“We are going to make some vegan ham balls to roll with rice paper. Rice paper you can buy in the Chinese shop or even in supermarkets. It’s very thin so they call it rice paper, it’s made with rice flour. In Âu Lạc (Vietnam), we use it a lot. And mostly people use it to make vegan ‘nem’ sour meat roll or to make spring rolls. Either fresh or fried spring rolls. So now we’re going to make some vegan ham balls with salad, to roll with the rice paper.” “You see, this kind of vegan ham, normally, they already put salt or seasoning in it, so you be very gentle with your seasoning. Just a little bit of black pepper, ground black pepper, optional, you don’t have to. Some mushroom seasoning.” “Now you mix it well; mix it well. You can use your fingers or you can use chopsticks. To mix it all together, finely, just mix it.” “OK, now we’re going to make this into balls, small balls and grill them, that’s it. I think we can prepare the oven already, put it like 20 minutes, 200°C.” “You can use a little starch on your chopping board, just a little starch or flour, put your hand in the flour a little bit. Then you use that to roll your vegan meatball and put it on the tray.” “I think it’s done. It looks golden brown so it should be done.” “OK, all you do is, dip the rice paper into the warm water. Not hot, just warm water. Even if you don’t have warm water it’s fine, cold water is fine. But in cold water it takes longer to soften, that’s it. You dip the whole rice paper or turn it around until it’s all dipped in the water, and you leave it on your plate. Then you put the salad on it. Maybe we have to soften the salad a little bit and then you put one of this perilla leaf on it. One or two, it doesn’t matter; you can spread it like that.” “Now your rice paper is already softened and you just cover over and roll it. See that? That’s all you need to do. And now you can enjoy, just like that. See that! I am trying. The vegan ham ball is just nice.”

“OK, we are going to make some very simple cookies. They call it rock bun, yes? Rock bun. About 220 grams or 250 grams of flour.” “A pinch of salt. Remember when baking, you should put some salt. It tastes much better than just sugar alone.” “And 100 grams of vegan butter or margarine. Add 250 grams of flour – all-purpose flour, or plain flour, or self-raising flour, 30 grams of mixed peel, and 75 grams or 80 grams, a little bit more or less, of mixed dried fruits. I have here cranberry dried, sultanas and raisins. OK, and we’re going to mix the flour first together with the vegan margarine, a pinch of salt, and the 50 grams of sugar.” “Now you put a few vegan yogurts in it, three of the simple small vegan yogurts, plain yogurt.” “You put about half a bowl of vegan milk. You mix it first to see how it goes. There, you put a little vegan milk first and mix it to become a stiff dough. And then you can form it into biscuits or scones or buns.” “Make sure you mix it well, but lightly. Don’t knead it. There, fine, OK. Now you can mix all the mixed fruit in it.” “You preheat your oven 200°C or 400°F.” “You just grab this with your hand, flour, so it doesn’t stick to your hand too much. And then you just put any piece about wrist size like that. Just put it on the tray, more or less, it doesn’t matter. It doesn’t have to be a good shape or anything. More flour. You divide it big or small as you like it, there is no rule, just have fun.” “And now you put a little sesame on top of them. On top of each of them, just a pinch of sesame.” “Right, now you put it in the oven. Leave it in there for 10 to 15 minutes, but you have to watch it.” “We check it out now if it’s OK or not. O-oh, not enough, we have to bake it a little longer. It’s not brown, golden yet.” “So now they are cold already. You can transfer them to a tray or a dish, yes, ready to eat.”

