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When in Chicago…Eat at The Chicago Diner! There are 2 locations. We went to the Logan Square one…
FRIDAY DINNER…
BUFFALO WINGZ
Spicy buffalo seitan “wings” with vegan ranch.
THE RADICAL REUBEN
Corned beef seitan, grilled onions, peppers, sauerkraut, thousand island & cheeze, on marbled rye.
No animals in here!
THE SOUL BOWL
Seasoned quinoa, black beans, charred balsamic brussels, mashed sweet potatoes, spicy blackened tofu with chimichurri sauce, and avocado slices.
FLAUTAS
Corn taquitos with mashed potato-cheeze-jalapeño filling, enchilada sauce, lettuce, tomato, sour cræm, guacamole, black beans & Mexican rice.
NON-DAIRY MILKSHAKES
Lucky leprechaun mint shake.
Chocolate peanut butter shake.
CHOCOLATE PEANUT BUTTER CAKE
Chocolate peanut butter cake.
SUNDAY BRUNCH…
FRENCH TOAST COMBO, PANCAKE COMBO
2 French toast wedges, scrambled tofu, potato hash, seitan sausaeg, seitan bacun & fruit garnish.
Pancake combo
MONTE CRISTO
French toast sandwich with melted cheeze, veggie bacun & creole mustard, and potato hash.
CINNAMON ROLLS
Vegan cinnamon rolls.
Need I say more?
Dry Ingredients:
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
Freeheel Vegan 