I have spoken many times about my deep, unending love for big bagel sandwiches. Here's one that will certainly stretch your jaws and satisfy your heartiest morning cravings.
The long weekend was spent camping and climbing in red river gorge, Kentucky where between hefty arm pulls and knotted ropes a steady rain of yellow leaves fell on our heads. We made sundried tomato and cucumber sandwiches on the trail and wore layers upon layers. On the ends of the trip I had a few chances to cook and buy records with my midwestern friends. This sandwich was brunch our first day- imported Brooklyn bagels photographed through a broken light meter.
1 bunch kale (steamed)
1 ripe avocado (mashed)
1 package 5-grain tempeh (cut into thin strips and marinated)
apple cider vinegar
Braggs liquid aminos or soy sauce
fresh ground pepper
Marinate tempeh in 1 Tbs. maple syrup, a few tablespoons Braggs, 1 tsp. sesame oil, 2 tsp. apple cider vinegar, the juice of 1/2 lemon, and black pepper. Steam kale in 1/2 inch water. Strain and drizzle with 1 tsp. Braggs or soy sauce and 1 Tbs. apple cider vinegar. In a large frying pan, heat a few tablespoons of olive oil. Saute the marinated tempeh, flipping one time once lightly browned. Assemble and serve warm!