Every Wednesday – Veg Out with Emily Zimmerman

Vegan Fried “Fish”
Blackened Caribbean-style pan-fried vegan “tofish” filets made from tofu, veggies, yuba (tofu skin) and wrapped in a nori seaweed skin. Comes with a fresh summer potato salad.
$12

Summer Berry Ripple Ice Cream
$4

#vegan #GF

Pay What You Can after 7:30

Fresh City Farms CSA box pickup 5-8pm
http://www.freshcityfarms.com/

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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 every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.