grilled cheese please!

[veronica_rich]

A vegetarian (not vegan; she eats milk and cheese and eggs) friend is coming to visit next weekend. I thought I would make a roasted red pepper bisque (substituting veggie broth/stock for chicken) and perhaps a meatless shepherd's pie from a couple of recipes. Not for the same meal, of course.

I thought the bisque would be a good variation on the old favorite of tomato soup and grilled cheese sandwich. Now what I need is a variation on the sandwich itself. Do any of you have any nontraditional sandwich recipes? Maybe you use a particular kind(s) of cheese or bread that's really very good? I'm looking for something that isn't the usual Kraft slices/white bread mixture. (I've used swiss and sharp cheddar before, and they're not bad.)

While I'm at it, I guess I should ask if any of you have any good vegetarian recipes - anything that doesn't use meat, basically. (Again, if it uses animal stock, I can substitute for that.) Oh, and no gelatin or marshmallows either.

Comments

[placeofinsanity.livejournal.com]

Well, I'm super carnivore of doom but instead of doing just plain white bread with cheese, I like to use a thicker kind, I use Oat Bread, and Munster (or Mozzerella) cheese. If your friend likes Tomatoes, you can add those to the 'grilled cheese' sandwich.

For meatless recipes, there's also a good taco recipe that can use meat stock, made the same way regular tacos are.

Pumpkin soup which is fantastic, has pumpkin (from the cans), and assorted and desired vegetables and made like any other soup.

The ever popular pizza, with organic everything -- and I have a lot of vegan friends, I'm realizing...

If you need actual recipes for that, I can get in contact with the person who makes them and maybe find more. Hope that works! :D

[immortal-jedi.livejournal.com]

I have a couple of varients

One is chedder with green chilies on top, another is pepperjack cheese, both on sourdough.


Or chedder cheese with a slice of tomato, on wheat, perhaps.

[pseudoblu.livejournal.com]

You can make veggie lasagna with eggplant instead of beef. Oh, and veggie chili is really good. I just don't have recipes for these, myself, but google could give good results.

[alilacia.livejournal.com]

It's not something I've ever made, but I bought a mushroom lasagne once which was quite nice. Perhaps something like that could be an option.

[sirriamnis.livejournal.com]

Focaccia and a stronger cheese like gruyere? Add some tomatoes to the sandwich before grilling, or roasted red peppers.

[zagzagael.livejournal.com]

Serious omnivore here - I believe we need meat....but that's another post, eh?

Super super simple if you don't mind canned - a bag of assorted frozen veggies, a can of tomato juice. Mix 'em up, heat 'em up, serve with bread.

[dejectedmadness.livejournal.com]

I am a vegetarian, and I've posted some recent recipes to my lj that you are welcome to peruse. They are pretty quick and easy. Links!

Tomatoes stuffed with curried potatoes and vegetables:
http://dejectedmadness.livejournal.com/183629.html

Spinach and feta pie (with veggies and possible tofu, if you're into that):
http://dejectedmadness.livejournal.com/183348.html

[metalkatt.livejournal.com]

Boca. The freezer section of the grocery store will have them. You can buy fake burgers, fake "ground beef," fake sausages, and other sorts of fake meat. It's tofu, buckwheat, bean, and mushroom-derived. You can use it just like regular meat.

[gobsmacked.livejournal.com]

My favourite grilled cheese is made of 2 Greek cheeses (neither of them feta and probably not available outside a specialty deli) on greek bread, with a touch of sweet mustard and grain mustard. Since not everybody lives in Greektown, I would go with a mozzarella + 1 other stronger cheese bread on whole wheat/multigrain kaisers or baguettes. Shred the cheeses and mix, adding pepper and a tiny bit of grain mustard(or *anything* but that nasty bright yellow mustard) to the shredded mixture. (This is a bit of a pain, but otherwise the mustard causes the cheese bits to slide over one another and the sandwich falls apart.)

If your friend likes eggplant, then I recommend ratatouille. There's a perfectly acceptable recipe in Joy of Cooking. Or you can just follow this fat-free recipe I got from a friend:
1 small mediterranean eggplant
1 zucchini
1 onion
2 gloves garlic, crushed
1 large can whole tomatoes
rosemary, chopped fine (optional)
1/1 tsp ketchup (optional)

Put the canned tomatoes, rosemary, ketchup and the garlic in a blender or squish by hand until you have a fairly thick puree. Slice the eggplant and zucchini into rounds about 1/2 thick or less. Dice the onions.
Take a large oiled baking pan and add a layer of eggplant, the a layer of onions, then a layer of zucchini. Pour the sauce/puree over the whole thing, cover and stick in the oven at 375 until done - about 30 minutes.

Most versions are done on a stove top, with the veg cubes, and are probably easier but this one is really amazing when my friend makes it. Here's a typical one: http://dinner-recipes.suite101.com/article.cfm/ratatouille_recipe

[a-silver-rose.livejournal.com]

Maybe mozzarella cheese on an Italian-style bread? I shy away from grilled cheese of any sort, but this might work.

[elibad.livejournal.com]

It seems fussy, but is incredibly easy and so freaking good! I add red lentils for extra protein and less cornstarchy thickening.

Veggie Stew with Dumplings
2 teaspoon vegetable stock concentrate
1 cup boiling water
1 teaspoon Herbs de Provence
1 teaspoon Oregano
2 tablespoon olive oil
1 cup turnip, peeled and diced
1 tablespoon fresh parsley, chopped
1 cup chopped onion
1 cup diced carrot
1/2 cup sliced celery
1 clove garlic, minced
2 bay leaves
1/2 teaspoon rosemary, and basil
2 cups water
5 teaspoon tamari
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoon cornstarch + 2 tablespoon water

Directions:

Blend first four ingredients and set aside.
Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.
Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes.
Add peas, continue cooking another few minutes.
Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

Dumplings
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley (or dried herbs)
1/2 cup soy milk
2 tbsp. vegetable oil

Sift dry ingredients together then add parsley.
Mix milk with oil and add to dry ingredients (just stir until moistened).
Drop mixture by tablespoonfuls onto stew.
Cover and cook for 15 minutes (Do NOT lift the lid!)