Emily Zimmerman, The Dep’s favourite vegan maven is back in the kitchen serving up some of her fabulous plant-based goodness with this bbq-inspired late summer meal.
“The menu is inspired by all the menu requests I field at my day-job that truly bring home what a multicultural city this is, the way we live to share food together, and a bit of a greatest-hits of Vegan night at the Dep.” — Emily Z
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Chilled Avocado-Cucumber Soup $6
garnished with strawberry and basil
Sweet and Smokey Tofu “Ribs” $13
with coconut yogurt and hot peach chutney
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Crispy Grilled Panelle $13
chickpea polenta with sweet and savoury carrot jam
Both served with dirty-rice-and-peas, and a bright green zucchini, butter lettuce, and mint salad
Peach Melba Tiramisu $7
poached Ontario peaches served with raspberry compote, sponge cake, cold-brew coffee syrup, and a scoop of homemade coconut vanilla ice cream.
Prix Fixe Menu $25
Soup + Main + Dessert
#vegan #GF
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Emily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day, fabulous vegan chef by night. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
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Every week The Depanneur hosts an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
