MASTERPIECE GRITS – GOAT
Considering it’s a masterpiece it didn’t take long, but is it ever good! I don’t know if food can be sublime, but we’ll make an exception with these grits – SUBLIME to the NINES! I don’t even like grits, but I love these. It makes a lot, so experiment with different ways to serve it.
You didn’t expect Tofu Grits. You also couldn’t have expected delicate textures and flavors in such a common dish! But that’s what it’s about! Okay, then we top with slow-cooked fresh sweet red peppers and sweet onion in extra virgin olive oil and garlic – done to perfection, just soft enough to bring out the natural sweetness! I say YES to grits – and instant at that! Does this ever end? No!!
Further, top with a dollop of tapenade (Kalamata olive paste), fresh basil strips and a drizzle of extra virgin olive followed by fresh cracked pepper and fresh grind black Himalayan salt (for an eggy flavor)!
AKA TOFU ROASTED PEPPER CHEEZY GRITS
Makes 9-1/2 cups grits
RED PEPPER AND ONION SAUTE:
2 T. extra virgin olive oil
2 T. margarine – I used Smart Balance
3 jumbo fresh sweet red peppers, cored and sliced in strips from top to bottom
1 jumbo sweet onion – cut ends off – cut in half from top to bottom – then cut into 3/8 inch wide half rings
pink Himalayan salt to taste
fresh grind black pepper to taste
1 T. jarred minced garlic
In extra-large skillet, over medium heat, melt oil with margarine.
Add peppers and onion all at once. Using tongs flip the veggies till they’re all coated with oil.
Add about a 1/2-1 teaspoon salt plus black pepper grind as desired.
Add garlic and toss to distribute evenly.
Saute, turning often till veggies begin to soften, then cook for about 5 minutes without turning, then turn the veggies, then cook 5 more minutes without turning.
Reduce heat to low and finish cooking till tender-soft and sweet, stirring as needed. Set aside away from heat.
Make Quick Grits:
4 c. water
3 sm. chicken-style bouillon cubes – I used Massel brand – contains no animal products
3 c. unsweetened almond milk – I use Almond Breeze Original Unsweetened – or use Rich’s COFFEE RICH NON-DAIRY CREAMER 1-1/2 c. creamer plus 1-1/2 c. water = 3 c. whole milk equivalent
1 t. turmeric
2 t. garlic powder
2 t. dry mustard
2 t. sugar
1 T. salt
fresh grind black pepper to taste
1/4 t. red cayenne pepper
2 c. instant grits
12 oz. jar sweet red roasted peppers including liquid from jar placed in blended container and blended till peppers present as tiny bits in a red broth/sauce
1 c. carrot juice combined in bowl with 1/2 c. water plus 2 T. unmodified potato starch and 2 T. tapioca flour – whisk till dissolved and whisk again before adding to grits
1/4 c. vegan nutritional yeast
3 T. extra virgin olive oil
2 T. margarine
12.3 oz. pkg. extra firm Silken tofu, rinsed, cut into 3 blocks, then shred lightly over large holes of hand-grater till all tofu is forced through the holes – using the heel of your palm works best when grating soft structures
salt to taste
1 T. per serving olive tapenade as topper – I used Delallo brand
fresh sliced basil for garnish
drizzle of extra virgin olive oil
fresh cracked pepper
fresh grind black Himalayan salt for eggy flavor – use sparingly (optional)
In extra-large saucepan combine water, bouillon cubes, almond milk or RICH’S CREAMER, turmeric, garlic powder, dry mustard, sugar, salt, black pepper and red cayenne pepper.
Bring to boil. Add grits, stir slowly and well till they begin to thicken a little about 2 minutes.
Cover and cook over medium-low heat 7 minutes. Grits will be very thick at this point.
Remove cover. Add blended roasted pepper and juice, folding and stirring till completely incorporated.
Add carrot juice blend and stir well again to completely incorporate evenly into the grits.
Add tofu shreds, folding and stirring evenly throughout grits.
Cover and cook on medium-low heat 20 minutes, stirring every 7 minutes, cooking grits till tender-creamy.
Spoon Tofu Grits into bowls and top with sauteed sweet red peppers and sweet onion.
Extra Special Variation: Spoon grits onto plate. Top with sauteed peppers and onion. Top with a Tablespoon of tapenade. Sprinkle with fresh basil strips, freshly ground black pepper and a drizzle of extra virgin olive oil!
CHEF DAVIES-TIGHT™ 