Original Recipes For Fast and Simple Comfort Food ...

Hi there, Gnawers!  It is almost the weekend ... woot woot!  Well, today was a long day for me.  I left the house at 7:30 this morning and did not get home until after 9:00 tonight.  I started trying to think if what I could make for dinner while driving home.  To be honest, I wasn't really in the mood to put in a whole lot of effort.  It is a little cold outside today and I have been sick.  I just wanted something simple.  What I really wanted for dinner was one of my all time favorites ... tomato soup and grilled cheese.  

There is nothing like tomato soup and grilled cheese to make you feel better after a long, cold day!  I figured I could come up with a way to make my own tomato soup, but I wasn't so sure about the grilled cheese.  "How can I make that vegan?" I thought to myself.  I remembered that I bought some vegan cheese made by Daiya Foods while I was at Whole Foods the other day.  Now, the idea of vegan cheese makes me think of plastic nastiness and conjures up a desire to vomit.  I'd just as soon not eat cheese at all.  Vegan cheese?  Really?  I was not really thrilled about this prospect.  But, I read somewhere that Daiya makes vegan cheese that actually melts, so I bought some the other day in case I got desperate.  Today,  I was desperate.  

I used Daiya's "cheddar style shreds" for the grilled cheese.  I didn't know cheese had styles ... seemed like a total red flag to me.  I also bought vegan butter.  It is Earth Balance Soy Free Vegan Butter.  Seriously ... I have no idea who I am anymore.  I can't believe I can actually say the sentence, "I bought vegan cheddar style shreds and soy free vegan butter."  Really?  I feel like I need to buy a VW bug and join the peace corp next.  Sorry, I digress.  Anyway, I made my grilled cheese with Genesis sprouted grain bread.  It smelled good while it cooked... really good.  I watched the cheese melt like normal cheese and the bread toast like normal bread.  The taste?  I hesitantly took my first bite, prepared to be disappointed.  It. Was. SO. Good.  I scarfed that sandwich like it was the first food someone had given me after being last at sea for a month.  It was just as good as any regular grilled cheese I would cook before.  It would have been awesome with tomato too.  I cannot tell you how happy it makes me to know that I can eat grilled cheese even while attempting this vegan lifestyle.  It's like someone just gave me back my childhood security blanket.  Ah crap ... I guess that means I am going to have to keep buying the cheddar style shreds, soy free vegan butter, and sprouted bread ... oh, and the VW Bug.  

I also made my own tomato soup without a recipe!  I guess I can call this recipe my own!  I know I say it all the time, but the VitaMix is truly awesome.  I was nervous when I shelled out the money for it, but it has already been worth it.  I use it at least twice a day.  It is easy to use, clean, and best of all ... to create!  One of it's cool features is that it heats soup while you blend it.  No extra pot or cooking needed.  Can it get any easier than this?  My tomato soup was a cinch to make and super yummy.  I will be making this meal allllllllllllll the time.  I hope you like it!

Classic Creamy Tomato Basil Soup (Vegan)

Ingredients:

• 3 cups grape tomatoes
• 1 large or 2 small avocados
• 2 cups of water
• 4 - 6 cloves fresh garlic
• 2 tablespoons balsamic vinegar
• 1 large handful fresh basil
• garlic salt to taste
• red pepper flakes to taste (optional)
• 
  

Preparation Instructions:

Blend all ingredients in blender.  If using VitaMix, allow to blend for 5-7 minutes or until soup is preferred temperature.  If using a regular blender, pour soup into a pot and heat over medium or heat in microwave until warm.

Serve and enjoy!!!

I decided to make a little dessert to top off this perfect meal.  Again, I went for something very simple.  And, I got to use my VitaMix again!  I made pineapple mango sorbet.  I had no recipe, but I just threw some ingredients in the VitaMix and it worked.  Perfection.

Pineapple Mango Sorbet

Ingredients:

• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1/2 cup unsweetened vanilla almond milk

Preparation Instructions:

Add all ingredients to VitaMix (or blender) and blend until smooth.  

Serve and enjoy!!!

Not bad for an easy night of cooking, huh?  The kitchen is clean, my belly is full, and I am totally satisfied.  It turns out this whole lifestyle change doesn't have to be as difficult as I thought it would be.  I'd almost go so far as to say it's easy ... almost.  :)  I hope you have all had great days and that tomorrow goes by quickly so we can get to the weekend!  Until next time, Gnawers ... take care of you!