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Food & Drink

The rise of #MeatlessMonday: President’s Choice Plant-Based Recipes



With 38% of Canadians looking to incorporate plant-based foods into their diets along with the #MeatlessMonday movement becoming more prominent in many households, plant-based alternatives allow us to get adventurous in the kitchen and add variety to our diet!

The PC® team has a number of delicious plant-based recipes that are sure to bring Canadians’ #MeatlessMonday meals to life, including:

Here are some of the PC® plant-based items that are included in the recipes below:

PC® Plant-Based Chickenless Chicken Breasts: These tasty, plant-based chicken breasts make mealtime a breeze. Simply pop in the oven for 20 minutes and they are ready to pair with everything from cauliflower purée to steamed broccoli to Greek-style salads.

PC® Plant-Based Cashew Dips: Available in Original, Red Pepper and Cucumber Dill flavors, these delicious dips are ideal for both dipping and spreading.

PC® Plant-Based Mayo-Style Spread: This mayo-style spread is thick, creamy and delicious – perfect for sandwiches, burgers and wraps, or as a base for dips, dressings and sauces.


15-Minute Vegan Romesco Rotini

Serves: 6
Prep time: 5 minutes
Cook time: 10 minutes
Ready in: 15 minutes

Per serving: 450 calories, fat 14 g (2 g of which is saturated), sodium 390 mg, carbohydrate 68 g, fibre 4 g, sugars 6 g, protein 15 g


  • 1 lb (454 g) rotini
  • 1 cup (250 mL) frozen peas
  • ¼ cup + 2 tbsp (90 mL) unsalted natural (skin-on) whole almonds, toasted
  • 1 pkg (200 g) PC® Plant-Based Roasted Red Pepper Cashew Dip
  • 1 cup (250 mL) canned whole plum tomatoes (with juices)
  • ¼ cup (60 mL) olive oil
  • ½ tsp (2 mL) salt
  • ¼ cup (60 mL) smoked paprika
  • 2 tbsp (30 mL)fresh parsley, chopped


1. Bring 4 L (16 cups) water to a rapid boil. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 8 to 9 minutes, adding frozen peas during the last 2 to 3 minutes of cooking time. Reserving 1 cup cooking liquid, drain.

2. Meanwhile, pulse ¼ cup toasted almonds in a blender on high speed until finely ground. Add cashew dip, tomatoes with juices, oil, salt and paprika. Blend, scraping down side, until smooth sauce forms. Set aside. Chop remaining 2 tbsp toasted almonds for garnish; set aside.

3. Return pasta mixture to saucepan off heat. Stir in sauce and ½ cup pasta cooking liquid, adding more cooking liquid if necessary to coat pasta and reach desired consistency of sauce.

4. Sprinkle pasta with chopped almonds and parsley.

Chef’s Tip: Toast whole almonds in a dry skillet over medium heat, stirring or shaking often, until light golden and fragrant, about 6 minutes.

Chickenless Marbella

Serves: 4
Prep time: 20 minutes
Marinating time: 2 hours
Cook time: 25 minutes
Ready in: 2 hours, 45 minutes

Chicken Marbella was the go-to party dish of the ‘80s, brought to popularity by the Silver Palate Cookbook. Here, the combination of brown sugar, prunes, capers and olives makes a sweet, briny, tangy marinade for PC® Plant-Based Chickenless Breasts. Bonus: The marinade doubles as a serving sauce.

Per serving: 430 calories, fat 22 g (5 g of which is saturated), sodium 650 mg, carbohydrate 41 g, fibre 1 g, sugars 4 g, protein 19 g


  • 3 cloves garlic, minced
  • 2 bay leaves
  • ¾ cup (188 mL) pitted prunes
  • ½ cup (125 mL) dry white wine
  • 1/3 cup (83 mL)pitted green olives
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) capers (with brine)
  • ½ tsp (2 mL) each dried oregano and ground black pepper
  • 1 pkg (400 g) frozen PC® Plant-Based Chickenless Breasts
  • 1 tbsp (15 mL) white wine vinegar
  • 1 tbsp (15 mL)packed brown sugar
  • 2 tbsp (30 mL) fresh parsley, roughly chopped


1. Stir together garlic, bay leaves, prunes, wine, olives, oil, capers, oregano and black pepper in a bowl. Arrange frozen chickenless breasts in a single layer in an 8-inch (2 L) square glass baking dish. Spoon garlic mixture evenly over top. Cover and refrigerate for 2 hours.

