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Mythology Diner: Toronto Vegan Eats
Momo and I decided to check out Doomies’ and Doug McNish’s new hot vegan restaurant - Mythology Diner. It’s located right beside Doomies on Queen St W, and has been raved about all over social media for its vegan takes on classic diner dishes. It took us quite a while to get there because we missed our highway exit and got stuck behind a major accident on the DVP. So we were quite hangry when we arrived, and not-surprisingly, there was a LOOOONG wait. We waited about 90 minutes, but they took our number down and texted us when our table was ready. When we returned, we were sat at the bar. It would have been nice if they had asked if this was okay, but I understand that they were busy. Luckily the bartender was super nice, and she recommended a nice Hawaiian style beer for Momo. Since I don’t drink, I had the Floral Fizz, which was absolutely delicious. Lemon, lavender, and soda water.
The Reubenator is a menu item I’ve seen a lot of pictures of online, so I made sure to try that. Usually when Momo and I go out, he lets me pick his entree. Knowing he loves burgers, I thought we were going to go with Doug’s Burger and The Reubenator. But the people sitting next to us had the Tempeh Fish and Chips, and Momo was set on getting that with a beer. We also shared the honey garlic boneless wings as our starter.
We absolutely loved the boneless wings. The flavour was great and the texture was perfect. It was a mock meat that wasn’t too realistic. It had a toughness on the outside and a slight chew on the inside.
The Reuben was extremely scrumptious and juicy. Along with the meatless meat, it was paired with sauerkraut which cut through all the fattiness. Although it was delicious, it was a little over-greasy for my liking. The fries were top-notch as well.
I hate to say this, but the tempeh fish and chips were underwhelming. I found the batter to be perfect, although, again, a little too greasy but that’s what you should expect with a fried “fish” and chips. The tempeh was not as flavourful as I would have expected, but the texture overall was great. The tartar sauce and mushy peas helped a lot with adding flavour. I also had to ask the bartender for more lemon wedges to squeeze over the tempeh. Quite disappointed with this dish to be honest, but I commend Chef Doug for his innovation!
Overall, it was nice to go out and enjoy a meal with Momo. I think I prefer Doomies to Mythology, but I would consider going again to try new menu items. Momo and I both agreed that we might not be as into “dirty” vegan food as we used to be. I think we have moved on to eating more whole foods, especially with Momo having IBS. But it is nice to indulge every now and then!
#vegan#vegantoronto#toronto#torontovegan#vegan food#vegan food porn#food#vegetarian#meatless#doug mcnish#doomies#mythology#mythologydiner#diner#vegandiner#meatless meat#fish and chips#reuben#tempeh#seitan#review#food review#veganchrys#what i ate#vegan what i ate#toronto vegan eats#vegan food adventures#go vegan#how to go vegan#ethical vegan
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REVIEW
The Classics Veganized by Doug McNish
Over 120 Favourite Comfort Food Recipes for a Vegan Lifestyle
I am always on the lookout for vegan recipes for real food that are also easily made with what I have available where I live. Living overseas in Lebanon I will not be able to find many of the ingredients mentioned so could not make many of these recipes without using substitutes but I did enjoy reading through them and drooling over the photos as I contemplated making some of them someday.
This book is definitely dedicated to comfort foods and reminded me of what I would find on a diner menu with fries and onion rings and meatloaf and sub sandwiches and just about any item you might think of having at the neighborhood restaurant or deli BUT only if that deli provided vegan fare. I believe that this would be great if I had vegan teenagers at home but that time in my life is long gone. I also feel that these recipes would not be daily fare but more for special times when calories were not to be worried about.
The author said that his focus is on flavor and texture, but I would also say that he appeals to the visual after looking at the beauty of the food presentation as exhibited in the photos within the book. The photography was beautiful and had me salivating thinking about sinking my teeth into one dish after another.
I loved that recipes for making the basics from scratch included various cheeses, mayonnaise, ranch dressing, sour cream, vegan eggs that look like real eggs and so many more items that I can’t list them all here. In addition there are lists of items to stock in your kitchen, cooking items you might need, tips and suggestions, and excellent directions provided for each recipe.
I would have loved to see nutritional information provided but in general comfort food is delicious but not necessarily waistline friendly so perhaps it was better left off.
