What if eating healthy didn’t mean spending more, cooking for hours, or giving up the flavors you love?
That’s exactly what Chef Adina brings to the table. She is a global culinary artist, a private chef, and the author of Vegan Flavors of the World. Her work blends international cuisine with
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plant based living in a way that feels elevated, doable, and accessible for real people on real budgets.
In this conversation, she shares how she transformed her own health through food, why she built an entire cookbook around global recipes, and how anyone can create satisfying meals without expensive ingredients or complicated techniques.
The Birth of a Plant Based Chef
Chef Adina’s journey started with a major health discovery. After months of testing, she learned she was allergic to casein, the protein found in dairy, along with duck and chicken eggs. Since she loved pastry work and most of her recipes contained dairy or eggs, she set out to reinvent everything she knew in the kitchen.
That mission sparked her passion for plant based cooking. What started with desserts expanded into everyday meals from around the world, especially Indian cuisine. As her skills grew, so did her commitment to eating in a way that felt good, tasted good, and aligned with her values.
Writing Vegan Flavors of the World
Her first cookbook began with a simple decision. One morning she woke up and said, “I’m going to write a cookbook.” Four months later, it was done. She developed five recipes a day and chose countries that would challenge her to recreate traditional dishes without animal products.
Countries featured in the first book include the United States, Mexico, Brazil, Thailand, Greece, Turkey, and more. Her second book expands the series with recipes from 12 new countries and will include a QR code video demonstration for every recipe.
When Food Becomes a Lifestyle
What began as a health shift grew into a deeper awareness of how animals are treated and how industrial food is produced. For Chef Adina, veganism became part of living compassionately and listening to what her body needed.
She also breaks down the difference between vegan and whole food plant based. Vegan simply means no animal products. Whole food plant based focuses on minimal processing and ingredients that actually nourish the body. As she explains, not all vegan food is healthy and many alternatives are more like junk food.
Eating Healthy on a Tight Budget
This is a huge part of today’s conversation. Many families have had their SNAP benefits reduced and need to stretch every dollar. Chef Adina shares practical ways to eat plant based without breaking the bank.
Key strategies include:
- Buy staples like lentils, chickpeas, rice, and potatoes in bulk.
- Use one ingredient in several different meals to reduce waste.
- Build meals around starches because they are filling and affordable.
- Shop in the bulk bins for spices, grains, and beans.
- Keep your shopping list small and focused.
- Make sauces and dressings that turn simple ingredients into complete meals.
She also recommends using an app to organize shopping lists and reduce impulse buys, or a simple handwritten list if you prefer pen and paper.
Simple Recipes That Work in Real Life
Chef Adina believes food should be flavorful, simple, and realistic for busy people. She includes many recipes in her book that take under an hour, with plenty that can be made in just 15 to 20 minutes.
A few ideas she shares:
- Mediterranean salads with only a handful of ingredients.
- Easy chickpea salads using canned chickpeas and homemade dressings.
- Zucchini and squash noodles with quick pesto or mushroom Alfredo.
- Burnt tahini eggplant inspired by Greek and Turkish cooking.
- Aquafaba based desserts using the liquid from canned chickpeas.
Her focus is always on accessibility. You do not need special equipment, hard to find ingredients, or hours in the kitchen to eat well.
The Power of Spices
Flavor comes from the basics. Chef Adina recommends keeping staples like garlic powder, onion powder, cumin, coriander, oregano, curry blends, salt, and pepper on hand. With just a few spices, you can turn the same ingredients into completely different meals.
How to Work With Chef Adina
Beyond her cookbooks, Chef Adina offers:
- Private chef experiences
- Customized menus
- Cooking classes
- Meal prep
- Custom recipe development
- Private parties and specialty events (local and travel available)
Her website has all links to services, bookings, and social platforms.
Website: adinasdelicacies.com
Beyond the Kitchen
At the heart of her work is a mission to help people discover that plant based food can be meaningful, joyful, and cost effective. Her global recipes are designed for home cooks at every level, and her videos offer step by step guidance for anyone who wants to explore new flavors.
About Chef Adina (Mullen)
Chef Adina is a seasoned culinary professional with a deep passion for elevated vegan cuisine. She is the author of Vegan Flavors of the World and the host of Global Vegan Kitchen on Eat This TV, where she highlights plant-based dishes and food traditions from around the globe. With more than a decade of experience across bakeries, high-end restaurants, television, social media, and private events, she has built a reputation for creating indulgent, beautifully crafted vegan and gluten-free dishes.
Her work reflects a commitment to fresh, locally-sourced ingredients and a belief that plant-based food should be both nourishing and unforgettable. Whether she is catering a countryside yoga retreat or designing a memorable dinner gathering, Chef Adina brings creativity, artistry, and a refined culinary touch to every experience.
About Kathleen Gage
Kathleen Gage is a multifaceted professional, renowned as the founder of Vegan Visibility. With certifications in Neuro-Linguistic Programming (NLP) and Plant-Based Nutrition from eCornell University, she’s a seasoned business consultant, keynote speaker, and marketing strategist.
Kathleen’s impact extends to hosting the Vegan Visibility Virtual Summit, a niche event supporting vegan and plant-based entrepreneurs with top-tier training from industry experts.
Since establishing her business in 1994, she’s navigated economic challenges across various sectors, including high-tech, healthcare, and publishing.
Her influential voice resonates through popular podcasts like “Vegan Visibility” and “Plant Based Eating for Health,” where she advocates for a sustainable, compassionate world and provides guidance to thousands globally. Moreover, as an award-winning speaker and past president of Utah’s National Speakers Association chapter, Kathleen excels in crafting effective marketing strategies.
Beyond her professional endeavors, Kathleen resides in Central Oregon, where she champions animal rescue and enjoys outdoor activities. Her commitment to creating a more compassionate and sustainable world shines through in both her personal and professional pursuits.
Access her complimentary Podcast Guesting Blueprint at http://veganvisibility.com/podcastblueprint