Tempeh Ruebens

Dinner 5/30 by Brian



• Tempeh Reubens

• Sauteed Spinach

• Salad with Radishes

• Applesauce

• Raisin-Spice Scone

Tonight Brian made Tempeh Reubens from "Vegan with a Vengeance" by Isa "Cupcake Goddess" Moskowitz again. He made them on his last cook shift and they're so delicious! He makes the rolls from scratch using Sandhill-grown wheat and sauerkraut that we canned here last year. The sauce is a combination of ketchup that we canned here last year from tomatoes that we grew in our garden and a pickly-sauce made from East Wind tahini. Together, they taste kind of like the Russian dressing that's found on traditional reubens.

The spinach and radishes are from a neighboring farmer who uses a greenhouse. Until Skyhouse gets our greenhouse built, we're depending on other sources for earlier produce. The salad is another crispy Ironweed delivery and the applesauce was made and canned last fall with organic apples from a neighboring orchard.