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.

beets · daiya cheese · grilling · tempeh · vegan · veggie burgers · vital wheat gluten · vitamix

Veggie Burger Off 2014: Beet Bacon Cheeseburgers

Week 9 Browns vs. Ravens

The last time the Browns beat Baltimore I was a senior in college.  11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had “bonus hours.”  Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate.  A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.


Last year’s edition of the Veggie Burger Off ended in bitter disappointment for me, as my friend Rob stole the show with his Spicy Bean Burgers.  This year I was determined not to drop the ball.

Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers.  They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor.  My intention for the veggie burger off was replicate it and then take it to another level.  Instead of just black beans, I used red kidney beans.  I also topped it off with some tempeh bacon and melty daiya provolone cheese slices.  A recipe for success… Enjoy!

Ingredients

Gator wanted me to drop something!
  • 1 lb. beets, roasted
  • 1/2 dry brown rice, cooked (slightly mushy)
  • 1 medium onion, diced small
  • 4 cloves garlic, minced
  • 2 tbsp. apple cider vinegar
  • 1/4 cup vital wheat gluten
  • 1/2 cup dried black beans, cooked (or use 1 can)
  • 1/2 cup dried kidney beans, cooked (or use 1 can)
  • 1/4 cup prunes, chopped small
  • 2 tbsp. mustard of choice
  • 1/2 tsp. coriander
  • 1/2 tsp. thyme
  • 1 flax egg (1 tbsp. ground flax mixed in 3 tbsp. hot water)
  • Salt and pepper to taste
  • 1 package tempeh bacon (I used Lightlife Brand Organic Smokey Tempeh Strips)
  • 1 package Daiya Provolone Deli Slices 
  • Buns
Directions
  1. Wash beets, remove greens and wrap tightly in foil.  Roast at 425 for about an hour.  Let cool in the foil packet so skin loosens.  
    1. Meanwhile, sauteé onion for 10 minutes over medium heat.  Add garlic and sauteé for another minute.
    2. Pour half of the beans into a food processor or vita-mix.  Add the prunes and pulse.  You want to chop the beans but you don’t want to blend them.  

      Looks gooooood
    3. Peel and grate the beets once they are cooled.  Pressed the beet shavings into a colander and drain as much juice as possible (I had a shot of beet juice left over!)
    4. Add the onion/garlic mix, beans (both chopped and whole), beets, vinegar, mustard and spices to a large bowl.  Mix.
      1. Then add wheat gluten and flax egg.  Mix again.
      2. Put it in the fridge over night or at least an hour to set.
      3. When your ready to grill, wrap the tempeh bacon in foil and poke a few holes.  Place it on the hot part of the grill for 15 minutes. 
      4. Meanwhile, form the patties and place on a well oiled grill grate.  Cook 5 minutes each side.
      5. Once you flip the burgers, place a slice of provolone on top.  
      6. Assemble your burger and enjoy!
      Wrap tight!
      Hot beets
      Bean chop
      Mix!
      Veggie burgers on the grill
      Assembly
      Award winning
      Mmmmm yum!
      grilling · liquid smoke · peanut butter · tvp · vital wheat gluten

      All-Pro Veggie Burgs

      Week 5 Bills v. Browns

      How meaty!
      Sorry for the delayed posting.  I made these veggie burgers at an impromptu apartment tailgate before the Thursday night game last week.  Vegan tailgates are known for veggie burgers, but they don’t have to be tasteless and boring like those depicted in the recent Bud Light commercial.  
      This recipe comes come from vegan grilling legend (and Clevelander) Tamasin Noyes.  When I met her a few months back, she insisted I try my hand at making this burger.  She said it delighted many meat eaters and vegans alike.  The technique is the same, but as you can see my recipe varies quite a bit.

