Vegan-Vegetarian Kitchen
FREE Global Online Session
Sunday 6th February 2022
U.S.A 9 am till 3 pm EDT
U.K 2 pm till 8 pm GMT
East Africa 5 pm till 11 pm EAT
Mauritius 6 pm till midnight MST
India 7.30 pm till 1.30 am IST
Hong Kong 10 pm till 4 am HKST
(All times are in GMT (Greenwich Mean Time))
Seema Bhatia
(U.K)
2.00 pm
Introduction Host
Seema Bhatia
Seema Bhatia was born and raised in Nairobi, Kenya. Her culinary interests began at an early age founded on a family food business. Seema’s passion along with her extensive travels in Asia have allowed her to follow her culinary passion and grow her knowledge on food as medicine.
Kiran Robinson
(Luxembourg)
2.05 pm
Co-Host
Kiran Robinson
Kiran Robinson born in India, with a career span of 30 years in the hospitality field, over 3 continents, started her journey in Hong Kong. A Chef, stylish catering business, developed her food brand ‘Tazah’ for specialty shops, tailoring to the needs of the then significant expat community. Her Food Futurist Hat found her consulting to a primary food establishment for nouveau cuisine. Concept Designing, Wedding Planning, Food Stylist and Restaurant Consultant were all part of her commissions that kept on thriving.
Kiran was offered the role of managing The Executive Dining Room, in one of the top hospitals in The Bay Area and quickly moved up to manage the Catering Department, Café, and Event Services, serving 10,000 employees overall for 17 years! As head of Hospitality Food Services Operations, she was instrumental in the planning of the opening of the new, state-of-the-art, 600 bed hospital in Palo Alto.
Kiran is focused on community building as she works with chefs and women small business owners. Her mission is to impart her experience in hospitality through writing, speaking, and advising. Currently based in Luxembourg, for the past year plus, she wrote her first book ‘Seva, The Art of Hospital’, which was launched last month.
You can learn more about her at www.kiranrobinson.com for details of her new book, “Seva: The Art of Hospitality”.
Anil & Saivani Samboo
(Mauritius)
2.15 pm
Anil & Saivani Samboo
Sweet Potato Surprise
Anil and Saivani, a father and daughter duo are both keen cook and the Samboos love to prepare dishes for family and friends regularly.
Anil Shankar, a senior flight purser and a very down to earth jovial person, loves doing seva (Service to the needy), helping people, traveling, exploring the world answer above all, a wonderful chef.
He enjoys preparing diverse cuisines of the various countries and cultures. His speciality being… well just everything!
Anil’s motto: A family that prays together, cooks together, eats together, stays together!
Saivani, a child psychologist and counsellor, artist – Singer and performer, inherited the cooking skills from both mother and father. Very often, both daughter and father are found in the kitchen, cooking together! Whilst father prepares the starters and main course, Saivani gets busy with the desserts! She loves to learn the new cooking styles and the secret magical recipes from her father! Saivani enjoys discovering new dishes and putting on her Chef cap whenever the opportunity arises!
Host/Summary
Alisha Jain
(U.K)
3.00 pm
Alisha Jain
Mushroom Congee and
Sesame and Ginger Asian Greens
Mushroom congee 🍄🍚
Ingredients:
Cooking Directions:
Sesame and ginger Asian greens 🥬
A side dish of greens to brighten up your meals, and one that is packed with medicinal properties and healthy goodness. This one packs a punch of flavour as well.
Ingredients:
- 100g Asian greens of choice (choi sum, Chinese broccoli, gai lan, etc.)
- 20g ginger
- 1 spring onion
- 1 tsp sesame paste
- 1 tsp agave syrup/sweetener or choice
- 1 tbsp toasted sesame oil
- 1/4 cup water
- 1 tsp sea salt
- 1 tsp black sesame seeds for garnish
Cooking Directions:
- Chop the Asian greens and start preparing the sauce.
- In a mortar and pestle, pound some ginger and spring onion, then transfer to a small bowl. Then add some sesame paste, agave syrup, and a little bit of warm water to thin out the sauce.
- To a hot frying pan/wok, add some sesame oil and throw in the greens and cook until slightly charred.
- Once charred, throw in the sauce and stir until all the greens are coated nicely.
- Cook for 2 minutes and turn the heat off. Drizzle with some toasted sesame oil for flavour and garnish with black sesame seeds.
- Enjoy 😊🌱✨
Host/Summary
Hasmita Solanki
(U.K)
4.00 pm
Hasmita Solanki
Spicey Aubergine Roast on a bed of Quinoa Congee complimented with Magical Miso Dressing
Quinoa Congee
Ingredients
- 200g quinoa (select colour /flavour/texture of personal choice) – soaked in lemon – best results overnight
- 6 cups of vegetable broth or water
Miso Dressing
- 2 Tbsp. Miso paste
- 4 tsp. sesame oil
- 2 tsp. Ginger/Garlic paste
- 2 tsp. Tahini – or crushed sesame seeds
- 1/4 cup olive oil
- 2 tsp. rice vinegar
- 1/2 tsp. honey or maple syrup
- Combine all the above ingredients into an emulsion.
