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 Post subject: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 1:54 pm 
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I couldn't find a grilled cheeze thread when I searched.

I have a pot of AFR pea soup that is screaming out for grilled cheeze. I have half a loaf of green monster bread from Vegan Sandwiches in the freezer. (best sandwich bread ever)

Usually, I make the gooey grilled cheeze from Uncheese, but I'd like to try something new. Does anybody have good, quick ideas that don't need special ingredients? I also have Tofutti slices, but I've never tried those on anything ther than veggie burgers.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 1:55 pm 
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I really like tofutti slices for grilled cheese. like a lot. more than I should admit probably.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 1:55 pm 
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Daiya Cheddar Wedge works well on grilled cheese...but it tastes more like American singles than cheddar.


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 1:57 pm 
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I use Daiya, either Cheddar or the Jack cheese, shredded or wedges, with lots of mustard. I want to try the Vegan Diner version though..


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 2:07 pm 
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I use shredded mozzarella Daiya, chopped tomatoes and avocado.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 2:20 pm 
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ijustdiedinside wrote:
I really like tofutti slices for grilled cheese. like a lot. more than I should admit probably.


How do you prepare it? Maybe I'll give it a try.

(I don't have Daiya)

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 2:29 pm 
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earth balanced bread with a few slices of cheese in between cooked in a pan. sometimes i add tomato and/or avocado after cooking because i don't like when they get hot.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 2:30 pm 
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Hmm. Just the basics. Maybe my problem is over complicating things!

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 2:37 pm 
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Yeah, I don't get crazy with my grilled cheese. tofutti slices taste enough like kraft singles that i don't feel like i need to mess around.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 3:33 pm 
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I use thin slices FYH mon. jack, a few slices of pepper tofurky and thin slices of organic tomato. Ohh and whole wheat bread! I get my pan hot, drop in a bit of EB, plop the sandwich down, press with the spatula, butter the up facing side and flip and press. Both sides get about 3 minutes. It is kinda like a quick panini without a press or brick. :)

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 3:52 pm 
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I wish I could get tofutti slices here - I can get soy cheese slices but they're the ones that still have casein in it. Really, what's the damn point then?

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 3:53 pm 
Drunk Dialed Ian MacKaye
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ijustdiedinside wrote:
earth balanced bread with a few slices of cheese in between cooked in a pan. sometimes i add tomato and/or avocado after cooking because i don't like when they get hot.

That's exactly how I do mine too. Unless I have pesto. Then it gets pesto too!

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 4:00 pm 
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bodhi wrote:
ijustdiedinside wrote:
earth balanced bread with a few slices of cheese in between cooked in a pan. sometimes i add tomato and/or avocado after cooking because i don't like when they get hot.

That's exactly how I do mine too. Unless I have pesto. Then it gets pesto too!


oh man, i had forgotten about the best grilled cheese i ever made until just now. it had FYH jack and Tofutti slices with pesto on sourdough.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 4:39 pm 
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Pretty much always cheddar Daiya. And possibly sun dried tomatoes, spinach and onion. I've got a panini press / counter top grill that is perfect for grilled cheese. One of my most beloved gadgets.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 4:47 pm 
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I miss my panini grill pan. I found out that it wasn't the hard anodized Calphalon, but regular non stick Calphalon, so I had to get rid of it for Molly.

The little Foreman does an ok grilled cheeze though.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 6:21 pm 
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My favorite grilled cheese lately has been whole grain bread, Galaxy rice vegan cheddar slices, and edamame hummus (store bought). I use olive oil for the pan.


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 6:25 pm 
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I can't stand grilled cheeze on healthy bread. Normally, I only really like whole grain for sandwiches, but grilled cheeze and Tofurkey sandwiches need junky white bread.

I didn't have my sandwich yet; have to wait until after GED classes. It's somfreaking cold in this building, I'll be so ready for hot soup/sandwich.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 6:40 pm 
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Another fan of Tofutti slices for grilled cheeze, here. (Actually, pretty much the only way I like them.) I recently made a batch of the Great Smokey Mountain Cheeze from Vegan Diner though, and that made an amazing grilled cheeze! I need to make another batch of that stuff soon. It's great even just spread on crackers!

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 7:00 pm 
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I need to get that book. I'm not allowed to buy cookbooks though. I have a scary huge stack of them already, which is amazing since when I became vegan 4 or 5 years ago (time flies), Vegan With a Vengeance was practically the only option on Amazon.

Has the market expanded that much, or is it all just us buying dozens and dozens of cookbooks?

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 7:16 pm 
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I have been blown away with how amazingly melty and gooey and delicious the Daiya wedges are. It's actually dangerous to eat a grilled cheeze made with those--the melty cheeze gets everywhere!

I haven't tried Tofutti slices, though, and I loved gross American singles grilled cheese, so I'm going to have to hunt some of those down and have myself a time.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 8:47 pm 
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Now I really want a grilled cheese sandwich. I use FYH cheddar or Galaxy slices (make sure they're the vegan ones. . . some Galaxy slices are "dairy-free" but still have casein). I'm a purist and usually just have the cheese, but I add tomato slices and/or pickled jalapenos if I have them. I like the idea of sliced apples or pears on grilled cheese, but I haven't gotten around to trying this yet. . . this needs to happen soon. . .

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 10:31 pm 
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I really love Julie's Great Smoky Mountain Cheeze from Vegan Diner on grilled cheesies.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 10:53 pm 
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Right on, IJDI. That was a great grilled cheeze, and much lazier than the recipes.

Two slices of Tofutti, lots of yellow mustard, some grey poupon. Yum!

Molly liked it too. I had to clean cheese goo off her beak.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Nov 05, 2012 11:41 pm 
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I'm so gonna have to go with IJDI on this one.
One of the staples of my early veganism was sliced bread (I think it was some natural Vermont bakery company?), Earth Balance, American Tofutti slices and pan-fried tempeh bacon. I'm more partial to FYH, pickled jalapenos and tomato in my grilled cheese these days, or Cheezly, if I can get it.

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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 5:23 pm 
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I made the best grilled cheeze sandwich today! It was tofutti slices on a dark sourdough rye. I sprinkled the cheeze with onion powder, garlic powder, dried oregano and dried basil before grilling. I also sprinkled some oregano on the buttered (alpro marg) side of the bread pre-grill. Oh. My. Gaw!

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