Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganWhen the Husband says, “Good God, woman, these are amazing,” I can’t help but grin smugly. As I’m sure you’ve gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren’t made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

INGREDIENTS:
1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls

Marinade
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
1/2 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt

Cashew-Horseradish Sauce
3/4 C raw, unsalted cashews, soaked for an hour or two
1/4 C water
1 clove garlic
2 tsp prepared horseradish sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon juice

DIRECTIONS:

To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan

Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganOnce you’ve turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and some more Cashew Sauce. Enjoy!
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado --Epicurean Vegan

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado
 
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Author:
Serves: 5-10
Ingredients
  • 1 Field Roast Celebration Roast, cut into about 11 slices
  • 1 onion, cut into large pieces
  • 1 avocado, peeled, pitted & sliced thin
  • Sandwich rolls
  • .
  • Marinade
  • .
  • 1 C tamari
  • 3 cloves of garlic, minced
  • 1 Tbs red miso
  • 1 Tbs brown sugar
  • ½ tsp lemon juice
  • ¼ tsp black pepper
  • ½ tsp salt
  • .
  • Cashew-Horseradish Sauce
  • .
  • ¾ C raw, unsalted cashews, soaked for an hour or two
  • ¼ C water
  • 1 clove garlic
  • 2 tsp prepared horseradish sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon juice
Directions
  1. To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
  2. To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
  3. Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
  4. Once you've turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and maybe some more Cashew Sauce. Enjoy!

 

 

Rigatoni with Garlic-Ricotta & Field Roast

Rigatoni with Garlic-Ricotta & Field Roast -- Epicurean VeganThanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Rigatoni with Garlic-Ricotta & Field Roast
 
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Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 1 lb Rigatoni pasta
  • 1 C tofu ricotta (see link above)
  • 2 cloves garlic
  • ¼ C vegetable broth (I used a tsp of Better Than Bouillon + water)
  • 2 Field Roast sausage links, Italian Seasoning flavor
  • 1 tomato, chopped
  • ½ C parsley, chopped
Directions
  1. Cook the pasta according to package instructions.
  2. Mince the garlic cloves in a food processor, then add the ricotta and vegetable broth. Process 30 seconds, or until smooth. Transfer to a small saucepan and heat over medium-low heat until heated through.
  3. Meanwhile, saute the Field Roast in a skillet with a tad of olive oil.
  4. To serve, top individual servings of pasta with some sauce, Field Roast, tomatoes and parsley. Enojy!

 

 

Lime n’ Bean Tacos with Field Roast & Bell Peppers

Tri Bean tacosIt doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:

1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:

In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
20140522_180254Add the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
20140522_181421Scoop into the taco shells, add your favorite toppings and enjoy!

Wild Rice & Potato Stew with Field Roast

Wild Rice & Potato Stew with Field RoastCan you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

rainchainINGREDIENTS:

2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

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DIRECTIONS:

In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.
soupsLet it cook a few minutes longer until heated through, then enjoy! (Serves 6)
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Marinated Field Roast Gyros

Marinated Field Roast Gyros -- Epicurean Vegan

Yep, go ahead, bookmark this one right now; I’ll wait . . .

Ready? Did you get it? OK, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren’t any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I’d use their Celebration Roast . . . simply brilliant!

Field Roast Celebration Roast

You’ll need a little bit of prep time for this meal, so you’ll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don’t let that scare you though! The processes are super easy and you’ll be glad you took the extra time.

INGREDIENTS:

Pita bread recipe
or flour tortillas

Gyros/Marinade:

1 Field Roast, Celebration Roast
1 large red onion, sliced
1/2 C tamari or soy sauce
1/8 C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
Salt and pepper

Tzatziki Sauce:

8-oz plain almond or soy yogurt
1/2 C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
1/4 tsp black pepper
1/2 of a large cucumber, shredded and squeezed of all water

The rest:

1-2 tomatoes, thinly sliced
1/2 of a large cucumber, sliced
Lettuce, chopped

DIRECTIONS:

Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.

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In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.

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Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.

Tzatziki Sauce -- Epicurean Vegan

When it’s time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.

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Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Marinated Field Roast Gyros -- Epicurean Vegan

Field Roast and Avocado Burritos

Field Roast and Avocado Burritos -- Epicurean VeganYikes, it’s been a while. I have so many new recipes on my list to make, but I’ve been so busy with various different projects, that throwing together a simple favorite has been all I’ve had time for. I’ll get back into the swing of things. I can’t tell you how happy I am to be emerging from the cold and depressing days of winter! We even got our garden started this weekend. (I’ll be bringing you Garden Watch soon). In the meantime, here’s a fast and simple meal that is ready in less than 30 minutes.

INGREDIENTS:

1 Tbs chipotle-flavored olive oil (or regular)
1/2 C yellow or white onion, chopped
1/2 C red onion, chopped
4 Field Roast Sausages, Italian Seasoning flavor, crumbled
2 avocados, peeled, pitted and sliced
4 Flour tortillas
Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese

 

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DIRECTIONS:

Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.

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On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy! (See, I told you it was easy)!

Field Roast and Avocado Burritos -- Epicurean Vegan

 

My 3-year Blogger-versary!

