Plant-based Planet
Will RankinPlant-based cuisine, recipes, finds, news and causes...all in one place
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 102 | Founded | 2 years ago | Last Issue | 9 days ago |
| Active | |||||
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plantbasedplanet.substack.comLatest Issues
Dog meat’s a treat, right?
Mmmmm…tasty [Photo by Jametlene Reskp on Unsplash]
There’s the age old question most people ask of vegans when we dare to suggest the ‘phasing out’ of dairy and beef (for example): Where would all the cows go?
That (dumb) question combine...
Be shrewd - eat stinky food
In VietNam, where we’re currently staying, the air is always rich with smells. It must be heaven (or hell) for dogs. Tootle around town on a scooter, and you’ll be confronted by an olfactory orchestra, a tsunami of stink, a miasma of malodo...
Eat skin for good health
Deep fried skin atop a recent Vietnamese-inspired broth I made…
Talk about eating ‘skin’ and my mind flicks from repugnance to thinking about the bloke in the Silence of the Lambs movie who’s whole thing was about creating a ‘skin suit...
Peasant Food Was Never Poor Food
The first McDonald’s kitchen, circa 1786…
Photo by Huu Huynh: https://www.pexels.com/photo/interior-of-an-old-building-18850592/
So one of the arguments - and it’s a strong one, to be honest - against going vegan is that animal consumpti...
The brilliance of Bánh mì
Ok, this one is non-traditional, but it was verey tasty…tofu balls!
I’m still in VietNam, and still bowled over by bold flavours and complex cuisine. There’s a sense of abundance here; not only exemplified by the verdant richness of Hoi A...
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Authors
The writers behind this newsletter.
I'm a UK-based writer and passionate cook, with a hunger for new and exciting food. Follow my substack for interesting global recipes, veganised!
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