For New Year's Eve dinner in Montreal, a bunch of old chums all got together to feast on a enormous mountain of Choucroute Garni - it was fantastic! I'm bringing the spirit of that meal to The Dep tonight: piles of tender sauerkraut, thick slabs of smoked bacon, ham and knackwurst sausage, slow cooked with […]

Ginger hunkers down for a scrumptious mid-winter classic: cabbage rolls. Tender cabbage stuffed with either mixed organic veggies or a savoury beef, pork and rice mixture, slow-cooked in a flavourful tomato sauce. Served with buttery mashed potatoes and dollop of sour cream. $12 (Veg'n-friendly & gluten free) P.W.Y.C. after 7:30

Thursdays at The Dep showcase the best in George Brown student talent. Tonight, Olivia Simpson makes a hearty and healthy gourmet vegetable chili. (I was delighted to hear that she'll be using an little secret that I have known for years - a bit of raw cocoa powder adds a rich, complex flavour). Topped with […]

Based on a traditional Turkish dish, this delectable vegetable stew of eggplant, quinoa & red lentils is made especially flavorful with the various colourful garnishes: shredded fresh mint leaves, thinly sliced lemon and paprika-infused olive oil. Served with feta cornbread and a dollop of Balkan style yogurt. $12 (Veg'n friendly & gluten-free) Tanya Spasic is a vegetarian chef, […]