It was one of those nights, those grilled cheese and tomato soup kind of nights. Taylor and I vowed to not eat out for a full two weeks, and this is day seven of the adventure. I've cooked something almost every night this past week and the rest of the time has been leftovers consumption. Over the week there's been a lot of soup, and a lot of recipes from Veganomicon. This week I'm hoping to make Lentil Bolognese, Eggplant-Squash Lasagna, Falafel Burgers and who knows what else. Stay tuned! But for now? I give you, my nosh.
First, Classic Tomato Soup with a grilled cheese. What kind of grilled cheese?
Well, if you must know it was a sandwich made with King Arthur Flour Bread Mix for the bread, and I added Trader Joe's Apricot Spread, Fresh Baby Spinach, and Natural & Kosher Muenster Cheese! (Yay for a CostCo visit with @melschol today!)
Overall? Delicious. I have been trying out a lot of different bread mixes in place of challah, inspired by Rebbetzin Ketriellah of Boulder Aish haKodesh (buy a gluten-free bread mix, remove 1/4 or 1/3 cup of the mix and replace it with gluten-free oat flour, and you have ha'motzi), and this is yet another of those that I tried. The one thing I've discovered is that it's hard to find a good bread that doesn't absorb the liquid substance, in this case the Vegan Buttery Spread I used. So it was a little soggy, and I should have put cheese on both sides so that the whole thing stuck together, but, you know when I last made a grilled cheese? Months, folks. Maybe even a good year or so.