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New Orleans Inspirations: The Fried Bread Pudding Po’ Boy

September 6, 2014
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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

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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? 
Ingredients:

  • About 12 slices sandwich bread, preferably cinnamon raisin
  • 1/4 C white sugar
  • 1/4 C brown sugar
  • 3-4T liquid sweetener (maple syrup, agave, bee-free honey, brown rice syrup)
  • 2 C almond milk vanilla
  • ½ t vanilla
  • 1/3 C chickpea flour
  • pinch salt

Directions:

  1. Most bread pudding recipes will tell you to start with stale bread, but I don’t like having stale bread around because it gets moldy, or at least I fear that it will. I freeze my bread and then put it in the oven to get warm. If you are like me, put your 12 frozen slices in the oven at 200F for 10-15 minutes, until toasty. (This also helps the bread keep its shape and bite instead of getting too…well…puddingy.
  2. Turn up the oven to 350F when you remove the bread slices.
  3. Break the bread into bite size pieces and put into a large mixing bowl.
  4. Mix in the sugars and salt.
  5. In a separate bowl, mix the chickpea flour and the almond milk until well mixed. Add the vanilla and maple syrup to this separate mixture.
  6. Pour the vanillad mapled chickpead milk into the bread bowl and mix everything really well.
  7. Pour it all into a pie dish and bake for 30 minutes. Then, cover the dish with aluminum foil (to prevent excessive browning) and then cook for about another 20 minutes.
  8. Eat some because it’s yummy, but not too much because we are going to destroy some in Part 3, infra. 
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I believe this is what’s called raw food?
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LEANING TOWER OF BREADDDD
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This is what’s left of the 6 pound bag of besan I bought on Amazon
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Sugared
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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.
Ingredients:

  • ½ c cashews, soaked if you planned in advance, boiled if you didn’t, used as is if you have a high-powered blender
  • ¾ c vanilla almond milk
  • ½ T vanilla extract
  • 3T maple syrup
  • 2T agave

Directions:

  1. Mix everything in a blender until super smooth
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“Hey there pudding I’m coming for you! Yayyyy!”
Part 3: THE FRYING AND THE ASSEMBLING
Ingredients:

  • 1 batch of Bread Pudding
  • 1 batch of Vanilla Sauce
  • 1 French Baguette, sliced down the middle (you need about a 5-inch baguette)
  • 1 teaspoon Earth Balance or your favorite vegan butter. (Serious side note, the only reason I did New Orleans week first during this VeganMOFO was so that I would still be in America when I needed to make this po’ boy. Otherwise, I would not have had access to the glorious Earth Balance because the company doesn’t have a presence in London yet. I don’t know what I’m gonna do.)
  • 1/2 teaspoon cinnamon sugar (mix 1/4t cinnamon and sugar if you don’t have a fancy cinnamon sugar grinder but if you don’t you should get one)
  • 2 T canola oil 

Directions:

  1. Take about 1 cup of the bread pudding and squish into a ball, then flatten into a patty.
  2. Pour 1 T of the oil into a frying pan over medium heat and let it get hot.
  3. Fry the pudding patty in the oil for 3 minutes each side, making sure it doesn’t burn…or let it burn. Let it all burn.
  4. Next, butter your baguette with the Earth Balance and sprinkle the cinnamon sugar over the bread. I know. 
  5. Put the fried pudding patty inside the baguette. 
  6. Pour about 3-4 T of the vanilla sauce over the patty and over the inside of the bread. 
  7. Pour the other 1T of canola oil into the frying pan.
  8. Fry the entire po’ boy in the oil for 2-3 minutes each side. 
  9. Pour another tablespoon of vanilla sauce over the fried monstrosity.
  10. Then, dip your po’ boy in the remaining sauce (it’s au jus!) and EAT IT.
  11. Repeat?
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so many hand pictures
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. 
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Veganizing “Friends”: My FAJITAS!!!

October 6, 2013
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PictureBlurry floating food! Guac in background!

