THIS IS NOT A BOUQUET, IT’S MY LUNCH
Tempeh, Tomato, Herb Sandwich
Recipe and Photos by Elizabeth Fiend
Part of the series “What Fiends Eat for Lunch”
Makes two sandwiches. Time: 45 min. Active time: 20 min. Category: Vegan sandwich.
COLORFUL, TASTY, NUTRITIOUS. WHAT MORE COULD YOU WANT FOR LUNCH?
* Only use home-grown flowers, or ones from a source that you know for sure are chemical free.
* Miso is a nutritious paste made from fermented soybeans. It‘s a traditional seasoning in Japanese cuisine. Miso is available in natural food stores in the refrigerated section. It comes in white, red and brown, the lightest color being the least salty.
4 slices whole grain bread
Garlic powder, ginger powder, mustard powder
6 cherry tomatoes
2 marigold flowers
2 garlic chive flower heads
1 sprig bronze fennel or dill
½ cup coarsely chopped basil
2 teaspoons vegan mayonnaise
2 teaspoons miso
Hot sauce (optional)
To bake tempeh:
The tempeh can be baked in advance, stored in the refrigerator for one week. Serve at room temperature. The spices serve as a ‘dry rub.’
Preheat oven to 350 degrees
Cut tempeh into 8 slices
Spray a baking sheet with olive oil
Arrange tempeh on baking sheet and sprinkle with garlic, ginger and mustard powder
Bake for 30 min, turning once, cool
To assemble sandwich:
Snip marigold petals with a scissor or lay flower head down on a cutting board and cut petals off
Repeat with garlic chive flowers
Finely chop bronze fennel or dill
Toss petals and fennel/dill over tomatoes
Coarsely chop basil leaves
Spread miso on one slice of bread
Spread vegan-mayo on the other slice of bread, top with hot sauce if desired
Layer tempeh, herbed-tomatoes and basil on bread
Tip: If you’re making the sandwich in advance, as I do to take to work, blot tomato wedges after cutting on a paper towel to prevent a soggy lunch.