Southern Grace and Greens

Southern Grace and Greens I have created a page for the things I love the most. It is a stress-free, fun page for being creativ

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Feeling so blessed this season! Last night's dinner - plant-based cheeseburger macaroni with a side of IP mixed greens. ...
12/13/2021

Feeling so blessed this season! Last night's dinner - plant-based cheeseburger macaroni with a side of IP mixed greens.

Our little DW cottage still needs a lot of work, but she looks so festive I just had to share some pics!

My delicious breakfast wrap - scrambled tofu with peppers and onions, vegan corned beef, super greens, tomato and tahini...
12/07/2021

My delicious breakfast wrap - scrambled tofu with peppers and onions, vegan corned beef, super greens, tomato and tahini miso dressing on a sun-dried tomato wrap. Served with a side of baby red potatoes with a touch of the same dressing. I just discovered this seitan "corned beef" at Wegman's.....and I love it!! It's a bit pricey, so I need to find a good recipe.

Comfort food kind of day.....pasta with my plant-based cheese sauce mixed with fresh salsa, served with a side of mixed ...
12/01/2021

Comfort food kind of day.....pasta with my plant-based cheese sauce mixed with fresh salsa, served with a side of mixed greens.

Easy Sunday night bowl - black beans and corn with chopped jalapenos, leftover mashed potatoes, mixed greens (turnip, mu...
11/29/2021

Easy Sunday night bowl - black beans and corn with chopped jalapenos, leftover mashed potatoes, mixed greens (turnip, mustard, and kale). Everything topped with my plant-based cheese sauce. Prepping earlier this week and using my Instant Pots is what made this an easy, lazy Sunday night!

I have been working on this cheese sauce for quite some time - so far, this is my favorite formula! It takes a bit from ...
11/23/2021

I have been working on this cheese sauce for quite some time - so far, this is my favorite formula! It takes a bit from several plant-based recipes, and I added my own touch.

Plant-based cheese sauce - this recipe makes 10 cups. Instant Pot - 5-minute cook time! Step-by-step instructions

4 cups potato chopped
2 cup carrot chopped
1 cup onion chopped
6 cloves garlic peeled and left whole
8-12 oz roasted red peppers and 1/2 cup juice from the jar
1 cup raw cashews
1 cup nutritional yeast
2 teaspoon tumeric fresh and chopped (or turmeric powder)
2 teaspoon salt
1 1/2 cups water
2 cups plant-based milk - I used unsweetened almond milk

Place all of the ingredients into your Instant Pot and lock the lid into place, making sure the nozzle is in the sealing position.
Set the timer for 5 minutes. Use the quick release method when the timer is up.
When all of the pressure is out of the pot, take off the lid and cool for 15 minutes.
Transfer the mixture to your blender and blend until super creamy and smooth, about two full minutes.
Serve on pasta, vegetables or as a dip. This makes a very healthy mac and cheese!

From Jesus CallingAs you go through this day, look for tiny treasures strategically placed along the way. I lovingly go ...
11/23/2021

From Jesus Calling

As you go through this day, look for tiny treasures strategically placed along the way. I lovingly go before you and plant little pleasures to brighten your day. Look carefully for them, and pluck them one by one. When you reach the end of the day, you will have gathered a lovely bouquet. Offer it up to Me with a grateful heart. Receive My Peace as you lie down to sleep, with thankful thoughts playing a lullaby in your mind.

Turning the same leftovers into two delicious dishes - quesadillas and nachos! Lentils, mixed greens, plant-based cheese...
11/19/2021

Turning the same leftovers into two delicious dishes - quesadillas and nachos! Lentils, mixed greens, plant-based cheese sauce, salsa, whole wheat tortillas.....plant power!

Veggie loaded avocado toast with miso tahini dressing - best way to break a fast!
11/17/2021

Veggie loaded avocado toast with miso tahini dressing - best way to break a fast!

My favorite comfort breakfast - pre-cooked potatoes, onions, peppers, mushrooms, baby greens, tomatoes, 7 oz extra firm ...
11/14/2021

My favorite comfort breakfast - pre-cooked potatoes, onions, peppers, mushrooms, baby greens, tomatoes, 7 oz extra firm tofu crumbled, all cooked in a cast iron skillet with a seasoning combo of garlic powder, onion powder, turmeric, black pepper, mushroom powder and kala namak. Served with a blueberry bagel and homemade strawberry rhubarb preserves. Happy Sunday!

Easy meal - Ruskin potato batch-prepped in the Instant Pot, topped with vegan bolognese sauce, served with a baby greens...
11/12/2021

Easy meal - Ruskin potato batch-prepped in the Instant Pot, topped with vegan bolognese sauce, served with a baby greens salad with 3-2-1 dressing.

Bolognese Sauce
Frozen riced cauliflower
4 oz mushrooms, diced
1/4 cup walnuts, chopped
2 Tbsp tamari or Bragg's liquid aminos
Favorite red sauce - either from the store or make your own!
Preheat oven to 350.
Mix cauliflower, mushrooms and walnuts. Toss with tamari and spread on a parchment-covered baking sheet. Bake for 30 minutes, stirring after 15 minutes.
Add mixture to your sauce and simmer.

Jane Esselstyn's 3-2-1 Dressing
3 tbsp balsamic vinegar
2 tbsp mustard - I love a spicy brown
1 tbsp maple syrup
Blend together well - I always double the recipe. We love it!

I'm almost there....
11/09/2021

I'm almost there....

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Cedar Grove, NC

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