Our Fresh Food


A little Tuesday Motivation!During these challenging times I want to focus my energy on creating positivity! I absolutely love cooking and although our store is presently closed, I am still finding myself in my kitchen, whipping up a storm! It's my go to place where I find my zen. I am using this time to reconnect with my family, clean my home and brainstorm new recipes that I will introduce at the store. Here is a delicious land easy recipe from my home to yoursJackfruit Tacos Makes 6 tacos Ingredients:1 can jackfruit in brine (not the one in sweet syrup)3 cups sliced onion1 tbsp minced garlic1 tbsp coconut oil3 tbsp Mexican chili powder1 tbsp ground coriander1 tsp ground cumin2.5 tbsp gluten free tamari1.5 tbsp fresh lime juice3 tbsp organic ketchup1 tsp liquid smoke1/3 cup fresh cilantroCorn tortillas of choice Optional:Garnish with salsa of choice, vegan sour cream, cilantro, radish and avocado For Jackfruit Mix:Open the can of jackfruit, drain excess water and rinse under cold water. Slice the jackfruit and set aside. Using a heavy-bottomed, pan, pan fry the onions with the coconut oil on medium- low heat until they are softened, translucent and lightly caramelized ( about 15-20 minutes). Add chopped garlic and fry off gently until soft and fragrant. Add the spices to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so. Mix in the ketchup and wheat free tamari. Now add in the sliced jackfruit and stir well. Squash the jackfruit pieces with your mixing spoon so that the individual fibers separate more. Add the fresh cilantro and cook for another 5-8 minutes.Warm up your tacos, spoon in the jackfruit mixture and add your favourite toppings.Enjoy! Recipe by Chef Vanessa PercherCopyright Chef Veganessa 2017

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Happy Saturday!I'll be sharing some recipes to motivate you all during this special time Tag me in your post and comment what kind of recipes you would like to seeSpring Carrot & Quinoa Salad with Maple Dijon Dressing Serves 8-10Ingredients: 4 cups carrots, grated or sliced1 cup purple cabbage, sliced2 cup chopped kale1/2 cup sliced radish1/2 cup bell peppers, small dice1 hass avocado 2 cups chickpeas6 cups cooked quinoa½ cup toasted sunflower seeds½ cup toasted pumpkin seeds1 cup fresh parsley, finely chopped1 cup fresh cilantro, finely chopped Dressing:2 cloves garlic¼ cup gluten free tamari¼ cup balsamic vinegar¾ cup apple cider vinegar½ cup olive oil1/3 cup Dijon mustard¼ cup maple syrup Method:In large mixing bowl combine all the salad ingredientsIn a small bowl, whisk together dressing ingredientsToss together, season to taste with salt and pepper and serve Recipe by Vanessa Percher Chef Veganessawww.veganessa.ca

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The health and safety of our customers and guests has always been a priority for us at Chef Veganessa. In response to the outbreak of COVID 19, we want to reassure you that we are taking many extra preventative measures to ensure your safety. At this time, all of our employees are thankfully healthy and following our strict procedures in regards to hand washing and sanitizing, store cleanliness and staying at home if they are not feeling well.Considering the rapidly ever changing COVID 19 situation, our aim is to remain open while also protecting our employees and customers by reducing non-essential contact.The following document lists the current measures that we are taking in order to transact responsibly.  We appreciate everyone’s understanding and respect of these new measures during this trying period.We are limiting walk-ins to 2 customers at a time. We kindly ask you to wait outside until your turn to enter the store while keeping space between yourself and the person serving you.We kindly ask you to pay with debit/credit card as we are trying to minimize the handling of cash.We are also limiting the availability of in-store products, such as meals-to-go and not offering deli items. We kindly ask our customers to order from our additio al SECOND MEAL SERVICE MENU which will be sent out Monday March 16th and will be available for pick up on Friday March 20th between 3-5pm.We are offering a West-Island/Pincourt Uniprix delivery only, on Friday March 20th. Our hours of the week are as follows: Tuesday March 17th: 11am-6pmWednesday March 18th: 11am-5pmThursday March 19th: 11am-5pmFriday March 20th: 11am-5pmSaturday March 21st: 11am-3pm We would like to thank all our customers for your continued patronage and for your respect of the increased safety measures listed above. We look forward to returning to a normal workflow but believe that these measures will increase the safety of you and your families.

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