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Recipes From Follow Your Heart
Reuben SandwichAdapted from the soon-to-be-released cookbook The Passionate Vegetarian: Recipes From Follow Your Heart by Janice Cook Knight
Hold the corned beef. Use vegetarian bacon bits or wheatmeat with delicious results. This is such a good sandwich. Cottage tofu or melted Swiss soy cheese, sauerkraut, mustard, crispy bread. You’ve got to have a great rye, one that will give you large slices and a chewy crust.
2 large slices rye bread (e.g., corn-rye or sourdough rye)Preheat oven to 350°F.
Vegenaise (Follow Your Heart’s eggless, dairyless mayonnaise substitute), to taste
Mustard, preferably Gulden’s, to taste
2 Tbsp. vegetarian bacon bits (such as Fakin’ Bacon Bits), or several thin slices wheatmeat* (enough to cover bread in a single layer)
1 1/2 cups sauerkraut (squeeze to drain and discard liquid, yielding about 1 cup)
1 large scoop cottage tofu or 2 slices Swiss soy cheese, approx. 3 1/2" x 4"
Sliced dill pickles, to taste
Russian dressing (recipe follows)
Spread 1 slice of bread lightly with Vegenaise, the other with mustard. Sprinkle vegetarian bacon bits or place wheatmeat on top of the mustard side, then arrange sauerkraut on top of this. Layer on the soy cheese or place scoop of cottage tofu (cheese slices will overlap slightly) to cover sauerkraut. Place both sandwich halves (the Vegenaise side is still plain) on a baking sheet, and bake for several minutes, just until cheese melts or tofu warms up. (Check on the Vegenaise slice: Once it is lightly toasted, you may need to take it out before the other side is done.) Remove from oven.
On top of the soy cheese or cottage tofu, arrange the dill pickles, and add a generous drizzle of Russian Dressing. Top with other slice of toasted rye and cut sandwich in half. Serve immediately.
Makes 4 to 6 servings
Russian Dressing
2/3 cup VegenaiseCombine ingredients. Store in refrigerator.
1/4 cup ketchup
1 Tbp. sweet pickle relish
Makes about 1 cup
*Wheatmeat, also known by its Japanese name, seitan, is available fresh or frozen in natural food stores. It comes in various flavors made to imitate meat: get a beef-style if available. Thaw first if frozen. Also, at this writing, Follow Your Heart’s deli carries "wheatmeat pastrami," which we use in the restaurant—so if you’re local, you can get that one from us. The same goes for cottage tofu. Enjoy!
Tempeh Tacos
Adapted from the soon-to-be-released new cookbook The Passionate Vegetarian: Recipes From Follow Your Heart by Janice Cook Knight
Because it is dense and chewy, tempeh makes a great taco or burrito filling. You can, of course, vary the flavors here with your own favorite spices and a variety of salsas. You could also add grated soy cheese to the tacos right before serving.
2 Tbsp. olive oilAbout 1/4 cup salsa, red or greenIn a large skillet, heat the oil and sauté the onion over medium-high heat, stirring often, for about 5 minutes, or until onion is browned around the edges and fragrant. Add tempeh, tamari, and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm.
1 large onion, chopped
12 oz. plain tempeh, crumbled into large pieces (Surata Soy Foods Co-op Original
Tempeh, available at natural food stores)
1 Tbsp. tamari (natural soy sauce)
1 tsp. ground cumin
1 dozen corn tortillas (approximately), wrapped in foil
1/2 - 1 cup coarsely chopped fresh cilantro
2 cups crisp lettuce (e.g., romaine), washed and shredded
Meanwhile, warm tortillas in a 350F oven until they are soft and pliable. Fold each tortilla in half, and spoon in the tempeh mixture; top with cilantro, lettuce, and salsa, and serve immediately.
Makes 4 to 6 servings
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