grits - vegetarian recipes

grits vegetarian recipes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

August 31 2020 Oh My Veggies 

Smoked Cheddar Grits with Broiled Heirloom Tomatoes This recipe for creamy, cheesy smoked cheddar grits topped with slices of heirloom tomatoes, then broiled to perfection, is so delicious! Finally Exploring North Carolina We’ve lived in North Carolina for a little over two years now and we still haven’t had the chance to explore very much. One of the reasons we were so excited about moving here is that there seemed to be so much more to do in the area--well, at least compared to Wisconsin.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Vegan Cheesy Grits and Greens with Smoky Mushrooms

September 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/­­2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether theyre fresh or frozen.   Cheesy Grits and Greens with Smoky Mushrooms - 1 cup quick-cooking grits - 2 teaspoons vegan butter ((Earth Balance)) - 2 tablespoons nutritional yeast - Salt and ground black pepper - 1 tablespoon olive oil - 4 scallions (, minced) - 3 garlic cloves (, minced) - 8 ounces mushrooms ((any kind), sliced or chopped) - 1 teaspoon liquid smoke - 1/­­2 teaspoon smoked paprika - 2 cups chopped fresh or frozen greens ((thawed and squeezed, if frozen)) - 1/­­2 cup vegetable broth - Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm. - While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.   The post Vegan Cheesy Grits and Greens with Smoky Mushrooms appeared first on Robin Robertson.

