INFO: Click on the picture to enlarge the recipe!
You can find more inspiring green smoothie recipes
here
.
Recipe by Lauren from our cookbook
vegan kitchen and friends
S. 228-229
Category: Book tip
Staple food beans and cereals
Source and excerpt from:
The little book about pulses, tempeh, tofu and seitan by Anna-Marie and Wil Fryer
V-Angle Blog with Lauren as guest
The Green Fairy Pixie children’s ice cream
Pixie is the first healthy children’s ice cream
Pixie is intended to be a healthy alternative for all young and old with a sweet tooth, as a smoothie without added sugar, but with natural fruit purees and therefore lots of nutrients. The crowdfunding for this project is in the final phase, but there is still some support missing. We at the vegan kitchen are also calling for donations:
The first healthy children’s ice cream could conquer the market this summer. After all, who isn’t familiar with this dilemma: children want delicious sweets, but parents want to make sure they eat a healthy diet. Pixie is intended to be a healthy alternative for all young and old with a sweet tooth, as a smoothie without added sugar, but with natural fruit purees and therefore lots of nutrients.
Crowdfunding is in full swing, but a lot of support is needed to make it happen. For just a few more days you can visit
100-days.net
and receive lots of tasty goodies as a thank you. For example, an invitation to the Green Fairy summer party!
The Green Fairy The company behind Sonja Dänzer (
The vegan ice cream princess
) is already conquering the Swiss ice cream market with her delicious vegan organic ice cream. As there were no good products for lactose-intolerant ice cream lovers, she tinkered with recipes herself, which tasted so good to her and her friends that she decided to produce them in larger quantities. It goes without saying that her 5-year-old son is also a big fan of ice cream. He wants ice cream for breakfast and gave her the idea of healthy children’s ice cream. Of course, he is also the chief tester when it comes to the taste of the new product!
So if you want to enjoy the summer with a delicious ice cream that is both healthy and sustainably produced, support The Green Fairy on 100-days.net.
sonja’s green fairy chocolate ice cream Sonja Dänzer also in our vegan kitchen and friends cookbook with a delicious ice cream recipe to make yourself, here we are sharing it with you (just click on the picture for a better view):
Publication on Gourmistas
Sonja Dänzer on Aeschbacher on SRF 1
On April 9th Sonja Dänzer from
Green Fairy
visited the Aeschbacher Studio.
As a philosopher and ethics doctoral student, she questioned her own consumer behavior and switched to a vegan diet. As a sweet tooth, however, she was missing something – namely ice cream that really tastes good. Sonja Dänzer spent months tinkering with recipes in her kitchen and launched ice creams made from purely plant-based ingredients under the label “The Green Fairy”. She wants to prove to the world that a vegan diet does not mean sacrificing pleasure. Instead of pointing a moral finger, she wants to convince consumers with good taste, now also with the first healthy children’s ice cream.
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.
Last minute Christmas present.
Christmas is the festival of love. Sounds trite? We believe that, far away from the stress of everyday life, you can focus more energy on your loved ones and celebrate love, trust and compassion with them.
The cookbook “vegan kitchen and friends” is all about friendship and tolerance: meat eaters, vegetarians and vegans have contributed their favorite plant-based dish. A total of 60 recipes tempt you with starters and desserts from all over the world. The vegan kitchen also reveals how to prepare its classic dishes and new creations,
If you are still urgently looking for a Christmas present, we recommend our cookbook, which is available at the following locations. We wish everyone happy holidays.
Orell Füssli Kramhof
Füsslistrasse 4
8022 Zurich
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
changemaker
Marktgasse 10
8001 Zurich
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.
Taking a close look at organic food
A comparison of ORGANIC and NON-ORGANIC. The insight into genetically modified food, crystallization images from the research of Soyana’s LifevisionLab.
Mr. A. W. Dänzer, owner of the Soyana company, has studied and photographed the beauty of organic food for years.
In 1996, the author created his own laboratory (LifevisionLab) to visualize the power of food in food. His research has yielded results: the crystallization method presented reveals the inner order of organic food in beautiful images that speak for themselves. After the Nobel Prize winner
Ilya Prigogine
we are dependent on constantly taking order in order to be able to live and develop. The well-known physician, psychotherapist and author Dr. Ruediger Dahlke (e.g. PEACE FOOD) writes in the foreword to Mr. A. W. Dänzer:
“Information and order in food – both closely linked to the light that is spread – are the key to a long and healthy life. Both can be tasted, but not scientifically measured. This book helps decisively here by making quality visible and wonderfully showing the order in food: Organic food differs visually from conventional industrial food.”
The vernissage today, Tuesday, October 21 at 6:30 pm in the Volkhaus (Blauer Saal) is practically fully booked, maybe there are still a few places available if you come in time. Participants in the book vernissage will receive a voucher for a small free organic aperitif and snack in the Vegelateria restaurant after the vernissage. The author will be present and will report on his experiences based on this research.
THE INVISIBLE POWER IN FOOD
Verlag Bewusstes Dasein, Schlieren-Zurich, 2014,
272 pages, 753 illustrations, large format 280x280mm, thread binding,
€ 25.80 / CHF 29.80 ISBN 978-3-905158-15-1