NOLA On My Mind: Vegan Po'Boy Sandwiches

Last November, Mr. Wright and I found ourselves in New Orleans for a business conference. I'd been dying to try some of the local vegan fare -- which, by the way, is becoming easier to find in the Big Easy -- and we had an evening to kill.

We hitched a pedicab to Seed, which served us not only amazing Southern vegan comfort food, but the best matcha tea ever brewed this side of Tokyo.

If you go to Seed, by all means, try the Southern Fried Po'Boy. It'll knock your socks off, f'true and f'sho!

Living in Washington state, and without a NOLA trip on the horizon, I was desperate to recreate the delicious sandwich, and all I had to work with was the description:

fried tofu, light chickpea flour breading, lettuce, tomato, vegan mayo, poboy bread

Hmmmm... Okay. I'm up for a challenge!

I used this recipe from The Vedge as inspiration (notably, I froze the tofu, omitted the salt, used mustard powder in place of wet mustard, tossed in some extra seasonings, and added olive oil to the batter, which helped mine "cling" a bit better), and knocked out this delicious knockoff:

NOLA Vegan Po'Boy Sandwiches (with Gluten-Free Option)

1 - 14 oz. block extra firm tofu (not silken)

1/2 c. chickpea (garbanzo) flour
1/4 c. nutritional yeast
1 t. mustard powder
1 T. Cajun seasoning
1/2 t. garlic powder
1/2 t. ground black pepper
1/4 t. ground sage
2 T. olive oil
1/2 c. + about 1 T. water

Canola oil for frying

A deep fryer or deep skillet to fry in, and a candy thermometer to check oil temperature.

First, drain your tofu, put it into a plastic zipper bag, and freeze overnight. Do not skip this step. Freezing the tofu helps it hold its shape, encourages it to really grab onto the breading, and creates a delicious, chewy texture.

Thaw the frozen tofu, then press firmly between paper towels to remove all excess water. It may take a few pressings to achieve this, but be patient... and thorough.

Slice the tofu block into 16 equal pieces.

Heat oil to 350 degrees F, and hold at that temperature.

In a baking dish or flat-bottomed bowl, combine chickpea flour, nutritional yeast, mustard powder, Cajun seasoning, garlic powder, black pepper and sage.

Stir in olive oil and 1/2 cup water.

Check batter consistency. It should resemble a thick, pourable batter. If necessary, add water, a teaspoon at a time, to reach the appropriate consistency.

Dunk the tofu pieces into the batter, coating well on all sides.

Fry battered tofu until crispy and golden; about one or two minutes on each side.

Remove from oil and drain on paper towels.

Now, to assemble your po'boy sandwiches, you'll need:

1 baguette loaf, sliced lengthwise (use a Gluten-Free loaf, if desired)

Sliced tomatoes
Lettuce or spinach leaves
Vegan mayo

Note: I also added a delicious hummus and a few slices of leftover breaded eggplant from my Eggplant Pomodoro recipe, which can also be made with Gluten-Free breadcrumbs in place of whole wheat. Traditional po'boys come "dressed" with lettuce, tomato and mayo, so mine is rather "fancy dressed," but I'm a Northerner, so I'm pleading ignorance.

Cut that baguette into sandwich-sized lengths, slather it in vegan mayo, and pile on the greens, tomatoes and tofu nuggets.

Then, open WIDE, 'cause this sandwich is more than a delicious mouthful! Call up ya mom'n'em, too... There's plenty to go 'round!

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Sweet Potato Daddy Fries

Nothing gets the kids in Sexy Vegan Mama's house excited like Mr. Wright announcing, "Tonight, I'm making Daddy Fries!"

Daddy Fries is the name they've assigned to the chunky, fried wedges of potatoes, seasoned with just the right amount of secret spices Mr. Wright pulls together.

When Sexy Vegan Mama makes fries, they're baked in the oven, and not nearly as exciting, due to being fat-free and all. What kid wants fat-free fries? Seriously!

Anyway, last night, Mr. Wright made Daddy Fries from sweet potatoes, and I have to admit, they were delicious.

This is how he does it:

Sweet Potato Daddy Fries

3 very large sweet potatoes
a few cups of oil for frying (we use canola, but you may use any vegetable oil suitable for frying)
a few dashes nutritional yeast
a few dashes ground black pepper
a few dashes garlic powder
a dash sea salt

Cut the sweet potatoes into "steak" fry-sized wedges.

Heat oil to 375 degrees F. You may use a candy thermometer to check oil temperature. We use a fryer with a built-in thermometer, but you may also use a deep wok or frying pan.

Submerge sweet potato wedges in hot oil and fry until a golden brown crisp begins to form.

Remove from oil using tongs or a small strainer, and drain on paper towels.

In a small bowl or spice jar, combine nutritional yeast, pepper, garlic powder and sea salt.

Sprinkle spice mixture over fries, tossing to ensure even distribution.

