Pesto Grilled Cheese

Ever since I made the transition from vegetarian to vegan, I find myself wanting to recreate some of my favorite non-vegan recipes. Over the years, I have made vegan versions of pizza, mac and cheese, lasagna, buffalo chicken, and even cheesesteaks.

I don't usually like to toot my own horn, but TOOT TOOT! I feel like a pro at creating vegan versions of non-vegan dishes!

My latest creation is a vegan version of the classic combination of grilled cheese and tomato soup, both of which are usually not vegan.
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The tomato soup is not an original recipe, but it's so good that I can't imagine trying to recreate my own version! The grilled cheese, however, is an original recipe created by me and my good friend, Kelsie. When we put our heads together, magic happens in the kitchen! I think you'll know what I mean once you've tried this recipe. Leave a comment below to let me know what you think.

Let's get to the cooking! :)

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Pesto Grilled Cheese

INGREDIENTS

• 1 loaf of your favorite bread
• Vegan butter (I like Earth Balance)
• 1 pesto recipe (see below)
• 2-3 large heirloom tomatoes, sliced
• 2-4 handfuls of fresh spinach
• 1-2 cups of sun dried tomatoes, cut into 1 inch pieces
• 1/4-1/2 cup of your favorite spreadable cheese (I like Treeline Cheese, the herb-garlic flavor. You can buy it at whole foods. For my non-vegan eaters, goat cheese or veggie cream cheese is probably delicious -- I have not tested this suggestion so use your best judgement.)

PREPARATION

• To assemble sandwiches, line up two slices of bread on cutting board. Cover both slices with butter. Flip the bread over and spread one slice of bread with pesto sauce and the other with cheese. Don't skimp in the pesto -- it's really tasty!
• Next, stack two or three slices of tomatoes, about a handful of spinach, and sun dried tomatoes to the bread. Use your best judgement here, adding more or less of the sandwich fillings depending on your preference.
• Transfer sandwich to a medium size saute pan over medium-high heat. Cook about 3 minutes a side or until the bread is toasted to a light brown color. Use a panini press or griddle instead of a saute pan, if you have one. 
• Remove from heat and let cool for one or two minutes. Slice in half and serve with tomato soup (recipe below). Enjoy! :)

Pesto Sauce

INGREDIENTS

• 2 cups packed fresh basil
• 1/4 cup pine nuts, walnuts, or cashews (I use walnuts)
• 2 garlic cloves
• 1 tablespoon lemon juice
• 3/4 teaspoon sea salt
• 1/4 cup olive oil

PREPARATION

• In a food processor, combine all ingredients and process until smooth. Adjust seasoning to taste.

Creamy Tomato Soup With Roasted Chickpea Croutons

Recipe from The Oh She Glows Cookbook

INGREDIENTS

For the chickpea croutons:

• 1 (15-ounce/425-g) can chickpeas, drained and rinsed
• 1 tsp (5 mL) grapeseed oil or melted coconut oil
• 1/2 tsp (2 mL) dried oregano
• 1/8 tsp (0.5 mL) cayenne pepper
• 1 tsp (5 mL) garlic powder
• 1/4 tsp (1 mL) onion powder
• 3/4 tsp (4 mL) fine-grain sea salt or Herbamare

For the tomato soup:

• 1 tbsp (15 mL) extra-virgin olive oil
• 1 small to medium yellow onion, diced (1.5 to 2 cups/375 to 500 mL)
• 2 large cloves garlic, minced
• 1/2 cup (125 mL) raw cashews, soaked in water for at least 3 hours
• 2 cups (500 mL) vegetable broth
• 1 (28-ounce/793-g) can whole peeled tomatoes, with their juices
• 1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained
• 3 to 4 tbsp (45 to 60 mL) tomato paste
• 1/2 to 1 tsp (2 to 5 mL) dried oregano
• 3/4 to 1 tsp (4 to 5 mL) fine-grain sea salt
• 1/2 teaspoon (2 mL) freshly ground black pepper, plus more as needed
• 1/4 to 1/2 tsp (1 to 2 mL) dried thyme

PREPARATION

• For the chickpea croutons: Preheat the over to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with paper towels. Place the chickpeas on the paper towels and place a couple of paper towels on top. Roll them around until any liquid on them has been absorbed. Discard the paper towels.
• Transfer the chickpeas to a large bowl and stir in the grapeseed oil, oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.
• Bake for 15 minutes. Give the pan a shake from side to side and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.
• Let cool on the baking sheet for at least 5 minutes. The chickpeas will crisp up as they cool.
• For the tomato soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, or until the onion is translucent.
• In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.
• Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.
• Ladle the soup into bowls and top each with 1/3 to 1/2 cup (75 to 125 mL) of the Chickpea Croutons. Garnish with minced fresh thyme, a drizzle of olive oil, and freshly ground black pepper.
• Tips: The chickpeas will lose their crispness in the soup, so be sure to add them just before you sit down to eat — or you can even add the chickpeas as you eat the soup.
• If you have leftover chickpeas, make sure they’re cool, then pop them into a baggie or container and throw them in the freezer. Freezing the chickpeas seems to retain their crispness better than leaving them at room temperature. To reheat, simply pop the frozen chickpeas into the oven at 425 degrees F (220 degrees C) for 5 minutes or so, until thawed. Voila — instant roasted chickpeas!