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Veganismo: A Maneira Nobre de Viver
Programa de Culinária Vegana

São apresentados aos espectadores pratos deliciosos como Estrogonofe de Cogumelos com Macarrão Papparadelle, Oden Vegano japonês, uma variedade de alimentos crus e muito, muito mais conforme os chefes entusiastas demonstram como preparam a suntuosa e nutritiva culinária internacional baseada em plantas. Nós também viajamos pelo mundo, visitando festivais veganos e destinos de viagem cheios de diversão. E obtenha as últimas tendências em crescimento dos estilos de vida compassivos, livres de crueldade - incluindo cosméticos, moda, e novos produtos alimentícios excitantes!

Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

21:00

Wondrous Nature’s Gift: Radiant Sunflower, Part 2 of 3 – Vegan Artichoke and Sunflower Seed Patty Burger & Vegan Sunflower Seed Basil Pesto Pasta

Today, we will use these marvelous sunflower seeds to make some very tasty comfort foods. Let’s start with our first dish, Vegan Artichoke, and Sunflower Seed Patty Burgers. We will first make the vegan patties. Start by using a blender to puree the vegetables. Put in half a cup of cubed carrots, half a cup of basil leaves, one cup of oil to marinate the artichoke hearts, and one cup of cubed cooked potatoes. Cover the lid and puree for one minute. Then we add one tablespoon of fruit vinegar, half a tablespoon of vegan Dijon mustard, half a cup of sunflower seeds, half a tablespoon of olive oil, half a teaspoon of smoked paprika, half a teaspoon of cumin powder, and half a tablespoon of white vegan miso. Puree for 20 seconds. Next, we will fry the patties. When the bottom of the vegan patties turns golden brown, top it with one slice of vegan cheese on each one and leave them in the pan for one more minute until the vegan cheese slices begin to melt. Spread a generous amount of vegan mayonnaise on both sides of the bun. Place some lettuce leaves on the bottom half of the bun, then add the fried vegan patties with vegan cheese slices, a tomato slice, another layer of lettuce leaves, a handful of sunflower sprouts, and finally cover with the top side of the bun. Use a skewer to secure the burger bun. Voilà, our delicious homemade vegan burger is ready. Now we will cook our second dish, Vegan Sunflower Seed Basil Pesto. First, we put two cups of freshly washed basil leaves into the blender and use a spatula to press down. Then add half a cup of raw or roasted sunflower seeds, half a tablespoon of nutritional yeast, salt to taste, some freshly ground mixed peppers, half a cup of olive oil, and half a tablespoon of lemon juice. Let’s sauté the vegetables first. It’s time to cook the pasta. When the pasta is cooked, let the water drain away and transfer the pasta into a large bowl. Add three to four tablespoons of Sunflower Seed Basil Pesto and drizzle a similar amount of boiled water onto the pasta. Toss the pasta and pesto until well mixed. To plate the pasta, first place some freshly cut lettuce leaves, the pesto tossed pasta and some of the stir-fried veggies. Finally, sprinkle some sunflower seeds and garnish with fresh basil leaves. Here is our delicious and aromatic Vegan Pasta with Sunflower Seed Basil Pesto.
Programa de Culinária Vegana
2022-05-01   729 Visualizações
Programa de Culinária Vegana
2022-05-01

Traditional Indonesian East Java’s Vegan Dadar Jagung (Corn Fritters) & Kuah Sayur Bening (Clear Vegetable Soup)

19:00

Traditional Indonesian East Java’s Vegan Dadar Jagung (Corn Fritters) & Kuah Sayur Bening (Clear Vegetable Soup)

Indonesia is well-known for its delicious and mouth-watering street foods, and corn is commonly sold as street food in many forms. For example, they are steamed and sold as snacks in their eco-friendly husks. “Today I am pleased to invite you to join me in cooking Indonesian Corn Fritters and Clear Vegetable Soup, which are dishes from East Java.” “Let’s start cooking the first dish, which is Corn Fritters. The first step is to cut the corn off the cob. Now we process the chili. We will remove the seeds first. After we remove the seeds, we cut them into small pieces. Next, we will also cut the celery leaves into small pieces. These celery leaves will give our food its green color. Now we remove the skin of the galangal. Make it loose by pressing it with a knife, then cut it into small pieces. Put the galangal pieces into the mortar. Add vegan sugar. Add coriander, pepper, salt, vegan seasoning, lime leaves, and vegan butter. Now we are going to transfer these into a big mixing bowl. Then we add in the wheat flour and rice flour. Gradually add water and mix the ingredients well. Here is what the batter looks like. It is ready to be deep-fried. Scoop a ladleful of the corn fritter batter and gently place them in the hot oil. When the corn fritters are golden brown, scoop them out and place them in a sieve to drain away the oil. When the color looks all right, we can turn off the stove. Our Corn Fritters are ready.” “Clear Vegetable Soup is a typical Indonesian dish that we normally eat with corn fritters and a bowl of rice. It’s time to cook the Vegetable Soup. I will cook it without sautéing. As we don’t use oil, it is better for our health. First, we heat the water, one liter of water. Turn on the stove, and wait for about three minutes. When the water comes to a boil, add the galangal. This galangal releases a fresh and delicious aroma. Add the pieces of cut sweet corn when the water returns to a rolling boil. The corn will soften in about three minutes. The sweet corn looks soft. Now let’s add in the chayote. The chayote and sweet corn have started to change color, so it’s time to add in the spices. Finally, we put in the spinach, which softens very easily. Now we ladle it into a bowl. Our Clear Vegetable Soup is ready.”
Programa de Culinária Vegana
2022-04-17   493 Visualizações
Programa de Culinária Vegana
2022-04-17

Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 2 of 2 – Rice Paper Vegan Prosciutto

17:14

Vegan Chef Miyoko Schinner’s Vegan Meat Recipes, Part 2 of 2 – Rice Paper Vegan Prosciutto

“What we’re going to make today is vegan prosciutto. I have to admit I’ve never had prosciutto made from an animal. Thank God. Prosciutto is thinly sliced ham that’s been smoked. So, we’re going to attempt to make that out of rice paper, and I guarantee you it’s so delicious and it’s so satisfying. I’m going to use vegetable stock, liquid smoke, and sugar. Once we make the prosciutto, traditionally it’s wrapped around something like melon or asparagus. The melon is going to remain fresh, but for the asparagus, we’re going to roast it. I have about a pound of this lovely green spring asparagus, which I’m spreading on a sheet pan. I’m simply going to toss it with a little bit of olive oil, a little bit of salt, and some black pepper. I’m just going to toss it all. So, it’s evenly coated in the oil, salt, and pepper. Now I’m going to put this in the oven at 220°C (425°F) for about 10 or 15 minutes until it’s nice and brown and tender. We’re ready to move on to the marinade for the rice paper, which will transform this rice paper into something that’s like prosciutto, but a lot kinder. I’m going to add a quarter cup of Bragg’s liquid aminos. You can use soy sauce or tamari. A quarter cup of beet juice ; and this will turn the rice paper into this lovely pink color. Add two teaspoons of sugar for just a touch of sweetness and finally, a little splash of liquid smoke. Mix all of that up to dissolve the sugar. Now we’re going to take about two or three sheets of this paper and put it into the marinade. After a couple of minutes, you can feel the rice paper and see if it’s softened up.” “I’ve got melon. I have asparagus. I have my vegan prosciutto, and now we’re ready to rock and roll. So, I’m going to take a piece of this vegan prosciutto. There we go. Isn’t that lovely? I’m going to cut this in half. And depending on the size of what you’re rolling, you can cut this even into quarters. Take two of these pieces of asparagus and roll them like that. If you have guests that pop over, for example, and you haven’t prepared anything, you have some veggies in the refrigerator or some melon, just think of this as an easy appetizer. You could also roll these around a grilled king trumpet mushroom or portobello mushroom. OK. My beautiful platter of vegan prosciutto wrapped melon and asparagus is ready and I am ready to entertain all of you. Bon Appetit.”
Programa de Culinária Vegana
2022-04-03   569 Visualizações
Programa de Culinária Vegana
2022-04-03

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 exactly taste like pork, but it has every bit of that satisfaction, and umami, and chewy quality that people are looking for. This is one of those foods that can help people transition to a healthy, sustainable, compassionate, vegan diet.” “The first thing we’re going to do is to shred these mushrooms with a fork to create sort of the texture or look of what you might see or think as is ‘pulled pork.’ So, now I’m going to make my simple marinade and start with three tablespoons of soy sauce. Add two tablespoons of extra virgin olive oil, and for a touch of sweetness − a tablespoon of maple syrup. And then a teaspoon of smoked paprika, or you can use liquid smoke. Put the mushrooms in there. Mix it all up. After you get it all nice and mixed up and everything looks beautifully brown, we’re just going to set this aside for 10 minutes. We’re ready to move on to the salsa. So let me introduce you to the ingredients. I’ve got tomato, jalapeno, lime, and cumin. I’ve got a pan heating here, and we’re going to put some olive oil here in the bottom, and we’re going to cook the mushrooms until they’re super brown. So we’ll get the mushrooms in there. There’s no liquid in the pan. We don’t want any liquid. We just want them chewy, succulent, smoky, delicious. I’m going to throw the cashews in here, and they’re going to add this wonderful sweet crunch, which will make the smokiness so perfect.Let’s start assembling these tacos. We’re going to put a little bit of this wonderful King Trumpet Mushroom Pulled Pork in the middle here, a spoonful of this salsa right on top, and a few radish slices for some freshness and some extra crunch. Top it off with some fresh cilantro and my tacos are ready to devour.”
Programa de Culinária Vegana
2022-03-27   801 Visualizações
Programa de Culinária Vegana
2022-03-27

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 this, we have pre-soaked five grams of dried kombu in 200 milliters of water till it becomes soft and flexible. Now pour the water and kombu into a pot and bring the water to a boil at medium heat. Remove the kombu from the pot as soon as the water starts to boil and leave the broth standing to cool; we will use it later in making the pancake batter. To make the batter, add 200 grams of all-purpose flour to a large mixing bowl, then slowly pour in the vegan broth we just made and stir. Keep stirring until the mixture becomes a smooth batter, free of lumps. Using the kombu broth instead of water gives the Vegan Okonomiyaki a deeper flavor and taste. Preheat some vegetable oil in a large pan on medium heat. When the oil is sufficiently heated, pour in half of the batter, as we have prepared the ingredients for two servings. Use a spatula to shape the pancake so that it has a flat round shape of five to six inches in diameter. Gently press the batter into shape as we want a fluffy pancake. Continue frying for another three minutes. Now we can add the two slices of vegan bacon on the top of the pancake so that the vegan bacon sticks to the batter. Cover it with a lid for another three minutes to allow for the batter and cabbage to cook through. The pancake is now cooked, so we will transfer it onto a plate, with the vegan bacon on the topside. Squeeze the vegan mayonnaise with a squeezy bottle, forming wriggly lines horizontally across. Then using a knife or a chopstick, draw straight vertical lines from top to bottom to create a wave-like pattern. Then sprinkle some seaweed powder evenly on the vegan mayonnaise decoration. Finally, to enhance the flavor of the vegan pancake, we will add some grated dried shiitake mushroom using a microplane grater. There you have it, a deliciously mouth-watering Vegan Okonomiyaki with Vegan Bacon!
Programa de Culinária Vegana
2022-03-20   552 Visualizações
Programa de Culinária Vegana
2022-03-20

