This sandwich is an East meets West spin on a Reuben, a delicatessen classic. The cabbage is sautéed with tempered seasonings, a common style of cooking vegetables in India. Go easy on the salt as the veggie strips come seasoned with salt. If you want some heat, add some green chili or cayenne to the mix. I chose Benevolent Bacon from Sweet Earth Foods for this sandwich. The flavor of these strips is very strong and intense on its own, but nestled in the sandwich there is nice balance. Tempeh `bacon' strips are great too, especially if you are gluten-free. The 'Russian' dressing comes out beautifully with cashews. Any leftover makes a great salad dressing (add some water to thin it out), or a perfect sauce over steamed or roasted veggies or add to any sandwich.

Prep time: 40 minutes
Cooking time: 50 minutes
Serves: 4
Ingredients
1 tsp. olive oil
1 tsp. black mustard seed
1 tsp. cumin seed
½ cup yellow onion, finely slivered
4 cups green cabbage, shredded
¼ tsp. turmeric powder
1 Tbsp. lemon juice
12 medium spinach leaves, de-stemmed
6 Benevolent Bacon strips or seasoned tempeh strips
1-2 tsp. salt, to taste
4 slices of sprouted grain bread or 4 whole wheat 7-8" pita halves, or bread of choice.
Instructions
Ingredients: Cashew Russian Dressing
½ cup raw cashews
2 tsp. tomato paste
½ tsp. garlic powder
1 tsp. lemon juice
½-1 tsp. salt, to taste
black pepper, 3 turns of a grind
½ cup water
Cooking time: 50 minutes
Serves: 4
Ingredients
1 tsp. olive oil
1 tsp. black mustard seed
1 tsp. cumin seed
½ cup yellow onion, finely slivered
4 cups green cabbage, shredded
¼ tsp. turmeric powder
1 Tbsp. lemon juice
12 medium spinach leaves, de-stemmed
6 Benevolent Bacon strips or seasoned tempeh strips
1-2 tsp. salt, to taste
4 slices of sprouted grain bread or 4 whole wheat 7-8" pita halves, or bread of choice.
Instructions
- In a medium sauce pan or wok, heat olive oil on medium heat.
- Add mustard seeds and cumin seeds.
- As the seeds begin to release fragrance, push them gently side to side with a wooden spatula. Keep a watch on these seeds so they don't burn.
- When the aroma gets strong and the mustard seeds begin to pop, add onions and stir.
- Add a dash of salt and stir.
- Cook for about 10 minutes, until the onions begin to soften.
- Add cabbage and stir the mixture.
- Add turmeric, salt and lemon juice and mix well.
- Cook for 15 minutes, stirring occasionally, until cabbage is soft to the bite, but not mushy.
- Prepare the vegan bacon or tempeh strips: Place in toaster oven for 10-12 minutes; 5-6 minutes for each side.
- Prepare the spinach: Wilt in a steamer for 3 minutes.
- Prepare the bread: Toast the bread lightly or heat the pitas, or your bread of choice.
- When the mixture and additional items are done, prepare the sandwiches.
- Place ¼ cup of the cabbage mixture on each bread slice or in each pita half.
- Layer with 2 vegan bacon or tempeh strips divided into 4 smaller strips, and 3 spinach leaves each.
- Serve with the sauce on the side or spread on the bread.
- Warm or room temperature is best.
Ingredients: Cashew Russian Dressing
½ cup raw cashews
2 tsp. tomato paste
½ tsp. garlic powder
1 tsp. lemon juice
½-1 tsp. salt, to taste
black pepper, 3 turns of a grind
½ cup water

Instructions
- Soak cashews in cool water for 30 minutes.
- After soaking, blend cashews with ½ cup of water and all ingredients, until smooth.
- Serve in small condiment bowls for each sandwich or spread directly on the bread.

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