🎙️ EP108 — Why we tend to roll our eyes at vegan guests and the amazing techniques worth stealing. Everything we've learned and haven't learned about cooking vegan.

🎧 In This Episode:

🤝 Why kitchens still hate on vegans (but not vegetarians)

🛠️ A cook is a problem-solver, not a gatekeeper

⛩️ Shojin ryori — Buddhist temple cooking, vegan by design

🌱 The five kinds of vegan — and why it matters which one

🍞 Yeast as a flavor weapon for any cook

🧈 Phil's yeast confit — dark rye meets crispy chicken skin

🫧 Aquafaba, silken tofu, soy-milk mayo — three techniques worth stealing

🥔 The vegan potato puree with smoked margarine and rapeseed oil

✨ Why vegan techniques make every cook better

🎯 Constraints drive creativity — fantasy doesn't