With summer approaching, I love making quick and delicious wraps. They are so versatile, from what you put in them to what you choose to wrap them. They get in and out of the kitchen quickly, pack well for a hike or picnic, and are very nutritious and satisfying. Continue reading It’s A Wrap
One of my favorite sandwiches EVER is a Reuben. Having been vegetarian since 1983 and before becoming vegan in 2007, the version I would order at the diner (Heck, I’m from Jersey, so you know that I know all about diners and diner food J) would be a meatless Reuben. I still conjure up visions of the delectable yumminess today, but it’s transformed a bit.
When I think of Reubens now, thoughts immediately go to The Chicago Diner, located in the Windy City. I have visited Chicago at least five times; and each time, it is an absolute necessity to eat there. The problem is, I have a hard time ordering anything but their Radical Reuben (but admittedly I typically order the Reuben and then some, leaving me in need of a wheelbarrow to be taken out of the joint), which they describe as “corned beef seitan, grilled onions, peppers, sauerkraut, vegan thousand island & cheese, on marbled rye”. Trust me, their description does not even begin to do it justice.
But, I don’t live anywhere close to Chicago; so I’ve had to come up with my own version, which has a couple of twists and turns…all good.
It starts with the best fresh-baked marbled rye bread that I can find. You can have it pre-sliced; but I prefer to slice it fresh myself. Plus, that way, I get to slice it a wee bit thicker than their slicing machines. If you are going to serve your Reuben open-faced, my favorite way to do so, toast the bread. Or better yet, slather it with some vegan creamy butter spread, and grill it on both sides.
I’ve made my own corned beef seitan; and admittedly, it’s quite yummy. However, I don’t always want to take the time it takes to make it homemade. Ah, but alas, today there is Field Roast Wild Mushroom or Smoked Tomato Deli Slices, quite a lovely swap out, if I can so. They work well in this sandwich. If you used a griddle to toast/grill the bread, warm up the deli slices as well, then layer them on top of your freshly-toasted/grilled rye bread.
For the cheese, it would definitely be Field Roast’s Chao cheese. It’s a revelation. However, that being said, I also love making homemade cheeses riffing on Miyoko Skinner’s recipes in her book, Artisan Vegan Cheese. Top your deli slices with the vegan cheese.
One of my newest favorite foods to make homemade in sauerkraut. It couldn’t be easier; and if you like kneading bread doughs (which I do), this will be right up your alley. For my version, I use red cabbage. You could use a mandolin or grater, but I prefer my trusty Shun Santoku knife. I cut the cabbage in quarters, then working from the opposite end of the core that remains in the quarter, I thinly slice the cabbage. When I get to the core, I simply work the knife around the core, getting all the cabbage leaf shreds available, then compost the remaining core. Put the shredded cabbage in a very large bowl, and sprinkle a small amount of Himalayan pink sea salt over it (for a very large head of cabbage, I use between 2 teaspoons and a tablespoon, definitely not more than that). Proceed to kneed/massage the salt into the cabbage until it begins to exude its liquid, then kneed/massage even more. At the point when the liquid begins to show itself, sprinkle between 1-2 teaspoons caraway seeds into the pool. When you think you simply can’t massage any more, walk away for a few minutes. Have a glass of wine or a cup of tea, then go back and massage a wee bit more. The cabbage should start to wilt slightly and you should have a surprising about of liquid. Pack the cabbage into a very clean glass mason jar, or similar, ensuring that you are releasing all the air bubbles out of the cabbage as you pack it in. Once you have all cabbage in the jar, add the cabbage juice, and pack again, ensuring that you remove any air bubbles. If you don’t have enough liquid to cover the cabbage, add water to cover the cabbage. I put a layer of waxed paper over the cabbage and then weight it down, ensuring that all the cabbage is covered. I’ve actually just added water to a smaller jar that will loosely fit inside the mouth of the jar. Put in a cool, dark place; and cover with a clean towel. Let it stay there for at least 5-7 days. It will begin to take on the aroma of sauerkraut; and when it does, viola! You have sauerkraut. Remove the towel and weight, put the lid on the jar, and refrigerate. Since it is fermented, the sauerkraut will last about two weeks in the refrigerator; but let’s be honest here, with the anticipation of eating a Reuben, doubtful it will hang around that long.
Speaking of Reuben, let’s get back to it. Now that you have your rye bread stacked with deli slices and cheese, go ahead and top it with sauerkraut that you’ve warmed. Be generous. You can never have too much sauerkraut!
For the Russian dressing, I make my own mixture of ketchup, a touch of sriracha, capers, and minced sweet gherkins. With the addition of capers, skip the salt. Make it your own here. I tend to like mine with the hint of heat from the sriracha as a nice juxtaposition to the sweetness of the pickle. Either way, you don’t want to skimp here either. Be munificent with the dressing.
Since you’re making the dressing, make a lot so you have enough to dunk your side dish of air-fried French fries.
