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The Field Roast Cookbook

100 Succulent Recipes with Artisan Vegan Meat

By David Lee, By Tommy McDonald, By Tommy McDonald

Hailed 2015's Company of the Year by VegNews Magazine, Field Roast Grain Meat Co. offers their first cookbook, dedicated to delicious, satisfying vegan "wheat 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 are not soy-based, nor do they 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.
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Also By David Lee, By Tommy McDonald, By Tommy McDonald

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