Vegan with a Vengeance

sometimes he is waiting for me at home. I am not a big fan of soy cheese but if you are, feel free to add some shredded Swiss-style cheese.
    8 slices good, dark pumpernickel bread
    8 teaspoons nonhydrogenated margarine
    1½ cups sauerkraut
    2 dill pickles, thinly sliced
    1 avocado, cut in half lengthwise and sliced into ¼-inch slices
    1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares
    FOR THE MARINADE:
    Â½ cup white cooking wine
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    2 tablespoons Bragg Liquid Aminos or tamari
    2 tablespoon fresh lemon juice
    2 cloves garlic, smashed
    FOR THE DRESSING:
    â…“ cup Vegannaise
    2 tablespoons ketchup
    Juice of 1 lemon
    1 tablespoon minced onion
    3 teaspoons capers
    2 tablespoons sweet pickle relish (or equivalent amount chopped pickles)
    A pinch of cayenne
    Prepare the tempeh:
    Combine all the ingredients for the marinade. Add the tempeh and marinate for at least an hour, turning once.
    Mix together all the dressing ingredients and set aside.
    When the tempeh has marinated for an hour, preheat a grill pan over high
heat. Cook the slices on the grill for 4 minutes on one side, until dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.
    Prepare the sammich:
    Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook 1 minute more (it’s okay that the other side is dry).
    Divide the sammich ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve. For that authentic Jewish deli look, stick a toothpick in each half.
    Fizzle says:
    You can get canned, jarred, or bagged sauerkraut at the grocery store but for the best results ask the deli counter at your supermarket if they have any fresh sauerkraut.

TLT (Tempeh, Lettuce, and Tomato)
    MAKES 4 SAMMICHES
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    Tempeh, bacon, and hummus (and lettuce and tomato)—absolutely delish.
    8 slices sourdough bread, toasted
    1 batch Tempeh Bacon (page 23)
    1 cup hummus
    1 large tomato, thinly sliced
    Thinly sliced red onion
    4 leaves romaine lettuce
    1 cup alfalfa sprouts
    Layer one slice of bread with hummus; pile on the tempeh bacon, then the tomato, onion, lettuce, and sprouts. Add a dollop of hummus to keep the sammich intact, top with another slice of bread, slice in half, and serve. Repeat for the other three sammiches.

Tofu Dill Salad Sammiches
    MAKES 4 SAMMICHES
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    This combination of very simple ingredients produce a fresh-tasting salad that is perfect for those summer months when you just couldn’t possibly cook.
    1 pound extra-firm tofu, drained and pressed
    3 tablespoons minced red onion
    3 tablespoons Vegannaise
    â…“ cup fresh dill, chopped
    2 teaspoons Dijon mustard
    2 tablespoons apple cider vinegar or fresh lemon juice
    Salt and fresh black pepper to taste
    8 slices whole wheat bread
    Sammich fixings (lettuce, tomato, and onion)
    In a large bowl, crumble the tofu with your hands for about 30 seconds, until you reach a crumbly but still somewhat firm consistency. Add the rest of the ingredients through the pepper, chill for about 15 minutes. Serve on whole wheat bread spread with a little extra Vegannaise and topped with lettuce, tomato, and onion.

Chickpea-Hijiki Salad Sammiches
    MAKES 4 SAMMICHES
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    Okay you got me, I miss tuna fish sandwiches. These sammiches satisfy my craving, and if you haven’t cooked with hijiki before don’t be intimidated—the taste is not incredibly fishy, especially in such a small quantity.
    1 tablespoon dried hijiki
    Boiling water
    1 (15-ounce) can chickpeas, drained
    3 tablespoons Vegannaise
    2 tablespoons apple cider vinegar
    2 tablespoons minced onion
    Â½ cup peeled, shredded carrot
    Salt and fresh black pepper to taste
    Sammich fixings (lettuce, tomato, and onion)
    8 slices whole wheat bread, toasted
    Place the hijiki in a small bowl and poor boiling water over it to cover. Cover the bowl with a plate and let the hijiki sit for about 15 minutes. Meanwhile, prepare the rest of the ingredients.
    In a large bowl mash the chickpeas with a potato masher until no whole beans are left. Add the remaining ingredients and mix well. When the hijiki is ready, drain and combine it with the