Everyone has a favorite that takes the person to a special place. Comfort foods are meant to bring the eater happiness inside and out and bring a memory of a special place and time.
As a vegetarian since 15, I don’t eat many foods commonly associated as comfort foods that I had growing up. I would love pepperoni pizza on Friday nights, hamburgers while grilling or turkey on Thanksgiving.
This isn’t to say every meal from my childhood had meat. I love a nice bowl of tomato soup with a grilled cheese. My mom gave me her green been casserole recipe that I’ve made vegetarian. I’m always trying new combinations of portobello mushroom or tempeh to recreate a reuben sandwich (recipe at the end). And sometimes I can’t help myself but make pigs in a blanket with soy hotdogs when I really want to bring back the memories.
One of my favorite comfort foods is pita pizzas. It’s a great way to load up on veggies or use what is nearing the end of its life in the fridge. When I was young, I loved making these because I could make my food. Everyone can make them how they want, which is an exciting concept when you are nine!
When we made these, my brother and I would press our noses against the oven window and keep an eye on our little pizzas. We may have used the same toppings, but we arranged them in a way that we knew who had which pizza. It always tasted better after the fruits of our labor. And it still tastes great today.
What is your favorite comfort food for when you need to forget the day-to-day stresses and return to a simpler time?
Awesome vegetarian Reuben (Serves 2)
I have many variations to this recipe, including one for a slow cooker. If you are interested in a different recipe, please let me know.
Dressing (All more or less to taste)
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons pickle relish
- 2 portobello mushrooms or half a block of tofu or tempeh, sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 4 slices Rye bread
- 4 slices Swiss cheese
- Sauerkraut to top, or Carolina slaw would be great on it
- Mix the dressing, set aside.
- Slice the portobello, tofu or tempeh about a quarter-inch thick and place in a bowl.
- Mix the olive oil, soy sauce and salt and pepper in the bowl and let marinate about 10 minutes.
- Place the portobello, tofu or tempeh in a skillet, on a grill or under a broiler for about 10 minutes until cooked thoroughly.
- Put half the portobello, tofu or tempeh divided among two pieces of bread (toasted if you like) and top with sauerkraut and two slices of Swiss cheese, each. Put the dressing on the other pieces of bread and top.
- If you want the outside crispy and cheese melted, place in a skillet or 350° oven about 5 minutes or until desired melty or crispy goodness.