At their Philadelphia restaurant, Vedge, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbook, giving away copies, and providing insight on how to make vegan cooking feel exciting and new.
I grew up on deli food, and it’s usually what I crave from my omnivorous childhood. The one thing I miss the most is a Reuben sandwich, and those flavors are the inspiration for this dish. At the restaurant, we finish young carrots on the grill over wood chips for a nice infusion of smoke. But even when simply baked, as we do here, the flavors in this dish harmonize to create an Eastern European vegetable tribute to the Jewish deli. Serve with a few slices of whole-wheat bread, like the Warthog Bread from our cookbook.
Serves 6 to 8
4 tablespoons olive oil
1 tablespoon Montreal Steak Spice Blend
2 teaspoons sherry vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
2 medium garlic cloves, 1 minced, 1 smashed
2 pounds young or baby carrots, tops removed, leaving 1 inch of stem intact (substitute "baby-cut" carrots if necessary)
2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
3/4 cups bottled sauerkraut with 2 tablespoons of its juice
2 tablespoons minced fresh dill
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
Photo by Michael Spain-Smith