Bryan is Plentiful’s Client Adoption Lead, with over  five years experience
in charitable food and homeless services. A Michigan native, Bryan moved
to NYC to run the Coalition for the Homeless’ soup kitchen after a career in
information technology and security. Bryan joined the Plentiful team in early
2017 after completing an M.S. in Nonprofit Management at The New
School. Bryan was named one of Hunter Colleges's New York City Food
Policy Center's  40 under 40  in 2018. As NYC Client Adoption Lead, Bryan
oversees product development, day-to-day operations, and the rollout of
Plentiful in NYC and other markets. Bryan is an avid photographer, scuba
diver, and has a passion for using technology to improve people’s lives.


Miso Marinaded Tempeh Cutlets with Leek Purée

1 cup white miso
½ cup sugar
½ cup sake
½ cup mirin
4 blocks, GF Tempeh,
Olive oil
2-4 leeks, washed, and chopped,
1 Tbs. Aji Mirin
Salt to taste

1. Slice each block of tempeh into 8 cutlets. Set up steamer, and steam tempeh for
15 minutes.
2. Meanwhile, mix first 4 ingredients in food processor and pour into shallow dish.
3. Remove Tempeh from steamer. Dip each piece into miso marinade and lay out
onto well greased cookie sheet. Let marinate for 30 minutes, or up to two hours.
4. Bake in 425 oven for 20 minutes. Turn over and bake for another 10 minutes.
5. While Tempeh is baking, cover bottom of heavy skillet with olive oil. Sauté leeks
in olive oil until soft, about 10 minutes. Add Aji Mirin, and pinch of salt, and
cook another 5 minutes. Puree leeks in Food Processor until smooth.
6. Remove Tempeh from oven, and evenly spread pureed leeks over tempeh cutlets.
Place under broiler for a few minutes, till leeks becomes carmelized, and golden
brown, but be careful not to burn them.
7. Serve with your favorite grain and vegetable.