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Категория : Веганството: Благородният начин на живот
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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.”
Веганството: Благородният начин на живот
2021-06-06   1260 Преглед
Веганството: Благородният начин на живот
2021-06-06

Professor Andrew Knight (vegan), Part 3 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

16:47

Professor Andrew Knight (vegan), Part 3 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

“So, there’s an awful lot known about plant-based diets for people but not very much known about plant-based diets for animals, for companion animals, cats and dogs. As a veterinarian, a veterinarian with a particular interest in animal welfare and plant-based diets, I thought that I could contribute by trying to really do some research in this area and see to what extent cats and dogs can be healthy and happy on plant-based diets.” “So, I created VegePets.info more than a decade ago now, in order to bring together all the results of the research that I was doing. I was trying to find out about the health and nutritional status of animals maintained on plant-based diets versus meat-based diets, about the longevity and the wellbeing of these animals and also about the nutritional soundness of these different diets.” “When people are transitioning their cats and dogs onto plant-based diets, it’s important to safeguard the health of their cats and dogs. Try and make sure the majority of the diet is nutritionally complete, and reasonably balanced.” Being an avid animal lover and a powerful voice for the animals, Supreme Master Ching Hai has lovingly shared with our practitioners over the years, many different ways of taking care of our vegan pets. Her formula can be of use to those who provide a homemade diet for their pets. On another occasion, Supreme Master Ching Hai shared the food items on the “Peace and Loving Foods” list. For a more complete list of Peace and Loving Foods, please visit: magazine.godsdirectcontact.net/english/210/sr_50.htmWe know that your foremost desire is to see your animal companion live a healthy, happy life, just like what Lewis Hamilton says here about his loving bulldog Roscoe, who he transitioned to a plant-based diet in 2020! “This is Roscoe. I’ve had him for eight years now. He ate normal dog food all his life, as well as food with meat in it. His breathing has always been bad. It meant he was never able to walk very far and his joints would hurt. He also had skin allergies. Three months ago, I decided to transition him to a vegan diet. It has changed his life. He now doesn’t have any breathing issues. His throat is no longer restricted and he doesn’t overheat like he did before. He also has no allergy issues.”
Веганството: Благородният начин на живот
2021-06-01   1185 Преглед
Веганството: Благородният начин на живот
2021-06-01

Professor Andrew Knight (vegan), Part 2 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

13:43

Professor Andrew Knight (vegan), Part 2 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

Professor Knight’s conviction stems from the knowledge that all our loving animal companions can be vegan and sustain healthy lifestyles. He has researched vegan pet foods extensively, to understand the benefits associated with our pets eating a balanced plant-based diet. “Now, I couldn’t actually find any evidence obvious in the scientific literature, except for one study where a diet that was already deficient in potassium, over time caused potassium deficiency in cats. But accidently, I found ten studies, and I’ve now found another one, so that’s eleven, demonstrating that cats and dogs maintained on commercial meat-based diets for prolonged periods of time developed a range of diseases. And they tended to be things like kidney disease, liver disease, heart disease, musculoskeletal diseases, neurological diseases, visual disorders, bleeding defects, birth defects, immunocompromised and increased rates of infectious diseases.” “4D meats from animals that are diseased, dying, dead or disabled on arrival at the slaughterhouse are one of the ingredients of poor quality, not considered to be fit for human consumption, that traditionally have found their way into pet foods, as the meat industry tries to generate a little bit of money from products that would otherwise be thrown away.” “We see them as more valued members of our own families, and part of that means that we don’t want to feed them such junky diets anymore. But there’s another problem that this causes which is that now we’re getting into the realms of food animals being killed just for pet food, instead of the by-products of animals being killed for human consumption and going into pet food.” “There’s been just a small number of studies very recently, looking at the environmental impacts of meat-based pet foods. And we’re discovering to our shock, that they’re much greater than we ever realized that they were. One of the most important studies was published just in 2017, and demonstrated that 25-30% of the environmental impacts of animal agriculture are attributable to pet food in the US.” “Transitioning ourselves and our animals towards plant-based diets is one of the most effective things that we can all do to try to decrease the rate of destruction of our environment and the production of greenhouse gases, that are contributing to wiping out the other species that we share our planet with.”
Веганството: Благородният начин на живот
2021-05-25   1503 Преглед
Веганството: Благородният начин на живот
2021-05-25

