Ayinde Howell is an executive chef who lives and works in Los Angeles.
His recipes have been published in the New York Times, Essence, VegNEws Magazine, and many others.
He is the founder and publisher of the award-winning iEatGrass website, and owner and executive chef of his critically acclaimed culinary-event company, Wildflower.
I first started working with hearts of palm for a traditional vegan crab cake recipe. But then I thought, what else could I make in the seafood family? Aha! A Lobster Roll. I re-imagined this New England summertime favorite while maintaining traditional flavors and textures. Hey, vegan butter is just as good as the real thing.