Sounds very good, but I can't help but think that some avocado would also go well in there...
Meg in Paris |
June 2, 2004 4:41 AM
If you don't mind egg whites, these are a good stand-in for bacon. You can cook them so they are more or less crispy, depending on your preference. I also like them straight out of the freezer!
Kendra Perry |
June 2, 2004 7:32 AM
Meg - you know, I happen to have some avocado in my fridge, right now...
Kendra - I will give that a try. I've also tried the tempeh, lettuce, and tomato sandwich at the Chicago Diner and enjoyed it quite a bit.
June 2, 2004 9:06 AM
As the husband to a committed vegetarian, I know you can do better. Try a veggie Rueben:
slice 1 block of Chinese-style firm tofu into 1/4-inch slices. You can either put the slices into boiling water for 20 seconds or so now to firm them up some, or bake after marinating. Either way:
Marinate in the following:
1/4 cup juice from a can of beets (for pastrami-like color as well as for flavor)
2 tbsp cider vinegar
2 tsp sugar
1/2 tsp each caraway and dill seeds
1/2 tsp rubbed sage and dried thyme
plenty of black pepper
maybe a little allspice and/or coriander if you feel like playing around a bit.
Marinate for at least 2 hours, preferably 4, then either bake on cookie sheets in a very hot (400-degree) oven for 10-15 minutes or (if you previously boiled the tofu) panfry a little to get some color on there.
Put on rye toast with good (homemade!!!) sauerkraut, swiss cheese, and brown mustard, and thank the powers of your choice that you are alive to enjoy this sandwich.
If you can't get homemade sauerkraut, you need to do the following to that crappy bagged stuff from the supermarket:
In a casserole dish, combine 1 bag (about 1 quart?) kraut with 1/2 an onion sliced very thin, 1 tbsp brown sugar, some black pepper, a few caraway seeds, and 2 garlic cloves, minced. Add 1/2 beer or white wine or vermouth or water. Put in 325-degree oven for at least 1 hour, stirring occasionally and adding liquid if everything gets too dry.
Trust me, this is living.
June 4, 2004 3:28 PM
Thanks for the recipe, Johno. I'm sure some of our readers will enjoy it.
I have one problem with the recipe, though. I dislike Reubens and did even when I was eating meat. I just can't get behind sauerkraut on a sandwich. Sorry!
June 4, 2004 5:14 PM
I do know a vegetarian bacon that tastes a lot better than the one you're using.
I get it through an underground network ( it's legal).
Let me know where I can send you and your wife some to try.
ely Pugh |
January 23, 2005 5:36 PM
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