Easter brunch. Excluding laying hens and day-old chicks.

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Today at Easter brunch, the table was richly laid. We had leek and potato quiche, smoked tofu sausages,
soy cream cheese
large colorful salad, various breads, Wilmersburger cheese, hummus,
baba ghanoush
Bircher muesli with apple, banana, pear, soy yogurt,
Sahara confectionery
cherry brownies and cookies.

 

To celebrate, we’re giving you the recipe for the quiche from our vegan kitchen and friends cookbook(click on the recipe to enlarge). The entire book can be purchased from Orell Füssli, selected bookshops or directly from us by sending an e-mail to info@vegankitchen.ch.

 

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If you want to add a whipped topping , prepare it with the following ingredients in a mixer or with a whisk in a bowl:

400 g silken tofu

2 tablespoons cornflour

1 pinch of sea salt

some pepper, freshly ground

1/2 tsp turmeric

1/4 tsp nutmeg, freshly grated

1 tsp thyme, fresh or dried

1 teaspoon oregano, fresh or dried 12 teaspoons basil, fresh or dried

1 tsp chives, fresh

 

A cheerful group of vegans and non-vegans met for Easter brunch. But what would Easter be without Easter eggs? A better world. At least for hens and male chicks. Before Easter, they lay eggs in piecework, but are still not allowed to raise their young. Male chicks are usually killed immediately. To the report in the Sonntagszeitung. You can find reading material on day-old chicks here.

 

Best vegan wine in town

 

 

1569

Lunaris

Choir Rheinau 2008

Winery: Staatskellerei Zürich

Region: Zurich

Year: 2008

A multi-layered, high-quality wine made from the little-known, fungus-resistant Cabernet Jura and Monarch varieties.

Why isn’t wine vegan, or even vegetarian?

You can find answers here, as well as
here

 

You can find more vegan wine recommendations with a matching recipe (tofu patties)
here.

The V-Angle

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Outfit: black Hanna dress made of Tencel by CUS, jewelry models own

Shoes: black Knowing ankle boots in customer suede & faux leather from Olsen Haus

 

 

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Outfit: Models own

Shoes: pink orange platform pumps made from Dinamica faux suede & faux leather by Beyond Skin

 

carolin_8

Outfit: shiny black Favour dress made of tested and certified materials such as polyester, cotton and polychloride from Reality Studio, coat models own

Shoes: navy Percy ankle boots in polyurethane with gold front by Cri de Coeur

 

 

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Outfit: white Tara shirt top made from recycled PET & organic cotton from CUS, black jeans Models own

Shoes: goden floral peep-toe platform boots made of textile & Alcantara by Cri de Coeur

 

 

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Outfit: blue gray denim Ventura shirt made of 100% Lyocell (upcycling ) by Reet Aus, Jupe: Models own

Shoes: Mimi B – Pumps in black patent polyester mix & blue PU faux leather by Beyond Skin

 

caroline_4

Outfit: Xiong – blue, padded satin coat made of tested and certified cotton, polyester & elastane by Reality Studio

Shoes: black, quilted Marie boots made of polyurethane from Cri de Coeur

 

 

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Outfit: black blouse Anabelle made of tested & certified polyamide & elastane by Inti Ferreira, Jupe: Models own

Shoes: black high heels sandals Galaxy in faux suede & metal mesh; linings in faux leather, sole in composite rubber by Olsen Haus

 

You can find additional details on the manufacturers/brands here

 

 

The V-Angle

The vegan corner, just around the corner

 

We produced our first vegan editorial shoot and, together with the online store

V-Angle vegan clothes and shoes photographed.

Claudia Simione (vegan) is the owner of the company and initiator of the “V Angle” project. Her passion for fashion and the need to finally be able to buy vegan fashion in Switzerland led her to decide to import vegan fashion for the Swiss market in 2013. The “V Angle” project was launched.

“We are proud of our vegan online boutique and are delighted to offer our carefully selected collections of women’s clothing and accessories. They are not only vegan and environmentally friendly, but also absolutely on trend. We are starting with fashion for women, but in a next step we also want to offer men’s and even children’s collections. It’s so easy to buy beautiful things while respecting the environment and all the ‘earthlings’ living in it!”.

We at the vegan kitchen are delighted with the personal advice and already have a pair of V-Angel ankle boots in our shoe box.

 

For online orders and private appointments at V Angle you will find everything here:

www.v-angle.ch

 

Editorial credits:

 

Model: Caroline Klemenz

Make Up: Sarah Semrau/
Pretty and Pure

Photo, layout and realization: Lauren Wildbolz

 

 

The discriminatory braid

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Vegan spelt plait, medium, 400 g from John the Baker

 

Sometimes I feel ashamed of being a vegan.

