My friend Alex, cleverly re-interpreting "BYOB," brought a loaf of vollkornbrot to a party I threw this past weekend.
Although the first ruben I made with this bread was prettier and more interesting, I learned the limits of my combinatory palate. Here's what I did the first time:
Tempeh-Kimchi Ruben (take one)
- toasted rye bread
- tempeh (makes 2): marinated the tempeh (cut into four thin square pieces) with 1/4 onion, thinly sliced in rings, 1/4 c soy sauce, 1/4 tsp ground cumin, 1/4 tsp ground mustard, 1/4 tsp caraway; then pan-fried tempeh and onions 3 minutes on each side, then braised with remaining marinade.
- dressing: vegenaise, chili-garlic sauce, and a little bit of yellow mustard, thinned to desired consistency with water
... not as pretty, but a whole lot more cohesive in terms of taste. Delicious!
Still, this felt like a bit of a defeat. My kimchi-tempeh ruben could have achieved world peace! Tempeh already had diplomatic aspirations!
Here's what I've concluded, though it's as yet still untested. I think my gingery kimchi could be part of the most amazing ruben of all time, but we're going to have to lock caraway out of the party. I suggest a new marinade for the tempeh (see "version two").