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

End of winter, Hello spring salad!

It’s our final posting of US VegWeek and I think we’ve had some really good recipes and contributions. Did you make anything exciting this week? I know after a long week at work and a busy weekend I can feel a little hesitant about making a feast in the kitchen and am a huge fan of a good salad. Salads are great due to their versatility.

Fall salads can have tasty roasted root vegetables and firm, juicy apples and rustic kale. Those veggies tend to carry throughout the winter, so when spring comes we’re ready for something that is fresh and young tasting! Maybe some quickly blanched asparagus, sautéed pea vines, young juicy strawberries, some pan seared Field Roast Apple Sage Sausages a top a bed of spring greens. While this post doesn’t have a recipe, I hope it inspires you to load up your plate with a cornucopia of fresh fruits and veggies, greens and any of our deliciously seasoned Field Roast Grain Meat products. We really do hope you enjoyed following us throughout the week and if you’d like to share a recipe with us and all of our Field Roast fans, we’d love for you to share what will be on your springtime salad!

 

 

Pan Seared Field Roast Apple Sage and Veggie Salad

 

A week of Recipes: Grain Meatsa Pizza Friday!

Field Roast Pan Pizza 3 29 13Skillet Pizza!
One thing I loved as a kid was deep dish pizza. I’ll admit, I didn’t eat the crust, but now as an adult I eat the crust first. I have a beautifully seasoned cast iron skillet that I love to use for this recipe. It’s a great way to use up some extra veggies and make a colorful, simple meal.
1 pre-made package or homemade pizza dough (NOTE: not the pre-cooked crust)

1 Tbsp cornmeal

1 jar of pizza sauce

Sliced Veggies of your liking

-fresh mushrooms

– multi colored peppers

– red onion

– basil

1-2 Field Roast Italian Sausages, sliced

Olive Oil to brush
In a 8-12 inch cast iron skillet (or other oven proof skillet) sprinkle with cornmeal. Press the pre-made, or homemade, pizza dough into the shape of the skillet. Cover the raw dough in sauce and layer on the sliced Field Roast Italian sausage and fresh veggies. Bake in the oven at 425F for 12-15 minutes until the crust is golden and perfect. Brush the crust with olive oil and sprinkle with fresh basil and enjoy!

A week of Recipes: Italian Sausage Tuesday

 

OLYMPUS DIGITAL CAMERAToday, we are pulling from the recipe archives here at Field Roast, and found this nice and fresh, simply made orzo pasta salad with Italian Sausage.  This recipe is pretty versatile…because you can adjust the ingredients to your taste, or what you have on hand!  It is always a favorite side, but the meaty goodness of our sausages can easily make this side a meal.  I like to pair this with a nice fruit salad, and dream that it doesn’t constantly rain in the spring in Seattle…

You can really add whatever you want for veggies or have on hand.  Olives, capers, roasted red peppers, carrots all would be great additions.  To make it even more of a meal 1 cup of cooked wild rice would really add some great flavor and texture.
Salad:
2 cups cooked Orzo

1/2 a medium sized red onion diced

1/2 red pepper diced

1/2 green pepper diced

1/2 cup coarsely chopped almonds

1 bunch of Italian parsley

1 Field Roast Italian Sausage cut into coins and pan fried or grilled.

Dressing:

1/4 cup olive oil

1 lemon juiced (a couple tablespoons)

1 clove of garlic finely minced

salt and pepper to taste

Mix the ingredients for the lemon vinaigrette and set aside.

Mix in a bowl all the salad ingredients along with the hot grilled Field Roast Italian Sausage. Serve hot or cold!