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Comforting Kombucha Squash Soup and Cornmeal Biscuits (In English)

Watch video :     June 29, 2009

INGREDIENTS:
(For all ingredients, please use organic versions if available)
Kombucha Squash Soup
1 small kombucha squash
2 carrots
1 medium potato
2 stalks celery
1 yellow onion
¼ medium round cabbage
1 teaspoon caraway seeds
3 bay leaves
¼ cup fresh basil or 1 tablespoon dried basil
¼ cup fresh oregano or 1 tablespoon dried oregano
3 thin ginger slices
1 garlic clove
1 tablespoon olive oil
1 teaspoon sea salt
Dash of black pepper
¼ teaspoon cayenne (optional)

Cornmeal Biscuits
½ cup cornmeal
1¾ cups
whole wheat flour or spelt flour
1 tablespoon baking powder
1 teaspoon sea salt
1/3 cup olive oil
¾ cup soy milk

Directions
Kombucha Squash Soup
  1. Chop the kombucha squash, 2 celery and 2 carrots into bite-sized pieces.
  2. Cut 1 medium potato into little pieces.
  3. Slice the onion and ginger.
  4. Add in 2 quarts of boiling water into a pot.
  5. First, add in the lentils into the pot. Previously, take the lentil out of the package and spread them out on a flat surface to check for debris and little stones. After that, put them in a strainer and rinse them thoroughly in water.
  6. Cook the lentil. And after a while, add in the caraway seeds and the bay leaves.
  7. Meanwhile, sauté some onions, ginger, and garlic in a little bit of olive oil.
  8. Sauté until the onions just starts to turn a little bit light brown and then add to the soup.
  9. Add in at the same time the basil, the oregano, the kombucha squash, the carrots, and the celery.
  10. Add in the chopped potato, and the round cabbage last.
  11. Turn the heat off, and then add in the salt and pepper, a little bit of cayenne pepper, and a little bit of olive oil. Mix.
  12. The soup is ready.
Cornmeal Biscuits
  1. Mix all the dry ingredients and then add in the soy milk and the olive oil. Mix them all well. The dough should be a little bit wet and sticky.
  2. Grease the baking pan with a little oil.
  3. Preheat the oven temperature into 425 degrees Fahrenheit.
  4. Arrange the cookies on the baking pan, and put them in the oven for about 15-20 minutes until golden brown.
  5. The cornmeal biscuits are ready.

Jókai Bableves (Jókai’s Bean Soup): Poetic Taste of Hungary (In Hungarian)

Watch video :     June 29, 2009

(For all ingredients, please use organic versions if available)
Soup:
½ kilogram dry pinto beans
(large sized Hungarian is best)
3.5 liters purified water
3 teaspoons seasalt
2 bay leaves
3 carrots, medium sized
¼ celery root
1 large or 2 small
parsley roots or parsnip
¼ kohlrabi
1 onion
½ sweet green pepper
1 tomato, larger,
4–5 pieces of black or green pepper
1 tablespoon vegan seasoning powder,
1 tablespoon natural smoke flavoring (optional)
Jucie of ½ lemon
Yofu soy cream
2/5 kilogram vegan ham
2/5 kilogram (2 pieces) vegan sausage
½ deciliter sunflower or olive oil
2 tablespoons light soy sauce
Kneaded Noodle:
50 grams all purpose flour
25 grams durum flour
1 tablespoon wheat or corn starch
1 large pinch seasalt
1 pinch turmeric powder
½ deciliter purified water

Soup Thickener:
3 heaping tablespoons all purpose flour
½ deciliters sunflower or olive oil
1 small onion
1 clove garlic (optional)
1 pinch seasalt
1 tablespoon ground sweet paprika
1½ deciliters purified water




