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

grilling · tailgate · vegan · vegetarian

Welcome

I’d like to think this blog is one of a kind.

For the first 25 years of my life I ate like everyone else. I really got into cooking after college and like many guys my favorite thing to do was grill. (Check out my Facebook album “Chef Adam” for proof) But eating meat 2-3 times per day wasn’t sitting well with me. It didnt seem healthy or sustainable. So my new years resolution for 2011 was to try going vegan for 28 days with the help of the Rip Esselstyn’s Engine 2 Diet. My last meal? Pizza and chicken wings for  Ohio State’s win over Arkansas in the Sugar Bowl.

I felt great.  So it just kept going.  With the support of family and friends, my life has changed for the better.  Despite a few “vegan meltdowns” along the road, I am here today committed to a plant-based diet.

The Grove at Ole Miss

So lets get to the point of this blog.  Tailgating is a right of passage.  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 its 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!

Last season was the start of my vegan tailgate escapades in the muni lot outside Cleveland Browns Stadium. It was a little rough around the edges, but it got the job done: field roast sausages, refried beans and grilled peppers, and a veggie burger-off (the 2012 version is coming soon!).  This year I plan on taking it to a whole ‘nother level.  Along the way I’ll share recipes, photos and other vegan tailgate related items with the rest of the vegan tailgate world.  There have to be some of you out there right?!  Even if you’re not using the recipes in the midst of drunken football loving savages, they are sure to please a crowd.  The idea isn’t to produce the healthiest most well rounded meal, but rather one that everyone at the tailgate will enjoy (and not make fun of).

So here goes… welcome to “Hold the Pigskin: A Vegan Tailgate Blog.”