Reuben Bowl

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Tempeh Vegan Corned Beef:

8 ounce tempeh cut into equal sized cubes

½ cup pickle juice from a jar of dill pickles

½ cup beet juice from a can of beets; if you don't have canned beet juice, blend 1 large beet with pickle juice

subheading: Other Ingredients:

1 cup cooked brown rice

1 cup cooked quinoa or any grain of choice

2 cups sauerkraut drained and squeezed to remove an excess fluid.

1 red onion slice into slivers

8 cups finely chopped kale

1 pint grape tomatoes halved

4 dill pickles cut into thin slices

1 bunch green onions scallions, chopped

Vegan Thousand Island Salad Dressing

Directions at kathysvegankitchen.com

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