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Категория : Веганството: Благородният начин на живот
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Animal Aid – Protecting Animal-People for Over Four Decades, Part 1 of 2

15:25

Animal Aid – Protecting Animal-People for Over Four Decades, Part 1 of 2

Animal Aid is one of the United Kingdom and the world’s oldest organizations fighting for rights of people from the animal kingdom. Founded in 1977, by Jean Pink, a vegan, Animal Aid groups campaign peacefully against the consumption of animal-people as food and against other forms of cruelty to them, such as their use for medical research - and promotes a cruelty-free lifestyle. “Hi, my name’s Fleur, and I do the communications for the wonderful Animal Aid. I stopped eating animals when I was two. And actually, Animal Aid have been in my life ever since they supported me on my journey to going vegan and living an entirely cruelty-free life.” “Animal Aid currently has about eight different campaigns going, including slaughter, farming, veganism, animal experimentation, living without cruelty, shooting, horse racing, and wildlife. So, we do try and address all areas that impact animals and their rights.” “One of our biggest successes is that our campaigning for CCTV in slaughterhouses has finally reached the point where it's now a legal requirement to have CCTV in English slaughterhouses, and more recently in Scottish slaughterhouses.” The world-famous English musician, Sir Paul McCartney, once famously said: “If slaughterhouses had glass walls, everyone would be vegetarian." Having cameras in slaughterhouses is a step closer to them having “glass walls” and the end of slaughter altogether, but Fleur explains that the next important step is to make sure that the footage is actively monitored. “When it comes to farming, obviously Animal Aid believes that we should not be using animals at all. But, more than ever, this pandemic has shown us that it is not healthy for humans either, it's not good for the environment, and, in fact, it's a very dangerous practice that we are insisting on keeping up. The world has turned to veganism in a big way recently, which has been fantastic.” Supreme Master Ching Hai: “Gratefully present Animal Aid with the Shining World Compassion Award, plus US$10,000 as a humble token of love and support for your noble work, with high praises and best wishes, in Heaven’s blessings and mercy.”
Веганството: Благородният начин на живот
2022-03-10   445 Преглед
Веганството: Благородният начин на живот
2022-03-10

Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

19:09

Korean Fermented Vegan Condiments, Part 2 of 2 - Gochujang (Chili Paste) & Sweet Persimmon with Gochujang Dressing

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju as a base. “To make Chili Paste, you need to make sikhye the day before. Now, to make sikhye, I pour malt water that has been well-brewed in a large thermal rice cooker. And now I will add freshly cooked glutinous rice. Scoop some glutinous rice and put it in. Stir evenly so that the sticky rice dissolves well. The sikhye will be ready when you set the rice cooker at a warm temperature and keep it in there for more than 10 hours.” “To make the chili paste, I will mix well all the ingredients. First, can you pour two ladles of sikhye in here? (Yes.) Next, let’s add in the chili powder. Add four kilograms of chili powder. Next, add one kilogram of meju powder. And add another ladle of sikhye. Add one and a half kilograms of bamboo salt. And 500 grams of ground Andean salt. Then add two kilograms of rice syrup. And here, one kilogram of raw sugar. One liter of soy sauce. I made this soy sauce last spring. 300 milliliters of plum syrup. And lemon juice from two large lemons. Adding lemon juice gives it a clean and refreshing taste. Let’s pour in the remaining sikhye. I’ll leave a little bit of sikhye. Stir well to mix all the ingredients evenly. Yes, please pour in the rest of the sikhye. And stir evenly. Our gochujang is now ready.” Let’s take a look at how this chili paste is used to make a salad dressing for a traditional sweet persimmon side dish. For this recipe, we will use three large ripe sweet persimmons and 15 grams of water parsley. Peel and cut the persimmons into eight equal parts and remove the seeds. Then cut the eight parts into bite-sized pieces. Cut the washed water parsley into three-centimeter lengths. Place the cut persimmons and water parsley in a bowl. Add half a tablespoon of chili powder, half a tablespoon of gochujang, one teaspoon of homemade soy sauce, one teaspoon of pineapple vinegar, two teaspoons of raw sugar, and one teaspoon of roasted sesame seeds. Mix all the ingredients together well. “Delicious and sweet persimmon with gochujang salad dressing is ready.”
Веганството: Благородният начин на живот
2022-02-20   589 Преглед
Веганството: Благородният начин на живот
2022-02-20

Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

17:57

Traditional Korean Fermented Vegan Condiments, Part 1 of 2 - Doenjang (Soybean Paste), Soy Sauce, & Vegan Doenjang Jjigae (Stew)

Today we are delighted to have Ja-myoung share with us one of the processes involved in making these two quintessential traditional Korean fermented condiments commonly used in Korean cuisine. Both are traditionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed into brick-like blocks, and left to dry in a cool shaded area for a week to several weeks until they harden. The hardened meju blocks are then tied with rice straws and left to hang below the eaves of houses to air-dry while bacillus subtilis in the rice straw ferment the soybeans, giving it its unique taste. “When the meju is soaked in brine, it will increase in volume. I’ll fill half of each burlap bag with the meju and tie them. I have filled three bags with five kilograms of meju. Put the bags with the meju at the bottom of the jar. Now, to make the brine, prepare 18 liters of water. Prepare four and a half kilograms of salt. Let’s add the salt to the water. Stir well to dissolve the salt. Let’s now measure the salinity of the saltwater. Salinity should be between 18 and 19. The salinity is just right. Let’s pour this prepared brine into the jar. I’m going to put a net over it so that no small animal-people get in, and it is safe for them. Just put a mesh on it. And cover the jar with a lid. We have finished making the Soybean Paste and Soy Sauce. Let’s take out the well-aged soybean paste and soy sauce. It is usually well matured in two months’ time. It has matured very well.” “Doenjang Jjigae is one of the favorite dishes of Koreans. First, add vegan broth into a pot and boil it. Add one liter of vegan broth. Before the vegan broth starts to boil, add in the sliced king oyster mushroom and the oyster mushrooms. The broth is now boiling. Add the zucchini and the enoki mushrooms. While the broth is simmering, add in the doenjang. Add about four tablespoons of soybean paste and stir it well to mix the ingredients. Before the stew starts to boil vigorously, add in the cut tofu. I’ll add some green chili pepper. The stew is now boiling. Finally, add in the red and green chili peppers. So, this is how Vegan Doenjang Jjigae, the popular Korean stew is prepared.”
Веганството: Благородният начин на живот
2022-02-13   796 Преглед
Веганството: Благородният начин на живот
2022-02-13

Popular Thai Street Food - Vegan Som Tum (Green Papaya Salad)

17:52

Popular Thai Street Food - Vegan Som Tum (Green Papaya Salad)

Besides the whole plant having medical and healing properties, most parts of the papaya plant are edible, including the flower, the fruit, the seeds, and the leaves. The papaya fruit, in its various forms of ripeness, lends itself to a wide range of recipes. Today, Ms. Mali will share with you how to prepare the vegan Thai version of this crunchy, sweet, sour, spicy, and savory dish. “Let’s start with first making the tamarind paste. Add the tamarind paste with about 80 milliliters of warm water. Squeeze and mix them together so that the tamarind dissolves in the water. Next, we will roast the raw peanuts. Take one cup of raw peanuts and two tablespoons of salt. When roasting, we will use low heat. We roast the peanuts for about 10 minutes until they are fragrant, and the peanuts begin to crack. We will now prepare the papaya and the carrot. To start, we first peel off the papaya skin. For the long beans, we use about one cup. We cut off both ends. Cut to approximately two-knuckles-long. For kids, it will be safer to use the shredder instead. This is a medium size papaya, and it has a lot of flesh. We chop it like this and then slice it thinly. We will get papaya shreds that are crunchy in texture.” Now that we have shredded the raw green papaya and prepared the other vegetables, let’s assemble them together and mix them with the salad dressing ingredients using a pestle and mortar. “The ingredients for the papaya salad are ready. Now, let’s make the papaya salad. We add five chilis to the mortar. Pound the chilis. The number of chilies to use is up to you. Add the long beans, approximately one tablespoon of the vegan mushroom powder, soy sauce, and sugar. We will add coconut sugar. The coconut sugar will help make it more fragrant.” “We will separate the tamarind paste pulp like this. We only use the water. We don’t use the pulp. Tomatoes. Cut and add in two tomatoes. Lime, we squeeze in a bit of lime juice. Finish off with the papaya, which is indispensable. You can start with a little first. Continue pounding till all the ingredients are incorporated. We have used up the whole papaya. We have now finished preparing our papaya salad. Let’s plate it. We can serve it with lettuce leaves or with sticky rice. Finally, we sprinkle on some of the roasted peanuts. This is it. Our Som Tum, Vegan Thai Green Papaya Salad is now complete.”
Веганството: Благородният начин на живот
2022-02-06   651 Преглед
Веганството: Благородният начин на живот
2022-02-06

