Peter Berley recipe

[Guest guest]

This isn't in our cookbook of the week, but it is from the author of that book.

 

This sounds wonderful to me. I'm really enjoying tempeh sandwiches these days.

 

Ellen

 

* Exported from MasterCook Mac *

 

Tempeh Rueben

 

Recipe By : Peter Berley Angelica Kitchen (New York City)

Serving Size : 1 Preparation Time :0:00

Categories : Soyfoods Sandwiches & Wraps

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tempeh -- cut into

sandwich-size pieces and sliced in half

horizontally

for the marinade:

1 1/3 cups apple cider or apple juice

3 tablespoons shoyu

3 tablespoons prepared mustard -- preferably grainy

1 teaspoon ground cumin

1 teaspoon ground caraway seed

1 garlic clove -- minced

1 Pinch cayenne

1/3 cup canola oil

for the sandwich:

8 slices bread -- seeded rye or your

choice

Russian Dressing

 

Makes 4 sandwiches

 

Delectable Eastern European dish meets hip health-conscious downtown

vegan. Result: love at first bite. Here's the Reuben, as interpreted by

Angelica's creative guru, chef Peter Berley.

 

 

1. Preheat the oven to 350° F.

 

2. Place the tempeh in a steamer, and steam 5 to 7 minutes

 

3. While tempeh is steaming, make the marinade. Whisk all the ingredients

together.

 

4. Transfer steamed tempeh to a baking dish large enough to hold it in a

single layer. Barely cover with the marinade. Bake, uncovered, about 35

minutes, until the marinade has been absorbed.

 

5, To make the sandwiches, spread the bread with the Russian Dressing.

Layer four slices with the tempeh and sauerkraut. Cover with the remaining

bread. Serve warm.

 

 

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Per serving (excluding unknown items): 2126 Calories; 117g Fat (48%

calories from fat); 105g Protein; 181g Carbohydrate; 2mg Cholesterol;

1671mg Sodium

Food Exchanges: 11 1/2 Starch/Bread; 10 1/2 Lean Meat; 18 Fat

 

 

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