"Today I will cook something that is very simple and very delicious. It is made from tofu skin. This is dried tofu skin. We soak it in water and it becomes soft like this. Then we need fermented bean curd, good fermented bean curd. Don’t use the one that is too salty or too spicy. Take out one cube first. Spread it on the tofu skin. One side is enough, like how you spread vegan butter on bread. The other side does not have fermented bean curd. Fold it like a sandwich so the fermented bean curd is in the middle. Then cut it into pieces, all bite size just like this.” “Blanched cabbage is also very delicious and very easy to cook. Add some salt to the water, about a teaspoon of salt, put on the lid, and bring it to a boil. When the water boils, add the cabbage, and it’s done.” “Now I’ll teach you how to deep-fry this tofu skin with fermented bean curd. Tofu skin with fermented bean curd, we can call it 'tofu skin with bean curd.' When the oil is heated, just put it in. Be careful not to let it burn. Watch out when one side is fried, turn it over and fry the other side. Simply fry it until crispy. Then remove it from the oil.” “Now I will show you how to make soy sauce taste better, a condiment. These are peanuts, roasted peanuts. Put them in a plastic bag and crush them with a knife. Cabbage is very nutritious, easy to cook, and clean. Peanuts are also very nourishing, very nutritious. They are high in protein, healthy fat, and calorie. We can get enough nutrition from vegan food. We should not kill animals to feed this body. After the peanuts are crushed, put them in a bowl. Now, add some Maggi soy sauce. This sauce goes with the cabbage. The cabbage may be ready now. Remove it from the water. That is the water that we used to boil vegetables. Add some coriander, or spinach, or other vegetables. Boil it like this, then the soup is ready. We do not need a complicated life at all. Very nourishing, very nutritious. It can be prepared any time. OK. It’s ready to serve."

“Good! Let’s go. Cheers! (Cheers!) Happy Moon Festival! Tradition. Moon Festival. You’re lucky today I watched the Supreme Master Television. Originally I just wanted to cook the pudding for my mother. But I watched the Supreme Master Television and they said, ‘Happy Moon Festival.’ And I said , ‘Oops, my God, all the cakes are gone. I’d better cook something for everybody.’ And that’s how you have all these. It’s not bad. We should do this more often. We should have Moon Festival every day. Very simple, this one, simple but nice. (The pudding is delicious.) (It’s so tasty. Master, thank You.) Taste good? (Yes.) You’re welcome. (This is the best Moon Festival cake.) The best Moon Festival cake. You see, even the table, also round. Cups are round. (Yes.) Cup round, too. You cannot say you don’t have moon stuff. OK, let’s have some tea and then that’s it, call it a day. (Yes.) (Yes, thank You.) You’re welcome. (Thank You, Master.)” “Remember the joke I told you after we went to see the opera? I thought of that joke, it was original, my joke. The husband asks the wife, ‘Why you like opera so much?’ So the wife says, ‘I don’t really like it.’ So the husband says, ‘Then why you drag me here?’ The wife says, ‘So that you know I’m not the one who screams the loudest.’ Victoria, Victoria. I could’ve made it as an opera singer but because of you guys, I lost my job. I can sing in the bathroom sometimes. When I sing like that, the dog sing with me. They go. Goody. (Yes.) And then Zolo don’t know what happen, he was sleeping and he heard Goody, he come up also. And then all of them come to me and then looking at me like, ‘What’s going on here?’ I’m telling you, my dogs are something. It’s true, finish with a nice note, they say that.”

“We’re cooking a couple of things today. This is artificial shrimp, vegan shrimp, completely without animal trace. Now we wrap them in rice paper and then we deep fry them. It’s finger food. So, remember we put the rice paper quickly into the warm water. Shake it well so it doesn’t get too wet. Cut into two. Half like this. Each half for one vegan shrimp. And the vegan shrimp is very round. So you kind of break a little bit in the middle so that we can have the tail sticking out. And we roll it. You put the vegan shrimp on the rice paper and straighten it up. Fold the round edge in, so that it wraps the whole vegan shrimp up. And there you are.” “In Âu Lạc (Vietnam) to commemorate the day of your loved one leaving the physical world, we make a small family gathering and we cook nice things in the loving memory of the deceased. Just like when they are still alive, you eat with them. So, after they have gone, we try to remember them in this way.” “Turn on high, let the oil become heated. All right now, the oil is heated already. I think I better pop some in first. It’s really spraying there, even though I use olive oil. We can use something to stop the oil a little bit. I think I better use the long chopstick. Very long so you will not be too near the oil. You can put like three in together at the same time. Don’t put too many, they will stick together and when you take them out, they’ll break. Then we’re going to put it on a plate with a kitchen towel so the oil will be absorbed somewhat and it’s not too oily. When it’s golden like this, it’s done.” “I have some mashed vegan ham. It will look like this, mashed. And I roll it in the breadcrumbs so it becomes like a ball. And you put it in the frying pan. You can put all kinds of flavor chopped into this mashed ham and it will taste fine, fine. You can chop fine coriander and mix it into the vegan ham before you fry it.” “I’m also frying some French fries. And with the potato, you put a little bit of black pepper on it. I take out the debris in the oil first, and I use the same oil to fry the French fries, potato chips.”"I made a lot of things for you guys. It’s to commemorate my mother’s passing day. Also Moon Festival. I cooked them all for you. Look at all that. Everything is round, you see? (Cool.) A prayer and thank God, thank Heaven. Thank Heaven for taking my parents up in the high level also. And thank you for the Heaven and humans for the beautiful food that we have. Amen."

