Plant-based food entrepreneur Aisling Cullen shares her life in food
Aisling Cullen shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Aisling Cullen set up Thanks Plants in 2020, having previously operated a coffee house and restaurant before shifting to manufacturing. In 2015, whilst living in Malaysia, Aisling opened a coffee house and when she moved back to Ireland in 2017, she continued her food journey and started creating delicious plant-based recipes made with whole foods and homemade recipes. And so, Thanks Plants was born.
What are your earliest memories of food?
My earliest memories of food is hating meat! I would always push the chicken or beef to the side of the plate, so I think I was destined to go veggie.
How would you describe your relationship with food?
I am always looking for new flavours and new ways of doing things, so I have a very curious relationship with food. I actually love how you can veganise any dish and I find it exciting to try, say, a plant-based quiche made with tofu or an Irish stew with seitan beef.
What was the first meal you learned to cook?
I remember making a fry up for Mother’s Day when I was really young, maybe eight or nine. The eggs were raw and runny apparently!
How did food become a part of your career?
I previously worked in commercial property, leasing stores to fashion brands. I also worked with restaurants and cafes and the owners were always so passionate and happy, which drew me to the industry.
What’s your go-to breakfast?
During the week, I will have a bowl of cereal, but at the weekend I will do a full fry-up with facon (fake bacon), tofu scramble and Thanks Plants sausages.
If you’re impressing friends and family at a dinner party, what are you serving up?
Last weekend, I had a big family roast dinner and made a lentil and mushroom wellington, roast garlic potatoes, creamy leek and mushrooms, maple glazed carrots, mixed steamed greens and gravy.
Who is your culinary inspiration?
I’m inspired by different Instagrammers and I’m loving @unclelouskitchen and @calumharris right now.
What would your last meal on earth be?
I know a lot of people say this but a really great pizza would hit the spot.
What’s your go-to comfort food?
Stir-fried rice and vegetables with crispy chilli oil.
What’s the go-to quick meal you cook when you’re tired and hungry?
My fridge is stocked up with our Thanks Plants meal pots, which are done in 2.5 minutes in a microwave. Or I’ll have a sandwich. I love a good sandwich!
What is one food or flavour you cannot stand?
Besides meat, I’m not a big fan of water chestnuts. It’s a bit random, but I guess I like most things.
Hangover cure?
Sometimes I’ll have a craving for Koka noodles when I’m hungover.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Fine dining as I haven’t gotten really dressed up for a dinner in ages!
Favourite restaurant in Ireland?
I keep going back to BigFan on Aungier Street. Yamamori is great too.
Best coffee in Ireland?
Proper Order, Smithfield.
What are your thoughts on the Irish foodie scene?
There are some really exciting concepts opening up but I wish they would have a few plant-based options. Although there are not many vegans out there, we usually determine what restaurant our friends go to when we go out.
What’s your favourite thing about cooking?
Eating the food and creating something new that I haven’t tried before and seeing what the flavours turn out like.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
I love showing others how plant-based food is nothing to be scared of and that you don’t need meat for every meal. Using veggies, beans and pulses can be incredibly nourishing and delicious when prepared in the right way.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
The cost of entry to open a restaurant is huge so it’s really hard for young, creative foodies to get into the business. I’d love to see a way to support these people more.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I was in Morzine in France over Christmas and in a restaurant called L’Etale they had a vegan tartiflette which is a cheesy, gooey, baked casserole with potatoes and usually bacon but they had smoked tofu in this one. It was divine and really comforting.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
If you are looking for a really great cookie, Aisling Tuck makes the most amazing sweet treats at Naked Bakes.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Wine. And lots of it.
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