Everything I’ve ever learned about making a good grilled cheese, I learned from my ex. Over our 10 years together I’ve tackled kitchen projects big and small, but the perfect grilled cheese always escaped me until he stepped in and taught me a few tricks.
All of which I applied the day I discovered Daiya. And even though I will gladly trot down to the market any day of the week and shell out $5 for a tiny wedge of cheese I’ll probably finish in 2 seconds, I’m really impressed with Daiya.
In case you’re wondering, the exclamation point in the title was extremely necessary. This was the first time I made bean burgers and, despite a huge bump in the road, they turned out wonderful with the help of a little improvisation.
I haven’t made this salad mix in over a year, but for some reason I got a huge craving for it today. Not only is it a jiffy to make, but it sits lightly in my stomach. Granted, since I stopped buying dairy it was a bit less exciting without the cream cheese on toasted Rye, but it can definitely hold its own in a dairy-free environment.
To be completely honest this is one of a few recipes I hijacked from a cafe I used to work at back home and adapted to my tastes– which included throwing out the chicken that is traditionally used. For awhile I felt a bit guilty, but within the last few months the original owners sold the cafe, so I like to feel as if I’m helping keep the spirit of the old store alive. 😉