The promise of these things are what make winter worth enduring, no matter how brutal or seemingly interminable those frigid, forbidding days of darkness become. These are the things that spring tastes like. These are the things that spring is made of.įava beans. Make something that an avowed carnivore would crave by loading up on cooked beefy crumbles, finished with a dollop of marinara sauce or fresh pesto.With so many fantastic culinary adventures to embark upon, the most difficult part of crafting an excellent grilled cheese sandwich is simply deciding on the flavor destination! Do tell: what’s your current favorite combination?Ĭherry blossoms.Consider a more spring-y approach with grilled asparagus and roasted beets ramping up the vegetable factor, and don’t forget a touch of lemon zest and ground black pepper to brighten the whole package.Keep it classic with juicy ripe tomatoes, or sun-dried if out of season, and a few crisp slices of meatless bacon if you’re feeling particularly indulgent.Go green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and/or arugula, and play up the fresh herbs like thinly sliced scallions, parsley, rosemary, oregano, and thyme.Spice things up with a generous handful pickled jalapenos, and take your sandwich on a quesadilla-inspired departure with roasted red peppers, black beans, and tender summer squash.

For a little sweet and savory twist, crisp slices of green apple add a crunchy, tart punch to the combination, which goes particularly well with a cheddar shred or slice.It’s hard to beat the umami punch offered by your average sauteed mushroom, but you can one-up that basic approach with silky caramelized onions, a touch of garlic, and to really gild the lily, a pinch of truffle salt.Truth be told, this is but a tiny nibble at the larger feast of non-dairy gooey goodness, but we haven’t even begun to dig into the actual savory additions! Violife is making a big splash with its US release, once available only overseas but now taking the North American market by storm. Similarly, Parmela shreds are found in very limited markets, but worth buying in bulk should you manage to locate a good supply. New on the scene is Culinary Co, still a bit difficult to track down but fantastic eaten hot or cold, which is quite a feat for most dairy-free cheese. Chao is best known for its smooth, creamy melt and unique coconut/tofu base. So Delicious is still more of an ice cream powerhouse than anything else, but their classic shredded cheese options are making quite a splash on the savory side of the grocery store. Follow Your Heart does indeed remain close to my heart, offering some of the most diverse flavor options that range from pepperjack to provolone. Daiya is perhaps the best known, with shreds, slices, and blocks of many flavors, with their new cutting board shreds leading the pack. The cheese itself remains a slightly controversial subject, with diehard fans taking sides either for or against various mainstream options, but the good news is that now there are actually options, and scores of them! If you’re not up to the task of starting from scratch, even your average big box store in middle America will carry at least one reasonable alternative to get your grill on. Even in its most fanciful, fully decorated formats, it will still be piping hot and ready to enjoy in a matter of minutes, at most. That’s why the sandwich in particular is truly worth celebrating. Thankfully, we can do better- So much better, and with barely any additional effort. Sure, back then it was plain whole wheat bread and florescent orange slices of unmelting crayon wax that passed for vegan cheese, smashed and warmed into submission via an electric sandwich press, but a strong attachment to the concept still took hold. It was even one of the first foods I managed to create for myself in my tween years, before cooking or even eating roused my enthusiasm. Such a sandwich is a staple across the globe, beloved by all and easy enough for even the most novice cooks to whip up with confidence. Today, like any other day that ends with a “y,” is the perfect time to butter up two thick slices of your favorite bread and stuff them to the point of bursting with any gooey non-dairy decadence your heart desires. National Grilled Cheese Day, however, deserves a special mention. If I observed every national “holiday” assigned seemly at random to all the various dishes and ingredients on currently listed on the calendar, this blog would become nothing but a giant red-letter day reminder. Every dog has its day, and so, apparently, does every food.

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