Monday, May 26, 2014

Tempeh Melt with Walnuts and Dill

Tempeh Melt with Walnuts and Dill
Every now and then a melt sounds incredible and I’ll usually order one as a treat when eating at a vegan cafĂ©. There’s something wonderful about a cheesy saucy sandwich, and I call it a treat since I typically eat healthier. However, The only thing naughty here is the vegan cheese and I see nothing wrong with that on occasion – could be worse right?
I even made my own whole grain bread rolls so I consider this to be a healthy sandwich with a side of temptation.

1 package organic Tempeh steamed 15 minutes then chopped
½ cup Vegan Mayonnaise - recipe below
2 tsp Dijon mustard
2 tbsp minced red onion
Minced fresh dill
2 tbsp capers
2 tbsp chopped walnuts
Raisins or dried cranberry – as much as you like
Sea salt to taste
Pepper to taste

Daiya or your cheese of choice – for the melt
Tomatoes for the melt
Whole grain bread

Combine tempeh, mayo, mustard, onion, dill, capers, walnuts, currant, sea salt, pepper in medium bowl

Add the tempeh to your bread, I sliced mine in half for an open faced sandwich,  top with tomatoes and the cheese and toast in oven until cheese is melted, when done finish with avocado, sprouts or more dill

Home Made Mayonnaise updated 5.2015
7 oz extra firm tofu pressed - organic non GMO
¼ cup raw cashews
¼ cup water
1 tbsp + 1 tsp fresh lemon juice
3 tbsp cold pressed organic canola oil 
1 tbsp pure maple syrup or raw agave
3 tbsp  = 1 tsp apple cider vinegar
½ tsp sea salt

Add the water, lemon juice, olive oil, maple syrup sea salt and cashews blend on high using powerful blender until creamy, add the tofu and blend again until very creamy.

Note: Mayonnaise adapted from The Best Veggie Burgers on the Planet

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