To watch Cooking Class with Liz Gary and view the transcript, click here.

San Diego City College student, chef and vegan foods advocate Liz Gary hosts a vegan cooking class with City Times Media multimedia journalist Marco Guajardo.

Gary explains the nutritional and societal benefits of tofu as a protein-rich alternative to meat, seafood, eggs, and dairy, adding a nutrient-rich palate of ingredients to the dishes she prepares.

To read more about Gary, visit https://bit.ly/3Nku0Wc

The Bitchin’ Grilled Tofu Sandwich comes from Gary’s own collection of recipes published at Jensen’s Foods and features sliced slabs of grilled Wildwood Organic Tofu, freshly picked produce from Seeds@City garden, and Bitchin’ Sauce as spread.

The Kale Almond Supreme Salad comes from the collection of recipes found at the OB People’s Food Co-op deli and features ingredients from Seeds@City garden and OB People’s Food Co-op.

Gary’s forthcoming book, “Black Belt in Tofu: Today’s Plant-Based Protein Rich Alternative to Meat, Seafood, Eggs, and Dairy” will include dozens of her own recipes she developed through her advocacy at schools, restaurants, supermarkets, and public libraries.

Among other events, the chef hosts monthly plant-based cooking classes at the Point Loma Public Library on the third Monday of every month.

Join us as she builds our understanding that a viable alternative to the standard American diet is needed and delightfully possible.

Bitchin Sauce donated their products for the Bitchin’ Grilled Tofu Sandwich recipe.

Links from this episode:
Bitchin Sauce website: bitchinsauce.com
Liz Gary’s website: veganculinarymemoirs.com
Jensen’s Foods: cooking.jensensfoods.com/cooking
OB People’s Food Co-Op: obpeoplesfood.coop
Point Loma Public Library website: sandiego.librarymarket.com