Jo Jo Potato Poutine, The Akron Vegan Way

Part of me wishes I had tried poutine before taking the vegan plunge 4 years ago. Then again, the amalgamation of deep fried potatoes, brown gravy and cheese curds probably wouldn't have sat well with me. I didn't even know what poutine was until my little brother made several trips north of the border and came back raving about it. Since I had been thinking about veganizing the Canadian specialty for a while, a vegan Super Bowl party in Akron seemed like a perfect time.

What makes this poutine different from all other poutine? Well aside from the fact it's vegan, made with Field Roast Chao cheese and Vegan Sausage Gravy (see recipe below), it is also a special type of French fry known only to Akronites and Summit County Ohio dwellers as Jo Jo potatoes. Ok, the potato wedge isn't exactly unique to Akron, Ohio, but I can almost guarantee you that Jo Jo Potatoes have never made their way into vegan poutine before this. And now it's time to share with the world. 

The recipe is not hard to put together. To mimic the deep fried, egg covered Jo Jo's found in pizza and chicken shops in my hometown, I parboiled potato wedges and coated them in cornstarch, spices and a little olive oil before roasting them. The result is a crispy outside and a moist steamy inside. The poutine is assembled in separate bowls topped with the savory sausage gravy and a sprinkle of fresh sage. You can serve as an app, side or main dish. Enjoy!

Ingredients

• 4 large russet potatoes (2.5 pounds)
• 2 tablespoons cornstarch
• 2 tablespoon olive oil
• Salt and pepper, to taste
• Gravy Ingredients:
• 1 small onion, chopped, about 1/2 cup
• 2 Tbsp whole wheat flour
• 2 Field Roast Smoked Apple Sage sausages, crumbled
• 1 Tbsp soy sauce or tamari
• 1/2 cup nutritional yeast
• 1 cup plain soymilk or almond milk
• 1 cup water
• 1 tsp sriracha
• black pepper to taste
• 1/2 cup cubed Field Roast tomato cayenne chao cheese (or other vegan cheese of choice)
• 2 tbsp fresh sage, chopped fine 

Directions

Jo Jo's: Adjust an oven rack to the lowest position and preheat the oven to 425 degrees F. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges.

Place the sliced potatoes into a large bowl and cover them with boiling water. Let them soak for 10 minutes (aka parboil).

Line a baking sheet with parchment paper or silpat. Drain the potatoes and pat them dry thoroughly with a clean tea towel or paper towels. Evenly toss the potatoes with the cornstarch, than add the oil, salt and pepper.

Arrange the fries in a single layer on the baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven and flip them. Continue to bake until the fries are golden and crisp, about another 20 minutes longer. In the last 5 minutes, remove the pans and add the cheese on top. Allow to melt before removing. Time serving so these are hot!

Sausage Gravy: Heat a skillet over a medium flame. Add the onions and cook for three minutes, until starting to soften. Add the crumbled sausage and cook for five minutes, until starting to brown. Add the flour and stir well. After two minutes, add the remaining ingredients, whisking well to combine. It will thicken and be ready rather quickly. 

To serve: Place fries in a bowl or on a plate and sprinkle with cheese. While still warm, pour gravy over fries and cheese. Top with fresh sage and enjoy!

Parboiled taters in cornstarch

Coated taters ready for the oven

Crumbled sausage

MMMMM graaaaavyyy

Jo Jo's

The final product

We Are Vegan Meats!

My friends at Field Roast have outdone themselves with a new commercial that parodies the Arby's meat commercials, some of which had poked fun at us vegans for eating "twig and berry sandwiches." Clearly, the folks at the fast food chain have never had any Field Roast products or visited this blog!  The Field Roast rebuttal shows a massive 4 patty burger and an extra sloppy chili dog while touting the juicy vegan meats "meant for football and tailgating."
I hated those Arby's commercials and am glad Field Roast came up with something better. Their products are fantastic and I can' wait to visit them this fall when the Browns play in Seattle. In the meantime, pick up some Field Roast for your Super Bowl party and you won't be disappointed. Remember, we are VEGAN MEATS!!

A "Bloody" Vegan Burger & the Growth of Plant Based Food

When news broke yesterday of Stanford Professor Patrick Brown's company Impossible Foods, my jaw hit the floor. It wasn't just the appearance of a burger nearly indistinguishable from one made from cows that shocked me (although clearly I need to get my hands on this product ASAP, even if it currently costs $20/patty), rather it was the amount of money invested in the company. $75 million to make the perfect veggie burger and other plant based foods. That's right, $75,000,000.00.

Look at the Burger!

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!

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

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 

Field Roast "Cooks in the Field" Recipe Contest Winner

I'm a Grill Master! Well, at least according to Field Roast, the artisan grain meat company.  A few weeks ago I submitted this recipe for Field Roast stuffed boomers to the Field Roast Cooks in the Field recipe contest.  My friend Holly encouraged me to sign up given my love affair with the succulent vegan sausages.  And low and behold, I won! I am excited to participate with the other contest winners, the "Urban Foodie" Joy Martin of the blog Braisen Woman and the "Healthy Homemaker" Sarah Creighton of the blog Veggie Kids.

A preview of my shipment (Photo from @fieldroast)

According to the contest terms and conditions, as Grill Master I will create 10 new recipes (2 per month for the next 5 months) using Field Roast products.  Field Roast will post the recipes on their blog to share with the vegan masses all over the world.  This week, I will receive my first shipment of grain meats from Seattle.  Over the course of the next few months, I will receive Field Roast coupons, a Field Roast swag bag, another shipment of Field Roast products, "exposure and Field Roast fame!"

