We were excited to finally get our hands on one of these new Field Roast Smokey Forager's Roasts. Our excitement was justified...this roast was delicious!
We actually heard about it last holiday season, but couldn't find it anywhere. But last week I was so happy to find this in the freezer section at Mother's Market in Laguna Woods, CA, USA. The Wild Rice and Bread Crumb Stuffing inside this roast is accented with flavors of the US Pacific Northwest such as Chanterelle Mushrooms and Wild Huckleberries.
This smokey, tomato-ey roast made the house smell SO GOOD while it was in the oven. And then it smelled even better when we basted on the Pineapple Mustard Glaze! The photo may have turned out nicer if it brushed on by someone with better basting skills, but it was delicious nonetheless. Here's a pic of the box as well as the preparation instructions. Note that you have to defrost the roast in the fridge for at least 12 hours, so be sure to plan ahead.
Since becoming vegan, we've had to extend our Thanksgiving Celebration to nearly a full week before AND after Thanksgiving Day, just to make sure we are able to enjoy all the fabulous vegan centerpiece roasts now on the market (including Field Roast Hazelnut Cranberry En Croute, Gardein Holiday Roast, Tofurky Roast, Trader Joe's Turkey-less Stuffed Roast just name a few we will have before the season is over) including all the leftovers. There's just so much to eat when you don't limit yourself to turkey!
Please choose to celebrate Thanksgiving (or any occasion) with compassion this year. It's never too late to choose compassion, and it's never been easier.
Thanks for reading. Peace and love to all who live.