The Culinary Institute of America
Arts:Food
Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on her menu. The lasagna is filled with pine nut ricotta, and a rich red wine Bolognese. She plates the lasagna with tomato basil sauce.
Watch the full documentary and find recipes here!
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