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| sloppily executed but super delicious! |
I love reubens, so toasty and buttery and cheesy... but not quite so fresh. Here is a ultimate fresh and colorful tempeh reubenish concoction!
what I used:
Carrot onion bread from Gainesville's Flour Pot Bakery
homemade red cabbage sauerkraut. Directions here
4 strips of Jose's organic tempeh
avocado (79 cents each at chun ching market! ah!)
tomatoes
bibb lettuce from the backyard
Tahini goddess dressing.
sharp cheddar cheese ( because I love cheese, but you don't have to use it )
shoyu (fancy for soy sauce)
Simmer the tempeh in shoyu and water for a couple minutes. Put the tempeh on a slice of the bread and top with cheese, if you're using it. Toast both pieces of bread in the oven until the cheese is melted, and then layer on the kraut and veggies, put the goddess on the other slice of bread and smash it all together. yummz. If you really want to get tasty you can butter your bread and then grill it in a pan, but I've been going overboard with butter lately. We got a pound of Amish butter last week.. I forgot how good it was. oops.
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