vegan GF green grilled cheese. it can be done.

Posted on April 17, 2013 by amyheight — No Comments ↓

I love that there are silly holidays scattered throughout the year - National Maple Syrup Day, National Bicarbonate of Soda Day, and Sneak Some Zucchini Onto Your Neighbor's Porch Day are some of my favorites. I particularly enjoy when they involve an excuse to make food (especially when that food is not something I usually make).

Michael reminded me last week that it was National Grilled Cheese Day. Bread and cheese were the first things to go when I changed my eating nearly seven years ago, so I thought it would be fun to try making a [healthy] version of this childhood classic using neither of its two key ingredients.

I am all about finding easy adaptations to recipes: there is no reason food intolerances or a general desire to eat healthfully should get in the way of embracing a full spectrum of flavor. It just takes a little creativity to piece the puzzle together. Food is more than just a vessel for nutrients -- and in any case, I think we're all a little more inclined to eat well when the good-for-us stuff tastes good!

For grown up kids and little kids alike, this take on the old faithful grilled cheese goes amazingly with soup (we had ours with tomato split pea) or with a salad. Lunch. Dinner. Probably even breakfast. These were so yummy!

Be well!
- amy

Spinach Avocado Grilled Cheese

2013-04-16 16:12:30

Yields 2

This take on the classic blends creamy vegan cheese with nutrient-dense spinach and creamy avocado. Vegan. Gluten-free.

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Prep Time

10 min

Cook Time

8 min

Total Time

18 min

Prep Time

10 min

Cook Time

8 min

Total Time

18 min

Ingredients

2 cups fresh spinach
1 tsbp coconut oil
1/2 avocado, cubed
1/3 cup vegan mozzarella cheese (I love Daiya)
2 brown rice wraps, halved

Instructions

1. Heat coconut oil in a frying pan over medium heat, adding in spinach after a minute or so.
2. Sautee spinach until wilted. Remove from pan.
3. In the meantime, using a spoon, spread a little coconut oil on the back of each brown rice wrap.
4. When spinach is out of the pan, two half-wraps (oil-side down) in the pan. (They should fill the surface of the frying pan in a full circle.)
5. Spoon spinach into center of each wrap, then sprinkle in Daiya and avocado.
6. Place second half-wrap on top of each pile of ingredients (oil-side up). Use a small plate to weight the top layer down; cook for 2 minutes, or until bottom wraps are browned.
7. Use tongs to flip (carefully!). Cook second side for two minutes more.

By Amy Height

From The Ground Up Wellness https://www.fromthegroundupwellness.com/

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