The Chicago Diner, Chicago, IL

Yes, finally, the time has come. I know I'm certainly not the first vegan blogger to write about the Radical Reuben at the Chicago Diner. It seems as though every vegan who visits the windy city (at least, every vegan who also happens to write online), is careful to make a stop at this famed restaurant, serving delicious vegetarian and vegan cuisine since the 1980s, and almost all of them seem to know to try the Reuben.

Finally, I can get over my jealousy. (Of course, now I'm just jealous of those who live in Chicago and can visit the Diner on a regular basis). This sandwich is certainly special. It's been called the best vegan reuben in existence and even though VegNews published their recipe, replication is not easy, as Upton's seitan, the brand they purportedly use, is not available in stores.

After an evening in Hyde Park, and on our way north to Milwaukee, I had to insist we make a stop. After a 30 minute wait (not bad for what I believe was a Saturday afternoon), we got a booth and I was able to sample not only the famed Radical Reuben, but it's counterpart, specially available for the spring/summer only, the California Reuben.




The California Reuben is similar to the Radical Reuben except that the seitan is marinated and prepared to resemble 'turkey' rather than corned beef or pastrami (being from California, I had to laugh), and instead of kraut the sandwich is topped with a crunchy slaw. I was also somewhat confused when the sandwiches arrived, as with the Radical Reuben the dressing for the sandwich was on the side, whereas with the California Reuben, I suppose it's mixed into the slaw. This led to me demolishing my half of the Radical Reuben without even adding the sauce. What can I say, I was hungry and it was still incredible.



The Chicago Diner has also wisely adopted the popular Daiya cheese on their sandwiches. I am a fan of Daiya in general, but I do feel it has a slightly sweet flavor that now I notice it, can be a little distracting. Not being a big fan of fake cheeses in general, I don't claim to be an expert, but in my limited experience, I do feel Daiya is the best and approve of this choice.

I'll just get the obvious over with and reassure you that yes, the Chicago Diner Radical Reuben is just as mind-blowing as everyone says. I think I was literally speechless after my first couple bites. It is very meat-like, which means that vegans with an aversion to the texture and appearance of meat may be put off by it. But those of us with some nostalgia for this messy, hearty deli sandwich, it hits the spot. (And I am in no way a vegan that 'misses' meat or cheese--not at bit).

That said, the sandwich is very juicy, so the bread got a bit soggy. But over all, the proportions were good, the flavors were perfect, the sandwich was very filling and satisfying...and you even got a nice range of choices on sides.

In case you were wondering, the California Reuben was different -- the seitan didn't just have a different color, but tasted different, too, though it was hard to pinpoint in what way exactly--slightly more 'chickeny' perhaps. It was just as juicy and delectable as the Radical, and the slaw instead of kraut was a nice variation. If you can only choose one, I leave it up to you. You can't really go wrong with either.

All in all, it seems redundant to try to rate it. I understand why this is the best, and I certainly urge another in the area to try it out. Followed by a Temptation soy ice cream shake, no matter how full you are.

The Chicago Diner
The Radical Reuben - Seitan, onions, peppers, sauerkraut, vegan Thousand Island, cheese on marble rye. (May need to specify vegan cheese).
The California Reuben (available Spring-Summer 2010) - Roasted agave mesquite "turkey" seitan with vegan coleslaw and cheese on marble rye.
Both 10 bucks.

Served with one side.

And a pickle!

Adventures in Milwaukee

To celebrate finishing graduate school, I prolonged my journey back to the West Coast with some stops in Illinois and Wisconsin, to visit friends and family. Milwaukee was a pleasant town with a surprising number of intriguing vegan options, including at least three vegan reubens. However, we found that--perhaps in order to deal with the brunch crush familiar to many Stumptowners--various places modified or limited their menus on Saturday afternoon, making the delicious sandwich seem at first unattainable. With my good friend and native A. as back-up, we made a few rounds before finally achieving success in the evening.

With a vegan reuben not really described on the menu (denoted only by a * next to their traditional reuben advertising it could be made vegan for a $1 extra), but lauded by many on Yelp, Comet Cafe seemed to me to be the first choice. Though the menu wasn't very specific, it gave me good reason to believe that the reuben was made with Field Roast, which, while I'd tried this combination before in Seattle, made it more interesting to me than the typical tempeh reuben common about town. Unfortunately, at brunch-o-clock, Comet was our first fail. After waiting half an hour for a table, we were told that they don't serve the Reuben before 3 pm on weekends.

We had just been wandering around Riverwest, a sort of up-and-coming hipster neighborhood, and had stopped in at the Riverwest Co-op to investigate and drool over the number of tasty sounding vegan options on their small cafe and deli menu. After deciding to move on from Comet, we returned there, since we recalled a tempeh TRUEBEN listed under lunch. However, what we didn't recall with such clarity was that this place, too, only served breakfast until much later in the afternoon. With an extremely small kitchen, the cooks were firm on this. Foiled again, we settled for vegan biscuits and gravy and a take on bi-bim-bop, incorporating tofu, that was actually quite satisfying.

Somewhat disappointed but not entirely deterred, we resolved that we could get a tempeh vegan reuben at Beans and Barley, a frequently recommended, veg-friendly spot also part of a market, which was already under consideration for dinner that evening. After a local brewery tour (hey, this is a Portland-based blog after all) and various shenanigans, we showed up at Beans and Barley that evening, a little toasted. Again, there was a lengthy wait---which gave me time to scrutinize the menu. One reason Comet had been first on my list for a reuben despite the numerous folks who pointed me towards Beans and Barley was that the menu at Comet made clear that veganization was straightforward and easy. Clearly vegan-friendly, I anticipated no hurdles with this place, but asked the hostess anyway, since the tempeh reuben listed on the menu clearly included real Swiss cheese. Without batting an eye, and extremely cordial, she assured me that veganizing it would be easy -- just substitute the rye bread for white.

What?!

