FraserCooks

07/07/2024

IT’S BACK! The Plant Based Bundle 🥑

I’m excited to be a part of this amazing resource again for 2024! Over 100 ebooks from recipes to movement and mindfulness- there is truly something for everyone. I’ve included my pizza book “doughboy” as part of this package! There are some amazing plant based professionals included in this bundle and you will learn so much and be re inspired to cook up amazing food or take on a new mind fullness routine.

*It is only available until July 14th for a pretty sweet deal*

Comment 🥑 to get the link to purchase your bundle 👇🏻

07/05/2024

Instead of creating a month long ad campaign for big grocery, I want to highlight my friends growing food in my own backyard. Please feel free to tag a local farmer who is doing great things in your area! 👩‍🌾🧑‍🌾

Meet Madeleine, she owns and operates which is located just down the road from me in Hamilton. She has successfully converted a 70 year old conventional farm into a thriving spray free farm using organic and regenerative methods! We first met when we were both vendors at a local farmers market. I was struggling to sell a single thing, while she often sold out of her amazing fresh veg! I was first drawn to her because she is hilarious, and we could talk for hours about the struggles of owning a food business. Her passion for growing food is infectious and her seemingly positive attitude is very refreshing!  

Hamilton is such a small community, especially in the local food scene, and it’s generally dominated by men. Mad Meadow Farm is one of the few women owned and operated farms in the area. She started out mostly supplying local restaurants, which is what I would do if I was a farmer. Consistent sales. However, you can still find her amazing fresh veg and preserves weekly at the new Aldershot Farmers Market, and around the city at various pop ups!

If you have never been to a farmers market, that’s okay. It can be over stimulating and crowded. I would suggest searching for local CSA (community supported agriculture) boxes. They drop off local veg to your front door and it is generally WAY cheaper than big grocery stores.

03/04/2024

Life’s good 👍

March was so good to me. These are SOME of the highs. A huge shift for me was when I decided to focus on what I have in my life, and not what I don’t have. Mindset is everything!

1. Watching my niece grow up in front of my eyes! Seeing my brother and sister in law as parents is so fun and inspiring!
2. Hitting the links with the fam! Evan is a master of the sport 🥏
3. Recreating my favourite sandwich of all time. A club sando + having a video go viral! 💕
4. Getting back on the trail runs with my perfect pup Joni. 🐕
5. Trying and being sooo impressed with
6. Cutting the mullet off 🪦
7. Back filming with my new bestie
8. The best thing I’ve made all month, cauliflower Manchurian!

How was your March? I’m happy spring is slowly blooming 🌷 I can’t wait for warmer days ahead and to get in the garden 🪴

30/12/2023

2023 part 2.

Frankie truly stole the show this year. Other highlights include hanging with the best in laws in the world, watching more best friends get married and running my first half marathon thanks to .and.naps I couldn’t do it without you 🏃‍♀️

If you’ve always hated running, I highly recommend trying it with a friend who talks more than you do.

30/12/2023

My word for 2023 was crosshairs 🎯

As someone with adhd, focus is a challenge. I’ve never been able to stick with anything. I wanted this year to be the year I finally figured it out. I didn’t. But I’d say I stuck to my plan like 80% of the time. I did realize that being surrounded by family and friends who care about me is a top priority. Quality time is my love language.

A huge break through this year was to find a medication that works for me. I realized that a lot of my anxiety comes from a lack of focus. The more focused I am on something, the less my brain can think about the “what ifs”.

I want to end by saying I have actually have found happiness and can say I am a lot happier than 2022 Fraser. Thankful for my family, friends and Joni. A wise friend once told me to check in on the people you care about. You just never know what everyone has going on. Here’s to 2024, life’s so short, I hope that you make the most of it.

1. My first diaper change
2. My other best friends wedding
3. My girls
4. Honeymooning in Croatia
5. Quickly becoming my favourite place
6. Mcplant, no cheese, no mayo
7. Quickly becoming my favourite place part 2
8. Out in the woods with the boys
9. Released another cookbook
10. Forever cooking up nasties

#2023

19/12/2023

Tickets are selling quick for this one!

It's BACK!!! Learn how to make a wide variety of plant based cheeses!

06/12/2023

JANUARY & FEBRUARY 🧀🌭

Two classes coming up all about fermented foods & plant based cheese.

Sunday January 21 11am; learn all about fermentation and making sauerkraut, kimchi, pickled onions and more. Enjoy a plant based 🌭 with all of the toppings & a pint of G&G finest!