Beet Tartare with Sesame Labneh + Amsterdam

August 19 2017 Green Kitchen Stories 

Beet Tartare with Sesame Labneh + Amsterdam Earlier this year we were in New York to launch Green Kitchen at Home. We had a blast doing a live cooking session at Food52, teaching a cooking class and had a book signing in a tiny but packed little store in Greenwich Village. But what I really wanted to talk about today was our night off. When we tucked baby Noah (formerly known as Gabriel) to sleep in his stroller and headed to ABCV for dinner. Side note: You should know that for being a food writing couple, Luise and I very rarely go out and eat at proper restaurants. With kids, it’s just easier to do takeaway or pick places where it’s okay that they climb, run and crash. Also, fancy restaurants make me feel awkward. But we had an epic evening at ABCV. We tried the tasting menu of which I can’t even remember half of the dishes. But I know that there were simple crudités with lots of spreads, some kind of soft beet carpaccio/­­tartare with a little bit of sting to it, a whole roasted cauliflower with turmeric tahini dressing(!), avocado lettuce cups, roasted shiitake and a couple of desserts. And what made the evening even better was that Noah slept through almost the entire dinner (thank you jetlag!). We have been talking about that beet carpaccio (and the cauliflower with tahini turmeric dressing) a few times since we got back. And when Luise recently spotted a recipe for roasted beets and sesame labneh in the latest issue of Jamie Magazine, we started talking about it again. Looking through our recipe archive, it is pretty obvious that we’ve got a love for beets. They are sweet and mildly earthy, have an awesome color, can grow in our harsh Swedish climate and are cheap! What’s not to love? So a couple of days ago, we picked up a few bunches of beets, started cooking and here we are. With some kind of beetroot tartare (mixed minced beets), dollops of sesame labneh and a few suggestions on what can be used to scoop it into your mouth, apart from crackers. And as a last minute contribution, we are also offering a less fancy way of serving this, inside a rye waffle toast (yup, you might want to scroll down to it right away). This recipe is great as a starter, at a buffet table or a party. It’s pretty and impressive, creamy and delicious with plenty of flavor from fresh dill and mint and a little sting from horseradish. Since we love yogurt just as much as we love beetroots, we invited labneh (yogurt’s fancy cousin) to the party. We totally stole the idea to mix tahini into labneh from that Jamie Mag article. You should too. You need at least two hours to let the yogurt drain into labneh cheese but I’m still going to claim that this is an easy recipe - only a few ingredients and apart from draining the yogurt, it’s all pretty quick.  I imagine that a quick cheat version could be accomplished by simply using thick yogurt without draining it and buying pre-cooked beetroots. I can’t promise that it will be as good, but it’ll at least be quick and effortless. http:/­­/­­­­wp-content/­­uploads/­­2017/­­08/­­Labneh_­drip.mp4 Okay, I can hear Isac trying to teach baby Noah how to roar like a lion with the only result that little brother cries like a baby. So I better post this now before major chaos is breaking out. No proofreading needed because yolo. Enjoy the recipe and check out info below re Amsterdam. Ciao! Beet Tartar & Sesame Labneh Serves 4 Recipe is inspired by a recipe from Jamie Magazine, Aug 2017 and a dinner we had a ABCV NYC. Sesame labneh 2 cups /­­ 500 g Greek or Turkish Yogurt 1/­­2 tsp salt 2 tbsp tahini 1 tbsp olive oil Beet Tartare  1/­­2 kg /­­ 1 lb  beetroots 2 tbsp capers juice from 1/­­2 lemon 1 tsp horseradish (or mustard) 1 handful fresh dill 1 handful fresh mint leaves salt & pepper Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon slices olive oil Serve with rye bread crisps, tender gem lettuce or cucumber slices Start by making the labneh. Add salt to the yogurt and stir until smooth. Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots). You can leave it for 24-36 hours if you prefer a thicker labneh but 2 hours and a gentle squeeze (to get rid of some extra liquid) works fine. Stir in tahini, transfer to a serving bowl and top with a little bit of olive oil. Peel the beetroots, divide them in quarters and cook in salted water for approx 20 mins min or until tender. When ready, let cool and then transfer them to a food processor along with capers, lemon juice, horseradish, fresh dill, mint and seasoning. Pulse a few times until the beetroot has the consistency of course grits. Not too much though or you will end up with a sauce. You can also dice them finely. Arrange the beet tartare on a large serving plate. Fold in large dollops of sesame labneh and top with pistachio, fresh herbs, capers and lemon slices. Add a drizzle of olive oil and serve with crackers or thin rye bread crisps (thin rye bread pieces toasted in a pan or the oven for a couple of minutes), tender gem lettuce or cucumber slices to scoop with. Beet & Labneh Rye Waffle Toast We made this Waffled rye bread toast with the leftovers.  It’s a family favorite and we’ve got another recipe and the whole story behind this method in our latest book. Here are some quick instructions: Simply smudge labneh on two pieces of dark rye bread, add some spinach, fresh dill and mint and a thick layer of beet tartar. Brush a hot waffle iron with butter or coconut oil, combine the two slices and place inside the waffle iron, pressing together lightly. When you’re bread has got a nice and brown waffle pattern, the toast is ready. Cut the waffle toast in half and eat it while it’s hot. **************************** AMSTERDAM & ANTWERP - 7-9 September Green Kitchen at Home is being released in Dutch next week and to kick things off, we are coming to Amsterdam and Antwerp for a couple of press events, signings, dinners and talks. We will have a little talk, signing and dinner at the bookstore ‘t Stad Leest in Antwerp at 19.30 pm on 7 September. Tickets can be booked here. We are having a little talk + Q&A and a book signing at Limon in Amsterdam on 9 September between 10.30-11-30. There will be nibbles from the book served and we will end with a book signing. There will also be a lunch afterwards (between 12.00-14.00) and we will try to move around so we get the chance to chat with all of you. You can either buy tickets for both the talk and lunch, just the talk or just the lunch. Follow this link to read more about it in Dutch:  

Polenta with a Variety of Toppings

June 22 2016 VegKitchen 

Polenta with a Variety of Toppings Polenta is the Italian name for a basic cornmeal mush that can be served on its own or with a variety of toppings (see variations after recipe box). Its a comforting, naturally gluten-free grain dish that kids and picky eaters will love! When mine were growing up, they loved this with a side of steamed broccoli, and a platter of raw veggies with a dip.

