Vegan Panini

Today is a "Rest" day from training and I'm really happy about that since once again I woke up headachy. That's day four. I think I'm just achey from the bed. It's not great quality in this rent-a-condo, but I must admit, when I open the door and hear the ocean, well.....it's hard to complain.

Today for dinner I decided to adapt this recipe from Eatingwell.com to make it vegan. 


They write:

Lots of colorful vegetables and salsa make this cheesy panini prettier than any grilled cheese you've ever seen. The small amount of Cheddar cheese in this sandwich goes a long way because it is shredded and sharp. Serve with a mixed salad and you've got a delightful lunch or light supper. If you happen to have a panini maker, go ahead and skip Step 3 and grill the panini according to the manufacturer's directions.

INGREDIENTS

4 ounces  shredded sharp Cheddar cheese

1 cup  shredded zucchini

1/2 cup  shredded carrot

1/4 cup  finely chopped red onion

1/4 cup  prepared salsa

1 tablespoon  chopped pickled jalapeno pepper, (optional)

8 slices  whole-wheat bread

2 teaspoons  canola oil

DIRECTIONS

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2. Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.

3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

This is outstanding! I replaced the cheese with Daiya mozzarella. I added an avocado and a slice of tomato. Can't believe I almost didn't go vegan for fear of never eating grilled cheese again. Grill this, baby!