Please register by sending an e-mail to: zukunft@hof-narr.ch
Category: Agenda
Vegan and fit for the future
Wondering what impact our food has on ourselves and our planet? Would you like to find out why and, above all, how people are eating a vegan diet and becoming fitter and healthier in the process? Then this vegan-but-like-day is just the thing for you! A day is coming up where you can have fun, learn new things and ask all your questions about veganism. You meet inspiring people and use your body as well as your head.
10.00 – 12.00 Vegan nutrition – healthy and environmentally friendly! with discussion.
12.00 – 14.00 Cooking and eating
14.00 – 16.00 Capoeira
16:00 – 16:30 Conclusion, Q&A session and discussion
16:30 until open end: The show continues
We are looking forward to a great day.
Register now: 365@lerndichfrei.ch
Where: SeedCity Garden, ETH Hönggerberg, 8093 Zurich
When: Saturday July 11, 10.00 – 16.30
Costs: Free of charge, covered by lerndichfrei!
Healthy green Smoohtie Workshop at the ZHdK
Yesterday evening (26.5.2015) our healthy green smoothie workshop took place for the first time in the Molki at the Zurich University of the Arts. It was a full course through and through, which was also accompanied by two film teams (Tele Züri and Schweizerfernsehen). Here are some impressions from our evening.
The next healthy green smoothie workshop will take place on 25.6.2015: You can find all the information
here.
The green smoothie workshop on May 26, 2015
The green futuristic meal for your health. It is crucial that we supply the body with green leafy vegetables. The green smoothie is great: if we drink a glass of it, we consume half the amount of fruit and vegetables we should eat per day in one go. In this course you will get to know different combinations of leafy vegetables, fruits and seeds. After a few degustaions of sweet and savory green smoothies, you will learn how to blend a green smoothie muesli as a whole meal.
The course consists of the theory of the green smoothie and its history, detailed knowledge of vital substances, vitamins, minerals, enzymes and bitter substances, chlorophyll in green leafy vegetables, the rules and tricks of the green smoothie. As well as a practical block: tasting sweet and savory green smoothies in a large catering kitchen and finishing with making your own green smoothie muesli. All ingredients are organic!
The workshop costs CHF 100 including course materials and dinner (green smoothie muesli).
You can find more information about the workshop
here
.
We accept binding registration with address details by email: info@vegankitchen.ch
Easter brunch. Excluding laying hens and day-old chicks.
Today at Easter brunch, the table was richly laid. We had leek and potato quiche, smoked tofu sausages,
soy cream cheese
large colorful salad, various breads, Wilmersburger cheese, hummus,
baba ghanoush
Bircher muesli with apple, banana, pear, soy yogurt,
Sahara confectionery
cherry brownies and cookies.
To celebrate, we’re giving you the recipe for the quiche from our vegan kitchen and friends cookbook(click on the recipe to enlarge). The entire book can be purchased from Orell Füssli, selected bookshops or directly from us by sending an e-mail to info@vegankitchen.ch.
If you want to add a whipped topping , prepare it with the following ingredients in a mixer or with a whisk in a bowl:
400 g silken tofu
2 tablespoons cornflour
1 pinch of sea salt
some pepper, freshly ground
1/2 tsp turmeric
1/4 tsp nutmeg, freshly grated
1 tsp thyme, fresh or dried
1 teaspoon oregano, fresh or dried 12 teaspoons basil, fresh or dried
1 tsp chives, fresh
A cheerful group of vegans and non-vegans met for Easter brunch. But what would Easter be without Easter eggs? A better world. At least for hens and male chicks. Before Easter, they lay eggs in piecework, but are still not allowed to raise their young. Male chicks are usually killed immediately. To the report in the Sonntagszeitung. You can find reading material on day-old chicks here.
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.
