there’s a bit of a back story with how this dish came about.
fall 2018. reid (smalltown boy) and jannell (city gal) move to kitchener to start their lives together as reid gets into the family bbq manufacturing business. city gal blindly parachutes herself into a new neighbourhood, feeling distant from her friends and family.
just a week into their move, city gal discovers j&p (johnny & pepper), a grocery store in dtk owned by the most open-hearted couple she’s ever met. there, she is given the opportunity to serve weekly lunch pop-ups that eventually morph into a mainstay at the store. she’s enveloped by the community more than she ever imagined and has the creative freedom to test the market serving interesting food that expresses the story of her asian canadian upbringing.
she begins to experiment with vegan recipes as close to 20% of her customers have plant based diets. as beyond meat products hit retail stores, she gives it her own spin and serves a banh mi style version - one of the most popular lunch items served!
j&p grocery has since closed its doors to make room for personal growth and rejuvenation. city gal’s experience in kitchener would have been entirely different without it, and she has johnny & pepper to thank for helping her pave a way in kw’s food scene.
Ingredients - Vegan Sambal Aioli
Combine aioli ingredients in a blender and blitz until well combined.
Grill or pan fry beyond meat patties for 3-4 minutes on each side. Keep warm and set aside.
Toast gf buns until golden brown.
Spread vegan sambal aioli on the insides of your buns and garnish with pickled daikon, carrots and herbs.
Serve with a simple side salad or side of choice!