Field Roast Archives - Page 2 of 5

Field Roast and Avocado Burritos

March 19, 2013 by epicureanvegan

Yikes, 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

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.

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

Author: Epicurean Vegan

Ingredients

1 Tbs chipotle-flavored olive oil (or regular)
½ C yellow or white onion, chopped
½ 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

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.
On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy!

My 3-year Blogger-versary!

January 21, 2013 by epicureanvegan

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.

Lasagna Soup

November 18, 2012 by epicureanvegan

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.

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, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

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!

Lasagna Soup

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.

Author: Epicurean Vegan

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
¾ 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
½ 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.
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, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
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.)

October 23, 2012 by epicureanvegan

These 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

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.

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.

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

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.

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.

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.

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

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

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

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

These 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.

Author: Epicurean Vegan

Ingredients

Sauce:
28-oz can diced tomatoes, undrained
½ 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

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 minute
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.
While the filling is cooking, place the roasted red peppers and garlic in the food processor. 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.
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.
To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 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.
Roll up tightly and place fold-side down in the pan.
Top with the remaining sauce and sprinkle some more Daiya on top.
Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!

Wine and Words

July 16, 2012 by epicureanvegan

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!

Field Roast-Mole Vegan Tamales

June 18, 2012 by epicureanvegan

I’m so excited to bring you this recipe. I’ve always wanted to try making tamales and The Husband loves them, so Father’s Day was the perfect time to give them a shot. This is certainly made easier with help, so enlist someone to give you a hand. Also, the masa, filling, and mole sauce can all be made in advance. The masa and mole recipes are from Roberto Martin’s cookbook, Vegan Cooking for Carbivores, although I deviated off the mole recipe a little. This is a fantastic cookbook–I’ve made so many dishes from it and can’t wait to make more. But I did find his instructions for filling and wrapping the tamales a bit confusing—it would have been nice if he had step-by-step pictures. So I ended up watching a quick how-to video on YouTube, but I’ve got you covered—below are step-by-step pictures on how to make these delicious tamales.

Some important things to keep in mind:

The husks have to soak in hot water for about an hour
The steaming process is an hour and fifteen minutes
Make sure you have a tall steamer, as the tamales have to be steamed vertically (although we experimented with three leftover tamales in my steamer pot that we placed them laying down and they came out fine–but they also weren’t stacked). I borrowed my friend’s electric steamer which was ideal!
The mole sauce isn’t super chocolate-y, so if you prefer it with more of a chocolate flavor, I recommend using four ounces instead of two.

INGREDIENTS:

Filling:
4 Field Roast sausages, chipotle-flavored
1 C corn kernels
1 tsp olive oil
Masa:
4 C masa harina
1 tsp baking powder
2 tsp salt
4 C warm water
16 Tbs (2 sticks) vegan margarine, melted
1/2 C olive oil
Mole sauce:
4 C broth made from Better Than Bouillon Vegetable Base (or any veg broth)
3 large jarred roasted red peppers (this is my variation)
1 tsp olive oil
1 large white onion, chopped
4 cloves of garlic, crushed
1/8 C chile carible (also my addition)
1 tsp oregano
2 Tbs cumin
2-oz unsweetened baking chocolate, chopped
1/2 C slivered almonds
2 tsp salt

The rest:
1 bag corn husks
Guacamole

DIRECTIONS:
Okay, I know this may seem like a big task to some, but these really aren’t that difficult to make. Remember, soak the husks in hot water an hour before assembly. I had The Husband working on the masa while I prepared the mole sauce. To make the masa, it helps to use a stand mixer with the paddle attachment. Combine the ingredients in the order they are listed. Start out on a low speed, then increase until completely combined. Place the speed on medium for a few minutes in order to fluff it up. You can cover and refrigerate, just make sure you take it out about 30 minutes prior to assembly. It will resemble cookie dough.

When it came to making the mole sauce, I made some adjustments because I had trouble finding the dried chiles for this. (You’ll have to buy this fantastic cookbook for the original recipe). With that said, I think it came out rather delicious. 🙂 I subbed in a few roasted red peppers and used a chile seasoning.

In a skillet over high heat, add the olive oil. Add the onion and saute until tender and translucent. Add the oregano, garlic, and cumin and cook another 2 minutes. remove from the heat and stir in the chocolate.

