Okay, maybe I am being a bit bias, seeing as this is the first ever (fancy) vegan grilled cheese I have attempted to make. It was messy, unorganized, and not aesthetically pleasing – but aren’t those just the best types of meals?
I have been craving this for awhile; the taste of cheese between two buttery, toasted slices of bread. YUM! Unfortunately…I am lactose intolerant. So the majority of the time I find myself unsatisfied and still dreaming of the taste of cheese. I hate the idea of paying for overpriced food that I can realistically make myself (at a fraction of the cost). But with my busy lifestyle and lack of talent in the kitchen, I often find myself giving in and wasting away all my money on food.
NOT THIS TIME. The other day, I went to the grocery story at 7:30am…yes, AM! Am I officially an adult? Getting there. So, I picked up the necessary ingredients and told myself that after work that day I would be making this divine grilled cheese. Keep in mind, that this specific type of cheese is extremely difficult to melt. I have gotten use to the taste, but it is by no means equivalent to normal cheese.
Now you’re probably wondering, why is she making such a big fuss about such a basic thing to make? I have learned to celebrate the little things in life, and considering I hardly (to never) cook real food…this was an accomplishment all in itself. Not to mention it was AMAZING.
I decided to make two different types: a savoury and sweet – because no one should ever have to choose just one!
Aside from the basic ingredients, you are in full control of your kitchen – so feel free to make modifications and try out different fillings! Don’t forget to let me know your favourites 🙂
Here are the ingredients I used, (the measurements are ambiguous because I live life on the edge), a couple of pictures, and prepare to drool.
Serves 1…because I don’t like to share.
- 2 slices of bread
- Earth Balance Soy Free Spread
- Daiya Mozzarella Style Shreds
- A handful of Spinach
- An Avocado
- 1/6 of an Onion
**TIP: Sauté or caramelize the onion prior to making the sandwich, because who eats raw onions? Yuck.
**TIP: Add the spinach and avocado separately at the end – this may be hard as the cheese is already starting to melt. But like I said, it doesn’t melt well so it’s definitely do-able. The key is to keep these cold and fresh for a nice contrast in flavours.
**TIP: Grill the pear lightly prior to making the sandwich to help soften it up; I didn’t peel the pear, so this is completely optional.