Friday, May 27, 2011

Recipe: Hawaiian Field Roast Sliders

You can find them on menus at top end restaurants, happy hours, mobile food carts, and fast food joints…sliders. Those mini buns, patties, and random assortment of condiments make for the perfect 3 bites.

It’s always fun to accept the challenge of “veganizing” a meal. I saw this sandwich on a food cart menu on a weekend trip to Los Angeles…SPAM, coconut mayonnaise, two types of cheese, and kimchee. With the constant new development of vegan products, what may have once been an impossible sandwich to recreate is now a cinch. Reading the menu I thought it sounded kind of strange, but judging by the length of the line I thought maybe they were on to something.

Cutting thick slices of Field Roast Smoked Tomato or Wild Mushroom quarter loaves or a thick slice of Field Roast meatloaf then pan searing make for what I would consider one tasty slider.

NOTE: Items like the Sweet Thai Chili Sauce and Sriracha can be found in most grocery stores in the Asian food section. If not at your grocery store any Asian grocer will be sure to have them. They store well and are great to keep on hand for a bowl of rice or stir-fried vegetables.

Coconut Milk Mayonnaise

  • ½ cup vegan mayonnaise
  • 2 Tbsp canned coconut milk

Mix the coconut milk and mayonnaise until smooth. Refrigerate until ready to use.

A Crazy Delicious Slider

  • 2 Tbsp vegetable oil
  • Field Roast Smoked Tomato or Wild Mushroom Quarter Loaf, or Field Roast Meatloaf (depending on what’s available to you)
  • Slider buns or dinner rolls sliced in half
  • Coconut Mayo
  • Vegan kimchee - or use the turnip pickle recipe attached
  • Sweet Thai chili sauce
  • Sriracha sauce
  • Vegan pepperjack and cheddar cheese shreds

Heat oven to 350°F.

Slice Field Roast into ¼" inch slices. In a hot pan, heat oil and cook slider slices until browned on both sides, 2-3 minutes. Remove from pan and place on a plate lined with a paper towel. Remove excess oil from the pan and place the sliced slider buns or dinner rolls face down in the pan to toast, about 2 minutes.

On a jelly roll pan, line the buns along the pan for quick assembly. Cover both sides of the bun with a dollop of coconut milk mayonnaise. Add vegan cheese shreds (not necessary but definitely add to the goodness that is this sandwich), one or two slices of grain meat, some kimchee, a drizzle of Sriracha, and Thai Sweet Chili Sauce. Place the top of the bun on top of the slider and place in the oven until warmed, about 3-4 minutes.

Friday, May 13, 2011

Recipe: Field Roast Vietnamese Sandwich

Field Roast Smoked Tomato deli slices are nominated for the Vegetarian Times Foodie Awards! So we decided to make some recipes with them for the occasion.

Go to any Vietnamese deli and you’re sure to find Bánh mì sandwiches. Traditionally it is served on a Vietnamese baguette, which differs from a traditional French baguette because it’s made with rice and wheat flour to give it a flaky, airy crust. Condiments of pickled carrots and daikon radish, along with fresh slivers of jalapeno, cucumber and sprigs of cilantro make for a refreshing and light sandwich that you’ll crave. Most often this vegan/vegetarian version of the sandwich is made with marinated tofu, but the Field Roast Smoked Tomato deli slices cooked in a mixture of sesame oil, Chinese five spice and Hoisin sauce lay the groundwork for this sandwich.

Makes 2-3 sandwiches

Pickled Carrots and Radish:

Daikon radish can be found at any Asian supermarket; however, if one isn’t convenient to you, small red radishes can be used and add a nice pink color to the sandwich.

  • ½ cup julienned carrots
  • ½ cup julienned daikon radish, or sliced red radish
  • ½ cup sugar
  • ½ white distilled vinegar
  • 1 cup water
  • Salt to taste

Combine sugar, vinegar, and water in a sauce pan and bring to a boil to dissolve the sugar. Add the julienned carrots and radish to the boiling mixture along with salt to taste. Remove from the heat and allow to sit for 30 minutes. Pour off the remaining liquid and store in an air tight container in the refrigerator. This can be done a day or two in advance.

Marinated Field Roast Smoked Tomato:

Sautéed Smoked Tomato deli slices and yellow onion make for a nice, smoky sandwich spread. The marinade consists of Hoisin sauce, toasted sesame oil, and Chinese five spice. The spice blend can vary from region to region in China but traditionally is made from cinnamon, star anise, clove, fennel seeds and Sichuan peppercorns. It’s a great blend of spices to add to marinades giving them a new dimension.