Odd Burger - Canada’s Vegan Fast-Food Sensation, Part 2 of 2

11:22

Odd Burger - Canada’s Vegan Fast-Food Sensation, Part 2 of 2

“Today is our grand opening at our home town in London, Ontario. Grand opening of Odd Burger, of course, a vegan fast-food restaurant.” When it comes to vegan food, people automatically think of healthy, fresh veggies and colorful salads, while fast-food may not be the first food that comes to mind for many people, since it has traditionally been mostly associated with unhealthy ingredients. “Yeah, I mean, obviously, we're a vegan fast-food chain, so we do fast food. And our mission is simple: to really disrupt the fast-food industry, because I think it's an important industry to disrupt because it's one of the largest sectors in the food industry.” “We don’t participate in animal agriculture. So, I think our model is much more sustainable, like we talked about earlier, getting our ingredients sourced locally and just our footprint overall is so much smaller.” “We're at the forefront of that technology and, again, we're continuing to develop new technology and more automation solutions and more proprietary stuff as well.” With such efficient technology driving a noble mission to produce food which is great for humans, animal-people and the planet, it’s no wonder that Odd Burger is such a hit with health-conscious and ethically-minded consumers. “Half the sales from our grand opening, of every grand opening we do, goes to the Save Movement, back to charity. It’s an international organization focused on animal justice, and providing awareness and education about what is happening to animals in the world.” “Well, I like to think the future has to be this green economy. We can’t keep doing what we are doing forever, destroying the planet, and using it. That’s how we’ve been doing things for the past 500 years or whatever. Right? So, for us, we need to now do things differently in the future so... (a) plant-based vegan business is a huge part of that because of its sustainability.”
Веганството: Благородният начин на живот
2022-02-01   538 Преглед
Веганството: Благородният начин на живот
2022-02-01

Athletes’ Plant-Based Whole Foods Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 2 of 2 – Pumpkin-Powered Oatmeal Breakfast Bowl

17:49

Athletes’ Plant-Based Whole Foods Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 2 of 2 – Pumpkin-Powered Oatmeal Breakfast Bowl

“Now we’re going to make a pumpkin-powered breakfast bowl, but it can be enjoyed any time of the day or evening. We want the most vibrant colors possible. So, we’re going to use all kinds of colors in this recipe. And I’m going to start by chopping up some apples and some pear. We never want to peel the (organic) apple. The peel has so many phytonutrients in it. We’ve actually seen research that shows that the important plant nutrients in the peel of apples can actually shut cancer cell growth right down.” “This is quick-cooking oats that have been pre-steamed, so they’ll take about seven minutes. I’m using a plant-based soymilk because that will give us an excellent amount of phytonutrients that will protect our cells, as well as protein, and carbohydrates, and fat to fuel our workouts. I am a huge fan of carrots so we’re going to add carrots to this oatmeal.” “Now, this pumpkin is going to be adding vitamin A and more wonderful carbohydrates to our breakfast bowl. White beans are going to be crazy high in so many nutrients, including protein, but also potassium and magnesium, and (other) important minerals and vitamins for our bodies. So I’m going to add white beans and it’s already starting to come to a boil. Now cranberries are one of the most cancer-fighting fruits on the planet.” “Spices can be the most antioxidant-rich, powerful vehicles for protecting our cells in every bite. So I’m going to add some of that Chai Spice Blend. And then I also want to add some chia. So chia gives us wonderful omega-3 fatty acids as well as more protein. And the other things that I want to mention will include flaxseed. Flaxseed, especially with breast cancer and prostate cancer prevention, [is] very important, an excellent source of omega-3 and protein, but also it needs to be kept cold. And a little amla powder. Amla is Indian gooseberries, and they are the most antioxidant-rich berries on the planet.” “This is called blackstrap molasses and it adds sweetness. But it also is an amazing source of iron and calcium, which is important for athletes and everybody. It’s strong, so we want to add just a little on top of this pumpkin-powered breakfast bowl. So here we are.”
Веганството: Благородният начин на живот
2022-01-30   624 Преглед
Веганството: Благородният начин на живот
2022-01-30

