June rolls around and despite being in India, and thus half a day ahead of the U.S., I'm still posting a bit late. Blame slow internet and infuriating internet cafe keyboards. There's a lot going on this month in the vegan reuben arena. Unfortunately, what I've got is mostly a bunch of links-- reviews from other cities, blog posts, the usual, and the "broadband" here is just not up to snuff. So I'll have to postpone until I can get a faster connection.
Check back in a week or two---I've got a couple reviews and recipe stashed away.
Thursday, July 2, 2009
Tuesday, June 23, 2009
TRUEBEN: Tempeh Reuben at Chaos Cafe and Parlor
It's clear that I'm amped to be back in Portland, on a mini-summer vacation from graduate school, tying up loose ends so to speak -- that is, hitting those restaurants with vegan reubens I didn't have time to try. Or, in this case, reviewing the reubens that have popped up in my absence. What B. and I didn't expect, upon delving back into this task, is that some truly interesting and innovative reubens have emerged.
While the vegetarian reuben at Nearly Normal's in Corvallis was hearty but a little ho-hum, I was very impressed by Backspace -- it seemed to fill the gap left by Veganopolis' departure by providing an attractive, creative somewhat gourmet reuben but with a bit more substance. Few reubens have achieved the score of 4.5 -- none have achieved the highest possible score of 5, yet, so 4.5 is considered the pinnacle. Previously this was only occupied by the Red and Black Reuben, a sandwich which won us over with its simplicity and price (and of course, taste). After munching on Backspace's smoky, dilly, creamy tempeh reuben I felt we had met a challenger. I did not expect Chaos Cafe to raise the bar even further.
I will start off saying that in theory I love Chaos Cafe, a funky little restaurant on an otherwise fairly unattractive portion of SE Powell. They are similar to the Red and Black in that they are almost entirely vegan, and use mainly organic and local ingredients. Their menu also has a sort of hearty, healthy theme, heavy on the greens and whole grains -- as well as tempeh and tofu. Their menu strikes me as nearly perfect -- I don't think it has a single vegan entree that does not appeal to me. The only downsides are that it's a little more expensive than the Red and Black, and it could quite possible offer the slowest service in Portland (and the Red and Black has recently become a contender for that title as well).
The tempeh reuben is $8.75, and does not come with cheese -- cheese can be added for $1 and avocado can be added for $2. I don't know if they offer vegan cheese, but I wouldn't be surprised, as they have nachos on the menu that come with vegan sour cream in addition to cheese (wouldn't it be counter-intuitive to have vegan sour cream but real cheese?). The sandwich is described as grilled marinated tempeh with caramelized onions, house-made dressing, and sauerkraut on rye. Chaos immediately got points by offering a side salad or chips, like Backspace (Chaos' salad was fresher and more plentiful, I will say). Again, no pickle though.
My first thought upon biting into my half of the very pretty sandwich was, "Woah. No cheese necessary." My second was, "B. is going to love this." And my third was, "Do we have a new #1 sandwich?" The dressing was great, somehow both creamy and drippy-thin, with an oiliness that gave the sandwich an unctous moistness. The cook slathered the dressing on both pieces of bread, which worked well. The bread was a sandwich rye, not too light, and nice and crunchy, and it kept my hands clean. The onions were sweet, a great touch, and didn't overwhelm the kraut. I was also very impressed by the tempeh. Another commonality between this sandwich and the Backspace tempeh reuben was a similar treatment of the tempeh. Instead of keeping the tempeh in a slab, as we often do when we're cooking, and as other restaurants such as Vita Cafe and Nearly Normal's do as well, both Backspace and Chaos broke their tempeh into chunks. The Red and Black does something like this, too. Their tempeh filling is actually a mixture of mushrooms and tempeh. I think this might be a good way to go. Though probably slightly more work in preparation, I think the flavor gets distributed better, and it makes for a more interesting and pleasant mouth-feel when you bite in.
