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Transformative Education for a Sustainable Future – Vegan Schools of the World, Part 2 of 2

14:32

Transformative Education for a Sustainable Future – Vegan Schools of the World, Part 2 of 2

The first school we will showcase today is The Scandinavian School of Jersey City (SSJC) in New Jersey, USA. At SSJC, students are not only served vegan meals, but also help to grow the vegetables they eat, participate in making vegan food like almond milk and bread, and compost food scraps in a worm bin. Vegan chef Manija Mayel cooks up sumptuous plant-based meals for the children and holds various events regularly to share ideas and recipes with the parents and the community. A four-hour drive from Mokita Kindergarten in Frankfurt brings you to another vegan kindergarten, located in the majestic city of Munich, Germany. Erdlinge Kindergarten serves only organic whole food plant-based meals, citing children’s health, ethics, and environment. It also credits the vegan diet as the most accommodating diet, meaning it meets the needs of the greatest number of children in the society, regardless of religion, worldview, or food intolerances. Our next vegan school quest takes us to picturesque Sweden. Here, in the vast, popular Hagaparken nature area of Solna municipality, is a Waldorf school called Hagaskolan. Hagaskolan first opened its doors in 2006, and transitioned to an all-vegan menu in 2018, serving organic plant-based fare to nearly 200 students aged six to 15. The managing group of the school also operates a 100% vegan day-care center in Stockholm, the capital of Sweden.We will conclude our show today with the school described as the first 100% vegan kindergarten-to-12th-grade school in the world, MUSE School of California, USA. MUSE School was the brainchild of actress and environmentalist Suzy Amis Cameron, her husband James Cameron (director of the iconic movies Titanic, Terminator, and Avatar), and her sister Rebecca Amis. Their passion-based vision in starting the school in 2006, was to “raise children for whom environmentalism is a way of life.”
Веганството: Благородният начин на живот
2021-08-23   744 Преглед
Веганството: Благородният начин на живот
2021-08-23

Classic Italian-American Cuisine, Part 1 of 2 – Detroit-Style Vegan Pizza

16:29

Classic Italian-American Cuisine, Part 1 of 2 – Detroit-Style Vegan Pizza

“Hallo everybody. My name is Dave, and today I’m going to be showing you how to make a Detroit-Style Pizza. First, we’re going to be making our sauce. Next, we’re going to be making our dough for our pizza. So, first we’re going to get some water, about 46ºC (115ºF), and pour it in our bowl. Yeast. Maple syrup. The maple syrup and the warm water is going to help activate the yeast very well.” “I have a piece of dough here that I’ve been proofing for a couple of hours, and let’s take a look at it. It’s about doubled in size now.” “The second proof will probably stretch it out to the edges of the steel pan. And then pour the rest of the olive oil on it. Make sure the whole dough is covered in the olive oil. And when that’s ready, we’re going to cover it with some saran wrap for a second proof.” “We’re going to cook up our vegan chicken strips with our vegan barbecue sauce. Turn on our stove and start at medium heat. Let our pan heat up. I toss in our vegan chicken strips, and we’re going to be using about half of our sauce. And then the rest is for the pizza.” “And there we have our vegan barbecue chicken strips. Now that our dough has been proofed the second time we’re going to get ready to just put all our toppings on there and bake it.” “One of the last things we need is going to be our vegan mozzarella shreds. All right. And once that’s all on, we can get our vegan barbecue sauce. We’re going to spread this sauce like racer stripes, so put three straight lines of sauce on there. Once we put it in the oven at 260ºC (500ºF) everything is just going to get cooked very thoroughly. All right. And now it’s ready to just be popped in the oven, and in 20 minutes, we’ll check on it and it should be good to go.” “You can really smell the vegan barbecue sauce on this. So this is quite fragrant. The vegan cheese has melted really well. The vegan barbecue strips seem very well incorporated onto the crust and the vegan cheese. Looks really good right now. All right. I’m going to transfer it onto a plate. Some basil. We have our Detroit-Style Vegan Pizza. Let’s have a taste. It’s really good!”
Веганството: Благородният начин на живот
2021-08-22   1080 Преглед
Веганството: Благородният начин на живот
2021-08-22

