Double your Donation for Meat-Eaters to try Veg Food

Saturday, March 24th, 2012

Please join Bay Area Vegetarians for the first annual Oakland Veg Week!

Oakland Veg Week is a week-long celebration (April 15-21, 2012) that invites meat-eaters to pledge to be vegetarian for one week. It’s a positive, upbeat event where everyone wins: Meat-eaters who want a little help with their veg experiment, local restaurants who want more customers, the City of Oakland (who, let’s face it, could use some happy press!), and most importantly, the animals who would really, really, really like to see more vegetarians!

Bay Area Vegetarians is going to match every donation made for OVW12 up to $500.00. For real! That means a possible total of $1,000 to buy more vegan food to give to meat-eaters…if you can help us out. Your $50 donation is actually $100 with this match, and it’s tax-deductible! Oakland Veg Week is all volunteer, all free, and all awesome. With your support, OVW can reach more meat-eaters with the veg information and samples.

Please consider donating today to help create more vegetarians!
Bay Area Vegetarians, OVW, P.O. Box 700, Vallejo, CA 94590 credit card also accepted

What we like most about Oakland Veg Week … let us know what you like about OVW in the comments.

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Favorite Dishes for a Vegan Food Party

Saturday, February 5th, 2011

Bay Area Vegetarians’ Vegan Food Party (VFP) is a community-inspired gathering where new and old friends meet to share conversation and like-minded camaraderie over homemade vegan foods.  Both members and guests (including veg*ns and non-veg*ns) are welcome to attend, as long as they bring a vegan dish to share.

And that’s the challenge for the party go’er.. deciding what to bring.

Alicia, who is hosting a Vegan Food Party this Sunday in San Rafael, has a straight-forward guideline for deciding what to bring:  “Depends on location–if it’s close, I like to bring something hot.  If it’s far, then I bring something that can be served cold or at room temperature.”

One of her favorite dishes is a linguine with a peanut sauce with steamed broccoli. The peanut sauce has peanut butter, rice vinegar, crushed red pepper flakes, olive oil, soy sauce, and water or veggie stock.

Cheryl, who is hosting a Vegan Food Party next month in Pacifica, shares her strategy: “I have selected what I bring to a food part a few different ways.  The first time I went to a summer Vegan food party, I went online and searched Vegan Summer recipes and found a wonderful vegan potato salad and I still make it to this day.   It was a wonderful way to find a new recipe that became part of my classic recipes.  I have also made something that I had somewhere when I was out and decided to have a go and make it on my own without a receipe.  It was a Cold Asian Tofu Marinate over rice and it turned out to be a huge success.

I think it is fun to try new ideas and create your own recipes, but I have also made something that I have made for myself in the past too!  This upcoming party I am making something fun and that I have made in the recent past.”

There’s a variety of ways to decide what to bring.  Tammy and Chris, who hosted the first-ever Vegan Food Party, share a couple of their ideas on how to decide what to bring:  “Sometimes we need inspiration to try a new recipe, so we pick one that sounds interesting and bring it to the VFP to ‘animal test it’.  Or, maybe it’s an excuse to make a favorite dish that we haven’t had in awhile, like macaroni and cheese.  Because we both love vegan desserts, we’ll often bring something in that category, like brownies, chocolate mousse pie, cheesecake, apple cake, or pumpkin pie.”

So, join your fellow vegan food-lovers at an upcoming Vegan Food Party

02/06 VFP – San Rafael Add event to your local calendar
03/12 VFP – Pacifica Add event to your local calendar

Thanks to Cheryl for sharing her favorite potato salad recipe that she’s made twice for summer parties.

Vegan Calico Potato Salad

****SPICEY****

For the Dressing:
1/2 cup olive oil
1/4 cup vinegar (Red Wine Garlic)
1 1/2 tsp. Cayenne Pepper
1 tsp. Sea Salt
Dash of hot pepper sauce

For the Salad:
2 lb. red potatoes, peeled, cooked, and cubed (Organic)
1 1/2 cups cooked whole-kernel corn  (*Can)
1 cup shredded carrot  (Organic)
1/2 cup chopped red onion
1/2 cup diced green pepper (organic)
1/2 cup diced red pepper (Organic)
1/2 cup sliced olives  (Can)

For the Dressing:
• Combine all the ingredients. Cover and chill.