Give it a few minutes to completely melt. Stir the chile caribe into the broth and along with the almonds, salt, roasted red peppers, and onion mixture, add it the blender. Puree until the sauce is completely smooth.

Now, to make the filling, I ground the Field Roast sausages in the food processor until they were fine. In a skillet over medium heat, heat the olive oil. Add the Field Roast and corn kernels and cook until heated through, about 7-9 minutes, stirring often.

Add about half of the mole sauce to the skillet and combine it thoroughly with the sausage/corn mixture. Warm the remaining sauce in a sauce pan to use later.

Transfer the filling to a bowl. You’re now ready to start assembling your tamales. Pat dry the corn husk and spread it out on a cutting board, narrow pointed end on the bottom. If you have any small husks, you can overlap two small ones to make one larger one.

Place about a 1/4 cup of the masa on the center of the husk. Using your fingers, press the masa down into a circular/oval-ish shape about an 1/8″ thick.

Next, spoon 1-2 tablespoons of the filling down the center of the masa. (I’d make it less spread out than what the pic shows—you just don’t want the filling to go too close to the edges of the masa.

Fold the husk like a taco and try to get the edges of the masa to touch and sort of bind the edges together a little.

You can tuck of the husk edges inside if you need to. Basically, you need to just fold over the edges of the husk and encase the filling/masa. Lay it flat.

Pinch the edges of masa to seal each end and then fold the top and bottom of the husk underneath. You can flatten out the tamale a little too.

Set the folded tamales, fold-side down and move on. It works best to place all of the tamales in the steamer once they are all finished. Repeat until you’ve run out masa and filling. I got about 28 tamales out this recipe. Like I said, I used a friend’s steamer, which was ideal for these tamales.

Steam for an hour and fifteen minutes, just make sure that after 30 minutes, you check to make sure there is still plenty of water. Check again after an hour. After the steaming, let the tamales sit another fifteen minutes before serving.

Our friends came over and we had a father’s day fiesta complete with margaritas, corn chips, salsa, Spanish rice and guacamole!

Look at how perfect the tamales came out!

Serve them with a ladle or two of the reserved mole sauce and some guacamole.

Enjoy!

Field Roast-Mole Vegan Tamales

I'm so excited to bring you this recipe. I've always wanted to try making tamales and The Husband loves them, so Father's Day was the perfect time to give them a shot. This is certainly made easier with help, so enlist someone to give you a hand. Also, the masa, filling, and mole sauce can all be made in advance. The masa and mole recipes are from Roberto Martin's cookbook, Vegan Cooking for Carbivores, although I deviated off the mole recipe a little. This is a fantastic cookbook--I've made so many dishes from it and can't wait to make more. But I did find his instructions for filling and wrapping the tamales a bit confusing---it would have been nice if he had step-by-step pictures. So I ended up watching a quick how-to video on YouTube, but I've got you covered---below are step-by-step pictures on how to make these delicious tamales.

Author: Epicurean Vegan

Ingredients

Filling:
4 Field Roast sausages, chipotle-flavored
1 C corn kernels
1 tsp olive oil
Masa:
4 C masa harina
1 tsp baking powder
2 tsp salt
4 C warm water
16 Tbs (2 sticks) vegan margarine, melted
½ C olive oil
Mole sauce:
4 C broth made from Better Than Bouillon Vegetable Base (or any veg broth)
3 large jarred roasted red peppers (this is my variation)
1 tsp olive oil
1 large white onion, chopped
4 cloves of garlic, crushed
⅛ C chile carible (also my addition)
1 tsp oregano
2 Tbs cumin
2-oz unsweetened baking chocolate, chopped
½ C slivered almonds
2 tsp salt
The rest:
1 bag corn husks
Guacamole