How to Cook and Embellish Grits

February 3 2016 VegKitchen 

How to Cook and Embellish Grits Grits, or hominy grits, are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, do try them! Please seek out stone-ground grits, which are much more flavorful than the stripped-down quick-cooking grits sold in supermarkets.

6 Tasty Recipes Combining Fresh Summer Tomatoes and Corn

July 15 2015 VegKitchen 

6 Tasty Recipes Combining Fresh Summer Tomatoes and CornJuly and August are the best months to enjoy fresh summer tomatoes and corn --and combining the two in simple, tasty dishes is a great way to double the pleasure. Tip -- if youre concerned with GMO corn, just make sure to buy it organic and you’re on the safe side. Fresh Corn and Tomato Salad (above) is a pleasing combination of two of summers premier bumper crops makes for a delightful mid-to late-summer salad. In Stewed Tofu with Corn and Tomatoes, these two summer crops are highlighted in an easy skillet stew, making it a great way to serve tofu for warm weather meals. Fresh Tomato and Corn Soup offers an easy and tasty way to enjoy a cool bowlful of fresh summer tomatoes and corn at their peak of flavor. Grits with Fresh Corn and Tomatoes, spiked with chili peppers, is an inviting summer dish -- good for a weekend brunch or for dinner. Quinoa, Corn, and Bean Salad also includes plenty of tomatoes, and joins forces with avocado to make a sturdy main dish salad featuring southwestern flavors. Brimming with fresh corn and tomatoes, Pasta Salad with White Beans and Corn is a reliable offerings for summer company, and is easy enough for everyday meals.

5 Filling Vegan Breakfast Bowls

September 8 2014 VegKitchen 

5 Filling Vegan Breakfast BowlsAdd a bit of sweetening, spice, fresh fruit, and nuts or seeds to this Quinoa Breakfast Bowl (shown above; photo by Hannah Kaminsky) for a nourishing breakfast that will sustain you through the morning. Apple Pie Oatmeal; photo by Angela Liddon This voluminous Apple Pie Oatmeal will remind you of delicious apple pie, but will leave you feeling energized and ready to tackle the day ahead. I like Gala apples in this recipe, but feel free to use any variety that you wish.  Ultimate Oatmeal Ultimate Oatmeal provides an excellent example of how easy it is to upgrade familiar dishes. Here oats are enhanced with oat bran, wheat germ and flaxseed. The recipe is purposely proportioned to produce a thick porridge that can handle a generous amount of soy milk. Chia Breakfast Bowl; photo by Christina Cavanaugh This Chia Breakfast Bowl is just as easy as to make as pouring a bowl of cereal, more nutritious and tastes even better! It takes two minutes to mix all the ingredients together, place in an air-tight container and refrigerate overnight. Wake up and breakfast is ready. Vegan Chili-Cheese Grits These Vegan Chili-Cheese Grits are great for breakfast or brunch if you like to start your day with something more savory, but it can also be a change-of pace dinner served with baked sweet potato and coleslaw. - For lots more features on healthy lifestyle, explore VegKitchens  Healthy Vegan Kitchen  page . - Check out more of VegKitchen’s delicious and easy Vegan Breakfast Recipes and Bountiful Vegan Brunch recipes .