Sometimes also for other vegans.

But let’s start with me. I order tea at Sprüngli on Paradeplatz and want to provoke the waitress out of a not-so-good mood: “You don’t have soy milk.” “I’m about to hear the same answer I’ve been getting for years,” I think to myself. But the waitress doesn’t do me the favor and replies with the professional friendliness of Sprüngli employees

“Yes, we do.”

I also feel ashamed of myself in Sprüngli after I ask Yves Spink why the vegan plait is no longer labeled vegan and he replies that vegan customers have complained to him. They feel discriminated against.

The vegan plait is therefore available under the politically correct name of spelt plait and the world has one less big problem.

 

PS: The Dinkelzopf, in my opinion the finest in town, is not only available at the Stadelhofen branch. John the Baker will soon be opening a second branch in district four. You can find more information here:

John Baker Blog

John Baker @ Facebook

More on this topic
here.

The new vegan cooking courses at the vegan kitchen at Zurich University of the Arts

 

Lauren Wildbolz is teaching the last vegan cooking course at the Migros Club School today.

It’s time to try something new and set up your own range of vegan cooking courses. Molki, the top modern canteen at Zurich University of the Arts, offers the perfect setting

You can see the courses for the first quarter of 2015 in our calendar of events and scroll down for the first impressions.

We look forward to your registrations!

molkiNew_courses_veganlevel1_molki copyexperimental1_2vegansushi_private_home_workshopMensa_molki_plättliIMG_4946cooksNewCourses_veganlevel2_molki Copygastronomic kitchenNew_courses_molki_vegan_baking Copy419627_325867080795657_831382242_n10668956_741447319237629_5030030549455216617_oNewCourses_molkivitamix Copy10683742_741447245904303_8251693501599077334_o1015924_525293004186396_989721344_orafi_blueberry pieNewCourses_molki_greenSmoothie_healthy Copy Copy427034_326957444019954_610609686_n10648248_741449759237385_8983243427899495259_o1979315_741449405904087_2416508230322778148_o196976_459635200752177_1224903720_n542382_365347803514251_1856361082_n981318_525911057457924_183283376_o1015862_525293017519728_1152680369_o427034_326957450686620_302213023_n428081_326957560686609_1428438833_nThe vegan 10 - course menu10goers10672039_741443405904687_6911533514717025430_n10665729_741443369238024_6437004110286412232_nKitchen surge chamber397693_459635134085517_379335186_n

The animal sanctuary needs your help

 

An animal paradise, a realm of children’s dreams, a rare idyll, an oasis of peace, a place to recharge your batteries, immerse yourself and relax for young and old; it’s not easy to describe the
animal sanctuary
to describe. However, every visitor quickly realizes that it is a unique and very important farm that deserves to be preserved.

 

tirlignadenhof

 

The
animal sanctuary
is in a financial emergency situation in which it is not possible for them to pay the veterinary costs incurred or the wages of the employees. The animal sanctuary has never been in such a state since it was founded and some people may wonder how it could have come to this:

Stefanie, Sandra and Monica from the foundation
Tierlignadenhof
published the following on the website before the end of the year:

With the conversion of the
Tierlignadenhof
completed in the spring of 2014, the costs of many subsequent necessary improvements rest on the shoulders of the
animal sanctuary
. They were able to settle most of the bills and have met all the demands. But now they are left with a converted lower floor and are facing a financial catastrophe with the rescued animals. The bank account is empty and the seemingly hopeless situation is weighing heavily on the animal sanctuary.

Despite the heavy burden, they would like to emphasize that they are fighting with all their might to keep the animal sanctuary out of this situation. At no time would they think about stopping their activities or doubt that things would pick up again soon.

To do this, however, you need the help of everyone. They want to continue to ensure that the rescued animals have everything they need – which is why they have launched an appeal for donations to support the vegan kitchen.

 

 

For a helping donation the
animal sanctuary
together with all its rescued animals would be very grateful and can be made using the following details.

Raiffeisenbank Regio Laufenburg
5082 Kaisten
Bank account: 50-12428-3
in favor of
Animal sanctuary foundation
Account of the foundation: CH87 8069 6000 0018 7391 0

 

deer

 


Animal sponsorships
for a: horse, pony, fox, sheep, dog, piglet, ox, deer,

or for one: cow, donkey, goat or cat can be
here
can be made here.

If you have any questions about the exact situation, the Tirlignadenhof team will be happy to help you at info@tierlignadenhof.ch

www.tierlignadenhof.ch

 

 

Last minute Christmas present.

