Meatlovers Italian Cream GOAT

MEATLOVERS ITALIAN CREAM – GOAT

Tofurky meets Tofutti in this dream boat of a meatlovers fantasy of textures! The fennel convinces you that you are indeed in a very special place – so forget-it-not! Cruise the party with Confidence! You made it!

The chewiest cream you ever tasted!

Makes 1-3/4 cups

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Apple And Orange Thyme Cranberry Sauce

APPLE AND ORANGE THYME CRANBERRY SAUCE

A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads. It’s a keeper! Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!

Makes 3-3/4 cups

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Cranberry Cider Pudding Sauce

CRANBERRY CIDER PUDDING SAUCE

Those cranberry skins can get in the way of enjoying the cranberries. So what do we do? Make a pudding-like sauce that smooths the edges making the entire cranberry experience one to savor. Cilantro – in ground seed form and fresh leaves – now becomes something to talk about. You could call it the Halfway Cranberry Sauce – both jellied and whole in the same elegant sauce!

Makes 3-1/4 cups

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Olive Walnut Tapenade

OLIVE WALNUT TAPENADE

Simple, easy to make. Textures, flavors all good. Serve with crackers, bagel, French baguette, flatbread. Use as a topper for marinara and pasta, green salad, coleslaw, or in scrambled tofu!

Makes 2-1/2 cups

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HAZELNUT CRANBERRY ROAST En Croute

HAZELNUT CRANBERRY ROAST En Croute

by FIELD ROAST Grain Meats

Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!

En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.


Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.


My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.

The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.

Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!

Serves 8

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AFC Asian Pineapple Snowball – GOAT

AFC ASIAN PINEAPPLE SNOWBALL – GOAT

A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will impress!

Serves a crowd

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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

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CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE SERVING

CRANBERRY STUFFING POTATO CASSEROLE

Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!

Serves 6

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