Alicia at Vegan Epicurean gave me this idea when she made a luscious-looking Tomato Fennel Soup the other day. She mentioned that she had thought about serving it with grilled cheese sandwiches, but then decided not to. I immediately imagined little grilled cheese croutons.
For the croutons, I made little grilled cheese open-face sandwiches with some of VE's Vegan Cheddar Cheese Brick Substitute , which I must say, were delicious. Thanks Alicia!!
For the soup, I sweated off 1 large carrot, 1 large celery stalk, 1 medium diced onion, and two minced cloves of garlic in olive oil, with some red chili flakes and some oregano. Then I added 28 oz can of tomatoes, 1 cup veggie broth and 1 cup water. Blended it until smooth, then salt and pepper to taste.
For the croutons, I made little grilled cheese open-face sandwiches with some of VE's Vegan Cheddar Cheese Brick Substitute , which I must say, were delicious. Thanks Alicia!!
For the soup, I sweated off 1 large carrot, 1 large celery stalk, 1 medium diced onion, and two minced cloves of garlic in olive oil, with some red chili flakes and some oregano. Then I added 28 oz can of tomatoes, 1 cup veggie broth and 1 cup water. Blended it until smooth, then salt and pepper to taste.
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