Breakfast Love Bowl

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Ingredients

5 dl water, cold

1 pinch of salt, iodized

100 g millet flakes,

100 g Chufli Yoga

1/2 dl almond rice milk

1 tbsp organic coconut blossom syrup

10 g pistachios, unsalted, coarsely chopped

10 g raisins

some grated coconut, coarse

20 g physalis, dried

3 pcs. Physalis,fresh

2-3 edible flowers/ daisies

Instructions

Bring the water to the boil in a medium-sized pan and add the salt. Reduce the heat to medium. Now add the millet flakes and mix well with a whisk, then add the Chufli Yoga. Simmer for 2-3 minutes, stirring occasionally. Finally, add the almond and rice milk and sweeten with the coconut blossom syrup. Serve in a breakfast bowl (approx. 500g) and decorate with the remaining ingredients.

Vegan and top model?

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Das Resultat von unserem Fotoshooting mit Penelope findet ihr hier. 

Einen Grossen Dank an Alle die bei dieser Produktion mitgearbeitet haben

Laura Penelope Baumgärtner

Sarah von Pretty and Pure

Sarah vom Hofnarr

Sanaz von Sanikai

Matthias von Prospektiv Film

 

The Barbie “Career Collection”

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What exactly does a Barbie doll have to do with veganism?

More than you think. The answer lies in last year’s Christmas presents. As a working mother and vegan, I always ask myself which toys are useful for my little daughter.

When I was pregnant, I read a whole book about the Mattel company and decided to only give my daughter Barbies that have a job other than being a model (nothing against the modeling profession, I did it myself, but the sooner my daughter learns that women can have professions that are still considered atypical, the better).

The “Career Collection” fulfills exactly this requirement and that’s why I ordered two great Barbies for my daughter via Ebay before Christmas: One Barbie has already been to the moon and the other is a soccer world champion. You can order Carrier Barbies here.

Barbie Furniture by Ikea.

Sources

http://www.blogseitb.us/basqueboise/2011/07/12/feminist-barbie-please/

http://ideas.time.com/2014/02/05/in-defense-of-barbie-why-she-might-be-a-feminist-doll-after-all/

http://feministcupcake.wordpress.com/2013/07/03/the-truth-about-barbie/

http://niborama.com/2011/07/01/theartofbarbie/

http://flavorwire.com/402681/10-diverse-body-positive-artworks-about-women/

http://thehandmirror.blogspot.ch/2009/07/equality-choice-and-barbie-feminist.html

http://persephonemagazine.com/2011/01/thursday-caption-barbies-come-a-long-way-baby/

http://www.thefrisky.com/photos/barbies-16-most-feminist-careers/pastor-barbie-041310-facebook-g1-jpg/

http://www.alteredbarbie.com/artwork/all_art

http://blogs.babycenter.com/mom_stories/08202012-i-am-a-feminist-and-i-love-barbie/

http://www.thestar.com.my/Travel/Europe/2013/07/05/Barbie-Mansion-in-Berlin.aspx/

Home office lunch for lovers.

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homeofficelunch

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

  1. 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.
  2. Meanwhile, season the cooked millet with the vegetable stock and turmeric.
  3. Slice the zucchinis and all the mushrooms.
  4. Remove the dough from the oven and cover with the millet. Now top one half with the zucchinis and the other with the mushrooms.
  5. Season well with salt and red pepper and cook for a further 15 minutes. Bake in the oven.
  6. Salad. Wash the spinach and rocket well and drain.
  7. For the salad dressing, place all the remaining ingredients in a medium-sized bowl and mix with a whisk to form a dressing.
  8. Add the salad leaves and mix well before serving.
  9. Serve the sausage hot and add the salad.

 

Cooking courses. New at Vier Linden.

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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.

 

 

 

 

 

 

Thank you for your valuable contribution.

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Our Tattoo for Charity campaign raised CHF 2000. We donated half of this amount to Hofnarr, an animal welfare farm that is committed to animal welfare in many ways. The other half goes to Refugee Aid Switzerland.

We would like to take this opportunity to thank all three tattoo artists who worked for a whole day free of charge and collected the donations. More information about the three of them:

sinchiliendo.com (Friday at the Vegan Market in the EWZ)

omtattsat.tumblr.com (Saturday at the Vegan Market in the EWZ)

kimrossini.ch (Sunday at the Vegan Market in the EWZ)

 

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Christmas cookie recipe.

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weihnachtsgutzli_01

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.

weinachtsgutzli

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.

weihnachtsgutzli_4

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.

christmas cookies

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.

weihnachtsgutzli_10_2

Caption: Cookie cutters and children’s rolling pin from IKEA.