Wednesday, August 24, 2011

Recipe: Franks Island Skewer


So here it comes, faster than a speeding bullet...it's Labor Day weekend! I know that summer has been a quick hot one, and for some...too hot! I suppose that sitting in an air conditioned home doesn't lend itself to grilling outside, but there is always the stove top grill! Here in Seattle we are enjoying our summer, and though at the start of August we only had something like 78 hours of "summer weather", now my lawn is brown in places. "Beggars can't be choosers," mama always said.


Chef Stephen Holtz did this recipe in celebration of summer. It is incredible, simple and is cooked and served on a stick. Tasty and fun, not much more you can ask in regards to food.


Ingredients:
3 Field Roast Franks
1/2 fresh cut pineapple
1 fresh cut Banana
Skewers
Thai Sweet Chili Sauce to dip (optional)


Clip and peel the Franks, slice on the bias into bite sized chunks, as well as the pineapple and banana. Spear them alternately with the skewer and place on a hot grill. 3 minuntes each side or until the fruit is caramelized and Frankfurters have grill marks. Note that you will need to level these chunks on the skewer so that they hit the grill together. Serve it up to dip in the sweet chili sauce or drizzle it so it soaks in. Either way...this tour of Frankiocity just popped off its flip flops and shoved its feet in the sand.

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Wednesday, July 13, 2011

Frankfurter Recipe: The Seattle Dog


So for the next stop on our Frankiocity tour, we look right in our own back yard. The Seattle Dog. Something newer on the map, but oh so indulgent. We made ours with vegan cream cheese and Nacho sliced Jalapenos, with freshly grilled sweet onions made by our very own FR chef Stephen Holtz. You can find this style of dog at many of the carts in Seattle...sans vegan cream cheese. Just don't ask Steve to eat one, he isn't interested. Oh well as we said before, you can't please everyone.

On another note...We have been busy as dogs at Field Roast...and frankly, we seem to have made some progress with placements of the new Frankfurter! Funny enough Florida and Colorado are in the lead in regards to number of stores. Shout out to Fort Collins for the business! Thanks!

There are still a couple months before summer is over (didn't it just start?) and Labor Day is the hopeful weekend that the grills everywhere will be sizzling with Field Roast Franks. We know that many of you have gotten to try them, and the response has been awesome! We thank everyone who has taken the time to send a note via email or Facebook, and ask that you keep it coming!

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Thursday, July 07, 2011

Frankfurter Recipe: Chili Dog


When it comes to food, there are a thousand ways to...rescue a cat. Take pizza for example, no one topping scenario seems to please everyone...and so they invented the half this, half that pie. Well Hot Dog culture is the same way...if not worse. You've got a seriously varied scope of preferences when it comes to dressing a frank, and in the coming weeks we will be exploring this phenom.

So the question is, what is your Frank wearing? Or as David put it "your inner Frankiosity." This first installment is something I think most of us can get behind; The Chili Dog.

Now that isn't to say that there are not different schools of thought on the chili dog, in fact its quite possible this is one dog that isn't the same wherever you go. This recipe is close enough to the Cinncinati "cheese Coney" according to the omniscient Wiki. But doesn't really get into the different styles of chili...that is a whole other food fight altogether.

We kept it really simple;
a can of Chili sans carne
vegan cheese shreds
chopped white onions (If you are on a date...skip the onions)

But either way, you're going to need a fork!

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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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Tuesday, March 29, 2011

Field Roast Korean BBQ Tacos



Servings: 6, Yield: 12 tacos

This is a vegan version of popular Korean Tacos from the Kogi BBQ food carts in the LA area. It's very fast to make, and delicous! Bryanna Clark Grogan, our guest chef, has included a recipe for a Quick Turnip Pickle, but you can use vegan kimchi instead, or use both. (Check the kimchi container for seafood products.)

Ingredients:
3 pkgs (5.5 oz. each) julienned Field Roast Wild Mushroom Deli Slices, or Quarter Loaf
12 / 7" Corn Tortillas

  • To make the taco filling, heat a large nonstick pan with a little oil in it. When hot, add the julienned deli slices and toss them around in the hot oil until slightly browned. Pour in the BBQ sauce and distribute around in the pan until everything is coated and hot. Set aside with a cover on it.