That stopped me in my tracks. Dear readers, you probably know that rye bread is typically vegan. You probably also share my feeling that a reuben is not a reuben if it is not on rye bread. In fact to reprise the definition of a vegan reuben, my standards only include: a vegan protein, sauerkraut, rye bread and a vegan sauce of some sort. I've even been known to accept mustard when vegan Russian or Thousand Islands is not available. But white bread? This could not stand.

Fortunately, A. is very patient and flexible (in case you are wondering, my usual dining companion, B., was busy driving all of our stuff back across the country), and we high-tailed it back to Comet again, full of anticipation.

The place was still crowded, but we avoided a wait and snagged seats at the perfectly comfortable but admittedly dim bar, where we continued to get inebriated and ordered the vegan reuben as well as the vegan gyro.

Man, that is a lot of Field Roast and I have to respect it. The bread was a light caraway rye and probably grilled coated in margarine, as it was quite crunchy and salty. Though B. was not present, he would have appreciated the presence of a pickle spear. The heap of fries was very generous. I found the sauerkraut to be a little sparse, but perhaps that was in contrast to the huge slabs of Field Roast. Despite the excessive grease and salt (or perhaps because?), it was pretty tasty. Admittedly, given the lack of light and the speed at which I wolfed it down, I didn’t notice too much about the sauce (or whether or not there was vegan cheese, which I doubt). A. however, recalls the sauce being “really good” (he also agreed there was possibly too much Field Roast, though it paired well with the rye). All in all, I was quite satisfied, and not to mention pleased that our Milwaukee vegan reuben quest had ultimately been successful. The gyro wasn't bad either, also generously proportioned, though with not quite as high a ratio of the chewy seitan to other ingredients.



Thanks to A. for the phone shot, as my camera was not coming through.

Comet Cafe
1947 N. Farwell, Milwaukee
Veganized reuben (Field Roast with kraut and Reuben sauce on a light caraway rye, fries included). $9.50.

TRUEBEN: Tempeh Reuben on Rye at The Green Sage (Asheville, NC)

Sorry for the bad photo--the Green Sage had a nice atmosphere but was admittedly a bit dimly lit.

Here, however, is a beautiful photo that I found on Flickr.

Though ultimately the tempeh reuben at Green Sage was nothing revelatory, after various veganization fails, I was grateful to finally sit down to this hearty and comforting, though familiar, vegan reuben.

Though the Green Sage is clearly very vegan friendly (as well as environmentally friendly, like most places in Asheville, with composting and bike delivery), you do need to request the reuben vegan. (I'm labeling it a trueben nonetheless because the vegan option is clearly indicated on the menu and easy to order). There are four side options, all vegan: regular fries, sweet potato fries, soup (they have a vegan vegetable lentil) and salad. We went for the salad, which you can tell from the picture, was pretty generous.

Though the website claims they are open late, and that the kitchen is open til close, I would call if coming for dinner. Our first attempt to go failed because I called ahead and the staff informed me the kitchen was closing shortly, well before 9 pm.

As for the sandwich, it includes tempeh, sauerkraut, russian dressing and a modest amount of avocado on a light caraway rye. B. thought the tempeh had a slightly mushroomy flavor. I definitely detected a lot of soy sauce in the marinade. Over all the sandwich was pretty well-balanced. The tempeh didn't overwhelm, but I might have liked a little more kraut.

Over all this is a solid sandwich, and if in Portland, we'd probably give it a 3.5. There are more exciting options in Asheville, to be sure, but I appreciated the easy veganization (including a clearly marked menu) and hearty portions at Green Sage. At the price (8 bucks) it seemed like a good deal, and avocado was subbed for cheese without any fuss. Also a nice local beer, Pisgah Pale, is to be had on tap. The Green Sage seems like a good spot for various dietary inclinations--the vegan breakfast menu looks great and they also offer omni as well as gluten free options. In the heart of downtown Asheville, it's a convenient spot for visitors, especially those of us who like to eat healthy, local and organic, to grab a bite.

The Green Sage
5 Broadway Street
Asheville, NC

The Crunch and Munch at the Green Republic, Key West, FL

We entered this spare, hip, eco and veg-friendly sandwich, salad and smoothie shop in Key West because we'd heard it was one of the top three destinations on the island for vegan food. When I saw that the sandwich called the Crunch and Munch was essentially a reuben -- with vegan "corned beef," sauerkraut, cheese and mustard subjected to a panini press -- I knew I had to try it, despite the fact it was $5.95 with a $1.50 bump to make it vegan.



I have to admit, I was a little disappointed, and not so much about the price of this slender sandwich (you can make it a double-decker for a total of $8.95, before veganization), but the lack of imagination. The bread, a light caraway rye, was warm and crispy, but the insides were still a bit cold. B. agreed it would have been better cooked more. I was surprised that it contained such a small quantity of vegan meat and cheese, with a modest application of kraut and mustard. Over all, I would say it was a good sandwich, but not great, and there are probably better options on the menu, which was extensive and creative. Truthfully, we had a vegan Cuban (Fidelito) first, and perhaps the Crunch and Munch simply paled in comparison to that flavor combination.



Isn't a Cuban sandwich -- with ham, swiss cheese and pickle -- basically a Latin Reuben anyway?

Green Republic
521 Fleming
Key West, FL

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.

TRUEBEN: Tempeh Reuben at Viva! Vegetarian Grill, Eugene, OR

It's fun to learn about a new vegan-friendly joint and be able to hop to reviewing it in a timely manner. I first learned about the Viva! Vegetarian Grill food cart just a few days ago, thanks to the warm reviews on Yelp, and with Corvallis as home-base, it was easy to convince B. that we should take the 45 minute drive into Eugene for a lunch-time review. I'd never really been to Eugene, and with 30-degree weather we didn't hang out long, but it was nice to get a glimpse of this college town which I really only heretofore knew of as the Asheville of the West Coast.

With no listed address, the cart was a little challenging to locate, but once we found the right intersection, the green sign emblazoned with a hot dog at the entrance to the parking lot led the way.



