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!

VegFest Seattle 2010!

VegFest this year was our most ambitious effort yet! Cindi, Danny and Mel all gave their weekend up to "man" the booth and make up four sampler size meatloaf recipes for the masses. We wanted to illustrate this year that the meatloaf isn't just a loaf of grain meat, but an ingredient to add umph to your vegan dishes and make some comfy food that tastes really good!

To kick off the show, we made sloppy joes! This mixture of ground Field Roast Classic Meatloaf, tomato paste, garlic, onions and spices really makes a hearty sandwich. We used slider buns to make them sampler size, but displayed them in their full size...with a side of chips.

Meatloaf with Porcini Gravy ended the Saturday menu, and yes we used our Field Roast Davy's Gravy mix to make this! If you are hoping that this will be available retail...it is a long time coming. The best way to get this into your local store is to bother the folks who fill the bulk section. Who wouldn't want to buy an amazing dry mix for vegan gravy!?

On Sunday, Mel and the volunteers served up our Meatloaf ground up and seasoned with cumin, chili powder for a taco meat. This is one of my favorite dishes to make with the Meatloaf, and the leftover meat even went onto Bob Gerrish's Pizza Works creations at the next booth!

The last menu item was a tiny meatloaf slider. This came about simply because a lot of us here at Field Roast use the Classic Meatloaf this way. Just slice it and pan fry it, and put it on a bun with your choice of fixins. My five year old son calls this his "happy meal". We just used ketchup and mustard, easy peasy.

We also announced our Classic Meatloaf Recipe Contest! This is very exciting...more to come! Soon we will post the entry form online!

Thanks again to Seattle, for being so kind and excited to see us at VegFest every year. And all of our local partners who make making Field Roast all that much more worth it.

All for the Chimps

Jamie in her tutu, photo courtesy of: www.chimpsanctuarynw.org/blog

On Friday, October 2, over 200 people gathered for an evening of compassion, support, and fun! Celebrate the Seven was a silent and live auction held at the Fremont Abbey Arts Center to celebrate one year of sanctuary life for the Cle Elum Seven chimpanzees, who were released from biomedical research.

There was an exciting selection of items to bid on, including art, wine, gift certificates, and even vacations. The Ambience Jazz Quartet provided beautiful live music while attendees were free to roam about, eating delicious vegetarian food and enjoying wine and "chimp-tinis", all donated for the event. I was there, along with my fiance, with platters of Field Roast sausage that David so beautifully arranged for the event. The crowd was amazing, and the Abbey was quickly filled with music, laughter, and conversation.

I must admit, this was one of the most satisfying events I've ever been to. I've always had a very special place in my heart for chimpanzees and their rescue. I was thrilled to find out I wasn't the only one. The group of people who gathered at the Abbey was exceptional - proof that we really can make a difference. My face actually hurt as we left from smiling so much!

I'm overjoyed to report that $56,000 was raised to help the Chimpanzee Sanctuary Northwest! They are now able to begin work on a project to winterize the outdoor area, so the chimps can spend more time outside enjoying the sun in the winter.

VegFest: Virginia Style

Here's a happy, healthy suggestion for our friends on the East Coast: Richmond, Virginia is holding their annual VegFest on Saturday, June 20. This vegetarian festival is a project of the Vegetarian Society of Richmond, and Vegan Action, and will be held in the Azalea Gardens in Bryan Park, from noon to 6 PM. Jon, with Sunergia, is helping Field Roast have a presence there, and will be sampling out our sausages (THANK YOU, Jon!). This will be our second year in attendance; last year, Ellwood Thompson's represented Field Roast. Admission is free, so bring the entire family! There will be delicious food, live music, guest speakers, local businesses, and nonprofits for all to enjoy. So go show your support for the vegetarian diet (whatever your reasons may be), and see how it can be a positive and easy choice!