Yesterday I received a package from Field Roast. A package of italian sausages and their new meatloaf, these are grain meats with veggies added. I plan on using the sausages on vegan pizza this weekend. It has been a long time since we have had pizza and I have vegan cheese, vegan pepperoni and italian sausage yum! But I wanted to try them first. In my opinion the best way to eat a sausage link is in a bun with mayo, mustard and onions. Sometimes only mustard is needed but I love vegenaise! So I cut a link in half to fit better into the bun and cooked up in a wee bit of olive oil. It breaks apart easily- not sure if it is that way for all of their sausages but this one did. Not a problem just fit it all in the bun.
I make a hot and spicy sausage from scratch that we all love. This was pretty darned close. I could totally see having this in the freezer for when I am out of my homemade ones. It has good flavor and texture. The italian sausage has eggplant in it- and I am not an eggplant fan but I couldn’t taste them. No artificial ingredients at all. No transfats, no cholesterol at all. 4 grams of fiber per sausage. I love that they use veggies in the meats. I add beans and veggies to mine- any way that I can get extra nutrients in I am all for it!
Check out their story of the grain meat . Jennifer, one of the employees was so nice and helpful. I love that about smaller businesses- getting to interact with the employees on a more personal level.
They have 3 flavors of sausages: Italian sausage, Mexican chipolte, Smoked apple sage. I am headed to Whole Foods tomorrow and will pick up the Mexican Chipolte if they have it.
If you haven’t tried Field Roast Grain Meats yet …what are you waiting for?? These should be in the fridge of every vegan. It makes a quick meal more tasty!
Check out this story of the Grain Meat from Field Roast’s media kit:
The Grain Meat Story
In 7th Century China, Buddhist monks were on a quest to fi nd a vegetarian protein, fi rmer than tofu. After
many experiments they fell upon a technique. While making simple dough from wheat fl our in a tub of cold
water the monks noticed that the starches began to dissipate. The more they kneaded, the more starch
came out. Eventually, after considerable kneading,
they were left with a chewy protein-rich substance.
They simmered it and fl avored it with broth for hours.
They had discovered ‘Mein Ching’ or Buddah’s Food’,
or as we know it today, grain meat.
Years later, under a cloud of mystery, Mein Ching
made its way to Japan where Japanese cooks used
their own culinary experience to take it a stepnfurther.
They simmered it in soy sauce, sea vegetables
and ginger, They called their new version of grain
meat ‘Seitan’.
At this time in England and throughout Europe, a
culture of life was being built upon a foundation
of grains: barley, wheat and oats. This rustic trinity
provided sustenance for all, with bread and beer for
humans and feed for their animals. Forests became
cultivated fi elds, fi rst ploughed and planted then
nourished by the elements. Each region produced
its own speciality. Barley malt was made into ale, wheat ground into country bread, Charcuterie (game,
sausages, pate, salamis, cappa cola) was smoked, seasoned and aged. Bold and subtle fl avors emerged:
mustards, garlic, red wine, malts and balsamic vinegars. The stage was set for culinary fusion….
And so it was… until hundreds of years later when ‘Mein Ching’ and ‘Seitan’ traveled the perilous Pacifi c to
the New World. Chinese and Japanese immigrants seeking a better life in this new America brought with
them their traditional culture, including their two versions of grain meats. These ‘meats’ were relatively
unknown outside of their own cultures until the birth of the natural food movement in the 1970’s. In the
late 1990’s, chef David Lee, to whom food was about community, traditions, compassion and sharing, was
struggling to make a vegetarian teriaki wrap until learning of ‘Mein Ching’ and ‘Seitan’. By adding European
fl avors, David developed the third version of grain meat: Field Roast. He happily passes it onto you.
1440 South Jackson Street · Seattle, WA U.S.A. 98144 · 206 762-5961 · Fax 206 762-6239 · www.fi eldroast.com

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