As the month draws to a close, here are a few tempting reuben images for you from the realm of vegan and vegetarian food blogs.
Brooke of simply vegetarian tracks what she eats and extols the delicacy of tempeh reubens (pardon the cheese, at least she uses vegan mayo).
Ate-Bit Vegan is apparently guilty of drinking and typing, but his passion for reubens and DIY seitan skillz make up for it. Also, I think his blog post title could be an allusion to yours truly.
Sick of Lettuce yet again makes me jealous of all the delicious vegan eats available in L.A. Despite the recent closing of reuben-offering The Vegan Spot, the options are obviously still plentiful.
And last but not least, some love from this PDX-N.C. team. B. just ended another wonderful visit here, full of delicious food, drink and merriment as usual, and of course one of the first things we did was whip up our own version of the apple-based Candle Cafe reuben again. Here you see B.'s attempt to polish off the excess kraut as well as a wonderfully dense rye bread called vollkornbrot, baked at the local co-op, with this marinated tempeh reuben slider. Cider vinegar instead of juice and a bit of Korean hot pepper in the marinade gave this reuben a bit more tang and bite than usual, and the squat little loaf resulted in a unique size that this picture probably doesn't convey. All around a tasty take on the classic.