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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
#stayhome #stayhomesavelives
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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We will be open from 12-5pm todayPlease call ahead as we have limited amount of dishes. (514)674-3636We thank you for understanding With love,The Chef Veganessa Team

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