Kogi-Style BBQ Sauce:
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons organic unbleached granulated sugar, or 2 tablespoons agave nectar
2 tablespoons soy sauce
2 teaspoons Asian (roasted) sesame oil
1 teaspoon rice wine vinegar (or a little more to taste)
1/2-1 teaspoon liquid smoke

  • For the BBQ Sauce, whisk all of the ingredients together until sugar has dissolved. You can make this ahead of time and store it in a covered jar the refrigerator, if you like.
Quick Turnip Pickle:
1 medium purple and white turnip, peeled and shredded or grated
1/2 a medium red bell pepper, seeded cut into short slivers
1/2 a medium green bell pepper, seeded cut into short slivers
4 green onions, chopped
2 tablespoons rice wine vinegar or lime juice
1/2 teaspoon organic unbleached granulated sugar or agave nectar
1/2 teaspoon dried red chili pepper flakes
salt to taste

  • To make the Quick Turnip Pickle, mix together all of the ingredients. Taste for salt. Spoon the mixture into a serving bowl, cover and refrigerate as you make the tacos.

To serve: Heat the tortillas in a steamer, or warm them in a covered casserole, wrapped in the microwave for a minute or two. Quickly distribute the filling evenly between all of the tortillas and serve with the Quick Turnip Pickle on the side (and some vegan kimchi alongside it, if you wish) for diners to add to their tacos. Don't forget the napkins!

Nutrition Facts

Serving size: 2 tacos 351.4 calories; 19% calories from fat; 7.8g total fat; 0.0mg cholesterol; 1034.9mg sodium; 238.1mg potassium; 49.3g carbohydrates; 8.8g fiber; 12.0g sugar; 40.5g net carbs; 22.7g protein; 6.9 points.

Author: Bryanna Clark Grogan

Chef Bryanna Clark Grogan is a Field Roast friend and ally, visit her website and website for more creative vegan recipes!

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Monday, August 03, 2009

Recipe: Smoked Tomato BBQ

Sausages, Smoked Tomato Field Roast on the Grill with Corn

On July 31st, our Field Roast family got together at a local park for some good ol' summer fun. We ate, played kickball, and even had a couple of pinatas for the kids. We have a great group of folks here at Field Roast, and it is always nice to see eachothers kids, spouses and loved ones all together, celebrating!
We, of course, do not serve animal meat at our common meals. And so for those who think that it is difficult to feed a group of 60 without a ground beef burger in sight, this blog is for you. We grilled our popular grain meat Sausages on the park provided grills, but we also wanted something on a burger bun.
In comes the Smoked Tomato Field Roast BBQ. You may remember back in the FR days of old when the BBQ Field Roast was an item you could buy from us directly. You would have to have been in the food service industry, but we still get phone calls and emails from time to time
asking about this sweet and tangy recipe. It is rediculously simple and so let us share the magic with you!
Get your favorite barbeque sauce, grill up some onions in it, and slather it on top of a slab of Smoked Tomato slices or Quarter loaf sliced (grilled or sauteed a bit first of course). You can even julienne it for a pulled meat type of feel, and mix it all together. Scrumdiddlyumptious.



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Wednesday, July 22, 2009

Recipe: Meatloaf Patty Melt

Simplicity is a Patty Melt. At a diner in anytown, USA you can find this sandwich...but not yet will you find one that has this much appeal. Completely vegan, juicy, and seriously tasty. It was easy too, thanks to our Classic Meatloaf (coming this fall to a retailer near you)!

Ingredients:
1/2 lb Field Roast Classic Meatloaf (1/2 loaf)
1 medium onion
2 tblsp Earth Balance
1/4 c Daiya cheddar vegan cheese
4 slices rye bread

Thickly slice the onion, and saute in deep pan with Earth Balance until transparent, set aside.
Slice Field Roast Meatloaf in half, then into 1/4 inch slices. Grill in a saute pan, 1 min each side.
Spread remainder of EB on the slices of bread, and compile sandwiches in the deep pan with meatloaf, onions and Daiya piled high. Grill until melted. You can also put them under the broiler for a minute or make a panini style sammie. Serious business. Serve with tater chips.

