Category: Talk Of The Month

Beyond Meat.

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Last week, Lauren Wildbolz had the wonderful opportunity to host catering for 70 guests during the Swiss launch of Honest Iced Tea. Her highlight was getting to know the visionary Seth Goldman. He gave her the fantastic news that his company Beyond Meat* was already supplying the first restaurants in Switzerland with Beyond Meat burger patties in July. will supply.

*Beyond Meat

The company Beyond Meat has succeeded in cracking the molecular composition of meat. Beyond Meat offers chicken, beef and, most recently, a burger made from pea protein, beetroot juice, chia seeds and other plant-based ingredients.

Vegan start-up companies are springing up, financed by Bill Gates, Google founder Sergej Brin and financial investor Peter Thiel. These are companies that want to revolutionize the meat market. One of the flagship investments: Beyond Meat. The founders want the meat to be followed by something that looks and tastes like meat – but comes from vegan production rather than from animals.

The Californian start-up wants to replace animal protein with plant-based protein for the masses. For human health, positive impact on climate change, natural resources and respect for animal welfare.

Their approach is based on the 25/20 principle: The Beyond Meat company aims to reduce global meat consumption by 25 percent by 2020.

Documentary film on the subject:

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#sethgoldman #laurenwildbolz #bluehorizon #beyondmeat #whatthehealt

 

The ethics of eating

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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

 

Green light for a vegan diet.

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A vegan diet for pregnant women and small children is possible without any problems, as long as important things are taken into account, such as vitamin B12 supplementation. This statement is supported by three medical specialists who have contributed to my new book “Vegan Love”.

  • Cookbook and guide for pregnancy, breastfeeding, baby and toddler.
  • Basic knowledge and over 80 vegan recipes for a balanced diet.
  • With contributions from three medical specialists on medical safety.

Plenty of vegetables, fruit, nuts, pulses and wholegrain products in the daily diet provide the little body with all the important nutrients. In order to rule out health risks, sound nutritional knowledge, the involvement of nutritional experts and vitamin B12 supplements are required. This book provides the basics. The 80 recipes are well-balanced, of particularly high organic quality and can be prepared in a short time without the need for ready-made products. Starting with the ideal diet when planning to have children, during pregnancy and breastfeeding, through to porridge and solid foods up to the age of three. With valuable contributions from three expert doctors as well as many practical tips and hints for everyday use. Lauren Wildbolz has been meat-free since she was fourteen and now eats a vegan diet with her husband and three-year-old daughter.

Lauren Wildbolz, entrepreneur, food activist, cookbook author and one of the pioneers of vegan food in Switzerland with her “vegan kitchen and bakery”, which opened in 2010. Organizer of vegan cooking courses, blogger and operator of a catering company.

Photos: Andrea Diglas

“Vegan Love” is now available in bookshops. Insights into the book right here.

  • Cookbook and guide for pregnancy, breastfeeding, baby and toddler.
  • Basic knowledge and over 80 vegan recipes for a balanced diet.
  • With contributions from three medical specialists on medical safety.

ISBN: 978-3-03800-921-4
Binding: Hardcover
Length: 240 pages
Weight: 1015 g
Format: 19.5 cm x 26.5 cm

Order online right here.

 

 

Vegan Love

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Unser zweites Kochbuch ist da! Ab sofort in jedem guten Buchladen erhältlich.

Tattoos for Charity @ The Vegan Market

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At the first Vegan Market in Zurich at the EWZ, I am venturing into a charity project: Tattoo for Charity is intended to support people and animals at Christmas time: Half of the profits from every tattoo engraved at The Vegan Market Zurich (2-4Dec 2016) will go to the Swiss Refugee Aid and the other half to the Lebenshof project With this charity project I want to the vegan way of life: I put humans and animals on the same level.

We are the artists here, for 3 days, one artist at a time:

sinchiliendo

For Friday from 11: 30-21h at Sinchi
tattoo@sinchiliendo.com
More information about Sinchi’s work at www.sinchiliendo.com
filipgauracandra
Filip Gauracandra is coming for Saturday
More information about Filip’s work “OM TATT SAT” on Instagram here
And his page here.
kimrossini
For Sunday 10:00-18h with Kim by email to

More information about Kim’s work at www.kimrossini.ch

Appointments until 30.11!
www.theveganmarket.ch December 2-4 at EWZ Zurich, Tramstrasse 35, 8050 Zurich

Vegan Queens

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[youtube]https://www.youtube.com/watch?v=8r-YuPm4HOI[/youtube]
The new cookbook “Vegan Queens” by Sophia Hoffmann will be published by Edel Books on October 6, 2016. In addition to 10 delicious vegan menus, she introduces you to 10 companies in the catering sector that are run by women. Among the queens is the Swiss vegan queen Lauren Wildbolz. Over 80 recipes and 10 inspiring success stories from the kitchen! Don’t miss out and grab a book;-)

Aquafaba

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aquafabaA waste product can now replace industrial vegan protein alternatives.

Aquafaba is the vegan answer to egg white snow, is quick to make and costs very little. The chickpea water can be obtained either from the can (it is best to use organic products for this) or from the cooking water from the dried peas. The second method requires a little patience, as the water with the chickpeas should be kept in the fridge overnight after boiling.

But let’s start from the beginning: The magic word here is vegetable protein snow, for years we thought we could only imitate it with apple sauce. Or we usually use a soy-based vegetable cream that can be whipped: soy cream/cream such as SojaLine from Migros (unsweetened) or SOY WHIP from Soyatoo (sweetened).

Aquafaba not only makes airy meringues (like meringue hoods!), macaroons and whole cakes, but also delicious desserts such as chocolate mousse and much more.

This is because the natural and purely plant-based protein substitute can also be wonderfully processed into savory dishes. Burgers, cheese, butter and mayonnaise get their desired consistency with aquafaba.

Aquafaba translates from the Latin “aqua” = water and “faba” = bean

Most of them can be found in every well-stocked household. Vanilla sugar, powdered sugar, cream of tartar (used in the same way as baking powder or cream stiffener) and lemon juice are not exotic in the kitchen. If you add the chickpea or bean draining water to this and add guar gum, you have a good base for many dishes.

 

Recipe for the purely plant-based beaten egg whites

Ingredients for 1 portion, preparation time is approx.

Ingredients for 1 portion (e.g. one chocolate mousse)

  • 125ml drained water from a tin of chickpeas (preferably with a little salt)
  • ½ tsp guar gum / xanthan gum
  • 4 drops of lemon juice
  • 60g raw powdered sugar
  • 1 pinch of bourbon vanilla seeds

Preparation

Place all the ingredients except the sugar in a bowl and whisk for 2 minutes. Then add the raw powdered sugar and continue beating for 5 minutes until the foam sets and forms peaks.

It is best to process the snow straight away.

Info: Be careful when experimenting in the oven, as the snow does not tolerate high temperatures above 100°C. It is great for drying in a dehydrator or in the oven at low temperatures below 100°C.
More information about aquafaba and recipes right here: