#VegOut with Emily Zimmerman, The Dep’s favourite vegan maven. She’s back in the kitchen serving up some of her fabulous plant-based goodness with this hearty meal of warming, winter comfort food.
Kootenay Borscht $6
Creamy root vegetable and cabbage soup
Japanese style “meat and potatoes” stew, with dried mushrooms and yuba as the meat, seasoned with mirin, kombu, and homemade chickpea miso.
Vegan Tzimmes $12
Classic Jewish fare: carrot and sweet potato stew with roasted garlic and seitan “brisket”
Both served with herbed rice and lemon-chili greens
Coconut custard with cherry-apricot compote $6
with cranberry-pumpkin seed Mandelbrot.
Prix Fixe $23
Borscht + Nikujaga -or- Tzimmes + Dessert
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 food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop.
Every Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.