Dîner sur l’herbe

A restaurant for 6 guests without walls, dining on a lush green meadow, on one of the last summer days in Zurich this year.

I staged a multi-course dinner on a meadow in Rieterpark Zurich, set a small Japanese-style table and invited my friends to a multi-course “Diner sur l’herbe”. Outside in the open air, a magical atmosphere was created as the candles were lit and the first guests arrived. Everything else and what there was to eat remains in the realm of the imagination.

Gas stove from the New Asia Market in Zurich.

Built-in sink from IKEA.

More.

Clean Food for Carnivores @ Food Zurich.

See, smell, taste and hear new things. The art collective “Good Food for you for free”, namely artists Claudia Marolf, scenographer Helen Prates de Matos and cooking activist and vegan Lauren Wildbolz, have noble intentions: In one evening, restaurant visitors are catered for on all sensory levels. The focus is on confronting our usual eating habits and consciously breaking down familiar thought patterns. The result is a narrative spatial experience with a scientific embedding of smell, taste and tonality.

Facts: Mon. 11.09.2017, 18:30 -22:30 Experimental, 6-course plant-based dinner for CHF 50 per person (excl. drinks).

Register for the dinner experiment at infogoodfoodforyou@gmail.com

Vegan soirée with Rike Schindler & Lauren Wildbolz

Vegan Soirée – Through the evening with Lauren Wildbolz & Rike Schindler.

Zurich chef activist Lauren Wildbolz meets Berlin chef Rike Schindler (NoTiers). As part of the Dinner Soirée series, we will be cooking for you with a one-course 6-course menu on August 24 in the Himmelreich (Loft) in the Supertanker in Binz Zurich.

Menu of the evening
1) Marinated summer vegetable triology with lemon and herbs from the garden
2) Raw lasagne with homemade V cream cheese and cedar seed parmesan
3) Fermented cucumber with iced pesto
4) Portobello mushroom burger with beetroot medallion on pea mash with fig jus and sour cherries
5) Three kinds of chocolate
6) Four kinds of fermented core cheese with roasted rosemary grapes

On this evening, Rike will tell us stories from Berlin and how she became a chef.

-> Reservations by e-mail are urgently required as places are limited in the Lofft on the roof of the Supertanker.

You can take part for 75.-CHF (food without drinks)
You will receive details of the payment method with your booking confirmation.

Please send your reservation request to info@vegankitchen.ch with the subject “Vegan Soirée with Rike”. Quite simple 🙂

We are looking forward to it!

Vegan Soirée with Rike Schindler & Lauren Wildbolz on August 24 /19:3023:00 in the Himmelreich of the Supertankerat Binzstrasse 23, Zurich 8045

Okja is a must-see

Our new favorite feature film is now called Okja.

Okja is a feature film produced by Netflix that has also been released in cinemas in many countries around the world since May. The final version of Okja contains a brutal slaughterhouse scene that would probably never have been filmed like this in the hands of another production company. Without them, however, Okja would only be funny instead of upsetting, because filmmaker Bong Joon Ho patiently and with total poignancy shows the cruel nature of the mass production of animals. The film is not polemical, but that is precisely why Okja has a lasting effect, forcing everyone to reconsider where food comes from and what mechanisms advertising and PR use to cover up the truth.

You can watch Okja on netflix.com

And for anyone who has never purchased a Netflix subscription: the first month is free and can be easily canceled at any time.

Pêche Melba in a melon

When the Australian prima donna Nellie Melba performed in Wagner’s opera “Lohengrin” at Covent Garden in London in 1892, Auguste Escoffier, the chef of the Savoy, was also in the audience. In short order, he created a dessert that he served her the next evening. He apparently knew about her preference for peaches. The first version was a dessert of peaches on a bed of vanilla ice cream arranged in a bowl, nestled between beautiful swan wings carved out of a block of ice. For this vegan version, I decided to mix a melon into the pêche melba and use the melon rind as a frozen bowl. The vanilla glacé effect comes from the creamy cashews and bourbon vanilla and is mixed together with the pêche melba in this recipe. Have fun with healthy “spooning”.

