field roast · greens · grilling · hummus · mushrooms · panini · sandwich

Grilled Triple Mushroom Panini

Breaking: Hummus and Gravy go well together

Here is the latest from the Field Roast Grill Master blog.  Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle.  I promise to post some more content after the bar exam is over next week.  Sorry for the delay!

If I have to describe mushrooms in one word it’d be “luxurious.”  They are earthy, rich and perfect for the grill.  Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics.  This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd.  The hummus pairs nicely with the grilled mushrooms and deli slices.  When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury.  Enjoy!


  • 2 packages Field Roast Wild Mushroom Deli Slices
  • 2 large Portobello mushrooms
  • 1 cup hummus 
  • 4 ounces baby spinach
  • 8 slices sturdy, thinly sliced bread
  • 2 tbsp liquid aminos, tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)


  1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
  2. Grill the mushrooms until soft, about 5 minutes per side.
  3. Thinly slice the grilled mushrooms and set aside.
  4. Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread.  Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices.  Cover with the sliced grilled mushrooms and a handful of spinach.  Put the other slice of bread on top and press down
  5. Grill about 5 minutes per side over medium-low heat.  Be careful not to burn!  (Also, feel free to use any of the grilling methods mentioned above)
  6. Serve alongside warm mushroom gravy for dipping
appetizer · eggplant · field roast · liquid smoke · vegan

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers
My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 
  • Lentil Sage Deli Slices
  • 1 medium eggplant, sliced ¼ inch
  • Marinade for eggplant
    • ½ cup white wine
    • ¼ cup rice vinegar
    • Juice of 2 lemons
    • 5 cloves garlic, minced
    • ¼ fresh sage, chopped
    • Salt and pepper to taste
  • Smoked Tomato Deli Slices 
    Field Roast ready to grill

    • 3 red peppers, quartered
    • Marinade for peppers
      • ½ cup red wine
      • ½ cup apple cider vinegar
      • 1 tbsp. vegan worcestershire
      • 1 tbsp. blackstrap molasses
      • 1 tsp. liquid smoke
      • 1 tbsp. smoked paprika
      • 1 tbsp. dried thyme
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Wild Mushroom Deli Slices
    • 6 portobello mushrooms, stems removed
    • Marinade for mushrooms
      • ½ cup red wine
      • ½ cup balsamic vinegar
      • 1 tbsp. tamari
      • 1 tbsp. agave nectar
      • 1 tbsp. crushed red pepper
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
    • In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
    • Prepare the grill for direct grilling
    • Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
    • Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
    • Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve

    Bagged veggies waiting for lube
    Lentil Sage Marinade
    Smoked Tomato Marinade
    Wild Mushroom Marinade

    field roast · grilling

    Field Roast "Cooks in the Field" Recipe Contest Winner

    I’m a Grill Master! Well, at least according to Field Roast, the artisan grain meat company.  A few weeks ago I submitted this recipe for Field Roast stuffed boomers to the Field Roast Cooks in the Field recipe contest.  My friend Holly encouraged me to sign up given my love affair with the succulent vegan sausages.  And low and behold, I won! I am excited to participate with the other contest winners, the “Urban Foodie” Joy Martin of the blog Braisen Woman and the “Healthy Homemaker” Sarah Creighton of the blog Veggie Kids.

    A preview of my shipment (Photo from @fieldroast)

    According to the contest terms and conditions, as Grill Master I will create 10 new recipes (2 per month for the next 5 months) using Field Roast products.  Field Roast will post the recipes on their blog to share with the vegan masses all over the world.  This week, I will receive my first shipment of grain meats from Seattle.  Over the course of the next few months, I will receive Field Roast coupons, a Field Roast swag bag, another shipment of Field Roast products, “exposure and Field Roast fame!”

    Field Roast has really been stepping up the recipe section on their website and this contest is another stellar effort to engage their customers.  Last winter, I declared Field Roast as “the best vegan tailgate food,” in an ballad to the company based in Seattle, Washington.  Keep tabs on their blog for full bios, photographs and recipes coming soon.

    (Update: Here is my Cooks in the Field Spotlight)

    Here is my quote from their website:

    “I really got into cooking after college and like many guys, my favorite thing to do was grill. Combined with my love for football, tailgating came naturally. Walk through any pre-game at a college or pro football game and see the displays put on by veteran tailgaters. There is so much pride in what they do; one could argue it’s the ultimate eating experience in America. Meat often takes center stage. Unless you feel like eating chips and salsa, vegans are left out in the cold. I’m here to say it doesn’t have to be that way!”

