With the Fall season quickly approaching, I have been craving one meal and one meal only: grilled cheese and tomato soup.
But wait a minute, you may be thinking. Kelsey doesn’t eat dairy; how can she have grilled cheese? Enter the beloved Daiya cheese. I’ve told you about the “mozza style” before here, but this was my first time trying the cheddar flavor. My mom graciously allowed me to get it at Whole Foods and needless to say, I was very excited.
The other dilemma with grilled cheese and tomato soup is the fact that most commercial tomato soups contain milk and dairy products. That obviously wasn’t gonna work, so I was forced to get creative.
Enter Gena’s Basic Tomato Soup.
- 1 ¼ cups chopped cherry or Holland tomatoes
- ½ avocado
- 1 cup water
- 2 tbsp balsamic vinegar
- 1 tsp agave or dash of stevia
- Dash of salt
Blended together in the Vita-Mix. This was really yummy, but I think next time I won’t use the balsamic vinegar. It was a bit too strong.
Grilled cheese with a tomato on Great Harvest 100% Whole Wheat bread and raw tomato soup. Yum!
This next one was the same basic concept, except I used a different (on sale) brand called Almond Cheese. It was kinda weird, and it had casein (a milk product) in it. I won’t buy it again.
The soup was good, though! This was a different recipe I found online that I modified a bit. It was simply 2 large, beefsteak tomatoes, a dash of sea salt, a single Deglet Moor date and 1/4 cup of raw cashews. This was my favorite one and I will for sure make it again.
Another fun thing to do is to make different varieties of grilled cheese. I wrote about an awesome combo peanut butter and apple combo here. This particular one was sliced apples and Daiya. Yum. I ate the remaining apple slices on the side with some cinnamon and almond butter sauce. (1 T almond butter + 1 T almond milk, stirred and microwaved.)
So good! Have you ever had apples and cheese together? It’s an amazing combo, so if you haven’t tried it yet, do! I have memories of eating a hot slice of apple pie with a slice of cheddar cheese melting over the top, and dang–it is amazing.
In other news, I am turning orange. That is not a metaphor or an analogy; it is plain and simple truth. We recently obtained a huge bag of organic carrots, and since I am the only person in my home that eats carrots, I have been eating copious amounts to keep them from going bad. My hands are literally orange, as are my knee-caps, arms and face. It’s pretty crazy and I’ve definitely had to slow down.
A contributing factor to this carrot overload has been my recent obsession with all things carrot cake. I think it’s subsided for now, but it was pretty bad a couple weeks ago. My two favorite carrot cake-y things were this carrot cake oatmeal..
Overnight carrot cake oats topped with shredded coconut, coconut butter, some other stuff that I can’t identify from the picture and a raw carrot cake bite. The recipe for that will come soon; I want to perfect it first, but it was my other favorite thing.
Question of the Day: What is your favorite grilled cheese combo, dairy or non-dairy? I know Ashlei has some great ideas.
Question of the Day 2: Have you ever turned colors because of a certain food or food group? Do you like carrot cake?
Thanks for reading!