The definition of a RE speculator

A simple summer recipe, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes with just 7 ingredients and fresh herbs! Naturally vegan and dairy free. Got too many tomatoes this time of year? This roasted cherry tomato soup is for you. I couldn’t believe how easy this soup was when I made it: a handful of simple ingredients and less than 30 minutes will give you THE most savory and delicious soup. Truly the best tomato soup I’ve tried and perfect for lunch or dinner. And who says it has to be complicated? Just roast cherry tomatoes, onion and garlic in a little olive oil then blend with vegetable broth and basil, and you’ve got one delicious summer meal. Perfect served with crusty bread, a delicious high protein sandwich or your favourite side dish ! And if you’re tempted not to the roast the vegetables and just blend them straight away – don’t! Roasting the tomatoes, onion and garlic brings out their natural flavor and will give you a really creamy roasted tomato soup. Trust me, it’s worth a little time in the oven to level up the flavor in this recipe! What to serve with tomato soup This vegan tomato soup is delicious on its own as a light lunch, but you can also serve it with any of the following: Fresh crusty bread (sourdough is my favourite) Grilled cheese sandwiches Croutons A high protein sandwich to make it extra filling A caprese salad a vegan cheese board Vegan parmesan cheese Main ingredients Cherry tomatoes – I use cherry tomatoes or grape tomatoes instead of regular tomatoes as they have natural sweetness. Ideally, buy when they’re in season (tomato season is roughly July to late September) as they’ll taste much better! Use the most flavorful fresh tomatoes you can get as these are the star ingredient that will form the base of the soup. I love getting them from my local farmers market. Onion and garlic – Add rich flavor to this cherry tomato soup recipe. Roasting them makes SUCH a difference – the garlic caramelizes and the onion has a slightly sweet flavor. Basil – Really enhances the flavor of this homemade tomato soup recipe. Use fresh basil ideally for maximum flavour (there’s something about basil and tomatoes that taste so good together). If using dried, use 1 tablespoon only. Vegetable broth – You can use ready made broth or vegetable stock cubes (I dissolve one stock cube in 2 cups boiled water). If using a low sodium variety, you’ll likely want to add a little more salt. 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 to make homemade tomato soup Preheat the oven to 350℉/175℃. Slice onion roughly into 8 pieces (by slicing in half and then quartering each half) and add onion, 2lb cherry tomatoes and 4 cloves of garlic to a large sheet pan (divide between 2 pans if you need more space). Drizzle with 1 tablespoon olive oil. Roast in hot oven for 20 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes. Squeeze garlic cloves out of their skins, and add to high-powered blender along with roasted tomatoes and onions, 2½ cups vegetable broth/stock, ½ cup fresh basil leaves, 1 teaspoon sea salt and ¼ teaspoon black pepper (you can also use an immersion or stick blender). Blend hot soup until smooth, adjust seasoning and reheat if desired. Serve in bowls and optionally decorate with basil leaves, a swirl of coconut yogurt, red pepper flakes and/or homemade croutons. Check out my step-by-step guide on how to make this homemade tomato soup . Expert Tips Make it high protein – Blend a can of rinsed white beans (I like cannellini) into the soup to add protein and make it creamier. Be sure to add a little extra salt if you do this as the beans will soak up a lot of flavour. Don’t scrimp on roasting! Don’t be tempted to skip roasting your veggies – it adds so much flavour and makes them sweeter too. You won’t regret it. How to make tomato soup less acidic If your tomato soup tastes too acidic, try adding a pinch (¼ teaspoon) of baking soda. Stir it into the soup and allow it to froth. When the baking soda has finished reacting, taste the soup and add another ¼ teaspoon if it still isn’t to your liking. This works because baking soda is alkaline and so adding it to your soup will neutralize the acidity of the tomatoes. Simple! Storage Store this cherry tomato soup in an airtight container in the fridge for up to 5 days. It can also be frozen up to one month in freezer-safe containers. FAQs What other herbs can I add to tomato soup? I personally think this roast cherry tomato soup is perfect as it is, but if you want to add more flavor try adding a pinch of any of the following herbs: rosemary, oregano, thyme, marjoram or Italian seasoning. How can I

Fabric Living has submitted a rezoning application for a site at 3295-3333 Commercial Drive in East Vancouver for a new lowrise rental building. The 33,158 SF site is located on Commercial Drive near East 18th Avenue. The proposal is to allow for the development of a 5-storey residential rental building and includes: 115 market rental units; an outdoor pool; a total density of 2.15 FSR; and A building height of 67 ft. This application is being considered under the Secured Rental Policy. The full application can be viewed here: https://www.shapeyourcity.ca/3295-3333-commercial-dr The architect for the project is TKA+D. The post 115 Unit Rental Building Proposed for Commercial Drive Site appeared first on Vancouver Market.

The school site in International Village was reserved decades ago – but Provincial funding for the building was only approved a couple of years ago. Now the three-storey steel framed building, with cantilevered upper floors to get the needed floorspace on the tight site, has been completed. Designed by Francl Architecture, the building replaced a temporary parking lot that for several years couldn’t be used for parking because the childcare built to the north was built over the site access. For some years before the Firenze towers were built here (completed in 2007) there was the International Village lake. Construction of the underground parking commenced in the 1990s, but was then stalled for several years as the housing market took a break. The hole filled with water, and even attracted wildlife. In the further past this was freight yards and warehouses – in 1912 the site where the school has been constructed was shown as ‘hay storage’. Before image: 2012, after image 2017.

