Today, we’ll meet James and Vasiliki (or Lia) Mclnnes, co-founders of the Odd Burger vegan fast-food restaurant chain from Canada. With a noble mission to offer “delicious food made from scratch using plant-based, minimally processed and sustainable ingredients that are good for people and the planet,” Odd Burger is bringing two niches together by serving fresh, healthy, delicious vegan food to diners really fast! “For me, I remember the moment that I had, I call it, kind of my awakening. It was a moment where I was eating a piece of chicken; it was leftover rotisserie chicken, at home. And as I was eating it, I looked down, and I could see bones, cartilage, veins, and I had a moment where I realized: I'm eating an animal, and that is what really changed me.” “Well, after we had done the meal kits, we actually had a produce market at the time; we were doing veggie burgers at the market. And so, we were kind of getting into the prepared food business, a little bit at the time. And we took one of the meal kit recipes, now called Famous Burger, to a meat festival, called Rib Fest 2016, in London, Ontario, and it’s obviously a meat festival. And we brought this burger there, and we sold out.” “So, and it was very shocking I think, because at the time, obviously, people did not expect a vegan company to sell out at a meat festival. That was very surprising.” “It's such a different business; fast food itself is a different business in itself. It's not like having a restaurant, so fast-food is challenging, just in terms of making things consistent and being able to make it quickly and at a low price point. Those are the challenges and that’s what we kind of loved about the fast-food business.” Despite these challenges, James and Lia’s business quickly grew into Canada’s first vegan fast-food burger chain and even the world’s first 24-hour vegan drive-through.

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.”

Christie has been a vegan since 1994, and has had a soft spot for animal-persons since she was little. “I cared a lot about animals. And so, I quickly eschewed any animal, like meat products.” After identifying the issues with traditional methods of making meat alternatives, Christie and her team of more than 30 food experts and engineers worked tirelessly for three years to develop a continuous-process system of making vegan plant-based meat. “The chicken industry is oftentimes overlooked as a source of greenhouse gas emissions. But the truth of the matter is, beef is one of the largest contributors from the food industry, and also just one of the largest contributors in general of greenhouse gas emissions. And our new technology to make plant-based meat faster, better, and at lower cost will actually be applicable to the plant-based beef industry as well.” Today, Rebellyous vegan chicken nuggets, tenders, and patties can be found in 335 retail stores in the USA and Canada and online on GTFOitsvegan.com. The retail market, however, only constitutes roughly half of Rebellyous Foods’ sales. The other half is the foodservice market, which includes large institutions such as corporate cafeterias, public schools, hospitals, stadiums, and restaurants. From a nutritional standpoint, foodservice professionals are also excited about Rebellyous Foods’ products because they are completely free from the unhealthy components found in meat products, such as saturated fat, antibiotics, hormones, and LDL cholesterol. Our beloved Supreme Master Ching Hai has often spoken about technology and why it is important to continually elevate our level of consciousness ahead of our technological advancement. “If we have the spiritual eye, we will find that past civilizations, both on Earth and other planets, sometimes developed too quickly in the technological sense, but the spiritual development, their store of love, was low or empty. And what do we see? We see the pattern is that no society can last long if they refuse to sustain the lives of their own members and fellow beings. I mean, including all the beings, like animal-people and trees. Or, if they destroy the environment they live in, then that society cannot live long.”

Today, we are excited to present to you a forward-thinking social justice advocate and plant-based entrepreneur, Ms. Christie Lagally, from Seattle, USA, who walked away from a stellar career at aerospace giant Boeing to seek viable solutions for a world in peril. In 2017, Christie launched her startup Rebellyous Foods, a.k.a. Seattle Food Tech, which makes exceptional plant-based meat alternatives and equipment for plant-based meat manufacturing. In 2021, Rebellyous Foods was awarded the ‘sofi Award’ in the plant-based protein category by Specialty Food Association, a nonprofit organization dedicated to nurturing specialty food standouts since 1972. “I personally feel like animals are just like us, they're just in a different form. I really feel like animals are definitely sentient beings.” Christie also believes that virtually all our ills on Earth today can be traced to the animal-people raising industry – including environmental degradation, species extinction, world hunger, water shortages, global economic woes, public health deterioration, social inequity, societal moral decay, pandemics, and global warming. Christie went on to work as a senior scientist for GFI from 2016 to 2018 and learned about the vast potential of plant-based meat as a way to diminish the harms of the animal-people industry. “So there's an obvious solution to the amount of meat production that we do in the world, which is: let's see if we can replace it.” “Because plant-based meat is not a true solution to climate change, human health, animal welfare, or pandemic prevention, unless everybody has access to it. It's not going to do us any good to be less than 1% of the market; it has to be 10, 15, hopefully, 100% of the market one day.” After years of hard work, Christie and her team of more than 30 food experts and engineers debuted an innovative system of plant-based meat-making in 2021 that cuts the typical manufacturing cost by an astounding 60%.

