A Late Addition: Tempeh Ruebens with Homemade Russian Dressing

Well, I have to say I feel a little embarrassed. All these delightful recipes cropping up and I have not posted one for awhile. Thanks for the tip-off email, Zach. I might have let things go even longer if I hadn't been clued in. Jane and Pete, thanks for posting the soup recipe. We decided to hold off until it cools back down, but we can't wait!

Anyway, here is our contribution. Zach, what you said about having a busy Sunday and so needing a quick recipe is sort of the theme of our weekday lives right now. We usually don't get home til after six and we are both beat, so easy meals that don't involve beans, cheese, tortillas, and a microwave are always nice.

Materials:

-1 block Tempeh (I hope you can find this out in No. Man. land, Zach and Kira. Get it? Anne and John, I don't know what the availability of Tempeh is in Wales/India. I suppose good, huh?)
-A little bit of Saurkraut (You'll have to open a whole can, of course, but it keeps for a long time in the fridge. Good ol' lactic fermentation.)
-Rye bread
-Swiss Cheese
-Russian Dressing (see below)

Russian Dressing (this makes a large quantity, so it could probably be halved or . . . er . . . thirded?)
Mix together:
-1/2 cup mayo
-1/4 cup ketchup
-1 T minced onion
-1 T red wine vinegar or lemon juice
-dash dry mustard
-salt and pepper to taste

Procedure:

First, make the dressing. This takes only a few minutes, but everything else is so quick that you want to do it first.

I like to fry or saute the Tempeh in a little oil, but it tends to break if the pieces are too big. So, I cut the flat brick in half through the broad side, then lay it on the just cut side and carefully cut it into two thinner slices. I end up with four slices of Tempeh that are about 2" x 3" x 0.5". Sorry for the techno-babble. You can marinate these in anything you'd like, or nothing.

While the Tempeh is cooking, warm a little saurkraut up on the stove or in the microwave, cut some swiss cheese, and toast some rye bread.

Once the Tempeh is done, make your sandwich: bread, cheese, Tempeh, dressing, saurkraut, bread. Be sure to eat it with chips and 'extra ingredients' from Beer-Cheese soup.

Sam and Marja

P.S. We were going to post pictures, but ate too fast. Next time.

P.P.S. I want a Squeezo!