Great salads are all about exciting combinations of flavour and texture, and this is a great example: crispy maple-garlic tofu with tender bruised kale, sweet chewy dried cranberries and crunchy roasted pumpkin seeds, served with herbed jasmine rice for a hearty, healthy and delicious fall meal.
(vegan & gluten-free)
DESSERT: spiced apple bread pudding
Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday
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.