Ingredients 4 c. water 1 1/2 tsp. Salt (divided) 1 1/2 c. pasta (penne, shells, any variety that isn’t long/stringy) 2 cans great northern or cannellini beans 3 tbsp. olive oil 1 onion, diced 1 carrot, diced 1 red bell pepper, diced 3 cloves garlic, …
Turmeric and curcumin (its most active compound) have been touted as a superfood with the potential to reduce the risk of heart disease, Alzheimer’s, and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis. But importantly, turmeric …
Grits & Greens are inspired by a classic Southern comfort breakfast, but with a healthy spin by adding some nutritious, vitamin-rich greens. This is the perfect breakfast to fuel your day if you’ve got a lot of movement ahead of you.
This recipe is a rich, vegan-friendly alternative to breakfast. If you are gluten-free than leave out the toast or substitute with a gluten-free option. All of the ingredients are low-cost and easy to keep at home.
Serves: 3 Time: 25-30 minutes Culinary Rating: Beginner
½ yellow/brown onion, diced
2 cloves of garlic, minced
½ bell pepper, diced
¼ c. white mushrooms, chopped
2 c. kale, chopped
1 c. broccoli, chopped
2 red potatoes, diced
Salt & Pepper
Old bay seasoning
Dried or fresh rosemary
1 c. stone-ground grits (with 4 c. of water)
1 Tbs vegan butter (Smart balance)
2 Tbs. of nutritional yeast (optional)
Apple cider vinegar
Dice the potatoes into small cubes and keep separate.
Dice the onion, pepper into small cubes.
Mince the garlic cloves and keep with onion & pepper.
Chop the mushrooms & broccoli, keep separate from the onion & pepper for now.
Chop the kale and set aside.
In a large skillet, heat oil on high.
Add potatoes to skillet and begin sauteing until they are lightly browned. Once the potatoes have browned, add garlic, onion, and peppers, reduce heat to medium-high.
Once the onions have started to cook through and turn translucent, add the mushrooms and broccoli to the pan.
Stir in all the vegetables well. Season with salt, pepper, and ½ tsp. rosemary, and dash with apple cider vinegar. Reduce heat to low and cover the pan.
In a medium pot, add four cups of water and bring to a boil.
Add 1 cup of uncooked grits to the pot, reduce heat to medium-high and begin stirring. Grits will take about 15-20 minutes to cook but require attentive stirring so they do not stick to the bottom of the pot.
Once the water has cooked out and the grits begin to thicken, add the butter (and nutritional yeast) and dash with old bay seasoning and pepper to taste. As the grits thicken, heat may be reduced to low or turned off.
Add kale to the pan of vegetables and recover, allowing the kale to wilt.
Once the kale has wilted, stir the vegetables well.
Serve the vegetables over the grits and enjoy, paired well with a dash of tabasco sauce, toast, or a biscuit.
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