hi guys! i’m obsessed with vegan youtubers- hotforfood (lauren toyota too), kalel kitten, and the list just goes on and on. they’ve all been raving about this vegan cheese called chao cheese and i’ve been looking for it for forever, so when i found it at earthfare today i almost screamed. this is hands down one of the best grilled cheese sandwiches i’ve ever had and it can easily be made vegan, i just didn’t have vegan butter with me. you can use any brand of chao cheese (or any vegan cheese, but i love chao), they only had the tomato cayenne, so i had a gooey and spicy cheese sandwich. i hope you try it and enjoy!
grilled cheese sandwich serves 1
you will need:
two slices of chao cheese
two slices of bread (i used white country bread from costco)
butter (vegan if you have it)
1. butter the outsides of each slice of bread
2. place the cheese on the slices of bread, then the basil if you have it
3. place the sandwich on the pan at medium heat (i didn’t preheat but you could)
4. place the pan’s cover on top and flip when you think it’s right (trust me, it’s a cook’s intuition!)
5. once both sides are golden and crispy, enjoy!
my sandwich fell apart multiple times when i was flipping it and i didn’t think that the cheese was melted, but it was ooey and gooey in my mouth! so basically as long as it’s warm and soft, don’t worry about what it looks like.
hi, sister three here! can i just say that Earth Fare is my favorite store ever- the freezer area is so neat and clean, despite the store being six months to a year old (i don’t remember). everything is organized perfectly, they offer awesome products, and have delicious food! speaking of delicious food, i picked up some tortillas and colby jack from there, determined to make quesadillas with my brand new toaster oven. and my oh my did they work. they’re crispy, cheesy, and made in less than 10 minutes. also, they’re pretty hard to mess up!
you will need:
cheese of your choice (i used colby jack)
tortillas (whole-wheat, corn, etc.)
1. grate your cheese until you have as much as you want- it’s all up to you! also, preheat oven to 450 degrees.
2. place and scatter cheese over the tortilla, making sure to have an even distribution.
3. place the other tortilla on top of the one with the cheese and brush some oil over it (for crispiness, optional)
4. cook for 8 minutes- you can flip it but i opted not to. enjoy!
I don’t have pictures, but last weekend I made a hell of a dinner with some friends. Recently, it’s been getting chillier here in New York, and soup has been on the brain. It’s a very easy soup, and requires no cream, or butter, which is nice and simple! All you need is a blender!
- 1 bag of carrots, peeled and chopped
- 1 shallot, minced (I substituted with onions and garlic once – but must be careful if using garlic)
- 2 tbsp of minced and peeled fresh ginger
- 2 cups low-sodium chicken broth or vegetable broth
- 1/2 tsp salt
- dash of pepper
- 1/2 tsp cumin
- dash of paprika
- minced scallions (green onions)
1. Heat olive oil in pot to medium heat; add shallots for about 2 minutes. Then, add carrots and ginger and sautee until tender, about 5 minutes. Stir in salt.
2. Once carrots are tender (check with a fork), add in chicken broth and spices (spices can varied – the recipe I originally looked at used coriander!). Allow mixture to simmer until boiling, then reduce heat, about ten minutes. Once it cools a little bit, puree in blender until liquified. If it seems too chunky, then add some more chicken broth to the puree and it should even out.
3. Top with minced scallions. Serves enough for 4, or 2 if you are very hungry!
You will need-
Graham Crackers (Your choice)
Take the marshmallows and heat them up in the microwave.If they seem a little stiff, add the milk. Let them stiff up, almost like a gooey marshmallow. Then put the marshmallow fluff on the plate. If you want, you can dump graham crackers (crushed), on the marshmallow. I put the thing in the bag with the crushed graham crackers. It’s so gooey and delicious. Almost like a marshmallow itself (I kind of reconstructed it), but gooeier and creamier
You will need-
Sugar (I used brown, i think both work!)
After washing the raspberries, put them on the stove for full heat. Add the sugar, adding more if needed. Let the raspberries melt into a puree kind of state. Add more sugar to stabilize the raspberries. Let it simmer for around 3-5 minutes, then add some honey. Taste and adjust as needed. Pour into a small container, and let it cool down. Transfer to fridge after 2-3 hours. The jam will be ready when you feel it’s stable enough! Mine is cooling down in the fridge right now, and is really close to being ready!
You will need:
Chicken Stock (about 1/4 can?)
Italian seasoning (about 1/2 a spoon)
Garlic (two small pieces)
Water (1 cup) (optional)
Chop up on carrot, dice it finely, until in cubes.
The chicken stock should be on the stove at full heat, when boiling, put in carrots.
Dice garlic, and toss in the broth, make sure it is kind of chunky, so it will be almost like poached garlic.
Add Italian seasoning, and wait for about 10-20 minutes, if the soup has reduced too much, add the water.
The soup should be ready by now, make sure it’s flavorful! If not, add some salt to enhance the flavor!
Enjoy, Sister 3!