Jewish Veg – Shining a Light on Veganism in the Jewish Faith, Part 2 of 2

12:57

Jewish Veg – Shining a Light on Veganism in the Jewish Faith, Part 2 of 2

“And of course, the book of Genesis, really is – it’s a story… for the first 1,000 years of that story, the vegan prescription was in effect, it wasn’t until the flood that anything different was said to be other than you should be consuming plants and only plants. So, when you think about it, why did the flood occur, according to the biblical story, it’s because human beings had sunk to such a low spiritual level, that God felt compelled to wipe out human beings, except for Noah and his family. So, within that context, the permission to eat meat was granted, but it certainly wasn’t in any type of reward for good behavior. It was a concession, a reluctantly granted concession for the human beings when human beings were at their lowest spiritual state.” The history of pandemics that have plagued the Earth have a chilling common denominator, one that is immediately linked to the raising of livestock. “Let’s just look at the facts, and we launched as an organization a campaign called ‘Toward a Pandemic-Free World.’ And toward a pandemic-free world, which you can find us at ‘pandemic-free.org.’ We have lots of information about how these pandemics start.” “We know that the bird – that influenza, the flu, every type of flu, getting from birds, from keeping birds, treating birds as poultry, as a food source. So, there’s no question if we’re going to move towards a pandemic-free world, we need to change our relationship to animals and stop eating them.” “Almost all of the meat that we eat comes from animals, who suffer either a little, or a lot, and TSA-AR BAALEI CHAYIM, not causing pain to another living creature, is a central principle of the Jewish tradition, and we violate it every time we eat something that we know was factory farmed, was de-beaked, de-clawed, was treated cruelly.” “I encourage people. As soon as the pandemic allows, to go to the Loving Hut restaurants, because another great advocacy tool for our movement is delicious food. So, at every Loving Hut restaurant I’ve been to, the food has been terrific. It’s been great to take non-vegans there, and show them you can eat the same food, but they can be vegan, you are not missing anything.”
Веганството: Благородният начин на живот
2021-08-19   500 Преглед
Веганството: Благородният начин на живот
2021-08-19

Transformative Education for a Sustainable Future – Vegan Schools of the World, Part 1 of 2

14:32

Transformative Education for a Sustainable Future – Vegan Schools of the World, Part 1 of 2

Wondrous viewers, today, it is with love in our hearts that we present to you an exciting new development in the field of education. That is, the emergence of “vegan schools” around the world in the last decade. A vegan school does not just impart academic knowledge, but also places great emphasis on the concept of right and wrong. In other words, moral values. There are more than ten vegan schools currently in existence in the world (as of 2021). We begin with Solid Rock Community School in Tampa Springs, Florida, USA, a kindergarten-to-12th-grade school serving 240 students. It was founded in 2004 by health coach, entrepreneur, and social activist Michelle Fasnacht, for her daughter. In 2015, Michelle experienced a healing miracle by avoiding all animal products. Wishing to share the healing power of the plant-based diet, she converted the entire school meal program to a strictly vegan one in 2019. We begin the second half of today’s show with India’s very first vegan school. The school with that distinction is the German International School Chennai in the state of Tamil Nadu. The school has been fully vegan since 2017, serving 50 students from kindergarten to 12th grade purely plant-based breakfasts, lunches, and dinners. Thomas Pallushek, advisor for International Schools, Asia Pacific, considers the plant-based diet the healthiest diet. He is also quoted as saying that he wants “to reduce human impact on the environment,” and that “eating less meat is the simplest way.” In 2017, the German International School Chennai was awarded the "Compassionate School Award" by People for the Ethical Treatment of Animals (PETA). Our final stop today is the Bodhi Tree Nursery in the UK, which opened as a vegan Montessori school in 2010. At the Bodhi Tree Nursery, general manager Avital Mediony prepares fresh vegan meals and snacks for the children ranging from 18 months to five years old. She also teaches them how to connect with nature by growing, picking, and preparing their own food.
Веганството: Благородният начин на живот
2021-08-17   1104 Преглед
Веганството: Благородният начин на живот
2021-08-17

Jewish Veg – Shining a Light on Veganism in the Jewish Faith, Part 1 of 2

13:48

Jewish Veg – Shining a Light on Veganism in the Jewish Faith, Part 1 of 2

Mr. Cohan is the executive director at Jewish Veg, a charitable organization that embraces and encourages a plant-based way of living to people of the Jewish faith. Its mission is to inspire and help Jewish people to transition to a vegan lifestyle based on Jewish values.“In the first chapter of Genesis – this is the first chapter in the entire Bible – it says in verse 29, you will eat the plants and only the plants. I was paraphrasing slightly, but that's what it says. The plants are your food. So, my wife and I looked at each other and said, well, it looks like we're supposed to be vegetarians. So, we immediately became vegetarians right on the spot.”“Our Torah, which is what we call our bible, and our rabbinic tradition, which is what leading rabbis have been talking and writing about for millennia, point very strongly towards a vegan diet. And if you compare what’s happening today in animal agriculture against what our Torah and our religions say, there’s no doubt about it. Jewish should be transitioning into vegan lifestyles.”“A couple years ago, we released a rabbinic statement that was signed by, at the time, 75 rabbis, asking their fellow Jewish to transition to vegan lifestyles. We’re about to re-release the same statement. This time 150 rabbis have signed it. So, twice the number as the original. We think it will really open people’s eyes and get a lot of attention.”The renowned rabbi from the past, Rabbi Yosef Albo wrote: “Killing animals involves cruelty and anger and rage. Eating meat makes the soul thick, murky, and occluded.”This has been a recurring theme in our beloved Supreme Master Ching Hai’s discourses since the 1980s, informing us of the clear advantages of a plant-based way of living for the health of all beings and the planet. “The best thing is stop eating meat, stop killing animals, stop raising animals. Then, the methane gas and the nitrous oxide gas will stop. And then we cut already a big chunk of pollution off our air, and we cut off the global warming process. And I said already, 80% of it will be cut almost immediately, and we can see the result in a few weeks.”
Веганството: Благородният начин на живот
2021-08-12   816 Преглед
Веганството: Благородният начин на живот
2021-08-12

