Veggie Reuben

This Holiday Season is reinventing itself at my home. Thanksgiving Day became a night out at the movies for Jered and I when our friends notified us that they were under the weather. We were prepared for a flexible feast; take out! Homemade pumpkin ravioli in alfredo sauce from Al Gelato. We made our first fire of the season and dined contentedly reviewing the movie we had just seen… Leonardo DiCaprio as J Edgar Hoover – Clint Eastwood’s directorial symphony characterizing the birth of the FBI. Definitely worth seeing.

A few days later, our friends informed us that they were in better spirits so a new plan was evolving. One grand night now became a series of events. My children would celebrate on solstice, cousin Natalie became an afternoon by the sea (bringing binoculars in the case a of dolphin siting) and brother Phil, an evening at home, just the three of us.

I knew Phil had begun a cleanse so I decided to go ‘light’ for dinner. Our menu was a cup of soup and a sandwich… a special sandwich!

Veggie Reuben

Traditional reubens are made with rye bread, swiss cheese, corned beef and sauerkraut, grilled. My veggie reuben also calls for rye bread, but here’s where the rubber meets the road: First, I substitute Soya Kaas mozzarella soy cheese (melts beautifully) for the Swiss cheese. Then I add avocado, tempeh bacon, tomato and sauerkraut.

In a skillet, add soy butter to fry the bread. Slice the mozzarella thin and add a layer on top of the bread. As it is melting, slice the avocado and add another layer to this hero sandwich. Remove from skillet and fry tempeh bacon. I add two or three strips per sandwich. On top of that layer I place a slice of heirloom tomato and finally, a generous portion of sauerkraut. Take one slice of crisped fried bread with melted cheese and close your reuben. Melted cheese on both sides of the toasted golden bread keeps all the ingredients together.

Suggested Brands:

Tempeh Bacon: Lightlife Fakin’ Bacon    Mozzarella Cheese: Soya Kaas  Sauerkraut: Bubbies  Soy Butter: Earth Balance

For a companion soup, make a velvety cream of mushroom soup and serve in a coffee cup: Saute’ two cups of mushrooms (any variety) with onion, garlic, parsley, salt, pepper and turmeric. Add eight cups of water and simmer for 90 minutes. Puree and add 1/4 cup of cream.

Bon appetit