More Plants: A Vegan Podcast by Brownble

✓

Claim

What connects a tapa in Spain, a New Year’s salad in Russia and a beloved Venezuelan Christmas dish? In this episode of More Plants, we follow the surprising family tree of ensaladilla rusa, Olivier's Russian salad and ensalada de gallina. We explore nineteenth-century European “Russian salads,” Lu…

What makes a truly wonderful egg-free breakfast? If you've ever said the words "I'd love to be vegan but I can't live without eggs!", you were me and I was you. I hear you. Eggs are protein-rich, inexpensive, practical, but if you've been wanting to go vegan or make more plant-based choices, I'm h…

For me, there are three natural “begin again” moments every year: New Year’s, the day after my birthday, and back-to-school season. They are the moments that invite us to pause, recalibrate, and ask: What is working? What isn’t? What needs more care, attention, or a change of pace? In this episode…

In this episode, I share a personal story about my food obsessed Brazilian grandfather, his time in Germany, and the strong imprint German food and culture left on our family. You’ll hear about: The only German I ever heard him speak (ahem...sing!) The traditional dish he loved that …

In this episode of More Plants, we’re diving into chilled soups for summer — inspired by the classic cold soups of Spain. You’ll hear about the history and origins of gazpacho, salmorejo, and ajo blanco, including how Spanish chilled soups evolved from older peasant recipes and regional influences…

What can a lemon tree teach us about food, memory, and cooking? In today's episode of More Plants, we explore some of my childhood memories of harvesting citrus from our backyard trees in Venezuela and we'll discover why citrus fruits remain some of the most powerful ingredients in plant-based coo…

(To find a list of the organizations you can donate to and find out ways to help Venezuela after the earthquakes, click here) This week’s episode is a personal and emotional departure from our usual format. After taking a break from the podcast for the last few weeks because of this tragedy,…

In today's episode we'll be talking all about cheese. From its origins over 8,000 years ago in Mesopotamia to how cheese evolved across cultures and climates. I share a scene from my childhood that has never left me and tell you why Venezuelan cheeses are mostly fresh, unique and what they taught m…

As you probably learned if you listened to part 1 of our celebration of rice, It's one of the most important ingredients in plant-based cooking and food culture worldwide. It feeds billions, it travels continents, it carries centuries of culinary tradition and most of us at home cook it very bland…