Diner sandwiches revisited.A diner diner, restaurant resembling the railroad dining car that is its source. In the mid-19th cent., the first dining cars that appeared on trains were nothing more than an empty car with a fastened-down table. George M. is "a restaurant usually resembling a dining car in shape."--Webster's Dictionary THE DINER ERA In the past decade there has been a revival of interest in diners Diners can mean:
The National Register of Historic Places . Diners were not an offshoot of the railroad railroad or railway, form of transportation most commonly consisting of steel rails, called tracks, on which freight cars, passenger cars, and other rolling stock are drawn by one locomotive or more. industry but an evolution from walk-up lunch wagons with limited menu selections. Walter Scott created the first lunch wagon in Providence, Rhode Island  “Providence” redirects here. For other uses, see Providence (disambiguation). Providence is the capital and the most populous city of the U.S. , in 1872. These mobile eateries were wooden wagons converted into short-order eating establishments. By 1884 they were stationary indoor luncheonettes with decorations on the walls and stools at a counter. By 1920 the diner bad evolved to the classic look of a railroad dining car, hence the name "diner." Early on, some railroad cars were used to create diners, but by the '30s commercial diner manufacturing companies were as busy as car manufacturers, turning out the popular eating establishments. Booths were eventually created to attract women and families, but the essential part of every diner remained the counter and stools where regular customers dined alone, often chatting with the waitress or other customers. There were some wooden diners, but most had shiny stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. exteriors, with bright colors and neon signs neon sign n → enseigne (lumineuse) au néon neon sign neon n → Neonreklame f neon sign n → . In 1943, 13 companies manufactured diners, and in the '50s and early '60s, diners were a traveler's restaurant of choice. Diners were a part of communities where strangers came together as friends, and the food was simple, homey, and filling. Short-order cooking was the norm in diners; food and service was informal. Though it's trendy to think of '50s food with nostalgia for the past, food selections in diners were generally fried, overcooked, or high in fat. The menu boards were brief, featuring "specials of the day." Menus included such items as biscuits and gravy Biscuits and gravy is a popular breakfast dish in both the southeastern and northwestern regions of the United States. It consists of (American-style) biscuits (which are actually savory scones) covered in thick "country" or "white" gravy made from the drippings of cooked pork , meatloaf sandwiches, hot dogs, baked beans baked beans Noun, pl haricot beans, baked and tinned in tomato sauce baked beans npl → judías fpl en salsa de tomate baked beans bake npl , French fries French fry n. A thin strip of potato fried in deep fat. Often used in the plural. , and chicken fried steak Chicken fried steak (also known as country fried steak) is a piece of beef steak (generally cubed steak) coated and fried. It is associated with Southern U.S. cuisine. , with a few salad selections. REINVENTING DINER SANDWICHES The real comfort food of diners in the '50s probably served up enough artery-clogging fat for everyone in town, but what we really want today is comfort food without the incredible portions of fat. Intrigued by the concept of diner food, especially hot sandwiches, I found that by using lower fat vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. substitutions, we can still evoke e·voke tr.v. e·voked, e·vok·ing, e·vokes 1. To summon or call forth: actions that evoked our mistrust. 2. comfort feelings without the greasy greas·y adj. greas·i·er, greas·i·est 1. Coated or soiled with grease. 2. Containing grease, especially too much grease: a greasy hamburger. 3. animal products or calorie-laden ingredients. In other words Adv. 1. in other words - otherwise stated; "in other words, we are broke" put differently , we can still have the diner look, taste, and comfort feel without the heavy diner fare feeling after we eat. Reinventing diner sandwiches involves finding the right vegetarian substitutes, such as portabello mushrooms for burgers Burgers are hamburgers. Burgers may also refer to:
