{"id":698,"date":"2009-06-16T00:14:45","date_gmt":"2009-06-16T05:14:45","guid":{"rendered":"http:\/\/www.bayareaveg.org\/blog\/?p=698"},"modified":"2009-06-16T00:56:49","modified_gmt":"2009-06-16T05:56:49","slug":"love-and-let-live-pride-party-food","status":"publish","type":"post","link":"https:\/\/www.bayareaveg.org\/blog\/2009\/06\/16\/love-and-let-live-pride-party-food\/","title":{"rendered":"Love and Let Live: Pride Party Food"},"content":{"rendered":"
\"Roasted<\/a>

Roasted Potato Salad<\/p><\/div>\n

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.<\/p>\n

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.<\/p>\n

After eating, we all wanted his secret recipes.\u00a0 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.<\/p>\n

\"Drew

Drew and Chef Jeff<\/p><\/div>\n

Chef Jeff was gracious enough to share a couple of these recipes with us.\u00a0 He also added that the roasted potato salad is just mixed potatoes roasted with onions and bell peppers with fresh herbs.<\/p>\n

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

Even if you missed the party, there’s still time to get involved<\/a> with veg outreach at Pride.\u00a0 Remember, love and let live<\/em>.<\/p>\n


\n\"Quinoa<\/a>

Quinoa Artichoke Salad <\/p><\/div>\n

Quinoa Artichoke Salad<\/strong><\/p>\n

This recipe is very flexible and forgiving; feel free to add other ingredients you like or leave things out that you don\u2019t care for.<\/em><\/p>\n

1 cup quinoa
\n\u00bd cup red quinoa
\n2 Tbsp. tahini
\n2 Tbsp. almond butter
\n2 Tbsp. balsamic vinegar
\n2 Tbsp. white balsamic vinegar
\n4 large artichoke hearts in oil (chopped into small pieces)
\n1 small red onion
\n4 green onions, chopped finely
\n1 red bell pepper, seeded and cut into \u00bc\u201d pieces
\n\u00bd cup pitted kalmata or other olives, chopped finely
\n1 Fuji\u00a0 apple (seeded and core removed, and cut into \u00bc\u201d chunks)
\n2 Roma tomatoes (seeded and cut into \u00bc\u201d pieces)
\nhandful of chopped cashew nuts
\nSalt and pepper to taste<\/p>\n

Cook both types of quinoa in approx. 2 cups water.\u00a0 Allow to cool slightly.\u00a0 Mix tahini, almond butter, and balsamic vinegars.\u00a0 Dilute with a bit of warm water if very thick.\u00a0 Stir this mixture into the warm quinoa.\u00a0 Add artichoke hearts, onion, green onion, red bell pepper, olives, apple and tomato.\u00a0 Check seasoning and add salt and pepper as needed.\u00a0 Sprinkle cashews over salad when ready to serve.<\/p>\n

Adapted from recipe \u201cQuinoa Artichoke “Special Mix”<\/a> from vegweb.com.<\/p>\n

<\/strong><\/p>\n


\n
\n\"Moroccan<\/a><\/strong><\/strong>

Moroccan Couscous Salad <\/p><\/div>\n

Moroccan Cous Cous Salad<\/strong><\/p>\n

3 cups cooked Couscous.
\nI medium yellow or white onion, chopped finely
\n4 Tbsp. olive oil
\n\u00bd tsp. cinnamon
\n\u00bd tsp. ground coriander
\nPinch of saffron (optional)
\n\u00be cup white wine
\n\u00be cup dried currants
\n4 chopped green onions
\n\u00bd cup toasted blanched almond pieces<\/p>\n

To make couscous: Bring 1 2\/3 cup water to boil in wide pan with \u00bd tsp. salt.\u00a0 Add 1 1\/3 cup dry couscous. Immediately turn off heat.\u00a0 Allow to sit for 5 minutes.\u00a0 Fluff with fork.<\/p>\n

Heat olive oil in saut\u00e9 pan over medium high heat.\u00a0 Add onion and cook approximately 5 minutes, stirring frequently. Lower heat to medium if onions start to scorch.\u00a0 Add cinnamon and coriander; stir approximately one additional minute.\u00a0 Add white wine and saffron; cook over medium high heat until wine is reduced by half.\u00a0 Add currants and cook an additional minute.\u00a0 Add this mixture to the warm couscous.\u00a0 Add green onions and almonds.\u00a0 Serve at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,8],"tags":[96,28,63,12,18,37],"_links":{"self":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts\/698"}],"collection":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/comments?post=698"}],"version-history":[{"count":22,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts\/698\/revisions"}],"predecessor-version":[{"id":714,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/posts\/698\/revisions\/714"}],"wp:attachment":[{"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/media?parent=698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/categories?post=698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bayareaveg.org\/blog\/wp-json\/wp\/v2\/tags?post=698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}