Thanks Plants founder Aisling Cullen on her life in food

Aisling Cullen is no stranger to the food industry. Having previously operated a coffee house and restaurant before shifting to manufacturing, she set up Thanks Plants in 2020 and has been enamoured with the food industry for as long as she can remember.

Aisling is passionate about plant-based cooking and wanted to come up with a product that was wholesome and flavourful. Once she started making her own meatless meats out of whole food ingredients, she never looked back.

When it comes to veganism Aisling says: “I’m very much vegan for the animals and our environment and we can all do our bit to help these causes by reducing or eliminating meat from our diet with really simple changes to our favourite dishes.”

Along with a passion for food, Aisling worked in retail property for 17 years before moving into the food industry. For a decade, she directed the in-house videos for the designers during New York Fashion Week, working with everyone who showed over there including Calvin Klein, Victoria Beckham, Marc Jacobs and Donna Karen. Aisling also worked as a freelance fashion journalist for the Irish Times and Irish Independent.

Here, we chat to food entrepreneur Aisling Cullen about her affinity with all things foodie…

What are your earliest memories of food?

I remember Irish stew and pork chops with potatoes covered in bruises. I hated both! I was never a meaty person so I didn’t enjoy the meat heavy dishes I grew up with.

How would you describe your relationship with food?

I am really interested in food and its nutrients, and vegetables and grains have so many different functions and benefits. I would say overall I have a positive relationship with food, but I don’t view animals as food. To me, they are individuals.

What was the first meal you learned to cook?

That’s a hard one to remember, but it could have been an omelette or a fry up.

How did food become a part of your career?

I worked in the retail property industry for 17 years and after a long stint at the corporate life, I decided to set up my own business. Throughout my retail property career, I always loved the food industry. I loved doing deals with restaurants and cafes for leases within shopping centres. So I took my business knowledge and applied it to my passion.

What’s your go-to breakfast?

I have protein oats with fruit during the week and at the weekend I will do a fry up (vegan of course!)

If you’re impressing friends and family at a dinner party, what are you serving up?

As my cooking is all vegan, I find it easier to prepare Asian foods that are plant-based. It could be sushi, Vietnamese spring rolls, curries, sticky Korean tofu etc.

Who is your culinary inspiration?

I’m really enjoying the meals that Calum Harris is making on Instagram these days.

What would your last meal on earth be?

Maybe a Japanese meal, with Agedashi Tofu.

What’s your go-to comfort food?

I make a really simple bean Shepherd’s Pie which is yummy.

What’s the go-to quick meal you cook when you’re tired and hungry?

Thanks Plants Frankfurter, slice of white bread, ketchup. It can’t get much simpler than that!

What is one food or flavour you cannot stand?

Besides meat, I don’t like water chestnuts.

Hangover cure?

Spicy noodles.

Sweet or savoury?

Savoury.

Fine dining or pub grub?

Pub grub.

Favourite restaurant in Ireland?

Glas Restaurant, 16 Chatham Street, Dublin.

Best coffee in Ireland?

Proper Order.

Go-to beverage accompaniment?

Cookie by Naked Bakes.

What are your thoughts on the Irish foodie scene?

I think the cost of opening a restaurant is so prohibitive for creative foodies so I’d love to see a creative permanent food market open for the next generation of foodies in the city centre. For me personally as a vegan, I find most options in restaurants to be sub-par so I rarely go out as a result. Plant-based options are not exciting enough as I’ve found in other cities.

What’s your favourite thing about cooking?

Enjoying the food of course! And getting good feedback from others on my cooking.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Sometimes it means a lot of stress! But when everyone is together and enjoying the food, that means a lot too. I especially like it when I make plant-based options for friends and relatives and they are surprised with how tasty it is. I hope it inspires them to cook without animals involved.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

Yes! Integrating really tasty plant dishes into the main menu, and not having a separate vegan/vegetarian menu. Plant-based foods should be for everyone to enjoy.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

I ate at the Montenotte in Cork recently and there were two excellent plant dishes on the menu. Both were well thought out and sounded delicious to everyone at the table, not just the veggies.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I have two for plant-based products… one is Aisling Tuck of Naked Bakes/Oh Happy Treats who makes the most amazing cookies ever, and Conor Sweeney of Dae Ice Cream who has these ice cream cookie sandwiches which are to die for.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

Lots of wine!

Imagery via Shane O’Neill