Fakin' It Like A Local

Everyone proudly yammers on about eating locally produced food. Well, here are a couple of local foods expressly for the fake-meat lovin’ vegans in the Pennsylvania area.

When friends told us about Ray’s Seitan, a locally produced seitan that they buy in bulk off the back of a truck in some sort of illicit street deal, I wanted a hook-up. First, they said to go to Essene, my regular Queen Village health food store , to buy a container to see if I like it (also sold at Whole Foods and elsewhere). Pushers!

Yes, I do like it! Can I get five kilos street side, ‘cause $4.49 a tub is pricey compared to the canned Chinese blow I’ve been getting.

If you’re not from Pennsylvania (I’m not), you probably have no idea what scrapple is. Let's just say it’s pig parts and cornmeal, usually sliced and fried up for breakfast. Kinda like liver mush if you’re from the South (eaten it!), or pâté if you’re French (eaten it, too!). Ain’t never had scrapple, don’t know what it’s supposed to taste like, but the PA people love it.

Vrapple, a locally made vegan version of scrapple, surprised the hell out of me flavor-wise (this is a good thing). It’s subtly sweet and nicely spiced – like a spicy sausage with a bit of maple syrup mixed in. The texture is a bit grainy from the cornmeal. Is this what scrapple is supposed to taste like?

I would not be mad if all the Philly brunch spots decided to get PA-proud and vegan/veggie vigilant and offered Ray’s Seitan and Vrapple on their menus.