Enjoy vegan

You read about it in the newspapers, hear it on the radio and stars and starlets praise it - the vegan food culture.

The German supermarket chain "Veganz" recently hit the headlines because it now wants to establish itself on the Swiss market and is currently looking for a suitable location in Zurich. The difference to a health food store or an organic store is that all the products on offer contain no animal ingredients.

Read here what vegan nutrition means.

If you would like to discover vegan food culture for yourself, we suggest a few tips below:

Vegan alternatives:

• instead of milk:
  soy milk, oat milk, rice milk
• instead of cream:
  soy cream, coconut milk
• instead of cheese:
  Tofu; yeast flakes (for melting)
• instead of yoghurt, cream cheese and quark:
  the respective soy alternative
• instead of butter:
  margarine, vegetable oils
• instead of honey:
  maple syrup, agave syrup, sugar, whole cane sugar, sugar beet syrup
• instead of gelatine:
  Agar-agar

The popular potato gratin (for 4 people)
Finely chop 1 onion and 1 clove of garlic and sprinkle over the bottom of the gratin dish. Peel 800g of potatoes and cut them into slices. Layer them in the gratin dish. Mix 2.5dl soy cream and 0.5dl water, 1 tsp salt , ½ tsp nutmeg and a little pepper to make a glaze. Pour over the potatoes. Bake the gratin in a preheated oven at 200°C for 40 minutes.

Pesto barley stew (serves 4)
Wash 150g purple potatoes and cook in salted water for about 15 minutes. Drain the water and leave the potatoes to cool. Peel them and cut the potatoes into 1 cm cubes.
Cook 50 green lentils in water until cooked.
Finely dice 50 g soft dried apricots and cut 150 savoy cabbage into 1-2 cm pieces.
Rinse 50 g pearl barley (hulled barley and wheat grains) well under running water.
Roast 20 g chopped hazelnuts in a frying pan without any additional fat and leave to cool. Mix the hazelnuts with the leaves of 5 stalks of marjoram, 1.5 tbsp rapeseed oil and puree everything. Add 1 tsp grated lemon zest, 1 tbsp olive oil and 1-5 tbsp nut oil and season the pesto with salt and pepper to taste.

Fry the apricots in a little olive oil . Deglaze with 1dl vegetable stock and add a bay leaf . Bring this stock to the boil. Let the grapes trickle in and simmer for about 20 minutes. Finally, add the savoy cabbage, lentils and potatoes and simmer for a further 5 minutes. Serve the stew in a pretty soup bowl or in soup plates.