So I figured it's time to share my favorite way to make grilled cheese. It's really simple, and you might not even call this a true recipe, since the amounts of each ingredient will vary depending on who is making the sandwiches. My vegan cheese of choice is Daiya but feel free to substitute another brand.
Herbed Grilled Cheese
Vegan butter, such as Earth Balance, or solid chilled olive oil
A round loaf of Italian rosemary bread, or a loaf of Italian bread plus chopped fresh rosemary, to taste
Mozzarella-style vegan cheese, such as Daiya
Slice the loaf of bread, and use the largest slices for sandwiches. Heat a large skillet over medium-high heat. While skillet is heating, spread the vegan butter or solid olive oil onto one side of each slice of bread. When the skillet is good and hot, lower the heat to medium. Place a slice of bread with the buttered side down on the skillet, then top with cheese. (If you couldn't find rosemary bread, sprinkle a little chopped fresh rosemary over the cheese.) Place a second slice of bread on top with the buttered side up. Cook until bottom slice is golden brown, then carefully flip the sandwich. If shreds of cheese fall out, use a turner to pick up the cheese (which is probably now melty and bubbling) and place it on the top of the sandwich to save all the cheesy goodness. Cook for a couple more minutes until the bottom slice of bread is golden brown.
Serve with a hot mug of herbed tomato soup. If I'm feeling lazy, I like to use pre-packaged vegan tomato soup, such as the one from Imagine Foods. Then I add equal parts basil, oregano and thyme, to taste.
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