Happy Monday! Still truckin’ here with Vegan MoFo.
This one is a regular in our household. It is based on a recipe that won in the 10th Annual Grilled Cheese Invitational. Yeah, that’s a thing. Chefs from all around get together and bring their game in hopes of making the best grilled cheese sandwich. And the entry that caught my eye? It’s called, the Aurora Borealis. Made by the amazing Gwendolyn Mathers, her delicious concoction even beat out non-vegan grilled cheeses in the contest.
Now, her recipe had peaches in it which I thought made it a bit too sweet, so I dropped those. However, when I first made this recipe, I just happened to have Chloe Coscarelli’s raspberry sauce left over in the fridge from making her molten chocolate cakes, and ever since I’ve made this grilled cheese recipe with her raspberry sauce. I recommend making the full recipe of raspberry sauce and leaving it in the fridge, it keeps for weeks, and then you can make this sandwich quickly and easily in the weeks to come!
Devo’s so excited he doesn’t know what to do!
I can understand why this recipe won a contest; I serve it all the time to non-vegans who say it’s one of the best sandwiches they’ve ever tasted. I have also been known to cut it into squares and serve it as a little cheesy, sweet snack at dinner parties. But the best thing about this sandwich is that it’s perfect for that quick lunch or snack when you don’t have a lot of time but still want a warm, filling meal.
|1 12-oz bag of frozen raspberries or 2 cups fresh
2 tbsp water
1/3 cup sugar
|1 tsp lemon juice
1/8 tsp salt
To make the raspberry sauce, combine all of the ingredients in a saucepan, and simmer for 15 minutes, stirring frequently. You can use a wooden spoon to break up the raspberries. Once reduced, remove from heat and let cool. Strain the sauce through a fine mesh sieve to extract the seeds (optional). Place excess in a glass container and chill in the fridge.
Raspberry Grilled Cheese
|2 slices thick white bread
2 tbsp maple syrup
2 tbsp Earth Balance
|3 tbsp Daiya Mozzarella Shreds
3 tbsp Tofutti Cream Cheese
Melt 1 Tbsp Earth Balance with 1 tbsp maple syrup into large frying pan. Drop two slices of bread into mix, then remove bread.
Add another tbsp of the Earth Balance and syrup into the frying pan, and put the bread dry-side down into the mixture.
Let mixture caramelize in pan, pushing bread around to fully absorb all of the mixture.
Now flip the bread again, non-caramelized side down. Place Daiya cheese on one side, and smear tofutti onto other side – I use the back of a spoon.
Place tofutti slice on top of Daiya side, and turn the heat back on. Press the bread with a spatula while cooking. Flip bread, and ensure cheese is fully melted.
Drizzle with Berry Reduction, cut in half, and serve immediately.