Professor Andrew Knight (vegan), Part 1 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

15:25

Professor Andrew Knight (vegan), Part 1 of 4 - The Plant-Based, Healthiest Diet for Our Animal Companions

Our four-part show will feature just some of the many accomplishments of Professor Andrew Knight who has played a major role in bringing forward the humane curriculum in veterinarian training, and the research conducted to educate people on how our animal companions can thrive on a plant-based diet. At the university, Andrew found the curriculum of sacrificing animals too hard to bear and refused to kill animals while practicing his surgical and preclinical training. He united with students at the University of Sydney, and other universities internationally, for a campaign demanding a change to the system. “We set up the first formal policy at an Australian University whereby the university agreed to provide students with humane alternatives to harmful animal usage within their curricula and that policy was considered quite ground-breaking. So, we also got rid of a lot of the invasive animal laboratories in the veterinary curriculum and we introduced humane alternatives, so that was all fantastic. That process has continued since then and is still going on today.” Professor Knight has diverse research interests, covering a variety of topics within the fields of animal welfare and ethics. Other than alternatives to invasive animal use within research and teaching, his recent projects have explored plant-based and alternative companion animal diets, and the impacts of animal agriculture on climate change. “We were fundraising to help support the election campaign of Animals Count. That's the first time that a party for the animals has ever contested these elections here in the United Kingdom. That's very historic really. So, we're hoping to encourage all political parties to take animal issues more seriously, increase the time that they give to trying to protect animals within Parliament, by demonstrating that people will vote on for animals and on behalf of animal issues. So, we thought that that was a worthy cause to fundraise for on this occasion.” Supreme Master Ching Hai: “Joyfully presents the Shining World Compassion Award to Professor Andrew Knight, plus US $10,000 as a token of helping the research, with all love and high salute for your precious work. May you enjoy continued success and constant protection by Heaven.”
Веганството: Благородният начин на живот
2021-05-18   1023 Преглед
Веганството: Благородният начин на живот
2021-05-18

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

22:17

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

Today, we are delighted to have Ms. Key from Indonesia show us how to make a vegan version of this colorful, tasty, healthy, and nutritious Indonesian dish. “In my hometown, my favorite food is Gado-gado. So, we will first prepare the raw peanuts. Add about one teaspoon of salt into a pan. Keep the heat low.” “Next, I will prepare the tofu and the tempeh. I want to fry them, so we need to first cut them into smaller pieces.” “Next, we will steam the vegetables. We first add water into the steamer. Then we put in the vegetables. Cabbage, then chayote, long beans, potatoes, corns and finally the bean sprouts. Then I close the steamer and turn on the fire.” “All the vegetables that we want to steam are steamed. Now we are going to make the peanut sauce. Let's first prepare the ingredients. We need one lime, which we cut in half. Then I also use one piece of Javanese sugar or coconut sugar. Now I will slice two large red chilies. Then, there is tamarind pulp, about one tablespoon. We soak the tamarind pulp in 30 milliliters of water. Wait for the tamarind pulp to soften in the water and then filter the tamarind liquid as the tamarind pulp has seeds in them. Well, the ingredients for the peanut sauce are ready.” “We grind until the peanut sauce is smooth and all the ingredients are well blended. Well, the texture is something like this, neither too thick nor too runny. Is it salty or sweet or spicy or sour enough? Delicious, everything is just right. We scoop the peanut sauce into a bowl.” “We are now ready to plate. We will arrange the vegetables on the platter. I first put the bean sprouts. Wow, there are so many colors. Then I put in the water spinach, tomatoes, cabbage, potatoes long beans, corn, Cucumber, chayote. Don't forget to include the tofu and tempeh sources of protein. My vegan gado-gado is ready.” “Hmm, really good. The tastes of saltiness, sourness, sweetness, spiciness, and the flavors of the vegetables are all present. Just like gado-gado, wouldn’t it be wonderful if people of various cultural, religious, and racial backgrounds live together in harmony, and humans and animals can co-exist happily? Let’s work together toward a vegan world and a world of peace!”
Веганството: Благородният начин на живот
2021-05-16   1826 Преглед
Веганството: Благородният начин на живот
2021-05-16

