Tag Archives: vegetarian

Vegetarian Goetta? Aw, heck yeah! I got your recipe right here!

Cincinnati is a strange place.

Strange customs. Strange sayings. Strange food.

Mmmm. The food!

Having gone vegetarian a number of years ago, I rarely ‘miss’ meat. I don’t really even think about it anymore. But there are things that I do miss from back home like Gold Star Chili, Graeter’s Ice Cream, and Goetta.

Now, Goetta’s definitely a strange one, and it’s uniquely Cincinnati in the sense that, besides scrapple in the NJ / DC corridor, you won’t hear about this elsewhere or even have a reference for what it’s similar to. The traditional recipe is a combination of leftover pork (post-processing), steel cut oats, onions, and a variety of other spices, the likes of which vary from family to family / recipe to recipe. I’ve not had goetta in a good number of years because of the vegetarian journey I’ve been taking, but that all changed last year when my Dad took me to Melt in Cincinnati’s Northside community. They had a vegetarian Goetta sandwich that was absolutely divine.

And it drove me nuts. Being in Pensacola, FL makes it difficult to stock up on this stuff, so I did what I usually do when there’s something I really want to eat again but cannot afford it or cannot obtain it: I figure out how to make it.

It took 7-8 test batches before landing on the following recipe, an amalgam of several traditional goetta recipes, some vegetarian cooking common sense, and a few ideas offered by family and friends. Let me reiterate this: goetta does not have a single, end-all recipe, so what follows is simply what I’ve come to enjoy for any number of reasons.

Rustypants’ Vegetarian Goetta

1 c Steel Cut Oats
1 c Bulgur Wheat
1/2 lg onion, pureed
6 tbsp real butter
2 c vegetable broth
1.5 tsp poultry seasoning
1.5 tsp ground sage
3 garlic cloves finely chopped
1/2 c cooking sherry
1/2 tsp pepper flakes (or more or less)
2 bay leaves

1. Soak the oats and wheat together in water for 4-5 hours. Drain leftover water.

2. Add all the ingredients together and bring to a boil. Reduce heat to medium / medium-low and continue to boil, stirring frequently (say, every 5-7 minutes). Mixture will begin to thicken after a while and won’t “boil” any longer, but it’s still not done. Maintain the heat and stir frequently. Keep stirring. Keep cooking. Nope. It’s still not done. That’s right – keep stirring. Keep cooking.

Now, here’s the trick: You want your goetta to stay together, right? So you can slice it and cook it in a loaf-like way. Well, your mixture needs to become thicker than wallpaper paste. Thicker than glue. It needs to be so thick that you’re wondering how much more you can possibly stir it. It doesn’t need to be dry like play-doh, but it needs to be difficult (way difficult) to stir. There can’t be any “juice” left, just a paste-like consistency. (I’m gonna say that the double-batch of this recipe takes no less than an hour from the time I put all the ingredients together in the pot and when it’s finished)

3. While you’re waiting, get a 9×9 square glass pan, spray some Pam (or spread some butter) in the pan. Once you’ve determined it’s done, you need to pop that stuff right into the pan, smooth it out on top, let it sit on the counter for an hour or two and cool off, then saranwrap that sucker, pop it in the fridge and let it “set” for at least 8 hours.

4. In the morning, slice that loaf up into 1/2″ slices, put some butter in a pan, and fry the hell out of it!

Mmmm-mmm! You just made some damn fine goetta!


A photo posted by scott (@rustypants) on

2011 SB Urban Adventure / Team Funny Fo’ Sho’

The 2011 South Bend Urban Adventure was a blast! For the 2nd year in a row, my cousin Christine and I ran / cycled / swam / rafted / slip ‘n slided / shortcutted / bullshitted / videoed / commented / connived / contrived / schemed and had an incredible time completing 24 checkpoints, biking 20+ miles, and attempting to win fame and glory on the streets of South Bend, IN.

We’re already planning for 2012 – watch out!

Vegan Restaurant in Pensacola, FL? NO WAY!!

Hah – totally WAY, dude.

Lise and I went for our first taste last night – here’s our review!

End of the Line Cafe Visit from scott rust on Vimeo.

Our first visit to the End of the Line Cafe, a 100% Vegan restaurant in Pensacola, FL.

320lbs to 230lbs

320 (2006) to 230 (2010)

i look at myself in the mirror some days and say, “Whoa! WTF!?”

in 2006, after avoiding the scale for years, a routine doctor’s appt forced me to get weighed at check-in. when it hit 320lbs, i was floored. i made some surface changes over the next year and lost 30lbs by 2007. then stopped.

the past 18 months have brought many changes in lifestyle and attitude. i’m still getting used to some of the results.

all changes were made gradually and with much research and testing.

what did i do?

  • started biking (up to 20 miles a day)
  • made dietary & eating habit changes
  • started cross-training & aerobic exercise
  • started lifting weights
  • started running
  • switched to  minimalist running (Vibram Five Fingers)
  • added Chi Running
  • started yoga
  • became a vegetarian
  • started commuting to work via bicycle
  • promised NOT to become religious about most of the above

i’m down to 230lbs now and continue to feel better than i’ve ever felt. i continue to look for ways to eat, live, and think healthier.

fad diets don’t work, friends. we’ve got to get off our fat asses, get active, really assess the decisions we make about our eating, and make some gradual lifestyle adjustments! it’s not an easy task, but for many of us, it’s a necessary one!

commit to making one change today!

and make contact with me for some encouragement.

Vegetarian Experiment Day 28: McGuire’s Irish Pub

Scott & Lise Try to Find Vegetarian Food @ McGuire’s Irish Pub in Destin, FL from scott rust on Vimeo.

What did they find? What did they eat? How does it end??

Well, click play and find out.

Stick around – it gets rather silly at the 4:00 mark…