Category: Discovered

Strawberry slice as a children’s dinner

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

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

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

 

Neni Testing at the 25 Hours Hotel.

At the new Neni Restaurant in the 25 Hours Hotel on Langstrasse, we were invited to try the Balagan Vegan Style (vegan mezze, main courses and desserts). Countless plates of delicious vegan creations from North African and Asian cuisine are served on our table in a colorful mix. Balagan, by the way, translates as sympathetic chaos. Of course, it’s most enjoyable when enjoyed as a couple, so I conveniently shared the delicious dishes with my lovely photographer Roland Soldi.Almost all dishes are first smoked in the Josper oven before they are further processed. More about the Josper oven here. As an aperitif, we enjoyed a babaganoush (Lebanese specialty: mashed eggplants) served with NENI’s pita bread. The waiter recommended a dry Riesling from Germany called Just.The selection of soft drinks is huge and NENI’s homemade iced tea is highly recommended! The products on the spirits menu also seem to be deliberately chosen, with the wines all coming from Europe with the exception of Lebanon, which fits in quite well with the Neni food. The waiter also assured me that the best olive oil within a radius of 20 km was found especially for the NENI on Langstrasse. So I didn’t understand why it said on the menu that the lamb came from Australia or New Zealand and the prawns from Vietnam! Since, as we all know, vegetables still don’t have to be declared in Switzerland as to where they come from, I’m no longer so sure how sustainable our vegan balagan really was.The vegan balagan consisted of Fatoush, Mashawsha, Chickpea Salad with Har Bracha Tahina and lots of fresh herbs and Nuriel’s Favorite Falafel with Har Bracha Tahina Zhug. Pictured in the back of the vegan balagan: Curry mango hummus, sweet potato from the oven with roasted almonds and rocket and spinach salad with citrus vinaigrette. As well as the muhammara, a Syrian specialty made from oven-roasted red peppers, walnuts and pomegranate syrup. We were served NENI’s pita bread again.Fatoush: Oriental bread salad with date tomatoes, radishes, snow peas, kohlrabi, sumac and herbs.Sabich is a street food specialty from Tel Aviv. Baked eggplant, hummus, tomato salsa, har bracha tahina with amba (vegan without egg) on laffa bread.My favorite was the caramelized eggplant with ginger, chili and roasted sesame seeds on Japanese rice.For dessert, we had a caramelized pineapple carpaccio with chilli threads and olive oil. The special thing about the wafer-thin sliced pineapple carpaccio was that the pineapple was also smoked in the Jasper oven for several hours beforehand. The waiter assured us that only one other restaurateur in the city of Zurich had a Jasper oven like this! The oven impressed me, especially because I thought about how many other delicious, vegan dishes could be baked and smoked in it, beyond meat.NENI – these are the first letters of the first names of Nuriel, Elior, Nadiv & Ilan Molcho – the four sons of Haya Molcho – the acronym reflects the philosophy of her family, as family is an essential part of her life. We always eat at a big table with the whole family and lots of friends. And this is precisely the principle on which the NENI is based.

Contribution by Lauren Wildbolz

Photos by Roland Soldi

 

NENI Zurich / 25HOURS HOTEL, Langstrasse 150, 8004 Zurich, Neni Webpage

 

 

Cruelty free eastern.

At Easter, masses of eggs are once again dyed, “inked” and eaten. Milk chocolate bunnies fill department stores to the ceiling. And the baby lamb as “Gitzi” on the menu in the restaurant is unfortunately also a big seller every Easter. Numerous vegan Easter treats available from Alnatura or your local organic food store show that there are other ways. If you still want to celebrate Easter with your children, you can paint fruit with a hard shell and in no time at all the Easter bananas are born and ready to hide. Find out more here.

Here are four more recipe tips for Easter:

Easter cakes

Fruity Flowers

Raw Eatsern Cheesecake

Home Made Chocolate Bunnies

Happy cruelty free eastern!