President Obama, arguably to the left of PM Harper, has decided to phase out Fannie Mae and Freddie Mac, their own two versions of our CMHC which insure mortgages. Our own dithering fools in Ottawa were anti-CMHC except when it suited them. And it did in 2008/9. Even as they watched the US equivalents pull hundreds of Billions out of tax-payers pockets, they cynically doubled our own CMHC, loaded it up with a weak board (IN MY OPINION) and allowed it to have poor risk management and operate opaquely (in the opinion of Nomura and IMF and other non-Major-bank economists).  Now hopefully they will do the right thing before this monster endangers our financial future further…and wind it down! BTW- there was a great BNN interview with Ian Lee, an Academic who has been sounding the alarm on CMHC liability which he calls gargantuan! Says the banks are using CMHC! Try this link. Click on the second video ‘CMHC to take stream out of housing market’. All bulls and bears should listen to this interview

Perfect on pancakes, waffles, oatmeal or to top ice cream, this 2-ingredient cherry compote comes together in minutes and is great way to use those delicious summer fruits! I’ve been obsessed with cherries since I was a child. Those little red orbs seemed to be available so fleetingly (in North America and the UK, cherry season runs roughly from June until the end of August) that they always felt like a treat whenever we got our hands on them. To be honest, they don’t usually make it further than out of the paper bag and straight into my mouth, but on those rare occasions when I have more than I can use, simple cherry compote is what I make. And here’s why: it’s so versatile and can be used as the perfect topping for any number of breakfasts and sweet desserts, such as pancakes , waffles , oatmeal and ice cream . You can even use it as a filling for black forest cake ! Plus, it uses 2 simple ingredients, takes less than 20 minutes to make and can be stored in the fridge or freezer for later, so you can be reminded of those sweet summer cherries long after they’re gone! Give it a try. (Psst: If you’re looking for another simple summer dessert, I recommend my vegan strawberries and cream .) What is cherry compote made of? Cherries – Fresh fruit works best and any variety will do, such as regular, Rainier or tart cherries. I haven’t tried this recipe with sour cherries, but I believe you can use them – just be sure to add more sugar as they aren’t as sweet! Frozen cherries can also be used. Sugar – You only need a little sugar as cherries are naturally sweet! I use brown sugar or coconut sugar as I love the taste, but any can be used. You could also use liquid sweeteners such as maple syrup. Almond extract and kirsch (both optional) – Not essential, but I recommend adding them for a great boost of flavour. If you can’t find kirsch, other fruit liqueurs or brandy will work. In a pinch, you can even use whisky (although it does give a slightly smoky/peaty flavour). 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 do you eat compote? You can eat this fresh cherry sauce on its own with a spoon (I may or may not have eaten it out of the jar), or as a topping on any of the following: Pancakes Waffles Oatmeal or baked oatmeal Plain yogurt Chocolate or vanilla ice cream French toast Compote can also be used as a filling for baked goods, such as pies or cakes, or to top cheesecake. In addition, compote can be used as a sauce for savory dishes, such as a roast dinner. How to make Using a sharp knife, cut 1lb cherries in half and remove cherry pits (you can use a tool to do this, or your hands) and stems. Add cherries to a medium saucepan with 2 tablespoon sugar, cover and bring to a boil on medium-high heat. Reduce heat until cherries are gently but enthusiastically bubbling, and cook them in their own juices for 12-14 minutes – stirring occasionally – until broken down. Remove from heat. If using, stir in ½ teaspoon almond extract and/or 1 teaspoon kirsch. Allow compote to cool to room temperature before pouring into a glass jar with a lid. Store in the fridge until needed (compote will thicken slightly as it cools). Check out my breakdown of how to make cherry compote . Expert tips For thicker compote – Sometimes I like my compote thicker and jam-like, such as when I’m using it in a cake (my black forest cake , for example). Just add 1 tablespoon of cornstarch to the cherry mixture and it will thicken the compote as it cooks. Boost the flavour with almond extract and kirsch – Both do a great job of enhancing the natural flavour of the cherries, and I particularly recommend using kirsch if you’re intending to use the compote as a filling for black forest cake, which is traditionally kirsch-infused . Storage Store homemade cherry compote in an airtight container (ideally a clean glass jar) in the fridge for up to one week. It can be frozen in a sealed container or bag for up to 3 months. FAQs Can I use frozen cherries to make compote? You can use frozen cherries to make homemade compote! This is a great solution during times of the year when cherries aren’t in season. Do note, your compote may end up slightly more watery if you use frozen cherries. Do you eat compote hot or cold? You can eat fruit compote either hot or cold! That’s what makes it such a great topping for breakfasts and desserts. Eat this compote with… 3-Ingredient Vegan Banana Oat Pancakes 5 Ingredient No-Churn Vegan Ice Cream 3 Ingredient Oatmeal Waffles (vegan) 6-Ingredient Vegan Baked Oatmeal Print Easy 2-Ingredient Cherry Compote Perfect on pancakes, waffles, oatmeal or to top ice cream, this 2-ingredient