Roasted Zucchini & Tomatoes w/ Miso Butter + Roots to Leaves Supper Club

When I was in Austin for Vida Vegan Con, I had the opportunity to attend a five-course dinner by Roots to Leaves Supper Club hosted by Chef Elizabeth Crepeau accompanied by Christy Morgan from The Blissful Chef. As a server, getting served a real dinner on a Saturday night is almost unheard of. My usual meal on a weekend night is peanut butter toast that I end up eating over the sink to catch the crumbs. Sad but true. Sprouts & Chocolate: Roasted Zucchini + Tomatoes w/ Miso Butter. #Vegan #glutenfree Sprouts & Chocolate: Roasted Zucchini + Tomatoes w/ Miso Butter. #Vegan #glutenfree I knew going to VVC, the food would be great since its attendees were mostly food bloggers and vegan food is not hard to find in Austin but the Roots to Leaves dinner was hands down my favourite meal. I have been to a few vegan fine dining restaurants here in Toronto and New York City but Crepeau’s methods and food pairing sets a higher bar to my palette. Her menu was simple Southern-style cooking comfort foods and I, a Southern cuisine lover, couldn’t wait to try everything.

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