Cuban flavours meet Mexican tortillas in this Latin-inspired vegan taco mashup! Mexi-Cuban Tacos: 2 corn tortillas - one with guava, orange zest & chipotle BBQ pulled seitan, with crunchy red cabbage slaw, and the other lime & ancho fried plantains with toasted pepitas & salsa-verde. Tacos come topped with shredded lettuce & sunflower sour-cream and […]
When it’s cold, there’s nothing like a big bowl of hot soup! Thick, chewy udon noodles in soup is a popular Japanese dish dating back to the 12th century. Although there are over a hundred varieties today, they all share the same delicious slurping satsisfaction. Marni adds her own mix of spices, vegetables and garnishes […]
Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. This elegant menu is a mix of local and seasonal products combined with international ingredients, and put together with the skill and sophistication one would […]
In this fun, hand-on class, you’ll be cutting, mashing, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut, as well as how to supplement cabbage preserves […]
Pozole refers to the giant kernels of nixtamalized corn (aka hominy, maiz cacahuacintle, maiz mote or giant corn) used to make tortillas, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times. While the red pozole rojo of Jalisco is well known outside of Mexico, […]
Margret will be talking about her new ebook project: Frutas y Verduras - an interactive guide to the fresh taste of Mexico, that explores the many unique fruits, vegetables, herbs and spices that can be found in Mexican markets and tianguis. The importance of Mexican foods cannot be overstated. Mexican cuisine has been designated a […]
Every Wednesday - Veg Out with Emily Zimmerman Potato and pumpkin latkes with roasted apple sauce and lemony coconut-white bean cream. $12 +HST Add jackfruit brisket +$3 1/2 price after 7:30 Dessert: Strawberry sufganyot - classic Hanukkah donughts $4 #vegan #GF Fresh City Farms CSA box pickup 5-8pm ----- Emily Zimmerman is the lady behind […]
A vegan take on the Greek classic! Tender, garlic-tomato braised seitan strips served in a fluffy pita bread with creamy, garlicky cucumber-tzatziki sauce, tomatoes, lettuce and onions. On the side a serving of sharp and tangy Greek-style lemon roasted potatoes and a helping of minty couscous tabbouleh. #vegan #GF option avail. $12 (+HST) Dessert: Walnut […]
We're excited to have Chef Vanesha Khadaroo back at The Dep with a festive menu of authentic Mauritian holiday dishes. ----- Gato Piment - yellow split peas with herbs, cumin and dried chillies, fried into delicious crispy fritters, served with our famous Sauce Illoise (spicy lemon sauce) 4 for $3 Sauce Rouge Crevette - jumbo […]
Just in time for the holidays, join Emily Zimmerman for a fun, hands-on opportunity to make your own delicious treats and gifts! Sweet, simple and elegant, your handmade chocolates can be served as treats over the holidays, given as gifts, or eaten on your way home – or maybe a bit of all three. Working […]
