Ken's Vegan Reuben

I will admit that this isn't a "true" Reuben since I used sourdough instead of rye bread.. but it was still yummy!  To make a vegan thousand island dressing, I mixed Vegenaise, ketchup, and diced pickle. Three of my favorite condiments together as one.  Tofurkey brand deli slices are my favorite of store-bought sandwich slices because they are sliced really thin.  For my Reuben I used the roast beef style deli slices and Bubbie's sauerkraut (squeeze out the water first.)  Finally, spread Earth Balance on the outside of the bread and grill it up!  Not the healthiest sandwich I've ever made, but definitely some tasty comfort food.     

Chicken Fried Tofu dinner

Here's what you see on this plate:  Red quinoa, steamed broccoli and carrots, skillet potatoes, braised kale, and fried tofu. 

For the tofu, we kind of cheated and started with a pre-baked savory tofu made by WildWood organics.  I Love the firm texture of the baked tofu and this brand has just enough savory flavor-- but not too much. 

I prepared one shallow bowl with a mixture of almond milk and arrowroot starch, and another bowl with flour, panko, and seasoned salt.  We sliced the tofu in thin triangles and heated oil in a skillet.  Fry each side for a couple minutes until brown, then set on a paper towel before plating. 

My plate: (as you can see, I'm a kale addict)

 Chris' plate: 

As for everything else, I used my rice cooker for the quinoa, the potatoes have onions, garlic, and red peppers, and you can look at this post to see how I like to cook my greens. 

Things to make with chickpeas

I made a big batch of chickpeas using my pressure cooker, so I had to find some different uses for them.

I first made a kale and sundried tomato hummus that was inspired by a recipe on VeganYumYum.  I processed the beans first with salt/pepper and olive oil, then added the kale (steam it, and press all the water out) and tomatos and processed a bit more.  A healthy twist on hummus!



I also made "Roasted Chichers," which turn the beans into a tasty snack.  I saw this recipe in my Vegan Planet cookbook and they were so quick and easy I had to try it!  Just put the chickpeas in a shallow baking dish, drizzle some olive oil and sprinkle salt and pepper.  Heat the oven to 400 and cook for about 20-30 minutes, stirring occasionally.

We added some of those chichers to a southwest-style tofu scramble (yum!), and the next day I put the leftovers in a melty, grilled breakfast sandwich featuring Daiya vegan cheddar!  Yes!