W H A T I S Y O U R F A V O R I T E H O B B Y ?
Here are some of our teams’ favorites!
Jade Hart Hiking Oriana Sotillo Working out and shopping Tori Booth Napping Mari Sotillo Eating Kayte Moore Shopping, organizing and refinishing furniture Kathleen Sickler Hiking, wheeling and shopping Nikayla Wandelt Running Madison Deese Shopping, sleeping, binge- watching Bravo
Jim Powers Reading/audio books and dog walks Erica Tuff Cooking, visiting local breweries and wineries, bocce ball Maggie Szutz Dog walks and reading Elyssa Williams YouTube Jenny Ohsberg Baking with my kids Esther Vayman Collecting and reading cookbooks Kristy Seidenberg Taking pictures of my horses!
V egan R euben Inspired by MyDarlingVegan.com
ingredients
B R A I N B R E A K
• 8 oz tempeh • 1/2 cup vegetable broth • 1 tbsp balsamic vinegar • 1 tbsp vegan Worcestershire sauce • 1 tsp liquid smoke • 1 tsp onion powder • 1 tsp paprika
• 1/2 tsp garlic powder • 2 tbsp olive oil • Bread of choice, toasted • 1/2 cup sauerkraut • Vegan Swiss cheese (optional) • 1/4 cup Thousand Island dressing
directions
1. Cut tempeh into 4 thin slices. 2. In a shallow bowl, combine broth, vinegar, Worcestershire sauce, liquid smoke, onion powder, paprika, and garlic powder. Marinate tempeh in mixture for 30 minutes. 3. In a large skillet, heat the olive oil. Cook tempeh in the oil for 5 minutes per side. 4. Between toasted bread, layer tempeh, sauerkraut, cheese (optional), and dressing. Enjoy immediately.
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