This month for Secret Recipe Club I was assigned Flavor Mosaic, a wonderful blog by Michelle, a self-proclaimed “occasional cooker.” Well, Michelle, you seem to be more than just an “occasional cooker” since you’ve got me over here drooling :P
I decided to make Michelle’s Habanero Sauce Grilled Cheese Sandwich!
Grilled Cheese and Spinach with Hot Sauce
2 slices whole grain bread
1/2 cup non-dairy cheese, divided (I used Daiya mozzarella shreds)
handful fresh baby spinach
Hot sauce, to taste (I used Universal Heat from Lola’s Local Food Lab in Wellfleet, MA)
Non-dairy butter, as needed
1-2 tsp. olive oil
In a medium skillet, heat the olive oil over medium-low heat. Spread non-dairy butter on one side of each piece of bread. Place the first piece of bread on to the heated and oiled skillet, butter side down; let cook a a minute until hot.
Sprinkle half the cheese on the bread, top with hot sauce, spinach and lastly the remaining cheese. Place the second slice of bread over top, keeping the butter side facing out.
Flip the sandwich very carefully. Press down gently and let cook a few minutes more until both sides are slightly crisp and golden brown and the cheese is melted. Slice and enjoy!
This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad! I have always wondered about broccoli salads. I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it. After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe. Yum!
Herbed Broccoli Salad
1 cup broccoli flowerets, chopped very small
1/4 cup Vegenaise, or any vegan mayo you prefer
1 tsp rice vinegar
1 tsp agave syrup
1/2 tsp pink Himalayan sea salt
Fresh ground black pepper, to taste
1/2 tsp Frontier brand garlic and herb seasoning
1/4 tsp dried minced onion
1/4 tsp dried chives
Place all ingredients in to a medium mixing bowl and mix well.
Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli. Enjoy!
Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D
Weather was my inspiration for some warming and soothing tomato soup.
Creamy Tomato Soup
Yields 4 servings
1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste
In a large stockpot, heat the oil over medium heat and add the chopped onions. Cook for a few minutes until lightly browned, about 5-8 minutes. Season with a pinch of sea salt and fresh ground black pepper. Once cooked, add the garlic and cook for about a minute more.
Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan. Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon. Add the remaining can of tomatoes along with the remaining ingredients.
Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined. If you prefer your soup chunky, then serve as is. Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.
Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!