The Whole Food Vegan Podcast

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Dive into Vegan Delights with the Plantastic Cookbook by Gwen Keneally
Welcome to the Whole Food Vegan Podcast! We’re thrilled to bring you a special episode featuring a review of the "Plantastic Cookbook" by Gwen Keneally, followed by an exclusive interview with the author herself. Gwen's cookbook is a treasure trove of vibrant, delicious vegan recipes, making plant-based eating an exciting adventure.

What We’ve Been Eating
This week, we've indulged in a sweet potato Thai green curry from the "One Pot Vegan" cookbook by Roxy Pope and Ben Pook. Despite missing lemongrass, the dish was packed with flavors from sweet potatoes, garlic, ginger, chilies, and kaffir lime, all cooked to perfection in a wok. We paired it with rice noodles for a satisfying meal.

For dessert, we tried our hand at a vegan Bakewell Tart using Carnation Vegan Condensed Milk. The result? A moist, delicious tart that was gone in no time. We followed a recipe from Loopy Whisk, and it’s definitely worth trying if you’re a fan of this classic treat.


Plantastic Cookbook Review
Gwen Keneally’s "Plantastic Cookbook" is a delightful collection of recipes that cater to both novice and seasoned vegans. The book is thoughtfully organized, featuring sections on toast, quinoa, jackfruit, and party recipes, among others. It’s accessible, with easy-to-follow instructions and a focus on fresh, wholesome ingredients.

Interview Highlights with Gwen Keneally
Gwen shares her journey from home cook to professional chef, and how her passion for sharing recipes led to the creation of this cookbook. She emphasizes the importance of making plant-based eating approachable and enjoyable for everyone, whether you’re a seasoned vegan or just starting out.

Our Takeaways

• Quick and Easy Recipes: Perfect for busy days when you need something nutritious and delicious.
• Innovative Ideas: Recipes like peanut wasabi dressing and pesto avocado toast add exciting new flavors to your vegan repertoire.
• Accessible Ingredients: While some American terms might need a quick lookup, the ingredients are generally easy to find or substitute.
• Conclusion
• The "Plantastic Cookbook" is a fantastic addition to any kitchen. It’s packed with creative recipes that will inspire you to explore new flavors and techniques in vegan cooking.

Get Your Copy
Support local bookstores or find the "Plantastic Cookbook" online. You won’t be disappointed!

Thank you for joining us on this culinary journey. Stay tuned for more delicious vegan recipes and tips. Don’t forget to rate, review, and subscribe to our podcast for more exciting content.

Follow us on social media for updates, and if you have any comments or want to be featured on the show, email us at [email protected].

See you soon! 🌱✨

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Its finally here the latest Series 4 of The Whole Food Vegan Podcast is now ready to go live. Here is a rundown of what we will be bringing you.

Sunday 15th of September - Episode 1. A review of the "Planttastic" cookbook by Gwen Kenneally followed by an interview with the author, hear about potato thai green Curry and vegan bakewell tart.

Sunday 29th of September - Episode 2. We interview Bob and iris from Solkiki chocolate, delve into the world of chocolate with us and get a behind the scenes insights into their chocolate making process.

Sunday 13th of October - Episode 3. An amazing interview with vegan fitness and nutrition coach Kate Galley. She gives us quick meal prep tips for delicious and nutritious vegan meals and talks about protein sauces like legumes, tofu And Tempe.

Sunday 27th of October - Episode 4. An interview with Farah Shammas, the inspiring managing director of a resort in Cyprus which has a dedicated vegan restaurant. She's also a vegan author, so you'll get some great tips on vegan hospitality and cooking tips.

Sunday 10th of November - Episode 5. After Mark spent a month in Spain find out what it's like to live as a Vegan in Spain.

Sunday 24th of November - Episode 6. Join us as we interview stallholders at the Southwest Vegan Festival. Discover how vegan sweet treats are made and learn about an interesting and nutritious new seed now available in the UK.

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Discover Australia's Vegan Wonders with The Whole Food Vegan Podcast! 🌱

Join Mark and "Sheila" as they embark on an Australian vegan adventure, sharing their insights and tips for plant-based travellers. In this episode, they explore Australia's diverse culinary scene and provide valuable advice for those seeking vegan options Down Under.

Expectations vs. Reality:
The team discusses their expectations of traveling to Australia and how they were pleasantly surprised by the abundance of vegan options. From dedicated vegan cafes to multicultural cuisine, Australia caters to vegans with ease.

🚆 Navigating Vegan Travel:
Learn about inquiring proactively about vegan meals on public transport and the convenience of electric barbecues for on-the-go dining.

