Vegan Fried Green Tomato BLT

Tempeh Bacon





1 8-oz. pkg. tempeh, sliced into 24 very thin slices

1/4 cup low-sodium soy sauce

2 Tbs. apple cider vinegar

1 Tbs. Maple syrup

1/2 tsp. cayenne powder

2 tsp. liquid smoke, optional

1 Tbs. canola oil

Smoked paprika


1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Combine soy sauce, vinegar, maple syrup and cayenne chile powder. Pour over tempeh slices and let marinade for 2 hours, or overnight.

2. Preheat oven to 300°F. Transfer tempeh slices to prepared baking sheet, and discard marinade.

3. Brush slices with canola oil, and sprinkle with paprika. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

Fried Green Tomatoes 



1 Tbs Veganaise

1/4 cup Almond milk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

2 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste



Combine Veganaise and almond milk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in milk mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook on each side until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Assemble prepared tomatoes and tempeh bacon onto your choice of bread. Add Lettuce and Veganaise. Tip: mix the Veganaise with Chipotle powder to make a Chipotle mayo. 

Vegan Valentine's Dinner

To my delight I was able to spend my Valentine's Day evening with some good friends and a delicious 5 course vegan dinner thanks to my new photo collaboration with Azbuka Catering and Chef Elena Beresneva. The young catering company hosted their first pop up dinner to 30 guests at a small restaurant on the lower east side. 


truffled risotto cake.marinara.basil-infused oil.cashew creme.

grilled sesame pineapple steak over arugula salad.fried leeks. mole.

beet soup. eggplant bacon. roasted beets. creme fraiche. lavash.

stuffed peppers with lime couscous. olives. jackfruit ‘lamb’. pickled radishes. cherry balsamic reduction. ‘feta cheese’.

“little choc” crepe. crunchy caramel nest. mulled wine poached pear. clotted cream. salted caramel ice-cream.