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When private celebrity chef Charity Morgan's husband, former NFL linebacker Derrick Morgan, decided to go vegan, she was skeptical. But after Derrick noticed results--more energy, increased stamina, better sleep--and his teammates noticed how good his home-cooked meals looked, many of them asked Charity to cook for them too. Before she knew it, she was delivering meals for nearly two dozen NFL players, and soon enough, Charity and her two ever-so-active elementary school-aged children went vegan too. She hasn't looked back.
In her highly anticipated first cookbook, Charity, who was featured in the documentary The Game Changers about how elite athletes use a vegan diet to enhance their performance, breaks the myth that giving up animal protein means sacrificing taste. She taps her Creole and Puerto Rican heritage and love of bold flavor and spice to create a collection of flavor-bomb plant-based alternatives like Creole Krab Cakes with Tarragon Remoulade, Smoky Jambalaya with Blackened Veggies, and Beer Battered Fysh and Chips. Using oyster mushrooms to stand in for chicken thighs, ground walnuts instead of pork, and cashew cream instead of heavy cream and cheese sauces, Charity proves that vegan food can be healthy, fun, filling, and highly flavorful.
About the Author
Charity Morgan is a plant-based chef and author. She grew up on a farm near Sacramento, California, eating dishes from her mother’s Puerto Rican heritage, like pasteles and arroz con gandules, as well as Creole dishes her grandma made, such as jambalaya and gumbo. Charity studied cooking at Le Cordon Bleu College of the Culinary Arts and now lives in Nashville with her husband, former Tennessee Titans linebacker Derrick Morgan, and their two children.
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