And like The Chicago Diner, what should you be serving with as your beverage with your Reuben and fries? Well, a shake, of course! This is no time for being bashful; and after all, you air-fried the French fries. So no guilt! Make your best vegan milkshake. Since the flavors will be bouncing with the Reuben, I’d suggest going with your standard go-to’s of either Vanilla or Chocolate. Easy breezy. Just scoop some of your favorite vegan ice cream into a blender, add some extra vanilla or chocolate, some vegan milk, and whiz it up! Serve in a tall glass with a straw!
It might not be The Chicago Diner, but I’m already salivating. Gotta run! Kitchen is calling—on the menu tonight—Reuben, of course!
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda
When I bought my home just outside of Sedona, Arizona, I was thrilled that I had rocks instead of grass. Living in the desert, landscaping that required irrigation was of no interest to me, both environmentally and in terms of the time commitment. No grass! WoooHoo!
Ah, but I didn’t realize how little soil, if seemingly any, weeds need to grow here in this arid climate. It seems they pop up literally overnight! Go away for several days, and the property seems almost overrun with those pesky weeds.
I refuse to use chemicals, and I can tell you that the task of pulling weeds is excruciatingly daunting, to say the least. Well, considering the fact that it is more my partner, Richard, rather than me with whom this task befalls more frequently than not, I suppose I ought not to be whining quite so much.
So, regardless of who is performing the task, it is not sustainable, especially when we moved out here to be outdoors, but we were thinking more like hiking/walking, etc. Well, gardening, too; but that’s different, and another story for another day.
After last summer, we were both dreading the arrival of the weeds this season. And lo and behold, I got to talking to one of the local landscapers, who told me he refuses to use chemicals, not only because of the environment but also because of his own health and wellbeing. He was kind enough to share his recipe with me. Honest, it works! It might take a day or two for the stubborn, sturdy weeds to bow out; but they do and will. Never fails.
- Pour one gallon of white vinegar into a bucket. Everyday 5-percent household white vinegar is fine for this weed killer. Costco trip proved fruitful…under $7 for two one-gallon bottles of white distilled vinegar. You won’t need higher, more expensive concentrations such as 10 or 20 percent. It may take two or three days longer to kill the weeds with the lower concentration, but they will die.
- Add one cup of table salt. Costco again, for the mega-sized bag for under $3. It will last a couple of seasons. Stir the solution with a long-handled spoon until all the salt dissolves completely.
- Stir in 1 tablespoon of liquid dishwashing soap. This will act as a surfactant and make the vinegar and salt solution adhere to the weeds more efficiently. Blend thoroughly.
- Funnel the weed killer into a plastic spray bottle. We took the plunge here and actually purchased a pump sprayer that holds the entire gallon mixture and has a handle sprayer. Sure made this job easy to simply walk around the property, aim, and spray. No bending, no pulling, no carpal tunnel pain from pumping the hand-held spray bottles. Well worth the $15 investment.
- Drench the weeds with the solution on a dry, sunny day. Coat all surfaces well with the spray. Any plants soaked with this solution will die within several days. They won’t be back and nothing else will ever grow there.
- Store sprayer in a cool, dark spot indefinitely.
- Depending on where you live and how wet/dry it is, do your walk-about on regular intervals to keep yard weed-free. Here is the Verde Valley since we have not approached the monsoon season yet, once weekly suffices. Once we hit the rainy season; however, I’m sure we’ll need to do it more frequently.
- Don’t forget to admire how lovely your yard looks and remains.
May 4, 2017 was a beautiful and balmy evening in Old Towne Cottonwood, Arizona (just a stone’s through from Sedona). After a couple months of planning, the evening finally arrived. Veganification and Verde Valley Vegans, the Meetup Group that I sponsor/organize, converged upon Abbie’s Kitchen, a quaint, intimate artisan restaurant tucked inside a renovated bungalow.
For the entire evening, we had the restaurant all to ourselves. Now, I have to tell you that Abbie Ashford in not a vegan chef. In fact, her restaurant is not vegan nor vegetarian. However, that being said, Abbie is a culinary master. Typically, dining there is by reservation only. When you call, Abbie personally answers the phone; and even though she has a menu, she proceeds to ask you about your taste preferences and dietary requirements. After several times dining there, Abbie got to know my likes and dislikes; so when I call now, I just say, “surprise me”. Of course, I have never been disappointed. Abbie continues to delightfully astound this food snob’s palate with her dedication to culinary excellence.
So, back to May 4….thirty people arrived, hungrily anticipating the evening’s prix fixe dinner extravaganza.
The dinner began with hummus and crudité with a garnish of roasted garlic cloves. Sugar snap peas alongside slices of cucumbers, carrots, and peppers made utensil-less vehicles to scoop up the hummus, which had a hint of lemon running through it. A nice way to awaken the palate for the next course.
