Lentil Mushroom Stew over Mashed Potatoes

The main course for this vegetarian theme meal at the Caring Place Community Kitchen was a Lentil Mushroom Stew over Mashed Potatoes.

This is a very hearty meal. Minoo also suggested that we baked this into a casserole. Just lay the mashed potatoes at the bottom of a baking dish, topped with the lentil mushroom stew and then with grated cheese. Baked until golden brown. Sounds delicious.
Ingredients
Mashed potatoes ingredients

  • 1 pound yellow or Russet potatoes, peeled and coarsely diced
  • salt and pepper to taste
  • 1 to 2 tablespoons olive oil or butter
  • 2 to 4 tablespoons vegetable broth or milk

Mushroom Lentil Stew Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped shallot
  • 2 cups cremini (or button) mushrooms, sliced
  • pinch of salt and pepper each
  • 2 tablespoons chopped fresh thyme (or rosemary) or use dried ones
  • 2/3 cup dry green lentils, rinsed and drained; To improve digestibility, soak the lentils overnight in cool water.
  • 2 to 3 cups vegetable broth
  • Parmesan cheese
  • 1/2 jalapeno pepper, seeded and finely diced, optional
  • 1 tablespoon tomato paste, optional


Source: Caring Place Community Kitchen
Serves 4
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Zen Kitchen in International Buddhist Temple, Richmond

Lorna invited me to a vegetarian lunch just prior to Chinese New Year. The lunch was organized by the S.U.C.C.E.S.S Women Success Women’s Club, Richmond division.

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Zen Kitchen is located in the International Buddhist Temple on Steveston Highway, Richmond.

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We had the Iron Goddess (Tieguanyin) Chinese tea.

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First item on the table was a soup. It consisted of corn, carrots, water cress, cashew nuts, etc. The soup was quite sweet.

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There were even a few vegetarian meatballs in the soup.

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The appetizer platter made of various flavours of gluten which include sweet and sour, curry, etc. The center piece was a vegetarian ham. (more…)

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Zen Kitchen on Steveston Hwy, Richmond

Emily H organised a lunch with several of the participants of the Multicultural Community Kitchens at the Zen Kitchen in the International Buddhist Temple on Steveston Highway.

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The vegetarian restaurant is located at the rear of the temple. Follow the arrow of the sign above which is located in several locations in the temple.

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This is where the restaurant is located.

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The restaurant has an exquisite Chinese architecture and decoration.

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There is a minimum order implemented here. i.e. each patron must order 1 main dish or 3 dim sum items. Main dish is $15 while dim sum is $5 each. There were five of us, so, we ordered 4 main dishes and 3 dim sum items to share.

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The above is from the dim sum selection; Vegetable dumplings. The skin of the dumpling was rather thick especially at the pleating.

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The above Radish Cake was not bad, which was crispy on the outside and with ample radish. (more…)

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Hearty Vegetarian Quinoa Chili

Just an update from the South Arm Community Center Fund Raiser for the Richmond Food Bank on the 15th November 2014; a total of CAD955 was raised and the food were sold out. Thank you for all the volunteers who made another successful fund raiser event.

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Michelle shared a hearty vegetarian quinoa chili in this kitchen.

Quinoa (pronounced as “keen-wah”) is a healthy whole grain that cooks up in 15 to 20 minutes.

  • It is high in protein, perfect balance in all 9 amino acids, rarely found in plant protein
  • It is a good dose of fiber and iron
  • Most quinoa sold in North America is pre-rinsed.

A simple recipe to cook quinoa from eatingwell.com

  • ratio of 1 cup quinoa to 2 cups water or broth
  • bring to a boil, reduce heat to low, cover and simmer for 20 minutes

Ingredients

  • 4 teaspoons (20ml) olive oil
  • 2 cups (500ml) roughly chopped cremini mushrooms
  • 2 onions, diced
  • 1 jalapeno, de-seed and finely chopped
  • 2 tablespoons chili powder
  • 1 can (796ml) diced can tomatoes
  • 1 can (540ml) mixed beans, drained and rinsed
  • 1/2 cup dried quinoa

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Source: this recipe is adapted from Presidentschoice.ca

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Quick Pesto with Broiled Tomatoes

The South Arm Older Adults Cooking Club started a new session in September. We welcome back the old members and some new members for another great cooking sessions.

