Thursday, February 12, 2009

We've been nibbled!

Field Roast won the Gold Star from The Nibble, an online magazine for foodies, as the Gold Star winner of the NASFT Winter Fancy Food show! Since there are over 80,000 specialty food products to taste at this show, to be picked as the overall favorite is awesome!

Based on excellence and innovation The Nibble chose us because we:

[Create] such a delicious line of food—regardless of whether it is vegan or otherwise... The fact that it is meatless but tastes and looks as good as meat means two things:

People who need to avoid cholesterol can have food that is just as delicious as what they enjoyed previously. And people who want to eat less meat (or no meat) for ethical reasons or to slow down global warming (18% of greenhouse gases are attributed to the methane produced by animals bred for meat) have a truly wonderful option here.

But you already knew that right? :)

Read the full article from here.

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Tuesday, February 10, 2009

Compassionate Cooks

We would like to say thanks to Colleen Patrick-Goudreau, of Compassionate Cooks and author of many award winning cookbooks (as well as the upcoming "The Vegan Table" in June!) for her compliments of Field Roast Grain Meats on her podcast called "Food for the Road: Packed Lunches and Picnics" Colleen is a vegan chef and advocate, working from her internet portal to create joyous vegan and vegetarian community, while traveling to teach and speak. There is now an exciting Academy program in the works! Go browse their website and find out where Colleen will be in town next. She is a seasoned speaker and will be coming to many vegetarian and vegan events this year. The passion that she brings to the vegan lifestyle has helped many a wary vegetarian learn to cook good food and even go vegan if they are inclined!

Certainly it is easier with a guide like Colleen in your corner to find your way through the maze of vegan baking, cooking and ingredient information. Her site is a useful resource indeed. We wish her the best.

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Wednesday, February 04, 2009

Recipe: Celebration Roast with Leeks and Shrooms

The other day, we received an email from a mom out in Dallas, TX whose vegan 17 year old foodie, Issey Howe, made a wonderful dish with Celebration Roast. She sent along a photo and I just had to share it with you!

Often we get calls and emails asking about the way to best cook Celebration Roast. I will most likely refer to the Marinated Celebration Roast recipe on our website, the one that I recently photographed at home and posted as well. This recipe takes off on the steaming method of cooking our beloved Cele Ro...and incorporates lots of love and goodness!

First carmelize finely sliced leeks in olive oil, then add Pacific Organic vegetable broth and Bunapi and Shiitake mushrooms. After cooking down a bit add the thawed Celebration Roast to the pot, cook 15 minutes bathing the roast with the liquid and mushrooms. Serve over brown rice.

Thanks again to Issey and her mom Anita!

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