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Le véganisme: le mode de vie noble
Émission de cuisine

Les téléspectateurs sont initiés à des plats aussi délicieux que le Stroganoff aux champignons avec des pâtes papparadelle, l'Oden végan japonais, des délices crus et bien plus encore, tandis que des chefs enthousiastes montrent comment ils préparent une cuisine végétale internationale, à la fois élaborée et nutritive. Nous avons aussi l'occasion de voyager à travers le monde, de découvrir des festivals végans et des destinations de voyage distrayantes. Et découvrez les dernières tendances croissantes en matière de modes de vie compatissants et sans cruauté – cosmétiques, mode, nouveaux produits alimentaires…

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L’hôtel Stanford Inn by the Sea – la cuisine végane du Ravens : du Chou-fleur rôti Napoléon Garni d’une sauce verte et de simili bacon à base de shiitake, partie 1/2

16:13

L’hôtel Stanford Inn by the Sea – la cuisine végane du Ravens : du Chou-fleur rôti Napoléon Garni d’une sauce verte et de simili bacon à base de shiitake, partie 1/2

Founded by Jeff and Joan Stanford in 1980, the Stanford Inn by the Sea is a 100% vegan, eco-organic and pet-friendly resort located by the sea in Mendocino, California, USA, and sets a good example for a sustainable and compassionate lifestyle, for both its customers and the local community. Today, we are privileged to have Chef Sadhana Berkow from The Ravens to show us how to make the colorful, d
Émission de cuisine
2019-04-21   5984 Vues
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2019-04-21
Émission de cuisine

La cuisine hongroise vivante et végane, avec le chef István, partie 2/2 – Crème de betterave et raifort et du riz au lait (végan) fruité

19:29

La cuisine hongroise vivante et végane, avec le chef István, partie 2/2 – Crème de betterave et raifort et du riz au lait (végan) fruité

Today, we are honored to have Chef István back to showcase some more delightful Raw Vegan Cuisine from Hungary. István is a passionate advocate of the raw vegan lifestyle. He started on a plant-based twenty years ago and has been a Raw Vegan Food Chef for the past seven years. In his commitment to promote the raw vegan lifestyle, István has for many years been actively participating in various eve
Émission de cuisine
2019-03-31   4749 Vues
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2019-03-31
Émission de cuisine

La cuisine hongroise vivante et végane, avec le chef István, partie 1/2 – Du chou farci

19:09

La cuisine hongroise vivante et végane, avec le chef István, partie 1/2 – Du chou farci

Veganism, including raw vegan food,is well established in Hungary because of the great work from raw food pioneer Bela Bicserdy.He started the raw vegan and vegetarian movement based on raw nutrition in the 1920's.Nowadays more and more people have realized there are much better food choices, so healthy vegan foods have become a trend in Hungary. Today we are honored to have the well-known Hungari
Émission de cuisine
2019-03-24   5121 Vues
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2019-03-24
Émission de cuisine

Un repas nutritif aux 5 couleurs et aux 6 parties du légume, partie 2/2 – Jeera Pulao parfumé et Aloo Gobi

24:53

Un repas nutritif aux 5 couleurs et aux 6 parties du légume, partie 2/2 – Jeera Pulao parfumé et Aloo Gobi

Last Sunday's cooking show, featured Mr.Wong Kee Yew who demonstrated two delightful cuisines from Malaysia, using the five colors concept from the Traditional Chinese Medicine theory. Today we are very happy to have him back to demonstrate two cuisines using the six plant parts concept, namely Jeera Pulao,or Cumin Rice and Aloo Gobi, which is stewed potatoes and cauliflower.
Émission de cuisine
2019-03-10   4687 Vues
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2019-03-10
Émission de cuisine

Un repas nutritif aux cinq couleurs et aux six parties du légume, partie 1/2 la soupe végane de mamie et Kolo Mee au sésame noir

22:12

Un repas nutritif aux cinq couleurs et aux six parties du légume, partie 1/2 la soupe végane de mamie et Kolo Mee au sésame noir

Mr. Wong is a Bachelor of Biotechnology graduate with honors from Flinders University in Adelaide, Australia, and has worked in the life science research sector for more than ten years. Given his background, Mr. Wong pays particular interest in preventive medicine and health science, and has been collecting data and researching vegan nutrition in his personal capacity. In 2002,he became vegan, inc
Émission de cuisine
2019-03-03   4547 Vues
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2019-03-03
Émission de cuisine

Les recettes préférées de VeganEvan partie 2/2 – Quesadillas véganes au fromage de noix de cajou

21:00

Les recettes préférées de VeganEvan partie 2/2 – Quesadillas véganes au fromage de noix de cajou

