Despite growing up in the South, I never ate grits growing up. It was mostly a texture thing. I didn’t like anything mushy like that. Mashed potatoes don’t count.
Once I started making vegan cheese grits I felt stupid for not making them before. They’re so easy, cheap and delicious! So here’s my basic recipe. I use Daiya in these because the flavor is stronger than most of the other vegan cheeses.
Vegan Cheese Grits
5 1/3 cups water or unsweetened non-dairy milk
1 1/3 cups white corn grits
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup Daiya mozzarella or cheddar shreds
Bring the water or non-dairy milk to boil. Slowly stir in grits then add salt and pepper. Cook on medium until it starts to thicken. Stir in Daiya. Continue to cook a minute or two more until it’s the thickness you want. Add more salt and pepper to taste. Makes about 6 servings.
These particular vegan cheese grits ended up with sausage gravy on top. Perfect for a Breakfast for Dinner situation.
When you only do your grocery shopping once a week, you need a few late in the week recipes. The Tofu Chilaquiles from The Happy Herbivore works well for that. I’ve had a few versions of chilaquiles and I think I like the kind you cook up with corn tortillas better. A bit of Daiya might have found its way into these, but not a ton. Just a little sprinkle on top. All I had was some raw beet chips, so those served as the corn chips. The leftovers were really good spooned inside of steamed corn tortillas and eaten taco style.
Yay, another raw night! My new favorite thing might be fresh coconut meat. My least favorite thing might be getting into said coconut for meat. It was a bear. Seems like boy work. I might make Kevin do it next time.
The Mango Wraps are from Everyday Raw. And actually I didn’t make the wrappers since I don’t have a dehydrator. Sevananda has started carrying some raw coconut based wraps so I used those instead.
All rolled up.
The sauce for these was so good. I think the leftover sauce ended up being salad dressing.
And the soup was Aiyah’s Garden Living Corn Chowder from Vegan World Fusion Cuisine. I cheated and used frozen corn. Although last weekend they had corn at Your Dekalb Farmer’s Market. But that’s just wrong this time of year. Yes, this recipe is extraordinary with fresh summer corn, but it’s also really, really good with decent frozen corn.
The internet connection is slow here at the rental in Seattle. So I’m just going to clear out the last few bits off food I uploaded before we left Atlanta to one post so I can make way for the piles of noms had on the trip.
A quick dinner of May Wah chicken legs with buffalo sauce, baked potato and corn.
Thursday and Friday last week I had work meetings at the Grand Hyatt in Buckhead. Nothing on the lunch buffet was vegan, but the kitchen whipped this up for me: tofu on a bed of garlicky potatoes and vegetables. It was pretty good!
Thursday night, Kevin stopped by Healthful Essence on the way back into town from Alabama. My plate full of delicious, from two angles. Seriously, you should try this place.
No biggie, just some lunch from Whole Foods. I rarely eat out for lunch, but had to run over that way and pick up Grover’s special million dollar cat food. It’s barley and wheat berries with curried corn on top, a few chunks of southern fried tofu and a big pile of garlicky kale.