  • 2 Tablespoons vegetable oil
  • ½ a yellow onion sliced into half moons
  • 1 5.5oz pack of Field Roast smoked tomato deli slices sliced into ¼ inch strips
  • 1 Tablespoons Hoisin Sauce
  • 1 Tablespoons soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon of Sriracha or any other hot sauce (add more for a little kick)
  • 3/4 tsp. Chinese five spice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp. black pepper
  • 2 Tablespoons of water
  • Crusty French bread/baguette
  • Vegan mayonnaise
  • Sliced English cucumber
  • Fresh cilantro

In a small bowl, mix the Hoisin Sauce, soy sauce, toasted sesame oil, Sriracha, Chinese five spice, garlic powder, onion powder, and black pepper. Over medium heat, sauté the sliced yellow onion for about 5 minutes until transparent. Add the strips of Field Roast Smoked Tomato slices and cook for an additional 3 minutes. Pour the marinade over the sautéed onions and Field Roast, and cook for 5 minutes stirring often, until browned. If the sauce seems too thick add a few more tablespoons of water.

Time to build the sandwiches. Slice the French bread in half and warm in 400˚F for 5 minutes until warm and toasted. Spread the vegan mayonnaise on the warm, toasted bread. Add the marinated meat mixture and top with the pickled carrots and radish, slices of fresh cucumber, a few sprigs of cilantro and a drizzle of Siracha hot sauce.

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Friday, May 06, 2011

Recipe: Field Roast Biscuits and Gravy

Thinking of the perfect breakfast to make for Mother’s Day? Kick that day off with a plate of biscuits and gravy comfort food. Using Field Roast Lentil Sage deli slices or 1 9oz Field Roast Quarter Loaf, you can make a nice meaty gravy to drizzle over freshly made biscuits hot from the oven. The gravy is also great atop of mashed potatoes in case Mom wants to sleep in and have dinner rather than breakfast.


  • 1 lbs Lentil Sage ¼ Loaf
  • ½ cup diced yellow onion
  • 2 tablespoons unbleached white flour
  • 6 tablespoons vegetable oil
  • 2 cups unsweetened vegan, soy/almond/coconut milk (Make sure it’s not flavored)
  • ¼ teaspoon salt
  • ¼ teaspoons black pepper
  • 2 tablespoons black coffee
  • 2 bay leaf

Over low heat, sauté the diced Lentil Sage Field Roast in 2 tablespoons of oil until lightly browned. Remove from the pan and set aside. Add 2 tablespoons more of oil to the pan and sauté the onions until transparent, but not browned, this should take 5-7 minutes over low heat. Add the final 2 tablespoons of oil and the flour to the pan and lightly cook the floor for 5 minutes, stirring frequently. Whisk in the unsweetened vegan milk and bring to a simmer. Season with salt, black pepper, bay leaf, and coffee. Allow to simmer for 5 minutes. If the gravy gets too thick, add a little more milk to thin it back out. Stir in the browned Field Roast and simmer for five additional minutes. Remove bay leaf. Serve over biscuits!

Biscuits: Don’t worry if you don’t have a pastry cutter. Two butter knives held together make the perfect alternative.

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 Tablespoon baking powder
  • ½ teaspoon of salt
  • ¼ cup Earth Balance (cold)
  • ¾ cup unflavored/unsweetened vegan milk

Preheat oven to 450°F.

Mix flour, baking powder, and salt in a large mixing bowl. Cut cold Earth Balance into the flour mixture with 2 knives or a pastry cutter. When Earth Balance is the size of small pebbles, add the vegan milk and mix into the flour/Earth Balance mixture until all the liquid is absorbed the ingredients all come together.

On a floured surface, roll out the dough to a ¾’’ thickness. Cut into a biscuit shape using a biscuit cutter of a tin can. Place on a sheet pan lined with parchment paper. Lightly brush the surface of the biscuits with vegan milk. Place into the heated oven and bake for 12 minutes. Remove the pan from the oven and place the biscuits on a cooling rack to for 5 minutes before slicing.

Slice and cover with Field Roast Lentil Sage gravy. Garnish with fresh herbs such as chopped chives or parsley. A light dusting of paprika can also add a nice little touch of color.