I'm gonna be making a lot of Indian and/or Jamaican inspired recipes for a while. Just cuz...
Overall process
Start the soup. Turn to the sandwiches while the soup cooks. You should be able to get everything done in about 30-35 min.
Indian Tomato Soup
Source: Platings & Pairings | Serves: 4 | Time: 25 min
Changes: skipped croutons since we ate sandwiches. Replaced fresh ginger with allspice because of an allergy, and skipped the yogurt topping, too.
Ingredients
3 tbsp vegan butter
1 yellow onion, diced
3 cloves garlic, minced
2 tsp mustard seeds
2 10-ounce cans diced #tomatoes & green chiles
1 28-ounce can crushed tomatoes
2 tsp allspice
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp garam masala
S&P, to taste
Pinch cayenne pepper
1/2 tsp baking soda
1 13.5-ounce can full-fat coconut milk
Instructions
Heat vegan butter in a large pot. Add onion and a pinch of salt and pepper and saute until translucent.
Add garlic mustard seeds and cook for about 30 seconds, until fragrant.
Add both types of tomatoes and their juice, allspice turmeric, cumin, coriander, garam masala, salt, pepper, cayenne, and baking soda. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Using an immersion blender, process until smooth. Alternatively, transfer contents to a blender and process until smooth.
With soup over low heat, slowly stir in the coconut milk. Season to taste with additional salt and pepper.
Masala Grilled Cheese
Source: Shivani Loves Food | Serves: 2 | Time: 20 min
Changes: skipped the chutney, since we dipped the sandwiches into soup. Skipped the tomato, since the soup is tomato based. Replaced sunflower oil with grapeseed oil.
Ingredients
½ red onion sliced into rings
1 tsp grapeseed oil
¼ tsp mustard seeds
¼ tsp cumin seeds
⅛ tsp ground coriander
⅛ tsp ground cumin
¼ tsp turmeric
¼ tsp chilli powder
4 slices Sourdough Bread or bread of choice (use gluten free, to make gluten free, duh!)
6 tsp vegan butter
4 slices vegan cheddar cheese (I may have used 6)
Instructions
Make the masala onions: Add the oil, mustard seeds and cumin seeds to a small pan over medium heat. Once the seeds begin to crackle, lower the heat and add the sliced red onion. Stir to coat the onions in the oil, then add the spices. Stir to combine and cook for 5 minutes until softened.
Assemble the sandwich: Generously spread the vegan butter over 4 slices of bread, ensuring to go all the way to the edges. Add one slice of bread, butter side down, to a frying pan over medium-low heat. Add a layer of cheese, then half the masala onions. Top with another layer of cheese and the final slice of bread, butter side up. Repeat for the second sandwich.
Cook the grilled cheese: Cook the masala grilled cheese for 3-5 minutes on each side until golden and crisp.
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