Reubens vegetarian (was: Re:Cabbage Soup~ Sherry)

[Guest guest]

> Your veg reuben sandwich sounds good. i will have to try it.

> What is your favorite brand of saurkraut?

 

 

Be daring, pt! :-)

 

I'm curious what Sherry's is, but my mom always bought " Silver Floss " .

I hope I can it here out west.

[Guest guest]

Ahhhhhhhhhh, a kraut-free family! My DH hates it, too. He hated it

before he went to Korea in the military, and now he *really* hates

it, what with everybody having kimchee-breath over there LOL. Some

of the krauts out there can be alarmingly high in sodium, like

pickles, so that's what I would suggest you watch for, since some of

them are just too salty to taste good, IMHO. If you can only find

really salty brands, you can rinse it first, like seaweed. My

current favorite, which is widely available around here, is a German

brand: Gundelsheim's " Barrel Sauerkraut. " It has only 430 mg in 1/2

cup, far less than most other brands. A good way to use up what's

left over (though it lasts a long time in the fridge) is to sautee it

with some veggie " sausage. "

 

Sherry

 

At 12:45 PM 1/3/2006, you wrote:

>Nope, never had one. Traditional reubens are made

>with corned beef and saurkraut, and my family was

>never fond of any of those ingredients, so i never had

>one. Then as i became a vegetarian i just went with

>what i knew as familiar taste-wise and adjusted

>recipes as i needed to. Lately though i have been finding

>myself curious about trying those dishes i was never

>served while growing up... saurkraut is high on my

>list of new flavors to try soon. i have only hesitated

>due to having asked my dh if he likes it, but he doesn't,

>and i don't think i can eat a whole package or can of it,

>and what if i hate it, too? *lol* He said he would eat

>a little, but it wasn't something he liked a lot of.

>He has had traditional reuben sandwiches in NYC

>and liked those very well, but he is a meat-eating omnivore

>still.

>Your veg reuben sandwich sounds good. i will have to try it.

>What is your favorite brand of saurkraut?

>

>~ pt ~

 

 

 

[Guest guest]

Thank you, Mark, you read my mind: " please make this vegan, somebody! I used

to luuuuv Reubens myself! " and my dh will particularly be glad of this

interpretation, as he is a Reuben fiend. Or was...:>)

 

Bron

 

 

On 1/3/06, Mark Sutton <soulveggie wrote:

>

> > , " Amy " <sandpiperhiker>

> wrote:

> >>

> >> Sherry - try some sliced steamed tempeh in the middle of that

> >> Reuben!!! Yum...

> >

> >I was going to say they're forgetting the tempeh! You beat me to it.

> >But, I like my tempeh a little crisp on the outside, so prefer to make it

> >on a dry griddle or in the oven.

> >

> >-Erin

>

> I've a passion for Reuben's.... seitan, tempeh, mushrooms, tofu --- all

> can

> be the main " meat. "

>

> Try marinading and baking the tempeh for your Reuben. I don't remember

> where I found the following recipe (back in 2004 according to my

> database),

> but it's a goody. Sometimes I'll use a vegan cheese as well.

>

> I've also used this recipe using apple cider vinegar instead of

> cider/juice

> (remember, too, that most tempeh comes in 8 oz. packages.... this recipe

> is

> for 1 lb. = 16 oz.). It's pretty forgiving. Ran out of caraway one

> night,

> it still tasted great. I generally add a TBL or two of oil to the

> marinade as it's not clear what it's for here.

>

> Sometimes I'll add sliced mushrooms to the sandwich, sometimes I'll

> " butter " (soy margarine) both sides of the bread and saute lightly with

> pan

> covered.

>

> FYI, Mark

> blogsite: http://www.soulveggie.com

>

> ------

> From Angelica Kitchen (New York City)

>

> Makes 4 sandwiches

>

> Delectable Eastern European dish meets hip health-conscious downtown

> vegan.

> Result: love at first bite. Here's the Reuben, as interpreted by

> Angelica's

> creative guru, chef Peter Berley.

>

> * 1 pound tempeh, cut into sandwich-size pieces and sliced in hall

> horizontally for the marinade

> * 1 1/3 cups apple cider or apple juice

> * 3 tablespoons shoyu

> * 3 tablespoons prepared mustard, preferably grainy

> * 1 teaspoon ground cumin

> * 1 teaspoon ground caraway seed

> * 1 garlic clove, minced

> * Pinch cayenne

> * 1/3 cup canola oil for the sandwich

> * 8 slices bread, seeded rye or your choice

> * Russian Dressing

> * White sauerkraut

>

> 1. Preheat the oven to 350° F.

>

> 2. Place the tempeh in a steamer, and steam 5 to 7 minutes

>

> 3. While tempeh is steaming, make the marinade. Whisk all the ingredients

> together.

>

> 4. Transfer steamed tempeh to a baking dish large enough to hold it in a

> single layer. Barely cover with the marinade. Bake, uncovered, about 35

> minutes, until the marinade has been absorbed.

>

> 5, To make the sandwiches, spread the bread with the Russian Dressing.

> Layer four slices with the tempeh and sauerkraut. Cover with the remaining

> bread. Serve warm.

>

>

>

>

>