Baroness Bubble Tea 小黑糖 from Taipei specializing in brown sugar bubble tea has finally opened in Vancouver (near UBC at MacDonald and Trafalgar). It is their first location outside of Asia. The other location includes Hong Kong, and soon to open Vietnam and Malaysia.

During their soft opening, all drinks are 20% off.

I love that they have oat milk options and they also use Earth’s Own Oat Milk Barista Edition. We love this creamy milk alternative so much that we’ve used it for our own Hojicha Oat Milk Ice Cream Recipe too!

The bubble tea itself is cozy and seats 10 people at most.

Thai Milk Style with Oat Milk: We loved this richly flavoured Thai Milk Tea at 30% sweetness and regular ice. The brown sugar pearls are one of the best in Vancouver with a really good chewy mouthfeel.

Wintermelon Condensed Lemon Brown Sugar with Aiyu Jelly: At first sip I thought this was really sour. So remember to stir/shaken your bubble tea thoroughly. The flavour again was spot-on and very tasty.

They also have other delicious blends like Uji Matcha Latte and Purple Yam. Most of all, I love that they use milk alternatives like Oat Milk for people who are lactose intolerant or simply want to limit dairy intake!

Their menu offers a lot of customization and toppings!

I can’t wait until next time I am in the area!

What’s your favourite Bubble Tea Flavour? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

Baroness Bubble Tea Vancouver 小黑糖
URL: http://www.baronesscanada.com
Cuisine: Bubble Tea

2790 West Broadway, Vancouver, BC V6K 3Z2

more: Blueberry Coconut Lemon Ice Cream | Blueberry Smoothie |Raw Bars

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This best-ever salmon patty easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and as a Millennial Mom, I love this quick dinner favourite that comes together in just 5 minutes!

Would it be weird if I told you I LOVE eating the tender bones in each can of wild sockeye salmon? Traditionally, fresh-packed whole fillets, including skin and tender bones which provide you with an excellent source of calcium and omega-3 fatty acids.

Canned salmon is an easy way to protein to your meals. If I’m in a pinch, I would bring a can to work and add it to my green salad. Or if I’m sick, I would add some salmon to my congee. Because it is easy.

I always buy Wild sockeye salmon caught in Alaska and is MSC certified sustainable.

Nutritional Value of Canned Wild Sockeye Salmon

• 12g of protein per 55g serving
• Natural source of Omega 3 polyunsaturates
• Low in saturated fat
• Free of trans fat
• Good source of calcium

Can I use canned tuna instead of salmon?

I would not recommend using tuna as a replacement. Tuna has a strong unique flavour that just doesn’t quite gel with the other ingredients in this recipe. I like the fattiness that salmon gives. The tuna is much leaner and would create a dry patty.

If you have leftover fresh cooked salmon, this recipe is a great way to use up leftovers. Sometimes, it’s worth the extra 10 minutes to roast salmon just for this recipe!

This recipe also goes great with tartar sauce and a sprinkle of dill! It is also very easy to make (especially with the Vitamix blending bowl)!

Easy Salmon Patties Recipe

• Author: Nancy

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This easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and Moms love this quick dinner favourite that comes together in just 5 minutes!

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Scale 1x2x3x

Ingredients

• 1 can (170g) wild sockeye salmon, drained
• 1 shallot, finely diced
• 1 spring green onions, finely diced
• 1/2 cup of cilantro, rough chopped (optional but I love adding this if I have it handy)
• 1/3 cup of panko breadcrumbs
• 1 lemon, freshly juiced
• 1 large egg, beaten
• 1/4 tsp paprika powder
• dash of salt and pepper to taste
• 2 tbsp extra virgin olive oil, more if needed

 

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Instructions

1. In a large bowl, combine all the ingredients except the extra virgin olive oil together. Mix well.
2. Divide and form into 4-6 evenly sized patties. I like to use a 1/3 cup measuring cup and pack the ingredients in it. 
3. In a large non-stick fry pan over medium heat, heat oil.
4. Cook patties until golden brown and crispy. Approximately 3-4 minutes per side.
5. Drain on paper towels.
6. Serve and enjoy immediately with a quick squeeze of of lemon juice if desired.

