One of my favorite aspects of summer are the trips farmer’s markets. Being originally from the coast, I tend to forget that there are other things to do than go to the beach when the weather’s nice. Although we may not have the luxury of the ocean in Western Mass., we have the distinct advantage of our amazing farmer’s markets- not to mention bike trails, the mountains, and a ton of vegan restaurants. Such an awesome place to live!
So yesterday Mike and I spent the afternoon at this great market in Northampton with live music, wine tastings, and even a portable pizza oven! We left with our bag filled with local tempeh, naturally fermented sauerkraut, wine, coffee, fresh bread, and a ton of produce. Definitely a successful trip! Take a peek at some of the goodies:
The local tempeh was definitely my favorite. I don’t think I can go back to regular, store-bought tempeh after trying Hosta Hill’s. Absolutely amazing. So, with the recent purchase of tempeh, sauerkraut, and fresh bread, what else is there to make, but 100% locally sourced Tempeh Reubens? Sign me up!
- 8oz package of tempeh, cut into 2×2 squares, and cut in half widthwise.
- 1/3 cup veggie broth
- 3T white vinegar
- 3T olive oil
- 2T soy sauce
- 1 tsp oregano
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/4 cup vegan mayo (my favorites are Follow Your Heart Vegenaise and Earth Balance)
- 1/2 tsp horseradish
- 2 cloves garlic, minced
- 1/8 tsp dill
- 1/8 tsp parlsey
- 6 slices of bread
- 1 cup of sprouts
- 1/2 cup of sauerkraut
- Steam the tempeh for 10 minutes, until it begins to smell like bread baking (if you don’t have a steamer, just make one out of a sauce pan with a metal colander hanging in it. Fill the sauce pan with 1-2 inches of water and bring it to a boil. Put the tempeh in the colander and cover it with a lid. Just make sure the tempeh isn’t touching the water).
- Mix the marinade ingredients in a shallow bowl. Put the tempeh in it, cover, and refrigerate. Let it marinate for at least an hour.
- While the tempeh is marinating, prep the mayo: mix all ingredients in a small bowl and refrigerate. The earlier you do this step the better- the horseradish and garlic flavor will become more pronounced as it sits in the fridge.
- Once the tempeh is ready, turn on the broiler. Line a baking pan with parchment paper and lay the tempeh out evenly (*Or you could just grill it!).
- Broil for about 15 minutes, until golden brown. Flip the tempeh over about half way through. Be sure to keep an eye on it so that it doesn’t burn.
- Toast your bread, and assemble your sandwiches!