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Beyond Meat DUNKIN' DONUT Net News TEST PRODUCT REVIEWS

The Story Behind our Beyond Sausage® Sandwich | Dunkin’

CNAP ClipBoard: Sometimes Steve stops at Dunkin’ for early morning coffee. This time he bought two of the new Beyond Sausage Sandwiches for two co-workers to try. They weren’t the vegan ones, since all they have on them is a patty and ketchup. And these guys weren’t vegan.

One of the guys is Egyptian and can’t eat pork, so he was thrilled and loved them.

The other guy, though he didn’t act as excited about it, said he would definitely buy it.

So, those were the reviews of two non-vegans on the Dunkin’ Beyond Sausage Sandwich.


This past August, the Big Apple was offered a new plant-based protein menu option for Dunkin’ guests in Manhattan. To do so, we teamed up with Beyond Meat, one of the fastest growing U.S. food companies offering a portfolio of plant-based meats, to introduce the Beyond Sausage® Sandwich.

This product is part of our commitment to offer our guests a wide range of menu choices to fit their individual lifestyle needs, and our fans LOVE it. We heard from Dunkin’ guests far and wide that they needed this plant based sandwich in a store near them, and we are excited to bring the Beyond Sausage Sandwich to stores nationwide.

In honor of this fan favorite sandwich, we decided to tell the story behind the Beyond Sausage Sandwich.

The Beyond Sausage Sandwich offers the favorite taste and texture millions of Dunkin’ sandwich customers enjoy and expect with a juicy, savory Beyond Breakfast Sausage™ patty – made with 100% plant-based proteins and a mix of spices crafted especially for Dunkin’ – served on an English muffin with egg and American cheese. The taste profile of this plant-based sandwich also pairs perfectly with our Dunkin’ Cold Brew.

In addition to featuring 10 grams of plant-based protein, the Beyond Sausage Sandwich has 29% less total fat, 33% less saturated fat and fewer calories, cholesterol and sodium than a traditional Dunkin’ Sausage, Egg and Cheese Breakfast Sandwich on an English muffin, helping Dunkin’ deliver the nutritional and environmental benefits of plant-based protein.

In honor of Dunkin’ and Beyond Meat’s biggest breakfast news of the year, Dunkin’ is celebrating the launch with its first-ever multi-day sandwich-tasting event. To give people who run on Dunkin’ a chance to experience the great taste of this plant-based sausage offering, on Friday, November 8 and Saturday, November 9 from 8 a.m. to 10 a.m. guests at participating Dunkin’ restaurants throughout the U.S. are invited to enjoy a complimentary sample, while supplies last.

If you are new to the plant-based arena, you may have a couple questions about this new Dunkin’ product.

For example, what is a plant-based protein? It is simply that! Protein derived solely from plants. The Beyond Breakfast Sausage featured in the sandwich is made of peas, mung beans, rice and sunflower to provide the protein and coconut oil to ensure juiciness.

You may also be wondering if the new Beyond Sausage Sandwich is vegan. While the standard sandwich build is not vegan, as it includes egg and cheese, guests can order the sandwich with just the Beyond Sausage patty on an English Muffin for a vegan-friendly breakfast sandwich option.

*Sustainability is a key part of Dunkin’s growth, and a critical part of our journey is taking bigger, bolder action to be more sustainable in all the ways we operate. A key benefit of the Beyond Breakfast Sausage patty is that it is more sustainable for the environment than traditional meats as it requires less water, less land, generates fewer Greenhouse Gas Emissions, and requires less energy than a beef burger to produce.

Source: The Story Behind our Beyond Sausage® Sandwich | Dunkin’





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ENGLISH MUFFIN

Bagel Is OUT. English Muffin is IN.

I tried and tried to like that bagel. It just wouldn’t let me. It’s too tough, break your teeth, bite the inside of your lip trying to chew the dang thing. I developed recipes, nice ones, knowing other people worshipped the ugly thing trying to be a bun and a donut in one. No originality. Flavorless even when flavored. My dog daughter uses them like toys. Rolly Polly we call them, when Steve brings one home for Lilly Belle.

The bagel trying to be a sandwich is the biggest joke of all. I did it, tried it, it’s my way to expeiment. I succeeded by covering the hole with something that wouldn’t push through when biting into it. Spreading the thicker condiments on the lettuce rather than the bread. Some bagel-makers made a softer, more gentler, easier to stomach bagel, but they don’t stick around long. The big bagel-makers push them out.

I engineered my recipes for the head-in-the-sand bagel-eaters. They’re happy. But I can’t keep using a product that I have to alter so much in order to eat it. And they only stay fresh for one day. Hey, this isn’t in the category of a French baguette, where you know in advance to eat the day you buy.

Poppy seeds give pregnant women a positive opioid test and babies get taken away from their rightful mothers based on the results of that test.

On the ‘everything’ bagel they appear like tiny black dots all over it. That’s what bagel-eaters want, ‘everything’ so they don’t miss out on ‘anything’.

What they should have added is ‘everywhere’.