Despite the cold temperatures, the owner Dave seemed relatively busy, but took our order quickly and efficiently with just the right amount of conversation. The menu had a number of options, all vegan. The sandwiches were served up with a minimal amount of paper; we couldn't help polishing off the first order while waiting for the star of show.



Back at the car, with the juicy vegan cheese-steak as an appetizer, we dug into this trueben with gusto. B.'s first comments were compliments to the bread and the kraut, the latter of which he swore had an especially good flavor. He also appreciated the temperature and moisture of the kraut--cool, without too much liquid, but not too dry either. He also said it was the right amount, which might be a first. Most reubens seem too low on kraut in comparison to other aspects. He also enjoyed the flavor of the tempeh. We were both impressed at how well put-together the sandwich was, especially considering it came from a cart with limited amenities. The tempeh was marinated and grilled, which gave it a slightly crunchy exterior; the bread was warm and perfectly toasted. The dressing was great, too. It reminded me of the cashew cheese that had been wonderfully slathered on our cheese-steak and I suspect it was a similar base, with some tomatoey-ness added to make it into a Thousand Islands dressing. It was creamy and savory without the heavy unctuousness of veganaise.



B. loved the sandwich--well worth the drive, I gathered--and his only recommendation for additions would be more dressing and a pickle on the side. I agreed that more dressing wouldn't hurt. For me, this sandwich was quite good and presented a worthy rival to various reubens in Portland (for example, the Red and Black, which also uses tempeh and I think the same bread). The tempeh did seem a little dry, something which perhaps a bit more dressing would fix. Even with no side, $5.50 is a good deal in my book, and the service was friendly and lightning fast---definitely more than I can say for the Red and Black (or most vegan reuben-serving restaurants in Portland, for that matter).

We have to give Dave extra points not only for being a cart, but for being an all-vegan cart (definitely try the cheesesteak--the hot dogs seemed to be selling well also, and the tempeh satay presented a unique yet intuitive and tempting option). Ultimately, we give the Tempeh Reuben 4 points out of 5, and encourage you to check it out yourself. Though it has a long history serving veggie dogs at events, the cart itself has only been in place for about a month--let's keep it going! (Even better, get $1 off for biking, being a student, or showing up in the rain).



Viva! Vegetarian Grill
E 12th and Willamette Street
Eugene, OR
11 am - 4 pm, Monday-Friday
Tempeh reuben on Dave's Killer Bread with kraut and vegan Thousand Islands.
$5.50

Quick PDX Vegan Reuben News

I have a few more posts lined up, waiting for when I have time to fine-tune them, but I wanted to alert you all to that fact that, according to a photo text message from my former roommate, the Fuel Cafe in Portland recently served a Field Roast Reuben--only the second time I've heard of one being served in a restaurant, the first being that place in Seattle. However, it seems as though Grand Central has taken their tofuben (which I sadly never got to try my hand at veganizing) out of rotation as a winter seasonal special. All which makes me ask, what will be in store when I return to Portland for Christmas?

TRUEBEN: Vegan Reuben at the Remedy Diner (Raleigh, NC)

Veggie Reuben. Marinated tempeh grilled on buttered rye topped with avocado, sauerkraut, thousand island dressing, dill pickles, and melted swiss. 8.95 Make vegan for 2.50 extra.

They were out of vegan cheese, so I got it sans cheese, and paid 1.25 extra for vegan dressing. I didn't mind they were out of cheese---in fact, prior to ordering I was wondering why it cost so much to veganize, and was contemplating asking for no cheese if that was the only change. I found it surprising that they bother having a vegan and a non-vegan dressing, and that they charge so much for a vegan one. B. and I are not big fans of vegan cheese anyway, so if we were in charge of the menu, we'd eliminate non-vegan dressing (can you really tell the difference?) and the vegan cheese option.

Still, this is North Carolina, and it is very nice to have a restaurant with such extensive vegan options, and one which makes veganization so easy and worry-free, even if it comes with a high price tag. The Reuben was already one of the most expensive sandwiches on the menu; for example, the Vegan Chicken Salad was only 7.50 and about the same amount of food.

As for the sandwich itself, I was neither disappointed nor impressed. It was a familiar, flavorful sandwich. The dressing was mostly Veganaise, somewhat creamy, and the avocado, as always, was welcome. Though the Remedy Diner will add a pickle spear on the side upon request, no extra charge, the Reuben actually has sliced dill pickles on it, in addition to the kraut, which I liked. The tempeh was marinated. Though not overly flavorful, it was sliced into smaller pieces, which B. and I have come to prefer over the uniform slab. The bread was a light caraway rye, extremely thin and crispy, but still servicable. All in all, it reminded me of many sandwiches I've had in Portland, albeit with a heftier price tag.



The Remedy Diner is a restaurant I may return to, or would if I lived in Raleigh, if not for the sandwiches and make-your-own salads, then for the beer on tap and the vegan key lime and coconut cream pies. But I would be much more enticed if they revised their pricing structure. $1.25 for a single slice of vegan cheese, and another $1.25 for egg-free dressing, when sandwiches that appear to be mostly cheese (like the Cheese Foccacia sandwich) are only $1.25 extra to veganize, doesn't seem to make much sense.

All in all, B. and I give this a solid 3. For a vegan visiting Raleigh, it's worth a try, and I must promote any establishment where a vegan can order with peace of mind (though this restaurant also has extensive, traditional "omni" diner food for your pastrami-loving friends). The location right in downtown is convenient for museum-going, people-watching or a night out. Plus, the atmosphere was kind of hip and the service was nice, and they have $1.50 cans of PBR. Hell, it was almost as if we were dining in Portland (except for the nice service, of course).

