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Alex is cooking @ July 7th & 8th

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Join Alex and her crew for a long table pop-up dinner in an industrial warehouse in Zurich. Due to the special location, space will be limited!

Two dates to keep in mind, Friday 7th and Saturday 8th July. The 5 course tasting menu will be entirely plant-based and will feature locally grown and organic ingredients. The main concept of this pop-up is to introduce you to a different gastronomic experience that she hope will be as inspiring to you as it was for Alex. She will be partnering with amazing people that she can’t wait to introduce you to.

Alexiscooking is actually her Instagram account where it all started. You can follow her adventures there and see what up to the last few months. alexiscooking

LOCATION

Circle 2 in Zurich.

TWO DAYS AVAILABLE
Friday 7th & Saturday 8th July 2017, at 7pm.

COST
CHF 85 for the 5 course tasting menu and a few more surprises. The payment will be done in advance via TWINT/PAYMIT. Wines and drinks will be charged on consumption at the event.

RESERVATION
If you want to book, please use the “Going” button in Facebook or email her the date you want to join, your name and phone number at hello@eatbyalex.com. She will confirm your spot with further details about the location.

And invite your friends to that next upcoming plant-based event, please!

 

Strawberry slice as a children’s dinner

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Recipe

Ingredients
500 g organic strawberries
4 tbsp raw sugar
300 g wholegrain rusks
50 g vegetable margarine or coconut fat

Preparation

Slice the strawberries and cut them into four more pieces. Place all the sliced strawberries in a large bowl. Add the raw rusks and leave to stand for half an hour (refrigerate). fry the rusks in a frying pan with a little margarine or coconut oil until golden brown on both sides. Serve the rusks warm and garnish with the strawberries. tip: Make sure the rusks are wholemeal and do not contain butter or whey powder.

This recipe comes from our first cookbook vegan kitchen & friends

Our vegan wedding catering

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Sustainable, plant-based, organic and simply good: Vegan Kitchen provides great delicacies from the region that will enchant all wedding guests at the vegan wedding dinner.

The Vegan Kitchen team works with the aim of offering delicious and healthy cuisine in Switzerland. The Vegan Kitchen team is now increasingly cooking for Swiss bridal couples and realizing their dream of a vegan wedding in Switzerland and abroad.

As Vegan Kitchen always uses regional products, the catering on offer is always fresh and varied – just drop by and find your dream wedding meal to enchant your guests!

Among the first, you are in first place. We no longer run Switzerland’s first vegan restaurant. But a catering service that celebrates vegan cuisine with the utmost conviction. With a variety of dishes, unusual menus, created from organic ingredients. Whether for weddings, business events, aperitifs or birthdays – our spirit is always the same: We want to inspire you and your guests.

Get in touch for a nice, enlightening conversation.

Contact us for an individual consultation and quotation on 079 541 41 66 or electronically at info@vegankitchen.ch

32649692 – pyramid of champagne close-up

The ethics of eating

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My book tip of the month: Ethics of Food by Harald Lemke. Introduction to gastrosophy
(2nd edition – revised new edition)

How do we eat responsibly? Nutritional ethics is one of the latest developments in practical philosophy. In the face of the global food crisis, she asks the inevitable questions: How can humanity feed itself? How “well” should we eat so that everyone can enjoy good food? How can gastroethics be justified?
Far more than criticism of capitalism or the expansion of international protest movements, the food revolution is based on our thinking – on a gastrosophical rethink. Harald Lemke makes it clear that it is high time to lay the necessary foundations and start with a radical self-criticism of the Western philosophy of food.
New edition – with a detailed foreword on the question: “What do people eat?”

Excerpt from the interview with Lemke on SRF on July 14, 2015

Does this mean that we all have to become vegetarians or even vegans?

Harald Lemke: “I would say: live as much veganism as you can. It shouldn’t be a ‘thou shalt’. I advocate a gastrosophical hedonism. This consists of taking more time to eat again. This also means that we may all have to become part-time farmers. In my opinion, urban gardening is not a short-term trend. When I produce some of my own food, I have a completely different relationship with what I eat.”

But isn’t this all a little cynical in view of world hunger?

Harald Lemke: “This is directly related. Around 800 million people in the world still suffer from hunger. One step towards lifting them out of poverty would be to stop buying cheap products in our supermarkets. Because that means that these people continue to be poorly paid and still have too little money to eat. This is about fair trade. If we change our eating and consumer behavior, we can influence the big food companies.”

But how do you reach people with these messages?

Harald Lemke: “The big picture is that we are fundamentally devaluing food from an early age. Because food brings us close to animals. So we act as if food is secondary. But we don’t have food instincts like animals. So we have to use our brains to know how to eat properly. So we should all try to rediscover the great importance of food. Everyday. Anthropologically.”

Watch the full interview on SRF.

 

PDF Link to Ethics of “good food”: Gastrosophical plea for a sustainable food culture