B. shared most of my feelings about this sandwich. He said it was a clear 4.5, tying it with our earlier #1 choice (though he also said he thought this sandwich was better than Backspace, calling into question the 4.5 rating I assigned that sandwich). Yes, it is one of the more expensive reubens we've reviewed, especially if you opted for avocado or cheese, but I'm starting to wonder if the extra price doesn't make it worth it, especially when the restaurant is committed to local and organic ingredients (and a good side salad ups the value as well). While I had virtually no criticisms of this sandwich, B. felt that perhaps the tempeh was unevenly marinated in places, as some chunks were larger and less flavorful than others. Aside from the lack of pickle on the side, this was all around a very satisfying meal. (Followed of course, by a delicious house-made vegan dessert).
Chaos Cafe and Parlor
Corner of SE Powell and 26th
4.5!
While the vegetarian reuben at Nearly Normal's in Corvallis was hearty but a little ho-hum, I was very impressed by Backspace -- it seemed to fill the gap left by Veganopolis' departure by providing an attractive, creative somewhat gourmet reuben but with a bit more substance. Few reubens have achieved the score of 4.5 -- none have achieved the highest possible score of 5, yet, so 4.5 is considered the pinnacle. Previously this was only occupied by the Red and Black Reuben, a sandwich which won us over with its simplicity and price (and of course, taste). After munching on Backspace's smoky, dilly, creamy tempeh reuben I felt we had met a challenger. I did not expect Chaos Cafe to raise the bar even further.
I will start off saying that in theory I love Chaos Cafe, a funky little restaurant on an otherwise fairly unattractive portion of SE Powell. They are similar to the Red and Black in that they are almost entirely vegan, and use mainly organic and local ingredients. Their menu also has a sort of hearty, healthy theme, heavy on the greens and whole grains -- as well as tempeh and tofu. Their menu strikes me as nearly perfect -- I don't think it has a single vegan entree that does not appeal to me. The only downsides are that it's a little more expensive than the Red and Black, and it could quite possible offer the slowest service in Portland (and the Red and Black has recently become a contender for that title as well).
The tempeh reuben is $8.75, and does not come with cheese -- cheese can be added for $1 and avocado can be added for $2. I don't know if they offer vegan cheese, but I wouldn't be surprised, as they have nachos on the menu that come with vegan sour cream in addition to cheese (wouldn't it be counter-intuitive to have vegan sour cream but real cheese?). The sandwich is described as grilled marinated tempeh with caramelized onions, house-made dressing, and sauerkraut on rye. Chaos immediately got points by offering a side salad or chips, like Backspace (Chaos' salad was fresher and more plentiful, I will say). Again, no pickle though.
My first thought upon biting into my half of the very pretty sandwich was, "Woah. No cheese necessary." My second was, "B. is going to love this." And my third was, "Do we have a new #1 sandwich?" The dressing was great, somehow both creamy and drippy-thin, with an oiliness that gave the sandwich an unctous moistness. The cook slathered the dressing on both pieces of bread, which worked well. The bread was a sandwich rye, not too light, and nice and crunchy, and it kept my hands clean. The onions were sweet, a great touch, and didn't overwhelm the kraut. I was also very impressed by the tempeh. Another commonality between this sandwich and the Backspace tempeh reuben was a similar treatment of the tempeh. Instead of keeping the tempeh in a slab, as we often do when we're cooking, and as other restaurants such as Vita Cafe and Nearly Normal's do as well, both Backspace and Chaos broke their tempeh into chunks. The Red and Black does something like this, too. Their tempeh filling is actually a mixture of mushrooms and tempeh. I think this might be a good way to go. Though probably slightly more work in preparation, I think the flavor gets distributed better, and it makes for a more interesting and pleasant mouth-feel when you bite in.