The Remedy Diner
137 E. Hargett St.
Raleigh, NC
Marinated tempeh reuben, with corn chips and house Pico de Gallo on the side.
Rating: 3

TRUEBEN: Darth Reuben at the Georgetown Liquor Company, Seattle, WA

I first heard about the Georgetown Liquor Company, a bar in South Seattle with many vegan and vegetarian options, through a review in The Stranger, Seattle's alternative weekly. The sandwich sounded awesome -- the first time I'd heard of someone utilizing the "artisan" fake meat Field Roast in a reuben (but of course, not the first time the combo had occurred to me). The review praised the vegetarian version, and noted that it was available with vegan cheese. B. and I dropped in on the place on our way up to Canada -- it reminded me of a smaller, dive-ier Backspace. They had a few arcade games, a pin ball machine, and three or four game systems hooked up to TVs for patrons to use. It's essentially a dark, hip bar with a pretty large food menu. We split the Darth Reuben and the house vegan burger over a couple of Pabst.



The Darth Reuben (all the sandwiches reference sci-fi movies or TV shows) is Roasted Tomato Field Roast and kraut on marble rye with "remoulade" and cheese (sub vegan). It's 10 bucks, kinda pricey in my book, but probably normal for Seattle. You can choose a cup of soup, salad or chips and salsa as a side -- a cup of soup alone runs 4.50, chips 3, so maybe this justifies the price. And the sandwich is large. I certainly wasn't disappointed with the portions. (The veggie burger was smaller -- maybe this is why they felt compelled to add a pickle spear on the side. No pickle with the reuben, though.).

The sandwich looked fantastic, and with the extremely dark lighting in the bar, I'm surprised the pictures turned out as well as they did. Though it took the bartender a few moments to take our order and then bring us our beers, the sandwiches came out very quickly. In my mind, the bread was probably the best aspect of the sandwich. It was a square marble rye yet thick cut and crusty -- an artisan marble rye? It was thick and crispy with hints of caraway. I was as pleased with the Field Roast, as I expected I would be. Flavorful with a dense, meaty texture, it's a great stand in for corned beef -- maybe a little too dense and chewy. The only thing about the sandwich I wasn't so sure of was the dressing. It was plentiful and not bad, but much sweeter and tangier than I am used to. It reminded me of Kraft's California dressing. B. also was iffy on the dressing. He liked the bread, but he wanted more kraut to balance the Field Roast. I didn't expect to complain about too much Field Roast, as many places will skimp on stuff like this, but I found myself agreeing. More kraut would have balanced the sandwich a bit more. B. also thought this vegan cheese here was not as good as that at Liquid Earth -- so far we haven't been too excited about vegan cheese on reubens, as usually it is barely detectable and completely bland. Liquid Earth somehow managed to offer a melty vegan cheese that really added to the sandwich.



Though B. seemed less than impressed -- truthfully, I think the Liquid Earth tofu reuben is the only sandwich that trumps tempeh in his book -- I thought this was a hearty, flavorful and creative sandwich, and so I give it at least a 3. In any case, Georgetown Liquor Company is worth a stop for any vegan on their way north from Portland -- the enticing menu, with truly a wealth of vegan options, is excuse enough, if not the booze.

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!

Pacific Northwest still rules, yo

In case you were afraid this blog was beginning to focus a bit too much on vegan reubens in OTHER places, like, say Maryland, or cyberspace, fear not. Portland is still tops for vegan reuben options, though we'll give a shout out to Seattle as well.

Truth is, I'm a little jealous that Stumptown Vegans got to review the Someday Lounge/Backspace reuben before I got a chance. I've been drooling over this sandwich from afar for much too long (I had hoped to go in December but weather and the resultant travel delays made that impossible). Seriously, I think I've downloaded the PDF of Backspace's menu multiple times over the past several months just to longingly read it over. Word of mouth says it is great, and now you can see some pics and an official review.

Part of what makes Backspace so intriguing (as an establishment in general---their reuben is tempeh) is its frequent use of Field Roast. Now, as I've said before, I'm not typically a fan of fake meats. Occasionally I'll eat a Tofurkey brat at a BBQ and then remember, oh right, these are gross. Field Roast is definitely an exception--anyone will tell you it's the best fake meat out there. And this is essentially because it's a gourmet, "artisan" meat analog. Which brings me to the second reason I want to try some of Backspace's Field Roast offerings. I don't have empirical evidence to back this up, but there are certain vegan ingredients that are pretty pricey were you to buy them in the stores. For example, Teese seems to have the same market rate per ounce as uranium, as far as I'm concerned. Field Roast is up there in price as well, though you can find it at most grocery stores these days.

I'll outright say it---if you are vegan and enjoy food and like to cook, most of the time you can make better food at home than you would find eating out. This is not as true in Portland as in, say, Chapel Hill, North Carolina, I'll give you that. But most stuff, be it cheeseless pizza or Chinese food, I can make at home better and cheaper and healthier than most vegan options dining out.

Which brings me to my drawn out point. Because stuff like Field Roast and some (especially imported) vegan cheeses are so expensive in the stores (or online, for folks who can't find it locally), a sandwich made with these components at a cafe like Backspace may actually be about the same price as if you bought all the components yourself and made it at home. Also, it's an opportunity to try said "substitute foods" without the large initial investment. Everyone says Teese is great; I have yet to try it. I'd like it if my first time was melted on a delicious, fresh Pearl Bakery roll with delicately-spiced lentil-based sausage served up with some fresh salad greens and a strong cup of coffee.

Is my Northwest envy showing? Is it possible to envy the place you consider home?

In case you were wondering, there is actually a Field Roast reuben out there. Which brings me to another notable establishment up North, this review courtesy of The Stranger (or, as we like to call it, Seattle's version of The Portland Mercury). The review sounds so delicious I almost want to quote it here, but I'll let you read it for yourself. Or just go check out Georgetown Liquor Company as soon as humanly possible.

Expect a part two to this post in a month or so when I hope to find myself back in the dear rainy climes, sinking my teeth into these very sandwiches.

Baltimore Vegan Reubens: Liquid Earth

Get ready for the most realistic vegan reuben ever. And while I don't think I would give up other vegan reubens for this sandwich, that statement is closer to high praise than it is to condemnation.

Truthfully, there is something slightly pedestrian about this trueben. But that fact alone is what makes it so unique. Never have I tasted a vegan or vegetarian reuben that was so close to the real thing. The cheese, though mild and not overly applied (VeganRella, we were told), and the sauerkraut, in about the right proportion, the pale deli rye-- all were not memorable in their own right, but served as the appropriate backdrop for salty (but not too salty, thankfully), robustly-hued tofu "meat" that even B. thought tasted remarkably like the real thing.



