Day 191-Part two

Velvety Grits with Sauteed Summer Squash,

Heirloom Tomatoes and Garlic-Parsley Pesto

Pesto Ingredients

2 cups parsley

2 cloves garlic

1 Tbsp. white miso

1/4 cup fresh lemon juice

1/2 tsp sea salt

1/4 cup Olive oil

In food processor , combine parsley , garlic, miso, lemon juice and salt and puree. Slowly add oil and process until smooth. Set aside

Grits Ingredients

2 1/2 cup water

1 cup coconut milk

1 tsp. Sea salt

2 handfuls of spinach chopped

1 cup grits or yellow cornmeal

1 cup coconut milk

Boil water. spinach,,  and 1 cup coconut milk and salt, once boiling turn down to very low. .add the grits while whisking so that there are no lumps..continue to cook on low while stirring for about 5 minutes until very thick ,add second cup of coconut milk slowly while stirring and gently incorporate. Continue cooking on low heat stirring occasionally, for about 10 minutes until thick and creamy. Remove from heat and set aside.

Squash Ingredients

1 tsp. olive oil

2 cloves garlic minced

1/4 tsp salt

Pepper to taste

4 cups summer squash diced

2 Tbsp. water

In saute pan over med heat combine oil and garlic and 1/4 tsp salt and saute, stirring often for about 2 minutes. add the squash coating well with  the oil garlic mixture. cook for about 2 minutes. Add the water and cover and steam for another 2 minutes or so until al dente.

Tomato Ingredients

2 cups medium diced heirloom tomoatoes ( or whatever u perfer)

1/4 tsp fresh lemon juice

1/2 tsp. sea salt

Combine all ingredients and set aside

To SERVE:  Spoon a serving of grits onto the plate, top with about 3/4 cup squash, top this with tomatoes and add a dollop of pesto!

**Adapted from The Inspired Vegan