Sunday, October 09, 2016

Portobello tempeh Rueben

In order to improve my health and lose weight, I've changed my diet following the guidelines in the book "Always Hungry?"by Dr. David Ludwig.  I'm eating whole foods with more fat and protein than I was used to, low glycemic indexes, and no sugar or sweeteners.  I feel great and love what I am eating!

I love the tempeh Rueben sandwich that they serve at The Autumn Cafe in Oneonta NY.  This is a way to combine all of those great flavors without the bread, and to do it on a grill in good weather!  In winter, just do the same thing on a baking sheet in a 350*F oven.  Year 'round tasty-ness.

Use 4 or 5 large portobellos when serving these as a main course.  Use smaller portobellos to serve as an appetizer or side dish.  These are very filling!

Serves 4 as a meal, more as an app or side

Preheat grill or oven to 350*F.

Cut into thin strips

  • 8 oz tempeh
In a cast iron pan heat
  • 1 Tbs olive oil

Spread the tempeh strips in a single layer in the pan and fry for 5-6 minutes, until the underside has browned.  Then turn and fry the second side until brown.  Add more oil to the pan if needed.  Drain on a paper towel and set aside.

Brush both sides of
  • 14 oz portobello mushrooms, stems removed
Brush surface of grill with olive oil, or if using an oven, line a baking pan with parchment paper.  Once grill/oven is up to temperature, place mushrooms gill side down on grill or baking pan and place pan in oven.  Grill/Bake for 5-8 minutes, or until the mushrooms begin to soften but still hold their shape.  Turn mushrooms gill side up and top each one with
  • scoop of sourkraut about 12 oz total
  • sliced tempeh
  • Russian dressing (I use close to the whole recipe for 14 oz of mushrooms)
  • sliced Swiss cheese 8-10 oz total
Grill/bake until the toppings are hot all the way through and the cheese has melted.  Another 5-10 minutes, depending on the thickness of your mushrooms.

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