Lauren Wildbolz

Take a seat at the richly laid table! The friends of the vegan kitchen have revealed their favorite plant-based recipes for you and proved it: Vegan cuisine doesn’t exclude anyone. Whether man or woman, vegan, meat-eater or vegetarian – the friends cook versatile dishes that do not contain any animal products and taste delicious. The vegan kitchen also reveals the ingredients and preparation of some of its culinary classics and presents new creations. In this book you will find a colorful selection of dishes that anyone can prepare at home.

The vegan kitchen and friends cookbook is published in three languages. The German and French versions will be available in bookshops from June 2014. The English edition will follow a little later.

Everyone is cordially invited to the book launch:

3.6.2014 from 6 to 9 pm

Book launch vegan kitchen and friends

Museum of Design, multimedia auditorium, 1st floor

Ausstellungsstrasse 60, 8005 Zurich

On March 13, the
W.I.R.E.LAB
was officially opened at the Gasthaus zum Bären in the presence of Mayor Corine Mauch.

Since March 19, 2014, the food of the future has been served in the heart of Zurich at Gasthaus zum Übermorgen in the W.I.R.E.LAB. On eight evening occasions and every Friday lunchtime, new food fictions and gastronomic adventures from the 3D printer, the garbage can or the skyscraper farm are on the plates of the “
Gasthaus for the day after tomorrow
“.

Every month, W.I.R.E., in collaboration with the catering company SV Group, deals with a culinary theme relating to the food culture of the future. The events are curated in the “
Gasthaus zum Übermorgen
” are curated by culinary expert Patrick Zbinden. After a brief introduction by an expert and a restaurateur from the SV Group, a themed meal is served. The guests develop ideas for the future of our food together with the people sitting next to them.

The range of topics is broad. It ranges from 3D-printed dishes, fish from high-rise aquariums and zero-waste recycling menus to food for an ageing society, alternative protein sources and GM food to help feed the world’s growing population.

The “Gasthaus zum Übermorgen” was opened with a 3-course menu on the theme of “Space Food”. Swiss space expert Bruno Stanek provided an insight into our future diet in view of the planned Mars colonization, while culinary expert Patrick Zbinden provided background information on the menu.

The vegan kitchen blog was there:

Orange juice, mineral water and wine in a test tube for the aperitif reception

It was welcomed to experiment with the food of the future, to experience the future three-dimensionally, not abstractly, but tangibly! The curator warns against locusts and explains this year’s program: space food in April, followed in May by the topic of food porn, food waste and eating in old age, the famous steak from the 3D printer and then for Christmas: food that makes you beautiful, will be the topics at the “Gasthaus zum Übermorgen”.

It was welcomed to experiment with the food of the future, to experience the future three-dimensionally, not abstractly, but tangibly! The curator warns against locusts and explains this year’s program: space food in April, followed in May by the topic of food porn, food waste and eating in old age, the famous steak from the 3D printer and then for Christmas: food that makes you beautiful, will be the topics at the “Gasthaus zum Übermorgen”.

Bruno Stanek gives a lecture, here is a short summary:

Food has always been very important, even 46 years ago during the moon landing, the first thing people asked about was the food in space: the astronauts ate well there, for example dried lobster. Joeal Allen shook orange juice into a ball and drank it with a tube, freeze-dried strawberries were rehydrated in the shuttle… A meal on the moon costs ten thousand dollars, on Mars it would be forty thousand (costs for transportation etc.). There would be two ways of preserving food, as it would have to keep for at least 2-5 years before reaching Mars. The Russians are still working with tins, but freeze-dried food was first developed during the US nuclear war in the 1940s. This was also a popular food for extreme mountaineers. In food research for astronauts, they considered how plants could be grown in space and whether they would need our Earth gravity, vegetable farms on Mars? A lettuce machine, tomatoes, cucumbers and peppers were developed in the Skylab. Monster crops were developed when the Chinese sent the seeds into space and they were irradiated, and on the moon (so we were told) there would be great trace elements, this moon rock soil would be the best fertilizer! We were also told about a social Mars project in the desert where they invented the “dark matter cake” made from coffee powder, coconut sprinkles and mayonnaise (hopefully vegan).

You can find more from Bruno Stanek
here.

After Stanek, there was finally the inspired space food:

The vegi menu was also vegan without grated cheese.

The rest of the program will be exciting and will continue on 16 April with the topic of food porn:

http://www.thewire.ch/de/

http://www.gasthauszumbaeren.ch/de/wire-lab

http://stanek.ch/

Milena Schneider was one of our cooks in the vegan kitchen and bakery and is also immortalized in our cookbook with two delicious recipes.

You can still show off your cooking skills this week at the
Stromerein
performance festival:

“The vegan lifestyle wave is currently sweeping through blogs, magazines and television. Our lunch and dinner offerings, which are freshly prepared daily by Milena Schneider, are not intended to be an expression of lifestyle. Nutrition has a significant influence on physical performance and cognition. For this reason, different menus are served daily, which are intended to bring about a physical change and thus influence perception and/or body awareness.”

She kicks things off on Monday with the Futurfood “
Green Smoothie Muesli
” including homemade amaranth crackers:

In the evening we had quinoa, potato and vegetables with chilli tofu and fennel and apple salad

And yesterday, Tuesday lunchtime, we had the leftover dish “La Renion”:

In the evening, this spectacle: beetroot and coconut soup with homemade wild garlic focaccia and cereal balls and chilli avocado dip

Be sure to stop by for lunch or dinner, until Sunday evening, April 13!

