Just because you choose to eat vegetarian or vegan, does not mean that your life should not be enriched by the amazing flavours of the traditional Jewish deli. For this terrific spread, Emily Zimmerman gives several deli classics her creative vegan spin.

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Vegan Reuben:
Peppercorn Seitan, sauerkraut, homemade thousand island dressing on rye
-or-
Okara ‘tuna’ salad:
with tomato on rye or GF pumpernickel
(make it a tuna melt with Daiya provolone for +$1)
-both with confetti coleslaw on the side
—–
$12 (includes HST)
(Vegan & gluten-free options)

SOUP: Cold red beet borscht with coconut yogurt and chopped cucumber & fresh dill $4

DESSERT: Chocolate hazelnut mousse with pear $4

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