The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please. "The Grit has a far-flung reputation as the indie-rock Moosewood." — The New Yorker "A hip eatery that lets you fill up without emptying your pockets." —CNN.com "Whenever I visit my old stomping grounds in Athens, my first stop is always The Grit!" —Kate Pierson, The B-52’s “One of my favorite restaurants.... I am so happy to now have a wonderful cookbook with all their great recipes.” —Marianne Rogers, Hee Haw star Jessica Greene and Ted Hafer are the owner-operators of the beloved vegetarian restaurant The Grit. The Grit Cookbook World-Wise, Down-Home Recipes By Jessica Greene, Ted Hafer Chicago Review Press Incorporated Copyright © 2007 Jessica Greene and Edward Hafer All rights reserved. ISBN: 978-1-55652-648-0 Contents The Founders of The Grit Speak, Introduction, 1. Fundamentals, 2. Dressings, 3. Salads, 4. Soups, 5. Breads, 6. Sandwiches, 7. Entrées, 8. Sauces and Gravies, 9.Vegetables and Side Dishes, 10. Desserts, 11. Brunch, Acknowledgments, Index, CHAPTER 1 fundamentals • Grit Black Bean Chili • Grit Pintos • Grit Salsa • Grit Marinara • Grit Yeast Gravy • Grit-Style Tofu • Grit Indian Spice The Grit has always served generous portions of food because we want satisfied customers. The same goes for this cookbook. With so many people over the years telling us they wish they could cook like The Grit does, we've decided to serve up the recipes people want, provide generous yields, and really show them the ropes. Since some recipes are the secret ingredients for others, a batch of this might call for a batch of that. That's why we have this section called "Fundamentals." Take our beloved Grit Yeast Gravy as an example. It's the secret ingredient for Grit Collard Greens and Chicken Salad-Style Tofu, as well a habit-forming way to smother our Golden Bowl, Garlic-Parsley Mashed Potatoes, and Grit Brunch Biscuits Deluxe. We've kept these links to a minimum, but a true Grit cookbook wouldn't be complete without these (mostly vegan) essentials. The fundamentals always appear in color . "I haven't been to Athens since 2001. I was telling everyone we have to go to the amazing monosyllabic restaurant. Peyton said 'Grit.' I said 'That's it, let's not be too late!'" — Bob Nastanovich, Pavement/Silver Jews "I have had many obsessions in my life, but none so overwhelming as my obsession with Grit Tofu. Over the years I lived in Athens, I spent days trying to perfect that taste and that texture in my own kitchen. But nothing has worked, so I finally gave up and accepted that only a chosen few will ever know the secret recipe. That way, every Sunday brunch I end up drooling in anticipation while I wait — and it's more fun that way." — Kitty Snyder "The Grit, besides simply being one of the finer enjoyments of life, is easily my greatest weapon to convince my more carnivorous friends that vegetarian food can be delicious. If I had a dozen or so disciples, I think that's what would be served at our last meal." — Brian Teasley, Man Or Astroman? Grit Black Bean Chili Years of pleading for this recipe can now cease. Slap this stuff on chips and cover with melted cheese for some fine nachos. Save the rest for a Mondo Burrito, Breakfast Burrito, or Black Bean Staple. This is a large batch, so there's plenty to enjoy. This chili also freezes well. 1 quart dried black beans, sorted and rinsed Water to soak and cook beans 1 medium yellow onion, finely chopped 2 tablespoons minced fresh garlic 3 tablespoons dark chili powder 2 teaspoons cumin powder 2 tablespoons fresh oregano or 2 teaspoons dried 1 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 small or 1/2 large green bell pepper, finely chopped 1/3 to 1/2 bunch celery, with leaves removed and finely chopped 1/2 small or 1/4 large yellow onion, minced Vegetable oil 1 cup fresh or frozen corn 1 cup shredded carrots 2 (28-ounce) cans crushed tomatoes 2/3 cup #3 bulgur wheat 1 tablespoon plus 2 teaspoons salt Soak beans overnight, or for at least 6 hours, in water to cover (or boil beans for 2 minutes in water to cover and set aside, covered, to soak for 2 hours). Drain and rinse beans and place in large cooking pot with finely chopped medium onion, garlic, and dry spices. Add enoug