More Plants: A Vegan Podcast by Brownble

Brownble
  • 4.8 (48)
  • Self-Improvement
  • Updated Weekly

How to start, continue and enjoy eating vegan or plant based for your Health, the Animals and the Planet.

  1. 5d ago

    Grandpa’s German Platter and Making the Best Potato Salad of your Life

    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: p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The only German I ever heard him speak (ahem...sing!) p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The traditional dish he loved that my mom and I could never quite get behind p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The German platter my mom created to make us all happy p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> How I now recreate that platter with vegan ingredients p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> Making vegan sausages braised in beer and the two must-have sides to go with them p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> Two vegan potato salad recipes perfect for picnic and barbecue season For all the recipes and links mentioned in today's episode, click here or visit brownbleprograms.com/blog

  2. Aug 7

    Best Chilled Soups for Summer: Spanish Gazpacho, Salmorejo, Ajo Blanco and Easy Blender Soup Ideas

    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. We also explore other chilled soups from around the world, from cold borscht to tarator and vichyssoise. You’ll learn: How Spanish chilled soups developed historically. What makes a great chilled soup base. Easy blender soup ideas for warm weather. How to build flavor, texture, and balance. Garnishes and toppings that make cold soups shine. Why fruit is an ingredient often included in chilled soups in Spain and why you'll love it Whether you want something light for lunch, a no-cook dinner, or a new way to enjoy summer produce, this episode will give you plenty of plant-based meal inspiration. For all the links mentioned in today's episode, click here or visit brownble.com/blog

  3. Jul 31

    Sweet Citrus: Using Limes, Lemons & Oranges in Vegan Baking and Plant-Based Cooking

    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 cooking. You'll learn: The fascinating history of citrus and its journey around the world Why acidity is one of the most important tools in cooking How citrus is used in cuisines across the Mediterranean, Middle East, Europe, and Latin America Techniques for using citrus in vegan baking and desserts and what it teaches us about chemistry Simple ways to brighten everyday plant-based meals A delicious recipe for lemon curd, a perfect base for so many lemony desserts and how you can easily make it vegan 🍋 This Week's Kitchen Challenge Use one citrus fruit in two different ways: ✔ One savory recipe ✔ One sweet recipe Notice how citrus changes flavor, aroma, and balance. BONUS challenge: Make the lemon curd I teach you how to make in the episode and get a ton of plant-based meal ideas where citrus makes everything better. For all the links and recipes mentioned in todays episode, click here or visit brownble.com/blog

  4. Jul 24

    To Venezuela with Love: After the Earthquake, Stories of Survival, Community, and How to Help

    (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, I’m sharing what has happened in my home country, Venezuela, after the devastating earthquakes of June 24th, 2026—and why I felt it was important to pause and speak about it. I'm sharing stories that are tough and full of heartbreak, but also full of resilience, community, hope, and especially, I'm sharing in the hopes that those of you who are willing and able can help support the people of my country, whose spirit you'll learn all about through the stories I bring you today. In this episode, I talk about: p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> What happened during the 7.2 and 7.5 earthquakes and their impact across Venezuela p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The devastation in La Guaira and the historical context of the 1999 Vargas tragedy p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> Personal memories of growing up in Venezuela and how deeply this place is tied to my life and cooking p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The incredible rescue efforts, including international teams and heroic rescue dogs (yes! they get a huge mention in today's podcast!) p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> Powerful stories of survival—from children and families to animals protecting each other p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The overwhelming solidarity of Venezuelan communities, both locally and across the global diaspora p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> Grassroots efforts: from makeshift hospitals and community kitchens to engineers, students, and volunteers stepping in p]:pt-0 [&>p]:mb-2 [&>p]:my-0"> The ongoing humanitarian crisis and why continued support is urgently needed, and how you can help To find a list of the organizations you can donate to and find out ways to help, click here, or visit brownble.com/blog

  5. Jun 19

    Substituting Cheese in Vegan Cooking: Fighting Over Telita Cheese with a Plastic Spoon in a Locked Car