Our cookbook is now available in advance
Advance booking :
Vegelanteria
Müllerstrasse 64
8004 Zurich
Pretty and Pure
Rotbuchstrasse 16
8006 Zurich
Eva’s Apples
Weinbergstrasse 168
8006 Zurich
Choral chest
Limmatplatz
Fierzgasse 16
8005 Zurich
Choral chest
Idaplatz
Zurlindenstrasse 211
8003 Zurich
Vitus organic store
Ankengasse 7
8001 Zurich
Maison de Beauté
Münstergasse 20
8001 Zurich
Air Yoga
Oberdorfstrasse 2
8001 Zurich
252 pages, 43 cooks, 60 recipes bound in natural cotton for CHF 49.
On November 1st, the vegan kitchen served 40 guests with 4 courses
World vegan Day, of course the vegan kitchen is in the kitchen:
The aperitif was served with organic vegetable sticks & curry and chive-soyanada cream cheese dip
The starter was a crunchy seasonal salad with fresh basil,
Beetroot strips and crispy sunflower seeds
By the way: nothing works without hard-working and bright-eyed helpers.
A big thank you to everyone involved for their fantastic efforts!
And unfortunately… There was no time to take a picture of the main course, breaded celeriac escalope with polenta wedges and cabbage stalks in a fresh pumpkin seed-iron organone sauce🙁
Dessert, to top off the day, was a panna di coco with plum and cinnamon compote,
Pine nuts, soy whipped cream and a brownie biscuit
Catering for Christmas business lunches or other occasions can still be booked.
Please send your request to info@vegankitchen.ch, we look forward to receiving your order!
Another vegan restaurant, the Sanus Viventium, since Friday, September 27, 2013
Sanus Viventium, a new vegan and raw food restaurant, opened its doors in Rapperswil yesterday:
In the middle of the beautiful car-free old town at Hauptplatz 4.
The vegan kitchen took on an advisory role for the restaurant set-up in the last few weeks and was also invited as a guest on the evening of the pre-opening:-)
There were live music interludes.
…And a very successful 4-course dinner (menu above).
The risotto with pumpkin and apple was topped with Maronni crunchies (by Aris) and tasted delicious.
Christian Zucol (left in the picture), the host and career changer, introduced his kitchen team with great linguistic skill and elegance and also gave an exciting speech.
Jana Gemperle brought the whole raw food spirit to the restaurant concept, but will be emigrating to New York in 5 weeks due to an unbeatable offer.
The recipes remain for the fall and winter menu and the Sanus Viventium is therefore still looking for reinforcement in the kitchen: it should be an all-rounder, certainly with a completed cooking apprenticeship and preferably vegan, of course;-)
Professionals at work (picture above).
And the result of the professionals incl. Restaurant logo in “chocolate style”: Raw food cheesecake New York style (by Jana).
Nothing works without a smiling kitchen assistant…
Of course, friendly service staff are also a must, otherwise who would bring the delicacies to the tables?
Finally, here is a picture of the great kitchen team: May they live high and healthy, three times high, healthy, high, healthy, high, healthy:
Sanus Viventium (live healthy)!
Opening of the first vegan restaurant in Switzerland in 2010
The opening of the new and first vegan restaurant “vegan kitchen and bakery” at Müllerstrasse 64 in 8004 Zurich by Lauren Wildbolz was a long time ago.
Lauren Wildbolz was a blogger for a long time and the head chef at the new vegan restaurant in Zurich, the vegan kitchen & bakery.
Before that (2007/2008), she worked as a vegetarian cook in a juice store in Zurich’s old town and became a vegan with even more depth in 2008. This change inspired her to open Switzerland’s first vegan restaurant in Zurich in November 2010.
The vegan kitchen & bakery was then sold to the Soyana company and the vegan restaurant with vegan ice cream (the Vegeglanteria) is still located at Müllerstrasse 64, now called The Sacret.
Lauren Wildbolz is no longer involved in the new vegan restaurant, but is very happy that it is still vegan and cooked with organic food: The vegan buffet over lunch is highly recommended! Below you can see a video from that time: The Star TV report from January 27, 2011 about the newly opened vegan restaurant Vegan Kitchen And Bakery in Zurich.