iEat Green - Alexander Gerofsky –Founding member of World U.P.

World U.P. is a collective of innovative and passionate people who dream of an Understanding and Peaceful global community, where everyone belongs, is celebrated, and is appreciated for our differences. We are building our World U.P. by improving access to resources that allow humans to connect, learn, and empower each other through kindness and love.

Bio:- Alexander Gerofsky 

 

Alexander is a founding member of The World U.P. Foundation and has been involved since its inception in 2016. His passion for providing learning opportunities to those who do not readily have access to them brought him to World U.P. Originally from Long Island, NY, Alexander attended The Cooper Union for the Advancement of Science and Art in Manhattan, NY. Peter Cooper, born into a working class family, was unable to afford the cost of higher education. It was his belief that “education should be as free as air and water”; that it be accessible to all who wanted to learn. It was during Alexander’s time at this school where he embraced these values by meeting many talented and diverse first-generation college graduates with a love for learning. Alexander Gerofsky is a Chemical Process Engineer with AdvanSix, Inc. in Chesterfield, VA.

Vegan BBQ Tempeh

 

1 package 3-Grain Tempeh 

Safflower or Canola Oil

BBQ sauce (recipe below)

Ingredients

1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ cup honey

1Tbs chili powder

2 t. sea salt

1 t. marjoram

2 tsp. thyme

2 t. oregano

1 Tbs Tarragon

2 t. Basil

3 Tbs molasses

1 tsp. liquid smoke

1 t. cayenne pepper

11 shots of Tabasco sauce

2 cups water

2 small cans of organic tomato paste

1- 28 oz. cans organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers

 

 

 

Sauté all veggies in the olive oil with garlic and ginger, until soft. Add remaining ingredients and simmer for 45 minutes.

 

Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces. Sauté each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil. Cover bottom of a 9” x 13”  baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.

 

Bake in 350 oven for 30 minutes or cook on grill