A bumper crop of tangy home-grown tomatillos and luscious green zebra tomatoes inspired this delicious chili made with with cannellini beans, veggies and sweet and hot green peppers. Served with seasoned rice and a sprinkle of smoky coconut bacon.
$12 (tax included)
Vegan and Gluten-Free options available.
SOUP: Sour apple and almond milk soup, topped with cinnamon-spiked, homemade vegan sour cream.
DESSERT:Homemade halva-pistachio macarons.
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.
Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday
