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

17:19

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

Croissants are a common continental breakfast staple in many European countries. These days this ever-popular veganized pastry is available in many countries throughout the world. First, we will make the dough by adding into our mixing bowl all the dry ingredients in the “Ingredients A” group of our recipe: 250 grams French-style flour, type 45, which is ideal for the finest croissants. We have 40

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2022-01-02 1563 Преглед

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

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

Our Beloved Supreme Master Ching Hai has taught this concept for decades: that food is not just about sustenance or health but also about spiritual upliftment. “You see, eating animal-people flesh, means we are decreasing our love in our being, from our structure, holy structure. We are born from God, we were holy, we were true humans, we were true children of God. But if we eat the animal-people,

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2022-01-04 2239 Преглед

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

20:01

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

Let’s begin with our first recipe, “Vegan Croissant Sandwich with Vegan Poached Egg.” We use two soymilk-derived ingredients for our vegan poached egg, tofu puree and dried tofu skin, you may find them in your nearby Asian market. Now, let’s assemble the vegan poached egg. First, place one sheet of the dried tofu skin on the cutting board; this is enough to make two eggs. Scoop two balls of the ve

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2022-01-09 1496 Преглед

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

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

Today, we are excited to present to you a forward-thinking social justice advocate and plant-based entrepreneur, Ms. Christie Lagally, from Seattle, USA, who walked away from a stellar career at aerospace giant Boeing to seek viable solutions for a world in peril. In 2017, Christie launched her startup Rebellyous Foods, a.k.a. Seattle Food Tech, which makes exceptional plant-based meat alternative

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2022-01-11 946 Преглед

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2022-01-11

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

13:44

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

Christie has been a vegan since 1994, and has had a soft spot for animal-persons since she was little. “I cared a lot about animals. And so, I quickly eschewed any animal, like meat products.” After identifying the issues with traditional methods of making meat alternatives, Christie and her team of more than 30 food experts and engineers worked tirelessly for three years to develop a continuous-p

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2022-01-18 916 Преглед

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2022-01-18

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

18:46

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

She is an American registered dietitian nutritionist with a master’s degree in public health, a nutrition professor at Cosumnes River College in Sacramento, California, as well as a certified Exercise Physiologist through the American College of Sports Medicine. “Today we’re going to make a collard-powered Buddha bowl. Let’s start with the collard greens. Mushrooms are very health-promoting. They

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2022-01-23 2896 Преглед

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2022-01-23

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

11:02

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

Today, we’ll meet James and Vasiliki (or Lia) Mclnnes, co-founders of the Odd Burger vegan fast-food restaurant chain from Canada. With a noble mission to offer “delicious food made from scratch using plant-based, minimally processed and sustainable ingredients that are good for people and the planet,” Odd Burger is bringing two niches together by serving fresh, healthy, delicious vegan food to di

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2022-01-25 1205 Преглед

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

17:49

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

“Now we’re going to make a pumpkin-powered breakfast bowl, but it can be enjoyed any time of the day or evening. We want the most vibrant colors possible. So, we’re going to use all kinds of colors in this recipe. And I’m going to start by chopping up some apples and some pear. We never want to peel the (organic) apple. The peel has so many phytonutrients in it. We’ve actually seen research that s

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2022-01-30 1546 Преглед

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

11:22

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

“Today is our grand opening at our home town in London, Ontario. Grand opening of Odd Burger, of course, a vegan fast-food restaurant.” When it comes to vegan food, people automatically think of healthy, fresh veggies and colorful salads, while fast-food may not be the first food that comes to mind for many people, since it has traditionally been mostly associated with unhealthy ingredients. “Yeah

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2022-02-01 1131 Преглед

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

17:52

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

Besides the whole plant having medical and healing properties, most parts of the papaya plant are edible, including the flower, the fruit, the seeds, and the leaves. The papaya fruit, in its various forms of ripeness, lends itself to a wide range of recipes. Today, Ms. Mali will share with you how to prepare the vegan Thai version of this crunchy, sweet, sour, spicy, and savory dish. “Let’s start

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2022-02-06 1643 Преглед

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2022-02-06

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

17:57

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

Today we are delighted to have Ja-myoung share with us one of the processes involved in making these two quintessential traditional Korean fermented condiments commonly used in Korean cuisine. Both are traditionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed into brick