2. Preheat oven to 400ºF (200ºC). Drizzle chickenless breasts with vinegar and sprinkle with brown sugar. Bake uncovered until liquid is gently bubbling and chickenless breasts are cooked through, 22 to 24 minutes.

3. Transfer chickenless breasts, prunes, olives and capers with slotted spoon to serving platter; cover to keep warm. Transfer remaining sauce to small saucepan; discard bay leaves. Bring to a boil over high heat; cook until reduced by half, about 2 minutes.

4. Spoon sauce over chicken mixture. Sprinkle with parsley.

Chef’s Tip: Dry wine simply means it isn’t overly sweet. Sauvignon Blanc, Pinot Grigio and Pinot Blanc are all great options.

Vegan 7-Layer Salad with Bacon Maple Tempeh

Makes: 12 servings
Prep time: 30 minutes
Cook time: 25 minutes
Ready in: 45 minutes

Kick it old school with this vegan take on your grandma’s go-to layered salad. We’ve swapped the iceberg lettuce for hearty kale and used tempeh instead of the traditional layer of bacon. Chickpeas make a great protein-rich stand-in for the eggs. Don’t worry, we’ve kept the creamy mayo-based dressing you love (sans eggs, of course) by calling on our PC® Plant-Based Mayo-Style Spread.

Per serving: 250 calories, fat 16 g (2 g of which is saturated), sodium 360 mg, carbohydrate 23 g, fibre 5 g, sugars 5 g, protein 6 g


  • 2 sweet potatoes (about 600 g/1-1/4 lb total), scrubbed and cut into 1/2–inch (1 cm) cubes
  • 2 tbsp (30mL) olive oil
  • ½ tsp (2mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • Half pkg (198 g pkg) PC® Blue Menu Bacon Maple Flavour Tempeh (about 8 slices)
  • 4 cups (1 L) chopped romaine lettuce
  • 4 cups (1 L) thinly sliced stemmed curly kale
  • 1 can (540 mL) chickpeas, drained and rinsed
  • ¼ cup (60 mL) pomegranate seeds
  • ¼ cup (60 mL) sliced skin-on (natural) almonds


  • 1 cup (250 mL) PC® Plant-Based Mayo-Style Spread
  • 2 tsp (10 mL) pure maple syrup
  • 1 tsp (5 mL) fresh lemon juice
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) ground black pepper


1. Preheat oven to 400ºF (200ºC). Toss together sweet potatoes, 1 tbsp oil, ½ tsp salt and ¼ tsp black pepper in a large bowl. Arrange in a single layer on parchment paper-lined baking sheet. Bake, flipping potatoes once, until tender and golden, 25 to 30 minutes. Let cool slightly.

2. Meanwhile, heat remaining 1 tbsp oil in nonstick skillet over medium-high heat. Add tempeh; cook, turning once, until golden brown, 3 to 4 minutes. Let cool slightly. Chop or crumble into bite-size pieces.

3. Dressing: Stir together mayo-style spread, maple syrup, lemon juice, ½ tsp salt and ¼ tsp black pepper in a small bowl. Set aside.

4. Layer romaine and kale in a 12-cup (3 L) glass bowl or other large serving dish. Top with sweet potatoes and chickpeas. Dollop dressing over top. Sprinkle with tempeh, pomegranate seeds and almonds. Toss gently to coat just before serving.

Chef’s Tip: Make this salad up to 24 hours ahead – just cover and refrigerate until you’re ready to serve.

Vegan Chocolate Peanut Butter Balls

Makes: 22 to 24 balls
Prep time: 15 minutes
Chill time: 4 hours
Ready in: 4 hours, 15 minutes

Keep a stash of these bites in your fridge for a quick grab-and-go snack. Read the labels of chocolate chips to ensure they’re vegan – ingredients to watch for are milk powder and whey.

