New Orleans Inspirations: Fava Bean, Tempeh, & Okra File Gumboby Randi / September 5, 2014
Welcome, my little bunnies, to my post about – without a doubt – the most gluttonous, glutenous thing I will make and eat probably EVER.
We are going to have to listen to this while we work, because it’s the only sound I can think of that properly captures both how ridiculous this is and how my friend and I felt when we didn’t have to eat any more of it.
If you read my New Orleans general food guide, you know that during our epic eating week I came across this hilarious, unbelievable, obviously non-vegan gem of a food item that apparently people actually eat:
A fried bread pudding po’boy. That means people have eaten a pile of bread pudding used as sandwich filling on a French baguette. And what’s fried? Is it the bread pudding hunk that is fried into a patty then placed on the bread? Is the pudding placed on the bread as is, and then the whole baguette is fried? ARE BOTH THE PUDDING AND THE SANDWICH FRIED? Yes. Yes, is being my answer. Easy question. Let’s make this!
FRIED BREAD PUDDING PO’ BOY
PART 1 – THE BREAD PUDDING
First, we make the bread pudding. This turned out to be a delicious recipe and you should definitely make it, even if you don’t have the strength to move on to part 2. I used Ezekiel’s Cinnamon Raisin bread, which was invented for the sole purpose of using in bread pudding, but you can use any bread really. I’d add a teaspoon of cinnamon if you use regular bread, because who doesn’t want cinnamon bread pudding?
First, we make the bread pudding. This turned out to be a delicious recipe and you should definitely make it, even if you don’t have the strength to move on to part 2. I used Ezekiel’s Cinnamon Raisin bread, which was invented for the sole purpose of using in bread pudding, but you can use any bread really. I’d add a teaspoon of cinnamon if you use regular bread, because who doesn’t want cinnamon bread pudding?
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I believe this is what’s called raw food? |
LEANING TOWER OF BREADDDD 
This is what’s left of the 6 pound bag of besan I bought on Amazon 
Sugared 
Not raw food |
PART 2: THE VANILLA SAUCE
I don’t see how the restaurant’s prize-winning po’ boy would have won anything without a really good sauce.
I don’t see how the restaurant’s prize-winning po’ boy would have won anything without a really good sauce.
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“Hey there pudding I’m coming for you! Yayyyy!” |
Part 3: THE FRYING AND THE ASSEMBLING
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so many hand pictures 
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OBVIOUSLY, if you own a personal deep fryer, drop that entire sandwich into that bad boy. Oh man, I DARE ANY OF YOU TO DO THAT. Please tell me about it if you do and we’ll post pictures.
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Oh yes add peanut butter to it, by all means |
There you have it, America.
Related Posts
Juice Merchant: Main Line Philly’s Awesome New Vegan Restaurant
My recent trip home to Philly and NYC was jam-packed with new and delicious vegan food options, from the carrot lox at Orchard Grocer to Philly’s amazing new joints Wiz Kid and Goldie. Add in all the incredible new finds at Trader Joe’s and I was almost overwhelmed with vegan options, especially considering my dearth of options this past summer in Central Asia! With vegan treats coming at me from all sides, you’d think it would be hard to choose a favorite, but that was the easy part. The new (at least in my book, come on I’ve been gone forever) outpost of Juice Merchant, an all-vegan 100% organic cafe, on Montgomery Avenue in Narberth wins that honor. (There’s also one in Manayunk.) The food, while not Landau-levels of otherworldly perfection, is solidly good, sometimes great; the menu is the exact perfect size for offering tons of options but not being overwhelming (us vegans aren’t used to having such choice!); the drinks menu is flawless; the staff is insanely nice; and the desserts – guys – the desserts are from Vegan Treats. Finally a place on the Main Line with a constant supply of that peanut butter mousse!
If you’re a devoted reader, you know that if I don’t have salad access, I’m pretty cranky. I love salad, what can I say, I’m a total boring stereotype. I’m also a big fan of Joey so I love sandwiches, especially those that can pass as somewhat healthy. This in large part explains why I loved Juice Merchant so much – their menu is composed primarily of interesting salads and fun but still healthy sandwiches, so it’s like it’s tailor-made for my tastes. It reaches that hard-to-find balance between fun-but-greasy-tummy-ache food on one side of the spectrum and so-raw-and-health-conscious-that-it-tastes-like-feet on the other. Everything I tried – and hoo boy, did we try a lot – was good, and some was great. And next time I’m in town, I know some easy tweaks (“t-w-e-a-k-ing tweaking”) for when I order that, given how nice and accommodating the staff was, I’m sure they wouldn’t mind making. And I’ll share my thoughts on those tweaks herein so you can use them if/when you go. And if you’re in the area, you should.
