Danny had a JCPenney gift card from Christmas so we got this fabulous Dale Tiffany Stained Glass Lamp. I love it! The colors are bold and vibrant and it looks perfect in the corner of the living room.
I got to work today and on the counter was this super cool owl necklace. Mom made it and surprised me!!
Tonight for dinner we had Tempeh Reuben Sandwiches which turned out good. The recipe I used called for more soy sauce (1/3 cup soy sauce and only 1/2 cup water) and though I LOVE salt, it was too much. So I have adjusted it for you in this recipe. Also, low sodium soy sauce would be better but I did not have any. You can use less soy sauce if you want or maybe substitute something else for part of it, but I think 1/4 cup would be a good amount.
Tempeh Reuben Sandwich
Makes 2 sandwiches
You will need:
8 oz package of tempeh
Marinade:
3/4 cup water
1/4 cup soy sauce (low sodium if you can get it)
1 t cumin seeds
1/2 t caraway seeds
2 t spicy brown mustard
a clove of minced garlic
1/4 cup extra virgin olive oil
1 c sauerkraut
2 Hoagie Style Buns
Sauce:
3 T mayo
3 T ketchup
3 T minced pickles
1/4 t lemon juice
Preheat oven to 350 degree F.
Cut tempeh in half then slice down the middle to create 4 pieces.
So the tempeh will soak up the marinade better you need to boil it for 20 minutes.
While tempeh is boiling prepare marinade by combining marinade ingredients with a whisk. Set aside.
Prepare sandwich sauce by combing all sauce ingredients with a spoon and sit aside.
After you have boiled the tempeh, remove from water and blot with a paper towel to absorb excess water.
Put tempeh in a small baking dish and pour marinade in. Shake to be sure all the tempeh is covered. Bake for 40 mintutes. Flip tempeh over half way through. While this is cooking, warm sauerkraut over low heat until warmed throughout.
Remove tempeh from pan and start preparing your sandwich. Bottom of bun, tempeh, sauce, kraut and top of bun.
Optional: you could top this with lettuce, tomato and onion if you want.
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