Vegan Pre-Passover Supper Club from Emily Zimmerman

Chag Sameach to those who are observing Passover this week. Yesterday was the first night of Passover, and we celebrated at JC’s childhood home with family and friends. There was lots of reading (though not by me), and lots and lots of delicious food. Passover retells the story of the Jewish people’s escape from slavery from the Pharaoh, and of course, for me, with my general focus on social justice ties in really well with conversations on the realities of oppression and slavery in modern times as well. So I’ll be reflecting on the world I want to be a part of this week, and actively continue to participate in activities that further those positive goals. However, the night before we had a pre-Passover style supper club with Chef Emily Zimmerman, cooking out of The Depanneur. We had a great feast of cozy hearty Jewish cuisine, and I snapped a few pictures along the way. It’s wonderful to eat traditional style food, where it’s all very similar, you have some idea of what to expect, but everyone has their own unique spin on things. If you’ve never been to a Rusholme Park Supper club, I give a basic run down of what it’s all about in my first taste of the Depanneur post from all the way back in 2012! The supper club isn’t all vegan all the time. Supper club memberships cost $40 and include the cost of the meal. Memberships are only valid for one day so the way…

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VeganMoFo – Unofficial Soup Week continues at The Depanneur – French Onion Soup

Foursquare tells me it’s been at least three months since I’ve been to The Depanneur (fondly known as The Dep) but I’m glad we went over there last night. JC and I were trying to figure out what to do for date night on such a grey and rainy evening, and I saw a Dep Facebook post about daiya being an option so were’ with their onion made by Lisa Kates of afoodgypsy (they also sell her soups in Jars to take home at the Depp as well and out of the Culinarium) Every Tuesday Len (the owner) cooks up a pot of something, and occasionally those things are vegan or have a vegan option (more often than you might expect.) So this evening there was a big pot of french onion soup, sliced sour dough bread from Nice Buns, topped with either non-vegan cheese or daiya and baked/broiled for a few minutes before being placed in the soup. The result was delicious. Really. The soup was really quite remarkable (and worked really well with the daiya) and inspired us to start talking about and thinking about making some French Onion Soup sometime this season for ourselves. I started looking for fellow vegans that might have made french onion soup, and of course, there were lots! But one of the more interesting things I came across was the French Onion Soup Sandwich over at The Vegan Adventures of Maggie and Ben. That needs to happen. Here is a not-vegan recipe…

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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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