Food Network Friday: Reuben "Meatball" Sliders

My version

I have proclaimed my love for reubens more times than I can count. When Kelly suggested this recipe, it felt like a personal gift. I was that excited. Oddly, I grew up near a well-known corned beef hotspot outside of Cleveland. My family loved the place, but just walking in the smell of corned beef made me feel sick. Back then, I stuck to the cheesecake. Apparently I'm making up for lost time with vegan reubens.

Kelly's version

So, thank you, Kelly, for this awesome present. Let's start with you. Over at Two and a Half Vegans, Kelly went with tempeh for her meatballs. Tempeh makes incredible reubens and I love the idea of your swiss cheese spread. Kelly also kindly shared her recipe for the meatballs. Take a look and you'll want to get cooking.

Megan's version

Megan, the Vegan Cookbook Aficionado, turned to Vegan Dad for ideas on her meatball base. With his wonderful blog, he'd never steer you wrong. After tampering with the spices, she came up with a fantastic looking sandwich. Don't miss her gorgeous photos (and recipe)! Like you, we.....um....missed the Super Bowl.

Vegan Aide's version

Over at Weekly Vegan Menu, Vegan Aide was as true to the recipe as a vegan could be. And with great results, too! The opening explanation of ground beef is running through my head almost like a nursery rhyme. A very scary nursery rhyme. And don't miss the tangent while drooling over the incredible photo of her black bean and gluten reuben.

Kim's version

Kim at Veg-in-Training opted for marinated and fried tempeh for her reuben protein. Take a look at that! Perfect little slider buns topped with caraway seeds and Kim's Thousand Isla Dressing finish them off. Yes, please! Don't let Kim's Loaded Tots stop you in your blog-reading tracks. Scroll down.

Liz's version

My sister in reuben love, Liz at Cooking the Vegan Books, was probably just as happy about this pick as I was. Adapting the Black-Eyed Pea and Tempeh Meatballs from Appetite for Reduction, Liz turned these into reuben meatball subs! A new Polish shop opened near Liz, and that sauerkraut topped her subs. As our only Brit, Liz flaunts her Vegusto cheese, too. As well she should.


Although I love the idea of sliders, I switched to a full-size burger. Jeff's recipe was more of an inspiration than a blueprint for me. The concept "reuben burgers" struck me like lightning. Why hadn't I ever thought of that?

Working with the All-American Incrediburgers from American Vegan Kitchen as a starting point, the recipe was easily modified to a reuben burger. For the buns, I incorporated rye and pumpernickel flours along with caraway seeds and dried minced onions. With the required sauerkraut and Thousand Island dressing, this dinner exceeded our expectations. So much so that we had it again two nights later, and I'm ecstatic that we have two more burgers and buns in the freezer.

By the way, I was the only one who picked a mostly gluten burger. And here I worried about every one else doing the same! Projection, much? I'm also the only one who omitted any sort of cheese. I guess I'm a bit of reuben purist.

In my next post, I'll share my bun recipe. The burger recipe is heading over to One Green Planet and I'll link to it here when it gets published.

Thank you very much to all who participated. Tomorrow, I'll post the winner of Sticky Fingers' Sweets along with my recipe.

Vine and Dine with Lentil Rapini Stew

Bryanna Clark Grogan has been one of my food idols for years. When her new book came out, I knew it would be a fun choice for Vine and Dine. For our first pick, we made the Lentil and Rapini Stew with Spicy Vegan Sausage.

Before I get into our take on this dish, be sure to check out the other Vine and Diners who joined in on this round.

Welcome to in2insight! He is also a big Bryanna fan, which is what persuaded him to give this one a go. He paired the dish with Seven Daughter's Red, which I have yet to try. Sounds like a winner, and thank you for introducing a new wine for us to track down. Let me take a moment to say, Central Coast?!?! Lots of good wine in your area.