“We’re making some traditional Aulacese (Vietnamese) pudding that my mother used to cook for me. We need just some glutinous rice, some call it sticky rice. And we also need some black beans. So we have one cup of these black beans and we have to soak it overnight, it’s the best. We can cover it. Let it boil. The trick is, you can put water in, like a little first, and if you see it’s too thick when it’s cooked, then you can add a little bit more water. And stir it up a little bit in the beginning so that the rice doesn’t stick to the bottom. Sometimes half an hour, 40 minutes would be good enough. The pudding is already boiling, so we stir it a little bit so that the sticky rice and the beans will not stick at the bottom of the pot. It’s boiling now, so we should turn the heat low. Do not put the sugar in before the rice opens. The rice is very hard and like one seed, but when it cooks, it opens up. So after that, you can put the sugar in. If you put it too early, the sticky rice will not be able to open that easily.” “We’re going to have some salad but remember to wash them well. Soak them in salty water for three to five minutes and rinse them several times in filtered water again before we can eat because, with raw food, you should be careful. No matter what, you recite the holy names of the Buddha or Jesus, Guru Nanak, Muhammad, Peace Be Upon Him, God. Then your food will be blessed and you’ll be more healthy.” “Remember, checking our pudding. The rice, when it’s open, about three sizes bigger than it originally was, then it’s OK already. It’s very fragrant already. Now we have to put in the sugar, cinnamon, and salt. Actually, salt you could put it in earlier, but you can also put it in now. Just a pinch of it, half a teaspoon. You can add about two teaspoons of ground cinnamon. And I put in one and a half cups of sugar. Once it’s mixed thoroughly, you allow it to simmer for a couple more minutes and then you remove from the heat and put it in bowls, ready to eat.” “We are preparing some raw salad. Cut them into finger-sized, bite-sized, and arrange it in a cup. I have some cabbage, just simple, white cabbage. And peppermint. I washed them all already and we even have some beans here. We are just preparing the beans, make it look clean. Cut both ends of it. Some zucchini even. Celery. All kinds, bell pepper, tomatoes, and broccoli. We have some nayonnaise, meaning vegan mayonnaise. And then you put in some of the fermented soya. Then chop some peppermint or coriander or dill or parsley. You have to chop it real fine this time. And you put it in the soya mayonnaise with the fermented soya cube. Then you mix it with a little soya sauce because the mayonnaise is kind of thick. Then you mix it so that the fermented soya blends well with the nayonnaise or vegannaise. Just use a fork to mash it together with the peppermint there. All mix together already. And you taste it. Very good.”

“It’s summer! And we’re going to have some simple life food. This is an alternative to barbeque. Like when you cannot barbeque because you live in an apartment, and all you have is a balcony, maybe, or a deck outside of your room, and you’re not allowed to barbeque, then you can do something different, like we can fry the stuff.” “We have salad, we have cucumber, we have lettuce here. That should be just fine. And we have tofu here; we cut it into sticks like this. Long sticks. Halve it. Just like vegan sausage size. Put them all here together. Cut the cucumber into like three. Cut it like that. It doesn’t matter how you cut, actually. You cut it the way you want.” “When you’re cooking, you better recite some holy names: Jesus’ name, Buddha’s name, or Muhammad’s name, Peace Be Upon Him, Allah’s name, Guru Nanak’s name, God’s name. Because I am explaining to you, you think I’m not reciting. I am reciting, always at intervals to bless the food to make the food transform into nutrition and light.” “See, we use it like barbeque. But we use chopsticks instead. You can also use the stick. (Oh, yes.) But chopstick, you can reuse it again. (Sure, sure.) We prepare all this and then we just drop in the oil and fry it, like a vegan tempura. (Oh, yes, so easy.) And then we’re going to drop it in, put it a little deeper, otherwise it will break.” “Because some people don’t have a barbeque, they cannot barbeque in their apartment. So, this is like for social. (That’s a good idea.) When the oil is hot, you just put it in there and wait. Then eat with bread and ketchup, cucumber, whatever. And the cucumber in there for decoration. Leave it there, eat fresh. Cucumber you don’t have to fry. (It’s more healthy that way.) Just nice to stick everything.” “(Very good.) See, all these are vegan. It means no meat, no eggs, no dairy. Completely vegan. This is vegan sausage. (And it tastes this good!) It tastes good. Japanese vegan tempura. (Vegan Tempura, I know. What’s this that tastes this good?) Tofu, tofu. And fresh vegetable and fruit.”

