| Free subscription places at ortoloco | ||
| At the turn of the year, the vegetable subscribers at Ortoloco (a crazy local garden): some have canceled their subscriptions, so new members can join the cooperative: At the beginning of next year, there will be another chance to get hold of one of the much sought-after subscriptions that are becoming available!“ Ortoloco is a self-managed vegetable cooperative. Its members try to do business in such a way that they can stand behind it – without losing their sense of humor.It is about high-quality food, fair working conditions and ecological production methods. In addition, ortoloco sees itself as a laboratory for economic experiments: “ortoloco is a network of people who think together about the good life and create the space they need for initiative economic projects.” 
Do you want…share a 1.4 hectare garden in Dietikon with me and 300 other members of the cooperative? …provide you and your family/partner/shared flat with fresh, tasty organic vegetables? …cultivate a garden in which 60 different vegetables and herbs grow? …pick up a vegetable bag every week from one of the 17 depots in Zurich or Dietikon? …get to know new people while doing things together? …work on the farm 5-10 times a year, e.g. weeding, harvesting, packing and distributing? …help shape a self-managed economy? Yes, you do? Some ortoloco vegetable subscriptions will become available in January 2015. First come, first served. Register now:
For inspiration
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 rtoloco.ch |
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A feast for the palate. Our catering for pre-Christmas.
Drinks
Champagne punch / Pear Rose Frizzante / Organic spelt beer / Chai mulled wine
Soups
Sultan’s Gold
Sweet potato, orange juice, lime juice, onion, garlic,homemade
Bouillon, coconut milk, olive oil, raisins, ginger.
Piedmontese-style pumpkin soup
Pumpkin, onion, garlic, risotto rice, homemade bouillon, white wine, vinegar.
Black Mamba soup
African lentil soup with fried bananas and refined with cinnamon.
Hearty
Double Heaven
Chickpea and zucchini or tomato and basil muffins.
Bliss Bag
Dumplings filled with spinach with tofu or mushroom with onion and tomato sauce.
Colorful vegan sushi
With seitan, carrots, cucumber, avocado, shitake mushrooms, Chinese cabbage marinated in chili, fried.
Desserts
Muffin mix
Created from raspberry-chocolate-walnut.
Blueberry cheesecake
Raw delicacies made from blueberries and cashew nuts.
SchoK.O.
Hearty Schoggimaronni-Gugelhopf.
For a festive, organic catering in organic quality for 20 persons or more, please contact us for an individual arrangement and advice.
By e-mail: info@vegankitchen.ch or on 079 541 41 66.
tibits makes it more and more vegan
1. now it’s official, every tenth day at tibits is vegan! This is the opportunity for everyone to get to know the diversity of vegan cuisine and to feast with relish without a guilty conscience.
On vegan days, all hot dishes on the buffet are vegan. You will find many vegan options (marked with a v ) in the salads and desserts every day.
While Tibits has been inviting its guests to discover vegetarian cuisine for over ten years, the four Frei brothers are now going one step further and inviting their guests to explore vegan cuisine with relish.
The next vegan days in November are the 8th, 17th and 26th.
2.
Because Christmas is coming soon, tibits is not only offering a delicious biscuit recipe, but is also revealing
www.tibits.ch
recipes for delicious Advent drinks – ready for an aromatic, vegan and contemplative pre-Christmas season?
The biscuit recipe from tibits does not contain any animal products. And allergy sufferers with a sensitivity to gluten or soy are also well catered for with the “chocolate hazelnut snowballs”. Preparation is very simple. The white chocolate balls are a great gift for an Advent dinner and go wonderfully with a mulled wine aperitif. You can find all the details here .
