March 30, 2015

Smashed Avocado Grilled Cheese with Tomato Bisque (Gluten & Dairy Free)





ahhhhhhh. this. this has made the list of the things that i'd want to eat forever. and ever. and ever.
and the fact that it's gluten-free and dairy-free makes me feel a whole lot less guilty





the key to getting the cheese to melt is to cover it with a lid and decrease the heat. no worries, the crust will remain crispy, but this step is crucial to getting the cheese to melt --- the steam does all the work for you.










Recipe: Smashed Avocado Grilled Cheese with Tomato Bisque
By: Hannah Claudia
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handful of shredded Daiya cheese*
1/2 avocado, smashed with a fork (guacamole)
1-2 teaspoons of Earth Balance/grass-fed butter/oil
(opt) black pepper, salt, paprika

tomato bisque, to serve

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1. Melt the earth balance/butter/oil in a pan.
2. When water flicked onto the pan starts to dance, the pan is hot enough: add the bread and top it off with the cheese/optional spices.
3. Lower the heat to medium-high and leave the pan alone until the bottom of the bread is golden brown (has achieved your desired color).
4. Cover the pan with a lid and lower the hat to medium-low. Let the cheese melt.
5. Remove the slices of bread from the pan and add the smashed avocado. Fold sandwich halves over.
6. Serve with tomato bisque ;)

*This is not sponsored by Daiya, but I've tried a few vegan cheeses, and this is the only one that actually tastes like cheese (even when it's not melted) and it melts beautifully too ;) I'd totally be up for eating it as is on top of tacos or something, but of course, it always tastes better melted! Daiya is a few dollars extra, but it's made of tapioca, not starch, so it is more suitable for a wider range of allergies; on top of that, it's not something to eat alll the time, so I just keep the leftovers in the freezer for future use!




xoxo, han





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