I think I'm going to try two computerless days a week. I've been considering it for a couple of days, but haven't had the balls to start.
We've made this recipe a few times without ever writing it down or really talking about it other than here. And it's because there's something just a little not quite right about it (IMHO). There's too much going on in its original configuration, which reminds me a little bit of a certain style of vegan cooking that desperately throws things into a dish willy-nilly in order to make it taste like something.
But: the combo of textures and flavors here is really promising (why ginger and rosemary go together always mystifies me a bit, but they continue to do so). The quickest and easiest solution to the overcomplicatedness of the original was to eliminate the sourdough bread that it is supposed to be served on. So now it's just tempeh, gravy, slaw, potatoes, spinach.
EDIT: HBF/tc showed up in the Comments section to emphasize the gravy. And she's totally right: when I started putting this dish back together to figure out what parts went great together, the tempeh and the gravy were indisputably chompable. I didn't post the gravy recipe b/c ours wasn't vegan, but I will re-amend this post eventually with the real thing.
de-sandwich-ized open faced tempeh sandwich with herbed mushroom gravy, garlic-rosemary mashed potatoes, fresh spinach, and ruby kraut.
1/3 cup olive oil
2/3 cup apple cider
1/4 cup tamari
1/4 cup brown rice vinegar
Bake uncovered in a single layer for 35 minutes at 350F.
almost a head of red cabbage
2 cloves garlic
1-2 tbsp ginger syrup
2 tbsp oil
1/4 cup rice vinegar
2 tsp sesame oil
3 tbsp cilantro, chopped
salt and pepa to taste