Our Pride Message: Love and Let Live

Sunday, June 28th, 2009

The Pride parade is today, Sunday, 28th, starting at 10 am.  It will be broadcast on KRON 4, Comcast Digital Channel 99, Clear Channel Radio on  SFPrideLive.com Live & Uncensored from 10:00 a.m, KOFY TV 20/Cable 13, starting at 8:00 p.m and  Comcast Channel 1 On Demand/Local Events starting June 29th at 7:00 p.m. until July 31st

Look for the rainbow contingent – that’ll be us!!

Bay Area Vegetarians is a local group that gives free vegetarian info, support and recipes from Sacramento to Santa Rosa to Santa Cruz! We have volunteers wearing lettuce bikinis to show off their healthy veggie bodies. We have nurses handing out “prescriptions” to Go Veg to avoid heart disease and obesity. We have animals to represent all the animals who don’t want to end up in a slaughterhouse.

One member, Alex Bury, wearing nothing but cabbage and lettuce leaves, used to be a professional chef. She cooked and ate meat every day. But now she’s a proud member of Bay Area Vegetarians and PETA, and only cooks vegan food! Parade marcher Jeff Hoffman did the same thing—he graduated from the California Culinary Academy, but now specializes in scrumptious veg food. His cupcakes are famous. Jeff’s vegetarian husband, Drew, is training for a marathon and having fun in a lettuce bikini today! Speaking of running, vegan Michelle just ran her first ultra marathon—12 hours—a month ago to raise funds for animals. She sure did recover quickly! Their professional coach and personal trainer, Darren Middlesworth, is vegan and representing his field in a some fine lettuce shorts. Member Kathy Buckley comes all the way from Iowa and Markush Madurai came from Calgary to march with the veggies in Pride!

Bay Area Vegetarians has had a booth here for years, but this is the first time we’ve been in the parade. It’s something we’ve wanted to do for many years. Today we are marching with members of many local groups, including East Bay Animal Advocates, PCRM, PETA, the LGBT community and local animal rescue specialists.

We’re proud to live in the Bay Area, where Pride is celebrated in such a big way. We’re proud vegetarians. Today we march to share our compassion and love for all: Love and Let Live.

If you want more of the free recipeswe’ll be handing out, just call 1-888-VEG-FOOD or visit GOVEG.com. Eating meat hurts animals, and veg foods are a yummy way to be compassionate and healthy! Happy Pride from Bay Area Vegetarians!

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.

Making New Vegetarians – Maker Faire 2009

Sunday, June 14th, 2009
Two kids ask Julie about vegetarianism

Two kids ask Julie about vegetarianism

Bay Area Vegetarians hosted an information table at the 2009 Maker Faire held at the San Mateo Expo Center on May 30th and May 31st.

We had hundreds of people visit our booth and gather vegan information, and ask questions about vegetarianism. It was fun to meet the BAVeg members who came by to say hi, including Ajay who helped us with leafleting. Elizabeth, Ajay, and Tammy distributed 750 Vegetarian Starter Kits via leafleting.

Thank you to

– PETA, PCRM, Farm Sanctuary, Vegan Outreach, and UPC for supporting our outreach by providing materials
– the volunteers who made this possible: Julie, Mila, Mike, Lissy and Ashley, and booth organizers Elizabeth and Tammy
– Maker Faire for inviting us to participate
– Everyone who accepted vegetarian information from us.  We hope this starts you on the path to compassionate and healthy living.

Maker Faire Photos in the BAVeg Gallery

Reading her new Vegetarian Starter Kit

Reading her new Vegetarian Starter Kit

SF LGBT Pride – Love and Let Live

Monday, June 1st, 2009

Bay Area Vegetarians is returning to the 2009 Pride Celebration.  This will be our 7th year participating in PRIDE!

Pride weekend is June 27th and 28th.  We will have an information booth on both days, and will march in the parade on Sunday.  Our parade theme is “Love and Let Live”.  To volunteer for one or both activities, please use the links below.

