All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season. Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries. I call it “the pantry challenge.” I have done it a few times in the past with very strict rules. This time – I have allowed a few cheats but I am still saving a ton of money. I have so many leftovers frozen away & so many canned & dry goods – I could literally last months. The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You. Anyway – I a rambling.
This soup is easy & customizable. You could sub out or lose a few of the veggie ingredients to suit your fancy.
For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.
You can use any cheese you prefer. I also topped it with some hot green chiles of the ilk seen above. You can use whatever level of heat suits you.
Grilled Cheese & Chiles Sandwich
Bread of choice
cheese of choice
vegan butter or cooking spray
Chiles of choice
Treat a pan with cooking spray or melted butter. Butter one side of each slice of bread & spray with cooking spray. Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them. Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up. Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.
Vegan Tomato Basil Bisque
Makes a lot – enough for 4 to eat as a meal or for more people as a side
2 TBS olive oil
1 leek – sliced (or a small onion)
1 red bell pepper – seeded & chopped
3 garlic cloves
5 carrots – chopped
1 jalapeno – seeded & diced (optional)
52 ounces of tomato sauce or diced tomatoes (6-7 cups)
1/4 cup or more fresh basil
1/4 cup vegan cream cheese
1/4 cup vegan milk or cream
Garnish – fresh basil & maybe vegan cream or sour cream
Heat the oil in a large stock pot. Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft. Add tomato sauce & garlic. Bring to a boil. When the carrots & other vegetables are soft, add the cream cheese, milk & basil. Combine. Now – in batches – blend with an immersion blender or a regular blender. Season with salt & pepper.
Serve with fresh cracked pepper & basil leaves. Swirl in some cream or sour cream, if you desire.