This sandwich is a bit of a celebrity. It earned mention on Homicide, a cop show set in Baltimore. And with good reason. It seems exactly like the sort of thing a newly vegetarian cop would gravitate towards. We're more of the tempeh crowd, but still, this is a sandwich I would probably return for again and again, if I lived in Baltimore.

Located on Aliceanna near the Inner Harbor, Liquid Earth does feel a bit like the kind of coffee shop/juice bar/raw and vegan eatery you might find in Portland---reminiscent of places like Proper Eats and the Red and Black, but with a little East Coast edginess. The prices were sort of high, like Vita Cafe the sandwiches had no sides or even pickles, but were a buck or two higher than you'd expect in Portland. But man do they know their way around tofu-as-meat. The stuff was marinated, though appropriately dry, and thinly sliced to perfection, both in the Reuben and the Philly we had (the latter of which we ordered especially vegan, for a buck or so extra). Though there was a hummus sandwich and some nut meat raw tacos, I don't think I saw tempeh on the menu, tofu being the topping of choice. But if you do something right, by all means, keep doing it. In this case, simplicity was the ticket. As someone who obviously eats a lot of vegan reubens, I appreciate some innovation and play on the classic, with unique marinades, slaws instead of kraut, and stand-out sauces. But this sandwich reminds you of what it is all about: five relatively simple components that fit together just right.

Thanks to B. for catching the homicide reference (and having the friends in Maryland) that made this little spring break excursion to Liquid Earth possible.

With just a press of the 'Vegan' button: Tempeh Reuben at Cafe Yumm

Always wanted to open a restaurant franchise? If you read this blog, and aren't too squeamish about cheese and meat, Cafe Yumm might be your opportunity. We discovered this place after attempting, yet again, to get the tempeh reuben at Nearly Normal's in Corvallis, post-vegan egg nog party with our friend ROB. ROB recalled a new cafe that had just opened and had lots of vegan options (ROB is not vegan, but perhaps finds it interesting--the vegan nog was great!). We wandered over. It was 10 am on Christmas Eve and I had pretty much given up on reubens for this trip. In fact, when ROB spotted it on the menu I thought he was pulling my leg. But there it was. Turkey or tempeh reuben. With red onion, tomato, house reuben sauce, swiss cheese and kraut on rye and a side of corn chips. $6.95.

The owner was very friendly and pressed various samples on us. Cafe Yumm's specialties are their rice bowls, wholesome concoctions of your choice of beans, rice and various veggies and condiments, topped with a trade marked Yumm sauce. There were a few varieties of sauce, all vegan and gluten free. The Original sauce reminded me very much of the lemon tahini dressing at the Paradox, unctuous and a little garlicky.

Obviously I had my sights set on the sandwich, though. When I inquired about vegan options, the owner informed me that they don't use mayonaise, only Veganaise, so the reuben sauce was already good. They even have a vegan button on the cash register to make sure no order gets screwed up. I believe a function of the vegan button is also that it automatically converts cheese to avocado. Magical!

A chain where a true vegan meal is not only assured but practically encouraged (there was even a vegan ginger spice cookie for dessert), options are healthy and plentiful, and substitutions earn neither resentment or extra charges. Could it get any better?



B. and I both enjoyed this sandwich quite a bit. The red onion and tomato were a nice touch, and the fact that they had an already vegan reuben sauce really gives this review a boost. The bread was light and crispy and not too oily. The portions were generous (avocado in place of cheese, always great!). The corn chips were freshly fried. The only detraction from this sandwich, I am sad to report, is that the tempeh (they use Surata brand) was surprisingly bland. It had a dark crispy exterior, which leads me to believe it was grilled or baked beforehand, but it really would have benefited from a good marinating. The slab of tempeh was ample, and the other garnishes were reasonable in proportion, so unfortunately the blandness really stood out for me. Maybe they avoid seasoning the tempeh too much as they also serve it on skewers with Yumm sauce--the sauce is pretty flavorful and intense and might make any additional flavoring unnecessary. We give the sandwich a 3.5, mostly a reflection of the vegan-friendliness of this establishment.

We're also excited to report that Cafe Yumm will soon open a location in Portland, near PSU in downtown (a location in Beaverton is already confirmed). This franchise, which started in Eugene and seems to be catching on across the state, offers a variety of healthy vegan meals--I for one would be happy to return frequently, and though I don't usually eat at franchises, the idea of a reliable, familiar and nourishing vegan meal being available in various cities in Oregon appeals to me very much.

Cafe Yumm
2001 NW Monroe Avenue, #109
Corvallis, OR 97330
Restaurant: 757-YUMM (9866)
Hours: Mon-Sat 10am-9pm, Sun 10am-8pm
(With new locations opening soon in Beaverton, and supposedly also near PSU in downtown Portland.)

Asheville, continued

B. and I had two vegan reuben experiences in Asheville, NC, back in mid-October. I posted a couple times about the trip, but then got a bit distracted by school, hence the lag in posting about the second of our two sandwiches.

The day after we visited Rosetta's Kitchen we had lunch at The Laughing Seed, which appears to be the restaurant everyone recommends to vegetarians and vegans visiting Asheville. And with good reason. The Laughing Seed kind of reminded me of the now-closed Veganopolis in Portland, because of its prices and careful food presentation, but also reminded me a lot of Blossoming Lotus, because of its eclectic menu, slightly fancy dining atmosphere and international flavor. At brunch-o'clock on a weekend there was bit of a long wait, but over all it was worthwhile.



