Tuesday, September 16, 2014

BBQ Smoked Vegan Brisket

Week 2 Browns vs. Saints

Vegan BBQ never looked so good
It feels good to be back! The Browns decided to show up this week and bring home a win. The weather was perfect for grillin and we got down.

The vegans took over the muni lot with an outta this world vegan tailgate. Cowboy Caviar, Mac and Cheese, Green Beans and more. This brisket recipe requires a bit of advance prep. Form and boil the brisket the night before and coat with a dry rub.

On game day, use your favorite BBQ sauce or make your own (I will post my BBQ sauce recipe later this week). I went ahead and put the brisket, along with a simple cole slaw, on grilled Texas toast for a loaded sandwich. I drew inspiration from my two favorite vegan food trucks, Homegrown Smoker in Portland and BBQ Revolution in Austin. They are worth following and be prepared to drool at every post!

Now onto the brisket! Smoking can be accomplished in many different types of grills. I used the simplest method in my new horizontal grill. By sprinkling the charcoals with soaked wood chips and using indirect grilling, you can smoke the brisket "low and slow." This recipe will knock the socks of your guests. Enjoy!

Seitan Brisket
Ingredients

Huge bag of Wheat Gluten
  • 3 cups vital wheat gluten (I buy this stuff in 10lb. bags!)
  • 1/2 cup nutritional yeast flakes
  • 2 and 1/4 cup cold water
  • 1/2 cup low sodium soy sauce or tamari
  • 2 tablespoon ketchup
  • 5 cloves garlic, finely minced
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 tablespoon paprika
  • 1 teaspoons cumin
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon Old Bay
  • 1 teaspoon onion powder
Directions
  1. Combine dry ingredients (gluten, nutritional yeast and spices) in a large bowl. In a separate bowl, mix together wet ingredients (water, soy sauce, ketchup, garlic, and lemon zest).
  2. Pour the wet ingredients into the dry and combine. Knead dough in the bowl for about 3 minutes until you have a spongy dough. Let rest for a few minutes, then shape into a log about 7 or 8 inches long. Cut into 3-4 pieces.
  3. In a large soup pot (the biggest you've got) fill with cold water (make sure it’s very cold, otherwise the seitan will get crumbly) and soy sauce/veggie brother to taste. Gently put the pieces of dough in the liquid. Partially cover the pot and bring to a boil. Lower heat and simmer for one hour, turning the pieces occasionally. Let it cool
  4. Squeeze out all the liquid you can, without breaking it up (some pieces will fall off. Save these for stir fry, meat sauce, or some other use).
The seitan after boiling
Dry Rub
Ingredients
  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili  powder
  • 2 teaspoon chipotle or cayenne powder
  • 1 teaspoon  of kosher salt
Directions
  1. Combine all of the spices in tupperware. Shake!
  2. Coat each piece of brisket, being careful not to break any. Really rub it in.
  3. Wrap each piece in plastic wrap or place in a Ziploc bag and refrigerate for several hours or overnight until ready to smoke .
  4. Soak wood chips (I like hickory) for 45 minutes or more.
  5. Start a fire in your charcoal grill or smoker. Prepare for indirect heat if using a grill (you don't want it to be hot, keep temp around 225)
  6. Place the brisket on the grate. Throw some wood chips on the hot coals and close the cover. Smoke for 1 to 1 and a ½ hours, adding more soaked wood chips occasionally. Baste with bbq sauce in the last 20 minutes.
  7. Remove from the grill and keep covered while you grill the Texas toast (see below)
  8. Slice and coat with BBQ sauce.
Dry rubbed and ready to chill overnight

