Nov 28, 2010

chicago diner (MoFo 18)


Chicago Diner is near and dear to us because, one, it is near, we live in Chicago land, and, two, the food rocks. Really. This place is the reason why my kids will endure an hour's drive, for the vegan milkshakes, where my husband always tries to get me to go when we go out to eat and why I have tried to recreate food that is worthy of Chicago Diner.

This is where vegans make pilgrimages and from where the desserts travel to the out fringes of Illinois to grace the shelves of Whole Foods even as far away as Wisconsin.

The place is a bomb and we travel there with loose pants to facilitate the massive influx of food that will be taking place.

In honor of Tamasin Noyes, the author of American Vegan Kitchen (check MoFo 16 for her book giveaway), and the writer of Vegan Appetite, I am first making the Radical Reuben. Marbled rye bread is stuffed with their seitan roast beef, sauerkraut, grilled onions and peppers, cheese and their special sauce. This is one of my favorites as well.

The other sandwich I've made is The Halfpipe. This is David's favorite. His other favorite is Chicken Fried Steak. Basically the sandwich is the same seitan but it is in a sesame seed hoagie roll with crispy onions, lettuce, tomato and twisted chili sauce. This sandwich is so big that they don't give you a side with it - liability, you see.

Their Barbecue Wings and Potato Skins are also radical and they serve super delicious milkshakes. When in Chicago this is definitely a place you must visit.

Cost Breakdown:

Reuben:
bread: $2
seitan: $3
pepper, onion: $1
Daiya cheese: $2
special sauce (1,000 Island): $1
sauerkraut: $1
Total to make 4 sandwiches:
$10.00

halfpipe:
bread: $3
onion, lettuce, tomato: $3
seitan: $3
sauce: $1
Total to make 4 sandwiches:
$10.00



Radical Reuben


The Halfpipe






Nov 27, 2010

candle cafe (MoFo 17)

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Candle Cafe started as a health food and vitamin store. It has evolved into a much loved Manhattan vegan restaurant that also has a sister fine dining place, Candle 79. They serve local, fresh food, all the while being eco-conscious and green. And then there is the food.

They serve a Mezze Platter, with hummus and tabouli, Chimichurri Sietan and a daily assortment of soups. Their main meals range from Teriyaki Seitan to Tuscan Lasagna. In other words, they serve a variety of seasonal dishes.

I chose to make Candle Cafe's World Famous Split Pea Soup. I happen to adore split pea soup and couldn't resist the World Famous one. I added some toasted croutons.

And what every soup needs is a sidekick - a sandwich. The Southwestern Chile-Rubbed Seitan Sandwich sounded right. The seitan is rubbed with a homemade chile paste and grilled. Then it is topped with caramelized onions and chipotle-mayo. This was outstanding. If you happen to have some seitan and chilies lying around, you know what to make.

And don't forget to enter to win a copy of "American Vegan Kitchen" on the T.G.I.Friday's post!

Cost Breakdown:

soup:
peas: $1
carrot, celery: $1.50
bread: $1
Total to make 5 servings:
$3.50

sandwich:
bread: $1
seitan: $1.50
chilies: $1
tomato: $1
veganaise, garlic, vinegar: $1.50 
onion: $1
Total to make 3 sandwiches:
$7.00


Split Pea Soup


Southwestern Seitan Sandwich