Today’s #LunchBreakLIVE guest Lemel Durrah – making a green medley – is Founder/Chef of the tasty vegan comfort food pop-up and catering company Compton Vegan, affordable everyday food. You’ve seen Lemel on panels at VegFests around the Los Angeles area plus their food tent at Green Saturday LA, Vegan Street Fair, SoCal Vegfest, VegFest Los Angeles and many more.
Lemel used to teach high school science and that how he learned that his cute dimples are actually a birth defect. He started a plant-based fast about five or six years ago, and he decided to stick with it. Lemel says he feels better, sleeps better, and he has better relationships with other people since he transitioned to veganism. He stopped from teaching to starting his own business, Compton Vegan. Compton Vegan has all your catering and popup needs covered. Through his cooking talents, he is teaching people how to eat healthier, especially in food deserts like this hometown in Compton, CA.
Lemel starts off with some precleaned chopped green kale and then he chops asparagus and portabella mushrooms. He preps the cherry tomatoes with olive oil, pepper, and pink Himalayan sea salt. He roasts the tomatoes. While those are roasting Lemel mixes together the chopped veggies and sautes them. Lemel is a self-taught chef and he can make several delicious dishes. He makes everything from chick’n and waffles, to jackfruit ribs, jambalaya, and many vegan soul food dishes. Today, Lemel adds a side of sliced pineapple to give this dish a little exotic flair. Try making Lemel’s tasty creation at home with his recipe below!
Jane Velez-Mitchell reporting for JaneUnchained News Network.
Report edited by Ellen Dent.
Green Medley Recipe:
1 bunch of Kale (chopped), 12 asparagus tips, 1/2 red onion (chopped), 2 cups of chopped portabella mushrooms, 1 cup of grape tomatoes, 2 Tbsp Of minced garlic, 2 Tbsp. of virgin olive oil, 2 Tbsp. of red wine, salt, and pepper to taste.
Preheat over to 400 degrees
Combine and toss grape tomatoes, oil, salt and pepper. Place in over for 10-12 minutes.
Combine and toss vegetables and place in skillet (Medium to high heat on the skillet for 10-12 minutes)
Side: sliced pineapples