Saturday, January 9, 2010

Joe’s Oat Patties: A Product Review

I started to see these little bags of oats and spices pop up on store shelves around here in the past few months. It turns out they are a new veggie burger that is sold in mix form called Joe's Oat Patties. They have a few flavors, including Taco, but the one I selected to try is the “Meatless Chicken”. Part of the reason I selected this is that their website has a recipe for “Chicken Salad” to use in sandwiches. Since I was still putting my food list together for starting back to work, I thought that if this worked, it might be nice to use as something to bring for lunch to work. And since it is soy free, that is a big bonus.

The mix is basically oat and quinoa based, with various spices and other ingredients, depending on what type of veggie burger it is supposed to make. The directions to make each mix are the same: for one bag of mix, combine it with one cup of hot water of broth, let sit for 10 minutes, stir well. Once the mix is cool, then shape and fry up. You can also scramble the mix, which means to cook it up and move it around until you get smaller pieces until they are done. I did two things with the mix. I used the single batch directions to make a single pattie, and then I scrambled the rest to turn it into a “Chicken Salad” sandwich spread.

Joe's Oat Patties

Here is the single pattie mix made as to mini chicken patties on some potato rolls (acting as buns). The sauce on the bun top is some Annie’s BBQ sauce. On the side is some steamed green beans and simple potato pancakes (leftover mashed potatoes and flour, and then pan fried). Amazingly enough, the patties do taste chicken-like. And you would never know that this is just grains and other ingredients mixed together and cooked up. I don’t know if you can get 6 patties from each batch, they would be quite thin.

Chicken Salad

The other thing I did with it is make a “Chicken Salad”. I was going to use the recipe on their website, but decided to just make a traditional recipe with mayo, mustard and pickle relish. I “scrambled” the rest of the mix by making the left over mix with ¾ cup of water and then putting spoonfuls of it into the pan. As they cooked up, I broke them into smaller pieces until it was all in fairly small pieces and cooked through. At that point I put it in the refrigerator until cool and mixed in the mayo, mustard and pickle relish. It may not look that great, but tastes quite good. I took the last of it in my lunch on Monday, and it was a nice way to start the week.

So there you are. Quite an interesting new product and the best thing is that it is made here, near Orlando. I don’t know if this will ever go national or overseas, but this is one of those things that is worth a try if you see it on the shelves in your area.

Thursday, January 7, 2010

Field Roast Meatloaf

Hope you all had a happy New Year. Teddybear and I did absolutely nothing this year. We didn’t even stay up till midnight or drink any Asti. Maybe I’m getting old?

I also haven’t been cooking a lot. I was sick the week before Christmas and then spent the week before New Year’s planning for when I went back to work in January. I also spent the last two weeks of last year worrying about my new job. Being a new tax preparer is bad enough, but running an office just adds to it. So far it has gone fairly well, but the rush starts next week, so we will see how things are then.

Field Roast Meatloaf

The Field Roast Meatloaf was something I picked up, thinking it would make a nice, quick dinner. Little did I know at the time, it would be a perfect comfort dinner for a cold week in Florida. And if you like the sausages or the Celebration Roast from them, you will love the meatloaf. If you fed it to an omni, they may not believe it is vegan. The directions suggest that you coat it with something when heating it, so I made a sauce of equal parts of some Annies Original BBQ sauce and some leftover cranberry sauce from Christmas. It added a nice touch of a little sweetness and a little spice.

On the side are some corn and an interesting little side dish called Korean Style Romaine, part of my plan to get more greens in the diet. It is basically sliced romaine lettuce that is seasoned with a hot dressing of sesame oil, garlic, ginger, soy sauce and hot pepper flakes. You pour the hot dressing over the lettuce and let it sit for 30 minutes, and then it is ready to eat. It is a bit spicy, but it could easily be made without the pepper flakes; if you want it milder. It is also a different way to eat your lettuce.

I also have some other things to show you this week, including an interesting new product that is made in Florida. So see you all later.