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Dive into Vegan Delights with the Plantastic Cookbook by Gwen Keneally
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.ConclusionThe "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.
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
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! 🌱✨Support the show
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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.Support the show
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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 substitutesMeat alternativesAdditivesWe look specifically at how you can replace and veganise:
EggsPasta (fresh)CheeseCreamWhite/Cheese SauceHoneyPastryBeef/LambChickenFishBaconWe 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:
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.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.Opt for plant-based fats: Replace butter with plant-based oils such as olive oil, coconut oil, or vegan margarine.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.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.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.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 bracketsMagazinesOnline recipes including Podcasts, blogs, YouTube and BBC Good Food guideNewspaper cuttingsThe waitress magazineVegetable suppliersVeganising non vegan recipesShows and exhibitionsRestaurantsLunch and supper clubMeal order kitsSupermarketsTravelRemember, 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!
One Pot VeganJack Fruit and Blue GingerVegan 100: Over 100 incredible recipesVegan Comfort Classics: 101 Recipes to Feed Your FaceAsian Green: Everyday plant-based recipes inspired by the EastBOSH!: Simple recipes.
Recommended Books for VegansSupport the show
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Watch out for series 3 podcasts coming every 2 weeks:
Dec 9th - Where to get vegan inspiration for meals & ChristmasDec 23rd - How to veganise non vegan recipesJan 6th - Going from morbidly obese to healthy weight - an interview with Anthony MasielloJan 20th - BBQaFeb 2nd - Eating and cooking vegan food in JapanFeb 17th - Eating and cooking vegan food in AustraliaBe 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.
Kale and Potato cakesBarley and Lentil Bake
We mention simple vegan recipes for:
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.Support the show
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In this episode we interview a women's health and fitness coach, Clarissa Gannin from Vegan Fit for Life. We take an interesting tour of Vegan nutrition for both the 'regular' person as well as athletes and discuss some of the common problems Clarissa comes across as a nutrition coach, what do you think some of those mistakes might be?
Please visit our website to comment directly on the post.We discuss women's health and some of the things women can do to make sure they eat a balanced and healthy diet.
Before the interview we also talk a little about a wonderful Indian takeaway we had and share with you a wonderful fluffy pancake recipe.
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In this episode we are going to be looking at eating a healthier whole food vegan diet. Really useful for people that have given a vegan diet a go for a while and want to make it healthier. And also useful if you are thinking about trying some vegan meals in the week, or perhaps going vegan completely for January during Veganuary 2023.
We're going to give some examples of how to make standard dishes healthier, plus we look at what to eat and what to avoid. We're not here to tell you what to do, we're just giving our experience and advice from our history and experience. Enjoy.
Please visit https://govegan.online/series-2/how-to-eat-a-healthier-vegan-diet/ for full show notes and recipes, or check out out YouTube channel to watch us recording the show.Support the show
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In this episode we take a deep look into the use of a slow cooker which, in our opinion is a must for any vegan cook. We talk about:
the benefits of a slow cooker, including the cost of running a slow cookerthe different types of slow cookerslow cooker recipesslow cooker tips and tricksComparing a slow cooker cost with the cost of an oven
In the show I mentioned about reducing energy costs, here are my calculations.
Assuming an energy cost of 33p per kwh (about typical as at December 2022 in the UK)A 200W slow cooker which is on for 6 hours would use 1200wh = 1.2kwh.
1.2kwh X 0.33 = 39pA 2000w = 2kw oven which is on for a comparable cooking time of 40 min = 1.3KWH
1.3kwh X 0.33 = 43pBUT, if you decided to cook a jacket potato in a 2kw oven, and left it on for 4 hours, that would be 8kwh = 8 x 0.33 = £2.64, so this is where the huge saving comes in with using a slow cooker.
Resources mentioned
"Vegan slow cook" by Saskia Sidey https://www.instagram.com/saskia.si
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Top tips for eating with friends and family with shared meals. Advanced prep, eating out and top tips to avoid 'meaty' food contamination with shared meals.
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This week we’ve got a very interesting week. We are going to look at protein. It’s quite a big subject, but we’ve made it really basic because we do need to know as vegans, how to eat protein.
Comment directly on this post here https://govegan.online/series-2/how-to-get-protein-as-a-vegan/“You’re not getting enough protein as vegan.” how many times have you heard that?
We look at:
Why do we need protein, what does it do?Basic wholefood protein sourcesProcessing wholefood protein sources to concentrate the amount of proteinSupplementing your diet with protein shakes, bars and powdersThere’s really no need to be protein deficient on a balanced vegan wholefood diet!
