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 Post subject: If I could veganize it, I'd the Philadelphegan Pepper Pot.
PostPosted: Sat Jan 22, 2011 6:30 pm 
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Trapped On A Desert Island With A Cow
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While browsing callaloo and pepper pot recipes (Jamaican things) I stumbled upon the Philadelphia Pepper Pot.
Quote:
2 lbs honeycomb tripe, well cleaned
2 lbs tripe, well cleaned
1 veal shank
1 large onion, peeled and chopped
1 bay leaf
4 medium potatoes, peeled and chopped
1 bunch pot herbs
salt
cayenne pepper, to taste
1 tablespoon parsley, chopped

Dumplings
1 cup suet or 1 cup lard, finely chopped
2 cups flour, sifted
1/4 teaspoon salt
water, enough to make a stiff dough

Does anyone have any comment about veganizing dishes like this? Obviously, there's a meat substitution issue (I'll check the Asian market for tripe-alternatives, but...) and there's also the suet/lard issue. I'm a total n00b, and mostly just curious about how to approach this sort of dish. I'm not sure I have the tools or skills to actually try it.


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 Post subject: Re: If I could veganize it, I'd the Philadelphegan Pepper Po
PostPosted: Sat Jan 22, 2011 6:54 pm 
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WRETCHED
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lard would be with shortening (spectrum is non-hydrogenated I beleive). I'm not sure about vegan tripe, that'd be kind of scary. Although if it was ok... menudo would be what I'd do.

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 Post subject: Re: If I could veganize it, I'd the Philadelphegan Pepper Po
PostPosted: Sat Jan 22, 2011 7:20 pm 
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My thread's title needs at least one more word. oops.


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 Post subject: Re: If I could veganize it, I'd the Philadelphegan Pepper Po
PostPosted: Sun Jan 23, 2011 4:25 am 
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For the texture part of the veal maybe green jackfruit, the flavor use some sort of beef style veggie broth... for the tripe, um, maybe a combination of some kind of yuba and those tofu noodles?


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 Post subject: Re: If I could veganize it, I'd the Philadelphegan Pepper Po
PostPosted: Sun Jan 23, 2011 4:36 am 
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I recently made menudo with some dehydrated soy square things that were kinda tripey in texture. The bag says Vege USA Steak Item M16P. Found it at the Chinese grocery if that helps any. Seitan could be veal. Just use shortening for lard like linanil suggested.

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 Post subject: Re: If I could veganize it, I'd the Philadelphegan Pepper Po
PostPosted: Sun Jan 23, 2011 2:41 pm 
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Gee, this almost seems do-able. I'm gonna look for the wonderfully-named "Vege USA Steak Item M16P" this week when I hit the Asian market.


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