Seared tofu layered with fried tomatoes and Hollandaise sauce.

Serves 2

What You Need:

For the smoky tofu:
1 16-ounce container firm tofu, sliced lengthwise into 4 slabs
1/4 cup wheat-free tamari
3 tablespoons filtered water
2 tablespoons agave nectar
1 teaspoon liquid smoke
3 tablespoons grapeseed oil

For the Hollandaise sauce:
1/4 cup coconut oil
1/4 cup brown rice flour
1/8 teaspoon turmeric
3 tablespoons dry  [Read More]

I am thrilled to announce the date and menu for my next pop-up dinner at my Public Kitchen – celebrating the colours and flavours of Mexico. I look forward to creating an extraordinary plant-powered, organic and gluten-free eating experience for you on Friday, April 17th. To make your reservation between 5pm and 10pm, please call (647) 341-1736, or email [Read More]

My Sunday Spring Brunch Menu is on now at the Public Kitchen.

Yes, it’s vegan, wholesome and organic.

Yes, there are many options without soy.

Yes, there are plenty of choices that are made without nuts.

Yes, you will be very happy if you avoid gluten.

Yes, there are lighter options.

Yes, there are heartier options.

Yes, I have a kids’ menu.

Yes, [Read More]

Thank you for asking, and yes! I am happy to announce that I will be hosting another series of cooking classes throughout spring/summer 2015. Because the last series was in such high-demand and quickly sold out, and received very positive feedback, I have decided to replicate the series, and hope you join me for one or  [Read More]

After taking a short break to share the market space with some other wonderful local food vendors this winter, my team and I are excited to see you this weekend again!

We will be returning to the Evergreen Brick Works Farmer’s Market this Saturday, February 21, serving breakfast and smoothies starting at 9am until 1pm!  [Read More]

In the spirit of supporting community, I have decided to “lend” my Public Kitchen to you! I am opening my doors and floor, free of charge, to those who want to host their own good, kind event. The only string attached is that it must be plant-based and healthy if it involves food, or  [Read More]

What better way to celebrate real love than with real food?

On Friday February 13th and Saturday February 14th, I look forward to serving  a special Valentine’s Dinner menu - organic, wholesome, and 100% plant-based, as you have come to expect from my Public Kitchen.

I am currently crafting the menu (MENU NOW ONLINE), and  [Read More]

If you’ve resolved to live your healthiest year yet, you can still enjoy all the decadence of biting into a delicious sweet treat. Skip the ones filled with empty calories, refined sugars, preservatives, artificial anything, and ingredients you can’t pronounce, and opt for desserts that both taste good AND are good for you.

For example, one of my favourites, my  [Read More]

Dinners at the Public Kitchen are coming…but only once per week for a limited time. Beginning Friday, January 16th, please join me Friday evenings for dinner. Your family and friends will enjoy my new organic, wholesome, plant-based dinner menu – plus weekly chef specials. You will notice that all items on my menu are  [Read More]

How wonderful it is to celebrate a full year in my Public Kitchen, plus the holidays and the new year ahead, by taking a small “pause” to nourish myself, and allow my team to rest and reflect and celebrate, as well.

The Public Kitchen will be closed Christmas day until the morning of Monday January 5th, when we will  [Read More]

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