Liz suggested this dish, so fortunately she and Matthew enjoyed it. Without access to broccoli rabe (next time you're in the US, Liz), Liz used tenderstem broccoli. Matthew chose an Italian wine which sounds like a terrific big and bold match.

We need to have more wine talk with Kim and Fred. We just saw this wine today at the store and balked (ha...keeping with Fred's theme) because we didn't know if it was vegan. Sounds like spring fever is going on in Arizona, which by the way, is where the Indians go for spring training.

Vegan Aide amped up the garlic in her version of the stew. Their wine of choice was a Chenin Blanc. They aren't regularly white wine drinkers, and I love that this gave them a nudge to explore a little. With all that wonderful garlic, this wine sounds like a great pick. I wish we could all get together and each bring our choice to really experience them all.

This stew was hearty and rustic and was one of those recipes that is much more than it's parts. We loved it. The sharpness of the rapini was ideal with the sausage, and what's not to love about lentils? I'm sure it won't come as much of a surprise that Jim chose a big red wine from the Pacific NW, our favorite domestic wine region. Here he is:

Fall Line Exhibition 2007 46% Cab Franc / 22% Merlot / 18% Cab Sauv /
14% Petit Verdot

Fall Line is a great Pac NW find, total vine - to - bottle people. They source quality
grapes from quality regions, don't screw with 'em, and have a consistently high quality of wine which defies their general $20.00 (Vermont) price point. This wine in particular could have passed for a $65.00 bottle retail. We hit upon Fall Line on vacation a number of years back and have never been disappointed. This 2007 drank strong and wise, not old and flabby, with a wild Pac NW - Bordeaux spin that was old school with new world grapes. The best of both, I think. Leathery, very smooth, slight soft vanilla on cherry and black fruit with a Cab Sauv backbone that was more subtle than a Napa Cab, more Graves (FR) with mineral undertones. Wish we had more, but we only brought the one back from our last vacation. Stood up well against the dish's flavor profiles. The merlot integrated with the dish, the cab gave it some balls, and the cab franc gave it finesse on top of the petit verdot's bottom end notes. Good choice for this dish, great choice for anytime.

For our next Vine and Dine, we are cooking the Cassoulette from World Vegan Feast. We'd love to have you join us.

Don't forget Food Network Friday, which wraps up this Friday. And if you haven't entered to win Sticky Fingers' Sweets, now is the time!

Sticky Fingers Sweets! Recipe! Contest!

Unless you've been living under a vegan rock, you've probably heard of Washington D.C.'s Sticky Fingers Bakery. On our last few trips so D.C., we've tried to become regulars of the place, even if our trips only last for 4 days. About 10 days ago, I got an email letting me know that the bakery was releasing a cookbook. It was news to me, so maybe I live under a mini rock. Thanks to Sticky Fingers, I got my hands on a couple of copies. One for me, one for you. More about that later.

With so many mouthwatering options, it wasn't easy to choose the recipes to try so I could properly review this book. But I did it. The book opens with a Basics chapter, then gets into nine recipe chapters. Two of the recipes, I've actually had from the bakery: the Chocolate Chip Cookies (from the Cookie Chapter) and the Sticky Buns (from the Trifecta Chapter which are the three cornerstone recipes for the bakery). I wanted to see how close they were to the originals. For the 3rd recipe, I tried the Cheesecake Cupcakes (from Fab and Fruity Pies and Cheesecakes). You won't see a photo of those here because they didn't look pretty. But they tasted great, so that's ok by me. The Sticky Buns taste exactly like they do at the bakery, and so do the Chocolate Chip Cookies.



These recipes are just the tip of the iceberg. There are 97 more that I'm sure are every bit as wonderful as these. The book is nicely arranged with enticing photos. I love the book. What I didn't love is the opening paragraph of the Introduction. We all know that Doron is a creative and experienced bakery who has made serious inroads into vegan baking. She's also a very successful competitor. With an astonishing two (count 'em, TWO) wins on Cupcake Wars, I'm not sure why she felt the need to begin by discounting other vegan baking books. Other than that, the recipes in this book are sure to keep you coming back, and keep your friends asking you to bring dessert every chance they can.

