Category: Recipes
The vegan wedding cake
Lauren Wildbolz’s cherimoya tart in the cookbook Vegan Queens by Sophia Hoffmann, published by Edel Verlag, 2016.
Recipe for Lazy Christmas Dinner
The kitchen is my office all year round. Cooking an elaborate menu for hours on end at Christmas would therefore feel like work. That’s why I’m serving a tavolata for Christmas dinner this year and recommend this vegan feast to anyone who wants to cook comfortably and have enough time to take a hot bath and drink a glass of sparkling wine at Christmas.
You can find the ready-made organic ingredients and side dishes in organic food stores and wholesalers, and you can arrange them in pretty bowls. However, the Travolata is not a complete ready-to-eat dinner. Your cooking skills are required for the Portobello-Mushroom-Wellington roast. The festive dish, a moderately difficult task, is completed in 60 minutes.
There’s no need to run back and forth between the kitchen and the dining room in your Christmas outfit: the purely plant-based roast doesn’t have to be served à la minute. You can keep it warm in the oven until the guests have arrived. I wish you a peaceful and stress-free holiday season!
Ingredients for the Lazy X-Mas dinner
- Various spreads & dips (hummus; babaganoush, soybeanada cream cheese with horseradish, ajvar
- Organic olives
- Exquisite, wholesome organic breads
- Dolma or warak iinab (stuffed vine leaves with rice)
- Red cabbage (cook warm in the pan)
- Sauerkraut (cook warm in the pan)
- Stuffed vine leaves with rice
- Tofu terrine from Taifun
- Portobello-Mushroom-Wellington
- Fruit platter with clementines, persimmons, oranges and grapes.
Recipe for Portobello-Mushroom-Wellington roast
Cutlery from Brockenhaus and also from Ikea, other vessels by en Soie.
Magic Tea
Right now in the spring, we should thoroughly clean our body so that your bikini figure can score in the summer. A glass of hot water immediately after getting up in the morning early brings your entire system in a motion. Refined with these fruity citrus fruits, this will make a really delicious magic drink for the best start into the day. In addition, the fresh ginger brings warmth into your body and wakes you up. The fresh peppermint helps you for a pleasant breathe. Drink this tea over the day again and again and especially after too much coffee: it is a super rehydration for your body.
Use for the preparation of this tea different citrus fruits such as oranges, grapefruits, lemons or limes and cut some tranches fresh ginger and add this extra into the tea. Some leaves of fresh peppermint can be added after the pouring. Please ensure that the citrus fruits, the ginger and also the fresh peppermint are bought in organic quality so that you can use the peel of fruits for the tea without any thought of pestiziede. A physical detoxification of the heavy winter food is now no longer in the way, because summer bodies are made in the spring!
Happy Valentine.
The Valentine Green Smoothie Bowl
Recipe
1 pc. Organic pears, well ripened
1 handful of organic spinach1 handful of organic kale
1 tsp bourbon vanilla seeds, dried Water
a few fresh peppermint leaves
1 pinch of spirulina powder
3 pcs. Edible roses (globe or organic from the garden)
1 tbsp chia seeds
10 g shredded coconut, ground
10g sesame seeds, unpeeled
Preparation for 1 bowl
Have a bowl ready. Rinse all fresh ingredients well with cold water. Cut the pear in half. Place half of the fruit in the high-powered blender, add the spinach, kale, half of the peppermint and the vanilla together with the water and blend for approx. 90 seconds at the highest setting. Meanwhile, cut the other pear halves into mouth-sized pieces and add to the bowl. Pour the green smoothie mix into the bowl and garnish with the remaining ingredients. Enjoy with a soup spoon.
Home office lunch for lovers.
Sometimes my husband, Nemi Wildbolz, works with me in the home office and when he does, he’s mercilessly involved in the vegan kitchen. He doesn’t get paid a wage, but if he has done the work assigned to him to my complete satisfaction, I take over the cooking. Lunch should be quick and yet it has to be fresh, wholesome and healthy. Today we had a zucchini and mushroom stir-fry with rocket and spinach salad.
Recipe for “Courgette and mushroom stir-fry with rocket and spinach salad”
Ingredients
Quiche
320g organic vegan puff pastry, rolled out, round
500g millet, cooked
2 tsp vegetable stock
1 tsp turmeric
1 zucchini
150g mushrooms Mushrooms
1/4 tsp red pepper
Salt, iodized
Salad
200g spinach
150g rocket
3 tablespoons olive oil
2 tbsp roasted sesame oil
2 tablespoons apple cider vinegar
1 tbsp mustard
1 tbsp soy sauce
2 tbsp agave syrup or 1 tbsp raw sugar
2-3 tbsp water a little red pepper
Instructions
- Wähe. Roll out the puff pastry with a rolling pin and shape into wafers.
Make even holes in the dough with a fork.
Bake the dough in the wähenform for approx. 10 min. in a preheated oven at 200°C with circulating air. - Meanwhile, season the cooked millet with the vegetable stock and turmeric.
