Vegan Cheese Workshop with Emily Zimmerman

On Facebook: For people who can’t or prefer not to eat dairy products, the craving for the fresh, creamy, salty, tangy, fatty, unctuous pleasures of cheese are available with just a little patience and ingenuity. In this class, The Dep’s resident vegan maven Emily Zimmerman will be demonstrating how to make and use a variety of dairy product analogues, including coconut yogurt, two kinds of cashew cheese (fresh and using a yogurt starter), a macerated tofu “feta”, and almond “Parmesan”. The workshop will include a meal of Spaghetti a la Norma (with savoury tomato sauce & roasted eggplant) featuring a fresh cashew cheese and almond parm, a beet salad with marinated tofu feta, and a maple coconut yogurt brulée for dessert. Participants will leave with recipes & instructions, as well as a portion of cashew chevre, tofu feta, and some almond Parmesan. $40 +HST Book Now 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. —– Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. Learn more about Workshops at The Depanneur http://thedepanneur.ca/workshops/

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Miyoko’s Kitchen – Vegan Artisanal Cheese

One of the first things that came to mind after I had the opportunity to be in New York for a week last month was ordering a box of Miyoko’s Kitchen artisanal vegan cheeses. Since they don’t (and still don’t) ship to Canada, I’ve been watching people’s unboxing photos with a huge amount of envy, and a touch of heartache. We have a US mailbox, and it briefly crossed my mind to send an order there, but it’s “perishable” so that makes things a bit more complicated. Plus the 2-3 hour drive time to Niagara Falls, plus customs, plus, plus, etc. The doorman at the NYC apartment I was staying at also mentioned they normally don’t accept packages marked as perishable either, so I was glad they did this time (especially since it was the day before American Thanksgiving, and picking up a package that day would have been impossible.) I ordered the “Party Platter” which has the largest assortment of Miyoko’s Kitchen cheeses containing: Double Cream Sundried Tomato Garlic French Style Winter truffle Aged English Sharp farmhouse High Sierra Rustic alpine Fresh Loire Valley in a Fig Leaf and my order contained a limited edition Double Cream Garlic Herb What can I say that hasn’t already been said? This was one of the most exciting deliveries I’ve gotten in a long time, so I was already primed to love everything. I was never a fancy dairy cheese person, though I imagine I would have been had I not gone vegan…

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