Recipe (2 portions)

Ingredients

1 Galia melon, halved
1 handful of raspberries, frozen
1 peach
1 handful of cashew nuts
1 tsp bourbon vanilla seeds, dried

Topping

approx. 12 raspberries, fresh
1 peach, fresh

Coconut chips
Grated coconut

Preparation

Scoop out the two halves of the melon using a soup spoon. Put the flesh in a freezer bag and place in the freezer compartment for 2 hours, freeze the hollowed-out shells as well.Now wash and pit the peach and cut into slices and place these in a freezer bag as well and freeze for 2 hours.Meanwhile, fry the coconut chips in a frying pan until golden brown.When everything is frozen, place the melon, peach and frozen raspberries in a high-powered blender.
Add the cashew nuts and vanilla and blend to a homogeneous smoothie ice cream, pour immediately into the two frozen melon bowls and decorate with the fresh raspberries, peach and grated coconut and coconut chips.

Auguste Escoffier and Nellie Melba

Alex is cooking @ July 7th & 8th

Join Alex and her crew for a long table pop-up dinner in an industrial warehouse in Zurich. Due to the special location, space will be limited!

Two dates to keep in mind, Friday 7th and Saturday 8th July. The 5 course tasting menu will be entirely plant-based and will feature locally grown and organic ingredients. The main concept of this pop-up is to introduce you to a different gastronomic experience that she hope will be as inspiring to you as it was for Alex. She will be partnering with amazing people that she can’t wait to introduce you to.

Alexiscooking is actually her Instagram account where it all started. You can follow her adventures there and see what up to the last few months. alexiscooking

LOCATION

Circle 2 in Zurich.

TWO DAYS AVAILABLE
Friday 7th & Saturday 8th July 2017, at 7pm.

COST
CHF 85 for the 5 course tasting menu and a few more surprises. The payment will be done in advance via TWINT/PAYMIT. Wines and drinks will be charged on consumption at the event.

RESERVATION
If you want to book, please use the “Going” button in Facebook or email her the date you want to join, your name and phone number at hello@eatbyalex.com. She will confirm your spot with further details about the location.

And invite your friends to that next upcoming plant-based event, please!

 

Strawberry slice as a children’s dinner

Recipe

Ingredients
500 g organic strawberries
4 tbsp raw sugar
300 g wholegrain rusks
50 g vegetable margarine or coconut fat

Preparation

Slice the strawberries and cut them into four more pieces. Place all the sliced strawberries in a large bowl. Add the raw rusks and leave to stand for half an hour (refrigerate). fry the rusks in a frying pan with a little margarine or coconut oil until golden brown on both sides. Serve the rusks warm and garnish with the strawberries. tip: Make sure the rusks are wholemeal and do not contain butter or whey powder.

This recipe comes from our first cookbook vegan kitchen & friends

Our vegan wedding catering

Sustainable, plant-based, organic and simply good: Vegan Kitchen provides great delicacies from the region that will enchant all wedding guests at the vegan wedding dinner.

The Vegan Kitchen team works with the aim of offering delicious and healthy cuisine in Switzerland. The Vegan Kitchen team is now increasingly cooking for Swiss bridal couples and realizing their dream of a vegan wedding in Switzerland and abroad.

As Vegan Kitchen always uses regional products, the catering on offer is always fresh and varied – just drop by and find your dream wedding meal to enchant your guests!

Among the first, you are in first place. We no longer run Switzerland’s first vegan restaurant. But a catering service that celebrates vegan cuisine with the utmost conviction. With a variety of dishes, unusual menus, created from organic ingredients. Whether for weddings, business events, aperitifs or birthdays – our spirit is always the same: We want to inspire you and your guests.

Get in touch for a nice, enlightening conversation.

