March 27 - Free Workshop: Soup, Frittata, Salad & Muffins

Come join Red Seal Chef Ilan Wright to learn, cook & eat a healthy meal. 

Location: Gilmore Community School, Burnaby. 

Registration required: information below.

March 13th - Come Cook & Eat: Soup & Frittata, Salad & Muffins

Join Burnaby Food First & Red Seal Chef Ilan Wright at Burnaby Neighbourhood House 

(near Metrotown Skytrain Station)

Registration information below:

Come Cook with Us! - Dec 7

Come cook with us one last time in 2016

Join Chef Sherry Strong & learn to make festive vegetarian leftovers this month. 

Workshop is FREE, but registration is required. Children are welcome!

Asian Dumplings Workshop

Burnaby Food First is pleased to announce a new workshop! 

Asian Dumplings Workshop

Wednesday, October 5, 2016
6:30 pm to 8:30 pm
Brentwood Community Resource Centre
(2055 Rosser Avenue, Burnaby)

Join Burnaby Food First member Gloria, and learn to make both vegetarian and meat Chinese dumplings. Children are welcome.

The workshop is FREE, but space is limited. To register, please contact Meghan at (604) 209-2404 or by e-mail at burnabyfoodfirst@gmail.com.

Parking is limited: please consider taking transit, biking or walking.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

All are welcome, and we'd love to have you on board! For more information, send us an e-mail at burnabyfoodfirst@gmail.com.

Review: Eat Your Greens Workshop

Thank you to all the participants who attended the 'Eat Your Greens' kids' workshop on June 3 at the Brentwood Resource Community Centre. A special thanks to the kids of all ages attending with their parents. Kids greeted the new recipes with much enthusiasm and participated in the fun, hands-on cooking lesson wholeheartedly.

Credit: Leanne Zmud

Maya Thau-Eleff facilitated this family cooking workshop and shared interesting tips and tricks to encourage kids to eat seasonal greens and healthy dishes. Some very happy mums and dads saw their little children heartily tucking in baby lettuce, chard, arugula, baby carrots, snap peas and more with the clever dips they prepared in the workshop.

Credit: A Lawrence

We would like to thank Vancity once again for sponsoring these workshops and 'Burnaby Meals on Wheels' for providing the space.

Keep checking out our website for upcoming interesting workshops. Burnaby Food First also welcomes new volunteers who would like to get involved in other ways. 

Eat Your Greens Workshop

Burnaby Food First is pleased to present another FREE workshop (funded by Vancity)!

Eat Your Greens

Wednesday, April 29
6:30 pm - 8:15 pm
Brentwood Community Resources Centre (2055 Rosser Avenue / Burnaby - map)

Join Maya Thau-Eleff for this tasty, hands-on workshop!

Learn how to make delicious stir-fries using greens that are in season and already in your fridge -- and without buying sauces or adding sugar.

Registration is required. Space is limited! To register, please call (604) 618-3581 or email us.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

What's Happening in April

Spring is here, and so are new Burnaby Food First workshops! If nothing whets your appetite so far or if you're eager to learn more while waiting for our next workshop announcement, check out some of these cool workshops and events around the city.

Credit: Christina Mak

GardenSmart Workshops

Location: North Shore Neighbourhood House (225 East 2nd Street / North Vancouver - map)
Cost: $8.25

Learn how to grow your own food, support your local ecology, and reduce waste in your own backyard. GardenSmart Workshops are brought to you by the North Shorth Recycling Program, the Lynn Canyon Ecology Centre, and the Edible Garden Project.

Registration is required. To register or for more information, visit the workshop Evenbrite page here.

Upcoming Workshops

April 2: Small Space Gardening
April 5: Shiitake Log Cultivation
April 27: Supporting Your Soil Life

Homesteader's Emporium

Location: Homesteader's Emporium (649 East Hastings / Vancouver - map)
Cost: Starting from $7.50

Check out some of these workshops hosted by the Homesteader's Emporium! For times, details, and registration for individual workshops, visit their Workshops page: http://www.homesteadersemporium.ca/calendar/

Upcoming Workshops

April 3: Tomatoes, Peppers, Eggplants, and More!
April 8: Backyard Chickens 101
April 10: Introduction to Honeybee Keeping

What's Happening in February

The sun is out (fingers crossed) and the weather's warming, so come on out and check out some of these cool events around the city!

Cedar Cottage Food Network Community Kitchen Series

Location: Trout Lake Community Centre (3360 Victoria Drive / Vancouver - map)
Dates: February 5, 12, 19, and 26, 2014 from 6:00 pm to 8:30 pm
Cost: $5 for drop-in or $18 for 4 weeks (Subsidies available)

Cook a different meal with the group every week and enjoy it together afterwards. A great opportunity to meet your neighbours while learning new recipes and cooking techniques.

Registration is required. For more information or to register, visit the Cedar Cottage Food Network website: http://cedarcottagefoodnetwork.wordpress.com/workshops/

Upcoming Events: Cedar Cottage Food Network Workshops

The Cedar Cottage Food Network regularly hosts cooking and food skills workshops at the Trout Lake Community Centre. Their winter workshop schedule includes cooking for children, community kitchens, cooking classes, and composting.

Cedar Cottage Food Network Winter Workshops

Location: Trout Lake Community Centre (3360 Victoria Drive / Vancouver - map)
Cost: From $5 to $15

For more information or to register for an upcoming workshop, visit the Cedar Cottage Food Network website here.

Registration is required for all workshops listed.

January 19: Little Cooks (10:00 am to 11:00 am)
Back by popular demand! A workshop for the little ones where play with food is encouraged! The kids will make a recipe and take home a sample of what they made.

February 5, 12, 19, and 26: Community Kitchen Series (6:00 pm to 8:30 pm)
Cook a different meal with the group every week and enjoy it together afterwards. A great opportunity to meet your neighbours while learning new recipes and cooking techniques.
March 11: Vietnamese Cooking (6:00 pm to 8:30 pm)
Participants will learn the basics of some classic Vietnamese dishes, including vegetarian variations.
March 25: Composting 101 (6:00 pm to 7:30 pm)
Composting is a vital part of any good waste management routine. Learn about composting through the city’s services, on your own, and with the help of worms or mushrooms.

What's Happening in January

Looking for something to pass the cloudy days or itching to learn something in the new year? Be sure to check out one of these cool events around the city!

UBC Farm Public Workshops

Location: UBC Farm (3461 Ross Drive / Vancouver - map)
Cost: Starting from $28

Check out some of these cool workshops being held at the UBC Farm in Vancouver! For times, details, and registration for individual workshops, please visit the Evenbrite website: http://ubcfarmworkshops.eventbrite.com/

Upcoming Workshops

January 17: The Basics of Baking Bread
January 22: Kombucha and Beyond

Homesteader's Emporium

Location: Homesteader's Emporium (649 East Hastings / Vancouver - map)
Cost: Starting from $20

Check out some of these workshops hosted by the Homesteader's Emporium! For times, details, and registration for individual workshops, visit their Workshops page: http://www.homesteadersemporium.ca/calendar/

Upcoming Workshops

January 5: Kombucha 101
January 12: Kimchi 101
January 19: Sauerkraut 101

Vancouver Winter Farmers' Market

Location: Nat Bailey Stadium, East Parking Lot (4601 Ontario Street / Vancouver - map)
Dates: November 2, 2013 to April 26, 2014 (Closed December 28)
Hours: 10:00 am to 2:00 pm each Saturday

Thought the start of winter meant the end of locally grown and made goodies?

Continuing from last month, the winter market hosts over 60 vendors -- nearly as many as the three main Vancouver summer markets combined! -- offers a range of foods, from local produce to homemade chocolate and maple treats.

In an effort to reduce plastic use at the market, please bring your own shopping bags.

For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/

Review: One Pot Cooking Workshop

Thank you for coming out to the One Pot Cooking Workshop last month!

Julia Spitale came out to show us some amazing one-pot recipes that are easy, healthy, and tasty -- and perfect for those cold, rainy (or snowy) Vancouver days!

Julia in action
Credit: Magnolia Lim

What's Happening in December

Even as the weather cools, there are still plenty of reasons to get out and explore. There are some interesting workshops and market events this month, so be sure to check them out!

UBC Farm Public Workshops

Location: UBC Farm (3461 Ross Drive / Vancouver - map)
Cost: Starting from $30

Check out some of these cool workshops being held at the UBC Farm in Vancouver! For times, details, and registration for individual workshops, please visit the Evenbrite website: http://ubcfarmworkshops.eventbrite.com/

Upcoming Workshops

December 3: Kombucha and Beyond
December 5: Ginger Beer and Wild Herbal Sodas
December 10: Traditional Italian Holiday Panettone
December 13: The Basics of Baking Delicious Bread

Spots Still Left: One Pot Cooking Workshop

There are still spots left in our upcoming One Pot Cooking Workshop -- register while you can!

One Pot Cooking Workshop

Thursday, November 28
6:30 pm - 7:45 pm
Edmonds Community School (7651 18th Avenue / Burnaby - map)

Join Julia Spitale to learn how to make easy, healthy, and tasty one-pot recipes for the whole family. Just the thing to keep you warm this winter!

**REGISTRATION CLOSED**

Julia Spitale is a communication professional, traveller, musician and lover of life. She is the co-founder of the Wheely Slow Cooking Tour where she cooked and sang on farms across Canada in 2011 and is now the Director of Community Engagement for LOCO BC. currently working with them on Buy Local Week (Dec 2-8) in B.C.

One Pot Cooking Workshop

Burnaby Food First is pleased to present another FREE community workshop!

Join Julia Spitale to learn how to make easy, healthy, and tasty one-pot recipes for the whole family. Just the thing to keep you warm this winter!

One Pot Cooking Workshop

Thursday, November 28
6:30 pm - 7:45 pm
Edmonds Community School (7651 18th Avenue / Burnaby - map)

**REGISTRATION CLOSED**

Julia Spitale is a communication professional, traveller, musician and lover of life. She is the co-founder of the Wheely Slow Cooking Tour where she cooked and sang on farms across Canada in 2011 and is now the Director of Community Engagement for LOCO BC. currently working with them on Buy Local Week (Dec 2-8) in B.C.  

Feature: Ingredient Substitutions

Simply because a recipe calls for a specific ingredient doesn't mean that you must use that ingredient. Whether you're lactose or gluten intolerant or on a special diet or just looking to reduce the fat and sugar or increase fibre and protein, the ingredients in your favourite recipes can often be easily modified to make them more nutritious, without losing out on flavour or texture.

Here's an idea of what you can do just by switching up your ingredients a bit.

Fat, Dairy, and Eggs

Instead of	Try
Shortening, butter, margarine, or solid fat	Substitute solid fat with a liquid oil: Reduce by 1/4 or, for melted shortening, butter, etc., use an equal amount of liquid oil. Coconut oil (virgin or expeller-pressed) can also be used (use the same amount you would of solid or liquid fat as in the recipe).
Shortening, butter, or oil in baking	Substitute fruit purée for half of the butter, shortening, or oil called for. Baking time may need to be reduced by 25%. Coconut oil (virgin or expeller-pressed) can also be used (use the same amount you would of solid or liquid fat as in the recipe). Vegan substitutions (butter): Use the same amount of vegan butter or shortening (e.g. Earth Balance) -- be sure to read the ingredients, as not all brands are free from dairy products and by-products -- or nut or seed butter.
Whole milk, half and half, or evaporated milk	Use skim milk, 1% milk, evaporated skim milk, fat-free half and half, or plain fortified soy or another non-dairy (almond, coconut, rice, hemp, etc.) milk. In baking or where creaminess is desired, soy and almond milk are the best substitutes due to their fat content.
Butter, shortening, margarine, or oil used to prevent sticking	To sauté or stir-fry: Use cooking spray, water, or broth or a non-stick pan. In baking: Cooking spray, unbleached parchment paper, coconut or liquid oil, or silicone baking mats can also be used.
Full-fat cream cheese	Use low-fat or non-fat cream cheese, Neufchâtel, or low-fat cottage cheese (puréed until smooth).
Full-fat sour cream, cottage cheese, or Ricotta cheese	Substitute non-fat or reduced fat sour cream or fat-free plain yoghurt, 2% or fat-free cottage cheese, or part-skim Ricotta. An equal amount of mashed soft or silken tofu, blended with a dash of lemon juice, can also be used in place of Ricotta.
Eggs	In baking, eggs have two functions: binding; or thickening and leavening. For most recipes, use 2 egg whites for each egg in the recipe. Vegan substitutions: Leavening: In cakes, cookies, muffins, quick breads, etc., replace a 1/4 cup of soy milk with 1 tablespoon lemon juice for each egg in the recipe. In cakes and quick breads, adding an additional 2 tablespoons of corn starch to the dry ingredients for each egg being replaced will help bind the ingredients and give the product a soft texture (optional). Thickening and binding: For each egg in the recipe, mix together 1 tablespoon of finely ground flax or chia with 3 tablespoons of water and let the mixture sit for 10 minutes before using.
Buttermilk	For 1 cup of buttermilk, combine 1 cup soymilk with 2 tablespoons lemon juice and let sit for 5 minutes.
Condensed milk	Substitute with canned coconut milk.
Heavy cream	Chill a can of coconut milk in the fridge for 48 hours, then open it up and use just the solidified layer of coconut cream from the top of the can.

Sugar and Salt

Instead of	Try
Sugar (reducing)	Reduce sugar by 1/4 to 1/3 in baked goods and desserts. Cinnamon or vanilla or almond extract can also be added to give impression of sweetness. (Note that baked goods with less sugar may not brown as much.)
Sugar (substitutions)	In baking: Use 3/4 cup of honey in place of 1 cup of sugar and reduce the amount of liquid by 2 tablespoons. Use 3/4 cup of maple syrup in place of 1 cup of sugar and reduce the amount of liquid by 3 tablespoons. Use 1 1/3 cups of molasses in place of 1 cup of sugar and reduce the amount of liquid by 5 tablespoons. Add 1/2 teaspoon of baking soda for each cup of molasses to combat the acidity of the molasses. Replace no more than half the sugar called for in a recipe with molasses. Substitute with the same amount of brown rice malt syrup, and reduce the liquid in the recipe by 1/4 cup per cup of rice syrup used.
Salt	Omit salt during cooking and garnish with a small pinch of coarse sea salt when serving -- the crunch from the salt crystals will give the taste of salt without requiring the addition of as much salt as might otherwise be used. Use herbs, spices, lemon juice, citrus zest, miso paste, or different vinegars to lend the food flavour.

Is there anything else you'd like to see on ingredient substitutions in cooking and baking? Do you have any tested substitutions that you make at home that you're itching to share?