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Akasha's Pimento Cheese Bites with Cream of Tomato Dip

Ingredients

Cream of Tomato Dip

 

1 tablespoon extra-virgin olive oil

½ cup diced onion

1 large shallot, minced

1 teaspoon kosher salt

1 (28-ounce) can whole tomatoes in juice, chopped (retain juice)

1 tablespoon tomato paste

1 cup vegetable broth

1 bay leaf

¼ cup chopped fresh basil

½ teaspoon dried thyme leaves or 1 teaspoon fresh

2 tablespoons white rice flour

1 cup plain Silk® Soymilk

¼ cup soy milk creamer

1 teaspoon sugar, optional

Freshly ground black pepper to taste

 

Pimento Cheese Bites

 

1 cup grated soy cheddar cheese, or cheese of your choice

2 tablespoons vegan or light mayonnaise

2 tablespoons chopped green onion

¼ cup diced pimentos, drained

1 tablespoon chopped green olives

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

¼ teaspoon hot red pepper sauce

6 slices spelt, whole-wheat, or sliced sourdough bread

Canola cooking spray, olive oil, or 1 tablespoon nonhydrogenated soy spread

Instructions

To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot.  Add the onions and shallots and sauté until softened and clear, about 8 minutes.  Add the salt, tomatoes, tomato juice, tomato paste, vegetable broth, bay leaf, basil, and thyme.  Bring to a boil, lower to a simmer, and cook for 30 minutes.

 

Mix the rice flour with the Silk® Soymilk and Creamer.  Whisk into the tomato mixture and simmer 5 minutes more.  Remove the bay leaf.

 

Puree the dip in 2 batches in a blender until smooth and creamy.  At this point, taste the soup.  If you think it needs to be sweeter, and the sugar, then season to taste with fleshly ground pepper.

 

To make the Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper and red pepper sauce in a small bowl.  Divide equally among three slices of the bread and top with the remaining bread slices.  Heat a 10 or 12- inch nonstick sauté pan over medium heat.  Spray with the cooking spray.  If you’re not watching your fat grams, add a tablespoon of the unhydrogenated soy spread to the pan.  Cook the sandwiches on each side until browned and cheese has melted.  Add more spray or soy spread as you go along.  Cut into quarters and serve with the dip.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association