Odd Burger - Canada’s Vegan Fast-Food Sensation, Part 1 of 2

11:02

Odd Burger - Canada’s Vegan Fast-Food Sensation, Part 1 of 2

Today, we’ll meet James and Vasiliki (or Lia) Mclnnes, co-founders of the Odd Burger vegan fast-food restaurant chain from Canada. With a noble mission to offer “delicious food made from scratch using plant-based, minimally processed and sustainable ingredients that are good for people and the planet,” Odd Burger is bringing two niches together by serving fresh, healthy, delicious vegan food to diners really fast! “For me, I remember the moment that I had, I call it, kind of my awakening. It was a moment where I was eating a piece of chicken; it was leftover rotisserie chicken, at home. And as I was eating it, I looked down, and I could see bones, cartilage, veins, and I had a moment where I realized: I'm eating an animal, and that is what really changed me.” “Well, after we had done the meal kits, we actually had a produce market at the time; we were doing veggie burgers at the market. And so, we were kind of getting into the prepared food business, a little bit at the time. And we took one of the meal kit recipes, now called Famous Burger, to a meat festival, called Rib Fest 2016, in London, Ontario, and it’s obviously a meat festival. And we brought this burger there, and we sold out.” “So, and it was very shocking I think, because at the time, obviously, people did not expect a vegan company to sell out at a meat festival. That was very surprising.” “It's such a different business; fast food itself is a different business in itself. It's not like having a restaurant, so fast-food is challenging, just in terms of making things consistent and being able to make it quickly and at a low price point. Those are the challenges and that’s what we kind of loved about the fast-food business.” Despite these challenges, James and Lia’s business quickly grew into Canada’s first vegan fast-food burger chain and even the world’s first 24-hour vegan drive-through.
Веганството: Благородният начин на живот
2022-01-25   608 Преглед
Веганството: Благородният начин на живот
2022-01-25

Athletes’ Plant-Based Whole Food Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 1 of 2 – Collard-Powered Buddha Bowl

18:46

Athletes’ Plant-Based Whole Food Diet from Nutrition Professor Timaree Hagenburger (vegan), Part 1 of 2 – Collard-Powered Buddha Bowl

She is an American registered dietitian nutritionist with a master’s degree in public health, a nutrition professor at Cosumnes River College in Sacramento, California, as well as a certified Exercise Physiologist through the American College of Sports Medicine. “Today we’re going to make a collard-powered Buddha bowl. Let’s start with the collard greens. Mushrooms are very health-promoting. They will on many different levels, reduce cancer because of the unique compounds. They also can help us protect our cells and our bones. OK. So, as this is warming, I don’t use any oil when I’m cooking. Beautiful ginger. Very anti-inflammatory, full of flavor.” “And now that we have the vegetables cooked, I want to add some mustard powder. This will also bring in the enzyme that will help us make this cancer-fighting bowl. So we’ll put a little bit of mustard and then turmeric, extremely anti-inflammatory, very important for the body.” “We are ready to build our bowl. Let’s start with some quinoa with red rice, lentils, black beans, and I cooked all of these dry. They’re just cooked in water. And I typically use a pressure cooker for those. And then I have steamed sweet potatoes, full of potassium and vitamin A, and is a wonderful source of complex carbohydrates. Beets have been shown to be extremely important for athletes. One cup of broccoli sprouts has the equivalent cancer-fighting ability as 27 cups of broccoli; they’re just so potent. Red bell peppers are very high in vitamin C. However, they will lose that vitamin content if cooked. So that’s one vegetable that we really want to consume fresh.” “And then I mentioned that seeds are really important for our sources of whole food fats. So here are some pumpkin seeds and they’re going to provide us with zinc, and potassium, and magnesium. Wonderful sources. And black sesame seeds. And then our very last, we’re going to add some rice vinegar. And then I want to get some cilantro. Cilantro is going to be a very important herb that will help us actually get rid of any kind of heavy metals in our brain. We can do a little bit of lime. Lime is for cancer prevention; we could use the skin. So I’ve already washed these, and then we do a little bit of that lime zest on top and then a little squeeze of juice. OK. So this is a power bowl that’s fit for any athlete to meet a huge majority of their nutrient needs.”
Веганството: Благородният начин на живот
2022-01-23   1037 Преглед
Веганството: Благородният начин на живот
2022-01-23

Rebellyous Foods: From Aerospace to Plant-Based – with Christie Lagally (vegan), Part 2 of 2

13:44

Rebellyous Foods: From Aerospace to Plant-Based – with Christie Lagally (vegan), Part 2 of 2