RECIPE CHOCOLATE HAZELNUT SNOWBALLS
Preparation time: 30 minutes
Yields: approx. 40-50 balls
Ingredients
200 g dark chocolate
370 g hazelnuts, ground
25 g buckwheat flour
1 pinch of salt
150 g oat milk
200 g cane or coconut blossom sugar
80 g powdered sugar
Preparation: 1. preheat the oven to 180 degrees Celsius. Spread the ground hazelnuts on a baking tray lined with baking paper and bake for 5 minutes. roast. Set aside and leave to cool.
2. grate the chocolate with a grater (be careful not to melt it, otherwise the balls will not be fluffy when baked). Mix loosely in a bowl with the hazelnuts, buckwheat flour, salt and cane sugar. Add the oat milk and mix to form a dough. Cover with cling film and leave to rest in the fridge for 10 minutes if you need to make it quickly – but it is better for the taste if you leave the dough in the fridge overnight.
3 Check the oven temperature (180 degrees) and line two baking trays with baking paper. Take the dough out of the fridge at the last minute so that it is as cold as possible. Shape the “snowballs” into pra- line size, turn in the powdered sugar, spread on the tray and bake each tray for 8 – 10 minutes until a pretty net pattern adorns the surface of the balls. Leave to cool on the tray (the balls are still quite soft immediately after baking). If you prefer white “snowballs”, turn the cold balls once more in powdered sugar.
The chocolate hazelnut snowballs can be stored in a sealed tin in a cool place and enjoyed throughout the Advent and festive season.
3. all good vegan things come in threes: tibits & Hiltl’s first joint cookbook “VEGAN LOVE STORY” has been available in specialist shops since October 2014.
This beautiful work naturally also contains exclusively vegan recipes.
Veganize & Detox Your Beautycase
Pretty & Pure
In the Organic Beauty Department, love for niche products is a top priority. Anyone who likes to pamper themselves with luxurious cosmetics and values pure ingredients and cruelty-free products will find what they are looking for here. The range includes vegan make-up brushes, mineral make-up in all shades, intensively nourishing facial oils, exotically scented soaps and chic beauty cases made from organic cotton. All brands at Pretty & Pure are carefully selected by us and meet strict criteria. This finally means no more tedious reading through the ingredients, no unpleasant skin reactions and honest advice from two experienced beauty professionals.
Pretty & Pure is not just a store, but also a spa, cosmetics studio and make-up studio. Additional make-up workshops, skin care advice or “Detox your Beautycase” courses allow customers to have their make-up done, be pampered and receive advice in an intimate setting and relaxed atmosphere.
Here is our vegan kitchen tip
Veganize & Detox Your Beautycase
Do you want to choose healthier products, but don’t know where to start?
Are you tired of spending money on things you’re not sure will deliver what they promise?
Are you tired of spending hours studying ingredient lists when shopping?
Bring your own products and together we will analyze the ingredients and sort out the unhealthy products. You will learn about healthy and ecological alternatives and where these products are available. You will learn what to look out for when choosing deodorant, shampoo, toothpaste, make-up etc. and receive valuable tips to make it easier for you to switch from conventional cosmetics to natural cosmetics
By the way, here are some interesting details about the managing directors
Sarah Semrau
I have been working as a freelance make-up artist for editorial shoots, fashion shows, music videos, commercials etc. for nine years.(click here for my online portfolio)
In recent years, my lifestyle has changed more and more in a healthier, fairer and more ecological direction. After changing my diet and personal care and cosmetic products, it was a natural process for me to also question my work and the associated products. So I decided to put together a completely green, healthy and cruelty-free kit. In my search for suitable products, I noticed that the range of high-quality natural and organic cosmetics, hair and care products on offer here is still very limited. The idea for Pretty & Pure was born.
