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I am happy to announce that I will be hosting another series of cooking classes throughout fall and winter 2015/16.

As a classically trained chef, the format is similar to classes I took while in chef school with a 30 minute lecture to begin, followed by 1-1/2 hours of hands-on time in my kitchen, with me ([Read More]


My team and I look forward to welcoming and nourishing you and your dad this Father’s Day. Brunch will be served at the Public Kitchen on Sunday June 21st, as always, and of course, we love serving kids real food too – I even have a menu made just for them!

Click here to preview the full brunch  [Read More]


 

NEW! A one-night only dinner in honour of my third cookbook, Vegan Everyday.  As so many of you have asked me for recipes for my brunch and dinner items, with my latest cookbook’s release, over 1,000 of my recipes are now available in print.

This special “Vegan Everyday Dinner” features an exclusively gluten-free menu, and along  [Read More]


Supporting our local and organic food system is good for each and every one of us, and good for the environment, too. It reduces our dependence on our resources, while it fosters a strong sense of community, and nourishes us in the way nature intended. Buying local and organic supports our neighbours and our friends,  [Read More]


Even though my burgers are one of my best-selling items, year round, as the weather heats up, and you are grilling outside more, or invited to BBQs,  they are disappearing from the grab and go fridge at my Public Kitchen at record speed (thank you all for enjoying them!).

NOW AVAILABLE: Vegan Burger Packs for  [Read More]


doug`s diner

I am thrilled to announce the date and menu for my next pop-up dinner at my Public Kitchen – it’s “Doug’s Diner”, back by popular demand from last year’s sold out evening. I look forward to creating an extraordinary plant-powered, organic and gluten-free eating experience for you on  [Read More]


To kick off Farmers’ Market season outdoors, I have new insulated market bags available at the market, online, and at my Public Kitchen in Toronto!

Here’s the bonus: using this oversized, insulated, reusable bag not only helps keep the Kale Is The New Beef message alive and well (and your wonderful organic food cold),  [Read More]


Treat mom well and show her love with real food!

My team and I look forward to welcoming and nourishing you and your mom this Mother’s Day. Brunch will be served at the Public Kitchen on Sunday May 10th, as always, but, in the spirit of accommodating as many as possible, I will offer reserved seatings at 10am,  [Read More]


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]

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