Issue link: https://www.epageflip.net/i/695013
73 BAY AREA NEWS GROUP KIDS TEEN Food they'll actually eat Theteenageyearsoftenarewhenidentitybeginstoreallyemerge,passionsdevelopandperspectives broaden. For the eco-conscious teen starting to think about the world around her, there is no better — or more responsible — place to eat than Butcher's Son in Berkeley. There you can find delicious facsimiles of meat-laden products and feel good about eating them. This delicious spin on a classic gets a zip from chili powder, some sweet tang from barbecue sauce and creaminess — sans cream, or any animal product, mind you — from the vegan mayo in the coleslaw. Who said Meatless Mondays can't last all week? Vegan Pulled "Pork" Sandwich With Creamy Coleslaw RECIPE COURTESY OF PETER FIKARIS, BUTCHER'S SON INGREDIENTS "Pork"andonions 1poundyuba(tofuskin) ¼ cup high-temperature cooking oil (such as peanut oil or extra-virgin olive oil) ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon chili powder 1 cup barbeque sauce 1 medium yellow onion Creamycoleslaw 1 head each shredded green and purple cabbage 2 shredded carrots ¼ cup apple cider vinegar 2 teaspoons salt 2 teaspoons black pepper 1 cup vegan mayonnaise (preferably Hampton Creek's Just Mayo) PHOTOGRAPH BY DOUG DURAN, ILLUSTRATIONS BY JEFF DURHAM Prepare the coleslaw with green cabbage, purple cabbage, carrots, apple cider vinegar, salt, black pepper, vegan mayonnaise. Combine. Prepare the "pork" with yuba sliced into thin strips, oil, salt, black pepper, chili powder. Combine. Saute yuba on medium heat until lightly browned. Turn heat to low,and cook with barbecue sauce for 10 minutes, or until hot. Slice the onion into thin strips. Saute with oil on medium-high heat until so and browned. Build the sandwich. Serve "pork" on a so bun with cooked onions and creamy coleslaw.