Chef Pi
I am going into my 5th year of my business and I feel truly blessed from all the support from our local Guelph community. I am always looking for a way to pay forward and working with Hope House and Better Food Co. who does so much for the community is a perfect way to do it. I also have met some amazing people from the last time I did a dinner with them and looking forward to doing the same this time around.
www.pivatechef.com
Lentil and chickpea loaf with roasted vegetable ragu.
This hearty vegan, gluten-free, and nut-free dish is crafted with nourishing ingredients, rich flavours, and wholesome textures, offering a satisfying alternative to traditional comfort foods. Paired with the loaf is a savoury Roasted Vegetable Ragu, a rustic blend of roasted sweet potatoes, butternut squash, and spinach. The rich, slightly sweet notes of these vegetables are complemented by tomatoes and a hint of fresh basil, creating a deeply flavourful ragu.
Ingredients:
Red lentils, chickpea, carrots, yellow potatoes, celery, onions, olive oil, rice flour, garlic, sweet potatoes, acorn squash, spinach, tomatoes, peas, basil, salt and pepper.
Vegan, gluten free and nut free.
TLK Catering - Chef Kara
I have spent the last 15+ years working in various restaurants. My commercial kitchen/restaurant experiences range from breakfast to dinner services, and many things in between. Over my many years, I have never lost my passion of cooking, or creating delicious items that I take pride in serving. I love pairing sweet and savoury items to create an incr’edible’ experience for your taste buds.
After many years in the restaurant world, I decided to venture out on my own. Now, I can focus on the things I love the most: small intimate parties, of approximately 40-60 people, serving a variety of filling bite-sized items that are sure to please the palate.
I look forward to creating an incr’edible’ experience with you, with a little Tender Love and Kare in every bite. Please reach out to me at tlkcatering@yahoo.com or Kara@tlkcatering.ca to discuss your catering needs for your next gathering!
Quinoa Sweet Potato Skillet Bowl
A hearty and colourful medley of red quinoa simmered in savoury vegetable stock, tossed with sweet roasted corn, tender chunks of sweet potato, and black beans. This is perfect for a nourishing meal that’s both satisfying and flavourful.
Ingredients:
Red quinoa, Vegetable stock, Tomatoes, Corn, Sweet potato, Black beans, Cilantro, Avocado, Oil, Spices, Cheese (vegan cheese option available)
Dietary Information:
Gluten-free
Potential allergens: nuts, corn, tomatoes
Park Eatery - Chef Ethan
I became curious about cooking at a young age by watching my mother and Nana. I was always asking questions about their process until they told me to get out of the kitchen. With my budding passion for cooking, I started my first job at a bakery in Southampton and from there, I was hooked.
I soon realized that cooking was the perfect way to combine my love of chemistry and being creative. I strive to push myself by using unique and down right obscure ingredients to create dishes that keep the love I have for cooking alive.
I've always seen cooking as a way to express myself and the culture around me. I hope that I will continue to showcase my talents and ideas for many years to come.
THE NEIGHBOURHOOD'S LITTLE EATERY
Small but mighty, Park Eatery offers a fresh, locally driven menu that's made from scratch every day. Serving up your favourite neighbourhood goods like burgers, brisket, milkshakes and more.
But we're not just about the tasty treats, we're a proud Living Wage employer and partner with numerous local non-profits and community groups.
The Mission: To partner with groups that have a major ongoing interest in helping to lift up and transform life within the community & physical environment.
Fire Goddess Bowl
Enjoy the bold and tasty Fire Goddess Bowl—a vegan, gluten-free, and dairy-free meal that packs a punch. It starts with a hearty base of jasmine rice and smoky black beans for a satisfying bite. Roasted sweet potatoes and red peppers bring a touch of sweetness, while shredded red cabbage adds a fresh crunch. This bowl is a fusion of spice and comfort, crafted for those who crave a bold, yet nourishing meal.
Ingredients: Fire goddess sauce (house Fire Breather hot sauce/ Soy aioli), Jasmine rice, Smoked Black beans, Roasted sweet potatoes, Roasted Red peppers, Shredded Red cabbage, Tomato Jam, Garlic, Mustard, Soy, Lemon, Salt & Pepper.
Possible Allergens: Sulfites, Soy, Mustard, Garlic, Peppers (bell pepper, black pepper, various hot peppers), Canola, Sunflower Seed, Citrus and Tomato.
Crafty Ramen
Crafty Ramen founders Miki and Jared met in Vancouver after Miki had moved from Japan to learn English there. Together, they then moved to Japan, and spent many years living and cooking in different cities. After attending the Yamato School of Ramen together, they toured the country in search of the best ramen shops. They returned to Canada, and opened the first Crafty Ramen in Guelph in 2017.
The two pillars of Japanese ramen are regionality and innovation. We take inspiration from the principles of Japanese ramen and use them to try and answer the question: what does ramen look like in Canada?
We believe the only true rules of ramen are to constantly bend the rules.
The Kaizen Warrior Ramen
Fierce and forward-thinking, this rich vegetarian ramen features sesame-crusted tofu, miso broth and satisfying toppings.
Miso vegetable broth (water, tomato, miso, shiitake mushroom, soy sauce, kombu, apple, ginger paste, sugar, sake, mirin, garlic, vegetable oil, xanthan gum), Noodles (enriched flour, water, salt, potassium carbonate, sodium carbonate), Sesame marinated tofu (tofu, sesame seeds, soy sauce, water, rice vinegar, sugar, ginger, garlic), Corn, Green onions, Seasoned bamboo shoots (salted bamboo shoots, mirin, soy sauce, sesame oil), Sesame oil, Spices.
