Water sauteed kale and garlic with plant-based green chili cheese grits 😅
First, the kale and garlic saute was very good. Maybe I'll become a person that can enjoy kale for what it is some day!
The grits were a fine start, but could use some tlc. I started to get the flavors rolling by sauteing onion and garlic in the green chili liquid. When I want to add less salt, alliums are my best friend. 🧅🧄
I used cashew powder with water. Soaked & blended cashews would have been better to start with to dial in the textures and flavors. I also added a teaspoon of vinegar and maple syrup, and I had to cook those in a bit because they were a tad strong. I forgot the pepper until the end, gotta get that seasoning in a bit earlier. Actually, half water (blended with a few cashews) and half soy milk with a small amount of lemon juice would probably crush it, now that I think about it.
And finally, I made this plant-based canyon cheddar cheese yesterday and it hasn't even been 24 hours, so it was still soft, it needs to age a bit, but it did tie the plate together. Less than an ounce pictured, and for those that are nutritionally curious... One ounce of this cheese has no added oil and a whopping 0.15oz (or 4.4 grams) of nuts, which I _think_ is like a single small cashew and single small almond. 🙌
#plantbased #southerncookin #oilfree #lowfat #craigskitchencreations