v. crum·bled, crum·bling, crum·bles v.tr. To break into small fragments or particles. v.intr. 1. To fall into small fragments or particles; disintegrate. tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] for a "meaty" texture, warm sliced seitan sei·tan n. A chewy, protein-rich food made from wheat gluten and used as a meat substitute. instead of chicken, and bean or lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. loaf for meatloaf. And when making your own sandwich versions, remember there are vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. faux meats, including bacon and soy sausage sausage, food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to variations. Check the soy dairy case in your local market for selections, but be sure to read the ingredients to make sure they are dairy- and egg-free. Baking, roasting, and using minimal oil in cooking reduces the fat content, and when fat is reduced, taste can be elevated with marinades, herbs and spices, or condiments, such as barbecue sauce and your own sauce creations. Consider any type of vegan sauce you might find when perusing cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. fair game for adding to your own creative diner sandwiches. Silken silk·en adj. 1. Made of silk. 2. Resembling silk in texture or appearance; smooth and lustrous. See Synonyms at sleek. 3. Delicately pleasing or caressing in effect: a silken voice. tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. makes a good base for sour cream-like sauces. You can also use pureed vegetables, such as roasted peppers, to top your diner sandwich recreations. And additions, such as spicy gourmet peppers, sauteed onions, or strips of roasted peppers, turn average sandwiches into gourmet diner sandwiches. The type of bread you choose is also important to the whole look and taste of the sandwich. Here too, there are many options to consider. You may want your hot filling stuffed inside pita bread, heaped onto freshly baked biscuits or a burger-type bun BUN blood urea nitrogen; see urea nitrogen. BUN abbr. blood urea nitrogen Blood urea nitrogen (BUN) , layered on dark whole grain or rye bread, or spooned over English muffins. You could even lightly grill the bread with a thin coating of soy margarine margarine, manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by or olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. to help brown the bread. Any of your favorite diner sandwich recollections or dream creations can be made into a tasty tast·y adj. tast·i·er, tast·i·est 1. Having a pleasing flavor; savory. 2. Having or showing good taste; tasteful. tast , lower fat vegan version. Once you make your sandwich selection, consider side additions, such as baked beans, coleslaw cole·slaw also cole slaw n. A salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with mayonnaise or a vinaigrette. , baked country fries, mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. , or simple braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. collard greens Noun 1. collard greens - kale that has smooth leaves collards cole, kail, kale - coarse curly-leafed cabbage . Many of the side dishes side dish n. A dish served as an accompaniment to the main course. Noun 1. side dish - a dish that is served with, but is subordinate to, a main course entremets, side order can be made up to a day ahead and simply reheated to go with your hot sandwiches. A collection of great sandwiches, sauces, spread creations, and a few side dishes to go with your sandwich follow. How about inviting some neighbors over and having a diner sandwich party tonight? Better yet, make it a potluck diner sandwich party and see what wonderful vegan side dishes your friends bring. ROASTED SMOKY EGGPLANT SANDWICH (Makes 4 sandwiches) Liquid smoke lends a hint of summer barbecue to this savory sandwich. It can be found in most grocery stores. You can also grill the eggplant and onions for the authentic grilled flavor. Always salt the eggplant before using because this draws out any bitter juices and the eggplant will absorb less oil when cooking than eggplant that has not been salted. 