iEat Green - 10.14.21 - Vanita Rahman, MD

October 14th, 2021

Dr. Vanita Rahman is the Clinic Director at the Barnard Medical Center and the Physicians Committee for Responsible Medicine, where she leads clinical research, nutrition education programs, and provides patient care with an emphasis on plant-based nutrition. She is also a clinical instructor in medicine at the George Washington University School of Medicine and frequently speaks at international conferences about the role of nutrition in chronic disease.


Dr. Rahman is a certified nutritionist and personal trainer and has authored several books on plant-based nutrition and published articles in peer-reviewed medical journals. In her latest book, Simply Plant Based, Dr. Rahman lays out a roadmap for making it easy to eat a plant based diet by providing shopping lists, recipes, and meal plans for creating healthy meals.


Tempeh and Black Bean Vegetable Fajitas with Cashew Lime


Preheat oven to 350°
For this recipe, we will be making a bean component, a vegetable component
and a cashew cream sauce, that can be turned into many different dishes. You
can make burritos, tacos, enchiladas or tostadas from this one recipe.
Olive oil
1 block of tempeh, 8 oz.
2 organic onion, 1 chopped and 1 cut into slivers
2 organic pepper, (red and yellow if possible) 1/2 of each chopped and 1/2 of each cut
into slivers
1- 8 oz pack of Baby Bella mushrooms or other
1 Tbs., plus 1 t. minced garlic
1 Tbs. Tamari
1⁄2 t. salt
1 t. chili powder
1 t. Cumin
1⁄2 t. chipotle chili powder- optional
1 can organic, diced, fire roasted tomatoes (with chili peppers optional)
1 can organic black beans, drained, or refried beans
1⁄2 cup frozen organic corn
2 Tbs. chopped cilantro (or substitute parsley if you don’t like cilantro)
1 jar favorite salsa
1 cup cashews- soaked 2 hours or more, then drained
Juice of 1 lime
cilanto for garnish (or substitute parsley if you don’t like cilantro)
chopped red onion, for garnish
Pickled Jalapeno peppers- optional
Flour tortillas, corn tortillas, GF tortillas or taco shells
Tortilla chips on side

In her free time, she enjoys spending time with family and friends, traveling, exercising, and experimenting with new recipes.

iEat Green -10.07.21 - Francis Moore Lappe

October 7th, 2021

Frances Moore Lappé, known to her friends as Frankie, is the
author or co-author of twenty books about world hunger, living
democracy, and the environment, beginning with the three-
million-copy Diet for a Small Planet in 1971. She has been
featured on the Today show, Hardball with Chris Matthews, Fox &
Friends, The Wall Street Journal, NPR, the CBC and BBC, and other
news outlets. Frances is the cofounder of three organizations
including the Oakland-based think tank Food First and the Small
Planet Institute, which she leads with her daughter, Anna Lappé.
The pair also cofounded the Small Planet Fund, which channels
resources to democratic social movements worldwide.



Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom
Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and
gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for
12-18 people!
Makes 18 cups
1– 8-9 lb LI Cheese Pumpkin, cut in
half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)
10 cups water
2 Tbs. coconut oil
1 Tbs. minced garlic
2 Tbs. fresh minced ginger
2-1/2 t. salt
1 Onion, chopped
4 carrots, cut
4 potatoes, cut into chunks
1 cans coconut milk
4 Tbs. maple syrup
2 t. cinnamon
1 Tbs. Cardamom
2 t. Coriander
1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment
2. Make a few slits in the pumpkin to let steam out.
3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before
scooping out the pulp and juices, leaving the skin. Set aside.
4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil
with the ginger and garlic. Add the spices and lightly toast for 2 minutes.
5. Add the pumpkin pulp to the stockpot.
6. Add 10 cups water
7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let
simmer for 30 minutes.
8. Remove from heat, and with an immersion stick, puree the soup until smooth.
9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
10. Add the maple syrup. Adjust spices and salt to taste.

iEat Green - 09.30.21 - Jim Goodman

September 30th, 2021

Jim Goodman is a team member of the editorial group at Disparity to Parity,
a non-profit organization working to mandate fair pricing and update supply
management to build a racially just, economically empowered, and climate
resilient food system. Jim is a graduate of the University of Wisconsin-
Platteville with a Bachelor of Science Degree in Animal Science. He also
holds a Masters Degree in Reproductive Physiology from South Dakota
State University.

Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beef
farm in southwest Wisconsin for 40 years.
His farming roots trace back to his great-grandparents immigration from
Ireland during the famine and the farm's original purchase in 1848. Jim
credits more years of failed farm and social policy than he cares to think
about, as his motivation to advocate for a farmer-controlled consumer-
oriented food system.

In addition to working with Disparity to Parity, Jim is a board member of
Midwest Environmental Advocates, Family Farm Defenders and is the
current board president of the National Family Farm Coalition.



Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.

iEat Green - 09.23.21 - Lisa Ott

September 23rd, 2021

Lisa Ott is the President and CEO of The North Shore Land Alliance. Lisa is a native of Kentucky, a graduate of the University of Kentucky and the Columbia Business School Program for Non Profit Management and the Yale School of Forestry Conservation Finance Program. She is the past chairman of the National Affairs and Legislation Committee of the Garden Club of America and former Trustee of The Nature Conservancy, Long Island Chapter. 


Awards and Distinctions

2004, 2006 and 2009- Appointed to the New York State Department of Environmental Conservation Open Space Committee for Region I 

2004 and 2006 -Nassau County Environmental Bond Selection Committee 

2006- Women: Trailblazers of the New Millennium Award from the Nassau County Legislature

2006- Woman of Distinction Award for the 15th New York State Assembly District

2007- Town of Oyster Bay Environmental Leader's Award

2011- Zone III Conservation Award from the Garden Club of America (State-wide)

2020 – Medal of Merit from the Garden Club of America


Stuffed Chile Rellenos, with Cashew Lime Crema, GF. 

10-12 Large Poblano Peppers for stuffing


1 onion, chopped

1 serrano pepper, diced 

1 Japanese eggplant, diced (2 cups)

1 yellow summer squash, diced (2 cups)

1 green pepper, iced (1 cup)

2 cups cherry tomatoes, halved

2 Tbs. chopped garlic

1-1/4 t. salt

½ t. chipotle powder

1 t. cumin

1 t. chili powder

2 cups cooked brown rice

1 t. chipotle powder

1 can black beans

2 Tbs. Chopped cilantro 

The Batter

½ cup Masa Harina

½ cup besan flour (chick pea flour)

1 t. baking powder

1 Tbs. potato starch

Juice from 1 can of chick peas

½ t. salt

3/4 cup water, plus 1 Tbs.


Cashew Lime Crema

2 cups cashews, soaked 3 hours or more, then drained

1  cups water


Juice of 1 lime, 

½ t. salt


For the Sauce

1 onion, diced

1 serrano pepper, diced 

1 small purple sweet pepper, diced

4 cups cherry tomatoes, halved

2 Tbs. garlic

¼ t. salt

1 t.  dried oregano


For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few minutes. 
  2. Meanwhile, steam the eggplant for 10 minutes until soft.
  3. Add the summer squash, spices, & salt to the onions, and cook for 5 minutes, until they are soft. Add the steamed eggplant, the black beans and the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the brown rice and 2 Tbs. cilantro and continue cooking for a few minutes, letting the flavors come together. 

Broil the Peppers

  • Lay the peppers out on a cookie sheet, lined with tin foil, and broil them on all sides until slightly charred. You want to blacken the skin so that you can peel them. After they are charred, put them in a bowl, cover with plastic wrap and let them sit for 10 minutes, steaming. This will make peeling them easier.
  • After 10 minutes, peel the peppers and set aside.


