Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Join Chef Erika Araujo for a meal that will transport you to Mexico City — from the crunchy strips of tortillas to tangy green tomatillos, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. Sopa Azteca $5 A rich and hearty soup full of red tomato and beans, with chunks of creamy […]
ON SALE! Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, […]
Facing each other across the Mediterranean, French and North African culinary traditions have been intermingling for centuries… Dishes like couscous have become bistro staples in France, and the influence of French cooking can be found in restaurants from Morocco to Tunisia and beyond. For this Moroccan-inspired menu, Chef Momo draws on both her African […]
Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, […]
On Sale! Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting less […]
SOLD OUT! 3rd Night Added Tuesday, Nov 13 Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll […]
Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. Tibetan Lentil […]