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Michelle, the facilitator of the cooking club prepared four recipes for this session. The first recipe is Quick Pesto with Broiled Tomatoes.

The quick pesto consists of nutritional yeast which is a deactivated yeast; sold as a food product. It contains protein, vitamins and fiber. It often is fortified with additional B vitamins.

Ingredients

Quick Pesto

  • 3 cups basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts, sunflower seeds or pumpkin seeds
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil

Broiled Tomatoes

  • 4 medium tomatoes, cored and halved crosswise
  • 5 tablespoons panko or breadcrumbs

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Source: Vegetarian Times

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Mexican Chunky Salsa

Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.

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Minoo brought some Green Salsa which she made during the summer when tormatilla is in abundance. She freezed the Green Salsa in small containers and defrosts one at a time when she needs it. The Green Salsa goes well with the empanadas.

Ingredients

  • 4 tomatoes, chopped
  • 1 onion, finely chopped
  • a handful of cilantro, finely chopped
  • 2 cloves garlic, minced
  • lime juice to taste
  • salt and pepper to taste

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Source: Lez

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Mexican Potato Empanadas

The Richmond Community Kitchen met again at the Gilmore Park Church for another cooking session. We were fortunate to have Lez to demonstrate some Mexican food to the group.

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Lez demonstrated to us how to make Mexican Potato Empanadas, a vegetarian version. It is filled with potatoes, corn, green peppers and cheese.

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Ingredients

Filling:

  • 4 medium potatoes, peeled and cubed
  • 2 small onions, finely chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup corn
  • 1 cup cream cheese, softened
  • 1 cup grated Cheddar cheese
  • oil for frying

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Dough:
  • 3 1/2 cups instant corn Masa mix
  • 1 cup warm water
  • 1/2 tablespoon vinegar
  • 1 teaspoon salt
  • 3 tablespoons melted butter

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Source: Lez

Serves 6 to 8

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Beety Vegetarian Borscht

The South Arm Cooking Club for Seniors met again on Valentine’s Day. Michelle had planned a Valentine’s Day menu with the color red in mind. Unfortunately in the morning of the meeting day, Michelle did not feel well and had to leave the kitchen to Stella to manage. We wished Michelle well.

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We had a group of very capable seniors and everything went well.

The first dish is a Beety Vegetarian Borscht. It is a sweet vegetable stew of beets, cabbage, carrot and tomatoes.

Here are some nutritional information on beets from Livestrong.com:

  • low in calories
  • rich in fiber, containing 3.4g per cup
  • good source of potassium, 518mg per cup, 15% of your daily requirement
  • rich in folate, 136mcg per cup, 34% of your daily requirement
  • contain Vitamin C, B6 and protein
  • contain unique nutrients that may lower cholesterol level

Ingredients

  • 1 tablespoon canola oil or butter
  • 1 onion, chopped
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 3 medium beets, peeled and diced
  • 1/2 green cabbage, chopped
  • 2 cups canned diced tomatoes
  • 4 cups water or vegetable broth
  • 1 lemon, juiced
  • 1 tablespoon dried dill or 2 to 3 tablespoons chopped fresh dill
  • 3/4 teaspoon salt or to taste
  • ground pepper to taste

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Source: via Michelle Li

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Chickpea Curry (Chana Masala)

For the main course, Minoo prepared a Chickpea Curry for the spice theme. This is also known as Chana Masala in the Indian culinary term.

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This vegetarian curry is loaded with spices like garam masala, cumin and coriander. Minoo served this Chickpea Curry with brown rice.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 teaspoon garam Masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 6 garlic cloves, peeled and minced
  • 1 1/2 inches piece of fresh ginger
  • 2 tomatoes, chopped coursely
  • 2 potatoes, cut into 1/2″ cubes
  • 1 tablespoon tomato paste
  • 20 oz canned chickpeas
  • green chilies, finely chopped  (to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • fresh cilantro for garnishing

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Source: via Minoo

Yield 5 servings.

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