1 Tablespoon olive oil 1 teaspoon liquid smoke hickory seasoning 1 onion, peeled and sliced into 1/4-inch slices 1 small red pepper, seeded and cut into 1/2-inch wide strips 4 1/2-inch slices of a medium to large eggplant, salted on both sides Salt and pepper to taste Tomato slices Salsa Fresh spinach leaves 4 French rolls Preheat oven to 350 degrees. Combine olive oil and liquid smoke in a small bowl, whisking together. Lay onions and peppers in a shallow baking dish. Allow eggplant slices to lie in salt for about 15 minutes. Rinse. With a clean dish towel, gently pat the eggplant slices dry. Brush both sides of eggplant slices with the smoke/oil combination and lay in the baking dish. Drizzle any remaining oil over the peppers and onions. Roast eggplant, peppers, and onions for 35-40 minutes or until eggplant is tender. Lay vegetables on half of roll. Season with salt and pepper, then top with tomato slices, a dollop of salsa, and some spinach leaves. Cover with remaining roll and serve. Total calories per sandwich: 169 Carbohydrates: 27 grams Sodium: 243 milligrams Fat: 5 grams Protein: 5 grams Fiber: 2 grams PORTABELLO BURGERS WITH SLICED TOMATOES AND SPICY TOFU SOUR "CREAM" (Makes 4 sandwiches) Make the Spicy Tofu Sour "Cream" up to a day ahead so the flavors have time to marry. If tofu "cream" separates a bit, simply stir it. You can make different flavors of tofu sour "cream." Omit the chipotle chili powder and replace it with the flavoring of your choice. For example, you could omit the garlic and use any one of the following: 1 teaspoon curry powder, 2 Tablespoons pesto, 1 Tablespoon horseradish with a bit of Dijon mustard, or 1 Tablespoon orange juice concentrate combined with 1 Tablespoon freshly grated ginger. SPICY TOFU SOUR "CREAM": 1/2 cup silken tofu 1 Tablespoon lemon juice 1 Tablespoon olive oil 1/4 teaspoon chipotle chili powder (in the herb section of natural foods stores 2 cloves garlic, mined Pinch of salt BURGER: 1/4 cup balsamic vinegar 2 Tablespoons olive oil 2 cloves garlic, mined 4 medium portabello mushrooms, wiped off and with gills and stems removed Sprinkling of salt 4 whole groin buns Sliced tomatoes Combine tofu, lemon juice, oil, chipotle chili powder, garlic, and salt in a blender, and blend until smooth and creamy. Set aside in the refrigerator until the mushrooms are ready. Blend balsamic vinegar, olive oil, and garlic in a small bowl. Brush onto mushrooms, then pour the remaining marinade over them. Let them sit for 30 minutes. Preheat oven to 350 degrees. Lay mushrooms in a shallow baking dish and sprinkle with salt. Bake for 15 minutes, turn, and bake for 10-15 more minutes. Place roasted mushrooms on buns, then top with a big dollop of Spicy Tofu Sour "Cream" and tomatoes. Total calories per sandwich: 414 Carbohydrates: 56 grams Sodium: 500 milligrams Fat: 15 grams Protein: 13 grams Fiber: 9 grams TEMPEH JOES (Makes 2 large sandwiches) Sloppy Joes went vegetarian and are much better than you remember them. The chipotle chili powder lends a smoky flavor to the filling. 1 Tablespoon olive oil 1 large onion, chopped 1/2 cup finely chopped green pepper 2 cloves garlic, mined 6 ounces tempeh, crumbled 1/4 teaspoon chipotle chili powder (in the herb section of natural foods stores 1/3 cup barbecue sauce 2 or 3 Tablespoons water 2 large hamburger-type buns or thick slices of cornbread cut in half Heat a heavy skillet over medium heat. Add oil, onions, and peppers. Cover with a lid that firs directly over the vegetables, reduce heat to low, and sweat the vegetables until soft. This takes about 7 minutes. Add garlic, tempeh, and chipotle chili powder. Stir and continue to cook until tempeh begins to brown and get slightly crusty. Add barbecue sauce and 2 Tablespoons water. Cover and cook for 20 minutes. If mixture gets too thick, add a little more water. Remove cover, stir, and cook until thick enough to heap onto buns or cornbread. Total calories per sandwich: 420 Carbohydrates: 45 grams Sodium: 591 milligrams Fat: 19 grams Protein: 22 grams Fiber: 8 grams VEGGIE REUBEN SUBS (Makes 4 sandwiches) Vegan bacon substitutes can be found in most grocery and natural foods stores in the refrigerated soy section. 4 hero, hoagie, or poor bay rolls, died in half 1/4 cup vegan mayonnaise 1 teaspoon grated red onion 3/4 teaspoon prepared horseradish 1 Tablespoon ketchup or chili sauce Dash of vegetarian Worcestershire sauce 8 slices vegan bacon 1 1/2 cups sauerkraut, heated 4 slices vegan cheese, Monterey Jack-style (optional) Preheat oven to 350 degrees. Place the rolls on a large piece of aluminum foil, wrap securely, and heat in the oven for 10 minutes while you prepare the filling. In a small bowl combine mayonnaise, onions, horseradish, ketchup or chili sauce, and dash of Worcestershire sauce. Blend well and set aside. Heat a skillet over medium heat and cook bacon until browned. When rolls are warm, spread with a bit of the mayonnaise blend, and layer with vegan bacon, sauerkraut, and vegan cheese, if desired. Cover with top of roll. Serve with pickles or Oven-Roasted Country Fries (page 18). Total calories per sandwich: 405 Carbohydrates: 49 grams Sodium: 1,306 milligrams Fat: 14 grams Protein: 19 grams Fiber: 4 grams WARM CANELLINI BEANS, SQUASH, AND ROASTED PEPPER ON BLACK BREAD (Makes 4 open-face sandwiches) You can save time making this sandwich by using roasted peppers from a jar instead of roasting a fresh pepper. Jars of roasted peppers, stuffed olives, and capers can be found in most supermarkets near the salad dressings. Dark rye bread is also available in most grocery stores, but you can often find the best sourdough rye or spelt bread in natural foods or specialty stores. 