For Crema- Blend all ingredients in blender or food processor until smooth. 

  1. Add 1 cup of the cashew crema to the vegetable stuffing. Set the remainder Crema aside for serving.
  2. Adjust seasoning in vegetable stuffing to desired taste.


For The Batter-

  1. In an electric mixer, whip the Fava Juice until white peaks form. 
  2. In a separate bowl, combine the dry ingredients. Add the water, mix well until no lumps remain. 
  3. Fold in the Fava whites until well blended.


Stuff the Peppers-

  1. Make a small slit partially down the side of the pepper, and cut out the stem and remove the seeds and ribs. Fill each pepper with the filling, trying to keep the opening small, until all the peppers are filled. (If you have leftover stuffing, it can make great nachos!) 

Make the Sauce

  1. Sauté the diced onion in a little olive oil for 5 minutes. Add the garlic, Serrano pepper and purple pepper and cook for another 5 minutes. 
  2. Add the cherry tomatoes and cook for 5 more minutes. Using either an immersion blender or food processor, puree the tomato mixture and continue cooking for another 10 minutes, until the sauce gets a deeper red color. Add the oregano.

Bring it All Together

  1. Dip the stuffed peppers into the batter, and fry them in a light oil until golden brown.  (To make ahead of time, All of the peppers can be fried and then stored in a pyrex dish to be re-heated the following day.)
  2. Heat the tomato sauce and serve over the Chile Rellenos, with a drizzle of the Cashew Crema on top. (I thinned out a small amount of the Cashew Crema so that I could drizzle it on top using a squeeze bottle) I served the rest of the Cashew Crema on the side instead of sour cream. 




iEat Green - 09.09.21 - Chad Marvin

September 9th, 2021

Chad Marvin is a current Master’s candidate in Sustainable International Development at
the Heller School for Social Policy and Management. He served with the Peace Corps as
an Agroforestry Volunteer, and then a Cultural Environmental Volunteer Leader from
2017-2020, living in a rural community in the mountainous region of country, Fouta
Djallon. Chad’s current research is around the intersection of climate change with women
and youth in Guinea. His research is informed by his role as Program Associate for
AquaFarms Africa, a social impact enterprise that trains women and youth in the capital
city of Guinea, Conakry to run their own aquaponic farms. Originally from Long Island,
 New York, Chad interned for iEat Green while attaining his bachelors in Environmental
Humanities at Stony Brook University. Chad’s passion is finding the links between social
and environmental issues and creating long lasting solutions that acknowledge the root
causes of these problems in order to create a more equitable and sustainable world.

Chad Marvin
AquaFarms Africa


Gazpacho- Cold Vegetable Soup

1 Cucumber
2 Red Pepper
1 Vidalia Onion
3 Tbs Olive Oil
½ Jalapeño Pepper
2 t. salt
4 cups fresh Heirloom Tomatoes (seeds removed)
4 Tbs Fresh Dill - Chopped
4 Tbs Fresh Parsley - Chopped
Juice from 1 Lemon
Fresh Pepper to taste
Org. Tomato Juice (optional)

Pulse the first 7 ingredients in a food processor until well blended. Add the
can of fire roasted tomatoes and continue to pulse. Add the dill and parsley
to taste. Add the fresh squeezed lemon and pepper to taste. Add organic
tomato juice or organic tomatoes if you would like it thinner.

iEat Green - 09.02.21 - Christina Grace

September 2nd, 2021

Christina Grace Bio

Christina Grace is CEO of Foodprint Group, a design, training and technology business. Foodprint helps companies eliminate waste using thoughtful space design, best people practices and daily tracking of waste and its greenhouse gas impacts.

Christina is co-author of the NYC Zero Waste Design Guidelines, a 20-year expert in sustainable food systems and a trained cook based in Brooklyn. 

