Vegan MoFo 2011 has begun! Last year was great, and I'm so excited for this year's edition.
Since it's Sunday, I wanted to share one of my favorite lazy Sunday brunch dishes, Cheesy Spinach Grits. Grits are super easy to make, very comforting, you can do tons of things with them, and this dish is especially great because it can be made from your freezer/pantry. This isn't really a recipe, more like a general guideline, since I make this when I'm a) sleepy or b) lazy, I never measure the ingredients.
Unfortunately, it's not very photogenic.
Cheesy Spinach Grits
by Christina Terriquez
If it's your first time making grits, follow the directions for serving sizes. I usually just eyeball it. I used white grits in these pictures, but yellow would also work, and might give more of a cheesy color.
white or yellow grits
fresh or frozen spinach
1. Make grits according to package directions. Once water is boiling, reduce heat to medium low so grits don't splatter on you or burn as they thicken.
2. Add chopped fresh or frozen spinach to taste (keep in mind that fresh spinach will wilt and cook down). I usually add about 1 cup fresh, half a cup frozen per person.
3. Add nutritional yeast and garlic powder to taste. I usually add around 1 1/2-3 tablespoons nutritional yeast per person and about 1 1/2-2 teaspoons garlic powder per person. Mix well and taste. Reseason if neccessary.
Tempeh bacon or tempeh sausage
Red pepper flakes
A pat of Earth Balance or a drizzle of olive oil