Saturday, January 16, 2010

A Reuben Round-Up for the New Year

Yes, it's hard to believe, but the reuben news just keeps coming. I hope to bring you more reviews and recipes soon, but I'll take advantage of this holiday break from school to let you know what's been going on in the world (wide web) of vegan reubens. As always, in no particular order.

I've had the vegan philly cheesesteak at the Reading Terminal Market in Philadelphia, but apparently this lively open-air gastro-paradise is also a good source for vegan reuben ingredients. This blog post from My Life in Sandwiches focuses on bbq, but holds some good ideas for reuben-loving yinzers.

Maybe not as exciting as the reuben wars in L.A., but diner rivalry is alive and well in New Haven, and healthy vegan food -- including a tempeh reuben -- plays a role. "Georgie’s is old school and new school at the same time, offering vegetarian, vegan and gluten-free menu options alongside traditional takes on omelets, hamburgers and fries." Here's a little more on Georgie's from a local vegan chef.

From CT to Hawaii, and this review of a new macrobiotic restaurant called Hale, tempeh reubens are garnering praise. Even in Minneapolis. And Ohio. And if you find yourself in Tampa, here's a good bet. Whereas, as well as know by now, seitan is the protein of choice in Chicago.

This should come as no surprise, but did you know there's a recipe for Tempeh Reubens in The Complete Idiot's Guide to Vegan Cooking? But if you aren't feeling like a complete idiot, luckily Julie Hasson, that vegan internet cooking show maven, has some ideas for you as well. And for gluten-free vegans in Portland, this new bakery might be a good source for your sandwich bread.

And one last bit from the Pacific Northwest, Hillside Quickie, which B. and I visited long ago and which I noted at the time didn't have a reuben, but did have a tofustrami sandwich that sounded much like one, has reopened under the name Sage Cafe. And lo and behold, a reuben is now on the menu. Something to note if we make it up North again.

Just to make this post a little more interesting, here's a cashew cheese I invented a couple months ago -- my first real attempt! I imagine it will find its way into a reuben sooner or later and I'll share the recipe if and when that happens, but here's a hint: it's mostly raw cashew pieces and nooch.

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