Three years and 542 posts later, here I am. Still vegan. Still happy. Still blogging away. I have to admit, the anniversary sneaked up on me because it was actually WordPress who reminded me (and also, it’s time to renew, of course). I posted A Look Back in July 2011, so I figured this was a good time to look back again at some vegan favorites.

Appetizers

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Grilled & Stuffed Avocados

3-Nut Cheese

Spicy Empanadas

Cashew-Truffle Hummus

White Bean Truffle Spread

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Side Dishes & Salads

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Twice-Baked Potatoes

Quinoa and Rice Stir-fry with White Beans

Immune-Boosting Salad with Baked Tempeh

Kale and Cabbage Salad with Lemony Almond Butter Dressing

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Soups

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Lasagna Soup

Mushroom Chowder with Potatoes and Rosemary

Pesto-Potato Soup

Chili Stew

Hearty Vegetable Stew

Vegan New England Chik’n Corn Chowder

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Breakfast

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Lemony Quinoa-Almond Granola

Vegan Cinnamon Rolls

Zucchini and Kale Frittata

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Lunch

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Quinoa with Mushrooms and Spinach

Chickpea Salad

Portobello Wraps

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Dinner

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Field Roast-Mole Tamles

Field Roast and Spinach Enchiladas

Sweet Potato and Ricotta Raviolis

Creamy Mushrooms Fettuccine

Avocado and Pinto Bean Enchiladas

Tortilla Lasagna

Stuffed Peppers with Field Roasts and Ricotta

Stuffed Shells with Vegan & Soy-Free Ricotta

Coq Au Vin Fondue with Dipping Sauces

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Snacks

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Gluten-Free Granola Bars

Vegan Pigs in a Blanket

Papaya Trail Mix

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Desserts 

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Avocado Cupcakes

Vegan Chocolate Layer Cake

Gluten-Free Cupcakes

Lemon Monkey Bread

Lasagna Soup

Lasagna Soup -- Epicurean Vegan

 

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

INGREDIENTS:

1 C onion, diced

3 cloves garlic, minced

2 Field Roast sausages, Italian variety

1 Tbs olive oil

2-1/2 tsp dried oregano

3/4 tsp red pepper flakes

1 tsp dried rosemary

28-oz can fire roasted diced tomatoes

9-10 lasagna noodles

7 C water

1 vegetable bouillon cube

1/2 C spaghetti sauce

2 bay leaves

1-1/2 Tbs dried basil

Salt and pepper, to taste

Daiya cheese

DIRECTIONS:

In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Lasagna Soup -- Epicurean Vegan

Cook for 5 minutes, or until the onions are tender.

 

Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Lasagna Soup -- Epicurean Vegan

Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

Field Roast & Spinach Enchiladas -- Epicurean VeganThese were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much). ;-)  The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:

Sauce:

28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic

Filling:

2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed

The rest:

6 large flour tortillas
Daiya cheese shreds

Field Roast & Spinach Enchiladas -- Epicurean Vegan

DIRECTIONS:

Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

While the filling is cooking, place the roasted red peppers and garlic in the food processor:

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Roll up tightly and place fold-side down in the pan.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Top with the remaining sauce and sprinkle some more Daiya on top.

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too)!

Enjoy!

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Wine and Words

For the second year in a row, I catered Wine & Words, a fundraising event for the Northern Colorado Writers. I love this event and I definitely love showing people that vegan food is delicious! You’ve seen the gluten-free & vegan cupcakes and I’m excited to show you what else I made (and about 95% organic, too!)

Quinoa Salad

I cooked 2 cups of quinoa in 2-1/2 cups of vegetable broth. I let it cool in the fridge for a day, then added 1 chopped up cucumber, two chopped tomatoes, a chopped red onion, 1 cup of chopped parsley, and a cup of toasted pinenuts. In a small bowl, I combined 3 Tbs of ume plum vinegar with 2 Tbs of olive oil, 1 tsp of salt, 1/2 tsp of black pepper, then mixed it into the salad. Easy!

Field Roast-Stuffed Mushrooms 

These were gone in minutes! I cooked up a diced green pepper with a small chopped onion and added four ground up Field Roast sausages, Italian flavor. I could make the stuffing a day ahead, so that helped out. I then used about 60 mushrooms and lightly sauteed them in Earth Balance and garlic. Don’t cook too much, just enough to soften them up. Just before the event, I heated up the stuffing in a pan on the stove and stuffed the mushrooms.

Pesto Potato Bread Sandwiches

I LOVE this bread for these finger sandwiches. The recipe makes two loaves, so I made two different kinds of sandwiches. I did, however, use a seasoned cream cheese (Tofutti mixed with Good Seasoning dressing mix) on both. On one, I had cucumbers, tomatoes and fresh basil. On the other, I used  roasted red peppers and avocados.

Fruit Cones

I figured this was a great way to eat fruit! I dipped the tops of ice cream cones in melted chocolate, then poured sprinkles around the top. Initially, I was going to fill them with fruit to serve, but it made more sense to let guests do it. That way, they can be picky about what fruit they want, and then the fruit wouldn’t make the cones soggy. I also recommend spooning a bit of chocolate into the bottom of the cone for added chocolate goodness!

I also made a huge batch (not enough!) of Avocado Bruschetta and served them with tortilla scoops and gluten-free crackers. The Spinach Dip was also a hit and I served it with cut up peppers, cucumbers, and celery. Olives and a green salad rounded it out and made for a fabulous event!