A little bit of Southern Pride...GRITS

I may live in the Midwest, but I'm a true southern girl at heart. Grits represent all that is southern.  Every family has a special way to prepare them.  Some like them thick and creamy others more like a thin porridge, but which every way you cook them, its a blank canvas for a myriad of flavors.

In my quest for unique vegan breakfast ideas, I came across the book "A Real American Breakfast". Written by award winning authors Cheryl Alters Jamison and Bill Jamison.  In this 300+ page cookbook they travel the globe.  But, its meat centric. So, whats a vegan chef to do?  Turn it on its head of course.

I love grits.  I could eat them every day for breakfast and never get tired of them.  Some southern dishes which come to mind when I think of grits are often Creole in nature. This recipe is inspired by it and it shows.  The flavors are bright, light and filling. The ingredients are simple. A its great way to start any morning.  As a way to step away from meat analogs and replacements, you can leave out the tempeh. If you still have that desire for a little smokey flavor, smoke your own! This can be done at home using a stove top smoker.

Nassau Grits 

1 small white onion chopped
1/3 c chopped green bell pepper
1/3 c chopped red bell pepper
1 clove garlic minced
1/2 c diced tempeh
4 tbsp water
1/8 tsp liquid smoke or hickory smoke powder
3 tbsp vegetable oil
1 tbsp braggs amino acid or soy sauce
2 large plum tomatoes seeded and chopped
fresh black pepper to taste
2 1/4 c water
1/2 c Quaker quick grits [you may use old fashioned grits or stone ground. Follow cooking directions on the package]


Tempeh
In a medium skillet, heat 3 tbsp oil. Over medium heat, begin to cook tempeh until slightly brown and crisp. Add 4 tbsp of water, soy, and hickory smoke powder/liquid smoke.  Stir until most of the water has been absorbed.  Add onion, bell peppers and garlic continue to cook until vegetables are tender, about 5 minutes. Add tomatoes and season to taste

Grits
Bring 2 1/4 c water to a bowl and quickly whisk in grits, stirring constantly until the mixture returns to a boil.  Reduce to a very low simmer stirring occasionally until desired consistency is reached.  Season with salt and pepper to taste.

Spoon grits into shallow bowls and top with tempeh mixture, serve immediately.  For a good southern breakfast serve along side, home fries, vegan buttermilk biscuits and homemade strawberry jam.