Grilled cheese on a cold winter’s day with tomato soup. We all remember that don’t we. The way the cheese would be so hot that it would burn the roof of your mouth……the way the bread was sometimes burnt because Mom was focused on 100 other things. The joys of childhood were just incredible. I kid, I kid. Seriously though grilled cheese was a favorite of mine. Back in the day my grilled cheese was filled with bacon and tomato as well. It was the tomato that would always slide out and burn your chin before you could get that FRUIT off of you…..yes people despite what the Government would have you think the tomato is a fruit.
Anyway, back to our blog post. I have been in contact with VeloPress about their book The Feed Zone. I was fortunate enough to have been sent a copy. I chose 731 recipes for me to remake and they chose 5. That’s ok……they are a great 5 for me to work on. The first one I wanted to try was the grilled cheese. Of course being a vegetarian I would have to change some of their ingredients up but fortunately there are great substitute products that I was able to use.
Yesterday I worked from home instead of heading out because the Salvation Army was coming to pick up an old refrigerator and I knew that it was going to be grilled cheese time. Trying to figure out what to go with it and Katie (of Run This Amazing Day) posted on yesterday’s post about organic foods that she had made sweet potato fries for dinner and thus the meal was born.
My review and grade of the recipe:
Ease: Have you ever made a grilled cheese and have it be difficult? Of course you have, but this grilled cheese was very easy to make even with ingredients you would never have thought to put on a grilled cheese, like cream cheese. I give ease of the recipe an A.
Ingredients: The ingredients list is very small and all the ingredients are easy to find. As you can see from the recipe (down below) all you need is bread, cream cheese, nutmeg, cheese, roasted peppers and olive oil. I tossed asparagus into my grilled cheese as well. The list was short and the cost of these ingredients is nominal at best so a grade of A.
Substitution Ingredients: Since I don’t consume dairy outside of CorePower I substituted both cheeses with Vegan Cheese from Tofutti. Tofutti makes a very good tasting cream cheese and I used American vegan cheese instead of Swiss. There maybe some ingredients in the cookbook that are difficult to replace but in this recipe there weren’t any and so with that the substitution portion gets an A as well.
Overall: I was at first a little hesitant about the cream cheese and nutmeg but it tasted great. The cream cheese gets melted from the heat of the pan and adds to the gooeyness of the sandwich. The roasted peppers lent a char/smoky flavor and the crunchiness of using olive oil as opposed to butter was second to none. All in all because this also brought me back to being a kid again I give this recipe an overall A+.
From the cookbook and provided to me by VeloPress:
Nutritional Breakdown for My Version without sweet potato: 582 calories, 41g Carbs, 35g Fat, 14g Protein
Nutrtitional Breakdown for The Feed Zone Cookbook: 686 calories, 58g Carbs, 38g Fat, 32g Protein
Next week will be the Eggs and Green Sandwich.