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Veganismus, die edle Lebensweise
Vegane Kochshow

Den Zuschauern werden so köstliche Gerichte wie Pilz Stroganoff mit Pappardelle-Nudeln, veganes japanisches Oden, eine Reihe von Rohkost-Leckereien und vieles, vieles mehr vorgestellt, während begeisterte Köche üppige und nahrhafte, internationale pflanzliche Gerichte für uns zubereiten. Wir reisen auch um die Welt, besuchen vegane Festivals und andere vergnügliche Reiseziele. Erfahren Sie mehr über die wachsenden Trends im mitfühlenden, tierleidfreien Lebensstil – dazu gehören auch Kosmetik, Mode und aufregende neue Lebensmittel!

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Die Roh-Fruchtköstlerin Sabina und ihre leckeren Romaine Wraps gefüllt mit Gurkenspaghetti, Kirschtomaten und Avocados

20:39

Die Roh-Fruchtköstlerin Sabina und ihre leckeren Romaine Wraps gefüllt mit Gurkenspaghetti, Kirschtomaten und Avocados

I am Sabina from the beautiful and green country of Slovenia. I have been a fruitarian for about four years. My transformation first started when I was 15 years old. I started to eat more fruits. Each of my meals consists of fruits. These are usually mono-meals, which means that I have only one type of fruit at a time. Yes, there are many advantages. My nails are better, and my skin is nice and gl
Vegane Kochshow
2019-10-20   3070 Views
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2019-10-20
Vegane Kochshow

Gemütliches japanisch-chinesisches Fusions- Restaurant, Vegane Bowl, Teil 2 von 2 - Miso Ramen mit Ingwer-Geschmack, Wildgemüsebällchen und Reis mit Wasserbambus-Curry

19:01

Gemütliches japanisch-chinesisches Fusions- Restaurant, Vegane Bowl, Teil 2 von 2 - Miso Ramen mit Ingwer-Geschmack, Wildgemüsebällchen und Reis mit Wasserbambus-Curry

In the town of Puli, Chef Yang plays the role of a friendly link between local farmers and diners. She reveres the energy-loaded plants and admires every hard-working farmer. Using produce grown by local farmers, Chef Yang creates various healthy and delicious dishes that embody an abundance of love and warmth. Today, she is going to make another two nutritious and delicious dishes: Miso Ramen wit
Vegane Kochshow
2019-10-13   3324 Views
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2019-10-13
Vegane Kochshow

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 1 of 2 – Sauerkraut Inari Sushi & Pan-fried Wild Veggie Gyoza

18:59

Warm-Hearted Japanese-Chinese Fusion Restaurant, Vegan Bowl, Part 1 of 2 – Sauerkraut Inari Sushi & Pan-fried Wild Veggie Gyoza

Today, we are honored to have Chef Yang Ya-Fei with us. She is going to show us how to make the Japanese-Chinese fusion cuisines, Sauerkraut Inari Sushi and Pan-fried Wild Veggie Gyoza. Chef Yang is the owner of Vegan Bowl, a small restaurant located in Puli, Natou, Formosa. Having visited Japan many times, Chef Yang loves the Japanese attitude towards food and their food style. The observations s
Vegane Kochshow
2019-10-06   4128 Views
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2019-10-06
Vegane Kochshow

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 2 of 2 - Cupcakes with Pineapple Mousseline Cream

20:00

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 2 of 2 - Cupcakes with Pineapple Mousseline Cream

I’m going to present you the (vegan) pineapple cupcakes. It’s going to have two parts; the cupcakes sponge and I’m going to make pineapple mousseline cream. We start with the cupcake. And how will I be sure it’s ready? Just because if I put a toothpick in the middle, it comes out very clean and dry. I’m going to use some fruit juice. In this case-pineapple, but you can use strawberry, mango, passi
Vegane Kochshow
2019-09-22   3311 Views
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2019-09-22
Vegane Kochshow

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 1 of 2 – English Eton Mess with Aquafaba Meringue

18:20

Fantastic Desserts from Multi-Gold Medal Winning Vegan Pastry Chef Danielle, Part 1 of 2 – English Eton Mess with Aquafaba Meringue