The tempeh Reuben at the Laughing Seed isn't really a trueben, as it comes with actual Swiss cheese. However, the menu clearly marks it as having a vegan option, and the Russian dressing is already vegan, making the cheese the only necessary change. The waitress was very amiable and helpful with regards to substitutions. She suggested their "Havarti almond spread" to sub for cheese, and barely batted an eye when I requested Havarti almond spread for the Reuben and avocado for the other sandwich we veganized, a tasty "Havana Cuban" that also came with Swiss on the menu. I really appreciated that we weren't charged extra for the substitutions, despite the fact adding avocado would have run a couple bucks, according to their menu. Readers of this blog have probably picked up by now that in my mind, a good vegan meal really depends on how understanding and accommodating the restaurant is -- I hate to feel like I'm being penalized or paying extra simply because I want to be healthier and more ethical. The great treatment at The Laughing Seed came as no surprise, as they are a vegetarian restaurant and clearly set high standards for themselves.



I really enjoyed the Havarti almond spread, it was definitely the highlight of the sandwich for me. I also really enjoyed the side salad, and the vegan creamy apple horseradish dressing that came with it was memorable. We got the other option -- jalapeno onion fries -- with the other sandwich, and enjoyed those as well. B. still liked the chips at Rosetta's Kitchen more, though. With the two sandwiches at The Laughing Seed, and the samosa appetizer we'd been unable to resist, we had a good deal of food (sadly, again, no room for dessert). The bread had a nice, crispy crunchy texture -- but maybe a tiny bit too crunchy, and a little greasy, like maybe a tad too much oil was used when grilling. The caramelized onions were a nice touch. Again, the house-made purple kraut (alluringly made with juniper and caraway, according to the menu) seemed subdued by the other flavors. And though the Havarti had a full, pungent, delicious flavor, I didn't really notice the Russian dressing. Maybe it was because we'd just had a great reuben the day before to compare it against, but though I really enjoyed the options and service at the Laughing Seed, the sandwich itself was a little ho-hum. B. and I gave it a 3 out of 5 points.

In other news, I'll be back in Portland in about two weeks! I've been enjoying Chapel Hill a lot, but I'm looking forward to my Portland visit, including the opportunity to pick up where I left off with this blog and review another Portland Vegan Reuben or two (yes, there are a couple we never got to).

I also can't resist the opportunity to post this recent New York Times article. This blog is extremely focused on one thing, obviously, but I allude to climate change as a reason for veganism and I was heartened to see this article emphasizing the link between diet and carbon emissions, as well as to see that there are folks out there carefully considering this problem.

Veganization: Tempeh Reuben at Rosetta's Kitchen, Asheville

As I stated earlier, when B. and I visited Asheville last month, I had my sights set on the Laughing Seed reuben. My online poking-around led me to learn about Rosetta's Kitchen, and though they certainly looked like a candidate for tempeh reuben offerings, I was unable to find a menu online (or even confirmation they were still open), so I assumed we wouldn't be paying them a visit. However, in our wanderings around town we actually passed them (the back of the restaurant, in fact) and I caught sight of the menu above.

It sounded too good to pass up and I was in a quandary. I was already planning to try Laughing Seed for dinner, and we weren't planning to return to Asheville the next day. Then B. had the brilliant notion that we could split the sandwich at Rosetta's Kitchen and then head to Laughing Seed afterwards. So we walked around the block, found Rosetta's entrance and clambered up the stairs full of anticipation. We noted on our way up that they are open quite late, so seems like a great spot post show. They also have some good beers on tap, for a pretty reasonable price ($3.75 a pint).

Rosetta's has a very nice atmosphere, so much so that for the first time on this blog, I felt compelled to take a picture of the interior of the eating establishment. It seems like it would be great in the summer, as the main eating area is a sort of balcony, open to the elements.

The place reminded me sort of the Red and Black in Portland, but I hate to say it, kinda better. Now that I think about it, it also reminded me of the Naam in Vancouver, BC. But cheaper and better. I'm not sure what it is, but Portland doesn't seem to have nailed the comfy hippie eatery quite yet--places like Eugene seem to do it better, and Asheville reminded us of Eugene a great deal.



When I told the cashier we wanted to veganize the reuben, he suggested avocado or 'queso,' a house vegan nacho cheese. Since I like to sub vegan cheese when available, I went for the queso, though I had fears it might overwhelm the walnut sauce that was probably fairly rich already. Avocado would also be good on this sandwich, but no regrets. This sandwich was damn good, probably one of the best we've had. The queso was plentiful, and made a nice dip for the corn chips on the side. B. wanted me to note that the corn chips were so good, there's no need to pay more for fries, though I would guess their fries are good, too -- I saw many patrons snacking on what appeared to be the sweet potato variety.



This reuben is not only extremely tasty, but wins points for originality also. That's rye foccacia there, which gave the sandwich a great, almost crispy texture, and the nature of the bread was that it could absorb juiciness without passing it along to your hands. The texture also benefited from the tempeh, which had a nice, chewy exterior also. I'm not sure how they prepared it, whether they grilled or baked it (the menu says marinated, I would guess maybe they baked it), but the outside was quite dark and the overall effect was meatiness. Biting into it was very nice, especially offset by the unctuous queso and good, consistent warm temperature.

As for the flavors, Rosetta's is another one of those joints that, like the Red and Black in Portland, boasts 'raw kraut.' What I've taken this to mean is that raw cabbage is allowed to pickle in its own juices, maybe for not very long, as opposed to employing vinegar or other fermentation aids. I think this results sometimes in a milder kraut. One of the few drawbacks of this sandwich is one we've experienced with others as well, that the kraut is sort of hidden away and doesn't contribute too much to the sandwich experience. Usually this would just be solved by more kraut. Rosetta's Kitchen was also selling house chow chow, a regional specialty that seems like a spicy version of sauerkraut. Not a traditional reuben condiment, but could make a nice, more flavorful substitution. Speaking of non-traditional flavors, the queso was impressive -- 'noochy' but not overpowering, with a nice consistency, and nicely spicy.

Over all, if you can't tell, we were extremely satisfied with our meal. The only drawback really, if there could be said to be any, was we were too full after splitting the sandwich to hit Laughing Seed (so we returned the next day, instead) and I didn't have room for any of Rosetta's fabulous looking vegan desserts.