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 also found in restaurants, shops, supermarkets and convenience stores.First, we will prepare the fillings, starting with the Shredded Red Ginger Pickle. Slice 50 grams of young ginger into thin pieces and then cut into thin strips. The Red Ginger Pickle is also called Beni Shoga, a refreshing palate cleanser. We use konjac jelly to produce the texture of octopus. Cut four vegan shrimps into one-centimeter cubes. Peel off the skin of the Chinese yam. Grate the yam into a gluey blob. The stickiness of the grated yam serves as a binder, helping the takoyaki keep its shape and fluffy texture. Let’s now make the takoyaki batter. Into a large mixing bowl, add 100 grams of cake flour, 20 grams of rice flour, half a teaspoon of baking flour, 10 grams of the natural flavor enhancer we just made, and 180 grams of grated yam. Gradually add 300 grams of water and keep stirring till the ingredients are well incorporated into a smooth and lump-free batter. We will now prepare the two sauces for garnishing our Vegan Takoyaki. First is the Vegan Mayonnaise. Into the blender jar, put 250 grams of vegetable oil, 200 grams of unsweetened soy milk, one tablespoon of vegan sugar, two tablespoons of lemon juice or white vinegar, and one teaspoon of salt. Blend for approximately 10 seconds and you will have a healthy, tasty, and creamy plant-based mayonnaise. To make the Takoyaki Sauce, we will mix together two tablespoons of vegan oyster sauce and one tablespoon of pomelo jam. The last filling we will make is the Tempura Bits (Tenkasu) which provides a crispy texture in our Vegan Takoyaki. Now that we have prepared all the ingredients for our Vegan Takoyaki− let’s assemble and fry them in a takoyaki pan that has half-sphere molds in it. Garnish by brushing the Takoyaki Sauce onto the top of each ball. Then drizzle the Vegan Mayonnaise to form a criss-cross pattern, and finish with a sprinkle of seaweed powder on the top. This is our delicious, hot, crispy, and freshly fried Vegan Takoyaki or Vegan Octopus Balls.
Programa de Culinária Vegana
2022-03-13   759 Visualizações
Programa de Culinária Vegana
2022-03-13

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

19:09

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

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju as a base. “To make Chili Paste, you need to make sikhye the day before. Now, to make sikhye, I pour malt water that has been well-brewed in a large thermal rice cooker. And now I will add freshly cooked glutinous rice. Scoop some glutinous rice and put it in. Stir evenly so that the sticky rice dissolves well. The sikhye will be ready when you set the rice cooker at a warm temperature and keep it in there for more than 10 hours.” “To make the chili paste, I will mix well all the ingredients. First, can you pour two ladles of sikhye in here? (Yes.) Next, let’s add in the chili powder. Add four kilograms of chili powder. Next, add one kilogram of meju powder. And add another ladle of sikhye. Add one and a half kilograms of bamboo salt. And 500 grams of ground Andean salt. Then add two kilograms of rice syrup. And here, one kilogram of raw sugar. One liter of soy sauce. I made this soy sauce last spring. 300 milliliters of plum syrup. And lemon juice from two large lemons. Adding lemon juice gives it a clean and refreshing taste. Let’s pour in the remaining sikhye. I’ll leave a little bit of sikhye. Stir well to mix all the ingredients evenly. Yes, please pour in the rest of the sikhye. And stir evenly. Our gochujang is now ready.” Let’s take a look at how this chili paste is used to make a salad dressing for a traditional sweet persimmon side dish. For this recipe, we will use three large ripe sweet persimmons and 15 grams of water parsley. Peel and cut the persimmons into eight equal parts and remove the seeds. Then cut the eight parts into bite-sized pieces. Cut the washed water parsley into three-centimeter lengths. Place the cut persimmons and water parsley in a bowl. Add half a tablespoon of chili powder, half a tablespoon of gochujang, one teaspoon of homemade soy sauce, one teaspoon of pineapple vinegar, two teaspoons of raw sugar, and one teaspoon of roasted sesame seeds. Mix all the ingredients together well. “Delicious and sweet persimmon with gochujang salad dressing is ready.”
Programa de Culinária Vegana
2022-02-20   594 Visualizações
Programa de Culinária Vegana
2022-02-20

