As Featured In
The Spring Issue, The Vegan Coach
Margie Cook uses the power of the plate to convince even the most committed carnivore to eat more plants - judgement free.
Article by Patrick Langston | Photos by Sarah Wiggins
The Newest Frontier of Culinary Innovation.
The Rigatoni Bolognese gives a similar experience. Inspired by the original, Cook’s version uses a sauce made with lentils and mushrooms. It has a rich and earthy flavour, absolutely packed with taste.
Article written by Liam McConnell | Photography by Vincent Ko
April 10, 2019 Issue, An Omnivore’s take on Toronto’s best vegan pizzas
Cook calls the smoked salmon pie a “pizzafied” version of cream cheese-and-lox bagel.
Article by Caroline Aksich
Cooking Green Goodness Magazine
A Season Unapologetic, Spring Forward: A sneak peek at Summer Cherries
Vegan Magazine, April 2019 Issue