“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, three to five minutes. Just to take away any harmful substance that might be attached to the skin of the carrot or the cucumber. Just to detox it, yes? Detox your food. Because, if you’re going to eat raw, the more you have to be careful about it.” “Then, you make the sauce. The sauce is very easy. We put the tortilla (chips) in a corner of the tray, the big plate. And either you can directly put the sauce onto the plate and save the washing, or you can put the sauce in a bowl next to it. We put directly on the plate; why not? So, all we do is scoop the mushroom and put it there in the corner; scoop it and put it there like that. You don’t have to use the whole mushroom can. You can use some of it or all of it. It’s up to you. Then you scoop the passion fruit sauce, you spread it on top of the mushroom (paste), or next to it. You know, like 50/50, like that.” “You can cut the cucumber into four pieces. Just very simple and lay aside like this. Can you see? I’ll show you in a minute. And the carrot also. You can cut it into small pieces or bigger pieces and lay it together there. You just halve the carrot and quarter the cucumber; that should be enough. It’s very simple, actually.” “Now, we warm this tortilla here on the pan and wait for it. Meanwhile, I can pop this into the microwave, or can eat this the way it is.” “This is soya mayonnaise, absolutely egg free, absolutely vegan. You just smear it on top of the vegan sausage as much as you want. There you are. Like, one tablespoon should be enough; vegan mayonnaise is nice! And just wrap it. Wrap it from one corner to the next. There you are. See this? And the vegan sausage sticks out a little bit like this, just to tease people’s appetite. And you lay it next to these things, next to the thing that you have prepared. And it becomes all together like this. You see? Cucumber, carrot, dipping sauce, tortillas, and a wrapped vegan sausage with vegan mayonnaise. Of course, you can put other things like ketchup and mustard if you like it.” “And there it is! Enjoy your meal! You see, this is the thing that you can also share with other people.”

“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 noodles in it. Two pieces like that would be enough for one person or even less. I’m going to put a little bit more in. My people also want to eat it. I’m sure they would, no doubt. I’m going to turn the noodles a little bit.” “The noodles are already soft and ready. So I put in a little lettuce, and stir it around so that the lettuce goes into the hot water and becomes softer. That should be enough; make it softer. Right, and you put the tofu in there also, to warm up.” “All right, there, then we’re going to drain the noodles. When you drain the noodles, you toss it a little bit, gently, so all the water comes out. There, it’s already all out. And then we put it there. So we’re going to prepare it on a plate to eat.” “There, this is your noodle dish. And we have some frozen fruit, of course; it’s summer and this is a chrysanthemum drink. Chrysanthemum flower is very healthy and good for summer, refreshing and cool. It’s like you drink chamomile tea, similar, but it tastes very, very fragrant.” “I hope you will enjoy this simple way of cooking. It’s very simple, nutritious, and plentiful energy, very little calories, and lots and lots of love because it’s a vegan diet. It’s a vegan meal and there’s no blood on the table. It’s peace, it’s peace, and it’s peace. Peace and loving-kindness manifested on your plate. And it’ll save the planet if you eat this everyday. I mean similar, I don’t mean you eat this every day, but you can; it wouldn’t hurt you. Now enjoy making it. Enjoy your meal, and don’t forget to thank Heaven before you eat. That will bless your food and you will feel happier, healthier. Not just that, but we have to be grateful for what we have. See you, lots and lots of love and blessings from Heaven to you.”

