Vegan Grits, Creamy Beans and Collards

Step 1

Add your polenta, water, stock, and seasoning to a pot.  Bring to a boil, then simmer for around 7 minutes or until cooked.  You're going to want to stir often to avoid burning.  Add water if you wish to have a more loose-like consistency.  Add your cheese and stir till melted. Taste test for seasoning.

Step 2

Into a medium sized sauce pan add all your ingredients and cook on low heat for around 10-12 minutes.  Cook till your beans are nice and soft, stir often to avoid burning.

Step 3

I suggest doubling this recipe as it's so good, easy and simple to clean up! Add it to pastas, wraps, salads or simply eat on their own!

Step 4

Into a cast iron skillet add your corn and let it cook for 3 minutes.  You can pop a lid on and add some water to help steam them up.  Once softened, add coconut cream, seasoning, cilantro and lime.  Bring mixture to a bubble then simmer, while stirring often for around 5 minutes.

Step 5

Into a large frying pan add your ingredients and cook with lid on for around 7 minutes.  I love them a bit crunchy but still soft enough to chew and gently enough for your digestion.

Step 6

For platting, just add your grits, then some beans, corn and collards.  This combo is so fun, easy and great for anytime of day! I love eating this type of meal after the gym!

Step 7

Enjoy!