December 2021's Meal

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:

Squash & Peanut Winter Stew:

"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.

 

November 2021's Meal

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:

Squash & Sage Lasagna:

"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.

Root Vegetable Curry:

“The vegetable curry is our most well-rounded dish, it has a bit of spice but it’s not spicy. Because of the mustard seed and ginger, it leans a little towards the bright or aggressive, but again, it’s balanced really well with the tomato and also the apricot. It’s comforting and it’s relaxing.”
“We started with onion and garlic as a nice base. It’s more of a substantial dish in the way of flavour. We added turmeric in there to lift it up and it also mellows out the tomato in our curry. The dried apricot adds a bit of fun and gives it the appearance of a more sweet and sour dish. The shredded coconut at the end gives it a nutty edge. I love texture in food so the toasted shredded coconut adds that bit of crunch.”
Ingredients:
Vegan, 100% Made in Guelph.
Root vegetables (carrot, turnip), potato, garlic, onion, ginger, curry powder, mustard seed, turmeric, crushed tomato, dried apricot, shredded coconut.

 

 

October 2021's Meal

Prepared by Crafty Ramen

 

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 Harvest Bowl:

 "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.

September 2021's Meal

Prepared by Executive 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.

"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!

 

Beet & Lentil Stew

"If you’re looking for a nutritious and ultimately all-around satisfying dish, our Beet & Lentil Stew is it. It’s got sweet, salty and nutty flavours, and a great texture."
“To me, a beet is totally complete. It has a lot of character and a lot of natural perceived acidity that balances the sweetness. I love the way that the sweetness of the beets goes with the walnuts and the cumin, combined with the backdrop finish of the fresh orange juice, which brightens up the entire dish. You get everything in this dish. The lentils provide an instant energy, and we finish it off with feta, which is grimy and salty.”
Ingredients:
Vegetarian, 100% Made in Guelph.
Beets, walnuts, cumin, orange juice, feta, kale, lentils.
 

Root Vegetable Curry

“The vegetable curry is our most well-rounded dish, it has a bit of spice but it’s not spicy. Because of the mustard seed and ginger, it leans a little towards the bright or aggressive, but again, it’s balanced really well with the tomato and also the apricot. It’s comforting and it’s relaxing.”
“We started with onion and garlic as a nice base. It’s more of a substantial dish in the way of flavour. We added turmeric in there to lift it up and it also mellows out the tomato in our curry. The dried apricot adds a bit of fun and gives it the appearance of a more sweet and sour dish. The shredded coconut at the end gives it a nutty edge. I love texture in food so the toasted shredded coconut adds that bit of crunch.”
Ingredients:
Vegan, 100% Made in Guelph.
Root vegetables (carrot, turnip), potato, garlic, onion, ginger, curry powder, mustard seed, turmeric, crushed tomato, dried apricot, shredded coconut.

Carrot & Almond Chili

“Some food may slow you down, but this isn’t it. This is a dish that will provide you the energy you need for the day. It’s uplifting. The carrot is the focus of this meal. We added the white beans and almonds in there for your protein, and the potatoes were added for texture.”
"We wanted to bring all these things together, the garlic, especially the ginger, cumin, coriander, and even the cinnamon, to help bring out the flavours of these carrots. We added some warmer spices, and we also added some brighter flavours like the fresh chili. We framed this like a southwestern chili.”
Ingredients:
Vegan, 100% Made in Guelph.
Carrot, almond, potato, white beans, onion, garlic, ginger, fresh chili, cumin, coriander ground, cinnamon, raisins, brown sugar, red wine vinegar.