Serve hot, alone or with ketchup, barbecue sauce or a spicy cream sauce, such as the one from this post.

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Better Than NOLA Vegan Beignets

In New Orleans, a short walk from Bourbon Street, is a café which has become quite famous for their beignets. Many a (very) late night, I’ve stumbled with friends to the eatery and ordered “just black coffee, thanks” while my cohorts indulged in the powdered sugar-dusted, deep-fried delicacies.

Enough of that, thank you very much. It’s time for a brilliant beignet, of a better batter. Let the Age of the Vegan Beignet begin!

Better Than NOLA Beignets

1 1/2 c. warm water (“baby bath water” warm)
1 1/2 T. dry active yeast
1 3/4 c. unbleached flour
3/4 t. salt
2 T. cane juice crystals or natural sugar
1/2 t. vanilla
1/2 t. lemon juice
Several cups canola oil for frying
Organic powdered sugar for garnish
Dairy-free chocolate syrup for garnish (optional)

You will also need:
Candy thermometer to check oil temperature

In a medium bowl, sprinkle yeast over water and allow to dissolve.

In a large bowl, combine flour, salt and cane juice crystals or natural sugar.

Add vanilla and lemon juice to yeast mixture and stir until well-mixed.

Pour wet ingredients into dry, stirring to create a soft dough.

Cover bowl with a damp towel and allow to rise for 45 minutes. The batter should be airy and light when done rising.

Heat oil in a fryer, wok or deep pan to 350 degrees.

Drop large spoonfuls of batter into hot oil, taking care not to crowd the beignets as they fry. Cook for a minute or two on each side, or until golden brown.

Remove from oil, drain on paper towels, and served with a dusting of powdered sugar and—if desired—chocolate syrup.

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Vegan "Bacon" Maple Bars

I'm seeing maple bars crowned with strips of bacon all over the place these days. Bacon? On a doughnut? The idea completely grosses me out and, at the same time, intrigues me beyond any rationalization. I mean, who looked at a freshly-glazed maple bar and thought, "It's missing something... AHA! A strip of BACON!"?

According to Wikipedia, some describe the combo as a breakfast plate in a handy delivery device - your pancakes, syrup and bacon are all in one convenient bar. Okay, I sort of get that, though my breakfast plate never looks like that.

Anyway, I figured I'd try it. However, I didn't want to shell out the money for a package of vegan "bacon" product. I'm sure it's tasty, but in my area, it's pretty spendy. So, I made my own - for a fraction of the price, and with stuff I already had in my pantry and refrigerator. My "bacon" is made with tofu and an amazing marinade, then fried to a crisp.

I'm calling it tofacon. It looks like this:

Vegan Tofacon Maple Bars

Tofacon Ingredients:

1 lb. firm or extra-firm tofu (not silken), drained

1/4 c. soy sauce, shoyu, tamari or liquid aminos
1/4 c. apple cider vinegar
1/4 c. water
2 T. cane juice crystals or natural sugar
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. ground ginger
1/2 t. maple flavoring

oil for frying


Doughnut Ingredients:

1/2 c. warm water ("baby bath water" warm, or you'll kill your yeast)
2 T. active yeast

1 c. soy milk
1/4 c. plus 2 T. vegan stick margarine (I use Nucoa)
1 t. sea salt
1/2 c. cane juice crystals or natural sugar (I use Zulka)
1 c. cold water
1 1/2 T. egg replacer powder (I use Ener-G), prepared with 6 T. warm water

5-7 c. unbleached flour

oil for frying


Frosting Ingredients:

5 c. organic powdered sugar
1/2 c. vegan margarine
1/4 c. soy milk
2 T. maple flavoring


Tofacon Directions, Part One:

Slice drained tofu into 1/8-1/4" slices, then cut slices in half to create strips.

Arrange strips in a 9" x 13" baking dish (it's okay if they overlap a bit).

Put remaining ingredients into a blender and mix until cane juice crystals are dissolved. The liquid will be frothy.

Pour liquid over tofu strips and allow to marinate while you prepare your doughnuts.

Doughnut Directions:

Pour 1/2 cup water into a large bowl and sprinkle yeast over top to dissolve. Set aside.

In a saucepan, scald the soy milk.

Add margarine, sea salt and cane juice crystals to scalded soy milk and stir until cane juice crystals are dissolved.

Add cold water and prepared egg replacer to soy milk mixture and stir well.

Allow soy milk mixture to cool to "baby bath water" warm, then pour into large bowl with dissolved yeast and stir well.

Add flour to liquid, stirring in one cup at a time, until a soft, elastic dough forms. Add more flour as necessary to make the dough workable and prevent sticking to hands or bowl.

Flour a large working surface and turn the dough out, rolling into a large rectangle, about 1/4" thick.

Cut dough into 18 to 24 bars; about 3" x 6".

Space the bars an inch or two apart, and let rise until doubled - about an hour.

Heat enough oil to cover doughnuts in a deep frying pan, wok or fryer to 350 degrees.

