Another Peer Review Were Making Public: Privately Sponsored Refugee Automation

Want to learn how to cook tempeh on the stove in 10 minutes? This easy pan fried tempeh needs 3 ingredients: tempeh, oil and salt, and will give you delicious results with minimal effort! Whenever people ask me what the key to cooking tempeh is, I always tell them one thing: oil. If you want to cook it quickly on the stove and you’re not using a tempeh marinade, oil is everything. Tempeh absorbs a lot of oil when being sautéed or fried, so it’s really important you add enough so it doesn’t dry out. If you follow this simple guideline, all you need to do is add a little salt to enhance the tempeh’s natural flavour (unlike tofu, it has a subtle savory nutty flavor) and you’ll have one delicious plant-based protein that’s naturally gluten free. This recipe takes minutes to make and you can add your cooked tempeh to any dish you like: kale salads , grain bowls, noodles, stir fries – you name it. It’s my favorite way of eating it hands down! Why you’ll love this easy recipe Great source of protein – One serving of this tempeh contains approximately 12 grams of protein. Serve with your favourite plant-based main to make a complete protein-packed dish. It’s SO easy – 3 simple ingredients and just a few minutes on the stove. In my opinion, it’s the best way to eat tempeh and the easiest cooking method I know. No marinades needed – Just oil and a little salt to give you slightly crispy tempeh and bring out its natural earthy flavor. Naturally prebiotic – Tempeh contains prebiotics, which can be good for the gut and reduce inflammation! Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: How is tempeh made? Tempeh is a traditionally Indonesian food and is a popular meat substitute or protein source. It has a hearty texture that is made from whole soybeans. Once the beans are cooked, they are left to ferment in a cake-like form. Often other ingredients such as rice and various grains are combined with the beans to create different varieties of tempeh. Tempeh is different to tofu because it is fermented, keeps the whole soy bean intact and has a firm texture. How to fry tempeh Cut your block of tempeh into small flat rectangles or thin strips about ¾ cm thick. Heat a large skillet or non-stick pan on medium-high heat and add half the oil. When oil is hot, add tempeh pieces flat side down in a single layer and season lightly with salt. Pan-fry tempeh for about 3 minutes until underside is golden brown, then flip over and add remaining oil. Fry another 2-3 minutes until golden. Check taste and re-season with salt if needed. Ensure all sides of tempeh are cooked. Add to your favourite noodles or salad. You can even add it to stir fried vegetables for a tempeh stir fry. Enjoy! Check out my step-by-step guide on how to cook tempeh in a pan . Important tip Don’t scrimp on oil – Although often we prefer to minimize the oil we cook with, for this recipe I really recommend being generous with it. Here’s why: tempeh absorbs a lot of oil and dries out very easily when being cooked without a marinade. Adding enough oil will ensure this recipe tastes succulent and delicious, not dry and cardboard-like! What to eat this tempeh with Enjoy it in a sandwich, with brown rice, or in any of the following dishes for an easy dinner recipe: Easy Eggplant Stir Fry with Garlic Sauce Easy Maple Roasted Carrots Easy Pasta Al Pesto (Linguine with Pesto) Thanksgiving Salad with Brussels Sprouts & Butternut Squash (vegan) Storage Store any uneaten sautéed tempeh in an airtight container in the fridge for 3-4 days. I do not recommend freezing it after cooking as it will dry out. (Make a batch for your weekly meal prep: it makes a great addition to vegetable dishes for a quick boost of protein!) Variations Homemade tempeh bacon recipe – Add liquid smoke, soy sauce, smoked paprika, maple syrup (or brown sugar) and garlic powder to the pan with tempeh slices and fry as instructed. Easy baked tempeh recipe – If you prefer to bake tempeh rather than fry, simply add tempeh and 2 tablespoon oil to an ovenproof dish, season with salt and bake at 400°F/205°C for 20 minutes, flipping halfway through. FAQs Can you eat tempeh raw? Does it need to be cooked? Most tempeh these days is pasteurized, but to the on the safe side it’s still best to cook it thoroughly before eating. Can tempeh go bad? Tempeh can spoil/go bad if left too long. To be on the safe side, keep it unopened until ready to cook and use before the use-by date on the packaging. Is tempeh vegan? Yes, tempeh is a vegan protein, made typically from soy beans. It is suitable for those on a plant-based diet. Where can I find tempeh? You can buy tempeh in any health food store, and many supermarkets and grocery stores

