*Featured Link: Bistro Europa of Buffalo, New York
I don't know whether it is the reuben here or the brussels sprouts that are the focus. I had thought I posted something about tempe before now, but it looks as though I didn't, and brussels sprouts seem to be highly neglected as a diverse and flavorful vegetable. So, here is a meal that appreciates both; sprouts and tempeh.
For those who are unfamiliar with tempeh, it is a vegetarian source of protein which is common in macromiotic cooking, whole foods stores, alternative nutrition, and eastern cuisine.
Originating in Indonesia, it is made from soy beans, and maintains good levels of protein, fiber, and vitamins because of its fermentation process and the relatively intact beans. It is tightly compact - similar to a vegetarian burger - and can be used in soups, salads, as a snack, and in sandwiches, among other things.
Speaking of sandwiches, I loved tempeh reubens as a kid. Roast beef wasn't really an interest in my family, and while I have had it sinse - the best organic beef reuben known to man made by the brilliant chefs at Bistro Europa in Buffalo, NY* - I greatly appreciate the unique and hearty context of the tempeh version.
(Full recipes available upon request)
Tempeh Reuben with Spiced Brussels Sprouts and Apples
For my reubens I pile on sauerkraut, thousand island dressing, and any of munster, swiss, monteray jack, or a good cheddar cheese over a pan-browned slice of tempeh. Adding thinly sliced red onion and pickled carrots might be lovely as well - Just had the thought.
I prefer an artisan rye, but pumpernickel or whole grain would be just as good.
And then of course fry the sandwiches in a pan while the halved sprouts and roughly chopped green apples get browned in cinnamon, cloves, and coriander.
I don't know whether it is the reuben here or the brussels sprouts that are the focus. I had thought I posted something about tempe before now, but it looks as though I didn't, and brussels sprouts seem to be highly neglected as a diverse and flavorful vegetable. So, here is a meal that appreciates both; sprouts and tempeh.
For those who are unfamiliar with tempeh, it is a vegetarian source of protein which is common in macromiotic cooking, whole foods stores, alternative nutrition, and eastern cuisine.
Originating in Indonesia, it is made from soy beans, and maintains good levels of protein, fiber, and vitamins because of its fermentation process and the relatively intact beans. It is tightly compact - similar to a vegetarian burger - and can be used in soups, salads, as a snack, and in sandwiches, among other things.
Speaking of sandwiches, I loved tempeh reubens as a kid. Roast beef wasn't really an interest in my family, and while I have had it sinse - the best organic beef reuben known to man made by the brilliant chefs at Bistro Europa in Buffalo, NY* - I greatly appreciate the unique and hearty context of the tempeh version.
(Full recipes available upon request)
Tempeh Reuben with Spiced Brussels Sprouts and Apples
For my reubens I pile on sauerkraut, thousand island dressing, and any of munster, swiss, monteray jack, or a good cheddar cheese over a pan-browned slice of tempeh. Adding thinly sliced red onion and pickled carrots might be lovely as well - Just had the thought.
I prefer an artisan rye, but pumpernickel or whole grain would be just as good.
And then of course fry the sandwiches in a pan while the halved sprouts and roughly chopped green apples get browned in cinnamon, cloves, and coriander.
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| Green or Golden Apples coarsely chopped with halved Brussels Sprouts, butter, cinnamon stick, cloves, and coriander. |
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| Tempeh Reuben with Spiced Brussels Sprouts |
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