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!

Our Beloved Supreme Master Ching Hai has taught this concept for decades: that food is not just about sustenance or health but also about spiritual upliftment. “You see, eating animal-people flesh, means we are decreasing our love in our being, from our structure, holy structure. We are born from God, we were holy, we were true humans, we were true children of God. But if we eat the animal-people, then the mixing of blood type and genetic code between humans and animal-people Kingdom makes us lose our status as the crown of creation.” Embracing Master’s message of “real love,” Light Light Industry and Loving Food are conscious about adding love as an ingredient. “Why are our products so popular? One of my colleagues shared her thoughts with us. While she is making bagels, she thinks of nothing else but concentrate on noble thoughts all the time. All our products are made with good energy and love.” Light Light’s quality control administrator Hsi Yueh reveals the following. “All our staff members are vegan, and we also meditate and pray together. We have been working diligently for the ideal of a vegan world. We are a group of practitioners. To me, our co-inhabitants from the animal kingdom are sentient beings. They are our friends, not our food.” Let’s hear from Loving Food staff member Xian Yun about Loving Food’s canine offerings. “It was not easy to find vegan dog-people food on the market before. Per Master's suggestion, we began our research and development. Along the way, Master caringly gave us numerous tips on the ingredients. Our canine companion products consist mainly of canine food and dental chews. We make sure they are: 1. vegan; 2. NON-GMO; 3. Made of high quality plant protein fortified with vitamin A, E, C, iron, calcium, etc.” In a 2008 conference in the UK, Supreme Master Ching Hai revealed how quickly a vegan world would lead to an Eden on Earth. “If the world were to go 100% vegan right now, the good effect of it would be seen within more or less 60 days. That is eight weeks. Within eight weeks we would see an immediate effect. Of course, you’ll also see almost immediately. But to see the whole big picture, you can realize it within eight weeks, eight short weeks. And what kind of Earth would we live on? It would be Eden again.”For more information about Light Light Industryplease visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw

Croissants are a common continental breakfast staple in many European countries. These days this ever-popular veganized pastry is available in many countries throughout the world. First, we will make the dough by adding into our mixing bowl all the dry ingredients in the “Ingredients A” group of our recipe: 250 grams French-style flour, type 45, which is ideal for the finest croissants. We have 40 grams of powdered sugar, five grams of nutritional yeast, and three grams of salt. Mix well. Next, we will add the wet ingredients under the “Ingredients B” group: 10 grams of inverted syrup, softened with 45 grams of water, 108 grams of soy milk. Keep mixing thoroughly until no dry powder is left. Sprinkle 5.5 grams of instant yeast evenly onto the mixture. Then cover with a damp cloth and let it sit. After 30-60 minutes, sprinkle some dry flour on the kneading board and knead the dough mixture until the dry yeast has melted into it. Then add vegan butter and continue to knead until the dough becomes smooth and shiny and comes off your hands and the kneading board, leaving them clean. Cut a small piece of the dough, pull it with both hands to test its extensibility. Now our dough has been proofed for one hour. Sprinkle some flour on the kneading board. Then roll the proofed dough into a size that is wide enough to encase the vegan butter sheet. Gently place the vegan butter sheet on the top of the dough and fold the four sides of the dough inwards to wrap the vegan butter sheet and pinch together the edges to seal in. At this stage, the buttery dough is starting to soften and needs to be firmed up in a freezer. So, fold the dough into four layers and wrap it with saran wrap before putting it in the freezer for 20 minutes. We will repeat this laminating process two more times. Proof the finished croissant dough at 28°C for one hour. Place the proofed croissant dough into the oven to bake for 12 minutes first. Then rotate the baking tray by turning its front to the back of the oven and continue baking for another seven minutes. When you finish baking, you turn off the oven but leave the croissants in the oven for three minutes. Remove the baked croissants and brush the top with maple syrup while it is still hot. Then transfer the glazed croissants onto a cooling grid. Wow…these croissants look so delicious. I can’t wait to get my hands on them!