Even though we weren't in Portland for this one, we think Rosetta's Kitchen deserves a 4 for a tasty, affordable, filling sandwich, and hands down the best service we had in Asheville during our stay.

Rosetta's Kitchen
111 Broadway, Asheville, NC



The natural light made for some better than normal pictures, also!

Asheville Vegan Reubens?

B. and I just got back from an excursion to Western North Carolina, more specifically Asheville and Black Mountain. The excuse I told everyone (aside from the fact I was on fall break) was that we were 'leafing' -- which is apparently what people do around here when the foliage starts changing, head to the mountains, because that's where it is most beautiful. But secretly, I was pumped to visit this hippie-hipster mountain town because I knew I'd find some vegan reuben action.

I didn't quite account for how much vegan reuben action I would find. Seriously, this place rivals Portland for restaurants with vegan options. Tempeh in particular reigns supreme -- it seemed like every restaurant or pub had some kind of tempeh (or sometimes less frequently, tofu) sandwich. This, in the land of pulled pork bbq, where just a few miles out of town, the waitstaff at a side of the road restaurant can't comprehend the concept of someone not eating both meat and dairy.

I had my sights set on the Laughing Seed Cafe from the get-go, as it seems to be the place in town to go for good vegetarian eats. But we got sidetracked by Rosetta's Kitchen. And I really could spend two weeks there solely writing reviews for this blog. For example, I walked by this restaurant on Broadway.



Who would have guessed, but they advertised a Smoked Tempeh Reuben. Then, at Jack of the Woods, the Irish pub below The Laughing Seed, B. pointed out that they, too, served a tempeh reuben. Then, upon returning to Chapel Hill, a friend who had lived in Asheville admitted that her favorite tempeh reuben in town was served at the Dripelator, a cafe that we had actually had coffee at our first morning in town, and hadn't even thought to look at the menu. I don't know what's going on here, but this place has tempeh fever. You'd almost think you were in Eugene, not the American South.

I have to catch up with school work, but expect a couple Asheville Vegan Reuben reviews in the near future.

More on vegan dining - Candle 79

I couldn't resist posting a link to this audio/video 'interactive' from the New York Times which is essentially a review of Candle 79, another famous vegan foodie destination, this one in NYC. Candle 79 is an off-shoot of Candle Cafe--B. and I made the Candle Cafe reuben at home and it is hands-down our favorite recipe so far. The interactive is annoyingly snarky at times -- "Will I have to drink brown-rice tea?"-- but over all presents the revelation, that yes, vegan food can be gourmet and tasty! I'll forgive them for mispronouncing seitan.

There's also a review to accompany the interactive, which actually mentions a vegan Reuben at another joint in NYC, Angelica Kitchen.

The Chicago Diner's Radical Reuben

Recently the lovely Melisser of The Urban Housewife paid a trip to Chicago, another great city for vegans. I'm a bit jealous, because she got to try out the Radical Reuben at the Chicago Diner, an establishment that is practically historical in the fame of its vegan menu. Of course she loved the sandwich (it sounds like her entire trip was pretty awesome). When she posted, she mentioned trying to recreate it. I don't want to spoil any of her attempts, and I guess I've been holding this close to my chest because I had thought maybe one day B. and I would test the recipe and post about it, but the Vegetarian Times actually published The Chicago Diner's reuben recipe as part of a feature on the best vegetarian dishes in America. (Note Portland's own Vita Cafe was recognized for their vegan mac and cheese).

The reuben recipe is very unique, and I think brilliant, in that it uses some very intuitive ingredients to simulate the meaty, brininess of a traditional reuben. I haven't had the sandwich, but I imagine it's success stems from these innovations which include marinating the seitan overnight in pickling spices (duh, right?) and including beet juice for some color.

You can find the recipe here; scroll down to the very bottom for the reuben recipe. If anyone actually tries it out, be sure to let me know!

Veganization: Reuben at Belmont Station Bier Cafe

If you don't know Belmont Station by now, it's definitely worth a visit, though the most obvious reason to go is beer, not food. This beer store on SE 45th and Stark (formerly located next to the Horse Brass over on Belmont, hence the name) has basically any beer you could want, in the bottle. With their new location, they added a cafe that serves a few hearty sandwiches as well as pub staples such as pita and hummus, and some choice beers on tap. You essentially have the option of drinking any beer on location, though I would probably stick to the draught microbrews or whatever the special is, as the "corking" fee for opening any bottle makes it much more expensive, understandably, than drinking it at home.

I enjoy the convenience of Belmont Station for one-stop beer shopping, especially recently, when I wanted to make a gift of several local microbrew 22s but didn't have the time to visit various individual breweries in town. But I never would have considered the Bier Cafe as a location for this blog, except that I found out, very much by accident, that they have a reuben on the menu that you can order with tempeh. So B. and I tried out a couple sandwiches before stocking up on the aforementioned bottles of beer.

The Belmont Station vegan reuben is a pretty simple sandwich, and this sandwich is actually two steps away from what was originally intended. First you swap the meat on the regular reuben out for tempeh, an option which used to be stated on the menu. I couldn't find it this time, but the guy working was more than happy to make it happen. Then of course you have to omit the dressing and cheese. You're left with a tempeh sandwich with sauerkraut on rye. The bartender/server/cook threw me for a loop by offering to put any assortment of veggies on my vegan reuben, I guess to make up for the austerity of the sandwich. I asked for mustard, and when pressed, allowed him to add roasted red pepper, though it threatened to mess with the equation. What resulted was still simple, but a surprisingly enjoyable sandwich.

For $8 I ended up with a panini-grilled tempeh sandwich with sauerkraut, juicy roasted red pepper, stoneground mustard with a couple pickle spears and some Beer Chips on the side. (Warning to strict vegans: Beer Chips come with all sandwiches at Belmont Station, but I checked one of the bags they sell inside and the chips have both honey and simply 'sugar' as ingredients, so if you don't eat honey or worry about bonechar refined sugar, you might want to skip these.)