Per ball: 100 calories, fat 7 g (2 g of which is saturated), sodium 35 mg, carbohydrate 7 g, fibre 2 g, sugars 3 g, protein 4 g


  • 1 cup (250 mL) smooth peanut butter
  • 3/4 cup (188 mL) quick-cooking (not instant) oats
  • ¼ cup (60 mL) PC® Vanilla Vegan Protein Drink Mix
  • ¼ cup (60 mL) vegan mini chocolate chips
  • 2 tbsp (30 mL) maple syrup


1. Stir together peanut butter, oats, protein drink mix, chocolate chips and maple syrup in large bowl until well combined.

2. Roll into 1-inch (2.5 cm) balls. Refrigerate until firm, 4 hours or overnight. Store in airtight container in refrigerator for up to 1 week.

Chef’s Tip: We use regular peanut butter for this recipe, but you can easily swap in natural peanut butter. You may need to microwave the natural peanut butter for 30 seconds to make it easier to stir – just be sure to let it cool slightly before mixing it with the chocolate chips to keep them from melting.

Vegan Tropical Frozen Yogurt Bark

Makes: 24 pieces
Prep time: 20 minutes
Chill time: 4 hours
Ready in: 4 hours, 25 minutes

The fruit and seeds in this recipe are merely suggestions – you can easily use whatever you have on-hand. Try frozen sliced strawberries in place of the raspberries and chopped pistachios instead of pumpkin seeds.

Per serving (4 pieces): 120 calories, fat 4 g (2 g of which is saturated), sodium 10 mg, carbohydrate 23 g, fibre 2 g, sugars 13 g, protein 2 g


  • 2 ripe bananas
  • 1 tub (500 g) PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
  • 1 cup (250 mL) frozen mango chunks
  • 1 tbsp (15 mL) agave syrup
  • ½ cup (125 mL) frozen raspberries
  • 1 tbsp (15 mL) raw pumpkin seeds
  • ½ tsp (2 mL) chia seeds


1. Blend together 1 banana, the yogurt, frozen mango and agave in blender until smooth.

2. Pour onto parchment paper-lined baking sheet, spreading to about ¼-inch (5 mm) thickness.

3. Slice remaining banana into ¼-inch (5 mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.

4. Freeze uncovered until solid, at least 4 hours or overnight.

5. Let stand at room temperature for 5 minutes. Cut into 24 pieces, about 2-inch (5 cm) each. Store in an airtight container in the freezer for up to 1 month.

Chef’s Tip: Look for agave syrup in the natural foods section of the supermarket.

Surrey604 is an online magazine and media outlet based in Surrey, BC. Through writing, video, photography, and social media, we secure an intimate reach to the public. We promote local events and causes.

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Food & Drink

You can order a whole box of sushi from this Surrey restaurant



Sushi Street Surrey
Sushi Street serves delicious Japanese takeout by the King George Skytrain Station

If you’re looking for the next great sushi spot, look no further than Sushi Street. Located close to the King George Skytrain Station, this place should be your go-to for sushi takeout. 

Sushi Street specializes in only takeout and offers quick and delicious Japanese cuisine. They specialize in bento boxes, sushi combos, and ready-to-eat foods that you can just grab and go. But probably the coolest thing they offer is their sushi boxes.


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You heard right, sushi in a box. They offer two different boxes that can feed anywhere from 1 to 4 people. Their Street Box 1 which can feed one to two people has a crazy roll, Philadelphia roll, dynamite roll, chicken wings, edamame, vegetable sticks, and four kinds of special sauce. 

If you’re looking for more food you can get the Street Box 2 which feeds three to four people and has a crazy roll, dragon roll, dynamite roll, Philadelphia roll, chicken wings, edamame, vegetable sticks, and five kinds of special sauce. This is the perfect meal to grab on your way to a picnic over at Holland Park across the street. 