Chef Danielle has won gold medals for plated desserts as well as for petits fours in France’s International Culinary Competition while working as executive chef in Lebanon. She has more than seventeen years of experience as a pastry chef. Currently, Chef Danielle gives vegan pastry training courses for beginners and amateurs. Chef Danielle always strived to offer hotel clientele a decent choice of
Vegane Kochshow
2019-09-15   3953 Views
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2019-09-15
Vegane Kochshow

Roh, vollwertig und vegan leben mit Dr. Chau, Teil 2 von 2 – Dan-Dan Nudeln und Nussmilch-Tee auf Hongkonger Art

22:30

Roh, vollwertig und vegan leben mit Dr. Chau, Teil 2 von 2 – Dan-Dan Nudeln und Nussmilch-Tee auf Hongkonger Art

Dr. Chau is the founder and chairman of the Hong Kong Vegetarian Society and owner of the Greenwoods Raw Cafe – the first raw vegan restaurant in Hong Kong. He is a high-profile promoter of green living and the benefits of a vegan lifestyle, and also runs raw-vegan food preparation classes. Accompanied by Chef Pak Ho from the Greenwoods Raw Cafe, Dr. Chau also previously showed us how to prepare r
Vegane Kochshow
2019-09-08   6713 Views
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2019-09-08
Vegane Kochshow

Roh, vollwertig und vegan leben mit Dr. Chau, Teil 1 von 2 – Gedünstetes Gemüse auf Hongkonger Art

15:06

Roh, vollwertig und vegan leben mit Dr. Chau, Teil 1 von 2 – Gedünstetes Gemüse auf Hongkonger Art

Let’s now make a raw salad. We will make them look like they’ve been sautéed. First, choose the vegetables. Many vegetables can be used. We usually use Chinese kale or Chinese cabbage. Today I have chosen spinach, and we usually use only the leaves as they are more nutritious and taste better. We like to give these vegetables a sautéed effect, but how is it possible without cooking? The trick is t
Vegane Kochshow
2019-09-01   3562 Views
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2019-09-01
Vegane Kochshow

Der Häuptling und vegane Küchenchef Rawsheed serviert One-Love-Pflanzenkost, Teil 2 von 2 - Veganes Chili der Ureinwohner und Großmutters Choctaw-Muskogee veganer Früchteauflauf

21:13

Der Häuptling und vegane Küchenchef Rawsheed serviert One-Love-Pflanzenkost, Teil 2 von 2 - Veganes Chili der Ureinwohner und Großmutters Choctaw-Muskogee veganer Früchteauflauf

Do you know that singing positive words of thanks and gratitude while preparing our food creates divine loving energy? Are you interested in knowing how the Indigenous people of Choctaw Muskogee Yamassee Nation do it? It is our honor to have Chief and Chef Rawsheed Stone Coyote show us how to make another two delicious vegan cuisines, Indigenous Chili and Choctaw-Muskogee Cobbler.
Vegane Kochshow
2019-08-18   4068 Views
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2019-08-18
Vegane Kochshow

Der Häuptling und vegane Küchenchef Rawsheed serviert One-Love-Pflanzenkost, Teil 1 von 2- Choctaw-Muskogee-Auflauf und Choctaw-Muskogee Versammlungs-Eintopf

23:16

Der Häuptling und vegane Küchenchef Rawsheed serviert One-Love-Pflanzenkost, Teil 1 von 2- Choctaw-Muskogee-Auflauf und Choctaw-Muskogee Versammlungs-Eintopf

This is a meal that can kick in around twenty minutes. Our first ingredient, we have some vegan Doritos and these are gluten free. Next ingredient we have here is a vegan plant-based beef. Right here, our next ingredient is some vegan enchilada sauce. We have mushrooms, we have some chia cheese. Then over here we have a little bit of Coconut Braggs. We have cumin, we have sea salt and we have wate
Vegane Kochshow
2019-08-11   4405 Views
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2019-08-11
Vegane Kochshow

Unvergessliche Fusionsküche im veganen Restaurant, Mianto, Teil 2 von 2 - Südafrikanisches Convenient Food, Bunny Chow

21:17

Unvergessliche Fusionsküche im veganen Restaurant, Mianto, Teil 2 von 2 - Südafrikanisches Convenient Food, Bunny Chow