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Thursday, June 11, 2009

The Backbone of the Mexican Chipotle Sausage

The spicy Field Roast sausages sizzled on the stove ready to be devoured in an authentic Mexican meal with a hint of American culture. After being such an enthusiastic fan of the Mexican Chipotle sausage - the realization occurred that I could enhance the experience by bringing more of its Mexican roots back on to the plate.

But what does that necessarily mean?

To me, and to a lot of people familiar or raised in the Hispanic culture, it means incorporating the staples found on a legitimate burrito truck. The spicy chipotle brought forth the exquisite combination of the sour cream, guacamole, and pico de gallo all inside an organic Rudy's hotdog bun! Our taste buds were in full delight as we ate this healthy lunch.

Once I had the idea, I spoke with my co-workers Petra and Marta about making authentic guacamole and pico de gallo to put on this delicacy! Right off the bat, they were excited about co-creating this dish since we all shared the same passion for Mexican food. After a little planning and shopping at our nearby PCC (Puget Sound Consumers Cooperative), we sliced and diced organic tomatoes, cilantro, onions, jalapenos and avocados an hour before the lunch was to be served. Our timing was perfect; fresh pico de gallo, fresh guacamole, on top of some Mexican Chipotle sausages freshly cooked that morning!

By the time we were all sitting down and enjoying our meal, compliments could be heard all across the table. Between the silence of chewing and the vivid expressions of appreciation, I know without a doubt that this is a lunch menu not to be passed over! Especially for those who crave authentic Mexican food! To end it on a sweet note, we had a delicious fruit salad made that morning! Between intuition and innovation, Field Roast will always be there for the healthy minded people - to continue cultural traditions without continuing the cruelty that some species endure!

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Friday, March 13, 2009

Photo Gallery: Pizza Works!

We love what Pizza Works in Bothell, WA has done with Field Roast!
FIELD ROAST COMBO
*wSmoked Tomato Loaf, *wApple Sage Sausage, Mushroom, Olive, Green Pepper, Onion, Cheddar & Mozzarella Cheese


TWISTED TOMATO
Red
or Green Pesto,
*wSmoked Tomato Loaf, Sundried Tomato, Black Olive, Artichoke Heart, Cashews, Cheddar, Mozzarella & Feta Cheese

SONORA FIRE
*wMexican Chipotle, Jalapeno Peppers, Green Peppers, Onion, Tomato, Black Olives, Cheddar & Mozzarella Cheese


SERIOUSLY GREAT PIZZA!
Thanks to Bob Gerrish and the whole team at Pizza Works!

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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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Thursday, January 08, 2009

Community Meal: Field Roast Shepherd's Pie

Yesterday was our monthly community meal at Field Roast. Usually David cooks the meal, we set a large table and enjoy some time together. Afterwords we have our monthly safety and production meeting.

This month's meal was Shepherds Pie with collard greens on the side. David started by massaging the Classic Meatloaf into crumbles, and mentioned also that he used our Porcini Gravy mix to give it some sauciness.

Today we welcomed two new faces to the office! Cindi, who comes to us via a farm in eastern Washington (among other places) and Korie from Australia. After the busy holiday season it is great to have more hands for the work that keeps coming. (Thanks so much for buying our food! That way we can keep making it!)

Now this may be a bit of a downer, since most of you won't be able to find either of these fabulous Field Roast products near you. There are some exceptions...like the Midwesterners who can find our Meatloaf at the Whole Foods deli counter, or those in LA that can do the same.


Richard setting the table in our Community Room

We love our meatloaf! Made really simply with carrots, celery, onions, a hint of tomato paste, organic palm oil (what's meatloaf without the fat) and our ubitiquitous grain meat.

These photos were taken by our newest FRoaster Korie, who joins us to work with production and quality assurance.
David and Korie in the Kitchen (which is also our Community Room)

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