Open Face Grilled Cheeze

Soup and a grilled cheese sandwich are certainly the go-to lazy woman’s dinner. Minimal prep involved, ready in a flash, and very few dishes to deal with. Can’t get much better than that, yeah?

I decided to give this old standby a facelift with the addition of an egg and the use of nutritional yeast in place of the cheese.

I know. What is a grilled cheese without the cheese? I must be nuts, right? Just trust me when I say that nutritional yeast gives you all of the cheezeyness you want without the dairy and with a huge nutritional boost, hence the name =)

Nutritional yeast is one of those miraculous foods that many vegans turn to not only for its amazing levels of vitamin Bs and protein but also to achieve the wonderful comfort and flavor of cheese without venturing into the animal kingdom. We’re not talking yeast the levening agent; we’re talking fungus. I found nutritional yeast sitting in the bulk bins at Whole Foods among the various nuts and grains in a flakey, yellow form. It has an earthy aroma that, if blindfolded, I would most likely idenify as some sort of stinky French cheese.

I cross my heart when I say that had I handed you this sandwich for dinner without a word about the ingredients, you absolutely would have asked what kind of cheese I used. Parmesan, perhaps?

Open Face Grilled Cheese

serves 1

Ingredients:

• 1 slice whole grain bread
• 1 egg
• 1 heaping tablespoon nutritional yeast
• 1 stalk scallions (green onions), chopped
• 3 small grape tomatoes, large dice
• salt and pepper to taste

Method:

• Turn on your broiler and lightly toast your bread until it just begins to harden. Alternatively, toast your bread until it just begins to harden and brown.
• Meanwhile, whisk together the egg, nutritional yeast, scallions, tomatoes, salt and pepper. The mixture will be slightly thick.
• Remove your toast from the broiler or toaster and place on a foiled-line baking sheet. Spread the egg mixture onto the toast and return to the broiler for about 3 minutes, or until the edges of the toast are deep brown and the egg appears to be cooked.

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Old Friends

Happy Saturday, y’all!

I started off my weekend right by meeting up with some old friends for pizza. Really, really good pizza.

We met at Posto in Somerville – I’ve been hearing good things and wanted to give their brick oven pizza a try. It did not disappoint! I got the Campania, which included Brie, fior di latte, rosemary ham, rosemary roasted apples, vincotto, and arugula. I chose this pizza right away when I saw the roasted apples but they really weren’t the best part. If I were roasted apples, I would slice them much more thinly so that they could take on a crispy quality. These were fat and a bit smushy. I guess I’ll just have to make my own at home =)

The dough, though. Oohhhh, the dough. Exactly how pizza dough should be. Thin, thin bottom crust where all of the toppings rest and then a thick, chewy crust that you really have to work to eat to finish things off on the edge. And such great flavor. I hate describing bread as yeasty but, well…that’s what it was.

Embrace the yeast. It’s wonderous.

I’m not really sure why Italian restaurants in the states insist on calling mozarella “fior di latte”. Yeah, it distinguishes it from mozzarella di bufala but Americans don’t really have that issue. We assume it’s good old familiar mozz unless you tell us otherwise. Restaurants just putting on their fancy pants, I guess =)

I woke up this morning with the need for a good run rushing through my bones. The rain wasn’t going to stop me! After a very muddy 5 miles, I was famished and threw together this souped-up breakfast sammie:

A toasted whole spelt English muffin with sauteed kale, a poked over-easy egg, and a tablespoon of tomato sauce.

I sauteed the kale in a bit of Garlic Gold olive oil and a tablespoon of water and sprinkled it with a bit of kosher salt and black pepper. Once it was nice and droopy but still had some structure, I cracked the egg into the pan and gently poked the yoke with a fork. After the egg had set, I folded it into itself to get the yoke a bit more cooked. This just makes for a sandwich that holds together a bit better than one with a runny, oozy egg.

I totally dig tomato sauce on eggs. Definitely the perfect finishing touch.

Half of a Navel for dessert =)

I’m heading to cupcake heaven with a friend to pick up treats for my little bro’s birthday lunch tomorrow. I promise to share when I get back!