HeyJaredMore Plants: A Vegan Podcast by Brownble
How to start, continue and enjoy eating vegan or plant based for your Health, the Animals and the Planet.
- Indexed episodes, last 90 days
- 6
- Latest publication
- Sep 4, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 24, 2026
Latest episodes
Mamma’s Omelettes, Truffle Scrambles and Making the World’s Best Egg Free Breakfasts (opens the original)
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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 here to tell you you don't have to say goodbye to the flavors, textures and breakfasts you love. In this episode of More Plants, I share stories of my mother’s incomparable omelettes and my uncle’s luxur
Vitamin P: How Patience Can Help You Build Vegan Habits That Last (opens the original)
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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 of the More Plants podcast, I’m sharing the lesson that carried me through a rocky start to the summer: patience . After an Irish-dance performance led to a significant foot injury, daily physical-ther
Grandpa’s German Platter and Making the Best Potato Salad of your Life (opens the original)
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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 my mom and I could never quite get behind The German platter my mom created to make us all happy How I now recreate that platter with vegan ingredients Making vegan sausages braised in beer and the two must-have side
Best Chilled Soups for Summer: Spanish Gazpacho, Salmorejo, Ajo Blanco and Easy Blender Soup Ideas (opens the original)
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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
Sweet Citrus: Using Limes, Lemons & Oranges in Vegan Baking and Plant-Based Cooking (opens the original)
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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,
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