    I can’t wait to share more of the delicious details with you all.  If you are lucky, you may be able to enjoy the fruits of my labor in the test kitchen!  Thank you for all your support of Hold the Pigskin.  The past couple of months have been the best ever for the site and the future is bright.

    avocado · beans · breakfast · field roast · hummus · lentils · newbie · quinoa · salsa · soup · thanksgiving

    Top 5 Vegan Starter Recipes (that’ll leave you full and satisfied)

    Salad, not included!
    Today, I had a friend ask me for my top 5 vegan recipes.  That question is harder than it looks 
    because the answer hinges on who is asking and what they hope to discover. 
    If you are a newbie vegan, then it means I have to give my favorites at all 3 meal times so you have a full days worth of food.  If you are a vegetarian looking to cut out cheese and eggs, then I want to include things with cashew cream or flax eggs to make it seem like nothing is missing.  If you are a seasoned vegan looking for meat 
    substitutes to grill, then I can get into the nitty gritty of seitan or veggie burgers.  The degree of kitchen skill also plays a role too, as you don’t want to scare anyone off from trying a plant-based diet with complex techniques or obscure ingredients.
    My friend today was looking for  my favorite vegan starter recipes.  I thought about this long and 
    Stir Fry, not included!
    hard and have come up with a list, including 2 breakfasts, a sandwich, a soup and main dish as my top 5.  (Honestly, spinach chickpea salad and stir-fry are my go to dishes for lunch and dinner respectively, but since I make it different every time and there is no wrong way to do it, I didn’t include these in the top 5).  Enjoy!  
    THE TOP 5

    1.    Kale Strawberry Banana Smoothie
    2.    Loaded Oatmeal
    3.    Spinach Mushroom Hummus Panini
    4.    Lentil Soup (with Field Roast)
    5.    Black Bean Brown Rice Bowl

    Recipes after the jump…

    Picture taken pre-vitamix
    Put the ingredients in this order into a blender (Note: if using a vitamix or any other super-power blender, put the ice on top)
    ·      1 cup water or soy/almond/hemp/rice milk
    ·      1/2 cup ice
    ·      Optional supplements (in order of most important for me)
    o   1 tbsp ground flax 
    o   1 tsp ground chia 
    o   1 tsp spirunlina 
    o   1 tsp raw maca 
    o   1 tbsp goji berries 
    o   1 tbsp cocao nibs
    ·      4 big leaves kale (Note: Spinach might be more palatable to a first timers palate)
    ·      Banana
    ·      Handful of strawberries (frozen work the best!!)
    ·      Optional flavor additions:            
    o   1 tbsp nut butter
    o   1 pitted date
    Blend until smooth.  You may have to adjust the liquid/solid ratio depending on your blender.
    Tastes better than it looks! Its all about how full and great you feel after… 
    2. Loaded Oatmeal (adapted from’s meals for vegetarian athletes)
    ·      1 cup of oatmeal,
    ·      1 cup water or soy/almond/hemp/rice milk
    ·      1 tbsp. of flaxseed
    ·      1/2 cup frozen blueberries
    ·      1 banana, sliced
    ·      2 tbsp. of sliced/crushed almonds or walnuts
    ·      I tbsp peanut/almond butter
    ·      ¼ tsp cinnamon
    Cook oatmeal according to instructions along with flaxseed and blueberries
    Stir in cinnamon and nut butter.
    Fold in nuts and banana and top with a little more cinnamon.
    3. Spinach Mushroom Hummus Panini (adapted from Engine 2)
    ·      4 tbsp hummus of choice
    ·      2 slices Ezekiel 4:9 Sprouted Grain Bread
    ·      1 medium Portabella Mushroom
    ·      1 1/2 cups Spinach, Raw
    ·      1 Green Onion, diced
    ·      Bragg’s Liquid Aminos or soy sauce plus water to sauté
    Panini bliss
    Sauté the mushrooms on medium heat in a nonstick skillet for about 5 minutes or until soft. (Note: you can sauté in any liquid, so oil isn’t necessary! I like soy sauce for the flavor.  Add water as necessary)
    Spread bread slices thickly with hummus. Sprinkle one side with green onions and reserve the other as sandwich top.
    Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions.
    Put spinach on top of the mushrooms. Smush it down!
    Top the sandwiches with the reserved piece of bread, and press to seal.
    Carefully place the sandwich in a nonstick skillet.
    Place a heavy casserole dish on top of the sandwich to flatten it. (Note: if you’re locuky enough to own a Panini press, use it!)
    Cook the weighted sandwich on one side over medium heat for about 5 minutes, taking care not to let it burn.
    Flip sandwich and cook the other side in the same way.
    When done, the panini will be quite thin and browned on both sides.
    Serves 4
    A one-pot meal
    ·      2 carrots
    ·      2 celery stalks
    ·      1 medium onion
    ·      4 cloves garlic coarsely chopped
    ·      4 cups veggie stock or broth
    ·      4 cups water
    ·      1 and ½ cups green lentils
    ·      Bay leaf
    ·      3 cups spinach/chard/kale
    ·      Salt and pepper to taste
    ·      Optional: 2 Italian field roast sausages
    In a large pot, sauté coarsely chopped carrots, celery, onion and garlic in a little water or stock until soft. (Note: no oil needed!) 
    Then pour in the veggie stock/broth and water
    Rinse and pick through lentils add to the broth and veggies.  
    Throw in a couple bay leaves and pepper and bring to a boil.
    Reduce heat and simmer about 30 minutes.
    If you want, sauté chopped field road for a few minutes until browned and add to simmering soup.
    Add the greens to the simmering soup in last few minutes. 
    Serve hot!  I like a little sriracha in mine. 
    5.  Black Bean Brown Rice/Quinoa Bowl
    Serves 2
    ·      1 cup dry Rice/Quinoa cooked according todirections
    ·      1 can Black Beans 
    ·      1 Large Green Pepper
    Plant rainbow
    ·      1 Large Red Bell Pepper
    ·      1/2 Small Red Onion
    ·      4 oz. Mushrooms
    ·      1 cup Canned Corn
    ·      2 Tomatoes
    ·      2 sprigs Cilantro, Fresh
    ·      1 Avacado
    ·      1 tbsp Chili Powder Generic
    ·      1 tsp Ground Cumin
    ·      2 cloves Garlic Clove
    ·      1 tsp Liquid Aminos/soy sauce
    Heat the beans with water or stock, along with corn, green pepper, Bragg’s, cumin and chili powder.
    Cook rice/quinoa according to directions with mushroom, red pepper, onion and garlic
    To serve, place several big spoonfuls of rice/quinoa onto large plates and ladle beans on top.
    Add generous of tomato, avocado and fresh cilantro on top
    Add hot sauce and bam!