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 4 of 4

17:00

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 4 of 4

On today’s program, Brigitte begins by sharing the future plans of the Association. “We will continue to show what happens to animals, in a very concrete way, so people truly realize the misery we cause to animals by consuming animal products.” In July 2020, L214, along with several other organizations and business leaders, jointly launched a “Referendum for Animals,” the first such initiative in the nation’s history. The referendum calls for sweeping changes in France, including a national ban on fur farming, wild animal shows, and intensive factory farms. “So, with other organizations, but above all, under the impetus of three major French business leaders who are worth billions (of Euros), we launched the Referendum for Animals, thanks to a journalist named Hugo Clément, who is strongly committed to environmental and animal issues.” Although based in France, the L214 Association wants to see a global shift in the treatment of animals. As such, it works closely with many other organizations. “On the international side, we are working with a lot of international associations. We are members of coalitions, like Open Wing Alliance for example. And we are absolutely ready to exchange with all the organizations in the world.” At the conclusion of the interview, Brigitte shared her dream for the future. “The dream would be to finally be in a world where animals are no longer considered as a resource but really as co-inhabitants, and to finally be able to enjoy life, because we would have succeeded in making sure that no longer is any sentient being in distress without us being able to come to their aid, and we no longer cause distress to other animals, for example.” As Supreme Master Ching Hai urged in the “Urgent Message to World Leaders,” not only should there be laws like L214 in France and every country, but also the laws need to be enforced and followed through. “DO THE VEGAN LAW, DO SIGN IT. Do practice it, do follow through. Do be vegan. THAT’S THE RIGHT THING and that’s all you have to do. Everything else will fall into place.”
Веганството: Благородният начин на живот
2021-05-11   1061 Преглед
Веганството: Благородният начин на живот
2021-05-11

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

11:38

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

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

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 3 of 4

17:30

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 3 of 4

On today’s program, we learn more about the Association’s undercover investigations. Slaughterhouses cause immense suffering, not only for the animals, but also for the people who must work there. Scientific research shows that slaughterhouse employees often suffer from Post-Traumatic Stress Disorder (PTSD) caused by the gross brutality of their job. “We were lucky enough to have a very well-made documentary that was shown in June, on French television this year, in which the male and female workers of slaughterhouses testified, and who, in fact, showed their suffering coming from their work. So, slaughterhouses are not good for animals and are not good for humans either.” Many rich, powerful livestock industry lobby groups have been opposing the work of the L214 Association. The L214 members are often in danger, and threatened physically, mentally, and legally. “Yes, there is this phase of intimidation. But in the end, compared to what the animals are living, it is essential to continue this work of exposing, so people realize there is no reason for it to continue that way.” The exhaustive research by the World Watch Institute and many others point to livestock-raising as the No. 1 cause of human-induced climate change critically endangering our planet right now. In Her recent “Urgent Message to World Leaders,” Supreme Master Ching Hai points to the same solution and lays out a roadmap to a peaceful future. “You know well by now, by the UN’s warning, by scientific research report, we know that the meat, fish, eggs, milk, laboratory tests on animals, leather industry; ANYTHING TO DO WITH HURTING ANIMALS, domestic or wild, ARE DETRIMENTAL TO OUR WORLD. We talk about all kinds of climate reduction, or reducing air pollution BUT animal raising, fish, egg, milk industries, etc., anything to do with animals, are the worst producers of lethal methane gas which heats up our planet. So, stopping these brutal, murderous businesses is the fastest way to cool our Earth.”
Веганството: Благородният начин на живот
2021-05-04   859 Преглед
Веганството: Благородният начин на живот
2021-05-04