* Did I enjoy reading this book? Yes
* Would I buy this book for myself? Probably not
* Why wouldn’t I buy it? I can’t get the ingredients for many of the recipes and I believe the calorie count would be too high for my daily needs
* Would I buy this cookbook as a gift? I think I would for a vegan family with children and teens
Thank you to NetGalley and Penguin Random House Canada for the ARC – This is my honest review.
4-5 Stars
BLURB
Incredible classic comfort food recipes for a vegan lifestyle.
Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving.
In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.
AUTHOR BIO
Doug McNish knew that he was destined for a career in the kitchen when he began honing his skills at the age of 15, quickly learning all the intricacies of the food service industry. Although adept in his field, by the age of 20, Doug knew that he needed to make a change after watching footage of a slaughterhouse. He went vegetarian, and months later adopted a fully vegan lifestyle. It wasn't long before he positioned himself as a pioneer in the vegan food movement, courageously aligning his career path with his morals in a time when veganism was relatively unknown.
Since then, Doug has become a globally recognized Executive Chef, building his brand by creating innovative recipes for all kinds of cuisine, from classic comfort foods to gourmet gastronomical marvels. Nowadays, Doug's career takes him all over the world, and his skills are utilized both outside of the kitchen and inside. He's been featured on national and international television, regularly consults for restaurateurs and entrepreneurs like himself, has inspired and educated international audiences and authored multiple cookbooks.
Doug's first cookbook, the bestselling Eat Raw, Eat Well was published internationally in Spring of 2012, and was awarded a Gourmand Award in Paris, France for being the Best Vegetarian Cookbook in the world. His second title Raw, Quick & Delicious was published in the Fall of 2013, and his third book, Vegan Everyday was published in 2015, which won another Gourmand Award for Best Vegan Cookbook. Doug's fourth cookbook with Penguin Random House and is titled THE CLASSICS VEGANIZED: OVER 120 FAVOURITE COMFORT FOOD RECIPES FOR A VEGAN LIFESTYLE It will be published Fall, 2020.
Doug was awarded the title of Best Chef in the City by Now Magazine's Readers' Choice Awards in his hometown of Toronto, Ontario in 2017, putting him in league with many of the country's best. After his various projects in Toronto found success, Doug expanded his brand into global markets, bringing his expertise to Europe, Australia and the United States, with plans to reach every continent. As a pioneer in the vegan movement, Doug's work has helped make vegan cuisine go mainstream, devoting himself to his vocation and activism in the name of ethics, health and the environment.
You can keep up with Doug online by following him on Twitter, Instagram and Facebook, where he routinely shares his ongoing projects, informative and inspiring content and his love for everything vegan.
#Doug McNish#Penguin Random House Canada#NetGalley#Cooking#Cookbook#Vegan Cookbook#Plant Based Food#Recipes#Comfort Food
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Books Read in 2017
I really don’t know what else to say at this point. Other than I toned it down a bit from last year. ;)
OH actually: I noticed I was being a failure at listing the illustrators of graphic novels. So I’ll try to do that from now on. I apologize to all those artists I’ve neglected to include in my bylines, but thankfully I believe you are all listed on the linked pages. Which is better than no credit at all....
