The Thanksgiving Corned Beef Sandwich - Family's Coming to Town - Stocking the House for Five Days of Thanksgiving Meals

 

Zingerman's Reuben Sandwich on Rye

 

The Lab Rat's Reuben Sandwich on Rye - Ignore My Amateur Photography Skills - The Taste Rocks!

 

 

"The only food that I can honestly say I miss the taste of--and I won't rule out eating in the future--is a hot corned beef sandwich.  There's no substitute for that one,"  my husband likes to say.

That is:  until  November 16, when he came up with a Reuben Sandwich that's  "even better than the real thing!"   No exaggeration!

-My Husband, the Lab Rat-

 

If you received this post via email, click here to get to the web version.

 

OK guys, I'm apologizing for yet another food post.

I've got a summary of Dr. Loren Fishman's interview on The People's Pharmacy to post--all about how yoga done the right way, can benefit arthritis, sciatica, back pain, osteoporosis, shoulder injuries and more.  I know, it sounds like exaggerated claims, but hear Fishman out!  Great interview.

Plus, posts on the latest on the connection between belly fat & cancer--really--excellent article!; the effect of antioxidants on vascular calcification; the good news about how regular exercise really can keep your muscle mass as you age (stave off old-age fraility); why drinking alcohol is risky for young women with a family history of breast cancer (nix on the  college/high school binge drinking!); and how heart healthy habits also reduce breast, prostate, lung, and colon cancer (two for one).

But, I'm in the mood to talk turkey--Thanksgiving day menus , not health research.  You'll have to wait until my guests leave next Sunday to hear the hard-core stuff!  Sorry.

 

What's Does a Corned Beef Sandwich Have to Do with Thanksgiving?

 

The Seitan Reuben: Seitan Brisket, Sauerkraut, Russian Dressing (no-fat), & a bit of Daiya Cheese on Sprouted Rye with Caraway

 

Well, when my kids come home for Thanksgiving someone always wants pastrami, corned beef, or a turkey Reuben sandwich.   It's a tradition.   And I don't have a problem buying some corned beef, pastrami, or roasting a turkey for my kids (they're all grown up)--if that's what they want to eat when they visit. I don't have to eat it. And of course, you all know that deli lunch meats are the worst possible kind of meat we can eat--lots of literature is out there to prove that fact!  Click here here here here and here, for starters.

 

The Lab Rat's Brilliant Seitan Reuben Discovery:

On Novemeber 16th, my husband decided to use some of my delectable homemade BBQ seitan brisket & try his hand at making the Seitan Reuben Sandwich in Robin Robertson's Vegan Planet--pg. 452.  He used real Jewish Rye Bread, sauerkraut, homemade Russian dressing (first he made a no-fat version of tofu mayo & added ketchup & pickle relish), and a small amount of Daiya mozzarella.  Then he grilled them on our non-stick ceramic grill pan, pressed them with a panini weight.   Gorgeous grill marks, loaded (and I mean, loaded) with flavor.  We were literally stunned at how OMG delicious these Reubens were.  No exaggeration!!

So, on Saturday I made a whole new batch of this delectable seitan bbq brisket so we would be able to make Reubens & Philly Sandwiches for our kids.  It's a bit of a pitchkey patchkey  (but it's easy) to make the brisket, but so worth it.   This recipe makes 4 pounds of delectable sliceable seitan, perfect for sandwiches.  And it freezes well.   But, you'll have to wait until after Thanksgiving for the recipe, and the how-to-photos.

No turkey on our Thankgsiving table. First time, ever.

Two weeks ago, I sent out an email to see what the gang wanted to eat on Thanksgiving--turkey or no-turkey.  Here's what they said:

 

Me:  Who wants turkey??  Time to start thinking about placing an order.   Starting to think about the menu.  Got a recipe for a roasted 3 mushroom bisque, and chocolate chip pumpkin bread pudding that are supposed to be fabulous.

Son #1:  I'm happy to go without turkey.  

Me: I'm totally fine with having one.  Why no turnkey?

Son #1:  I guess the amount of work to cook the bird and the amount of meat seems like too much.

Son #2:  Those dishes sound amazing! I could go either way, but certainly don't need turkey. God knows I eat enough turkey sandwiches ;)

Daughter-in-law:  I am also happy to go without Turkey! I don't feel like I would miss it.
See you soon!

 

So, it was decided.  No turkey for Thanksgiving.  

