"V" Food at Bywater Grocery

In my last post, I asked for feedback on my preliminary inclination not to feature "v" (i.e. vegetarian / vegan) items on the menu for Bywater Grocery.

Those who responded (thank you so much!) made a strong case and have gotten me brainstorming / researching what I might serve that stays with authentic flavors but doesn't include meat, or in most cases, any animal products.

I found a recipe for vegan andouille that I'm going to test--on my niece and nephew and partners--as part of a vegan jambalaya which will include some eggplant and summer squash.  Interested in seeing the texture of the andouille, I like that the recipe uses some chipotle in adobo and smoked paprika as seasonings to contribute to the necessary smokiness.  Reports to come.

My work thus far has identified several additional ideas to investigate:  Black-eyed peas and greens;  smothered okra, "stuffed" eggplants or mirlitons, maque choux, a poor boy with Brabant potatoes (deep fried than basted with garlic / parsley butter), and of course, vegan versions of red beans, butter beans, etc .

As I said on Facebook I'm a bit skeptical about serving sandwiches such as those on the at Killer Poboys:

• Roasted Sweet Potato & Local Greens Poboy with LA Citrus Pepper Jelly, Black Eyed Pea Pecan Puree
• Coriander Lime Gulf Shrimp Poboy, Marinated Radish, Carrot, Cucumber, Herbs, Special Sauce 
• “Dark & Stormy” Pork Belly Poboy, NOLA Rum Ginger Glaze with Lime Slaw, Garlic Aioli
• Five Spice Beef Meatloaf Poboy, Spicy Mustard, Chili Garlic Choy, Scallions

They sound delicious ("off the hook!" <wink>), creative, and true to the NOLA scene.  And I feel an uncontrollable urge to check them out next time I'm in town!   At the same time, for my cart,  I feel the need to focus on the traditional "neighborhood" flavors, at least in the beginning. I want folks to understand the melody before we start on the improvisations.

Still, Mario rightly pointed out that a sweet potato and greens poor boy might just work, and given my experience last week with a pork and rabe sandwich at The Italian Market, I think it's worth a try.

Bottom line, I know it's going to be challenging to manage every additional item within the constraints of the cart...so lots to figure out.

But, again, y'all have been great and I appreciate your input.  Keep it coming, pretty please?