I didn't have tofu or spinach when I made this, but they would be great additions to the hash. Also, though the grits are already rich and creamy, I sometimes add cashew cheese to make the grits a little creamier.
I made this so that I don't have to buy food at the airport. I just had to post this before I leave because it's one of my favorite meals yet, and I'm pretty sure that it's going to keep me full all day. I'm leaving for Colorado as soon as I finish this post! I'm pretty (okay...SUPER) excited!!! I'm sure that I will have lots to tell once I get back. It's going to be awesome.
Ingredients:2 2/3 cup water (for the grits + more for boiling the potatoes)
2/3 cup quick grits
1 1/2 cups potatoes, diced into 1/4 inch sections
1 1/2 cups tomato, diced
1 cup frozen green beans (optional)
2/3 cup red onion, diced
3 cloves garlic, chopped
1 tbsp. plain almond milk
1 tbsp. olive oil
1 tbsp. vegan buttery spread
1/2 tsp. salt, divided
Dash of paprika
Dash of Cajun Seasoning
Sriracha, to taste (optional)
Instructions:1. Place the potatoes in a medium saucepan, and cover with water. Bring to a boil and continue cooking for another 5 minutes. Stir in the frozen green beans, and cook for another 2 minutes.
2. While to potatoes are cooking, bring the 2 2/3 cups water to a boil for the grits. Once the water is boiling, whisk in the grits and 1/4 teaspoon of salt, cover, and reduce heat to low. Continue cooking for 5 minutes, whisking occasionally to prevent clumps. Next, whisk in the buttery spread and almond milk, and continue cooking for another 1 to 2 minutes. Set aside.
3. Once the potatoes and beans are ready, add the onions, garlic, potatoes, beans, and 1 tablespoon of olive oil to a large skillet. Sprinkle with the remaining 1/4 teaspoon of salt, paprika, and Cajun seasoning. Cook on medium-high heat for 5 minutes.
4. After cooking the veggies for 5 minutes, add in the tomatoes. You may want to add a little more olive oil as well. Continue cooking on medium-high heat for another 2 to 3 minutes.
5. Serve the hash mixture over the grits with sriracha.