You can find all information about the program here:

http://www.stromereien.org/

Feshii at Militärstrasse 14 celebrated its first anniversary yesterday.

For only 11 francs you could have a dish of your choice including a drink.

A brief history of the Feshii chain:

As marketing manager for fashion guru Oscar de La Renta in New York City, founder Matthew Corrin regularly visited the city’s many lunch spots. After too many unhealthy lunches, Corrin has decided to make fresh food ‘magic’. The idea? To create a scalable, distinctive business model that will forever change people’s eating habits for the better. The aim was clear: to counter the pretext that there are no healthy meals that are also affordable. With this goal in mind, the first Freshii restaurant was opened in Toronto in 2005 to massive customer demand. As marketing manager for fashion guru Oscar de La Renta in New York City, founder Matthew Corrin regularly visited the city’s many lunch spots. After too many unhealthy lunches, Corrin has decided to make fresh food ‘magic’. The idea? To create a scalable, distinctive business model that will forever change people’s eating habits for the better. The aim was clear: to counter the pretext that there are no healthy meals that are also affordable. With this goal in mind, the first Freshii restaurant was opened in Toronto in 2005 to massive customer demand. They quickly became popular – with film crews, in offices and at home on dining room tables in Los Angeles, Toronto, Chicago and finally around the world.

The lunch we tested: TERIYAKI TWIST without baked peas, but with more edamame, mmmhhh-very tasty!

This sector combines high-quality food that is prepared quickly with a focus on health and well-being. Eat. Energize. – is the motto. They want to offer a selection of fresh and nutritious meals that also provide plenty of energy. They want to show you which foods you can eat more of and which you should avoid. They want to offer meals and snacks that help us enjoy life to the full. They write that they are living their “Mission Green” and are standing up for Mother Earth by breaking away from traditional gastronomic habits: excessive packaging, high energy consumption, and high-fat meals.

This philosophy is very similar to the vegan kitchen and we would like to take this opportunity to congratulate Freshii on its anniversary!

Compostable take-away tableware made from renewable resources.

The entire range can be ordered vegan, click here to go directly to the menu.

The
freshii webpage
for Switzerland can be found
here.

“The Dittinghaus on Hafnerstrasse, this slightly run-down property in the high-priced Kreis5 district, is the venue for an exhibition. The three floors are buzzing, flashing and sounding. And it smells too, because a kitchen turns waste into sparkling food and serves it. We like to call it the Midas-Stübli, after King Midas, who turned shit into gold. But that would be wrong, because the discarded goods were not spoiled. My nose only reacts sensitively even on the third floor because I’m fighting a stomach virus that has nothing to do with the culinary art of Lauren Wildbolz, a Master’s student in Transdisciplinarity.

But Hi-Lo-Cuisine has a lot to do with a structure that I encountered again and again during these two days: It is the dialog of different skills, styles, languages – within a work itself. Waste and sushi, amateurish and virtuoso bodies, advanced images and teenage poetry, loss of control and score: these polarities haunt my two long house calls. Does transdisciplinarity (read slowly, then it goes better: transdisciplinarity), does transdisciplinarity ultimately mean above all that a work of art shows different points of view and calls for mindfulness?

The exhibition is called “Showroom Z+: Representation Formats in Transition” and occupies almost all the rooms in the building, including the offices of the Z+ department, where the transdisciplinarity specialists work, to whom I report as an observer. I counted 19 show contributions from students from all ZHdK departments, and after two days it was all over again.”

Source
Tobi Müller :
Observer-in-Residence ZHdK

Next, we are invited to Perla-Mode on Langstrasse for a week with our project:

Food of the season. Organic. Innovative. These are just a few terms that can be used to describe the gastronomic diversity in Copenhagen. Ten years ago, few people were familiar with Nordic cuisine. That has changed significantly. Copenhagen is developing into one of the leading gastronomic destinations.

The best bistro cafés can be found not far from Strøget (which means “street” in Danish), but we weren’t in the red-light district like here on Langstrasse in Zurich, Strøget is the large pedestrian zone in Copenhagen that leads through the beautiful city center. The high street is home to pretty much every fashion label in the world. In the huge Stella
Mccartney Shop
as a reward for the long “dash-walking”, we spent a long time there: Stella Mccartney, like her father Paul Mccartney, has long advocated a vegan lifestyle and campaigns for animals, for example.
At Peta
. For this reason, she also produces all her shoes, belts and accessories from the most beautiful and sustainable materials such as the best breathable
leatherette and wool
from cheerful sheep with a farm patent.

The side streets of the “Strich” are always good for little surprises and so you will not only find 42° Raw in one of these alleys, but also many other small cafés and restaurants.

But we were more interested in the green sushi Although it is not purely vegan, there is a Chef’s Choice vegan menu on the menu, which, with 5 courses, was simply fantastic and damn tasty:

Second course: Dragen Avocado Roll:

Only one restaurant could top the green Shuhi for us, so we went for brunch once and then for lunch the next day:

The Botaniq
firefly Garden.

We also met Arnaud Hauchon, the owner of Botaniq, in person. Before the Copenhagen restaurant, Arnaud had already worked as a vegan chef all over Europe, he was even once at the
Hiltel
in Zurich;-)

Arnaud Hauchon, chef and owner of the
Botaniq
in Copenhagen

Best vegan brunch of our lives. Definitely.

This is described on the menu card as follows:

All we have to say in conclusion is: off to København!