Directions
Soup
  1. Soak the bean overnight in cold water to amply cover it.
  2. Pour out the soaking water, rinse the bean, and put them into the pot.
  3. Fill up the pot with 3 liters of cold water.
  4. Add some salt to season it, put in the bay leaves and the black pepper.
  5. Put it on to cook for about 40 minutes.
  6. When the beans are soft, add in the vegetables into the soup. But first, remove the foam that has formed on the surface.
  7. Put the celery root, the kohlrabi, onion, and green pepper into the soup.
  8. Add in the seasoning powder into the soup.
  9. Meanwhile, cut the carrots into 1½ fingers sized diagonalwise, the parsley roots, and the tomato into small cubes. And then put them into the soup.
  10. Fill the soup with water to replenish the water that has boiled away.
  11. Let the soup cook for 10 minutes after boiling.
  12. After 10 minutes, take out the green pepper and the onion; they were needed only for the flavor.
  13. Add in the kneaded noodle.
  14. Meanwhile, sometimes stir the soup so the noodles won’t stick together.
  15. Next, add the vegan ham and cook the soup for another 15 minutes.
  16. Meanwhile, prepare the fried vegan sausages.
  17. Halve the sausages lenghtwise, and cut into the top at a distance of about a finger. Be careful not to cut through the sausages.
  18. Fry the sausages for a while.
  19. Pour the soy sauce onto the sausages. Put these sausages into the soup only at the time of serving.
  20. To thicken the soup, stir the soup well, and boil the whole thing once.
  21. While continue stirring, add the thickener into the soup. And keep stirring until it boils.
  22. Meanwhile, squeezed the juice of the lemon and pour it into the soup.
  23. Take the soup out of the stove, and start slicing the vegan ham and vegan sausages. Put them on the serving plate.
  24. To make the soup even more creamy and rich, then at the time of serving add a bit of soy Yofu.
  25. Ready to be served.

Kneaded Noodle
  1. Pour the dry ingredients one by one into a bowl, and mix them.
  2. First the all purpose flour, then the durum flour, the starch, the sea salt, and then the turmeric powder.
  3. Add in the water.
  4. Knead it well by hand until the dough is not sticking to the hand anymore, and it becomes a flexible, well combined ball.
  5. Split the dough into two, pinch size with the fingers, and after one or two rolls, drop it into the soup.
  6. Do it quick so that all of the noodles will cook for about the same time in the soup.
Soup Thickener
  1. In oil, fry the onion until it’s translucent.
  2. When the onion already golden brown, pour the flour into it as well. Mix it well.
  3. Fry the flour together with the onion until it gets a golden brown color.
  4. Take it off the stove, and mix into it the red pepper.
  5. Mash the garlic to small pieces or mince it into very tiny cubes, and pour it next to the red pepper. But this garlic is optional.
  6. Set aside the thickener until it is cold.
  7. And then fill it up with cold water and mix it well.

Angel Food’s Spectacular Baked Alaska and Vegan Meringue by Alice Leonard (In English)

Watch video :     June 29, 2009

INGREDIENTS:
(For all ingredients, please use organic versions if available)
Baked Alaska with Meringue Topping
2 Angel Food Vegan Meringue mixes
½ cup water
1½ cups castor sugar
(or super fine sugar; do not use powdered confectioner’s sugar)
8 teaspoons instant clear gel
Vegan cake and ice cream, frozen


Meringue Cookies
Angel Food Vegan Meringue mix
¼ cup water
¾ cup castor sugar
(or super fine sugar; do not use powdered confectioner’s sugar)

Almond Meringue Cookies
Angel Food Vegan Meringue mix
¼ cup water
¾ cup castor sugar (or super fine sugar; do not use powdered confectioner’s sugar)
Ground almonds
Sliced almonds
Icing bag