For the Salad:
• In a large bowl, combine all the ingredients.

To Assemble:
• Combine the salad and the dressing and toss to mix.

Makes 14 servings

Love and Let Live: Pride Party Food

Tuesday, June 16th, 2009
Roasted Potato Salad

Roasted Potato Salad

In support of the big veg outreach effort happening at SF Pride this year, Drew and Jeff hosted a Pride Veg Outreach Party at their home last month.

Chef Jeff made some fabulous food, including bruchettas, roasted potato salad, pasta with pesto and sun-dried tomatoes, quinoa artichoke salad, Moroccan couscous salad, cupcakes, cookies, and dips.

After eating, we all wanted his secret recipes.  He modestly said there wasn’t any secret at all, that he just found them on the web. Ah, but that is the secret, isn’t it — finding a good recipe out of the gazillions that exist.

Drew and Chef Jeff

Drew and Chef Jeff

Chef Jeff was gracious enough to share a couple of these recipes with us.  He also added that the roasted potato salad is just mixed potatoes roasted with onions and bell peppers with fresh herbs.

We hope you enjoy these dishes as much as we did, and thanks again to Drew and Jeff and their co-hosts, canines Reggie, Mindy, and Theo, for hosting the fabulous party for Pride outreach volunteers.

Even if you missed the party, there’s still time to get involved with veg outreach at Pride.  Remember, love and let live.


Quinoa Artichoke Salad

Quinoa Artichoke Salad

Quinoa Artichoke Salad

This recipe is very flexible and forgiving; feel free to add other ingredients you like or leave things out that you don’t care for.

1 cup quinoa
½ cup red quinoa
2 Tbsp. tahini
2 Tbsp. almond butter
2 Tbsp. balsamic vinegar
2 Tbsp. white balsamic vinegar
4 large artichoke hearts in oil (chopped into small pieces)
1 small red onion
4 green onions, chopped finely
1 red bell pepper, seeded and cut into ¼” pieces
½ cup pitted kalmata or other olives, chopped finely
1 Fuji  apple (seeded and core removed, and cut into ¼” chunks)
2 Roma tomatoes (seeded and cut into ¼” pieces)
handful of chopped cashew nuts
Salt and pepper to taste

Cook both types of quinoa in approx. 2 cups water.  Allow to cool slightly.  Mix tahini, almond butter, and balsamic vinegars.  Dilute with a bit of warm water if very thick.  Stir this mixture into the warm quinoa.  Add artichoke hearts, onion, green onion, red bell pepper, olives, apple and tomato.  Check seasoning and add salt and pepper as needed.  Sprinkle cashews over salad when ready to serve.

Adapted from recipe “Quinoa Artichoke “Special Mix” from vegweb.com.



Moroccan Couscous Salad

Moroccan Couscous Salad

Moroccan Cous Cous Salad

3 cups cooked Couscous.
I medium yellow or white onion, chopped finely
4 Tbsp. olive oil
½ tsp. cinnamon
½ tsp. ground coriander
Pinch of saffron (optional)
¾ cup white wine
¾ cup dried currants
4 chopped green onions
½ cup toasted blanched almond pieces

To make couscous: Bring 1 2/3 cup water to boil in wide pan with ½ tsp. salt.  Add 1 1/3 cup dry couscous. Immediately turn off heat.  Allow to sit for 5 minutes.  Fluff with fork.

Heat olive oil in sauté pan over medium high heat.  Add onion and cook approximately 5 minutes, stirring frequently. Lower heat to medium if onions start to scorch.  Add cinnamon and coriander; stir approximately one additional minute.  Add white wine and saffron; cook over medium high heat until wine is reduced by half.  Add currants and cook an additional minute.  Add this mixture to the warm couscous.  Add green onions and almonds.  Serve at room temperature.

