N'Awlins Veggie Slider with Remoulade Sauce
1 large celery stalk
1/2 green bell pepper
3 cups water
2 Not-Chicken vegetable bouillon cubes
2 cloves garlic, minced or microplaned
1 cup dry yellow grits
1/2 cup blanched spinach, drained and chopped
1 (15-oz.) can of dark red kidney beans, drained
4 dashes of hot sauce
1 celery rib
1 tbsp. spicy mustard
2 green onions
1 tsp. wasabi paste
1 tsp. Braggs Liquid Aminos, or soy sauce
Juice from 1 lemon
A few dashes of hot sauce
1/2 cup fresh parsley
2 tbsp. olive oil
Pulse celery, bell pepper and onion in food processor until finely chopped. Set aside.
Boil water in medium saucepan and add bouillon and garlic. Slowly add grits while stirring liquid. Reduce heat to a simmer and cook grits, covered, for 40 minutes. Set aside to cool.
Sauté chopped celery, bell pepper and onion in olive oil over medium-high heat, until onion is translucent and all of the liquid has evaporated.
Add sautéed vegetables, spinach, kidney beans, and hot sauce to grits. Stir to incorporate. Cover and refrigerate for 2 hours. Portion into 12 patties, and brown in non-stick skillet with olive oil.
To make remoulade, place all ingredients in a food processor and blend until smooth.
Serve on baguette slices with remoulade sauce (recipe follows), heirloom tomatoes and iceberg lettuce.
Makes 12 sliders.