Chef Michel Cason is originally from South Africa. Michel shared why and how she opened Mianto, a renowned vegan restaurant. Let’s enjoy Michel’s “South African Convenient Food, Bunny Chow”. Cut a hold into the bread. Put it into the oven, about five minutes at 180 C. In the meantime, start vegan curry: add oil into the pan, add mushrooms, tomatoes, beans, fry it up a little bit; add the masala, w
Vegane Kochshow
2019-08-04   6111 Views
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2019-08-04
Vegane Kochshow

Unvergessliche Fusionsküche im veganen Restaurant, Mianto, Teil 1 von 2 - Die berühmten Pilz-Spaghetti

20:29

Unvergessliche Fusionsküche im veganen Restaurant, Mianto, Teil 1 von 2 - Die berühmten Pilz-Spaghetti

Chef Michel Cason is the owner of acclaimed vegan restaurant, Mianto, located in Taipei, Taiwan. Michel will demonstrate how to cook the yummy Mushroom Spaghetti, one of the most popular dishes in the restaurant. Turn on the heat, add olive oil, add mushrooms, shiitake mushrooms. Add black pepper and salt, fry it until it’s nice and brown. Add soy milk and coconut milk mixture. Turn down the fire
Vegane Kochshow
2019-07-28   9517 Views
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2019-07-28
Vegane Kochshow

Das traditionelle südindische Dessert Mung Payasa im ersten veganen indischen Restaurant „Carrots” - Teil 2 von 2

15:34

Das traditionelle südindische Dessert Mung Payasa im ersten veganen indischen Restaurant „Carrots” - Teil 2 von 2

First, we are going to mix the cooked mung beans, with fresh pressed coconut milk. So, we mix this. Then we start heating it, and we add the organic jaggery to it for sweetness. So, you keep stirring it and bring it to a boil. You just cook it for a few minutes. Then once it starts boiling, just mix it once in a while. When you add jaggery and then boil the coconut milk. And now we are going to ad
Vegane Kochshow
2019-07-14   7007 Views
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2019-07-14
Vegane Kochshow

Das traditionelle südindische Gericht Avial, im ersten veganen indischen Restaurant „Carrots” - Teil 1 von 2

15:43

Das traditionelle südindische Gericht Avial, im ersten veganen indischen Restaurant „Carrots” - Teil 1 von 2

Welcome to Part 1 of our two-part show featuring India's first vegan restaurant, Carrots, located in Bangalore, Karnataka State in South India. Today we are delighted to have co-owner of Carrots, Susmitha Subbaraju, introduce us to the popular vegan, eating establishment which was founded by Krishna Shastri in 2013. Co-owner of Carrots restaurant, Susmitha Subbaraju, and head-chef Ram-Khatiwada wi
Vegane Kochshow
2019-07-07   11602 Views
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2019-07-07
Vegane Kochshow

Kochen mit Küchenchef Ola: Polnische Kartoffelpuffer mit Mandelcreme und vegane Mini-Käsekuchen mit Pfirsichmousse

21:33

Kochen mit Küchenchef Ola: Polnische Kartoffelpuffer mit Mandelcreme und vegane Mini-Käsekuchen mit Pfirsichmousse

Today we are delighted to have Ola, a vegan chef from Poland on our show. Ola has been vegan for five years and is passionate about vegan cooking, enjoys blogging, traveling, and writing children's stories. She has a large collection of vegan culinary inspirations that she shares with others to bring vegan awareness to people around her. Her approach is to showcase delicious vegan cuisine in vibra
Vegane Kochshow
2019-06-30   8295 Views
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2019-06-30
Vegane Kochshow

Vegane Peranakan-Teochew-Köstlichkeiten zur Vatertags-Sondersendung, Teil 2 von 2 - Erfrischende Senf-Zitronensuppe & Bubur Cha Cha

28:03

Vegane Peranakan-Teochew-Köstlichkeiten zur Vatertags-Sondersendung, Teil 2 von 2 - Erfrischende Senf-Zitronensuppe & Bubur Cha Cha