Christie has been a vegan since 1994, and has had a soft spot for animal-persons since she was little. “I cared a lot about animals. And so, I quickly eschewed any animal, like meat products.” After identifying the issues with traditional methods of making meat alternatives, Christie and her team of more than 30 food experts and engineers worked tirelessly for three years to develop a continuous-process system of making vegan plant-based meat. “The chicken industry is oftentimes overlooked as a source of greenhouse gas emissions. But the truth of the matter is, beef is one of the largest contributors from the food industry, and also just one of the largest contributors in general of greenhouse gas emissions. And our new technology to make plant-based meat faster, better, and at lower cost will actually be applicable to the plant-based beef industry as well.” Today, Rebellyous vegan chicken nuggets, tenders, and patties can be found in 335 retail stores in the USA and Canada and online on GTFOitsvegan.com. The retail market, however, only constitutes roughly half of Rebellyous Foods’ sales. The other half is the foodservice market, which includes large institutions such as corporate cafeterias, public schools, hospitals, stadiums, and restaurants. From a nutritional standpoint, foodservice professionals are also excited about Rebellyous Foods’ products because they are completely free from the unhealthy components found in meat products, such as saturated fat, antibiotics, hormones, and LDL cholesterol. Our beloved Supreme Master Ching Hai has often spoken about technology and why it is important to continually elevate our level of consciousness ahead of our technological advancement. “If we have the spiritual eye, we will find that past civilizations, both on Earth and other planets, sometimes developed too quickly in the technological sense, but the spiritual development, their store of love, was low or empty. And what do we see? We see the pattern is that no society can last long if they refuse to sustain the lives of their own members and fellow beings. I mean, including all the beings, like animal-people and trees. Or, if they destroy the environment they live in, then that society cannot live long.”
Веганството: Благородният начин на живот
2022-01-18   448 Преглед
Веганството: Благородният начин на живот
2022-01-18

Rebellyous Foods: From Aerospace to Plant-Based – with Christie Lagally (vegan), Part 1 of 2

13:32

Rebellyous Foods: From Aerospace to Plant-Based – with Christie Lagally (vegan), Part 1 of 2

Today, we are excited to present to you a forward-thinking social justice advocate and plant-based entrepreneur, Ms. Christie Lagally, from Seattle, USA, who walked away from a stellar career at aerospace giant Boeing to seek viable solutions for a world in peril. In 2017, Christie launched her startup Rebellyous Foods, a.k.a. Seattle Food Tech, which makes exceptional plant-based meat alternatives and equipment for plant-based meat manufacturing. In 2021, Rebellyous Foods was awarded the ‘sofi Award’ in the plant-based protein category by Specialty Food Association, a nonprofit organization dedicated to nurturing specialty food standouts since 1972. “I personally feel like animals are just like us, they're just in a different form. I really feel like animals are definitely sentient beings.” Christie also believes that virtually all our ills on Earth today can be traced to the animal-people raising industry – including environmental degradation, species extinction, world hunger, water shortages, global economic woes, public health deterioration, social inequity, societal moral decay, pandemics, and global warming. Christie went on to work as a senior scientist for GFI from 2016 to 2018 and learned about the vast potential of plant-based meat as a way to diminish the harms of the animal-people industry. “So there's an obvious solution to the amount of meat production that we do in the world, which is: let's see if we can replace it.” “Because plant-based meat is not a true solution to climate change, human health, animal welfare, or pandemic prevention, unless everybody has access to it. It's not going to do us any good to be less than 1% of the market; it has to be 10, 15, hopefully, 100% of the market one day.” After years of hard work, Christie and her team of more than 30 food experts and engineers debuted an innovative system of plant-based meat-making in 2021 that cuts the typical manufacturing cost by an astounding 60%.
Веганството: Благородният начин на живот
2022-01-11   447 Преглед
Веганството: Благородният начин на живот
2022-01-11

Classic French Pastry, Part 2 of 2 –Vegan Croissant Sandwich with Vegan Poached Egg & Vegan Croissant Filled with Custard Cream Topped with Almond Puree

20:01

Classic French Pastry, Part 2 of 2 –Vegan Croissant Sandwich with Vegan Poached Egg & Vegan Croissant Filled with Custard Cream Topped with Almond Puree