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

16:07

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

“Today I am delighted to have you join me in cooking Nagasari, a famous traditional Indonesian cake. Nagasari is popular in the district of Indramayu in West Java.” “Before we start cooking, let me begin by introducing the ingredients we need to make Nagasari. Firstly, we need pandan leaves. Then we also need ripe bananas, 500 milliliters of coconut milk, 100 grams of rice flour, 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. And we also need banana leaves for wrapping later.” “Now we will start preparing the mixture. First, we pour 500 milliliters of coconut milk into a bowl. Then we add in 100 grams of rice flour. Next, we add 60 grams of sugar, 10 grams of tapioca flour, and half a teaspoon of salt. Then we will mix all the ingredients together. We stir until the ingredients are well mixed. For viewers who may have difficulty finding banana leaves, you can use any kind of cake mold that you have at home. First of all, we will put one slice of banana into the cake mold. Then we will scoop the mixture into it.” “I will now show you how to wrap the Nagasari. First of all, we take one piece of banana leaf with the lighter colored side facing upwards. Then we scoop approximately one spoonful of the mixture. Top the mixture with a slice of banana. We wrap the Nagasari like this. Fold the sides of the leaf towards the center. Gently press to flatten the mixture and then fold the upper and lower sections of the folded banana leaf downwards. So, these are parcels of the mixture already wrapped in banana leaves. After this, we will steam them.” “We place the steamer basket over the boiling water and cook the mixture for about 20 minutes.” “Wow, it looks very appealing. This is traditional Indonesian vegan Nagasari! All right viewers, this is the Nagasari that we made. Now let's try it. It’s really delicious. Nagasari is also commonly enjoyed with a cup of tea. It’s a really great combination. Nagasari can be made effortlessly, don’t you agree? All you need is a few ingredients and you are almost ready to serve this delicious cake.”
Веганството: Благородният начин на живот
2021-08-01   2527 Преглед
Веганството: Благородният начин на живот
2021-08-01

Vegan World Series - The Phenomenal Global Growth of Plant-Based Food Alternatives, Part 2 of 2

15:51

Vegan World Series - The Phenomenal Global Growth of Plant-Based Food Alternatives, Part 2 of 2

The encouraging news is the vegan trend is also powerfully underway in the Asia Pacific. In a study conducted in 2020 by IPSOS, a global market research firm, the demand for plant-based meat in China and Thailand is predicted to increase by 200% over the next five years, and sales in the Asia Pacific will reach US $1.7 billion. In an effort to reduce the huge consumption of pork in China, a Hong Kong-based company called Omni Foods, aimed to provide a plant-based alternative, giving birth to OmniPork. Another pork alternative is from Phuture Food - a Malaysian-based food technology company founded in 2018. Heading to Japan, the Daiz company has developed a remarkable new product called “Miracle Meat” made from sprouted soybeans. Across the straits to Korea, one of the leading plant-based meat companies is Zikooin. In March 2021, “Seaspiracy” was released on Netflix, and within weeks, became one of the top ten watched films. This revealing documentary clearly illustrates the environmental damage, unsustainability and immense cruelty of the fishing industry. The film has had a powerful effect on viewers, and many people, after watching “Seaspiracy,” said they would no longer eat fish. Fortunately, there are several alternative plant-based companies who offer healthier, more sustainable options. Further great news is that this phenomenal growth and expansion of plant-based food alternatives had pushed the major meat companies to start investing in their own plant-based products. Other than meat alternatives, egg and dairy replacements are becoming widespread. With widespread lactose intolerance and a greater awareness about the immense cruelty of the dairy industry, the demand for vegan dairy alternatives is on the rise. We are also pleased to share that there are even vegan alternatives to honey, in which no bees are harmed. Our beloved Supreme Master Ching Hai tirelessly reminds us that first and foremost, we should adopt a vegan lifestyle, then everything good will naturally develop from there.
Веганството: Благородният начин на живот
2021-07-27   968 Преглед
Веганството: Благородният начин на живот
2021-07-27

