Emily Zimmerman of Pear and Pepper Catering will be taking over the Thursday evening slot, bringing her creative and satisfying vegan home cooking and fabulous vegan desserts to The Dep every week.
This lovely dinner is no exception, starting with Farfalle (bowtie) pasta tossed in a pesto e limone, a flavourful pesto sauce of basil, spinach, toasted sunflower seeds, roasted garlic, sea salt, lemon zest, and rosemary, and topped with slices of grilled zucchini. (G.F. option available)
Add a Greek-style salad of mixed peppers, red onion, tomatoes, cucumber, and homemade tofu feta for $4
Finish up with a homemade Cherry Tart with vegan chocolate creme $5
Prix Fixe available: $20 for everything, and a glass of homemade ice tea!
(Veg’n-friendly and gluten free options)