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Learn To Make The “Radical Reuben”
My first stop in Chicago tends to be to the same place – Chicago Diner. With a 31 year history and two locations, it is a mainstay of the Windy City. Their menu is loaded with cozy comfort foods, hearty breakfasts, and one of my all-time favorite sandwiches, the Radical Reuben. Loaded with chewy seitan, crisp kraut, and creamy Thousand Island dressing, it ticks all of my must haves for that classic diner sandwich. (And I’m going to be sharing that recipe with you today! But more on that in just a bit…)
I was so excited when I heard that the folks at the Chicago Diner were coming out with a new cookbook with lots of color photos and enticing recipes. The New Chicago Diner Cookbook by Jo A. Kaucher with Kat Barry celebrates so much of what makes the Chicago Diner great. (This new cookbook is completely different from the Chicago Diner Cookbook that was released in 2002.)
There are recipes for vegan proteins and fillings, brunch, entertaining, salads, dressings, and condiments, soups and sandwiches, entrees, vegetables and side dishes, and desserts. While the Chicago Diner is a vegetarian restaurant, all of the recipes in the cookbook are vegan.
Here are a few things I’ve made from the cookbook: Creamy Cashew Pesto Dip, Eggless Salad Wrap, and finally, the crème de la crème – The Radical Reuben. This was the reason I was most excited for this cookbook, and it did not disappoint. Even though veggie reubens can be made with any number of toothsome fillings like tofu, tempeh, or Portobello mushrooms, it is chewy seitan that makes a reuben irresistible to me. This is a sandwich that doesn’t need any sides. It is super filling, and it has it all – sautéed onions, bell peppers, a layer of kraut, and their signature corned beef-style seitan. (The recipe also calls for vegan mozzarella, but I left that out.)
Continue reading article to get the full recipe and visit Krautlook for all the best kraut recipes!
Article from Cadry’s Kitchen, August 6, 2014.
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