Christina has spent her career managing projects that drive economic development, address public health and mitigate climate change through a more sustainable food system. Before launching Foodprint, Christina managed the Urban Food Systems Program for the New York State Department of Agriculture where she supported regional farm to market, farm to school, and urban agriculture initiatives. 


Spanikopita with Tofu
(made with Assorted Greens)

Preheat oven to 375°. You will need a large lasagna pan and a wide pastry brush.
1 pk Filo Factory filo dough
3- 1lb assorted greens from garden (swiss chard, collards, kale, spinach, broc rabe)
2 lbs extra firm tofu, cut into small ¼” cubes
1 bunch dill, chopped
2 onions, chopped
2 t. salt,
1 t. pepper
2 Tbs. nutritional yeast
2 cups cashews, soaked for 2 hours
3 handfuls of white org rice
½ cup olive oil, plus 1 cup oil for pastry
1. Place the tofu cubes in bowl and toss with ½ cup olive oil. Add 1 Tbs. dried dill, 1 t. salt,
½ t. pepper, toss again and let marinate for ½ hour.
2. Bake the tofu in 375° oven for 15 minutes, until starting to get golden on the edges.
Remove from oven. Set aside.
3. Steam all of the greens until soft and wilted.
4. Put greens in ice bath to cool and lock in flavor and color. Drain in colander. By the
handful, squeeze out all of the extra liquid, and place greens on large cutting board, Chop
the greens into small pieces, and then place in large bowl.
5. Meanwhile, sauté the onions in olive oil until translucent, and starting to caramelize. Add
to bowl with greens.
6. Drain cashews, and pulse in food processor with 1-1/2 cups water, and 2 Tbs. nutritional
yeast, 1 t. salt and ½ t. pepper. Pulse until smooth.
7. Add cashew cream, dill, and tofu, to the bowl of greens. Add the rice and mix well.
8. Pour the cup of olive oil into a small bowl. Spray bottom and sides of pan with oil.
9. Using a wide pastry brush (I use a 3” wide brush) will make spreading the oil easier.
Open filo pastry. Lay out first sheet. If the filo is wider than your pan, you can trim the
stack of filo pastry to fit your pan, and use the trimmed pieces on the end, if you need the
filo longer. Brush the filo with oil, lay out second sheet, brush, repeat for 10 layers.
10. Add the greens and tofu mixture to pan and spread out evenly. Cover the filling with
remaining layers of filo, alternating with the oil, just as you did on the bottom, until
11. Score the pieces before baking, all the way through the top layers of filo pastry.
12. Bake at 375° for 50 min. until golden brown. Turn half way through for even baking.


iEat Green - 05.27.21 - Ken Meter

May 27th, 2021

Ken Meter is one of the most experienced food system analysts in the U.S., integrating market analysis, business development, systems thinking, and social concerns. Meter has worked for fifty years in inner-city and rural community capacity building. His local economic analyses have promoted local food networks in 143 regions in 41 states, two provinces, and four tribal nations.


Peanut Butter and Jelly Cookies


Makes 22 cookies


1 cup oats, ground

1 cup walnuts, ground

1 cup GF flour

¼ t. cinnamon

Pinch salt

½ cup maple syrup

½ cup Peanut Butter

2 Tbs. Canola oil

1 jar favorite jam


Preheat oven to 350’ degrees.


Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with favorite jam.


Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5-7 minutes.


