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Monday, January 13, 2014

Frank About... Meatless Mondays!

During World War I, American families were urged to cut back on consumption of some staple foods to help support the war effort. Several slogans were used to promote this idea, including "Meatless Monday". This support tactic made a reappearance through rationing during the second World War.

In 2003, Meatless Monday was launched as a health awareness campaign. It is promoted with the idea that cutting out meat for even one day a week, can create healthier people and a healthier planet. Meatless Mondays have gained in popularity over the past several years, especially with the growth of social media, and has also been accepted internationally.

Through Frank About Food, I'd like to make meatless recipes available, so if you would like to participate in Meatless Mondays, you have more options. Today begins a series of recipes that will be posted every two to three weeks, from chefs and vegetarian acquaintances of mine, that are sure to inspire you. Enjoy!

To learn more about Meatless Monday, click on over to the official website, here.

Today's debut recipe comes from the Chef/Owner Jason Miller of Instant Karma Gourmet Hot Dogs in Joplin, Missouri. You can read more about Instant Karma here: Instant Karma's Gonna Get You!

Vegetarian Corned Beef Sammiches

12 oz extra firm tofu
15 oz pinto beans, drained

Pickling Liquid:
1.5 oz pickling spice
1 bottle of your favorite beer
2 Tblsp salt
1 Tblsp brown sugar

Swiss (or Swiss Soy) cheese
rye bread

Russian Dressing:
Mix together...
1/4 C mayonnaise (or vegan Mayo)
1/4 C ketchup
2 Tblsp pickle relish
Salt & Pepper, to taste
Dash of paprika
Dash of cayenne

1.  Toast the pickling spices in a dry sauté pan, until aromatic. BE CAREFUL NOT TO BURN!

2.  Add beer, salt, and brown sugar. Bring to a boil, and remove from the heat.

3.  Let cool, them strain out and discard the spices.

4.  Place the tofu and beans into the cooled liquid, and refrigerate 24 to 48 hours.

5.  Remove from refrigerator. Place in saucepan and simmer until the beans are soft, approximately 15 minutes. Drain liquid.

6.  Slice the tofu to fit the bread. Place in a sauté pan with some beans and grill it. Top with the sauerkraut and cheese, continuing until the cheese is melted.

7.  Place on toasted rye, and serve with. the Russian dressing.

1 comment:

  1. Sweet! Sounds great. When you marinate the tofu, is it still an intact "block"?
    Step 6, when you "grill it", is it the sandwich?