Coconutty Matcha Grits
Ingredients:
1.5 cups Sweet Corn
3/4 cup Edamame
2 cloves of Garlic
2 Shallots
1/4 of a Red Pepper
1/4 of a Green Pepper
1 small thumb of Ginger
1 tbsp Mild Yellow Miso
2 tbsp Room Temperature Vegan Butter
1 tsp Maple Syrup
Salt and Pepper to taste
1/2 tbsp Coconut Oil
A handful of chopped Cilantro
Green Matcha Grits:
3/4 cup Grits
3 cup Light Coconut Milk
1.5 tsp Matcha Powder
a pinch of salt
Makes 3 servings.
Directions for Succotash:
Cook the Edamame in salted boiling water for a couple of min. Shell the edamame.
Finely dice the shallots, ginger, peppers and garlic.
Take room temperature vegan butter and mash it with the miso and maple syrup.
Take a large frying pan. Let the coconut oil melt. Saute the shallots, ginger and garlic for a few min til soft. Add the corn, peppers and edamame. Stir well and cook for a few min. Add the miso butter to the pan and let it melt while stirring it all in. Adjust the seasoning with salt and pepper to taste. Turn off the heat and top with cilantro. Mix it in, the heat will wilt it down.
Directions for Grits:
Put 3 cups of lite coconut milk into a sauce pan and let it come to a boil. Add the grits and salt. Stir well and bring the heat down to a simmer. Cook for about 15-20 min, stirring often. Once done, turn the heat off and add the Matcha powder. Mix well.