Nadine Schäppi
As a trained natural cosmetician and founder of Holistic Beauty skin care & more, I am particularly pleased to have met Sarah Semrau and to have been running our joint business with her since October 1st. Thanks to several years of experience in the field of natural cosmetics and holistic skin care, I can offer you support in choosing your skin care products and make general recommendations on beauty care and closely related matters such as nutrition and stress management. Through my initial training as a Dipl. As a qualified nurse and with several years of professional experience in postpartum and infant care, expectant and new moms also benefit from a visit to us – whether because of the large selection of safe products for young and old or because of the treatments and workshops specially tailored to this special phase of life. Speaking of treatments: holistic facials are my specialty and the aim is to leave you feeling not only beautifully cared for, but also balanced and rested. That’s why we attach great importance to a stylish wellness ambience with candlelight, preheated loungers, flower teas and fine fragrances, and each facial includes a relaxing massage of the shoulders, neck and décolleté.
Art against food waste
How do we want to live? Valentin Beck (Wettingen) and Adrian Rast (St. Gallen) addressed this question in their work “Ein-Mach-Ende”, with which they completed their Bachelor’s degree in Art & Mediation at the Lucerne School of Art and Design this summer. Their answer was an expansive work of art: for months, the two collected expired but still edible food from supermarket containers and cooked it using traditional preservation methods. Around 2,000 jars – including fennel chutney, caramel marronis, prickly pear jelly and much more – were stacked in a room made of disposable pallets and distributed to the public at the diploma exhibition. In return, visitors were invited to discuss the issue of food waste with the two initiators.
Valentin Beck and Adrian Rast have collected and preserved more food from waste and from nature especially for the “Kunst 14 Zürich” trade fair in Zurich. Visitors can purchase the preserving jars on site and are invited to discuss them with the two artists. “We are looking forward to showing our work at the art fair and hope that it will open up exciting discussions,” says Adrian Rast. And Valentin Beck adds: “It will be very interesting and we are very curious to see whether and how the acquisition of our art by the public will lead to a negotiation about values.”
Art 14 Zurich” will take place from October 30 to November 2 in the ABB-Halle 550, Ricarda- Huch-Strasse, in Zurich-Oerlikon. The BEWE Foundation’s exhibition stand is stand C5.
Taking a close look at organic food
A comparison of ORGANIC and NON-ORGANIC. The insight into genetically modified food, crystallization images from the research of Soyana’s LifevisionLab.
Mr. A. W. Dänzer, owner of the Soyana company, has studied and photographed the beauty of organic food for years.
In 1996, the author created his own laboratory (LifevisionLab) to visualize the power of food in food. His research has yielded results: the crystallization method presented reveals the inner order of organic food in beautiful images that speak for themselves. After the Nobel Prize winner
Ilya Prigogine
we are dependent on constantly taking order in order to be able to live and develop. The well-known physician, psychotherapist and author Dr. Ruediger Dahlke (e.g. PEACE FOOD) writes in the foreword to Mr. A. W. Dänzer:
“Information and order in food – both closely linked to the light that is spread – are the key to a long and healthy life. Both can be tasted, but not scientifically measured. This book helps decisively here by making quality visible and wonderfully showing the order in food: Organic food differs visually from conventional industrial food.”
The vernissage today, Tuesday, October 21 at 6:30 pm in the Volkhaus (Blauer Saal) is practically fully booked, maybe there are still a few places available if you come in time. Participants in the book vernissage will receive a voucher for a small free organic aperitif and snack in the Vegelateria restaurant after the vernissage. The author will be present and will report on his experiences based on this research.
THE INVISIBLE POWER IN FOOD
Verlag Bewusstes Dasein, Schlieren-Zurich, 2014,
272 pages, 753 illustrations, large format 280x280mm, thread binding,
€ 25.80 / CHF 29.80 ISBN 978-3-905158-15-1
It’s vegan, baby
The latest vegan restaurant in Zurich is called ” ELLE’N’BELLE – It’s vegan, baby” and is run by sisters Sibel and Elif Erisik.
