Sunday, October 12, 2008

Tempeh sandwiches are always so tasty

I discovered tempeh a few years ago when I took vegetarian cooking lessons from Bonnie - the owner of Bonnys before she opened her restaurant. She made this phenomenal wrap using marinated pan fried tempeh with sprouts, sauerkraut, soyanaise and dijon mustard.

I made a variation of on my own theme with the left over jerk tempeh I made yesterday. I used a whole wheat wrap, layered on some dijon mustard, hummus, guacamole (since I couldn't find any ready to eat avocadoes), the jerk tempeh broken into pieces, sandwich sprouts (alfalfa with mustard), sliced tomatoes and grated jalapeno gouda cheese. An amazing lunch on it's own!

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