Remove from oven and let cool before transferring.



iEat Green - 05.20.21 - Carey Gillam

May 20th, 2021

Carey Gillam- The Monsanto Papers

Carey Gillam is an American investigative journalist and author with more than 30 years of experience
covering food and agricultural policies and practices, including 17 years as a senior correspondent for
Reuters international news service. She has specialty knowledge regarding the rise of biotech crop
technology and the associated rise in pervasive pesticide use in our farming and food production system.
Gillam has won several industry awards for her work and been recognized as a leading global expert on
corruption in the agricultural chemical industry. Her first book “Whitewash- The Story of a Weed Killer,
Cancer and the Corruption of Science” was released in October 2017 and won the coveted Rachel Carson
Book Award from the Society of Environmental Journalists as well as two other literary awards.
Carey's second book, a legal thriller titled "The Monsanto Papers - Deadly Secrets, Corporate Corruption,
and One Man's Search for Justice,  is due for release March 2, 2021.
Gillam has been asked to speak all over the world about food and agricultural matters, including before the
European Parliament in Brussels, the World Forum for Democracy in Strasbourg, and to public officials,
organizations and conferences in the U.S., Canada, Australia, Argentina, France and The Netherlands. She
has also been an invited lecturer to several universities, including Emory University, Berkeley Law School,
Washington University, the University of Chicago Booth School of Business, the University of Iowa, the
Cambridge Forum in Harvard Square, and others. She has served as a consultant on, and participant in, several documentary T.V. and film pieces, including the award-winning Poisoning Paradise documentary released in June 2019 by actor Pierce Brosnan and his wife Keely Brosnan.


Baked Pasta Bolognese

1 Ib. Organic Pasta of choice
¾ cup dried mushrooms
1 onion, chopped
8 oz. baby bella mushrooms
2 Portobello mushrooms
3 Tbs. tomato paste
1 can diced Fire Roasted Tomatoes
¼ cup extra virgin olive oil
¼ cup marsala wine
1 cup macademian nuts,
2 teaspoons dried oregano
1 t. dried basil
3 Tbs. minced garlic
1 cup walnuts
¼ t. red pepper flakes (optional)
3 Tbs. Italian parsley, chopped
1-1/2 teaspoons salt
1 Tbs. Tamari
½ teaspoon pepper
½ t. nutmeg
Paprika for garnish
¼ t. white pepper
1. Soak the dried mushrooms in 1 cup of boiling water.
2. In a separate measuring cup, cover the macadamia nuts with boiling water. Let
soak for 30 minutes.
3. Meanwhile, coat the bottom of cast iron pan with olive oil. Sauté onions for a
few minutes, until translucent. Add the fresh mushrooms and 2 Tbs. garlic and
cook for 5 minutes.
4. Drain the dried mushrooms (reserve the mushroom water) and pulse in food
processor with 1 Tbs. chopped garlic until finely chopped. Add the dried
mushrooms to the cast iron pan.
5. Pulse the walnuts in food processor and to the cast iron pan.
6. Add the herbs, and the tomato paste and cook for 5 minutes.
7. De-glaze the pan with the Marsala wine. Add ½ cup of the reserved mushroom
water, the fire roasted tomatoes, 1 t. salt, ½ t. pepper and the Tamari. Let the
mixture cook down for about 10 minutes. Adjust seasonings.

8. Drain the Macadamia nuts. In a food processor, pulse the nuts until a paste
forms. Add 1 cup of water and pulse until completely smooth, scraping down
sides of food processor as needed.
9. Add the nutmeng, ½ t. salt, and the white pepper. Taste and adjust the salt and
pepper to your liking.
10. Meanwhile, cook pasta according to directions in salted water, (al dente). Drain.
11. Cover bottom of Pyrex dish with 1 cup of the Bolognese sauce. Add the pasta,
cover with remaining sauce and mix.
12. Top the entire casserole dish with the macademia cream. Sprinkle with paprika
in crisscross pattern. Garnish with parsley.
13. Bake in 350° oven for 20 minutes. Serve immediately.

iEat Green - 05.13.21 - Ellen Ecker Ogden

May 13th, 2021


Ellen Ecker Ogden is a Vermont writer and the author of The Complete
Kitchen Garden and other books on food and gardens. She cofounded The
Cook's Garden seed catalog, introducing cooks and gardeners to European
specialty vegetables, herbs, and flowers. She graduated with a degree in fine
arts, and attended cooking school with Marcella Hazan in Venice, Italy, and
at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen
garden designs have appeared in numerous national publications,
including The New York Times, Martha Stewart Living, Better Homes and
Gardens, and Country Gardens.