Contains: Sesame, Soy, Sulphites, Wheat.
May Contain: Egg, Milk, Mustard
Chef Matthew Foote| Crieff Hills Retreat Centre
Chef Matthew Foote has a passion for local food and a long history of fine dining. Throughout his career he has worked in Ontario's best restaurants--Scaramouche, Four Seasons, Breadalbane Inn, Oliver & Bonacini, Borealis, Langdon Hall and Elora Mill. Now at Crieff Hills he takes fresh to a whole new level. Working alongside their farmers he carefully chooses each vegetable variety, plans for seasonal foraging and works to create daily menus that feature their own syrup, honey, meat and eggs. Overseeing their growing staff, he also creates unique preserved items and leads the on-farm dinner series. When not in the kitchen you can find him sampling local restaurants and cheering on his favourite team (Go Bills!).
When people come on retreats and we serve fresh local food, we hear them comment about how beautiful it looks and how good it tastes—and then watch as they linger over their meals, laughing and talking together. It’s clear to us that food creates opportunities for beauty, joy, healing and community, and partnering with Hope House and the Better Food Co is a new way for us to help people experience those things.
Braised Chickpeas in Purgatory with Garden Salsa Verde :
Indulge in a summer delight with our Braised Chickpeas in Purgatory, where tender chickpeas are simmered in a vibrant, tomato sauce. This refreshing dish is elevated by our garden salsa verde, a zesty blend of fresh herbs, tangy lemon, and a hint of garlic, adding a burst of summer freshness. Served over a bed of nutty wild rice, this dish offers a perfect balance of hearty and light flavours, making it an ideal choice for a warm, sunny day. Enjoy the taste of summer in every bite.
Chickpeas, Tomatoes, Onions, Cauliflower, Garlic, Cumin, Smoked Paprika, Green Lentils, Tofu, Wild Rice, Fresh Parsley, Mustard, Mint and Basil, Capers, Fresh Lemon, Olive Oil. Salt and pepper.
Brian Baker | Hope House Food Production Lead
I grew up around restaurants, while eventually starting to work in the kitchen after much badgering of my dad (Dan Baker, Red Seal Chef) to let me. Almost 25 years laster I still enjoy cooking. I have spent time in a variety of kitchen settings from grocery stores to bars, and family diners to fine dinning. I firmly believe food is the easiest way to lift someones spirits. I started volunteering at Hope House in 2022 mainly working in the kitchen but pitching in with the Food Market and Clothing Market when help was needed. I like having the opportunity to “rescue” food that would otherwise be thrown away. Now as the Food Production Lead for Hope House I have that opportunity on a daily basis.
Dive into our vibrant Super Soba Noodle Bowl, a nourishing fusion of farm-fresh ingredients and traditional flavours. This bowl features tender soba noodles tossed with a medley of vegetables and marinated tofu, all drizzled with a tantalizing dressing.
Soba noodles, Tofu, Pak Choi (from farm), Sunflower oil, Spinach (from farm), Asparagus, Cabbage, Edamame, Mushrooms, Green onion (from farm), Ginger, Cilantro (from farm), Garlic scapes, Rice wine vinegar, Soy sauce, Sesame oil, Sunflower seeds, Sesame seeds, Honey.
Chef Kirtida & Hitesh | Kirtida Kitchen
Hitesh and Kirtida are talented chefs known for their innovative and experimental approach to cooking. With a passion for creating unique flavours and dishes, they constantly push the boundaries of traditional recipes, delighting food enthusiasts with their culinary creations.
Our Lentil Curry is wholesome and flavourful. It's a delightful combination of protein-rich lentils and traditional Indian spices, creating a hearty and nutritious. It is Vegetarian / Vegan / Gluten Free & Nuts Free. This meal is served on a bed of basmati rice and with a pakora.
"We believe Taste is Everything"
Lentil curry - Indian Basmati Rice, Yellow Lentils, Tomatoes, Onions, Garlic, Ginger, Green chillies, Turmeric powder, Red chilli powder, Cumin seeds, Salt, Fresh cilantro (coriander) leaves for garnish
Pakora - Chickpea flour, Onions, Garlic, Ginger, Cumin, Turmeric, Cauliflower, Cabbage, Potatoes
Chef Pi - The Pivate Chef
Green Power Quinoa Bowl
Cooking became a passion at a very early age. Growing up in a Filipino family where food is more than something to eat but a significant aspect of our culture, community and all of our get-togethers, I have always loved food and what it represents: love.
My culinary career started when I worked as a dishwasher at Earl’s at the age of 26. Having a late start gave me the focus to absorb and learn as much as I can in every position and in every company I worked for. It was not long until I got a job as a cook at Granville Island Hotel which only made me determined to be better, learn faster and work harder. Armed with my passion and experience I became sous chef and then a chef, working in different styles of venue such as pubs, corporate restaurants, and high-end resorts.
During COVID-19, I was asked by my friends to cook food for their parents that lived in my condo as their meal program had stopped delivering. I would leave the food by their door to eliminate any physical contact. My neighbours (and their families) were so grateful.