These two companies, Light Light Industry and Loving Food Corporation, were inspired by the teachings and wisdom of our most Beloved Supreme Master Ching Hai and Her urgent message that we must transition to a global plant-based food system quickly to save our planet. “We sell our products to China, Hong Kong, Germany, Indonesia, Philippines, Malaysia, United States, Vietnam (Âu Lạc), just to mention a few. We have also very good feedback from our customers. You can find our products on the menus of worldwide famous hotels, Hollywood movie stars’ favorite restaurants, tourist-attraction cafés, and surely on everyday dinner tables.” “Our facility is about 72,000 square feet (6689 square meters). It is very well-lit. In its design we have taken every food safety regulation into consideration, including traffic flow planning and space design. In terms of food safety, we adhere to the International Organization for Standardization (ISO 22000) standards for raw material procurement, production, packaging, and transportation. We have a set of Standard Operating Procedures (SOPs) in accordance with the government’s food safety regulations.” “Our food production can be divided into four departments: The frozen food department mainly produces items like vegan steak, vegan ham, vegan ‘sea crescent,’ vegan fish alternatives, and vegan hot pot. The bakery department produces Chinese and Western vegan cakes and pastries, such as vegan cheese pies, vegan cakes, bagels, croissants, and cookies. The cereal powder department produces instant nut & cereal powder. Last, but not least, is our favorite, the ice cream department.” “There are three main categories of Loving Food products. They are animal companion food, frozen food, and food supplements. Currently, we have around 100 to 200 products. Our animal companion food includes canine-people food and dental chew. Among our frozen food, the more popular ones are layered tofu skin ‘futon’, vegan fried egg, and vegan Braised Dong Po Pork. At Loving Food, we use real fruits in our vegan cakes. Our cakes have just the right texture and are neither too sweet nor too rich. It was a big challenge to make dairy-free vegan cake. We only succeeded after countless trials.”For more information about Light Light Industryplease visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw

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.

Supreme Master Ching Hai has been unwaveringly informing us how, just by this one crucial action alone, everything will turn around for the better. “Veganism will save our world. Adopting a plant-based diet can halt as much as 80% of global warming, eradicate world hunger, stop war, promote peace, and it will free up the Earth’s water as well as many other precious resources, offering a lifeline for the planet and for humanity. In short, it will very quickly halt many of the global problems facing us right now.” Today, we are honored to feature two plant-based meat alternative innovators from Taiwan (Formosa): Light Light Industry and Loving Food Corporation, that have contributed greatly to the increased popularity of veganism in the region. Both of these companies are operated by members of the Supreme Master Ching Hai International Association dedicated to Master’s vision for a peaceful vegan world. The poetic mission statement of Light Light on its website reads, in part: “It’s all for LOVE ONE SIMPLE REQUEST, RESPECT ALL LIVES. Only ONE request – Prevent the suffering of animal-people. We have only ONE Earth – which cannot sustain further destruction.” Light Light Industry sales representative Ms. Yun Xi shares some background of the company as it relates to the Loving Hut restaurants. “Our mission is based on the idea to promote health, environmental protection, and animal-people welfare throughout the world. The original goal of our company was to support Loving Hut vegan restaurants by providing them with quality and pure plant-based ingredients, so that they can focus on preparing delicious and healthy vegan recipes. That was the purpose of setting up a vegan factory from scratch.” Light Light’s sister company, Loving Food, also located in Miaoli County, offers over a hundred vegan products, ranging from vegan versions of popular Asian dishes such as Dong Po Pork, Lions’ Head Soup, and Stir Fry Kung Pao, to Western fare such as vegan ham, nuggets, and hot dogs, and vegan desserts. It also manufactures animal-companion food. Loving Food supplies the local retail market and exports to numerous Southeast Asian countries via Light Light Industry.For more information about Light Light Industry please visit:vegevegan.lovinghut.comFor more information about Loving Food Corporation, please visit:lovingfood.com.tw

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.

