12/27 Happy Meatless Monday & My Beloved Hazelnut en Croute
Happy Meatless Monday after Christmas. I hope you had a memorable and delicious holiday.
Yesterday Sandy and I had our first opportunity to share a relaxing holiday meal together and it was my beloved Hazelnut En Croute. You may remember that I confessed in an earlier Exploits post that I had become completely obsessed with the
Photo BY: S. Duquet
Field Roast Hazelnut en Croute and really had to have it. It was like it was the last piece of vegan dark chocolate on the planet. Two weeks ago we finally purchased one and it has been waiting for us in a deep freeze ever since. Last night Sandy made culinary magic and we tasted it for the first time an hour later. The only attention it required was remembering to put it in the fridge the night before to let it thaw.
Photo By: S. Duquet
As she cut it in to slices the puff pastry was flaking off all buttery and crispy. It was not possible to watch this and not interfere, so I started consuming the end pieces as if I were helping.
Sandy served it with roasted Yukon Gold and Sweet potatoes to round out the feeling of holiday decadence and delight. The Field Roast en Croute was so delicious it was ridiculous. It is moist, flavorful and positively succulent. The cranberries inside are a perfectly tart complement to the roast and pastry over coat.
Photo By: S. Duquet
The part that I find so exceptional and the reason I am sharing this dish for Meatless Monday is because creating this no beast feast was easier than cooking any roast counterpart I’ve ever seen or even making burgers at home for four. Pop it into the oven for 45 minutes, let it stand for an additional 15, then carve. It is an out of the ordinary, delicious and easy way to incorporate a meatless meal into your week. Elegant enough for a dinner party or soul satisfying for your family on a chilly Monday evening, no one will believe all you did was heat it up.
I want to make it easy on myself to live compassionately and to set myself up for success when possible. Eating healthy, fun, decadent vegan/vegetarian food does not have to require time you don’t have or imagination in the kitchen. Make it playful and doable to enjoy a Meatless meal this week. You deserve it.
Have a delicious day.
Tags: compassionate eating, compassionate products, dairy free, Field Roast, going veg, Hazelnut en Croute, trying vegetarian, vegan, vegan challenge, vegan dinner party, vegan entertaining, vegan experience, vegan holiday dinner, vegan holiday roast, vegan products, vegan review, vegan transition, vegan wannabe, vegetarian dinner party, vegetarian entertaining, vegetarian holiday roast
December 27th, 2010 at 4:28 pm
Did you buy it locally? I haven’t seen this one.
December 31st, 2010 at 2:55 pm
I absolutely loved this! Had one at Thanksgiving, two at Christmas, and two more sitting in my freezer. I hope they sell it again for the holidays or keep it on the market!
January 2nd, 2011 at 9:42 pm
Jennifer, we found the magical en Croute at Whole Foods and Better Health. You may also purchase them online from various sources which we have not yet tried. I would drive three states over to purchase it if it came to that.
January 2nd, 2011 at 9:47 pm
Oh my goodness Sara. I ate it cold in a sandwich the next day and then cut it into chunks (en croute and all) for a salad. The phyllo sucked up all the dressing like a dressing sponge and made the most outrageously delicious salad topper. We cold not believe how decadent and delish it was. I am so glad you also found the love of the en Croute.
November 19th, 2011 at 6:47 am
I absolutely love this recipe! I loved it even more than having ice cream with tofu on top it was THE BOMB! I have never made a pie that tasted so good! It was a blast making it, but eating is the ultimate best part. I ate some crumbs the day after, they where crunchy!!!!!!!
– Love,
Isabella Luger
December 3rd, 2011 at 8:12 pm
Isabella,
So glad you enjoyed making and enjoying the pie. It is the easiest dessert to make and it looks like you spent all day slaving away. I think its divine that it gets its creaminess from avocado. What could be better?