5 Fave Fall Recipes From Top Chef’s Female Competitors: Miriam Echeverria’s Spicy Pumpkin Seed & Beet Dip With Tofu

Start your remotes! Top Chef Canada is returning to Food Network Canada for an incredible 11th season on Monday, October 14, and there are 10 new awesome chefs from across the country vying for the title of Canada’s top chef. Among them, several fierce female foodies are showing their stuff, and we had the chance to ask these ladle-wielding ladies about themselves and their fave fall recipe. Bon appetit! —Noa Nichol

Tell us who you are and a bit about yourself!

My name is Miriam Echeverria (she, her), originally from Veracruz Mexico, I moved to Canada 15 years ago. I worked at various restaurants in the city of Toronto, mostly Italian and French. Three years ago, I moved to Algonquin Highlands to open a retreat resort called Dimensions where my passion for foraging, mental health and nutrition was put in place. I am the founder of Cheffing4Good, an organization/group dedicated to support women in the industry and marginalized groups while sending a message of food consciousness hosting fundraising dinners.

What are you looking forward to most about this season of Top Chef Canada?

This season of Top Chef Canada I am looking forward to showing that we need to humanize when working in this industry, you do not need to bring a big ego into the kitchen to make yourself seen and or respected. Being humble and having good attitude is a skill more chefs should develop and use to inspire the new generations.

Is there a specific/special/close-to-your-heart dish you were hoping to make the judges going into the competition?

Yes! I was hoping to make my birria recipe, birria is a delicious beef stew from north centre Mexico, very popular these days. I also make a vegan version of it with mushroom, one of my favourite ingredients.

Can you share a recipe with us?

Spicy pumpkin seed and beet dip with tofu – healthy and nutritious, also vegan + gluten free!

Miriam Echeverria’s Spicy Pumpkin Seed & Beet Dip With Tofu

2 medium size red beets
1 cup toasted pumpkin seed
3 pieces jalapenos
2 garlic cloves
175g firm tofu
1 cup olive oil
1/5 apple cider vinegar
1 bunch cilantro
Salt and pepper to taste

Cut beets into small cubes and roast them in the oven with chopped jalapenos and the garlic cloves. When ready, add all ingredients into a powerful blender and blend until smooth consistency, add more olive oil if necessary. Season with salt and pepper. You can also use a food processor for this recipe. Serve with crudite! Makes about 750 ml.