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

15:57

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

“(Today we would like to introduce you to a classic German specialty.) We are making vegan meatballs today. And this we make completely without animal products, while the animals are allowed to continue their happy life in the pasture. But we do not sacrifice the good taste.”“(The soy granules are now soaked. What is the weight of the [total] protein?) It’s about 350 grams. (And how many vegan meatballs do we get out of it?) About eight pieces. OK, I’ll now turn on the stove. Pour some oil into the pan and fry the mixture. OK, we fry the soaked soy granules for five minutes. Medium heat? Medium heat, exactly. After five minutes, we take the sticky rice flour, about a heaped tablespoon, and sprinkle it over the mixture. And we bind (the mixture) with it.” “Here we have the prepared protein mixture, which we will now turn into a delicious vegan aha-experience with the help of some fine ingredients and spices. For this, we use as the first ingredient cut and dried morel [mushrooms]. This is about five grams or one heaped tablespoon. We add some water and soak it for about five minutes. In the meantime, we can season the whole mixture. We have prepared some thyme here. We’ll take about one teaspoon of it. Then some oregano, one teaspoon and some marjoram. Well, here is a little vegetable broth. OK, we have some toast bread here. Please use vegan toast bread without butter or whey products.” “Yes, the potato starch binds the mixture, and the seitan flour gives it texture. OK, the protein mixture is now ready. We are ready to make the first vegan meatballs. The key is that we bake the meatballs beforehand in the oven so that it keeps its shape and does not fall apart.” “Now I’ll put some oil into the pan. (OK.) You don't need to pan-fry them right away. If you want, you can keep them in the fridge for a few days or put them in the freezer for a few weeks, then pan-fry them when you need them. So, let's put the good ones in. (What do you eat the vegan meatballs with? Tell me.) Well, you can eat them with either a carrot-pea vegetable dish or with salad, if you like. And what goes perfectly well with it, in any case, is mashed potatoes. OK, they are now ready— our vegan meatballs.”
Веганството: Благородният начин на живот
2021-05-02   1121 Преглед
Веганството: Благородният начин на живот
2021-05-02

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 2 of 4

14:20

Honoring Animal Sentience - France’s L214 Co-Founder, Brigitte Gothiere (vegan), Part 2 of 4

In today’s program, Brigitte tells us about one of the recent videos that the Association recorded. “Each video shows the violence done to animals, and we sometimes discover practices that make us say to ourselves, ‘That is just not possible.’ In August of this year, we showed images from a duck farm, of the breeding ducks for the production of ‘foie gras’ in the foie gras area of the south west, ‘IGP Foie Gras du Sud-Ouest’. I think these were the worst images we've seen in about 15 years on a farm.” “And it is not personal mistreatment, it's not a person who decides that he hates animals. No, in fact, it's just that we've accepted an absolutely disgusting situation for the animals. We can no longer see how far we have sunk in the standards today, creating a lot of suffering for the animals. That's what we want to demonstrate.” “We have shown the harvesters, which are big machines that bring back the chickens, which they throw in some crates behind. This is the very terrible job of a hand picker. So then, they will be taken to the slaughterhouse. And for the chickens, slaughterhouse means being hooked by the feet, taken out of the crates, hung up by their feet, stunned afterwards in an electrified water bath.” “Cows also will be artificially inseminated; in order for them to produce milk, they must have babies. Babies will be separated from their mothers within 24 hours. The little ones will be raised in individual boxes for several weeks before being brought together in a group. So then the heifers, the females, they will keep, in order to renew the livestock; so, they take the place of their mother, one by one, to once more produce milk. And the male babies will be fattened and then taken to the slaughterhouse.” Brigitte explains that, according to their undercover investigations, the amount of killing in the egg-laying industry is also immense, and starts when the baby chicks are only one day old. She explains why this is so. “Only females are wanted, even in organic farming, as males do not lay eggs. And so, they are sorting the chicks, on one side the males, on the other side the females. The males are to be eliminated, either by crushing or by gassing. Therefore we showed the images of this crushing of chicks, which provoked even a response from the government and a priori they would be looking for alternatives to the crushing of chicks. But it is not yet done.”
Веганството: Благородният начин на живот
2021-04-27   911 Преглед
Веганството: Благородният начин на живот
2021-04-27

Be a 'Humane' being, Scrap Factory Farming for People, Planet and Animals, Part 2 of 2

17:33

Be a 'Humane' being, Scrap Factory Farming for People, Planet and Animals, Part 2 of 2

