Tuesday, November 25, 2008

To you we sing!

Wednesday, November 12, 2008

Today's Common Meal at Field Roast

Once a month we all gather in our staff kitchen for a common meal. David will cook for us a fantastic vegetarian meal and often times spend the entire morning preparing it. Today's was a traditional Thanksgiving meal though completely vegan.

We of course had our Celebration Roast topped with our Porcini Gravy. There was salad greens, peas dressed with oil and garlic, and the Lee family recipe potatoes. David will have to impart that secret himself, but they are so crunchy on the outside and soft inside. Kinda like fried mashed potatoes...but quite a bit healthier! I happened to bring in the stuffing I made last night for the photo shoot today, and shared that with everyone. David made pecan & apple pie too, ala mode with soy delicious ice cream. Yum!

Tuesday, November 11, 2008

Recipe: Cornbread Stuffing with Apple Sage Sausage and Mushrooms

Last year, I made this recipe on the fly for the first time. It is really simple, vegan, and utterly joyous! The sweet and smoky notes of our Apple Sage Sausage is a perfect addition to traditional stuffing, and easy! No one...not even your overly proud carnivorous uncle will miss the unmentionable turkey "parts" that are missing from this dish.

2 links Smoked Apple Sage Field Roast Sausages
2 Large stalks celery, chopped
1 Medium yellow onion, diced
1 1/2 cup veggie stock (I used my own!)
8 oz Mushrooms - Button or Cremini
6 oz Cornbread Stuffing mix
(Mrs. Cubbison's is vegan!)
2-3 Tblsp Earth Balance
Fresh Thyme & Sage for Garnish

Simply chop all your veggies, and sweat them in a skillet over medium heat in the Earth Balance. This takes about 10 minutes.

This creates a great steamy atmosphere for the Field Roast to go into. One must NOT dry out the grain meat! I sliced the two links into rounds and then crumbled them into my now sauteed veggies with my hands. After a quick stir, I added the veggie stock and stuffing mix. I stirred to coat the mixture with the stock, and covered the pan for about 8 minutes. Voila! Tasty vegan stuffing! Another variation I might try is adding apples or butternut squash into the dish!