Peanuts Wellbeing Sanctuary’s Vegan Recipe – Mick’s Roti Salad Surprise

16:23

Peanuts Wellbeing Sanctuary’s Vegan Recipe – Mick’s Roti Salad Surprise

Mick Still and Tracey Keenan are the vegan co-founders of Peanuts Wellbeing Sanctuary, a Shining World Compassion Award recipient of a 10,000 US$ donation from our beloved Supreme Master Ching Hai in 2020. Today it is our pleasure to have Mick Still and Tracey Keenan demonstrate how to make Mick’s Roti Salad Surprise, a vegan dish loaded with healthy vibes, balanced nutrients, and palatable taste. "The ingredients that we use to make my Roti Salad Surprise is lettuce, some corn, cucumber, tomatoes. For the sauce, some (vegan) Worcestershire sauce, some basil, oregano, and as dressing I use a thick mint sauce. Obviously, the roti bread itself, and a wonderful vegan vegetable patty (burgers), and a little bit of coriander just for a little zing in the salad. Now we’re going to cook the (vegan) burgers up. They go into the oven at 220ºC and cook for about 20 minutes. There’s our two (vegan patties) ready for the oven. So now we’re going to start prepping up the salad for the Roti Salad Surprise. We’ll start with the lettuce first. I just shred it in nice, thin layers so that it’s nice and spread out. The cucumber and the tomato especially need to be diced up into say corn kernel size pieces, so that it helps blend and mix all the salad together. I’m going to move onto the tomatoes. By cutting it multiple (times), it’s easier to get it into those smaller diced pieces that you’re after. Add some corn kernels, about half a cup. I’m just going to add a little bit extra to this, coriander (cilantro), and it gives it a really nice little zing on the tongue. And there’s the salad. Now, we’re going to move on to the sauce base of our Roti Salad Surprise. And we’re just going to dice some tomatoes up. We’re going to slip this into the pot here. And then just pop the burner on, about medium heat, just to let it start sizzling away. Now, we’ll add the (vegan) Worcestershire sauce. And that’ll darken the color down a bit, but start getting the flavors of the tomato, the Worcestershire to start working. Now I’ll add the oregano. That’s the basil. We just start to see how the flavors and colors just sort of start coming together in the pot. So, we’ll just leave that on the simmer. Now we’re going to start cooking the roti bread up. It comes straight out of the freezer and it gets cooked frozen. And once your pan gets nice and hot, then you drop the roti bread in it and it gets cooked on either side for about 60 seconds. And that’s our first roti bread ready to go. Tracey will pop the second one in, which is the top of the Roti Salad Surprise. Now this is the time you add the mint sauce just before the salad gets dressed up. Give it a nice drizzle. Sitting nice and flat and ready for the top roti bread. And then you just give it a drizzle of the sauce that you made earlier. And then you can just dress it off with a bit of mint leaf for that little extra wow from your friends. That’s Mick’s Roti Salad Surprise."
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2021-07-25   989 Преглед
Веганството: Благородният начин на живот
2021-07-25

Vegan World Series - The Phenomenal Global Growth of Plant-Based Food Alternatives, Part 1 of 2

15:54

Vegan World Series - The Phenomenal Global Growth of Plant-Based Food Alternatives, Part 1 of 2

The recent growth in demand for plant-based products, including vegan beef, chicken, pork, seafood, milk, eggs, and honey has been nothing short of astounding. According to the multinational investment bank Barclays, the global sales of alternative meats could reach US$140 billion by 2029. The founder and CEO of Beyond Meat, Mr. Ethan Brown, left his lucrative career and started the Beyond Meat Company in 2009, with a very loud and clear mission: “We believe there is a better way to feed our future... by shifting from animal to plant-based meat, we can positively impact four growing global issues: human health, climate change, constraints on natural resources, and animal welfare.” Every time we replace animals with plants, we have a win for the Earth, the animals and humans. Ethan Brown explains that because Beyond products use 93% less land to grow, it’s also a gain for the farmers. A major swing towards plant-based foods occurred during the COVID-19 pandemic. In early 2020, many US slaughterhouse workers became infected with COVID-19, and a number of abattoirs were temporarily or permanently shut down. According to Nielsen research published in the Wall Street Journal, sales of plant-based meats in the USA soared by 264% during the COVID-19 lockdown. More and more grocery stores began offering these products on their shelves and online. And it’s not just in the United States where huge growth has been seen. Canadian plant-based companies also saw rapid growth in sales. Although vegan beef is the most popular, the demand for plant-based chicken is also on the rise. Many companies including Canada’s Gardein, South Africa’s Fry Family Foods, and The Netherland’s Vivera, as well as many others, produce a wide variety of vegan chicken options. In addition to the growing number of plant-based companies, many restaurants and fast-food outlets are also joining the vegan trend by offering more plant-based options on their menus.
Веганството: Благородният начин на живот
2021-07-22   1206 Преглед
Веганството: Благородният начин на живот
2021-07-22

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

18:24

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

Today, we will continue to follow them as they make their way down the mountain. They have descended to the campsite near the parking lot. After setting up the tent that they brought along with them, the sisters brew Goji Tea. "The water is boiling. Now let’s add the goji berries." "How many are you going to put in?" "About 15?" "What are the benefits of Goji Tea?" "It helps with recovery from fatigue and is good for improving the eyesight."Now the two sisters start preparing Vegan Farfalle Pasta with Tomato Sauce and Vegan Cheese Salad for dinner at the campsite. "Now when the water boils, I’m going to add the pasta. But before that, would you chop the bell peppers, tomatoes, and mushrooms?" "Yes, cut them nicely into cubes." "I’ll cut the red one too." "Cut a tomato into cubes." They have placed a pot of water on the stove and the water has now come to a boil. They put the butterfly-shaped Farfalle pasta into the boiling water to cook them. After the Farfalle pasta has cooked, they drain them through a sieve and transfer the pasta to a frying pan. "Fry the pasta a little like this, and after the moisture has evaporated, add some olive oil, and continue to fry it." The sisters are serving the well-fried Farfalle pasta on the plates. Now it’s time to prepare the pasta sauce. "Now I’m going to fry the vegetables. Can you put all the vegetables here? Could you sprinkle some olive oil here?" "Oh, can you sprinkle some salt on it? Can you add some basil? Please add the pasta sauce. About five tablespoons.” Add ground pepper and continue to lightly stir-fry. Then transfer the pasta sauce next to the pasta. Add some freshly sliced tomatoes and green leafy vegetables onto the plates of cooked Farfalle pasta. Finally, it’s time to prepare the salad dressing! “Can you cut the lime in half now? I’m going to make a salad dressing with this. First, two tablespoons of olive oil, a spoonful of lime juice, one teaspoon of cumin powder, and one teaspoon of Italian herbal mix. Then mix well. Then I’ll drizzle the salad dressing here. Finally, I’m going to sprinkle grated vegan parmesan cheese on the top. Sprinkle plenty, plenty!” “Farfalle pasta and salad,Complete!"
Веганството: Благородният начин на живот
2021-07-18   710 Преглед
Веганството: Благородният начин на живот
2021-07-18

