про еду

про еду

воскресенье, 4 июня 2017 г.

Vegan Stretchy Melty Grilled Cheese

Stretchy Melty VEGAN Grilled Cheese with a magical ingredient! Completely natural, nut-free, oil-free, gluten-free.
Vegan Stretchy Melty Grilled Cheese
  1. 8 slices of bread (gluten-free if necessary)
For the cheese
  1. 1 medium to large-sized potato, peeled and diced
  2. 70g (2.5oz) mochi (the hard firm mochi sold in blocks)
  3. 2 tablespoons nutritional yeast
  4. 1 heaped teaspoon miso (ensure gluten-free if necessary)*
  5. 1 teaspoon vinegar (ensure gluten-free if necessary)
  6. Optional: 1/4 teaspoon (Dijon) mustard
  7. Salt + pepper, to taste
  1. Boil potatoes until soft enough to pierce with a fork
  2. Drain away most the water (leaving a tiny amount) and keep the potatoes in the saucepan
  3. Place the mochi underneath the potatoes and cook on a low heat for a further 5 minutes or so until mochi has melted and become sticky
  4. Turn off heat and add nutritional yeast, miso, vinegar, mustard and salt + pepper
  5. Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
  6. Toast your slices of bread and spread a generous amount of the sauce over half of the slices, then sandwich them together**
  7. Best enjoyed immediately, but leftover cheese keeps well covered in the fridge for up to a few days - just pop in the microwave or reheat on the stove before using
  1. *If you have trouble getting hold of miso, you can substitute with soy sauce (or tamari), and add extra nutritional yeast and salt if necessary
  2. **I was lazy and just toasted my slices of bread and spread the cheese sauce between them, but you can alternatively use a grilled cheese maker or a frying pan

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