Blend all ingredients in a bowl until well incorporated.
You can also Google either dressing and find lots of alternative recipes, OR you can just buy some, because several companies now offer lots of vegan dressings.
Of course, many people claim that mustard is great on a Reuben, and that would certainly simplify things.
I don't know why I've been so obsessed with this; I've never even HAD a Reuben, vegan or otherwise. Maybe it's just because it looks and soundsso good.
Anyway, this weekend is rainy and muggy, and we're enrolled in dog training, so no vegan Reuben at a restaurant this weekend. I've decided to just plunge right in and start working out the recipe based on descriptions of the animal-based recipe.
Here are some tips from a recipe for a traditional Reuben:
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
OK. So, this all pretty much translates to a vegan version: no broiling, no overstuffing, balance, slow grilling, pressure, crisp-warm-oozy. Sounds good! Now, all we need is a recipe.
Bread, vegan margarine and sauerkraut are all pretty easy to come by, so the two major obstacles would seem to be the vegan corned beef and the Russian dressing.
Let's start with the corned beef.
There are vegan corned beef recipes allover the place, so you could try one of those; alternately, you could probably use something like Lightlife Steak-Style Smartstrips. Or, you could try this one, which requires a steamer, but which I think would be just about right:
It is exactly as bizarre as it sounds. Here are the crucial bits from the article by Andrew Michler at Inhabitat:
From the boundary-pushing team of archi-visionaries who brought us the fabulous Fab Tree Hab comes a new (and somewhat disgusting) way to grow a structure — using animal flesh! The In Vitro Meat Habitat is a futuristic concept home composed of meat cells grown in a lab. We can’t imagine that these residences are going be replacing suburban tract homes anytime soon, but it sure is a provocative idea! The creator of the concept, Mitchell Joachim, is a futurist with a twist– he says he is actually developing the concept in a lab.
Before you start crafting your protest signs, Dr. Joachim explains “It is intended to be a ‘victimless shelter’, because no sentient being was harmed in the laboratory growth of the skin.” He envisions a wall in which tissues, skin and bones replace insulation, siding, and studs respectively. For fenestration, or openings of windows and doors, he envisions sphincter muscles that can open and close. Current prototypes are pig skin cells grown around a recycled PET plastic scaffold.
Dr. Joachin admits that the home is not all that pretty, but his work in exploring radical new ways to create futuristic buildings is a provocative reminder that sustainability requires a radical new vision of our cities and homes.
Um. Well. OK.
If this were a sci-fi novel, I'm pretty sure those meat houses would develop sentience and pose a new moral dilemma to humankind. Since this is reality, I'm pretty sure that everyone will be all, "Eww," and probably won't even want to eat it, much less live inside it. But still! Cruelty-free meat habitats! Oh Brave New World!
I've tried V-Dog and Evolution vegan dog foods, and they were OK - I don't really object to corn and soy in dog food, but I don't love it, either. My dogs like everything, so rejection has never been an issue, but I've never found a brand that had really good-sounding ingredients in a good balance, so we haven't really clicked with any particular brand. I do like Vegedog as a supplement for homemade dog food, but I like having some kibble on hand. So I'm thrilled that Natural Balance has a really excellent vegan dog food! Just thought I'd pass it on.
We went to One World Cafe for our weekly "Satur-date"...but the Reuben wasn't on the menu. Apparently the Reuben is too powerful to be served before 3pm on weekends! Plus, it turns out that One World Cafe doesn't offer a truly vegan Reuben anyway - they can't guarantee that the soy cheese and the Russian Dressing are 100% free of animal products. So...I got this delicious wrap (sprouted grain tortilla, herb salad, shredded carrots, tomatoes, sprouts and guacamole) with garlic-herb dressing:
And it was super. So what to do about the Reuben? It turns out Liquid Earth has a Reuben Royale - I don't know if it can be made vegan or if the cheese is from cows, but it's worth looking into, I think. If all else fails, Great Sage went completely vegan this year, and they have a Reuben. We can always go back there and try that one!
The IC and I went to Great Sage for lunch yesterday, and the IC had their vegan club sandwich, which is a big favorite of his. Here is a picture of yesterday's lunch:
As you can see, this sammie has lettuce, tomato, Vegenaise, and some sort of bacon and turkey substitute. Simple. So today we replicated this sandwich in hoagie form, with positive results!
I toasted the Italian roll, smeared it liberally with Vegenaise, cooked up the Smart Bacon and sammiched it all up together. The light in my kitchen isn't as lovely as that at Great Sage, but still:
That's a pretty good-lookin' sandwich. The IC reported that it was delicious, and when I asked what could take it to the next level (avocado slices? pesto mayo?), he insisted that it was already at a very high level. So there!
Next Sandwich Challenge: One World Cafe in Baltimore has a delicious-looking vegan Reuben going on.