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 1 of 2

23:07

Bringing Vegan Food and Art Together: Korean Fusion Food for Hiking, Part 1 of 2

Today we will travel to Bukhansan National Park, a popular hiking place in Seoul, Korea. Ready to paint these stunning sceneries are two sisters, Woo-ju and Min-ju. Now, Min-ju prepares the ingredients for the gomchwi wrap. She’ll use V-mince which is a seasoned vegan soy protein mince produced by a vegan food company, Veggie Garden in Korea. “I’ll dice the bell peppers for the wrap. First, the yellow bell pepper. Next, I’ll dice the red bell pepper. Now I’m going to add the diced bell peppers to the cooled cooked rice. This is roasted soy protein mince. I’ll add three tablespoons. I’ll add some sesame oil. I’ll grind one tablespoon of sesame seeds and add it in. Since it’s a lunch box, I’ll add a little lemon juice for freshness. And mix it well. If you look at the gomchwi leaves, one side has veins that can be clearly seen. Place this side of the leaf so it faces upwards. Next, I’m going to apply the fermented soybean paste on the gomchwi leaf. I added sesame oil and grain syrup so that the fermented soybean paste will taste even more delicious.” Woo-ju will also prepare her own favorite lunch box. Let’s watch how she makes vegan hamburgers. “I like vegan hamburgers, so I’m going to make a vegan hamburger lunch box. First, cut the burger bun in half. Then stir-fry about 100 grams of minced soy protein in a frying pan. (Add oil to the pan.) Form the soy protein into a patty shape.” “Now spread the vegan hamburger sauce on the bun. This sauce is made with ketchup, vegan mayonnaise, raw mustard, and agave syrup. It’s my own recipe. Put the leafy vegetables on top of the vegan hamburger sauce. Add plenty of vegetables like this. Now put a tomato slice on top of the leafy vegetables. Place the patty and vegan cheese on top of the tomato slice. Looks delicious, doesn’t it? I’ll apply vegan hamburger sauce on the upper half of the bun before putting it on the top of the hamburger. The vegan hamburger is done.” “She made and packed Gomchwi Wraps in a lunch box for us to eat together here on the mountain top. It’s absolutely delicious.” “If you buy pre-packed lunch, you end up having disposable packaging which ends up as trash. However, if you bring your own lunch box when you go hiking, you not only get to enjoy the taste of home cooking but have a better appreciation of nature.”
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2021-07-11   1139 Преглед
Веганството: Благородният начин на живот
2021-07-11

From Butcher to Animal Advocate – A Compassionate Change, Part 2 of 2

12:57

From Butcher to Animal Advocate – A Compassionate Change, Part 2 of 2

"In fact, we explain the facts to people. Let's take the example of a cow. In the fifties, one cow produced two and a half thousand liters of milk, which is the amount of milk a calf needs to grow up; it is mother's milk. Today, the Holstein cow produces over seven thousand liters of milk, and there is even talk of eleven thousand liters of average milk production. Today, a cow is usually used up after five to six years. "Mr. Hübner has gone on to create a movement with two other former butchers called “Metzger gegen Tiermord” or “Butchers against Animal Murder.” This powerful and inspiring trio conveys the truth from firsthand experience, having worked at the very core of the livestock industry. "I am a former master butcher and today I’m vegan. And if I can change, then so can you! It took me over 20 years to realize that animals too, can feel suffering and pain." "Let’s end the exploitation of animals in husbandry, the violence during transports and their bestial killing now, and let’s no longer buy animal products.""If we can create a world in harmony, where love is with each other, where we humans meet each other with open arms, then we will have a perfect world, where there is no more war, there is no more hunger. We no longer have to deal with a refugee crisis anymore, because we make sure that no human being suffers, because we care for each other. You are part of the movement; veganism is not a fad. Veganism is the future of tomorrow. Love to the whole world."Our beloved Spiritual Guide, Supreme Master Ching Hai highlights the critical change to a compassionate, vegan lifestyle, to secure a future for our magnificent planet. "So many things that the tree can do, and if we keep cutting them, just to raise the animals, and then we kill the animals as well, then our lives will be at stake also." " Whenever I have time to sit down and think of humans, I think we are all deaf, blind and dumb. We don’t know anything and we look down upon the animals who are so intelligent, so inside, so connected with the Divine."
Веганството: Благородният начин на живот
2021-07-06   1024 Преглед
Веганството: Благородният начин на живот
2021-07-06