      What sets it apart is its meaty texture.  The TVP gives it a ground beef appearance and the vital wheat gluten holds it together.  Like most veggie burgers, the flavor is really customizable with the spices and the liquid smoke and vegan worcestershire add a great burger taste.  Enjoy!
      Ingredients
      1 1/3 cups hot water
      1 cup texturized vegetable protein
      1/4 cup finely minced onion
      1 tablespoon garlic powder
      1 tablespoon onion powder

      1 tablespoon Penzey’s Chili 3000, or other spice blend
      2 teaspoons smoked paprika
      1/2 teaspoon salt
      1/2 teaspoon white pepper
      1/2 teaspoon black pepper
      2 teaspoons instant tapioca or cornstarch
      1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
      1 tablespoon liquid smoke
      1 1/2 cups vital wheat gluten
      1/4 cup fresh ground peanut butter (I omitted the oil from the original recipe. Why no oil?)
      1/4 cup plus 2 tablespoons vegetable broth or water
      Directions
      1. Combine the hot water with the TVP to rehydrate, about 10 minutes. 
      Rehydrate
      2. Add rehydrated TVP to a large bowl with the remaining ingredients (in the order given). Mix well, and knead for about 3 minutes.
      Assembly 
      Knead
      3. Divide and shape the burger into 6 patties.  Place each burger in the center of a piece of foil. Fold the foil over each burger to make a packet. (Note: Don’t make the foil too tight in order for the burger to expand.
      4. Transfer wrapped burgers to a steamer (or a steamer basket inside a covered pot/pan) and steam 1 hour. 
      Steam
      5. Unwrap and transfer the burgers to a plate and refrigerate for 1 hour.
      6. Throw them on the grill! Make sure you oil your grill grate.  Cook about 5 minutes per side.
      The final grilled product
      appetizer · dip · garlic · grilling · leeks · nutritional yeast

      Caught Taking a Leek: A Grilled Leek Dip

      Week 4 Browns v. Bengals

      Things have changed for the better in Cleveland. The Indians are in the playoffs and the Browns are tied in first place after a convincing win against their division rival.  I’m pretty convinced the karma of the vegan tailgate had something to do with it.  We had 5 people eating exclusively vegan at our tailgate this past Sunday, our biggest yet!  I got things started off with the phenomenal grilled leek dip that, because of time spent preparing ahead, required little work except grilling and slicing the leeks.

      If you’re a reader on this blog, you know I love dips to warm up the belly prior to eating a big meal.  This one really was a crowd pleaser and vegans and non-vegans alike really enjoyed it.  It comes from Tamasin Noyes, a vegan chef and writer I met earlier this year at the Cleveland Veg Fest.  Her cookbook, “Grills Gone Vegan” is one of my favorites.  Only next time, I’ll have to triple the recipe!

      The grilled leeks are key for this recipe.  They kinda come out nowhere and some people had never heard of them before.  But they perform well.  Kinda like a quarterback starting for the Browns right now!  Enjoy!

      Ingredients

      • 1/2 cup cashews
      • 1/4 cup water
      • Juice of half a lemon
      • 2 tbs apple cider vinegar 
      • 1/4 cup nutritional yeast
      • 1 cup Vegenaise (I used Follow Your Heart brand, but feel free to make your own!)
      • 1/4 green pepper, minced
      • 3 cloves garlic, minced
      • 1 tbs dried italian herbs (any mix will do)
      • White pepper and salt to taste
      • 2 medium sized leeks or 3 small leeks
      • Crackers to dip

      Recipe

      Can be prepped in advance

      1. Put the cashews, water, lemon juice, vinegar and nutritional yeast in a high speed blender and blend until smooth (if not using a Vitamix, be sure to soak the cashews for an hour)
      2. Put in a large tupperware and stir in the Vegenaise, pepper, garlic and spices. (Note: this can be done a day in advance, then all you have to do is bring this to the tailgate and add the grilled leeks)
      3. Grill the leeks, about 5 minutes on each side.  
      4. Slice thin and stir into the dip
      5. Serve with crackers

      Slicing the grilled leeks
      Action shot!

