So, as those of you in PDX know (and those of you who may have had holiday travels that unfortunately put you through our airport) this place has gotten some heavy snow recently. Thanks to that, I arrived in Portland about 36 hours behind schedule. The snow also means that transportation within in the city is extremely difficult. So basically my plans of reviewing a Portland Vegan Reuben have been sadly dashed.
In the meantime, I think I can manage another blog round-up. But first, I just learned that Isa Moskowitz and her husband have come out with a seitan now available at Food Fight in Portland. I can assume a couple things, 1) it's probably much better than your typical grocery store seitan for those that don't make our own and 2) Probably makes a killer reuben. Buy local!
For those of you looking for a new tempeh reuben recipe to try, this one popped up online. Also check out a tutorial for DIY kraut on one of my favorite vegan blogs. The blog Vegetarianized! also offers us a recipe, creatively incorporating arugula (if you are the type that digs Reubens, you probably also dig this sometimes spicy, bitter green). Here's another recipe (from an online magazine called Glam, oddly enough), which incorporates seitan that you 'corn' ahead of time.
Anyone in the Boston area should check out this new restaurant that the PETA reported on this month. The idea of a maple-cured tempeh reuben with roasted tomatoes is just heightening my reuben craving...damn this weather!
And last but not least, 'Fixed gal' of the blog 'i like bikes' introduces me to the idea of a 'Georgia reuben.' I like that. I've often thought about different regional interpretations of the reuben calculus. I might do a post just on that someday.