sarah's sustainable life

some people are shocked to learn that a vegan (such as i ) would choose a rueben as her favorite sandwich, but it’s true!! the classic reuben is an incredible combination of flavors and textures, but is chock full of saturated fat and cholesterol. what’s a health conscious girl to do? make a new one!! this week’s recipe, reuben nuevo, has it all: sweet, sour, spicy, salty, crunchy, tender, EVERYTHING you could want in a sandwich! i encourage you to try it as is, but if you feel that you NEED cheese, go ahead and indulge.

spray oil (i like canola)
2 slices marble rye
5slices smart bacon
2Twater, 1Tsoy sauce, 1Tvegan Worcestershire sauce
1/4cup sweet red cabbage with apple
1T veganaise
1/2tsp chipotle hot sauce

spray bread with plenty of oil and put in your oven or toaster oven on moderate heat to brown. meanwhile, bring water with soy and Worcestershire sauce to a simmer; add smart bacon and simmer a few minutes on each side. combine veganaise with hot sauce and spread over one slice of toasted bread. top with sweet kraut and faux bacon. cover with second slice of toast and FEAST!!

this is so easy, it is hardly a recipe, but when i posted last week that my son and i were enjoying some vegan hot cocoa, LOTS of people asked me for the recipe. so here it is, in all its simplicity. enjoy some tonight around the fireplace, and make it a part of your new year’s eve tradition.

for each cup of hot chocolate:
8oz almond milk
1 heaping tablespoon cocoa powder
1-2tablespoons Stevia in the Raw*

in a small saucepan, heat the almond milk to just below boiling and remove from heat. whisk in the cocoa powder and stevia. when all is dissolved, pour into mugs and dust with a little cinnamon or serve with a peppermint stick to swirl in. YUM!!

*Stevia in the Raw – is a brand name. stevia is a natural, calorie free sweetener that comes from the stevia leaf. it can be very concentrated and overpowering, but this brand measures cup for cup like sugar.
*cocoa powder – full of wonderful antioxidants and…it’s chocolate, people. what else do you want?

it is difficult to get into the holiday spirit while it is so warm and sunny. i have found a few activities to do with my son this week that are helping, including making salt dough ornaments. these are great gifts for family members, and the long, slow baking time gives plenty of time for wintery mischief in the kitchen (like making vegan hot cocoa and “ice skating” in the flour that’s inevitably all over the floor).

salt dough ornaments:
1cup all purpose flour
1/4cup salt
1/3-1/2cup warm water
cookie cutters
straw
acrylic paints, paint brushes
yarn

set oven to 250. combine salt and flour. slowly knead in water, a few spoonfuls at a time until a not-too-sticky dough is formed. on a floured surface, roll out to about 1/4inch thick. cut out shapes with cookie cutters, then use the straw to poke a hole at the top of each. bake one hour in preheated oven, then allow to cool completely. decorate and paint. when dry, tie a thread of yarn through the top and you’ve got a keepsake to remember through the years! note: i could not find a way to keep josiah from mixing all the colors together, so unless you want all of your ornaments brown, you will need to paint a few yourself.

in an effort to push my son past his current broccoli phobia, i turned one of my favorite dishes of all time (broccoli and cheese stuffed potato) on its head, and broccoli latkes were born! these make a nutritious and festive looking side dish during the holidays. you could even add a small jar of well drained pimientos for extra flair.

1 1/3cups instant potato flakes
1/3cup powdered skim milk
1T non-hydrogenated margarine
1heaping tsp garlic salt
2cups broccoli puree*
1/2-3/4cup grated colby jack cheese
canola oil for browning

combine the potato flakes, powdered milk, and garlic salt. scoop margarine into hot puree and stir into dry mix. fold in cheese. roll into balls, then flatten gently. fry in hot oil a few minutes on each side, until lightly browned. for extra kid appeal, serve with ketchup for dipping:)

broccoli puree – place 2cups frozen broccoli florets into a small saucepan with just enough water to cover. sprinkle with salt and heat on high. when broccoli begins to boil, remove from heat and drain off most of the water. pour into a blender with a drizzle of olive oil and puree. add water as necessary to keep it smooth, and be careful blending hot stuff! (the top of your blender should be slightly opened to allow steam to escape.)

broccoli is a great source of vitamins A & C, and has plenty of calcium and iron.

this was “invented” by my great grandmother to use up leftover potatoes after the holidays. one of the few christmas time treats i grew up with that did not need to be veganized:) today’s recipe: potato candy! my inexpensive, easy vegan answer to fudge at this time of year.

2cups leftover mashed potatoes*
1lb powdered sugar
creamy peanut butter

whip together potatoes and enough powdered sugar to make a semi-stiff dough. roll out into a large rectangle 1/4 inch thick, then spread over with a good layer of peanut butter. starting at the long end, roll up into a tight log, then cut into little pinwheels.

*make sure the potatoes are as plain as possible (i.e., no garlic, cheese, or any other funky flavors to mess with the sweet).

chicken salad is such a nice, homey food, and makes a great lunch in the winter time. my version uses chicken style seiten in place of meat and some unusual additions to give amazing flavor. hope you all enjoy today’s recipe: curried “chicken” salad!

