A Vegan Dish in Southern Territory

 When in the South . . .

Amber here coming at ya from my new vegan cooking headquarters in the south.  It's been a long arduous road to get here but my family and I are finally, at long last, settled into our new home in beautiful southeastern Charlotte, North Carolina.  What a gorgeous place this is! Surrounded by what looks like lush jungle, a moisture hanging in the air, birds, lizards and insects I've never met and one of the biggest bonuses, more vegan friendly options for those times I'm not feeling so inspired to cook.  

But for tonight, at the end of my first week here, I am feeling inspired. The Southern Food bug has hit me and at the request of my hubby, who has been here for a year before us and able to sample many southern delicacies, I present to you . . .

A Vegan Dish in Southern Territory

{aka this Pea's on-the-spot take on traditional "Shrimp and Grits" }

This dinner actually turned out to be (by sheer coincidence) a combination of three separate recipes (all of which had to be altered to be vegan) from three separate sites and all of them taken from local restaurants here in North Carolina. 
Disclaimer: this combo of dishes took a bit of juggling a few things at once and so it was a little trying but in the end, it all turned out.  So I would say the most important component to this dinner would be a bit of extra patience. ;)

The first-

For the "grits" portion:
From the Lucky 32 Southern Kitchen in Cary, NC
(which incidentally have a few pretty yummy vegan options in their restaurant) 

Creamy Cheezy Grits

1 ½ cups of unsweetened soy milk

2 cups vegan chick'n broth* (see recommendation below)
1 cup of water 

6 tablespoons vegan margarine

1/3 teaspoon salt

1/3 teaspoon fresh ground black pepper

1 cup plus 2 tablespoons grits

1 cup cheddar shreds (Daiya)

Bring milk, chick'n broth, water, margarine, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 3 minutes stirring constantly to prevent lumps. Continue cooking for another 12 minutes on medium-low heat. Remove from heat and stir in cheddar shreds. Keep grits warm for serving.

For the "shrimp" part of this dish:
From the Crook's Corner, a landmark Southern restaurant in Chapel Hill, North Carolina.

Spicy Saucy Fish Bites

1 package of fishless fish filets (Gardein makes a good one)

2 slices of veggie bacon (baked until crisp)

2 teaspoons of safflower oil

1/2 cup chopped green onions 

2 garlic cloves, minced

1 cup low-sodium, fat-free chicken broth

3 tablespoons fresh lemon juice 

1/2 tsp Louisiana teaspoon hot sauce

1-2 tablespoons of flour

Cook your fish according to directions on the package. I threw my bacon in there at the same time and just was careful to keep an eye on it.  Once finished, just set aside. 

Heat oil in a frying pan.  When hot add your green onion and saute for a minute.  Then add in your garlic.  

Once browned nicely, pour in your lemon juice and hot sauce.  Turn off the heat.  

Now slightly cooled, cut your filets into bite size pieces.

Return to your sauce.  Turn the heat back on and once the liquid begins to bubble. whisk in your flour, one tablespoon at a time. The sauce will thicken rather quickly. Add in your fish immediately and give it a good stir to coat evenly.  Turn off the burner but leave on the stove to stay warm.  

~The third part of this meal is optional so you may choose to stop here. 

If so, simply spoon a large portion of the grits onto your plate, topped with your fish bites and a crumbling of crispy veggie bacon.  

From the chef at Chai Pani in downtown Asheville, NC 

Crispy Okra Fries

1 lb. okra

Approximately 2 quarts canola oil, for frying

1 tsp. sea salt, plus more to taste

Juice of 1 lime

Preparation

Julienne okra lengthwise, cutting it into thin strips about the width of shoestring fries. In a stockpot heat canola oil over medium-high. Once the oil reaches 350 degrees, add the okra in small batches, taking care not to crowd the pot. Using a skimmer or tongs, gently turn the okra to ensure even cooking. Fry 2-3 minutes or until the okra is lightly browned, and then remove it to a paper towel using a skimmer or slotted spoon. The okra should be crispy but not dark. Once the paper towel has soaked up some of the excess oil, place the hot okra in a bowl and toss with salt and lime juice. (Squeeze just half the lime at first, and then increase the amounts of salt and lime juice to taste.)

This meal easily served four people very happily and heartily.  All of us loved the grits most. 

I happen to think that they would be really good with a bit of plantains on the side and intend to try that out next.  Perhaps for lunch later this week? I will report back if I do. 

Until then:

Love and Light, 

Amber

*My favorite faux chicken broth recipe is from La Dolce Vegan 

(aka Sarah Kramer. Yes, I have sung the praises of her faux beef broth, also):

In a pot combine and heat:

4 cups water

1/2 cup nutritional yeast

4 tablespoons Bragg's liquid aminos

2 teaspoon onion powder

2 heaping teaspoon sage

1 teaspoon dried thyme

This recipe makes enough to accommodate the recipe above with a bit extra left over for other dishes. Simply store in your fridge for another time.