Three Philosophers' Grilled Cheese

Cheese is my favorite food.  Without cheese, I could very easily be vegan.  Considering my lactose intolerance I probably should be.  I try to balance my daily intake of dairy via cheese with soy milk, olive oil spray, tofu spreads, avocado and such.

This grilled sandwich was inspired by my love of Welsh Rarebit and an already opened bottle of beer in the fridge.

Three Philosophers' Grilled Cheese

sliced onions
1/4 cup Three Philosophers' beer by Ommegang Brewery
whole wheat bread
olive oil spray
dried oregano
cheddar + swiss cheese

Saute onions (how much depends on you) in small saucepan with olive oil spray (or butter), slowly adding the beer.  Slice as much cheddar/swiss as desired and layer on whole wheat bread.  Spray pan and bread with olive oil (or again, use butter) and cook on medium heat.  I cover the saucepan so that the cheese thoroughly melts.  When cheese is melted and bread is gently toasted on both sides, open up sandwich to sprinkle on oregano and add onions.  Yum!

Vegan MoFo Recipe: Mushroom and Rice Miso Soup

Been really into making combinations of mushroom and miso soups lately.  In the past, I've made mushroom and onion miso soup, mushroom and tofu miso soup with spring onions, and spicy pepper and mushroom miso soup.  Usually these are soups for one.  Really easy to make, warming, and healthy.
This week I had some leftover rice, which was the inspiration for this.  

I always saute the veggies/tofu first in about tsp. of olive oil or sesame oil.  This time I used 5 porcini mushrooms, a few slices of banana pepper, and 1/2 cup of leftover brown rice.  Cook until mushrooms are soft.

Heat 1 cup of water in tea kettle.  Right before boiling pour it into your bowl and add about 1 1/2 tsp. miso.  I used yellow miso.  Stir until miso is dissolved and add veggies.









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