Directions
Baked Alaska with Meringue Topping
  1. Take a box of 2 Angel Food Vegan Meringue mixes. Inside there are 2 sachets, A and B.
  2. Add half a cup of water and 4 tablespoons of sachet A to the bowl of the mixer.
  3. Whip them up together for about a minute until they become quite creamy and fluffy.
  4. Slowly add the castor sugar for about a quarter of a cup at a time and then let it mix for a minute.
  5. Add another quarter cup, and just allows it all to mix in thoroughly.
  6. Once that happened, add 5 teaspoons of sachet B plus some instant clear gel that help give the marshmallowy texture for the inside of the meringue.
  7. Take out the vegan cake from the freezer, slice it half crosswise so there will be two layers.
  8. Softened a pack of vegan ice cream and spread that over the top.
  9. Put the second piece of cake on top and then put the whole thing back in the freezer.
  10. Preheat the oven at a very low temperature, around 100 degree Celcius.
  11. Start coating the ice cream cake with the meringue mixture.
  12. Do a good thick coating and no gaps if possible. This will keep the ice cream frozen while it’s in the oven.
  13. Please use wooden board rather than metal baking trays since the metal baking trays heat up too much and will melt the ice cream.
  14. Put the coated cake in the oven for half an hour.
  15. When the time is over, take the cake out and transfer it onto the serving platter.
  16. Ready to be served.
Meringue Cookies and Almond Meringue Cookies
  1. Do step 1 to 6 as above recipe only no need to add instant clear gel.
  2. Put the mixture in a plastic bag, and make a hole on the edge.
  3. Pipe out the mixture from the plastic bag onto a baking tray and baked for 30 minutes at a low heat.
  4. To make the almond meringue cookies, add some ground almonds and some sliced almonds in the mixture.

Peruvian Ceviche, an International Delight (In Spanish)

Watch video :     June 29, 2009

INGREDIENTS:
(For all ingredients, please use organic versions if available)
250 grams soy protein
Celery, finely chopped
Lemon juice
2 yellow chilies
1–2 garlic cloves
1–2 teaspoon
vegan seasoning
Ginger juice
Cilantro, chopped
Ground black pepper to taste
Salt to taste
Lettuce
Corn
Sweet potato




Directions
  1. Boil some water, and then cook the soy protein for about 10 minutes.
  2. Drain the water well and press soy protein dry.
  3. Add the lemon juice, the ground garlic, the seasoning powder, the salt, and the hot pepper to the soy protein. Mix it well and let it sit for 5 or 10 minutes so that the soy protein can absorb the seasoning.
  4. Place the soy protein on an arrangement of lettuce.
  5. Garnish it with cilantro and onion. A sweet potato or two so it’s not too spicy and also the corn.
  6. Ready to be served.

Fun Friendship Veggie Orzo Soup (In French)

Watch video :     June 24, 2009


(For all ingredients, please use organic versions if available)
Mushroom seasoning
Orzo pasta
Olive oil
Water
Tofu
Carrots
Celery





Directions

FUN FRIENDSHIP- VEGGIE ORZO SOUP

1. For the first step, cut the tofu into little cubes and dry the tofu cubes with towel

2. Put a little olive oil in the pan and add the tofu and then put it on the stove

3. To prepare the broth, put 2 cups of water per person

4. Add 1 tablespoon and a half of mushroom seasoning and then stir it or let it dissolve

5. Put on the cover and boil it. After water comes hot, taste it to see if it need more seasoning.

6. Peel the carrots and cut them and salary into bite-size. We don't need to cook vegatables, just let them raw.

7. For the pasta, add the pasta to the boiling broth.

8. Sever the soup with tofu and vegatables you prepared on the top


Karmaless Cuisines of Jainism: Heart Healthy Oatmeal Pudding

Watch video :     June 24, 2009

(For all ingredients, please use organic versions if available)
Heart Healthy Oatmeal Pudding
1 cup dry oatmeal
2 teaspoons dried cranberries
2 teaspoons golden raisins
1 cup combined soy milk and a bit of water
Pinch cardamom
Pinch saffron
½ teaspoon cinnamon
2 ounces blueberries and raspberry
Orange segments
4 teaspoons sugar (or to taste)
2 ounces sliced almonds and pistachios
Rose essence
Mango (optional)




Directions

Karmaless Cuisines of Jainism: Heart Healthy Oatmeal Pudding

  1. Pour One and a half cups of soy milk into a pan and boil it.
  2. Add spices like suger, cardimom powder, some cinnamon, cranberries, raisins into soy milk.
  3. Once it starts boiling, add oatmeal and then boil it till it starts giving flavor.
  4. Add about 1½ cups of milk & 1½ cups of oatmeal also. (You can put 2 cups because it will absorb everything) And then boil it about 2 minutes.
    * option: if you have some saffron, put some strings of it.
  5. Put some chopped almond and whole pistachio in it.
  6. Serve bowl and then add blueberries, orange segments, sliced almonds and pistachio, raspberries and cranberries for garnishing.