1/4 cup chopped sun-dried tomatoes 1/4 cup boiling water 1 large red pepper 3/4 teaspoon fennel seeds 1 1/2 cups cubed butternut squash 1/2 Tablespoon olive oil 1/2 cup diced shallots or red onions 2 cloves garlic, minced One 15-ounce can canellini beans, drained and rinsed 1/2 cup sliced jalapeno-stuffed olives 1 Tablespoon capers 4 slices whole grain dark rye or spelt bread Soak sun-dried tomatoes in boiling water until soft. Roast red pepper under the broiler, turning until all sides are blackened and pepper is soft. Place pepper in a saucepan, cover, and let cool. When cool, peel and seed the pepper and cut into thin strips. Set aside. Toast the fennel in a small skillet over medium heat until fragrant, about 5 minutes. When done, crush the fennel with a mortar and pestle. Steam squash until tender and set aside. Heat a heavy skillet over medium heat. Add oil, shallots or onions, and garlic. Reduce heat, cover with a lid that fits directly over vegetables, and cook until shallots are soft. Add canellini beans and fennel. Mash with a potato masher until mixture is the consistency of thick, slightly lumpy mashed potatoes. Blend in soaked tomatoes and water, olives, and capers. Mix well. Gently blend in steamed squash. Spread mixture over bread slices, and lay strips of roasted peppers over the beans and squash. Total calories per sandwich: 232 Carbohydrates: 45 grams Sodium: 970 milligrams Fat: 5 grams Protein: 11 grams Fiber: 11 grams BARBECUE LENTIL LOAF SANDWICHES (Makes about 10 sandwiches) This loaf can be made one night and enjoyed in various versions the next day. My favorite is sliced lentil loaf with dairy-free gravy on whole grain bread, served with mashed potatoes. The lentil loaf can be sliced and warmed up in a nonstick frying pan. 1 cup brown or green lentils, rinsed Water to cover lentils 1 cup whole wheat bread crumbs, toasted 1 cup finely chopped celery 1/4 cup grated onion 1 1/2 Tablespoons tomato paste 1/2 teaspoon sage 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 cup silken tofu 1/2 cup finely chopped, toasted walnuts 1 cup barbecue sauce In a medium saucepan, cover lentils with water and bring to a boil. Reduce hear and simmer until lentils are done, about 30-35 minutes. Preheat oven to 350 degrees. Drain lentils. In a large mixing bowl combine lentils, toasted bread crumbs, celery, onions, tomato paste, sage, salt, and cayenne. Blend well. In a blender or in a small bowl with a hand blender, blend silken tofu and about 1 cup of the loaf mixture. Mix this blended mixture back into the loaf mix, then stir in walnuts. Turn into a 9" x 5" loaf pan and make a lengthwise indentation in the middle. Pour the barbecue sauce down the middle. Bake for 35 minutes, or until set and slightly browned on top. Remove from oven and let cool for a while before running a knife all around the edges to loosen the loaf. Turn the loaf out onto a serving platter to slice. Slice loaf and prepare sandwich of choice. Serve with mashed potatoes or Classic Coleslaw (page 18). OPTION 1 Sliced burger type buns Sauteed onion rings Hot barbecue sauce OPTION 2 Sourdough French bread Tomato Lettuce Pickles Condiments--mustard or mayonnaise OPTION 3 Sliced biscuits Vegan Country Gravy (page 18) Total calories per serving (of lentil loaf only): 180 Fat: 5 grams Protein: 9 grams Fiber: 8 grams Carbohydrates: 25 grams Sodium: 653 milligrams OPEN-FACED SEITAN SANDWICH WITH WHITE BEAN, YAM, AND ROASTED GARLIC GRAVY (Makes 4 sandwiches) White beans and a baked yam create a wonderful savory gravy without the fat content or animal products in a traditional kind. Seitan can be found in natural foods stores and some grocery stores near the refrigerated soy section. Pepperoncini peppers can be found in grocery stores near the olives and pickles. 