Food they’llactuallyeat

VeganPulled“Pork”SandwichWithCreamyColeslaw

RECIPE COURTESY OF PETER FIKARIS, BUTCHER’S SON

The teenage years often are when identity begins to really emerge, passions develop and perspectives 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?

Ingredients

“Pork” and onions

1 pound yuba (tofu skin)

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

Creamy coleslaw

1 head each shredded green and purple cabbage

2 shredded carrots

¼ cup apple cider vinegar

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.

2 teaspoons salt

2 teaspoons black pepper

1 cup vegan mayonnaise (preferably Hampton Creek’s Just Mayo)

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 soft and browned.

Build the sandwich. Serve “pork” on a soft bun with cooked onions and creamy coleslaw

Hit the dirt

If you have a dirtjumping daredevil or two on your hands, take them to Pleasanton’s BMX park, a spot that’s perfect for novices but also offers up enough berms, hills and jumps to satisfy more advanced riders for hours. Just don’t forget to pack the safety gear and sunscreen.

The park, which is open during daylight hours and draws solo riders and families alike, is at 3320 Stanley Blvd.