Name: Creamy Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 cups assorted root vegetables, cut into slivers about 1/2-inch thick and about an inch long ((I used a mix of parsnip, carrots, sweet potatoes and yukon gold potatoes. Beets and turnips would work well too)); 1/4 cup balsamic vinegar; 2 tbsp dijon mustard; 1 tsp extra virgin olive oil ((optional. If oil-free, add a couple of tablespoons of vegetable stock to the veggies before roasting)); 2 tsp dry rosemary or sage or thyme, or a mix ((I like using dry herbs while roasting veggies because they don't burn as easily as fresh herbs would. If using fresh herbs, soak them in the oil for a few minutes before adding to the veggies)); Salt and ground black pepper to taste; 2 leeks, white and light green parts only ((trimmed, all of the dirt thoroughly washed off, then sliced thinly)); 1 cup mushrooms, like button or crimini; 1 tsp extra virgin olive oil ((for an oil-free version, use 1 tbsp of vegetable stock to saute)); 2 tbsp rice flour ((if not gluten-free, you can use unbleached all purpose flour)); 4 tbsp fresh rosemary, sage or thyme, or a mix, finely chopped; 1/4 cup white wine ((optional)); 2 1/2 cups unsweetened nondairy milk ((I used cashew milk, but if nut-free use hemp, rice, or soy milk)); 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp liquid aminos or soy sauce ((optional, if you want to be soy-free)); Salt and ground black pepper to taste; 1 1/2 cups quick cooking grits; 6 cups vegetable stock or water; 2 tsp dry rosemary, sage or thyme, or a mix; Salt and ground black pepper to taste