I'm one of those people who always prefer sunny or windy days over rainy ones. However, yesterday was an exception because earlier in the week, I had decided to make roasted tomato soup paired with grilled cheese sandwiches for the weekend and soup is always great to eat on a rainy day. My juice was a Blueberry Kiwi juice which was a pretty refreshing way to finish off my meal.
I took the recipe for the tomato soup from Smitten Kitchen, but added extra tomatoes and garlic. I found all the ingredients at the Micronesia Mall Pay-less Supermarket, but I'm sure you can get the ingredients at other grocery stores. It was my first time making tomato soup and I was happy to discover it was really easy to make. I also love how it's vegan.
I tried to make the grilled cheese sandwiches vegan, but I cannot find vegan wheat bread on Guam. If I do, I will definitely post it. I did what I could with the sandwiches though and used vegan butter and cheese. I have extremely high expectations for vegan cheese, and am very pleased with Daiya cheddar style shreds. It met both my texture and taste standards. I also tried, for the first time, Earth Balance Original Buttery Spread and it sure fooled the dairy lover in me. I am so excited to bake using this butter! I found both at the Micronesia Mall Pay-less Supermarket.
This was the second time I made the Blueberry Kiwi juice, which is a spin-off of the Blackberry Kiwi juice found on the Reboot Your Life website. This is one of those rare juices that just has fruits in it, and I savor every drop. If pretty in pink pineapples existed, it would taste just like this juice.