Veggies and Corn Grits

May 11 2014 Meatless Monday 

Polenta is sliced into rounds and browned on the stove. Edamame, bell pepper, zucchini and tomatoes are seasoned with oregano and basil to top these corn discs, for an Italian spin on southern grits. This recipe comes to use from Janet of Mosiac Kitchen. Serves 4 - 2 tablespoons olive oil, divided - 1/­­4 onion, thinly sliced - 1/­­4 bell pepper, thin sliced - 1 small zucchini, sliced into sticks - 1 cup frozen, shelled edamame - 1 15 ounce can chopped tomatoes - 1/­­2 teaspoon dried oregano - 1/­­2 teaspoon dried basil - 1 18 ounce chub polenta Place 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the bell pepper and zucchini and cook for 5 minutes, or until soft. Add the edamame and tomatoes. Season with the oregano and basil, reduce heat to simmer and cook for about 15 minutes, or until the edamame is cooked through and hot. Slice the polenta into 3/­­4 inch rounds. Place the remaining tablespoon olive oil in a separate skillet over medium heat. Add the polenta rounds to the skillet and cook 7 minutes on each side, or until lightly browned. Place 2-3 slices of browned polenta on 4 plates. Top with equal portions of the edamame zucchini mixture and enjoy! The post Veggies and Corn Grits appeared first on Meatless Monday.

Spiced and Seeded Multigrain Loaf & A Giveaway

September 15 2016 Golubka Kitchen 

Spiced and Seeded Multigrain Loaf & A GiveawayBefore I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty! I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. We can go on and on about things like oil pulling, abhyanga, herbs, Tibetan rites, and food, always food. She is one of those cooks who is just naturally really good at it. As in, every one of her ‘recipes’ sounds as if she threw a bunch of things together, always eyeing and never measuring, but the result is devastatingly delicious every time. The idea for this bread comes from this magician of a friend, who prepares something similar weekly. It falls into the category of soda breads, which is a lower maintenance breed of bread that rises with the help of baking soda instead of yeast. The approach here was to make a ‘complete’ loaf of bread, full of freshly ground flours, grains, seeds, nuts, and aromatic spices. It’s not a traditional loaf, being more dense, nutritious and filling than your basic sourdough – one slice goes a long way. I feel okay about making a simple sandwich with it for my eight year old’s school lunch, knowing that she will stay full throughout classes and an after school activity after eating it. It’s special and it’s powerful. Make it, and you will have a dependable accompaniment to any one of your meals throughout the week. This week, we are hosting one of the most exciting giveaways we’ve ever done. It’s for one KoMo grain mill from Pleasant Hill Grain – a beautiful, electric stone-grinding appliance for dry grains and beans, which I used/­­talked about in last week’s recipe. I utilized it to grind the wheat and rye for this bread, and baking with the super-fresh flours it produced was such a pleasure. I talked in depth about the benefits of stone grinding in my previous post, but basically, stone grinding preserves all of the grain’s nutrition and produces the most delicious flour. The mill itself is almost a museum-worthy object, skillfully crafted in Austria. I truly can’t wait for one of you to get a hold of this beauty. To enter the giveaway, Pleasant Hill Grain asks that you like their Facebook page, visit their website and leave a comment here with the product(s) you like from their offering – they will appreciate your feedback. The giveaway is for U.S. 48 Contiguous States only and open until 9/­­22/­­16. Good luck ;) Spiced and Seeded Multigrain Loaf   Print Serves: 1 loaf Ingredients 2 cups sprouted/­­whole spelt flour 1/­­2 cup rye flour 1/­­4 cup corn grits/­­polenta 1/­­4 cup steel cut oats ½ cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish 1/­­4 cup coconut sugar 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon coriander seeds - freshly ground 1 tablespoon cumin seeds - freshly ground 5 cardamom pods - freshly ground 1/­­2 teaspoon cinnamon ¼ cup millet - soaked overnight 1 1/­­3 cups plain kefir or yogurt neutral coconut oil or other vegetable oil for oiling the baking surface Instructions Preheat oven to 400° F (200° C). Combine spelt and rye flours, corn grits, steel cut oats, nuts and seeds, sugar, salt, baking soda and spices in a large bowl. Drain and rinse millet and set aside. Make a well in the center of the flour mix and pour kefir/­­yogurt in, then add the millet. Mix by gradually incorporating flour into the kefir in a circular motion. You should end up with a very soft dough thats not too sticky. Turn the dough onto a well-floured working surface and gently roll into the flour. Shape into a round loaf. Place the loaf onto a well-oiled baking surface - a cast-iron pan or tray. Alternatively, put the dough into a well-oiled or lined loaf pan. Slice the top surface of the bread a couple times and sprinkle with nuts and seeds of choice. Bake for 40-45 minutes, until the crust is golden. The base of the bread should sound hollow when you tap on it. Notes If you dont have rye flour, use 2 1/­­2 cups sprouted/­­whole spelt flour. 3.5.3208 You might also like... Raw Summer Snack Basket Sprouted Sourdough Bread for Fermentation Week Raw Onion Bread Rum and Raisin Bundt with Orange Miso Glaze & A New Cookbook! .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spiced and Seeded Multigrain Loaf & A Giveaway appeared first on Golubka Kitchen.