With huge thanks to Doron Petersan, her publisher, and publicist, I've been given permission to share the Chocolate Chip Cookie recipe with you. Really, I think they are the best chocolate chip cookies I've ever made. Give them a try and let me know what you think.

But before you do, enter for a chance to win your own copy. All you have to do is tell me your latest favorite dessert in a comment to this post. The winner will be drawn by Random next week. If I can't contact you, please be sure to check back.

Don't miss Doran on the Today Show on February 7th! And pop back here for Vine and Dine (2/6) and Food Network Friday (2/10).

Good luck and happy baking.

Chocolate Chip Cookies
Makes 12 large or 24 small cookies

This basic cookie recipe is our best-selling cookie to date. If you can master this recipe, the others will be easier than pie. But that is a whole other chapter, so let's focus on cookies first.

3/4 cup non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup plus 1 1/2 tablespoons (7.68 ounces) sugar
1 cup (7.7) ounces lightly packed brown sugar
1 teaspoon vanilla extract
1/3 cup soymilk
1/3 cup vegetable or canola oil
3 1/4 cups plus 2 1/2 teaspoons (1 pound, 1.25 ounces) all-purpose flour
1/3 cup (1.9 ounces) whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips

1. Preheat the oven to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. In the bowl of a stand mixer, combine the margarine, sugars, and vanilla and cream together with the paddle attachment until light and fluffy, 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all the ingredients are combined, about 30 seconds more.

4. In a separate bowl, whisk together the soymilk and oil. Slowly add the soymilk mixture to the sugar mixture and mix to combine.

5. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add to the sugar mixture and mix until a dough forms. Add the chocolate chips an stir to combine.

6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. Use a 2-ounce scoop for large cookies and a 1-ounce scoop for small. Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips.

7. Bake for 9 to 11 minutes, until the edges of the cookies begin to turn golden brown. Using a spatula, remove the cookies from the pan and set on a wire mesh rack to cool.

STICKY FINGERS’ SWEETS: 100 Super-Secret Vegan Recipes by Doron Petersan (Avery; $27.50, February 2012)

Update: I don't want to clutter up the comments before the contest but yes, the brownies are in there. And so are the cowwin cookies!

Are You Serving a Party Monster? You Should.

It's that time of year again! You know, the time to jump on the football band wagon. The game won't be on at our house, but we'll still be having some fantastic food.

Here's a new recipe which will be in Vegan Sandwiches Save the Day. The book is wonderfully coauthored and photographed by the amazingly talented (and cool) Celine. For the bread, you can use pizza dough or even store-bought bread dough that would equal one loaf.


The Party Monster

Yield: 6 servings

This stuffed loaf is a show-stopper. It can be served hot or at room temperature. Serve with your favorite marinara sauce for dipping, if desired.

1 tablespoon (15 ml) olive oil

1 cup (160 g) chopped onion

2 cups (140 g) sliced mushrooms

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt and pepper, to taste

1 recipe Green Monster dough (sorry, it's in the book) or favorite bread dough

6 ounces (168 g) thin Mushroom Tomato Slices (it's also in the book, so use store-bought for now)

6 ounces (168 g) thin Gobbler Slices (link here!)

16 mild banana pepper rings

Nonstick cooking spray

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened. Season to taste with salt and pepper. Let cool before using.

After the bread has risen, dump it onto a lightly floured work surface. With a rolling pin, roll into a 12 x 16-inch (30 x 40-cm) rectangle. With the short side across, on the center 6 inches (15 cm), layer half the Mushroom Tomato and Gobbler Slices, all of the onion/mushroom mixture, the remaining Mushroom Tomato and Gobbler Slices, and the pepper rings. Leave 1 inch (2.5 cm) at the top and bottom without filling.

