Emily Zimmerman‘s inventive, delicious and comforting vegan food has been a revelation; over the last 4+ years at The Depanneur, her skill and creativity in the kitchen has taught me so much about the culinary possibilities of contemporary plant-based cuisine.
For this elegant late-winter dinner, Emily combines local ingredients with international influences for a modern and sophisticated vegan dinner party.
Creamy artichoke soup with mushroom-stuffed dumplings
Seitan Puttanesca: savoury homemade seitan cutlets served with a piquant sauce of spiced olives, roasted red peppers, capers, lemon, and eggplant “anchovies”; served with dark greens over a brown jasmine & wild rice pilaf.
Broccoli florettes, pumpkin seed, and cranberry salad
Lemon curd tart with fig and cherry compote.
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 food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.