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Fresh picked organic baby salad greens, mildly spicy nasturtium & arugula flowers are from my organic garden.

For a tasty, sensational end of summer sandwich:

Put purple sauerkraut, sliced heirloom yellow tomatoes and fried tempeh between two slices of organic sourdough gluten-free bread.

It is a quick and easy vegan dinner. Yum!

You can change the fresh and fermented veggies, and condiments with the seasons.

In addition, for a delicious vegetarian variation, add some local grass raised, organic cheese to the sandwich.

To make a tempeh reuben:

You can melt the cheese on the bread.

I like to fry my bread with the tempeh in olive oil.

When the tempeh is cooked and bread is lightly browned, turn off the heat.

Last, but not least put the sliced cheese on the bread, and let the residual heat melt the cheese, before assembling the sandwich. 



Leslie Cerier, The Organic Gourmet

Renowned Chef & Author
Gourmet Getaway Retreats

Vegetarian Cooking from the Heart




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