B. shared most of my feelings about this sandwich. He said it was a clear 4.5, tying it with our earlier #1 choice (though he also said he thought this sandwich was better than Backspace, calling into question the 4.5 rating I assigned that sandwich). Yes, it is one of the more expensive reubens we've reviewed, especially if you opted for avocado or cheese, but I'm starting to wonder if the extra price doesn't make it worth it, especially when the restaurant is committed to local and organic ingredients (and a good side salad ups the value as well). While I had virtually no criticisms of this sandwich, B. felt that perhaps the tempeh was unevenly marinated in places, as some chunks were larger and less flavorful than others. Aside from the lack of pickle on the side, this was all around a very satisfying meal. (Followed of course, by a delicious house-made vegan dessert).
Chaos Cafe and Parlor
Corner of SE Powell and 26th
4.5!
Sunday, June 7, 2009
TRUEBEN: Tempeh Reuben at Backspace
FINALLY.
Don't ask me why, but I've been downright obsessed with the tempeh reuben at Backspace for awhile now. I guess because it's been out of reach for so long. But residing in North Carolina has not prevented me from obsessively reviewing the all vegetarian menu of this computer geek oriented cafe in PDF form. Finally, on a sunny Saturday morning, B. and I managed to sit down to what is now one of my favorite reubens in town. Truthfully, this reuben almost gained #1 status is my book. Probably the only real hinderance was the pricyness, though I'll admit, the sandwich isn't perfect.
Almost, though. First of all, Backspace happily veganizes this dish (and many others) without any extra charge. Second, though there is no complimentary pickle, I greatly appreciate that there are options for sides other than corn chips (in this case, green salad or pasta salad) again, with no additional charge. True, the fee is $9 for this wonderful sandwich, and with the price of vegan cheese, this seems reasonable to me (however, some of us, i.e. B. would argue that the vegan cheese added little to the sandwich and should probably be scrapped in favor of avocado anyway).
On to the sandwich. The bread: some of the best we've had, I think. A marble rye that manages to be crispy and flavorful and not taste like it came straight from a plastic bag. The kraut, I'm almost ecstatic. Fresh and crunchy and heavy with dill. The tempeh is nothing to be scoffed at either: extremely flavorful (though maybe a tad too salty), with an assertive, delicious presence despite the fact the portion was a bit more modest than we are used to. I was a fan of the dressing. It's on the creamier side, more like a spread. B. seems to have developed a taste for the runnier dressings, and he thought this sandwich was a little dry, but I had no such complaint. The sandwich was plenty grilled, the bread even slightly charred, which gave it a smoky flavor I enjoyed. Though the cheese was a little odd, unmelted as soy 'rella frequently is, I thought it contributed to the sandwich well, though I could probably be convinced that avocado would be better.
As it is, I wholeheartedly give this a 4.5. I would be tempted to rate it higher, maybe even higher than our erstwhile favorite, the Red and Black Reuben, because of the nice green salad side and the fact that service was fairly prompt and obviously thoughtful. Though the Red and Black is more affordable, I've grown less patient lately with their lackadasical service. The Backspace reuben (also found at the Someday Lounge next door) is as gourmet and carefully prepared as Veganopolis, but definitely feels like more bang for your buck.
Backspace
115 NW 5th, Old Town Portland
Tempeh reuben with house dill kraut, vegan russian dressing, on marble rye. Swiss cheese or vegan mozzarella.
P.S. Stay tuned for our next review, of a reuben which B. argues is even better, drawing into question the 4.5 point assignment! Portland vegan reuben establishments, you have officially raised the bar, giving our modest yet hearty 'lil Red and Black Reuben, the erstwhile champion, a run for its money.
Sunday, May 31, 2009
May Reuben Round Up
Yarp!?, a new food cart at the ever-increasingly vegan-friendly food cart hub at SE Hawthorne and 12th, recently announced a vegetarian, mushroom-based reuben. Right now their dressing is not vegan though...but I like the idea of more mushroom-based reubens emerging. According to their blog, they are working at concocting more vegan options, so surely a vegan reuben is on the horizon.