“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.”

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.”

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!

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.

Agriculture Fairness Alliance is the legislation arm of Connie’s activism, and these three outstanding women activists, Laura Reese, Renee King-Sonnen, and Connie Spence, work together to make US agriculture laws and policies fairer. “I founded Vegan Justice League a year ago (2018). My co-founder actually was doing something very similar. Laura Reese worked with a group called Lobbyists 4 Good, which essentially teaches the public how to lobby and get involved. Renee, from Rowdy Girl Sanctuary was a rancher's wife who transitioned her farm, the cattle farm, into a sanctuary. When that happened, she started receiving inquiries from a lot of farmers who wanted to do the same thing. They needed help to get out of livestock farming and help to transition. We caught wind of it. Why not create legislation instead of throwing them bailout money?” “So currently we’re lobbying for something called the at-risk farmer legislation which will help animal farmers transition to plant-based farming or green energy production.” It is not only a value-driven federal food procurement of healthy food, but also supports USDA Climate Smart Agriculture Policy. It has been warmly embraced by many farmers and vegans, including Jane Velez-Mitchell from Jane UnChained News. “The success is that the conversations that we've had just in the last couple months, have proven that it's very likely that our legislation will get inserted into a broader environmental piece of legislation.” “We hope to grow as more members come in. So, you can become a member of agriculturefairnessalliance.org. So, becoming a member, helping us continue to educate. If you're in a socioeconomic condition that you can't donate, networking and sharing stuff is super important. So, on the local and state level, you can get involved and speak the same way you speak to people in activism, getting laws changed.” Supreme Master Ching Hai: “Gratefully present the Shining World Compassion Award to Liberation 360, plus US $10,000 as a humble token of helping your work, with all love and high salute for your crucial endeavors. May you and all your fellow activists enjoy continued success and constant protection by Heaven.”

Today we are honored to continue our interview with Anita and Nicola who will share their goals and objectives for this powerful new initiative; The Plant Based Treaty. “We've set ourselves goals of 10 million individual endorsers, 10,000 businesses and organizations and 50 cities by 2023, which is when the Global Stocktake of the Paris Agreement happens. The signatures we collect are basically there to show the support for Plant Based Treaty and show the momentum building. We are trying to create this bottom-up pressure to show that individuals, groups, businesses, are all coming together to call for world leaders to implement this global agreement about a transition to a plant-based economy.”“If we don't act soon, then our window of opportunity is smaller. And think of a societal breakdown, as temperature gets hotter, more people will get sick and die of heat stroke. There will be challenges to the energy system as temperatures go up, Energy systems have trouble operating in higher temperatures. There's the fear of a food system breakdown. Food systems become vulnerable when the temperature is 30 degrees Celsius or higher. You see rivers drying up. There's water shortages. We're going to see increased numbers of climate refugees. The Plant Based Treaty is a way to address this, this decade. I can't overstate the urgency. One way to address climate anxiety is to work on solutions like the Plant Based Treaty. We really need millions of people to come together and to force national governments to address the real issues at the global level.” In conclusion, Anita emphasizes that a key way people can help is by endorsing the Plant Based Treaty. Their website is designed to allow endorsement at four levels - Individuals, Groups, Businesses, and Cities. The website also offers a host of resources that one can make use of to spread the urgent message and garner more support. “Let's organise a massive global grassroots pressure campaign and get the world to switch to plant-based this decade, preferably in the next few years to avert a climate catastrophe.”To find out more about the Plant-Based Treaty Initiative, please visit: plantbasedtreaty.org

