Half-Raw Vegan Reuben Sandwich Recipe

Here is the recipe—coaches loved it, and my kids gobble Patty’s Reuben sandwiches (with my raw sauerkraut).

Patty’s Half-Raw Vegan Reuben

Corned Beef Patties

In a high-speed blender combine:

2 cups of black beans

3 cups of veggie pulp (I used the pulp from cucumber/beet/carrot juice)

1 cup of sprouted sunflower seeds

3 Tablespoons caraway seeds

1 Tablespoon chipotle seasoning

1 Tablespoon dill

1 teaspoon sea salt

1 ½ to 2 cups of rejuvelac (or water) (search the blog to learn about rejuvelac)

Combine all ingredients except caraway seeds in high speed blender, on high speed until creamy. Pulse in caraway seeds.

Spoon into patties on dehydrator trays and dehydrate at 110 for 8 hours, flip over and dehydrate at 105 for another 4 to 6 hours.

Thousand Island Dressing

In high-speed blender combine two cups of Veganaise with ½ cup of dehydrated tomatoes and 1 Tablespoon dried dates until creamy. Fold in 1 cup of organic sweet relish.

Building the sandwich:

Lightly oil a griddle or frying pan.

Place a slice of Ezekiel Bread on the heated surface.

Spread on 2 Tablespoons of Thousand Island Dressing.

Place a vegan corned beef patty on top of bread.

Drop ½ cup of raw sauerkraut on top of corned beef.

Add top slice of bread.

Flip sandwich and brown both sides.

Serve with a side of extra raw sauerkraut. (See Step 8 of 12 Steps to Whole Foods.)




I just took the kids to the dollar movie tonight, Wall-E, for the last night of the “Staycation” we’ve been having for their fall school break.   If you haven’t seen it, it’s about a robot that is the only remaining life form on Earth, since humans destroyed it with  profligate consumption and garbage pileup and toxic waste.   He goes around doing waste disposal, until he meets and falls for a probe sent from a spaceship where the remaining living humans are.   The probe (appropriately, “Eve”) has the task of trying to find any green life, so humans can come back to the planet and make it green again.

These humans are grossly overfed, underactive, basically obese babies floating on hover chairs with robots doing everything they need (like levering them back into their hover chairs if they fall out and fetching them yet more junk food).   They consume electronics and fast food in their stationary life–none of them have ever seen a plant, let alone eaten one.   Humans have forgotten how to work and  to read well.   Somehow they  must still be having sex, because the movie shows babies.   I wondered how that worked, because the humans can’t even walk.   (In the climactic ending scene, they all roll out of their hover chairs and begin trying to totter around.   They also plant the tiny little plant Eve found, and the captain says to all the people gathered around, “Kids, we’re going to plant lots of plants, like vegetable plants!   And pizza plants!”)

Afterward, I had a conversation with my kids about, how far-fetched IS it, really, that we are like this 700 years in the future, considering the direction we’ve been going?   I told them that they haven’t experienced, like I have, a time when there were no video games (unless you count Atari Pong, wasn’t it called?–we thought that was so cool! and Ms. PacMan in the video arcade, if you had a quarter).   They weren’t around, like I was, back before everyone got fat.   (It has happened in only a couple of generations!)   Back when people made dinner every night.   This is a little part of our conversation:

Emma: Mom! We need to start recycling!

Me: Are you kidding me? Recycling is for people who actually BUY glass, plastic, and tin.   See, we don’t eat much of anything from boxes, cans, and jars.   The occasional can I use, I can toss in the neighbor’s recycling thing on garbage day.   Our eating 99% plant food, and growing a lot of it,  is better than recycling, and the fact that every scrap goes to the compost pile means that we turn that into fertilizer, which makes us more food, and so on forever.   What we do is UNCYCLE.

Emma: You just made that word up.   The  Joneses totally recycle!

Me: No, I didn’t make it up.    It’s good to recycle, but  the  Joneses recycle because they eat lots of packaged, processed food.   If you don’t eat that, you don’t even  HAVE to recycle.

Kincade:   Man, those hover chairs would be COOOOOOL, though.   You wouldn’t have to do ANYTHING.