Carefully drop bars into hot oil and fry until golden brown - about a minute on each side.

Remove from oil and drain on paper towels.

Allow to cool before frosting.


Frosting Directions:

In a stand mixer or by hand, combine all ingredients and blend until smooth.

Add more powdered sugar or soy milk to achieve desired consistency.


Tofacon Directions, Part Two:

By now, the tofu has absorbed quite a bit of the marinade, and the liquid is no longer frothy.

In a deep frying pan, wok or fryer, heat enough oil to cover tofu strips to 375 to 400 degrees.

Carefully (oil may "pop!") place strips in hot oil and fry until crispy, then remove from oil and drain on paper towels.

Assembly:

Frost cooled doughnut bars with maple frosting, then top each maple bar with a strip of tofacon.

Breakfast in a bar? Okay, I'm sold!

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Doughnut Be Cruel: Peanut Butter Banana Old Fashioneds

Elvis Presley is rumored to have loved deep-fried peanut butter banana sandwiches. In a tribute to The King, I offer you something even tastier... Peanut Butter Banana Old Fashioned Doughnuts! I adapted this recipe from one I found online for Samoan Panikekes - crispy, fried banana pancakes - but after all my meddling, I was left with an awesome doughnut with a crisp shell and soft inside that reminded me of the old-fashioned doughnuts my mom made in her bakery, years ago.

These are very rich, and delicious with coffee!

Peanut Butter Banana Old Fashioned Doughnuts

Ingredients:

3 1/2 c. unbleached flour
1 1/2 c. cane juice crystals (I use Zulka) or other vegan sugar
1 T. baking powder

2 bananas, pureed
1/3 c. creamy peanut butter
1/2 T. vanilla extract
1 1/2 c. soy milk (or other non-dairy milk)

You'll also need:

Several cups canola oil for frying
Candy thermometer to check oil temperature
Fryer or deep wok to fry in
Small ice cream scoop or two large spoons

Directions:

In a large bowl, combine flour, cane juice crystals and baking powder.

Add pureed bananas, peanut butter, milk and vanilla extract, blending well.

Heat oil to 350 degrees.

Using a scoop, drop about a tablespoon and a half of dough into oil and fry about 3 minutes or until doughnuts float to top of oil and have a crisp brown crust.

If using spoons, scoop dough up with one spoon, then use another to push the ball of dough off into the oil.

Remove from oil and drain on paper towels. Enjoy!

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Vegan Jelly-Filled Sugar Doughnuts - Happy VeganMoFo!

VeganMoFo (Vegan Month of Food) is in October this year! For some reason, I thought I had until November to prepare myself, but here it is, already! Ready for the deliciousness? I am!

I'm starting off a few days late, but thought I'd kick things off with a recipe I've been asked for several times - my jelly-filled sugar doughnuts. These little pockets of sweetness are perhaps the very reason I have a fryer. Don't have one yourself? That's okay! You can use a deep wok to fry these babies up!

Vegan Jelly-Filled Sugar Donuts


Ingredients:

1 c. warm water (you're looking for "baby bath water" warm - too hot, and you'll kill your yeast)
1 1/2 T. yeast
1/3 c. cane juice crystals (I use Zulka), raw sugar, or other vegan granulated sugar
1 c. vanilla soy milk
2 T. canola oil
1/2 t. vanilla

4 c. unbleached flour
1/2 t. salt

Additional flour for rolling

Organic jelly or jam for filling (I used strawberry)

Additional cane juice crystals or sugar for dusting

Several cups canola oil for frying

You'll also need:

Candy thermometer to check oil temperature


Directions:

In a medium bowl, sprinkle yeast over warm water and allow to dissolve.

Add cane juice crystals or sugar, soy milk, oil, and vanilla.

Stir until cane juice or sugar crystals dissolve.

In a large bowl, combine flour and salt.

Gradually add liquid mixture to flour and salt, stirring until all liquid is incorporated, and a stiff dough forms.

Cover bowl and allow to rise for one hour.

Dump dough onto a floured surface and knead for a minute or two, then roll out into a large rectangle - about 1/2" thick.

Cut rectangle into 24 squares and place a teaspoon or so vegan jelly in the middle.

Gather the corners of each square to form a ball, with the jelly sealed inside.

Gently flatten the balls back to about 3/4". Don't worry - they'll puff back up during the frying process.

Allow doughnuts to rise for an additional 30 minutes, or until doubled in size.

In a deep fryer or wok, heat enough oil to cover the doughnuts to 350 degrees. Use your candy thermometer to check the oil temperature.

Fry donuts for one to two minutes on each side to achieve a gorgeous brown finish.

Remove from oil and drain on paper towels until cool enough to handle, then dust each in cane juice crystals or sugar. Tip: Pour sugar into a large bowl, drop doughnuts in, then flip over for a nice, even coating.

Makes 24 doughnuts. Enjoy!

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