Here we go again… Mercer recently came out with their 2016 Quality of Life Survey. As usual, the media misused the survey to brag about how Vancouver is the bestest of the best. What they failed to point out is what the survey is actually trying to determine. When executives are temporarily relocated to another city, they frequently will receive a hardship allowance. For example, when an executive in a city like Vancouver is assigned to Jakarta, Indonesia, Mercer recommends a 25% hardship allowance. In calculating their index, Mercer considers these ten categories: Political and social environment (political stability, crime, law enforcement, etc.). Economic environment (currency exchange regulations, banking services). Socio-cultural environment (media availability and censorship, limitations on personal freedom). Medical and health considerations (medical supplies and services, infectious diseases, sewage, waste disposal, air pollution, etc.). Schools and education (standards and availability of international schools). Public services and transportation (electricity, water, public transportation, traffic congestion, etc.). Recreation (restaurants, theatres, cinemas, sports and leisure, etc.). Consumer goods (availability of food/daily consumption items, cars, etc.). Housing (rental housing, household appliances, furniture, maintenance services). Natural environment (climate, record of natural disasters). Because these executives will continue to earn their base salary plus any hardship allowance, and will be housed by their company, local incomes and housing prices are not even considered. The idea that incomes and house prices have no bearing on quality of life is absurd. Any true measure of livability would need to consider both of these factors. This would be especially true for young families who are just starting out. So, in light of the deficiencies of livability surveys that only consider temporarily relocating corporate executives, I’ve adjusted Mercer’s numbers to take into account incomes and house prices. For example, if Mercer thinks City A is 5% better than City B, but pay is 5% higher in City B, they would tie in my adjusted index. The same would be true if housing in City A is 5% higher than City B. I’ve taken the latest available data from Mercer (for English-speaking cities), and adjusted the index to account for incomes and house prices. Here are the results. Vancouver is without question a great place to live for visiting executives, home-owning retirees and the super-wealthy. But for young families just starting out — not so much.

The formal rezoning application for PCI‘s Spring Street application has been released. The preliminary application for the 2.9 acre site was submitted in 2023 and has now been revised for full submission following the TOA legislation. The site is located east of the Moody Centre SkyTrain Station north of Spring Street and east of Williams Street and consists of four lots, three of which are owned by PCI and the fourth by the Ministry of the Transportation and Infrastructure (MoTI). MoTI intends to retain ownership of this lot, with a long-term lease to PCI for use as a plaza along with four levels of below-grade parking connected to the below grade parking on the PCI owned properties. The overall plan for the site includes: 865 rental units including 44 below market units; 67,000 SF of commercial space including a 41,000 SF grocery store; a total density of 6.96 FSR; 4,000 SF as ground level ‘artist space’; a new pedestrian overpass; a minimum of 400 parking stalls. The architect for the project is Perkins + Will. The post Plans Unveiled for PCI’s Spring Street Development in Port Moody appeared first on Vancouver Market.

