Summer Bock and Robyn Youkilis come together to create a salad version for a favorite, yet not so healthy, sandwich… the classic reuben. They have created a salad that has all the great flavors of the reuben, but without the guilt. This simple recipe is easy to make and sure to satisfy your cravings!
In Summer and Robyn’s recipe, they use tempeh as a substitute for meat. If you’re a vegetarian, you may already know about this soy-based superfood. If you’ve never heard of tempeh before stumbling onto this delicious recipe, then let us explore what this food has to offer.
Soy products are healthy sources of protein and they serve as excellent alternatives to meat and dairy products. Tempeh is made by fermenting cooked soybeans with a mold and mixed with other whole grains. This process creates fine white filaments that cover and bind the mixture into a firm cake. Tempeh is not a new vegetarian food. It’s actually been a staple in Indonesian diets for more than 2,000 years. Although, its popularity in the U.S. is still growing, tempeh is quickly becoming a favorite for vegetarians and vegans.
Since tempeh is less processed than tofu, it packs more protein and fiber. If you have never tried tempeh, you can find it at most health food stores (it’s located in the refrigerated section). Tempeh is great to cook with, because it absorbs other flavors quickly. It has a mild, nutty flavor, and is easy on digestion. Plus, it crumbles easily so it’s the perfect substitute for chopped meat in any recipe. You can easily incorporate this soy product into your diet by adding it to soups, salads, and stir-fry.
