For the last kitchen held at the Gilmore Park Church before the summer break, we made a couple of dishes with Swiss chard. The Richmond Sharing Farm shared some of their produce to the community kitchens especially during the abundant harvest in the summer.
The community kitchen made a Swiss Chard Pesto which is good to go with a tomato based pasta or just used as a dip like we do.
- olive oil
- 3 cloves of garlic, minced
- 1 bunch Swiss chard, stems removed (about 6 cups)
- 1 cup chopped walnuts
- 250g cream cheese
- 1 bunch of basil leaves
- salt and pepper to taste
Source: Gilmore Park Church Community Kitchen
I joined Ben in downtown Vancouver on a week day after Ben’s meeting in downtown. We walked from Waterfront station to Chinatown and all the way to Science World.
After our walk, we went for an early dinner. We decided to have Vietnamese food. The Golden Garden Vietnamese Cuisine looks run down from the outside. But the interior looks better and it is quite big inside.
Typical Vietnamese condiments.
After we placed our orders, Ben went to the washroom which is located downstairs. Upon his return, he asked me to go to the washroom and said that I will not regret it. I thought the washroom is a fancy one. So, I went. To my surprise, (not the wash room) but what I found downstairs. The moment I opened the door at the lower level, I was greeted with the sound of Cantonese Opera. There is this secret room here with the wall posted with Cantonese Opera posters from floor to ceiling. I am a Cantonese Opera fan, so the discovery was ecstatic.
Back to the food, I ordered Grilled Skewed Pork and Spring Roll on vermicelli. The pork was on the dry side.
I had my vermicelli with some of the chili condiment to spice it up.
Ben ordered a Pork Hock Thick Rice Noodle Soup.
Credit card is accepted here.
This is one of our impromptu walk in Vancouver.
This time we headed towards Chinatown. I like the above Woodward’s Building which has trees planted on top of the building.
This is one of the heritage building in Gastown, Dominion Building.
A totem pole and longhouse on top of Skwachays Lodge on Pender Street.
Millennium Gate on Pender Street in Chinatown. Continue reading
The South Arm Kitchen made Chocolate Avocado Mousse for dessert.
Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.
- 1/2 cup Medjool dates
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 – 1.5 cups mashed avocado (2-3 avocados)
- 3/4 cup raw cocoa powder
- 1/2 cup water
Source: this recipe is adapted from Food Matters
The South Arm Kitchen met at Gilmore Park Church for another cooking session.
We made a Green Pea Salad to go with some Chicken Strips.
You can find the recipe of this healthy homemade Chicken Strips recipe here.
- 3 cups frozen peas
- 3 tablespoons chopped fresh dill (we used dried ones)
- 2 tablespoons sour cream
- 2 tablespoons Mayonnaise
- 2 1/2 teaspoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-2 drops Tabasco sauce
Source: South Arm Community Kitchen
After the Canada 150 Parade, Ben and I just walked about to look for a place for dinner.
We ended up with Gyu Don Ya, a small Japanese restaurant on Robson St. The restaurant was busy and there are not a lot of seating.
We were lucky to get two seats along a long bench seating facing the window.
We shared a Teishoku Japanese Set Meal with the option of Gyu Don, a rice bowl topped with beef and onion simmered in a mildly sweet soy sauce flavoured stock. Continue reading
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.
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.
- 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
For dessert, we made some Almond and Honey Cookies. You can find the recipe here.
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.
- 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
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. Continue reading