Word started to spread and more requests came in. I quickly realized that I loved doing it. I can be home with my son, help out my community, do something that I enjoy and make a living out of it. It came to a point where I had to make a choice (easier than I thought it would be) to leave the corporate world and start Pivate Chef.
Now I cook and deliver approximately 150 meals every week, and cater events such as anniversaries, family parties, weddings, work parties, business meetings, etc.
What started out as a way to help out became the foundation of my business: providing fresh elevated home cooked-meals, prepared with a lot of thought and heart, at an affordable price.
About the meal:
Tempeh Goodness smoke maple tempeh, charred zucchini, kale, quinoa, spinach, edamame & sweet pea & basil dressing.
nut free | dairy free | gluten free
Tempeh Goodness Soy Tempe, quinoa, cooking onions, celery, green zucchini, peas, edamame, kale, spinach, basil, parsley, green onions, micro greens, blueberries, olive oil , salt and pepper, vegeta seasoning
Chef Dan Baker - Delicious Direct
Salisbury Patty Meal with Mushroom Gravy & Vegetables
Chef Dan Baker is the Executive Chef of Delicious Direct and an avid Hope House supporter. He has over 30 years of experience in food service and is a Red Seal Certified Chef.
Dan created Delicious Direct to offer nutritious and full course meals at an affordable price in the Guelph area. All recipes are made using fresh, seasonal, and local ingredients, and are reviewed by health care professionals to ensure the meals are healthy and balanced.
I like working with the Better Food Co because I believe in their approach to dealing with food insecurity. I believe that food insecurity is a major issue today and the root of many other social issues. I find it extremely distressing that in this country that has the ability to produce so much food, people go hungry.
About the meal:
This meal, known as the Salisbury Patty Meal, was created by Chef Dan of Delicious Direct. It features a delicious combination of Salisbury patty with onion and mushroom gravy, smashed potatoes, and a roast beet and carrot medley that is sure to satisfy your taste buds.
Vegan, Nut Free & Dairy Free
Cardinal Vegetarian Burger (Water, Soy Protein, Canola Oil, Ketchup (Tomato Paste, Glucose, Fructose, White Vinegar, Salt, Onion Powder, Spices), Yeast Extract, Dried Onion, Methylcellulose, Flavour (Contains Sesame, Hydrolyzed Soy Protein), Wheat Gluten, Dried Garlic, Sugar, Spices, Parsley, Caramel Colour, Vitamins And Minerals, Potassium Chloride, Magnesium Oxide, Ferric Orthophosphate, Niacinamide, Zinc Oxide, Cyanocobalamin, D-Calcium Pantothenate, Copper Gluconate, Pyridoxine, Hydrochloride, Thiamine Mononitrate, Riboflavin, Ferrous Sulphate, Vitamin A Palmitate)
2) Onion Mushroom Gravy a. Spanish Onion b. Buttom Mushrooms
c. Trio Brown Gravy Mix – Vegan (Corn Starch And Modified Corn Starch, Corn Maltodextrin, Wheat Flour, Hydrolyzed Corn Protein, Salt, Soy Oil, Onion Powder, Glucose Solids, Colour (Caramel [Sulphites], Red #40, Titanium Dioxide), Spices (Celery), Gum Blend (Carrageenan, Carob Bean, Guar And Cellulose Gums, Potassium Chloride, Dextrose), Disodium Inosinate, Disodium Guanylate, Garlic Powder, Citric Acid, Flavour (Soy).)
3) Smashed Potatoes a. Potatoes b. Becel Plant Butter – Vegan (55% modified palm and palm kernel oil, 24% canola oil, water, salt, pea protein, soy lecithin, citric acid, natural flavour, beta carotene, Calcium Disodium EDTA)
4) Roasted Beets & Carrots a. Beets b. Carrots c. Canola Oil d. Salt & Pepper
This Meal Contains – Wheat, Soy, & Sesame,
Chef Annie from Nguyen’s - Family Restaurant
Bún bò Huế Noodles
"I believe food is the greatest connection to everyone. Food is everything. I know how it feels to not have enough food. To be hungry and not be able to afford anything good. I also know about hope and having people in my life to help lift me up.
For me, knowing that Hope House is delivering this purpose is exactly why I want to be part of this project. It’s great to serve and know that my work gets to give hope to our community. It is such a great gift and opportunity to teach my children the importance of giving back and working together to strengthen our community. My goal is to teach my children the importance of hard work, good values and how to share hope."
The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court. The dish has a mix of spicy, salty, and savoury flavours. There will be a special chilli sate vegan sauce, separate for people who like spicy, but the soup itself will not be spicy.
rice noodles, tofu, tofu sticks, mushroom, carrots, white carrots, daikon, sugarcane , broccoli, onions, spring onions, cilantro, lemongrass, bean sprouts, basil , pineapple, tomatoes, bean paste, cabbage, cinnamon sticks, ginger and anise stars. Side Sauce: chilis, garlic cloves, peeled, white vinegar, sugar, salt.
Chef Kay Miller
Community Chef at Hope House & Owner of Braai & Butter
Coming from fine dining and restaurants, her 15+ year career started as she learnt typical cooking styles in the desert regions of Mexico. After successfully running, operating and consulting for restaurants in the Guelph, Elora and London regions, she focused on developing her own catering company, Braai & Butter, highlighting her South African roots and offering unique culinary experiences and flavours.
