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

Field Roast Italian Panzanella Skewers

We were proud to be one of many great sponsors for The Humane Society’s recent event in Los Angeles: Veg Appetit 2013. This first annual event celebrated the variety and quality of options for the conscious foodie, while raising funds for the Farm Animal Protection Campaign and Hollywood Outreach program. Tommy flew out to attend and cook up some Field Roast Italian Panzanella Skewers with fresh herb oil and rosemary infused balsamic vinegar. Some of our facebook fans have been asking for the recipe, so here it is!

fieldroastskewers

1/4 loaf artisan crusty bread
1 pkg plump cherry tomatoes (8oz)
2 Field Roast Italian Sausage Skewers
1 clove garlic (peeled)
.25 oz Fresh Dill
.25 oz fresh oregano
.25 oz fresh basil
1/3 cup Balsamic vinegar
.25 oz fresh rosemary
1/3 cup olive oil + 1/4 cup for cooking

1. Place balsamic vinegar into a saucepan over low/medium heat with rosemary (on stem). Allow this to reduce to about 1/4 cup then remove from heat and strain. Monitor this over the heat, as it will start to evaporate quickly.

2. In a blender add remaining fresh herbs (removed from stems), garlic, and olive oil. Process until smooth and green, then set aside.

3. Remove Field Roast from casing and slice into 5 pieces each. This may be done on the bias, for a more elegant look.

4. Cube bread into 3/4-1in cubes

5. Assemble skewers with tomato, sausage, then bread to finish.

6. Before grilling, drizzle a small amount of oil over the bread cube. Then grill the skewer on two sides until a small amount of char appears. Remove and plate to serve immediately.

7. On a clean plate drizzle a small amount of herb oil, then plate skewer, then drizzle a bit more herb oil, and balsamic vinegar.

note: steps 1-5 may be performed ahead of time, and will keep for up to 2 days in a refrigerated Tupperware container lined with a paper towel.

This recipe is easy and delicious, so give it a try at home and let us know how it turned out by sharing with us on Facebook, Twitter or Instagram (@fieldroast). Happy Cooking!

Let the Camping Season Begin! Please

We had good intentions to roast some Frankfurters over an open fire followed by some gooey s’mores.  However, while the rest of the US is kicking off summer this Memorial Day weekend, Seattle is still debating when summer will begin.  The warm spring rains put a damper on our plans, but that doesn’t stop us from dreaming and planning for that first camp fire roasted Frankfurter and marshmallow (vegan of course) filled summer nights.

I asked people around the office what they thought a campfire menu should be.  Most people just said a roasted Frankfurters and s’mores.  Maybe we lacked creativity because when I did a web-search there were gads of ideas ranging from slow cooked Dutch-oven chili, pizza, cobblers, foil-wrapped dinners and the list goes on.  Even with all of those great ideas it just seemed right to do something simple; find a nice stick and master the art of a campfire cooked Frank.

Throughout the summer we hope to create some great menus for you and your friends and family to enjoy, whether it be around a fire pit in the backyard, a grill on the porch or a late night  throw together quick meal after spending all evening out in the lawn with the warm grass under your feet.

I’ve constructed a rather simple campfire meal, because I don’t know about you, but I don’t have a Dutch-oven for the campfire…yet.  We’d love to see photos of your Memorial Day campfires and the spread of wonderful food you share together.  Please send your photos to info@fieldroast.com.  May you all have a safe and memorable Memorial Day Weekend!

 

Menu: (Vegan Campout Menu)

  • Field Roast Frankfurters w/ fixins of your choice
  • Fruit Salad with spring time berries, watermelon and apples
  • Foiled wrapped hobo potatoes
  • Foil wrapped asparagus with lemon
  • S’mores

 

Disclaimer: Do not set Frankfurters onto grills before removing the package.

Make at Home Corn Dog Goodness

I’m from Minnesota where we call them pronto pups, but they are universally known as a corn dog.  Things just seem to get better when they’re eaten off a stick.  Any trip to the State Fair as a kid required at least one corn dog dipped in ketchup and mustard.  I haven’t had one in years! The first thing everyone asked for when we started to launch the Field Roast Frankfurter was a vegan corn dog.  It was a weekly reminder “We really need that corn dog recipe” and “Did you get to try and make a corn dog with the frank yet?” It was time to buy some cornmeal and corn dog sticks (or chopsticks) and get down to business.

When I made these we couldn’t keep them coming fast enough.  It was impossible to enjoy your own corndog because everyone wanted to have a bite.  That day we perfected the batter and “corn-dogged” everything from bananas to steamed cauliflower.   That crunchy, salty, sweet corn tasting batter added the perfect taste to all things dipped in it and added a smile to everyone’s face.

 

TIP: I found it easiest to put the batter into a tall drinking glass and dipping the frankfurters that way.  Also, if you don’t have a fryer, or a pot deep enough to get the whole thing in the oil, you can cut them in half and make mini corn dogs!

  • 1 pack Field Roast Frankfurters
  • 1 1/4 cup white flour
  • 3/4 cup fine corn meal
  • 1 Tbsp vegan egg replacer or ground flax
  • 4 Tbsp sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup soy milk (additional soy milk to thin batter if needed)
  • Oil for frying (safflower, vegetable, corn, etc.)
  • 6 Corn dog sticks or chop sticks
  • flour for dusting

Heat fryer oil to 350F. Mix dry ingredients and add 1 cup of soy milk and mix until smooth. Add additional soy milk if needed until batter has a consistency of pancake batter. Insert sticks into Field Roast Frankfurter and roll the franks in flour (this helps the batter to stick). Brush off excess flour. Dip in batter, shake off excess batter, and gently lower into hot oil. Fry for 3 to 5 minutes until golden brown. Serve hot with a side of yellow mustard.

 

ENJOY!