Reverie counter and menu
I recently visited Reverie Cafe + Bar in Minneapolis, a casual all-day café with a coffee shop vibe. It’s an all-vegan establishment except for milk for coffee, and the newest kid on the block for veg food, located at the intersection of Franklin and Nicollet. The cafe opens at 7 a.m. on weekdays and 8 on weekends, closing when the show that night is over, 1 a.m. at the latest.
While the menu isn’t large, it’s flavorful and touches the basics. The menu evolves, focusing on flavorful and filling soups, salads, sandwiches and appetizers.
Reverie Jackfruit Cubano
I was excited to try the jackfruit Cuban, which was very good, but Aaron’s seitan BBQ had a nice zingy kick that made me slightly question my meal choice, but neither would steer you wrong. The fact that the menu is changing and expanding is great, as it’s a reason to go back and try more. And the local beer options are plentiful, so it was great picking new beers to wash down the delicious food.
Fellow blogger and vegan Laura at 1 Girl 2 Cities recently posted a dessert from there that looked a-mazing!
If you have been to Reverie, please share your thoughts in the comments. I would love to know what you got and thought. I can’t wait to go back!
My version of the Chicago Diner Reuben
I’ve already shared a Reuben recipe, so I’ll keep this short, but it’s one of my favorite comfort foods, and I love trying different foods and methods to replace the corned beef. I think I really knocked it out of the park this week when I did the Chicago Diner’s Radical Reuben recipe!
I “corned” (pickled) the “beef” (homemade seitan) with great results. My other methods (especially broiled tofu or portobello) are really good, but this might be the true winner. I haven’t been to the Chicago Diner, but I want to check it out and already know I’m going to order the Reuben.
What got me in the mood for this meal, other than just loving it? I came across an awesome blog that listed the author’s Top Five Reubens, including the Chicago Diner version, and one in Iowa City! Worth a peek if you like veggie Reubens.
Chicago Diner Pickled Seitan
- 1 lb. seitan, thinly sliced
- 1 cup pickle juice
- 1/2 cup beet juice or beet borscht
- 1 tsp. pickling spice
- 3/4 tsp. garlic powder
- 1/8 tsp. ground black pepper
Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper and 1 cup water to a boil in saucepan. Reduce heat to medium-low and simmer 15 minutes. Strain marinade and pour over sliced seitan. Chill overnight. (Instructions for the rest of the sandwich are found here.)
What is your favorite meal that you seek out when trying a new restaurant?
After mastering a variety of meat-free burgers with bean, lentil, veggie and rice bases, I thought I would try my hand at homemade seitan.
Seitan, often called wheat meat, is a high-protein meat substitute made by mixing wheat gluten (from flour) with spices and liquid (water, broth or soy sauce) and simmering in liquid. About an hour later it becomes a very meaty, chewy food. Popular uses include Asian cooking, fajitas, barbecue and in stews.
I found some wheat gluten at the grocery store, and it had a recipe for homemade seitan on the package. I had already found a few other recipes, so I reviewed them and decided to go with one from the Post Punk Kitchen. I left out the nutritional yeast and added onion flakes.
I didn’t know what to expect making this. It was difficult to knead the dough, and I kept a close eye to make sure the simmering didn’t become a full boil, but overall this was very easy to make and worth the time and effort. Hands-on time is about 10-15 minutes, though it needs to simmer 45 minutes to an hour. The result was really good. (Note: Before using in a recipe, saute for a crisp, not boiled, flavor.)
- 1 cup vital wheat gluten flour
- 3 tablespoons nutritional yeast flakes
- 1/2 cup cold vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, pressed or grated on a microplane grater
For the Broth
- 4 cups vegetable broth
- 4 cups water
- 1/4 cup soy sauce
Find out how to make seitan by vising the Post Punk Kitchen website.
Seitan stir fry
Have you made this and have an awesome recipe? If you try this, let me know what you think!