Using a knife, make 6 to 8 cuts on each side of the filling, perpendicular to the filling. Make an equal number of cuts on each side. This is the part that will be braided. Starting at the top, fold an empty strip of dough over the end of the filling. Alternating sides, pull one strip from each side across the filling. Continue until you reach the last strips on each side. Fold the bottom in, then finish the braid. Pat with your hands to help seal the braided strips closed.

Spray a baking sheet with nonstick spray and carefully transfer the braid to the sheet. Let rise, covered with a towel, for 30 minutes, or until nicely puffed.

Preheat the oven to 350°F (180°C, or gas mark 4). Transfer the baking sheet to the oven and bake for 30 to 35 minutes, or until the bottom is browned. Transfer to a rack and let cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips and serve.

I've got a few more suggestions, too. Whether you are a football fan or not, you can always eat as if you are! Last year I posted a Buffalo Wing Pizza for the Super Bowl. The All-American Incrediburgers from American Vegan Kitchen remain a favorite in our home. Other great picks would be the Spinach Artichoke Dip, which was adapted from the Alfredo recipe. Or maybe the Chicago-Style Deep Dish Pizza, also from American Vegan Kitchen, is more your thing.

You may have noticed I've been a bit quiet here lately. I'm just about to hand in the manuscript for Grills Gone Vegan!, so pretty soon, things will get back to normal with more regular posts and a contest or two, and of course, the Vine and Dine and Food Network Friday features. Thanks for bearing with me. Stay tuned for a chance to win Sticky Fingers' Sweets!

Food Network Friday: Bayou "Chicken" Pasta + Another Winner!

My version

Wow, this recipe was a terrific choice! Liz combed the Food Network site to find this gem, so let's start with her.

Liz's version

Actually, Liz earned her right to be first even more because she posted a week early! How's that for keeping on top of things? Liz stuck fairly close to the recipe, but substituted tofu and store-bought vegan cream. She also upped the spice, of course. It was such a success that her omni brother wanted the leftovers. Win!

Kelly played along with this tasty rendition. Check out her blog for her substitutions, but again, this also pleased Kelly's omni mom! Chickeny seitan stood in for the chicken and Kelly used a cashew cream. All in all, Kelly can see making this one again.

Kelly's version

In the most unique remake, Vegan Aide opted for eggplant and cauliflower as stand-ins for the chicken. Such a great idea! The spices must have bounced off the vegetables really well. As she says, any favorite vegetables would be great in the creamy sauce.

Vegan Aide's version

Like Kelly, I made a cashew sauce. I used tempeh for the chicken and it worked well. Jim was in the kitchen snitching as I was cooking and absolutely loved it... until I poured the pasta water in it which thinned it considerably. Bad move. It reminded him of the mac and cheese I grew up on which he thinks is more of a mac and cheese soup. I used to love it, but Jim wasn't a fan. He likes his mac and cheese to be just mac and cheese with some butter thrown in. Period. Anyway, I'd definitely make it again but without the pasta water.

So, Kelly, how about picking the next one?

I'm sorry to say that Karen #29 didn't get back to me so I'm redrawing for a copy of World Vegan Feast. Congratulations to Becky who made cheesecake! Please contact me so I can get this book on the way to you. Reminder: If I don't have any way to contact you (like both Karen and Becky), please check back.

Happy Weekend! It would be a great time to make Mihl's muffins to share with some non vegans. Get the recipe at Vegan Muffins on the Move. You'll be glad you did.

Holiday Food and the Winner is.....

It's time! Congratulations goes to Karen, # 29. Over the holidays, Karen made and enjoyed "a pot pie with onions, mushrooms, dried cranberries, walnuts, spices and a top crust...pure invention! " Please email me your mailing address. Thanks again to Vegan Heritage Press for contributing the book for Karen.