Sunday February 4th 11am: learn to make vegan cheeses that can be used on charcuterie boards and in pastas, sandwiches and on pizzas and salads- you name it! Enjoy a cheese board and a pint of G&G

Classes are demo style and you will also take home all of the recipes + get any and all questions answered. A fun way to beat the winter blahs and spend time with friends!

Tickets at the link in my bio. Limited spots so grab yours or gift a class this holiday season!

29/11/2023

My new January Class Series kicks off JAN 9th! This is going to be jam-packed with plant based recipes, guides, 4 online classes + 1-1 chats and a group chat so you can learn everything you need to start cooking or improve your skills in the kitchen. Check it out and sign up before December 1st for the early bird price!

This is open to anyone, anywhere as every class is online and I will record each one in case you miss it. Can't wait!

I have decided to bring back my 4 week class series after some time - but this one is bigger and better than ever! I am offering a 4 week series for those who are looking to kick off their plant based journey, learn to cook epic plant based meals, start a meatless Monday or just add to their cooking...

18/11/2023

The plant based bundle is now available! 130+ resources around food, recipes, plant based living, meditation, movement and more! You can find so many amazing nuggets in this bundle and it would also make an amazing gift this season. You can purchase it now until November 27th!

To celebrate this collaboration and limited time sale, I am gifting 1 person my ultimate kitchen prize pack. Everyone who purchases a bundle will be entered to win. Swipe to see what is included!

1. A Fredericks & Mae confetti cutting board
2. The confetti cheese knife set
3. Their confetti chefs knife
4. A set of 2 Poketo to double walled glasses

I am so stoked to be included in this bundle and hope you gain as much from it as I have. It’s truly one of a kind!

Comment below with 🥑 and I’ll send you the link to the bundle!

*This giveaway is only open to people in CANADA

Contest ends at 11:59 PM EST on NOV 23, 2023. ONE WINNER will be announced shortly after using a random name generator. Winner must live in Canada.
⁣⁣
— As per Instagram, this promotion is in no way sponsored, administered, or associated with Instagram Inc. By entering, entrants confirm that they are releasing Instagram of responsibility and agree to Instagram’s terms of use.⁣⁣⁣⁣⁣⁣⁣⁣⁣

06/10/2023

Berlin is such a sweet city; from the food, art, music and history that makes up every neighbourhood I could see why people would wanna live here.

The vegan food scene was next level and so accessible. Berlin feels 10 years into the future compared to Canada, with every place offering vegan options that are mind blowing.

I’ll share my fave Berlin food reccos in the next post!

04/10/2023

Opening a restaurant is something I will only do if I fall and hit my head. If that does happen, I’ll open a place like It is so simple, yet perfectly a vibe and well executed 👏

Cooking for a community and for the people in it. This meal was perfect.

21/09/2023

DOUGH BOY IS HERE ⚡️🍕⚡️

I’m stoked for you to get your hands on my ultimate guide to pizza, good food and good times. This digital book is the perfect snack sized guide to making epic pizza at home in your backyard oven or home oven. So much more to say but for now click the link in my bio and share it with all your friends!

Huge shoutout to my number 1 smashing the creative side! She shot all of the photos and designed the book.

Thank you for all your support and for making the best pizza oven I’ve ever used. Seriously go get one everyone!

What a day!! New and a new cookbook!

Grab your copy now!! ⚡️⚡️⚡️

19/09/2023

Which pizza are you making first?! Swipe for a preview of what’s in the new book.

Pizza recipes, including all of the toppings (my secret pepperoni recipe will no longer be a secret!) and every plant based cheese and dip you could want. No more blah pizzas at home!

2 days away until launches ⚡️🍕⚡️🍕⚡️

01/09/2023

Do you dip your pizza crust? Are you dairy free and don’t get that option because every spot forgot about you?! Fear not cause I’m unleashing my ultimate pizza dip recipes in the new cookbook. Never go dipless again.

What dips do you think I’m including?!

🍕 🍕 🍕

29/08/2023

*NEW CLASS* at !!!

Let’s make fermented foods the star of the show! Come learn how to make kimchi, sauerkraut, quick pickles and onions + enjoy a pint and a plant based sausage with all of those epic toppings!

Class is Sunday October 22nd from 630-8pm. Tickets available now at the link in my bio. Perfect for you and your friends, a date night, a solo hang- whatever!

🌭 🥒🧄🥨🍻

17/08/2023

Pizza, lately.

Experimenting with all sorts of pies these days. It’s been a blast making so many different plant based pies. Just because you don’t eat cheese doesn’t mean the options aren’t endless!

