Choosing just two winners for this year’s Cooks in the Field recipe contest was a real struggle because there were so many amazing recipes submitted. Thank you all for participating! Please meet your new Field Roast Home Cooks and stay tuned for their winning recipes on April 1st, as well as new recipes from each of them in the following 6 months.
Chuck Pepper Jr.
“About 3 years ago I got out of a 10 year relationship. I was out of shape and ate horribly! Friends of mine turned me on to the vegan lifestyle and Field Roast products. In the past 3 years I’ve taught myself to cook (all vegan) and have developed a passion for it. My place has cookbooks everywhere, even on the night stand for a little light reading before bed, of new things to make! I am learning to break away from recipes by creating on my own and look forward to sharing my experience and joy of cooking with the people.“
Winning Recipe: Field Monte CristRoast
Laconia, New Hampshire
“I became vegan 5 years ago for health reasons, which then became health and animal welfare reasons. The start of my blog, Sunday Morning Banana Pancakes, was the start of my healing journey. I share with the world how beautiful and amazing vegan food can be! Cooking has been a big part of my life for as long as I can remember, including memories of pancakes on Sunday morning made by my Grandmother. I absolutely adore the Field Roast brand and look forward to creating vegan recipes that appeal to everyone.”
Winning Recipe: Pumpkin Farro Field Roast Stew