Southern Grits and Greens Casserole

February 10 2016 Fatfree Vegan Recipes  

Southern Grits and Greens Casserole Inspired by a recipe included in one of the fluffy, funny romance novels I’m so enamored of, this grits and greens casserole has plenty of Southern sass. However, unlike the original recipe--which has enough butter, cream, and cheese to make Paula Deen blush--this version, adapted from a recipe in Eating Well, is nearly fat free and as healthy as it is delicious. See the recipe on Veggie Quest for nutrition information and make-ahead directions. Ingredients 1 large bunch collard greens (1 1/­­2 lbs before trimming) OR 1-lb bag of frozen collard greens (see Notes) 1 medium onion, diced 4 cloves garlic, minced 4 c low-sodium vegetable broth, divided 1 c grits (not instant) 1/­­4 c salsa salt to taste cooking spray (optional) 1 c cornflakes 2 tsp dried parsley 1/­­2  tsp Cajun seasoning or 1/­­8  tsp salt Directions Prep the collard greens: Wash, remove stems, and chop into small pieces. In a large pot over medium-low heat, add onion and cook for 6 minutes, stirring frequently. Add a splash of water as needed to prevent sticking. Add garlic and cook for another 2-3 minutes, until garlic is fragrant and onion is just starting to brown. Add 1 c broth, turn heat to high. When broth is bubbling, add greens and stir until wilted and volume is reduced by at least half. (About 2 minutes.) Turn heat to medium-low, cover, and simmer 20 minutes, until greens are very tender. Stir occasionally, adding water as needed if pot looks dry. Remove greens from heat and drain in a colander. Press out any extra liquid with the back of a spoon. Preheat oven to 400F. In a covered medium pot, bring remaining 3 c broth to a boil. Remove lid and add grits slowly, whisking constantly to prevent lumps. Continuing to stir, bring mixture to a simmer. Turn heat to low and, stirring constantly with a spoon, cook 4-5 minutes or until grits are thickened. Remove grits from heat. Gently stir in salsa and salt to taste. Spray an 8-inch square (2-quart) casserole dish with cooking spray, if using. (You can omit, but grits may stick a bit around the top.) Using a heat-safe rubber spatula, spread half the grits in the bottom of the casserole dish. Add the greens, flattening with a spatula. Add the remaining half of the grits, smoothing the top. In a medium bowl, crush cornflakes, sprinkle lightly with water, and toss to coat. Add dried parsley and Cajun seasoning and toss to combine. Sprinkle over casserole. Bake at 400F for 25-30 min, or until cornflakes are lightly toasted. Notes - To use frozen greens: Skip step 1. In step 3, don’t worry about reducing volume; just bring greens briefly to a boil and then return to a simmer. (C) veggiequest for Fatfree Vegan Recipes, 2016. | Permalink | No comment | Add to Post tags:

This Week’s Meatless Meal Plan | 07.27.15

July 24 2015 Oh My Veggies 

On the menu this week: Cuban Fried Quinoa with Black Beans and Smoky Tempeh, Smoked Cheddar Grits with Broiled Heirloom Tomatoes, Vegan BLTs with Eggplant Bacon and Sriracha Cashew Mayo, Mexican Cauliflower Rice, and a Tofu Frittata with Spinach and Peppers.