“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 when your guests come, your best friend, some person important, otherwise it is a little bit of work. Maybe you don’t have time to do it every day. It’s not that much work actually, it just seems elaborate. And after we scrape all the flesh out from the squash, we have a perfect bowl like this. And when we cook the soup, we just put the soup in it and it will look nice and taste good as well.” “Now here we are going to boil some water and cook the soup. Now just let the water boil. You can already put the squash that we carved out in the water already. That’s all we need, some salt, seasoning, water, and sugar - a little bit like that. I also have some small carrots, baby carrots and I slice them thin to put together with the soup. For this kind of soup, we don’t have to cook very long, and then we put some tofu. And we have coriander here. Half of the coriander, You put maybe just a handful of coriander. You put half of it in now to cook together with the soup so that the taste will be aromatic, and the other you can put on top of the bowl later for decoration. Very nice. You can also put a little ground pepper in it, just a little bit. It’s already good, so we’re going to put in three spoons of thick coconut milk. There! Mix it up with the soup. You can put as much coconut milk as you like. And taste it to see if it's suitable for you. Wow! Perfect! OK, that's it! Once the coconut is in, re-boil, you turn it off right away.” “And we'll transfer the soup into the bowl gently. Now I’m going to have fun. Wow! Very fun. Looks fun, tastes good. I bet your children will love this too, if you cook like this, in a bowl like this. It looks more fun to eat.” “Cover it with the cap. The way we cut it, we cover it back. So, there you are. Perfect. Beautiful. Soup with a bowl. So, here we have it.”

“Hi there. We are going to make some simple mushroom wrap, meaning we are going to wrap some mushrooms into rice paper.” “When you’re cooking, don’t forget to recite the Holy Name. You can recite any Holy Name you like: God, Buddha, Jesus, Muhammad (Peace Be Upon Him), Guru Nanak. Any Saint that you revere. Maria, Joseph. Like that, your food will be more nutritious because it’s blessed by the Divine loving power.” “Coriander, already chopped and put there. Now I’m going to take out the mushroom - just a handful of coriander and some mushrooms.” “Remember to wash all the vegetables, soak them in salt water as usual and just recite the Holy Names or Name when you are preparing the food. Even the mushroom, sometimes they put it in a beautiful wrapper, wrapped already and clean looking, but I suggest you wash them. Soak them in salty water for three minutes to five minutes, then wash them thoroughly before using. It’s safer that way.” “After we chop them all already, we can mix them together. Mix the coriander, the mushroom. Mix it thoroughly.” “If you want to cook this, you have to put the rice paper into the water quickly, but make sure all the sides are wet. Cut into half and just prepare one or two at a time because it does soften very quickly. And if it is too soft, it is not easy to handle. If it is too hard, it won’t wrap well. You prepare this similar to the spring roll. I cut it in half already. Now I’ll fill this in with some of this mushroom, just a little, like a tablespoon, and wrap this around it. Wrap it nice and well.” “Deep frying well, deep fry is good, simple. You can even turn the heat a little bit lower, like, two thirds of the heat so that it will not quickly burn or over-burn, over-fry, too quick. Two-thirds of medium heat is fine. After the oil boils, you turn it lower like that. I’m preparing other things meanwhile. We let them fry until they become golden. Then it will be ready.” “Just have fun with cooking, experimenting new lifestyle; veganism is a very good way to live; fun, experimental. We always have to change our lifestyle for a more exciting, more beneficial and fun way.”

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 count to four. You put one or two pieces in there, in the heated oil and count, one, two, three, four, and you take them out. And put it on the kitchen towel or a plate, so that the oil will be absorbed a little bit. It will look just like this. It curls up a little bit; it’s smaller than the way you have cut it before. It shrunk. Seaweed is very nutritious, according to research. We’re done now. That should be enough. It will be crispy like potato chips. So all we do is prepare a plate of rice, put it on top and sesame and then we can eat it already. We can either sprinkle the sesame powder now on top when it’s still hot and oily and wet. Or we can sprinkle it directly on the rice later. It’s just aromatic and also very, very nutritious.” “I just invite you to taste the banquet. And first, you can taste the appetizer. Pray, thank God before you eat.” “Who says vegan is not exciting. Very, very exciting indeed, and you see all the colors we use from the vegetable kingdom and fruit kingdom are really out of this world. You eat the rice with the deep-fried seaweed. Which is the black thing and sesame there, and the sweet and sour cucumber, it’s fresh.” “Because if you eat something not good your stomach feels a little upset, you eat the biscotti. Or burnt toast. But sometimes, you are on the road; you don’t have a chance to burn the toast. So you just buy some biscotti like that, the toasted bread, dry bread and eat it with anything or alone with some tea or water, and then your stomach feels better.”

