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Hi!! Since we have temporarily closed our store due to COVID 19, I've been sharing weekly recipes with you and have asked you what you would like to see next. Well, I've heard your requests and I've got a suprise for youI've teamed up with my favourite Vegan Brand @mattandnat (www.mattandnat.com) and will be taking over their Instagram account tomorrow, Thursday April 16th at 5pm EST to do a live tutorial (yes this will be my first live on social media!) I'll be showing you how to make this delicious & easy, Tofu Almond Butter Street Noodle Recipe with ingredients you most probably already have on hand (let's face it , we dont want you having to go to the grocery store for nothing so if you need to ask for a substitute, ask below in comments).I will also be available to answer some questions about plant based cooking, nutrition and lifestyle so ask away and I'll answer as many as I can.Looking forward to seeing you tomorrow Vanessa xx#livecookingtutorial #chefveganessa #quarantinecooking #plantbasedgoodness #plantbased #cleaneating #mattandnat #veganbrand #collaboration #mtlbusiness
Happy Friday! Sharing one of my go to saladsEnjoy and comment/ share below if you plan on making it Brown Rice Noodle Salad with Sesame Ginger DressingServings: 6-8 as a sideIngredients:6 cups cooked brown rice noodles (room temperature)1 cup shelled edamame3 cups purple cabbage, thinly sliced2 cups carrots, grated1 cup red bell pepper, diced2 cups cooked broccoli florets1 cup radish, sliced6 cups kale, chopped1 cup cilantro, chopped1/3 cup green shallots, thinly sliced½ cup black sesame seeds Dressing:1/3 cup gluten free tamari½ cup rice vinegar¼ cup maple syrup1/3 cup toasted sesame oil½ tbsp garlic, minced1 tbsp dry ginger1tsp red chili flakes Directions:In a medium sized bowl combine salad ingredients.In a small bowl, whisk together dressing ingredients until well mixed.Combine the dressing to the salad bowl.Toss and serveEnjoy! Recipe by Vanessa Percher/www.veganessa.ca#salad #vegansalad #veganrecipe #recipeshare #plantbasedsalad #plantbasedgoodness #quarantine #cookathome #localbusiness #mtl #514
Dear Valued Customers, We hope you are all staying healthy and safe!Your support and understanding these past few weeks have been so heart-warming, we appreciate your loyalty and all your kind wishes!After much consideration and many requests, we have decided to offer a menu this week. The following MENU WILL BE DELIVERED ON THURSDAY APRIL 9TH. CHECK YOUR INBOX OR OUR FACEBOOK PAGE TO SEE THE MENUVANESSA & ALEX
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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