Listen to this excellent Green Divas Foodie-Phile segment with Green Diva Becky about the delicious simplicity of eating “bowl” meals. It’s the habit of many vegans, but omnivores can enjoy it as easily. Then read on to find out how to make the yummy grits recipe pictured above!
Love grits and bacon? Then I have little doubt that you’ll love this grits recipe.
But first… I’m thrilled to finally announce that my second cookbook is coming out this fall! It’s called BOWLS, and it’s all about food you can eat out of my favorite receptacle (you guessed it—bowls!). The grits recipe below is a special sneak peek just for you Green Divas and Dudes.
This book has been in the works for over a year, and thanks to a mini writing retreat, it’s finally close to completion. My sweet husband whisked my son off to Asheville a few weekends ago so that I could have a whole 27 hours to hunker down, sift through recipes, make to do lists, and format, format, format.
There are still photos to take, some recipes to test and tweak, and a cover design to create, but hitting that halfway point was too exciting to keep to myself! I’m so happy that I could share the news with you, along with one of my favorite BOWL recipes that’s going to be in the book: cheesy stove-top grits with vegan bacon.
My vegan bacon is mushroom-based and contains no processed ingredients, so you could almost sorta kinda say that this is a healthy breakfast. But don’t worry: it’s also deliciously decadent!
- 2 tablespoons refined coconut oil
- 2 cups shiitake mushrooms, sliced into strips
- 1/4 teaspoon mild chipotle chili powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- enough water to make 2 servings of grits, according to package
- enough grits to make 2 servings, according to package directions
- 1/4 cup nutritional yeast
- 1 teaspoon apple cider vinegar
- diced tomato
- diced scallions
- Heat the oil in a skillet on medium high, then add the mushrooms, chili powder, and salt. Saute, stirring constantly, until the mushrooms turn crispy.
- Turn them out onto a plate lined with a dish rag or paper towel to drain while you make your grits.
- In a small saucepan, heat the coconut oil on medium high. Add the garlic and saute until it starts to turn golden brown.
- Add the water, and bring to a boil, then toss in the grits, nutritional yeast, and vinegar. Reduce the heat to low and cook, stirring, until the grits are done, adding water by the tablespoon if the grits get too thick too fast. How long this takes and how much water you need depends on the grits you’re using. I used Arrowhead Mills Yellow Corn Grits, and it took about 5 minutes.
- Top with your vegan bacon and a little diced tomato and scallion.