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Christmas is the festival of love. Sounds trite? We believe that, far away from the stress of everyday life, you can focus more energy on your loved ones and celebrate love, trust and compassion with them.

The cookbook “vegan kitchen and friends” is all about friendship and tolerance: meat eaters, vegetarians and vegans have contributed their favorite plant-based dish. A total of 60 recipes tempt you with starters and desserts from all over the world. The vegan kitchen also reveals how to prepare its classic dishes and new creations,

If you are still urgently looking for a Christmas present, we recommend our cookbook, which is available at the following locations. We wish everyone happy holidays.

www.vegankitchenandfriends.ch

 

Orell Füssli Kramhof

Füsslistrasse 4

8022 Zurich

http://www.books.ch

 

Vegelanteria

Müllerstrasse 64

8004 Zurich

 

Pretty and Pure

Rotbuchstrasse 16

8006 Zurich

 

Eva’s Apples

Weinbergstrasse 168

8006 Zurich

Choral chest

Limmatplatz

Fierzgasse 16

8005 Zurich

 

Choral chest

Idaplatz

Zurlindenstrasse 211

8003 Zurich

 

Vitus organic store

Ankengasse 7

8001 Zurich

 

Maison de Beauté

Münstergasse 20

8001 Zurich

 

Air Yoga

Oberdorfstrasse 2

8001 Zurich

 

changemaker

Marktgasse 10

8001 Zurich

 

 

 

 

 

Helen Arnet made the first Swiss documentary about veganism

They drink oat, spelt, rice or almond milk, spread margarine on their breakfast rolls, refine their pumpkin soup with soy or oat cream, eat tofu, seitan, lentils, nuts and lots of fruit and vegetables. And that’s not all – vegans don’t wear leather shoes or wool sweaters. They do not sleep in down comforters, do not wrap themselves in silk and do not use cosmetics and cleaning products with animal ingredients. Is that extreme?

helenArnet

“Vegans are not extreme. At most, they are extremely consistent. They draw attention to the abuses in our treatment of farm animals. They make us think. They provoke with a clear stance. They are the thorn in our flesh – and it should hurt a little.” Helen Arnet

 


Helen Arnet
(*1966) has worked exclusively for “DOK” and “Reporter” since 2010. She studied Folklore Studies (European Ethnology) and German Studies at the University of Zurich. After completing her studies, she worked as a video journalist for Aargau regional television station TeleM1. In 1998, she moved to Swiss television as an editor and input for “Schweiz aktuell”. In addition, she made contributions for “Fernweh” and “Reporter”.

Read the full interview with Helen Arnet “
Why vegans provoke omnivores”
can be found
here.

 

And here is the full DOC movie Vegan – of humans and other animals

.

Supporting role nature

mapofmeat

Not in the mood for crowded department stores and stressed sales assistants? Here is the perfect alternative program for this December: provocative topics, enlightening films, served up in a lively way. Heavy fare served in an easily digestible way, inspiring events with competent experts, interesting discussions with different opinions, that is the nature of Nebenrolle.

If there are hard facts, little confidence and hardly any hope, then let’s at least use them. Nebenrolle Natur is convinced that we are facing major upheavals that we cannot prevent, but that we can influence. The simplest and quickest change we can achieve is to reduce our consumption and become much more conscious, and above all to adopt a plant-based diet.

The forecasts for the coming years and decades are very gloomy if you look and listen carefully, and that is precisely why we need to inform ourselves, get involved and try to bring about the necessary changes. We owe this commitment to the next generations and the many species in this world, all of which have been here much longer than we have.

 

Our vegan kitchen secret tip is
Gabriele Busse.
The cabaret artist delights her audience with openness, self-irony and wickedly loving humor. In her program, Gabriele Busse satirizes the self-righteousness with which any kind of oppression can be justified – in words and songs, with guitar and piano.

You can find the whole, really very inspiring event program here:

www.nebenrolle-natur.ch

And on FB:

www.facebook.com/NebenrolleNatur

good food for you for free at Tonigläsi

By offering free food, Nicole Frei, Helen de Matos, Claudia Marolf, Manuela Benz and Lauren Wildbolz extend the communal moment of eating and cooking to the visitors. The project group cooks scenographically and from freshly dipped food that has ended up in containers due to its expiration date. This time they were invited to the creative City Fest in the Toni Areal of the Zurich University of the Arts, there were aperitifs in 400 clay jars, from sweet to savory, there was no lack of variety that they made from food waste. Here are a few impressions of the event:

 

 

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