23Feb 2017 by Plant Matter Kitchen
VEGANS OF PMK: GABRIELLA’S STORY

VEGANS OF PMK: GABRIELLA’S STORY

Blog
  Meet Gabriella Cuadra, a dear friend of the Plant Matter Kitchen community. Gabriella was introduced to the vegan lifestyle by a friend. After being sick for 17 days, she began a vegan diet, and says, “I noticed right away that I wasn’t weak anymore.” It’s been four years since that illness, and she’s been vegan ever since. Her favourite vegan dish? Caesar Salad. This was her favourite dish before becoming a vegan, and it’s still her favourite dish now—thanks to Plant Matter Kitchen’s recipe. “I was just amazed at the quality and the texture of the Caesar salad,” says Gabriella, “it’s amazing!” Q & A WITH GABRIELLA What advice do you have for people new to veganism? Gabriella’s first piece of advice: “be creative and patient with yourself when…
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16Feb 2017 by Plant Matter Kitchen
Reviews

Reviews

Press
A plant-based restaurant and juice bar whose kitchen uses a whole food focus to create fusion meals which are vegan and organic. Features rotating dinner specials plus vegan doughnuts on the weekends. Read More
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14Feb 2017 by Plant Matter Kitchen
Historic Arva Flour Mill: Here To Stay!

Historic Arva Flour Mill: Here To Stay!

Blog
Founded in 1819, Arva Flour Mill is one of Canada's oldest, most historic businesses. There aren’t many places like this around any more: the Mill is a significant and valuable landmark in the local community, in the province, and in the country. Preserving History, Cultivating Community History, story, products, and atmosphere are what make Arva Flour Mill not only a local favourite for dry goods but also a tourist attraction and a functioning museum—all in one. Just like in the 1800s, people come from all over Southern Ontario to get their flour from the Mill and to experience its unique historicity for themselves. From light rye flour to cornmeal, the Mill offers local, natural, quality flour products and sift their flour through 12 sifting processes. It’s unique qualities like this…
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01Feb 2017 by Plant Matter Kitchen
London Calling

London Calling

Press
London Calling Community-oriented restaurant Plant Matter Kitchen brings together local businesses and a return to home cooking to create the most wholesome vegan food that the other London—London, Ontario—has to offer. Read More
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30Jan 2017 by Plant Matter Kitchen
Bound To The Basics: A Devotion To Natural, Authentic & Organic Eating

Bound To The Basics: A Devotion To Natural, Authentic & Organic Eating

Blog
At Plant Matter Kitchen, we believe that in order to become our healthiest selves, we have to revert back to the basics and get in tuned with the environment around us. This approach to cooking, eating, and living is implemented—and tasted—in every meal that we cook and serve at Plant Matter Kitchen. STEP BY STEP Plant Matter Kitchen chefs prepare dishes as they’re ordered and use only the freshest ingredients. Nothing comes from a box, a can, or a jar. All ingredients are organic and arrive at our kitchen in their rawest forms—from local farms. The kitchen’s transparent, open concept allows guests to see exactly how their salads, wraps, and pizzas are being made—step by step, ingredient by ingredient. CHANGE IS UPON US “People are waking up,” says Glenn Whitehead,…
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20Jan 2017 by Plant Matter Kitchen
#PMKVeganWarrior: ABBY MCCUAIG

#PMKVeganWarrior: ABBY MCCUAIG

Blog
Passionate. Dedicated. Advocate. A LEADER OF THE CAUSE Abby McCuaig is an animal rights activist who sees the same liveliness, love, vitality, and yearning in the eyes of pigs as she does in the eyes of her dog. Abby wakes up at 4:00am on multiple days of the week to bear witness. Her activism gives voice to the voiceless animals on their way to slaughter, which began by her attending a vigil at Fearmans Pork Inc. with the Toronto Pig Save group. Abby says: “As soon as I saw the impact that even just being there could have, I knew I had to be out there every single opportunity I had.” Abby has adjusted her life and work to dedicate herself full time to her activism. She travels to educate…
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17Jan 2017 by Plant Matter Kitchen
PMK’S MULTI-LAYERED PHILOSOPHY

PMK’S MULTI-LAYERED PHILOSOPHY

Blog
At Plant Matter Kitchen, every meal served is seasoned with multi-layered philosophy that extends beyond our kitchen. Vegan + Organic + Local + Quality By serving local, fresh, and organic food and preparing almost everything fresh every single day, we ensure that you only get the best possible ingredients prepared with care in a healthy, fulfilling way. We serve vegan food that is top quality, cruelty free, locally sourced, 100% organic, and always plant-based. Ethical Ingredients & Employment Our passion to serve only the best ingredients begins well before we begin our food prep, by ensuring that every staff person at PMK is fully supported with fair and equal corporate and social employment practices, and is fully engaged—mentally and physically—in the work of creating meals for our customers. Pure Water…
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10Jan 2017 by Plant Matter Kitchen
INTRODUCING: Plant Matter Kitchen’s #PMKVeganWarrior Campaign

INTRODUCING: Plant Matter Kitchen’s #PMKVeganWarrior Campaign

Blog
Plant Matter Kitchen loves the Vegan Warrior community! WE ARE VEGAN WARRIORS Raising awareness and changing the world through passion, dedication, and compassion... you inspire us every day! We recently read that there are enough vegans out there today that if each one if us changed the minds of only 10 people, then the world would be vegan in 5 years! It's doable. But, it isn't easy... So, we wanted to take a moment to say THANK YOU… For your early mornings. For your bravery. For your dedication. For staying strong. For standing up for the voiceless. For everything you do. For changing the world. GIVING BACK, TO VEGAN WARRIORS Every month, we’ll take a moment to recognize one of our community’s Vegan Warriors through our new PMK VEGAN WARRIOR…
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05Jan 2017 by Plant Matter Kitchen
DOCUMENTARY REVIEW: FOOD MATTERS

DOCUMENTARY REVIEW: FOOD MATTERS

Blog
“Let thy food be thy medicine and thy medicine be thy food” ~ Hippocrates (460-370 BC) ~ From pesticides to pharmaceuticals, in Food Matters, a host of medical doctors, journalists, advocates, and health professionals break down how the growth, consumption, and distribution of our food affects our health and well-being. After watching this life changing documentary, here are the 8 major takeaways that made us think: DISTANCE: Dr. Victor Zeines, D.D.S, M.S., Holistic Dentist and Nutritionist, says that by the time we shop for our food, it’s at least a week old—at best. He encourages us to think about how old our food is; how far in distance it has travelled before we bite into it and how many nutrients can still be viable given its age. PESTICIDES: Charlotte Gerson,…
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