Chorizo Picadillo Stuffed Pepper with Puebloan Dark Mole
The fire grilled peppers provide a smoky and charred taste, perfectly complementing the savoury filling of chorizo tofu picadillo. This unique combination of ingredients creates a harmonious blend of textures and flavours.
Ingredients:
Chorizo Tofu: tofu, Smoked paprika, Cayenne pepper,Chili powder, Mexican Oregano, Cinnamon, Cloves, Ground Cumin, Salt, Garlic, Apple Cider Vinegar
Picadillo: Potato, Rutabaga, Peppers, Tomatoes, Onion, Garlic
Mole: Ancho chiles, guajillo chiles, pasilla chiles, sesame seeds, aniseed, black peppercorns, cloves, thyme, marjoram, bay leaves, cinnamon, canola oil, vegetable stock, almonds, peanuts, pumpkin seeds, raisins, onion, garlic, tomatillos, corn tortillas , Mexican chocolate, sugar, Kosher salt
Chef Jonthan Gushue
Owner of "The Gate" in Flesherton, Ontario.
I’ve worked half my career in southern Ontario. Southern Ontario is where I’ve done my best work, and where I’ve been best received. And my focus has always been the products that are around me.
I believe in sense-of-place cooking. I believe in connecting those dots with how food relates to the world around us, whether that’s a kilometre or 50 kilometres. But in that too, community is a huge part of it. Without an understanding of community and a relationship with community, it just doesn’t have the same results. Sense-of-place dining. It’s local, more than just a product, it’s also the people.
Baked Eggplant Pasta with Rosemary Focaccia
Indulge in the flavours of this Baked Eggplant Pasta with Rosemary Focaccia. This dish combines roasted eggplant with al dente pasta, creating a harmonious blend of textures. The rich tomato sauce, infused with aromatic herbs and spices, coats each strand of pasta. To complement this dish we serve it alongside freshly baked Rosemary Focaccia, infused with fragrant rosemary pesto. The perfect cold weather day meal.
Ingredients: Eggplant, Roasted peppers, Olive Oil, extra virgin, Onion, Garlic, Tomatoes, Rosemary, Bread crumbs, Mozzarella Cheese, Pasta (flour, eggs), Parmesan cheese, Cottage Cheese, Salt & pepper, Focaccia (flour, oil, yeast, water, salt), Rosmary Pesto Sauce (rosemary, garlic, salt, pepper, olive oil, nuts, Parmesan cheese)
Common allergens include: gluten, dairy, nuts!
Chef Kay Miller
Community Chef at Hope House & Owner of Braai & Butter
Coming from fine dining and restaurants, her 15+ year career started as she learnt typical cooking styles in the desert regions of Mexico. After successfully running, operating and consulting for restaurants in the Guelph, Elora and London regions, she focused on developing her own catering company, Braai & Butter, highlighting her South African roots and offering unique culinary experiences and flavours.
Durban Curry Pie with Baked Potato
South African curry pie using home grown Canadian lentils with imported South African curry spice, sous vide corn on the cob and dry roasted potato with a light and tangy mint infused yogurt.
Ingredients:
Pie- Puff pastry, lentils, onion, garlic, carrot, bell pepper, mushroom, oil, fresh ginger, cilantro, curry spices, tomato puree, sugar, vegetable stock, egg wash, salt, pepper
Corn- Corn on the cob, butter, salt
Potato- Russet or chefs, salt, butter
Yogurt Dip- sour cream, yogurt, mint, garlic, salt, vinegar, pepper
Thuy and Sydney
Head Chefs & Owners of The Cornerstone
There are so many barriers to getting healthy, hearty, and filling food when you are part of a marginalized group, have a low income, or just don’t have the time and access. Projects like this can make a really big difference in a family's life, even if it relieves the stress off just one meal.
Mushroom & Pinto Bean Enchilada:
Made with cremini mushrooms, pinto beans, and avocado! Celebrate the fact that you are enjoying delicious comfort food packed with lots of healthy veggies. These enchiladas are served with both spicy red chilli sauce and a more mild cilantro pesto on the side, you choose which one you like best!
Ingredients:
Filling: Cremini mushrooms, pinto beans, coriander, avocado, onion, garlic, chilli powder, cumin, coriander, allspice, black pepper.
Whole Wheat Wrap: Whole grain whole wheat flour including the germ, Water, Vegetable oil (canola or soybean), Baking powder, Salt, Sugars (sugar, fancy and/or blackstrap molasses), Hydrogenated cottonseed oil, Cornstarch.
Red Chilli Sauce: Red peppers, red onions, garlic, chilli flakes, salt, canola oil, sriracha.
Cilantro Pesto: Green peppers, cilantro, pepitas, canola oil, salt, cane sugar, cumin, coriander.
Chef Kirtida & Hitesh | Kirtida Kitchen
Hitesh and Kirtida are talented chefs known for their innovative and experimental approach to cooking. With a passion for creating unique flavours and dishes, they constantly push the boundaries of traditional recipes, delighting food enthusiasts with their culinary creations.
The Navratna Korma harmoniously combines fresh vegetables with aromatic spices like ginger, garlic, turmeric, onion, and cashew nuts. This flavourful blend creates a delightful culinary experience, balancing spices and sweetness. Perfect for those seeking a dish with a unique flavour combination.
"We believe Taste is Everything"
Green beans, corn, cauliflower, zucchini, carrots, peas, onion, cashew nuts, ginger, garlic, turmeric, Masala Spice (cardamom, cinnamon, coriander, cloves and cumin) and rice.