🍕 Proactive Dining:
Discover how proactive communication with non-vegan restaurants can lead to satisfying vegan dining experiences, exemplified by their visit to an Italian restaurant in Clare Valley.

🍬 Vegan Pick and Mix:
Explore the vastness of Australian markets, boasting giant-sized fruits and vegetables, as well as Pick and Mix sections filled with nuts, seeds, grains, and more.

🛒 Shopping Smart:
Gain insights into shopping for vegan products in Australia and how stores organize their free-from sections.

🌏 The Next Adventure:
Mark, Sue, and Sheila wrap up their Australian journey, promising more vegan adventures to come.

Tune in to The Whole Food Vegan Podcast for travel tales, vegan insights, and delightful food experiences. Enjoy a wonderfully varied, tasty, and nutritious whole food plant-based diet with no crap and certainly no agenda! 🌍🍴🎙️ #VeganTravel #AustraliaVegan #PlantBasedAdventure

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In this episode of the Whole Food Vegan Podcast, hosts Mark and Sue embark on a culinary adventure as they plan and experience a vegan journey in Japan. The couple shares their thoughts and expectations before their trip, highlighting concerns about the prevalence of fish-based dishes and hidden non-vegan ingredients in Japanese cuisine.

As they arrive in Tokyo for a short stopover on their way to Australia, Mark and Sue share their experiences finding vegan meals in a foreign land. They rely on the Happy Cow app and even utilize a vegan passport from the Vegan Society to communicate their dietary preferences.

During their stay in Tokyo, they explore local eateries, discovering hidden gems like the Food Therapy Diner and T's Tan Tan, where they enjoy delicious vegan ramen dishes and other plant-based treats. They also offer valuable tips for vegan travellers, including using cash for payments, planning meals in advance, and being adventurous in exploring off-the-beaten-path restaurants.

Despite facing some challenges, Mark and Sue demonstrate that with careful planning and a sense of adventure, it's possible to enjoy a vegan culinary experience in Japan. They leave listeners eagerly anticipating their next culinary journey as they prepare to head to Australia in their next podcast episode.

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Welcome to The Whole Food Vegan Podcast, where we're all about celebrating the simple joys of vegan living. No frills, no fuss—just good vibes and great food! Join us, Mark and Sue, as we relive our unforgettable vegan barbecue experience in our latest episode.

We're not your typical cooking show; we're just passionate about sharing our love for whole food plant-based cuisine. Our BBQ shindig was a testament to this ethos, where friends and family gathered to enjoy a spread of delectable vegan delights.

Picture this: sizzling vegan sausages and meatless burgers, homemade seitan patties with melty vegan cheese, and jackfruit pulled in a smoky BBQ sauce. Our guests were blown away by the flavours, and we couldn't help but showcase the magic of vegan alternatives, even on the cheeseboard!

The salads were a vibrant mix of colours and tastes—couscous salads bursting with freshness and watermelon-feta-olive salads that were a revelation. And who could forget the sweet treats? An apple pie that disappeared in seconds and vegan flapjacks that were kid-approved.

We kept the party alive with music and dancing, proving that vegan BBQs are all about good times, great food, and even better company.

So, join us on The Whole Food Vegan Podcast, where we're all about keeping vegan cooking simple, delicious, and downright fun. Stay tuned for more stories, recipes, and tips to embrace the world of plant-based living!

#WholeFoodVeganPodcast #VeganBBQ #PlantBasedParty #SimpleVeganCooking #GoodTimes #VeganLife 🌱🍔🎶

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In this episode we interview Anthony Masiello who successfully used a whole food plant based diet to assist with losing over 11st.

One of the most inspiring parts of Anthony’s story is how it took a life-altering event such as being turned down for a life insurance policy while still in his 30’s for him to understand he needed to make a 180 degree shift in his life. Almost overnight he went from a 17-year career in the pharmaceutical industry to realizing there had to be a better way to live for him and his family. During his time eating meat and dairy he became morbidly obese, was medicated for high blood pressure, and suffering from psoriasis, eczema, migraine headaches, and sleep apnea. With his transition to a whole food plant-based diet and healthy lifestyle, Anthony lost 160 lbs. and reversed all these conditions. Basically, Anthony was sick and tired of being sick and tired.

