Sunday, April 3, 2011

Philly's Phinest: Vegetarian Italian Roast Pork Sandwich Pulled by Velociraptor

Time for another installment of Philly's Phinest (cheese steak, jalapeno jack soft pretzels, vegan pretzel stick with agave nectar mustard). This time we are celebrating the beginning of baseball season. While I follow hockey regularly and football sporadically, baseball is numero uno in my book. Nothing beats the warm weather, the green fields, the statistics and the nuances involved in the game (of course it doesn't hurt that the Phillies have been money the last few years). Friday, at one, was the beginning of their season. This meant I would miss the game because of work. Thankfully it was being televised nationally so I was able to record it on my computer. After work: I came home, cooked a batch of vegetarian Italian Roast Pork Sandwiches and watched the Phillies pull out a nailbiter. What a way to begin the season!


Italian Roast Pork Sandwich
(printable version)

For the pork:
-1 batch of seitan
-olive oil
-1 1/4 Tbs. rosemary
-2 cloves of garlic
-1 1/2 Tbs. parsley
-1 tsp. salt
-black pepper

For the collard greens:
-8 ounces collard greens
-2 cloves garlic
-1/4 tsp. red pepper flakes
-1/4 cup olive oil
-cooking water

Additional Items:
-sub rolls
-smoked provolone cheese (or a vegan substitute)

1. Make the seitan according to directions (I used Post Punk Kitchen's version although I left out the soy sauce from the cooking water). Pre-packaged seitan would work just as well (though you can't flavor it how you like).

2. While the seitan is cooking, fill a pot with three quarts of water and some salt. Bring the water to a rolling boil. Place the collard greens in the water and boil for seven minutes. Dump the collards in a strainer, reserving 1/4 a cup of the cooking water.

3. In a saute pan, heat 1/4 cup of olive oil over medium low heat. Add the garlic and red pepper flakes, making sure you don't burn the garlic. Cook for two minutes. Add the collard greens and saute for five minutes. Dump in the reserved cooking water and heat for an additional five minutes (or until you are finished with the seitan).

4. Heat a tablespoon of olive oil over medium heat in a wok. Slice the seitan into strips and place in the wok. Saute for five minutes.

5. Mix the rosemary, parsley, garlic, salt and pepper in a bowl. Spread over the top of the seitan. Using a spatula, flip the seitan and cook for five more minutes on the other side.

6. To assemble the sandwiches. Gently toast the sub rolls in the oven until desired texture. Layer the provolone cheese on the bottom, the seitan next and top with the collard greens. Enjoy with your favorite condiments.

Notes: The traditional philly sandwich calls for broccoli rabe but here in the south, it isn't easy to find so I used collards instead. You can leave the salt out of the rosemary mixture seeing as the seitan already has a slight saltiness to it.

Picture a lusus naturae with twelve heads, twenty four arms and the ability to pen a garage rock lullaby in a matter of moments. Got the picture? It probably looks a lot like Brisbane's Velociraptor. Inspired by the likes of the Zombies, Gerry and the Pacemakers and the Honeycombs, Velciraptor is currently recording their debut album (which should be released in the second half of 2011). For now we have "In the Springtime" and "Sleep with the Fishes" to tide us over. Thanks to Triple J Unearthed for the introduction.

Velociraptor-Sleep with the Fishes

Velociraptor-In the Springtime