Garlicky Cheesy Pull-Apart Bread with Kale and Follow Your Heart Cheeses

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Today is National Cheese Lovers Day. It’s funny, avant je étais végétalien, I was not a big cheese lover. I loved two cheeses – mozzarella et le parmesan râpé. C'est tout. Alors, quand je suis devenu végétalien, giving up cheeses wasn’t such a big deal for me except when I made Italian food.

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Plus, lorsque je suis devenu végétalien (7 years ago next month), there weren’t a lot of choices when it came to vegan cheese. Aujourd'hui, there are tons of choices and they are all getting better and better everyday! They taste like cheese, they cook like cheese, they slice, grate and most importantly, they melt! Vegan cheeses are definitely something to celebrate.

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Let’s celebrate National Cheese Lovers Day with an incredible recipe made with some incredible vegan cheeses from Suivez votre coeur.

cheesy bread (6) Suivez votre coeur, the company that makes Veganaise, also makes non-dairy cheeses for every occasion. Their original Vegan Gourmet® soy-based vegan cheeses that actually melt include blocks of Mozzarella, Cheddar, Nacho and Monterey Jack. They were some of the first vegan cheeses I tried.

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Vegan Gourmet® Shreds are bold and creamy and come in Mozzarella, Cheddar and Fiesta Blend.

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I used them to make my Fromage riz au brocoli, Cauliflower Cheddar Gratin et mon Garlic and Rosemary Cheddar Biscuits.

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Follow Your Heart’s newest products are their soy-free slices and blocks that are so good, they will make you think about vegan cheese in a whole new light. They come in Garden Herb, Mozzarella, American and the one everyone is talking about, Provolone.

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Eat it on pizza, eat it on a sandwich, eat it straight out of the package – just eat it. It’s absolutely divine!

FYH

The recipe I’m sharing today is decadent, indulgent and definitely cheesy. J'ai fait Garlicky Cheesy Pull-Apart Bread with Kale.

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If you’ve never had pull-apart bread, basically it’s a loaf of bread that you cut and stuff yummy food into. Then the cheese melts and you pull apart the bread with your fingers and eat it.

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It’s supposed to be a party food but since your hands have to be all over it, I would reserve it for a party with your nearest, dearest friends.

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Pour cette recette, I used a combination of Follow Your Heart’s Garden Herb and Mozzarella Cheeses.

cheesy bread (1) Look how they grate into shreds!

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It’s really easy – just take a loaf of bread, cut into it almost to the bottom in one direction and then cut into it in the other direction.

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Saute your ingredients – I sauteed onions, peppers and kale with lots of garlic – and then stuff it into the wedges of bread.

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Stuff cheese in next, top it with garlic butter and bake it until the bread is brown and the cheese is ooey-gooey melty.

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C'est magnifique, n'est-il pas?

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Pull it apart and have marinara or some other sauce you like for dipping.

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So decadent.

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THIS is how you celebrate National Cheese Lovers Day! Thanks Follow Your Heart! Jouir de!

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Vegan Garlicky Cheesy Pull-Apart Bread with Kale

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SF if your beurre végétalien is soy-free

1 Tbs. l'huile d'olive

1 oignon, haché

3 gousses d'ail, hachées

1 poivron rouge, haché

1 bunch kale, tiges et hachées

½ cuillère à café. poivre noir

Sel casher à déguster

Une pincée de noix de muscade.

1 loaf bread

1 ½ – 2 cups Follow Your Heart Vegan Cheese, diced or shredded

2 Tbs. beurre végétalien mixed with 1/2 c. la poudre d'ail

sauce marinara, pour tremper

Chauffer l'huile d'olive dans une poêle à feu moyen-élevé. Cook the onions until softened, sur 4 minutes. Add the garlic and toss. Add the bell pepper and cook until softened, sur 4 minutes. Ajouter le chou, little by little as it wilts. Saute until wilted and bright green. Assaisonner avec le sel, poivre et noix de muscade. Transfer to a bowl and mix in about 1/2 cup of vegan cheese shreds.