Today, the third Sunday in June, is Father’s Day in many country, and in order to celebrate and honor our endearing and selfless fathers for their unwavering and continuous contributions towards their families, we are delighted to have Mr. Koh China-Mong share with us the final part of our two-part episode cooking show, entitled "Vegan Peranakan Teochew Delicacies for Father's Day Special, Part 2
Vegane Kochshow
2019-06-16   7962 Views
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2019-06-16
Vegane Kochshow

Vegane Peranakan-Teochew-Köstlichkeiten zur Vatertags-Sondersendung, Teil 1 von 2 - Nasi Ulam (Nyonya Kräuterreis) und Nyonya-Hericium-Pilz-Curry

26:02

Vegane Peranakan-Teochew-Köstlichkeiten zur Vatertags-Sondersendung, Teil 1 von 2 - Nasi Ulam (Nyonya Kräuterreis) und Nyonya-Hericium-Pilz-Curry

Peranakans are descendants of Chinese settlers who came to Indonesia, Malaysia, Singapore, and Southern Thailand between the fifteenth and seventeenth century. Their legacies contribute immensely to a richly diversified Singapore identity and culture. Peranakan cuisine, also known as Nyonya cuisine, is one of these legacies. This unique and popular cooking style, developed from the combined vibran
Vegane Kochshow
2019-06-09   9250 Views
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2019-06-09
Vegane Kochshow

Eine Delikatesse beim chinesischen Drachenboot-Festival: Leckere vegane Dotter-Zongzi und Fünffarbige Bohnen-Zongzi mit süßem Osmanthus-Sirup

26:06

Eine Delikatesse beim chinesischen Drachenboot-Festival: Leckere vegane Dotter-Zongzi und Fünffarbige Bohnen-Zongzi mit süßem Osmanthus-Sirup

It is our honor to have this opportunity to share with you an ancient Chinese tradition, the Dragon Boat Festival, which has been around for more than 2,300 years and takes place on the fifth day of the fifth lunar month. During the festival, traditional customs include Dragon Boat races, hanging calamus or wormwood over doors to repel insects, children wearing five-colored string bracelets for bl
Vegane Kochshow
2019-06-02   9548 Views
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2019-06-02
Vegane Kochshow

Angels himmlischer, rohköstlich veganer Schokoladen-Käsekuchen

18:20

Angels himmlischer, rohköstlich veganer Schokoladen-Käsekuchen

In recent years, there has been a massive growth of raw vegan recipes including mouth-watering vegan desserts, made possible thanks to the internet and social media. As the name suggests, raw vegan recipes do not involve cooking, and the ingredients are commonly processed using a blender or similar kitchen appliances. Popular ingredients used include cashews, avocados, flaxseeds, dates, and the li
Vegane Kochshow
2019-05-26   9163 Views
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2019-05-26
Vegane Kochshow

Köstliche Leckereien zum Muttertag - Vegane Erdbeer-Sahne-Torte, Mochi und Limonenwasser

22:20

Köstliche Leckereien zum Muttertag - Vegane Erdbeer-Sahne-Torte, Mochi und Limonenwasser

Refreshing and fragrant strawberries are one of the typical fruits that ripen in the springtime here in Korea. A favorite fruit that can be enjoyed on its own, used in salads or made into a wide range of desserts. Strawberries are rich in anti-oxidants, packed with vitamins C and K, fiber, folic acid, manganese and potassium that are all highly beneficial for our health and well-being. In addition
Vegane Kochshow
2019-05-12   6977 Views
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2019-05-12
Vegane Kochshow

Gebackener veganer Kaiaroha-Käsekuchen mit Butterkeks-Boden und Heidelbeersauce

21:22

Gebackener veganer Kaiaroha-Käsekuchen mit Butterkeks-Boden und Heidelbeersauce

Chef Alara was involved in the food business in London, United Kingdom, in the 1990s and early 2000s, before moving back to New Zealand where she ran a vegetarian market stall for several years before becoming vegan in 2011. She started making nut cheeses to sell, and today the artisan vegan cheeses are aged in a purpose-built two-story high glass cheese cave on site at her cafe, Kaiaroha Organic
Vegane Kochshow
2019-05-05   6572 Views
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2019-05-05
Vegane Kochshow
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