Want an update on my life? Well, it is too much to tell, honestly. What i can tell you is I am going to be a home owner next week, I just went to Washington DC for the 4th of July (fun blog post coming for that), I saw Guns N’ Roses last night, and there is no slowing down in sight. And I LOVE it! The only down side is I have not been posting as often as I would like! Once September rolls around my life should slow down some, in theory. We will see!
In the meantime, I whipped this hot and spicy breakfast up last weekend and it was a real winner. You need to like spicy foods, because there is no getting around the fact that this dish is HOT! I wouldn’t say too hot, though, as you can change the level of heat based on how much hot sauce you top the grit cakes with. The grit cakes are deliciously salty, topped with spicy soy chorizo, creamy mild avocado chunks and classic hot sauce. The side of sweet potatoes adds balance to a mainly savory dish. I forgot to add the avocado chunks in the photos, but it is a key ingredient for the grit cakes, blending perfectly with the chorizo. Gah, it melts in your mouth.
This dish takes a little more effort than most of my recipes, but it is completely worth it. You could also prepare the potatoes ahead of time and that would save a bit of time. Snap a picture if you try this one and let me know any addition or changes you made! I think my Cashew Cream would be amazing drizzled on top, but I didn’t think about it until after I finished my meal. Maybe next time! Tag me on instagram and/or twitter using my handle @peppers_peaches and my hashtag #peppersandpeaches. Enjoy!!
- ½ cup of grits
- ¼ cup nutritional yeast
- ⅓ cup corn meal
- 2 cups of water
- 2 tbs vegan butter
- salt and pepper
- 2-3 tbs coconut oil
- 1 12 oz package of Trader Joe's Soy Chorizo (or another brand if you prefer)
- ½ avocado, sliced
- hot sauce to taste
- Breakfast Potatoes:
- 2 sweet potatoes, diced
- 2 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- Place a small sauce pan on the stove on high. Add grits, water and butter. Bring to a boil, stirring constantly. Allow to cook for about 5 minutes.
- Add the nutritional yeast and the salt and pepper to taste. Turn heat to medium and continue stirring for another 3 minutes.
- Grease a small sheet pan (or grease half of a large pan and don't use the whole thing.)
- Pour grit mixture onto the sheet pan and spread out evenly, leaving the grit mixture about ¾ of an inch thick. Place sheet in fridge and allow to cool to room temperature.
- While grits are cooling, add a large skillet to the stove on medium heat. Add 3 tbs coconut oil, diced potatoes, and potato spices and cook, stirring often until potatoes are tender, about 10-15 minutes. Once potatoes are done, pour onto a plate and set aside.
- Using the same potato skillet, place back on stove on medium heat. Crumble soy chorizo and cook until hot, about 7 minutes. Leave on stove on low until ready to eat.
- Place another skillet on the stove on medium heat (or pour the chorizo onto a plate and use the same skillet again) and add 3 tbs coconut oil. Allow to get hot and spread all over the pan.
- Pull grits out of the fridge and cut using a biscuit cutter (or a glass if you dont have one, like me). Pour the corn meal onto a saucer.
- The grit cakes are fragile, so be careful in this step. Use a spatula to slide the grit cakes into your hand, one by one, dredge them in corn meal. Place them in the hot coconut oil and allow to cook for about 2-3 minutes on each side. If you try to flip the grit cake over and it is still fragile, then let it cook a little longer on that side as they firm up as they cook.
- Once all grit cakes are cook, time to assemble! Place grit cakes on a plate, top with warmed chorizo, top with avocado chunks and hot sauce. Add potatoes on the side and dig in!