Contact us for an individual consultation and quotation on 079 541 41 66 or electronically at info@vegankitchen.ch

32649692 – pyramid of champagne close-up

The ethics of eating

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

 

Vegan style without animal products

First comes the food and then more.

Anyone who eats a vegan diet has taken a big step towards reducing suffering in this world. But the exciting and fulfilling journey is only just beginning. First I changed my clothes and shoe purchases, then I checked my cosmetics and medication. This development seems to be typical for many vegans: The longer they eat and live vegan, the more consistently they pay attention to the exclusion of animal products in everyday life and include more areas.

Being a mother has brought new products into everyday life that contain traces of animals or have been tested on animals. As I studied art myself for 8 years and my little daughter loves painting and crafting, it’s time to take a closer look at these materials.

Colors. Certain shades of red are not vegan.

Alkyd and acrylic paints are mostly vegan. Alkyd and acrylic paints are synthetic compounds, whereby alkyd is based on synthetic and vegetable resins and acrylic paints are plastic dispersions. However, color pigments such as cochineal, carmine (E120) and purple are not vegan. In the case of reds, especially cochineal and carmine red, the origin of the pigments must be investigated; in many cases, female beetles (the cochineal) are still ground and/or boiled for this purpose. When it comes to the color purple, you have to ask, because if it is called “true purple”, it was obtained from purple snails.

Incidentally, the production of synthetic purple is just as expensive as that of “real” purple. As long as the pigments in their oil or acrylic paints are not animal-based, but either vegetable, mineral or synthetic, they can be considered vegan paints.

Image by Mamakreativ

MÅLA series from IKEA is non-toxic.

Animal testing is not carried out on paints for art painting. All products in the MÅLA series from IKEA are non-toxic. My daughter, 3 years old, can already paint independently with these colors. Easy to dose, easy to wash off and very inexpensive. The color is very opaque but once dry it can no longer be washed out of textiles. Only when the color is still fresh on the clothes can it be washed out easily. It is best to simply fit a T-shirt over the children’s clothes, which can be used again and again for painting.

Animal testing for wall paint.

Unfortunately, animal testing is still being carried out on wall paint. You can find wall paints that have not been tested on animals, are free from animal ingredients and are also ecologically safe and harmless to health here. The wall paints from Ecos Paints can easily be used in the same way as acrylic paints (art material). So with them you have everything in one: ecologically and health-safe, cruelty-free and vegan paints.

Brushes. Better artificial than natural hair.

Nylon or acrylic brushes are easier to clean than natural hair brushes, both from oil and acrylic paint – and they shed much less hair. “Natural hair”, “bristles” – simply avoid products with these names. You can recognize them by their appearance and usually also by their name. Calligraphy brushes are made of goat, pony, marten hair and the like. There are much better synthetic alternatives for this area. The brand Davinci offers excellent painting brushes made of synthetic hair in all possible shapes and sizes.

Paper. Use recycled paper, check watercolor papers.

Paper as a label material is largely harmless from a vegan perspective in terms of material and production. Strict vegans insist on recycled paper, as the cutting down of primeval forests or the cultivation of fast-growing tree monocultures cannot be reconciled with vegan ethics. It’s best to simply recycle your paper from the office at home. The reverse side is suitable for children to draw on. In the case of painting blocks, however, the glue may consist of casein or glutin glue(bone glue). Incidentally, gelatine is often used in watercolor paper and is therefore not even vegetarian. These watercolor papers, for example, are gelatine-free.

Street chalk is vegan.

The biggest paper in the world is the sidewalk in front of our house. One game is particularly suitable for older children who can already operate a photo or cell phone camera themselves. The children draw different things on the floor, for example a rocket or a balloon bouquet with string. Now lie down on the floor in such a way that you get a picture from above: For example, two boys floating in space. All it takes is a few photos – and the funny scene is captured for eternity. This ensures that the work of art remains in place, even when the next rain comes. You can find more ideas for playing outside with chalk here. The street chalk from IKEA consists entirely of calcium carbonate and non-toxic color pigments.