Written by: Kre’Adiv House


Not yet two years old, PLANT MATTER KITCHEN has already made an enormous IMPACT in the VEGAN MOVEMENT thanks in part to their ETHICS, their CULTURE, and their FOOD!

The first vegan eatery of its kind in Old South’s Wortley Village, Plant Matter Kitchen is committed to:

●        Supporting LOCAL

●        Practising ENVIRONMENTAL stewardship and sustainability

●        Advocating for SOCIAL JUSTICE movements

●        Serving ORGANIC food

●        Providing nourishing, PLANT-BASED fare

 Londoners, Canadian restaurateurs, and vegans around the world love Plant Matter Kitchen because they're GREEN, they're committed to COMMUNITY, they exercise COMPASSION, they serve undeniably DELICIOUS (and healthy!) food, they’re EXPANDING (yay!), and they’re a proud supporter of VEGFEST LONDON!



Plant Matter Kitchen takes GREEN to the next level by serving vegan, organic food that’s free from GMOs and harmful, environmentally-destructive additives. The restaurant also:

●       Utilizes a reverse osmosis WATER FILTRATION SYSTEM

●       Is committed to COMPOSTING

●       Powers their facility with 100% GREEN ELECTRICITY from Bullfrog Power

●       Sells vegan-friendly TEES AND TANKS

For GLENN WHITEHEAD, co-founder of Plant Matter Kitchen and founder of soon-to-open Plant Matter Bistro (read more below), being AS GREEN AS POSSIBLE is an important part of operating a sound, ethical business:

“We really do believe at Plant Matter Kitchen that the energy that goes into the creation of the food is a critical part of the ingredients. So, when you’re using sustainable energy that’s less harmful, that’s committed to a greener world, I think that actually contributes to making food taste better,” says Glenn.


Embedded in the corporate values of Plant Matter Kitchen—and soon Plant Matter Bistro—is GIVING BACK.

Each month, Plant Matter Kitchen hosts a DINNER FOR A CAUSE, which is a prix fixe charity dinner that raises funds and spreads awareness for important causes in conjunction with organizations including Cedar Row Farm Sanctuary, The London Food Bank, CanFix, and Sea Shepherd Conservation Society. Plant Matter Kitchen works with these organizations, along with a lineup of others, because they’re committed to:

 ●       Supporting the local LONDON COMMUNITY

●        Defending ANIMAL WELFARE

●        Demonstrating to the world that the movement toward veganism is about having COMPASSION, LOVE, and RESPECT for all sentient beings

 Plant Matter Kitchen also celebrates local VEGAN WARRIORS, who likewise support, defend, and demonstrate the tenants of veganism on a daily basis. Abby McCuaig, Debbie Somers, Samantha McPherson, Scott James, and Jason King all have unique stories and experiences that drove them toward veganism. UNITED, they’re making tremendous strides in the movement toward cruelty-free living, loving, and eating!


Plant Matter Kitchen puts GOOD FOOD FIRST.

It’s that simple, and it means that the ingredients they use are:

●        From LOCAL FARMERS (not from cans, jars, or boxes)

●        Free from GMOs and added chemicals

●        Always SEASONAL

●        All LOCAL, All VEGAN, All ORGANIC

Plant Matter Kitchen’s Wortley Road location is open every day of the week to serve guests delicious food. You can also enjoy Plant Matter Kitchen's wide range of PLANT-BASED OFFERINGS from the comfort of your own home with JustEat.

Check out Plant Matter Kitchen’s Breakfast, Sunday Brunch, Lunch, Dinner, and Drink menus. Follow their Facebook and Instagram pages to stay up-to-date with daily lunch and dinner specials—and for photos of their mouthwatering, decadent weekend doughnuts!

WHAT SETS PLANT MATTER KITCHEN APART from every other restaurant in the city?

The fact that the restaurant’s PHILOSOPHICAL TENETS, which extend from their food, support an ETHICALLY ENGAGED and SOCIALLY AWARE community. And best of all—Plant Matter Kitchen serves these delicious meals in a community eatery that WELCOMES EVERYONE, vegans and non-vegans alike.

 Also some great news: a NEW MENU is being released in October!

And the most riveting news of all: they’re EXPANDING!


Get excited, London! To meet a growing need for vegan cuisine in the city, Plant Matter Kitchen will be expanding their operations to London’s downtown core with a second location focusing on fine dining: PLANT MATTER BISTRO!

Bringing you nourishing, quality, pure, vegan, all organic fare, Plant Matter Bistro’s menu options are healthy, wholesome, and global.  

