Category: vegan

buffalo · grilling · pasta · seitan · tailgate · vegan · veggie burgers · vital wheat gluten

2019 Tailgate Season Preview

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We’re baaaacccccccck!!! That’s right, your favorite tailgate blog is back online with a little something special to get you excited for the 2019 football season. This year will be the biggest season EVER in the Muni Lot. You don’t want to miss a single tailgate. 8293B9BF-1498-470E-BE30-24D9F53CC7DB

To get you hype, check out this tailgate season preview video. It features a little sample of the tailgate wares we’re gonna be cooking up this season!

  • Buffalo tempeh wings with cashew ranch
  • Grilled veggie pasta salad with creamy balsamic
  • Pizza burger with homemade seitan bean patties, pizza sauce, pesto and Miyokos Mozz on a pretzel bun (pictured right).

Big thanks to Scott Esterly of Esterly Photography for the video. This is his first crack at food videography so except some big things from him! Also thanks to the GreenRoom for a fabulous venue. I can’t say enough about Scott or the GreenRoom team. I highly recommend them for your photography, video or event space needs.

See you on September 8th!

 

appetizer · carrot · liquid smoke · super bowl · super bowl party · vegan

Carrot “Lox” and Cream Cheese Crackers

osuadamr1 Comment

With the 2017 Super Bowl upon us, here is a great finger food recipe that will wow the party. I grew up with lox and cream cheese brunches. While I never could get into eating smoked salmon, this carrot version is arguable better tasting and certainly more healthy. Enjoy!

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Ingredients

Directions

  1. Preheat oven to 400°.
  2. Use a vegetable peeler to peel carrots into thin, flat strips, as wide as possible.
  3. In a bowl, whisk tamari, liquid smoke and seasoning. Toss carrots in marinade.
  4. Wrap in a sealed foil pouch and bake for 30 minutes.
  5. Remove from oven and let cool. Refrigerate until time to assemble the crackers.
  6. Spread cream cheese on a cracker, top with a few pieces of carrot and garnish with parsley

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corn dogs · field roast · grilling · vegan

Hand-Dipped and Grilled Vegan Corn Dogs

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img_0815They said it couldn’t be done. No, not the Browns winning their 2nd to last game of the year, avoiding an abysmal 0-16 season. They said making hand-dipped corn dogs at the tailgate with only a grill was next to impossible. I’m here to say it is not. Quite the opposite, this recipe is simple and can be replicated anywhere.

gettyimages-630501816
Image: Fox8.com

What you’ll need is a couple packs of Field Roast Frankfurters (no other brand will do), some bamboo sticks, non-stick foil and the prepared cornmeal batter from below. Put the dogs on a stick and grill. Then dip in the batter and wrap carefully, tight around the ends but loose in the middle to allow for expansion. Be generous when dipping and coat the entirety of the dog. Watch in amazement as you unwrap the foil to a perfectly encrusted corn dog. No deep frying required! Enjoy!

Ingredients

  • 12 Field Roast Frankfurter hot dogs
  • 12 bamboo sticks (similar to these)
  • Non-stick foil
  • 3 cup cornmeal
  • 1 1/2 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp paprika
  • a dash of garlic powder
  • a dash of onion powder
  • 1 tsp black pepper
  • 1 tbsp ener-g-egg replacer
  • 3 cup nondairy milk
  • 1/4 cup raw sugar

Directions

  1. The day before, mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-eggimg_0810 replacer, non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy.
  2. At the tailgate, skewer each dog with the wooden stick. Grill until brown with nice grill marks.
  3. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated.
  4. Place the coated dog on a piece of non-stick foil. Place it off to one side and not in the center. Fold the closest side of the foil over the dog. From there, roll the dog until it’s completely wrapped in foil (not too tight). Twist the ends in opposite directions to seal.
  5. Grill again, for about 5-7 turning once. The goal is to have the batter steam up around the dog.
  6. Unwrap carefully and enjoy with ketchup, mustard or your favorite condiments!
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Grilled dogs
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Ready to batter
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Carefully wrap in foil
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Final product

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appetizer · cheese · field roast · nutritional yeast · potatoes · sausage · super bowl · super bowl party · vegan

Jo Jo Potato Poutine, The Akron Vegan Way

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Part of me wishes I had tried poutine before taking the vegan plunge 4 years ago. Then again, the amalgamation of deep fried potatoes, brown gravy and cheese curds probably wouldn’t have sat well with me. I didn’t even know what poutine was until my little brother made several trips north of the border and came back raving about it. Since I had been thinking about veganizing the Canadian specialty for a while, a vegan Super Bowl party in Akron seemed like a perfect time.

