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Wednesday, July 30, 2008

A BOOK IN PROGRESS AND A NEW QUINOA SALAD RECIPE

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A PhotoShopped view of some homemade grain meat


UPDATE: July 2012-- yes, the book has been delayed for a long time, but we're working on getting it going again!

I'm working on recipes for the book I'm doing with Field Roast creator, David Lee. It's been great fun and also very challenging-- learning techniques from the creator, and then developing my own recipes for new varieties, and recipes to use them, and also working long distance with a writing partner. I've learned alot from the experience!

Below, I'm posting some photos from my Field Roast book experiments (I can't divulge the recipes, I'm afraid!). Stay tuned!

At the very end of this post is a lovely recipe for a full-meal summer salad, featuring quinoa, avocado, shelled hemp seeds, and other goodies.


Homemade Grain Meat breakfast sausages and hot and spicy sausages (my recipes for the book)


My own invention-- Grain Meatballs!



Zucchini Grain Meatloaf (my recipe for the book)


Hemp 'n' Herbs Grain Meat Cutlets (my recipe for the book) Piccata


Vietnamese-style Grain Meatball Pho (made with Grain Meatballs--  my invention for the book)


Mediterranean Mushroom Grain Meat Cutlets (my recipe for the book)


Mediterranean Mushroom Grain Meat Roast (my recipe for the book)-- see how thinly you can slice it?


Homemade Breaded Grain Meat Cutlets


Homemade Grain Meat sausages with chanterelle mushrooms


Roasted Red Pepper Grain Meatloaf (my recipe for the book)


Stuffed Homemade Holiday Grain Meat Roast (my recipe for the book)


Grain Meat  Winter Terrine (my recipe for the book)


Grain Meat Roast just out of the pot


Orange Rosemary Grain Meat Sausages  (my recipe for the book)

Now that recipe!


Printable Recipe
QUINOA AND AVOCADO SALAD WITH SHELLED HEMP SEEDS

6 servings

This salad was inspired by a recipe by John Barkley for The Culinary Institute of America, posted on avocado.org

1 tablespoon olive oil
1 cup quinoa (most quinoa is pre-rinsed now)
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/4 cups chicken-style vegetarian broth
1/2 teaspoon salt
Freshly-ground black pepper to taste

Vegetables:
1 cup English cucumber, diced (or any kind you don't have to peel)
2 medium ripe tomatoes, diced
1 cup cooked or canned chickpeas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro (or 2 teaspoons dried)
2 tablespoon fresh chopped mint (or 2 teaspoon dried)
1 tablespoon chopped fresh or pickled jalapeños
3 tablespoons lime juice
1 large ripe avocado, in 1/2" dice
1/4 cup shelled hemp seeds
Washed, dried and crisped Romaine lettuce leaves

Heat the olive oil in a small saucepan over medium-high heat. Add the quinoa and toast it, stirring constantly, until golden brown.

Add the onions, garlic, and oregano, and stir for a couple of minutes. Add the broth and bring to a boil.

Add salt and pepper. Reduce the heat to low, cover tightly and cook for 20-25 minutes, or until tender, and until all of the broth is absorbed.

Spread the hot mixture on a cookie sheet and place in the freezer to cool quickly. When it is cool, scrape the quinoa in a salad bowl and fold in the cucumbers, tomatoes, chickpeas, green onions, mint, cilantro, and jalapeños. Gently fold in the avocado and shelled hemp seeds. Serve the salad on crisp Romaine lettuce leaves.

Nutrition Facts
Nutrition (per serving):
302.5 calories; 35% calories from fat; 12.5g total fat; 0.0mg cholesterol; 320.8mg sodium; 686.2mg potassium; 39.2g carbohydrates; 7.5g fiber; 5.1g sugar; 31.6g net carbs; 11.8g protein; 6.3 points.

Enjoy!

14 comments:

Veg-a-Nut said...

First I am completly beyond excited for the new field roast cookbook! I love their products, which are hard to find where I live. I look forward to Christmas so I can get myself a roast. I am buying that book as soon as it comes out. I know that with our talent only good things can come of it!!!

The salad sounds and looks fantastic. I recently picked up some shelled hemp seeds and this looks like a good place to start using them. Thank you!!!

julie hasson said...

Those sausages, loaves and cutlets look incredible Bryanna! I can't wait for the book.

The quinoa salad looks like just the dish for a hot summer day. I think that looks perfect for tonight's dinner. Thanks!

Bryanna Clark Grogan said...

Thanks, Veg-a-Nut and Julie!

I wish it was a hot summer day here-- but there is cloud and some rain and it's downright chilly! I guess we need some rain. It's been very dry up until now.

Spice Island Vegan said...

I love Field Roast products! I can get the 'sausages' and the Celebration Roast but that's all. I definitely will buy the cookbook and try my own 'roasts', 'sausages', and 'meatloaf.' Glad you are participating in it, Bryanna!

trina said...

Wow! How exciting for the vegans! I love Field Roast and Bryanna Clark Grogan. So, any idea when we can expect the book?

Gaia @ Viva Granola said...

Wow, Bryanna, hen did you have time to do anything else?!?
Everything looks absolutely amazing!

Speedwell said...

Bryanna, I am so excited about the new book I could almost cry. Seriously. I have had SO much trouble getting Field Roast products here in Texas, and for a few years we depended on them for the only vegetarian roast everyone would eat, including the meat eaters. The Field Roast people were so nice to allow me to buy a case from them to ship the year I was going to be in surgery the week before Thanksgiving, but I can't come up with that kind of emergency every year. LOL...

They look amazing. And the pho... we can do pho now? God. :D

aimee said...

Ooh, those roasts and sausages look so delicious! I'm really looking forward to that cookbook. Any idea of the release date, yet?

Søren said...

Hi Bryanna, this project looks to be amazing, judging from those totally mouth-watering pictures!!! This must have been so exciting and fun to develop - I can't wait to get my copy! All best, Søren

Katie said...

Your Field Roast creations look incredible! Are they gluten-free?

Speedwell said...

Katie, "grain meat" is usually another name for gluten. I wouldn't reasonably expect Field Roast to be anything but gluten-based. I can eat gluten as can most people, and I'm very excited about and grateful for the book.

But in a purely academic sense, I'd be interested in seeing whether Bryanna and her friends have come up with any interesting non-gluten substitute, though.

Bryanna Clark Grogan said...

Field roast is, indeed, gluten-based, though other flours and legumes are used in small amounts. I have found nothing that can take the place of gluten, unfortunately.

John Plummer said...

I can't wait for this book!!

kittee said...

bryanna,
i'm super excited for the field roast book as well. everything looks great.

xo
kittee