Showing posts with label grain meat. Show all posts
Showing posts with label grain meat. Show all posts
Saturday, May 1, 2010
FOODIE TRIP TO PORTLAND, PART 3: THE FIELD ROAST BOOTH AT THE CULINARY EXPO
Field Roast Marketing Manager Jennifer Hryciw at the IACP Culinary Expo
On Friday, April 23rd, the IACP hosted the Culinary Expo and Book Signing at the Oregon Convention Center. I was there to help Jennifer and her helper, Mel, serve samples and talk to people about Field Roast. (I am writing a book with the owner, David lee.) If you don't know about Field Roast, here's a great article with a little video from the Seattle Times.
This was the first time Field Roast has exhibited at a non-vegetarian venue, and all of the food demos on the main stage were featuring beef, so we weren't sure what to expect. But I think that there was a good response! We certainly had lots of takers for the samples, and lots of surprised but pleased reactions.
I hope that our presence there went some way to showing omnivores that vegetarian meats (as David terms his products) can stand on their own as delicious protein foods, and not merely as "substitutes". David explains in the video mentioned above that "meat" originally meant "solid food". We call the edible part of nuts "nutmeat", after all. So, his product is "grain meat" or "vegetarian meat". He writes on his blog: "Our slogan written on every package using Chinese characters is “Flesh of the Earth” ." [Similarly, the Chinese call soy "the meat of the fields".]
We were handing out bumper stickers that read "Meat? Yes. Vegetarian? Yes.", and refrigerator magnets that read "Grain meat is not an oxymoron. It is, in fact, delicious." or "We are proof that vegetarians eat meat." He is adamant that his product is not "seitan", even though the main ingredient of both is gluten, the protein of wheat. And he's right, because "seitan", though used to refer to a number of gluten products, was originally a simple chunk of wheat gluten dough simmered in a broth of water and soy sauce, with perhaps some garlic or ginger. It isn't even a traditional Japanese product, but the invention of macrobiotic pioneers.
(A funny story-- a group of people came over for samples and one of them remarked to Jennifer that Field Roast must have a close relationship with the Washington State Beef Commission! She saw the "meat" word, but the "vegetarian" part didn't register! She was one of the representatives from the Oregon Beef Council, which sponsored the food demos! I am mortified to say that I had to exit the scene quickly before I heard Jennifer's answer, because I was about to burst out laughing! I'm sure Jennifer handled it with her usual aplomb!)
We were handing out samples of the elegant and delicious Stuffed Hazelnut Cranberry Roast en Croute (which is available now through retail outlets seasonally:
And all three yummy varieties of Field Roast sausages:
And two outstanding Food Service products which will be on the retail market in the near future, the unbelievably sumptuous Field Roast White Truffle Country Pâté:
and the very more-ish Field Roast Chao Cheese (their only soy product):
Yours Truly offering samples of the Pâté and Chao Cheese (Photo by Fran Costigan)
And all three yummy varieties of Field Roast sausages:
And two outstanding Food Service products which will be on the retail market in the near future, the unbelievably sumptuous Field Roast White Truffle Country Pâté:
and the very more-ish Field Roast Chao Cheese (their only soy product):
Yours Truly offering samples of the Pâté and Chao Cheese (Photo by Fran Costigan)
(For more information about these products, check out the Field Roast blog, or their products page (click on the link for each product for a link to a Product Sheet).
Unfortunately, I didn't have time to really look at the other booths or take more pictures!
Tomorrow's blog post: Dinner at Blossoming Lotus
Cheers!
Wednesday, July 30, 2008
A BOOK IN PROGRESS AND A NEW QUINOA SALAD RECIPE
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!
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