3 oz) of vegan Puff Pastry from Aussie BakeryRed pepper flakes (depending on spice level)Olive oil sprayFor more information about JaneUnchained, please visit: JaneUnchained.comFor more information about Christina, please visit: Instagram @ChristinaGaliotoDelightful viewers, we are glad to have you with us today. We hope Ms. Galioto has inspired you to try this delightful recipe to share with your family and friends. We wish you a life filled with happiness and great health.
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2020-06-14   680 Преглед
Веганството: Благородният начин на живот
2020-06-14

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 2 of 4

00:15:57

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 2 of 4

Today, we are privileged to bring to you one of the most talked-about youth climate groups in the USA today, the Sunrise Movement. Sunrise Movement was founded in 2015 by a small group of like-minded youth on the East coast of the USA, who envisioned a revolutionary overhaul of the country’s climate policies matching the scale of our planet’s climate emergency. Sunrise Movement does not have formal membership, but is estimated as of September 2019 to be comprised of about 80,000 active supporters, most of them in their teens or 20s. Sunrise Movement’s Kate Cragg touched on the perilousness of the situation: “This is a turning point in history. This is a crucial thing that our species has never faced before. So, we have a responsibility greater than any other generation in history.” moment. Sunrise Movement’s activism is modeled after the civil rights movements of the 1900s. Towards its main goal of avoiding a 2°C global temperature rise, Sunrise Movement employs many strategies. The Sunrise Movement gained nationwide recognition in November 2018, when it staged a sit-in protest. The protest received intense media attention. Sunrise Movement is one of the few climate groups in the country to offer a clear and concise list of governing principles, known as the Green New Deal. The principles outlined in the Green New Deal call on government to aggressively regulate the two major greenhouse gas emitters: fossil fuel and animal livestock-raising, to commit to one hundred percent clean, renewable energy, and facilitate a just transition into climate stabilizing industry employment for people whose jobs formerly contributed to global warming. Thanks to the hard work of activists like Remus and others from within the Sunrise Movement, the Green New Deal has gone from a little known political ideal, to being endorsed by 15 US senators and 97 House representatives in some form. From a scientific standpoint, some experts have already made the case for climate action focusing squarely on livestock instead of fossil fuels for climate crisis solutions at this late stage.
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2020-07-21   720 Преглед
Веганството: Благородният начин на живот
2020-07-21

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

00:20:16

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

Today, we are honored to have Marianella with us. She will show us how to make the vegan version of traditional Costa Rican breakfast, Gallo Pinto, as well as handmade tortillas that are popular in Central America. Marianella is the owner of the Green Vurgers Restaurant, a small vegan restaurant located in San Pedro, San José, Costa Rica. As its name suggests, Green Vurgers specializes in offering vegan burgers as a way of introducing veganism to the general public. “The main feature of the Gallo Pinto is its vibrant colors. You can see the red, brown from the beans and lots of the greens. It is very appetizing. Now we are going to make handmade tortillas from Central America. First, we roll the dough into balls. We can use any type of container to flatten the tortilla dough. We grease it with a little「olive oil」. There it is. This tortilla, when it moves easily, it means that it is ready. We can see that this type of breakfast is quite substantial.”
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2020-03-01   3002 Преглед
Веганството: Благородният начин на живот
2020-03-01