Yesterday, I finally sat down & figured out what I was going to make for Thanksgiving.

Then I figured out what meals I wanted to have on hand for Wednesday & Friday night dinner, lunches, and noshes. 

Here's what I came up with:

 

 

Wednesday Night Dinner

 

Chef AJ's Amazing Thai Noodles with Veggies  (click here)

Sweet Potato, Spinach & a Little Bit of Peanut Butter Soup (click here)

Have on Hand for Lunches and Noshes

 

Chocolate Chip Walnut No-Added Oil Zucchini Bread (click here)

Seitan Reuben Sandwich fixings--homemade BBQ seitan brisket with sauerkraut, homemade no-fat Russian dressing, a smidge of Daiya Mozzarella, all grilled on TJ's Sprouted Rye Bread with caraway seed.

Seitan Philly Sandwich fixings--homemade BBQ seitan brisket with Appetite for Reduction's Cool Cole Slaw, all grilled on TJ's Sprouted Rye Bread with caraway seed.

Instead of the low-fiber traditional Jewish Rye Bread, I picked up a loaf of Trader Joe's Sprouted Rye Bread with Caraway seeds.  Note:  it's the same as Alvarado Street Bakery Sprouted Rye Bread.  Rye bread without caraway seeds is not rye bread, in my opinion.  I tested it out for lunch today--and it's a pretty good stand-in, and a lot healthier than the real seeded Jewish rye bread.

Double-batch of Val's Curried Cauliflower with Sweet Potatoes, Garbanzo Beans, Spinach, & Peanut Butter Soup  (click here)

French Lentil Dip with Chipotle and Baked Lentil Chips (click here)

Assorted hummus

Larabars for the "little man".

Thanksgiving Dinner

   

The Washington Post's Triple Roasted Mushroom Soup, no-oil, no sour cream, vegetable broth instead of chicken broth  (click here)

Fat-Free Vegan's Thanksgiving Country Meatless Loaf with Mushroom Gravy (it's even gluten-free) topped with the Gluten-Free Diva's Maple Glaze. My friend Mary brought a "test-batch"  of this meatless loaf into work last week & it was, in a word, "Fabulous!"  We all wanted the recipe.  And the recipe makes a lot!  Delicious, dense, & a perfect texture.  The Diva's maple glaze will give it just the right added kick-in-the-pants.  (Click here for the meatless loaf & click here for the glaze)  BTW--my family LOVES the Gluten-Free Diva's Veggie loaf, that goes under her maple glaze!!!

Yukon Gold Mashed Potatoes - no recipe, just cut up unpeeled Yukon Gold's, boil til tender & drain.  Mash with a little nutritional yeast, a little salt, fresh ground pepper, & add in warmed-up soymilk in small amounts until perfectly creamy.  Careful, you don't won't those potatoes too thin--& there's no going back once that milk is added!

Roasted Brussels Sprouts, with browned shallots, a little maple syrup & toasted walnuts

Cranberry Orange Walnut relish

Whole Food's Chopped Kale Waldorf Salad with Honey Crisp Apples, Cranberries instead of raisins (click here)

Chloe Coscarelli's Chocolate Chip Pumpkin Bread Pudding - use "faux coconut milk, 1 cup unsweetened soymilk or soy creamer & 1 tsp of good quality coconut extract--and for the bread I'm using Ezekiel's Sprouted Cinnamon Raisin Bread. (click here)

 

Lab Rat's Birthday Cake

 

The Lab Rat always celebrates his birthday on Thanksgiving, or a day or two after.

The Chocolate Chip Pumpkin Bread Pudding may seriously get scrapped for this cake.  How many desserts do we need to eat over 4-5 days?  I'll check it out with the kids, and see what the consensus is.

Dr. Joel Fuhrman's Healthy Chocolate Cake.   Wendy, of HealthyGirl'sKitchen told me this cake is delicious & well worth the effort for a special occasion.  She advised me to divide the batter into 3- 8 inch cake pans & serve as a layer cake, because the recipe makes a ton of frosting.   "Just make sure that you bake it for less time and rotate the pans in your oven in the middle of baking because all ovens bake unevenly," Wendy advises.  Check out how gorgeous Wendy's cake turned out.  (Click here for the recipe)

Mum's the word about the birthday cake.  It's a surprise!

 

Friday Night Dinner

 

Leftovers!!!!

