Before she boasted over 4.4 million social media followers, before she became a New York Times bestselling author, and before she was a regular guest on national morning television shows, Joanne Lee Molinaro was a high-powered attorney. If you think this isn’t your typical story of a superstar in the making, you’re right. But for the unflappable, passionate activist behind The Korean Vegan, this unconventional rise to the top was organic.
With few exceptions, it’s still unusual for vegans to be offered a cooking segment on national TV talk shows that regularly feature meaty entrées. But with regular appearances on everything from Live with Kelly and Ryan (to whip up Korean barbecue black bean burgers) to Today (where she made eggless egg rolls and kimchi fried rice), Molinaro is proving that meat is not necessary at the dinner table.
Maybe it’s her training as a trial lawyer (Molinaro litigated claims disputes in some of the largest Ponzi scheme bankruptcy cases in history), or maybe it’s her contagious commitment, stay for the intimate narratives on personal struggles and triumphs—or the delectable food itself. From kimchi to mushroom pasta, the dynamic recipes she features offer a taste of Korea with a hint of Italian (that’s thanks to her husband, Anthony Molinaro, a concert pianist).