If you find yourself in Minneapolis/St. Paul, check out the Hard Times Cafe, which serves many a vegan and vegetarian sandwich, including a tempeh reuben. See the newspaper from earlier this month here.
Apparently the midwest is rocking the food carts as well. Madison rag "The Daily Page" clues us in on a cart called The Dandelion, which serves up its own mushroom reuben (Portobello, to be exact).
Speaking of portobellos, here is a reuben recipe I stumbled across, though while we may question the use of Swiss cheese and the typographical aptitude of the scribe, might provide some inspiration for a new twist on the classic.
And another article for you, here a Fort Collins journalist waxes ecstatic in his review of Tasty Harmony, a raw and vegan joint that also offers, you guessed it, a tempeh reuben.
If you find yourself in Minneapolis/St. Paul, check out the Hard Times Cafe, which serves many a vegan and vegetarian sandwich, including a tempeh reuben. See the newspaper from earlier this month here.
Apparently the midwest is rocking the food carts as well. Madison rag "The Daily Page" clues us in on a cart called The Dandelion, which serves up its own mushroom reuben (Portobello, to be exact).
Speaking of portobellos, here is a reuben recipe I stumbled across, though while we may question the use of Swiss cheese and the typographical aptitude of the scribe, might provide some inspiration for a new twist on the classic.
And another article for you, here a Fort Collins journalist waxes ecstatic in his review of Tasty Harmony, a raw and vegan joint that also offers, you guessed it, a tempeh reuben.
Friday, May 22, 2009
Veganization: Nearly Normal's in Corvallis, OR
Though Corvallis is obviously not Portland, it gives me great joy to finally review this reuben, which I have been in pursuit of for at least a year. Orchestrating a successful sampling of course was not that hard -- Nearly Normal's eluded me more than once simply because B. and I typically found ourselves in Corvallis over the weekend and found it difficult to grasp that a place seemingly so appropriate for brunch would be closed on Sundays. Now that we both no longer have strict schedules, we were able to pop in a Thursday morning to try it out. Luckily, Nearly Normal's serves their lunch menu all day, though breakfast stops at 2 pm.
For all its creative menu naming and apparently hippie history, Normal's is not nearly as odd as I was expecting. After ordering at the counter, we sat upstairs in a comfy, well-lit dining room that could have been in any other breakfast establishment. I appreciated that the menu had a little laminated mini menu-guide to let you know what you could eat, or easily modify to order, if you were vegan or gluten-free. This confirmed that the only non-vegan aspect of the tempeh reuben was the cheese. I didn't bother to ask to sub avocado for cheese, as avocado on the menu was $1.95 to add and I noticed a little note posted on the cash register that dictated which substitutions were free -- avocado for cheese was not (though tamari tofu for eggs is, if you ever go in for breakfast, the menu is not explicit about this).
The tempeh reuben at Nearly Normal's is "seasoned tempeh" on a light deli rye with lettuce, tomato, stoneground mustard and kraut. B., who is becoming a bit of a reuben purist, of course was not that happy with the tomato, not to mention the lack of sauce. But he agreed that the bread was good, the tempeh was exceptional, and the kraut was good both in taste and portion size. I agreed on all those three counts, but also found myself not missing the dressing, surprisingly enough. As it was the sandwich was crunchy yet pliable and juicy -- dressing might have made it a bit too messy. The stoneground mustard was pungent and the seasoning which coated the exterior of the tempeh was wonderful. Admittedly, the sandwich was slightly dry. This was assisted by the tomato and lettuce but I think avocado would have made this sandwich a true home run (and probably bumped the rating up a good point). The sandwich came with a copious amount of decent chips, but sadly, no pickle.
Nearly Normal's
109 NW 15th Street, Corvallis, Oregon
Open approximately 8 or 9 am to 8 or 9 pm, except for Sundays (check the website).
