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| | Vegan Smoky Grits | | We'll be having smoky grits with greens and mushrooms for dinner tonight thanks to one of our favorite cookbooks, Robin Robertson's Cook the Pantry. The prolific food author combines quick-cooking grits with vegan butter and nutritional yeast for a quick-and-easy dish full of cheesy flavor without the dairy. Add smoky flavors and mushrooms into the mix, and we have a dish on our hands that we could eat all week long. Now excuse us as we go polish off our plates. |  | | Serves 4 | What You Need:
1 cup quick-cooking grits
2 teaspoons vegan butter
2 tablespoons nutritional yeast
Salt and pepper
1 tablespoon olive oil
4 scallions, minced
3 garlic cloves, minced
8 ounces mushrooms, sliced or chopped
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)
1/2 cup vegetable broth
|  | What You Do:
1. Cook the grits according to package directions (it should take about 5 minutes). Stir in butter, nutritional yeast, and salt and pepper to taste. Keep warm.
2. While grits are cooking, heat oil in large skillet over medium heat. Add scallions and garlic and cook for 1 minute. Add mushrooms and cook for 3 minutes to soften. Sprinkle on liquid smoke and smoked paprika, tossing to coat.
3. Add greens and broth, and season with more salt and pepper. Cook, until greens are tender, about 5 to 8 minutes.
4. To serve, top grits with the greens and mushroom mixture.
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