Wild herbs Contribution by Ruth


Tuesday 18 April Green Smoothie market visit all info
here
.
Lauren Wildbolz is on the hunt for herbs and vegetables at Helvetiaplatz. I got to know Lauren when she opened her first vegan restaurant in Zurich and asked me if I could make her Kräuter-Kränzli for the opening.

I was very happy to do this and since then she has been coming regularly to our market stall to buy her herbs and vegetables.

Herbs are my passion. Of course, this also includes
wild herbs
which are still authentic in their mineral and vitamin compositions and which above all have advantages over cultivated herbs.

At the same time, they are a link to cooked and raw food and, more so than cultivated herbs, they contain important compounds that are essential and therefore unadulterated and not bred out (e.g. bitter substances in salads and vegetables).

The large farms are no longer able to produce a variety of crops, so over the last 50 years it has developed that such farms all grow roughly the same thing. The superiority over small farmers is very great.

To track down wild herbs, you need a lot of knowledge, a little courage and a lot of time. But they are not yet lost, and we can even find them on our doorstep, in our own garden or on the balcony, as long as we don’t pull them out unknowingly!

In keeping with the theme of the new
Lauren Wildbolz book VEGAN LOVE
here are a few examples for moms-to-be, moms-waiting and moms-to-be:

Nettle: What an indispensable plant and not interchangeable with any other (Rudolf Steiner). Harvested green as a side dish with potato stock (nettle spinach)

Tea infusion with fresh or dried leaves

As an addition to herbal salt or cooked as a soup! Wonderful!

Nettle root extract in fruit vinegar for a foot bath (leave to infuse for 2-3 weeks in a warm place in a closed jar).

Ingredients: Histamine, acetylochine, yellow gall and formic acid, vitamins A and C, iron, magnesium, silicon, sodium, potassium and calcium.

 

This is just an example, because there are many more plants that are of great value during pregnancy, such as lady’s mantle, Bellisperemnis, Malva sylvestris (bird’s-eye weed – high vitamin C content).

Now to a monastic herb of the rue (Ruta graveolens), a strong-smelling and not unproblematic phenomenon, as it produces substances on its leaves during photosynthesis that can easily lead to inflammation of the skin and sometimes cause real burns (should not go unmentioned in this context).

It also has laxative and pregnancy-preventing properties. Therefore not to be used before or during a desired pregnancy.

Otherwise, use sparingly in salads in the kitchen or spread a few leaves on a soy cream cheese sandwich or church pea puree (hummus), an enrichment!

Ingredients: essential oil, alkaloids, flavone, ruby

 

Sincerely,

Ruth Gerber, organic gardener and herb specialist

Organic Birchhof, Roger Gündel Oberwil-Lieli

If you would like to meet Ruth in person, you can do so spontaneously next Tuesday at the Green Smoothie Market visit, all information here.

Organic vitamin B12 – new ways to supplement your diet?

Organic vitamin B12 in organic and organic-vegan products does not yet exist. However, a project group at the St. Gallen University of Applied Sciences sees great added value for vegans and vegetarians and would therefore like to investigate whether you can also discover added value in this.

By taking part, you can help to ensure that customized BIO-vegan products are provided with the valuable BIO-vitamin B12 in the future. The project team would be delighted to have your support in completing the survey.

Click here for the survey.

Shoe Cabinet

Of course, I am always asked at my public appearances whether my shoes are free of animal ingredients, i.e. not made of leather. Yes, I’ve not only been eating vegan for 10 years, but I also live vegan and that includes wearing shoes made of artificial leather, cork and Piñatex – a leather-like material made from the long fibers of pineapple leaves.

