Veg Out with Emily Zimmerman & the Depanneur

Amazing vegan comfort food, with local organic vegetables from Fresh City Farms. New Menu posted every Monday. Pay What You Can after 7:30 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. Learn more about our Drop-In Dinners Some notes on accessibility of venue: – Front doors are not automatic. There are no steps to get in. – One gender neutral restroom – is not wheelchair accessible but is on the main floor. One step to get in. – Venue is kid friendly, has a little activity table, has a changing station in the bathroom, and a breastfeeding friendly sticker in the window.

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Veg Out with Emily Zimmerman & the Depanneur

Amazing vegan comfort food, with local organic vegetables from Fresh City Farms. New Menu posted every Monday. Pay What You Can after 7:30 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. Learn more about our Drop-In Dinners Some notes on accessibility of venue: – Front doors are not automatic. There are no steps to get in. – One gender neutral restroom – is not wheelchair accessible but is on the main floor. One step to get in. – Venue is kid friendly, has a little activity table, has a changing station in the bathroom, and a breastfeeding friendly sticker in the window.

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Veg Out with Emily Zimmerman & the Depanneur

Amazing vegan comfort food, with local organic vegetables from Fresh City Farms. New Menu posted every Monday. Pay What You Can after 7:30 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. Learn more about our Drop-In Dinners Some notes on accessibility of venue: – Front doors are not automatic. There are no steps to get in. – One gender neutral restroom – is not wheelchair accessible but is on the main floor. One step to get in. – Venue is kid friendly, has a little activity table, has a changing station in the bathroom, and a breastfeeding friendly sticker in the window.

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Drop-In Vegan Dinner at the Depanneur. Okara “Crab” Cake Po’ Boys

I’m continuing my love of The Depanneur (1033A College St.) Corner store by day, dinner establishment by (some evenings), brunch spot, commercial kitchen space, and all around nice stop in Dufferin Grove. We’ve gone several times in the last few months, once to Emily Z’s French Lentil Soup day, Kalmplex’s Hearty Jamaican Soup, Len’s made-vegan risotto and more. Every week or so, we get an email from them about the dinners that are happening. If you’re in Toronto, I’d recommend signing up for it, just in case any of the dishes tickle your fancy. Or connect with them on twitter or facebook, specials and events are posted on there too. There is nearly always something for everyone. It was Chef Emily Zimmerman’s turn again this week. She made these fabulous Okara “Crab” cakes. Okara – if you didn’t know – (I didn’t know) – is the flavourless textureful by-product of tofu making. Somehow this flavourless by-product of tofu making became this umamilicious crispy texture filled nugget of greatness. The nuggets had that perfect texture of crispy exterior, and a slightly dense but flaky interior that broke up the moment your tongue put a little extra pressure on it.  I didn’t get a “seafood flavour” or “crab flavour” to it (in spite of two types of seaweed) which I’m happy with, but it was truly something spectacular. Add to that, these okara nuggets were put in an organic french-style roll, baked in-house by Sara Lapell (of Nice Buns), topped with a vegan remoulade, and…

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