Teriyaki Tempeh 'Ritos

Week 3 Browns vs. Ravens

Momentum was in the Browns favor after the big upset win last week and the weather held off for another perfect tailgate. Unfortunately, the Browns lost in typical Browns fashion despite being the better team. The vegans really ended up winning the day with amazing eats and you can find the recipes below.

Tempeh, much like tofu, absorbs flavor really well. I allowed the tempeh to marinate in a homemade teriyaki for 36 hours before tossing on the grill. Tempeh holds up quite well on the grill even when soaked with a marinade.

I paired the tempeh with grilled portobello and pineapple. I simply glazed them with the leftover marinade from the tempeh. The beauty of not using meat! The marinade can be reserved and used for other purposes.

Also, the burrito is a great vessel for the grill. It crisps up nicely. Erin, the wrapping queen put these together and loaded them peanut slaw, more teriyaki and peanut sauce. Enjoy!

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!

Chipotle Sausage Stuffed Cabbage with Creamy Chipotle Tomato Sauce

It'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!

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? 

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!

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

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