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BBQ Collards and Creamy Grits

Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). 
Today’s prompt: Introduce yourself.


Hey y’all! My name is Amber (here's my Vegan MoFo 2018 intro). I’m a complex human being (just like you). In relation to this glorious month of the food, the most important thing you might want to know about me is I loathe, loathe, loathe reading an entire damn book when I'm looking at food and that's kinda what this whole MoFo thing is all about. Please don't expect that shit from me. This intro is already too long.

I’ve been vegan for most of my life (more on that and why here). I don’t know how many Vegan MoFo events I’ve done but it’s more than a few and I love participating because I love attention. Won’t you give me some? Just kidding (not really). For real though, I’m competitive and I love the challenge of the MoFo marathon and the daily prompts. Also, I love FOOD.

I’ve got one amazing son, one cool af partner, one rocking ass band, and one sweet 9-5.  I’ll give a brief highlight of each:
  • My beautiful son will be 14 this month. He’s incredibly smart, empathetic (for the most part) and a wonderful listener.
  • I’d never experienced a healthy relationship in any form before I met my partner (excluding my son). We just passed our 7-year anniversary and it feels pretty cool to have a healthy relationship filled with love and support and a partner that listens when they’re checked but is also secure enough to check me when I need it.
  • At night, I take on my true form as a musician. I play slide guitar and sing my ass off in a cool band, Sun Blood Stories. We're about to release a new album called Haunt Yourself in September which is very good and you should definitely listen to our single here. Our music is dark and moody with some psychedelic sprinkles on top. I can’t believe I get to create this music with my best friends.  We’ll be touring the month of October so maybe come check out a show if we travel through your city.
  • During the day, I play paralegal at a law firm in downtown Boise. A really great law firm. I know for a fact that I wouldn’t be able to work all day, rock star all night, mom 24/7, and entertain y’all with this mediocre blog
When you're momming, working and banding from 6a to 2a everyday, you've got to get good at organizing and executing quick meals. Scratch that - you can't just be good at quick meals you have to be good at quick, nutritious, filling meals and that is what you're going to find on this blog. 

If you've never been here before you should know my vegan family operates under a strict food budget so my meals have to be cheap as hell. Other items of note: I hate wasting food and I'm a superhero in to turning seemingly no ingredients into a feast. 

Oh yeah! One last thing. In case you couldn’t tell, I’m hella Southern. I grew up in a country town just outside of Birmingham, AL and although the politics suck (everywhere), racism is rampant (everywhere), and tornados are terrifying, I’m super proud of where I am from. This year on top of the daily prompts, I’ve added an additional challenge: I’m sharing deep south dishes exclusively (or as exclusively as the prompt will let me). And here’s your first one.

NOTES: *You can make your own BBQ sauce or use store bought. Makes no difference to me. If you are interested in making your own try this recipe or this one*Yes polenta and grits are the same thing.


BBQ Collards

1 bunch of collards, stems removed and roughly chopped
1 tbsp olive oil
2 onions, thinly sliced
Your fave BBQ sauce
  1. Heat up your oil and toss in your onions. You're going to want to caramelize the onions which means turn the heat down, this isn't a race. Try to be patient ok? Your range top should be working at a low-medium heat right now.
  2. When your patience is depleted and the onions just look and smell delightful, add in your collard greens and cook until tender.
  3. Toss in your fave BBQ sauce and stir around until everything is heated through.
  4. Serve on top of Creamy Grits.

Creamy Grits

3 cups water
1/4 tsp salt
1 c grits
tbsp olive oil
salt and pepper, to taste
1/4 c nutritional yeast
  1. Get your water boiling and add in your grits. 
  2. Stir constantly until the grits get thicc. 
  3. Once they're the consistency that you're into, remove from heat and add all remaining ingredients. 
  4. Serve with BBQ Collards on top. 

Here are some other REALLY Southern recipes for you:


UP NEXT: I'm going to show you my kitchen!

ICYMI,  check out this Basil Chick'n! it's versatile, ready in 20 minutes, packed with flavor, and cheap AF. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.



All the love,
Amber

Comments

  1. I usually show the food and then write the book, and you made me laugh with that! I just recently fell in love with grits and collards sound great with them.

    ReplyDelete
  2. Happy MoFo! Your theme sounds great, and the collards & grits look delicious!

    ReplyDelete

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