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.

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.

First NOLA Veggie Fest, a hit!

On May 17, in the French Quarter, New Orleans held its first NOLA Veggie Fest. There were over 500 attendees who enjoyed a day of scrumptious food, educational speakers, and entertainment. NOLA did a fabulous job representing Field Roast, and we’re so happy to have been included in the festivities. Members of The New Orleans Vegetarian Meetup Group were the primary volunteer organizers and volunteers for the Fest. Thank you to everyone who helped! All proceeds from this vegetarian festival went to The Humane Society of Louisiana, which is the local animal protection charity with a mission to promote veganism, and nonviolence and compassion for all creatures. According to The Humane Society of Louisiana, plans are already underway to expand the Fest to a 2-day, weekend long event in 2010. We wish them great success in the many years to come!

Field Roast at Seattle VegFest 2009

If free vegetarian food appeals to you, VegFest Seattle (and Portland in September) is where you need to be... and this year was no exception. Whether your a veg head looking for the latest and greatest or a veg virgin, everyone has a blast. The energy is always positive, the conversations are always interesting and Stewart Rose, the Vegetarians of Washington guru and leader, is always waving his flag and giving away yummy new vegetarian products.
This year we decided to switch it up from years past and sample our brand new Classic Meatloaf and the lesser known quarter loaf products. (see blog below) They did not disappoint, the feedback we got was amazingly positive. How can you not like a simply made grainmeat with fresh celery, carrots, onions and the secret? Saturated fat in the form of Organic Palm Oil.
As well as sampling our products we set up a slideshow, which showed everyone just how simple it is to make the Meatloaf. Because there are so many people coming through the booth this year we setup a suggestion/story box. Everyone came through with thoughtful suggestions and hilarious stories! Here are a few of our favorites.
A quick shout out to Keith Tucker who's making a documentary on the intersection between the Green/Veg movements and Hip Hop culture, called Pursuit of a Green Planet, it's going to be real! Thanks for helping us with our veg video!
Thanks to everyone for making this years Vegfest a complete success! We also had a little Write it Down contest to see what Field Roast stories were out there, Congrats to Rena Pugh, Nathan Miles & Roger Aldridge; we thought what you shared was really fantastic! And we will contact you soon for a free Field Roast Meatloaf of your very own.

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 TheNibble.com here.