This is a good ol american dinner for a good ol american vegan guy. this is frankfurter sausage in pasta with marinara sauce. the frankfurter is from the good people @fieldroast . i love them! check out their food if you haven’t. hope everybody is surviving this heat wave!
4,367 90July 2018
Happy holidays family!! so the holidays are in full swing, and what’s dinner without delicious stuffing?? well here is a quick and simple recipe that i love with my favorite @fieldroast italian sausage! thank me later and happy holidays to you all!
i always measure from the spirit, so you can do the same based on your family size!
1 pack of fieldroast italian sausage
herbs &spices salt free to your liking
grape seed oil
chop veggies and sausage
sauté (5 mins) the celery, onions, mushrooms, herbs & spices and sausage with grape seed oil and a little veggie broth.
then add the sautéed mix and more veggie broth (just enough to soften breadcrumbs but not too runny) to your pan of bread crumbs, and stir gently to get it even through out the pan.
cover and bake for 30 - 40 mins on 350 degrees
uncover and bake for 10 - 15 mins
remove from heat, let it sit and cook for 5 minutes then serve and enjoy! #howiholiday#plantbased#vegan#fieldroast#stuffing#tabithabrown#happyholidays#sponsored
2,812 127December 2018
#ad hi guys. it’s burger season and do i have the perfect recipe for you. i paired @fieldroast tomato cayenne chao slices with chipotle black bean quinoa patties and a creamy grilled corn topping, along with jalapeños, red onion, and tender green sprouts. the chao slices melt wonderfully and the hint of cayenne and tomato in them perfectly complements the smoky spicy flavor of the black bean patties. recipe is below; check out my stories for the cooking process! #fieldroast .
chipotle black bean quinoa burgers
1 1/2 lb sweet potatoes (about 2 cups cooked)
1/3 cup dry quinoa + 2/3 cup water (1 cup cooked)
1/2 cup quick-cook oats
1 15 oz can black beans, rinsed and drained
1/4 cup cilantro, chopped finely
1/4 cup green onions (white and green parts), chopped finely
2-3 chipotle peppers in adobo, minced
1 tsp each ground cumin and smoked paprika
1/2 tsp chipotle powder (sub chili powder)
1 tbsp soy sauce or tamari
1/2 tsp sea salt
creamy grilled corn topping:
grill one ear of corn (or roast in the oven along with sweet potatoes). combine the kernels with 1/4 cup vegan mayo, 1 tbsp lime juice, an 2 cloves minced garlic.
1 package @fieldroast tomato cayenne chao slices
sprouts or lettuce
preheat oven to 400f and cut sweet potatoes in half. place face down and roast for 30 minutes or until tender. remove skin (it should come off easily) and measure out 2 cups of cooked sweet potato. to cook quinoa, wash and drain quinoa in a strainer, then add to a saucepan along with 2/3 cup water and bring to a boil. reduce heat and simmer for 15 minutes, then turn off heat and let quinoa steam with lid on for 5 minutes. fluff and set aside to cool. drain and rinse black beans, and place in a bowl along with all other ingredients. mash with a fork, mixing until everything is combined, then scoop mixture into patties using a 1/3 measuring cup. place onto baking sheet lined with parchment paper and bake at 400f for 35 minutes, flipping once halfway. alternatively, fry in a non-stick pan for 5-6 minutes each. serve between toasted buns.
3,225 122last month
You really can’t go wrong with skewers in the summer. i made these grilled vegetable sausage skewers with @fieldroast mexican chipotle sausage, zucchini, colored peppers, mushrooms, and red onion, brushed with a balsamic maple dressing and topped with a tangy green chimichurri. the plant-based sausages are made with a spicy-hot blend of smoked chipotle and chili de arbol peppers, cumin, and oregano, and when they’re sizzling the smell is divine. recipe below; check out my stories for the behind-the-scenes! and after that go get your grilling on #fieldroast#simplymade#ad .
grilled vegetable sausage skewers
1 package @fieldroast mexican chipotle sausages, quartered
1 medium yellow bell pepper
1 medium red bell pepper
1 red onion
6 baby-bella mushrooms
1 small zucchini
10 wooden skewers, soaked in water
balsamic maple dressing:
2 tbsp balsamic vinegar
1 tbsp maple syrup
2 tbsp olive oil
salt and black pepper to taste
1/2 cup packed fresh parsley
1 cup packed fresh cilantro
4 cloves garlic, minced
3 tbsp red wine vinegar
3-4 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
assemble skewers, layering sausage pieces and vegetables in desired order. combine dressing ingredients and brush over the skewers. season liberally with salt and pepper, then cook in grill (or in a grilling pan on stove) until charred and vegetables are tender. in the meantime, make chimichurri: add all ingredients to a blender/food processor and puree until smooth, or chop ingredients finely and whisk together in a small bowl. spoon over finished skewers and serve.