Tempeh Ruben

This is almost vegan. It tastes amazing! Even hubby liked it! Next time I’d pop them under the broiler to melt the cheese a bit more.

8 oz tempeh, sliced in half and quartered

2 tsp olive oil

1/4 c orange juice

1/8 tsp ground ginger

Dash of allspice

1/8 tsp mustard seed

1/8 tsp brown sugar

1 tbsp minced garlic

Salt and pepper

4 slices Swiss of vegan cheese

1 c sauerkraut, drained

4 slices rye, toasted

Thousand island dressing

Combine olive oil, oj, ginger, allspice, sugar, garlic, salt and pepper in a zip lock bag, add tempeh and marinade for 30+ minutes.

Cook the tempeh in a skillet over medium heat until browned.

Spread 1 tbsp thousand island dressing on bread, top with tempeh and Swiss cheese.


Cuban Sliders

12 Hawaiian rolls
1 package of sliced ham
1 8 slices of swiss cheese
dill pickles
1/2 small onion, sliced thin
4 tbsp melted butter
4 tbsp dijon mustard

Preheat oven to 325.

In a small bowl combine the onions, mustard and butter.

Slice Hawaiian rolls in half. On the bottom half layer the pickles, ham and cheese. Spread with sauce and place the top on. Bake for 20 – 25 minutes until brown and cheese is melted.

Serves 4 – 6.