|Happy National Grilled Cheese Day!|
I hope that everyone has had an amazing adventure time making all kinds of unique sandwiches for today's coveted joy over one of the greatest lunchtime combinations since peanut butter met jelly, especially my creative vegan peeps! Woot!
Who doesn't enjoy a light, crispy well seasoned bread with gooey cheese spilling from it's hot depths?
For this guilty pleasure "holiday" celebration, I tucked in my veggie favorites, crafting a nutty cauliflower walnut spread (just cauliflower cream thickened) atop of oozing melted Daiya cheddar wedge, red onion, and fresh spinach for my drool-worthy grilled cheese blend and a rich, flavorful few ingredient avocado tomato soup that must be split amongst two.
Avocado Roma Tomato Soup
2 Roma tomatoes
1 ripened avocado
2/3 cup vegetable stock ( used an unsalted variety)
1 teaspoon cilantro
juice from one lime
1/2 teaspoon salt (optional if using a sodium stock)
1/4 teaspoon black pepper
Puree tomatoes, avocado, and vegetable stock together.
Heat into a small saucepan with remaining ingredients for 5-10 minutes.
Simmer. for an additional 3 minutes.
Caulflower Walnut Spread
1 cup cauliflower, cooked
1 cup walnuts, grounded
3 tablespoon nutritional yeast
2 tablespoon almond milk
1 teaspoon dried basil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
slice Daiya cheddar cheese
slice of red onion
bunch of fresh spinach leaves
2 teaspoon Italian Seasonings Blend
Add cooked cauliflower and remaining spread ingredients in a blender.
|Spread about a generous tablespoon cauliflower walnut yumminess on one side of bread & the other side with spinach leaves, Daiya cheddar wedge, & red onion.|
|Sprinkle olive oil & Italian Seasonings Blend on both outer sides of the bread. Brown on both sides, lid covering the entire "grilling" process.|
|Serve with soup.|
|Is there no richer, creamier, cheesier meal?|