His commitment to a whole food plant based diet and lifestyle allowed him to basically become an entirely different person. He has maintained that weight loss, optimal health, and an incredible quality of life for more than 16 years and counting. Anthony shares with us the impetus for his lifestyle change, the challenges and the opportunities and goes into detail about the positive health effects eating a WFPB diet and maintaining a healthy lifestyle has made. He is on a mission to dramatically shift the healthcare focus from pill-based management to the prevention and reversal of chronic disease by enabling millions of people to implement lifestyle changes that will truly improve the quality of their lives. Read more about him here https://love.life/telehealth/

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In this episode we talk about:

• Ingredient substitutes
• Meat alternatives
• Additives

We look specifically at how you can replace and veganise:

• Eggs
• Pasta (fresh)
• Cheese
• Cream
• White/Cheese Sauce
• Honey
• Pastry
• Beef/Lamb
• Chicken
• Fish
• Bacon

We then talk about a vegan recipe for Lasagne.

Finally, we mention a whole range of ‘E’ numbers which you might want to avoid as a vegan.

Here’s the vegan/gluten free cake we mentioned, go look up the recipe

We also mentioned a Lebanese flat bread that we had from Vivo Lounge, it’s in their main menu range.

Veganising a non-vegan recipe is a great way to adapt your favourite dishes to be plant-based. Here are some more tips to help you “veganise” a non-vegan recipe:

1. Substitute animal-based ingredients: Replace ingredients like meat, dairy, and eggs with plant-based alternatives. For example, use tofu, tempeh, or seitan in place of meat, plant-based milk (such as almond, soy, or oat milk) instead of dairy milk, and flaxseed or applesauce instead of eggs.
2. Explore dairy alternatives: Use plant-based alternatives like coconut milk, cashew cheese, or nutritional yeast to replace dairy products in recipes. These alternatives can provide similar tastes and textures.
3. Opt for plant-based fats: Replace butter with plant-based oils such as olive oil, coconut oil, or vegan margarine.
4. Experiment with spices and herbs: Enhance the flavours of your dishes with a variety of spices and herbs. Get creative and try different combinations to suit your taste preferences.
5. Boost the protein content: Include protein-rich ingredients like legumes (such as chickpeas or lentils), quinoa, tofu, or tempeh to make your veganised recipe more satisfying and nutritious.
6. Pay attention to texture: Consider the texture of the original non-vegan recipe and choose appropriate substitutes. For example, mashed bananas can replace eggs in some dessert recipes to maintain moisture and binding.
7. Adapt cooking methods: Adjust cooking times and temperatures as needed when using plant-based ingredients. Some vegan ingredients may require less time or different cooking techniques.

Remember, it may take some trial and error to perfect your veganised version of a non-vegan recipe. Don’t be afraid to experiment and have fun with it! Happy vegan cooking!

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On to the show… we start this show by introducing a wonderful book called the “One Pot Vegan” by Roxy Pope and Ben Pook, we made a wonderful single dish fish and chips, truly easy and tasty.

• There are so many places you can get your vegan inspiration from, and in this episode we talk about a whole range of ideas including:
• Books (please see our booklist at the end of this post close brackets
• Magazines
• Online recipes including Podcasts, blogs, YouTube and BBC Good Food guide
• Newspaper cuttings
• The waitress magazine
• Vegetable suppliers
• Veganising non vegan recipes
• Shows and exhibitions
• Restaurants
• Lunch and supper club
• Meal order kits
• Supermarkets
• Travel

Remember, creativity thrives when you’re open to experimentation, so don’t be afraid to think outside the box, play with flavours, and have fun in the kitchen!

Recommended Books for Vegans

• One Pot Vegan
• Jack Fruit and Blue Ginger
• Vegan 100: Over 100 incredible recipes
• Vegan Comfort Classics: 101 Recipes to Feed Your Face
• Asian Green: Everyday plant-based recipes inspired by the East
• BOSH!: Simple recipes.

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Watch out for series 3 podcasts coming every 2 weeks:

• Dec 9th - Where to get vegan inspiration for meals & Christmas
• Dec 23rd - How to veganise non vegan recipes
• Jan 6th - Going from morbidly obese to healthy weight - an interview with Anthony Masiello
• Jan 20th - BBQa
• Feb 2nd - Eating and cooking vegan food in Japan
• Feb 17th  - Eating and cooking vegan food in Australia

Be sure to subscribe to catch all episodes as they go live.

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In this episode we talk about cost cutting ideas and eating in tune with the seasons.

We mention simple vegan recipes for:

• Kale and Potato cakes
• Barley and Lentil Bake

We then talk about a few ways to avoid processed food, like "cheese" and "ham" alternatives and burgers, we give you some low cost alternatives.

Keeping a well stocked larder is also key and we give some tips on what low cost items to keep in stock, including joining bulk food buying groups like Suma Wholesale.

Meal planning is also a great way to keep costs down and we talk about how you can do this, including repurposing left overs.

We then talk about the clear advantages of eating a seasonal diet with all the nutrients you need for any season.

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