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In this episode we talk about our latest cruise on Iona with P&O cruises. We cruised for 7 nights from Southampton to the Norwegian fjords, and in this podcast we give our top tips about living life on board as a vegan.
Comment on the podcast here.Generally speaking we found life on board ship as a vegan to be a fantastic experience, the crew were very attentive (although sometimes not understanding what vegan was) and quickly learnt our preferences when we stuck to the same restaurant.
The canteen style restaurant was a little bit more hit and miss, particularly with other guests mixing tongs if vegan options like chips were put next to burgers, sausages and bacon, although we did mention this to the crew. On a few occasions they also served a big dish of fries but mixed in cheese toasted sandwiches, again contaminating the fries so we couldn't have them.
Being vocal, letting the crew know your preferences and then actively pre-booking and asking for meals to be modified we found was a great way to enjoy a cruise as a vegan.
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In this episode we take a detailed look at wine. We talk to Will, from Selected Grapes, a wine retailer and connoisseur about the reasons why some wines are not vegan, he also gives us a few insights into how to find out if a wine we’ve not experienced before is vegan.
To comment on this post and see the show notes, please visit https://govegan.online/series-2/what-makes-wine-not-vegan/He explains that one of the primary reasons that wines are not vegan is due to the fining and clarifying process. It is then down to the finings agent used, which can often be egg whites or isinglass finings, made from the dried swim bladder of fish… Clearly neither eggs nor fish are vegan!
And whilst the principle is that the fining agent bonds to the sediment and is then removed from the wine (so there is no animal ingredients in the wine by the time you drink it), because there have been animal products used during the manufacturing process these wines are not vegan.Support the show
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In this episode topic of the week is vegan breakfast. We talk about:
Fried Breakfast, using scrambled tofu, sausages, baked beans, mushrooms & hashbrownsPorridge – protein powder, seeds, nutsPastries – Making your own or selecting vegan options from the supermarketYoghurt, fruit, smoothiesEating out – Tips and tricks for staying veganGranolaCooking inclusively as a caterer for vegans, whether that be for friends or professionallyWe then go on to talk about a couple of incredible recipes, Spanish-style chard with chickpeas and also cauliflower steak with lemon and ginger sauce.
To comment directly on this pod cast, please visit https://govegan.online/series-2/options-for-vegan-breakfast/
Spanish-style chard with chickpeas, from Riverford – Remember, you can easily substitute the charge for Pak Choi, summer greens, spinach or any other form of green leafCauliflower steak with lemon and ginger sauce – From Asian greens cookbook which unfortunately doesn’t have any recipes online.
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Eating a vegan diet doesn't mean you can't enjoy all your winter favourites like stews with dumplings, heavier meals like roasts, and of course traditional puddings!
To comment on this podcast and to view the recipes and show notes, please visit https://govegan.online/series-2/warm-comforting-vegan-winter-meals/In this episode we talk about vegan options we have been eating this week; hearty sweet potato and peanut stew, nachos with chilli - great on jacket potato too, and a creamy flavoursome mushroom stroganoff which is really simple to make.
We also refer back to the previous episode about the value of nutritional awareness - talking about how culturally we have become fearful of fat and carb heavy rich meals, even though we need more fat and stodge to get us through the tougher winter months. As always, pulses, pies and green leafy veg get a mention as stars of the show. It is natural and healthy to eat seasonally in tune with what your body needs, and for us that currently includes loads of root veg such as carrot, parsnips, potato, celeriac - all of which are high in natural sugars and benefit from braising, roasting or slow cooking. We also talk about bulking out meals and making leftovers in to a healthy soup.
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In this episode we talk to Rym, and entrepreneurial vegan baker with her own plant-based ingredient company, Miiro.
how to be creative in vegan bakingrediscovering taste as a vegandealing with gestational diabetes and how food impacts thiscreating plant-based, indulgent recipes with no added sugarhelping beginners get bakingreplacing sugar without any loss of sweetness and remaining plant-basedhow to substitute cows milk and maintain the indulgent fat contenttips and tricks for vegan baking, including making vegan caramel with dates (see the recipe for vegan snikkrs)replacing eggs in baking
To comment directly on this, please visit https://govegan.online/series-2/creating-plant-based-sweet-treats/
We talk about:This is a very sweet tooth focused episode with lots of information for plant-based bakers and creating plant-based sweet treats.
If you would like to purchase anything from the Miiro product range, please use code WholeFoodVegan10 to enjoy 10% off*
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