Field Roast has really been stepping up the recipe section on their website and this contest is another stellar effort to engage their customers.  Last winter, I declared Field Roast as "the best vegan tailgate food," in an ballad to the company based in Seattle, Washington.  Keep tabs on their blog for full bios, photographs and recipes coming soon.


(Update: Here is my Cooks in the Field Spotlight)

Here is my quote from their website:

“I really got into cooking after college and like many guys, my favorite thing to do was grill. Combined with my love for football, tailgating came naturally. Walk through any pre-game at a college or pro football game and see the displays put on by veteran tailgaters. There is so much pride in what they do; one could argue it’s the ultimate eating experience in America. Meat often takes center stage. Unless you feel like eating chips and salsa, vegans are left out in the cold. I’m here to say it doesn’t have to be that way!”

I can't wait to share more of the delicious details with you all.  If you are lucky, you may be able to enjoy the fruits of my labor in the test kitchen!  Thank you for all your support of Hold the Pigskin.  The past couple of months have been the best ever for the site and the future is bright.

Top 5 Vegan Starter Recipes (that'll leave you full and satisfied)

Salad, not included!

Today, I had a friend ask me for my top 5 vegan recipes.  That question is harder than it looks 

because the answer hinges on who is asking and what they hope to discover. 

If you are a newbie vegan, then it means I have to give my favorites at all 3 meal times so you have a full days worth of food.  If you are a vegetarian looking to cut out cheese and eggs, then I want to include things with cashew cream or flax eggs to make it seem like nothing is missing.  If you are a seasoned vegan looking for meat 

substitutes to grill, then I can get into the nitty gritty of seitan or veggie burgers.  The degree of kitchen skill also plays a role too, as you don’t want to scare anyone off from trying a plant-based diet with complex techniques or obscure ingredients.

My friend today was looking for  my favorite vegan starter recipes.  I thought about this long and 

Stir Fry, not included!

hard and have come up with a list, including 2 breakfasts, a sandwich, a soup and main dish as my top 5.  (Honestly, spinach chickpea salad and stir-fry are my go to dishes for lunch and dinner respectively, but since I make it different every time and there is no wrong way to do it, I didn’t include these in the top 5).  Enjoy!  

THE TOP 5

1.    Kale Strawberry Banana Smoothie
2.    Loaded Oatmeal
3.    Spinach Mushroom Hummus Panini
4.    Lentil Soup (with Field Roast)
5.    Black Bean Brown Rice Bowl

Recipes after the jump...

An Ode to Field Roast: The Best Vegan Tailgate Food

Sorry for the hiatus, law school exams will do that to you.  But I am back now and will be posting regularly, even through the offseason.

I did make it down to the tailgate two weeks ago on bike.  A quick trip to the muni lot is better than skipping it altogether.  I brought a tupperware of cucumber/tomato salad and Sara had a package of Chipotle Field Roast

sausages.  That's it. Nothing creative or off the wall, but still so good!

When in a pinch the number one vegan tailgate food is Field Roast sausage.  There is no debate.  From the real ingredients to ancient traditional recipes, Field Roast are a hit at tailgates.

I have used Field Roast in a number of recipies here on this blog (chili dogs and stuffed boomers) and in past blog posts over on Love Your Leftovers (lentil soup).  The chipotle is perfect in paella or any pasta dish.  The italian is great in wedding soup or pasta fagole.  The possibilities are endless.

Here are the top 5 reasons why I love Field Roast:

1. Real food, made by real people.  And they're growing.
2. It's better than all the competitors, which are usually soy based. 
3. They are served at Safeco Field in Seattle.  How cool is that?
4. They don't just have weiners, they also have roasts and deli slices.
5. 25 grams of protein per sausage.  Where do YOU get YOUR protein?!

Photo Roll (after the jump)!

Field Roast Sausage Stuffed Boomers

BYE WEEK

Thank goodness the Brownies had a bye week, we all needed a week to recharge.

Stuffed boomers

Anyone who knows me knows of my love for the Field Roast.  Established 15 years ago in Seattle, they trace their roots back to 7th century China and a recipe used by Buddhist Monks.  It hands down beats all other vegan sausages and they also have a number of other fantastic products.

This recipe is adapted from The Barbecue Bible, an award winning book by Steven Raichlen.  Even though the book's over 500 recipes mostly contain meat, there are several vegetable and vegetarian sections and adaptable recipes   The grilling technique chapters alone are worth a read.

This recipe is rather simple, but it will wow people.  Appetizers are an underrated part of the tailgate experience especially if you can use the grill to make something special.  This will turn heads and get your tailgate off to a great start. Enjoy!

Vegan Chili Cook Off

Week 8 Browns vs. Chargers

Chili, a myriad of colors

Chili is one of those comfort foods that some meat eaters prefer vegetarian.  The mix of beans, veggies and spices lends itself well to any palate.  It warms you up, through the heat of the food and the heat of spice.  We needed something warm on a cold rainy day in Cleveland.

For a tailgate, chili is extremely versatile.  We decided to make breakfast burritos and chili cheese dogs for a nice breakfast/lunch combo.  Often we dont eat anything but appetizers for the first few hours, so the though of a hearty breakfast burrito is appealing.  A key to keeping the chili warm throughout the day is either to plug in a crockpot or bring a pot to heat on the grill.

There are two kinds of vegan chili as defined by the Long Star Veggie Chili Cookoff: traditional and all veg.  “All Veg” chilis are made with only vegetables, while the “Traditional” chili contain a meat analog or substitute like seitan or tempeh.  I opted to make a traditional chili with seitan and TVP, and my buddy Chris made the multi-bean and roasted veggie chili (recipe coming later this week).  I'll also include my recipe for tofu scramble for the breakfast burritos. Enjoy!