Chef Tommy McDonald, Seattle native and author of vegan cookbook Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor shares 100 delicious, satisfying vegan recipes. McDonald is the head chef at Field Roast (founded in 1997 in Seattle), an artisan vegan grain meat and cheese company. We had the chance to chat with him last week for a Q+A about the cookbook, upcoming food trends in Seattle, and some of his favorite spots.
These vegan snacks aren’t just tasty, they’re made with real food!
Super Bowl food and vegans are not a classic combination. And most of the naughty football-type vegan food around is made with chemicals and science too complicated for our brains to understand
How exactly do you roast a field? David Lee will show you.
During my adolescent stage of veganism, I ate more than my fair share of questionable meat substitutes. Products that taste, look, smell and feel way too much like the meat they are mimicking. Products that simply would not exist without the use of modern science. Thankfully, I have since
Classic tale of dragon meets wasabi meets vegetarian pizza place.
Interestingly enough, the name has nothing to do with its worldly location. Brothers Adam and Aaron opened shop in the I.D. two years ago, but they are anything but new to the Seattle pizza scene.
Feed your stomach and your soul… Ugh I know. But it’s true!
FareStart is a downtown hot spot for lunch breakers looking to give back and eat well. By the look and taste of the food, you would never know that behind the kitchen doors are men and women training to be chefs. FareStart offers a sixteen-week training course
Thanks to Field Roast, vegans can fully enjoy the whole American baseball tradition with a frank in hand.
Seattle’s front-runner in vegan faux meats makes a stand at Safeco Field. A little stand, at Section 133. It’s got traditional(-esque) frankfurters, original flavor combinations and a whole lotta zing. Now, there’s one more reason to head to the ballpark and root for Seattle.