A funny thing happened last spring. I found out that Colorado’s first all organic brewery had set up shop a few months prior in an office park across the street from where I live. Asher Brewing Co, who claims to be “solving the world’s problems one beer at a time” is definitely trying to solve our problem out here in the Gunbarrel neighborhood of Boulder where good food and drink establishments are scarce. At least we can finally hang out at a… I don’t know what to say… an office park brewery. You have to see it to believe it, and taste a few while you’re there.

On the Saturday before Halloween I found out that Hosea Rosenberg’s StrEAT Chefs would be at Asher, serving some street food from their shiny mobile kitchen. I had not yet tried StrEAT Chefs, despite the fact that I’d been eager to ever since they started serving “streat”-food a few months ago. We just walked across the street and there he was, Top Chef Hosea himself.

The menu looked like good street food, and the meat-eater with me was VERY happy with his pulled pork BBQ sandwich.

Vegetarian options, however, were disappointing. My only choices were a salad or a three cheese grilled cheese sandwich, which I was not really expecting. I ordered the grilled cheese because I was starving and I eat salads all the time and didn’t feel like a salad with my beer. The grilled cheese was sinfully good, slathered in butter and dripping with cheese. But, I don’t really like to eat that way, personally. There are so many unique, cool, fun vegetarian options that I’d like to see available, especially since a lot of people will eat vegetarian foods who aren’t vegetarians themselves. It’s often a healthy choice and A Bolder Table readers know I have a number of ideas that could fly with StrEAT Chefs. But, rather than complain that StrEAT Chefs brush vegetarians to the side and assume they’ll be happy with grilled cheese, I will go ahead and give them a thumbs up because their food is good, and we desperately need food carts in Boulder!

However, if anyone from StrEAT Chefs is reading this… I’d be more than happy to provide a vegetarian menu consultation. It might take your business to a new level.

I am aware of the fact that my version of a Reuben is missing some key ingredients like corned beef and Russian dressing. Personally, I’m OK with that. My version is pretty good, too.

Slice some tempeh and let it marinate for an hour or so in:

• 1 shallot, lightly fried in olive oil until golden and fragrant
• 1 TB olive oil
• 1 TB german mustard
• 1/2 cup beer- I used Sweaty Betty, a blonde beer from Boulder Beer
• 1 TB maple syrup
• 1 tsp garlic powder
• pinch of sea salt

After the tempeh has had some time to soak in some flavors, grill it for a few minutes on each side. Toast rye bread and top it with swiss cheese, tempeh, and sauerkraut. I was fortunate enough to have some homemade sauerkraut for this sandwhich.