Total: 144
All the Single Ladies: Unmarried Women and the Rise of an Independent Nation by Rebecca Traister
Please Excuse This Poem: 100 New Poets for the Next Generation ed. Brett Fletcher Lauer and Lynn Melnick
But What If We’re Wrong?: Thinking About the Present As If It Were the Past by Chuck Klosterman
Culture and Customs of Korea by Donald N. Clark
Making Whiteness: The Culture of Segregation in the South, 1890-1940 by Grace Elizabeth Hale
サイレントヒル by Sadamu Yamashita
A History of Nepal by John Whelpton
Eleanor and Park by Rainbow Rowell
I Little Slave: A Prison Memoir from Communist Laos by Bounsang Khamkeo
Game On!: Video Game History from Pong and Pac-Man to Mario, Minecraft, and More by Dustin Hansen
The Fire Next Time by James Baldwin
The Last One by Alexandra Oliva
Underground Airlines by Ben H. Winters
Crooked Kingdom by Leigh Bardugo
DC Universe: Rebirth - The Deluxe Edition writ. Geoff Johns, illus. Gary Frank, Ethan van Sciver, Ivan Reis, and Phil Jimenez
The Diary of a Young Girl by Anne Frank
Shadowshaper by Daniel Jose Older
The Underground Railroad by Colson Whitehead
Pegasus by Robin McKinley
Symptoms of Being Human by Jeff Garvin
Dark Matter by Blake Crouch
Silver Child, Silver City, and Silver World by Cliff McNish
The Zookeeper’s Wife by Diane Ackerman
A Modern History of the Somali: Nation and State in the Horn of Africa by I. M. Lewis
Uzumaki Vols. 1, 2, and 3 by Junji Ito
Lose Your Mother: A Journey Along the Atlantic Slave Route by Saidiya Hartman
One-Eyed Doll by James Preller
Fantastic Beasts and Where to Find Them: The Original Screenplay by J. K. Rowling
Girl on a Wire by Gwenda Bond
The Vikings: A History by Robert Ferguson
Percy Jackson and the Olympians #1-5 and The Kane Chronicles #1-3 by Rick Riordan
Draw The Line by Laurent Linn
Somalia: A Nation Driven to Despair: A Case of Leadership Failure by Mohamed Osman Omar
Girl in the Blue Coat by Monica Hesse
Essentials of Anatomy and Physiology by Valerie C. Scanlon and Tina Sanders
Ultraviolet and Quicksilver by R. J. Anderson
Harmony House by Nic Sheff
Me Against My Brother: At War in Somalia, Sudan, and Rwanda by Scott Peterson
Bury Me Standing: The Gypsies and Their Journey by Isabel Fonseca
Cultures of the World: Somalia by Susan M. Hassig and Zawiah Abdul Latif
The Somali Diaspora: A Journey Away by Abdi Roble and Doug Rutledge
Half Bad by Sally Green
The Civilizations of Africa: A History to 1800 by Christopher Ehret
Omega City by Diana Peterfreund
Britt-Marie Was Here by Fredrik Backman
Medical Apartheid: The Dark History of Medical Experimentation on Black Americans from Colonial Times to the Present by Harriet A. Washington
Thirteen Reasons Why by Jay Asher
Book Scavenger by Jennifer Chambliss Bertman
The Dragons of Noor by Janet Lee Carey
Asylum, Sanctum, Catacomb, and The Asylum Novellas by Madeleine Roux
Unraveling Somalia: Race, Violence, and the Legacy of Slavery by Catherine Besteman
A Tragic Kind of Wonderful by Eric Lindstrom
Unnatural Creatures ed. Neil Gaiman and Maria Dahvana Headley
Stiff: The Curious Lives of Human Cadavers by Mary Roach
The Politics of Dress in Somali Culture by Heather Marie Akou
The Foundry’s Edge by Cam Baity and Benny Zelkowicz
Diagnoses From the Dead: The Book of Autopsy by Richard A. Prayson
House of Secrets by Chris Columbus and Ned Vizzini
The Panic Virus: A True Story of Medicine, Science, and Fear by Seth Mnookin
A Silent Voice #2-7 by Yoshitoki Oima (read the first one last year)
Super Mario: How Nintendo Conquered America by Jeff Ryan
Maphead: Charting the Wide, Weird World of Geography Wonks by Ken Jennings
Printer’s Error: Irreverent Stories from Book History by Rebecca Romney and J. P. Romney
The Geek Feminist Revolution by Kameron Hurley
Ghostland: An American History in Haunted Places by Colin Dickey
You’re More Powerful Than You Think: A Citizen’s Guide to Making Things Happen by Eric Liu
The Father of Forensics: The Groundbreaking Cases of Sir Bernard Spilsbury, and the Beginnings of Modern CSI by Colin Evans
Forensics: What Bugs, Burns, Prints, DNA, and More Tell Us About Crime by Val McDermid
Tears We Cannot Stop: A Sermon to White America by Michael Eric Dyson
It Can’t Happen Here by Sinclair Lewis
White Trash: The 400-Year Untold History of Class in America by Nancy Isenberg