When asked why it was important for him to expand his operations, Glenn responded: 

“The success we’ve seen in Wortley Village tells us that change is upon us; that Londoners are interested in plant-based eating, are committed to living a lifestyle that’s good for their health and the health of the environment, and want to get involved. Plant Matter Bistro is just that—a new operation that feeds our community nourishing food and spreads the philosophy that made Plant Matter Kitchen so popular.” 

Open for lunch and dinner, Plant Matter Bistro will offer dishes that are inspired by the kitchens of France, Italy, Korea, and Mexico. Providing GLOBAL FLAVOURS WITH A LOCAL CONSCIOUS, Plant Matter Bistro plans to serve up empanadas, pot-au-feu, burgers, ravioli, bibimbap, gnocchi, enchiladas, superfood salad, and so much more!

COMING FALL 2017 to 244 DUNDAS! Stay tuned for more to come from Plant Matter Bistro on Facebook and Instagram.

COMING FALL 2017 to 244 DUNDAS! Stay tuned for more to come from Plant Matter Bistro on Facebook and Instagram.


Plant Matter Kitchen will be kicking off VEGFEST LONDON 2017 with a pre-festival dinner in their kitchen, just as they did in 2016 (check out the blog and video for a recap)! 

VEGFEST LONDON is an opportunity for Londoners, Ontarians, Canadians, and citizens of the world to celebrate the importance of: 

●        COMMUNITY


●        EQUALITY for all living beings

●        The ADVANCEMENT OF HEALTH through a plant-based diet

●        LOCAL business and LOCAL love

●        DELICIOUS vegan food

Join Plant Matter Kitchen, the VEGFEST LONDON team, and our entire community in celebrating all things nourishing on Saturday, November 11 at the Western Fair District.

Make sure to stop by Plant Matter Kitchen’s booth to try some tasty treats, help support amazing causes, and chat about ALL THINGS VEGAN!

The Boombox Bakeshop is rising to the challenge

London's beloved The Boombox Bakeshop just expanded!  The vegan bakery and cafe recently moved to a bigger location to enable them to better meet the ever-increasing demands for their incredible cupcakes. (If you haven't experienced them yet, you really must).

Boombox hasn't moved far, though.  They're now at 520 Adelaide North (at Princess), merely one block north of their original location and immediately north of The Beer Store.  They remain on the east side of Adelaide.  You can't miss them thanks to their iconic pink signage.  There is now ample parking available, which is a bonus.  

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Bigger and better

Stepping inside, you'll find the new location big and beautiful, with natural light pouring in through the skylights.  It's a lovely spot to rest and relax while savouring a delicious cupcake with one of the many beverage options.  Boombox offers hot drinks like coffee, espressos, lattes, hot chocolate and tea along with an array of plant-based milks.  Recent lattes of the month have included s'mores and amaretto.  Cold drinks on the menu include the much-adored and locally made Booch Kombucha, as well as artisanal sodas by Boylan and Dry Soda.

The Boombox Bakeshop is the brain child of Alexandra Connon.  With a love for baking, passion for music, and support of family and friends The Boombox Bakeshop was born (throwback: read all about the inspiration behind the name and how Alex got started).  Alexandra says Boombox "had to move due to demand".  To her point, the Boombox team baked 7000 cupcakes for VegFest London 2016 and they sold out (take note and get to VegFest 2017 early so you don't miss out)!  In the new location, they are poised to dazzle taste buds even further and wider.   

Not just cupcakes

If you need even more reasons to visit Boombox, the team recently started offering a few new delectable classics for us to enjoy...butter tarts, macarons and Nanaimo bars, oh my!  And remember that Boombox makes custom cakes too (for every occasion, even made up ones because you just want to have your cake and eat it too). 


Connect with The Boombox Bakeshop
Instagram - @theboomboxbakeshop
Twitter - @boomboxbakeshop
Website -


VegFest London is grateful for The Boombox Bakeshop's support, being a vendor and proud sponsor of VegFest London for three years in a row now. This year The Boombox Bakeshop is the Entertainment Sponsor of Vegstock and Volunteer Sponsor for VegFest.  

We're looking forward to seeing you at these events and at The Boombox Bakeshop soon!

How to get even more plant powered!

Post written by:  Teresa Ford, VegFest London Committee Member

Why increase our fruit and vegetable intake?

