sandwiches

Tempeh Reuban

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I’ve eaten a vegetarian diet for 22 years now.  When I first began, I was constantly traversing my way back and forth through the local health food market trying to gain knowledge of all of the unique products. The benefit of this, is that I was inspired to use new and unique ingredients, and educate myself on this alternative way of eating.

This way of eating is more common socially these days, not having every parent in an uproar about where your protein is coming from.  What first was intimidating is now second nature, as I adapt almost every recipe that sounds delicious, into an alternative version.

This Tempeh Reuben is an incredible way to get plenty of protein in a meal.  With just one package, that serves 3, a serving contains 16 grams. I like to use the brand Light Life for it being non-gmo. I typically serve this along oven-roasted, rosemary & garlic root vegetables. I hope you enjoy it as much as my family does. It’s roaring with flavor, and is extremely satisfying.

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(Yield: 4-6 sandwiches)

Marinade: 1 pound of tempeh (cut in half (in the middle)), then cut into triangles. Cut those squares into triangles. Split those triangles down for thinner slices.

1 1/3 cup organic apple juice

3 Tbsp. shoyu

3 Tbsp. organic mustard

1 tsp. cumin

1 tsp. caraway seeds

1 clove of garlic, minced

1/3 cup cold pressed olive oil

Thousand Island Dressing
1/4 cup of mayo alternative (I use the brand Just Mayo)

2 Tbsp.  organic ketchup

1 Tbsp. organic dijon mustard

1 Tbsp. organic minced pickles

1 Tbsp. of pickle juice

1/2 tsp. dried dill

1/2 tsp. sea salt

pinch of ground black pepper

Sandwich fixings: 1 loaf of rye bread, 1 tomato, organic spinach, organic sauerkraut

Directions:

Preheat oven to 350 degrees.

To prepare marinade: place all ingredients in a mixing bowl and whisk until thoroughly combined.  Place the cut tempeh into a glass baking dish, with the marinade covering the tempeh. Bake at 350 degrees for 45 minutes.

To prepare the dressing: Place all ingredients into a small mixing bowl, and whisk until well combined.

To prepare sandwich: Toast 2 slices of rye bread.  Take the prepared dressing and coat 1 side of each slice of bread with the dressing, layer two tomato slices onto the bread, along with spinach , 1 Tbsp. or so of sauerkraut, and two slices of tempeh.  Eat while hot.  Great also alongside home-made oven fries, and a sliced pickle.

 

 

 

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Faux Tuna sandwich

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Having been a vegetarian turned vegan for over 20 years, it is second nature adapting recipes to meet my dietary needs.  One of my all time favorite sandwiches is my faux tuna sandwich. Raw. Made from seeds and nuts.  It’s so fulfilling each time, it has become a regular rotation in my menu preparation. Yield: 4-6 sandwiches.

TUNA:

1 cup of toasted walnuts

1 cup toasted sunflower seeds

2 Tbsp. of shoyu or braggs liquid amino

2 Tbsp. lemon juice

6 sheets of seaweed (the small snack size)

1 clove of garlic

1//4-1/2 cup water

1 stalk of celery, diced

1/4 white onion, diced

2 Tbsp. minced parsley

SUGGESTED LAYERING:

2 slices of cucumber

2 slices of tomato

hummus (see recipe under gnosh)

2 slices of bell pepper

lettuce

avocado

mustard

sourdough

 

DIRECTIONS:

Place the walnuts, sunflower seeds, shoyu, lemon juice, seaweed, & water into a blender and blend until slightly creamy.  I prefer just a little lumpy texture and will not puree it smoothly. Place into a bowl, and add diced celery, onion, and parsley.  Mix together.

Everyone likes a bit something different on their sandwiches, but I layer mine with whatever veggies I feel obliged to partake in: cucumber, tomato, hummus, bell pepper, lettuce, avocado, mustard.  This is even great on a rice cake.

 

 

 

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Oven Roasted Portobello Mushroom Sandwiches

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Portobello mushrooms lend that satisfying meaty texture.  This sandwich is one of my absolute favorites.  With the sweetness from the red bell pepper sauce, the savory pesto, and the tangy mushroom marinade, it’s the perfect blend of flavors sandwiched between rustic focaccia rolls. Portobello’s are also natural sources for vitamin D!

MARINADE

(yield: 3/4  cup)

Ingredients:

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp dried italian herbs or 1/4 cup fresh

1 clove garlic, minced

1/4 tsp. salt

dash pepper

1 tsp. mustard, dijon or yellow

2-4 portobello mushrooms (there is enough marinade to cover 4)

Directions:

1. Whisk together all ingredients into a small bowl and emulsify. In a 9 x 13 inch casserole dish, place the portobello mushrooms and pour the marinade over. Cover and refrigerate mushrooms for 1 hour or more. After marinating, place into oven at 350 for 1/2 hour, or until mushroom is tender.

BELL PEPPER SAUCE

(yield: 1 cup)

 

Ingredients:

1 red bell pepper, diced

1/2 cup white onion

3 small cloves of garlic, minced

1 medium sized tomato, diced

salt and pepper to taste

4 Tbsp. of water

Directions:

1. Saute onion and bell pepper in sauté pan until soft.  Add garlic and tomato and and sauté for another 5 minutes. Season with salt and pepper.  Place all ingredients into a blender along with 4 Tbsp. of water, and blend until smooth. Adjust salt and pepper as needed.  Return to sauce pan and keep warm.

SANDWICH 

(yield: 2-4 sandwiches)

You will need to prep or buy some pesto (see pesto post).  You will also need some dark leafy greens and focaccia rolls. I like to use spinach. To add even more veggies, I will sauté some extra onions, red bell, zucchini, and yellow squash.

Ingredients:

2-4 focaccia rolls

pesto (pre-made or store bought)

1/2 red bell pepper

1/2 zucchini

1/2 yellow squash

1/2 cup onion

1 cup spinach leaves

salt and pepper to taste

Directions:

1. Toast focaccia rolls.  Set aside. Sauté bell pepper, zucchini, yellow squash, onion.  Season with salt and pepper .

2. Spread bell pepper sauce on one side of roll and pesto on the other. Fill sandwich with sautéed vegetable blend and place marinated mushroom inside along with spinach leaves.