GRITS AND MIXED CREAMED VEGETABLES

GRITS AND MIXED CREAMED VEGETABLES

Charred and caramelized sweet onion and mushroom combined with mixed assorted veggies in a beautiful sage, thyme and tarragon animal-free cream sauce! Served over grits!

Makes 6 servings

4 c. water

1 t. sea salt

1 c. Quick Cooking Grits

1/2 c. plain soy milk (I used Silk organic, unsweetened)

2 slices potato bread (I used 1 end piece and 1 middle piece)

1 t. salt

2 c. unsweetened, organic soy milk ( because it doesn’t have any discernible vanilla in it)

2 T. olive oil

1 lg. sweet onion, cut off ends, cut in half from end to end, peel, then cut in half again from end to end, then cut crosswise into 1/4 inch wide quarter rings

1/2 t. salt

4.5 oz. (dr. wt.) jar sliced mushrooms

1/2 t. dried tarragon

1/2 t. dried rubbed sage

1/4 t. dried thyme, crushed

1 T. light brown sugar

16 oz. pkg. froz. mixed vegetables

freshly ground black pepper

fresh cilantro leaves as garnish

In large saucepan combine water and salt. Heat to boiling.

Add Quick Grits, stir continuously till thickened, reduce heat to medium-low and cook, for 10 minutes, stirring often.

When 10 minutes is up, add 1/2 c. soy milk, stir well and turn off heat.

Break potato bread into pieces, place in food processor along with 1 t. salt, and process into a fine meal.

Add the 2 c. soy milk to the crumbs. Process a few seconds till well-blended, then let set till ready to use.

In lg. skillet, over medium-high heat, melt olive oil.

Add onion, salt, and cook till edges singe dark and caramelized, not soft.

Drain liquid from mushroom can into the crumbs in the food processor, then add mushrooms to skillet.

Cook mushroom with onion, still on medium-high heat, till browned. You want some ‘char’.

Pulse the food processor to incorporate the mushroom liquid into the crumbs.

Add the ‘liquid bread’ mix to skillet. Stir well, scraping bottom of skillet to bring up some of the char residue from the veggies.

Add tarragon, sage, thyme and brown sugar. Stir well.

Add frozen bag of vegetables, followed by lots of freshly ground black pepper. Stir well.

Continue to cook, stirring often, till vegetables are tender. Salt to taste.

To serve: Spoon 1/6th of the grits on each serving plate, then spoon 1/6 of the creamed veggies over each serving of grits.

Top with coarsely chopped fresh cilantro leaves and fresh black pepper.

Notes: Make your serving sizes as small or large as you like. Six good-sized portions is what this recipe yields.

The cream sauce will surprise you. Potato bread acts as the thickener for the sauce. I chose potato bread for its soft texture and creamy consistency when wet. Whole wheat or other breads do not work the same way.

In place of grits, serve this breakfast gravy over toasted whole wheat or rye bread, English muffin or mashed potatoes.