From Butcher to Animal Advocate – A Compassionate Change, Part 1 of 2

13:19

From Butcher to Animal Advocate – A Compassionate Change, Part 1 of 2

Peter Hübner, butcher turned animal activist, discovered first-hand the full cycle of the meat on his plate. Peter Hübner’s transformation was a gradual realization that started in 1989, as he experienced the truth of livestock-raising, something his conscious mind could only tolerate so much of. "I saw scar tissues due to electrical prods. That’s why I was shocked. I have been fighting against intensive livestock farming since the 1990s. And then in 2014, when I caught a fish that I could not kill, the consequence was to become vegan and I have remained this way to this day."This decision was literally life-changing, because it meant an immediate end to his existing career. But saying goodbye to the horror scenes brought him great relief. "What I still really remember today are the tears in the eyes of the cattle, because cattle cry, drops of water really run out of their eyes. A pig looks panicked, but a cow has tears. This still touches me extremely today. That’s a permanent inner picture you have."Mr. Hübner wasn’t alone in his journey. As a happily married man, his wife was observing some irregular behaviors by her husband, and she was curious as to the motive of these actions. "Then we watched the documentaries of Sea Shepherd, etc. on Dmax regularly. They inspired him very much. Thus, the vegan idea took shape inside of our minds." "And he never wanted to touch any animal stuff again. After two weeks it was quite clear to me: All I can do is go vegan.""As a couple, we’re really doing very well, because, well, there are no problems at all. And my cookbooks have all just disappeared and new cookbooks had to be bought and through social media, of course, I was also able to pick out new recipes very well."The accessibility of the internet has been a great tool for the vegan movement, and our beloved Supreme Master Ching Hai lovingly shares her quick and easy recipes, to make any occasion a delicious success. Her recipes in video form can be downloaded for free at Edenrules.com by searching “A Gift of Love: Simple and Nutritious Cooking.”
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2021-06-29   1608 Преглед
Веганството: Благородният начин на живот
2021-06-29

Taste of Uzbek Cuisine, Part 2 of 2 – Vegan Manti (Steamed Dumplings) with Homemade Thin Wrappers, Asian Long Rolling Pin Method

13:47

Taste of Uzbek Cuisine, Part 2 of 2 – Vegan Manti (Steamed Dumplings) with Homemade Thin Wrappers, Asian Long Rolling Pin Method

Today, we will make our very own Veganized Manti, which is the traditional Uzbek dumpling. We begin by making the dough for the thin Manti wrappers. Into a mixing bowl, add the flour and the salt. As for water, it is better to add a little at a time while mixing the flour. Next, we will make two kinds of fillings for the Manti. We will start with the spinach filling. First, chop the spinach very finely, and then add salt and mix for two minutes. The salt draws water out from the spinach but retains its fiber. Since our wrapper for the Manti is thin, it is important that the filling is not soggy. Otherwise, it will soften and puncture the wrapper when the dumpling is steamed. Next, we will make the turnip filling and start by shredding the turnip. In Uzbekistan, turnips and carrots are popular vegetables as Uzbekistan is one of the world’s leading exporters of carrots and turnips. Since the turnips have a high water content, we need to add some salt to draw out the water. Mix the shredded turnip with salt and wait for three minutes, then same as the spinach, drain away the water. Add the shredded carrots into the cut Beyond Meat Vegan Patty, and add the drained shredded turnips. For seasoning, we use ground black pepper, cumin powder, vegetable oil, and salt. Mix them well. The second filling is ready. The thin wrapper is one of the key features of this dish. It gives a chewy and soft texture after steaming. We will make this paper-thin wrapper by using a 70 centimeter long rolling pin that is unique to the Uzbeks and their Central Asian and East Asian neighbors. The longer the rolling pin, the thinner and the larger the wrapper can be. The feature of wrapping the Uzbek Manti is to bring the four corners of the wrapper and pinch them together to seal the dumpling. Then, pinch two corners together on both sides. This is the traditional method of wrapping steamed Uzbek Manti. Put the Manti inside the steamer. The water is boiling. We are going to steam the Manti for 15 minutes. Now, they are cooked. Turn off the fire, and then take out the Manti and arrange them on a serving plate. Finally, we use fresh cumin leaves to decorate the Manti and also to give them some additional flavor. Then, place some vegan yogurt in the middle of the serving plates. It is Uzbek tradition to serve Manti with yogurt. The unique texture of chewy yet soft, thin wrapper goes really well with tasty fillings, and the dumplings will disappear from the plate in no time.
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2021-06-27   885 Преглед
Веганството: Благородният начин на живот
2021-06-27

Transformative Education for a Sustainable Future – Vegan School Meal Options, Part 2 of 2

14:11

Transformative Education for a Sustainable Future – Vegan School Meal Options, Part 2 of 2