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

17:57

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

Today we are delighted to have Ja-myoung share with us one of the processes involved in making these two quintessential traditional Korean fermented condiments commonly used in Korean cuisine. Both are traditionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed into brick-like blocks, and left to dry in a cool shaded area for a week to several weeks until they harden. The hardened meju blocks are then tied with rice straws and left to hang below the eaves of houses to air-dry while bacillus subtilis in the rice straw ferment the soybeans, giving it its unique taste. “When the meju is soaked in brine, it will increase in volume. I’ll fill half of each burlap bag with the meju and tie them. I have filled three bags with five kilograms of meju. Put the bags with the meju at the bottom of the jar. Now, to make the brine, prepare 18 liters of water. Prepare four and a half kilograms of salt. Let’s add the salt to the water. Stir well to dissolve the salt. Let’s now measure the salinity of the saltwater. Salinity should be between 18 and 19. The salinity is just right. Let’s pour this prepared brine into the jar. I’m going to put a net over it so that no small animal-people get in, and it is safe for them. Just put a mesh on it. And cover the jar with a lid. We have finished making the Soybean Paste and Soy Sauce. Let’s take out the well-aged soybean paste and soy sauce. It is usually well matured in two months’ time. It has matured very well.” “Doenjang Jjigae is one of the favorite dishes of Koreans. First, add vegan broth into a pot and boil it. Add one liter of vegan broth. Before the vegan broth starts to boil, add in the sliced king oyster mushroom and the oyster mushrooms. The broth is now boiling. Add the zucchini and the enoki mushrooms. While the broth is simmering, add in the doenjang. Add about four tablespoons of soybean paste and stir it well to mix the ingredients. Before the stew starts to boil vigorously, add in the cut tofu. I’ll add some green chili pepper. The stew is now boiling. Finally, add in the red and green chili peppers. So, this is how Vegan Doenjang Jjigae, the popular Korean stew is prepared.”
Programa de Culinária Vegana
2022-02-13   799 Visualizações
Programa de Culinária Vegana
2022-02-13

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

17:52

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

Besides the whole plant having medical and healing properties, most parts of the papaya plant are edible, including the flower, the fruit, the seeds, and the leaves. The papaya fruit, in its various forms of ripeness, lends itself to a wide range of recipes. Today, Ms. Mali will share with you how to prepare the vegan Thai version of this crunchy, sweet, sour, spicy, and savory dish. “Let’s start with first making the tamarind paste. Add the tamarind paste with about 80 milliliters of warm water. Squeeze and mix them together so that the tamarind dissolves in the water. Next, we will roast the raw peanuts. Take one cup of raw peanuts and two tablespoons of salt. When roasting, we will use low heat. We roast the peanuts for about 10 minutes until they are fragrant, and the peanuts begin to crack. We will now prepare the papaya and the carrot. To start, we first peel off the papaya skin. For the long beans, we use about one cup. We cut off both ends. Cut to approximately two-knuckles-long. For kids, it will be safer to use the shredder instead. This is a medium size papaya, and it has a lot of flesh. We chop it like this and then slice it thinly. We will get papaya shreds that are crunchy in texture.” Now that we have shredded the raw green papaya and prepared the other vegetables, let’s assemble them together and mix them with the salad dressing ingredients using a pestle and mortar. “The ingredients for the papaya salad are ready. Now, let’s make the papaya salad. We add five chilis to the mortar. Pound the chilis. The number of chilies to use is up to you. Add the long beans, approximately one tablespoon of the vegan mushroom powder, soy sauce, and sugar. We will add coconut sugar. The coconut sugar will help make it more fragrant.” “We will separate the tamarind paste pulp like this. We only use the water. We don’t use the pulp. Tomatoes. Cut and add in two tomatoes. Lime, we squeeze in a bit of lime juice. Finish off with the papaya, which is indispensable. You can start with a little first. Continue pounding till all the ingredients are incorporated. We have used up the whole papaya. We have now finished preparing our papaya salad. Let’s plate it. We can serve it with lettuce leaves or with sticky rice. Finally, we sprinkle on some of the roasted peanuts. This is it. Our Som Tum, Vegan Thai Green Papaya Salad is now complete.”
Programa de Culinária Vegana
2022-02-06   657 Visualizações
Programa de Culinária Vegana
2022-02-06

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

17:49

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

“Now we’re going to make a pumpkin-powered breakfast bowl, but it can be enjoyed any time of the day or evening. We want the most vibrant colors possible. So, we’re going to use all kinds of colors in this recipe. And I’m going to start by chopping up some apples and some pear. We never want to peel the (organic) apple. The peel has so many phytonutrients in it. We’ve actually seen research that shows that the important plant nutrients in the peel of apples can actually shut cancer cell growth right down.” “This is quick-cooking oats that have been pre-steamed, so they’ll take about seven minutes. I’m using a plant-based soymilk because that will give us an excellent amount of phytonutrients that will protect our cells, as well as protein, and carbohydrates, and fat to fuel our workouts. I am a huge fan of carrots so we’re going to add carrots to this oatmeal.” “Now, this pumpkin is going to be adding vitamin A and more wonderful carbohydrates to our breakfast bowl. White beans are going to be crazy high in so many nutrients, including protein, but also potassium and magnesium, and (other) important minerals and vitamins for our bodies. So I’m going to add white beans and it’s already starting to come to a boil. Now cranberries are one of the most cancer-fighting fruits on the planet.” “Spices can be the most antioxidant-rich, powerful vehicles for protecting our cells in every bite. So I’m going to add some of that Chai Spice Blend. And then I also want to add some chia. So chia gives us wonderful omega-3 fatty acids as well as more protein. And the other things that I want to mention will include flaxseed. Flaxseed, especially with breast cancer and prostate cancer prevention, [is] very important, an excellent source of omega-3 and protein, but also it needs to be kept cold. And a little amla powder. Amla is Indian gooseberries, and they are the most antioxidant-rich berries on the planet.” “This is called blackstrap molasses and it adds sweetness. But it also is an amazing source of iron and calcium, which is important for athletes and everybody. It’s strong, so we want to add just a little on top of this pumpkin-powered breakfast bowl. So here we are.”
Programa de Culinária Vegana
2022-01-30   632 Visualizações
Programa de Culinária Vegana
2022-01-30