Smoked brisket

Smoked brisket, sliced
Simple Coleslaw (adapted from Salt Lick BBQ in Driftwood, Texas)
Ingredients
  • 1 head cabbage, shredded (for a primer on how to shred a head of cabbage, click here)
  • Pinch celery seed
  • 3 tablespoons toasted sesame seeds
  • 3/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • Pinch white pepper
Directions
  1. Place cabbage in a large mixing bowl.
  2. Place vinegar in a heavy saucepan and bring to a boil. While vinegar is boiling, slowly add sugar and salt, stirring constantly until dissolved. Turn off heat. Place pinch of white pepper in a mixing bowl. Slowly pour vinegar mixture into white pepper while whisking, and mix well. Cover.
  3. Sprinkle celery seed and sesame seeds over cabbage and mix thoroughly.
  4. Add vinegar mix and combine well.
Texas Toast
Ingredients

  1. Thick (1"!), soft, white and fluffy bread
  2. Earth Balance at room temp
  3. Garlic puree (I used a head of garlic)
  4. Salt and pepper
Directions
  1. Mix together the Earth Balance and garlic in a bowl and season with salt and pepper to taste.
  2. Brush one side of the bread with the Earth Balance mix and place on the grill, spread side down.
  3.  Grill the bread for 1 to 2 minutes until lightly golden brown. Flip and quickly toast the dry side.
Tailgate! Assemble the sandwich like so...






Wednesday, July 23, 2014

Chipotle Sausage Stuffed Cabbage with Creamy Chipotle Tomato Sauce

2014-07-22 21.21.21It's been too long! I've neglected posting but have been blogging over at Field Roast and Fresh Fork.  I figured, why not share those awesome recipes over here!  Football season is coming up soon so it's time to get thinking about what to cook.  Enjoy!
The first step to stuffing cabbage is steaming the head and peeling off the leaves one by one.  Fill the leaves with flavorful mixture or vegan sausage, brown rice, onions, garlic and spices.  Meanwhile, whip up a creamy, spicy tomato sauce.  Once the sauce is done and a cabbages are rolled, let simmer and prepare to be amazed!
Sauce
  • 4 large tomatoes, diced or 28 oz. can of diced tomatoes
  • 6 oz. can of Tomato Paste
  • 1 cup Vegetable Broth
  • 1 Small Onion, diced
  • 2 cloves of garlic
  • 2 cups greens, chopped
  • 1/4 cups basil, chopped and packed
  • 1 cup raw cashews
  • 3 chipotle chiles, seeded and washed (optional)
  • ¾ cup water
  • Salt & Pepper, to taste
Directions
  1. In a large sautee pan, sautee the diced onions until soft and translucent. Add garlic and cook for a minute more.
  2. Add the diced tomatoes with liquid, the vegetable stock and tomato paste. Season with salt and pepper.
  3. Bring to a boil then lower to a simmer for 20 minutes.
  4. Meanwhile, add the cashews, water and chipotle peppers to a high speed blender. Blend until smooth.  (Tip: if you soak the cashews overnight it helps blend. Also feel free to use soy creamer instead!)
  5. Add the greens, basil and blended chipotle cashew cream and simmer for another 10 minutes.
Cabbage Rolls
  • 1 medium cabbage, cored
  • 4 chipotle field roast or your favorite vegan sausage, crumbled
  • 2 cups cooked brown rice
  • ½ cup minced onion
  • 1/2 cup sauce, reserved
  • Italian seasonings, to taste
  • Salt and Pepper, to taste
 Directions
  1. Partially boil the head of cabbage just enough until you can gently peel away each layer. The leaves should be pliable but intact. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done.
  2. Mix together all ingredients for the rolls. Place in the center, not too much so you can't roll!
  3. Roll like a burrito. If necessary, you can use a toothpick to hold them together. Repeat.
  4. Place all of the finished rolls into a large sauce pot.
  5. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
  6. Bring to a boil then lower to a simmer. Cook for 45 minutes to an hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.
  7. Serve hot alongside green beans and maybe with a dallop of guac on top!
2014-07-22 20.25.32
2014-07-22 21.24.06

Thursday, April 10, 2014

Hold the Pigskin on Fresh Water Cleveland!

Head over to the Cleveland blog magazine Fresh Water Cleveland for their piece on Cleveland's social media mavens.  Myself and several other bloggers and tweeters are featured in the article by Nikki Delmotte. 

