chicago diner (MoFo 18)

Chicago Diner is near and dear to us because, one, it is near, we live in Chicago land, and, two, the food rocks. Really. This place is the reason why my kids will endure an hour's drive, for the vegan milkshakes, where my husband always tries to get me to go when we go out to eat and why I have tried to recreate food that is worthy of Chicago Diner.

This is where vegans make pilgrimages and from where the desserts travel to the out fringes of Illinois to grace the shelves of Whole Foods even as far away as Wisconsin.

The place is a bomb and we travel there with loose pants to facilitate the massive influx of food that will be taking place.

In honor of Tamasin Noyes, the author of American Vegan Kitchen (check MoFo 16 for her book giveaway), and the writer of Vegan Appetite, I am first making the Radical Reuben. Marbled rye bread is stuffed with their seitan roast beef, sauerkraut, grilled onions and peppers, cheese and their special sauce. This is one of my favorites as well.

The other sandwich I've made is The Halfpipe. This is David's favorite. His other favorite is Chicken Fried Steak. Basically the sandwich is the same seitan but it is in a sesame seed hoagie roll with crispy onions, lettuce, tomato and twisted chili sauce. This sandwich is so big that they don't give you a side with it - liability, you see.

Their Barbecue Wings and Potato Skins are also radical and they serve super delicious milkshakes. When in Chicago this is definitely a place you must visit.

Cost Breakdown:

Reuben:

bread: $2

seitan: $3

pepper, onion: $1

Daiya cheese: $2

special sauce (1,000 Island): $1

sauerkraut: $1

Total to make 4 sandwiches:

$10.00

halfpipe:

bread: $3

onion, lettuce, tomato: $3

seitan: $3

sauce: $1

Total to make 4 sandwiches:

$10.00

Radical Reuben

The Halfpipe

Radical Reuben Recipe

The Halfpipe Recipe