1/3cup veganaise
2tsp madras curry powder
2T mango chutney
1tsp dijon mustard
2Tchopped cashews
1scallion, chopped
salt and pepper to taste
1-513g package chicken style seiten, drained and chopped

combine veganaise with curry powder, chutney, mustard, cashews, and scallion. mix well and season to taste with salt and pepper. fold in seiten and chill for at least an hour to allow flavors to set. makes a great sandwich folded up in some homemade naan or on papadum crackers!

seiten is a great, low-fat, high protein meat replacement for those who may not be able to have soy.
curry spices have been prized for many years as anti-inflammatory and contributing to a healthy heart.

so you’ve had enough turkey/tofurky to last a year, but you have a plenty left. what to do now? to use up those leftovers with a TOTALLY different flavor, try my tikka masala! it’s delicious and, served over rice, will make the family believe you have sprung for indian takeout rather than serve the same old leftover sandwiches and soups. this recipe is also great with chicken style seiten. today’s recipe: tofurky tikka masala!
4Tcanola oil
5cardamon pods
2 large sweet onions, minced finely
2T fresh ginger, grated
1T fresh garlic, minced
1tsp each: cumin, coriander, cayenne and turmeric
2tsp garam masala
2T tomato paste
pinch salt
8oz unsweetened non-dairy yogurt
2-3cups leftover turkey/tofurky, cubed (stuffing removed from tofurky)

heat oil in a deep skillet. add cardomon pods, onion, ginger, garlic, and spices; fry together until onions are soft. remove cardamon pods and stir in the tomato paste and yogurt, stirring and simmering about 5 minutes. stir in tofurky and salt to taste. cover dish and turn down to medium low, allowing tofurky to soak in the flavors for up to 30minutes. serve over hot brown basmati rice.

this recipe came from a friend of mine who happens to be a chef. when steven first made this, i was hesitant to try – dill with butternut squash? one bite later and i was hooked! (that’s why you are a chef, steven, and i am not.) this simple and DELICIOUS recipe would be great to bring to an autumn potluck, an awesome addition to the thanksgiving table, or even a yummy a la carte lunch on a chilly day (complete with a creamy glass of soy milk)! today’s autumn offering: steven’s roasted butternut squash!

1medium butternut squash
2T olive oil
1/4cup pure maple syrup
1/2cup dark raisins
good pinch sea salt
3T chopped fresh dill

preheat the oven and a stone baking pan (if you have one) to 400. peel and chop* the butternut squash into small, uniform pieces (to allow for even roasting). place in a large mixing bowl. pour over with oil and maple syrup; add raisins and toss to coat well. season with salt and dill and toss again lightly. spread out on the preheated pan and place in the oven to roast for 20-25minutes. squash should be soft and lightly caramelized when done.

butternut squash contains iron, calcium, vitamin C, and off the charts vitamin A! it’s also a great source of fiber (as are most veg).
*now for the bad part: unless you have a very sharp peeler, shaving a butternut squash can be anywhere from annoying to down right dangerous. make sure your knife or peeler is in top shape before preparing this recipe!

a sale at central market brought me home several packages of baked and pre-seasoned sesame peanut thai tofu squares. here, i give you a simple and delicious way to use up such a lucky find on the clearance isle! today’s recipe: thai tofu wraps!

1 package (4squares) baked thai tofu
1cup shredded coleslaw mix (cabbage & carrots)
1cup fresh bean sprouts
1/2cup chopped peanuts
2T chopped fresh cilantro
4 rice paper wraps
packaged sweet chili sauce (for dipping)

soak the rice paper according to directions. meanwhile, cut tofu into thin slices. layer tofu, slaw mix, bean sprouts, peanuts, and cilantro evenly over the four wrappers, then roll up like a little burrito. keep chilled until ready to serve with sweet chili sauce for dipping. YUM YUM!!

*tofu contains plenty of protein and calcium without all the pesky cholesterol that dairy packs.
*cilantro, or chinese parsley, is packed with too many vitamins and minerals to list here without being obnoxious. look it up sometime.

there is nothing more wonderful in the cold winter than a steamy bowl of hot cereal in the morning. i love them all: oatmeal, cream of wheat, grits, but how about adding a little more nutrition to the morning routine? today’s recipe: breakfast quinoa, is homey and comforting, with a natural sweetness. this recipe makes 2-4bowls, depending on your appetite.

1/2cup white quinoa, rinsed in a sieve
1cup apple juice or cider
1/4cup water
pinch salt
1/2cup dried fruit bits
2T maple syrup
1/2tsp cinnamon or nutmeg
1/4cup chopped walnuts
2T ground flaxseed

pour juice and water into a sauce pan. bring to a boil, then stir in the quinoa, dried fruit and salt. cover, reduce heat, and simmer about 20minutes. remove pan from heat and allow quinoa to rest a few minutes. stir in the syrup and spice. spoon into serving bowls and sprinkle over with walnuts and flaxseed. serve hot.

quinoa is a seed. it is a complete protein, high in fiber, low in carbohydrates, and gluten free.
walnuts and flaxseed are excellent sources of omega-3 fatty acids.