Plant-based picadillo? Say less! When Ellen Kanner went vegan in the 1980s, she couldn’t imagine buying oatmilk or plant-based cheese in a grocery store. Today, she says being vegan is easier than ever, thanks to restaurants and mainstream supermarkets accommodating the plant-based lifestyle. And the food writer is herself helping folks lean into eating vegan with her cookbook Miami Vegan: Plant-Based Recipes from the Tropics to Your Table. The book veganizes South Florida favorites like picadillo, ceviche and key lime pie.  Ellen chatted with Dalia about her must-have pantry staples, navigating social situations as a vegan and the recipe she cooks to win over meat-eaters. Related episodes: To Keep Your New Year’s Resolution, Start with the “Lowest-Hanging Fruit,” Says Wellness Coach & Cookbook Author Jo Bakal Pure Vegan Cakes CEO Sira Garib on Baking Tabitha Brown’s Birthday Cake and Showing Up for Herself How “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based Influencer Former “Real Housewife” Ana Quincoces on Her New Cookbook, “Modern Cuban”