9.8K Views 13 years ago

Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce
[Vegan]

Name: Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce [Vegan]
Yield: 4 servings
Cuisine: NO info

BP By: Betsy DiJulio: Blogger, The Blooming Platter

Author Bio

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author... Read More

Order with Instacart Download Our App

10 Classic Southern Dishes Made Over, Vegan Style

Discover more recipes with these ingredients

Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce [Vegan]

175

Dairy Free

Simple as it is, my Smoky Pumpkin Grits with Shitake Mushrooms in a Kale Pesto Cream Sauce is one of the tastiest and most satisfying dishes you will ever eat. Perfect for a fall dinner or brunch, it is both rustic and refined. The smoked paprika in the... Read More

Ingredients You Need for Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce [Vegan]

2 tablespoons olive oil
10 ounces Shitake mushrooms, stems removed, and caps cut into 1/3 inch slices (just somewhere between a 1/4 and 1/2-inch; feel free to substitute other mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)
Pinch sea salt
1/4 cup coconut milk or soymilk creamer
1/4 cup Smokey Kale Pesto (recipe follows)
1/2 cup dry white wine (a Chardonnay is nice for its smokey notes, but use what you have)

Smoky Kale Pesto

8 ounces trimmed kale (that's one bunch with stems removed from our market)
1 cup smoked almonds
4 large garlic cloves
1 teaspoon powdered thyme (or 1 tablespoon fresh thyme leaves)
1/4 teaspoon red pepper flakes
1 1/2 teaspoons sea salt or to taste
1/4 teaspoon freshly ground black pepper
1 1/4 cups olive oil
1/4 cup fresh lemon juice

Order with Instacart Download Our App

How to Prepare Smoky Pumpkin Grits With Mushrooms in Kale Pesto Cream Sauce [Vegan]

In a large cast iron skillet over medium-high, heat olive oil to shimmering.
Add mushrooms and a pinch of sea salt and saute, stirring frequently and lowering the heat if necessary, for about 3 minutes or until mushrooms are softened.
Add cream and saute, stirring, for 3o seconds. Then add the pesto and do the same.
Add white wine and cook, stirring, for a final minute or until sauce comes together and reduces down to the desired consistency.
Serve mushrooms immediately over hot grits (perhaps with a kale salad). Garnish as desired.

Smoky Kale Pesto

In the bowl of a food processor, process kale in two batches until very finely chopped, returning all kale to the food processor before continuing.
Add remaining ingredients except olive oil and lemon juice and pulse until nuts are very finely chopped and ingredients are well combined.
Then, turn processor on, and slowly drizzle in olive oil and lemon juice until the mixture comes together. Check for seasoning and adjust if necessary. Store leftovers in an airtight container in the refrigerator. Or, freeze in ice cube trays and then remove and store in zip-lock bags.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.