Strategy-wise, bagel-eaters don’t like to choose. Again, they’re afraid they’ll miss out on or lose something by choosing one or more over the others.

Did the bagel-makers stop putting poppy seeds on the bagels? NO. They relished in the attention, making the bagel even more appealing to addiction prone bagel-eaters. No high yet, but keep trying and it could happen if your body likes opioids, and many bagel-eating bodies do. Opioids gravitate to where they’re liked.

But those poor mothers whose babies were swiped away from them put into foster homes right from birth, because of that test. Babies bonding with strangers all because of the bagel-maker not wanting to change the recipe.

Now comes the sesame seed being highly allergic in allergy-prone people, which is a lot of people, since the number of people with allergies and sensitivities are rising through the roof. Yes, the sesame seed also appears on the ‘everything bagel’.

Still, that they kept the poppy seeds on… and washing doesn’t help much, since if you wash poppy seeds they clump together, so have to be dried, and that makes a mess and costs a whole lot more, so everybody makes light of it. Funny isn’t it? Bagel-maker too lazy to wash the poppy seeds. Change the test not the bagel, they say as they seethe through yeasty nails dug deep into their piles of dough.

That even one baby got swiped from his/her mother, and father too, is one family too much. Your baby sees some strange person first and bonds with that stranger, knows that stranger’s smell, cries for that stranger that isn’t you, just because you had to have an ‘everything’ bagel, knowing that the bagel had opioids that show up in a urine test when you go to the hospital to give birth.

What a heartache – a heartache that the entire world feels for that mother and that baby and that father and the families of both, whose smells will be strange to that baby when that baby is rightfully returned to it’s real family.

The Jews did that. And they’re still doing it.


Yes. The English Muffin is definitely superior to all bagels, seeded or not. It’s just the way life made it. Nooks and crannies is an English term, but the holes in the muffins are like basins or craters that hold liquid, that slowly seeps into the risen dough like syrup on pancakes, instead of holes where liquid falls straight through to your lap.

I’ll take the English muffin over the bagel any day of the week. I don’t have to find ways to like it. It’s perfect the way it is. Frankly I prefer my plant burgers on a lightly toasted English muffin rather than a burger bun. It’s sturdier and doesn’t fall apart as easily, but tender at the same time. Soft in the middle and lightly crisped on the edges when lightly toasted. That’s the only way I eat an English muffin, toasted.

Animal-Free is my only requirement – no milk or whey or any part of the animal disguised as a plant.

The chefs on Food Network turned their noses up at the English Muffin, but then again the bagel-makers butter their buns, plus they eat animals – the whole animal, raw, bloody, alive sometimes, insects too, so you know where their taste buds lie – at the bottom of the sewer of humanity. They laugh a lot – too much for culinary comfort. Not that it’s their fault – they can’t help themselves.

They keep telling people to stop them as they whistle past the graveyards of those they ate, but nobody does, because they know they’ll fight back with a vengeance few have seen in modern day. They want you to stop them as an excuse to release their brutality once more upon the world. Go ahead, I dare you.


So, the English Muffin wins hands down.

ENGLISH MUFFIN IN. BAGEL OUT.

 BOYCOTT BAGELS GLOBALLY






Categories
ENGLISH MUFFIN Field Roast Grain Meats & Cheeses POM TEST PRODUCT RECIPES TEST PRODUCT REVIEWS TEST PRODUCTS

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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Delight Soy ENGLISH MUFFIN GIA RUSSA IPM FOOD SOURCE MASSEL BOUILLON TODAY'S TEST INGREDIENTS

Today’s Ingredients

I GOT THE GOODS

  • I GOT THE GOODS
  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS: 

1 – DELIGHT SOY POPCORN NUGGETS

2 – GIA RUSSA HEARTS OF PALM

3 – MASSEL CHICKEN STYLE BOUILLON

4 – IPM CAPERS

AFC CHICKEN PICCATA BENEDICT

The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!

Makes 6 servings






 

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ENGLISH MUFFIN GOAT May Wah Vegan Meats Silk Milk Dairy Substitutes TEST PRODUCT RECIPES TEST PRODUCTS

AFC Eggs Benedictine – May Wah inspired – GOAT

FIRST WE MAKE THE POACHED EGG SAUCE:

AFC POACHED EGG SAUCE ©

Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!

Makes 3-2/3 cups

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ENGLISH MUFFIN Field Roast Grain Meats & Cheeses GOAT Minor's Flavor Paste TEST PRODUCT RECIPES

KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH

MINI PEPPER GRAVY KNIFE AND FORK SANDWICH WITH HAND FORMED BURGER FIELD ROAST ON ENGLISH MUFFIN

KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH

Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven sandwich!

Makes as many as you want

Categories
ENGLISH MUFFIN GOAT TEST PRODUCT RECIPES Tofutti Update

POTATO PIEROGI BENEDICT

PIEROGI BENEDICT 2

POTATO PIEROGI BENEDICT

The JJ Wilk Potato and Onion acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise Sauce! 

Serves 4