Our Veggie Kitchen

We'll be hosting a Super Bowl party tomorrow.  So, last week, I started scanning the internet for cajun cooking ideas (go Saints!!).  During my search, I stumbled upon this video of a New Orleans' classic:  Parasol's Po Boy sandwich.  It's a giant sandwich with shredded lettuce & tomato and pickles & mayo and piles gravy soaked meat.  I thought, "I can make that."

I started by making two fat Italian baguette loaves.  Then I sliced a couple roasts of beefy seitan razor thin, then simmered it in this delicious gravy.  The video started with nasty, unseasoned, boiled cow, and added a potent garlicy gravy.  But since I don't know how to make nasty, unflavored seitan, I stuck with my suculent, beef flavored seitan and used a smooth, less potent gravy.  I piled it on the baguette with some vegenaise, lettuce, tomato and pickle and served it with some collard greens and chips.  It was heaven on a bun or, more accurately, heaven dripping down my arm.

Until next time, GO SAINTS.