Weekly Plant-Based Meal Plan, July 6 – 10, 2015

July 6 2015 VegKitchen 

Weekly Plant-Based Meal Plan, July 6 – 10, 2015With summer in full swing, heres this weekdays worth of meals to make your life easier, tastier, and healthier! Quinoa with Black-Eyed Peas and Tomatoes  (shown above) features this companionable grain/­­legume pairing, embellished with lots of flavorful tomatoes. Try serving this with Vegan Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. Baby arugula livens up the flavor of these simple Baked Tofu, Arugula, and Olive Wraps. The combination of flavors makes this one of my favorite wraps. While theyre perfect for lunch, theyre equally good as a fuss-free dinner served with a cold soup and/­­or a simple potato dish or any kind of potato salad. Black Bean Sofrito ,a classic Latin American dish, is a good choice for an easy, everyday kind of meal. Serve over rice if youd like. Round the meal out with a fresh green salad and simply prepared hardy greens. Southwestern Pasta Salad with Avocado and Peppers has a delectable southwestern flavor. For a nice warm-weather meal, serve with a bean salad, or a simple bean dish, or vegan quesadillas. For the last meal of the week, gather up any leftovers from the previous days and serve with Cold Coconut Cream of Lettuce Soup. No leftovers? Serve with fresh pita bread and hummus or another favorite protein spread This is an almost-no-cook (actually completely no-cook if you like raw corn) soup thats perfect for warm weather meals.

7 Fantastic Fresh Corn Recipes

August 16 2014 VegKitchen 

7 Fantastic Fresh Corn RecipesSummer is the best time to enjoy fresh corn on the cob. Purchase organic corn if you’d like to be sure it’s non-GMO -- it’s not hard to find! Corn is amazingly versatile; and for those times when you don’t want to use it in recipes, try grilling it as shown above for a fabulous treat. Corn fritters with tomatillo-cilantro sauce – Photo by Susan Voisin At the height of fresh corn season, Corn Fritters with Tomatillo-Cilantro Sauce  can be served as a tasty side dish or as an appetizer. Theyre good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Mexican Roasted Corn Salad with Avocado by Terry Hope Romero from Salad Samari Mexican Roasted Corn Salad with Avocado is a deluxe vegan version of  esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all thats required is toasted hot corn for a mouthwatering treat. Coconut Creamed Corn –  Photo by Hannah Kaminsky In Coconut Creamed Corn, the flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when its abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Southwestern Summer Succotash Southwestern Summer Succotash features a bright melange of the freshest corn, tomatoes, and summer squash, for a wonderful celebration of the summer harvest.  I like to steam the green beans separately and add at the last minute, because their cook time is unpredictable, and I like them to be bright and just tender-crisp in the dish. Pennsylvania Dutch Corn Noodles Photo by Hannah Kaminsky Pennsylvania Dutch Corn Noodles is a simple, tasty pasta dish traditional to the plain and simple Pennsylvania Dutch cuisine. Its a perfect way to use fresh summer corn and tomatoes when theyre at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Thai Coconut-Corn Soup Photo by Susan Voisin Nearly-Instant Thai Coconut Corn Soup is great for any kind of weather, not just when its chilly and rainy. Because its ready to serve in 20 minutes, its for any time you want soup in a hurry. You can even chill it and serve it cold on warm days.  Grits with Fresh Corn and Tomatoes Photos by Hannah Kaminsky Grits with Fresh Corn and Tomatoes is an inviting summer dish -- good for a weekend brunch or for dinner. Stoneground grits are more flavorful than those available in supermarkets; theyre available in natural food stores and well-stocked supermarkets with natural foods sections.  - VegKitchen has lots more recipes for using  fresh corn.

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