Chef Victoria Blow | Tempo
Victoria Blow is an internationally trained cordon bleu chef who has worked in restaurants around the world including England, France, and Denmark. She is committed to supporting local and sustainable food production and is always looking to collaborate and learn from other community members in our shared attempt to preserve our beautiful ecosystem. Her greatest joy comes from cooking with her 3 year old daughter and having the opportunity to experience the nurturing aspects of communal eating with other lovers of wonderful food.
This month the meal is Japanese Curry and Sticky Rice. It’s one of Japan's most popular dishes, commonly served with rice, udon, and bread. Japanese curry is a wonderful home-cooked meal with umami, sweetness, and earthiness.
Tofu, onions, garlic, ginger, farm vegetables, stock, maple syrup, soy sauce, mirin, curry powder, mustard seed, cinnamon, bay leaf, cardamon pods and sticky rice.
Chef Montz Patel
The Wooly Pub
"At our heart we are a company that feeds people. We feel strongly about the work that Hope House does to feed folks in our own community who are living in need. We love the work that Hope House does and have a long history of working together.
Access to healthy and nutritious foods is essential for everyone regardless of income. Education and accessibility are critical and we're happy to be part of this project."
Fuel your body with this hearty bowl that Chef Montz Patel of The Wooly Pub has created for the Better Food Co. The bowl is full of healthy plant-based goodness, including squash and brussels sprouts. Packed with protein, fibre, and omega-3 fatty acids, this meal will be topped with a delicious dill vinaigrette. (Vegan, Gluten Friendly & Dairy Free)
Quinoa, Corn, Red onions, tomatoes, Squash, Beets, Carrots, Brussels sprouts, garlic, salt & pepper. Cilantro, red and green peppers.
Sauce: dill vinaigrette// oil, red wine vinegar, sugar, garlic powder, onion powder & black pepper.
Chef Jason Hanoski
Executive Chef at Market Fresh
"A community food system has to serve and strictly benefit the people in the community. I love it when I see initiatives run by the people who are actually a part of the community they're looking to feed. Especially in southern Ontario where we're blessed with an abundance of incredible farmland, it is amazing to see local food and products make it to those that most need them, right here.
I love when food can be at its most simple - being able to take a few ingredients, treat them with care and attention, and make them each stand out. Street food for me is the epitome of that - it's simple, wholesome food that feeds the every day people. Arancini for me is a fantastic example of that, and also of the ingenuity of people to reuse and ensure that no food or ingredient goes to waste. I thought that spirit and that idea was a wonderful thing to feature for this meal."
Arancini is a classic Italian dish, often served as street food. It is a great way to make sure that food doesn't go to waste as it is often made from leftover risotto, and can be stuffed with any number of ingredients from cheeses like mozzarella or goat cheese, or fresh vegetables like peas or tomatoes. It is generally breaded and deep fried, but our gluten-free version opted to crust our rice balls in sesame seeds and bake them until crispy and delicious.
Arborio rice, onion, garlic, extra virgin olive oil, white wine, vegetable broth, lemon juice, margarine, salt, pepper, mozzarella, egg, white sesame seeds, black sesame seeds, radish, rice flour. For the sauce: red pepper, red pepper flakes, onion, garlic, extra virgin olive oil, salt, pepper. // Green beans with garlic.
Chef Annie from Nguyen’s - Family Restaurant
"I believe food is the greatest connection to everyone. Food is everything. I know how it feels to not have enough food. To be hungry and not be able to afford anything good. I also know about hope and having people in my life to help lift me up.
For me, knowing that Hope House is delivering this purpose is exactly why I want to be part of this project. It’s great to serve and know that my work gets to give hope to our community. It is such a great gift and opportunity to teach my children the importance of giving back and working together to strengthen our community. My goal is to teach my children the importance of hard work, good values and how to share hope."
Created specifically for the Better Food Co., this rich vegetable broth is paired with fresh veggies, chewy rice noodles, tofu, fresh herbs and garnishes galore. This this Vegan Phở Noodles Soup will rival any traditional Beef Phở!
Rice noodle, tofu, broccoli, carrot, tomato, white radish, Spanish onion, green onion, cilantro, white carrot, ginger, cinnamon sticks, cloves, fennel seed, cilantro seed, sugar, rock sugar, salt, sriracha hot sauce, hoisin sauce, lime or lemon, basil, salt & pepper.
I believe a Circular Food System is important. We must start finding ways to use local farmers produce items that might not be the perfect shape or colour. The same goes for items that may otherwise be discarded because of close to “Best Before Dates” . The BBD, doesn’t mean it goes bad the next day. We need to use our common sense and our senses to see if products can still be used in a meal. The goal is to make sure they don’t end up in our landfills or composts bins.
There is no way to describe Shepherdess Pie other than pure comfort food. This homey casserole has a base of veggies in a savoury sauce, topped with creamy mashed potatoes. It's made on the stove but ends up in the oven for a crispy finish. This meal is filling and packed with healthy foods. It could be paired with a salad & Apple Crumble.
Potatoes, chickpeas, pinto and black beans, carrots, red & green peppers, corn, green beans, peas, tomatoes, onions, garlic, vegetable bouillon, vegan butter spread, non dairy milk, salt & pepper.
I like working with the Better Food Co because I believe in their approach to dealing with food insecurity. I believe that food insecurity is a major issue today and the root of many other social issues. I find it extremely distressing that in this country that has the ability to produce so much food, people go hungry.
