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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?
This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins. Instead of using pumpkin, I wanted to try the combination of yam with banana. It worked!
Banana Yam Muffins (GF)
“WET” INGREDIENTS:
1/2 C mashed yam (about 1 medium)
2 medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
INSTRUCTIONS:
Mix the “wet” ingredients and the dry ingredients separately, then combine. Bake in muffin liners at 350 degrees for 23 minutes. Makes 14.
Freeheel Vegan 