Rick Springfield joined Mario Batali in the kitchen of "The Chew" today to make a perfect Tomato Soup and Vegan Grilled Cheese recipe for meatless Monday and to talk about his novel, Magnificent Vibration. Rick, a noted vegan and sometimes meat eater was charming as he attempted to help Mario chop up the garlic for the soup, trying not to lose those "magic guitar" fingers.
Since it's been raining all day, I decided to make the tomato soup and vegan grilled cheese sandwich - comfort foods my mother used to make me using canned tomato soup and processed cheese so many years ago.
Here are Mario Batali's recipes:
2 cloves garlic
2 large cans tomato
1 T thyme leaves
Vegan Grilled Cheese:
2 cans white cannellini beans
Zest of lemon
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 cup Tahini
Whole grain bread
1) Start by preparing the soup. First, dice the onions and garlic.
2) Heat up olive oil in a large-bottomed pot over medium heat. Toss in the garlic, onions and 1 T thyme leaves.
3) Once the onions are translucent and the garlic is fragrant, add the 2 cans tomatoes. Bring to a boil, reduce heat, simmer for 30 minutes.
4) Meanwhile, start making the cheese substitute. Toss beans, lemon zest, tahini, lemon juice and olive oil into the food processor. Pulse the mixture until smooth.
5) Slather the vegan cheese mixture onto whole grain bread and place two slices together with mixture in between to form a sandwich.
6) Heat up 1 T of olive oil in a saute pan and cook the grilled cheese for 2-3 minutes on each side or until crispy and golden brown. Remove and place on plate.
7) Once the tomato soup is done cooking, let the mixture cool and then puree it in the food processor. Heat back up for serving.
8) Serve each sandwich with a ladle or two of the soup.
Although I am not a vegan or vegetarian, I have to say that both recipes were delicious. I have been a fan of Rick Springfield for many years and he never looks any older - maybe because he's a vegetarian!