Préchauffer le four à 350 degrés. Line a baking sheet with parchment paper or foil. Lay the loaf of bread on the baking sheet. With a bread knife, cut the bread in rows lengthwise. Don’t cut all the way down to the bottom. Leave about ½-inch towards the bottom. Hold the cut slices together and cut the bread width-wise to make a checkerboard.

Stuff the openings of the bread with the veggie/cheese combo. Use your fingers to gently pry apart the wedges of bread and push the food down towards the bottom. Suivant, stuff the bread with more cheese shreds. Make sure you get filling in every single wedge.

Melt the vegan butter and mix in the garlic powder. Brush this over the loaf of bread. Cover the loaf with foil and wrap it tightly. Cuire au four 20 minutes or until the cheese is melted.

Raise the oven temp to 400 degrés. Uncover the bread and bake another 10-15 minutes until the cheese is melted and the bread is browned and crisp. Serve immediately with dipping sauce and lots of napkins.

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Le “V” Parole: Dites-le. Mangez-le. Vivre.


Garlicky Cheesy Pull-Apart Bread with Kale and FYH Cheeses
Auteur: 
Type de recette: Apéritif; Food Party
Cuisine: Italien
 
Ingrédients
  • 1 Tbs. l'huile d'olive
  • 1 oignon, haché
  • 3 gousses d'ail, hachées
  • 1 poivron rouge, haché
  • 1 bunch kale, tiges et hachées
  • ½ cuillère à café. poivre noir
  • Sel casher à déguster
  • Une pincée de noix de muscade.
  • 1 loaf bread
  • 1 ½ - 2 cups vegan cheese, diced or shredded
  • 2 Tbs. vegan butter mixed with ½ c. la poudre d'ail
  • sauce marinara, pour tremper
Instructions
  1. Chauffer l'huile d'olive dans une poêle à feu moyen-élevé. Cook the onions until softened, sur 4 minutes. Add the garlic and toss. Add the bell pepper and cook until softened, sur 4 minutes. Ajouter le chou, little by little as it wilts. Saute until wilted and bright green. Assaisonner avec le sel, poivre et noix de muscade. Transfer to a bowl and mix in about ½ cup of vegan cheese shreds.
  2. Préchauffer le four à 350 degrés. Line a baking sheet with parchment paper or foil. Lay the loaf of bread on the baking sheet. With a bread knife, cut the bread in rows lengthwise. Don’t cut all the way down to the bottom. Leave about ½-inch towards the bottom. Hold the cut slices together and cut the bread width-wise to make a checkerboard.
  3. Stuff the openings of the bread with the veggie/cheese combo. Use your fingers to gently pry apart the wedges of bread and push the food down towards the bottom. Suivant, stuff the bread with more cheese shreds. Make sure you get filling in every single wedge.
  4. Melt the vegan butter and mix in the garlic powder. Brush this over the loaf of bread. Cover the loaf with foil and wrap it tightly. Cuire au four 20 minutes or until the cheese is melted.
  5. Raise the oven temp to 400 degrés. Uncover the bread and bake another 10-15 minutes until the cheese is melted and the bread is browned and crisp. Serve immediately with dipping sauce and lots of napkins.

(Visité 887 fois, 1 visites aujourd'hui)

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2 Les réponses à Garlicky Cheesy Pull-Apart Bread with Kale and Follow Your Heart Cheeses

  1. Jacqui Janvier 21, 2016 à 7:00 sur #

    Oh my cheesy goodness! That photo is making my mouth water. I just ate a grilled cheese sandwich using the garden herb variety.

    • Rhea Janvier 21, 2016 à 1:01 pm #

      Hi Jacqui, it’s good, n'est-il pas? The provolone is the best!!


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