After finding about the size and power of the meat and dairy industries in the US, and learning that not one single animal is saved despite the growing number of vegans and demand for plant-based food, Connie felt the need to urgently amend the broken US food policies which lead to lopsided subsidies in favor of the animal industries. “So I founded Vegan Justice League.” Laura Reese, the co-founder of Vegan Justice League, gave up her eighteen-year career in the semiconductor industry and started lobbying Congress, on behalf of farm animals, in 2018. Looking into the systems, policies, and laws which needed to be changed to fix the system, Connie Spence and Laura Reese realized that the changes would cover equity among farmers, equity among food consumers, fairer subsidies, and environmental protection, including multiple issues related to social justice. They decided to change the name, Vegan Justice League, to Liberation 360, to reflect the extensive changes that will affect farmers, consumers, animals, and almost every aspect of our lives. Connie also told us about the bailouts. “Bailouts are basically a large amount that is supposed to be a direct payment that steps in to pay for their losses.” Before the COVID-19 pandemic, there was a huge stockpile due to overproduction. During the pandemic, we saw milk dumping and animals being euthanized so that the farm could produce “loss.” In the U.S., subsidies to the agriculture sector typically run around $20 billion per year. In 2020, bailouts rocketed that number to over $50 billion. “With the pandemic and all the shutdowns, and all of the bailouts that they saw, our bailouts - our money bailing them out, made 2021 of the most profitable years for livestock.” “I define success on how many animals are saved. Going vegan is the first step. It is not enough to achieve animal liberation. To achieve animal liberation, we have to get political.” “Our organization, Agriculture Fairness Alliance.org, and Liberation 360 are staunch with our anti-oppression themes. This is an abolition lobbying group. We are about animal liberation. We are anti-oppression, and advocate for human issues as well.”

Dr. Anita Krajnc is a Toronto-based animal rights activist with a Master’s degree in political science and environmental studies, plus a PhD in politics. She co-founded Toronto Pig Save in 2010 and helped grow it into a global network called Animal Save Movement. In 2020, Dr Krajnc received the Shining World Compassion Award from the honorable Supreme Master Ching Hai for her noble endeavors to save animal lives, together with a loving gift of 15,000 US dollars towards her noble organizations. Dr. Krajnc believes that to solve the climate crisis there are two incredibly urgent tasks which need our utmost attention; firstly, to end livestock raising, and secondly, to reforest the Earth. To tackle this vital task Dr. Krajnc coordinated and created the Plant Based Treaty (PBT) initiative, kicking off the campaign on 31 August, 2021.The three core principles of the Plant Based Treaty are: Relinquish, Redirect, and Restore. “Principle one is Relinquish. No new deforestation for expanded livestock raising industry. Principle two is shift from livestock-raising to plant-based food to solve the problem. The third principle is Reforest the Earth, because that would not only reduce emissions, but you could actually absorb emissions, absorb carbon dioxide out of the atmosphere.”“Around 80% our land is now used by livestock raising, whether that's farms, slaughterhouses or to grow animal feed. So we have to halt the expansion and then reverse this figure because it's alarming, and we cannot continue to keep going in that direction because we won't have a planet left.”Anita points out another crucial action is for governments to stop subsidizing livestock-raising operations. This has created a false impression of economic profitability in the livestock-raising sector, and contributes directly to the global climate crisis. We certainly do need governmental support to help farmers build sustainable plant-based agriculture. Anita goes on to say that having a “meat tax” can push the drive toward plant-based agriculture.

In today’s program, Connie walks us through the history of the food system and politics in the US – more specifically, how the system is “rigged” to undermine the law of supply and demand in favor of the livestock industry.“I started checking the USDA numbers to see how many animals we saved, because some of my messages with the Batman Light would say, each person can save 100 to 200 animals a year by not eating them.”To her surprise, Connie found out that the livestock raising business had continued to expand, all the while raising and killing more animals. “And what I found out is basically that the production keeps increasing, and I'm like, this can't be the case every year. I started looking at losses, and there are a lot of years with reported losses, a lot of losses in money on headlines. But then, sequentially, you'll find a headline talking about the bailout.”“But the sad truth is that our tax dollars bailing them out, is in direct competition with your consumer dollars. Yeah, this is a great segue to where this activism changed course. And I realized that I can't just focus on consumer behavior. Because the Farm Bill is a great example of a bill that undermines our veganism because it helps and supports, so drastically with our taxes, the agriculture system – not the agriculture system – specifically, livestock and dairy. We must change the way our taxes are being used. It's thievery in my opinion. I am so consciously making sure that my shoes aren't leather, my purses aren't leather, that nothing on me or in my house exploits an animal. But then your taxes are taken out, 20 to 40% of them every year and it's going to do the opposite of what your intention was, and all those animals you thought you were saving… they're just saying: ‘Hey, we have your taxes.’ We have to create a channel of communication to politicians; we have to make our demands; and we have to hold them accountable. We can't do that by holding a sign outside. Activism augments our lobbying demands.”