The 10th annual Vancouver Foodster Pasta Challenge  was a success featuring creations from restaurants around greater Vancouver. Each restaurant featured their Pasta creation from October 3-27, 2024. Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based on taste, originality/uniqueness and presentation/appearance. The Winners are: 1st Place: {112 points} Lift Bar & Grill Seafood Carbonara  Price: $45 Created by: Chris Andraza, Description: Indulge in the allure of the sea with this exquisite take on Seafood Carbonara. The journey begins with velvety squid ink Mafalda, its dark, ribbon-like strands weaving through the dish like ocean waves. Smoky bacon lardons lend a rich, savory depth, harmonizing with the briny sweetness of tender mussels and succulent clams. As you savor each bite, bursts of delicate salmon roe add a pop of freshness, while hints of seaweed evoke the essence of coastal breezes. It’s a dish where land and sea embrace, creating a symphony of flavors that linger long after the last bite. Ingredients: squid ink Mafalda, smoked bacon lardons, mussels, clams, black tiger prawns, salmon roe, and seaweed. Offered: All day, everyday Available: for dine-in only Lift Bar & Grill 333 Menchion Mews, Vancouver Tel: (604) 689-5438 Web: https://www.liftbarandgrill.com/ Instagram @liftbarandgrill 2nd Place: {104 points} Seraphina Restaurant Stop and Taste the Roses Price: $29 Created by: Chef Rory Byrne Description: Everyone is so busy in life, I wanted to create a dish that would remind people, to slow down and appreciate the beauty of life. Food has an effect on people, whether you are stopping and enjoying this on your own, or you’re sharing this bouquet with your loved ones, it was important for me to create something that would make people, Stop and Taste the Roses.   Ingredients: Caramelized red onion, truffle butter, cream, truffle infused ricotta, pasta girella. Available: Tuesday 5pm – close, Wednesday – Saturday 2pm to close. Offered: Dine-in only. Seraphina Restaurant 905 Dunsmiur Street, Vancouver Tel:604-632-4942 Web: https://www.vesperlounge.ca/about-2 Instagram @seraphinayvr 3rd Place: {102 points} Pasta Polo Scusa Mi! Pomodoro Price: $24.95 Created by: Chef/Owner  Ahyoung Baek Description: Our Pasta ‘Scusa Mi! Pomodoro’ features a base of Aglio e Olio, mixed with sun-dried tomatoes and spinach. It’s topped with prawns and Macedonian feta cheese, served over homemade linguine. Ingredients: Garlic, Extra virgin Olive oil, Sundried tomato, Roma tomato, spinach, prawn and Macedonian Fetta Available: 12-9pm; 7 days a week Offered: take out and dine in.  Pasta Polo 2754 Barney Hwy, Coquitlam Tel:  (604) 464-7656 Web:https://pastapolo.com/ Instagram @pastapolocoquitlam In the People’s Choice Awards category, the public who tried the Pasta creations were the ones who had the opportunity to cast their vote throughout the challenge. The Winners are: 1st Place People’s Choice: Seraphina Restaurant Stop and Taste the Roses Price: $29 Created by: Chef Rory Byrne Description: Everyone is so busy in life, I wanted to create a dish that would remind people, to slow down and appreciate the beauty of life. Food has an effect on people, whether you are stopping and enjoying this on your own, or you’re sharing this bouquet with your loved ones, it was important for me to create something that would make people, Stop and Taste the Roses.   Ingredients: Caramelized red onion, truffle butter, cream, truffle infused ricotta, pasta girella. Available: Tuesday 5pm – close, Wednesday – Saturday 2pm to close. Offered: Dine-in only. Seraphina Restaurant 905 Dunsmiur Street, Vancouver Tel:604-632-4942 Web: https://www.vesperlounge.ca/about-2 Instagram @seraphinayvr 2nd Place People’s Choice: Pasta Polo Scusa Mi! Pomodoro Price: $24.95 Created by: Chef/Owner  Ahyoung Baek Description: Our Pasta ‘Scusa Mi! Pomodoro’ features a base of Aglio e Olio, mixed with sun-dried tomatoes and spinach. It’s topped with prawns and Macedonian feta cheese, served over homemade linguine. Ingredients: Garlic, Extra virgin Olive oil, Sundried tomato, Roma tomato, spinach, prawn and Macedonian Fetta Available: 12-9pm; 7 days a week Offered: take out and dine in.  