Directions

Okay, I know this may seem like a big task to some, but these really aren't that difficult to make. Remember, soak the husks in hot water an hour before assembly. I had The Husband working on the masa while I prepared the mole sauce. To make the masa, it helps to use a stand mixer with the paddle attachment. Combine the ingredients in the order they are listed. Start out on a low speed, then increase until completely combined. Place the speed on medium for a few minutes in order to fluff it up. You can cover and refrigerate, just make sure you take it out about 30 minutes prior to assembly. It will resemble cookie dough.
When it came to making the mole sauce, I made some adjustments because I had trouble finding the dried chiles for this. (You'll have to buy this fantastic cookbook for the original recipe). With that said, I think it came out rather delicious. 🙂 I subbed in a few roasted red peppers and used a chile seasoning.
In a skillet over high heat, add the olive oil. Add the onion and saute until tender and translucent. Add the oregano, garlic, and cumin and cook another 2 minutes. remove from the heat and stir in the chocolate.
Give it a few minutes to completely melt. Stir the chile caribe into the broth and along with the almonds, salt, roasted red peppers, and onion mixture, add it the blender. Puree until the sauce is completely smooth.
Now, to make the filling, I ground the Field Roast sausages in the food processor until they were fine. In a skillet over medium heat, heat the olive oil. Add the Field Roast and corn kernels and cook until heated through, about 7-9 minutes, stirring often.
Add about half of the mole sauce to the skillet and combine it thoroughly with the sausage/corn mixture. Warm the remaining sauce in a sauce pan to use later.
Transfer the filling to a bowl. You're now ready to start assembling your tamales. Pat dry the corn husk and spread it out on a cutting board, narrow pointed end on the bottom. If you have any small husks, you can overlap two small ones to make one larger one.
Place about a ¼ cup of the masa on the center of the husk. Using your fingers, press the masa down into a circular/oval-ish shape about an ⅛" thick.
Next, spoon 1-2 tablespoons of the filling down the center of the masa. (I'd make it less spread out than what the pic shows---you just don't want the filling to go too close to the edges of the masa.
Fold the husk like a taco and try to get the edges of the masa to touch and sort of bind the edges together a little.
You can tuck of the husk edges inside if you need to. Basically, you need to just fold over the edges of the husk and encase the filling/masa. Lay it flat.
Pinch the edges of masa to seal each end and then fold the top and bottom of the husk underneath. You can flatten out the tamale a little too.
Set the folded tamales, fold-side down and move on. It works best to place all of the tamales in the steamer once they are all finished. Repeat until you've run out masa and filling. I got about 28 tamales out this recipe. Like I said, I used a friend's steamer, which was ideal for these tamales.
Steam for an hour and fifteen minutes, just make sure that after 30 minutes, you check to make sure there is still plenty of water. Check again after an hour. After the steaming, let the tamales sit another fifteen minutes before serving.
Serve them with a ladle or two of the reserved mole sauce and some guacamole. Enjoy!

Field Roast and Veggie Tacos

May 18, 2012 by epicureanvegan

I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. 🙂 ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos. I also had some chipotle-flavored olive oil from Rocky Mountain Olive Oil Company—the perfect opportunity to use it.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

DIRECTIONS:
In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.

Next, add the zucchini, peppers, and Field Roast. You don’t necessarily have to add the sausages at this point since it’s only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.

Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Field Roast and Veggie Tacos

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

Directions

In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
Next, add the zucchini, peppers, and Field Roast. You don't necessarily have to add the sausages at this point since it's only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Chard and Field Roast Skillet

February 15, 2012 by epicureanvegan

I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Add the Field Roast and cook another 5 minutes.

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Enjoy!

Chard and Field Roast Skillet

I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it's own, or wrapped in a tortilla.

Author: Epicurean Vegan

Ingredients

1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

Directions

In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.
Add the Field Roast and cook another 5 minutes.
Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes. Enjoy!

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Repeat, top with last tortilla, rest of sauce and cheese.

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

Author: Epicurean Vegan

Ingredients

5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

Directions

Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
Repeat, top with last tortilla, rest of sauce and cheese.
Bake uncovered for 30 minutes. Enjoy!

Zucchini and Kale Breakfast Frittata

January 4, 2012 by epicureanvegan

I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Pour the veggie mix into the pie plate.

Top with remaining cheese and the diced tomatoes.

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Zucchini and Kale Breakfast Frittata

I haven't made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

Author: Epicurean Vegan

Ingredients

1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
⅓ C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

Directions

Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
Pour the veggie mix into the pie plate.
Top with remaining cheese and the diced tomatoes.
Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

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