What makes this poutine different from all other poutine? Well aside from the fact it’s vegan, made with Field Roast Chao cheese and Vegan Sausage Gravy (see recipe below), it is also a special type of French fry known only to Akronites and Summit County Ohio dwellers as Jo Jo potatoes. Ok, the potato wedge isn’t exactly unique to Akron, Ohio, but I can almost guarantee you that Jo Jo Potatoes have never made their way into vegan poutine before this. And now it’s time to share with the world. 
The recipe is not hard to put together. To mimic the deep fried, egg covered Jo Jo’s found in pizza and chicken shops in my hometown, I parboiled potato wedges and coated them in cornstarch, spices and a little olive oil before roasting them. The result is a crispy outside and a moist steamy inside. The poutine is assembled in separate bowls topped with the savory sausage gravy and a sprinkle of fresh sage. You can serve as an app, side or main dish. Enjoy!

Ingredients


  • 4 large russet potatoes (2.5 pounds)
  • 2 tablespoons cornstarch
  • 2 tablespoon olive oil
  • Salt and pepper, to taste
  • Gravy Ingredients:
  • 1 small onion, chopped, about 1/2 cup
  • 2 Tbsp whole wheat flour
  • 2 Field Roast Smoked Apple Sage sausages, crumbled
  • 1 Tbsp soy sauce or tamari
  • 1/2 cup nutritional yeast
  • 1 cup plain soymilk or almond milk
  • 1 cup water
  • 1 tsp sriracha
  • black pepper to taste
  • 1/2 cup cubed Field Roast tomato cayenne chao cheese (or other vegan cheese of choice)
  • 2 tbsp fresh sage, chopped fine 

Directions

Jo Jo’s: Adjust an oven rack to the lowest position and preheat the oven to 425 degrees F. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges.

Place the sliced potatoes into a large bowl and cover them with boiling water. Let them soak for 10 minutes (aka parboil).

Line a baking sheet with parchment paper or silpat. Drain the potatoes and pat them dry thoroughly with a clean tea towel or paper towels. Evenly toss the potatoes with the cornstarch, than add the oil, salt and pepper.

Arrange the fries in a single layer on the baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven and flip them. Continue to bake until the fries are golden and crisp, about another 20 minutes longer. In the last 5 minutes, remove the pans and add the cheese on top. Allow to melt before removing. Time serving so these are hot!

Sausage Gravy: Heat a skillet over a medium flame. Add the onions and cook for three minutes, until starting to soften. Add the crumbled sausage and cook for five minutes, until starting to brown. Add the flour and stir well. After two minutes, add the remaining ingredients, whisking well to combine. It will thicken and be ready rather quickly. 

To serve: Place fries in a bowl or on a plate and sprinkle with cheese. While still warm, pour gravy over fries and cheese. Top with fresh sage and enjoy!

Parboiled taters in cornstarch
Coated taters ready for the oven
Crumbled sausage
MMMMM graaaaavyyy
Jo Jo’s
The final product



grilling · instagram · jalapeno · mac and cheese · smoked · soy curls · Uncategorized · vegan

Smoked Soy Curl Vegan Mac and Cheese Sandwich

osuadamr1 Comment

Week 12 Browns vs. Texans

Mid-November and the Browns were in first place. Notice I said were in first place. A dismal performance on the field did not have a chance to ruin a spirited tailgate in just above freezing temperatures. While the team let us down, Clevelanders proved once again that we know how to tailgate (and vegan tailgate at that).


This sandwich was inspired by the famed vegan BBQ food truck Homegrown Smoker out of Portland, Oregon. Their Twitter and Instagram accounts are a must follow for those of us who don’t live in the Pacific Northwest. They are always coming up with mind-blowing and universe-altering creations. One thing they do frequently is put Mac and Cheese on sandwiches and burritos.  I know what your thinking… isn’t that gonna be a huge mess? Yes, yes it is a huge mess. But stuff that sandwich full and grab a fork to eat what’s left behind. This is not for the faint of heart.