     We’re at that point in our Veganizing “Friends” fun when we have to acknowledge the worst mistake my beloved show ever made: Trying to make Rachel & Joey happen. UGH! The worst, right? Even if you didn’t like Ross, you still wanted him to end up with Rachel. (It’s pretty much the point of the show, though Monica & Chandler’s relationship was my favorite.) And even if you are some Crazy McCrazerson who didn’t want Ross & Rachel together, there’s no way in hayell that you wanted Rachel & Joey together! It’s like incest! And weird! Awkward for everyone, and especially awkward for Ross. Which brings us to FAJITAS. (I’m legally bound to use all caps.)
      As you may recall, Ross understandably but wrongly decides that the best course of action in response to the news of Rachel & Joey is to pretend that he’s fine with it. Not just fine, but fiiiiine. I think he says “I’m fiiiine” about 30 times during the course of this episode. The episode is even called “The One Where Ross Is Fine”! You gotta feel bad for him, even if he acts like a total ass.

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     To further convince everyone that he’s fiiiine, an unhinged Ross plans a double date dinner party with Rachel, Joey, and Ross’s current girlfriend Charlie. Oh it’s going to be weeeeeird. But he’s making FAJITAS! 
    The internet really wants me to make Ross’s FAJITAS. So many videos and gifs! It’s like Christmas! Or Cinco de Mayo! So guess what?


How much do you love his face in the above? If your memory of the episode is rusty, watch the video on the left. Warning: He is extremely hyperactive and agita-inducing in this video, and the editing doesn’t help. But it’s still worth it. If you just want to hear Ross say FAJITAS, watch the one on the right.

    Let’s get down to the cooking, shall we? Fajitas and tacos are usually seen as interchangeable, as long as they involve meat, because when most people think fajitas, they think of the sizzling cast iron pan of meat. In fact, fajita originally referred to the cut of beef used in the dish, hence differentiating it from a taco. I also like to think that the tortillas for fajitas are bigger, but that’s probably due to my first fajita experience like 20 years ago.
     While we’re definitely going to use bigazz tortillas for wrapping up all the components (and saute a lot of onions of peppers because that’s what stands out to me!), we’re not going to try to veganize the cut of skirt steak to make these FAJITAS more authentic. F that! I’m in the mood for tempeh, so I’m making tempeh! The most brilliant part of Mexican cuisine is that you can wrap a bunch of different things in a tortilla and it’s freaking delicious. Here’s what I did for my FAJITAS:
COMPONENTS:

  • Browned salty tempeh
  • Black beans
  • Grilled Delicata squash (because you can eat the skin!)
  • Burnt-ish Brussels sprouts
  • Sauteed onions, peppers, few tomatoes and broccoli
  • Lettuce and tomato
  • Guacamole 
  • Bigazz whole grain tortillas
For the tempeh:

  1. First, crumble your tempeh in a small saucepan, and just about cover it with water and 1T soy sauce or tamari.
  2. Bring to a boil, and let it cook for about 10 minutes, until all of the water is absorbed. This helps alleviate the bitter taste.
  3. Once all the water is gone, add another 1T of soy sauce or tamari. Add other flavorings if you want, but I like it like this.
  4. Cook on medium heat for another 10 minutes, burning some pieces if you want. 
For the onions and peppers:

  1. Dice and saute about 1 large onion and 2 peppers of whatever color you prefer. You know how to do this. 

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Adding the stuff to the pan
For the squash and beans:

  1. Cut the squash into long thin strips about 2 inches long.
  2. Saute in a bit of olive oil, garlic, salt and pepper (all to taste) until browning. 
  3. Flip the pieces to brown both sides. When you flip, add a can of black beans (rinsed of course).

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Post-beans
For the Brussels sprouts:
I know you know by now that these are one of my favorite foods, when properly doused in oil and nearly burnt. Amaaaazing. 

  • Get a pound of shaved Brussels sprouts and lay them on a parchment covered baking sheet.
  • Pour some olive oil on top (don’t hold back…just go for it) and massage the sprouts with your hands to distribute the oil.
  • Shake some salt and pepper on top.
  • Bake at 375 for about 15-20 minutes, until the side pieces are hella burnt. 

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Lots of things in various bowls!

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Beautiful, innit

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Why do veggies always shrink down to nothing! I mean, I know why, but still why.

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Pre-beans
I think that’s everything! Get some lettuce, tomato, salsa, make your favorite guacamole, and layer all of these various parts on top of your tortilla. I know nothing is really sizzling, but I tend to burn my hands often and badly, (like Ross!) so I left that part out. You go on with your sizzling self, though! 

