Vegan mofo #24 Vegan Grilled Cheese

Simple Childhood Memories!

Do you remember those rainy days at lunch time or those times when you needed your mom or dad to pour their wonderful love on you with that classic favorite – grilled cheese.



Sometimes, when it was a little rainy out or the weather gets a little chilly, a great vegan grilled cheese with a roasted garlic tomato soup or a ginger carrot soup and a simple garden salad. That is pure pleasure.


Grilled cheese is one of those great comfort foods that just soothes simple cravings and brings in the those wonderful memories from childhood like a warm blanket and hot chocolate on a cold winter’s night while watching holidays movies.

There are plenty who have a difficult time transitioning to becoming vegan  simply because they are unable to let go of cheese. In steps DAIYA. This product is not only dairy free, soy free, gluten free, and cholesterol free. I try not to use too many faux products; however, vegans like everyone else wants convenience as well. I thought that I would use just a touch to try and for richness use my all-time favorite –  avocado. Along with a touch of dressed up gochujang (Korean red pepper paste) and you have a serious mouth party! Spread on some solidified coconut oil and oh my God, you’ve got a serious heavenly mouth party. Plus let’s not forget the choice of adding either a roasted garlic tomato soup or a ginger carrot soup (a recipe for another day).


Vegan Mofo #24 Vegan Grilled Cheese


  • 4 slices sourdough bread
  • 2 teaspoons coconut butter (solidified coconut oil)
  • 4 heaping tablespoons Daiya™ Cheddar Cheese
  • half avocado, sliced into 12 slices
  • 2 tablespoons gochujang (red pepper paste)
  • 2 teaspoons agave
  • 1 teaspoon tamari or soy sauce


    Gochujang sauce
  1. Add gochujang, agave, and tamari or soy sauce to a bowl.
  2. Mix.
  3. Set aside.
  4. Preparation
  5. Heat skillet to medium.
  6. Spread solidified coconut oil on one side of each slice of bread.
  7. Place one side in skillet.
  8. Add 2 heaping tablespoons of Daiya™ Cheddar Cheese, 6 slices of avocado, and a tablespoon of gochujang sauce on each slice of bread.
  9. Top each sandwich with the other slice of bread.
  10. Cook until desired brownness.
  11. Gently flip and cook until desired brownness.
  12. Remove skillet.
  13. Serve.

Vegan Mofo #7 Happy Time Biscuits

Good Morning! Good Morning! To You, and You and You!

I call these happy time biscuits because when you take a bite, your face will light up and you’ll feel like you’re in heaven or at least just happy! These biscuits can be made anytime of day and night to accompany a multitude of dishes. You can even add a little sugar to them, split in half and top each half with any kind of cooked fruit and you’ll have a nice southern treat. Ooo, yum!

Do I need to say anymore? Did you say you needed more incentive to make these with your tofu scramble, hash browns, and vegan sausage? How’s this?

Okay, I’ll stop playing with your emotions. You know you wanna try these, right?

Vegan Mofo #7 Happy Time Biscuits


  • 1 3/4 cup all-purpose flour
  • 1/8 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons vegan margarine
  • 3/4 cup non-dairy milk (almond, rice, soy milk)


  1. Preheat oven to 400°F.
  2. Place flour, baking powder, and salt in a bowl. Whisk to mix and create air.
  3. Using a fork or even a pastry blender, mix in vegan margarine until evenly distributed. It's okay if there are chunks of vegan margarine, just makes for lovely flavor in the end.
  4. Add non-dairy milk.
  5. Place dough onto a floured surface. Basically, lightly coat each of dough with flour. Make sure not to handle the dough too much, you don't want tough biscuits.
  6. Roll out dough to desired thickness (not too thin though)
  7. Using a floured biscuit cutter, cut out biscuits.
  8. Place biscuits on a lightly vegan margarine baking dish or pan.
  9. Bake for about 12- 17 minutes or golden brown.


Can You Be Addicted to Bread?


My daughter’s father has been in the kitchen hard at work experimenting with making bread. Some of his test subjects have not been too successful, yet MOST have been incredibly tasty!

Whenever I hear the running of the mixer and the clinging and banging of measuring instruments, I know he’s at it again as I wait in anticipation for the bread. He doesn’t make that quick stuff. Nope. He makes us wait a day for that chewy goodness by letting the dough age and rise slowly, sort of like sourdough.

Then when the sound of the oven’s alert alarm goes off, I know that it’s time to make the bread! Slowly the smell begins to permeate each room in the house. Then it happens! The bread is out of the oven. We stand over it like animals salivating over its meal. The smell is intoxicating. The crust keeps us transfixed just waiting for the cooling period to be over. Then the moment arrives when I hear the sound of crust giving way to the knife.

That first taste of the beautiful crumb in my mouth brings memories of San Francisco sitting in Boudin having that first taste of San Francisco sourdough. I’m not saying it’s better, it just gives me a taste memory of a bread I love so much.

He’s been chronicling his journey with baking bread and I’m glad that he’s taken up this new hobby. I wonder what he’ll make next. Okay, let me be honest, who cares. Just keep the bread coming! I need my daily fix! I mean bread. That’s what I said, bread.

Vegan Mofo #16 Chia French Toast

I have this craving for french toast. I love french toast. I love the smell of the house when I make french toast. Most of the time I make french toast for dessert with some kind of fruit and a little drizzle of agave. Yet, there are times when I want the wonderful taste that I remember when I was a child for breakfast.

It is really quite simple to make. I don’t do anything complicated. I love using a sourdough bread for that tang, just as I remember in Louisiana making it with day old french bread that basically started to have a little tang to it due to age. So, sourdough makes a great replacement. Other than that, you can use any kind of bread you choose, just make sure that it is vegan.

Not everyone uses a recipe for french toast, however I will try to remember what I do every time. Here it goes!


Chia French Toast

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 2

Serving Size: 2 pieces


  • 4 slices sourdough bread or any bread of your choosing
  • Custard
  • vegan spread, about 1 Tbsp or your choice of quantity
  • 1 1/2 - 2 cups almond milk
  • 2 tablespoons chia seeds, ground cinnamon
  • nutmeg, whole
  • microplane or grater
  • Maple Flavored Agave or maple syrup


  1. Preheat oven to 350.
  2. Chia Seeds
  3. Place chia seeds into a coffee bean grinder, food processor, or food prep processor.
  4. Grind until ground.
  5. Set aside.
  6. Custard
  7. Place almond milk and ground chia seeds into a bowl.
  8. Mix.
  9. As the mixture sits, it will thicken. You may need to add more milk based on how thick or thin you want the custard.
  10. French Toast
  11. Dip each slice into the milk/chia seed mixture.
  12. Remove excess of mixture from the bread by sliding fingers down the sides of the bread.
  13. Place dipped slices into a baking pan coated with vegan spread. Or a silicone food safe baking pan.
  14. Sprinkle each slice of bread with cinnamon and freshly grated nutmeg (a little goes a long way).
  15. Place the baking pan on oven.
  16. Bake for 20-25 minutes or until lightly brown.
  17. Serve.