The New Urban Crisis: How Our Cities are Increasing Inequality, Deepening Segregation, and Failing the Middle Class - And What We Can Do About It by Richard Florida
An American Sickness: How Healthcare Became Big Business and How You Can Take It Back by Elisabeth Rosenthal
The Sleep Solution: Why Your Sleep is Broken and How to Fix It by W. Chris Winter
Hidden Figures: The American Dream and the Untold Story of the Black Women Mathematicians Who Helped Win the Space Race by Margot Lee Shetterly
The Secret History of the Mongol Queens: How the Daughters of Genghis Khan Rescued His Empire by Jack Weatherford
Dissecting Death: Secrets of a Medical Examiner by Frederick Zugibe and David L. Carroll
Asking For It: The Alarming Rise of Rape Culture - And What We Can Do About It by Kate Harding
ワンパンマン Vol. 1 - 3 writ. ONE illus. Yusuke Murata
Buried in the Bitter Waters: The Hidden History of Racial Cleansing in America by Elliot Jaspin
Forensic Nurse: The New Role of the Nurse in Law Enforcement by Serita Stevens
So Brilliantly Clever: Parker, Hulme, and the Murder that Shocked the World by Peter Graham
The Great Beanie Baby Bubble: Mass Delusion and the Dark Side of Cute by Zac Bissonnette
Word by Word: The Secret Life of Dictionaries by Kory Stamper
The Silence of the Sea by Yrsa Sigurdardottir
Beyond Monongah: An Appalachian Story by Judith Hoover
Earthlight by Arthur C. Clarke
Good Night Stories for Rebel Girls by Elena Favelli and Francesca Cavallo
The Midnight Assassin: Panic, Scandal, and the Hunt for America’s First Serial Killer by Skip Hollandsworth
These Vicious Masks by Tarun Shanker and Kelly Zekas
Uncle Montague’s Tales of Terror by Chris Priestley
Inferno by Dan Brown
Paper Girls Vol. 1 writ. Brian K. Vaughn, illlus. Cliff Chiang, Jared K. Fletcher, Matthew Wilson
The Paper Menagerie and Other Stories by Ken Liu
Evicted: Poverty and Profit in the American City by Matthew Desmond
Warcross by Mary Lu
Life on Mars: Poems by Tracy K. Smith
Moxie by Jennifer Mathieu
Girls Who Code: Learn to Code and Change the World by Reshma Saujani
Head First C: A Brain-Friendly Guide by David and Dawn Griffiths
A Murder in Time by Julie McElwain
Girl Code: Gaming, Going Viral, and Getting it Done by Andrea Gonzales and Sophie Houser
Coding for Beginners in Easy Steps: Basic Programming for All Ages by Mike McGrath
We Should All Be Feminists by Chimamanda Ngozi Adichie
Monstress, Vol. 1: Awakening writ. Marjorie Liu, illus. Sana Takeda
Age of Myth by Michael J. Sullivan
Native Son by Richard Wright
Courage is Contagious: And Other Reasons to be Grateful for Michelle Obama ed. Nick Haramis
This is the Part Where You Laugh by Peter Brown Hoffmeister
The H-Spot: The Feminist Pursuit of Happiness by Jill Filipovic
Coding for Dummies by Nikhil Abraham
A Darker Shade of Magic by V. E. Schwab
Nobody: Casualties of America’s War on the Vulnerable, from Ferguson to Flint and Beyond by Marc Lamont Hill
Pachinko by Min Jin Lee
Artemis by Andy Weir
Lower Ed: The Troubling Rise of For-Profit Colleges in the New Economy by Tressie McMillan Cottom
C Programming: Absolute Beginner’s Guide by Greg Perry and Dean Miller
The Girl Who Takes an Eye for an Eye by David Lagercrantz
An Astronaut’s Guide to Life on Earth: What Going to Space Taught Me About Ingenuity, Determination, and Being Prepared for Anything by Chris Hadfield
To the Bright Edge of the World by Eowyn Ivey
The Memory Code: The Secrets of Stonehenge, Easter Island, and Other Ancient Monuments by Lynne Kelly
Akata Witch by Nnedi Okorafor
#books#book#literature#2017#read in 2017#book list#recommendations#reading#Annika's reading adventures
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Doug McNish has perfected the art of making Vegg yolks for his Toronoto restaurant, Doug McNish's Public Kitchen. If you're in town, I highly recommend his vegan cuisine. https://www.yelp.com/biz_photos/doug-mcnishs-public-kitchen-toronto?select=-27dn4VyOy_GD1Zt0ukZdQ&reviewid=CmIQUkJzfbswZTz4uPVCWw #dougmcnish #dougmcnishpublickitchen #vegan #vegantoronto #torontovegan
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This Cannabis-Infused Whipped Cashew-Milk Butter Recipe Can Be Used For Almost Anything
This Cannabis-Infused Whipped Cashew-Milk Butter Recipe Can Be Used For Almost Anything
Article by Doug McNish, Growth Op
Next time you go to the movies, try smuggling in this recipe to slather on your popcorn and elevate your date night!