Tempeh reuben, no cheese, runs you about $8.
We give it a 3. Though the tempeh was skillfully seasoned, the portions were generous, and the service was friendly and amendable, B. disapproved of the use of mustard instead of dressing, and though it would have be wonderful with avocado to replace the cheese, that undoubtedly would have upped the price quite a bit. I have to admit though, if someone were to ask me to choose between Nearly Normal's tempeh reuben and the one found at nearby Cafe Yumm, I'd be torn. Though Cafe Yumm, with their vegan button on the cash register, yields a better Veganization, Nearly Normal's scores points for the tasty, hefty tempeh portion and kraut. Cafe Yumm does have a delicious, delicious vegan reuben sauce -- if only their tempeh was moister and more flavorful. It's really hard for me to say. You'll have to try them both for yourself!
Thursday, May 21, 2009
Update: Papa G's Organic Vegan Deli
Last summer, B. and I reviewed the tempeh reuben at Papa G's, then a relatively new all vegan, all organic restaurant in Southeast. At 5.99, the modest sandwich didn't seem like a great deal, but I appreciate Papa G's dedication to fresh, organic and local ingredients, despite the fact that those often come at a price.
Whereas before the only sandwiches available at Papa G's were found in the deli case, wrapped in plastic, recently the establishment announced hot, made to order sandwiches. Check out their website for an updated menu (and a coupon for 10% off). The tempeh reuben is an option, now 2 bucks more (though the ala carte sandwich is still available for $5.99). The menu says the hot sandwiches come with "gigantic chips" but I can only assume this isn't the only change. Undoubtedly a freshly-made sandwich will taste better, but I hope they also add more kraut and maybe jazz it up in some way, though the description sounds just like the burger-like reuben we tried back then. I encourage folks to stop by and check it out, maybe drop us a comment to let us know what the deal is. Whether in search of a reuben or not, it seems like the expansion definitely merits a visit.
Whereas before the only sandwiches available at Papa G's were found in the deli case, wrapped in plastic, recently the establishment announced hot, made to order sandwiches. Check out their website for an updated menu (and a coupon for 10% off). The tempeh reuben is an option, now 2 bucks more (though the ala carte sandwich is still available for $5.99). The menu says the hot sandwiches come with "gigantic chips" but I can only assume this isn't the only change. Undoubtedly a freshly-made sandwich will taste better, but I hope they also add more kraut and maybe jazz it up in some way, though the description sounds just like the burger-like reuben we tried back then. I encourage folks to stop by and check it out, maybe drop us a comment to let us know what the deal is. Whether in search of a reuben or not, it seems like the expansion definitely merits a visit.
Tuesday, May 19, 2009
Daiya Cheese
On vacation, perusing the blogs, I've learned of a new vegan cheese that almost sounds too good to be true. Here's a pic from Vegansaurus' product review.
Daiya apparently has great melty, stretchy texture and cheesy flavor. I don't usually go for fake cheeses, but the fact that this product seems to have very natural ingredients (like cassava) and is not soy-based, makes it pretty attractive. It's produced in Canada, and until recently was only found in Vancouver restaurants such as the Naam. We're headed back to Vancouver in a couple weeks -- even though we've already reviewed the Naam's reuben, might be worth dropping in try it again, as previously the Naam didn't offer vegan cheese (only real cheese, and a non-vegan fake cheese).
Daiya apparently has great melty, stretchy texture and cheesy flavor. I don't usually go for fake cheeses, but the fact that this product seems to have very natural ingredients (like cassava) and is not soy-based, makes it pretty attractive. It's produced in Canada, and until recently was only found in Vancouver restaurants such as the Naam. We're headed back to Vancouver in a couple weeks -- even though we've already reviewed the Naam's reuben, might be worth dropping in try it again, as previously the Naam didn't offer vegan cheese (only real cheese, and a non-vegan fake cheese).
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