I don't really mind eating tofu and tempeh and stuff that doesn't taste like chicken or meat. But here's an article in Time about a new mock-chicken product that (according to the article) really really does taste like chicken. I think this bit:
Before an animal is killed, its flesh essentially marinates, for all the years that the animal lives, in the rich biological stew that we call blood: a fecund bath of oxygen, hormones, sugars and plasma.
pretty much sums up why I'm OK eating something that tastes like beans (they've been marinating in chlorophyll and sunshine!) or pretty much anything else that hasn't had "the benefit of sloshing around in something so complex as blood before (it goes) onto your plate."
If you've been waiting for the next major mock-meat breakthrough...it appears your wait is over!
The NY Times has a little article about vegan ultramarathoner Scott Jurek: check it out here. The article is titled "Diet and Exercise to the Extremes," and I like that the "extreme" part of his diet isn't that it's vegan. It's that it consists of, like, a bajillion calories per day.
The latest Mercy For Animals Dairy Investigation: results and responses are here, on the MFA blog.
I sometimes wonder about the way celebrities are always highlighted by the animal rights movement. I mean, I'm pretty sure Alec Baldwin isn't vegan - OK, I don't know, maybe he is, but isn't there something kind of...carnivorous about him? But he frequently speaks out for organizations like MFA and that's fine...I'm glad he's lending some of his fame in that direction. I just don't know how persuasive he can be if he speaks out against animal abuse and all that, if he's also simultaneously contributing to the problem (by buying & eating meat...if he is, indeed, doing so). But whatever, whether you care that Alec Baldwin has spoken out in favor of their campaign or not, it is a troubling, thought-provoking investigation and you can check it out on their blog.
OK, So I never got around to posting about the vegan sandwiches. I've been busy, and most of my cooking has been re-hashing old territory. But I did recently re-vamp my Red Velvet Cake recipe with a transcendant frosting that is worth talking about. So, I will work on translating that recipe to something anyone can replicate.
I will also work on the vegan sandwich thing. It seems to me that there are any number of possibilities there, but the IC has gone off sandwiches lately and I haven't been making many. BUT. Like I said, I'll work on it and try to get my head back in the game.
From the Physician's Committee for Responsible Medicine:
The Farm Bill, a massive piece of federal legislation making its way through Congress, governs what children are fed in schools and what food assistance programs can distribute to recipients. The bill provides billions of dollars in subsidies, much of which goes to huge agribusinesses producing feed crops, such as corn and soy, which are then fed to animals. By funding these crops, the government supports the production of meat and dairy products—the same products that contribute to our growing rates of obesity and chronic disease. Fruit and vegetable farmers, on the other hand, receive less than 1 percent of government subsidies.
The government also purchases surplus foods like cheese, milk, pork, and beef for distribution to food assistance programs—including school lunches. The government is not required to purchase nutritious foods.
While I'm working on sandwiches, I would non-rantily suggest that perhaps you would like to hear about Farm Sanctuary's latest campaign? It will help piggies, veal calves, and chickens!
The IC just told me the other night that he is planning to try to go vegetarian starting after February 6th. I am so proud of him and I really want to help him succeed and enjoy the process.
I don’t think he’s doing it just to please me – he’s always been very respectful of my food choices, and he likes a lot of vegan fare, but eliminating animal products from one’s diet, while essentially simple, can be very hard. Food is more than fuel for most humans. For example, there are many holiday dishes that people associate with happy family occasions, and it might be very difficult to tell your grandmother that it would be unethical for you to eat her non-vegan Christmas cookies that she made especially for you. People assume you’re judging them, and nobody likes that. Arguments. Hurt feelings. And worst of all...sometimes there's just no dessert for you.
The IC has heard many, many rants (probably many more than he would like) about the benefits of a plant-based diet. I think his decision is based on several factors – ethics, food costs, the environment, and overall health, for example. I know I get a little ranty on this blog, but for now I'm just going to focus on sandwiches. If you would like a rant, just let me know and I'll be happy to provide one. OK, on to the IC and his impending vegetarian experiment.
Since I do much of the cooking, the IC regularly has vegan dinners. He rarely eats breakfast, but when he does, vegan pancakes/waffles/French toast, tofu scramble, vegan sausages, and a variety of other items are completely OK with him. Snacks are also easy.
I think the biggest challenge is lunch. The IC needs packable, portable lunches that can be taken into the field or the office and enjoyed with a minimum of fuss. The obvious solution is sandwiches.
This is where the difficulties really start. The IC is from Pennsylvania and PA is one of the Deli States. The Deli States take sandwich traditions seriously – and there are no veggie options in the traditional deli lexicon. BLTs, Reubens, Monte Cristos, Cheesesteaks, Pastrami, Salami, Meatballs, Tuna Salad…the list goes on and on, but with nary a veggie option in sight. Deliciousness is important, and the deliciousness must last from the moment the sandwich is created until lunchtime, which may be many hours later.