      The rest of the tailgate was a lot of fun.  Remember, anyone who wants to join can just comment on a post or hit me up on Twitter. Lets beat the record number of vegans for the Lions game on the 13th!

      grilling · tailgate · veggie burgers

      Bud Light NFL "Quinoa Burger" Commerical

      Many of you may have seen the new Bud Light commercial featuring the tailgater at the whim of his girlfriend cooking a tasteless quinoa burger. While Bud Light has little room to talk about being bland and tasteless, it certainly shines a light on our little corner of the parking lot. Not the most flattering portrayal of a vegan tailgate but we have come a long way. Touché Bud Light!

      grilling · quinoa · tempeh · vegan

      Kabob Blitz: Tempeh Veggie Skewers with Mango-Black Bean Quinoa

      Week 12 Browns vs. Steelers

      There is nothing quite like a rivalry game.  There is really nothing like two rivalry games in one weekend.  And winning them both? Unheard of!

      These kabobs are dangerously good

      After attending the OSU/Michigan game in Columbus the day before, I set out for the Muni Lot in Cleveland for the Browns/Steelers matchup.  The tailgate had to come together quickly as we only had Saturday night to prepare.  I bought of bunch of veggies and tempeh, made a marinade and put together this tasty entree of tempeh kabobs alongside some mango-black bean quinoa.

      Kabobs are a unique method of grilling.  The smaller pieces and ability to separate items that cook differently enable you to perfectly grill the food.  For instance, cherry tomatoes can be taken off before they get too soggy, while the tempeh can be left on to get a crisp outer crust. The marinade is best left to soak overnight and the veggies and tempeh really absorb the flavor.  Enjoy!


      Kabobs (adapted from Whole Foods)

      Ingredients:

      • 1 cup orange juice
      • 1/2 cup extra-virgin olive oil
      • Juice of 2 limes
      • 1/3 cup tamari
      • 2 teaspoons agave nectar
      • 2 teaspoons ground black pepper
      • 2 teaspoons ground cumin
      • Head of garlic, crushed (use the indispensable garlic press)
      • Wooden skewers, soaked
      • 2 pounds assorted vegetables, cut into semi large pieces (zucchini, yellow squash, assortment of bell peppers, red onion, cherry tomatoes, mushrooms)
      • 1 pound tempeh, cubed 

       Steps:

      1. Whisk together the liquids and spices in a large bowl.
      2. Place vegetables in a large resealable bag or container and tempeh in a separate bag. Divide  arinade equally among the bags (obviously more will be needed to veggies), seal and marinate in the refrigerator, turning occasionally, for about 3 hours, or overnight. 
      3. Soak wooden skewers in water to cover for at least 1 hour. Skewer vegetables and tempeh separately on skewers. (For example, thread only bell peppers on one skewer, only squash on another and only tempeh on the next. Since ingredients cook at varying times, this will allow you to cook individual skewers until the items are cooked perfectly. Discard remaining marinade.)
      4. Prepare a grill for medium-heat grilling. Grill tempeh until beginning to char charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred. Transfer skewers to a platter as done and serve.
      Feel free to play around with this marinade
      Large freezer bags are a must
      “SO HEALTHY”
      The final product
      Mango-Black Bean Quinoa (adapted from Chandra at the amazing PPK)
      Ingredients: 
      • 1 mango, peeled and diced
      • 1 red pepper, seeded and diced small
      • 1 bunch scallions, chopped
      • 1 cup fresh cilantro, chopped
      • 2 tablespoons red wine vinegar (white wine or rice vinegar work here too)
      • 2 tablespoons olive oil
      • 1/4 teaspoon salt
      • 2 cups cooked quinoa, cooled (The Quinoa Song! by my boy Anders)
      • 1 can black beans, drained and rinsed

      Steps:

      1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. 
      2. Add the red wine vinegar, olive oil, and salt and stir to combine. 
      3. Add the cooled quinoa and stir until everything is well incorporated. 
      4. Fold in the black beans.
      Mangos are a pain to peel and cut, but totally worth it
      All the veggies are colorful
      Easily transportable and great when cold

      appetizer · field roast · grilling · vegan

      Field Roast Sausage Stuffed Boomers

      BYE WEEK

      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!


      Ingredients

      • 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.

      Pre-grill

      The final product