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edible Toronto

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

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Mr Cavaliere

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

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Toronto Life

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

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Cooking Green Goodness Magazine

A Season Unapologetic, Spring Forward: A sneak peek at Summer Cherries

Vegan Magazine, April 2019 Issue