Mother’s Day Salute

Thursday, May 7th, 2009

Happy Mother’s Day! And that goes out to everyone who nurtures, loves and cares for someone small. BAV has some really cool parents on the list, raising veg kids, and we’ve also got countless folks who love and care for rescued dogs, cats, rats, birds, cows, chickens, and pigs. So Happy Mom Day to everyone from Bay Area Veg!

Mother’s Day seems to revolve around a big breakfast, and that just doesn’t work for me. Old fashioned breakfasts are made from lots of eggs and milk. Eggs and milk come from mother cows and mother chickens. It’s the food their bodies create for their babies, but we take it away to give ourselves heart disease and cancer. Could anything be LESS celebratory of Mother’s Day?!?

This year, try some vegan goodies for your mom (or for yourself, if all your “kids” are furry and can’t be trusted to use the stove).

Pancakes are always a winner. The following recipe is for the classic, blueberry pancakes, and they’re pretty hard to mess up. Serve with vegan butter (Earth Balance), maple syrup, sliced fruit (grill it if you want to be really fancy!), and some strong coffee or tea with Silk soy creamer. Add a side of vegan mock “bacon” that you buy at the store, or make your own (recipe below).

If your mom prefers savory, try this recipe for breakfast burritos:

And if your mom is a runner, like mine, give her some more carbs! Try a heaping plate of hashbrowns with tofu scramble. Recipes below, and don’t forget the ketchup and Tabasco sauce!

Last but not least, I wanted to share a great local resource with you. 101 Cookbooks is an award-winning recipe blog written by San Francisco native Heidi Swanson. I *love* her vegan recipes. The site is veg, heavily vegan, with gorgeous photographs and idea. Here is a yummy-sounding cookie recipe that I’m going to make for my mom. It’s worth 10 minutes of your time to browse through Heidi’s vegan recipes. You’ll be inspired.

Have a wonderful Mother’s Day Weekend!

Blueberry Pancakes
Better Than Bacon
Hashbrowns
Tofu Scramble

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Eat Your Carrots: Carrot-Walnut Cake and Carrot-Red Lentil Soup

Wednesday, January 7th, 2009

I had a craving for carrot cake last week, so I pulled up this recipe. It looked a little boring, but I figured it couldn’t be that bad…and I was in a hurry.

I decided to double it so I could bring one cake to the office and keep one at home to score points with the honey. I purchased twice the amount of carrots, and grated them in my food processor. Unfortunately, I did not purchase twice the other ingredients! The result? Keep reading for a carrot and lentil soup recipe. Read the rest of this entry »

Vegan Holiday Food

Monday, November 10th, 2008

Vegan holiday food is actually some of the easiest and tastiest food you can make (or buy). Below are recipes for holiday winter squash, mashed potatoes, gravy, stuffing, and pumpkin pie. Cranberry sauce, green beans, salads, sweet potatoes…all the other favorites are already vegan, or so close you won’t need a recipe (Annie’s Goddess dressing instead of the tired old ranch dressing, green beans cooked in veg stock instead of chicken stock, etc).

The main dish is the big question. Tofurky? Field Roast? A big stuffed squash? That’s up to you and your personal tastes. My favorite Thanksgiving involved a six hour hike up a snowy mountain, followed by a feast of latkes (potato pancakes) with apple sauce and vegan sour cream. 3 carefully-chosen people and 7 dogs who were not actually carefully-chosen, being rescues, but they were well-loved. That holiday was so easy, and so fun—none of the stress, misery, heart attacks and animal suffering I was used to—that it set the tone and I haven’t celebrated a “traditional” Thanksgiving since.

If you’re celebrating with a crowd, try to arrange one of each centerpiece foods (Tofurky, Field Roast, stuffed pumpkin). Have a taste test and then you’ll know what you like in the future.

Plan ahead–read through these recipes and check out www.vegcooking.com for a huge new Thanksgiving food feature.  Don’t wait until the week before the holiday–the more you plan, the more you’ll enjoy this holiday of delicious food, friends and family!

Holiday Winter Squash
Mashed Potatoes
Cashew Gravy
Cornbread and Pecan Stuffing
Pumpkin Patch “Cheesecake”

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