Sunday, September 27, 2015

Grilled Swiss, Cream Cheese & Smoked Tempeh Sandwiches

Grilled cheese remixed. Again. It can't stop. Because it won't stop.
It's the 27th day of Vegan Mofo and the bad slacker returns.
Woman artist palette of the day: Rosa Bonheur. Bonheur was born Marie-Rosalie Bonheur in 1822. She is renowned for being a hotheaded student and rebellious woman. She often sneaking into animal farms disguised as a man and painting her furry subjects in realist precision. Although the Met acquired Horse Fare is considered her most famous, (she is centered around a whirligig of beautifully rendered galloping horses), I chose to highlight Chef d'un veau (Head of a Calf). It's such a masterful, caring portrait. Bonheur has tenderly intricate brushstrokes capturing each delicate fur hair, warm expressionistic eyes, and dewy nose and mouth. 

Chef d'un veau, oil on canvas, 17.3"x 21.3," 1878.
No dear sweet calves were harmed for this crowd pleasing grilled cheese sandwich!
Today's Vegan Mofo prompt is to favorite herb/spice. I love love Italian Herb Seasoning! It is a savory combination of marjoram, thyme, rosemary, oregano, sage, and basil. Kroger's Private Selection makes a rather nice one as well as McCormick's (they add tomato, black pepper, and garlic powder) and Spice Island. When making walnut meatballs, tempeh/tofu marinades, pasta dishes, and garlic bread, a pinch of Italian Seasonings makes everything amazing.
Exceptional grilled two cheese sandwich features usual double sided Italian Seasoning sprinkle. Crisp, marinated tempeh adds friendly assistance to a classic lunch time favorite. Melted Daiya Swiss and cream cheese add a component surprising and delicious.  

Grilled Swiss, Cream Cheese & Smoked Tempeh Sandwiches Ingredients and Preparation

2 tablespoon liquid smoke
1 tablespoon nutritional yeast
2 teaspoon Italian Seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 8 oz tempeh, sliced in another half
2 Daiya Swiss Style Slices
2 tablespoon vegan cream cheese
red onions (optional)
olive oil
4 bread slices of your choice
extra Italian Seasoning for the bread

Warm up skillet on medium heat temperature and pour about a tablespoon of olive oil.
Whisk together liquid smoke, nutritional yeast, Italian seasonings, salt, garlic powder, and black pepper.
Marinate both tempeh slices and toss them in hot olive oil. Enjoy the sizzle sound. Brown each side for 3-5 minutes.
While leaving stove on, rest tempeh on bread. Top with Daiya Swiss and red onion slices. Spread two bread slices with vegan cream cheese.
Quickly clean your skillet (unless you have another one- you're soooo lucky!) and pour about a tablespoon and a half of olive oil.
Sear both sides of the bread, sprinkling Italian Seasoning on each side, until golden brown and cheeses melt together in a beautiful display of ooey gooey matrimony.

Slice in half if desired.
Close up of the oozing madness.
Two "cheeses" certainly make a right.


  1. What a beautiful painting & your sandwich looks so good! :)

    1. Thank you Julie! Rosa Bonheur was a phenomenal animal portraitist! Check her out on Google. :)