Vegan Grits With Coconut Milk And Mushrooms Recipes

CREAMY CHEESE GRITS AND MUSHROOMS

Steps:

• In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
• Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
• Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
• In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
• Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.

GRITS

Steps:

• Bring the water to a boil in a medium saucepan.
• Stir in the cornmeal and cook until soft and the water has been absorbed and evaporated. About 5 minutes.
• Serve immediately, stirring in the salt, pepper and Tabasco, or your favorite grits ingredients. Serve with a side of fruit for a deliciously healthy breakfast.

VEGAN GRITS WITH COCONUT MILK AND MUSHROOMS

Steps:

• Separate the stems from the leaves of the herbs. Combine the stems, jalapeño and 3 cups water in a medium heavy-bottom saucepan and bring to a boil over high heat. Adjust the heat and simmer gently for 15 minutes.
• Scoop out and discard the solids. Add the coconut milk to the pan and return to a simmer. Slowly whisk in the grits, whisking as you go. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn the heat to low, cover the pan partially and continue to cook, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Season with salt.
• Meanwhile, heat the oil in a medium skillet. Add the shallot and cook for 2 to 3 minutes. Add the mushrooms and turmeric and cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Chop the reserved herb leaves and stir them in. Spoon the mixture over the grits and serve.

VEGAN CINNAMON-RAISIN GRITS

Steps:

• Bring the coconut milk, raisins, cinnamon stick and nutmeg to a simmer in medium heavy-bottom saucepan. Slowly whisk in the grits. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn heat to low and continue to cook, partially covered, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Stir in a pinch of salt.
• Discard the cinnamon stick. Divide the grits between bowls and serve topped with sorghum syrup.