Tag Archive: Comfort food

0These were soooo good.  Creamy, stringy vegan cheese,  amazing gluten free rye bread, and tofutti sour cream.


Canyon Bakehouse Gluten Free Rye Bread

Daiya Dairy Free Cheddar Style Slices

Vegan Butter for outside of sandwich

Russet Potatoes

Vegan Cheese Shredds

Vegan bacon (optional)

Grapeseed oil for brushing.

1.  Bake and cool potatoes.  Cut in half and scooped-out potato leaving just a little white and the skins. Reserve the stuff you scoop out for mashed potatoes another night!

2.  Brush skins with oil, top with shredds, and place on sheet pan.  Season as desired.

3.  Assemble grilled cheese sandwiches and prepare to bake on sheet pan or cook in large skillet.

4.  Bake 425 for 15 minutes.  Sandwiches need to be flipped halfway through.

Top the skins with chives mod sour cream if desired.  Yummmm.

The Canyon Bakehouse rye bread was the best! We used it when we had Beyond Burger patty melts. Recipe to be posted soon!


Black Bean, Sweet Potato, and Quinoa Chili with Leftover Smoked Pork (adapted from theKitchn - Megan Gordon)

1/4 c. sauteed diced shallots
2 Tbsp. minced garlic
1 Tbsp. Cajun seasoning
1 1/2 c. petite cut tomatoes (I used leftover from last night’s meatballs)
1 can black beans
2 c. cooked quinoa
1 1/2 c. cubed sweet potatoes
1 can chicken broth

(use vegetable broth and it’s vegetarian)

I also chopped up and added in leftover smoked pork chops from the other night.

Combine everything in the crock pot and cook on low 8 hours (I left mine on for 10 because I got home late)

Taste check and add salt and pepper as needed.

Top with sour cream and shredded cheese.

The kids were less than enthused when they saw this dish, but one taste and they were believers! They ate it with some nice Cuban bread and want leftovers for lunch tomorrow.


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