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

18:46

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

She is an American registered dietitian nutritionist with a master’s degree in public health, a nutrition professor at Cosumnes River College in Sacramento, California, as well as a certified Exercise Physiologist through the American College of Sports Medicine. “Today we’re going to make a collard-powered Buddha bowl. Let’s start with the collard greens. Mushrooms are very health-promoting. They will on many different levels, reduce cancer because of the unique compounds. They also can help us protect our cells and our bones. OK. So, as this is warming, I don’t use any oil when I’m cooking. Beautiful ginger. Very anti-inflammatory, full of flavor.” “And now that we have the vegetables cooked, I want to add some mustard powder. This will also bring in the enzyme that will help us make this cancer-fighting bowl. So we’ll put a little bit of mustard and then turmeric, extremely anti-inflammatory, very important for the body.” “We are ready to build our bowl. Let’s start with some quinoa with red rice, lentils, black beans, and I cooked all of these dry. They’re just cooked in water. And I typically use a pressure cooker for those. And then I have steamed sweet potatoes, full of potassium and vitamin A, and is a wonderful source of complex carbohydrates. Beets have been shown to be extremely important for athletes. One cup of broccoli sprouts has the equivalent cancer-fighting ability as 27 cups of broccoli; they’re just so potent. Red bell peppers are very high in vitamin C. However, they will lose that vitamin content if cooked. So that’s one vegetable that we really want to consume fresh.” “And then I mentioned that seeds are really important for our sources of whole food fats. So here are some pumpkin seeds and they’re going to provide us with zinc, and potassium, and magnesium. Wonderful sources. And black sesame seeds. And then our very last, we’re going to add some rice vinegar. And then I want to get some cilantro. Cilantro is going to be a very important herb that will help us actually get rid of any kind of heavy metals in our brain. We can do a little bit of lime. Lime is for cancer prevention; we could use the skin. So I’ve already washed these, and then we do a little bit of that lime zest on top and then a little squeeze of juice. OK. So this is a power bowl that’s fit for any athlete to meet a huge majority of their nutrient needs.”
Programa de Culinária Vegana
2022-01-23   1049 Visualizações
Programa de Culinária Vegana
2022-01-23

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

20:01

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

Let’s begin with our first recipe, “Vegan Croissant Sandwich with Vegan Poached Egg.” We use two soymilk-derived ingredients for our vegan poached egg, tofu puree and dried tofu skin, you may find them in your nearby Asian market. Now, let’s assemble the vegan poached egg. First, place one sheet of the dried tofu skin on the cutting board; this is enough to make two eggs. Scoop two balls of the vegan egg white and place them on the top half of the tofu skin, keeping them evenly spaced. Add small amounts of vegan yolk in the middle of the vegan egg white. Center-fold the dried tofu skin and then gently press to flatten them and cut the tofu skin to separate them. Continue to flatten each of them evenly into a round shape. Now we are ready to make our croissant sandwich. Slice the plain croissant in half. In sequential order, lay the fresh lettuce leaf and then the fresh tomato slices on the cut croissant. Drizzle the top with ketchup. Then add a slice of vegan cheese and drizzle with the salad dressing. Continue with the pan-fried vegan bacon and drizzle with mustard sauce. Top with the pan-fried vegan poached egg. Finally, cover with the top half of the croissant. Our vegan croissant sandwich is now ready. Let’s continue with our second recipe for today and start with the vegan egg wash, which we will use for making both the almond puree and the vegan custard cream. Now we will start to make the almond puree topping. Here we have the almond powder in the bowl, add icing sugar, and mix well. Then add fresh vegan cream and vegan egg wash into the bowl, and mix till the mixture turns into a smooth puree. Transfer the almond puree into a piping bag. Next, we will make the vegan custard cream filling. Now it’s time to fill our croissants with the vegan custard cream and decorate it with the almond puree. Carefully slice the plain croissant in half, but do not cut it completely. Pipe the custard filling onto one side of the sliced croissant. Pipe the almond puree onto the outer crust of thessss croissant and top it with raw almond slices. Preheat the oven by setting the temperature at 250°C. Place the filled and decorated croissants on a baking tray and bake for five minutes till the almond puree and almond slice topping turn slightly golden brown. Our mouthwatering croissants filled with vegan custard cream, decorated with almond puree and almond slices are ready. They look good, smell good, and taste great!
Programa de Culinária Vegana
2022-01-09   791 Visualizações
Programa de Culinária Vegana
2022-01-09

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

16:30

New Year Special - Vegan Mushroom Wellington (Mushroom Filled Puff Pastry)

As we approach the end of the year, we feel the festive holiday atmosphere in the air. We look forward to sharing the festive goodwill with family and friends over a vegan dinner while enjoying the traditional vegan feasts we are blessed with. One such traditional delight is the vegan Wellington.Our veganised Wellington uses plant-based protein as the filling wrapped in vegan puff pastry. The pastry complements the flavorful filling while giving it a flakey, crispy, and buttery texture. This is a versatile dish, and you can create your filling to your own personal taste with various and interesting combinations. We will use mushrooms as the main ingredient in this recipe. We use the following ingredients for the filling: two large Portobello mushrooms, two cups of white button mushrooms, one cup of cubed fennel bulb, one cup of cubed carrots, one cup of cubed red bell peppers, one cup of cooked quinoa, half a cup of breadcrumbs, three tablespoons of olive oil, four sprigs of thyme leaves for garnish, salt and pepper to taste, 300 grams of baby spinach, one tablespoon of vegan butter, one and a half teaspoons of liquid aminos or soy sauce, and one sheet of ready rolled vegan puff pastry. Let’s begin by cooking the filling. Now all the veggies are soft. Add the cooked quinoa and mix well. You can substitute quinoa with cooked rice, couscous, barley, or chickpeas. Finally, add the vegan breadcrumbs and mix again. Breadcrumbs help to hold the ingredients together and add volume to the dish.Spread half of the cooked spinach over the middle of the pastry, making sure to leave an extra three-quarters of an inch border at the edge of the pastry. Then spread half of the vegetable mix on the layer of spinach before arranging the sliced portobello mushrooms on the top. Repeat the layering process in the same order with the remaining spinach, vegetable mix, and sliced portobello mushrooms.Now, let’s use vegan glaze to give our vegan Wellington a shiny finish. We will make our own vegan glaze by pouring one tablespoon of almond milk to one tablespoon of vegan butter, then whisking both ingredients together. Lightly brush the pastry log with a coat of vegan glaze. Place the vegan Wellington in the preheated oven and bake for 30 to 35 minutes, or until it turns golden brown and flaky. You may garnish it with some thyme or any of your favorite herbs. You also can put thyme in the filling, which gives a fragrant accent.
Programa de Culinária Vegana
2021-12-26   812 Visualizações
Programa de Culinária Vegana
2021-12-26

