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Field Roast Field Day Recipes 2013

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After our grueling Field Day games, we refueled with an incredible vegan spread of chips and dips, refreshing salads, grilled pizza, and more. Check out the lunch menu created by Field Roast’s very own Tommy and a selection of his delicious recipes below.

Field Roast Field Day Menu 2013

Snacks:

  • Sweet Potato and Beet Chips with Red Pepper Artichoke Tapenade and Creamy Onion Dip
  • Sliced Watermelon

 

Sides:

  • Yukon Gold Potato Salad with Kale and Herbs
  • Collard Slaw
  • Mediterranean Israeli Couscous

 

Grilled Pizzas:

  • San Marzano Tomato Sauce with Field Roast Italian Sausage Crumble, Field Roast Chao Cheese, and Mama Lil’s Peppers
  • Garlic Pesto with Caramelized Onions, Heirloom Tomatoes and Roasted Mushrooms

 

Dessert:

  • Shortcakes with Mixed Berries and Coconut Cream

 

 

Red Pepper Artichoke Tapenadechipsdips

2 cups artichoke hearts, drained but not rinsed

1 cup roasted red peppers, drained

1/4 cup loose packed Italian parsley, roughly chopped

1 tbsp lemon juice

1-2 cloves garlic

1/4 cup olive oil

Salt and pepper, to taste

1 tsp agave syrup

2 sprigs fresh thyme

 

1. Combine all items in large bowl, and fully coat with olive oil.

2. Process in batches in a food processor, alternating between pulsing and stirring.

3. Serve with sweet potato and beet chips.

Mediterranean Israeli Couscouscouscous

1 lb Israeli couscous

2 Valencia oranges, supremed

Fresh mint

1/2 cup Kalamata olives, drained and roughly chopped

1/2 cup pistachios, lightly toasted with salt

1 tsp agave syrup

1/4 cup currants

1 tbsp lemon juice

Fresh tarragon

1/4 cup olive oil

Salt, to taste

Rosewater, to taste

Truffle oil, to taste

 

1. In a large pot of boiling water, cook couscous until al dente.

2. Combine olives with olive oil.

3. Combine all other ingredients and toss with olive/olive oil mixture.

4. Finish with rosewater and truffle oil before serving.

Grilled Pizzapizza2

 

Left: Garlic Pesto with Caramelized Onions, Heirloom Tomatoes and Roasted Mushrooms

Right: San Marzano Tomato Sauce with Field Roast Italian Sausage Crumble, Field Roast Chao Cheese, and Mama Lil’s Peppers

 

1 lb pizza dough

Olive oil

Your favorite tomato sauce and/or pesto

Toppings:

Field Roast Italian Sausages, crumbled

Your favorite vegan cheese, crumbled or shredded

Mama Lil’s Peppers

Onions, caramelized

Heirloom tomatoes, sliced

Assorted mushrooms (crimini, oyster, shiitake, etc.), roasted

Assorted fresh herbs (basil, rosemary, oregano, etc.), chopped

 

1. Heat grill.

2. Roll out pizza dough.

3. Brush or squeeze on some oil on one side of dough.

4. Grill first side until crispy and has grill marks. (Note: If you are making multiple pizzas, you can do this step ahead of time with all of your dough.)

5. Oil uncooked side of dough.

6. Flip over and layer on sauce and toppings on grilled side.

7. Put topped pizza back on grill to finish cooking and let toppings meld.

8. Finish with fresh herbs

9. Slice and enjoy!

This entry is filed under Recipes, Events.

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