Canada 150 Parade, Vancouver

Ben and I took the Canada Line to downtown to watch the Canada 150 Parade in Vancouver. The two hour parade was in the evening.

We got off the Vancouver City Center station and parked ourselves just across the Burrard Station of the Expo Line. Here are some of the photos from the parade.  The parade showcase the multiculturalism of Vancouver.


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Chickpea Kale Stir-Fry

The main dish we made in the South Arm Kitchen is an Indian infused chickpea stir fry dish.

This Chickpea Kale Stir-Fry is simple to make and yet pack with nutrition. The flavour is bold and the ginger and cayenne gives this dish some spiciness. Serve the chickpea stir-fry with a dollop of lemony yogurt.
Ingredients

  • 4 cups cooked or canned chickpeas (rinsed and drained)
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 6 cups finely chopped kale
  • 2 cups cherry tomatoes, halved
  • 1/4 cup hempseeds
  • juice of 1/2 lemon
  • 1 cup plain, 2% Greek yogurt
  • 1 teaspoon lemon zest

Source: “One-Skillet Meals” alive #378, April 2014
Serves 4.

For dessert, we made some Almond and Honey Cookies. You can find the recipe here.
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Vegan Artichoke Dip

The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.

In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.
Ingredients

  • 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
  • 1 can (15 ounce) white kidney beans
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice (we used the juice of a whole lemon)
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • salt or to taste
  • black pepper to taste
  • crackers, raw veggies or fresh toasted bread, for serving


Source: South Arm Community Kitchen
Yield: 6 servings
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Deer Garden on Fraser St., Vancouver

Ben and I went for a hike at Lynn Canyon in North Vancouver. After our hike, we returned to Vancouver to have lunch.

We had lunch at Deer Garden on Fraser St.

There is a Diners’ Choice Awards plaque at the entrance. It’s for the best Hong Kong style cafe for the year 2014.

Nothing says more than the decoration on the wall about the restaurant name. (more…)

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Day Trip to Lynn Canyon Park

Ben and I went for a day trip on a Friday before the school year ends. We had no idea that there will be so many school children on field trip to the Lynn Canyon Park on that day.

We took the public transport here; i.e. via the sea bus and bus 228.

One of the warning sign of bear sighting. But with so many kids around, I think there will not be any bear sighting as the noise will drive the bear away.

The visitor center. (more…)

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Gluten Free Lemon Poppy Seed Bread

The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.

This is a high fiber quick bread and it’s great for breakfast or any time of the day.
Ingredients

  • 2 1/2 cups rolled oats
  • 4 large eggs, room temperature
  • 1 cup full-fat Greek yogurt
  • 3/4 cup honey
  • 1/4 cup lemon juice
  • 3 teaspoons lemon zest
  • 1/4 cup poppy seeds
  • 2 1/4 teaspoons baking powder
  • pinch of salt


Source: this recipe is adapted from Tasty
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Easy Zucchini and Cheddar Pie

The South Arm Community Kitchen made an easy Zucchini and Cheddar Pie for the main course.

It is loaded with vegetables and bonded with eggs and cheese.
Ingredients

  • 2 pounds zucchini, grated and squeezed to remove excess liquid
  • 1 red pepper, diced
  • 2 cups Cheddar cheese, grated
  • 3 eggs
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin


Source: South Arm Community Kitchen
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Waldorf Salad

The South Arm Community Kitchen met up on the Summer Solstice for another cooking session.

For the starter, we made a Waldorf Salad. The classic Woldorf Salad includes apples, celery, nuts and grapes. In this recipe, we added Romaine lettuce for a more voluminous salad.
Ingredients

  • 2 red apples (Honey Crisp or Red Delicious), un-peel and chopped into bite-sized pieces
  • 3 ribs celery, diced
  • 1 cup red seedless grapes, halved
  • 1/2 cup chopped walnuts
  • one head Romaine lettuce, torn into bite-sized pieces
  • 1 teaspoon ground cumin or more
  • 4 tablespoons mayonnaise
  • 4 tablespoons yogurt
  • juice from 1 lemon
  • salt and pepper to taste


Source: this recipe is adapted from Add a Pinch
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Richmond Night Market 2017

Upon return to Bridgeport, we went to the Richmond Night Market near the River Rock Casino.

The theme for this year is prehistoric park.

The line into the market was very long. So, we bought the zoom pass which is slightly cheaper per entry and the most important factor is we can skip the line. Beware that it’s cash only in the night market.

Since we just had dinner, we only got a snack to try. Nanzaro wanted to had some fries.

He picked the Pho Fries, which is topped with a savory sauce, minced pork, sriracha, beansprout, cilantro and red onion. This is $7.50. (more…)

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