So, in honor of the IC, I am beginning a sandwich series. I will post failed attempts and successful recipes, along with the IC’s impressions. Although I have been vegan for many years, I rarely eat sandwiches, and so I have no current sandwich recipes. If you have a fabulous vegetarian sandwich that is not-to-be-missed, by all means, let me know! I'd love to try it! I've gathered some ideas, and I'm excited to try them out.
ARRRRG. I am so done. Eggland's Best continues to be an unwelcome omnipresence in my life. I came across this blog post the other day and it not only makes me want to continue my Cathe boycott, it makes me want to throw forks.
Just for the record, NO EGGS are actually humane. If you visited any EB facility, you would be so appalled and disgusted you would probably think I am substantially less insane. I have seen battery cages, I have been to the so-called "cage-free" facilities (Pilgrim's Pride in north Texas, for one, along with some smaller farms that were no less awful). They're bad, people. BAD. Information (with minimal disturbing photography, etc) is here. I know it's hard to look at and think about, and I hate to be one of these people who throws emotionally troubling videos at you and demands that you become vegan. I know it doesn't work that way and I don't want to be an emotional blackmailer. I just want to make it clear that this isn't something I'm inventing to enhance my feeling of moral superiority or whatever - it's not about that. This is an issue of real and terrible suffering and I find it hateful to see this degree of cruelty dressed up and presented as "even more nutritious!"
Incidentally, you can get all those same nutrients via a plant-based diet.
These are a wonderful protein source for vegans and yet, it can be very difficult to decide what to do with them. Certainly you can sprinkle them over a green salad, or make them into hummus. You can create the chickpea cutlets from Veganomicon. But wouldn't it be nice to enjoy them as the centerpiece of a meal in something close to their original state?
I am happy to share one of my favorite chickpea recipes. I discovered this inadvertently last time I made my spinach-and-chickpea pie. This is easy, forgiving and healthy!
Balsamic-Glazed Chickpeas
Ingredients:
1 can of chickpeas/garbanzo beans (I use Eden because they have no salt added, but whatever kind is fine)
2 ribs of celery
1/2 of a small onion
a little vegetable broth or olive oil
balsamic vinegar (about 4 tablespoons)
2 teaspoons agave nectar or a little sugar
Instructions:
Add the broth or oil to a large frying pan and saute the celery and onions until they are just browned, about 3-5 minutes or so.
Drain the chickpeas, rinse and shake off all the extra water. Add them to the pan and mix them up with the celery and onions. Saute them all together for a couple minutes.
Add the balsamic vinegar and agave nectar or sugar, and allow the mixture to simmer for about 6-10 minutes, until the liquid begins to reduce. If you are a vinegar lover, you can add more.
The chickpeas should start to look brown and glazey, like this:
Salt & Pepper to taste.
You can serve these with the green veggie of your choice - I like them with steamed spinach or mustard greens. Tonight I'm having them with broccolini.
As you may have noticed in the photo above, I didn't use any celery and I included red peppers instead. I'm out of celery - but it really is good in this recipe - it adds a little crunch. However, you can add whatever crispy veg you like. This is also very good with finely chopped leeks instead of onions. Like I said, very forgiving.
Also, I usually whip up a little of this sauce for the greens:
Smoked Paprika Sauce
1/4 cup Tofutti Better Than Sour Cream 1 tablespoon fresh lemon juice 1/2 teaspoon smoked paprika
Whisk all ingredients together. Drizzle over your greens (and the chickpeas, too, if you like), and there you have it - one easy, totally healthy dinner with chickpeas. Did I mention that it is also delicious? It is!
Like all other vegan food blogs, I link pretty frequently to Lauren Ulm's VeganYumYum blog. And I'm going to do it again. Her vegan cinnamon rolls are AWE. SOME. I have made them twice now and they have been smashing both times. So if you have several hours and are trying to come up with a good idea for a delicious treat, you should go here and make these right now.
You may recall that I am completely obsessed with Peanut Butter & Co's White Chocolate Wonderful peanut butter. It makes everything so delicious. It is soooo dreamy to bake with.
So here is my ultimate cookie tribute to White Chocolate Wonderful, which I really believe will be the most valuable trade item in a post-apocalyptic Terminator-style future. Buy lots of this stuff for your bomb shelter or secret Skynet-proof cave. And if you need to up the ante, whip up some of these suckers in your solar oven, or whatever.
White Chocolate Wonderful Peanut Butter Cookies With Chocolate Chips
1/3 cup peanut butter - preferably White Chocolate Wonderful, but you can use any ol' kind.