In December 2020, as the first part of the legal challenge for the campaign, the barristers of Scrap Factory Farming submitted a letter to EFRA (Environment, Food & Rural Affairs - Parliamentary committee, UK) demanding answers about the Government's plans for factory farming. It is believed to be the first challenge of its kind in the world. Although the core team at Humane Being is small, the legal team of the campaign is headed by the prominent QC Michael Mansfield, a highly respected human rights lawyer, and an animal rights campaigner, joined by barristers Lorna Hackett and Philip Rule. In September 2019, he called out for a new law on ecocide to go alongside genocide and the other crimes against humanity, under which eating meat could be illegal. The world-renowned spiritual leader, Supreme Master Ching Hai approved such proposal and urged the governors to excise their power to rescue the lives of animals and humans in a conference with Supreme Master Television team members in 2021."I really believe the world can be a better, more compassionate place." "My wish or vision for the world would be for cruelty to people and animals to stop, and for us all just to simply live in harmony with each other, with nature, with other species, and make this planet a joint home for us all, that we can all enjoy."Supreme Master Ching Hai: “Joyfully presents the Shining World Compassion Award to Humane Being, plus US $10,000 as a token of supporting their noble efforts, with high praises and heartfelt appreciation for your precious vision and noble endeavor on behalf of all beings. May your campaign and all involved enjoy continued great success, in Heaven’s forever grace.”
Веганството: Благородният начин на живот
2021-04-22   983 Преглед
Веганството: Благородният начин на живот
2021-04-22

Be a 'Humane' being, Scrap Factory Farming for People, Planet and Animals, Part 1 of 2

16:01

Be a 'Humane' being, Scrap Factory Farming for People, Planet and Animals, Part 1 of 2

The Humane Being is a UK-based non-profit vegan advocacy group, run by dedicated volunteers, aiming to support people with raised awareness, information, ideas, and encouraging actions towards creating a kinder, truly humane world. We are privileged to have Jane Tredgett, the founder and director of Humane Being, and founder of Scrap Factory Farming, also David Finney, the spokesperson of Scrap Factory Farming, joining us on our show today. They start by sharing their vegan journeys. “And I wanted to bring an organization forward that helped people to think about what was happening to the planet and their animals and to join the dots up of what the correlation was. There were a lot of organizations at the time that were helping animals. There were a lot of environmental organizations, but there were very few at the time that were actually aligning those two messages. So that's really how we started looking at bringing the messages forward. And we created a not-for-profit organization, called Humane Being.” “The initial trigger for the whole legal aspect of what we're doing came from a book that I was given to read called ‘Chickens’ Lib’ by a lady called Clare Druce.” The book, “Chickens’ Lib” is a remarkable record of boldness and dedication detailing how these two brave women challenged the government, MAFF (Ministry of Agriculture, Fisheries, and Food), and the poultry industry, by first bringing attention to the British public to the conditions in which chickens lived and then managing to get the law changed on battery farmed chickens. “So, our key messages have always been people, animals, and the planet, because everyone is affected by factory farming.” “So, our aim is quite simple. We want to scrap factory farming and see it finished for the good of people, the good of the planet, and also to protect animals.” “And that's what needs to happen to protect the planet, to protect us all from pandemics, is that combination of legislation with awareness.”
Веганството: Благородният начин на живот
2021-04-15   1736 Преглед
Веганството: Благородният начин на живот
2021-04-15

