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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

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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

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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

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…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:

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“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

Opening of the first vegan restaurant in Switzerland in 2010

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The opening of the new and first vegan restaurant “vegan kitchen and bakery” at Müllerstrasse 64 in 8004 Zurich by Lauren Wildbolz was a long time ago.

Lauren Wildbolz was a blogger for a long time and the head chef at the new vegan restaurant in Zurich, the vegan kitchen & bakery.

Before that (2007/2008), she worked as a vegetarian cook in a juice store in Zurich’s old town and became a vegan with even more depth in 2008. This change inspired her to open Switzerland’s first vegan restaurant in Zurich in November 2010.

The vegan kitchen & bakery was then sold to the Soyana company and the vegan restaurant with vegan ice cream (the Vegeglanteria) is still located at Müllerstrasse 64, now called The Sacret.

Lauren Wildbolz is no longer involved in the new vegan restaurant, but is very happy that it is still vegan and cooked with organic food: The vegan buffet over lunch is highly recommended! Below you can see a video from that time: The Star TV report from January 27, 2011 about the newly opened vegan restaurant Vegan Kitchen And Bakery in Zurich.

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The Star TV report from 27.1.2011 about the newly opened vegan kitchen and bakery in Zurich: http://vegankitchenandbakery.ch

Coming soon

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Please watch full length video here.

pretty& pure

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pretty& pure
is the first beauty organic store with a unique vegan cosmetic selection:

From vegan brush sets to nail polish, the founder, Sarah Semrau (and our beauty guest blogger), offers almost everything the V-heart desires: Here you can see the
brands here
.

We were there for the opening and of course we provided vegan kitchen catering. pretty& pure2

Brown rice sushi, cashew nuts & pistachios a la Provinciales as well as hummus and sunflower remoulade party bread. The beautiful cupcakes were from Miyuko.

pretty& pure2_catering

In addition to the fantastic selection of cosmetics, Sarah offers various beauty services, such as “Detox your beauty case and go natural!”.

As a well-known make-up artist in the scene(click here to go to her website), there is also the option of having your make-up pimped from “natural beauty make-up” to “glamor make-up”;-)

You can find all their current offers here.

pretty& pure1 pretty&pure_shop

Sarah packing in her new store with vegan kitchen sushi.

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By the way, Sarah Semrau also has a natural beauty recipe in our vegan kitchen and friends cookbook,

Pre-orders as of now
here.

vegankitchen&friends_s-w_negative

Pretty & Pure

Rotbuchstrasse 16

8006 Zurich

Tue-Fri 11:00 – 18:30

SA 10:00 – 16h

prettyandpure

sarahsemrau.com

vegankitchenandfriends.ch

vegan kitchen catering

miyuko

Minimizing meat consumption by just a fifth of the current level!

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The new study by the Universities of Hohenheim and Göttingen examined the effects of reduced meat consumption on global agricultural prices and global food production,
The result is amazing:

A 19% reduction in meat consumption in industrialized countries would not only lead to a global reduction in meat production of 2.5% and a reduction in the world market price for meat. The lower demand for animal feed and the general decline in consumption could also lead to a fall in prices for other products such as grain. Poor countries in particular benefited from these price reductions.
Minimizing meat consumption by just a fifth of the current level would therefore appear to be a more than effective means of transforming the global agricultural sector and improving the global food situation.

“70 to 80 percent of the world’s agricultural land is used for fattening, but only contributes 17 percent of the world’s food in terms of calories:If the citizens of the USA alone were to reduce their meat consumption by just 10 percent each year, the food saved could feed around 60 million people worldwide. Currently 900 million people are starving, every 7 seconds a child under the age of ten starves to death…”

Source: Handbook, RAtschlage und Einblicke für ein grüneres Leben by Greenpeace, ISBN:978-3-03774-048-4

You can find a summary of the study here.

Click here for the full study.

Jessica Chastain, currently the most famous red vegan hair in the movie world

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Things couldn’t be going better for the 35-year-old vegan: She was just nominated for an Oscar for her role in“Zero Dark Thirty” and also shone in“Tree of Life” and “The Help”.

She said recently that it had been difficult for her to get roles for a long time because all the women in scripts are either dark-haired or blonde. In Hollywood, people don’t necessarily know what to do with red-haired women, you said in a recent interview. Al Pacino would have put you out of your misery: “He cast me in his movie“Wild Salome“. Al Pacino’s funny nutrition tip for Jessica on the movie set back then can be seen here in a short interview.

She owes her success not least to her principle of determination: what she starts, she sees through. For example, going vegan. If the chips have been deep-fried in duck fat, Chastain just doesn’t eat them. She has been a vegetarian for 15 years and vegan for five: “It’s about leading a life that doesn’t contribute to cruelty.” The actress also pays attention to her vegan lifestyle on film sets. The chicken in the movie ‘The Help’ was therefore purely vegan. In the scene in the movie, the “fried chicken” for Jessica was imitated from tofu;-)

In 2012 you were voted “Sexiest Vegetarian” by Peta:

Vegan kitchen like that red haired woman!

JessicaChastain

Her mother, Jerri Chastain, works as a chef in a vegan restaurant, so Jessica has no shortage of recipe ideas in addition to her success as an actress.

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Backstage with Jessica Chastain, best actress/drama, Interview Video here.

Chastain in “The Help”, trailer here.

And here is the fried chicken imitated from tofu for Jessica Chastain in “The Help”

Vegan Bodysushi Performance at Erarta Gallery Zurich

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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: