On the Rural Road with RW Library: Baden Coffee Company

Rural Road Image

Whether you are calmly kicking back with fresh coffee and a good book or studying like mad with empty mugs and stacks of textbooks, the end of term is drawing to a close! In collaboration with the Region of Waterloo Library, Baden Coffee Company has released a behind-the-bean interview.

Fired Up in REV: Chef Sean's "Bacon" Cheeseburger Sliders

"bacon" cheeseburger sliders by chef Sean

Introduction

This is your WINNING choice for tonight’s FIRED UP AT REV! A whole bunch of vegan deliciousness built into 1 amazing slider. A carrot a day keeps the doctor away, animals are my friends and I don’t eat my friends!!

Fired Up in REV: Chef Denise's Loaded Hummus

loaded hummus by chef Denise

Introduction

This is a super easy hot dip, utilizing premade products layered together as a real time saver. Also, this recipe is easy to modify and make it your own, with your favorite flavors. Serve with Pita and nachos or your favorite crunchy vegetables. It is sure to be a hit. Enjoy!

Fired Up in REV: Chef Djura's Plant-Based Sausage Hoagie

"sausage" hoagie by chef Djura

Introduction

With a secret mustard froth recipe, Chef Djura's plant-based sausage hoagies are sure to delight!

Fired Up in REV: Chef Mark's Seitan "Beef" Stew

seitan "beef" stew by chef Mark

Introduction

Completely meat-free while remaining rich and hearty, Chef Mark's stew is a simple family-friendly meal!

Fired Up In REV: Chef Daniel's Plant-Based Chicken with Sesame Soba Noodles

chicken with sesame soba noodles by Chef Daniel

 

Introduction

What is plant-based and why did I select plant-based chicken sesame soba noodles?

CHEF BLOG: Executive Chef Javier's Peruvian Ceviche

Javier's Social Media Post

Introduction

Marinated fish, or what I grew up as a child called “ceviche”. When anyone talks about Peruvian food, ceviche is usually the first dish that is brought up. 

CHEF BLOG: Chef Richard's Chili-Coriander-Garlic Shrimp

Richard's Social Media Post

Introduction

This is one of the First Thai recipes I ever made back in the 80’s. It started me on my journey into Asian cuisine. A friend went to Thailand in the eighties brought me back an original Thai cookbook. At that time certain Asian ingredients were hard to find in Canada, but with the help of an Asian grocer who I befriended I was well on my way to exploring new tastes and textures and unique ingredients.

CHEF BLOG: Chef Roland's Tomato and Egg Stir Fry

Roland Social Media Post

Introduction

This is a tried and true recipe that uses a few, simple ingredients and is a staple for a quick, flavourful and easy recipe.  Most ingredient are items that we have. Do not be worried if you add in a few other specialty items, it will only make it better. You are only limited to your imagination.

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