This time around, I’m going to show you how to make a classic cannabutter recipe — only better. This one is plant-based! It’s the same taste and texture, only without the cholesterol (and cruelty, but that’s a topic for another day).
This recipe…
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Wellness Over Things, A Massive Black Friday Deal - PTP332
In this episode of The Plant Trainers Podcast, we talk about the importance of wellness over things and share an amazing Black Friday deal! Today you’re going to get a lot of emails and ads encouraging you to buy new things — TVs, gadgets, shoes, etc. And you’ll be tempted. We know we are.
But this year I want to encourage you to think differently.
What if instead of investing in yet another thing to fill a junk drawer or countertop, you invest in your — or your loved one’s — wellness.
Wellness over things…Here’s the Black Friday deal: there's a crazy plant-based health and fitness product sale going on today that you need to take a look at. Remember wellness over things.
Today we partnered up with No Meat Athlete and 30 of the top plant-based authors and fitness & cooking experts online to create the 2019 Health and Fitness Bundle.
It’s a massive collection of courses, cookbooks, programs, and guides to help you and your loved ones take your health, fitness, and mindset to the next level.
This year’s Black Friday bundle includes (November 29, 8am ET - December 3, 2pm ET):
Plant-Based Cooking Courses and eCookbooks
Immunity-Boosting Soups Course with Julie Morris
Plant-Powered Snacks by Dreena Burton
Wholiday Cookbook by Naked Food Magazine
Healthy Holidays Cookbook by Amy Longard
Plant-Based Wedding Recipe Book by Amy Longard
Let’s Get Saucy Cookbook by High-Carb Hannah
The Food Pharmacy Family Favorites by Evelisse Capó
The Food Pharmacy Power Brunch by Evelisse Capó
The Food Pharmacy Burgers & Sides by Evelisse Capó
Vegan Quickes eBook by Amanda Fisher
Vegan Fitness Food eBook by Crissi Carvalho
Revitalizing Raw Chocolate Course with Julie Morris
Virtual, Plant-Based Group Cooking Class with Melissa of Forkin’ Plants
Plant-Based Meal-Planning Programs and Nutrition Courses
The 7-Day Kickstart Meal Plan by No Meat Athlete
Macro Nutrition Program with Vince Lia
Nutrition 101 Program with Vince Lia
Plant-Based Picky Eaters Program by Shoshana & Adam Chaim
Plant-Based Nutrition for Kids Program by No Meat Athlete & Dr. Pamela Fergusson
12-Minute Kitchen Starter System by True Wellth
Spud-Fit Challenge with Andrew Taylor
Optimizing Your Brain: Natural Nootropics 101 Course with Julie Morris
Healthy Habits 101 Course with Luke Jones
8 Video Presentations from Remedy Food Live from Matt Frazier, John Pierre, Rich Roll, Joel Kahn, Jason Wrobel, Doug McNish, Brenda Davis, Chef AJ
Running, Strength, & Fitness Programs and Training Guides
Plant-Based Strength & Muscle Formula Program by No Meat Athlete
The Yoga Kit Program by No Meat Athlete
The Half Marathon Roadmap Program by No Meat Athlete
Next Level Runner 2-Month Course with Doug Hay
Jacked on the Beanstalk eBook by Samantha Shorkey
Shred-It eBook by Robert Cheeke
The Vegan Muscle and Fitness Guide to Bodybuilding Competitions eBook by Derek Tresize & Marcella Torres
How to Build a Successful Vegan Brand eBook by Robert Cheeke
Plant-Based Muscle eBook by Robert Cheeke and Vanessa Espinoza
Weight Loss Courses, Programs, and Recipes
Lean & Clean eBook by High-Carb Hannah
Don’t Skip Dessert eBook by Amanda Fisher
The Fast Diet eBook by Amanda Fisher
Flexible Dieting for Vegans eBook by Dani Taylor & Giacomo Marchese
Recover. You Deserve It eBook with Jackson Forster of Plantriotic
3-Months of the Food Heals VIP Club with Allison Melody
Smalls Steps to Big Change: A 2-Week Introductory Course to Overhaul Your Health & Happiness with Sid Garza-Hillman
The Ultimate Weight Loss Live 2019 Conference in Las Vegas Videos and Program by Chef AJ
