I used it this afternoon for the first time to make a grilled "cheese" sandwich. For the cheese I used this recipe which is pretty much just nutritional yeast, flour, water and salt. I had attempted this recipe last week when I first found it but I don't think I added enough water. I decided to try again and I didn't take a picture because I didn't think it was going to turn out that great, but I was wrong. I used more water to cook the sauce and added some tomato slices to the sandwich (which added a little more moisture) and it turned out really yummy. Not quite grilled cheese but close enough and I didn't have to buy some overly processed and packaged soy/who knows what product to make it.
I had already been planning to have some leftover chili for dinner tonight when the thought struck me that a great thing to make in a cast iron skillet is corn bread! I googled a recipe and came up with this one. I didn't measure the honey and I don't think I used quite enough so I mixed up a little earth balance with a little honey to make honey butter to spread on top. Nom. Now, if only I had an avocado to put on top of the chili like I did when I first made it...
I also would have had a salad with this since there are no veggies, but I left the lettuce at work to make salads. Oh well, guess I'll have to eat an extra helping tomorrow!
And a bonus:
When I make chocolate chip cookies I like to make a double or even triple batch depending on the yield of the recipe. I bake up a couple dozen and then the rest of the dough I roll into balls and freeze on a cookie sheet for a couple of hours. I then take the frozen cookie dough and put it in a tupperware to be baked when the others run out. When you almost always have fresh cookies around, this saves a load of work.
The cookies from my baking frenzy ran out today and so I pulled out the frozen cookie dough and a short while later, voila!
Om nom nom nom nom
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