 

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Notes

• I like to use 1/3 cup measuring cup to form my patties and then flatten with a spatula in the fry pan.
• I do not recommend using canned tuna instead of salmon.
• We like to use wild caught sustainable wild sockeye salmon that is MSC (Marine Stewardship Council) certified.

Keywords: Salmon Patties, Seafood recipes, msc certified, sustainable seafood, 5 minute recipes dinner

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In celebration of this fifteen-year milestone, Coast is offering $15 seafood tasting plates for 15 days between September 3rd to 18th at 12pm to 6pm.

Coast Restaraunt located on Alberni Street is celebrating their 15th Year Anniversary with a special menu between September 3rd to 18th from 12pm to 6pm. Here you will be able to sample a selection of new and old favourites for $15. Now is a great time to taste everything!

Ahi Tuna Sashimi & Arugula: avocado salad with pine nuts, citrus vinaigrette

BC Halibut Wrapped in Seafood Bacon: served over spaghetti nero puttanesca

Atlantic Lobster Thermador: saffron risotto and sweet peas

Warm Dungeness Crab Salad: grilled peaches, asparagus and shaved shallots. This is one of my favourites and the fresh seasonal peaches are delicious!

Maple Organic Ocean Chinook: served with smoked potato mascarpone ravioli and chives

Lobster Taro Root Taco Trio: avocado, pea shoots and chipotle aioli

BC Rainbow Sushi Roll: served with pickled ginger, wasabi and soy

What’s your favourite seafood dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

Coast Restaurant
URL: https://www.glowbalgroup.com/coast/
Cuisine: Seafood

Hours:

Mon 11:30 am – 1:00 am
Tue 11:30 am – 1:00 am
Wed 11:30 am – 1:00 am
Thu 11:30 am – 1:00 am
Fri 11:30 am – 2:00 am
Sat 11:30 am – 2:00 am
Sun 11:30 am – 2:00 am

1054 Alberni Street, Vancouver, BC V6E 1A3
(604) 685-5010

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice Cream | Blueberry Smoothie | Raw Bars

I was invited by Glowbal Group for menu tasting.

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This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork!

There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped with minced pork and a sweet creamy sesame sauce. Some are soupier and others are drier. Lately, I’ve been making this super quick and easy vegan, no pork Dan Dan Noodles with Beyond Meat sausage. It comes together in under 30 mins and is super delicious!

I love how easy it is to incorporate more plant-based ingredients in everyday meals, especially in Chinese cuisine. You can imagine your favourite meaty dish and swamp it for healthier no GMOs, soy, or gluten alternative that is better for you and the planet.

Beyond Meat – Beyond Sausage

Beyond Meat, self-proclaimed The Future of Protein®, offers various delicious plant-based burgers, sausages and ground meat options.

I wish I had bought Beyond Meat stocks when they first went IPO. While there are countless meat alternatives, I really like their taste, texture and flavouring. Plus their branding is equally on point! I like that their product is not heavy on sodium to compensate on flavour as some other brands do on the market. This is a huge factor for me.

Do you have a favourite plant-based meat alternative? Please share with me in the comments below!

Key Ingredients to Dan Dan Noodles

Preserved Mustard Green: Sui Mi Ya Cai 碎米芽菜 – This fermented mustard green is flavoured with sugar and spices. It has a dark brown pickled colour and a crunchy texture that is full of umami flavours.

XO Sauce / Chili Oil – If you can not handle spicy food, add sparingly. Adding just a drop or two will enhance the flavour of this noodle dish. If you are Vegan, please choose one that is meat completely meat and seafood free. Most chilli oil on the market may contain traces of these ingredients.

Chinese Sesame Paste – Traditional Dan Dan Noodles calls for Chinese sesame paste 芝麻酱. I would not recommend substituting with Tahini paste, the taste is VERY different. If you are in a pinch or do not want to purchase Chinese sesame paste, I would recommend using peanut butter mixed with a few teaspoons of sesame oil. This will achieve similar effects.