    field roast · vegan · vegetarian

    An Ode to Field Roast: The Best Vegan Tailgate Food

    Sorry for the hiatus, law school exams will do that to you.  But I am back now and will be posting regularly, even through the offseason.

    I did make it down to the tailgate two weeks ago on bike.  A quick trip to the muni lot is better than skipping it altogether.  I brought a tupperware of cucumber/tomato salad and Sara had a package of Chipotle Field Roast

    sausages.  That’s it. Nothing creative or off the wall, but still so good!

    When in a pinch the number one vegan tailgate food is Field Roast sausage.  There is no debate.  From the real ingredients to ancient traditional recipes, Field Roast are a hit at tailgates.

    I have used Field Roast in a number of recipies here on this blog (chili dogs and stuffed boomers) and in past blog posts over on Love Your Leftovers (lentil soup).  The chipotle is perfect in paella or any pasta dish.  The italian is great in wedding soup or pasta fagole.  The possibilities are endless.

    Here are the top 5 reasons why I love Field Roast:

    1. Real food, made by real people.  And they’re growing.
    2. It’s better than all the competitors, which are usually soy based. 
    3. They are served at Safeco Field in Seattle.  How cool is that?
    4. They don’t just have weiners, they also have roasts and deli slices.
    5. 25 grams of protein per sausage.  Where do YOU get YOUR protein?!
    Photo Roll (after the jump)!


    This made my day in Seattle

    Pasta Fagole with Italians and a vegan cesar 
    Ready for some pasta sauce
    Chili dogs
    Get that meat outta here!
    A chipotle on a hoagie bun with bbq and grilled peppers/onions
    Chopped Italians in a pan before being thrown into some soup
    Chili doggies
    And they have a sign at the ball park!
    Lazy grilled dinner: Chipotle, ports and some greens
    Summer grill out

    appetizer · field roast · grilling · vegan

    Field Roast Sausage Stuffed Boomers


    Thank goodness the Brownies had a bye week, we all needed a week to recharge.

    Stuffed boomers

    Anyone who knows me knows of my love for the Field Roast.  Established 15 years ago in Seattle, they trace their roots back to 7th century China and a recipe used by Buddhist Monks.  It hands down beats all other vegan sausages and they also have a number of other fantastic products.

    This recipe is adapted from The Barbecue Bible, an award winning book by Steven Raichlen.  Even though the book’s over 500 recipes mostly contain meat, there are several vegetable and vegetarian sections and adaptable recipes   The grilling technique chapters alone are worth a read.

    This recipe is rather simple, but it will wow people.  Appetizers are an underrated part of the tailgate experience especially if you can use the grill to make something special.  This will turn heads and get your tailgate off to a great start. Enjoy!