Veganizing “Friends”: “That wonderful, nutty, cakey pie thing…”

September 14, 2013
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I’ve gotten gif happy

PictureThis is how I feel about this dessert

     I’m having so much fun veganizing food featured on “Friends”! My to-do list for the next few weeks is pretty darn long, but somehow I forgot the subject of today’s post until the lovely dropscone suggested that I do it. Thank you for reminding me of a favorite Ross moment! It comes from the episode “The One with the East German Laundry Detergent”, when Ross, yet again oblivious to others’ feelings and the tone of their words, says the following: 

Rachel: (waitressing) Does anybody want anything else?

Ross: Oh, yeah, last week you had a wonderful, nutty, chocolaty kind of a cakey pie thing. (Rachel gives him a dirty look) Nothing, just, just, I’m fine.

YEAH YEAH! With absolutely no other information to go on, we’re going to make the wonderful, nutty, chocolaty kind of cakey pie thing from Central Perk!! For my own benefit, I decided to make it less ‘cake that can be served easily  in a coffee shop’ and more ‘cream pie that can be served easily on my table’.
     Obviously, if I’m making a pie that I’m going to eat, and I have this little to work off of, I’m going to use Speculoos. I hope you know what Speculoos is. It’s miraculous. If you don’t have access to this European cinnamony cookie butter, use peanut butter! Oh I bet it would be great with peanut butter! Or really any nut butter of your choice. Or just with chocolate! 
     We’re definitely going to start with a graham cracker crust taken to another level – made not with graham crackers, but with Speculoos cookies! Duh! 
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NB: Trader Joe’s Speculoos cookies are indeed vegan, but their version of the cookie butter is NOT (because of how the sugar is processed, so be careful because the ingredients do look vegan-friendly)
SPECULOOS COOKIE CRUST!
INGREDIENTS: 

  • 6 oz. speculoos/biscoff/cinnamon graham cookies (the box is 7oz. but I ate some obvs.)
  • 4T margarine, plus more if needed
DIRECTIONS:

  1. Put the cookies in a food processor and grind to a crumbly powder
  2. Mix cookie powder with the margarine with your fingers until it’s all covered, and press into a pie dish
  3. Bake at 375 for 15 minutes. 
Step 2: We’re going to candy some pecans! 
CANDIED PECANS!
INGREDIENTS:

  • 8 oz. crushed raw pecans
  • 1/4C margarine
  • 1C light brown sugar
  • 1/4C water

Step 3: Making the Speculoos chocolate mousse! 

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Obviously my big jar was already empty
SPECULOOS CHOCOLATE MOUSSE! 
INGREDIENTS:

  • 1 package silken tofu
  • 1/2C Speculoos cookie butter spread
  • 1/3C melted chocolate
SPECULOOS CHOCOLATE GANACHE!
INGREDIENTS:

  • 10 oz dark chocolate (chips, squares, whatever)
  • 1/3C Speculoos
DIRECTIONS:

  1. Bring the sugar, margarine, and water to a boil
  2. Once boiling, add pecans, lower to a simmer, and stir constantly until it thickens
  3. Then, spread 2/3 of the pecans onto the graham crust (above) 

DIRECTIONS: 

  1. Blend everything in a blender!
  2. Then, spread the mousse over the pecan layer which is over the cookie crust 
  3. Then stick it in the fridge while you make the top
DIRECTIONS:

  1. Melt! 
So! At this point, we have this: 

  1. Speculoos cookie crust on the bottom
  2. A layer of candied pecans
  3. A pouffy layer of speculoos chocolate mousse
  4. Then – layer the rest of your candied pecans on top of the mousse (See picture above right) 
  5. Lastly – pour the melted chocolate+speculoos over the top. It’ll be a really thick layer! 
  6. Stick that in the fridge for at least an hour! 

And voila! It’s so easy, right? And you end up with this beauty:

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Enjoy!! And thanks dropscone for the deeeelicious idea!!!! (And thank you Europe, for Speculoos.) It’s really one of the most delicious desserts I’ve ever made.

Giveaway trivia!!
– What happened to Rachel’s clothes in this episode (“The One with the East German Laundry Detergent”)??
– Do you think Gunther knows what Speculoos is?

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