nu+ cao – New Chocolate for a New World

18:04

nu+ cao – New Chocolate for a New World

In 2016, three young engineers, Christian Fenner, Mathias Tholey and Thomas Stoffels had a vision of making better chocolate. Firstly, they start with the cacao beans harvested from wild-grown trees in the pristine jungles of Bali Island in Indonesia, and an expanding list of other certified organic and natural growers around the world. By building a close relationship with the local suppliers, nu+ cao is able to ensure fair-trade practices for harvesting and processing of these pollution-free raw beans. Researched and formulated through a modern production process, nu+ cao's products are then wrapped in sustainably produced plant cellulose packaging. This wrapping will decompose and return to the Earth as organic matter in just one month’s time. To top it off, the nu+ company follows a model of sustainability at every level, including tree planting, public education and carbon offsets. “For every bar you buy, we plant one tree. Isn’t this the coolest way to save our planet? Every bar donates 10 cents to our partner, ‘Eden Reforestation Projects,’ who in return plants one mangrove in Madagascar. With nu+ cao, we wanted a product that is 100% in line with your values. It's truly good for you and good for the planet. So far, we have avoided one ton of plastic waste, we have replaced 30 tons of refined sugar, and planted over 1.5 million trees.” The nu+ company’s goal is to plant one billion trees by 2030, one chocolate bar at a time and create a global movement for healthy plant-based nutrition. On October 23rd, 2020, the nu+ company launched an urgent appeal to save the world. In a video entitled, “Food for a nu world - What is the future of the food industry? They ask governments and the food industry why it is taking them so long to change policies in the face of a global catastrophe…
Веганството: Благородният начин на живот
2021-04-13   1003 Преглед
Веганството: Благородният начин на живот
2021-04-13

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

15:39

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

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

The Vegan Leather Lifesavers, Part 2 of 2

14:24

The Vegan Leather Lifesavers, Part 2 of 2

Traditionally, the pineapple has been harvested specifically for the fruit, with only local Philippine villagers taking advantage of the precious fibers that can be utilized for exquisite and durable clothing. After much research and experimentation, Dr. Hijosa, with the help of local farmers and scientists, created Piñatex, a natural vegan leather-like material. Using a material that is a waste by-product to most farmers, Piñatex is now generating an additional income for the farmers, reducing waste, and creating an exciting new textile for the fashion industry. The characteristics of Piñatex are a highly durable and versatile material which can be embossed, colored, sewn, and used in shoes, clothing, bags and numerous other ways, its use is only limited by one’s imagination. Fruit disposal or the removal of decomposing fruit in Rotterdam is a costly business for the local shops. With the planet’s sustainability at the forefront of their intentions, Koen Meerkerk and Hugo de Boon started experimenting with the problem at hand, and created Fruitleather. And with this product came an exemplary model of a circular economical solution, that also has fashion designers swooning at the new material. Not only is it stylish but marketing such a versatile material with a sustainable impact on the planet speaks for itself. Its creation will mitigate the suffering of animals raised for their hides, while giving fashion designers and manufacturers a compassionate alternative. These animal leather industries are not only detrimental to the environment and workers with the toxic chemicals and processing methods, but they also bring an untold burden upon themselves with a karmic price that has to be repaid. Supreme Master Ching Hai enlightens us with Her insightful knowledge and warnings to these industries. “Whatever we cause, we have to bear the consequence. There is no escape from this spiritual law. So, if we sell meat or open a meat restaurant, sometimes even killing raw fish or even live seafood and animals and all that. This is incurring terrible, bad karma (retribution). Anyone who opens a meat or fish or these animals’ products restaurant or even shop, they do not know how much harm they’re doing to themselves. That’s why they’re doing it.”
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2021-04-06   790 Преглед
Веганството: Благородният начин на живот
2021-04-06

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

18:14

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

“In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine. The first dish that I’ll be sharing is the Creamy (Vegan) Curried Cauliflower Soup. Firstly, take a cauliflower, about 450 grams, and chop them into small pieces.” “Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste. Now, we’ll heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant. Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them. Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes. Next, add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning. Fire off. Blend it. It’s now nice and creamy and it’s ready to serve.” “The next dish that we’ll be making is the Satay Tempeh Burger. The highlight of this East-meets-West burger is a peanut packed satay sauce, which is a popular Southeast Asian gravy that compliments skewered (vegan) protein.” “Firstly, we will prepare the satay sauce. When the satay sauce is ready, remove it from heat, leave to cool and store it in the jar.” “Cut the tempeh into a round shape. To marinate the tempeh, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, half a teaspoon of ground ginger, half a teaspoon of ground cumin, a pinch of salt, half a teaspoon of soy sauce. 12:15Prepare about eight pieces of pumpkin slices. To marinate them, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, and a pinch of salt. Add a little water and marinate for about five minutes. Heat up the pan. Add one tablespoon of sunflower oil, pan-fry the pumpkin. Set aside, and let’s pan-fry the tempeh. Fire off and set aside. To the burger bun base, spread some vegan butter. Add satay sauce, lettuce. Add satay sauce, pineapple slice, satay sauce again, the tempeh, and the pumpkin. The delicious Satay Tempeh Burger is ready to serve.”
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2021-04-04   1445 Преглед
Веганството: Благородният начин на живот
2021-04-04

