Reuben Sandwich

I love a good Reuben. Really I just love any excuse to eat sauerkraut! This version hits nearly all the flavors of a Reuben. My mom left half of hers on the counter and lost it to my carnivore dad, so that says something.

I used very thinly sliced portobellos for meat, left out the cheese, and made a plant based thousand island dressing. A real reuben is pretty fatty, which is why the sauerkraut works so well to cut through the fat and balance the flavors. My first version of this sandwich I liked, but felt was missing some balance. It was the fat, I had too much vinegar flavor, so I added some avocado the second time and it balanced much better.

Reuben Sandwich

★★★★

Makes: 2 | Difficulty: Medium

Ingredients:

Mushrooms:

  • 4 medium portobello mushrooms
  • carrot dog marinade found here

Thousand Island Dressing found here

Sauerkraut
Rye Bread
Avocado
Directions:Mushrooms:
Grill mushrooms, let cool a little, then very thinly slice and add to marinade for 30 minutes to three hours.

Lightly toast rye bread and smear with avocado.

Pat mushrooms very dry. Pat sauerkraut very dry. Heat mushrooms and kraut until warm. Add mushrooms, then sauerkraut to bottom slice of bread. Drizzle with dressing and top with other slice of bread.

If you don’t toast the bread this would also be a great grilled sandwich.

Meal Plan September 16th 2013

This week’s menu was really fast and easy, especially because mom did almost everything for the beans in the crock pot the night before.
Dinners:
1) Easy Enchiladas (from Christy’s Brain, to be posted soon)
2) Reuben Sandwich (from Christy’s Brain, to be posted soon)
3)  Bavarian Onion Soup (from Happy Herbivore Abroad)
4)  Creamy Mushroom Barley (from Happy Herbivore Abroad)
5) White Beans (from Mom’s Brain)
Snacks, lunch stuff, and breakfast:
– 2 cups bean dip – Garlic Stuffed Olive Hummus
– Half a gallon bag of sliced raw veggies, carrot, jicama and fennel, cucumber for snacking, salads and wraps
– Pineapple Upside Down Cake (from Happy Herbivore Abroad)
– 3-5lbs whole roasted yukon potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– brown rice
– Caesar dressing
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks
– 2c vegan Parmesan cheese
– Michelle’s Salsa
Feedback:
Check back here for feedback about what we thought of this week’s food. I can already tell you the onion soup was inedible! I don’t know if I got some of the measurements wrong or what but it was the first time we didn’t even bother takeing something home, we just dumped it straight into the garbage disposal. The second week in a row we’ve made something disgusting! I’m usually pretty good about testing recipes before cook day but both of these recipes had ingredient lists that seemed pretty safe.

Meal Plan September 10th 2013

My mom and sister attended the McDougall Advanced Study Weekend last weekend so we’re trying a bunch of recipes they got there.
Dinners:
1) Hand Rolls with nori, sushi rice, cucumber, avocado, pickled ginger, seaweed salad, mango, carrot, green onion
2) Smokey Black Bean and Sweet Potato Chili (McDougall)
3)  Tomato Basil Soup (McDougall)
4)  Thai Noodles (McDougall)
5) Polenta Lasagna (Tasty Leaves and Twigs, to be published)
Snacks, lunch stuff, and breakfast:
– 2 cups bean dip – Faux Goat Cheese (Great Vegan Bean Book)
– Half a gallon bag of sliced raw veggies, carrot, jicama and fennel, cucumber for snacking, salads and wraps
– Black Bean Brownies (Tasty Leaves and Twigs, to be published)
– 3-5lbs whole roasted yukon potatoes for snacking or lunches
– 10 ears corn on the cob for snacking or lunches
– E2 balsamic dressing
– pre-washed greens
– Chopped green onions, 1 bunch, for salads and wraps
– Fresh fruit for breakfast and snacks
Corn Bread (McDougall)
Feedback:
Thai Noodles were are favorite and we will be putting them into regular rotation!
Hand rolls were a surprising hit. Once you get past the initial intimidation of rolling your own sushi, the flavors were surprisingly good. Next time we might try doing regular rolls because no one was a big fan of that last bite of the hand roll that’s mostly nori.
Faux Goat Cheese was revolting! Mom liked it, but no one else could eat it. The ingredients looks so promising, I don’t know what went wrong but it went very very wrong!