Sous Chef Series: Terri Wu’s Vegan Banana-Coffee Cake

Chefs, Meet

When Terri Wu started at Farallon a dozen years ago, she had, by her own admission, “no idea what I was doing.” Prior to starting at the San Francisco restaurant, she and was co-owner of a bike messenger company.

 

She began in the savory kitchen and quickly transitioned to the pastry department, which she now leads. A bike accident last summer–and its accompanying six fractured bones–has sidelined the chef for much of 2011, but she used her time away from work wisely, experimenting with vegan desserts, using her vegan brother as a guinea pig. The vegan banana bread she shared with the last edition of the Sous Chef Series is enriched with nutty flaxseed and whole wheat flour, flavored with coffee and moistened by a combination of oil and vegan mayonnaise.

 

Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting TableSign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

One comment about “Sous Chef Series: Terri Wu’s Vegan Banana-Coffee Cake

  1. Courtney Roehrs

    Vegetarians vary in their feelings regarding these ingredients, however. For example, while some vegetarians may be unaware of animal-derived rennet’s role in the usual production of cheese and may therefore unknowingly consume the product,[“‘**

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