However, I didn’t throw away my old leather shoes back then, but wore them to the bitter end before replacing them with sustainably produced, vegan shoes. We have already reported on these procedures several times here on the blog:

In her Shoes

The leather industry

Making Leather and Meat Better

I now have a nice collection of vegan shoes that cover all four seasons here in Switzerland. Everything from Brave Gentleman to Stella McCartney and No Animal Brand can be found in my shoe box. I personally always find inspiring names like Good guys don’t wear leather or Cri de Coeur (cry of the heart) or Beyond Skin super fitting and motivate me to continue on this path because these labels always produce innovative and cool shoes. I can tell you from experience that vegan shoes last much longer because they are always waterproof and stay in good shape even in a hard winter with snow and salt on the roads.

Shoe brands above from left to right: Ahimsa Shoes, Cri de Coeur. Below, from left to right, Noah and Stella McCartney.

Here in the picture: Weiss Secondhand Stoff Stilettos, Ahimsa Shoes, Sydney Brown, Esprit, Olsen Haus, Ahimsa Shoes, Good guys don’t wear leather.

Gold stilettos by Beyondskin.

Shoe box by Ikea, here and here.

Only the best is good enough.

Dear mothers
Together with Eva’s Apples – vegan Store & more we are giving away 5x the fine Baby Shampoo & Wash Gel from Sanctum worth CHF 17. The ingredients are 100% natural and this light foaming gel gently cleanses your baby’s delicate hair and body.

When shopping* in Eva’s Apples’ vegan online store, simply write “Baby” in the comments and you’ll be entered into the prize draw. So order whatever vegan food you like now and, with a bit of luck, win this valuable product for your baby.

Many thanks to Eva`s Apples and SanctumSwitzerland.

*You can also take part in the prize draw by sending an email to info@evas-apples.ch with the subject “Baby”.

 

Christmas cookie recipe.

weihnachtsgutzli_01

Recipe “Cookie cutters”

 

Ingredients

½ Vanilla pod

1 untreated lemon (organic)

250g wholemeal spelt flour

1 tsp cream of tartar baking powder

100g sunflower oil

100g rice syrup

Flour for the work surface

3 tbsp rapeseed margarine (or one without palm fat)

1/2 tsp turmeric

1 teaspoon rice syrup (or agave syrup)

Baking paper for one tray

 

Manufacture

Slit the vanilla pod lengthwise and scrape out the seeds.

Wash the lemon in hot water, dry and grate a thin layer of zest.

Thoroughly mix the flour with the baking powder, vanilla pulp and grated lemon zest.

Whisk the sunflower oil with the rice syrup in a large mixing bowl.

weinachtsgutzli

Add the flour mixture and knead everything into a smooth, soft dough. Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour.

Line a baking tray with baking paper and preheat the oven to around 170°C.

Roll out the dough in portions on a lightly floured work surface to a thickness of about 4 mm and cut out shapes of your choice.

weihnachtsgutzli_4

Place the margarine in a small bowl and mix well with the turmeric and rice syrup.

Place the cookie cutters on the baking tray, brush with the margarine mixture and bake on the middle shelf of the oven for about 10 minutes until golden brown. Carefully remove the baked cookies from the tray and leave to cool on a wire rack.

christmas cookies

Easily “veganize” traditional Weinachtsgutzli recipes.

Here are a few tips:

  • Egg yolk: 1 egg can be replaced by 2 tablespoons of ground linseed or psyllium mixed with 3 tablespoons of water. A great egg substitute powder can be made from corn starch and lupin flour, almond puree mixed with water or starch or soy flour mixed with water. Bananas can also be used for binding.
  • Protein: We recommend applesauce or freshly grated apples for the airiness of a pastry, or why not experiment with aquafaba? You can find everything about aquafaba
    here.
  • Butter: rapeseed oil or rapeseed margarine (palm oil-free).
  • Gelatine: Its simple; Agar-Agar.
  • Honey: agave syrup, maple syrup, pear syrup, apple syrup, coconut blossom sugar, dried fruit, raw cane sugar (panela/ muscovado), stevia or birch sugar.
  • Milk: coconut, oat, spelt-hazelnut, quinoa, amaranth, almond, rice or millet milk.

weihnachtsgutzli_10_2

Caption: Cookie cutters and children’s rolling pin from IKEA.