Cashew Cheese Quesadillas, a snack much loved by children as well as adults. It is presented by our esteemed guest eight-young Evan LeFevre, better known as VeganEvan from Florida, United States together with his mom Shannon Blair. VeganEvan became vegan at the age of four when his mother decided to switch to the compassionate lifestyle after watching Cowspiracy, a documentary about the destructio
Émission de cuisine
2019-02-24   4379 Vues
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2019-02-24
Émission de cuisine

Les recettes préférées de VeganEvan partie 1/2 – avec une sauce aux épinards et à l’artichaut et des cookies mocha aux pépites de chocolat

19:33

Les recettes préférées de VeganEvan partie 1/2 – avec une sauce aux épinards et à l’artichaut et des cookies mocha aux pépites de chocolat

Today we are very privileged to have eight-year-young Evan LeFevre, better known as VeganEvan from Florida, United State on our show. And in 2017, Supreme Master Ching Hai presented VeganEvan with the Shining World Compassion Award. The highly intelligent and talented young boy also has a very keen interest in vegan cooking. In part one of our two-episode show featuring VeganEvan enjoying cooking
Émission de cuisine
2019-02-17   4566 Vues
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2019-02-17
Émission de cuisine

Une cuisine végane artistique pour fêter le Nouvel An Lunaire, partie 2/2 – la purée de pomme de terre

22:24

Une cuisine végane artistique pour fêter le Nouvel An Lunaire, partie 2/2 – la purée de pomme de terre

The Spring Festival in 2019 ushers in the Lunar Year of the pig and is just two days away. China is already immersed in the New Year's atmosphere. The streets and alleys are decked with lanterns and colorful streamers. Posted on the main entrances of every household are Spring Festival verses containing auspicious poetic words of blessings. This is the biggest festival of the year, and people retu
Émission de cuisine
2019-02-03   4361 Vues
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2019-02-03
Émission de cuisine

Une cuisine artistique et colorée pour célébrer le Nouvel An Lunaire partie 1/2 – riz frit à l’ananas »

21:34

Une cuisine artistique et colorée pour célébrer le Nouvel An Lunaire partie 1/2 – riz frit à l’ananas »

In winter, the later-arriving snow goddess is like a magical tailor, covering China overnight with a silver coat of snow. The Rear Lake already has a thick layer of ice, ready to embrace the playful children who are happily skating around. With the cheers and laughter of the children, China is about to usher the Spring festival, the 2019 Lunar New Year. This is the time when families start plannin
Émission de cuisine
2019-01-27   4532 Vues
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2019-01-27
Émission de cuisine

La cuisine libanaise végane – boulettes de haricots, pommes de terre épicées et salade de quinoa

23:45

La cuisine libanaise végane – boulettes de haricots, pommes de terre épicées et salade de quinoa

Born in Germany to Lebanese parents, presenting us with the art of making traditional Lebanese vegan Kofta, (vegan "meat balls"), Batata Harra (spicy potatoes), and Tabbouleh (salad). As a dedicated and passionate advocate for the wholesome vegan diet, Sabrin Ramadan aspires to educate and keep people informed on how to take care of their health and nutritional needs. Having been inspired by estee
Émission de cuisine
2019-01-20   4366 Vues
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2019-01-20
Émission de cuisine

Une fête végane arc-en-ciel du Nouvel An, partie 2/2 – des protéines braisées et enveloppées d’algue et un pudding de fruit coloré

12:38

Une fête végane arc-en-ciel du Nouvel An, partie 2/2 – des protéines braisées et enveloppées d’algue et un pudding de fruit coloré

Braised Seaweed-wrapped Protein，the main ingredients of the dish are: the vegan seaweed-wrapped protein available in Asian supermarkets, lemongrass, galangal, onion, chili, seasoning, sugar, black peppers, mushroom sauce, thick brown sweetener, and dried onions. The fruit pudding is always appealing at a party, and we can use most fruits that are in season. Today, Thanh is using jackfruit, waterme
Émission de cuisine
2018-12-31   4400 Vues
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2018-12-31
Émission de cuisine

Une fête végane arc-en-ciel du Nouvel An, partie 1/2 – salade de champignons et protéines sautées aigres-douces

14:32

Une fête végane arc-en-ciel du Nouvel An, partie 1/2 – salade de champignons et protéines sautées aigres-douces

The mushroom salad with vegan prawn cracker is a very popular appetizer in Au Lac(Vietnam). The main ingredients for this dish are abalone mushrooms, tofu skin, carrots, onions, purple onions, laksa leaves, white sesame, and vegan prawn cracker. The main ingredients of the sweet and sour sautéed vegan protein are vegan protein, mushroom extract sauce, fresh pineapple, tomatoes, red and yellow bell
Émission de cuisine
2018-12-29   5333 Vues
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2018-12-29
Émission de cuisine

