Childhood nostalgia in a meal
Grilled cheese and tomato soup, it's one of those childhood meals you never outgrow. I never did anyway and its one of those meals I get excited just thinking about.
One of the problems I found when I became vegan was the ability to make a grilled cheese. I just couldn't find cheese that melted the way it was supposed to. Sure, I could find cheese that tasted like cheese, cheese that was great spread on crackers or on a cheese board, but when I tried to melt cheese slices, it never worked. It never melted...it just...bent..... a little. It was frustrating for sure, because sometimes I really wanted a good old-fashioned grilled cheese and couldn't have one.....until now.
Behold, Miyoko's latest product that recently hit store shelves and one in which I happily bow down to the cheese gods, or goddess in this case; Miyoko Shinner. Her new Cultured, Vegan, Rustic, Thick-Sliced, Farmhouse Cheddar is a true game changer. I have been let down before in the cheese department, so wasn't expecting to be 100% happy, but this cheese checked every single box. I was 1000% happy! It was gooey, melty, cheesy, and perfect. I sincerely could not tell the difference between this cheese and dairy cheese. It tasted exactly the same as a grilled cheese, and I mean exactly, I don't know how Miyoko did it, and I don't care, I just have to have this cheese in my life, and it will always be stocked in my fridge. As you can see by the photo I attached here, this cheese is the real deal, it MELTS and its amazingly DELICIOUS! You seriously must get some, you will be so happy you did. This is even better than the dairy slices you typically put in grilled cheese sandwiches and thicker. Trust me, you won't be disappointed.
Grilled Cheese:
2 slices of your choice of bread (I used 365 Ancient Grain Bread)
Miyokos French Cultured Butter
2 Slices of Miyokos Cheddar Slices (I found the cheese at Whole Foods)
Spread outside of the bread slices with butter, put the cheese slices between, cook in a covered pan (covered is a must for the cheese to melt) on the stovetop until each side is brown. Cut in half, serve and enjoy!
Tomato Soup:
I used Allison Andrews 'Loving It Vegan,' Tomato Soup recipe. This soup is home made, fresh, has beautiful tomato flavors and really hits the spot as a compliment to a sandwich. The only change I made because I didn't have fresh basil on hand, is where it calls for a can of whole peeled tomatoes, I used a can of whole peeled tomatoes with basil included as one of the ingredients. It worked perfectly. This soup was so good it was hard not to have seconds and thirds.
You certainly can use canned tomato soup in a pinch, but I love making my own. It's cheaper, you get more for your money, and there are less additives and salt. You can also tweak it as you like. This soup recipe is quick and easy to make and no fuss involved.
For the full recipe see Loving It Vegan's website here: https://lovingitvegan.com/rich-creamy-tomato-soup/
Enjoy!!!
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