VEGAN MEDITERRANEAN GRILLED CHEESE

Ingredients

2 Slices of rustic style bread, I used sourdough

1 Tablespoon extra-virgin olive oil

2-3 Slices vegan cheese, I used Daiya

2 Cups fresh spinach

3-4 Slices roma tomato

1-2 Tablespoon sliced red onion

1 Tablespoon basil, thinly sliced

1/4 Teaspoon galric glove

vegan butter, like earth balance

Instructions

1. Heat oil in a large pan and add the spinach and garlic and cook for about 30 seconds or until it begins to wilt. Remove from heat and set aside.

2. Add some earth balance vegan butter to the pan and melt over medium low heat. Then add the slices of bread and light toast on one side. 1 minute.

3. Remove from the heat and on one piece of the toasted side, add the cheese and on the other layer the spinach, tomato, onion and basil.

4. Melt some more butter in the pan and add the two slices of bread. Over medium low heat start to toast the other side and melt the cheese. Cover the pan with a lid for 1 minute if needed to help the cheese start to melt. After 1 more minute, place the cheese on top of the other half sandwich and press down with a spatula. Flip and toast for another 30 seconds to a minute.

5. Slice in half and serve!

STRAWBERRY BALSAMIC GRILLED CHEESE

Ingredients

2 Slices of rustic style bread, I used sourdough

2-3 Slices vegan cheese, I used Daiya

1-2 Tablespoon vegan butter, like earth balance

small handful of spinach

1/2 Cup chopped strawberries

1 Tablespoon balsamic vinegar

1/2 Teaspoon cocnut sugar, or sugar of choice

Instructions

1. Prepare your ingredients as stated above.

For the Strawberry Balsamic Preserves: In a small saucepan, add the strawberries, balsamic and sugar. Bring to a boil and then lower heat to medium and stire constantly, breaking up the strawberries with the back of a wooden spoon. Once the balsamic has reduced and a nice think jelly has formed remove from the heat and set aside. About 5-7 minutes

1. Add some butter to a frying pan and melt over medium heat. Add your bread and light toast one side of each slice. Then remove and on one piece of the toasted side layer cheese, strawberry, and spinach. On the other piece layer another slice of cheese.

Add a little more butter to the pan and add the pieces of bread. Cover the pan with a lid and ver medium low heat, start to toast and carefully watch the cheese. After a minute or two add the piece of bread with only the cheese on top of the other half and press down lightly with a spatula. After another minute or two flip the sandwich over and cook another minute until the bread is toasty and golden brown.

Remove from the heat, slice in half and enjoy!

VEGAN GREEN GODDESS GRIULLED CHEESE

Ingredients

2 Slices of rustic style bread, I used sourdough

2-3 Slices vegan cheese, I used Daiya

1-2 Tablespoon Pesto, recipe follows

1/2 ripe avocado

handful spinach

vegan butter, like earth balance

FOR THE PESTO

1 clove of garlic

1/2 small shallot

1/2-1 lemon, juiced

1/2 Cup parsley, roughly chopped, loosely packed

1/2 Cup chopped kale

1/2 Cup basil, roughly chopped

2 Tablespoons tarragon, roughly chopped, loosely packed

1/2 Cup cilantro, loosely packed

1/4 Cup pine nuts

1/2 Cup extra-virgin olive oil

pink salt, to taste

Instructions

1. For the Pesto: add all ingredients, except the olive oil to a food processor and pulse until everything is chopped, then slowly add in the olive oil until well combined.

Save pesto in an air tight container and use on salads, toast or pasta in the next couple of days.

1. add butter to a pan, over medium low heat and add in the bread. Lightly toast on one side of the bread, remove from heat and on the toasted sides layer your ingredients.

On both slides spread 1 tbsp pesto, then cheese.

Add more butter to the pan and add the slices of bread over medium low heat. Cover with a lid and let the cheese start to melt, about 1-2 minutes. Then layer the avocado and spinach on one side and then top with the other piece of bread and press down with a spatula, after 30 seconds to a minute, flip.

Remove from heat and enjoy!!