Sharing Love Through Food: Loving Hut Vegan Supply

00:16:40

Sharing Love Through Food: Loving Hut Vegan Supply

In today’s program “Sharing Love through Food: Loving Hut Vegan Supply,” we invite you to visit two companies, one in Korea and the other in America, and explore vegan food distribution for Loving Hut restaurants and the public. The Loving Hut family is a model of a peaceful, vegan business, inspired by Supreme Master Ching Hai and Her love for all beings. Thanks to serious concerns about the severe and destructive impact of meat consumption on the environment and human health as well as its causing of tremendous animal cruelty, the vegan food industry has been rapidly expanding and providing the main source of meat alternatives for daily meals. Loving Hut restaurants and the citizens of Korea are fortunate to have access to a diverse selection of vegan products through a very popular distributor, Loving Hut Vegan Supply. According to the owner, Mr. Oh Jong-cheol, the company has been widely recognized and is successfully distributing ever more plant-based foods throughout the country. “Loving Hut Vegan Supply provides vegan products and distributes goods produced at the Loving Hut factory to local stores. And we are also researching vegan foods and offering consultation about vegan ingredients to our customers. We mainly distribute organic and non-GMO products. That is Loving Hut’s policy and goal. The foundation of Loving Hut Vegan Supply is based on "love for life.” And we started with a motto: peace and coexistence between all beings Since then, we have continued with a vision to achieve love and make peace through veganism.” The Loving Hut Vegan Supply in the USA, and their online shopping website, EcoVegan.com carry various Asian and Western vegan selections from V-protein and other groceries, to vegan foods for pets. Ms. Aihoa Lam, Operations Manager of Loving Hut Vegan Supply in the USA, tells us more about this noble business. “EcoVegan was originally founded by Supreme Master Ching Hai to screen and provide clean, non-GMO vegan food and eco-friendly supplies to Loving Hut restaurants and all the [vegan] restaurants in the United States. Currently, EcoVegan has 10 employees that supply approximately 40 Loving Hut restaurants and all the vegan restaurants in the United States, with over US$2 million in annual revenue. Loving Hut can be seen as the ultimate animal activist company representing peace, love, and compassion toward all beings on this precious planet. Loving Hut works hand in hand with Supreme Master Television in promoting veganism.” We’d also like to offer our sincere gratitude to Supreme Master Ching Hai for enlightening us on the importance of being vegan and helping the world, as well as Her infinite grace leading us towards the Truth.
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2020-06-16   746 Преглед
Веганството: Благородният начин на живот
2020-06-16

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

00:16:59

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 Sing
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2020-07-19   730 Преглед
Веганството: Благородният начин на живот
2020-07-19

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

00:14:18

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

Chef Reina owns two popular Filipino vegan restaurants in the Bay Area, namely "Nick's on Grand" and "Nick's on Mission." In her years of cooking, vegan Chef Reina has created dishes for the Honorables Jean Quan, mayor of Oakland, Tom Bates, mayor of Berkeley, and the late Ed Lee, former mayor of San Francisco. She also catered for events at Apple, NASA, UBER, Twitter, Goldman Sachs, BlackRock Investments and more. “Today, we are going to be making Kare-Kare, which is a very classic Filipino dish; it's vegetables in peanut sauce. So, my ingredients are baby bok choy, creamy peanut butter, annatto powder, black pepper, black bean paste, mushroom powder, green beans, oil, eggplant, water, and tofu. We're just browning this on both sides. It takes about five minutes or so. Probably more depending on your eggplant. You can also deep fry this. So we're going to turn these over and see. We want it to be brown because we want some firmness on the outside and then softness on the inside. We're trying to mimic the original recipe. So, this is kind of the replacement of that. And people do tell me that it does capture that texture. It's just a perfect balance of peanut butter, water and the sauce. So, it will be a little bit salty; it's a little bit creamy and also a little sweet. It's a balance of sweet, salty and creamy. Not too thick, not too thin. This is the kind of sauce you want to see. Just perfect over some steamed rice. It’s very creamy. It's delicious. You should give it a taste. This is called Kare-Kare. It's vegetables in peanut sauce. Very easy and you can do this at home.”
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2020-07-05   877 Преглед
Веганството: Благородният начин на живот
2020-07-05

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

00:13:43

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

Geraldine soon realized that her dream of creating sanctuaries out of dairy farms would become a reality, when she witnessed the first farmer change over to producing plant-based milk, while the cows that had been producing milk were now free to roam the farm. This model is certainly a more cost-effective and easier way to set up a sanctuary and save countless animals. At the beginning of the project, Geraldine was using all of her funds to run Refarm’d as well as getting the full support of her loving husband. The big decision that Geraldine took upon herself was to refrain from taking on any investors and so, not creating any debt by taking in loans. The company is now growing enough for Geraldine to employ people to assist her. The online subscription model will create an income from the sale of the subscriptions, to support Refarm’d to continue its fantastic work, and for farmers to build a new lifestyle where they too can now enjoy sufficient income without overcharging the customer. The subscriptions create the support for the next farmer to start, and with more subscriptions, more farmers can then change over to vegan farming. As one farmer starts producing plant-based milk, he is creating a doorway for another farmer, by providing the necessary support to convert the next farm to a plant-based farm and so the success continues. What a brilliant concept! Refarm’d is not only creating job opportunities, better living conditions for animals and humans but also helping the farmers and customers live an eco-friendly, planet-loving lifestyle! "We would want the farmers to diversify and use their knowledge to make all types of plant-based products like butter, cheese, and cream, so they can diversify and show more and more things for their customers and have more impact and just enjoy what they're doing." Bravo, Geraldine, we thank you for your noble endeavor to create an innovative solution that brings with it an enormous life-saving impact on the animals and humans alike. May Heaven shower unending love and blessings on you and the benevolent farmers working with you.
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2020-10-27   364 Преглед
Веганството: Благородният начин на живот
2020-10-27
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