This week, I sit down with Chef Adina Mullen—a culinary artist, TV host, and author of Vegan Flavors of the World.

Adina didn’t just stumble into plant-based cooking; she was pushed there by severe allergies to casein and eggs. But instead of seeing limitations, she saw a blank canvas. We talk about her journey from aspiring wedding cake decorator to traveling the globe, researching cuisines from Brazil to Ethiopia, and translating those memories into accessible plant-based recipes.

We dive into the "food as art" philosophy behind her cookbook (and that stunning pepper cover), why texture matters more than taste when mimicking meat, and how she sneaks "tiramisu cheesecake" past unsuspecting dinner guests. Adina also shares why home cooks shouldn't be afraid of vegan substitutions and gives us a peek into her upcoming volume two.

If you’ve ever been curious about plant-based cooking but felt intimidated by the ingredients—be sure to listen.

Guest: Chef Adina Mullen Website: adinasdelicacies.com

Cookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVv

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