The Whole Food Vegan Podcast

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 Support the show

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. Support the show

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 🌱🍔🎶 Support the show

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/ Support the show

In this episode we talk about: We look specifically at how you can replace and veganise: 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: Substitute animal-based ingredients:Explore dairy alternativesOpt for plant-based fats:Experiment with spices and herbsBoost the protein content:Pay attention to texture:Adapt cooking methodsRemember, 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! Support the show

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. 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 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.Support the show

Watch out for series 3 podcasts coming every 2 weeks: Be sure to subscribe to catch all episodes as they go live. Support the show

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

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. Support the show

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

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: Comparing 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 = 39p A 2000w = 2kw oven which is on for a comparable cooking time of 40 min = 1.3KWH 1.3kwh X 0.33 = 43p BUT, 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 Support the show

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. Support the show

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: There’s really no need to be protein deficient on a balanced vegan wholefood diet! Support the show

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. Support the show

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

In this episode topic of the week is vegan breakfast. We talk about: scrambled tofubaked beansWe 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/ Resources Spanish-style chard with chickpeas, from Riverford Asian greens cookbook Support the show

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. Support the show

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: vegan snikkrsThis 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* Support the show

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: To comment on this show and to see all of the recipes, please visit https://govegan.online/uncategorised/nutrition-on-a-vegan-plant-based-diet/ On the menu this week we have pasta and slow cooked courgettes, a cauliflower cheese with sweet potato sauce and we also talked about bean burgers and chips. Links to recipes are in the show notes. Support the show

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 mention essential dish on the table, along with meat and other vegetables. I've even heard it said that if tofu is missing from the meal, then people start to question, "Where is the tofu?" We encourage you not to think of tofu as a meat replacement, but look at it as a fresh new way to cook and prepare tasty and healthy meals. On the menu this week is a seasonal colcannon and tofu dish with miso marinate. Support the show