Cooking Method
- Rinse and soak quinoa for 2 to 4 hours in lukewarm water, twice the amount of the quinoa.
- Drain quinoa prior to cooking in 6 cups of water or stock.
- Bring the mixture to a boil, then cover and let simmer on the lowest setting.
- I like to cook mine for 1 ½ – 2 hours, this can be prepared the day before.
Spicy Aubergine Roast…
2 small aubergines
1 tbsp miso
1 tbsp tahini
1 tbsp honey maple syrup
1 tbsp chilli and garlic chopped
Juice of 1 medium size orange
Cooking Method
- Combine miso, tahini, chilli and garlic, honey, and orange juice.
- Halve the aubergine lengthways and score the flesh to infuse marinade across both aubergines, set aside for an hour. Meanwhile place the aubergines into a hot oven (220°C is ideal) and roast until well caramelised, around 20 minutes.
- Whilst aubergines are roasting finely slice the spring onions.
To serve; ladle prepared quinoa in bowls, drizzle with miso dressing and top with the roasted aubergine.
Garnish with coriander, spring onion, sesame seeds, almonds, and soya sauce (optional).
Host/Summary
Seema Bhatia
(Hong Kong/U.K)
5.00 pm
Seema Bhatia
WARM ME UP BUTTERNUT SQUASH SOUP
Ingredients for the soup (serves 2-3)
Ingredients for truffle oil infusion
Cooking Method
Garnish and serve.
Host/Summary
Sharron Rose
(U.S.A)
6:15 pm
Co-Host
Sharron Rose
Sharron Rose, M.A. Ed., president of Sacred Mysteries Productions, is a filmmaker, choreographer, composer, author and teacher. As a scholar in world dance, music and religion, her training and research includes ballet, modern dance, Kathak, Middle Eastern, Flamenco and African dance. She is also known for her unique reconstruction of the dance, music and ritual of Ancient Egypt. She has received grants and awards for her work including a Fulbright Senior Research Fellowship to conduct extensive research into the art, culture and spiritual traditions of North India where she became the first American disciple of Kathak Queen Sitara Devi.
Sharron loves cooking and entertaining guests at home regularly. She will sharing her tips and a recipe too.
Wai Ching Lee
(Ecuador)
7.00 pm
Dr Wai Ching Lee
Culinary Exploration in Ecuador
Dame Rev. Dr. Wai-Ching Lee, is a Holistic Health Counselor and Culinary Consultant In Holistic Nutrition she has adapted many recipes for her clients with cancer, and other health concerns with Applied Kinesiology testing to ascertain the most suitable and non inflammatory foods for optimal health.
She has had a gastronomic career in the culinary arts in San Francisco as an event planner and caterer, after a career as a flight attendant where she had many opportunities explore food anthropolgy. She continues researching on food as cellular information as well as being a passionate taste adventurer. She enjoys wild and urban foraging and reverse engineering in the sampled dishes.
Her love for nature and affinity with plants started when she was 5, running in the fields and farms in Penang, Malaysia , eating the wild herbs and knocking down fruit from trees.
She joined the Nature Society early in Singapore and has been in Organic, Permaculture and Biodynamic movements in all the places she has lived in, growing and buying locally, and experimenting with local recipes. She emphasizes the ecology of self to the planet, as a restorative eco-spiritual journey.
Manuel Ugalde
(Ecuador)
7.00 pm
Manuel Ugalde
Culinary Exploration in Ecuador
8.00 pm
Summary and Panel Discussions
THANK YOU
Technical Director – Nishit Kotak
Creative Director – Sarita Menon
Production Director/Anchor – Dr Honey Kalaria
Kitchen Episodes Producer/Host – Seema Bhatia
Mauritius Co-Ordinator/Host – Saivani Samboo
U.S.A Co-Ordinator/Host – Sharron Rose
Host Director – Simran Ahuja
Media Team – Kesh Morjaria
Host Team – Seema Bhatia, Kiran Robinson and Sharron Rose
Back Up Team – Dr Lalit Sodha, Dr Sheila Dobee, Dr Milen Shah, Dr Wai Ching Lee, Shivali Ruparelia, Ravi & Sushma Bhanot, Deepa Vithlani and Shivani Vithlani.
Facilitator Team – Various
Channel Partners – Hindu Forum of Europe, MentalHealth_Connect, Hindu Matters in Britain, Enrich TV, Sanskruti, Simran Ahuja Official, Diwali in London, Bhakti Sagartv, Sarita Sabrawal Official, Sunrise Radio UK and many more.
Special Thanks : Strategic Web Success and www.inndus.co.uk