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2022-02-13 1535 Преглед

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

19:09

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

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju as a base. “To make Chili Paste, you need to make sikhye the day before. Now, to make sikhye, I pour malt water that has been well-brewed in a large thermal rice cooker. And now I will add freshly co

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2022-02-20 1302 Преглед

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

15:25

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

Animal Aid is one of the United Kingdom and the world’s oldest organizations fighting for rights of people from the animal kingdom. Founded in 1977, by Jean Pink, a vegan, Animal Aid groups campaign peacefully against the consumption of animal-people as food and against other forms of cruelty to them, such as their use for medical research - and promotes a cruelty-free lifestyle. “Hi, my name’s Fl

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Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

15:49

Traditional Japanese Street Food, Part 1 of 2 – Vegan Takoyaki (Vegan Octopus Balls) with Vegan Mayonnaise

Food culture in the land of the rising sun, Japan, is unique, and every process is a work of art from the preparation, the cooking; to the final dish presented on the dining table. Takoyaki is a round fried savory snack made from batter and filled with other ingredients such as vegan seafood, vegetables, tempura bits (tenkasu), and pickled ginger. They are a popular street food in Japan and are al

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Josh Balk (vegan): A Gamechanger for Animal-People, Part 1 of 2

15:15

Josh Balk (vegan): A Gamechanger for Animal-People, Part 1 of 2

Josh Balk is the vice president of Farm Animal Protection for the Shining World Benevolence Award recipient, the Humane Society of the United States (HSUS), and co-founder of Eat Just, Inc., one of the first companies in the world to produce a plant-based alternative for eggs. He is also the co-executive producer for the widely acclaimed documentary “The Game Changers.” After graduating from colle

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2022-03-15 837 Преглед

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2022-03-15

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

14:53

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

Today, we’ll learn about the ways in which Animal Aid chooses its campaigns and the challenges they face in lobbying governments on behalf of the animal-people. “(At) Animal Aid, we do like to work with other groups and organizations who align with our own ethics, because then we can work together and really try and speed things up to make things better for animals. For example, our recent Snares

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2022-03-17 533 Преглед

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2022-03-17

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Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

13:52

Traditional Japanese Street Food, Part 2 of 2 – Vegan Okonomiyaki (Savory Japanese Pancake) with Vegan Bacon

In today’s show, we will show you how to make kombu broth and how to use dried and fresh shiitake mushrooms to add flavor to the dish. Let’s now begin making our delicious vegan meal by preparing the vegetables. First, take four fresh shiitake mushrooms and slice them into thin pieces half a centimeter in thickness. Now we’ll prepare the vegan kombu broth which is called dashi in Japanese. For thi

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2022-03-20 1440 Преглед

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Josh Balk (vegan): A Gamechanger for Animal-People, Part 2 of 2

13:58

Josh Balk (vegan): A Gamechanger for Animal-People, Part 2 of 2

“When I look at industrial animal agriculture, I look at an industry that has just caused a tremendous amount of havoc in our society, and a lot of pain, a whole lot of pain. It's just filled with misery, (and) a disregard for the suffering of animals.”In 2011, Josh founded Eat Just Inc. with Josh Tetrick. The two co-founders believed that in order to win non-vegans over to the plant-based lifesty

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2022-03-22 589 Преглед

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2022-03-22

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Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 1 of 2 – Vegan Carnitas Tacos filled with King Trumpet Mushroom Pulled Pork

18:55

Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 1 of 2 – Vegan Carnitas Tacos filled with King Trumpet Mushroom Pulled Pork

Today, we are pleased to have a well-known vegan chef, best-selling vegan cookbook author, entrepreneur, and animal-people advocate, Miyoko Schinner, back on Supreme Master Television. “What we want to do is create people that are compassionate towards animals. So, with that in mind, I want to show you how to make a vegan ‘Pulled Pork’ from my latest book, the ‘Vegan Meat Cookbook.’ That doesn’t e

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2022-03-27 1749 Преглед

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Vegan Honey by MeliBio – Emulating the Golden Nectar of the Bee-People, Part 1 of 2

13:39

Vegan Honey by MeliBio – Emulating the Golden Nectar of the Bee-People, Part 1 of 2

Honey, the golden nectar produced by the hard-working bee-people, has existed for thousands of years. As demand for this sweet substance increased around the world, the mass production of honey has unfortunately led to a decline in the precious bee-people population, which is disastrous to our own survival as bee-people are responsible for pollinating up to 80% of the world's agriculture. “So, hon

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2022-03-29 1090 Преглед

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