Every Wednesday – Veg Out with Emily Zimmerman

Roasted winter veggie tacos with kabocha squash, leek, red cabbage, jerk-seasoned yuba (tofu sheets) and sharp coconut queso, with rice and collard greens on the side.
$12 +HST
1/2 price after 7:30

Dessert: Coconut-cream cheeze leche flan for dessert.
$4

#vegan #GF

Fresh City Farms CSA box pickup 5-8pm

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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.