Tips To Make Dan Dan Noodles

In general, there are three parts to this recipe. Two of which can be made ahead of time – the noodle sauce mixture and the pork toppings will stay fresh in the fridge up to 3 days. All you need to do is reheat it. So, this dish can be practical to cook even on a school night (or when you are craving noods late at night!) The key is to meal prep and to be organized!

Cooking the egg noodles – cook the egg noodles as package instructions. Rinse under cold water to stop the cooking process and ensure it is al dente.

The Best Workflow:

There is a method to the madness. I find the following steps to be the most helpful.

• Wash and chop the vegetables
• Start boiling the water for the noodles
• While the water is boiling, mix the noodle sauce mixture. Set aside.
• Cook the pork toppings while the noodles are cooking. Set aside.
• Once the noodles are finished cooking, use the same water to blanch your veggies.
• While your veggies are being blanched. Heat up vegetable/chicken stock in a separate pot or in the microwave.
• Assemble everything into two serving bowls.

Vegan Dan Dan Noodles 四川擔擔麵 (No Pork, Beyond Meat)

• Author: Nancy
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main
• Method: Stir Fry
• Cuisine: Chinese, Noodles, Vegan

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Quick and easy to make Vegan Dan Dan Noodles 擔擔麵 with no pork. This famous Szechuan style Dan dan noodles is made with Beyond Sausage, Beyond Meat Plant-based meat alternative. Guilty pleasure without the guilt and the pork!

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Ingredients

• 2 servings of fresh egg noodles
• 3 springs of green onions, finely chopped
• 250 ml vegetable stock
• 2 tsp of XO chili oil
• 1/2 cup vegetable oil

 

“Pork” Meat Topping

• 3 Beyond Meat Beyond Sausage (Brat Original), remove case, chopped / minced
• 1/4 tsp white pepper
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp ginger, minced
• 2 springs of green onions, finely chopped (FCGO)
• 1 cup Preserved Mustard Greens 碎米芽菜
• 2 tbsp fermented black beans (optional), rinsed and chopped

 

Noodle Sauce Mixture

• 4 tbsp Chinese sesame paste (or unsweetened peanut butter mixed with a few tsp of sesame oil)
• 3 tbsp Rice vinegar
• 4 cloves garlic, minced
• 2 tsp of XO chili oil (do add some even if you can not handle spicy, it will add aroma and umami to the sauce)
• 1 tsp sesame oil
• dash of salt 
• 1 tbsp brown sugar

 

 

 

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Instructions

How To Mix The Sauce Properly

1. The Chinese sesame paste viscosity is very thick and can be difficult to dissolve into a sauce. Mix a little sesame paste with the liquid ingredients until fully blended. Mix little by little and repeat the process.
2. Set aside.

 

How to Stir Fry the “Pork” Toppings

1. Heat vegetable oil over medium heat. Add minced garlic until you hear it sizzling.
2. Brown the Beyond Sausage that has been removed from the casing. Cook until the sausage bits are nicely browned.
3. Mix in finely chopped green onions (FCGO), preserved mustard greens, fermented black beans, and condiments.
4. Meanwhle the “meat” is cooking, boil the noodles per package instructions. Drain and divide into two serving bowls and set aside.
5. Boil chicken stock to a boil. Pour about 1/2 cup of vegetable stock (vegan) or chicken stock in the serving bowls.
6. Top with “pork” toppings and FCGO.
7. Serve immediently and enjoy!

 

Optional but Highly Recommended:

• Quickly blanch some vegetables like Chinese brocoli (Kai Lan) or baby bok choy in the noodle boiling water and add on top of your noodles or as a side.

 

 

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Notes

• The sauce and the “pork” topping can be made ahead of time (good in the frige up to 3 days).
• Do not get “Hot Italian” or flavoured plant-based meat alternative sausage / minced meat. It will affect the flavour of this dish.
• Do not subsitute Chinese sesame paste with Tahini paste. It tastes very different!
• If you do not have Chinese Sesame Paste, Unsweeted peanut butter mixed with sesame oil will suffice.

 

Keywords: Vegan Chinese recipes, Dan Dan Noodles, 四川擔擔麵, beyond meat, beyond sausage, meat alternative recipes, plant-based chinese recipes

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