It’s raining, it’s pouring, the old man is snoring… Well, you get the idea. It’s finally raining in Southern California and we all know that means it’s grilled cheese weather! But, I couldn’t make just any ol’ grilled cheese, these tasty grilled cheese sticks have three different vegan cheeses in them and are cut to a size perfect for dipping in some creamy bisque.
The bisque is made up of roasted butternut squash, sweet potatoes and garlic, plus some rich coconut milk and subtle spice from cayenne and white pepper. Mmm! If you need an easy recipe for bisque that’s tasty and kinda fancy, I recommend trying this one out. All you have to do is roast the veggies, blend them up and warm the soup on the stove before serving. Not that the soup needs any help in the taste department, but dipping crispy sandwich sticks in it kicks it up a few notches.
Aside from this awesome soup/sandwich combo, there has been a lot of stuff going on in my world. Mostly freelance photography projects, including work for Chicago Vegan Foods, Vegan Cuts (as always) and some Happy Herbivore stuff. After speaking with a few people, it already seems like 2015 is going to be crazy, in the best way possible. So, apologies for leaving y’all hanging for most of the month of November, but believe that I’m making it up to you this month with a FEW giveaways.
You read that right. I’m thinking at least FOUR giveaways! Some food, maybe an appliance, and definitely a cookbook or two. One isinstagram-exclusive, even. 😉 Keep your eyes peeled for those so you can celebrate the holidays early.
Before I forget, I must mention that I used Massel’s No Salt-Added Vegetable Bouillon Granules for this recipe! I love this product because you can adjust the sodium content of the recipe to your liking, easily, and it comes in a cute paint can-like package. Not to mention, it dissolves really easily, unlike more commonly found bouillon cubes. I definitely recommend it!
One Year Ago: Apple Pie on the Rocks
Two Years Ago: Pecan Persimmon Oatmeal
Three Years Ago: Sweet Potato Casserole Oatmeal
Roasted Butternut Garlic Bisque with Grilled 3-Cheese Sandwich Sticks
| Serves ||4|
| Prep time ||20 minutes|
| Cook time ||30 minutes|
| Total time ||50 minutes|
| Allergy || Tree Nuts, Wheat |
| Dietary || Vegan, Vegetarian |
| Meal type || Lunch, Main Dish, Soup |
| Misc || Child Friendly, Serve Hot |
| Occasion || Casual Party |
A super luscious, garlicky, butternut squash bisque paired with crispy grilled cheese sandwich sticks. All vegan!
Roasted Butternut Garlic Bisque
- 2lb Butternut Squash (peeled/seeded/chopped)
- 1lb Sweet potato (peeled/chopped)
- 1 small head of garlic (peeled)
- 2 tablespoons high-heat sunflower or coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 1/2 cup warm water
- 1 1/2 teaspoon Massel Sodium-Reduced Vegetable Bouillon Granules
- 1 cup full-fat coconut milk
- 1 teaspoon onion powder
- pinch cayenne pepper
- sea salt and white pepper (to taste)
Grilled 3-Cheese Sandwich Sticks
- 8 slices of bread
- vegan mayo
- Blode Kuh White Cheddar Spread (or Homemade cashew spread with cultures)
- 1/2 cup vegan cheddar shreds
- 1/2 cup vegan mozzarella shreds
| Roasted Butternut Garlic Bisque |
| Step 1 ||Preheat oven to 400F and line a large baking sheet with parchment paper. |
| Step 2 ||Toss the squash, sweet potato, garlic, oil, salt and white pepper together in a large bowl, then spread onto the baking sheet into a single layer. |
| Step 3 ||Roast in the oven for 25 minutes or until slightly more than fork-tender. |
| Step 4 ||Once roasted, place the squash mixture into a large blender pitcher or food processor. Add the water (start with 1 cup), bouillon (start with 1 teaspoon), coconut milk, onion powder and cayenne to the mix and puree until very smooth. |
| Step 5 ||Add the additional ½ cup water/ ½ teaspoon bouillon if you would like a thinner bisque. |
| Step 6 ||Pour the bisque into a pot and warm over medium heat until it gets hot, stirring occasionally. |
| Step 7 ||Serve warm, and for a fancy (but optional) garnish, place a couple dots of cashew cream on top of the bisque and drag a toothpick through them to create hearts. |
| Grilled 3-Cheese Sandwich Sticks |
| Step 8 ||Spread a very thin layer of vegan mayo onto each side of each slice of bread. Set aside four slices to be the “tops”. |
| Step 9 ||On the “bottoms” spread a layer of White Cheddar, then roughly ¼ cup mix of the cheddar and mozzarella shreds. Place the tops onto the cheese and cook the sandwiches in a griddle, Panini press, or on the stove until the outside is golden brown and the cheese has melted. |
| Step 10 ||Slice the sandwiches into 4 strips and serve hot with the soup. |
Oh, and before I forget, that awesome White Cheddar spread is from Blöde Kuh, a brand new vegan cheese company from Southern California! I met with one of the owners at the Long Beach Marine Stadium Farmer’s market, last week and got to sample all of the cheeses. SO GOOD! I can’t wait until they reach a wider audience. 😀
Disclaimer: This is a sponsored post in that Massel sent me product to use for a recipe of my creation and I was compensated for it. All opinions are honest and my own. Best believe that I wouldn’t share a crappy product with you!