I recently received Brendan Brazier’s new Thrive Energy Cookbook. I had been waiting for this book for months and I finally had it in my hands! It is a beautiful book packed with 150 plant-based, nutrient-dense, whole food recipes. The recipes are all allergen-free (or with gluten-free options) to eliminate wheat, yeast, gluten, soy, refined sugar, and dairy from your diet. The thing I like best about this book is it has many transition recipes which are great for those who want to start a plant-based diet. Many of the ingredients are easier to find and more common than in his past books.
Flipping through the pages I couldn’t decide which recipe to try first so I left it up to my husband pretty much and we picked one that is perfect for right now.. A Reuben Sandwich! Perfect and just in time for St. Patrick’s Day for those who celebrate it. I am not a fan of the traditional Reuben but make them often as we have my grandmother over for dinner every St. Patrick’s Day. We made it to “test” ahead of time and to share the recipe here if we liked it so others could enjoy it for St. Patrick’s Day. I was a little skeptical as to if my husband would like it but he did! He said next time he would probably have the sandwich as is but without the tempeh (he wasn’t a fan of it), maybe I will try it with tofu next time. I enjoyed the sandwich and thought it was delicious despite disliking mayonnaise/aioli. While I am also not a fan of tempeh I think I would really enjoy this sandwich with or without the aioli, without tempeh, and will be trying it with his Cheddar Cashew Cheese recipe next time. I am really looking forward to trying the Cheddar Cashew Cheese as the rest of my family likes cheese I hope they like it. I made a Sweet and Spicy Superfood Coleslaw to serve with the sandwiches.
I highly recommend getting Brendan’s Thrive Energy Cookbook whether you are a vegetarian, vegan, or just looking to add more plant-based meals into your diet, there is something for everyone. He does have multiple books, the newest one is pictured below (US book pictured). Like I said I had been waiting, pre-ordering on the first day it was available. I happen to have 2 copies which means I am going to do my first giveaway! Crossing my fingers there are no problems, you cross yours in hopes you are the lucky reader that wins because this is a great book! Check out the recipe and giveaway below!
Makes 1 sandwich
2 thick slices sprouted bread, Brendan suggests Silver Hills (used Food For Life Ezekiel Sprouted 4:9 Bread)
Virgin coconut oil
1-2 TBSP Reuben Dressing, recipe below
1/4 cup shredded dairy free cheese, Brendan suggests Daiya or homemade Cheddar Cashew Cheese which you can find in his Thrive Energy Cookbook (used Go Veggie Dairy-Free Swiss Cheese slices)
1/4 ripe avocado, peeled and thinly sliced
5 or 6 slices tempeh, grilled on each side for 2 to 3 minutes
3 large thin red onion rings, optional
1/3 c sauerkraut
1 small handful baby spinach
2 large dill pickles, quartered lengthwise, for garnish (we had Sweet and Spicy Superfood Coleslaw with ours)
Press the bread slices together and lightly spread some virgin coconut oil on the outsides. Cook in a panini press on medium-high heat until golden and lightly crisp, 3 to 4 minutes. I can’t find our panini press, it has been so long since we used it so I used the griddle on our stove.
Pull the bread slices apart. Spread Reuben dressing on the untasted side of one slice. Arrange the cheese on the untoasted side of the other slice, covering the entire surface. The heat of the toast will melt the cheese enough.
Arrange the avocado, tempeh, and onion rings (if using) over the Reuben dressing, then top with sauerkraut, baby spinach, and the top slice of bread. My husband likes his sauerkraut heated so I placed a pile on the griddle and places on top of the cheese to help melt it. Cut the sandwich in half diagonally and serve with pickles. We served ours with Sweet and Spicy Superfood Coleslaw instead of pickles. Enjoy!
Makes 1 Cup
1/2 jar Wildwood Zesty Garlic Aioli
1 TBSP finely chopped chives
1 1/2 tsp freshly squeezed lemon juice
1 1/2 tsp organic ketchup
1 tsp vegan Worcestershire sauce
1/2 tsp prepared horseradish
1 tsp agave nectar
Pinch of freshly ground black pepper
In a medium bowl, combine all the ingredients. Whisk together until smooth and creamy.
Keeps in a sealed container, refrigerated, for up to 1 week.
Thrive Energy Cookbook Giveaway
Disclaimer: I was given a copy of this cookbook by Vega (which I had already pre-ordered so I would have purchased it anyway) but the thoughts and opinions expressed here are my own.