1/3 cup almond butter
1/3 cup margarine
1/3 cup brown sugar
1/3 cup white (vegan, duh) sugar
1 ½ teaspoons Ener-G Egg Substitute
2 tablespoons water
2 tablespoons soymilk
1 teaspoon flaxseed meal
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
Just a pinch (1/8 teaspoon) kosher salt or sea salt
Preheat oven to 375°F, and line your cookie sheet with parchment paper.
Mix water and egg replacer together in a small bowl, set aside.
In big mixing bowl cream together peanut butter, almond butter, sugars and margarine.
Mix in soy milk, egg replacer, flaxseed meal, and vanilla.
Sift flour, baking powder, and salt into mixture. The dough will be moist, but don't worry!
Stir in chips! Mix'em up and then start rolling spoonfuls of dough into balls, then flatten slightly on parchment paper.
Place cookies 2 inches apart onto cookie sheet.
Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool. In my unspeakably dreadful, unpredictable oven, these took 14 minutes and came out beautifully.
The IC says that I should've doubled the recipe. He took some photos, too. I like this one, which looks like the cookie is hovering in space:
These deliver everything I want in a cookie. They have crispy edges. They have chewy centers. The chocolate chips are melty. The peanut butteriness is pitch-perfect. It's been a long journey to find a good recipe for these! But these are pretty dang good. So good, I'm going to go and eat a couple more of them. Yummy.
I love fall. I love pumpkins. At this time of year, I want everything to be pumpkin. I want pumpkin pie, pumpkin cake, pumpkin bread, pumpkin pancakes, pumpkin soup, pumpkin nice cream, pumpkin pumpkin pumpkin. Another seasonal favorite is Silk Nog, or Pumpkin Spice Silk, which just landed in the refrigerated section of Whole Foods this week.
So, in honor of pumpkin and Silk Nog time, please enjoy this really wonderful pumpkin bread recipe! I've tried out three or four different versions, and all of them were a little lacking - too dry, too dense, too...something. This one is a Goldilocks-perfect "just right." If you don't have access to Silk Nog, any really creamy non-dairy milk will work - coconut milk would probably be a great stand-in.
I like mine really spicy, so I used 3 teaspoons of Trader Joe's pumpkin pie spice. If you're not a spicy pumpkin person, you go right ahead and take it down a notch. That won't hurt my feelings.
Obviously, you can add raisins, cranberries, walnuts, or whatever you like to this, but it really is LOVELY just all on its own. It can also be made gluten-free - just follow the directions at the bottom of the recipe. This makes 2 loaves of sweet, delicious pumpkin bread - you can cut the recipe in half if you want, or you can make one for yourself and another for a friend. Or, you can bake it in a bundt pan. Or whatever.
Ingredients 3 1/2 cups all-purpose flour* 2 cups packed dark brown sugar 2/3 cup white sugar 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon nutmeg
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon 1 can (about 2 cups) pumpkin puree 1 cup canola oil, or ½ c. oil and ½ c. applesauce 2/3 cup Silk Nog or Silk Pumpkin Spice Soy Milk 2/3 cup flaked coconut
Directions 1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans or one bundt pan. 2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.
3. In a separate bowl, combine pumpkin puree, oil (and applesauce, if you are using it), and Silk.
4. Combine the wet and dry ingredients and mix thoroughly. Add in coconut. 5. Bake for about 1 hour (up to one hour and 15 minutes) in the preheated oven or until a toothpick inserted in the center comes out clean.
Remove from oven, and cover pan(s) tightly with foil. Allow the bread to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow the bread to cool completely.
* If you prefer a gluten-free version, simply replace the flour with Bob’s Red Mill Gluten-Free Baking Mix and add 1 teaspoon of Xanthan Gum.Nothing else needs to be changed. It’s easy and there’s no appreciable difference between the wheat version and the gluten-free version.
Serve plain, or with powdered sugar, or make a little not-cream-cheese frosting and eat it like cake! Share and enjoy!
1) I have known too many wonderful animals (including so-called "farm" animals, like cows, chickens, pigs, horses, etc) to condone eating them, causing their suffering, or indirectly supporting those who perpetuate animal suffering. Even if I hadn't known any personally, it's still senseless to treat animals as property and resources, and to deny their sentience.
2) I find my vegan diet healthier, less expensive, and more enjoyable than any omnivorous diet.
3) I think factory farms, which constitute the largest source of all animal products, are evil. I have seen them. I think their continued existence is morally indefensible. Unfortunately, partaking of almost any animal product (this includes meat, dairy, leather, fur, wool, gelatine, some glue, and many, many more) probably supports factory farming.
4) It's awesome!
I live with an omnivore but I'm hoping to have a good influence on him. I am like the sea: what I cannot sweep away with force, I will slowly erode with time. Mwa-ha-ha!
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