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!
Champagne punch / Pear Rose Frizzante / Organic spelt beer / Chai mulled wine
Sweet potato, orange juice, lime juice, onion, garlic,homemade
Bouillon, coconut milk, olive oil, raisins, ginger.
Pumpkin, onion, garlic, risotto rice, homemade bouillon, white wine, vinegar.
African lentil soup with fried bananas and refined with cinnamon.
Chickpea and zucchini or tomato and basil muffins.
Dumplings filled with spinach with tofu or mushroom with onion and tomato sauce.
With seitan, carrots, cucumber, avocado, shitake mushrooms, Chinese cabbage marinated in chili, fried.
Created from raspberry-chocolate-walnut.
Raw delicacies made from blueberries and cashew nuts.
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.
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.
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.
This beautiful work naturally also contains exclusively vegan recipes.
Juice names such as Yellow Submarine (pineapple, cucumber and jalapeno*) and Karma Police (cucumber, celery, spinach, pear, parsley, coriander and lemon) adorn the healthy range at the recently (23.6.2014) opened Sasou.
*Jalapeño, also known as Jalapena, is a small to medium-sized bell pepper named after the Mexican city of Xalapa. It is a cultivated form of the species Capsicum annuum from the genus capsicum. Source: Wikipedia
Tiffany Kappeler has already been an enthusiastic guest at our vegan kitchen and bakery on Müllerstrasse in Zurich’s Kreis 4 district. Now she has fulfilled her dream and created an enrichment in the healthy culinary range around Langstrasse.
In addition to juiced juices and freshly squeezed wheatgrass juice, there are also smoothies. Two brand new Vitamix blenders stand there, waiting for work and you, in this pretty store just around the corner from Lilliys Restaurant in Kreis 5.
-a vegan sandwich (antipasti and pesto) -raw and vegan cakes (at the moment arottenkuchen and chocolate mousse)
-Raw and vegan power balls (for example cashew gojiberry and apricot walnut) -Vegan power bars with hemp protein, maca, chia seeds and various nuts etc. The coffee is available with soy or almond milk and can be sweetened with agave syrup. In winter, vegan soups are also available.
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.
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!
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:
Vegan sushi
Vegan sushi is pure and plant based. It is made without any fish, nor dairy or other animal products. Rice and seaweed are staple ingredients in standard sushi and they are vegan: rice is a grain and seaweed is a sea vegetable. By selecting special toppings or fillings made from plants it is possible to create the new superfood, vegan sushi.Fish that has been frozen (as it is always for sushi) doesn’t suit us well as the human body doesn’t recognize the protein anymore. It is hard to digest and causes trouble. A vegan option provides a harmonious nourishment for our bodies and helps us find peace of mind.
Vegan sushi is a new definition and experience.
Vegan Nataimori Defined
Vegan Nataimori (Body Sushi) is active, not passive. The classic Nataimori is standardly thought of as a sensual experience, objectifying women.t Women lie motionless for hours adorned with sushi for people to eat. The practice even goes so far as to force the temperature of the woman`s body down in order to keep the fish cold. Nataimori is a development coming out of the desire for the new of the wealthy businessmen or businesswomen who suddenly found themselves with an abundance of money and being fed up wih the normal. Nataimori satiates this craving for a decadent dining experience. During the ritual, the woman lies still being transformed into a chilled table which is reminiscent of a corpse. In this situation she is offering and serving sushi in the most passive way possible. Vegan Nataimori is the opposite to this and empowering the woman to create an interactive and nourishing experience. It is a meaningful gesture. By choosing Tamara, a strong and natural woman with natural beauty and self-confidence, vegan kitchen is making it possible to turn the old idea of Nataimori into a pro-active, beautiful, life-providing ceremony. Our woman is giving, speaking, sharing and caring in a moving role to provide vegan sushi to her guests.
Vegan Nataimori is a new definition and experience:
Sarah Semrau, Makeup Artist
Aris Guzma, Vegan Chef Assistant
and Meesha Chang, Global Gallery Maneger for the Invitation
Supermodel Karlie Kloss create her first cookie, the Perfect 10, called “Karlie’s Kookies”. It is gluten-free, dairy-free and sweetened with agave nectar. All the ingredients are healthy, wholesome and natural. As Karlie says, “we made this cookie that tastes amazing and has dark chocolate, but like I said, it’s very healthy”. Not only is it a healty treat, but it also gives to the less fortunate through FEED. For each cookie sold, ten meals are donated to FEED, providing food for hungry children around the world: Until now the cookie-sale made contribute over 119000 Meals!
Ms. Kloss is very happy about this accomplishment, as she admits, “It’s a way I can combine all my passions, baking, giving back, and enjoying delicious cookies”.
Karlie Kloss (born August 3, 1992) is an American model who was discovered at a fashion show when she was thirteen. She attributes her graceful way of moving to the balletlessonsshe took as a child.
She has built a successful career on the runway. Kloss has appeared in advertising campaigns
all over the world since 2008. And now here is her ingenious perfect “ten” cookie recipe:
The perfect ten cookie
1. 200g almond flour
2. 100g gluten-free rolled oats
3. 1/2 tsp salt
4. 20g baking soda (baking powder made from sodium bicarbonate = baking soda, available from pharmacies)
5. 1/2 tsp xanthan gum
6. 70g roasted almond slivers
7. 150g vegan chocolate chips (or chips)
8. 1 teaspoon bourbon vanilla
9. 1dl agave syrup
10. 2dl olive oil
Shape about 8 cookies with two tablespoons and bake in the oven for 6-8 minutes at 325 degrees.
-> Fresh Mango Salsa, another vegan recipe from Karlie can be found here.
-> Video: Workout before baking and the recip you may see in this video.
-> Second Video, see how she is making one vegan curry and the ten-ingidiance cookies,
all in the cook-show of jordan here.
-> Get the original cookies in new york here.
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