I liked the crispiness the panini press lent the sandwich, and it was toasty hot when it arrived. The tempeh, though not marinated or seasoned, appeared to have been sliced crosswise, resulting in a number of smaller pieces that perhaps gave the sandwich a more even flavor. B. was not a fan of the pickle, but I didn't mind it, and over all I was surprised at how satisfying this sandwich was, both in flavor and hunger satisfaction. I wouldn't go out of my way to order it again, but for a simple sandwich, not weighed down with dressing, it was pretty good. The roasted red pepper was unusual, but a nice deviation from the standard mushroom or onion you would normally slap on a reuben. A little veganaise might have brought out the flavor a bit more strongly.



I would give this sandwich a 2.5 out of 5, and kudos to our host who went out of his way to make my sandwich more interesting, even though that wasn't the point. It was extremely edible, and I liked the panini-press effect, but still not anything I would return for, I think. The beer, of course, is the real reason to visit. I had an interesting dark IPA brewed in Gresham, and the lager that was the $3 a pint special wasn't bad at all.

Belmont Station does have some other tasty looking vegetarian sandwiches that could be veganized pretty easily, and they have nice outdoor tables that aren't in too high demand, if you find yourself on upper Stark on a summer afternoon.



So I'm actually writing from Cincinnati, though we visited Belmont Station much earlier this month. I doubt I'll find a tempeh reuben here to write about, even if I had the time (I'm flying out tomorrow before dinner), but B. and I did drive down the Oregon and California coast this past week, and there was a little restaurant we ended up having breakfast at that I feel the need to write about that. In the interest of increasing the vegan pit-stop canon and all that.

If you are ever in Crescent City, CA, looking for a decent vegan breakfast, by all means stop at the Good Harvest Cafe. I don't know the exact address, but it's on the thoroughfare if you are passing through town, on a weird little intersection with a Home Depot behind it. They don't have soy milk lattes or anything, and I don't think anything is straight vegan, but I had a little dish called Tofu Rancheros that I fell in love with. As you might guess, it's basically huevos rancheros with a few little portions of tofu in place of the eggs -- so tofu, black beans, red sauce on a tortilla, with toast (order it dry) and some great potatoes on the side to boot. It usually comes with sour cream and cheese, but I asked for some of their housemade salsa instead, which they subbed happily, and it was delicious. The smaller portion, for 7.95 (versus a 'large' for a buck more), was the perfect amount of food. The only thing that could have made it better was some Stumptown coffee and homemade jam instead of the Knott's stuff. So take that for what it's worth, if you ever find yourself driving south along the water, and you run out of trail mix.

I love you like a 100% vegan pay-by-the pound buffet (or, veganism in British Columbia)

B. and I spent most of the past week hanging out in British Columbia, and though I pride myself on keeping this blog very focused, I feel the need to blog a bit about the vegan meals we checked out while traveling around.

Really, this was the excuse and the springboard...




A vegan reuben in a serious piece of history (a piece of history that is open twenty-four hours, and though you'd expect it to be as crunchy as a raw flax cracker, manages to have the warm and pleasant atmosphere that reminds you more of a classy tea-house than the place where Greenpeace was founded back when the street was called "Rainbow Road").

I was thoroughly pleased with the Naam, even though it was a little crowded, slow, expensive (but so is everything in Vancouver, B.C.) and they managed to add completely unnecessary dairy to everything. (A Dragon Bowl of tofu, perfectly cooked veggies and...a slice of jack cheese, really?). So the tempeh reuben of course came with Swiss, you could sub for Tofurella but our friendly and helpful server informed us that Tofurella has casein. I thought the reuben was perfectly good ultimately, with tempeh, sauerkraut, sauteed mushrooms, tomato and sprouts on a whole wheat bun. Sure, it was more like a tempeh burger with sauerkraut (I slathered it with mustard), but it was tasty. B. didn't think it was a real reuben because it didn't have any kind of dressing or special sauce. I guess Portland has spoiled us. Though the pie made from pureed dates and bananas with no added sweetener in a flaky crust blew my mind.

As for eating vegan in B.C. in general, it ran the gamut from being surprisingly easy (more on that later) to somewhat annoying (the "vegetarian cafe" with the tiny pile of tofu scramble that wouldn't let me sub something I actually wanted to eat for the non-vegan English muffin).

For the sake of public knowledge, some definite highlights (read: if you are vegan and find yourself in Victoria, B.C., you must go here) include Green Cuisine, an extensive salad and hot bar that is entirely vegan where you pay by weight. They also have some awesome vegan desserts, including in-house ice cream and baked goods. The other great find was Lotus Pond Chinese Restaurant, just a few blocks up Johnson from Green Cuisine. I felt incredibly lucky to find this place, and to be able to get lunch there on a weekday, when they have their pay-by-weight buffet, which includes, wait for it, vegan DIM SUM! The ginger broccoli was delicious and perfectly cooked, they had a couple other veggie-heavy dishes that included some soy-based meat but the meat didn't dominate, which I appreciated personally, and of course I was super-hyped to try the turnip cakes, potstickers and red bean pastry. In general I found both these joints to be way better than the equivalents in Portland -- in that the food was reasonably priced (and this in a city where it is typically very expensive to eat out), and unlike some buffets that are "all-you-can-eat," these places stock the bar with stuff you actually are excited about eating (unlike that vegan lunch buffet in Chinatown that shall go unnamed).

Even though I used to shy away from buffets where you actually paid based on quantity, the above restaurants (as well as a co-op in Corvallis called First Alternative that also has an awesome salad and hot bar) have turned me around. I've realized it's great, as a health-conscious vegan, to be able to pick exactly what you want to eat in the quantity that you want.

See you soon, when we'll have another post on vegan reubens in Portland!

P.S. Another restaurant we visited that's probably worth mentioning was a 100% vegan sandwich shop with locations in both Seattle and Tacoma called Hillside Quickie's. I wasn't too excited with what I ended up with, the Jamacian Jerk tofu, but the chili was epic, and they did have a "Tofustrami" sandwich that included pickles and raw onions, among other condiments, making it almost a reuben...