Friday, June 19, 2009

Queer Food For Love recommends: Yasmin's Wild Foods and Medicinal Herbs Dinner

Join Queer Food For Love chef Yasmin for an organic four-course meal made from medicinal plants and wild foods local to Northern California. Made by hand from seasonal plants that nourish, cleanse, and heal the body, this dinner uses food as a way to balance our bodies and reconnect with the earth and each other.

When? Thursday June 25 at a.Muse Gallery, 614 Alabama St, San Francisco, 94110.

Come dine with women, enjoy the bounty of summer, and enjoy an expertly prepared meal that utilizes medicinal plants and wild foods for pleasure and well-being at one of our community tables.

For more info, click here.

Thursday, June 18, 2009

Tart Photobooth

Here are pictures from the Dirtstar event on Queer Sustainabilty, taken at our very cute Tart Photobooth. Participants were invited to make their own tartelettes* using pastry shells and delicious fillings made of organic and (mostly) local ingredients.


For bigger images, go to our Flickr Dirtstar page!

Sunday, June 14, 2009

Recipe: Vegan Tart Crust

empty shells waiting to be filled!

Here's the recipe for the pie crust we used to make tartelettes* for the Dirtstar Queer Sustainability event. This type of crust is called "Pâte Brisée". We used the same recipe to make our very special savory hamantaschen at the Spring Dinner. It's delicious, the texture is very pleasant (crispy!) and it's easy to make. It has never failed us...

Pâte Brisée
food processor
muffin tins, or small tart pans

2 1/2 Cups Flour (we used half whole wheat and half all purpose)
1 Cup Vegan Butter, cubed and chilled
1 tsp Salt (skip it if you are using salty Earth Balance)
1/4 - 1/2 Cup Ice Water

In the bowl of the food processor, combine flours and, if needed, salt. Add vegan butter and mix (using pulses) until the mixture looks like sand. Then add iced water -you might not need the whole 1/2 cup. The dough should not quite stick together. Take the dough out of the bowl and knead for a short time (2 minutes max).Bold
Let cool in the refridgerator for an hour. (Or until the day after).

Preheat oven to 350º.

When you are ready to bake the dough, take it out of the fridge. Oil the molds and sprinkle a tiny bit of flour (so the tarts don't stick). Make small flat disks (not too thick, not too thin -1/4 inch) and fill in your molds. (If it breaks too much while you make disks, put cold water on your hands, and if your dough is too elastic, sprinkle a tiny bit of flour).
With a fork, poke holes at the bottom of the crust.
(You can bake it with weights or beans at the bottom of the shells so they stay flat, but we didn't and they turned out perfect.)

Bake for 20/ 25 minutes (until brown at the bottom). Let cool.

You can then stuff your shells with the fillings of your choice.

NB: Our inspiration for this recipe came from the amazing blog Vegan Yum Yum. Check it out!

*"little tarts", in French.

Friday, June 5, 2009

Saturday, June 13th

Come check us out on Saturday, June 13th, where we will be representing as part of the Queer Arts Festival from 7-8 pm at SOMArts Center.

Swing by, get dirty making a tasty DIY vegan, local, organic snack with us and find out what Queer Food For Love is all about.

Stay for the films and performances to follow. Click here to read more about this Dirtstar event.

Hope to see you there!

-Your friends at Queer Food For Love