Chef Morgan also extended the idea of being compassionate toward animals to being compassionate toward her fellow human beings. She realized that going plant-based was a very difficult journey, even for a culinary arts degree holding chef such as herself. Imagine what an average person with no culinary background has to go through if they choose to transition to this lifestyle!

In 2017, Chef Morgan’s husband (the then-NFL linebacker Derrick Morgan) started researching diet for athletic performance reasons. In an attempt to decrease inflammation while he was playing a sport with a high injury rate, they started adopting a plant-based diet together. This time, it was a success.

The difference was the approach. Chef Morgan admits she was not prepared on her first attempt. She searched online for plant-based methods and just went by recipes she found. She discovered, however, that she could not follow someone else’s recipe.

This time, when Chef Morgan successfully went plant-based, she made it her own. It was not about Googling the next tofu dish or what to do with chickpeas. She changed the way she looked at food. Instead of “Hey, you got to stop eating all the amazing things that you’ve eaten your whole life,” she kept making the delicious Puerto Rican, Creole, and Vietnamese dishes she likes by changing the ingredients.

Following her Grandmother’s Gumbo recipe, she only needed to change one or two elements that made the dish non-vegan. The rest of the flavors remained the same. Whether it was something from the Philippines, India, or elsewhere, the approach stayed the same. This new method proved much easier to stick to, both for Chef Morgan and those who followed her recipes. She shared this plant-based culinary expertise in her cookbook, which was also a way for her to convey her experience and joy in her lifestyle.

Thanks to her culinary prowess, she has had unfathomable opportunities, like catering exclusive events, Miley Cyrus and Liam Hemsworth’s glamorous wedding. Yet, she remains humble, preferring to let her creations speak for themselves rather than basking in the limelight. As she puts it, “I’m not here to monopolize on who I cook for…What matters to me is the people that I do know.”

When it comes to her own acclaim, Chef Morgan is not big on self-promotion or social media. She would rather spend time creating recipes, working on things in her kitchen, gardening, hanging out with her kids, and being in the moment instead of spending time on a smartphone, cultivating a facade of who she is.

When asked about the biggest challenge she had to overcome, Chef Morgan says that she tends to overthink things. Should she do this, or should she do that? Is it good enough? Those are the questions she constantly wrestles with. Her way of dealing with being a perfectionist is to step back at times and give things to God. “It’s not [only] my journey, but it’s my journey with God’s approval,” she says.

Trusting her faith has taken her unbelievably far. If someone had told her what she would accomplish after 2017, she would not have believed it—maybe to the point of hyperventilation!

When asked to create a customized menu for TrooRa Magazine, Chef Morgan suggested starting with her number one requested item—a Cajun-battered, twice-fried oyster mushroom. A major reason why she picked it is because her husband hated mushrooms before trying this version, and it converted him into a believer. Then, Morgan would pair the mushrooms with her bacon buffalo sauce macaroni and cheese, perhaps putting grilled green beans and vinaigrette on the side for a burst of flavor. Finally, she would finish it with her clients’ favorite dessert, a three-tiered carrot cake with a cream cheese frosting.

For a signature cocktail at TrooRa Magazine’s next event, Chef Morgan spontaneously put together the “Pleg and pleasure.” Morgan started with mezcal, a smoky liquor, which is her favorite. The added fruity hibiscus tea, steeped for twenty-four hours to concentrate the flavor, would be mixed in. Finally, she would give it a splash of passionfruit juice and a twist of lime.

Looking to the future, Chef Morgan envisions a world where sustainability and connection to nature reign supreme. She believes in the power of education and empowerment and seeks to inspire others to make conscious choices that benefit their bodies and the planet.

As for a headline from 2050 for TrooRa Magazine, she thinks the world will run on sustainability. In her vision, people will be environmentally aware and more generous with the planet. She hopes we will have forged a strong connection with Mother Earth by then.

When asked if she had a time capsule and could bury one thing to be opened in 300 years, she said that she would want her beautiful memories to be opened in the future. When her kids ask about what things were like when she was thirteen, she often doesn’t remember, so it would be invaluable for her to remember her childhood days.

As our conversation drew to a close, Chef Morgan said that she stays busy and works on many different things. Though she stayed quiet on when—or if—they would be revealed to the public, she is always working on a new project, either to better herself or to educate others.

She emphasized the importance of learning, saying, “The more you can empower people… the more you can get out of people.” This mantra encapsulates her approach to life and cooking—a philosophy rooted in compassion, flavor, and the relentless pursuit of excellence.

As we bid farewell to this culinary star, we can’t help but anticipate the next chapter in her remarkable journey—one filled with empowerment, passion, and flavor.

Recipes below:

Ingredients :

Instructions

1. Bring a large pot of water to a boil, add noodles, cook 7-8 minutes, drain and set aside
2. To make the sauce, add all ingredients to a mixing bowl and whisk to combine, set aside.
3. In a wok or large high-sided saute pan, add 2 Tablespoons oil to medium high heat. Add tofu, cook and turn until all sides are nicely browned. Remove and set aside.
4. In the same wok, add remaining oil on high heat, add cabbage, carrots, half the green onions, and broccoli. Cook vegetables while keeping them moving in the wok, using a large spoon or spatula for about 5 minutes. Don’t overcook, they should still have a crunch.
5. Lower the heat to medium high, Add cooked noodles, tofu and sauce. While stirring and mixing all ingredients, cook until the sauce thickens, about 5 minutes.
6. Transfer to a serving dish, garnish with sesame seeds and remaining green onions.

This recipe is just a true brag to people that do not think vegan food can be more than just salads. Filled with rosemary, sweet figs and an aromatic of shallot, this will be a favorite just like in my home (my kids love this one). Serve this as a gorgeous before holiday dinner platter… Just do one favor for me, DO NOT tell them it’s vegan until it’s gone!

Instructions

In a small sauté pan over medium heat, add oil. Add Shallots, stir and sweat for 5 minutes. Add figs and rosemary, increase heat to medium high heat. Continue to stir and cook until the shallots and figs are well caramelized, about 10 minutes. Rosemary should be slightly fried but not burnt. Add salt and pepper to taste. Set Aside. Place feta in a medium bowl or stand mixer bowl. Using a whisk attachment for a stand mixer or fork for a hand mixer, whip feta on medium breaking up and larger pieces (add plant-based milk if feta is cold and stiff). Once smooth increase mixer speed to high and whip for 1 to 2 minutes until feta is fluffy and smooth. Place whipped feta in a serving bowl smoothing the top and making a small swell in the center. Place Fig mixture in the center of the swell allow pieces to scatter on the top of the whipped feta. Drizzle with honee. Serve immediately with crackers, toast points or sliced baguette.