Asian-Style Celebration Roast

ASIAN-STYLE CELEBRATION ROAST

Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy!

Serves 4-6

1 lb. Field Roast Celebration Roast – studded with whole cloves – top and sides, about 1/2 inch apart – then wrapped in heavy aluminum foil to completely seal and baked in a preheated 350 degree oven for 1 hour. Remove from oven and remove foil.

Asian Coconut Apricot Gravy: Makes about 2 cups

1/2 c. Original Culinary Coconut Cream by So Delicious

1/2 c. soy sauce

1/3 c. dark brown sugar

1/3 c. Simply Fruit Apricot Spreadable Fruit

1/2 c. fresh brewed coffee

1 sm. thumb-size piece of fresh peeled ginger root, cut into tiny matchsticks sizes

1/2 c. thinly sliced scallion, half green part and half white part

fresh grind black pepper to taste

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Combine all gravy ingredients in bowl, one at a time, stirring to completely incorporate after each addition.

Place roast in a deep bowl that nearly fits it, then pour marinade over the roast. It should be almost submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours or longer.

Alert: Count the whole cloves you use, write it down and tape to refrigerator, so when the roast comes out of the oven and you remove the cloves before serving you’ll know if you got them all. Okay? Safety first.

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Prep the carrots:

1-1/2 lbs. carrots, cut ends off, peel, cut in half crosswise, then julliene or spear them – just make them narrow enough so it won’t take over an hour to roast them once we add them to the baking dish in which we cook the marinated the Celebration Roast. Bag and refrigerate carrots till ready to use.

1 c. walnut halves

Baking the roast: Preheat oven to 400 degrees

Remove marinating roast from refrigerator. Lift into a 9 x 13 inch baking dish. Center in the dish, then pour all of the marinade over the plant meat. Shake the dish to even out the marinade – now called gravy – in the bottom of the dish.

Surround the roast with the prepped carrots.

Add 1 c. walnuts over the carrots. Cover with foil, leaving head space for the center of the roast, but sealing tightly around all edges.

Bake in preheated 400 degree oven for 30 minutes. Remove foil and continue to bake for about 20 minutes.

Remove from oven and remove cloves, being sure to get them all so guests don’t bite down on one of them. Place on serving platter and surround with carrots and walnuts in the gravy. Serve with salad and side dishes of choice and of course cranberry sauce.

Notes: Well, if you’re going to have a roast, then this is the way to go. What the marinade turned to gravy does to the carrots and walnuts will surprise your palate – can carrots and walnuts actually taste like animal meat? I guess so. The cloves are a smart addition to the roast if you can’t make up your mind whether you want ham or beef for the centerpiece plant meat. Why not both? It works.

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