Monday, August 18, 2008

RECIPE: Sloppy Joes (Janes) with Hemp

We had great fun at Seattle's Hempfest this weekend. Malcolm did it up with his crew of friends; grilling Smoked Apple Sage Hemp Sausages, making lemonade and serving up some killer Sloppy Janes.

Sloppy Jane ... the more radical sister of Sloppy Joe who likes just a little hemp in her belly....otherwise it's the quintessential Sloppy Joe; fatty, juicy, slightly sweet, cascading over and atop an institutional hamburger bun!

The mark of a real Sloppy Joe is the juiciness and loft...does it soak into the bun while maintaining some structure and height. I made this recipe with a mixture of virgin olive oil and palm fruit oil. The palm is saturated so it adds flavor and mouth feel.

The recipe below is for 18 gallons....great for food service. If you'd like to do this at home....get out the scale and do some arithmetic. Maybe we will work this into a home recipe at some point. I used a combination of all of our sausage grinds....a little bit of our Mexican Chipotle sausage for a piquant note, Smoked Apple Sage for a little sweetness and Italian for it's undeniably robust flavor.

YIELD: 18 gals


7.5 lbs Olive Oil, Extra Virgin
20 lbs Palm Fruit Oil, Expeller Pressed
30 lbs Onions, Diced
6 lbs Garlic, Minced
11 lbs Field Roast (FR) Mexican Chipotle Sausage, Ground
45 lbs FR Smoked Apple Sage Sausage, Ground
30 lbs FR Italian Sausage, Ground
15 lbs Tomato Paste
6 lbs Molasses
4.25 lbs Vinegar
5 lbs Hemp Seed, deshelled (optional) (we got ours from Manitoba Harvest)
37 lbs Water
Salt to taste (I also through in a little veggie stock)


1. Saute onions in just the right amount of olive oil (you decide....not swimming and not too dry)
2. Add garlic and cook for just a minute
3. Add everything else and stir it up. Bring it all to temp and cook for 10 minutes or so.
4. Adjust salt, vinegar and molasses to taste.

Thursday, August 14, 2008

Come see us at Hempfest!

This year at Seattle's annual Hempfest at Murtle Edwards Park, you will be able to buy Field Roasts' Apple Sage Sausage with hemp seed! Thats right! a host of Field Roast familiars and employees will sell the special edition sausage from a booth at the event.

The 2008 theme for this highly attended event is; Industrial Hemp, and what it can do for America. "With our nation's stumbling economy, soaring gas prices, and recent global shortages of food and energy we can't afford to ignore the fact that industrial hemp can play a useful role in securing the vital interests of our nation. There are so many various uses for hemp, it really may be the the world's most resourceful plant. We are putting a special "hemphasis" on the things Hemp can deliver, and we will have some special displays and presentations from some of the nation's leading experts this year at Hempfest." This excerpt from their website emphasizes the fact that in the events' seventeenth year in the making, Hemp is still a viable and important issue today.

Hempfest runs from August 16th-17th from 10am-8pm, and spans three Seattle waterfront parks: Elliott Bay Park (North Entrance), Myrtle Edwards Park, and Olympic Sculpture Park (South Entrance).
Admission is FREE!


Friday, August 08, 2008

Meat Made From Wheat!

Here is a link to a video featured on The Seattle Times today entitled Meat Made With Wheat! See how Field Roast is made! There is some cool footage of the hand breading of our cutlets, and hand dipping of our delicious Celebration Roast. See the amazing doughy goodness of the Mexican Chipotle sausage grind turn into delicious vegan spicy links!

Here is also an online version of an article appearing in today's Seattle Times business section on the growth of Field Roast, and our move to our new building!

In anticipation of our open house on September 9th, where we invite our customers, partners and community to visit our new building and see for themselves how Field Roast is made, this video is a little sneak peak into the making of our delicious vegan grain meats!

Wednesday, August 06, 2008

Blogspot: The Chubby Vegetarian

We got an email from a blogger recently pointing us in the direction of his veggie gourmet food blog called The Chubby Vegetarian: Making a Production out of Produce. Justin Fox Burks & The Wife really have a knack for the heart of comfort food, vegetarian style. As a taste first cook, Justin has earned our admiration with his Chili Cheese Home Fries, Portobello Mushroom & Tempeh Rueben with Red Cabbage Kraut on Marble Rye, and of course his tasty rendition of Field Roast sausage on a whole wheat bun.
On top of all the yummy menus on his blog, the photos are stunning. Thanks to Justin for getting in touch!

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