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Serves 6 Russian Dressing 4 Tbs. eggless mayonnaise 1 Tbs. tomato paste 1⁄4 cup minced dill pickle 2 Tbs. minced red onion 1 tsp. Dijon mustard Reubens 1 8-oz. pkg. tempeh 1⁄4 cup apple cider vinegar 2 Tbs. low-sodium tamari 1 Tbs. black peppercorns, crushed 1 Tbs. caraway seeds 2 1/2 Tbs. extra virgin olive oil, divided 4 cups thinly sliced onions 1 1/2 cups sauerkraut, drained 6 slices whole grain bread 1 bunch arugula, stemmed, rinsed and dried 1. To make Russian Dressing: Combine all ingredients in bowl. Cover, and place in refrigerator. 2. To make Reubens: Using sharp knife, cut tempeh crosswise at 45- degree angle into 1/4-inch-thick slices. Combine 11/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat. 3. Meanwhile, heat 11/2 Tbs. oil in skillet over medium heat. Add onions, season with salt, and cook, stirring, over medium-low heat about 10 minutes. Increase heat to medium, and cook 5 minutes more, stirring, until browned. Remove from heat. 4. Heat remaining 1 Tbs. oil in skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until browned, 4 minutes per side. 5. Warm sauerkraut in saucepan over medium-low heat. 6. Spread each bread slice with 1 Tbs. dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve open faced or top with bread slice. PER SERVING: 320 CAL; 13G PROT; 14G TOTAL FAT (2G SAT. FAT); 38G CARB; 0MG CHOL; 920MG SOD; 7G FIBER; 6G SUGARS |
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