i admit, barbecue food is weird because its history is so intimately tied to carnivory, but i liken it to the wearing of faux fur. except, i'm assuming, barbecue is more delicious than faux fur. anyway, if it can be done cruelty-free, i'm all for it.
there are barbecue philosophies all over and beyond america and they all have their rabid supporters and critics. i'm no bbq expert, but i do know about this one particularly awesome style of sandwich.
to create my vegan memphis-style bbq sandwich, i started with some morningstar farms veggie steak strips and sauteed them with some yummy barbecue sauce. i then piled some strips onto a hamburger bun and topped it with some celery remoulade i made earlier this week. lolo posted an adapted julia childs recipe for this celeriac slaw and i'm kind of embarrassingly addicted to it. it's crisp and tangy and creamy and...just super ogod, especially when it's made with horseradish dijon. and because it's french, now you get the payoff of my post title: faux + pork + vaguely french spelling.
even now, remembering how the spicy, gluteny goodness married with the tangy, creamy remoulade is making my mouth water. i served it with thick-cut potato chips, which provided a little crunch and the perfect amount of saltiness.i'm going to have to make this again with homemade seitan. it might just become my mission to perfect the the memphis-style forque sandwich. when i have, my dream will be to open a vegan smokehouse over the summer, when i'm free from teaching, so i can share its deliciousness...i mean, be able to eat one whenever i want.
oh, i also learned that just putting a little effort into a relatively easy meal pays off exponentially. it took about 10 minutes to get my lunch ready, but it was easily worth an hour's work.
1 comment:
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