Avocado Rueben

SO DELICIOUS O.O

Alright; this is going to be a quick post – been super busy today, running all over the place, and making birthday presents for my friends … But anyway – here is your recipe for today; a delicious Avocado Reuben, with vegan Thousand Island Dressing, which has half the calories and a tiny fraction of the cholesterol to boot!  Also, I think it’s way more delicious than the stuff you get out of the bottle at the supermarket for 99cents or whatever. xD

Vegan Thousand Island Dressing

If you click on this link, you’ll find the recipe I used for it – super easy and quick after you’ve whipped up 2 cups of Thousand Island dressing.  So far the dressing has lasted through four sandwiches, and I still have plenty of it left. I’m out of avocados though, so I’ll need to go back to the market on Saturday and get more – hopefully the dressing will keep in my refridgerator until then.

Also, another excellent discovery that I made during this week was a little thing called Veganaise, which you need to make this Thousand Island dressing … It’s really cool – but it’s more like Miracle Whip than mayonnaise – I’ll probably review it on my blog sometime in the future when I buy more … Though it may be a while; for a pretty small jar it was $6, and I don’t have much left after cooking for this weekend … I wanted to use all of it so that it didn’t go to waste like my vegan cheese did, which was also expensive – the stuff that was left over from my pizza exploits (which I don’t remember if posted here or not) and my macaroni and cheese (also not posted here I don’t think … wow I’m slacking) went bad sitting in my fridge for a week unused … I didn’t want the same thing to happen, since I am pretty poor …

Cooking up a delicious Reuben! =)

And one last picture to the right of the reuben in a frying pan;  I ended up using pumpernickel bread only because, though it was a complete toss up between rye and pumpernickel, they were putting out the darker bread when I happened to be at the grocer, and I decided that since I knew it was literally fresh out of the oven, I’d grab a loaf of that, since it was the same price and size as the rye they carry as well.

Also, a word to the wise on the avocado – the recipe calls for half of one for this sandwich; I recommend toning it down a little.  I used a whole half on my first sandwich and it was too much – I’ve made a couple since then, and have used anywhere between a quarter and a third of an avocado, and it was much better I thought.  In my opinion, less is more in this case … (Unless your avocados are small; mine were on the larger side.  Perhaps that’s why it seemed like there was too much?)  Also, if you keep the heat down and move the bread a little as it cooks, you can avoid using oil altogether, if you want to – though the tiny bit of olive oil does make it brown more nicely.  I tried it both ways and found I could sacrifice a few extra calories for the delicious crispiness of the bread when the sandwich was finished.

This is definitely one of my new favorites – I will probably make this again many times in the future!  I’ve already had three this week (the fourth one I made for a friend when she was over, and she really liked it!) and I am only stopping now because I’m out of avocado …

Anyway; hope you end up trying it out – it really is absolutely delicious!

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