Soy Curls are made with soaked soy beans and then cooked. They are dried at a low temperature and ready for you to rehydrate them and add a multitude of flavors. In addition to a dry rub marinade in which I let the rehydrated curls sit overnight, I smoked them using indirect heat and a cast iron smoker box in my grill.  The result are crispy ends, tons of BBQ flavor and people begging for seconds.  The finished product looks a bit like pulled chicken but is packed with way more flavor because the curls absorb spices so well. 


The Mac and Cheese recipe here is a refined product from the previous Mac and Cheese recipes posted on this site (here and here). It uses roasted/sautéed/cooked veggies, cashews and a bit of nutritional yeast for creamy texture and taste. I made it the night before, put it in a foil pan and warmed it on the grill.


The sandwich is complete with grilled peppers and onions, pickles and a grilled bun. Feel free to top with your favorite BBQ or hot sauce. Enjoy!

Soy Curls

  • Two packs Soy Curls
  • Hot water to cover
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Chili Powder (I used a new variety called Guajillo)

  1. Pour hot water over the soy curls. Soak for 10 minutes and drain, pressing out addition water from the curls.
  2. Add the spices and let sit for an hour or over night.
  3. Prepare the grill for indirect heat. Place the smoker box on the coals.
  4. Throw the curls in a grill basket and set on the grill away from heat. Let smoke for 30 minutes. The curls should have burnt ends and turn a darker color. 

Mac and Cheese

  • 2 medium sweet potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 large onions, diced
  • 2 roasted red peppers, skins peeled
  • 1 head garlic, roughly chopped
  • 1 1/2 cups raw cashews, soaked in water for at least an hour
  • 4 cups vegetable broth 
  • 1/4 cup nutritional yeast
  • 2 tablespoons tomato paste, divided
  • 2 teaspoon ground mustard
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • Pinch of sea salt
  • 2 lb macaroni noodles

  1. Boil a big pot of water and add the noodle. Drain and set aside.
  2. Meanwhile, sauté the onions for a minutes.  Add garlic and sauté a minute more. Then toss in the potatoes and carrots and cover with veggie broth.  Bring to a boil and simmer until soft (about 10 minutes).

  3. Drain the cashews and add the to the blender with the veggies (do not drain!), cornstarch, nutritional yeast, peppers, 2 tablespoons of the tomato paste, and spices.  Blend!

  4. Mix the cheese into the noodle. Store in a foil container and warm on the grill for 15 minutes at the tailgate

Now for the Sandwich!

  • Buns
  • 2 green peppers, cut in strips
  • 1 onion, cut in strips
  • 2 jalapeños
  • Sandwich pickles
  1. Toss the peppers and onions in the grill basket after the soy curls are done. Grill over direct heat for 7-8 minutes
  2. Then grill the buns
  3. Assemble the sandwiches by placing soy curls, mac and cheese, peppers and onions and pickles. Use a little hot sauce of BBQ sauce if you wish. 

cashew cheese · cashews · cheese · grilling · liquid smoke · mushrooms · sandwich · smoked · tailgate · vegan · vital wheat gluten · vitamix

Grilled Vegan Cheesesteaks

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Week 9 Browns v. Bucs

The vegan tailgate is going strong! Not to be confused with the Bucks of Ohio State, the Browns took on the Tampa Bay Buccaneers this past weekend in Cleveland. Perfect football weather made for perfect tailgate conditions. And the Brown won! The Browns have a winning record and this recipe was quite the crowd pleaser. 

This is another seitan recipe, so if you follow the blog you are basically an expert by now! It is my take on Philly Cheesesteaks, inspired by the Vegan Zombie. Everything, except the buns, is made from scratch, so you’ll need to set aside a few hours the night before the game to make everything. Also, this doesn’t have to be made in the parking lot and can be made at home very easily. Great for away games!

