Saturday, January 28, 2006

Grilled Chreese and Butternut Squash Soup

Here's a twist on the old "Grilled Cheese and Tomato Soup" classic. Did I mention its vegan and very healthy? Very good on a cold day, like today was for me. Its easy to prepare, and doesn't take very long to make.

Stuff You Need:
1 can of Butternut Squash Soup (Amy's is the best)
2 slices of bread
1 sliced plum tomato
Some sliced Onion
4 Slices Toffutti Cheddar Fake Cheese (other brands will work, make sure they are vegan. Casein and Caseinate are milk proteins which help "non-dairy" cheeses melt.)
Vegan Buttery Spread

1) Spread some "butter" on 1 side of each slice of bread.
2) Put one slice of bread on a hot skillet. Add 2 slices of "cheese" and a layering of tomato. Then add some onion slivers. Add the remainder of the "cheese" and add the top slice of bread (buttered sides on the outside).
3) Brown on both sides until the cheese "melts". Since its not made with casein/caseinate, it wont melt like real cheese. If it wont melt before the bread turns too brown, take it out of the skillet and microwave it for 15 seconds and put it back in the skillet.
4) While waiting for the bread to brown, heat up the soup. When bubbles start to form, turn the heat off. (Dont kill all the Vitamin C!!!)
5) Put soup in a bowl and cut the sandwich in half on the plate. Voila!

After buttering the bread, put each slice (butter side down) in the toaster oven. Add 1 slice of cheese to each, then 1/2 the onion and tomato to each, and the another slice of cheese to each. When the cheese starts to melt, take it all out of the toaster oven and put it together.


I had this for lunch today, it was awesome. You can add some cracked black pepper to the soup for a little more "oomph!" Enjoy!

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