Southern Corn Grits

A very popular southern breakfast item is one of my favorites when I feel like a quick savoury breakfast. In some parts of the U.S. they serve it with maple syrup but in the south they serve it with butter and salt.

 Southern Corn Grits
(Serves 2)

Ingredients

2 cups water
1/4 tsp salt
1/2 cup corn grits/dry polenta

Vegan butter to serve
Salt to serve


Method

Bring water and 1/4 tsp salt to boil.
Reduce heat to medium and add in corn grits.
Stir for around 2 minutes until mixture thickens to batter consistency.
Remove from heat and add in desired extras.
I usually put in 1-2 Tbls vegan butter and 1/4 tsp salt.

Deep Fried Pickles

Based on an Alton Brown recipe...

Deep Fried Pickles

Ingredients

4-6 dill pickles
1 cup non-dairy milk (coconut is best)
1 tsp apple cider vinegar
1-2 cups of cornmeal
oil for deep frying


Method

Start oil boiling on a medium-high heat in a large pot.
Slice pickles in quarters long ways and pat down with a paper towel to dry.
In a bowl mix the milk and apple cider vinegar.
In another bowl add corn meal.
Take one slice of pickle and coat it in the milk.
Place it in the cornmeal to dredge.
Place back into the milk mixture and dredge a second time in the cornmeal.
Place on a dry surface while you repeat with the other pickles.
When you have enough for one layer in the oil place lightly and wait around 1-2 minutes until the cornmeal has gone goldne brown.
Remove pickles and place on paper towels to dry.
Serve as a side or main with fries and serve with a side of horse radish sauce or any sauce of choice.

Vegan Brunswick Stew

I had never heard of Brunswick Stew but a friend said he used to get it at a small BBQ place in Georgia and loved it so I thought I'd try and veganise it! I changed this recipe from one I saw on His Blessed Kid blog. The recipe calls for 3 1/2 cups of ketchup - I found this too strong on the vinegar so I recommend only added 2 cups, although I left the recipe as the original. If you do find it too strong on vinegar then add 1/4 tsp baking soda to every cup of stew and it will neutralise the vinegar.

Vegan Brunswick Stew
Makes around 1 gallon

Ingredients

For the sauce;
1/4 lb of vegan butter
3 1/2 cups Catsup/Ketchup (as per note 2 cups plus 1 cup tomato paste would be fine)
1/2 cup French’s Yellow Mustard
1/2 cup white vinegar
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. vegan Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco (I only added the 1oz of hot sauce and that was enough for me!)
1 tablespoon fresh lemon juice
1/2 cup dark brown sugar

For the stew;
1/4 lb of vegan butter
3 cups small diced potatoes
1 cup small diced onion
2 x 14 1/2 oz. cans faux chicken broth
1 lb faux chicken (I used tofu cubes marinated in soy, liquid smoke and chicken seasoning and shallow fry)
8 to 10 oz. faux smoked ham/bacon (I used 1 packet of Helen's Kitchen vegan mince)
1 (8 1/2 oz.) can early peas (I used sweet peas - check to make sure they haven't added sugar)
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
1/4 cup prepared sauce (from above recipe)
1 16 oz. can of baby lima beans (check to make sure they haven't added sugar)
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn (I couldn't find one without sugar so I bought sweet corn and blitzed)


Method

To make sauce, melt butter over low heat, in a 2 1/2 quart sauce pan. Add ketchup, vinegar & mustard and whisk/stir until well combined.
Add in garlic, black pepper, crushed red pepper, liquid smoke, Worcestershire sauce, hot sauce & lemon juice and mix well to combine.
Add in brown sugar and stir constantly, increase heat to simmer (do not boil) for approximately 10 minutes.
Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good.

In a 2 gallon pot add butter and melt.
Add potatoes, onion, chicken broth, faux chicken and faux ham.
Bring to a rolling boil, stirring until potatoes are near done.

Add peas, stewed tomatoes, 1/4 sauce, lima beans, creamed corn and liquid smoke.
Slow simmer for 2 hours. Around 30 minutes before time ends add in all the sauce.