Tuesday, April 8, 2014

Vegan Cheesy Grits, Tempeh, And Avocado

Yummy spin on the classic cheesy grits phenomenon.
School is almost over. Trying not to stress or get teary eyed.
I mean, I still have two more years at PAFA, but the Post Baccalaureate Program has a certain kind of tight intimacy that the larger MFA Program will not have. Yes, I'm excited about it, but I'll miss the small group. It was nice and pleasant.
Now transitioning onto food. No need to be overly sentimental about school right?
Polenta always brings joy. Haven't you noticed? I'm a polenta feen. It's my college ramen noodles. Haha! It's $2 for an 18 oz log. I easily get four to five servings out of it. Not the same as 10 servings from 5 ramen noodle packs, but so much better in my opinion.
Ain't nothing like a comforting bowl of golden cheesy grits (polenta's other name) to start one's morning, especially when there's some seasoned tempeh and ripened just right avocado involved. There's varied creamy textures going on in this incredibly savory breakfast, but the tempeh (which I love getting a few sides slightly blackened) adds a delicate crunch and certain meaty chewiness. Very simple to make and just enough for two happy very hungry inhabitants.

Vegan Cheesy Grits, Tempeh, And Avocado Ingredients and Preparation

2 tablespoon olive oil
4 oz. tempeh (half an 8 oz block, chopped)
1 teaspoon liquid aminos
1 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1/2 18oz polenta log, diced1/2 cup almond milk
1/3 cup nutritional yeast
1 oz. Follow Your Heart Mozzarella
1 avocado, ripened1/2 teaspoon kelp flakes
1/4 teaspoon crushed red pepper

Heat skillet with olive oil.
In a small bowl, hand mix tempeh cubes with liquid aminos, turmeric, garlic, curry powder, black pepper, and crushed red pepper.
Toss this into skillet and brown on each side for 3-5 minutes each.
Add the diced polenta and start bashing it in with a spoon. Do minutes this for a good 3 minutes, adding the almond milk and stirring until a creamy albeit chunky consistency.
Stir in nutritional yeast and Follow Your Heart Mozzarella.Turn off heat once cheese melts.
Gently open ripened avocado and scoop out the lime green goodness. Try hard not to eat it all before sprinkling kelp flakes and crushed red pepper on each slice.

"Cheese" melting action.
Place seasoned avocado slices atop grits.
Another angle of beautiful, delicious, mind blowing food.
And then there were leftovers to be had for the next morning. With a fresh avocado of course!

1 comment:

  1. Cheesy grits....tempeh...avocado. All sound so amazing together! I love grits!