Vegan Grilled Cheese

The Farm-to-Table cooking classes have been a smash hit and this vegan grilled cheese, made with farm fresh veggies, has been the biggest hit. I’m so excited to be able to share it with you today.

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Waaay back in 2015 I had an idea. Create Farm-to-Table cooking classes where I show people how to incorporate fresh, seasonal veggies into their meals, support local farms and learn about a plant-based lifestyle. Well let me tell ya, the classes have been a huge hit.

People braved the cold weather, rain and short days to connect and try some delicious food.


Let’s take a walk back in time and review some of the Farm-to-Table Cooking Classes so far….

This was from my very first class where I learned a hard lesson. Don’t try and make four recipes in the span of an hour and also deliver poignant curriculum and stories.

 

There was our world famous kids class….

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…where we actually saw children eating their vegetables.

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Thanks to Mike Wilkins for taking the video footage!

Here’s some of the prep work that goes into the classes. Look at all this beautiful organic produce from KyV Farm!

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Thanks to each and every one of you that has taken in the classes and a special thanks to the club members.

Cauilflower Lettuce Cups

 

One of the favorite recipes we made….Cauliflower Lettuce Cups with Spicy Peanut Sauce.

Cauliflower Lettuce Cups with Spicy Peanut Sauce

 

Here I am, excited that it’s getting lighter, later.

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Veronica running the teen class – a delicious veggie pasta!

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I can’t believe there are only three Farm-to-Table cooking classes left! I hope you’ll join us.

And have no fear….I’ve got something up my sleeve for when it gets warmer out so do go over to the page and sign up for updates. Click here to visit the page.


Sometimes I’m asked what the group’s favorite recipe so far has been. Hands down, I’d say it’s this plant-based grilled cheese sandwich made without any processed cheese – very much in line with a whole food, plant-based diet.

As the group was tasting they shouted out different uses – nacho cheese, creamy dressing, a replacement for mayonnaise – the list went on and on. Though we occasionally eat Daiya in our house (a brand of vegan cheese), I prefer to use unprocessed foods so this veggie grilled cheese was born.  I’ve made this twice since the class and the whole family loves it. It’s creamy, flavorful perfection between two toasty slices of bread.

Have fun and get the kids involved with making this one!

Vegan Grilled Cheese

Gooey Grilled Cheese

Serves 6-8

Ingredients

1/3 cup peeled and diced onion
1 2/3 cups finely diced sweet potatoes
1/4 cup diced fresh carrot
2/3 cup hot water from the boiling veggies
1/2 cup raw sunflower seeds
1/4 cup non dairy milk or canned coconut milk
1/3 cup nutritional yeast flakes
1 Tbsp fresh lemon juice (optional)
1 tsp salt (or to taste)
1 tsp garlic powder
2 tsp coarse ground mustard
1 loaf bread such as Dave’s Killer Bread, Organic Blues Bread with Blue Cornmeal Crust
Olive oil, coconut oil or vegan butter, such as Earth Balance

Directions

Bring 3 cups of water to a boil in a stock pot; add potatoes, carrots and onions to the boiling water; cook about 10 minutes, or until fork tender.
Add 2/3 cup water from veggies into a blender; add sunflower seeds, coconut milk, nutritional yeast, lemon, salt, garlic powder and mustard; blend well; spoon tender veggies in and blend again.
Heat a skillet over medium-high heat; brush oil over bread; place one slice, oil side down, on the pan; spoon veggie mixture onto bread and spread evenly; top with second side of bread and cook until golden brown on each side – one to three minutes.

Nutrition Facts for Cheese only
(Add more cals for bread and oil)
6 Servings
Amount Per Serving

Calories 116.1
Total Fat 5.5 g
Saturated Fat 0.6 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 mg
Sodium 442.4 mg
Potassium 181.9 mg
Total Carbohydrate 11.8 g
Dietary Fiber 3.3 g
Sugars 0.8 g
Protein 5.8 g

Vitamin A 100.2 %
Vitamin B-12 40.0 %
Vitamin B-6 149.3 %
Vitamin C 10.1 %
Vitamin D 1.0 %
Vitamin E 29.2 %
Calcium 3.5 %
Copper 12.0 %
Folate 7.7 %
Iron 5.5 %
Magnesium 4.6 %
Manganese 16.3 %
Niacin 74.8 %
Pantothenic Acid 39.0 %
Phosphorus 13.8 %
Riboflavin 163.8 %
Selenium 22.9 %
Thiamin 182.5 %
Zinc 10.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Ready to join the Thursday Night Farm-to-Table Cooking classes and have some fun?

Click here to learn more!

Here’s our list of upcoming speakers!

Farm-to-Table Cooking Class

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