How is it possible for a Vegan Grilled recipe to beat out more than 65 real-cheese entries at the Grilled Cheese Invitational?  Well if you try Jenny Harrison's winning entry, you'll understand why. We haven't even tried it at the Spicy Brandt Test Kitchen, and yet it's making our mouth water.  Looks fabulous!

Interesting note: we aren't even real fans of Diaya. but wondering if this combination won't just put iton the other side of winning! 

Here's the recipe taken from the Diaya website: 

Friggin' Figgin' Vegan Grilled Cheese

By Jenny Harrison

• 4 tbsp fig butter (or jam)
• 2 dried figs, chopped
• 4 slices of olive bread
• vegan margarine
• 2 large handfuls of Daiya Mozzarella shreds
• Powdered sugar
• Orange reduction glaze
  -1 can frozen orange juice concentrate (12 oz.)
  -2 tbsp. white sugar
  -7 tbsp. powdered sugar 

In a small bowl, combine the fig butter and chopped figs, then set aside.

On the stove top, heat a medium sized pan over medium-high heat.

Take 2 pieces of olive bread and butter both sides. On the other 2 pieces, butter one side, then spread the fig butter on the other.

Place the butter only pieces of bread in the pan.

Once the bottoms have lightly browned (about 2 minutes), flip them over to start browning the alternate side, and immediately place a large handful of cheese on each piece. 

Once the bottoms of the cheese-topped pieces are browned (about another 2 minutes), place the pieces of bread with the fig butter on top of the cheese, so that the fig butter side is face down on top of the cheese.

Carefully flip both sandwiches and grill until the sandwich is nicely browned on both sides. 

Transfer your grilled cheese to serving plates, dust lightly with some powdered sugar, and lightly drizzle with the orange reduction glaze.

To make the orange reduction glaze:

Over high heat, in a medium sized pot, bring the orange juice concentrate and both sugars to a boil, stirring occasionally. Once the sauce begins to boil, reduce heat to low, and simmer for about 15 minutes, until it becomes light amber in colour. Remove from heat and let cool.

Let us know if you like it!

SpicyBrandt

stradercom@aol.com

Vegan Thai Veggie Ring Surprise

This vegetable treat is a winner even as a party hors d'oeuvre. Sure you can add chicken, but why ruin it?  Your carnivorous friends will never miss the bird.  Of course if they insist add protein substitute. I would suggest Quorn marinated in a bit of Tamarind and plum sauce. However, I have yet for someone to ask for it. The presentation of this roll is perfect for a party. But, if you don't want to put in circle, just make a braid.  I cook this on my stoneware.

To make the Ring, just make a circle using the crescent roll sheets:

Thai Veggie Ring

Kathleen (Strader) Brandt

2 pkgs of crescent rolls 

2 cloves of garlic, minced

1 cup bean sprouts

2 small carrots, chopped

1 small zucchini, chopped

1”fresh ginger root, chopped

3 green onions, chopped

½ cup cilantro, chopped

½ cup plum sauce (store bought)

1 Tbsp. Soy sauce

1/3 cup unsalted peanuts, chopped

¼ cup peanut butter

Optional: 2 cup vegan chick'n chopped (I usually don't add, but it is a great for the carnivores. Just use Quorn product instead of seitan on this recipe if you want to keep the meatless meal a secret)

Preheat oven to 400.

Chop garlic, carrots, zucchini, ginger, onions, and chicken. Place in batter bowl and add remaining ingredients except for peanuts. (This can be done in advance and stored airtight in refrigerator).  Roll out crescent roll sheets.  Place ingredients in center of dough.  Fold dough around mixture, (use stoneware for circular).  Crimp ends. Sprinkle chopped peanuts over top of braid.  Bake for 35 minutes until golden brown.

A family staple!

SpicyBrandt

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BetsyLife Brussel Spouts

http://betsylife.com/2013/01/02/roasted-brussels-sprouts-apple-salad/

Southwestern Stuffed Mushrooms

I've never seen a stuffed mushroom recipe that I haven't wanted to try. This one is filled with black beans, brown rice and red pepper.  How could it be bad?

Here's the full website and recipe of Southwestern Stuffed Mushrooms at Cookin Canuck.

Healthy Eating in 2013.
Spicy Brandt