“Learning doesn’t stop in the classroom. Education takes place in the kitchen, in the lunch line, in school gardens, and with any platform that helps students connect the dots between diet and health.” – Dr. Neal Barnard Today, with love in our hearts for our young ones, we will continue our discussion of vegan meal options in schools around the world. In 2014, then-12-year-old vegan student and youth athlete Lila Copeland started a campaign to institute vegan lunch options in her school district, the Los Angeles Unified School District (LAUSD), in California, USA. Lila worked alone for the first year, then rallied the support of her community, including 300 fellow students, and recruited powerful vegan advocates from around the world to speak on behalf of the campaign. The team effort paid off. In 2017, the LAUSD school board unanimously agreed to roll out a pilot program to trial vegan lunch options in seven district schools for 90 days. The pilot was so successful that the daily vegan options have since expanded to about 100 schools districtwide, as of 2019. Then, there is the remarkable case of the city of Ghent in Belgium. In 2009, out of environmental concerns, it became the first city in the world to have an official vegetarian day once a week. Every Thursday, the meat-free fare is served in city schools, restaurants, and public buildings. Students, along with parents, are encouraged to attend one of the city’s 40 free classroom cooking workshops. On top of that, teachers are also given a course dedicated to recipes and tools to promote vegetarian and vegan cooking in the classroom. For decades, the world-renowned humanitarian and enlightened spiritual Master Supreme Master Ching Hai has promulgated veganism as critical for the health of our younger generations and Mother Earth: “Now, we can see meat is everywhere, legally killing us and our children, legally killing our planet, killing the environment on massive scales! We must stop animal production now and at all costs if we want to keep this planet called home. The government gives subsidies to animal industry anyway, so these subsidies can also be used instead to turn meat and related businesses into wholesome vegan businesses: good for the people, good for the business, good for the planet. Doing this we only gain hugely. Not just immediately, but for the long, long run, and we can keep this planet forever and make it into a paradise by just throwing that meat away and stop the animal industry.”
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2021-06-22   681 Преглед
Веганството: Благородният начин на живот
2021-06-22

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

13:20

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

In Uzbekistan, it is said that there are over 60 different Plov recipes varying in ingredients or cooking methods. Carrot is one of the traditional ingredients used in Uzbek Plov to improve flavor, increase volume, and add healthy nutritional properties to the dish. The combination of spices and carrot brings out the aroma, tastiness and mingles so well with the chewy rice so that even picky kids who do not normally like carrot can’t get enough of it! We’ll begin by frying the vegan patties with spices. Add vegetable oil into the pan. The oil will make the rice chewier. Then turn on the fire. Add in the cumin powder and the fennel powder to bloom these spices in the oil. To avoid burning the spice powder, we added them before the oil is heated, so it’s easier to monitor and keep the oil temperature at low heat. Then gently add in the vegan patties to prevent the oil from splattering. Stir the patties to mix the spices evenly in the oil. These vegan patties are sold under the name “Black Pepper Island” and are produced by Light Light Industry Limited, a Loving Hut Vegan Food Company. …The carrots have been simmered for five minutes. At this stage, you can transfer the carrot mixture into an electric rice cooker or a big bowl in a steamer for your convenience and carry on with the following process. However, we will continue using this same pot. We can start to layer the other ingredients into the pan. Firstly, there are our colorful bell peppers. Now we will layer the Basmati rice. There is no need to soak the rice beforehand, simply wash it thoroughly and drain the water. Gently spread the rice into the pan. Make sure the rice is evenly spread and leveled. Notice that the liquid just covers the rice, which means that water is just enough. Next is the palm dates. Space them evenly on the top of the rice. Lastly, the bay leaves. Place them evenly over the top of the rice. Now, 20 minutes is up. Let’s turn off the fire. We will let the rice sit for five more minutes before removing the lid. This allows the moisture and aroma to redistribute more evenly, resulting in a more uniform chewy texture and flavor. Let’s wait patiently for another five minutes. Now it is time to remove the lid. Wow, smells so fragrant! Wish you were here to get a whiff of it. Next, toss our vegan Plov so that all the ingredients are well mixed. Now it is ready to be plated. Scoop the vegan Plov onto a serving plate, top with the vegan patties that we prepared earlier, then add some bell peppers and dates. Our Uzbek vegan Plov is now ready for serving.
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2021-06-20   1775 Преглед
Веганството: Благородният начин на живот
2021-06-20

Transformative Education for a Sustainable Future – Vegan School Meal Options, Part 1 of 2

14:57

Transformative Education for a Sustainable Future – Vegan School Meal Options, Part 1 of 2

Today, we would like to lovingly share with our dear viewers examples of how vegan meal options in schools around the world are helping to create the harmony and balance that we all pray our children will have throughout their lives. Many studies have shown that meat is an inferior source of protein compared to plant food. For example, the largest study ever done on health and nutrition, The China Study, has shown conclusively that consuming even a small amount of meat is detrimental to health. So, what is the best diet from a nutritional standpoint? Study after study in the last decades has shown that a whole food plant-based diet is the healthiest. For instance, recently in 2014, a comparative study of over 1,800 vegans, vegetarians, and omnivores by a task force involving the International Agency for Research on Cancer (IARC) – a UN intergovernmental agency, and seven faculty members from universities in Europe concluded that the results “indicated consistently the vegan diet as the most healthy one.” “Bringing plant-based meals to schools will help students establish healthy eating habits that will last a lifetime. Not only do these foods help students stay focused and energized in the classroom today, but they also reduce long-term risk for heart disease, type-2 diabetes, obesity, and other chronic diseases.” – Dr. Neal Barnard Fortunately, as awareness soars across the globe about the harms of meat and dairy and the virtues of a plant-based diet, many schools have begun adding vegan options to their meal offerings. In 2006, for example, a survey of foodservice directors in the USA by the School Nutrition Association found that 5% of elementary, 6% of middle, and 10% of high schools offered vegan options. Since 2010, an exciting new “vegan school” phenomenon has also been sweeping the globe. These are private schools and preschools that do not rely on government funding and have chosen to switch to a fully vegan menu or have opened their doors as 100% plant-based schools. More than ten of these vegan schools now exist in the world, as of 2021.
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2021-06-15   1916 Преглед
Веганството: Благородният начин на живот
2021-06-15