    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 me about switching to alternatives that don't harm animals but give you a delicious experience that is also full of tradition. I get into why cheese has kept drawing us in for more and how we can start approaching going vegan when we are cheese lovers. I give you a bit of guidance as to what to look for in store-bought vegan cheeses, but especially some of the techniques available to you when you want to go on the adventure that is making your own. I'm also recommending some books and resources, not to mention giving you a bit of cheesy challenge this week. For all the links and recipes mentioned in today's episode, click here or visit brownble.com/blog

  6. Jun 5

    Rice Around the World (Part 2): Plant-Based Cooking Techniques and Global Rice Dishes

    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 blandly or in just one way, when there are countless ways. In this episode of More Plants, we explore how different cultures cook, celebrate, and build flavor with rice. From Jollof rice in West Africa, to risotto in Italy, biryani in South Asia, congee in East Asia, and pilaf in the Middle East, I'll share a bit more about how rice can be transformed with just a few simple changes in the way we cook it. You’ll also learn: • Why rice is a foundation ingredient in so many plant-based meals • How techniques like toasting, simmering in broth, or layering ingredients create depth • How simple shifts in rice cooking can elevate everyday dishes • Tips to explore rice varieties and flavors from around the world If you want to explore new rice dishes and deepen flavors in your cooking, this episode is for you. For all the links mentioned in today's episode, click here or visit brownble.com/blog

  7. May 29

    One Grandpa, Six Pastries + Vegan Tea Party Ideas for the Perfect Sunday Gathering

    I grew up thinking I knew exactly what my favorite dessert was. Strawberry tarts. Always. Every Sunday, my grandpa would come over for tea… and every Sunday he’d say he was bringing “my favorites.” And every single time, something different was revealed when he opened the package. In today's episode of the More Plants Podcast discover how my jolly old grandpa and my mother's love for tea inspired what is still one of my favorite ways to entertain. You'll hear personal stories about how food, family traditions, and culture came together in one of my favorite childhood memories. Featuring Sunday tea rituals, a forgetful (or not) grandpa, and hosting the perfect tea party at home, I take you through a geographical family tree, and give you recipes and ideas for the perfect, cozy, plant-based tea party at home. From Venezuelan childhood memories to European influences you’ll learn how to build a beautiful vegan tea spread with sweet and savory options, including tea sandwiches, scones, croissants, and nostalgic apple pastries inspired by one of my favorite childhood moments and a tradition I still carry to this day. You’ll also get a delicious recipe for vegan dill cashew cream cheese tea sandwiches with hazelnuts, plus inspiration from our vegan baking course featuring sourdough, bagels, croissants, and more. Whether you’re planning a weekend brunch, a tea party with friends, or simply want new vegan baking ideas, this episode will leave you inspired to create a new Sunday tradition of your own in what is still one of my favorite and easiest ways to entertain.  In this episode you'll find: A multicultural family story spanning Venezuela, Argentina, Brazil, Germany, and beyond The tradition of Sunday tea and how it shaped my love for food and hosting How my grandpa transformed an old favorite into a new obsession How to create your own vegan tea party at home Sweet and savory menu ideas for a balanced tea spread that caters to everyone A personal take on honoring family through food For all the links mentioned in today's episode, click here, or visit brownble.com/blog

  8. May 22

    A Basketball Court Filled with Veggies: Greens that Changed Everything

    In this episode of the More Plants podcast, we explore the magic of green leafy vegetables and how they can transform your plant‑based cooking. You’ll learn: Why spring greens are celebrated around the world The simple cooking technique that makes greens taste amazing A quick vegan recipe using spring greens and white beans A fun cooking challenge to expand your plant‑based cooking skills You'll hear the story of how a basketball court many moons ago completely changed the way I cook, and the simple trick I still use today to keep adding excitement, new dishes and ingredients into my repertoire. If you want to learn how to cook plant‑based meals confidently, check out our online vegan cooking school where we teach you all the cooking techniques that make vegetables and plant-based meals taste incredible. For all the links mentioned in today's episode, click here or visit brownble.com

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How to start, continue and enjoy eating vegan or plant based for your Health, the Animals and the Planet.

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