1 head garlic 1 teaspoon olive oil One 15-ounce can white or Great Northern beans, drained and rinsed 1 small baked yam (about 1 cup) 1 or 2 chopped Pepperoncini peppers 2 Tablespoons raspberry or balsamic vinegar 1 cup water Salt to taste 4 ounces seitan, cut into cubes 4 thick slim of whale grain bread Preheat oven to 350 degrees. Place garlic head on a piece of aluminum foil and drizzle olive oil over it. Wrap foil securely around garlic and roast for 1 hour. When garlic is done, let cool slightly, then squeeze garlic into a saucepan with beans, yam, peppers, vinegar, and water. Puree with a hand blender and add salt to taste. Stir in seitan. Gently heat for about 10 minutes. Serve over thick slices of whole grain bread. Total calories per sandwich: 307 Carbohydrates: 54 grams Sodium: 676 milligrams Fat: 4 grams Protein: 22 grams Fiber: 10 grams CLASSIC COLESLAW REVISITED (Serves 4) Make this salad ahead so the flavors in the dressing will have time to marry and become more complex. Add some grated carrots to the cabbage in this salad for a touch of color. 1/3 cup vegan mayonnaise 3 Tablespoons red wine vinegar, white wine vinegar, or plain vinegar 1 1/2 Tablespoons frozen orange juice concentrate 1/2 Tablespoon Dijon mustard 4 cups shredded green cabbage 1/4 cup sliced green onions Salt and pepper to taste Combine mayonnaise, vinegar, concentrate, and mustard together. Blend with cabbage and onions in a medium mixing bowl. Add salt and pepper to taste. Total calories per serving: 121 Carbohydrates: 10 grams Sodium: 126 milligrams Fat: 9 grams Protein: 1 gram Fiber: 2 grams ON THE SIDE OVEN-ROASTED COUNTRY FRIES (Serves 4) Substitute two medium sweet potatoes for the potatoes in this recipe, and you'll have wonderful sweet potato country fries. 3 medium Yellow Fin or Yukon Gold potatoes, washed 1 Tablespoon vegetable oil Generous pinch of salt and pepper Preheat oven to 350 degrees. Cut potatoes into fries, toss with oil, and spread in a single row on a baking sheet. Sprinkle with salt and pepper. Bake for 25 minutes, then turn and bake for about 20 more minutes or until done. Total calories per serving: 105 Carbohydrates: 20 grams Sodium: 0 milligrams Fat: 3 grams Protein: 3 grams Fiber: 2 grams VEGAN COUNTRY GRAVY (Makes about 11-1/4 cup servings) Bragg Liquid Aminos[TM] has a taste that is similar to soy sauce, but it is mote versatile and can help create a tasty gravy. It is available in natural foods stores. 2 Tablespoons olive oil 1 onion, finely chopped 1 jalapeno, seeded and minced 2 garlic cloves, minced 3 Tablespoons whole wheat flour 2 cups plain soymilk 2 Tablespoons Bragg Liquid Aminos[TM] or soy sauce 1 1/2 cups thinly diced mushrooms (optional) Heat a heavy skillet over medium heat. Add oil, onions, and jalapenos. Stir, reduce heat, and cook until onions and jalapenos are tender. Add garlic, then stir and cook for about 1 minute before stirring in flour. Make sure flour is evenly distributed before slowly adding soymilk--1/3 cup at a time. With each milk addition, stir the gravy until it thickens. When all the soymilk is added, blend in Bragg Liquid Aminos[TM] or soy sauce and mushrooms. Stir, cover, and cook until mushrooms are soft. Serve over hot sandwiches and mashed potatoes. Total calories per serving: 56 Carbohydrates: 5 grams Sodium: 154 milligrams Fat: 3 grams Protein: 2 grams Fiber: 1 gram DINNER SANDWICH FIXINGS BREAD AND ROLL OPTIONS Biscuits; burger-type buns; cornbread; French rolls; English muffins (for open-face sandwiches); focaccia (sliced in half lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise ); pita bread; poor boy rolls; whole wheat, rye, or pumpernickel bread ADD-ONS Artichoke hearts Noun 1. artichoke heart - the tender fleshy center of the immature artichoke flower veg, vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant ; sauteed onions, mushrooms, peppers, and zucchini zucchini Subspecies of Cucurbita pepo, dark green elongate summer squash in the gourd family, of great abundance in U.S. home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers. ; seasonal greens; sliced tomatoes; cucumbers; olives; beets; chopped chop 1 v. chopped, chop·ping, chops v.tr. 1. a. To cut by striking with a heavy sharp tool, such as an ax: chop wood. b. marinated hot peppers; avocado avocado (ä`vəkä`do, ăv`–), tropical American broad-leaved evergreen tree of the genus Persea of the family Lauraceae (laurel family). ; green chilies; pickles Pickles may refer to
n. A pungent relish made of fruits, spices, and herbs. [Hindi ca  n SAUCES Marinara ma·ri·na·ra adj. Being or served with a sauce of tomatoes, onions, garlic, and spices: spaghetti marinara. n. Marinara sauce. sauce; chill sauce; hot barbecue sauce; pureed roasted red pepper red pepper: see pepper. sauce; pesto; Spicy Tofu Sour "Cream" (page 16); White Bean, Yam, and Roasted Garlic Gravy (page 18)." Vegan Country Gravy (page 18) Debra Daniels-Zeller is a frequent contributor to the Vegetarian Journal. |
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