A rich vegan chili of fresh carrots, onions, and peppers with mixed beans. Seasoned to perfection with aromatic herbs and spices. Served with brown basmati rice. A perfectly delicious comfort meal.
Onions, carrots, red peppers, celery, jalapeño peppers, chickpeas, red kidney beans, black-eyed peas, white beans, Romano beans, lima beans, tomatoes, garlic, maple syrup, chili powder, ground cumin, oregano, olive oil, salt, pepper and brown basmati rice.
Channa Masala with basmati rice is a perfect example of a popular South Asian dish. It is made with nutritious ingredients, such as chickpeas which are a great source of protein. This dish is a family favourite at Diana Downtown!
This dish pairs nicely with a field green salad with Honey Mustard Mango dressing.
Onions, tomatoes, chickpeas, potatoes, basmati rice, pepper, salt, and various spices.
Soba noodles include wheat, buckwheat, egg white, water, salt. Sauce includes hoisin, sesame oil, tomato, ginger, cornstarch, honey, chilli, orange juice, garlic.
This dish also includes rapini, red cabbage, tempeh (soybean), carrot, Spanish onion, Thai basil, and chilli.
The largest sense of accomplishment for me has been working in whatever community I may be living in and giving it my all. You can give all you want, but if you are not fully invested, how do you really know the needs of your community? I encourage everyone to be involved in their community and meet the need there. I believe in connecting community with how food relates to the world around us, whether that’s a kilometre or 50 kilometres. Without an understanding of community and that relationship, it just doesn’t have the same results. It’s local, more than just a product, it’s also the people. One of my greatest joys is making good food for people who truly appreciate it.
Ricotta, egg yolks, GF flour, parmesan, parsley, basil, nutmeg, salt, black pepper, eggplant, olive oil, greek yogurt smoked, garlic, olive oil, lemon juice, baby spinach, cashews, crushed pomegranate seeds and sea salt.
A community food system is one where all members of the community have access to affordable, nutritious, wholesome meals. It's also about connecting with the land, the farmers, our food, and ensuring we have sustainable food systems in place. what is your proudest food accomplishment?
Putting Greek food on the main stage has been our proudest accomplishment. Our cookbooks became national bestsellers and it was simply by word of mouth. Greek food is simply delicious.
Dried navy beans, baking soda, crushed tomato sauce, Greek olive oil, carrots, celery, onion, potato, fresh ginger, red pepper flakes, bay leaf, salt, lemon juice & parsley.
This bowl is named after a method of planting also known as the three sisters companion planting. A three sisters garden is basically a “stacked” garden that uses three layers to fill the space. Typically corn, a bean and a squash. This meal is significant because it is a nod to the Indigenous culinary roots of our area.
We are excited to work with Better Food Co and Hope House because we believe healthy food should be accessible to everyone and this meal showcases what can be accomplished with low cost pantry and vegetable items.
Butternut squash, apple, carrots, corn, black beans, hemp seeds, garlic, maple syrup, onion, basil, olive oil, cumin, cilantro, chilli powder, vinegar, lemon, spinach, sugar, parsley and barley.
Potatoes, cabbage, garlic, squash, nut milk, cornstarch, oil, thyme, dill, radish, onion, tomato paste, brown lentils, carrots, beets & corn
This meal is vegan and gluten free.
The Better Food Co is excited to partner with not one, but two talented local chefs and proud new owners of The Cornerstone!
After months of renovations both inside and outside of the popular downtown Guelph restaurant, Thuy and Sydney are happy to welcome back their regulars, and also greet some new customers with a fresh face.
The Cornerstone boasts a fully vegetarian and vegan menu. Thuy and Sydney's vision for the restaurant is anchored in community, environment, and fresh food and the ways in which they intersect.
Together, Thuy and Sydney aim to grow and sustain the close-knit community of Guelph through food, coffee events and live music.
Made with cremini mushrooms, pinto beans, and avocado, these veggie enchiladas are sure to impress! Celebrate the fact that you are enjoying delicious comfort food while also eating lots of healthy vegetables.
These enchiladas are served with both spicy red chilli sauce and a more mild cilantro pesto on the side, you choose which one you like best!
This meal is vegan. It can be made Gluten Free upon request by substituting the wheat tortillas.
Ingredients:
Prepared by Chef Vita from Miijidaa.
Smoked tofu, elora lentils, chickpeas, tomato sauce, roasted sweet potato, spinach, toasted pumpkin seeds, vegan piri piri dressing.
This meal is vegan and gluten-free.
Prepared by Kris Simmons from S&V Uptown.
The Better Food Co is excited to partner with Chef Kris Simmons from S&V Uptown!
His passion and love for quality ingredients is felt through the dishes he creates. He truly takes the time to respect and appreciate every component on the plate.
Kris Simmons and S&V Uptown are focused on using the ingredients around them and what local farms have, making them the perfect fit for our June meal!
Pasta Primavera. About the meal:
With colourful vegetables, fresh herbs, and delicious garlic pesto sauce, this pasta primavera is the perfect spring and summer dish. Primavera means spring in Italian, after all! It's a refreshing, delicious, and filling dish, you won't want to miss out on this one! Beautifully garnished with edible flowers and micro greens.