Karmaless Cuisines of Jainism: Multi Lentil Vegetable Khichadi

Watch video :     June 20, 2009

(For all ingredients, please use organic versions if available)
Multi Lentils
Vegetable Khichadi
2 cups combined rice and multi lentils
(chana daal, toor daal, moong daal, massor daal, urad daal)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 yellow zucchini, cubed
1 green zucchini, cubed
¼ cups peas
Other vegetables of your choice
4 pieces dried red chilies
1 teaspoon hing (asafoetida)
2 teaspoon curry leaves or bay leaves
1–2 green chilies, chopped
½ cup cilantro

For tempering:
6–8 teaspoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cinnamon stick
3 cloves
5–6 whole peppercorns
½ teaspoon methi (fenugreek) seeds (optiona)
½ teaspoon dhania seeds (optional)

Masala:
½ teaspoon
red chili powder (to taste)
2 teaspoon dhana jeera powder
½ teaspoon garam masala (to taste)
½ teaspoon turmeric
3 teaspoon lemon juice (to taste)
Salt to taste
½ teaspoon amchur powder (optional,
instead you may increase lemon juice)

Garnish:
8 teaspoon cilantro, finely chopped (and some mint leaves if available)
¼ cup pomegranate seeds (if available)




Directions

  1. Wash and clean all the lentils and soak for about 1 hour in cold water.
  2. With the soak water, boil the lentils for about 10-15 minutes.
  3. For tempering, heat about 4-5 tablespoons of oil, and then add in the mustard seeds.
  4. Add in the cumin seeds, some red chili peppers broken into pieces, a few peppercorns, some coriander seeds, some methi seeds, and finally the curry leaves.
  5. Cover the pot so that it doesn’t splatter much.
  6. Lastly add some hing (asafoetida).
  7. Mix everything well.
  8. Add in the vegetables into the mixture, the zucchini, the yellow squash, the bell peppers, and the green peas.
  9. Add some water.
  10. Add all the boiled lentils and rice and let it simmer for about 15-20 minutes on medium heat.
  11. The ratio of lentil and water is 1: 1½.
  12. When the water is boiling, add in the turmeric powder, the coriander powder, the cumin seed powder, and the red chili powder.
  13. Add in the garam masala, and the salt.
  14. Mix everything together.Let it cook for a while.
  15. Add in the green chili, jalapeno, and the regular Serrano.
  16. Add in a little mint and coriander leaves.
  17. Put the lid on the pot and lower the heat. Let the water be absorbed.
  18. Once the water is almost absorbed well, add in some cherry tomatoes.
  19. Finally, add in the spinach and the lemon juice. Mix together.
  20. For serving, garnish it with some red bell pepper, cilantro, broccoli, and the zucchine. Arrange it nicely.
  21. Serve with soy yogurt and can be eaten by itself.

Jamaican Rice and Peas, a Coconut Flavored Favorite

Watch video :     June 19, 2009

(For all ingredients, please use organic versions if available)

2 cups basmati or Uncle Ben’s brand rice
3 sprigs thyme
2 cloves garlic, minced
2 stalks scallion, crushed
1 tablespoon salt
1 tablespoon black pepper
1 pint green pigeon peas or red kidney beans (precooked)
½–1 cup coconut milk (more, if desired)
2½ cups water (or required amount for rice cooker)
1 Scotch bonnet pepper




Directions

  1. Prepare the coconut milk.
  2. Soak the raw peas overnight in 2-4 cups of water with about 1 tablespoon of salt.
  3. Add fresh ginger root into the peas.
  4. Put the rice that has been rinse well into the rice cooker.
  5. Add in 2 cups of water just enough to cover the rice.
  6. Add in the chopped garlic, the blackpepper, and then the peas.
  7. Add in the scallion.
  8. Add in half cup of coconut milk.
  9. Add in 3 sprigs of thyme.
  10. And the last thing, add in the scotch bonnet pepper.
  11. Cook the rice with all the ingredients.
  12. When the rice is already cooked, take out the spices and then the rice and peas are ready.
  13. The rice can be served by itself or with vegan chicken, vegan fish, or anything.

