You can just as easily make this with real cheese, but we happened to have some vegan on hand, and I try to go plant-based as much as possible. It's really good with a nice sharp Vermont cheddar too.
INGREDIENTS
3 slices vegan cheddar style cheese (I prefer Daiya brand)
1/4 cup organic canned pumpkin
2 slices of vegan multi-grain or sprouted bread
coconut oil
Spread pumpkin on one piece of bread. Put "cheese" slices on other piece. Place the pumpkin covered bread slice, pumpkin side down, on top of the cheddar style slices to close the sandwich. Heat coconut in a skillet over low to medium heat, and place sandwich in skillet when warm. Turn occasionally, until cheese is melted. (Try it with a pumpkin bisque. So good.)
If you try this, I'd love to hear what you think. Happy fall, friends.
3 slices vegan cheddar style cheese (I prefer Daiya brand)
1/4 cup organic canned pumpkin
2 slices of vegan multi-grain or sprouted bread
coconut oil
Spread pumpkin on one piece of bread. Put "cheese" slices on other piece. Place the pumpkin covered bread slice, pumpkin side down, on top of the cheddar style slices to close the sandwich. Heat coconut in a skillet over low to medium heat, and place sandwich in skillet when warm. Turn occasionally, until cheese is melted. (Try it with a pumpkin bisque. So good.)
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