Saturday Night Dinner

 

Homemade pizzas with Sami's Flax & Millet crusts.  My freezer is overloaded with them right now, because of a shipping snafu!  Long story.  My friend Joyce & I split the shipping costs & regularly order Sami's excellent crusts. (click here)

Sunday Brunch

 

Sweet Potato, Onion, Pepper & "Italian" Sausage Hash (click here) 

 

And that's it so far, for me. 

So, what are you all serving for Thanksgiving?  And for the company that's hanging around through the weekend?   The Curious Healthy Librarian wants to know!

Comments

[Carole Hwang]

Oh, I want that Reuben! Can't wait. We're going to a very large family Thanksgiving where we'll be the only ones not eating the usual dishes (which in our mostly Chinese family includes some very non-traditional fare!). This is our first plant-based low-fat holiday; oh, the 'splainin' we'll need to do. We'll be brining a meatless loaf, stuffing with roasted chestnuts, and thanks to you, HL, mashed potatoes and arugula/pear salad with dried cranberries. To top it all off I'm making 'creamy' pumpkin soup. Happy Thanksgiving Debby. I count you as one of the people I'm thankful for!!!

[Jamie Shuller]

Aw man! That all sounds so good! I wish we were doing Thanksgiving with you all this year, especially since I am in driving distance. I want to try all your food. I also always say cornedbeef and pickle sandwiches are the one thing I don't think I could ever give up! I miss the healthy librarian, the lab rat, son #1, son #2, and daughter in law! Maybe next year :(
Jamie

[The Healthy Librarian]

Carole--I'm so humbled by your comment! Wow. You are bringing some super delicious-sounding T-day food to your celebration--I hope everyone enjoys it. Report back. Don't mess with too much 'splanin'--unless someone really really seems interested. It's a lot easier that way. Bet some of the Chinese dishes will trump the usual turkey dinner.

Jamie--We really hoped you guys would be joining us--last year was so much fun. I miss you too! Let's plan ahead for next year--if you're not too crazy far away. I know your dad will love this Reuben! And I know your grandma is going to be so happy to have you around as her personal PT for the long weekend.

[Thomas Swanson]

I'm not a fan of fake meats, but I may make an exception for this....

[The Healthy Librarian]

I kind of think of seitan as a cut above the typical fake meats--since you can make it in your own kitchen--which is the only way you'll get it made like this.

[jeann]

Wishing you and your family a very happy Thanksgiving.
Thank you so much for great blog you share and for all the work you do to inform us. I read everything you post and appreciate your effort and the fun and joy you infuse into it.

[Bonnie]

We will have all four kids and three spouses, and seven of eight grandkids here for parts of the holiday weekend. Our oldest son is already in from Tokyo; the rest of the crew follow Tuesday and Wednesday.

After numerous menu and shopping lists, emails and discussions, the plan is Coles Creamy Cauliflower Soup from Rip's E2 cookbook for Wednesday lunch, your Sami flax millet pizza for Wednesday supper, Lynn's Meatless Loaf (another E2 recipe) and turkey breast with lots of healthy sides for Thanksgiving, Rip's Three Bean Chili for Friday supper - still pondering Saturday options as the group will be diminished by then. I'm definitely going to check out the recipe links you posted for a few extra ideas.

Thank you for your inspiring and informative blog; I've been a faithful follower for the past year of our plant-based diet life. I wish you and your family a most blessed holiday.

[Alexandra]

As to the production of seitan, I buy 50 pound bags of vital wheat gluten on the internet for $99. So my pound of vital wheat gluten costs only $2; I have made a corned beef seitan (recipe off the internet; I think a video), and it is good,too, though it is most requested in my home on St.Patrick's Day. The more you make it the more you understand how to cook it and use it; I usually cook mine in a pressure cooker, but also go with a crockpot or oven baking.
I am amazed at your organizational abilities; planning for such good food for Thanksgiving, and putting this invaluable blog together. Thank you.

[Happy Rehab Doc]

Oh my gosh the menu for the week sounds AMAZING! Your family is SO lucky to have you!!!!!

I sadly am a gluten-free chickadee so the seitan is sadly out of my reach (although it does look DELISH!)And you know how I LOVE Robin Robertson!:-(

I was thinking about doing the Fat Free Vegan's Meatless Loaf too especially after eating another yummy Vegan loaf this week ("Hippie Loaf" by the Happy Herbivore) so now I feel more comfortable with the whole "loaf" thing :-)

It will be my first Vegan Thanksgiving (and one of the first Thanksgivings I'm not working!!) & I'm a guest at my Mother's house. My job is to bring the sides & the hors d'oevres. I'm absolutely going to be making Ann Esselstyn's yummy yummy artichoke & spring onion dip to bring! (with my Mary's Gone Crackers--my new obsession in oil-free crackers!)