🍕🍕🍕 is life!

Which one would you smash?!

12/07/2023

ONE AND ONLY TIME THIS YEAR

Remember 2022? 2021? I used to do brewery pop ups like every week! Anything to get Riley and I out of the farmers market 😬

I just don’t know how to stay away. I have been in love with my friends brewery since they opened and the timing didn’t work last summer, so I dropped everything and booked in a whole weekend this summer! That’s right, come get some of the beer and plant based eats in Meaford Ontario, THIS Friday-Sunday!

The menu is a greatest hits of sorts. These are my cult classics.

Sticky ‘beef’ tacos
Spicy ‘beef’ tacos
Shaved turkey sandos
✨AND brand new one time only magic bars✨

Come out and grab some food, bring your dogs, your friends and all your cash 💰

Friday 3-7pm
Saturday 12-7pm
Sunday 12-6pm

Don’t forget to tag ALL of your friends in the Blue Mountain area!

27/06/2023

Cams bachy was this weekend and what an absolute blast it was!

Being twins is the best gift in the world! I can’t explain it, you’ll just have to take my word for it! I am so happy for a guy who really deserves it all.

I love hanging out with you, Eamon and all the lads! Just such good times! We could be in a sober limo and it would still be a blast! 🧐😝

Cheers to being born on the same day and for getting married to your dream girl I lucked out in the sister in law game once again. 3/3 and I’m done!

💕

02/06/2023

BANG BANG TOFU! Last tofu dish of the week (unless you want more tofu recipes?!) 🌶

This one is a take on bang bang shrimp, with a spicy and sweet glaze coating the crispy as heck tofu. Perfect for a salad, noodle dish or on rice. Also as a side dish on its own!

Save this post for later!

Bang Bang Sauce
1/2 cup brown sugar
1/3 cup franks red hot
1 tsp red chili flakes
1 tbsp rice wine vinegar
1 tbsp minced garlic
1 tbsp maple syrup
2 tbsp vegan butter

Breaded Tofu
1 block of tofu, chopped into bite size pieces
3/4 cup cornstarch
a good pinch of salt and pepper
1 cup non dairy unsweetened milk
a good pinch of salt and pepper
vegetable oil, for frying
Chopped cilantro, green onions and sesame seeds for garnish

Method
1. In a medium pan, combine the sauce ingredients and heat over medium heat, until thickened. Stirring so nothing burns. Set aside.
2. In a shallow bowl, whisk together cornstarch, salt and pepper.
3. In another bowl, whisk together milk, salt and pepper.
4. Heat vegetable oil in a deep pot to 350F, there should be a few inches of oil in the pot, we are shallow frying the tofu. If you don't have a oil thermometer, put a pinch of corn starch in the oil, if it starts bubbling right away, then it's at the right temp.
5. Place the tofu in the milk mixture and evenly coat. everything. Then put the tofu in the cornstarch mix, knock off the excess and set up a plate to fry. Repeat until all the tofu is breaded.
6. Fry off the tofu in batches, not to overcrowd the pot. Fry for 5-7 minutes, until golden brown. Once golden, place on a paper towel lined plate to drain.
7. Once all the tofu is fried, place in the pan with the bang bang sauce. Reheat everything and stir until all sticky and evenly coated.
8. Place on a large platter and garnish with cilantro, green onions and sesame seeds. Enjoy :)

24/05/2023

GIVEAWAY! WANT 2 TICKETS TO A CLASS THIS WEEK + A T SHIRT?!

Enter by
•following me •commenting who you would bring to a class this week!

Winner will receive 2 tickets to a class of their choice at either .beer , or and one of these new t-shirts!

I’ll be drawing the winner tomorrow at 11am. 🧀

23/05/2023

Have you bought your tickets yet?!

The tour starts tomorrow! Very limited spaces available! Act quick! Share with your friends! Learn something new!

I’m bringing my two most popular cooking classes to Eastern Ontario! Fermented Hot Sauce and Vegan Cheese Making

May 24
May 25 .beer
May 27
May 29
June 7

15/05/2023

I’ve been really proud of the last month of so of videos I’ve created! These recipes are not only exactly the kind of food that I love, but I think it’s the perfect balance of amazing plants and my personality!

It’s hard to know when you’re in your prime of your career, but I’m happy with what I’m doing and finally feeling like I’m moving forward in my goal of doing this full time!

