Oh wow, the weekend is coming to a close. I have had what I perceived as a rough few days and challenges as I did tell him when I was angry and frustrated and honestly, the time I wanted to quit – yeah, I gave that to him as well. It wasn’t that I really wanted to quit, but I just felt attacked and defeated for a very short period of time. By seeking him, crying out to him, even shouting out to him, I was able to overcome and push through, which I am grateful for, even if the internet it still being spotty. Now, I realize that what I experienced this weekend, may not seem like a big deal to you, and you could be thinking, “wow angie, how did you let that get to you?”, but an attack by the enemy, is an attack by the enemy and he will use whatever he can as we push on, push through and work the purpose that God has called us to. I share this story to encourage you and to remind you to pray for protection of your home, your loved ones and yourself. We have to pray for that hedge of protection and be diligent and steadfast in all that we do.
As a kid growing up, one of my favorite foods was grits. They were simple and I enjoyed them with some butter and salt and pepper. I was never a huge fan of cheese grits, but as I have gotten older, I do enjoy Cheesy Grit Cakes and yes, these are Daniel Fast approved. These are actually a great way to use leftover grits and would be harder to make the day of, as it works best if the grits have been cooled.
Cheesy Grit Cakes:
1 cup old fashioned stone-ground grits (We have not tried the recipe with instant grits, I personally do not think, they will work as well as they are not as “thick” in the grain, this may change the final outcome of the dish as well. In addition they are extremely processed and lack nutritional value)
4 cups water
1/4-1/2 cup nutritional yeast
salt and pepper to taste
4 tablespoons of oil of vegan butter of choice
Bring water to a boil in a heavy saucepan; gradually whisk in grits. Reduce heat and simmer, uncovered 20 to 25 minutes or until very thick, stirring often. Note – the thicker the better, as this will allow the grits to stay together without any additional ingredients not listed in the recipe. Add in the nutritional yeast, salt and pepper to taste and stir.
Next: Transfer the grits to a 8×8 cake pan or glass container and spread evenly. It is better if when these are spread, that they are pretty thick. Cover and place in the refrigerator until cool or overnight.
Once the grits have cooled, remove from the refrigerator, remove the covering and cut the grits into fourths, while still in the cake pan. Now, take a sauté pan or a higher wall pan and heat over medium low, add your oil or butter substitute and place your grit cakes into the pan. Cook about 12-15 minutes, the cakes should be firm with a nice browning, once that is achieved, flip the grit cakes and cook an additional 12-15 minutes on the other side. If the grit cake is not cooked long enough on the first side, when you go to flip the cake, it will come apart slightly. Once you are satisfied with the browning on both sides, remove from the pan, plate and serve.
*note feel free to add other ingredients to your grits before placing them into the cake pan. examples, are chives, sautéed onions or peppers or coconut bacon; also note, you could cook these at a higher temperature and for shorter time, but watch for burning of the grit cake. If you are not eating these during the Daniel fast, then feel free to drizzle maple syrup, honey or agave on the top and enjoy
I really think that you will enjoy the grit cakes. They are a great way to use leftover grits and are a twist for eating grits to break up the monotony.
Now, give yourself a pat on the back. You have made it to day 15 of the Daniel Fast. One more week to go. Stay strong, not because you can do it without God, but because you can do it with Him.
Until next time,
may blessings abound
P.S:…this is important.
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