Here is an excerpt from the article:

Cleveland’s vegan scene is burgeoning in a big way and Rosen decided to give it a twist: tailgating. Rosen’s blog offers local sports quips side-by-side with vegan tailgating recipes, along with an active Twitter and Instagram presence. Veggie sausage maker Field Roast loved the idea so much they’ve asked him to become a regular contributor to their national blog.

How did you get started?

Like any diehard Browns fan, you’re down there in the Muni lot and there’s not a lot of room for vegan anything. I wanted to do something that showcased vegan tailgate food and really pushed the envelope and encourage the spread of vegan tailgates in other cities.
Hopefully the exposure wil encourage a few more plant-based eaters to join the tailgate... or start their own!  Who said eating grain meat isn't manly? 

Wednesday, March 19, 2014

Grilled Pierogies with Chived Sour Cream

The offseason continues and the Grill Master is just heating up.  The posts are flying over at the Cooks in the Field page on the Field Roast blog.  My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.

Pierogies are a staple of the large Polish community in Cleveland.  Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried.  I figured, why not grill the filling, stuff, boil and then throw them on the grill instead?  This recipe calls for grilled Italian Field Roast, onions and mushrooms.  Vegan cheese is optional, but adds great texture and creaminess.  Top it off with some chived cashew sour cream and prepare to be amazed.  Enjoy!

Ingredients

  • Filling:
    • 1 package Italian Field Roast sausages
    • 2 large onions, quartered
    • 8 oz. mushrooms, halved
    • Shredded vegan cheese (optional)
  • Dough:
    • 3 cups all purpose flour
    • 1 cup water, plus 3 tablespoons
    • ½ tsp. salt
    • 1 tbsp. ground flax seed
  • Glaze:
    • 2 tbsp. Dijon mustard
    • 2 tbsp. apple cider vinegar 
    • 2 tbsp. olive oil
  • Chived Cashew Sour Cream: 
    • 1 ½ cups cashews, soaked and drained
    • ½ cup water
    • ¼ cup lemon juice
    • ½ tsp salt
    • 1 bunch fresh chives, chopped

Preparation instructions

  1. Grill the Field Roast sausages on an oiled grill grate.  Rotate until all sides are charred
  2. At the same time, grilled the onions and mushrooms in a grill pan until charred.  The onions will take a little longer than the mushrooms
  3. Once cooled, chop into small pieces and set aside.
  4. Meanwhile, prepare the dough.   In a large bowl combine flour, 1 cup of water and salt.  Warm the remained 3 tablespoons of water and mix with the flax.  Add to the bowl and knead.  
  5. Roll out the dough until very thin (should be about ¼ inch thick).  Using 4-inch cookie cutter (or a martini glass) cut out circles of dough.  
  6. Meanwhile, prepare a lot pot of boiling water
  7. Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional).  
  8. Fold in half and pinch closed.  Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)
  9. Drop a few of the folded and sealed pierogies into the boiling water.  Don’t crowd the pot.  Boil for 5 minutes or until they begin to float.  Remove from the boiling water with slotted spoon. Repeat.
  10. Brush the mustard/vinegar glaze on and place on the grill.  Cook each side for about 2-3 minutes.  Keep moist!
  11. Meanwhile, place all the ingredients for the sour cream except the chives in a blender.  Blend until smooth.  Fold in chives.
  12. Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.  

Rollin, rollin, rollin
Ready to be stuffed
The grilled stuffing all chopped up
Grill time!
Chived sour cream


Thursday, March 6, 2014

Vegan Jalapeño Corn Bread

The offseason can be a tumultuous time for coaches and GMs on the hot seat.  Here in Browns town, our coach, GM and CEO all got canned.  This three-alarm corn bread will make you feel like you are on the hot seat, but I promise you won't lose your job.  

Corn bread is a staple of any good bbq or soul food meal.  Often times, it is made with dairy or eggs and is off limits to those eating a plant based diet.  At the Hold the Pigskin tailgate our cornbread is not only vegan, but it is moist, spicy and stacks up against the best corn breads you can find.