For veggie sides I'm thinking about doing that green bean casserole from fat-free vegan or maybe so a roasted squash thing--I'm not sure. Let me know if you have any other simple ideas...the brussels sprouts you've planned sound amazing but one of my sisters is bringing a similar recipe (with bacon--hopefully it will be on the side as I requested!)

My family always makes too much food & since we are eating half down at my Mom's and half in the hospital with my family member who is recovering from surgery, everything needs to be portable!! To avoid my obsessive need for pie (which I pretty much haven't quite figured out how to make and eat in my gluten-free, sugar-free vegan world :-)) I'm definitely bringing the Happy Herbivore's Black Bean Brownies (yummy and I can do them sugar-free! Been saving my bananas all week!).

Anyways, I wish you a Happy Thanksgiving! I'm grateful for finding your wonderful blog!

[David]

A while back, one of your faithful readers asked how to roast brussells sprouts. How do you?

[The Healthy Librarian]

Bonnie,

Sounds like one fantastic Thanksgiving for you & yours. What a wonderful crew you'll have at your house--and your menus sound most excellent. Thank you for your sweet wishes & kind words. So interesting that you too are ordering from Sami's! Its the best crust around. After the holidays we really have to meet for lunch.

Alexandra,

$50 pound bags of wheat gluten! Wow! You are a seitan master. Would love to pick your brain about all the different ways you prepare it--and your seitan tips. If you make it yourself it's such an inexpensive protein source.

HR Doc,

I've never tried Ann E's artichoke & spring onion dip--thanks for the tip. And I haven't tried HH's black bean brownies either. Don't know how you do all that you do! Your grandmother is so lucky to have you advocating for her at the hospital--I wish her a continued quick recovery. Happy T-Day!

David,

Re Brussels sprouts--it's always a little different. But generally, I cut off the ends, wash them well, sometimes cut them in half (not always), and put a little maple syrup, fresh pepper, & a tiny sprinkle of sea salt on them, thoroughly coating---or sometimes mix the maple syrup with a little dijon mustard--or a little Olive Tap balsamic vinegar (very thick & rich)---coat them well, and bake them on a preheated hot oven on parchment paper or a silpat. 425 degrees. Watch them--they don't take that long--maybe 15 minutes. Flip 1/2 way through. I like them browned with crispy edges. Good luck. It couldn't be easier.

Sorry for missing the first request for how to cook.

Oh--one of my sons likes to just pan "fry" them--works well, too.

[Carol]

Oh to be able to eat gluten ... sigh.

[Wendy of Healthy Girl's Kitchen]

"Loved this post. Got so many great ideas. Cannot wait until you teach us how to make these reubens. That sandwich is one of the only meat and cheese based foods that I actually loved in my former life, although probably ate them only 5 times total in that life. Tom from Organic Energy had a fabulous Tempeh Reuben-because really all of the flavor could come from the Russian Dressing, melted cheese and toasty, greasy rye bread. Like I said, I'm anxiously awaiting your version, and if it means I have to make seitan from scratch, then I'll be making it!

P.s. In my next life, I'm asking the guy up stairs that I be born into your family. I want a Thanksgiving with people on the same page!"

[PGYx]

I just sent the nyt gratitude article to my friend list this morning -- I'm happy to see your take on it here! Hope you have a very happy Thanksgiving!

[Carole Hwang]

Reporting back after our first low-fat vegan Thanksgiving. I actually changed my menu in the end and made a leap away from tradition and prepared a couple of very special, delicious, vegan dishes. They both definitely had more fat than we've been eating since 10/1, but hey, it was a holiday! Acorn squash stuffed with a little Field Roast chipotle flavored sausage and some brown sugar melted in our mouths, and the Moroccan Vegetable Packets from Quick Fix Vegan were AWESOME!! Certainly not low fat due to the pastry sheet, but what a special dish it was...also one full of nutritious veggies and chickpeas. I wouldn't have traded my plate for any of the traditional dishes on the table (not to mention the plethora of oily Asian delights). The questions were minimal, and were ironically mostly about how we get our protein and if we're taking supplements. We continue to be livin' la vida vegan loca!