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

18:08

Hearty Vegan Greek Moussaka with Vegan Béchamel Sauce

Now, let us show you how to make this delicious vegan moussaka with fun and confidence. Let us start by making the eggplant base. Brush both sides of each slice of the eggplant with olive oil and arrange them neatly in the baking pan. Sprinkle salt on the top side of these eggplant slices. Bake the eggplant slices in the oven at 200°C (400°F) for 15-20 minutes or till golden brown. Now let’s make the vegan Béchamel sauce, also known as the white sauce. We have one and a quarter cups of cashews that have been soaked in hot water for about 30 minutes and drained. Add them to the blender. Then add two tablespoons of olive oil, three tablespoons of nutritional yeast, a quarter teaspoon of salt, a half teaspoon of nutmeg, and one cup of water. Blend until the mixture is smooth and creamy. Our vegan Béchamel sauce is now ready. Next, we will make the lentil and tomato filling. Add the pre-soaked and drained soy vegetable protein granules. Sauté until golden brown and slightly caramelized, and this will give a rich umami flavor to the moussaka when it is cooked. Add one teaspoon of Liquid Aminos or alternatively, you can also use soy sauce. Mix all the ingredients together well. Add in the cubed fresh mushrooms and cubed fennel and keep stir-frying for about three to four minutes. It is time for the lentils. Now add the crushed tomatoes and tomato paste. Then season with sea salt, pepper, oregano, and nutmeg. We will have three layers of eggplant slices and fillings respectively, and four layers of vegan mozzarella cheese. For the first layer, arrange the baked eggplant slices at the bottom of the baking tray, spread the filling evenly over the top of the eggplant slices, and sprinkle the vegan mozzarella cheese evenly over the filling. For the second layer, continue with a layer of eggplant slices, the filling, followed by the vegan mozzarella cheese. For the third and final layer, repeat the same process with the rest of the eggplant slices, filling, and the third portion of vegan mozzarella cheese. Next, we top the moussaka with a layer of the vegan Béchamel sauce we just made, smoothing it evenly on top. Finally, add the rest of the vegan mozzarella cheese and sprinkle it on top. The moussaka is now ready to be baked at 200°C (400°F) for 25-30 min, or until the top appears slightly dry and golden brown at the edges. Our vegan moussaka is ready.
Programa de Culinária Vegana
2021-12-12   991 Visualizações
Programa de Culinária Vegana
2021-12-12

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

17:47

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

“Today we’re going to make a Venezuelan vegan Reina Pepiada, which translates to a crowned queen. It’s the most popular recipe all over Venezuela and in much of Latin America.” “The first step to making a delicious Reina Pepiada is to make a delicious corn cake, also known as an ‘arepa.’ For that, we’re going to need one cup of cooked corn flour.” “While this is heating up, I’m going to go ahead and form my corn cakes. And I’m just going to grab about a quarter cup of my masarepa that already formed dough, and I’ll create little balls like this, just to make sure that it’s nice and even. I got one. We’ll be getting six out of this particular one. So I’m taking my little ball, turn it into a disc just by flattening it with my hands, and place it right on the hot griddle.” “Let’s go ahead and get to the next part, the Reina Pepiada filling. It’s a chicken salad sandwich. In this case, we’re not using animal chicks. We’re using legumes, we’re using chickpeas, and I love these because they’re so versatile; they have so much protein.” “So I’m going to take the avocado out. And this will naturally fall apart. So we are just going to cut it up into large chunks. We don’t want this to get super oxidized. So we are going to add some lime juice to this. Because I like mine extra bright, I’m going to add the entire lime. And we’ll toss around some more.” “We’re going to fill these and enjoy these with all the amazing things that you would expect from Latin America, which includes mayonnaise, but it’s vegan mayonnaise, which makes it better for the planet, better for your health. And of course, much better for the animals that aren’t needed to make vegan mayonnaise. I’m taking my vegan mayonnaise and toss it into my already rested chickpeas and avocado.” “I’m going to also decorate with just a little bit of cilantro for each of these. Here we go. And these are our Venezuelan vegan Reina Pepiadas, our crowned queens. How exciting this is! You could have a delicious plant-based version of a traditional South American dish without harming any animals.”
Programa de Culinária Vegana
2021-12-05   636 Visualizações
Programa de Culinária Vegana
2021-12-05

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

17:11

Vegan Chef Eddie Garza’s Latin American Foods, Part 1 of 2 - Mexican Vegan Esquites (Corn Salad) with Almond Cotija Cheese