Let’s begin with our first recipe, “Vegan Croissant Sandwich with Vegan Poached Egg.” We use two soymilk-derived ingredients for our vegan poached egg, tofu puree and dried tofu skin, you may find them in your nearby Asian market. Now, let’s assemble the vegan poached egg. First, place one sheet of the dried tofu skin on the cutting board; this is enough to make two eggs. Scoop two balls of the vegan egg white and place them on the top half of the tofu skin, keeping them evenly spaced. Add small amounts of vegan yolk in the middle of the vegan egg white. Center-fold the dried tofu skin and then gently press to flatten them and cut the tofu skin to separate them. Continue to flatten each of them evenly into a round shape. Now we are ready to make our croissant sandwich. Slice the plain croissant in half. In sequential order, lay the fresh lettuce leaf and then the fresh tomato slices on the cut croissant. Drizzle the top with ketchup. Then add a slice of vegan cheese and drizzle with the salad dressing. Continue with the pan-fried vegan bacon and drizzle with mustard sauce. Top with the pan-fried vegan poached egg. Finally, cover with the top half of the croissant. Our vegan croissant sandwich is now ready. Let’s continue with our second recipe for today and start with the vegan egg wash, which we will use for making both the almond puree and the vegan custard cream. Now we will start to make the almond puree topping. Here we have the almond powder in the bowl, add icing sugar, and mix well. Then add fresh vegan cream and vegan egg wash into the bowl, and mix till the mixture turns into a smooth puree. Transfer the almond puree into a piping bag. Next, we will make the vegan custard cream filling. Now it’s time to fill our croissants with the vegan custard cream and decorate it with the almond puree. Carefully slice the plain croissant in half, but do not cut it completely. Pipe the custard filling onto one side of the sliced croissant. Pipe the almond puree onto the outer crust of thessss croissant and top it with raw almond slices. Preheat the oven by setting the temperature at 250°C. Place the filled and decorated croissants on a baking tray and bake for five minutes till the almond puree and almond slice topping turn slightly golden brown. Our mouthwatering croissants filled with vegan custard cream, decorated with almond puree and almond slices are ready. They look good, smell good, and taste great!
Веганството: Благородният начин на живот
2022-01-09   784 Преглед
Веганството: Благородният начин на живот
2022-01-09

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 3 of 3

13:37

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 3 of 3

Our Beloved Supreme Master Ching Hai has taught this concept for decades: that food is not just about sustenance or health but also about spiritual upliftment. “You see, eating animal-people flesh, means we are decreasing our love in our being, from our structure, holy structure. We are born from God, we were holy, we were true humans, we were true children of God. But if we eat the animal-people, then the mixing of blood type and genetic code between humans and animal-people Kingdom makes us lose our status as the crown of creation.” Embracing Master’s message of “real love,” Light Light Industry and Loving Food are conscious about adding love as an ingredient. “Why are our products so popular? One of my colleagues shared her thoughts with us. While she is making bagels, she thinks of nothing else but concentrate on noble thoughts all the time. All our products are made with good energy and love.” Light Light’s quality control administrator Hsi Yueh reveals the following. “All our staff members are vegan, and we also meditate and pray together. We have been working diligently for the ideal of a vegan world. We are a group of practitioners. To me, our co-inhabitants from the animal kingdom are sentient beings. They are our friends, not our food.” Let’s hear from Loving Food staff member Xian Yun about Loving Food’s canine offerings. “It was not easy to find vegan dog-people food on the market before. Per Master's suggestion, we began our research and development. Along the way, Master caringly gave us numerous tips on the ingredients. Our canine companion products consist mainly of canine food and dental chews. We make sure they are: 1. vegan; 2. NON-GMO; 3. Made of high quality plant protein fortified with vitamin A, E, C, iron, calcium, etc.” In a 2008 conference in the UK, Supreme Master Ching Hai revealed how quickly a vegan world would lead to an Eden on Earth. “If the world were to go 100% vegan right now, the good effect of it would be seen within more or less 60 days. That is eight weeks. Within eight weeks we would see an immediate effect. Of course, you’ll also see almost immediately. But to see the whole big picture, you can realize it within eight weeks, eight short weeks. And what kind of Earth would we live on? It would be Eden again.”For more information about Light Light Industryplease visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw
Веганството: Благородният начин на живот
2022-01-04   921 Преглед
Веганството: Благородният начин на живот
2022-01-04