In this vegan food temple, vegan lifestyle is celebrated in a cool atmosphere, paired with a strong dash of rock’n’roll in a fresh, inspiring and, above all, delicious way. Guests of all ages and culinary preferences can enjoy the purely plant-based cuisine. And they are whisked away into the unique world of Elle’n’Belle: One in which restaurant, take-away with vegan delicacies, place to linger, music bar-lounge and events merge together. Restaurant Elle’n’Belle is THE new, exciting and delicious way to dine in Zurich’s gastronomic landscape! The vegan kitchen particularly likes the slogan: It’s vegan, baby!
We think the generosity of this restaurant is fantastic, it has so much space that a gigantic children’s corner has been set up! Our tip for coffee and cake time: take over the children’s corner and enjoy a delicious vegan Black Forest cake and coffee or tea!
The two sisters and Ellenbell are already famous in Zurich for their Daddy Cool Döner.
Restaurant “Elle’n’Belle – It’s vegan, baby!”
Limmatstrasse 118, 8005 Zurich.
OPENING HOURS
Tue-Sat: 11 a.m. – 11 p.m.
Sun & Mon: Closed
TABLE RESERVATION
Cooking sound
Koch(neben)geräusche – a collective sound improvisation with epicurean output
What does the structure-borne sound of a grated carrot sound like? A knife used to peel a potato? And our wrists in doing all these things? What does a pan heating up sound like?
We will try to harmonize the cooking process and the sounds of the manufacturing process by wiring the cooking utensils with body microphones. Every cooking utensil is also a sound instrument. Every act of cooking is also a musical act.
Chopping, grating, stirring rhythm and intensity, activity and pause form the sound material for the improvisation. The raw sounds are sampled by Simon Berz.
How does cooking sound?
What does an auditory stew taste like?
Does the listening experience flow into the cooking product?
And can the menu be answered later?
Kochklang Friday, October 3, 19h Elisabethenstr. 14a
From
kitchenarrität
many cooks celebrate the porridge
(Common) Cooking as a medium: the basic cultural technique as a starting point for a wide variety of topics: Whether as a performative act, as a process of idea generation, as a catalyst for memories or simply as a translation of art or knowledge into an edible format: the possibilities are countless. Because food is created, the second part is not short on indulgence.
AYLA REAL FOOD, a yogic lunch snack to order. We have tested:
AYLA REAL FOOD is a vegetarian lunch food delivery concept.
Colorful, varied salads, Far Eastern-inspired meze and rich sandwiches made from spelt bread (from the Jakober organic bakery) are on the menu, simple and natural, without any additives. The plant-based ingredients are all hand-picked and brought together with great care. When it comes to packaging, AYLA REAL FOOD makes sure that it is mainly biodegradable.
Behind the company is 30-year-old Aylin Karadayi, she is a yoga teacher and cooks for her delivery service the way she likes to eat: vegetarian (actually vegan, but for her vegetarian friends there is simply the additional option), (almost) gluten- and lactose-free and without refined sugar.
The vegan kitchen was allowed to pre-test and is delighted:
The hummus is tender and fluffy and garlic-free.
The “Autumn Salad”, a wafer-thin sliced beetroot salad with plums and radicchio is a dream, as is the zucchini and noodle salad, which hits the perfect note in our vegan “mouth” with fresh and ripe mango, as well as candied walnuts and fresh basil.
What there would be for dessert will be a surprise worth waiting for:
From the end of October, as soon as your website is ready, AYLA REAL FOOD will deliver by bike courier to your office or home from Tuesday-Friday 11.30-13.30.
The prices for the menus will be between 10 and 16 francs. Karadayi is currently still working hard on her website and wants to process orders online rather than over the phone to save time.
And we wish her even more time in the kitchen from the vegan kitchen!
Authors from the vegan kitchen and friends cookbook
Some of our cookbook authors who are immortalized in the vegan kitchen and friends book met recently:
From left to right Sara Semrau
pretty and pure
Robin Rybin biosumo, Salome Thalmann, Florian Hartinger 100proRoh, Eva Klemen
evas apples
and Lauren Wildbolz
vegankitchen