Coconut Encrusted Tofu with Mango Chutney
Pre-heat oven to 375*
2 cake extra firm organic tofu, sliced ¼”
1 cup organic shredded coconut
1 cup ground organic corn flakes
¼ cup coconut milk
zest of 1 lime
1Tbs. Agave
¼ t. salt

3 Mangos
1 red Pepper, diced
1 small red onion, diced fine
2 Limes, juiced
3 Tbs. Fresh Cilantro
1 Tbs. Honey or Agave
¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut, corn flakes and lime zest in a shallow dish or pie pan. Combine coconut milk, agave
and salt in another dish. Dip tofu in coconut milk mixture and then in the coconut/corn flake
breading. Cover both sides of the tofu with mixture.
Lay tofu cutlets out on a cookie sheet covered with parchment paper and sprayed with coconut oil, or
canola oil. Bake at 375° for 20 minutes, turn over and continue baking for another 10 minutes, until
golden brown on both sides.
Meanwhile, combine the ingredients for the Mango Chutney in a bowl and toss well.

iEat Green - 05.06.21 - Guest Jennifer Molidor

May 6th, 2021

Jennifer Molidor, Ph.D. is senior food campaigner at the international conservation nonprofit, Center for Biological Diversity, where she runs sustainable food campaigns, including Take Extinction Off Your Plate campaign. She drives the Population and Sustainability Program’s Earth-friendly Diet initiatives related to industrial animal agriculture, overpopulation and overconsumption, and the impact of our food systems on wildlife and the planet. Before joining the Center in 2015, she worked on a number of food, wildlife and environmental campaigns as the staff writer for the Animal Legal Defense Fund; she holds a PhD from the University of Notre Dame and taught for many years as a professor at Kansas State University and San Francisco State University.


Tofu Banh Mi-2

Makes 4 sandwiches;


1 cup water

½ cup maple syrup

¼ cup white vinegar

½ cup apple cider vinegar

½ cup grated carrots

1-½ cup shredded napa cabbage 

½ red pepper, thinly sliced strips

kosher salt or salt flakes

2 Tbs. cilantro chopped



½ tsp. garlic powder, ½ tsp. onion powder

¼ t. cardamom

1 t. basil

3 Tbs nutritional yeast

dash of cayenne (optional)

olive oil

tamari (to taste)                                                                                                                                                      1 block extra firm tofu



¼ cup vegan Mayonnaise

1 Tbs Sriracha sauce

2 t. lime juice

8 slices Whole grain sourdough bread

 ½ cup cilantro

1 cucumber, seeded and sliced thin (I used a carrot peeler )

Sweet pickled hot jalapeno peppers, chopped (optional)

freshly ground pepper


  1. Combine the maple syrup, salt, vinegars, and water.  Add the carrots, cabbage and red pepper. Let marinate for 30 minutes or more. Drain, return to bowl and add the mayo and cilantro.


  1. Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Cut on the diagonal into triangles. Combine the nutritional yeast and the herbs in a pie plate.  Coat the tofu slices with the mixture, and lay tofu out on a parchment paper lined cookie sheet, sprayed with oil. 


  1. Bake at 400° for 15 minutes, until golden brown. When finished, sprinkle tamari over the tofu while on the cookie sheet, allowing it to sizzle and coat the tofu. 


  1. To prepare the sandwiches, lightly toast the bread. Mix the mayo and sriracha sauce and spread it on the bottom slice of bread. First lay out the tofu slices, then a layer of cucumber slices, cole slaw, jalapeno peppers, and cilantro.  Spread the mayo mixture on top piece of bread, add freshly ground pepper and enjoy!
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