World News: 17:54 GMT Wednesday 15th May 2019. [Yahoo Business News Feed via SPi World News]
Chef Alex Anderson hopes that one day you’ll add her vegan gumbo to the list of NOLA’s must-try dishes, which are inevitably stocked with seafood, chicken, and/or sausage or another kind of meat. The chef at Max Well on Magazine Street is making a name for herself with vegan rice and beans as well as less traditional options, like sweet potato lasagna, layered with lentils, walnuts, and creamy cashew cheese. “People have misconceptions that vegan dishes don’t taste authentic,” says Anderson, who uses ingredients like kombu, the Japanese seaweed, to add depth of flavor in place of animal products. Anderson is one of a brigade of chefs of color who are finding their culinary voices and a sense of community through Chefs Move, a program from Made in New Orleans Foundation (MiNO) that encourages more diversity in New Orleans’s professional food world.
Read More: https://finance.yahoo.com/news/orleans-chef-investment-heralds-era-143412453.html
SPi News is published by Sector Publishing Intelligence Ltd.
© Sector Publishing Intelligence Ltd 2019. [Admin Only]
Sector Publishing Intelligence Ltd.
Agriculture House, Acland Road, DORCHESTER, Dorset DT1 1EF United Kingdom
Registered in England and Wales number 07519380.