His first selection, the Tofurky Reuben, was adapted from Isa's Tempeh Reuben in Vegan with a Vengeance, but he put his own spin on it to turn it into an original recipe. The bread is toasted instead of fried, the tempeh is replaced with Tofurky and the dressing is simplified kid-style.
It's still, of course, not the healthiest dish, but all four of us love a Reuben as a treat from time to time - and Sunday is our usual night for a quick, comfort-food type dinner. We're also not big on meat substitutes, but I like that Tofurky doesn't contain soy protein isolates, nitrates or MSG.
So now I'm turning it over to Big Sprout to tell you the rest.
I was looking at a cookbook, and all of a sudden I found this recipe that looked so, so, so delicious. And then, I chose to make it on a Sunday night. The whole family voted 5 sprouts, and my sister even tried to give it 5 1/2. Now I'll write the recipe:
Big Sprout's Tofurky Reuben
8 slices bread (pumpernickel or rye work best)
8 pickle slices
2 cups sauerkraut
1 package Tofurky deli slices
2 tablespoons ketchup
1/3 cup Veganaise
1 tablespoon lemon juice
First, make the dressing by mixing the dressing ingredients together. Put the bread in the toaster oven until it's lightly toasted. While the bread is toasting, heat the sauerkraut and Tofurky. Cut the avocado in half, take out the pit, slice each side and remove the slices with a spoon. Put dressing on every piece of bread. On four pieces of bread, stack pickles, avocado, Tofurky and sauerkraut. Put the empty pieces of bread on top. Cut each sandwich, and then you eat it.
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts