Daphne’s making vegan pulled mushroom sandwiches for the 4th 🎆🎇
Vegans love BBQ too! Get to know Daphne in this Q&A and get her “BBQ Pulled Mushroom Sandwich” TODAY (July 4) from 12-6PM in Noble Square!
Q: What’s your cooking background?
Daphne: My cooking roots are deeply imbedded in Southern tradition. I first learned to cook in Memphis, TN, my hometown. I learned beautiful presentation from my Dad who grew up in Virginia. Seasoning to perfection came from my Mississippi born and bred Grandma Mary and my dear friend’s late Aunt Earnestine. I was further influenced by my early years in DC surrounded by West Indian neighbors and the delicious smells that wafted from their homes. I take those deep roots and apply them to vegan cooking.
Q: What can you tell us about the dish you’re making and what inspired it?
Daphne: This one’s for every vegan who’s been forgotten at the holiday cookout! BBQ shredded king oyster mushrooms with tangy, spicy and nutrient packed collard green slaw on top.
Q: What does this dish remind you of?
Daphne: I think of BBQ barbecues down south! The flavors are the same. You just get way more nutrients and no itis (look it up on urban dictionary LOL)
Q: Where did you grow up and what kind of food did you grow up with?
Daphne: I was born in DC and grew up in Memphis, TN. My first years in DC are peppered with memories of Caribbean food. In Memphis, my grandmother actually focused mostly on vegetarian soul food. Not even on purpose or to make a statement. She just wasn’t much into meat. Serendipity.
Q: What’s your favorite food memory?
Daphne: My favorite food memories are always with my Grandmother in Memphis. I am still working to perfect (and “vegan-ize”) her Thanksgiving cornbread dressing. I’m so close!