It’s also crazy when I scroll through my phone and see these videos and I can’t help but think wow these aren’t getting the love they deserve! These videos take so much work and way longer than the 30-45 seconds you see online! If you resonate with what I’m trying to do here, I’d love if you’d share this post and help spread the vibes with your pals!

That bang bang tofu! I’d drown in that sauce and die happily. Recipe coming very very soon!

Special shout-out to for being so open minded and wanting to work together! Pls tag your other creator friendly ppl!

If you want to LEARN how to cook more plants, sign up for one of my dates on my Ontario Cooking Tour

May 24
May 25 .beer
May 27
May 29 (low tickets)
June 7

❤️❤️❤️buy tickets by clicking the link in my bio ❤️❤️❤️

10/05/2023

Do you have your tickets yet?

I am 2 weeks away from my first stop on our Ontario Cooking Class Tour!

Come learn how to make fermented hot sauce and vegan cheese, stay for the beer and great vibes!

May 24
May 25 .beer
May 27
May 29
June 7

28/04/2023

Hot pizza summer has already begun so thought I would share 3 of my faves from the last year.

Pickle pizza with a white sauce and lots of crispy shoestring taters is still top for me.

For the white sauce garlic base combine 1/2 cup cashews, 1/4 cup water, pinch of salt, a clove of garlic, a splash of lemon juice and combine that in a blender- it will form almost a cheese structure in the oven which is key.

What’s your fave pizza pie?! 🍕

24/04/2023

https://youtu.be/Q43X8WYKg6Q have ya seen my latest youtube video?!

Are you looking for a delicious and satisfying plant-based meal that's sure to satisfy your taste buds? Look no further than our vegan chicken burger recipe!...

19/04/2023

Life lately 😇

Meeting twin babies 👶 (so cute)
Hanging with my boys at the game
New foster pup 😍
First time at a soft opening ✨
My love 🍕
Hanging with my mom and gord
Need to place another order 👕
Post mullet hair dream 💭

Hamilton is a special place. Never in my life have I felt such a part of a community like this. The people here really care about your success. I love the friends I’ve made here. Making friends in your 30s is genuinely very hard, it helps when your wife is from here, but it also helps when my old staff and customers are so cool 😎.

Social media is so tricky and I’m trying to focus on growth, but I wake up every day and I feel more stuck then moving forward. It’s about the journey, not the destination. If I just keep going, it’s gonna happen! I love you all for the support and for being so kind to me. I treat people how I want to be treated, maybe that means nice guys finish last. I hope last place pays well 🏁

I’m really excited about the recipes coming up this week! Do you like saving money? Or eating more vegetables? Share my page with someone who you care about 💕

12/04/2023

MOM’S PASTA: ONE POT MEAL! 🍝

This is the ultimate comfort food and it’s so easy for a weeknight! The noodles cook right in the sauce so it’s literally a one pot wonder.

This recipe is a classic of Dawn’s mom via the 1999 milk calendar- so I’ve veganized it and you can’t tell the difference!

Use whatever plant based sausage ya want for this one.

Ingredients
1 package of spicy plant based sausage
1 onion, diced
2 garlic cloves, minced
1 tbsp italian seasoning
1 tsp crushed red pepper flakes
1 tbsp cornstarch
2 cups non dairy milk
1 can tomatoes
8 oz penne pasta
1 cup grated vegan mozzarella (we love )

Method
1. Cut sausage into bite size pieces. In a large skillet, cook the sausage over medium high heat until browned on all sides. Add the onion, garlic, italian seasoning and crushed red pepper. Cook until the onion is tender. Add milk and stir until mixture comes to a boil and thickens.
2. Add the tomatoes and penne. Return to a simmer. Simmer for 15 minutes or until the pasta is tender. Stir in the grated vegan mozzarella cheese and serve!

11/04/2023

Latest Fraser Eats video is live! We checked out the plant based options Goldies Fast Food in and if you haven't been, you NEED to go! Amazing food and amazing place!

03/04/2023

Some scenes from last week

📷 .media.co

Thanks for having me

I really love the crowd that comes to the hot sauce classes! I go over how to make 4 sauces, including 2 fermented ones! We end the class with a fun inspired tasting! Wash it all down with a free drink!

I’ll be back at it again next Tuesday April 11th space is limited so grab your tickets ASAP 😎

Click my link in my bio to purchase your ticket! ❤️❤️❤️❤️❤️❤️❤️

01/04/2023

New shirts available! I’ll be selling these at the pop up market today and will have a limited number available this week too.

.sox designed these and is the printing wizard.

Spring vibes activated

🐶 🦴 🪴