Many people want to shift their diets to be more plant-based, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire, have more options for dinner guests, or discover new ingredients and techniques, this class will give you a versatile toolkit for making amazing vegan meals.

The Depanneur’s resident vegan maven, Emily Zimmerman will share various techniques including manipulating texture, tricks for marinating, braising, steaming, poaching, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry.

And what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour, turmeric, black salt, nutritional yeast, agar, and arrowroot. Along the way you’ll meet affordable, versatile and high-protein ingredients like dried yuba (tofu skin), which with the right smoky-sweet marinade, makes a fabulous vegan bacon. You will also learn how to make a tasty vegan sausage with kasha, sun-dried tomatoes and mushrooms, both as braised patties made with gluten flour, pan-fried with potato starch, and a yuba-wrapped, steamed sausage. You’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt.

Participants will leave with all the recipes, plus some tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home.
—–

Emily Zimmerman is a chef, community worker, food justice activist, cooking up 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. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. She’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’, Toronto’s Yenta of Burlesque.
@goldieluxemburg | @spiceboxsoirees

—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.