Mr. Eddie Garza was once a professional musician and a teacher and is currently a celebrity vegan chef, cookbook author, and host of “Global Bites with Eddie Garza” on OzTube. “Today I’m super excited to share with you one of my very favorite dishes from childhood. They’re called esquites.” “In this recipe, we’re going to find none of that. No eggs, no dairy, all deliciousness. So, let’s go ahead and get this baby started. The first thing we’re going to do is toast our corn. I’ve got just some sweet corn, and I’m going to add just a little bit of oil and add it to my grill. We’re just going to use two ears of corn for this one.” “So to make it fresh, we’re going to be using fresh almonds that have been blanched. And I’m just going to add these to the processor, and we’re going to get these to turn into a little bit of a powder.” “In a traditional Queso Cotija or Cotija cheese, we’re going to have some element of brightness, like with most Mexican cheeses. So I’m going to take a lime, squeeze the lime juice right into my almonds. I will also add a lot of salt to this. When I say a lot, I’m talking about like one teaspoon.” “It is our jalapenos. Now you don’t necessarily need to add jalapeno to your esquites. I do.” “I’m going to toss these into my bowl where I’m going to add my corn to mix with my esquites. I’m using this in rings. You can dice it up. All right, the next thing we’re going to do is to take about one tablespoon of cilantro, the rest we’re going to use for decor. And I’m just going to slice some little nice slices to incorporate into our corn salad.” “Our corn is cooked. Now keep in mind if you’re using some fresh fire, it is going to be a little bit more charred. But this is perfect. So, all you want is to get the nice brown on every single side just like that. And then we’re going to cut the kernels off the ears, just like this. And we’ll toss all of this together. It should be like a very wet corn salad, just like this. We’re going to now put this in a beautiful Mexican bowl. Oh yeah, super creamy, yummy esquites! Add some chili powder right on the top. And of course, we will decorate with some beautiful cilantro right in the center. So, this is Mexican street food at its finest.”
Programa de Culinária Vegana
2021-11-28   838 Visualizações
Programa de Culinária Vegana
2021-11-28

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

15:13

Celebrating Thanksgiving Day, Part 2 of 2 – Vegan Pumpkin Buns with Custard Filling

Today, we will use the same bread dough for the breadsticks to make some delicious and cute pumpkin-shaped Vegan Buns filled with Vegan Custard. They are the perfect treat for this holiday season. Now let’s prepare our vegan custard filling. We use 50 grams of steamed pumpkin without skin. Mash the pumpkin until it becomes a smooth, velvety, and lump-free puree. Set it aside. In a mixing bowl, add 20 grams of instant soymilk powder and 40 grams of caster sugar. Mix well. Next, add 40 grams of unsalted vegan butter. Then add the pureed pumpkin we’ve just mashed and keep mixing. Add three milliliters of coconut cream and keep mixing until well incorporated. We have made this dough by following the recipe in part one of this show, and this is after proofing. Dust some dry flour on the kneading board to prevent the dough from sticking. Divide the dough into two equal parts and we will color them separately. We will make the orange dough first. Put 55 grams of pureed pumpkin in the middle of the dough and keep kneading. This is the Vegan Custard Filling we made earlier. Divide it into eight portions. Take one portion, shape it into a ball and place it in the middle of the wrapper. Then pack the wrapper by slightly pressing down the custard ball and pinching the two ends together. Then pleat around the bun, and finally twist and pinch the top to seal it. Shape it into a ball and set it aside with the seam side at the bottom. For each bun, we will use a 100-centimeter cotton thread to wrap around it. Start by placing the middle of the thread on top of the dough, hold and gently turn the dough over, cross the thread at the center and gently pull to tighten. Now we brush the buns with the Vegan Glaze that we made in part one of this show. Brush the buns twice, before and after baking. Now we will place the buns in the oven that has been pre-heated to 180°C and bake for 25 to 35 minutes or until golden brown. As we said earlier, we brush the Vegan Glaze a second time to make them shinier. Put them back in the oven for another five minutes or until the Vegan Glaze dries out. Wow…. they look shiny golden-brown and delicious!
Programa de Culinária Vegana
2021-11-21   922 Visualizações
Programa de Culinária Vegana
2021-11-21

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

15:14

Celebrating Thanksgiving Day, Part 1 of 2 – Herbed Vegan Cheese and Vegan Bacon Breadsticks

In any celebration, food is one of the main features, and one can look forward to the wide variety of Thanksgiving favorites during this time of year. Breadsticks are one popular treat enjoyed during such occasions. Today, we will show you how to make veganised breadsticks filled with vegan cheese and vegan bacon. Firstly, we are going to bloom our yeast in a warm vegan buttermilk mixture. Add 52 grams of unsalted vegan butter into a pot and turn on the stove at low heat. When the vegan butter has melted, add 40 grams of sugar and 205 milliliters of high-fat soymilk. Keep stirring the mixture. When the yeast has activated, it releases carbon dioxide that causes the dough to rise. Now, our yeast has foamed, and it is time to add the vegan butter and soymilk mixture to the flour. Add a little at a time until the liquid is absorbed by the flour. Now, we can knead the dough by hand. While kneading, ensure there is no dry flour left in the mixing bowl. At this point, it is not necessary to have a completely smooth dough. Cover it and let it rest for about an hour in a warm place until it doubles in size. Dust some flour on the kneading board to prevent the dough from sticking. Knead the dough until smooth, form it into an elongated sausage-like shape. Then flatten the dough and roll it into a rectangular shape with a rolling pin. We will cut the rectangular dough into eight pieces starting from the middle. First, sprinkle your favorite mixed dried herbs. We use rosemary, basil, thyme, parsley, and ground black pepper. Then add a generous amount of your favorite shredded vegan cheese and shredded vegan bacon. Wrap the filling by pinching the two edges of the dough together and sealing the ends. Gently roll the wrapped breadsticks to smoothen the surface. Cover the wrapped breadsticks with a damp towel and let them rest until they have doubled in size. It takes about 30 to 45 minutes.Transfer them onto a baking tray lined with a silicone baking mat to prevent sticking. Alternatively, you can use parchment paper to line your baking tray or brush on some vegetable oil. We scoop about four tablespoons of the vegan glaze we just made into another bowl and add some of the dried herb mixture, which is the same as what we have wrapped in the breadsticks. Mix well, then brush the glaze on the top of the breadsticks. Let’s get these beauties in the oven, which has been pre-heated to 180 degrees Celsius for 20 to 25 minutes. You would want to keep an eye on them as they cook through and turn golden brown.
Programa de Culinária Vegana
2021-11-14   2485 Visualizações
Programa de Culinária Vegana
2021-11-14