Authors of an article published in the February 2017 edition of the International Journal of Epidemiology sought to establish the amounts and types of fruits and vegetables that are most strongly associated with a reduced risk of disease and death.  In this meta-analysis of 95 studies, reductions in risk of cardiovascular disease and all-cause mortality were observed up to an intake of 800 grams/day of fruit and vegetables combined, whereas for total cancer no further reductions in risk were observed above 600 grams/day.  Positive associations were observed between intake of apples/pears, citrus fruits, green leafy vegetables/salads and cruciferous vegetables and cardiovascular disease and mortality, and between green-yellow vegetables and cruciferous vegetables and total cancer risk.  Examples of cruciferous vegetables are broccoli, cauliflower and kale. The authors concluded that an estimated 5.6 and 7.8 million premature deaths worldwide in 2013 may be attributable to a fruit and vegetable intake below 500 and 800 grams/day, respectively, if the observed associations are causal. 

Top 10 Tips & Tricks for Increasing our Fruit and Veggie Intake

So how do we get our daily fruit and veggie intake closer to that 600-800 gram range?  Or knock it out of the park?  Here are the approximate number of grams in a few items to give you an idea:
1 orange = 130           1 apple = 140
1 banana = 120          1 cup carrots = 130    
1 cup raw kale = 70    1 cup broccoli = 180 are my top 10 tips for maximizing intake:

1.  Eat the ones you like - there are plenty to choose from

2.  Plan ahead so you'll always have your favourites on hand

3.  Include fresh, frozen and dried options for variety and versatility

4.  Prep fresh produce for the week ahead

5.  Find ways to maximize your enjoyment (e.g. hummus makes a great veggie dip)

6.  Have a daily smoothie (pineapple, banana and spinach with some water or non-dairy milk is delicious)

7.  Incorporate fruit into your breakfast routine

8.  Use veggies to supersize dishes like pasta, rice, wraps, burgers, salads and pizzas

9.  Find a veggie soup or stir fry recipe you love and include it in your weekly line-up (it's a great way to clean out the fridge)

10.  Incorporate produce into your baking (like zucchini bread and banana muffins)

Mexican Chopped Salad with Maple-Lime Dressing

Here's one easy and delicious way to load up on veggies!  And the black beans make it filling.  I've enjoyed it many times over for lunch and dinner.  I love the cilantro, but if you are not a fan, simply omit. 

Serves: 4 large salads

Ingredients for salad

  • 2-1/2 cups (or more) of chopped romaine lettuce
  • 1 can black beans, rinsed and well drained
  • 1 cup tomato, seeded and chopped
  • 1 cup corn (I use frozen when not in season)
  • 1 avocado, diced
  • 1 red bell pepper, chopped

Ingredients for the maple-lime dressing:

  • 1/4 cup fresh lime juice
  • 1/4 cup oil (I prefer sunflower)
  • 2 tbsp maple syrup (you can substitute honey)
  • 2 tbsp finely chopped fresh cilantro
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped jalapeno pepper (seeded for less heat)


Toss all salad ingredients in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.  Season with salt and pepper to taste.


Teresa Ford, B.Sc., VLCE is a London-based clinical researcher with a Nutritional Science degree.  She's a certified vegan lifestyle coach and educator (Main Street Vegan Academy) who has been thriving on a vegan diet for over five years.  She's excited about launching her services related to plant-based eating in the fall.  

Wait, what? All wines aren't vegan?

Post written by: Mike Fish, VegFest London Committee Member

Now, this might come as a surprise to you, I know it did to me. Did you know that not all wine is vegan? For something so simple (we’re talking 1 ingredient: grape juice), many people are shocked to learn that there might be animal by-products floating in their wine. Sadly it’s true.

Wait, what do you mean vegan friendly wines? For centuries, winemakers have been using animal based products during the production process. From Ox blood, to egg whites, these products are most commonly used to ‘fine’ a wine. That is, to remove protein solids suspended in a wine after fermentation.  This process is also used to clarify soups, turning them into a consommé.  The idea, is that the proteins in something like egg whites attract the organic sediment suspended in the wine and together they sink to the bottom of the tank or barrel. The winemaker can then rack (syphon) the wine off the sediment, leaving it behind in the tank, resulting in a clearer wine.  These methods aren’t unique to the wine world. Beers, spirits and some juices/soft drinks are often fined using similar techniques.  Many products used to fine beverages have harmless enough sounding names like isinglass (fish bladder) and casein (protein from cow’s milk) trace amounts (we’re talking parts per million) can find their way into a bottle of wine and cause problems for people with allergies, not to mention go against a vegan life philosophy.  

