Category: Events
The new vegan cooking courses at the vegan kitchen at Zurich University of the Arts
Lauren Wildbolz is teaching the last vegan cooking course at the Migros Club School today.
“It’s time to try something new and set up your own range of vegan cooking courses. Molki, the top modern canteen at Zurich University of the Arts, offers the perfect setting”
You can see the courses for the first quarter of 2015 in our calendar of events and scroll down for the first impressions.
We look forward to your registrations!
good food for you for free at Tonigläsi
By offering free food, Nicole Frei, Helen de Matos, Claudia Marolf, Manuela Benz and Lauren Wildbolz extend the communal moment of eating and cooking to the visitors. The project group cooks scenographically and from freshly dipped food that has ended up in containers due to its expiration date. This time they were invited to the creative City Fest in the Toni Areal of the Zurich University of the Arts, there were aperitifs in 400 clay jars, from sweet to savory, there was no lack of variety that they made from food waste. Here are a few impressions of the event:
A feast for the palate. Our catering for pre-Christmas.
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.
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
Impressions from January 10/ vegan kitchen as a guest at the golden barrel
It was fun (and exhausting:-) for Lauren and Anita (aka. the best kitchen assistant in the world), but in the end we put a smile on the faces of 42 guests.
Here are a few impressions for all those who missed it or couldn’t get a place, we were already fully booked three days before the event.
We started with a raw food lasagna cube.
And then a sprouted rice milk tofu soup!
We served 42 vegan kitchen burgers with colorful fries, which we made from potatoes, beetroot and carrots.
Our fourth course, dessert: blueberry raw food tart, spirulin aglacé and a small vegan laddu.
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!
Good food for you for free at the Hilde an der Sihl
30.9-6.10.2013
Letze Woche vom Montag bis Samstag wurde im La Perla Mode an der Langstrasse täglich für 40 Personen frisch aus dem Müll “gourmet-mässig” gekocht. GOOD FOOD FOR YOU FOR FREE, das Langzeitprojekt von Lauren Wildbolz wächst und wächst. 2015 ist wird nun eine Europa Tournee geplant.
Einen ganz herzlichen Dank an die Auftraggeber von Hilde an der Sihl, dem Austauch-Theaterfestival und auch Dobby, meiner Helferin die mit Tat und Kraft täglich pünktlich auf der Matte stand.
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)!
REVIEW OF THE GREAT
…The Ashtanga Yoga and vegan Food weekend was taking place at the Tellergut, it is located near to Einigen, a very charming village on the south side of Lake Thun….
…we had a wonderful Ashtanga Yoga Mysore Style practice with Chiara.
She was giving an additional yoga theory class, about the
Patanjali’s Eightfold Path
of Yoga
to deepen our knowledge.
This unforgettable weekend did served organic vegan food fresh from the local garden. The weekend was perfectly complemented with one green smoothie workshop…
…and a Vegan Food Cooking Class by Lauren. She was sharing her delicious vegan and healthy recipes.
And here you can see our past program:
“The Experience was to nourish the body and heart through healthy living foods and yoga, and incorporate these changes to our daily life. We are very thankful for this successful weekend!”
With deep gratitude,
Chiara & Lauren