Classic French Pastry, Part 1 of 2 – Light and Buttery Vegan Croissants

17:19

Classic French Pastry, Part 1 of 2 – Light and Buttery Vegan Croissants

Croissants are a common continental breakfast staple in many European countries. These days this ever-popular veganized pastry is available in many countries throughout the world. First, we will make the dough by adding into our mixing bowl all the dry ingredients in the “Ingredients A” group of our recipe: 250 grams French-style flour, type 45, which is ideal for the finest croissants. We have 40 grams of powdered sugar, five grams of nutritional yeast, and three grams of salt. Mix well. Next, we will add the wet ingredients under the “Ingredients B” group: 10 grams of inverted syrup, softened with 45 grams of water, 108 grams of soy milk. Keep mixing thoroughly until no dry powder is left. Sprinkle 5.5 grams of instant yeast evenly onto the mixture. Then cover with a damp cloth and let it sit. After 30-60 minutes, sprinkle some dry flour on the kneading board and knead the dough mixture until the dry yeast has melted into it. Then add vegan butter and continue to knead until the dough becomes smooth and shiny and comes off your hands and the kneading board, leaving them clean. Cut a small piece of the dough, pull it with both hands to test its extensibility. Now our dough has been proofed for one hour. Sprinkle some flour on the kneading board. Then roll the proofed dough into a size that is wide enough to encase the vegan butter sheet. Gently place the vegan butter sheet on the top of the dough and fold the four sides of the dough inwards to wrap the vegan butter sheet and pinch together the edges to seal in. At this stage, the buttery dough is starting to soften and needs to be firmed up in a freezer. So, fold the dough into four layers and wrap it with saran wrap before putting it in the freezer for 20 minutes. We will repeat this laminating process two more times. Proof the finished croissant dough at 28°C for one hour. Place the proofed croissant dough into the oven to bake for 12 minutes first. Then rotate the baking tray by turning its front to the back of the oven and continue baking for another seven minutes. When you finish baking, you turn off the oven but leave the croissants in the oven for three minutes. Remove the baked croissants and brush the top with maple syrup while it is still hot. Then transfer the glazed croissants onto a cooling grid. Wow…these croissants look so delicious. I can’t wait to get my hands on them!
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2022-01-02   906 Преглед
Веганството: Благородният начин на живот
2022-01-02

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 2 of 3

14:03

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 2 of 3

These two companies, Light Light Industry and Loving Food Corporation, were inspired by the teachings and wisdom of our most Beloved Supreme Master Ching Hai and Her urgent message that we must transition to a global plant-based food system quickly to save our planet. “We sell our products to China, Hong Kong, Germany, Indonesia, Philippines, Malaysia, United States, Vietnam (Âu Lạc), just to mention a few. We have also very good feedback from our customers. You can find our products on the menus of worldwide famous hotels, Hollywood movie stars’ favorite restaurants, tourist-attraction cafés, and surely on everyday dinner tables.” “Our facility is about 72,000 square feet (6689 square meters). It is very well-lit. In its design we have taken every food safety regulation into consideration, including traffic flow planning and space design. In terms of food safety, we adhere to the International Organization for Standardization (ISO 22000) standards for raw material procurement, production, packaging, and transportation. We have a set of Standard Operating Procedures (SOPs) in accordance with the government’s food safety regulations.” “Our food production can be divided into four departments: The frozen food department mainly produces items like vegan steak, vegan ham, vegan ‘sea crescent,’ vegan fish alternatives, and vegan hot pot. The bakery department produces Chinese and Western vegan cakes and pastries, such as vegan cheese pies, vegan cakes, bagels, croissants, and cookies. The cereal powder department produces instant nut & cereal powder. Last, but not least, is our favorite, the ice cream department.” “There are three main categories of Loving Food products. They are animal companion food, frozen food, and food supplements. Currently, we have around 100 to 200 products. Our animal companion food includes canine-people food and dental chew. Among our frozen food, the more popular ones are layered tofu skin ‘futon’, vegan fried egg, and vegan Braised Dong Po Pork. At Loving Food, we use real fruits in our vegan cakes. Our cakes have just the right texture and are neither too sweet nor too rich. It was a big challenge to make dairy-free vegan cake. We only succeeded after countless trials.”For more information about Light Light Industryplease visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw
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2021-12-28   925 Преглед
Веганството: Благородният начин на живот
2021-12-28

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
Веганството: Благородният начин на живот
2021-12-26

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 1 of 3

14:41

Plant-based Trailblazers: Light Light Industry and Loving Food Corporation, Part 1 of 3

