Tempeh Ruebens

I did love a Rueben back in the day. I have tried making Ruebens several times and think that I like this version based on Vegan With a Vengeance best. First, I pan fry a few slices of Smoky Tempeh Strips (fakin' bacon). Then spread spread a wee bit of butter (Earth Balance) on each piece of pumpernickle bread- I prefer this to the more traditional rye. Place one slice of bread in a preheated skillet (nonstick or not- your choice) and layer the tempeh strips, some sauerkraut, and a bit of the dressing. Top with the remaining slice of bread, flip when ready, and serve with pickles, chips, or whatever to-go-with you like. The cheese is left out- I do like vegan Monterey Jack cheese but it doesn't add anything but calories to this sandwich. The recipe in Vegan with a Vengeance adds some pickles and avocado slices. I would love some avocado but chose to leave it out. Pickles will be served on the side. I also found some yummy sounding soup at Whole Foods and thought that would be a good dinner on this rather cold windy day.



A Dressing for Reubens very loosely based on Thousand Island
very loosely because I do not like ketchup or sweet pickle relish. I added some chopped pickles and pickle juice.

1/4 cup Veganaise (I like this brand the best.)
1 teaspoon pickle juice
1 1/2 tablespoons finely chopped pickles
1/4 teaspoon onion powder or 2 teaspoons minced onion
2 teaspoons capers
1 heavy tablespoon Gates Extra Hot BBQ sauce
pinch cayenne

This is good but not at all sweet. But that's how I like my dinner.

Menu for the week of Oct 28

Sunday

Ruebens- I use Smoky Tempeh strips (fakin' bacon), sauerkraut, and a dressing based on the version in Vegan With a Vengeance.
Sweet Potato, Corn, and Kale Chowder
pickle and chips

Mon
whole grain pasta with marinara sauce
steamed kale
romaine salad

Tues
Black-eyed pea patties- from cl that I didn't make 2 weeks ago!

Wed
Black beans and orange rice
bread stick fingers
carrot and olive eyes
steamed kale
romaine salad

This week's menus- Oct 21

Sun- Peanut Salsa- Washington Post I did not post this recipe- it was not for us although I found a few other peanut salsa recipes that might be worth checking out.
Black Bean Quesadillas- Vegetarian Sandwiches
salad

Mon- Salsa del Sol- Cl
pasta
salad

Tues- Red Beans and Rice- AYIAVK
steamed kale
salad

Wed- South of the Border Paella- Rebar
steamed kale
salad
tortilla chips

Thurs-out- Italian

Fri-out-Thai

Menus for this week

Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale

Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me

Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards

Chocolate Chip Cookies

I made Dreena Burton's Chocolate Chip Cookies from Vive le Vegan and they are delicious! They taste like chocolate chip cookies- yum! I used Trader Joe's turbinado sugar which didn't fully dissolve but left a fun crunch in the cookie.

5 flamingos!!

I'm wondering about adding some bourbon to these...........

Back with a yummy salad and chocolate chips cookies

Now that the school year has settled, I'm back to the blog. I still need to work through organizing the recipes. DH has started to eat much more vegetarian which has made planning and cooking meals both easier and harder. Easier, well because it's back to one meal cooking. Harder because I'm more restricted in choices for the meals. I am very pleased that he is eating less meat and he seems pleased with his choice.

Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.

The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).

Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray

Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled

To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.

To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.

To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.

Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005