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good food for you for free at Tonigläsi

A handful of future


	Free subscription places at ortoloco
	At the turn of the year, the vegetable subscribers at Ortoloco (a crazy local garden): some have canceled their subscriptions, so new members can join the cooperative: At the beginning of next year, there will be another chance to get hold of one of the much sought-after subscriptions that are becoming available!“ Ortoloco is a self-managed vegetable cooperative. Its members try to do business in such a way that they can stand behind it – without losing their sense of humor.It is about high-quality food, fair working conditions and ecological production methods. In addition, ortoloco sees itself as a laboratory for economic experiments: “ortoloco is a network of people who think together about the good life and create the space they need for initiative economic projects.” Do you want …share a 1.4 hectare garden in Dietikon with me and 300 other members of the cooperative? …provide you and your family/partner/shared flat with fresh, tasty organic vegetables? …cultivate a garden in which 60 different vegetables and herbs grow? …pick up a vegetable bag every week from one of the 17 depots in Zurich or Dietikon? …get to know new people while doing things together? …work on the farm 5-10 times a year, e.g. weeding, harvesting, packing and distributing? …help shape a self-managed economy? Yes, you do? Some ortoloco vegetable subscriptions will become available in January 2015. First come, first served. Register now: www.ortoloco.ch For inspiration here the trailer of the wonderful Ortoloco documentary “ A handful of future ”

rtoloco.ch

A feast for the palate. Our catering for pre-Christmas.

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Drinks

Champagne punch / Pear Rose Frizzante / Organic spelt beer / Chai mulled wine

Soups

Sultan’s Gold

Sweet potato, orange juice, lime juice, onion, garlic,homemade

Bouillon, coconut milk, olive oil, raisins, ginger.

Piedmontese-style pumpkin soup

Pumpkin, onion, garlic, risotto rice, homemade bouillon, white wine, vinegar.

Black Mamba soup

African lentil soup with fried bananas and refined with cinnamon.

Hearty

Double Heaven

Chickpea and zucchini or tomato and basil muffins.

Bliss Bag

Dumplings filled with spinach with tofu or mushroom with onion and tomato sauce.

Colorful vegan sushi

With seitan, carrots, cucumber, avocado, shitake mushrooms, Chinese cabbage marinated in chili, fried.

Desserts

Muffin mix

Created from raspberry-chocolate-walnut.

Blueberry cheesecake

Raw delicacies made from blueberries and cashew nuts.

SchoK.O.

Hearty Schoggimaronni-Gugelhopf.

For a festive, organic catering in organic quality for 20 persons or more, please contact us for an individual arrangement and advice.

By e-mail: info@vegankitchen.ch or on 079 541 41 66.

tibits makes it more and more vegan

1. now it’s official, every tenth day at tibits is vegan! This is the opportunity for everyone to get to know the diversity of vegan cuisine and to feast with relish without a guilty conscience.

On vegan days, all hot dishes on the buffet are vegan. You will find many vegan options (marked with a v ) in the salads and desserts every day.

While Tibits has been inviting its guests to discover vegetarian cuisine for over ten years, the four Frei brothers are now going one step further and inviting their guests to explore vegan cuisine with relish.

The next vegan days in November are the 8th, 17th and 26th.

2.
Because Christmas is coming soon, tibits is not only offering a delicious biscuit recipe, but is also revealing
www.tibits.ch
recipes for delicious Advent drinks – ready for an aromatic, vegan and contemplative pre-Christmas season?

The biscuit recipe from tibits does not contain any animal products. And allergy sufferers with a sensitivity to gluten or soy are also well catered for with the “chocolate hazelnut snowballs”. Preparation is very simple. The white chocolate balls are a great gift for an Advent dinner and go wonderfully with a mulled wine aperitif. You can find all the details here .

RECIPE CHOCOLATE HAZELNUT SNOWBALLS

Preparation time: 30 minutes

Yields: approx. 40-50 balls

Ingredients

200 g dark chocolate

370 g hazelnuts, ground

25 g buckwheat flour

1 pinch of salt

150 g oat milk

200 g cane or coconut blossom sugar

80 g powdered sugar

Preparation: 1. preheat the oven to 180 degrees Celsius. Spread the ground hazelnuts on a baking tray lined with baking paper and bake for 5 minutes. roast. Set aside and leave to cool.

2. grate the chocolate with a grater (be careful not to melt it, otherwise the balls will not be fluffy when baked). Mix loosely in a bowl with the hazelnuts, buckwheat flour, salt and cane sugar. Add the oat milk and mix to form a dough. Cover with cling film and leave to rest in the fridge for 10 minutes if you need to make it quickly – but it is better for the taste if you leave the dough in the fridge overnight.

3 Check the oven temperature (180 degrees) and line two baking trays with baking paper. Take the dough out of the fridge at the last minute so that it is as cold as possible. Shape the “snowballs” into pra- line size, turn in the powdered sugar, spread on the tray and bake each tray for 8 – 10 minutes until a pretty net pattern adorns the surface of the balls. Leave to cool on the tray (the balls are still quite soft immediately after baking). If you prefer white “snowballs”, turn the cold balls once more in powdered sugar.

The chocolate hazelnut snowballs can be stored in a sealed tin in a cool place and enjoyed throughout the Advent and festive season.

3. all good vegan things come in threes: tibits & Hiltl’s first joint cookbook “VEGAN LOVE STORY” has been available in specialist shops since October 2014.

This beautiful work naturally also contains exclusively vegan recipes.

Links to the website of the book

tibits

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