Now, all this being said, there seems to be a trend in the wine world to use more natural methods during production. There is, in fact, a ‘natural wine movement’, but that’s a topic for another week.  Bentonite clay & ceramic filters are more commonly being utilized as an alternative to animal products and do a great job ridding a wine of unwanted organic particles. At Glassroots, we have close to 15 wines available, all of them are high quality & vegan friendly. It’s a good time to be a vegan wine drinker.

So, how does one know if a wine is vegan-friendly? Unfortunately, wineries are not required to list any ingredients or fining agents used in their wines which makes it tricky. Much of the Canadian wine industry is without regulation and creates a bit of a ‘wine wild west’ situation. The only resource out there is which has an extensive list of vegan friendly wines, spirits & beers. So, now that you know what to look for and how to look for it, I urge you to seek out more ‘natural wines’. In my opinion they’re better wines anyway.

I encourage you to write to your favourite wineries and ask them if their wines are vegan friendly. If not, let them know that you would be interested in purchasing their product if they were and that clear labeling would compel more purchases. For local Canadian wines, look for producers like Karlo Estates, Creekside, Fielding and Henry of Pelham to name a few.

Mike Fish is a certified Canadian Wine Scholar and holds a Level 3 award through the Wine and Spirit Education Trust and has recently entered the Court of Master Sommeliers. Mike was recently named VQA Promoter of the year by Brock University, he’s a freelance sommelier, the former vice-president of the Ontario Wine Society London Chapter and co-owner of Glassroots, a new downtown restaurant offering an extensive All-Canadian wine list. 


Passes are limited, purchase yours today!  You won't want to miss this inaugural London event.  

And here's a delicious and refreshing drink recipe, compliments of Mike, for these hot and hazy summer days...Rasp-Basil Booch Lemonade.


Rasp-Basil Booch Lemonade

Muddle fresh basil & lemon zest

1 oz Vodka

1/2 oz Elderflower Liqueur

1oz Fresh Lemon Juice

1/2 oz simple syrup or preferred sweetener

3 oz Raspberry/Lemon Booch Organic Kombucha

Garnish with Lemon Twist & Fresh Basil Leaf

In a mixing glass, gently muddle the fresh basil and lemon zest. Add the vodka, elderflower liqueur, lemon juice and simple syrup and shake with ice. Strain the mixture into a Collins glass filled with ice. Top with Raspberry Lemon Booch and garnish with a lemon twist and fresh basil. Enjoy!

Learning to Cook Vegan in the Forest City

I can’t cook....or should I say, I don’t cook.

Before joining the VegFest London committee, I was unfamiliar with the vegan options available in the city. As a new vegan, it was even more challenging to put meals on the table. I blamed London – if this city had vegan cooking classes available, all my problems would be solved! So when I noticed a Facebook post on the VegFest London page announcing that there would be vegan cooking classes offered by the City of London through the Spectrum Recreation Program – I had no choice but to register!

I attended three different courses – The Vegan Pantry, Vegan Cooking 101 and Vegan Italian Cooking—all taught by the talented (and patient) instructor, Heather Pinsky. Heather is the owner of the Naturally Vegan Company, located at 630 Dundas Street in London, which offers vegan products, catering services, cooking classes and more. Heather even serves a delicious vegan lunch on Fridays from 11:30 am to 1 pm.

The Vegan Pantry class was an informative two hour session where Heather outlined all the essential foods, spices and tools needed for a well-stocked vegan pantry. Along with all the obvious baking and cooking basics needed in any pantry, the vegan pantry requires some unique items, like tofu, vital wheat gluten, and nutritional yeast. There’s a bit of a learning curve for those new to veganism, and information like this really helps!

The four weeks of Vegan Cooking 101 were packed with recipes and fun. Each night vegans and non-vegans worked together to create some tasty and sometimes challenging recipes, which were enjoyed by all at the end of the class. From Tofu Triangles to Buffalo Cauliflower, Lasagna Rolls to Breakfast Burritos, we covered it all. And don’t forget dessert—chocolate cupcakes, apple crisp, almond pound cake, just to name a delicious few!

These classes are great fun and you go home with all the recipes. If you’re looking to gain confidence in the kitchen and great new vegan recipes to add to your repertoire, consider registering for the spring course, starting April 13. Just go to or call 519.661.5575 to speak to a Customer Service Representative. Or check out for more information about Heather’s classes.

Written by Susan Campbell, VegFest Committee Member