Godetevi il Festival della Luna con la Maestra Suprema Ching Hai e l'amorevole memoria di Sua Madre su "Dono d'Amore": Semplice e Cucina Nutriente con la Maestra Suprema Ching Hai (Vegana)".

In Âu Lạc (Vietnam) per commemorare il giorno della persona amata lasciando il mondo fisico, facciamo un piccolo riunione di famiglia e cuciniamo cose carine. Proprio come quando lo sono ancora vivo, mangi con loro.

Mia madre lo cucinava in alcune speciali occasioni, perché era impegnata, non aveva sempre tempo per cucinare. Ma ogni volta che cucinava, oh! Mi piaceva così tanto. Così spero di condividere il mio favorito da bambina con voi.

È estate! E ora prepareremo del cibo semplice vita. Questa è un’alternativa alla grigliata. E tutti possono divertirsi lo stesso. Io vi mostrerò come.

“Hi, everybody. It’s very exciting to show you a quick lunch, or snacks, or dinner. It’s summer and we eat something light and simple. See, I have here cucumber. And some carrots. I’m going to make a cucumber dip.” “I put some salt already in the bowl, sea salt or any salt that you have. Sea salt is a little bit rougher, more original, natural. And I soak it in filtered water for a few minutes, th

“OK, today we're cooking rice noodle snacks or lunch. Quick lunch: nutritious, simple and quick. You can prepare it maybe in around five minutes. I'm boiling water now. We're waiting for the water to boil. Meanwhile, I'm doing something else like washing lettuce, washing tomatoes, washing coriander, and whatever herbs you like to put in.” “The water is already boiling. I’m going to drop the noodle

“We’re going to cook some squash soup. So, we buy a squash like this, about this size or a little bigger. Not smaller. And cut like 2/3 of it. Cut 2/3 of it out. Just keep cutting until it’s out.” “Take the inside and the seeds out completely. So we just have a nice, hollow, clean squash. That’s cool, very cool. Now we use a spoon also, to scrape it all clean inside.” “This kind of soup, you cook

Vegan può essere un modo molto divertente di cucinare, specialmente se è nuovo per te, come un nuovo orizzonte. Per questo tipo di cibo, la cosa migliore è mangiarlo immediatamente dopo cucinato. È molto, molto delizioso.

We learned how to make Biscotti with Vegan Spread, and Sweet & Sour Cucumber last Sunday in Part one of this show. Now let’s watch how to fry the seaweed. “Put it on a little low first and in case it burns, you can get used to the temperature, and then you put more and more. Check the oil now. It’s hot enough; I’m going to fry it now. All we do is just get hold of one piece and fry it. You just co

“Today we are going to make another simple, nutritious and delicious meal - namely just seaweed, deep-fried, and white rice, sesame. And also, to combine with it, we will have sweet and sour cucumber, carrot. While waiting for the oil to be heated, I’ll prepare some appetizer.” “These are soya “tranches” (slices). They made it look like those that you are familiar with, except that it’s com

La settimana scorsa nel nostro programma abbiamo gustato un caldo e saporito congee aulachese vegan (zuppa di riso) per aiutarci a farci sentire meglio. Ora non vediamo l’ora di vedere come si fa il budino vegan alla banana, per aggiungere un po’ di dolcezza per rimetterci in piedi!

Quando non ti senti bene, in Âu Lạc (Vietnam), cuciniamo il congee di riso per il paziente. Si tratta di un gustoso congee di riso, completo di proteine (vegane) e verdure di ogni tipo. Anche se non vi sentite bene, vi sentirete bene anche dopo questo.

"There you are, we put it in the tray. You have to use your finger to press it down into the hole. Otherwise, it will just hang in the air like this. So you press it down into the mold. Now we can have all kinds of jam to fill it in. And also some mincemeat as well. Strawberry and some marmalade even. You put one teaspoon of jam in there. This is cassis. This is blueberry. So we put mincemeat in h

