If you’ve ever wilted spinach, you know that the amount you begin with is waaaaay more than the amount you end up with. This is kind of like that, but with mushrooms. What’s lost in volume is gained in texture: these shriven petals are perfect for packing into a reuben with sauerkraut and dousing with some awesome sauce.
As I mentioned in my last post, I’ve been trying to work some mindfulness practices into my life on a daily basis, and adding some of what I’ve listened to into this space. This week, I’m sharing a quote from an episode of the Secular Buddhism podcast I listened to recently:
When I heard the term “habitual reactivity” I was like, WTF! That has a name? Then I thought about how much I do that. The mental corner it paints me into isn’t a great place to be, and it took me listening to this episode to recognize how much I hate that space—how small it feels and that the color is pretty shitty. I’m working on shifting away from thinking to observing in these moments, because freedom just feels so much better. Listen to the entire episode here.
Here are some other random podcast episodes I’ve enjoyed in the past week, which I’ll be adding on to the end of all blog posts moving forward. Hope you enjoy. Also below: gratitude for the past week. <3
Favorite podcast episodes:
Getting Curious with Jonathan Van Ness | What is Toxic Stress & Why is She So Bad? with Dr. Caroline Leaf
What I’m grateful for this week:
1. Reconnected with an old friend.
2. The small and quiet yoga studio I attend.
3. That I wrote the recipe down for this sandwich so I can make it again. 🙂
Vegan Reuben with Mandolined Portobello
Yield 2 sandwiches
for the mushrooms
- 1 lb portobello mushroom caps, sliced on a mandoline
- 1 cup vegetable broth
- 2 tsp garlic powder
- 2 tsp steak seasoning
- 1 tsp smoked paprika
- 1 TB olive oil, or enough to grease a large baking sheet
for the sauce
- 1/2 cup vegan mayo
- 3 TB chopped dill pickles
- 1 TB sriracha
- 1 tsp vegan Worcestershire sauce
- rye bread + some oil or vegan butter
- vegan cheese (gouda, provolone, swiss, etc.) I like Follow your Heart, Violife or Daiya brands
- handful of mandolined red cabbage
to prepare the mushrooms
- combine the sliced mushrooms with the broth and spices. Allow to marinate for at least an hour to overnight. Stir once or twice during marinating to coat.
- When ready to make the sandwiches, preheat oven to 300. Place a fine meshed strainer or sieve over a bowl and press with another to get most of the liquid out. Break up with your hands and press again until almost dry.
- Transfer to a greased baking sheet in an even layer. Bake for 15-20 minutes, then stir around, baking for 10-15 more, or until mushrooms are dried out a bit, but not crispy.
- Transfer to paper towels in an even layer and set aside.
to prepare the sauce
- Combine all sauce ingredients and set aside.
- Slightly toast the bread with a little oil or vegan butter in a cast iron pan, layering some vegan cheese over to slightly melt.
- Layer the sandwich with sauerkraut, raw cabbage, mushrooms and sauce. Serve immediately.