New Orleans Chef Investment Heralds New Era for the Dining Capital

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New Orleans Chef Investment Heralds New Era for the Dining CapitalChef 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.

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