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

16:40

Singapore Vegan Hawker Food, Part 2 of 2 – Vegan Prawn Noodle Soup & Nyonya Cendol Dessert

Today, we are pleased to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be cooking is the Singapore Vegan Prawn Noodles.” “(Today, we will show you how to make it without sacrificing any lives in the ocean and you will not lose any flavor either.)” “(Now we’ll boil all the ingredients together with two and a half liters of water, is that right?) Yes, James! We’ll boil the soup using high heat for five minutes, then lower the heat to simmer for another 20 minutes. Now, drain and retain the broth. Set aside.” “James, let’s cook the noodles in boiling water till the noodles start to float. Blanch the rest of the kang kong and bean sprouts for a while. (OK. We’ll drain and set aside. What do we do next?) Blanch the vegan meat and vegan prawns. Remove and add to the bowl. Add in some broth. (Wow, that looks fantastic!) Our Singapore Vegan Prawn Noodle is now completed.” “James, we’ll now be making the Nyonya Cendol Dessert together. (Hmmm, that’s our ever-popular traditional dessert! Perfect for the sweltering Southeast Asian temperatures and it is naturally vegan.) Yes, Cendol is an iced sweet dessert that contains droplets of green jelly, coconut milk, and coconut sugar syrup.” “Now, let’s prepare the Cendol which are green jelly-like strands as I’ve mentioned earlier. The ingredients we need are 10 whole pandan leaves, cut into one-inch-thick strips, 50 grams of sugar, 100 grams of mung bean flour, a pinch of salt, 650 milliliters of water. Let’s blend the pandan leaves with water.” “Scoop the Cendol into a strainer with large holes and slowly press the cooked Cendol directly into the iced water. (Oohh noodle-like strands! How interesting.) Now, let’s scoop the Cendol from the ice water. To serve our dessert, we have put ice at the bottom of the bowl, add cooked red beans, the Cendol we just made, coconut milk, and coconut syrup. (Our Nyonya Cendol Dessert is now ready to serve.)”
Programa de Culinária Vegana
2021-10-17   2001 Visualizações
Programa de Culinária Vegana
2021-10-17

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

17:08

Singapore Vegan Hawker Food, Part 1 of 2 – Teochew Mee Pok (Noodles) & Nyonya Pumpkin Kaya Toast

Singapore has been listed as Asia’s second most vegan-friendly city since 2016 by the People for the Ethical Treatment of Animals (PETA) Asia. Today, we are pleased to have vegan chef Keng and her daughter, Mei Zhu, on our show to share with us some delicious vegan Singaporean hawker food recipes.“Today, we’ll share two such vegan hawker recipes. The first dish that I’ll be cooking is the Singapore Teochew Mee Pok.” “To begin, let’s slice the mushrooms.” “Next, let’s make crispy soy protein with oil. Fry the soy protein using medium heat. Fry until it’s turning brown slightly, turn off the heat, and set aside.” “Now the oil is heated, we add the pre-soaked soy protein and stir-fry for about half a minute. When it has dried up a little, add chopped shiitake mushroom stalks and the sliced shiitake mushroom. Continue to stir-fry for about 10 minutes. Now the mixture is quite dry and very fragrant.” “Rock sugar, dark soya sauce, salt, vegan mushroom oyster sauce, and finally water. Bring it to a boil.” “Next, for each serving bowl, we’ll add half a tablespoon of chili sauce, half a tablespoon of soya sauce, one tablespoon of black vinegar, and one tablespoon of crispy soy protein with oil. Mix them all and set aside.” “(Now, mix well with the sauce we prepared.) Next, top the noodles with one tablespoon of cooked mushroom sauce, some vegan ocean balls, lettuce, and coriander leaves. (There we go.)” “Next, we’ll be making the (Vegan) Nyonya Pumpkin Kaya Toast.” “Kaya jam is a delicious Malaysian coconut jam which is typically made with egg, and tastes kind of like aromatic caramel. Today we will use pumpkin to make the kaya instead of egg.” “Firstly, we’ll preheat the oven at 180ºC. We’ll bake the whole pumpkin for one hour.” “Next, blend the pumpkin together with coconut cream and sugar till smooth.” “Next, add the pandan leaves and cook the pumpkin with a small fire till it starts to boil. Stir constantly to make it smooth and even. Then turn off the fire when it starts to boil.” “Now, let’s spread it on some toasted bread. (Yay, that is done and this looks so pretty and delicious!)”
Programa de Culinária Vegana
2021-10-10   1410 Visualizações
Programa de Culinária Vegana
2021-10-10
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