About this item
Hailed as 2015's Company of the Year by VegNews Magazine, the Field Roast Grain Meat Co. offers their first cookbook, dedicated to delicious, satisfying vegan meat recipes. Founded in 1997 in Seattle, Washington, Field Roast creates artisan vegan meats, made with real ingredients and traditional food making practices. Chef Tommy McDonald shares fundamental techniques and processes that will enable you to make your own vegan grain meats (sausages, roasts and more) at home--for everyday (sandwiches, burgers, meatloaf) to holiday (stuffed roast, anyone?) . The 100 recipes are flexible: want to make your own meats? Great! Want to use Field Roast products instead? That will work too. These recipes do not require complicated, hard-to-find ingredients; all you need are grains, veggies, and spices--all-natural ingredients for authentic, hearty taste. With recipes for basics such as cutlets, roasts, burgers, and sausages, as well as dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Spiced Sausage and Leek Flatbread, Ginger Glazed Lemongrass and Ginger Roast with Blistered Bok Choy, Orange Szechuan Broccoli and Grain Meat, Tuscan Shepherd's Pie, Curry Katsu, and more.
About the Author
Tommy McDonald (1986- ) was born in Seattle, Washington and raised in the Pacific Northwest. He is the head chef at the Field Roast Grain Meat Company where he also assists in flavor development and helps drive food-service growth in the burgeoning company. Tommy is the author of Field Roast aimed at building vegan awareness in the kitchen. He strongly encourages people to make every meal a special occasion.
