Grilled Cheese/Tomato Soup/Mac & Cheese

Cheese:

14 oz coconut milk (not reduced fat)
1 tsp coconut vinegar
1 Tbsp tapioca starch
2 tsp agar powder (I used agar flakes, ground in spice grinder)
1 tsp sea salt
2 Tbsp nutritional yeast

Soup:
1 Tbsp olive oil
1 small onion, chopped
4 garlic cloves, smashed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
A few dashes of liquid smoke
1 cup crushed roma tomatoes (Eden brand)
2 cups vegetable broth

4 pieces of gluten-free sandwich bread
Expeller pressed coconut oil


Cheese:
Combine coconut milk, coconut vinegar, tapioca, agar, and sea salt in a small saucepan. Whisk briskly continuously until the mixture comes to a boil. Remove from the heat, stir in nutritional yeast, and transfer it to a small pyrex dish. Cover and chill in the refrigerator for at least an hour.

Soup:
Heat oil in a medium-sized saucepan over medium heat. Add onions and saute until translucent and slightly browned, about seven minutes. Reduce the heat to medium low, add garlic, spices, and liquid smoke. Allow to saute for about 3 minutes, stirring occassionally.

Add tomatoes and broth. Return heat to medium until the soup comes to a very small boil. Reduce heat to low; simmer for about 15 minutes.

Transfer to Vitamix; blend until smooth.

To make the sandwiches, place coconut oil in a skillet over medium heat.  After it melts, quickly place both slices of bread in the pan, coating well with oil.  Spread one of the slices of bread with a thin layer of the cheese, cover with other slice.  Allow the bread to nicely brown on one side before flipping it over with a spatula, about 4 minutes.

Serve immediately with the warmed soup.

Note: 1 Tbsp agar flakes = 1 tsp agar powder

Used leftover cheese to make mac & cheese.  Cook brown rice pasta according to package directions.  Drain and add cheese to pasta, along with nutritional yeast, smoked paprika, and smoked sea salt to taste.  Heat and enjoy.

*****

Adapted from Olives for Dinner