Roasted Tomato Soup and Grilled Cheezers

🍅 Roasted Tomato Soup Ingredients

1 -2 lbs. cherry tomatoes (or heirloom). Heck, use any tomato you want. 😜
3 tbsp olive oil
1 sweet yellow onion cut into thirds
1/2 cup homemade or store-bought basil cashew vegan pesto or make your own.
1 cup coconut milk (full fat or reduced-fat)
Spice mixture – 1/2 tsp each, dried basil, oregano, and thyme
Salt & pepper (to taste)

🥪 Grilled Cheezers

4 slices of whole wheat bread 🍞
4 slices of Swiss cheese 🧀
4 slices of Muenster or Jack 🧀
2 tbsp olive oil mayonnaise or butter

Vegan friendly:
2 cups plant-friendly cheese
2 tbsp vegan butter (Miyoko’s or preference) Or vegan mayonnaise

Instructions 🙋🏽‍♂️

Step 1
Preheat oven to 425 degrees F. Line a baking sheet with foil.

Step 2
Place tomatoes, onions in a bowl (if using whole tomatoes, cut them in half) drizzle with 3 tablespoons of olive oil, spice mixture. Generously season with salt and pepper.

Step 3
Transfer to the sheet pan.

Roast combo in the oven for 20-25 minutes. Let cool slightly. Transfer the roasted tomatoes to the blender and add coconut milk. Blend until smooth.

Add the blended soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if you like.

Step 4
Over medium heat. Spread the outside of each slice of bread with olive oil mayo, or butter, over each slice of bread. Place the spread side down in a cast iron or non-stick pan.

Add cheese (or vegan alternative).

Add the top piece of bread, spread side facing up.

Step 5
To serve, ladle the soup among bowls. Serve with a grilled cheezers on the side, or cut into squares and add them to the soup. YUM! 😋

Macaroni and Cheese (No Worms!)

🧀🍜 Todd’s Instant Pot Macaroni & Cheese

1 lb. macaroni
4 cups of vegetable stock
1 tbsp salted butter
1 1/2 cup sharp Cheddar cheese
1 cup American cheese
12 oz. evaporated milk (can)
Salt & pepper (to taste)

🌱 Vegan Friendly Instant Pot Macaroni & Cheese

1 lb. macaroni
4 cups of vegetable stock
1 tbsp vegan butter (Miyoko’s or preference)
2 cups plant friendly Mozzarella (or preference)
13.5 oz. full fat coconut milk (can)
Salt & pepper (to taste)
2 Tbsp nutritional yeast (optional)

Instructions 🙋🏽‍♂️

Step 1
Add uncooked macaroni, vegetable stock, butter, pepper, and salt to the Instant Pot.

Step 2
Place lid on the Instant Pot, and set to sealing. Cook on manual function High Pressure for 4 Minutes. Then, do a quick release.

Step 3
Add the milk, then add the cheese to the pot in 2-3 handfuls, stirring in between each addition until smooth and creamy.

Step 4
Season as necessary to taste (Todd likes it spicy, so add hot sauce or chili flakes).