I’ve got a bit more work to do to teach my kids that WORK IS A BLESSING.   The law of the harvest and all that–I love every time I haul cabbage out of my garden and in 30 minutes turn 2 big heads of it into 6-7 quarts of raw sauerkraut.   But watching the big old incapacitated grownup babies on Wall-E may have influenced  my kids  a bit in that direction!   Have you seen the movie with your kids, if you have any–and what did you think?

Check out the gsg.com homepage for my brand-new video on composting and my garden:

www.GreenSmoothieGirl.com (or see it on YouTube–click on “watch this in high quality”)

It just keeps giving! On extending the life of the garden—

It’s going to freeze any night now, and I’m leaving town, so we undertook a family project today  to bring  in most of the remaining garden crops.   Since I quit  putting up  sugar-added, processed food in jars years ago, I’ve learned new ideas to preserve nutritional value in my garden’s yield.   Here’s how the garden will “keep on giving” its raw food in the next few months, based on what we did today:

1.   We made sauerkraut, one of  Libby’s favorite  foods.   It’s raw AND preserved for the winter, and it provides good lactic acid and healthy cultures your body needs to aid digestion, when used as a condiment or side dish at dinner.   Dennis cut all the last heads of cabbage out, and shredded them in the food processor.   I banged on  the shredded cabbage  with a metal ladle for a while (couldn’t find anything better to use) to release the juices.   I then packed  it tightly in  quart jars.   Then I  added to  12 cups of water (for my six quarts),    6 Tbsp.  Original Himalayan Crystal Salt,  6 Tbsp.  whey (from my kefir), 4 Tbsp. whole mustard seed, and  1 Tbsp. cumin  (those last two ingredients are optional, and if you don’t have whey, just double the salt).   I stirred  it well and poured it over each of the  6 quarts of cabbage until covered.   I put on lids tightly (used ones are fine—they don’t need to seal) and  put them in my pantry for a few days.    I will transfer them to the basement cold storage next week (but anywhere dark is fine).   It will keep all year.

2.   Emma and Cade cut down all the chard, washed it, cut it in thirds,  bagged it in gallon freezer bags, and put it in the freezer.   It’s many weeks’ worth of green smoothie ingredients.   You can’t preserve greens for other uses, but who cares if wilted, formerly frozen greens go in your green smoothie where it gets all blended up anyway.

3.   I made 3/4 gallon of nutritious pesto sauce with spinach and basil from the garden (I would HATE to see the basil go to waste—see my recipe collection).   I put enough for individual family dinners in containers and stuck them in the freezer.

4.    The kids  brought in all the bell peppers—red, yellow, and green—as well as jalapenos and Anaheims, and I chopped and bagged them in sandwich bags to  add  to big pots of  vegetarian chili (see my recipe collection) this winter.

5.   Cade pulled most of the beets—some as big as softballs!—and  washed/bagged/froze  the greens for use in green smoothies.   I peeled the beets and froze chunks for my Hot-Pink Breakfast Smoothie and Beet Cake (see my recipe collection).   I think I have enough to last  the year in my freezer.

6.   Tennyson and Libby picked all the green tomatoes and laid them on newspapers in the basement.   Once we had fresh tomatoes all the way until Christmas using this method of slow-ripening green tomatoes!   I chopped some tomatoes and froze them in small bags in the freezer, too, for soups and chili when it’s cold.

7.    I shredded all the zucchini (I hate to see it go to waste—those plants are  SO prolific).   We put them in the freezer in quart-size bags, to make zucchini bread and zucchini fritters (recipes in my Sept. blog) and zucchini pitas (in my recipe collection).

I didn’t have much corn this year, but if I did, I’d cut corn off the cobs and freeze the corn for our favorite black bean/corn/red pepper salad (in my recipe collection).   I planted some chard and spinach a few weeks ago, and though it’s much too small to harvest now, it will survive the frost and just explode in early spring!   At that same time, I’ll be planting, so I have plenty of greens from April through June—and chard will take us all through the summer and fall (it doesn’t bolt like spinach).

My husband is building me some winter grow boxes so I can experiment with maiche and other cold-weather greens growing throughout the snowy, cold winter.

So it was a productive day—the kids learning a work ethic and participating in “the law of the harvest.”   And we have lots of food for the winter.