Booth / Leafleting Veg outreach / Education – SF
Walk/Leaflet with us in the Pride Parade: Love and Let Live – SF

New volunteer opportunities! Please check ’em out here (added 6/15)

Meet Michelle:  Michelle is coordinating the volunteers for the outreach at the booth this year, and shared a bit about herself with us.  michelle-taylor-cehn

For those who don’t know me, I’m a recent college graduate dedicated to spreading the message of compassionate eating.  In college I was president of the Case Animal Rights & Ethics Society and more recently I’ve been working on a new website, www.veganbreak.com, featuring short videos about veganism in an effort to make veganism more accessible to the general public. I’m eager to get involved in Bay Area veg outreach and can’t wait to meet all of you!


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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Teaching High School Students Wellness

Thursday, May 7th, 2009
When Marielle Ferreboeuf, Wellness Program Coordinator for the Ida B. Wells High School, contacted Bay Area Vegetarians to give a talk on vegetarianism for the school’s April 2nd Wellness Day, we knew just who to contact! Long-time vegetarian, BAVeg member, and Registered Dietitian Denise Garbinski was happy to take on the job.

Denise, who specializes in plant-based nutrition in her private dietetic practice, gave two 45-minute classes all about vegetarian diets. Reaching approximately 30 students and faculty members, she stressed the benefits of a vegan diet not just for human health but also for the health of animals and the planet.
Her classes were well-received based on the student’s participation and interest in the materials she brought.  Denise said she was grateful for opportunity to promote vegetarianism on behalf of Bay Area Vegetarians.

A big thanks to Denise for her expertise and enthusiasm in accepting this assignment, and to PETA for providing literature.

Vegan Bake Sale

Wednesday, May 6th, 2009
Vegan Sponge Bob Cake made by Christine

Vegan Sponge Bob Cake made by Christine

Dust off your baking pans and get ready for the First Annual Worldwide Vegan Bake Sale between June 20th and 28th!  Make this a fundraiser for your favorite veg or animal charity, or use the organizer’s suggestions to make this a vegan food giveaway to the general public.

One of our members, Robin, is looking for co-organizers and participants to bring this activity to the South Bay.  Please email us if you’d like to get involved.

Cafe Gratitude to close SF location

Sunday, April 19th, 2009

The lease for the Café Gratitude on 9th Ave. (near Irving) expires on May 1st. They may go month-to-month until a new tenant signs the lease. Once there is a new tenant, this location will close.

Ultimate Guide: Cafe Gratitude – read it, rate it, review it

Healthy and Cheap Breakfasts

Wednesday, March 25th, 2009

Running season, swimsuit season, lettuce-bikini season. It’s all about to start. This is the time to incorporate some healthy eating habits. Don’t starve yourself—that can confuse your body and make it harder to lose weight. If you’re hungry all the time you’re not enjoying life, and you’re more likely to give in to some junk food.

For me, Team Vegan is about to start up again (April 26: mark your calendars now!), so it’s time to think about food as fuel. This year our team will train together for 13 weeks to run either a 5k (3 miles), a Half Marathon (13.1 miles) or a Marathon (26.2 miles!). Crazy, I know, but with the right food you can run 100 miles!*

Fill up on good vegan food. A big bowl of oatmeal in the morning contains very few calories, is naturally vegan and free of cholesterol, and you’ll be too full to nibble on Krispy Kremes. Doesn’t hurt that it’s cheap, too! When you buy oats instead of coffee-shop sugar-bomb muffins, you’ll have extra money to sponsor a Team Vegan runner. Sweet!

I love my oats during the week. But let’s face it: we can’t be all good, all the time. Sometimes it’s fun to splurge a bit on a Sunday morning. Below is a link to a great French toast recipes, and my recipe for tofu scramble. Both recipes are yummy enough for breakfast in bed, but still healthier (and cheaper) than hitting your local greasy spoon.

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Fragrance Land (Sunnyvale) closed

Friday, March 20th, 2009

Fragrance Land, a popular Chinese vegetarian restaurant in Cupertino, closed its doors, permanently, earlier this week, bring the number of vegan and vegetarian restaurants in the South Bay to 32. (Click here for list)

Thanks to Sharon, who hosted our monthly dinner at Fragrance Land, for the update.