Guys. It's #NationalGrilledCheeseDay. And I'm sure you might be thinking - but this is a vegan/plant-based blog, why would we celebrate such a day? To that I say WHY NOT?! I think there's an importance that comes with plant-based eating to recreate old favourites and see what can be closely replicated or perhaps even improved in certain recipes.
I want to keep a focus on creating plant-based/vegan ingredients from whole foods instead of buying the processed vegan alternatives. Don't get me wrong, sometimes I enjoy a vegan sausage or vegan 'cheese' but on the whole in our house we try to create alternatives from whole food goodness.
I also was feeling particularly happy after a recent podcast from Don't Salt My Game, where guest Rosie Spinks comments on how we shouldn't be afraid of bread. Don't stress about buying the sourdough without the sprouted grains and whole wheat flours, it will be okay. Bread gets such a bad reputation in the healthy food world but let me tell you, I'm a sucker for avo-toast in the morning. **Full disclosure. If there's bread and avocados in my house I guarantee that's going to be a part of my breakfast that day.**
We are always talking about everything in moderation and bread definitely falls into that category and that means EATING THE BREAD SOMETIMES. The rests of your meals are going to help balance everything out and depriving yourself of these certain foods isn't going to help your inner happiness because let's be real, toast is awesome.
So, in honour of this lovely day I've put together a creamy, dreamy, tart and fresh grilled cheese for you all. (And myself - it was so good!)
What you need:
1 loaf of your favourite sourdough bread - sliced 3/4 of an inch thick to ensure crunchy on the outside but soft on the inside.
1 tomato, sliced.
1 handful of fresh basil leaves. Approximately 3 large stalks worth.
3/4 cup raw cashews, soaked overnight.
Juice of 1 lemon.
1/2 cup nutritional yeast.
salt and pepper to taste.
1. Blend the basil, cashews, lemon juice, nutritional yeast and salt and pepper until smooth.
2. Spread the basil 'cheese' on in a thick layer on one side of bread and the sliced tomatoes on the other.
3. You can add extra basil to your sandwich too if you are basil obsessed (like myself).
4. Heat a pan on medium to medium-low heat.
5. Once the pan is hot, put your two slices together and spread coconut oil on one side, placing this side down first and then the opposite side once in the pan. Traditional grilled cheese style.
6. Cook until golden brown on one side and flip until the same is true of the other.
7. Remove from pan. Cut. Devour. Add a dipping side if you'd like - this is your sandwich.
I liked the idea of the sourdough in this recipe to compliment the basil and tartness from the lemon juice but use whatever bread you prefer for sandwiches.
I hope everyone's day is filled with grilled cheeses of all kinds. Don't be afraid of the bread - it's your life.
I also was feeling particularly happy after a recent podcast from Don't Salt My Game, where guest Rosie Spinks comments on how we shouldn't be afraid of bread. Don't stress about buying the sourdough without the sprouted grains and whole wheat flours, it will be okay. Bread gets such a bad reputation in the healthy food world but let me tell you, I'm a sucker for avo-toast in the morning. **Full disclosure. If there's bread and avocados in my house I guarantee that's going to be a part of my breakfast that day.**
We are always talking about everything in moderation and bread definitely falls into that category and that means EATING THE BREAD SOMETIMES. The rests of your meals are going to help balance everything out and depriving yourself of these certain foods isn't going to help your inner happiness because let's be real, toast is awesome.
So, in honour of this lovely day I've put together a creamy, dreamy, tart and fresh grilled cheese for you all. (And myself - it was so good!)
What you need:
1 loaf of your favourite sourdough bread - sliced 3/4 of an inch thick to ensure crunchy on the outside but soft on the inside.
1 tomato, sliced.
1 handful of fresh basil leaves. Approximately 3 large stalks worth.
3/4 cup raw cashews, soaked overnight.
Juice of 1 lemon.
1/2 cup nutritional yeast.
salt and pepper to taste.
1. Blend the basil, cashews, lemon juice, nutritional yeast and salt and pepper until smooth.
2. Spread the basil 'cheese' on in a thick layer on one side of bread and the sliced tomatoes on the other.
3. You can add extra basil to your sandwich too if you are basil obsessed (like myself).
4. Heat a pan on medium to medium-low heat.
5. Once the pan is hot, put your two slices together and spread coconut oil on one side, placing this side down first and then the opposite side once in the pan. Traditional grilled cheese style.
6. Cook until golden brown on one side and flip until the same is true of the other.
7. Remove from pan. Cut. Devour. Add a dipping side if you'd like - this is your sandwich.
I liked the idea of the sourdough in this recipe to compliment the basil and tartness from the lemon juice but use whatever bread you prefer for sandwiches.
I hope everyone's day is filled with grilled cheeses of all kinds. Don't be afraid of the bread - it's your life.