Wednesday, June 23, 2010

Field Roast Sausages - For Piggy sans the Pig

As you've read in previous posts, sausage was a big part of our lives prior to the whole vegan thing. We ate plenty of sausage and pasta, sausage pizza, sausage and peppers, etc. I'm kind of new to the whole world of meat analogs, and I'm not sure how I feel about most of them just yet. I do know for sure, however, that the choices have greatly improved since my being a non-meat eater 10 years ago. Last night, I tried Field Roast Grain Meat Sausages for the first time, and I have to say that I actually liked them. They are seasoned thoughtfully with eggplant, garlic, fennel and wine, but may be a bit heavy on the salt. I think my new palate is learning to really enjoy foods without the extra sodium. Regardless, the sausage was still very good. I think they would certainly make a great addition to a pizza. 

For those of you who don't want to overdose on protein, don't go crazy on these. They serve up a whopping 25 grams of protein per sausage, which is awesome only if you're trying to find a way of making sure to have enough protein. I know, I know. You worry about my lack of protein, being that I'm a vegan and all, but balance is the key. While plant protein, unlike animal protein, is generally safe even in high quantities, it is still always good to have a varied diet, and not too much of any one good thing. A person of my stature should have about 46-58 grams of protein per day, and that may even be a high estimate. But this has nothing to do with the tasty sausage I'm complimenting does it?  Maybe I'll save the topic of protein for another post :)

Nate's Two Cents: Actually, Tara, it's too late for you to backtrack on this one.  You've already taken the lid off the "protein debate" can, so we might as well talk about it a bit more.  The largest and most comprehensive study of human nutrition ever conducted--the so-called "China Study" (also the name of a book that should be required reading for everyone in America)--demonstrated some amazing correlations between high animal protein consumption and cancer (among other things). I have been a lifelong animal protein junkie, but after reading several books on the subject, I've come to question everything the Beef Council made sure our schools told us. In a future post I'll expand on that.  For now, the sausage--incredibly well-seasoned, albeit salty, for a fake meat.  The fennel did its job, packing punch in every bite. Even my meat-obsessed seven-year-old couldn't tell the difference, and this is a kid who could tell when I used rice milk instead of almond milk in his pancake batter!  My suggestion would be to put this almost-sausage on pizza or in a sweet tomato sauce.  And don't tell your guests--I can just about guarantee they won't know the difference.

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