Second course was a salad that was lightly dressed with Abbie’s homemade Moroccan lemon preserve dressing with a raw minted pea soup shooter, which had just the right amount of mint to make it apparent and enhance the flavor of the fresh peas but not overwhelming where it starts to taste like perfume (it is truly a work of art to get that flavorful balance done right).
The grilled platter was not your ordinary grilled veggies. We were delighted with peewee potatoes, asparagus, and fennel perched alongside an upright roasted tomato. What can I say, other than, YUM! The vegetables were warm yet still had a crispness to them. The integrity of each vegetable remained intact, even when topped with the herbaceous basil pine nut pesto, sans cheese.
Intermezzo – the palate cleanser – was a homemade lemon sorbet. A fresh and delicate way to acknowledge the introductory courses while preparing us for the Main Event …
Abbie’s quinoa and vegetable stuffed artichoke. Now, this was not just any artichoke. At any other restaurant where I’ve ordered a stuffed artichoke, they merely plopped a dollop of their ‘stuffing’ on the top of the middle leaves. Oh, but not Abbie. She first removed the choke, making the journey to the heart smooth sailing. She then filled not only that cavity with the stuffing but also stuffed all the leaves so that each leaf came off with a bite of quinoa and vegetables. So, let me tell you about the stuffing. This wasn’t your ordinary quinoa and vegetables. While it looked like simply quinoa that was tossed with some diced veggies, the flavor that Abbie imparted into that stuffing made it quite clear that she didn’t just throw this stuffing together. It was a very sophisticated mélange of flavors that beautifully complimented the earthiness of the artichoke leaf’s flesh. So, round and round we went, eating and savoring each leaf and its stuffing, dipping it sometimes first in melted compound herb butter that was served abreast the artichoke. Ah, fingers dripping from the ‘butter’, we got to the heart of the matter—the artichoke heart. It was delicate, soft, deliquescing in your mouth as it burst with its creamy, mildly somewhat nutty, sweetly earthy taste. I could have been done at this point, my palate who so incredibly sated…but wait, there was yet another course remaining…dessert!
If you’ve been following my blog, you might recall that I gave you my original recipe for my Limoncello Cake. It took five blog posts, Blogs 27-31, November 11-16, 2016. It starts with making homemade Limoncello, and then every component of the layer cake is all about the limoncello. Well, that was the main dessert offering.
And as if that wasn’t enough, Abbie brought out plates of chocolate dipped fresh strawberries with candied lemon peels.
As the night came to a close, we all decided that this MUST become an ongoing event. Thanks, Abbie Ashford and your staff for making May 4 truly A NIGHT TO REMEMBER AND SAVOUR!
Hummus and Crudites with Roasted Garlic and Olives
Moroccan Lemon Spring Harvest Salad with Minted Fresh Pea Soup Shooter
Grill of Asparagus, Fennel, Potato, and Tomato Brushed with Basil Pesto
Almond and Quinoa Filled Artichoke With Chive and Tarragon Compound “Butter”
Veganification’s Limoncello Layer Cake With Dark Chocolate Dipped Strawberry
Pulling this event together was not all that difficult; and I encourage you to do the same thing in your neck of the woods. It is a wonderful way to expose restaurants to the ease of adding vegan offerings to their menu while creating a unique way to build community.
Once Abbie agreed to the idea of the event, together we crafted the menu.
We decided on a prix fixe menu that not only included all five courses but also included non-alcohol homemade beverages, coffee and tea service, taxes, and gratuities. The only extra that someone who have to pay for would be wine, beer, or other alcoholic beverage.
Next step was to develop the flyer, which I did pulling together logos and the menu into a document. Flyers were printed and distributed at the local health food stores and handed out during my cooking demonstrations. I also emailed the flyer to my Veganification and Verde Valley Vegan contacts.
I used the Veganification website as the vehicle for ticket purchases. Since my Veganification trademark was officially approved on April 18, I had pins and pens made, which were strategically placed at each place setting. Easy breezy, actually. In fact, by the time the evening came, I was dressed up and ready to roll. There really wasn’t anything for me to do but enjoy the company of good friends, new friends, and excellent food.
So, reach out to your favorite non-veg restaurant in your area and do the same. Heck, if you have any questions, you can always reach out to me. I would be more than happy to share my experience and documents. We’re in this together.
One of my favorite things to do is read cookbooks and recipes as well as watch food television shows, all of which provide me with incredible inspiration and creative challenges, most especially when the recipe is not a 100% plant-based recipe.
In addition, friends and loved ones are constantly sending me recipes that they stumble upon. My partner’s daughter, Erika, forwarded this amazing recipe for a blood orange olive oil cake. It was on the web, and although I’m not sure exactly when it was published, it was from the NY Times. Ah, butter, buttermilk or yogurt, eggs, honey, whipped cream — ingredients called for in abundance in the original recipe as published in the NY Times By Melissa Clark. I knew I had to immediately veganify this recipe; and have to tell you that the results were stellar. Continue reading Blood Orange Olive Oil Cake (original recipe from the NY Times)