Recipe
Ingredients
Instructions
To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.
Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.
Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.
To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.
Ingredients
Directions
To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.
Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.
Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.
To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.