This week Emily combines sweet potatoes, quinoa and sunflower seeds into delicious patties served with coconut buttery herbed rice, and green salad topped with pickled radish slaw.
$12

For dessert an aromatic Lavender-Lemon sponge cake with strawberry-Chardonnay sorbet
$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.