“Today I’m going to show you how to make mince pies, English style, because it’s almost Christmas. People in England, they make mince pies for Christmas, apart from Christmas pudding and other forbidden sweetness.” “I’m going to mix some flour and salt, just a pinch of salt and flour.” “But in ordinary cases, if you use 225 grams of flour, then you’d use 100 grams of fat, vegetable fat solid.” “Mix this salty flour together with the vegan butter. Use your hand, very lightly. And it should be in the cold.” “Now you need like two tablespoons of water for the proportion that I’ve told you above.” “If it’s not enough water, you put more. You just put enough so that it becomes a dough.” “And then you roll lightly.” “Roll it out until it’s a little bit thin, and then you can cut it.” “It’s just a little bit bigger than the top, the mouth, then it’s OK for the top. To lay in the tray, you have to make a bigger one.” “We can dip a little bit in it and lay your tray.” “Before we start that, we preheat the oven. You bake this for about 15 minutes, so you put the (timer) on for 15 minutes.” “And the electric oven should be 230˚C, that is about 450˚F.” “Now I’m going to cut this pastry and then we can put it on there. You roll it out thin, about half a millimeter or one millimeter; it depends on how thick you want it. And now you take it off one by one. You put it in the tray here. Push it down a little bit, so it goes inside the deep tray in there.” “Now we have to fill it with the (vegan) mincemeat, which is ready-made. You put about one tablespoon in there.” “Then you cut another six smaller ones to cover the mince pies.” “So now, I’m going to do some decorations. You can cut some of this leftover.” “Now, important! You have to use a knife, or even a toothpick, to put like three holes.” “So when you bake, the air will come out and will not ruin your cake.” “The oven is hot already. Put it right in the middle of the oven. There you are, 15 minutes.” “If it’s not golden or cooked enough, you can add a little bit more time later.”

Today, we are lucky to have a glimpse of those days in Yang Ming Mountain in 1992, when Supreme Master Ching Hai set aside Her precious time to demonstrate a simple and aesthetically pleasing dish: “Vegan Bachelor’s Pot.” “Now I’ll show you how to cook. It is very simple. Whatever vegetables that are available, you can throw them in. It doesn’t have to be these particular vegetables. Just similar ones are fine. Basically, it’s like that. So, whatever you like, throw them in. Cut them all up and stir fry it in some oil. After stir frying it, simmer it for a while. Then, just add more water. Add water and seasonings and simmer for about 20 minutes.” “These are wheat gluten. You can use any kind of gluten you like. These are the proteins, mix the protein and vegetables together. You can use any combination of (vegan) protein and vegetables. You can also use coriander or toon leaves to replace onions. You can also add basil. This dish is called ‘Bachelor’s Pot.’ You see, when I was single, this was what I had every day.” “What’s great about this? Well, you don’t have to wash vegetables and cook every day. You only need to wash once and cook once, and you’re set for three, four, or five days.” “When cooking, don’t talk like me and remember to recite the Five Holy Names. They are the best seasoning.” “I think it’s better to add the seasonings first, let it simmer, then add water. That way, the flavors will get into the food. But keeping it in the fridge for a few days will also enhance the flavor. So, don’t worry. How much salt you put in depends on your taste. I think I’ll just add a little. It will make a difference; this is a natural flavor enhancer made from fruits. It’s fine to add some and you can add more if you like. Then the sugar. Sugar is a must. Since we have a large amount of food, it’s OK to put more. If it’s not good enough, of course, you should add more. You can add more later. This is five spice powder and this is tomato ketchup. You can add more of it while cooking if you think the flavor is lacking.” “Here we have black pepper. Save it for later, or you can add it now. As for the fermented bean curd, you decide on how much to put based on the amount of food and personal liking. Fermented bean curd has a strong flavor.”

Today, we joyfully present Supreme Master Ching Hai’s “Vegan Bread & Butter Pudding.” “You know, sometimes we have a lot of bread leftover, either French bread, French baguette or just normal sliced bread which you don’t want anymore because it’s old and it’s hard. You don’t have to throw it away. You can make it into a (vegan) bread and butter pudding. OK, I’m going to show you how. This is the second layer, (I’m going to sprinkle) the dry fruits on it. Like two handfuls. You can put as much as you want; there’s no rules. Just about this much would be fine, or you can put more, of course. And then, we stir the mixture with (soya) milk, sugar, flour, and (soya) yogurt. Stir it up, and then we shower the mixture on top of it again, so that the bread becomes softer a little bit before baking. And it soaks in the liquid so that it tastes good. Make sure all of them have enough drink. Otherwise, they’ll be thirsty in the oven, no? Nobody will give them a drink in the oven. So right now, I set it on, like 45 minutes, and you have to watch it. After 45 minutes, if you see all the liquid becomes dry already and becomes like a pudding substance, and the top is golden brown, then you can turn the oven off. Because after the oven is turned off, it’s still warm, so you can leave it for another couple of minutes. And then, you can bring it out and serve with soya whipped cream or alone as is. Or you can sprinkle some cinnamon on top, and you enjoy. OK, have a good look. This is how it looks after you baked it. It’s golden brown like this, and all the liquid has turned into the consistency of a pudding. That’s nice, soft, but not liquid, then it’s good. And you let it cool off for just maybe a minute. Let it cool off. And then after that, you use a knife to gently separate the edge. It peels off very easily. So, this is the final product. This is a (vegan) bread and butter pudding. It's very nice when it's raining outside. And you just watch some nice program on Supreme Master Television.”

Questa e’ solo una cucina molto semplice ma molto gustosa e nutriente. E’ per le persone che vorrebbe provare il cibo Cinese o Aulacese (Vietnamite) a casa, ma pensano che e’ troppo difficile a cucinare.

Today, we joyfully present Supreme Master Ching Hai’s “Aulacese (Vietnamese) Sour Soup, Vegan Ham & White Eggplant.” “OK, we’re going to cook some sour soup, Aulacese (Vietnamese) style. Sometimes, I put three, four kinds of herbs together in one soup. The more herbs, it tastes better. So we’ll put coriander in, and the special Rice paddy herb，together and soak it in saltwater for disinfecting it, washing all the impurity, and then you cook it. We also need two lemons and soya sprouts and lady’s fingers (okra). Optional, hot chili. And hard tofu and tomatoes, whatever size. This is a ready-made vegan ham. You cut it into slices, however many slices you like. Then you just warm it up, either microwave or steam it to warm it up. That’s it! Then, later you put some lemon and soy sauce on it. The water’s already boiled. All you do is just put all the ingredients in it, in whatever order you like. You put the tofu first, maybe. However much you like, there’s no rule. The lady’s fingers, tofu, and then we put one or two tablespoons, it depends, of vegetable broth powder, just for the good taste. And you put like half a teacup of apple juice, either freshly made or from the box. It’s fine. For a deeper taste, you can put like one teaspoon of sugar into it. Although it’s a sour soup, it’s just for a deeper taste. Sugar should be used as a condiment, not to eat too much, except in cakes now and again. This is mostly home cooking, real Aulacese (Vietnamese) cooking! Real home cooking because you don’t often have it in the restaurant. This is a white eggplant. You can buy them in a supermarket or Chinese store, oriental store. It tastes very delicious. We eat it with soya paste. That’s a kind of thick soya sauce. That’s all!”

“If we want to bring about Heaven on earth, we must live like the beings from Heaven, which is to live harmoniously, respecting everyone’s freedom and right to life.” Supreme Master Ching Hai encourages and promotes veganism as the noble way of living. She personally designed the Alternative Living flyer and launched a global campaign to share this peaceful and loving message to the world. Through Her teachings, millions of people have become vegetarians or vegans, changing their ways of thinking in regards to the sentient nature of our animal friends. With boundless love, Supreme Master Ching Hai sets aside Her precious time and demonstrates a few simple and aesthetically appetizing dishes. With heartfelt gratitude, we sincerely thank Supreme Master Ching Hai for sharing with us these wonderful vegan dishes and easy cooking tips. Today, we joyfully present Supreme Master Ching Hai’s “Vegan Pancakes.” “This is like half a kilogram of non-clumpy flour. It's like a self-raising flour. And then a quarter-liter of soya milk. And half a teaspoon of salt. And just pour the soya milk in it. You can sieve the flour in advance, but you don't have to do too many things; just make it simple. We beat it up now and again, again, so the lumps all disappear, and we can leave it standing for 10 to 20 minutes. If you put just soya milk, then it's softer. Or, just my experiences are like that. After 15 minutes, we cook this. Now you put in a little bit more oil, like one tablespoon, more or less. That should be OK. And distribute it evenly. And put in again. Let it run around a little bit to distribute the batter and oil evenly, like that. After it’s all even, you just close the lid and wait for maybe a minute or so. You have to always check it. After a while, you check it, see if it’s brown already. There you are. Very good. You guys eat it. Put lemon or whatever you want.” (Pretty good.)

Hi, everyone! It's summer. We're going to make somthing nice for summer. Here’s apple and banana, orange, some grapes, kiwi, melon, and watermelon. So, I’m going to cut them into very small pieces. You can put them in a blender; it’s quicker also. And if you don’t have a blender, you chop them as fine as you want, and then you can deep freeze them, and after two hours or so, you can take them out and eat as sorbet already, chunky sorbet. You make whatever sorbet you like, according to what fruit's available. Actually, most of the fruit, you can make sorbet. They will all taste nice. We’re going to make a little special sorbet without fruit. You put like one cup or one mug of soya milk, into the blender, three tablespoons of brown sugar. Not more. And then a handful of peppermint already washed in salty water. Now slow and quick, just a couple of seconds. That’s enough. You don’t want to liquefy the peppermint. It will taste better if it has chunks of peppermint in it. And then, you pour it into any cup or container, or mold that you like and put it in the fridge also. We are waiting for two hours. So this is the summer feast that I have prepared. By the way, even the fruit, you should wash them in salty water to clean away all the bad elements - toxin, or maybe insecticide, anything that could be harmful to your health. Whether you eat it raw or you will cook them, you should always soak them 3-5 minutes first in salty water. And then rinse them with clean water for 2-3 times.