Nourishing Traditional Mongolian Airtight Cooking, Part 2 of 2 – Vegan Banshtai Tsai (Tea Dumplings)

23:32

Nourishing Traditional Mongolian Airtight Cooking, Part 2 of 2 – Vegan Banshtai Tsai (Tea Dumplings)

“This time we’re going to make (vegan) milk tea with dumplings, which is a favorite Mongolian cuisine. To make the dumplings, we surely need flour. And a few kinds of vegetables which are rich in protein and nutrition. And some herbs for seasonings. We will use these ingredients to cook the special tea. Then we will add plant-based milk into the tea base.” “Generally, the ratio of flour to water is 2:1. This will make the dough perfect, which is smooth and fine in texture. Next, let’s add80 to 90 grams of water. If the dough turns out to be too hard, it will require a bit more strength to roll. Now cover the dough with a piece of cloth or a lid and let it rest for 20 minutes. Now let’s chop the vegetables for the dumpling fillings.” “Making dumplings and “buuz” is one of the main activities during our traditional Lunar New Year holiday. We have a custom where family members gather together and have a warm conversation while making dumplings together. Now let’s start our most important step, which is wrapping the dumplings. This is the filling we prepared earlier. Because we added liquid seasonings such as soya sauce and sesame oil, the liquid has settled at the bottom of the bowl. So we should mix it well and stir it once again. Now let’s start wrapping our dumplings.” “Now, the next step to prepare our special recipe tea. Let’s put some oil into the pan. Then add the millet And add the barley flour. Also here are the mushroom stems. Now turn on the stove to medium heat. Stir fry all the ingredients in the oil for a while. Tea prepared in this way tastes better. It also helps relieve fatigue and promotes relaxation.” “They are all floating to the top. This means the dumpling tea is ready. Now let’s scoop the dumpling tea into a bowl. First, let me taste the tea. Mmm…. This is exactly how the enriched special Mongolian tea tastes like. It tastes so good. Once we drink this tea, we no longer feel fatigued. Now let’s try the dumplings. It has a flavorful and pleasant taste. It has an earthy flavor. The filling inside the dumpling is colorful and vibrant. They are indeed very delicious. Healthy, and nutritious dumplings, rich in protein and vitamins.”
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2021-06-13   742 Преглед
Веганството: Благородният начин на живот
2021-06-13

Professor Andrew Knight (vegan), Part 4 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

13:55

Professor Andrew Knight (vegan), Part 4 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

“Using this gradual transition and patience and persistence, the most stubborn of animals have been mostly or fully transitioned onto a plant-based diet successfully.” We know from all Supreme Master Ching Hai’s many lectures that a dog or a cat can easily be vegan. She shared a story about Her animal visitor during one of Her retreats, to let us know that all animals, in their hearts, want to change for the better and long for compassionate lives. “We are having a human body now. We can do many things. Butonce you lose a human body, it’s difficult. But animals, they know all this. They know more than humans. I don’t mean all animals know or care about enlightenment, but many of them do. They understand. It’s just they don’t have a choice. All the spiders that I have encountered, they said they listen to my teaching. They don’t eat live insects anymore. And the skunk’s also like that. He doesn’t want to eat any more of the live things, like live insects or live animals, all that in the garden. That’s why he asked my dog how to find other food.” “And then I said, ‘Is there anything else I can give you, because I am not a skunk, I don’t know what you like?’ He said, ‘It’s OK already, that’s very good. (Vegan) dog food is good.’ And then I asked him, ‘But how did you know about the dog’s food? Because the skunks, they don’t know anything about this dog food, how would you come and eat the (vegan) dog food, as if you’re my dog?’ He said, ‘Sozy told me that You will feed me.’” “I said, ‘Of course, I would feed you. I did not know before, I thought it’s better to leave you alone. Because I never knew how to feed a skunk before. And I thought a natural life is better for you.’ But he doesn’t like to eat those snails and frogs and stuff. So, Sozy was hanging around some time before, and so she told him that, ‘You come and talk to Master, She will feed you.’ Because they talk to each other, you know?” “So, one day, I think, maybe he’s very small. He’s only six or seven months old. So maybe he likes soft food. So I told the person who takes care, ‘Put hot water to soak it first; he likes it better.’ He went around and said, ‘Thank You. Thank You.’ He turned around, around and said, ‘Thank You.’ Just like dogs when they chase their tails. Maybe he learned it from Sozy, I don’t know, my dog.”
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2021-06-08   669 Преглед
Веганството: Благородният начин на живот
2021-06-08

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

21:28

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

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