You know I can't post without including food photos. For Christmas, we had the same roulade we had last year. For good reason, it remains one of our favorites. We had garlic mashed potatoes with the Home-style Gravy from American Vegan Kitchen, roasted green beans, and cranberry sorbet that was inspired by Chef Faulkner from the Next Iron Chef. You can't tell from the photo, but it was garnished with inedible holly leaves and raspberries. You know you're not supposed to garnish with inedible items. Take that Food Network, for not picking Chef Faulkner!

For New Year's Eve, we started a new tradition. Liz and I were talking and she was making Ethiopian. I mentioned it to Jim, aka the biggest fan of Ethiopian food after Kittee, and he requested it.


The injera was made from a hodge podge of online recipes with a little me thrown in. It was a big winner. Starting at 9:00, the greens are Kittee's from Papa Tofu Loves Ethiopian. They are the best greens ever. The mushroom tibs are from Isa's Appetite for Reduction. It was the first time I'd made them and we loved them. Red lentil puree is from Kittee, as is the salad that Jim made. It is the perfect contrast. For the 6 to 7:00 spot, it's the soy curl and potato dish, also from Kittee. I can't get soy curls locally and very rarely have them, so I used tvp chunks. We loved it.

So... wondering what is on my menu this week? I'm wrapping up a sandwich recipe for Grills Gone Vegan, having Ethiopian Mac and Cheese with Greens for dinner tonight, and planning to make another batch of Mihl's muffins for Vegan Muffins on the Move. Who knows what else?

On the blog this week, we'll have Food Network Friday on (wait for it....) Friday. If you haven't joined in before, this recipe is a terrific one to get your feet wet. It's a great dish.

Happy weekend!

Vine and Dine with Chile-Grilled Tofu with Avocado-Tomatillo Sauce

Vine and Dine with the Candle 79 Cookbook continues! Given the name, we expected this to be spicier than it was. Jim even asked if it was "supposed to be Mexican". Either our spice sensors are out of whack or the peppers were unusually mild. Either way, it had as some heat, but not really chile heat. Even the jalapeno in the sauce wasn't very zippy. No matter, we really enjoyed the dish.

The recipe calls for simmering the tofu before marinading. It gave it a slightly different texture and is something I think I'll play with in the future. The sauces were both wonderful ad the dish comes together smoothly.

In other stuff:
Do you want to cook with us? Food Network Friday is up next with an incredible Bayou "Chicken" Pasta. After that, it's back to Vine and Dine featuring Bryanna's World Vegan Feast.

Try to win a copy of World Vegan Feast by commenting on this post. Random drawing will be Wednesday or Thursday.

Need a new soup recipe? How about this one?

And...I'm trying to centrally locate all my food posts at this facebook page. Like it and check back often.

Whew, that's a lot of bookkeeping kind of stuff.

Before I turn this over to Jim for the wine, don't forget to see what Liz and Matthew did with this pairing, and also Kim and Fred. I don't know about Liz and Kim, but I didn't let Jim see the suggestion in the book. They picked a German wine: a Sylvaner blend.

With this Vine and Dine, we chose a Gruet Blanc de Noir, from New Mexico. A lot of weirdness there; wine from New Mexico that thinks it's a champagne, no less? No, MORE! That's what we were saying. Actually, Tami was saying because I drank more and wouldn't share.

Price point is in the just-under $20.00 range. New Mexico actually has some kick ass "sparkling wines", just the way it is. Living in Ohio, that doesn't make a lot of sense, but Ohio has a pretty strong Finger Lakes-Lite style wine region right where we live. So who am I to judge?

This Gruet was made from Pinot Noir, our particular preference, as opposed to what would be labeled Blanc de Blanc, which uses Chardonnay as a the primary grape. This inexpensive, simple wine was bright, acidic and effervescent, with a citrus nose and an apple tingle on the palate. It worked well as a foil to the dish, didn't interfere, didn't oppose, but didn't integrate either. A sort of stood-on-its-own thing but worked out that way. Pick some up, but please share better than I do.