Supreme Master Ching Hai has been unwaveringly informing us how, just by this one crucial action alone, everything will turn around for the better. “Veganism will save our world. Adopting a plant-based diet can halt as much as 80% of global warming, eradicate world hunger, stop war, promote peace, and it will free up the Earth’s water as well as many other precious resources, offering a lifeline for the planet and for humanity. In short, it will very quickly halt many of the global problems facing us right now.” Today, we are honored to feature two plant-based meat alternative innovators from Taiwan (Formosa): Light Light Industry and Loving Food Corporation, that have contributed greatly to the increased popularity of veganism in the region. Both of these companies are operated by members of the Supreme Master Ching Hai International Association dedicated to Master’s vision for a peaceful vegan world. The poetic mission statement of Light Light on its website reads, in part: “It’s all for LOVE ONE SIMPLE REQUEST, RESPECT ALL LIVES. Only ONE request – Prevent the suffering of animal-people. We have only ONE Earth – which cannot sustain further destruction.” Light Light Industry sales representative Ms. Yun Xi shares some background of the company as it relates to the Loving Hut restaurants. “Our mission is based on the idea to promote health, environmental protection, and animal-people welfare throughout the world. The original goal of our company was to support Loving Hut vegan restaurants by providing them with quality and pure plant-based ingredients, so that they can focus on preparing delicious and healthy vegan recipes. That was the purpose of setting up a vegan factory from scratch.” Light Light’s sister company, Loving Food, also located in Miaoli County, offers over a hundred vegan products, ranging from vegan versions of popular Asian dishes such as Dong Po Pork, Lions’ Head Soup, and Stir Fry Kung Pao, to Western fare such as vegan ham, nuggets, and hot dogs, and vegan desserts. It also manufactures animal-companion food. Loving Food supplies the local retail market and exports to numerous Southeast Asian countries via Light Light Industry.For more information about Light Light Industry please visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw
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2021-12-21   1509 Преглед
Веганството: Благородният начин на живот
2021-12-21

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   984 Преглед
Веганството: Благородният начин на живот
2021-12-12

Vegan Chef Eddie Garza’s Latin American Foods, Part 2 of 2 - Venezuelan Vegan Reina Pepiada (Chickpea and Avocado Salad Corn Cake Sandwich)

17:47

Vegan Chef Eddie Garza’s Latin American Foods, Part 2 of 2 - Venezuelan Vegan Reina Pepiada (Chickpea and Avocado Salad Corn Cake Sandwich)

“Today we’re going to make a Venezuelan vegan Reina Pepiada, which translates to a crowned queen. It’s the most popular recipe all over Venezuela and in much of Latin America.” “The first step to making a delicious Reina Pepiada is to make a delicious corn cake, also known as an ‘arepa.’ For that, we’re going to need one cup of cooked corn flour.” “While this is heating up, I’m going to go ahead and form my corn cakes. And I’m just going to grab about a quarter cup of my masarepa that already formed dough, and I’ll create little balls like this, just to make sure that it’s nice and even. I got one. We’ll be getting six out of this particular one. So I’m taking my little ball, turn it into a disc just by flattening it with my hands, and place it right on the hot griddle.” “Let’s go ahead and get to the next part, the Reina Pepiada filling. It’s a chicken salad sandwich. In this case, we’re not using animal chicks. We’re using legumes, we’re using chickpeas, and I love these because they’re so versatile; they have so much protein.” “So I’m going to take the avocado out. And this will naturally fall apart. So we are just going to cut it up into large chunks. We don’t want this to get super oxidized. So we are going to add some lime juice to this. Because I like mine extra bright, I’m going to add the entire lime. And we’ll toss around some more.” “We’re going to fill these and enjoy these with all the amazing things that you would expect from Latin America, which includes mayonnaise, but it’s vegan mayonnaise, which makes it better for the planet, better for your health. And of course, much better for the animals that aren’t needed to make vegan mayonnaise. I’m taking my vegan mayonnaise and toss it into my already rested chickpeas and avocado.” “I’m going to also decorate with just a little bit of cilantro for each of these. Here we go. And these are our Venezuelan vegan Reina Pepiadas, our crowned queens. How exciting this is! You could have a delicious plant-based version of a traditional South American dish without harming any animals.”
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2021-12-05   633 Преглед
Веганството: Благородният начин на живот
2021-12-05

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
Веганството: Благородният начин на живот
2021-11-28

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   917 Преглед
Веганството: Благородният начин на живот
2021-11-21
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