Ingredients:
Young baby carrots, green onion, sweet peas, shaved radish, garlic pesto sauce, linguine pasta, chives/parsley/lemon zest and juice, kosher salt, cracked black pepper, rasped manchego cheese, edible flowers, and micro greens.
Note the meal is vegetarian because it contains cheese. We are taking special requests to remove the cheese for those who are vegan. Just send us a note and we'll sort it out!
Prepared by Chef Paddy Townsend from La Reina.
The meal I have chosen is inspired by my desire to create a healthy and affordable offering for those in need in our community. At the same time, being able to bring to them the flavours and techniques of traditional Mexican food.
An effective community food system is one that is being contributed to and prepared by as many local businesses as possible to create the largest pool of resources for those in need throughout our community.
King Oyster Mushroom Plate
About the meal:
The juicy, earthy texture of glazed cremini and king oyster mushrooms makes this vegetarian plate hearty and delicious. The incorporation of Mexican red rice, refried beans, and sautéed peppers, onion, and zucchini adds texture, colour, and taste. The tanginess and kick from the pickled onions and pasilla chiles finishes the dish off to make a well rounded and flavoursome plate.
This meal is vegetarian, gluten-free and contains cheese. Can be made vegan upon request.
Ingredients:
Cremini and king oysters mushrooms, Mexican red rice, refried beans, sautéed vegetables (poblano peppers, red bell peppers, red onion, white onion, zucchini), pickled onions, cotija cheese, pasilla chiles.
Chef Johl is Anishnaabeg and Algonquin. He was born in North Bay, Ontario, and his grandmother is from Nippissing First Nation.
He is the owner of NishDish Marketeria & Catering, a Toronto restaurant focused on traditional Anishnaabeg food, and also the founder of the Ojibiikaan Indigenous Cultural Network, an organization advocating for Indigenous Food Sovereignty.
Education about Indigenous Food Sovereignty is an important part of NishDish and is part of Johl's passion to rebuild Indigenous food lines.
It's part of the journey of trying to get everybody - Indigenous people and non-Indigenous people - to turn our consciousness to our relationship to food, our relationship to land, our relationship to plants, and what it takes to have an understanding of that balance.
Chef Johl prepared two meals for us:
Three Sisters Stew & Wild Rice - With Elk Sausage
About the meal:
“The Three Sisters (corn, beans and squash) have been cultivated together for many thousands of years by Indigenous farmers in the traditional agro-ecology - they provide a complete nutrition for the body and when grown in this way they also nourish the soil.”
"The ‘Three Sisters’ is also a teaching about the different roles that each one brings, how they thrive together and mutually benefit each other. Stories and teachings of the ‘Three Sisters’ story are shared by many Indigenous traditions."
“Manoomin (wild rice) is an important part of the original diet of the original people on the land, and these food lines no longer exist, so they have to be completely restored."
“From the Anishinaabe creation story, and one of the reasons we got here to the territories of the Great Lakes, we know that Nanabozho led us to the wild rice waters during a time of starvation. We began to follow those paths of wild rice, which is one of the reasons we're known as the wild rice people.”
Ingredients:
We don't normally sell dishes with meat, but we've made an exception for our March meal as Elk is part of the Anishinaabe diet. Sourced from Indigenous communities where possible.
Three Sisters Stew: Butternut squash, green beans, sweet corn, garlic, vegetable broth, dill, olive oil, salt, and pepper.
Wild Rice Casserole: Wild rice, brown rice, celery, mushrooms, mixed peppers, rice vinegar, sunflower oil, parsley, salt and pepper.
Elk Sausage: Elk, cranberries, chicken fat, herbs. This is a sample size portion of Elk Sausage.
Three Sisters Stew & Wild Rice - With Black Beans
Ingredients:
A vegan dish. Sourced from the Indigenous communities where possible.
Three Sisters Stew: Butternut squash, green beans, sweet corn, garlic, vegetable broth, dill, olive oil, salt, and pepper.
Wild Rice Casserole: Wild rice, brown rice, celery, mushrooms, mixed peppers, rice vinegar, sunflower oil, parsley, salt and pepper.
Black Beans: Black beans, spices, onion, olive oil.
About the meal:
"The soup is inspired by a Moroccan stew and it is a party in your mouth. There is texture, flavour, and the tahini brings that bit of creaminess. I love the combination of cumin and cinnamon together because it makes it both sweet and spicy."
"I use this dish in my cooking to show the amazingness that can be created from plant-based ingredients. The flavours are exciting and adding the pomegranate molasses, olive oil, and fresh herb finish brings it home and will make you feel energized."
The soup is 24oz (a double serving) and includes a side of flatbread from SAFA Middle Eastern in Guelph.
Ingredients:
Vegan. Sourced from Hope House's farm or from Ontario when possible.
Lentils, onions, carrots, butternut squash, potatoes, celery, tomato, vegetable broth, dry mint, chili flakes, cinnamon sticks, cumin, coriander, walnuts, parsley, tahini, garlic, ginger, pomegranate molasses.
Minted Yogurt & Chickpea Soup:
About the meal:
"The combination of the sour from the yogurt and the freshness from the mint is soothing and it's a soup you can serve in the dead of winter to warm you up and make you feel refreshed."
"The mint, yogurt, and red pepper paste uses flavours from Turkish cuisine and it reminds me of my aunt Bahar who I visited every summer as a child in Turkey. She made this Minted Yogurt soup for me after I had my first child, so this soup to me feels like that love and maternal care."
