Temporary Hazelnut Source Change

We at Field Roast are proud of our grain meats and the plant-based ingredients used to make them.  Because our ingredients come from the earth, we are subject to what the earth produces.  Field Roast Hazelnut Herb Breaded Cutlets, sold in restaurants and deli counters, are made with locally sourced Oregon hazelnuts.  Due to a shortage of Oregon hazelnuts from our supplier, for a short time, we will be using delicious Turkish hazelnuts grown near the Black Sea to make our Hazelnut Herb Breaded Cutlets.  None of our other products are affected.  We are proud of the ingredients we use to make Field Roast products and take great care in finding the best sources.

Hazelnut Herb Breaded Cutlets

Saturday Morning Breakfast

The following post isn’t a recipe, but hopefully it still will be an inspiration.  I am a creature of habit and Saturday afternoons are filled with grocery shopping.   I tend to go to no less than 3 or 4 different grocery stores.  I tend to go to the Vietnamese market for fresh herbs and fun tropical fruits, the farmer’s market for some local seasonal produce, the spice market for mouth wateringly good cumin, and depending upon the planned weekly menu the bakery for bread.  That generally leaves me on Saturday morning penciling out the week’s menu and digging through the fridge to see what I need to use up before putting stuff into the compost.   Saturday morning’s breakfast is my favorite and usually consists of a nice potato hash and a cup of coffee.

The reason I don’t have a recipe is because the possibilities are endless.  This past weekend I made a southwest themed hash with leftover sweet potatoes, corn, Korean sweet peppers, shallots, green onions and cubed Field Roast Smoke Tomato Deli Slices.  After peaking in the fridge this morning and looking at the counter top I have a feeling it’s going to be more of a Northwestern theme using Yukon gold potatoes, oyster mushrooms, Field Roast Wild Mushroom Deli Slices, chives and a dollop of vegan sour cream.

If you’ve never made a fresh morning hash before it’s simple.  Start by cubing your potato of choice; I tend to do a 1/2 inch dice or smaller because I love a crispy potato.  In a large skillet, over medium heat cook the cubed potatoes for 10 minutes, moving them minimally in the pan to get a nice crust on the outside.  After that just add the rest of your chopped ingredients including the Field Roast product of your choice, reserving more delicate items such as fresh green onions and spinach until the last few minutes, and cook for an additional 10 minutes until the potatoes are cooked, stirring often.  Season with salt or fresh herbs and spices like cumin, cilantro, or red pepper flakes, and then sit and savor your Saturday morning.  Breakfast Hash

Saturday is Vegan Pizza Day (VPD)!

Saturday June 29, 2013 is Vegan Pizza Day!  It’s not a holiday I’ve ever heard of before, but is one that I don’t mind celebrating.   Who doesn’t like a good pizza?  I started the festivities off early and whipped up a delicious taco pizza last night for dinner.  Growing up in rural Minnesota, my hometown had a great pizza restaurant that specialized in thin crust pizza and had one of the best taco pizzas.  Thanks in part to Field Roast Mexican Chipotle sausages and some other great vegan substitutes this pizza still ranks up there as one of my favorites!


1 pre-packaged pizza dough or your favorite homemade crust

1 16 oz can vegetarian refried beans

½ a medium sized yellow onion chopped

1/3 cup of your favorite prepared salsa

6 oz tomato paste

2 Tbsp. taco seasoning

¾ cup of water

1 tsp hot sauce* optional

2 Field Roast Grain Meat Mexican Chipotle sausages crumbled or chopped

Cheddar or pepper jack vegan style shreds

All your favorite taco fixins’


Prepare the pizza dough or pre-packaged dough and place on a baking sheet.

Crumble or slice the Field Roast Mexican Chipotle Sausages.  In a small sauté pan with a little bit of oil, brown the Field Roast Mexican Chipotle sausages.

In a small bowl mix the beans, onions and salsa until smooth.  In another bowl, whisk together the water, tomato paste, taco seasoning, and hot sauce until smooth.

Spread a thick or thin layer of the beans onto the crust and top with another layer of the tomato sauce.  You don’t have to use all of the beans or sauce so use what you think you’d like.  Sprinkle the browned Field Roast Mexican Chipotle sausages on top of the sauces and cover with your favorite cheeze shred, or if you’re like me little to no cheeze because the beans are just that good.  Bake at 425F for 12 minutes or until your crust is done.

