Pimento Cheese Bites With Cream of Tomato Dip Cream of Tomato Dip: 1 tablespoon extra-virgin olive oil 1/2 cup diced onion 1 large shallot, minced 1 teaspoon kosher salt 1 28 oz. can whole tomatoes in juice, chopped, retain juice 1 tablespoon tomato paste 1 cup vegetable broth 1 bay leaf 1/4 cup chopped fresh basil 1/2 teaspoon dried thyme leaves or 1 teaspoon fresh 2 tablespoons white rice flour 1 cup plain soymilk 1/4 cup soymilk creamer 1 teaspoon sugar, optional freshly ground black pepper to taste Pimento Cheese Bites 1 cup grated soy or dairy cheddar cheese 2 tablespoons vegan or light mayonnaise 2 tablespoons chopped green onion 1/4 cup diced pimentos, drained 1 tablespoon chopped green olives 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon hot red pepper sauce 6 slices spelt, whole-wheat, or sliced sourdough bread olive oil, or 1 tablespoon unsalted butter To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot. Add the onions and shallots, and sauté until softened and clear, about 8 minutes. Add the salt, tomatoes, tomato juice, tomato paste, broth, bay leaf, basil, and thyme. Bring to a boil, lower to a simmer, and cook for 30 minutes. Mix the rice flour with the soymilk and the soy creamer. Whisk into the tomato mixture and simmer 5 minutes more. Remove the bay leaf. Puree the dip in 2 batches in a blender until smooth and creamy. At this point, taste the soup. If you think it needs to be sweeter, add the sugar, then season to taste with freshly ground pepper. Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper, and red pepper sauce in a small bowl. Divide equally among 3 slices of the bread and top with the remaining bread slices. Heat a 10 or 12-inch non-stick sauté pan over medium heat. Spray with the cooking spray. If you're not watching your fat grams, add a tablespoon of the nonhydrogenated soy spread to the pan. Cook the sandwiches on each side until browned and cheese has melted. Add more spray or soy spread as you go along. Cut into quarters and serve with the dip. Serves 6 as an appetizer.
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