The Whole Food Vegan Podcast

Ping us a message In this episode topic of the week is vegan breakfast. We talk about: Fried Breakfast, using scrambled tofu , sausages, baked beans , mushrooms & hashbrowns Porridge – protein powder, seeds, nuts Pastries – Making your own or selecting vegan options from the supermarket Yoghurt, fruit, smoothies Eating out – Tips and tricks for staying vegan Granola Cooking inclusively as a ca...

Ping us a message 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 e...

Ping us a message In this episode we talk to Rym, and entrepreneurial vegan baker with her own plant-based ingredient company, Miiro. To comment directly on this, please visit https://govegan.online/series-2/creating-plant-based-sweet-treats/ We talk about: how to be creative in vegan baking rediscovering taste as a vegan dealing with gestational diabetes and how food impacts this creating plant-b...

Ping us a message In this episode we delve into understanding more about nutrition when eating a plant-based diet. We talk about vegetable sources of calcium, protein and all the vitamins you need. Specifically we talk about: Where do vegans get their protein from? Where do vegans get their calcium from? What is the best way to have the most nutritious vegan diet? To comment on this show and to se...

Ping us a message So many people talk about their dislike of tofu, they think it's slimy, tasteless and disgusting… In this podcast we wanted completely challenge this view. Click here to comment on  this post about tofu. Tofu comes in many forms soft silken to hard pressed, its spiritual home is in Asia where it is NOT need alternative. Tofu stands proud, in its own right as a tasty, not to...

Ping us a message Our focus this week is on beetroot, this is a wonderfully sweet and earthy seasonal vegetable which often either gets overlooked or turned into pickle - often not the most ingenious or appetising way to serve beetroot. To comment directly on this pod cast episode, please visit https://govegan.online/series-2/vegan-beetroot-recipes-including-gratin-cakes-roast-pickled-baked-and-ti...

Ping us a message This week our focus is on bread, we give tips on making: sourdough pizza base flatbreads regular bread quick bread monkey bread Please see the resources and show notes section for recipes and links . You might want to listen to the podcast as well as read the recipes in the how notes in order to get all of the tips on how to make bread. On the menu this week was: Tonkotsu mushroo...

Ping us a message In series 2 of The Whole Food Vegan Pod Cast we are changing the format slightly. Each week we will continue to talk about food 'on the menu' for that week, you'll notice this changes as the year progresses and the seasons change as we eat seasonally.  However we will be focusing each episode on a different food related topic, it could be an ingredient, style of co...

Ping us a message In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment. We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche using tofu. This leads on to a great tip about using tofu which inc...

Ping us a message In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk. We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we've just bought. Both recipes were really simple and quick to make, delicious, complex and incredibly satisfy...

Ping us a message Unfortunately we were both ill when our Christmas episode was scheduled to go out and so we’ve changed this episode around slightly. In this episode we talk about a wonderful apple spice cookie/softie recipe made using applesauce. We also mention how to make vegan pigs in blankets using a clever technique with thinly sliced carrot. Of course, there is also a little bit of pie goi...

Ping us a message This week is full days menu of vegan food - starting with a fried breakfast we talk about how to make scrambled tofu, we then move on to eating chocolate cake made using beetroot, gently drifting into an evening meal of skew with dumplings. We then take a look at a fabulous nutrition chart which gives you simple and easy ideas on how to make sure your nutrition stays balanced on...

Ping us a message In this episode, due to illness we had to record this episode in two different locations, it made for quite an interesting experience for us both! This week we welcomed our listeners from around the world, thank you to everyone that has listened, we really appreciate it. This week we talk about a delicious aromatic beetroot and coconut curry , and how we've also turned this...

Ping us a message In this episode we give a quick introduction to tofu and some of the many ways it can be used in vegan plant based cooking. On the menu this week are flapjacks and black bean sauce. Out tip of the week is talking to chefs in restaurants. Recipe of the week is an amazing Pumkin Kaksu-don by Sasha Gill. And finally we talk about the use of vital wheat gluten and how it can be used...

Ping us a message In this episode we talk about the advantages of being part of a food buying cooperativ e and how it may save you money when buying organic produce. We also mention Community Supported Agriculture schemes (CSAs) and how these benefit the local community as well as provide amazing produce. On the menu this week we have pie (Mark’s favourite subject) and give some basic outlines on...

Ping us a message In this episode we talk about the delights of having non-vegan friends over for dinner and how to make the meal enjoyable for everybody. On the menu this week includes an ingenious way of making vegan lasagne as well as roast squash pasta. Tip of the week is about understanding the ingredients in cakes and how to veganise recipes simply and easily. Our ingredient of the week this...

Ping us a message In this second episode we talk about research conducted by Prof Tim Spector of King’s College London where he mentions eating 30 different vegetables per week in order to maintain good gut health. We then talk about making simple vegan and mayonnaise which can then be used for coleslaw and potato salad. Our tip of the week this week is slow cookers and the versatility for keeping...

Ping us a message Helping you enjoy a wonderfully varied, tasty, easy to prepare & nutritious whole food plant based diet. No Crap. No Agenda. Simple tips, easy recipes & helpful hints on how to get more enticing vegan meals into your diet… [usually recorded after a bottle of merlot on a Friday night] In this first episode we introduce you to our main sections: " On The Menu " -...