Remove from the oven and slice when it has cooled for a few minutes.  Top with your favorite toppings!  I love grape tomato, black olives, cilantro, some more Field Roast sausage and a nice cooling dollop of vegan sour cream.

Vegan Pizza Day

Tex Mex with Field Roast Mexican Chipotle Sausages

As I nervously wait for my dentist I tend to thumb through ever magazine sitting on the coffee table; well maybe not all of them because I think the articles in Highlights are the same from when I was a kid.  I’m not sure which magazine this idea came from, but I snapped a picture of the recipe and said, “I can veganize that!”   I’m addicted to snapping pictures of recipes or emailing them to myself so that I can look at them later and figure out how to put my own twists on them.  It is quite possible that I have enough recipes and inspiration in my inbox to create an entire year’s worth of meals. Not all of them collected at the dentist office…

This recipe is a great go to that only took me about 15 minutes to whip together at the end of the day.  Most of the ingredients are things that I readily have on hand meaning no last minute trips to the grocery store at 5:30pm for one thing.   Also, depending upon the heat, flavor, color of the salsa you use in this recipe there are a lot of possibilities.

2 Field Roast Mexican Chipotle sausages crumbled

1 Tablespoon of cooking oil

1 12 oz. package of pasta, cooked

1 cup jarred or homemade salsa

½ cup of cheddar style vegan cheese shreds (or more to your liking)

Fresh cilantro

Salt and Pepper to taste

Boil a large pot of water and cook your pasta according to the package directions (I used spaghetti but any pasta will do); drain and set aside.  In a large pot heat the cooking oil and crumble the Field Roast Mexican Chipotle sausages into the pan (Note: this helps to prevent staining of your cutting boards from the chili oils).  Brown the crumbled sausage for 3 minutes.  This will create a nice fond at the bottom of your pan.  Pour in the salsa of your choice as well as the lime juice and use this to deglaze the pan.  Bring to a simmer and allow to cook for one minute.  Add the cooked pasta and stir to coat.  Sprinkle in the vegan cheese shreds a little at a time, stirring between additions to allow them to melt and get incorporated.  Simmer for a few minutes until warm. Add salt and pepper to taste and sprinkle with cilantro and a fresh squeeze of lime. Tex Mex 2


Field Roast Deli Slice Stromboli

I’m not really sure what the difference is between a Stromboli and a calzone, but a while back I had stumbled upon a blog for a strombli and I said, “I’m going to veganize that.”  I usually have all the ingredients on hand in my fridge so it was an easy thing to throw together on my long painting project filled Memorial Day Weekend.  Boy was I happy that I decided to do that.  This was a really easy meal to prepare and people will be impressed when you bring this beauty to the table.


-1 store bought or homemade pizza dough

-2 packages of Field Roast Grain Meat Deli slices (I used the Wild Mushroom and Smoke Tomato varieties)

-½ cup of mixed olives from the olive bar at the grocery store

-½ cup of oil packed sun dried tomatoes

-1 tablespoon of capers

-Vegan mozzarella cheese shreds to taste

-Olive Oil

*Optional: fresh basil

*Optional: I also threw in a couple of leftover peppadew peppers to the olive mix to clean out the fridge.


In a food processor or by hand, mince the olives, capers and sun dried tomatoes.  On a floured bench, roll out the pizza dough into a large rectangle.  In the center of the dough spread the olive, sundried tomato mixture.  Next, put a layer of vegan mozzarella cheese shreds.  Finally layer the Field Roast Grain Meat deli slices on top.  If you want to get really fancy you can also put in a layer of fresh basil.

Stromboli 1

Now comes the fun part.  You can either fold over the sides and crimp the dough on the top making sure to cut some vents to allow for escaping steam OR you can make slices in the pizza dough up the side of the dough, folding them over to create a braided look.  Allow to rest on a baking sheet for 30 minutes to proof.  While resting, preheat the oven to 325F degrees. Brush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy!  Strombli braidedBrush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy! I served this with roasted broccoli sprinkled with red pepper flakes and a squeeze of lemon juice, as well as a side of fresh cut watermelon.  This meal will for sure be making another appearance on my dinner table in the very near future. Stromboli Cooked