Hakkanese Bamboo Abundance: Soup, Stew, and Stir-Fry (In Hakka)

Watch video :     June 19, 2009

Bamboo Shoot Soup
Bamboo shoots
Fu Tsai (pickled mustard greens)
Vegan fish balls
Shiitake mushrooms

Stewed Bamboo Shoots
Wheat gluten (bran dough)
Carrot
Shiitake mushrooms
Bamboo shoots
Soy sauce
Vegan oyster sauce
Natural vegan seasoning
Five spice powder
Salt

Three Delicacy Bamboo Shoots
Bamboo shoots
Vegan shrimp
Baby corn
Sugar snap peas
Konjac
Mushroom
Sesame oil
Vegan oyster sauce
Natural vegan seasoning
Corn starch
Salt

Bamboo Shoot Salad
Bamboo shoots
Avocado salad


Directions
Bamboo Shoot Soup
  1. Put the bamboo shoots, Fu Tsai (pickled mustard green), and vegan fish balls in a pot an cook them slowly.
  2. Saute the shiitake mushroom in hot oil and add in some salt to make the mushroom more fragrant.
  3. Put some into the soup.
Stewed Bamboo Shoots
  1. To the remaining sauted mushrooms, add some soy sauce to it.
  2. Saute it to release the aroma.
  3. Pour some water in.
  4. Boil them slowly for 15 minutes.
  5. Add in the vegan oyster sauce and some vegan seasoning. Mix well.
  6. Let it cook until the water is absorbed.
  7. Ready to be served.
Three Delicacy Bamboo Shoots
  1. Fry the mushrooms first until the fragrance comes out.
  2. Add some water.
  3. Add in the ingredients one after another. But save the sugar snap peas for later.
  4. Add in the vegan seasoning a little.
  5. Add in some salt.
  6. Add in a spoon of vegan oyster sauce.
  7. After it comes to a boil, put in the sugar snap peas.
  8. Next, thicken it by adding some corn starch and sesame oil.
  9. Mix and turn off the stove.
  10. Ready to be served.
Bamboo Shoot Salad

  1. Put the raw bamboo shoots in a pot.
  2. Boil them in the water for half a hour.
  3. Once the bamboo shoots are cooked, wait until they cool down, and cut them into cubes.
  4. Put them into the fridge to make them icy cold.
  5. Eat with avocado salad.

Raw Macadamia Nut Lasagna and Avocado Dill Salad

Watch video :     June 19, 2009

(For all ingredients,please use organic versions if available)

Raw Macadamia Nut Lasagna

Tomatoes
Lemon juice
Sun-dried tomatoes
Fresh basil
Fresh garlic
Macadamia nuts
1 teaspoon salt

Avocado Dill Salad
Iceberg lettuce
Purple cabbage
Baby carrots
Red bell pepper
Yellow bell pepper
Avocado
Raw apple cider vinegar
Dried garlic
1 teaspoon of dried dill
1 tablespoon salt


Directions
Macadamia Nut Lasagna
  1. Put some diced tomatoes in a bowl.
  2. Cut the lemon, and squeeze the lemon and add in to the tomatoes.
  3. Add about a teaspoon of salt.
  4. Add in the fresh basil.
  5. Add some small amount of fresh garlic.
  6. Blend all that ingredients inside a food processor.
  7. Put in the macadamia nuts and blend them together nicely.
  8. Pour the mixture in a plate and decorate it with a little basil.
  9. Ready to be served.
Avocado Dill Salad
  1. Add in some iceberg lettuce in a bowl.
  2. Add in the avocado, a little bit of purple cabbage rolls, a little bit of red bell pepper and yellow bell pepper.
  3. Add in 1 teaspoon of dried dill.
  4. Add small amout of dried garlic.
  5. Add in 1 tablespoon of salt.
  6. Add a splash of raw apple cider vinegar.
  7. Stir and mix well.
  8. Ready to be served.

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