One of the things I was most excited about when we bought the Vermont house was the old electric oven, because I knew it meant we could get an induction stovetop. When I was first introduced to Café Appliances several years ago and had the chance to see a demo of their new line, I could not get over the induction technology. We had an old gas stove in our RI house so it only made sense to use that again, but when the opportunity came up this time to use induction I could not wait.
What’s so cool about induction is the magnetic currents that directly heat your pots and pans which gives incredibly precise control, quicker heat times and my favorite thing, very easy cleanup. There was a little bit of a learning curve for both of us having only used gas and electric in the past but it has made mealtime so much easier. The 11 inch induction element can boil water in under two minutes! We also recently downloaded the free air fry mode via wifi which is so cool and I love that it means no need for an additional countertop air fryer in our small kitchen.
I am a huge fan of the double oven range which gives us so much flexibility. The upper oven heats really quickly and we use it most often for cooking. The larger bottom oven is great when we’re entertaining and need more cooking space. I still can’t believe we were able to download an air fryer update, Craig was pretty impressed with that one.
This vegan grilled cheese is one of our favorite quick lunches and it’s so delicious now with fresh garden herbs and cucumbers. Here’s the full recipe. Let me know if you try it out! You can see our full Vermont kitchen renovation HERE.
Vegan Grilled Cheese
I wrote this recipe for 2 people but you can of course adjust accordingly to make more. I used a cast iron pan for this recipe but any stovetop pan is fine.
Ingredients
4 Slices Sourdough Bread
4 Slices Vegan Cheese (we like this one for grilled cheese)
1/2 Cucumber
4 tbsp Vegan Pesto
4 tbsp avocado oil or vegan butter
1 avocado
Fresh Dill (a few sprigs)
Directions
To prep grilled cheese: thinly slice cucumbers lengthwise, slice avocado
Spread pesto on bread slices, add cheese slices, cucumbers and avocado
Add a few sprigs of fresh dill
Spread approx 1-2 tbsp vegan butter on outer bread slices
Heat remaining vegan butter in pan on medium
Place sandwich in pan and cook until bread is slightly browned, flip and do the same for the other side (total cooking time was about 5 minutes but this will vary depending on your stovetop).
Serve with your favorite sides, we did sweet potato fries air fried in the oven. Enjoy!
Thank you to Café Appliances for sponsoring this post.
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