The key here is the tender, thinly shaved seitan and homemade herbed cashew cheese.  They pair together very well with grilled marinated peppers, onions and mushrooms. Load these sandwiches up the brim and expect a mess. We used a little BBQ or Sriracha on top and served alongside a roasted cauliflower and peanut salad with peanut dressing. Enjoy!

Ingredients

Seitan dry ingredients:

The seitan after baking for 90 minutes in homemade stock

1 1/2 cup vital wheat gluten

1/2 cup all-purpose flour
1/4 cup nutritional yeast
1 tbsp brown sugar

1 tbsp garlic powder

1/2 tsp turmeric



Seitan wet ingredients:



1 cup vegetable stock
1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

Ground pepper to taste



Stock for seitan:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 agave nectar

1 tsp chili powder

1 tbsp dried parsley

1/2 bunch of fresh thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water



Herbed cashew cheese:

Herbed cashew cheese block


1 cup cashews raw

1-1/2 cups water (and more if you need to soak your nuts)

2 tsp agar agar powder OR 2 tbsp agar agar flakes (this can be hard to find but most health food stores carry it)

1/4 cup nutritional yeast

1/4 cup fresh lemon juice

1 tbsp onion powder

1 tsp smoked salt (or just regular salt)

1/2 tsp garlic powder
1/8 cup fresh herbs (I used basil and oregano)



Veggies:

3 bell peppers
2 medium onions
8 oz. mushrooms
2 cloves garlic
2 tbsp. Fresh herbs (I used thyme and oregano)
1 tbsp. lime juice
1 tbsp. soy sauce
1 tbsp. agave nectar
1 tbsp. rice vinegar


AND:
8 Hoagie rolls

Directions
-Preheat the oven to 375
-Combine the wet and dry ingredients and form a dough. Roll into a log and place in a covered casserole dish (I used a roasting pan)

-Bring all the ingredients for the stock to a boil and simmer for 10 minutes

-Pour the stock in casserole dish to cover seitan. Cover and bake 375 for 45 minutes (Note: baste the seitan if it didn’t quite cover it every 20 minutes or so). Then flip seitan and continue to cook for 45 hour uncovered.
-Meanwhile make the cheese: Bring the water to a boil in a small saucepan and add the agar agar. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.

-Put the cashews into the blender with all the remaining ingredients. Pour in the agar mixture and Blend on high until very smooth.

-Pour into a glass dish or non-stick pan (if you think it will stick then spray with vegetable oil.) Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container.
-For the veggies, slice the peppers, onions, mushrooms and garlic and place in a sealed bag or container. Add lime juice, soy sauce, agave, rice vinegar and herbs and let marinate until ready to grill.
-Once the seitan is done, let cool and wrap up in foil, along with cheese, until its tailgate time.
-Grill the peppers, onions and mushrooms until charred. Set aside
-Shave the seitan using a grater or sharp knife. Grill in a grill pan or cast iron skillet.

-Grate this cheese using a box grater. toss on the seitan in the last few minutes to soften.
-Toast the buns on the grill and assemble the sandwiches to your liking







Marinating the veggies the night before






Grilled veggies

Shredded seitan
I used my cast iron skillet on the grill
The sandwiches can be served with your favorite side dish
Ready to take a bite!





cole slaw · mushrooms · peanuts · tempeh · teriyaki · vegan

Teriyaki Tempeh ‘Ritos

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Week 3 Browns vs. Ravens

Momentum was in the Browns favor after the big upset win last week and the weather held off for another perfect tailgate. Unfortunately, the Browns lost in typical Browns fashion despite being the better team. The vegans really ended up winning the day with amazing eats and you can find the recipes below.

Tempeh, much like tofu, absorbs flavor really well. I allowed the tempeh to marinate in a homemade teriyaki for 36 hours before tossing on the grill. Tempeh holds up quite well on the grill even when soaked with a marinade.

I paired the tempeh with grilled portobello and pineapple. I simply glazed them with the leftover marinade from the tempeh. The beauty of not using meat! The marinade can be reserved and used for other purposes.

Also, the burrito is a great vessel for the grill. It crisps up nicely. Erin, the wrapping queen put these together and loaded them peanut slaw, more teriyaki and peanut sauce. Enjoy!

