About the Dish

Per Serving
Calories 720
Total Fat 33 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 950 mg
Total Carbohydrates 92 g
Dietary Fiber 15 g
Sugar 18 g
Protein 20 g
Chef Zu

Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art. Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.

Peach Beer

The ATL sandwich featuring tempeh bacon, avocado and lettuce seems like a great summer tribute to Atlanta. Personally, we are fans of tempeh bacon and cannot wait to bite into this sandwich. We are going to step out of our normal Southern beer pairings, and suggest Harpoon Brewings UFO Georgia Peach as a complement to the peaches in this dish. Yes, Harpoon is in Boston, but they brewed UFO Georgia Peach as a tribute to Georgia, so we’ll take it!

Harpoon Brewings UFO Georgia Peach, Boston, Massachusetts

Albarino - Rias Baixas, Spain

The creamy, and cooling influence of avocado will be a perfect match for the tropical and floral notes of albarino. It’s like warm weather in a glass—not to mention the fresh peaches resonate with the stone-fruited nuances of the wine.

Nora, Albarino, Rias Baixas, Spain

METHOD

1
MISE EN PLACE • Pull 4-6 whole lettuce leaves; (save any remaining lettuce for another use). • Cut 2-4 slices from the center of the tomato; (save any remaining tomato for another use).
2
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, gently add tempeh strips in a single layer. Cook without disturbing until browned on bottom, 3-4 minutes. • Carefully flip tempeh. Cook without disturbing until browned on other side, 2-3 minutes. • Transfer tempeh to a plate.
3
While tempeh browns: • Toast bread as desired. • Spread each slice with mayonnaise.
4
Halve and pit avocado. Thinly slice fruit.
5
• Slice peaches as desired. • Top bread with tempeh, lettuce, tomato and avocado. Sprinkle with Campfire salt to taste. • Serve with peaches. Enjoy!

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