Updated: Mar 27
*sponsored by Daiya Foods, all opinions are my own
Population: this sandwich.
Back in my eating disorder days, I would not have been able to enjoy a grilled cheese sandwich without making it mean that I ruined my day of eating because #carbs. I was so afraid of them and was always trying to avoid them unless I was in the middle of a binge. In which case I was falling face first into them.
These days, I can eat bread and it's no big deal. I don't put too much thought into it nor do I give it much meaning past I had some bread. I practice what I call "Metaphorical Period" (more on that here)
Since I am not afraid of carbs anymore, I have so much more headspace to think about other more important things. Including but not limited to: what ingredients would make the most delicious grilled cheese ever...
The possibilities are endless, and I have several grilled cheese recipes on the blog, but this one might be my new favorite.
It has bitter kale, sweet caramelized onions, spicy acidic harissa, and it is perfectly tied together with savory and creamy Cheddar Style Slices from Daiya Foods,
Between two pieces of sourdough bread and friends I think we just created a mouth party!
Here is how to make it.
Serves one bomb ass grilled cheese
1/4 small yellow or white onion, thinly sliced
1 big handful chopped kale
butter (vegan or reg)
2 pieces of bread (I used sourdough)
2-3 slices Daiya Cheddar Style Slices
1 tbsp harissa, store bought, I like trader joes (optional, but yummo)
In a skillet, over low heat, melt oil. Then add the onions, stir often over low heat until caramelized and brown. This takes a long time like 15 mins or so, low and slow is the name of the game with caramelizing onions. Do this first and then start with the next steps, which will not take as long. Transfer to a plate.
In another skillet, over medium low, heat more oil, then saute kale.
Melt a little butter of choice in the skillet used for the caramelized onions. I keep the heat at medium low or low.
Lay both slices of bread down in the melted butter, layer on the cheese slices, then spread some harissa if using, then kale on one half and the onions on the other.
Cover with a lid and cook for about 5-7 minutes until the cheese is pretty gooey. Then fold one piece of bread onto the other and cook for a minute or two longer on each side until toasty and brown.
Slice in half and enjoy!
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.