52Weeks · Breakfast · Quick Weeknight Recipes · Side Dish · Vegan

The Power

Cheesy Toast

cheesy_toast

I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving.   I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation.  Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom 🙂  This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies.  I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan.  That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.

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The more I use Daiya, the more I’m starting to enjoy it in the melted form.  The texture still drives me crazy when it’s raw but that all goes away once it melts.  I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads.  I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years.   Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added.  Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!

In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party.  I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change.  I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden.  I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.

52Weeks · Mexican · Quick Weeknight Recipes · Vegan

Fire WIthin

 Quinoa Verde con Tostada

quinoa_tostada

 

Not going to lie, the theme for  r/52weeksofcooking had me more than a little nervous this week.  I understand the importance of Presentation but I tend to focus more of the substance and taste of the dish and not so much of what it looks like – after all I’m not cooking for Gordon Ramsey or Anthony Bourdain or someone else who will comment on whether or not my dish resembles cat food.  However I haven’t missed a challenge yet this year and wasn’t going to start now!  So I thought about all the things I could do before deciding to go with color and vibrancy instead of knife skills or something insanely elaborate – after all I didn’t want to screw up the food in my quest for a pretty plate.  I decided to make something with as many colors in it as possible without going too overboard while utilizing things I already had in my pantry.  Watching an episode on Chopped gave me the inspiration, and confidence, to try making a tostada.  I still had some tortillas left from the taco challenge and since tostadas are traditionally made with slightly stale tortillas the timing was perfect!

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I spent a fair bit of time trying to figure out the perfect way to plate this dish, I wanted to make sure everything could be seen and keep the picture from being too saturated.  I wound up plating the dish four different ways before picking this option.  Needless to say doing this dish gave me a great appreciation for people who do this on a regular basis and will probably result in much better pictures as I will be paying a lot more attention in the future!!!