Vegan Southwest Tempeh Rueben

I love sauerkraut and my uncle makes the best I've ever tasted-it's just fermented cabbage and salt and I eat it right out of the jar, just thinking about it makes my mouth water!  Reuben sandwiches typically aren't vegan friendly, but this one is.  Yum!

On Cooking And Ingredients

Vegan Southwest Tempeh Reuben
Makes 3 sandwiches
1 8 oz package of tempeh
1 t vegetable oil
1 cup sauerkraut
6 slices of sprouted grain bread
6 tomato slices
1/2 of an avocado, sliced thinly
4T vegan mayo
1 chili in adobo sauce, chopped finely
1 T chopped cilantro

Slice the tempeh in half length-wise, then slice them into four pieces.  Heat the oil in a non-stick or cast iron pan to medium heat.  Add the tempeh slices and cook on each side until they are browned-about 5-7 minutes on each side.

While the tempeh is cooking, make the sauce.  In a small bowl, combine the vegan mayo, the chili in adobo, and cilantro.
Toast the bread slices.  Spread a little sauce on each slice (it is pretty spicy).  To 3 of the slices of toast, add 2 tomatoes, 2-3 avocado slices, 2-3 pieces of tempeh, and 1/3 cup of sauerkraut.  Serve right away.

Zucchini, Sun Dried Tomato and Kalamata Olive TapenadeTart

It's been too hot out lately to use the oven, so dinner tonight was on the grill.  This tart is so easy to make if you use a ready made crust.  I have flopped one too many crusts in my life to attempt to bake one from scratch, so I used a ready made, organic, vegan cornmeal crust.  If you can't find one at your local natural foods store, use your favorite pizza crust.  When it's not so hot out, this tart can be made in the oven, just follow the instructions for baking the crust.  On Cooking And Ingredients

Zucchini, Sun Dried Tomato and Kalamata Olive Tapenade Tart
1/2 cup sun dried tomatoes (not packed in oil, just dried) soaked in water for 1-2 hours
1/2 cup kalamata olives cured in olive oil, drained
1 T chopped fresh basil
1 small clove garlic
1 8.5-9 inch vegan organic cornmeal crust
1 small zucchini sliced thin


Heat the grill to medium/medium low.  While the grill is heating, make the tapenade.


Sun Dried Tomato and Kalamata Olive Tapenade: In a food processor, pulse the soaked sun dried tomatoes, drained olives, basil and garlic until mixed well, but not pureed.  Makes a cup.

Assemble the tart: Spread the cup of tapenade on the crust.

Top with zucchini slices.

Place it on the top rack of the grill, or some method of indirect heat on your grill on medium to medium low heat.

Grill for 15-20 minutes, checking to make sure the crust doesn't burn.   The tart is done when the crust  and zucchini slices are slightly browned.

June Vegetable Fried Brown Rice

Ok, I feel a little silly posting June vegetable fried rice in July, but I bought the ingredients from the farmers market and made it a few days ago when it was still June.  I learned a tip from a co-worker about making fried rice and that is to make it using day-old rice, thanks Pang:)
On Cooking and Ingredients

June Vegetable Fried Brown Rice
Serves 4-6

5 cups cooked brown rice (cook it the day before in no salt added vegetable broth)
1 cup asparagus chopped in 1 inch pieces
1 cup pea pods, stems removed and cut in half or thirds
1 cup onions-I used a mix of green and white onion
4 oz button mushrooms thinly sliced
1 T garlic,diced
1 inch of ginger, peeled and diced
4 T low sodium tamari (wheat free soy sauce)
1 T mirin (rice cooking wine)
1/2 block tofu, drained in a colander for about an hour and then cut into 1/2 inch squares
1 small bunch of swiss chard stems removed and roughly chopped
about 1/4 c canola or other high heat organic oil

Heat a wok or large pan to high.  Add a tablespoon of oil and the tofu and cook, stirring continually until the tofu is slightly browned, about 5 minutes.  Since fried rice typically uses eggs, it's ok if the tofu is cooked lightly in this recipe, because it takes the place of eggs.  You may need to add a little more oil if the tofu starts to stick.  Remove from the wok.  Add 1-2 t of oil and add the ginger and garlic-stir fry for 30 seconds to a minute.  Then add the asparagus and pea pods and cook while stirring for another minute until they turn bright green.  Remove them from the wok.

Add another 1 t of oil to the work and add the onions, stir fry them for a minute, then add the mushrooms and cook for a few minutes, until the mushrooms start to brown.  Remove the onions and mushrooms from the wok.

Add 1 T of oil to the wok and add the rice.  Stir fry the rice for about 5 minutes, adding a little more oil if needed.  Add the tamari and mirin to the rice and mix.  Then add the vegetables and tofu, toss until combined, and serve.

Tahini Noodles

My cooking this week was all about finding ways to use as much cilantro as possible.   I planted a little too much in my garden all at the same time, but I do love it, so that's ok!  It seems that people either love it or hate it.  If you don't like it, this recipe tastes good without it too.    

On Cooking and Ingredients

Tahini Noodles
Makes a really big batch-maybe 6 main dish servings
1 lb whole wheat spaghetti, cooked following package directions
1/3 c sliced green onions
1 c thinly sliced red pepper
2 c thinly sliced pea pods
1/2 c chopped cilantro

1/4 c low sodium tamari
4 T brown rice vinegar
1 t toasted sesame oil
2 T canola oil
2 T tahini
1 T diced ginger
2 t diced garlic
1 T agave nectar
3 T sesame seeds

While the pasta is cooking, in a large bowl, combine the tamari, rice vinegar, sesame and canola oil, tahini, ginger, garlic, agave, and sesame seeds and whisk together well.  Add the onions, peppers, and pea pods.  Drain the pasta and while it's still hot, add it to the bowl with the sauce and veggies.  Add the cilantro and toss together well.  It can be served right away hot, or chilled and served later cold.