A SHOUT OUT to Seattle’s Field Roast

When you think of the words “Seattle” and “Roast” where does your mind automatically go? Right, right, coffee. Yes, Seattle is home to Starbucks and so many other great companies, from Nordstrom to Zillow. But I’d like to draw your attention to Field Roast, a Seattle company that’s producing some of the yummiest vegetarian products that my family and I have discovered over the past year.

Field Roast products combine the traditional idea of Buddhist food “Mien Ching” with vibrant flavors such as Smoked Apples and Sage to create grain-based vegetarian products in the form of sausage, deli loaves, burgers and more that appeal to vegetarians and even the most die-hard of meat eaters (my Midwest-born husband included, pictured here eating a prosciutto sandwich in Italy!).

What I love about these products is that they are so versatile and you can eat them for any meal. My favorite quick prep is to sauté the sausage with red peppers, white beans and onions and toss with arugula or spinach in a bit of olive oil.  With a whopping 26 grams of protein per sausage link, and a powerful list of healthy ingredients, this is a meal you can feel great about.  Field Roast products are available locally in Seattle at QFC and Whole Foods. For national distribution, click here.  I hope you have a chance to try this feel good food!

Field Roast Spring Salad
Directions
Drain and rinse a can of white beans. Prepare your favorite Field Roast sausage according to package directions (remember to remove casing). Saute 1/4 chopped white onion, 1/4 – 1/2 chopped red bell pepper in 1 – 2 T. olive oil and cook until onions are translucent (5-7 minutes).  Add in beans, crumbled sausage and warm for 3-4 minutes, seasoning with S+P.  Let cool. Toss with a few handfuls of spinach and 1-2 T. olive oil. Enjoy!