The Vegan Leather Lifesavers, Part 1 of 2

12:50

The Vegan Leather Lifesavers, Part 1 of 2

One of the fastest growing alternatives to animal leather comes from the humble mushroom. These mats can be grown to various thicknesses, and with a few simple finishing steps and a dyeing process, a biodegradable material with leather-like characteristics is developed and ready for making products such as shoes, clothes, bags and anything else one can imagine. Mr. Adi Reza Nugroho, the co-founder of Mycotech Lab (MYCL), one of the mushroom leather manufacturers in Indonesia, shares with us why we should choose this compassionate material. “Mushroom is a super ingredient to become a sustainable future leather, because it grows mycelium, a vegetative part of the fungus that can mimic perfectly like leather without any PU or PVC or any chemical content-based material.” MycoWorks, is another fine mycelium mushroom leather manufacturer that makes its vegan leather called Reishi, from the actual mushroom, using the Ganoderma Lucidum strain, traditionally a medicinal mushroom in Asia. Their company Desserto is planet-friendly from every perspective, with cactus being an excellent carbon sink. Their 14 acres of organic cactus absorbs 8,100 tons of CO2 annually, compared to other crops which on average absorb 15.3 tons per year. The finished product is a resilient vegan leather texture with colors of silky whites to vibrant tones, covering the full spectrum of color options. The applications span into apparel, car upholstery, furniture, and endless accessories. Desserto has already been awarded a number of distinguished awards in only one year, including the “Green Product Award” in 2020, the “Good Design Award Gold Winner” and the “Innovation Award” from the French luxury conglomerate “LVMH,” and a number of acknowledgements from PETA (People for the Ethical Treatment of Animals), USDA (United States Department of Agriculture) Organic, Global Recycled Standard and more.
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2021-03-30   1166 Преглед
Веганството: Благородният начин на живот
2021-03-30

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

13:33

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

Today, we will see how this great tasting vegan meatball recipe can be used to create other pasta dishes, Pasta in Vegan Pesto Sauce and Pasta in Vegan Alfredo Cream Sauce. We will first make the Vegan Pesto Sauce by using a blender. Let’s add these ingredients into the blender, 100 grams of basil leaves, 15 grams of roughly cut parsley, 30 grams of pine nuts which have been baked at 100°C for 30 minutes, and 100 grams of olive oil. Blend until all the ingredients have disintegrated and formed a paste. Transfer the Vegan Pesto Sauce into a container. Next, we will stir-fry the pre-boiled pasta with some vegetables and mushrooms, and enhance the flavor and taste of the dish with our Vegan Pesto Sauce. Transfer the cooked pasta onto a plate. Arrange the Vegan Omnipork Meatballs around the side of the pasta. Garnish with pieces of dried tomatoes. The mouthwatering and hearty Pasta in Pesto Sauce with Vegan Omnipork Meatballs is now ready. The next dish we will be preparing is Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs. We will begin by first preparing the Vegan Alfredo Cream Sauce. We will use a blender to prepare the Vegan Alfredo Cream Sauce. Add these ingredients into the blender, 200 grams of pre-soaked cashew nuts, one cup of vegan whipped cream, and two cups of soy milk. Blend until the mixture is smooth and creamy. The Vegan Alfredo Cream Sauce is now ready for use. Next, we will stir-fry the pre-cooked pasta with various mushrooms and vegetables and combine them with the Vegan Alfredo Cream Sauce. Transfer the cooked pasta onto a plate. Garnish with some shredded lemon peel for decoration as well as for added flavor. Arrange bite-size par-boiled broccoli and Vegan Omnipork Meatballs around the pasta. Finally, garnish with some fresh green herbs. Our deliciously rich, savory, and creamy Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs is now ready.
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2021-03-28   1210 Преглед
Веганството: Благородният начин на живот
2021-03-28

