Can “wing night” be good for you? The answer is YES! Join Culinary Nutritionist Keisha Luke for a fun night of a Buffalo wings and Guyanese comfort food with a #vegan & #glutenfree clean-eating twist.
Cauliflower Buffalo “Wings” $6
This is fun, healthy take on traditional Buffalo wings. Enjoy a side of tender pieces of cauliflower, dipped in a light batter of brown rice flour, almond milk and a gracious amount of spices such as ground cumin, paprika, garlic and sea salt. Baked to the perfect combination of tender & crispy, then tossed in a spicy and tangy buffalo sauce. Served with a cool, creamy dill sauce.
Channa Masala $9
Protien-packed chickpeas in a classic Indian-by-way-of-Guyanana style, simmered in a rich tomato coconut milk gravy full of aromatic spices like cinnamon, cardamom, clove, cumin, coriander, nutmeg, fenugreek, pomegranate seeds, ginger, caraway, mace, musk melon and mint leaves; served with basmati rice.
Pine Tart $4
A vegan twist on a traditional homemade Guyanese pastry filled with homemade pineapple jam, spiced with cinnamon, clove and a hint of vanilla.
“She may be small in stature, but she’s big in ideas.”
Culinary Nutritionist, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan, Vegetarian, Meat, etc) and fusing them to prepare wholesome foods.
As a Culinary Nutritionist, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service, in-home cooking/catering, retreats, workshops, lunch & learns, and many other social events.
She is also a Certified practitioner of Holistic and Complementary Care, as well as a Certified Aromatherapist, Aromatherapy Bodywork Practitioner, Nutritional Consultant, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.