Field Roast Grain Meat is genius. They’ve created products people love. Now, they’ve come out with a cookbook with 101 more ways to use and love their products! Living in Field Roast’s hometown of Seattle has its perks. Last week, I got to attend the Field Roast Cookbook Launch Party at Machine House Brewery in Georgetown. I tried delicious samples from the book as they were passed, and Ian’s Pizza from Capitol Hill baked up some great pizzas with Field Roast Grain Meat and Chao Creamery cheese. My mom even took home a sweet raffle prize!
Third Place Books was there selling the cookbooks, so we purchased a copy, and had it autographed by Chef Tommy McDonald. In briefly speaking with Chef Tommy, I told him of the Seattle Vegan Cookbook Club, and hope he will be able to join us one day when we cook our way through this book!
The Faces of Field Roast
I enjoyed hearing Field Roast President, David Lee, talk about the company’s 20-year journey, and how far they’ve come. Stocking the shelves of big-name retailers across the country is incredible for Field Roast, and for plant-based living in general. The accessibility and affordability of meat alternatives has certainly come a long way.
Hearing Tommy speak about grain meats, and the extensive work he does to replicate flavors and textures, really makes me confident that anyone (without wheat allergies) would love vegan alternatives. They may never know the difference. Of course, I’m all for transparency, so as to best accommodate all allergies and sensitivities. I really appreciate the easy alternatives that may delight even the most decidedly plant-averse palates.
I’m excited for the Seattle Vegan Cookbook Club to cook (and eat) our way through this book. Maybe more importantly, I’m excited to create some new holiday favorites from some of these recipes. What recipe are you most excited to try?