VeggieWorld Expo – A Hub for the Flourishing Vegan Market, Part 3 of 3

16:16

VeggieWorld Expo – A Hub for the Flourishing Vegan Market, Part 3 of 3

In today’s episode, we explore more of the experiences and visions of both participants and exhibitors, as well as exciting developments in Asia. The dedication and focus of the exhibitors toward building a vegan world are a critical part for VeggieWorld in creating the success of the expos. “I am the founder of Green Monday. Seven years ago, we started to use multiple strategies and multi-media to explore various angles to promote this new eating habit. We also have been working on (vegan) food innovation.” The VeggieWorld Shanghai exhibition in September, 2020 was attended by more than eight thousand guests, and attracted nearly 100 vegan brands from 18 countries and regions, including a surprising number of locally sprouted plant-based meat start-ups. There are many reasons why the support and growth of organizations like VeggieWorld are so critical at this time. More than ever before in human history, this is the time for the greatest leap, and a change toward a cruelty-free, plant-based lifestyle needs to be immediate, as is clearly articulated by world-renowned humanitarian and spiritual Master, Supreme Master Ching Hai. “So, I plead with you for your own sake. Drop that meat. Don't ever even look at it again. Be a child of God. Be noble. Be kind. Be compassionate. That's what you are. You just forget. Please remember that. So, please U turn. All of us should U turn. Turn around now to the opposite direction. The direction of love, for all universal love, of compassion, of reverence for all lives, for all creations of God, of gratitude in action. Save yourself before it's too late. Before cancer claims you, and you leave your children orphans. Before any other kind of sickness takes you away from your loved ones, due to meat, fish, eggs.” While the expos are the way VeggieWorld reaches out and physically engages the industry and public, they also created a social media platform to educate, promote and develop the ‘vegan-o-sphere’ through their online VeggieWorld Magazine. Through this, videos, recipes, books and location reviews are offered and shared by the community within.
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2021-03-23   1586 Преглед
Веганството: Благородният начин на живот
2021-03-23

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 1 of 2 – Vegan Meatballs and Marinara Sauce

17:03

Pasta with Vegan Omnipork Meatballs in Various Sauces, Part 1 of 2 – Vegan Meatballs and Marinara Sauce

In recent times, veganism has spread at an unprecedented speed and continues to do so. People throughout the world are making conscious decisions about the food they eat. They are questioning where their food comes from and learning about the positive impacts their vegan choices have on our loving animals, curbing climate change, and protecting the environment. Omnipork is widely used in numerous internationally acclaimed restaurants. This product was made possible by a team of food scientists in Canada, who spent two years conducting comprehensive research to create this nutritionally superior alternative. This product consists of a proprietary blend of plant-based protein made from peas, non-GMO soy, shiitake mushrooms, and rice. The research and development team developed this food innovation through extensive research into Asian cuisines and culinary practices. Marinara sauce is of Italian origin and its main ingredient is tomatoes. It is made using a combination of tomato puree, tomato sauce, and tomato juice. It is rich in flavor, high in water content, and when cooked, its soft flesh transforms into a thick sauce without any thickener. It contains a wealth of nutrients with many health benefits. We enhance the flavor of the sauce to suit people's palate from different regions by adding local vegetables, herbs, and spices. We will now stir-fry the spaghetti using a variety of mushrooms and vegetables as well as the Marinara Sauce we prepared earlier. Heat the frying pan and add one tablespoon of vegetable oil. First, sauté the sliced rehydrated shiitake mushrooms till fragrant. Then sauté the other mushrooms, one type at a time, starting with the fresh shiitake mushrooms, then the king trumpet mushrooms, brown swordbelt mushrooms, and finally the champignon mushrooms. You can use any other type of mushrooms that are available. Transfer the cooked spaghetti dish onto a plate by first placing the spaghetti, followed by the rest of the ingredients on top. Pour more of the Marinara Sauce around the edge of the spaghetti. Arrange the deep-fried vegan meatballs around the spaghetti. Our deliciously nutritious vegan dish, Stir-Fried Spaghetti in Marinara Sauce, served with Deep-Fried Vegan Omnipork Meatballs is ready.
Веганството: Благородният начин на живот
2021-03-21   1871 Преглед
Веганството: Благородният начин на живот
2021-03-21
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