Simple 3-Course Vegan Menu

Fennel and Pear Salad With Plant-Based Roasted Chick’n ad

Slice the pear, fennel, dried apricots and almonds. Heat up two tablespoons of coconut oil in a pan. Fry d the ingredients with freshly squeezed lemon juice, add salt, pepper, a bunch of minced dill and a teaspoon of maple syrup. Pour into the pan a pot of almond-based creme fraiche and boil for few minutes. Set it aside to cool down. Season the chick’n breast with paprika, dried thyme, salt and pepper. Roast it from both sides in the vegan butter. Chop the greens, put the pear and fennel mix on top, add the chick’n breast and decorate it with pomegranate seeds.

1 big pear 1 fennel 2 lemons 150 g of plant-based chick’n breast of of 1 handful of dried apricots oil for n. 1 handful of almonds Coconut oil, almond-based creme fraiche, maple syrup, pomegranate seeds, salt, pepper, dill, paprika, dried thyme, vegan butter, greens of your choice.

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Ingredients:

Ingredients:

3 big sweet potatoes

200 g of vegan minced meat

1 onion

100 g of spinach leaves

4 handfuls of cashew nuts

1 teaspoon of nutritional yeast

250 ml of almond milk

Coconut oil, thymes, marjoram, onion powder, garlic powder, ground turmeric, salt, pepper.

Layered Sweet Potato Casserole

Peel and slice sweet potatoes, then put them aside. Pour coconut oil into a preheated pan and cook minced meat. Stir for 5 minutes. Add fi nely chopped onion and cook during 10 minutes. Season with thymes, marjoram, salt and pepper (my special ingredient is smoked paprika). side. k pped

Put cashew nuts into a blender, add 1/2 teaspoon of salt, nutritional yeast, almond milk, ground turmeric, onion and garlic powders. Mix till you get a smooth sauce.

Preheat the oven to 180°C. Grease the casserole dish with coconut oil. Place inside sweet potatoes with minced meat and spinach leaves, spread the cashew sauce onto every layer. Cover the casserole dish with foil and put in the oven for 60 minutes, then remove the foil and place it back for 15 minutes to get a fi ne, crispy top.

s e role dish h emove the crispytop

C Coconut Balls

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Mix 180 g of shredded coconut with almond fl our. Add a pinch of salt, some sugar and butter. Stir the ingredients until you get a non-sticky dough. With your hands make bite-size balls and put almonds in the middle. Decorate with rests of shredded coconut. Store in the fridge and enjoy cold.

Ingredients:

200 g of shredded coconut

200 g of almond fl our

150 g of vegan butter

Salt, whole blanched almonds, powder sugar.

About the contributor:

Viktória Tóth is a vegan chef and a cake designer. Her signature dishes are created under the brand name of NYERS.

veganetorten.ch nyers_zurich

Enjoy your meal!

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Vegan Wine

Myths and Truths

Many wine bars and retailers have started to market their drinks as vegan friendly in response to the growth of veganism. Here are some things you should know about it.

All wine is vegan

Myth! Despite wine being made of grape juice, a lot of it isn’t vegan at all. This is due to some traditional fi ning agents, which are used to speed up the clarifi cation process. Among them are gelatine (obtained from animal skin), albumen (egg whites), casein (milk proteins) and isinglass (derived from fi sh bladders). Other animal products used in wine production may include beeswax to seal bottles and agglomerated corks with milkbased glues.

Vegans can drink wine

Truth! They can, although it is always best to check with the supplier. According to current regulations in the EU and US, wine makers are not obliged to list information on all animal derivatives they use.

Organic wines are always vegan friendly

Myth! Organic and biodynamic refers to the way in which the grapes are grown, not the processing involved.

Vegan wine doesn’t taste diff erently

Truth! It tastes just like any other wine, so you will likely fi nd good and bad sorts. Vegan wine is made in the same way, using the same grapes, and the only difference is its fi ning process.

Manufacturing of vegan wine is not too complex

Truth! Winemakers either leave the particles to sink naturally to the bottom of the wine, or use non-animal fi ning products – such as bentonite, pea protein and silica gel.

No wine can be considered 100% vegan

Myth! Yes, there is always a certain number of insects, which unavoidably end up in the press. Still, it is not relevant for vegan certifi cation, because products with animal traces that get into the product unintentionally are not part of the recipe.

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göttlich vegan

From an idea we got during Stockholm holiday in 2014 to the fi rst vegan deli in Zurich – this is how our shop was born! And YES, WE GAN! is our motto.

The plan was to create a hip, lively, crowded, people- and animal-friendly place. And then, of course, the business strategy had to be a spiritual one because of our own years of becoming conscious. We are Karin, the idea spinner, and Denise, the customer whisperer – partners in life, love and business, 52 and 67 years old, senior HR controller and senior HR consultant. We’ve fi nanced the whole thing ourselves because autonomy and independence are extremely important to us. y,  We love people! All our customers are greeted warmly, and we always take time for them.  Personality matters the most for us. We value real abilities and passions, not the certifi cates. That’s why we have a stable, mega-diverse team with many years of experience and also trainees who make their fi rst attempts at work.  We believe that authenticity is the new professionalism, which means that we try all products ourselves before offering them to the clients.  We work closely with our “tiny vegan food entrepreneurs”, who produce unique delicacies in their private certifi ed kitchens. Our vegan pâtisserie is full of unique cupcakes, brownies, macarons, muffi ns, cinnamon rolls – and a large part of it is raw, sugar and gluten free.  We have premium products from all over Switzerland. There is a huge vegan cheese counter with hard and soft, blue and white mould, subtle and ripe, cashew, and coconut oil sorts... you name it!

In addition, we offer the tastiest vegan alternatives to salami, carpaccio, sausages. And, of course, we have great vegan wines!  Our shop is cosy and cute, it’s always surrounded by a high-spiriting atmosphere.

What is DEVI DELI famous for:

Bertastrasse 11, 8003 Zürich

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