Tempeh Reubens!

I love tempeh Reuben sandwiches. This is my take on a traditional Reuben, complete with homemade Russian dressing and spicy coleslaw replacing sauerkraut.

I find that marinated tempeh gives the sandwich more flavor. I marinated triangles of tempeh in my special marinade for a few hours. I also use this marinade for portobello mushrooms.

Mandy’s Special Marinade

3 tablespoons Bragg’s Liquid Amino Acid
2 tablespoons Frank’s Hot Sauce
2 teaspoons Pickapeppa sauce
2 generous shakes of Colgin liquid smoke

After the tempeh has marinated for a bit, put the tempeh and the marinade in a frying pan and cook the tempeh on medium heat, just long enough to warm the tempeh and cook the marinade into the tempeh.

Now it is time to toast the bread. I use pumpernickel bread, but you could use whatever kind you like. I also use real butter, but if you choose to veganize this, you can use your choice of vegetable spread.

I melt a little butter in the pan and toast the bread. I think this makes the bread have a better taste and the bread isn’t too soggy from butter.

Place the tempeh on one slice of the toasted bread and cover the tempeh with Swiss cheese (or your soy alternative). This won’t make the cheese all melt-y like you want it, so I pop the sandwich in the oven for a bit to melt the cheese. I suppose you could also microwave it, but I don’t have a microwave and I don’t plan on buying one anytime soon. However, if Mark gets his way we will have one.

When the cheese is nice and melted, place some sliced tomatoes and spicy coleslaw on top. What is spicy coleslaw, you say?

Spicy Coleslaw (Vegan)

2 cups shredded red cabbage
1 cup shredded carrot
3 tablespoons vegan mayo
2 teaspoons spicy Chinese mustard
1 teaspoon rice wine vinegar
1 teaspoon sugar (I use Sugar in the Raw)
A pinch of wasabi powder
Salt and pepper to taste

Mix it all up and let it sit in the fridge for a couple of hours

Now it is time to spread that other slice of bread with the Russian dressing. I don’t really measure when I make this, but I do use the following ingredients:

-vegan mayo
-organic ketchup
-salt, pepper, garlic powder, paprika

I served these delights up with a side order of steak fries and an organic dill pickle, both from Hannaford’s supermarket. I highly recommend their pickles. Unfortunately, I didn’t use them to make the Kool-Aid pickles, which should be ready for review on Saturday.

Hurrah for tempeh Reubens! I hope you all have a great day and keep cooking!

Hey gang!

I am still cooking!  I have been under the weather the past couple of days, but I did make the tempeh reubens for dinner last night.  Expect a post on that later today.

Keep cooking!

Mexican pizza and string bean salad

I present to you, Mexican pizzas and Mexican string bean salad!

The pizzas are pretty self-explanatory, but I will give you some info about the tortillas.

I heated about a tablespoon or two of olive oil in the bottom of a cast iron frying pan (the only type of pan I use). When the oil was nice and hot, I put the tortilla in the pan, letting it fry for about 20-25 seconds, popping any bubbles that formed with a fork. When they were done frying, I placed them on a paper towel to absorb any excess grease.

The refried beans were jazzed up with some garlic sautéed down in some olive oil, a little juice from the homemade salsa and a generous sprinkling of this.

As for toppings, I used a combination of cheddar and pepper jack cheeses, red leaf lettuce, homemade salsa, black olives, and sour cream. You could use some meat analogs or different veggies, depending on your taste.

Here is the recipe for the string bean salad:

Mexican String Bean Salad

4 cups fresh string beans, boiled with a vegetarian bouillon cube
2 tablespoons organic apple cider vinegar
1 teaspoon lime juice
¼ cup of jarred jalapenos
1 green onion, chopped

The following spices are to taste:
cumin
chili powder
garlic powder
cayenne pepper
fresh ground black pepper

As for directions, it is pretty simple. Mix all of the ingredients together well and chill in the refrigerator for at least an hour.

Tonight, we are going out for dinner, but I will be back tomorrow, possibly with some tempeh Rubens for you to view. I am still letting the pickles do their thing and I hope to open them on Saturday.

Have a great day and keep cooking!

Here is a teaser of food to come!

Homemade salsa for the Mexican pizzas:

Kool-Aid Pickles:

I also bought some vintage bowls that I will be debuting over the next couple of days. Right now, I need to skedaddle back into the kitchen and check on my string beans that will be made into Mexican green bean salad, a recipe I created the other day and will be making for the first time this afternoon. Wish me luck!

Have a great day and keep cooking!

Yummy vegetarian food.

See the title? I hate that phrase. The same thing goes for the phrase “yummy vegan food.” In my world, if I am in pursuit of some food, it goes without saying that it will be vegetarian and “yummy.” If you are a vegetarian or vegan, the foods you eat should reflect those criteria. I don’t find the need to categorize my meals as anything other than “Tasty!” or “Ew, that was grody.” There is no need for labels.

Perhaps I am just being critical, but I find the people who often use “yummy vegetarian food” or “yummy vegan food” are just trying to be hip or cool, flaunting their vegetarianism or veganism: “Look at me! I am so original! I am like every other hipster. Look at my side-swept bangs, tight jeans, and ironic band t-shirt! I am a VEGAN, hunting down my prey of yummy vegan food! Rawr!”

If you do use these terms, don’t worry. I won’t love you any less for it. In fact, if I post a vegan recipe I will specify it as vegan because it is important to make it easy for vegans to weed out the recipes they can eat and those that contain dairy or honey.

Tomorrow, I attempt Mexican pizzas, which involves deep frying tortillas. If they turn out “yummy,” I’ll post photos and a recipe to boot. Also, keep an eye out for
Kool-Aid Pickles
that I hope to make tonight.

Have a great night and keep cooking!