Plant-Based Yoga Food by Liz Price-Kellogg

Author:Liz Price-Kellogg
Language: eng
Format: epub
ISBN: 9781510770430
Publisher: Skyhorse
Published: 2022-02-15T00:00:00+00:00

1. Slice tempeh in half lengthwise to form 2 smaller rectangular pieces. Then slice each piece in half to form 4 thin patties. Combine olive oil, orange juice, ginger, allspice, mustard seeds, sugar, garlic, salt, and pepper to form marinade. Place tempeh in large baking pan and coat all sides of tempeh with marinade. Allow tempeh to rest in marinade for at least 30 minutes before cooking.

2. Place marinated tempeh in medium skillet and begin to sear over medium heat. Cook both sides for about 5 minutes or until crisp and golden brown. Top each slice of tempeh with ¼ of the sauerkraut and 1 slice of cheese. Cover skillet with lid for 1 or 2 minutes to allow cheese to melt and sauerkraut to warm.

3. Toast rye bread. Coat each slice of toast with 1 tablespoon of More than a Thousand Islands dressing. Top with tempeh. Serve open face and enjoy!

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