Hii y’all, I’m back!!!! It’s been centuries, or so it feels. You know how life can get crazy and before you know it it’s been over half a year since you posted a recipe? Gosh. As you may have noticed, Strawberries and Sage is now officially A Heartful Harvest! Strawberries and Sage needed a name change. It served its purpose for years when I was going through my strawberry craze phase (it’s OK, I still LOVE dem strawberries đ). So nothing against the S&S name itself, I just had outgrown it, in a sense. More importantly, though, I feel “A Heartful Harvest” more accurately reflects my food ideals, which is driven by my compassion for the suffering and wellbeing of my fellow animals, and feeling strongly opposed to causing any harm to any living being. Oxford dictionaries definition of Heartful best echos how I feel about eating and using animals –
Characterized by deep emotion or sincerity of expression; genuine, sincere, heartfelt. Of an emotion: deeply or acutely felt; intense.
I think everyone would agree with me if they allow themselves to just be heartful. If people would put themselves in the places of the innocent animals that are tortured and slaughtered every second because of the demand for animals foods. If they truly opened themselves up to feeling what those animals feel, the pain, the despair, the terror…everyone in the planet would be vegan. If people were heartful of the fact that in today’s world, most of us have access to plant based foods, making murdering animals for food completely obsolete…everyone would be vegan. Humans are not meant to get sustenance from animals anyhow, but that’s a topic for a whole other post!
Today I’m sharing a recipe for a mostly grain-free tempeh reueben which can be eaten as a starter or feautured as the main entree. It may not look like much, but tempeh is very substantial on it’s own, providing 15 grams of protein for 1/2 a cup! The fermented soy (tempeh), and the fermented cabbage (sauerkraut) are a gut-loving duo, so eating this will benefit your tummy- and therefore your overall health.
You can, of course serve this within two slices of vegan, gluten-free bread and eat it more like a traditional reuben…and feel free to add tomato, leafy greens, sprouts, whatever you fancy. For serving as an appetizer, I’d cut the tempeh into cubes and put a toothpick in the center of the stacked cube and voila!
Tempeh Reuben
Vegan, Gluten-Free, Grain-Free, Nut-Free Recipe
Serves: 2-6
Ingredients:
â˘8oz tempeh, original or flaxseed
â˘Vegetable broth or grapeseed/avocado/canola oil
â˘Sauerkraut
â˘Fresh thyme leaves, optional
{Maple Mustard Sauce}
â˘Maple syrup
â˘Dijon mustard
Instructions:
Splash a couple tablespoons of vegetable broth or oil in a medium sautĂŠe pan over medium heat. Cook tempeh for 2-4 minutes on each side.
Stack tempeh and sauerkraut and garnish with thyme.
For the maple mustard sauce mix equal part maple syrup and mustard. Drizzle over tempeh. Serve warm or cold. Enjoy!
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