Open-Faced Tempeh Reuben

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.

Garlic Curry Marinade

Get out your mortar and pestle. This is really fun to make and goes well with veggies, especially grilled eggplant.

Ingredients:
  • 4 cloves garlic, coarsely chopped
  • 1 TB Vietnamese Sweet Lemon Curry Powder (www.savoryspiceshop.com)
  • 1 TB sesame oil
  • 1 TB soy sauce
Put the coarsely chopped garlic and curry powder in a mortar and pestle and grind until it starts to form a paste. Then add the sesame oil and mix well. Finally, mash in the soy sauce.
I coated some eggplant with this and grilled it for a few minutes. Great dish.

Sweet Chili Garlic Sauce and Marinade

I made this up as a marinade for baked tofu and it was delicious. If you want to go that route, follow my earlier baked or grilled tofu recipes, but substitute this marinade for whatever is in the original recipe.

I had some left over, so I used it as a dip for some veggie rice paper wraps (follow my recipe for Shrimp and Veggie Rice Paper Wraps for a great recipe, I left out the shrimp for these particular wraps).

Marinade Ingredients:

  • 2 cloves garlic, minced
  • 1/2 TB peanut oil
  • 1 tsp chili garlic sauce
  • 1/2 cup water
  • honey
  • sweet soy sauce

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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