This corn bread is made with equal parts corn meal and bread flour.  To give it a unique texture, it is loaded with chopped jalapeños and kernels of golden corn.  Two flax eggs take the healthy factor to another level and provide a soft, moist texture.  This corn bread is worthy for any tailgate or bbq, vegan or not.

The recipe is quite easy to make and requires few ingredients.  It makes a sizable batch, but feel free to double or triple it if you are serving a crowd.  Trust me when I say, there won't be any leftovers.  Enjoy!

Ingredients

  • 1 cup corn meal
  • 1 cup bread flour 
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Dash of salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons agave nectar or maple syrup
  • 2 flax eggs (3/8 cups hot water mixed with 2 tablespoons of ground flax, let sit for a few minutes to become sticky)
  • 1 cup frozen corn
  • 3 jalapeños, chopped
Directions
  1. Preheat oven to 400. Spray a 8x8 pan with cooking spray.
  2. Mix the dry ingredients in a large bowl (corn meal, flour, sugar, baking powder, salt)
  3. Add wet ingredients and mix well (almond milk, agave, flax egg)
  4. Fold in corn and chopped jalapeños
  5. Pour into the greased pan and bake for 25 minutes
  6. Remove and let cool before serving

Moist and delicious

Corn bread with BBQ Tempeh and Collards

Tuesday, February 18, 2014

Grilled Triple Mushroom Panini

Breaking: Hummus and Gravy go well together
Here is the latest from the Field Roast Grill Master blog.  Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle.  I promise to post some more content after the bar exam is over next week.  Sorry for the delay!

If I have to describe mushrooms in one word it’d be “luxurious.”  They are earthy, rich and perfect for the grill.  Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics.  This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd.  The hummus pairs nicely with the grilled mushrooms and deli slices.  When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury.  Enjoy!




Ingredients
  • 2 packages Field Roast Wild Mushroom Deli Slices
  • 2 large Portobello mushrooms
  • 1 cup hummus 
  • 4 ounces baby spinach
  • 8 slices sturdy, thinly sliced bread
  • 2 tbsp liquid aminos, tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)

Instructions

  1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
  2. Grill the mushrooms until soft, about 5 minutes per side.
  3. Thinly slice the grilled mushrooms and set aside.
  4. Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread.  Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices.  Cover with the sliced grilled mushrooms and a handful of spinach.  Put the other slice of bread on top and press down
  5. Grill about 5 minutes per side over medium-low heat.  Be careful not to burn!  (Also, feel free to use any of the grilling methods mentioned above)
  6. Serve alongside warm mushroom gravy for dipping

Tuesday, December 17, 2013

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers
My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   

These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 

Ingredients
  • Lentil Sage Deli Slices
  • 1 medium eggplant, sliced ¼ inch
  • Marinade for eggplant
    • ½ cup white wine
    • ¼ cup rice vinegar
    • Juice of 2 lemons
    • 5 cloves garlic, minced
    • ¼ fresh sage, chopped
    • Salt and pepper to taste
  • Smoked Tomato Deli Slices 
    Field Roast ready to grill

    • 3 red peppers, quartered
    • Marinade for peppers
      • ½ cup red wine
      • ½ cup apple cider vinegar
      • 1 tbsp. vegan worcestershire
      • 1 tbsp. blackstrap molasses
      • 1 tsp. liquid smoke
      • 1 tbsp. smoked paprika
      • 1 tbsp. dried thyme
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Wild Mushroom Deli Slices
    • 6 portobello mushrooms, stems removed
    • Marinade for mushrooms
      • ½ cup red wine
      • ½ cup balsamic vinegar
      • 1 tbsp. tamari
      • 1 tbsp. agave nectar
      • 1 tbsp. crushed red pepper
      • 2 cloves garlic, minced
      • Salt and pepper to taste
    • Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
    Directions
    • In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
    • Prepare the grill for direct grilling
    • Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
    • Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
    • Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve



    Bagged veggies waiting for lube
    Lentil Sage Marinade
    Smoked Tomato Marinade
    Wild Mushroom Marinade
    Soakin