{ Vegan Grits & Stewed Vegetables }

Posted by on January 11, 2013 at 6:12 pm.
20130111-203741.jpg 2012 was a year of big changes for me, especially in the eating/activity departments. While some of those changes were chronicled here, most of it happened outside of the blog. Dan and I drastically cut down the amount of meat, dairy, sugar, refined carbs, and processed foods that we eat. We were already focused on homemade whole foods and real foods, and this year pushed is further in what we think is the right direction. Now, I don't plan on going vegan (or vegetarian) anytime soon, but cutting down on these foods has forced us to get creative with our cooking and eating. This recipe, which was a response to cooking dinner for a vegan family, got me thinking about how we could adapt some of our favorites to fit our "weekday" eating plan (weekends are for sometimes foods, like chips and queso or chicken biscuits). Last week I ran a 21 mile trail race through the Croatan National Forest, which was amazing and excruciating and taught me so much about myself. This weekend I'm at Disney with the Turcottes watching the nieces while Megan and John race the half marathon, which is incredible. I have had many moments of reflection and amazing conversations with family and friends during the past months about nourishing our bodies, spirits, and community. I think we're on the right path. Vegan Grits & Stewed Vegetables 4 cups almond milk 1 cup grits 1 small sweet potato 1 cup soaked black eyed peas 2 cups whole peeled tomatoes 1 onion 3 cloves garlic Salt Pinch of red pepper flakes Pinch of chipotle Olive oil Bunch of collard greens In a medium bowl heat drizzle of olive oil. Toss in chopped garlic. Add chopped onion. Peel and chop sweet potato, add it to the pot. Add tomatoes and peas. Stir in spices. Let simmer until peas and sweet potatoes are softened. Break up tomatoes with a spoon as they cook down. Heat almond milk. Add a dash of salt. Stir in grits and stir over low heat until thickened. Chop and sauté collards in olive oil with a clove of diced garlic. Sauté until wilted. Serve with collards and vegetables on top of grits. Enjoy a delicious vegan meal high in calcium, fiber, and protein.

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