Pasta Polo 2754 Barney Hwy, Coquitlam Tel:  (604) 464-7656 Web:https://pastapolo.com/ Instagram @pastapolocoquitlam 3rd Place People’s Choice: Stanley’s Bar & Grill Short Rib Pappardelle Price: $27 Created by: Stanley’s Bar & Grill culinary team Description: Braised pulled beef short rib, marinated mushrooms, tomato red wine sauce, crispy kale, oven-dried cherry tomatoes, basil, parmigiano reggiano. Available: all the time Offered: dine-in only Stanley’s Bar & Grill 610 Pipeline Rd (inside Stanley Park), Vancouver Tel: (604) 602-3088 Web: https://stanleysbargrill.com/ Instagram @stanleysbargrill Our Media judges for this challenge were: Maggi Mei, Ray Lee and Shelley Hayashi Each media judge will have scored the creation with a maximum of 40 points as follows: Overall Taste 20 points, Originality and Uniqueness 10 points, Presentation and Appearance 10 points). The total number of points a pasta creation could earn is 120 points. Thank you to the chefs and restaurants that accepted my invitation and featured their pasta on the menu for the past few weeks during this challenge. I encourage you to visit the winning restaurants to try their pasta creations! See the  entries here. By: Richard Wolak

“A recent report from Central 1 Credit Union suggests a rebound in Metro Vancouver’s housing market is coming. However, at the moment there are property owners losing hundreds-of-thousands of dollars on their investments.” There follow examples of homeowners losing money, care of @mortimer_1: 1. Burnaby. Bought $1.9M May 2016, Sold 2019 $1.495M, Loss $405K + expenses (over 21%) 2. Burnaby. Bought $3.11M 2016, Sold $2.1M 2019, Loss $1.01M + expenses (over 32.5%) 3. Vancouver Westside. Bought $2.7M Feb 2016, Sold $2M 2019, Loss $700K + expenses (over 25.9%) 4. North Vancouver. Bought $2.36M Mar 2017, Sold $2.05 2019, Loss $310K + expenses (over 13.1%) – from David Carrigg, Vancouver Sun, 5 Dec 2019 (image: Anselm Kiefer) Seeing terms like “homeowners hosed” and “falling market” in top-of-the-page Vancouver Sun headlines is certainly worthy of note – particularly for those of us who have been following this long enough to have endured years and years of local media entranced with rising prices. (Anybody remember the well-known local TV anchor exclaiming “I love Real Estate!” ?) However, note that the Sun still talks about homes as “investments” – perhaps that will have to change before we’re done. Here and elsewhere, some discussion of ‘soft landings’ that is clearly based more on hope than observation. As noted previously, our target prices should be determined by utility value of properties, not on imagined future sale prices. Current prices are still far above those levels. It ain’t over. – vreaa

Bastion Development has submitted a rezoning application for their site at Arbutus & West 10th Avenue for a 20-storey condo tower. The site at 2120-2150 West 10th Avenue is 17,248 SF and located just one block from the Arbutus Station. A previous proposal for the site in 2021 was for a 5-storey condo building with 42 units under existing zoning. The project is the first application under the Broadway Plan seeking 100% condo use. Most sub-areas of the Plan require rental, or a mix of condo and social housing. This particular sub-area, known as Kitsilano Arbutus Broadway Sub area C, allows for 100% condo with a CAC payment. Details of Bastion’s proposal for the site is a 20-storey tower that includes: 86 condo units; 71 two-bedrooms, 12 three-bedrooms & 3 townhouses; 3,900 SF of retail space on the ground floor; a total density of 6.93 FSR; A building height of 217 ft. 144 parking stalls on 4 underground levels. The rezoning will require a CAC payment, yet to be determined. The architect for the project is Arcadis. The full application can be viewed here: https://www.shapeyourcity.ca/2120-2150-w-10th-ave The post A Rare Sighting: A 100% Condo Tower in the Broadway Plan appeared first on Vancouver Market.