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.
Eggs and Sauerkraut on Rye
- At January 20, 2010
- By megan
- In Eggs, rye, Sandwich, sauerkraut
0
I am not a big fan of eggs, so I don’t eat them often. But, we were given some homemade sauerkraut and we had rye bread in the house, so I decided to make a sandwich on toasted rye. This is just a fried egg with salt and pepper and some outstanding sauerkraut. It was really good.
Basil Baked Tofu Sandwhich
- At October 12, 2009
- By megan
- In baked tofu, basil, Sandwich, tofu, vegan
- 0
The photo on the left is before baking. On the right- baked, topped with roasted garlic tomato sauce, and ready to eat.
Ingredients:
- 1 cup basil leaves, rinsed
- 4 cloves garlic
- 1/2 cup white wine
- 2 TB olive oil
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- Sea Salt: 1/2-1 teaspoon, depending on how salty you like your food
- Onion powder
- juice from 1/2 lemon
- 1 cup water
Preheat oven to 400. Let’s review the tofu mantra- buy firm tofu, freeze it, thaw it, press it, slice it, season it, bake it.
Combine all of the ingredients except the water in a food processor. Puree until it is a smooth green paste. Mix it into one cup of water and then pour half of this into a Pyrex baking dish. Place your frozen, thawed, pressed, sliced tofu into the dish and cover with the rest of the mixture. Bake at 400 for 40 minutes or so until the liquid has been absorbed. I toasted some Ciabatta bread and made a sandwhich topped with roasted garlic tomato sauce.
Unlike most of my other tofu recipes, this was made with the intention for it to be accompanied by another strong flavor, like a flavorful sauce, so keep that in mind for a serving suggestion.
Spicy Grilled Eggplant Open-Faced Sandwhiches
- At August 25, 2009
- By megan
- In Eggplant, Grilled, Leftovers, mozzarella cheese, Peppers, Sandwich
- 1
I had some left-over Fra Diavolo Sauce, so I put it to good use on these open-faced eggplant sandwiches. I served these
with green peppers and walla-walla onions, which I tossed in olive oil, salt, and pepper, and grilled for a few minutes.
For the sandwiches:
Peel and slice an eggplant into 1/4 inch thick rounds. Sprinkle with sea salt and let them exude excess water for a few minutes. Soak this up with a paper towel, flip them over, and repeat on the other side. Then brush them with a little olive oil, and grill for 5 minutes on each side.
Slice some ciabatta bread and grill for a couple minutes on each side. Then assemble the sandwiches- ciabatta bread, fresh buffalo mozzarella cheese, grilled eggplant, and sauce. Superb.
Let’s get Social