    • 1 pound (or more) baby bellas or other large button mushrooms
    • 1/2 cup soy sauce or tamari (the original calls for oil, so just make sure your grill grate is oiled)
    • 1 Field Roast Chipotle Sausage
    • 4 cloves garlic, minced
    • 1/2 bunch chopped fresh parsley
    • 1/2 lemon
    • Salt and pepper to taste

    Remove the stems from the boomers. I cut a little wider around the center with a paring knife to fit a little more sausage in each cap.
    Cut the sausage in pieces that snuggly fit inside each cap.  This will vary depending on the size of the boomers.  
    Cover the caps with garlic and parsley.  Then pour the soy sauce on the plate.  You want the boomers to the covered and have a pool on the bottom to keep them moist.  Squeeze the lemon on top and get ready to grill.

    Arrange the boomers on the grill and cook for about 15-20 minutes.  Remove and serve.


    The final product
    beans · chili · daiya cheese · field roast · seitan · tofu scramble · tvp · vegan

    Vegan Chili Cook Off

    Week 8 Browns vs. Chargers

    Chili, a myriad of colors

    Chili is one of those comfort foods that some meat eaters prefer vegetarian.  The mix of beans, veggies and spices lends itself well to any palate.  It warms you up, through the heat of the food and the heat of spice.  We needed something warm on a cold rainy day in Cleveland.

    For a tailgate, chili is extremely versatile.  We decided to make breakfast burritos and chili cheese dogs for a nice breakfast/lunch combo.  Often we dont eat anything but appetizers for the first few hours, so the though of a hearty breakfast burrito is appealing.  A key to keeping the chili warm throughout the day is either to plug in a crockpot or bring a pot to heat on the grill.

    There are two kinds of vegan chili as defined by the Long Star Veggie Chili Cookoff: traditional and all veg.  “All Veg” chilis are made with only vegetables, while the “Traditional” chili contain a meat analog or substitute like seitan or tempeh.  I opted to make a traditional chili with seitan and TVP, and my buddy Chris made the multi-bean and roasted veggie chili (recipe coming later this week).  I’ll also include my recipe for tofu scramble for the breakfast burritos. Enjoy!

    Seitan/TVP Chili

    • 1 package store bought seitan, chopped (West Soy brand
    • 1.5 cups Textured Vegetable Protein, reconstituted (what the hell is TVP?)
    • 1 can kidney beans
    • 28 oz. can diced fire roasted tomatoes (Muir Glen organic brand)
    • A few ounces of tomato sauce as needed
    • 1 red onion, chopped
    • 2 bell peppers, chopped
    • 3 jalapeños, chopped with seeds
    • Half head garlic, minced
    • 2 chilis in adobo, chopped with sauce
    • 2 tbs Penzey’s Salt-Free Chili 3000
    • 1 tbs cumin
    • 1 tsp oregano
    • 1 tsp ground ancho pepper
    • 1 tsp chipotle
    • Salt/pep to taste
    • 1 tbs soy sauce or tamari
    • 1 tbs blackstrap mollasses
    • 2 tbs chia seeds
    • A splash of whiskey
    Sautee the peppers, onions and garlic until soft.  Toss in the crockpot.
    The steam burnt my eyes!
    Sautee the seitan until browned. Toss in the crockpot.
    Sauteed seitan
    Reconstitute the TVP by pouring 1 cup of boiling water over 1.5 cups of TVP.  Cover and let sit for 10 minutes.  Sautee the reconstituted tvp until browned. Toss in the crockpot.
    TVP looks and acts like ground beef
    Add the tomatoes, beans, chilis, spices, soy sauce, mollasses and stir well.  
    Love me some Penzey’s
    Tons of complex flavor
    I had to add a bit of tomato sauce
    Turn the crockpot on low for at least 5 hours or overnight.  Add the chia seeds and whiskey about 15 minutes before unplugging.  Add tomato sauce as necessary if its dry.  
    Feel free to add the following as garnish:
    • Avocado
    • Tomato
    • White onion
    • Scallion
    • Cilantro
    • Lime wedges
    Serve over Field Roast Frankfurters  in ezekiel buns topped with Daiya Cheddar cheese.  Don’t forget the hot sauce!
    Can’t have enough!
    Tofu Scramble
    • 12 oz package extra firm tofu
    • 1 cup mushrooms, chopped
    • 1 bell pepper, chopped
    • 1/2 onion, chopped
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp thyme
    • 1 tsp paprika
    • 1/2 tsp tumeric
    • Crushed red pepper flakes to taste
    • 1/4 cup nutritional yeast
    • Squeeze of lemon juice
    Sautee the peppers, onions, mushrooms and garlic.  
    Crumble the tofu in the pan and keep heat at medium or lower.
    Add spices and sautee gently for 10 minutes.  
    Just when its about done cooking, add the nutritional yeast and lemon.  Add water as needed throughout.
    A go to breakfast
    Serve on a whole wheat tortilla, with chili, daiya cheese, and any of the garnish from above.
    It was still dark when we ate these