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Several weeks ago, I spotted this Gardein Holiday Roast on sale at my favorite grocery store (the Skagit Valley Food Co-op, in Mt Vernon, WA). Of course I had to buy a box, since I’m always eager to try new vegan food products.
Gardein Holiday Roast
Since we’re skiing for 4 days over this New Year’s holiday weekend, I thought it would be the perfect time to cook up this animal-free treat. The roast will feed Eric and I for 3 dinners. The box suggests that the roast serves 8, but I think 6 servings is more realistic and appropriate.
Preparation is a snap…
1. Keep the roast frozen until you’re ready to cook it.
2. Prepare the (optional) Basting Glaze from the recipe on the box…
Whisk together: 1 T tamari, 1 t vegetable oil, 1 T orange marmalade, 2 T orange juice, 1 t Dijon mustard and 1/4 t dried thyme.
(I didn’t have orange marmalade, so I used the apricot jam that I already had in my fridge. I also used all of the juice from a fresh-squeezed orange.)
3. Place the frozen roast on top of your choice of veggies with about half of the glaze. I chose onions and carrots. My loaf pan was perfect for the job.
4. Bake covered at 400 degrees for 30 minutes. Drizzle half of the remaining glaze over the roast and bake another 15 minutes. Repeat one more time, for a total of 60 minutes.
Basting Glaze and Frozen Gardein Holiday Roast
Cooked Gardein Holiday Roast with Basting Glaze over Carrots and Onions
Instead of baking the potatoes in the glaze (which probably would have been better), I baked 3 potatoes in a pan.
Baked Potatoes
The roast includes a 14 ounce gravy packet that you simply thaw and heat. Note that we ate the whole packet of gravy in one night! We didn’t need to skimp on the gravy since I made extra (Mmm…that would be the Mushroom Gravy recipe out of “Big Vegan,” by Robin Asbell.)
Gardein Homestyle Gravy
If you follow this blog, you’ll recognize this Pineapple Cranberry Sauce:
Pineapple Cranberry Sauce
We rounded out the meal with steamed broccoli and cauliflower. After I took this picture I drenched everything with more gravy!
Basted Gardein Holiday Roast with Carrots & Onions, Baked Potato, Homestyle Gravy, Pineapple Cranberry Sauce, and Steamed Broccoli & Cauliflower
Finally, I must NOT forget to mention that the Gardein Holiday Roast is absolutely, utterly, and wonderfully delicious! YUM. I look forward to my next 2 dinners!
Speaking of forgetting…
I forgot to prepare a dessert…oh, BOO. Instead, a spoonful of Wax Orchards Classic Fudge will have to do!
My thumb is not green…Which means that if I can grow sprouts, anyone can. It’s ridiculously easy and highly gratifying! Sprouts are the only food that I (currently) have the time or motivation to grow myself.
STEP 1: Buy seeds. Here is a nice blend of organic alfalfa, radish and broccoli sprout seeds. My local natural food Co-op has a whole section with seeds and sprouting supplies.
STEP 2: Get a quart wide-mouth canning jar and sprouting lid. A sprouting lid has holes in it to allow air flow and drainage. I made my own using some plastic mesh that I found at the craft store. Just make sure that the holes are small enough so that the seeds don’t go through.
STEP 3: (DAY 1) Soak 1 tablespoon sprouts in the quart jar filled with cool water for 4-8 hours. Drain through the sprout lid.
STEP 4: (DAYS 2-5) At least 2 times per day, rinse the seeds and growing sprouts by filling up the jar with cool water so it overflows. Turn upside down to drain. Keep out of direct light. Don’t let the seeds dry out.
Day 3 – Draining the Sprouts
STEP 5: After the sprouts start to grow, place the jar in a location that gets indirect sunlight. This develops the chlorophyll.
Day 4 – Exposing the Sprouts to Indirect Sunlight
STEP 6: (Day 5-6) When the jar is filled up with green sprouts you’re ready to harvest!
Day 5 – Harvest Day
Place the sprouts in a large bowl filled with cool water. Break up the sprout “clump” and swish around to loosen the seed hulls. Most will float to the top, and the rest will sink to the bottom. Carefully pour the hulls down the drain while keeping the sprouts from following!
STEP 7: Drain the sprouts and store in a closed container in the refrigerator. I put a damp paper towel in the bottom of the container to keep the sprouts moist but not too wet. Eat within a week.
My favorite summer sandwich is a “green sandwich,” made with sprouts, cucumber, green pepper and avocado, with dilled horseradish sauce (Vegenaise + Bubbies Horseradish + dill). Sometimes I add some marinated tofu slices.
For a great resource and more information, consult The Sprouting Book, by Ann Wigmore.
HAVE FUN AND BE WELL! 🙂
Freeheel Vegan 