bob and weave

where we come from, a lovely little place called delaware, there is a sandwich shop. and this sandwich shop is called capriotti's. to the naked eye, it doesn't look like much. a very no-nonsense interior and a short menu with all the standards: subs (that's what they call hoagies "down south"), salads, chips, et al. throw in some gruff men and ditzy teenagers working behind the counter and you've got your average sub joint.

but look a little closer. is that a vegetarian section on the menu? wait, does that say veggie turkey sub?! veggie burgers and hotdogs, too?!?! if only more mainstream eateries would note the genius of what capriotti's has done here: while they certainly cater to the all-american non-diet, they've stealthily created a cult following of die hard vegetarians fans, who might normally never step foot in their stores. if you make it meatless, they will come (and i ain't talking no cheese hoagie, here). the vegetarian turkey sub is nothing short of amazing, btw - these people really know how to make a quality hoag.

capriotti's has also developed a following around its take on the t-giving leftovers feast: the bobbie. the bobbie (which is trademarked, so don't even THINK about stealing that name), is made with pulled turkey, stuffing, cranberry sauce and mayo. wowzas. kind of a gross-but-great idea, and if they made a vegetarian version, i'd sure as shit try one. but they don't.

so on sunday, to ward off the ever-creeping cold and vodka hangovas, lauren, ryan and i tried our hands at making a veganized bobbie. or should we say....bauxbie? sorry, just had to.

sissy bought a righteous loaf of bread from claudio (hoagie rolls are hard to find on a sunday afternoon), that we cut into thick, mega rad, texas toast style slices. ryan came back from the whole foods with a delightfully savory hunk of seitan (field roast, WHY do you have to have to be so expensive?), and with the addition of some leftover cranberry sauce & some quick stuffing it was time to get this badass, bastardized sandwich started.

first, the field roast "celebration roast" (which we diced, but would've been amazing sliced, too) and the stuffing went in a 350F oven for about 25 minutes. we added a bit of veggie stock to each pan throughout the baking process, but not too much! don't want it getting all soggy. while these were baking, we made a salad and sipped some brunch-y cocktails.

sadly, tomato juice & vodka was probably the healthiest part of our meal

once all the components were ready, it was time to assemble. capriottis serves the bobbie cold, but we unanimously agreed that this seemed unappealing. so instead of letting the stuffing and wheat meat cool, we toasted up the bread and just went for it. first, a lovely crimson spread of cranberry sauce on one half of the bread. mayo or veganaise on the other slice of bread would be divine. then spread on some stuffing, a generous heap of fake turk, and squish it all together gently...

ladies & gents: the vegan bob

a silence fell over the table as we tackled these sammies. i can only use the words "savory" and "comforting" so many times but damn it if those aren't the exact words to describe the experience of these veeg bobbies. the sage notes of the stuffing, the tartness of the cranberry sauce (we hardly used any sugar while making it), and the complex spices of the field roast melded together into harmonious bliss.

up until eating this, the concept of stuffing on a sandwich seemed odd to me. why add more soggy bread to something already nestled between bread? but i suppose that is the magic of stuffing: it isn't just soggy bread, it is transformed into something so far beyond that. and it is my 2nd new opinion that cranberry sauce should fully graduate to an everyday condiment. it's such a simple, healthy, lovely relish that has the power to complement an array of flavors. toast with almond butter & cranberry sauce, anyone?

Tart Cranberry Sauce w/ Ginger Beer
~makes 2.5 cups~
~take 10 minutes~

1 pound fresh cranberries, rinsed
1/2 cup sugar (this is FAR less than most recipes call for, but it's how we like it)
1/3 - 1/2 cup reed's ginger beer (or water) (or regular beer?!)
1/2 teaspoon allspice (optional)
cinnamon stick (optional)
1 clementine: zest the rind and gently mash up the fruit, keeping the juices (optional)
a few slices of fresh ginger (optional)

- in a medium pot over high heat, combine the cranberries, sugar and ginger beer. stir, and bring to a boil.

- reduce the heat to a simmer, add the fresh ginger, allspice, and cinammon stick if using. add the mashed up clementine, and let the whole thing simmer for 5 to 8 minutes.

- stir in the clementine zest, remove the ginger pieces and the cinnamon stick.

feel the antioxidants flowing through your veins! you'll never go back to canned stuff again, swear.


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