The Plant Path Podcast
Weekly conversations about plant-based cooking, seasonal ingredients, and kitchen experiments that don't always go as planned.
Recent Episodes
Each episode explores a different aspect of vegetarian and vegan cooking through real kitchen stories, practical techniques, and honest conversations about what works and what doesn't.
When Aquafaba Refuses to Cooperate
Chickpea water foam has a reputation for being temperamental. After five failed attempts at vegan meringue, I finally figured out what actually matters—and it's not what most recipes tell you.
Listen NowFermented Vegetables Beyond Sauerkraut
Fermentation sounds intimidating until you realize vegetables do most of the work themselves. I walk through three simple ferments that add depth to plant-based meals without requiring specialized equipment.
Listen NowWhy Restaurant Tofu Tastes Different
Home-cooked tofu rarely matches what you get at restaurants, and the difference comes down to three specific techniques that most home cooks skip. None of them are complicated once you understand the logic.
Listen NowBehind the Microphone
I started this podcast in 2023 after years of cooking vegetarian and vegan meals that ranged from surprisingly successful to completely inedible. Each episode documents what I'm learning, testing, or currently confused about in the kitchen.
The show focuses on practical techniques rather than perfect recipes. I interview other home cooks, test popular plant-based cooking methods, and share the experiments that don't work as often as the ones that do.
New episodes release every Tuesday morning. You can find the show on most podcast platforms or read episode transcripts on the blog.
"The best cooking advice I ever received was to stop treating recipes like rigid formulas and start treating them like rough suggestions that need adjustment."