THE FOOD
For dinner one evening between my party, we tried the three sandwiches and one flatbread. I know you’re thinking, ‘dude you JUST said how much you love salads and I see a prettayyyy prettayyy big salad section on the picture of the menu above so are you a liar or what?’ And I know, I was going to order at least one salad but guess what, ALL the sandwiches come with side salads! So it’s like winning extra prizes and getting to try two things when you get a sandwich! I mean OBVIOUSLY if I had my druthers I would have gotten a full salad too but I was with sandwich-preferers and honestly you can’t lose with this menu. Damn I LOVE side salad inclusions! My first choice was the Vegan Cubano, because I love jackfruit and I love the cubanos I’ve had in the past (like at Blackbird in Philly, man alive, but definitely a place that veers towards the too-fun-for-me side of the spectrum). Juice Merchant’s cubano was made with dehydrated jackfruit, vegan cheese, dijon mustard, and pickles. Dehydrating the jackfruit is a really interesting move. I’m not sure how necessary it is, since it makes the sandwich a little drier than it would be otherwise, but it gives the sandwich a kicking smokiness which is the payoff. I think my edition needed a bit more on the pickle-side to cut all that dark smokiness, and maybe a piece of lettuce would help as well. It also didn’t have that much cheese, which is usually a good thing for me but maybe the teensiest bit more would have been good. But my two non-vegan dining companions thought it was amazing and I’m very particular, so it’s all good. It came on a cute little English-muffin-almost-looking bun that gave it the right bread-to-filling ratio. I’m all about ratios. ALSO, the side salad it came with had chickpeas and a great balsamic-based dressing so yay!! This entire big platter was only $9.50, which, living in London and coming from NYC in the days before, seemed just about free to me.
Jackfruit cubano
My next top choice (I have a lot of tops and bests and favorites, as you know) was the BLTA, a twist on the classic with automatic avocado. Automatic avocado is a surefire way to win me over, especially outside of the UK where the avocado might actually be good. The B in this sandwich was made from portobello mushroom, flavored and cooked like bacon, and it was delicious. The ratio (I’m all about ratios) of the mushroom bacon to tomato to lettuce to avocado was right, and the regular sandwich bread it was on was grilled and it was all perfect. It had a good amount of red onion too, which normally I hate but it worked well here. This was my fave sandwich by far. Just so perfect and delicious. This whole big mess of food (minus the chickpeas in the cup; they were from another person’s plate and I wanted them, but the chickpeas on the salad were again included I love this place) was also $9.50 which like come onnnn it’s almost annoyingly well-priced. They could easily raise their prices, I think.
the BLTA
The last item from the sandwich board we tried this evening was the Avocado Toast, which is always great and didn’t disappoint here. They offer it with either tomato and sprouts or arugula and pine nuts; both options cost the same, $6. This is avocado toast that won’t be the reason you can’t buy a house, millennials! Look at the size of this plate for $6. I cannot even. One good avocado in London will cost that much, I mean if such a thing existed. It’s hard to find pine nuts in the wild that don’t cost you an extra $20 so we ordered that option. So good! I really can’t with this whole mess costing $6. And on the Main Line!
Avocado toast
You can order all the sandwiches as is, on wraps, on multigrain bread, on gluten-free buns or wraps, or in lettuce wraps. I love all the options.
Lastly, we ordered the mushroom flatbread. There are three flatbreads, including one Hawaiian style made with jackfruit that sounds amazing. This is a big ole pizza-like shebang for $10, with mushrooms, walnuts, onions, garlic, tomatoes, and topped with red onion, parsley, mint, and lemon juice on top of a whole lot of melted cheese. I think they use Daiya – I’m not sure, I should have asked, but it seemed like Daiya – so if you don’t absolutely adore Daiya or just a lot of cheese in general, ask for less cheese than usual. I don’t mind Daiya – I’d prefer if they switched to Violife, which is the best and would be amazing even in an overdose – so the one change I’d make is the lemon juice. I don’t think it’s necessary and I think that was the culprit that detracted from the goodness overall of all the rest of the ingredients. There was something just a tad off, sharp, and I think it was lemon juice. The mushrooms and cheesiness without it would be like creamy and warm and amazing. The mushroom and nut mix is a great idea to add more substance, and the bread was a little crispy and a little chewy. Overall it was pretty good.
I can’t wait to try the rest of the food menu. My mom raves about the grilled cheese sandwich – and it’s only $5 with tomato and a dollar extra for the portobello bacon, so like, damn. The salads looked amazing, and I think the salad menu would be even more stellar with maybe a protein add-in option for all the salads overall. One had seitan, one had crispy tofu, and while I’m positive that they would add them to your salad choice if you asked, it would be easier and very cool if it was just listed, like ‘add crispy tofu for $2’ or whatever like that. The only weird thing about the menu (not actually weird, just weird to me) is the curious lack of tempeh in sight! Usually vegan places are all about the tempeh (as am I). It’s not bad, just weird to see (or not see!). If they make some menu changes seasonally or something I’d love to see a tempeh reuben oh oh my god I’d fly in just to try it. Maybe instead of the more basic options like the grilled portobello sandwich, which has been our only option at restaurants for so long that I can’t see many vegs ordering it when so many amazing options exist here.
Anyway, that’s enough about food. Juice Merchant also has a killer drinks menu – juices, smoothies, and coffee! I didn’t take a pic of the coffee options because I’m not a coffee drinker but even so I was still impressed by the extensive list.
