We have some freshly baked projects for you in 2017, so be surprised!
Happy New 2017, Love and Health for everybody.
Thank you for your valuable contribution.
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)
Christmas cookie recipe.
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.
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.
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.
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.
Caption: Cookie cutters and children’s rolling pin from IKEA.
The Future of Food.
You are currently viewing a placeholder content from YouTube. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
VEGAN QUEENS DINNER
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!