But don’t worry, you can also order individual rolls if you’re just eating for one. They also serve inari which is sushi rice packed into a tofu pouch topped with all sorts of sushi ingredients. We’d recommend ordering the Inari Unagi or the Inari Spicy Salmon. 


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While Sushi Street does specialize in takeout, they do have some seats inside to sit down and enjoy your food. But regardless of whetheryou eat in or take out, we promise you’ll love the food. Be sure to visit this new Surrey hidden gem soon!

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Food & Drink

This Surrey restaurant is serving up “monster burgers”



Fab Burgers
Fab Burgers Inc. makes some of the best burgers in Surrey (@fabburgersinc / Instagram)

Located in the heart of Newton is Fab Burgers Inc., the home of Surrey’s “monster burgers.” What is a monster burger you may ask? Well, it’s about as intimidating as it sounds. 

Fab Burger Inc. has six monster burgers on their menu, and one of their most famous ones is the Fab Meaty Muncher which comes with breaded crispy chicken, a beef patty, chicken bacon, cheddar cheese, purple slaw, pickles, tomatoes, an onion ring, and their signature FAB sauce. It’s piled high and requires some maneuvering to be able to take a bite. 


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If that’s still a little too small for you, you can order their Sweet Temptation Burger which comes with three patties of your choice of chicken or beef (yes you heard right, three patties), topped with lettuce, sauteed onions, tomatoes, mozzarella cheese, and finished with barbeque sauce. It’s the biggest burger on their menu and definitely deserves the name “monster burger.”

But don’t worry, they also serve regular-sized burgers for those who don’t have a monster appetite. The Flamin’ Nacho Burger is a fan favourite and has a beef patty topped with fresh salsa, onions, jalapenos, sour cream, guacamole, nacho chips, and topped with cheddar cheese.


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If burgers aren’t your thing, Fab Burger Inc. also sells other foods like Chicken and Waffles and BBQ Lamb Chops which are marinated with their in-house blend of seasonings and sauces and served with fries, coleslaw, and a drink.


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So whether you’re craving a monster burger, or just want something on the smaller side to eat, Fab Burger Inc. has it all. Be sure to visit the next time you’re craving a good burger. 

Fab Burger Inc.

Address: 7320 King George Blvd #108

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Food & Drink

These are the best places to get coffee in Surrey



best places to get coffee in Surrey
Whether you go to cafés for the atmosphere, food, or coffee, we’re sure there's a café on this list you’ll love. (@coffeemonster_official; @west_village_cafe / Instagram)

You can only drink so much Starbucks before you get sick of it. That’s why we’ve made this list of the best coffee shops in Surrey so you can switch it up. Whether it’s because of the great atmosphere or unique drinks, these are the best places to get coffee in Surrey. 


Coffee Monster

If you’re a student in Surrey then you need to visit Coffee Monster. It is the best place to get some late-night studying done. Every table has access to an outlet and it’s open until 10 pm. Plus, they have some delicious drinks like their Spanish Latte which you can order hot or iced. 


Bandra Cafe


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Bandra Cafe is one of the first Indian-style cafes in the Greater Vancouver area and has some exceptional drinks and eats to show for it. Bandra Cafe tries to copy the vibe of the area in Bombay with the same name by creating a similar atmosphere by having “dark wooden chairs and white table tops” and also by selling “dishes like salli chicken, kheema pan and mawa cake.” This is definitely a very unique cafe that you need to visit. 


West Village Cafe

If you’re looking for one of the trendiest cafes in Surrey, then West Village Cafe is the spot for you. With a very clean and minimalistic interior and some fancy food to eat, this might be the fanciest café in Surrey. Not only does West Village Cafe serve your coffee shop classics like lattes and pastries, but they also serve alcoholic drinks and food like tacos, a chimichurri salmon and vegetable bowl, local craft beer on tap, and more! If you’re feeling extra fancy you should head in for one of their Bailey’s coffees. 


Espresso Cafe


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Espresso Cafe is located in the heart of Newton and has a very homely atmosphere to it. From the fireplace to the home-style baked goods, there is so much to love about Espresso Cafe. We’d recommend ordering one of their filo spinach feta pastries which are delicious. They have an always expanding menu and plenty of specialty drinks on rotation so be sure to visit Espresso Cafe. 