Teriyaki Tempeh
Ingredients 
  • 2 packages tempeh (16 oz.)
  • 1 1/2 cup soy sauce, bragg’s or tamari
  • 1/2 cup rice wine, sake, or mirin
  • 1 cup water plus 1/4 cup water
  • ½ cup agave nectar or brown sugar
  • 2 tbsp. sesame seeds
  • ½ cup rice vinegar
  • 1 head garlic, pressed
  • 2 tbsp. minced ginger root
  • 2 tbsp. corn starch

Directions
  1. Whisk all the ingredients except for 1/4 cup water and corn starch in a sauce pot
  2. Simmer over low-medium heat, until reduced by about half (20-30 minutes, or so)
  3. Cover the tempeh with about 1/2 of the sauce. Cover and refrigerate overnight 
  4. Make a glaze with the remaining sauce. Mix 2 tablespoon cornstarch with ¼ cup tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Peanut Sauce
½ cup PB2
¼ cup Soy sauce
¼ cup Water
1/2 tsp. Garlic powder
1 tsp. Ground pepper
1/2 tsp. Szechwan chili sauce
1 tbsp.  brown sugar 
Mix well!
Curried Peanut Slaw
Ingredients
  • 30 ounces of slaw (half or purple and green cabbage and 4 carrots), shredded
  • 3 tablespoon natural peanut butter or other nut butter
  • 3/4 cup pineapple juice
  • 1/2 cup tablespoons apple cider vinegar 
  • 2 teaspoons curry powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon stevia, or other sweetener to taste
  • roasted peanuts for garnish

Directions
  1. Place the shredded slaw into big serving bowl.
  2. Put the nut butter into a small bowl and whisk in the pineapple juice. Add the vinegar, curry powder, and red pepper flakes. Check the flavor and add stevia or other sweetener to taste. 
  3. Pour over slaw and mix well.
  4. Refrigerate over night. Garnish with peanuts before serving.
‘Ritos!
Ingredients
  • Teriyaki tempeh, curried peanut slaw and peanut sauce (above)
  • 5 portobello mushrooms
  • 1 pineapple, sliced vertically
  • 12 burrito wraps
Directions
  1. Grill the tempeh, mushrooms and pineapple. Brush with teriyaki during grilling
  2. Slice the tempeh, mushrooms and pineapple. Place in the center of a wrap and top with slaw and peanut sauce
  3. Throw the rito back on the grill for a couple minutes to heat.
  4. Serve with more slaw and sauces on the side.

bbq · cole slaw · mac and cheese · seitan · smoked · tailgate · vegan · vital wheat gluten

BBQ Smoked Vegan Brisket

osuadamr4 Comments

Week 2 Browns vs. Saints

Vegan BBQ never looked so good

It feels good to be back! The Browns decided to show up this week and bring home a win. The weather was perfect for grillin and we got down.

The vegans took over the muni lot with an outta this world vegan tailgate. Cowboy Caviar, Mac and Cheese, Green Beans and more. This brisket recipe requires a bit of advance prep. Form and boil the brisket the night before and coat with a dry rub.

On game day, use your favorite BBQ sauce or make your own (I will post my BBQ sauce recipe later this week). I went ahead and put the brisket, along with a simple cole slaw, on grilled Texas toast for a loaded sandwich. I drew inspiration from my two favorite vegan food trucks, Homegrown Smoker in Portland and BBQ Revolution in Austin. They are worth following and be prepared to drool at every post!

Now onto the brisket! Smoking can be accomplished in many different types of grills. I used the simplest method in my new horizontal grill. By sprinkling the charcoals with soaked wood chips and using indirect grilling, you can smoke the brisket “low and slow.” This recipe will knock the socks of your guests. Enjoy!