- Slice the zucchinis and all the mushrooms.
- Remove the dough from the oven and cover with the millet. Now top one half with the zucchinis and the other with the mushrooms.
- Season well with salt and red pepper and cook for a further 15 minutes. Bake in the oven.
- Salad. Wash the spinach and rocket well and drain.
- For the salad dressing, place all the remaining ingredients in a medium-sized bowl and mix with a whisk to form a dressing.
- Add the salad leaves and mix well before serving.
- Serve the sausage hot and add the salad.
Cooking courses. New at Vier Linden.
The vegan kitchen now organizes its cooking courses at Vier Linden on Hottingerplatz in Zurich. Be both chef and guest in a cooking class led by Lauren Wildbolz. We cook in the Vier Linden catering kitchen and go upstairs to the snack café for a relaxed meal and a chat. Some things remain the same. Only organic ingredients go into the pots. We source a large proportion of our ingredients from and via Vier Linden.
Premiere with the vegan kitchen cooking course “passion”
Are you passionate about cooking and want to learn how to cook vegan dishes with that certain extra flavor? Lauren Wildbolz shows you how to expand your food repertoire with sophisticated, delicious creations. We whet your appetite for cooking with a nutritious theory section. Then we prepare a multi-course meal together. After the pleasure of cooking, we indulge in the pleasure of eating and, if you like, drink red and white wine with it.
Four lime trees. The little gourmet mile.
The Vier Linden is a Zurich institution. Vegans make a pilgrimage to the Traîteur at lunchtime, which, under the leadership of Aris Gutzmann, takes particularly good care of the taste buds. Right next door is the health food store with lots of great products and a snack café and bakery are just one door away. We can only sing the praises of philosophy. Vier Linden attaches great importance to the careful processing of their products, which they produce by hand wherever possible. Additives and preservatives are their undoing. Products from biodynamic cultivation are preferred.
Christmas cookie recipe.
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.
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.
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.
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.
Caption: Cookie cutters and children’s rolling pin from IKEA.
Autumn dessert. Pumpkin and persimmon crème.
Pumpkin and persimmon cream recipe
(6-7 portions)
Ingredients
1 butternut squash
4 Vaniglia persimmons, peeled
1/2 tsp raw vanilla, dried
5-6 Medjool dates, pitted
Preparation
- Cut the butter pumpkin into small pieces and remove the seeds. Steam the pumpkin pieces in a steamer for 15 minutes and then rinse with cold water.
- Remove the skin from all the pumpkin pieces.
- Puree all the ingredients in a high-powered blender for 1-2 minutes.
- Chill in the fridge for 30 minutes and serve in a small container with dark chocolate.
More about the Vagnila persimmon: Persimmon tree
Mushroom Pumpkin Quiche
Ingredients
1 homemade or pre-made pie crust
3 russet potatoes, medium
3 sweet potatoes, small and long
1 medium pumpkin
1 tbsp roasted sesame oil + more for green onions
4 green onions, chopped
1 tsp olive oil
1 lb silken tofu
1/2 tsp turmeric
1/2 tsp curry powder
3-5 mushrooms, sliced
salt and pepper to taste
Optional Garnish:
1 tbsp finely sliced green onion
one hand full of chanterelles
a few leaves of fresh chervil
Instructions:
Preheat your oven to 300°F/150°C.
Crust:
Gently lay pie dough on ungreased 9-inch glass or ceramic pie or quiche plate and shape by pressing firmly against sides and bottom. If using a pre-made crust, roll it up and re-roll into the plate. Lightly prick the surface and edges with a fork. Pre-bake the dough for 10 minutes. While baking, prepare filling.
Filling:
Peel the potatoes and the sweet potatoes. Cut the potatoes into narrow slices.
Cut the pumpkin in half vertically. Discard the stem. Remove the seeds with a spoon, then cut into medium cubes.
Steam the potatoes and pumpkin in a steam basket for 10-15 minutes. After steaming, rinse the vegetables with cold water or place in a cold water bath to halt the cooking process. Remove skin from pumpkin.
Place vegetables on a baking sheet. Drizzle with roasted sesame oil and mix together. Bake for 10-15 minutes in the oven at 350°F/180°C.
Cut the green onions into long, narrow slices. Sauté in frying pan with a dash of sesame oil for about 3 min. Season with salt and generous pepper.
In a blender, combine the silken tofu, turmeric, curry powder, olive oil, and salt. After completely blended, add the sautéed green onions and pulse once more.
Now everything comes together:
Place the steamed pumpkin pieces in the dough first. Top with the blended silken tofu mixture. Evenly place the mushrooms, potatoes, and sweet potatoes on top of the filling. Bake the quiche until golden brown at 350°F/180°C for about 10-15 minutes or until the filling has set in the middle.
Optional Garnish:
While the quiche is baking, mix the chanterelles and the green onions in a small pan. Drizzle with olive oil. When quiche is removed from oven, garnish with the chervil. Serve the quiche warm together with chanterelles and enjoy!