The smoothie options sound great, and given the existence of the hemp and soy protein powders in the Protein Power smoothie, I bet you could add that to the others if you asked (as I would because I’m a protein powder fiend). I don’t know what the Blue Majik in the Cool Blue smoothie is but I wish I noticed that when I was there and asked! Those combos sound great, as do the juice options. We tried the Beet It juice and it was good. It was premade in the display case which helps speed things up if you’re in a hurry. The carrot-cinnamon-apple-maca options sounds like the first good use of maca! I’ve never been able to figure out how to use it so as not to vom but this sounds worth a try for sure. Genius. I love the $7.95 price for all the drinks, damn, especially having come from NYC where a small juice was like $11. I still can’t get over the Banana Whips and how amazing they sound (I LOVE banana whips) and how I was too full to try one. Le sigh. Next time! I love that they add granola; I wonder if it’s house made. And an Acai Bowl! Next time I’m going for breakfast. Except I need to try a salad. Dammit there’s too much!
THE DESSERT
Speaking of too much:
Juice Merchant gets Vegan Treats treats delivered every Thursday, and the selection is off the chain. They have the giant cinnamon buns (they are GIANT) which are the best ever. They have the peanut butter mousse brownie-cake bars which are THE BEST EVER. (Everything from Vegan Treats is the best ever, if you didn’t know.) They have the whoopie pies (three flavors!), the donuts (oh my god), and – THE CANNOLIS! I am NEVER able to find the cannolis because they’re usually just at Grindcore in South Philly and when do I ever get to go to South Philly anymore. So this is exciting. I got everything. It keeps!! IT KEEPS.
HELLO LOVER |
DANISHES? |
Okay I’ll stop. It’s all the best. I’ve never seen those Avocado Truffles before and I’m not sure if they’re Vegan Treats or Juice Merchant-made but I loved them!
Aside from the VT, there’s MORE dessert that is indeed house-made, and it’s amazing. We tried the chia pudding and the avocado mousse that you can sort of see in the big display case picture below. Both were SO good. I think I preferred the avocado mousse more even though I’m a huge chia head (ch ch ch chia!) because they made that subtle cocoa flavor just spot on.
The best part (how many best parts did I already say there were?) aside from the great food and drinks and the amazing desserts was how nice the staff was. And that there’s a big clean bathroom. And that they give a discount for teachers which I LOVE. Hooray for being kind to teachers. I can’t get over how perfect this place is and how close it is to my USA home. I can’t wait to go back and I highly recommend that you go if you can. Next time I think the chocolate peanut butter banana whip will be my first order of business. Or the carrot-maca juice. Or the blue magik smoothie. Or the veggie burger; I must try theirs! Or the cabbage and seitan salad! Oh my god I want everything. Who am I kidding it will be the peanut butter mousse cakey-pie thing. Okay now I’m hungry and I have to cook for myself ughhhhh. Go and enjoy!
Yummy Pasta Alert! Apple-Sage Sausage, Chard, & Cashew-Pistachio Cream
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I only made this because I like using hyphens. And because it’s uhhhmazing! This is rapidly becoming my favorite pasta dish. It’s really easy but it tastes like it’s difficult. You cook the best type of Field Roast sausage, the apple sage kind, with its perfectly paired green – rainbow swiss chard – and put it over fusilli. Then, you whip up this amazing creamy cheesy sauce in two seconds in your blender, and voila! Breakfast! No that’s from “Rookie of the Year”! I mean dinner! Or breakfast! Whatever you want dude!
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I like to pair this pasta with a simple green salad without dressing, because I’ll inevitably wipe up the remaining sauce with the leaves, as I do with any salad and any sauce. Also, I used quinoa-brown rice pasta (from Trader Joe’s) for this, so it can be easily made gluten-free. Of course, I’m not sure about any of the sauce ingredients being gluten-free. And, of courser, the Field Roast sausage is made of gluten, I’m pretty sure. But then even more of courser, most punks nowadays claiming they are gluten-free only mean they don’t want to eat pasta and bread because scary carbs/they don’t understand nutrition and people with real gluten allergies already know what they can and can’t eat so I don’t have to worry about it. So!
Gluten-Free (or Not! Probably Not!) Pasta with Apple-Sage Sausage, Swiss Chard, & Cashew-Pistachio Cream
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The foods
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 Party girls don’t get hurt  Can’t feel anything, when will I learn  I push it down, push it downnnn  123 123 drink, throw em back till I lose count  IIIIII’M GONNA SWIIIIIIING FROM THE CHANDELIEEEERRRR  FROM THE CHANDELIEEEEEERRRR |
Yuuummm! You should eat with a fork because it is pasta (and maybe salad). I used a spoon because I don’t like dirtying extra things. Also I usually just use my fingers. And my face.
I really loved the fresh parsley as an addition to an otherwise heavy cream. You can use this sauce in so many ways: over tofu or tempeh, in mashed potatoes (ERMA P. GERD), over pretty much anything you want except ice cream. I hope you enjoy!
I’M GONNA FLYYYY LIKE A BIRD THROUGH THE NIGHT