Dessert de Noël traditionnel et végan : une bûche française

17:17

Dessert de Noël traditionnel et végan : une bûche française

We always remember this day when Lord Jesus Christ was born on December 25. As we commemorate the birth and significance of this great Noble Saint, we rejoice by celebrating this unforgettable day. So, are you feeling excited like me, and looking forward to some awesome recipes that you could prepare to savor with your family or friends? If so you wish is fulfilled, as we have Camille Buisson and
Émission de cuisine
2018-12-23   4223 Vues
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2018-12-23
Émission de cuisine

Prier pour la paix au solstice d’hiver – des wontons chinois végans

24:58

Prier pour la paix au solstice d’hiver – des wontons chinois végans

It was said in the Book of Han that "The Yang energy rises on winter solstice, and the spirit of gentlemen also rises with it, thus a day worth celerbrating…" The ancient Chinese considered the winter solstice to be the beginning of the year when people paid tribute to Heaven and their ancestors and welcome the New Year. In the ancient China, people in many places observed the custom of eating won
Émission de cuisine
2018-12-16   4586 Vues
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2018-12-16
Émission de cuisine

La cuisine fusion thaïe – Spaghetti thaï épicé et curry de canard végan épicé

16:17

La cuisine fusion thaïe – Spaghetti thaï épicé et curry de canard végan épicé

When thinking of Thai food, what comes to mind for many of us are the piquant flavors from various kinds of peppers and spices, the rich taste of coconut milk, and the aromatic fragrance of herbs such as lemongrass, galangal, and lime leaves. Most Thai dishes can be effortlessly changed to vegan dishes by substituting meat with vegan meat or tofu,and replacing fish sauce with soy sauce or salt. Th
Émission de cuisine
2018-12-02   4531 Vues
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2018-12-02
Émission de cuisine

Délices de Thanksgiving partie 2/2 – Ragoût de haricots verts végans

12:46

Délices de Thanksgiving partie 2/2 – Ragoût de haricots verts végans

Thanksgiving Day is time of the year which reminds us to count our blessings, be grateful for who we are and what we have. It is a time to give, a time to love, and a time to reflect on the things that matter the most in our lives. We celebrate this special day by family gatherings, an abundance of food and the feeling of warmth and love from those around us. Today they will show us how to cook Ve
Émission de cuisine
2018-11-25   4136 Vues
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2018-11-25
Émission de cuisine

Délices de Thanksgiving partie 1/2 – Farce de saucisses véganes de Thanksgiving, une spécialité de Nouvelle-Angleterre.

14:53

Délices de Thanksgiving partie 1/2 – Farce de saucisses véganes de Thanksgiving, une spécialité de Nouvelle-Angleterre.

As today is Thanksgiving Day, we will bring you two vegan version of the traditional Thanksgiving dishes over a two-episode Cooking Show. Thanksgiving is an annual national holiday observed in North America and celebrated on various dates in Canada, the United States, some of the Caribbean islands, and Liberia in Africa. Thanksgiving began as a harvest fesitival,giving thanks to the blessings of a
Émission de cuisine
2018-11-22   4160 Vues
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2018-11-22
Émission de cuisine

Slovenian Dessert Specialty: Prekmurska Gibanica (Prekmurian Layer Cake)

14:05

Slovenian Dessert Specialty: Prekmurska Gibanica (Prekmurian Layer Cake)

Slovenian Dessert Specialty: Prekmurska Gibanica INGREDIENTS:200 grams of flour, 1 kilogram of apples,400 grams tofu, 250 grams of ground walnuts, 300 grams of raisins, Juice of 1 lemon, Vegan cream, Brown sugar, Cinnamon, Salt, Oil, Water. And now we will begin with preparation.
Émission de cuisine
2018-11-18   4589 Vues
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2018-11-18
Émission de cuisine

De délicieux sushis andins au quinoa du Pérou

13:53

De délicieux sushis andins au quinoa du Pérou

Today, Chef Miguel, accompanied by Patricia, both vegans, will show us how to prepare a very delicious and nutritious vegan dish, Andean Quinoa Sushi. This cross-cultural recipe involves making a famous "Sushi" using Quuinoa, "mother of all grains," a "superfood" from the Andes. Let's join the team, as they begin the preparation of this delectable dish.
Émission de cuisine
2018-10-21   4581 Vues
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2018-10-21
Émission de cuisine

Les recettes véganes saines pour bébés et jeunes enfants de Mme Anna Freedman, partie 2/2 - La gelée et la soupe au miso véganes

20:54

Les recettes véganes saines pour bébés et jeunes enfants de Mme Anna Freedman, partie 2/2 - La gelée et la soupe au miso véganes

Ms. Anna Freedman is a qualified Macrobiotic Specialist Cook, health coach, and healing guide, with an accreditation from the Macrobiotic Association of Great Britain. She is also the author of the highly acclaimed book "Pure Baby: Give A Beautiful Beginning," a guidebook for expectant and new mums, and mums that are wearing babies. This delightful book offers twenty-four creative plant-based reci
Émission de cuisine
2018-10-07   4227 Vues
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2018-10-07
Émission de cuisine
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