The soup is 24oz (a double serving) and includes a side of flatbread from SAFA Middle Eastern in Guelph.
Ingredients:
Vegetarian. Sourced from Hope House's farm or from Ontario when possible.
Chickpeas, carrots, onions, vegetable broth, butter, mint, potatoes, parsley, celery, yogurt, red pepper paste, flour, white rice, lemon. Served with flatbread.
Prepared by Chef Dan Baker.
Chef Dan Baker is the Executive Chef of Delicious Direct and an avid Hope House supporter. He has over 30 years of experience in food service and is a Red Seal Certified Chef.
Dan created Delicious Direct to offer nutritious and full course meals at an affordable price in the Guelph area. All recipes are made using fresh, seasonal, and local ingredients, and are reviewed by health care professionals to ensure the meals are healthy and balanced.
Chef Dan prepared the Black Bean Loaf & Risotto for us:
Black Bean Loaf & Risotto:
"Our Black Bean Loaf is a savoury take on the classic meatloaf dish. It is drizzled with a delicious homemade marinara sauce with a side of cinnamon glazed carrots. To balance the meal, we've prepared a creamy steel-cut oat Risotto mixed with Hope House butternut squash and kale."
"This is a filling winter meal made with healthy and local ingredients."
Ingredients:
Vegetarian. Sourced from Hope House's farm or from Ontario when possible.
Black Bean Loaf with Marinara: Black Turtle Beans, Celery, Pepper, Garlic, Worchestershire Sauce, Tomato, Egg, Bread Crumbs, Seasoning, Tomatoes, Spanish Onion
Risotto & Carrots: Red Onion, Butternut Squash, Kale, Steel-cut Oats, Garlic, Parmesan Cheese, Butter, Lemon Juice, Seasoning, Carrots
Prepared by Chef Kay Miller.
Chef Kay is Hope House's new Community Chef.
With deep roots in South African cooking and few avenues for practice, Kay Miller focused her decade long career working among the best rated restaurants in Guelph learning the different styles, techniques and flavor profiles of Canadian culture.
With award winning fusion recipes and an unfaltering dedication to scratch-based cooking, she rose to running several successful locations where she began consulting on new menu designs and food service branding.
Chef Miller prepared the Squash & Peanut Winter Stew for us:
"Our stew has warm familiar flavours of roasted peanuts infused with exotic smokey coriander seed and Hope House's delicata squash. This meal is made entirely of local products and a vegan relief to heavy Christmas fare overload."
Ingredients:
Vegan. All ingredients sourced from Hope House's farm or within Southern Ontario. Containers are BPI and ASTM Certified compostable.
Carrot, onion, squash, garlic, tomato, micro-greens (corn, cilantro, pea, broccoli), brown lentils, roasted peanuts, coriander seed, vegetable stock, cornstarch, apple cider.
Prepared by Chef Jonathan Gushue.
Jonathan is one of Canada's most decorated chefs.
He has been recognized as Ontario's and Canada's Chef of the Year. He was a competitor on Iron Chef Canada. He was formerly the Executive Chef for Elora Mill, Langdon Hall, and Fogo Island Inn.
His proudest career accomplishment is working with and training chefs, some for over 10 years. He has enjoyed seeing them grow, change, and now run their own kitchens.
Chef Gushue prepared two meals for us:
"It's a warm spiced fall harvest lasagna with sweet roasted butternut sliced with lacinato kale and blanketed in a caramelized garlic sauce, topped with autumn sage. Designed to warm your soul after a cold Canadian day."
Ingredients:
Vegetarian, 100% Made in Guelph.
Ricotta, shredded cheese, lasagna sheets, butternut squash, olive oil, brown sugar, butter, garlic, flour, whole milk, grated nutmeg, kale, basil, pecan pieces, fresh sage, salt, pepper.
A message from Jared & Miki, founders of Crafty Ramen:
"Crafty Ramen was founded in a city that has supported us so greatly from the beginning. It's important that we take time to participate in our community and be part of a meaningful initiative like The Better Food Company. If a project benefits our community, it benefits us all."
Crafty Ramen prepared The Harvest Bowl for us:
"The name speaks for itself - it is a harvest bowl. It looks and tastes and feels like the harvest, in a bowl of ramen. It has the autumn colours in it, the browns and the greens. When you bite into the wonton itself, it has the yellow of the corn, and the flavours of the potatoes and onions."
"You also have the cabbage and the carrots of the slaw, and a beautiful piece of squash to top it all off."
Ingredients:
Vegan, all harvest produce grown in Guelph.
Thin noodles, vegetarian stock, miso vegetarian broth, kohlrabi & carrot slaw, squash, wonton skins, potatoes, corn, onions, apple.
Jonathan is one of Canada's most decorated chefs.
He has been recognized as Ontario's and Canada's Chef of the Year. He was a competitor on Iron Chef Canada. He was formerly the Executive Chef for Elora Mill, Langdon Hall, and Fogo Island Inn.
His proudest career accomplishment is working with and training chefs, some for over 10 years. He has enjoyed seeing them grow, change, and now run their own kitchens.
"I believe in sense-of-place cooking This means cooking using the food and the cues around you. For example, we decided on using carrots. But what grows around the carrot? Are there underground streams connecting to other vegetables? Local is also more than just the product, it's also the people. You can learn a lot from the area. It's a cycle of shared knowledge."
Jonathan prepared three meals for us, which sold out in 72 hours!
