Sunday, November 20, 2011

The Vegetarian Reuben

This one's been a long time coming guys.

The Reuben is my all-time favorite sandwich. Oh yes. I have a weakness for sauerkraut. Just typing the word here is getting my glands going. It's a dee-licious ingredient that is only better in a hot sandwich with melted cheese all over it, and you know it.

But. The pastrami. Yeah, right? The pastrami just isn't the star of this sandwich, so why keep propagating doomed animals just to be the supporting role here? I found an excellent substitute, found easily at the local health food store and remedied in a few minutes with a few drops of tamari to give this sandwich just the tasty protein punch it deserves. You're welcome.

You'll need:
Rye sourdough slices (I used Danish rye bondebrød)
Sauerkraut, warmed through
Emmenthaler slices
Smoked tofu, sliced, and gently warmed on a pan with a few drops of tamari on each slice
"Russian dressing" - basically mayo and ketchup mixed well with a dollop of mustard too, if that's your thing

To just explain the smoked tofu, I found that it was still too bland, to I tried the method described above, and it did really turn out perfectly. As I said before, the sauerkraut is what makes this sandwich for me personally, but obviously, if you're a meat fan, I won't hold that against you, and this probably won't do it for you. We can still be friends regardless. But see? It looks pretty good!

Now, slather those slices with the sauce, layer your sandwich as you like, but may I suggest tofu on the bottom, sauerkraut, and then the cheese on top? The melting of the cheese works well this way I find, seeping more downward than outward.

Butter up your griddle and give that sandwich some heat on both sides, until the cheese is melted and the bread is perfectly browned.

Really nice.
I invited my friend Jakob over to test it, he'd never had this particular sandwich before - he had thirds.

Sunday, November 6, 2011

Colorful and Spicy Potato Salad

When an ex-boyfriend and I split, the thing I missed the most was this Indian vegetarian cookbook. I later brought it back into my life via Amazon, and to be honest, I've only ever made this lovely potato salad from it.

I don't make it slavishly anymore, following instruction to the t, but the idea is the same, and creamy potato salad with a spicy punch, and loads of color from the additions of pomegranate seeds and coriander. I adore fresh coriander!

The gist is simple, precook and quarter medium potatoes. Let cool.
Mix some low fat yoghurt with a bit of mayonnaise.
I then personally seasoned it with salt, pepper, a dash of garlic powder and piri piri.
I also added finely chopped red onion, but really, I think this can do without.
Give it all a good mix, and top with the pomegranate seeds and fresh, chopped coriander.

So simple, but it looks so daring on the table.