The GrassRoots Cafe

The GrassRoots Cafe is a student-owned and operated café located on the Kwantlen Polytechnic University (KPU) Surrey campus. They serve “alcoholic beverages and KPU brewed beer on tap, delicious food, snacks, coffee drinks and healthy alternative options such as vegan and gluten-free meals.” They also host a bunch of different activities like slam poetry, movie marathons, and more! Plus, if you’re a KPU student you can get a 5% discount. 


Prairie Cafe


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When a café has been around since 1949, then you know it has to be good. Prairie Cafe offers some classic vintage breakfast and coffee. They do classic American breakfast as well as Asian dishes like chicken Teriyaki, wonton soup, and chicken pan-fried noodles. If you’re looking for a blast from the past then you need to visit Prairie Cafe. 

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Food & Drink

You need to visit this new Surrey Mexican restaurant



Salsa and Guacamole
Salsa and Guacamole serve delicious Mexican classics (@salsa_andguacamole / Instagram)

Located directly under the famous Old Surrey Restaurant is Salsa and Guacamole, Surrey’s new Mexican restaurant. 

If you’re looking for some authentic Mexican delights in a chic and modern atmosphere, then this is the place for you. We’d recommend trying their chilaquiles, which is a recreation of the owner Paola Hein’s grandmother’s recipe. They’re corn tortilla chips dipped in either red or green salsa with melted Tex-Mex cheese and sour cream on top. 

You also can’t go wrong with ordering one of their tortas, which is a sandwich made of a Portuguese bun with the option of chicken or beef and sour cream, cheese, guacamole, mustard and beans. It also comes with a small side of their tortilla soup. 

If you’re not feeling like eating a huge meal, you can opt to just go for drinks at their “Cantina.” Like any good Mexican restaurant, they have an assortment of tequila, but they also have some more interesting creations. We really like Jo’s Margarita which comes with just a touch of tajin. They also make delicious carajillos which are coffee-based drinks mixed with liquor 43 and a splash of milk (the milk is optional). 

But no night of Mexican food is complete without an order of churros, and Salsa and Guacamole does some of the best in Surrey. You can have your churros filled with either Nutella or dulce de leche. While it’s not the most traditional take on churros, you have to admit it’s delicious. 

Salsa and Guacamole got its start as a business selling salsa and guacamole (as the name suggests). But now they’ve expanded to include a wide range of foods, and promise to keep adding to their menu. 

You won’t be disappointed by this new local Surrey restaurant, (we promise) so be sure to try it soon. 

Salsa and Guacamole

Address: 13483 72 ave, Surrey

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Car-Free Day makes its way to Surrey



There will be plenty of delicious food, music, and family-friendly activities (Josh Howard / Unsplash)

Car-Free Day is coming to Surrey Saturday, June 11. This event will turn 137 street into a car-free paradise with tons of local merchants, musicians, and family-friendly activities. 

Stores that are located alongside 137 street will open up patios onto the street, while there will also be plenty of other vendors and food trucks like Gary’s Kettle Corn, Tornadopotato, Wakwak Burgers, Japadog, JJ’s Hot Cobs, Taco’N Todo, The Little Snowflake Factory, Lemon Heaven, and Roasted Revolution.

This year’s event will host performances by Ashleigh Ball, daysormay, Meltt, NADUH, The Jins, Peak, Á’a:líya, Tess Anderson, DESTINEAK, Vancouver Street Dance Festival, City Entertainment, Robin Reddy Show, Mom Bop, Matt Hen, and more!


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There will also be family fun activities like balloon twisting, jugglers, and face painting alongside some more grown-up activities like a beer garden.

Car-Free Day is organized by Translink and aims to educate people on the future of transportation. As the name suggests, people are encouraged to take transit, bike, walk, car-share, car-pool, or use other methods of electric transportation. There are bike racks on the sidewalk to park your bike but there will be no street parking for those who choose to car-share or car-pool. 

Car-Free Day takes place Saturday, June 11 from noon until 8 pm.

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