Saturday, October 3, 2009

tangy tempeh sandwich

tempeh sandwiches are a savory treat, that are simple, high in protein, and energizing.
I like mine with a little raw, organic, cheddar from happy cows of course! Or you can try a little tomato or avocado.

Here are the basic ingredients:

toasted sesame oil
tempeh ( slice lengthwise down the middle)
braggs aminos or shoyu
whole wheat sourdough bread
sauerkraut, homemade or of good quality
romaine lettuce
stoneground mustard

Heat a little oil in a skillet. Fry the tempeh on med-high heat for 1-2 minutes each side. Lower heat to med-low and add enough water to cover tempeh halfway. Season with a little shoyu or braggs. Cover and simmer for 15-20 minutes. Simmering the tempeh really softens it and brings out it's flavor. Spread a thin layer of mustard on both slices of bread. Top with tempeh, sauerkraut to your liking, and lettuce. Serve warm. I enjoyed this with pureed squash soup, and a side of leafy greens.

Macro food facts:
-tempeh is a staple food in Indonesia
-Rich in B12 (if unpasteurized), protein, and omega 3's
-made from fermented soybeans and grains
-digests well
-very appealing for those in transition from eating meat
-restores energy and vitality

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