Plant-Based Living Courses, eBooks, and Programs
The Consistency Code Course with Whitney Lauritsen & Jason Wrobel
Zero-Waste Hacks eBook by Carly Rose & Brenden Fitzgerald
Holistic Hacks eBook by Carly Rose & Brenden Fitzgerald
Vegan Hacks eBook by Carly Rose & Brenden Fitzgerald
Vegan Nutrition for Pregnancy eBook by Anya Mullen
Approaching the Natural eBook by Sid Garza Hillman
Raising Healthy Parents eBook by Sid Garza-Hillman
Lush Life Academy’s Wellness Warrior Training Course with Allison Melody, Whitney Lauritsen, Jason Wrobel & Nicole Derseweh
All together that’s over $2,200 worth of plant-based fitness and cooking products, not designed to look fancy in your house but to help you feel great, look fantastic, and live your best life.
And right now, this Black Friday, you can get it for over 95% off.
You just need to check it out now because this is going to be over soon.
Here’s the deal: there's a crazy plant-based health and fitness product sale going on today that you need to take a look at. Remember wellness over things.
Plant Trainers is excited to partner with No Meat Athlete on this promotion, and we earn a commission for any sales that come through our links. So when you pick up the bundle and set yourself up for success in 2020, you're also helping to support The Plant Trainers Podcast.
Check out this episode!
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Liked on YouTube: Why I'm Veg - Vegan chef Doug McNish https://youtu.be/p0JLNGQXIQ8
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#GlobalNews: "With mock meat on the rise, here’s how to survive on a vegan diet"
#GlobalNews: “With mock meat on the rise, here’s how to survive on a vegan diet”
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The world of plant-based mock meat is quickly taking over the vegan market, but many experts agree that these foods aren’t as healthy as they sound.
Read more: Vegetarian and vegan ‘meats’ are more popular than ever, but are they good for you?
In the above video, we hear from Toronto-based vegan chef Doug McNish, who’s been “veganizing” classic dishes for over a decade.
“Fifteen…
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With mock meat on the rise, here’s how to survive on a vegan diet
With mock meat on the rise, here’s how to survive on a vegan diet
[ad_1]
The world of plant-based mock meat is quickly taking over the vegan market, but many experts agree that these foods aren’t as healthy as they sound.
Read more: Vegetarian and vegan ‘meats’ are more popular than ever, but are they good for you?
In the above video, we hear from Toronto-based vegan chef Doug McNish, who’s been “veganizing” classic dishes for over a decade.
“Fifteen years…
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Doug McNish Debuts Toronto’s Only Vegan Diner, Mythology, in Vegandale (Formerly Parkdale) http://ift.tt/2yQ5qUB
Doug McNish Debuts Toronto’s Only Vegan Diner, Mythology, in Vegandale (Formerly Parkdale) http://ift.tt/2yQ5qUB
from Twitter Search / Money_Canada https://twitter.com/Money_Canada/status/931190995194085376
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Now to tackle this Turmeric latte 😋 (at Doug McNish's Public Kitchen)
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When lunchtime arrives, there's no joking around. You have to nourish your body. I don't know any yummier way to do this but with the mind-blowing, heart-warming, flavor-packed mac & cheese by @dougmcnish If you haven't tried it, you're missing out! #plantbased #vegan #organic #amazing #lunchporn (at Doug McNish's Public Kitchen)
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On the way to the Eat Breathe Love Vegan Social event on Toronto, we're having lunch at the Doug McNish Public Kitchen. Tu be continued... (à Doug McNish's Public Kitchen)
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