All information here.
Tattoos for Charity @ The Vegan Market
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:
For Friday from 11: 30-21h at Sinchi
tattoo@sinchiliendo.com
More information about Sinchi’s work at www.sinchiliendo.com
Filip Gauracandra is coming for Saturday
More information about Filip’s work “OM TATT SAT” on Instagram here
And his page here.
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
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
HAPPY WORLD VEGAN DAY
Last night a friend said to me: “You can’t eat any more mushrooms either.”
“Why?” I asked.
He: “Smurfs live in there.”
Happy World Vegan Day.
Here’s to a future without annoying comments and more empathy!
Today’s event tip is our
Vegan cheese and wine tasting
At 7 p.m. at Waffenplatzstrasse 11, 8002 Zurich. All information about the event here.
A few places are still available, register spontaneously by texting 079 541 41 66.
Christmas Catering
For us, cooking is more than just cooking.
For us, cooking is pleasure, ethics, ecology, culture, architecture, aesthetics and art, but above all knowledge and skill. Vegan cooking is avant-garde and for us it means being creative, experimental, unexpected, new, emotional and peaceful in our approach.
Our natural cuisine requires regional, fresh and healthy products from the surrounding fields and forests: All our food is organically grown.
Whether candlelight dinner, wedding, birthday party, Christmas event, aperitif, classic banquet, party service, flying buffet, corporate event, up to the gourmet feast including location or just delivery. Everything is possible from 30 people, or from 10 people for cooking courses!
Contact us us for a special catering service. By telephone on + 41 79 541 41 66 or info@vegankitchen.ch
We are also happy to take over the entire organization of your event.
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!
Fast Fashion
The “Fast Fashion” exhibition also shows the suffering of animals in the clothing industry.
“Fast Fashion. The dark side of fashion” sheds light on the background to the globalized textile industry. It deals with production mechanisms, economic and social aspects, but also with environmental issues.
At the end of the exhibition, the well-known Swiss cartoonist Ruedi Widmer explores the difficulties of defining what slow fashion actually is and how to find one’s way through the jungle of countless quality labels, some of which are not very meaningful.
The exhibition also includes the reports “Wool production in the USA and Australia” and “Angora rabbit wool production in China”.
The exhibition will take place from October 26, 2016 to June 5, 2017 at the Textile Museum St. Gallen. You can find more information under this link.
Source: Peta Newsletter 21.10.16 & Textile MuseumSt. Gallen
Green Days.
Store totally green.
At the new event GREEN DAYs – sustainable life & style – you will find exquisite lifestyle products that combine design, style and enjoyment under the aspect of sustainability.
Women and men can shop here with a clear conscience and be inspired!
From the areas:
- Fashion & Accessories
- Beauty
- Living & Living
- as well as food & luxury foods and so-called “SUPERFOOD”
You can find all exhibitors here. If you would like to make your own stand, you can register here.
Green Days on November 6, a Sunday, in the Maag-Halle Zurich
Our Friends such as Pretty and Pure, Sanikai and Favorit Fair will also be there with a stand!
Autumn pumpkin curry recipe
Ingredients for 2
persons:
200g basmati rice, whole grain
½-1 piece of pumpkin, e.g. Butter pumpkin
200g potatoes
10 g ginger
1 onion, peeled
2 tbsp sesame oil, roasted
5dl vegetarian vegetable stock
8 pieces of physalis, separated from the leaf
200 ml coconut milk, unsweetened
1 tsp turmeric
1 tsp curry, mild
Pepper, freshly ground
some ground chili
Topping
some pepper, freshly ground
4-6 physalis slices
Preparation:
Cook the whole basmati rice according to the packet instructions (in a rice stove or in a pan).
In the meantime, peel and roughly dice the potatoes and pumpkin and steam gently (in a pressure cooker or steamer).
Finely chop the ginger. Fry this together with the onions and garlic in the sesame oil. Add the steamed pumpkin and potato pieces and fry briefly, then deglaze with the vegetable stock. Allow everything to boil down a little. Divide the physalis and add to the stock. Now stir the coconut milk into the stock and blend everything to a smooth cream using a hand blender. Season to taste with the turmeric, curry, pepper and chili. Bring the curry to the boil again, cover and simmer over a medium heat for a further 5 minutes.
Pour the curry into two soup bowls and serve with the physalis slices and pepper.
Serve with the wholesome basmati rice.
By the way
Physalis is the
Cape gooseberry
contains high-quality vitamin C and still grows in Switzerland
(in organic quality in the
Alnatura
on Löwenstrasse in Zurich).
Picture: Tablecloth from the brockenhaus,
saucer from Ensoie
,
Soup plate
and
napkins
from
Ikea
.
2- 4 December 2016
The Vegan Market combines vegan clothing, accessories, cosmetics, street food, books and much more with a varied cultural and entertainment program with readings and live music in a unique market atmosphere. The regular event will celebrate its premiere during the Advent season from December 2 to 4, 2016, and will take place for the first time at the EWZ Unterwerk Selnau on the weekend of December 2 to 4, 2016, showcasing the wide range of products, services, food and culture that the vegan world has to offer in a Christmassy atmosphere. The Vegan Market will initially be held on a quarterly basis with a varied and seasonal range of products, enabling Zurich residents to cover their everyday vegan needs. The event is thus clearly positioned alongside street food events and street festivals and is characterized in particular by its informal atmosphere.
In the food sector, the focus is on innovation and quality. The diversity of the
vegan indulgence is demonstrated and the market proves impressively that vegan nutrition has nothing to do with abstinence. The non-food area shows young designers, vegan cosmetics, jewelry and gift ideas and offers the opportunity to discover new things and find inspiration. The market is complemented by a musical framework and an inspiring cultural program: panel discussions with vegan influencers are just as much a part of it as book signings by cookbook authors and readings of vegan literature.
The vegan kitchen will be there with a Tattoo`s for Charity stand: More on this soon here.
Date: Friday/Saturday/Sunday, December 2-4, 2016
Location: EWZ Selnau substation, Selnaustrasse 25, 8001 Zurich
Opening hours: Friday 11:30 – 22:00, Saturday 10:00 – 22:00 and Sunday, 10:00 – 18:00
Contact for stand registrations:
Overall management: Peter Egli, 079 101 94 94; aussteller@theveganmarket.ch