My Beloved Vegetarian Reuben

Hey, everyone!

Have I put this out there before on my blog? I love sandwiches. Sandwiches could be a food group for me. They’re just so wonderful. And considering cabbage was in season just a month ago, I thought I’d share a recipe that combines two things I really love: sandwiches and sauerkraut. It’s a vegetarian reuben.

I’m not a nutritionist, and I’m not going to start talking about why such-and-such food is good for you, but ¬†just give sauerkraut a chance. It’s awesome. My sister used to hate it but now that she’s a grown-up, she really likes it. Just a little advice: you can eat it raw or cook it (I do both, but typically eat it raw), but if you cook it, the stuff in the kraut that’s good for you dies.

I had–had–a two-pound container of the stuff. I ate all two pounds of it. Then I bought a one-pound container.

When I worked at a restaurant in Royal Oak, this awesome sandwich was on the menu and seriously, my favorite thing to eat there.

To make it, you need:

  • 1 tbsp. mayonnaise
  • 1 tbsp. ketchup
  • two slices of bread (I use wheat, because grilled rye bread tears up my mouth and I’m not about that life, okay)
  • 1/4 cup sauerkraut (you can cook it beforehand; I don’t)
  • 1 avocado, sliced

In a small container, combine the mayonnaise and ketchup to make your Russian dressing.

Spread the Russian dressing on your bread, and put one slice in a pan. Add your sauerkraut.

Add your sliced avocado. Top with more sauerkraut if you like (I did).

When the bread on the bottom is grilled to your satisfaction, add the top slice of bread and flip that sandwich over.

When you are happy with how brown it looks on the bottom, plate it, cut it in half diagonally, eat it, and be happy.

Would you make something like this? What’s your favorite sandwich? Tell me in the comments below!

Grab-and-Go Mini Quiche

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A few months ago, I shared that I was cutting out my Tim Horton’s habit in an effort to save myself some money. It’s worked out very well–to be honest, I can’t remember the last time I stopped at Timmy’s on my way to work. It’s been literal months.

I largely attribute that success to these mini quiche. On my way out the door in the morning, I can pour orange juice in my travel mug, grab these out of the fridge, and go on my merry way. I microwave them for 30 seconds when I get to work.

I like quiche for two reasons: I prefer a savory breakfast, and I can get creative with them.

I thought I would share my recipe so you can try them yourselves, if you feel so inclined!

To make the crust:
1 cup flour
1/2 teaspoon salt
1/4 c olive oil
1/4 c cold water

To make the filling:
4 eggs
1/2 cup milk
1/2 onion, chopped
1/2 carton mushrooms (any kind)
1/2 roll pork sausage

To make:
1. In a large pan or pot, cook 1/2 roll of pork sausage. Once the sausage is cooking and the fat has started to render, add your onion and mushrooms. Stir until everything is cooked to your liking. Turn off the stove and let everything cool. 

2. To make the crust, first mix the flour and salt in a bowl. Add in the cold water and olive oil. Stir well. Once there is no flour left on the sides of the bowl, and the dough is a goopy-looking blob in the bowl, you’re done.

3. Grease a standard-sized muffin pan. Preheat oven to 350 degrees Fahrenheit. Roll pieces of the dough into 1-1/2 inch balls, and drop them into the muffin pan. Then smash them down and around the muffin pockets to make the shape of the crust.

4. Mix eggs and milk together in a bowl. Spoon the sausage-and-mushroom mixture into each pocket of the muffin pan. Carefully pour the egg-and-milk mixture into each pocket, stopping when each pocket is 3/4 full.

5. Bake for 20 minutes. If more time is needed, add on five minutes.