Vegetarian Brie And Cranberry Paninis For 2 Recipes

Steps:

• Preheat oven to 450°F Line a rimmed baking sheet with foil.
• Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
• Meanwhile, in a small bowl, combine pesto and sour cream.
• Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
• Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.

Steps:

• Preheat a panini press to medium-high heat and lightly grease the surface with butter.
• Spread Dijon mustard on ciabatta rolls. Layer Brie cheese, cranberry sauce, and spinach leaves over bottom halves. Top with the other halves.
• Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden brown, about 5 minutes.

Steps:

• Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
• Add the boiled cashews, yogurt, coconut oil, nutritional yeast, salt, and water to a blender. Blend until smooth.
• Transfer the "brie" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
• Transfer the mixture to a large saucepan over medium-high heat and add tapioca flour and agar agar flakes. Cook, whisking constantly, until the mixture is thick and pulls away from the sides of the pan, about 5 minutes.
• Line an 8-inch (20-cm) round baking dish with cheesecloth and pour in the hot cheese mixture. Cover with the cheesecloth. Let cool in the refrigerator until firm, 4-8 hours.
• Remove the cheesecloth. Eat right away or place the cheese on a wire rack and refrigerate for up to 36 hours (cheese will become drier the longer it waits).
• Store in the refrigerator for up to 4 days.
• Enjoy!

Steps:

• If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
• Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
• Layer the brie over the cranberry sauce.
• Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
• I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
• Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
• Serve hot!