Seitan Brisket
Ingredients


Huge bag of Wheat Gluten
  • 3 cups vital wheat gluten (I buy this stuff in 10lb. bags!)
  • 1/2 cup nutritional yeast flakes
  • 2 and 1/4 cup cold water
  • 1/2 cup low sodium soy sauce or tamari
  • 2 tablespoon ketchup
  • 5 cloves garlic, finely minced
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 tablespoon paprika
  • 1 teaspoons cumin
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon Old Bay
  • 1 teaspoon onion powder

Directions

  1. Combine dry ingredients (gluten, nutritional yeast and spices) in a large bowl. In a separate bowl, mix together wet ingredients (water, soy sauce, ketchup, garlic, and lemon zest).
  2. Pour the wet ingredients into the dry and combine. Knead dough in the bowl for about 3 minutes until you have a spongy dough. Let rest for a few minutes, then shape into a log about 7 or 8 inches long. Cut into 3-4 pieces.
  3. In a large soup pot (the biggest you’ve got) fill with cold water (make sure it’s very cold, otherwise the seitan will get crumbly) and soy sauce/veggie brother to taste. Gently put the pieces of dough in the liquid. Partially cover the pot and bring to a boil. Lower heat and simmer for one hour, turning the pieces occasionally. Let it cool
  4. Squeeze out all the liquid you can, without breaking it up (some pieces will fall off. Save these for stir fry, meat sauce, or some other use).
The seitan after boiling

Dry Rub
Ingredients

  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili  powder
  • 2 teaspoon chipotle or cayenne powder
  • 1 teaspoon  of kosher salt

Directions

  1. Combine all of the spices in tupperware. Shake!
  2. Coat each piece of brisket, being careful not to break any. Really rub it in.
  3. Wrap each piece in plastic wrap or place in a Ziploc bag and refrigerate for several hours or overnight until ready to smoke .
  4. Soak wood chips (I like hickory) for 45 minutes or more.
  5. Start a fire in your charcoal grill or smoker. Prepare for indirect heat if using a grill (you don’t want it to be hot, keep temp around 225)
  6. Place the brisket on the grate. Throw some wood chips on the hot coals and close the cover. Smoke for 1 to 1 and a ½ hours, adding more soaked wood chips occasionally. Baste with bbq sauce in the last 20 minutes.
  7. Remove from the grill and keep covered while you grill the Texas toast (see below)
  8. Slice and coat with BBQ sauce.
Dry rubbed and ready to chill overnight


Smoked brisket

Smoked brisket, sliced

Simple Coleslaw (adapted from Salt Lick BBQ in Driftwood, Texas)
Ingredients

  • 1 head cabbage, shredded (for a primer on how to shred a head of cabbage, click here)
  • Pinch celery seed
  • 3 tablespoons toasted sesame seeds
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • Pinch white pepper

Directions

  1. Place cabbage in a large mixing bowl.
  2. Place vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add sugar and salt, stirring constantly until dissolved. Turn off heat. Place pinch of white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover.
  3. Sprinkle celery seed and sesame seeds over cabbage and mix thoroughly.
  4. Add vinegar mix and combine well.

Texas Toast
Ingredients

  1. Thick (1″!), soft, white and fluffy bread
  2. Earth Balance at room temp
  3. Garlic puree (I used a head of garlic)
  4. Salt and pepper

Directions

  1. Mix together the Earth Balance and garlic in a bowl and season with salt and pepper to taste.
  2. Brush one side of the bread with the Earth Balance mix and place on the grill, spread side down.
  3.  Grill the bread for 1 to 2 minutes until lightly golden brown. Flip and quickly toast the dry side.

Tailgate! Assemble the sandwich like so…

field roast · instagram · twitter · vegan

Hold the Pigskin on Fresh Water Cleveland!

osuadamr2 Comments

Head over to the Cleveland blog magazine Fresh Water Cleveland for their piece on Cleveland’s social media mavens.  Myself and several other bloggers and tweeters are featured in the article by Nikki Delmotte. 

Here is an excerpt from the article:

Cleveland’s vegan scene is burgeoning in a big way and Rosen decided to give it a twist: tailgating. Rosen’s blog offers local sports quips side-by-side with vegan tailgating recipes, along with an active Twitter and Instagram presence. Veggie sausage maker Field Roast loved the idea so much they’ve asked him to become a regular contributor to their national blog.

How did you get started?

Like any diehard Browns fan, you’re down there in the Muni lot and there’s not a lot of room for vegan anything. I wanted to do something that showcased vegan tailgate food and really pushed the envelope and encourage the spread of vegan tailgates in other cities.

Hopefully the exposure wil encourage a few more plant-based eaters to join the tailgate… or start their own!  Who said eating grain meat isn’t manly?