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I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.
Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge. This soup could be made lots of different ways.
The magic formula = smoked paprika + caraway seeds + dill. You must taste this flavor combination to believe how good it is!
This soup recipe is NSNG (No Sugar No Grains).
Reuben Soup (NSNG)
INGREDIENTS:
1 T coconut oil
4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped
1/2 zucchini, chopped (keep separate from the other vegetables)
dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder
1 C red lentils, rinsed
6 C water
2 T tamari
1/2 T apple cider vinegar
ASSEMBLY:
1. Heat the coconut oil over medium heat in a soup pot.
2. Add the vegetables except the zucchini. (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)
3. Add the dry spices. Saute the vegetables and spices for several minutes.
4. Add the lentils, water, and tamari. Simmer, covered for about 45 minutes, or until the lentils are cooked.
5. Remove from the heat, and stir in the zucchini and apple cider vinegar. Makes 6 pints.
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For tonight’s meal, I ate the Reuben Soup with:
- a half cup of brown basmati rice
- a sprinkle of toasted pumpkin seeds
- several crushed red pepper flakes
- a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice
Here’s a picture of the Grilled Tempeh Reuben Sandwich…
Grilled Tempeh Reuben Sandwich
Here’s a picture of a Tempeh Reuben Salad (NSNG)…
Tempeh Reuben Salad (NSNG)
This was my first attempt at making a NSNG (No Sugar No Grains) and GF (Gluten Free) “cookie,” and also my first time using coconut flour. I’ve got to say– I did pretty good! The only thing “bad” about these is they are too small! After they came out of the oven, I ate about 5 very quickly.
The hazelnut flavor really comes through in these moist little snack cakes. The coconut ingredients add both richness and texture. The fruits and carrot impart a subtle sweetness.
In this recipe, I used just 2 dates to bump up the sweet just a bit. That works out to about 0.053 dates per cake, or about a quarter of 1 date per 5 cakes. Not bad at all!
These hold together quite well, so I predict they’re going to be tucked into my ski jacket pocket this winter. I can’t wait for the flakes to start flying!
Coco-Hazelnut Snack Cakes (NSNG)
INGREDIENTS
3/4 C hazelnut flour (raw nuts ground in the Vitamix blender)
1/4 C garbanzo bean flour
1/4 C coconut flour
1/4 C ground flax seeds
1/4 C finely shredded unsweetened coconut
1 1/2 t cinnamon
1 t baking powder
1/4 t salt
1/4 t allspice
1/2 C full fat canned coconut milk
1/4 C unsweetened soy milk (or other non-dairy milk)
1 t vanilla extract
2 Medjool dates, pitted
1 C shredded carrot
1 C shredded organic apple (about 1 large)
ASSEMBLY
1. Combine the dry ingredients in a large bowl.
2. Blend the wet ingredients (i.e. milks, vanilla and pitted dates).
3. Add the wet ingredients to the dry ingredients. Stir in the carrot and apple.
4. Use a cookie scoop (or 2 spoons) to drop batter balls onto a cookie sheet lined with parchment paper. Flatten each ball and smooth the sides. Note that these retain their form/size during baking.
Coco-Hazelnut Snack Cakes (before baking)
5. Bake at 400 degrees for about 15 minutes. Cool on a wire rack. Makes 38 or approximately 3 dozen. Freeze what you’re not going to eat right away.
Happy Fall…Enjoy!
Sunflower in a pumpkin patch – Hood River, Oregon
Freeheel Vegan 