Dinner ~ Tempeh & Sauerkraut

When slow cooked over a low flame, tempeh and sauerkraut flavors merge in a wonderful combination.

Tempeh & Sauerkraut

1/4 c apple cider vinegar
1/4 c apple cider
1 green cabbage
1/2 c red onion
1/8 tsp sea salt
1 tbsp caraway, mustard, or rye seed
8 oz tempeh
sesame oil

In a large pot, add apple cider vinegar, apple cider, finely chopped cabbage, chopped red onion, sea salt, and caraway seeds. You can also use either mustard or rye seeds as well. Heat over a low flame or in crock pot. Lightly saute tempeh, which can been cut into heart-shapes for Valentine's Day, in sesame oil prior to slow cooking. Add tempeh to chopped cabbage and continue to cook 1-2 hours. When serving, I like to pair a crisp raw vegetable with the long-cooked cabbage. Berries and pomegranate seeds add a touch of sweetness to the meal.

Dinner: Heart-shaped tempeh, sauerkraut with caraway seeds, salted mini-cucumbers, berries and pomegranate seeds.