“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 completely vegan. And you can buy them in a health food store. All you do is just find some biscotti and put it on top. One. Biscotti is a kind of toasted bread. In case you don’t like that, we also prepare herbal cheese, vegan cheese, soya cheese. We spread it on another piece of biscotti like that, as thick as you want.” “For cucumber, we just use fresh cucumber. You can also use readymade cucumber. Slice it thinly. Chop them into triangle or round, just any way you want. We can add some carrots for color if you like. Decorate it a little bit, make it like a flower. For the sauce, we put like four teaspoons of vinegar is good enough. And then two teaspoons of brown sugar. One teaspoon of salt. We put in like four tablespoons of hot water and mix well together. Now we put the carrot in there for color. It doesn’t have to be. And then the cucumber. And let it standby, until you have your meal ready; you can add it into your rice dish, together with the deep-fried seaweed.” “Now we can fry our seaweed. The seaweed, of course, you buy in the supermarket. It’s very thin, like paper. We can cut it into decent pieces, using scissors. Not too long, so it can be easily handled. About your finger size, your finger length is good enough. You cut them into two finger size. And you will use either chopsticks or something to grab the seaweed. You put in only two, three pieces at a time because it will burn very fast. I just cut a few pieces of bell pepper for decoration. Just to make it look good on your plate and appetizing.”

We learned how to make Aulacese (Vietnamese) Savory Congee last Sunday in Part 1 of this show. Now let’s watch how to make Vegan Banana Pudding. “I’m going to show you how to cook the banana pudding. You leave about half of the pan with water and wait until it boils. So we can use this normal, supermarket banana - ripe banana. The other banana we use in Âu Lạc (Vietnam) is harder and shorter. It looks very chubby, chubby. They’re very nice. We can cut it into small pieces, bite size. OK, the water has boiled already. Now we can put in the banana. I’ll teach you a very simple way of cooking. Put the banana in there, and you add coconut milk. Actually, it’s the thick milk from the coconut. Like they glean it from the nut of the coconut. While it’s boiling, you can add in sugar, 100 grams of sugar. 100 grams of sugar should be enough for five bananas and one can of coconut milk. And you put like a pinch of salt in there. So the taste will be sweeter without more sugar added. And a deeper and even nicer taste. Sugar alone is not as nice as when you add a pinch of salt to it. You can also add some cinnamon, if you like cinnamon. About two teaspoons of cinnamon. One tablespoon of cornstarch. Just to thicken the sauce and fold it in there. How thick depends on how you like it. This is the Aulacese (Vietnamese) way of cooking. It simmers for 10 minutes and the banana’s already soft. And you put in some starch or you put in some other kind of substance. Now that is done.” “See, you can put the soup here. And then you put the herbs – perilla, and coriander. You can put some black sesame on it, on the pudding, and a little roasted sesame. I think whoever got sick will get well quickly with this meal, no? So, this is a complete meal for recovery. Or for daily enjoyment anyway. For any day, when you don’t feel like solid food. This is savory rice congee, complete with (vegan) protein and vegetables of all sorts. And this is a banana pudding, it’s simple to cook and also nutritious. Even if you don’t feel well, you will feel well after this, no? And when you eat this, you put in a handful of soya sprouts. It will be more nutritious. It’s really good! Enjoy and good appétit! Bon appétit!”

With heartfelt gratitude, we sincerely thank Supreme Master Ching Hai for sharing with us wonderful vegan dishes and easy cooking tips. “OK, today we’re going to cook some Aulacese (Vietnamese) Savory Congee. Congee or rice soup. We have some soya bean sprouts. And we have some rice, already cooked. Or you can cook fresh rice, but this is the best way to use up the leftover rice. You can use either white rice or brown rice. And we have a lot of herbs here, but I’m going to use coriander.” “And we will use some of the carrot and cucumber, if you have it. Otherwise, most of the vegetables will be OK with it.” “If you cook fresh rice, you have to cook for a longer time. If you use leftover rice, you will cook maybe for 10 minutes. So, you can use some of the vegan meat meatless meat, and you cut it into thin slices, and you could even chop it into smaller cubes. Because the patient doesn’t feel well, what he needs is some smooth flowing kind of soup that he doesn’t even need to chew. That’s why we make it small and simple like that.” “You don’t have to be sick. So now I’m just cooking like for a normal person." "And I think we have everything we need. We can go cook on the fire now.” “First we heat up the pot. This is a Chinese wok. OK, you can either cook with oil or without oil. If you cook with oil, you put like one tablespoon, or two tablespoons of oil in there, and wait until it’s heated. Now you put the vegan protein in it. If you don’t have this, you can have tofu, or you can have both tofu and the vegan protein.” “Alright, and sauté it a little bit. Sauté until they’re a little golden. So you can either put the whole vegetables in to sauté it or you just put it in later. OK, water there. If it’s not enough water, you can put more later.” “The rice. Leftover rice from last night. Put it in together. Don’t put too much rice or too little rice. You put like half and half: like half portion of rice in proportion to the vegetables. And we just leave it there cooking until it boils, and then we simmer for ten minutes. When it’s open, it becomes like three times more than the usual rice, that is cooked.”

"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 here, just fill it and flatten it out. You know, make it flat, even, yes. I just cut the leftovers into small strips, like that. Now we’re going to brush it with (soya) milk so that it will stick on. And cut it so that it will go across there. You can put something in the middle, make it look nice. Or you put a star or flower on. I’m just making it simple. You can fancify it any way you want. You can also put the cross like this, and on the jam, and it will look also fabulous. It will look very appetizing for people who come to your house for Christmas. Now, remember to brush some (vegan) milk on it. Don't brush too hard; just dab dab, on it. Now, ready to bake. We had better put it at 220ºC because it's already very hot. And make it 15 minutes, OK? The same. You can sprinkle a little bit of icing sugar on it. And it just looks more appetizing. Or not, you don't have to. You can serve it with (vegan) cream, (vegan) whipped cream or just eat it as is. Icing sugar, because it's for Christmas, it would look like snow. Just reminding people of the cold outside, and you sit next to the fire with a cup of tea and a couple of mince pies like this. And you will know how blessed you are, how fortunate you are to sit inside warm with a fire while outside is cold and snowing. That's the idea of it. People appreciate home better. That's all. Golden brown, and then you take it out and let it cool down for just a few minutes. And then you transfer it onto another tray or a plate. Ready to eat. These are called jam tart, yeah? Tart, t-a-r-t. And now we have all the cakes, ready for Christmas."

“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.”

Today, we joyfully present Supreme Master Ching Hai’s “Mushroom Tofu & Chayote Soup.” “Today, we’re going to cook something very simple and easy. OK, we need mushrooms, coriander, pocket tofu, a sweet pepper, one piece of tofu, and chayote. And we need for seasoning: paprika, mushroom seasoning, Maggi or soya sauce.” “I’m going to cook with it now. To begin with, you crumble this tofu. You use your hand to squash it into a very fine kind of substance.” “Whatever we have here, we chop them.” “You put some water into this pot, about half of the pot. Half of that Medium-sized pot, and I’m going to turn the oven on maximum and let it boil. You can already add a little salt in it.” “You can even put soya sauce in already, about one tablespoon. And you put one teaspoon or half of a tablespoon of mushroom seasoning and leave it there. You put half a tablespoon of brown sugar and let it boil.” “All you do is put everything in a pot." "And now, I put all this in as well, the pepper and the chayote. That’s it. Stir a little bit and let it continue boiling for just five more minutes.” “You can use some oil, put it in the pan, like two tablespoons is fine.” “So we better put the mushroom in already." "And stir it a little.” “You just fry the mushroom for like one or two minutes, and then you put the tofu in.” “Now I put the coriander in the Tofu Mushroom.” “Now I put a little bit more Maggi or soya sauce, depends on what you like.” “Now it’s done. Very simple, nutritious, aromatic, healthy, and appetizing.”