With talk and plans of Thanksgiving, I’m sure there is a bit of worry for those with dietary restrictions. I’m hosting 30 people at my house, so you better believe there are a few with different dietary needs (gluten free, dairy free, vegan, etc). I don’t have an extreme diet I need to adhere to other than low in sugar, but I’ve found my body does best when I eliminate high inflammatory foods. It’s not easy, but with great brands like Daiya, finding delicious foods that fit the diet makes it enjoyable to eat healthy. You’ll find my Vegan Mediterranean Panini is tasty and difficult to believe it’s as nutritious as it is because the flavors are that good.
Whether you’re looking for a yummy meal to get you through the holidays and keep you on your diet, or you just need a vegan “cheese” you can use in your holiday dishes, I’ve got the thing for you.
Daiya Slices are a delicious, plant-based alternative for anyone looking to eat better, whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle. Daiya is a leader in the plant based foods movement with a variety of products free of the most common allergens including dairy and gluten and is perfect for those with sensitivities or those simply trying to be healthier. Their newly improved slices are “cheezier than ever” and taste like you’re eating the real thing.
Go ahead and try topping any dish with Daiya Slices, for your vegan and non-vegan family members. They melt and give that cheesy feeling. A tasty sure-fire way to test the slices out are with my Mediterranean Panini – So easy and packed with flavor and nutrients from the veggies and slices. I personally struggle with dairy as it gives me gut issues, so having a delicious alternative I can use on my sandwiches, and other dishes, is amazing! I’d love to hear what recipes you use these slices in.
- 2 slices sourdough bread, cut on the diagonal
- 1 Tbs Vegan pesto
- 1/4 cup artichoke hearts
- 1/8 cup sun-dried tomatoes
- 1/8 Kalamata olives, cut in half lengthwise
- 2 Daiya Swiss Style Slices
- Preheat the panini press and prepare sandwich by dividing pesto between both halves.
- Spread artichoke hearts, sun-dried tomatoes and olives over pesto. Top each half with a Daiya Swiss Slice. Finish off with the other cut half of sourdough.
- Cook panini 5-10 minutes, or until just golden.