Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

 Southern Style Grits from Becky Striepe’s book ‘BOWLS’
 Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!
Becky Striepe, creator of the fabulously creative blog Glue & Glitter  has another book out.  YEA!
Just a few days ago, Becky ‘Wow’ed us with her Cherry Chocolate Vegan Cupcakes recipe as April’s ‘Family Favorite Desserts-Veganized’ entry for April here on Canned.  She also graciously created a delicious smoothie recipe back in January of 2014 for my Breakfast In Bed Fest event.
Now Becky introduces us to her latest project, a deliciously healthy and practical collection of recipes for busy Moms, health driven families, food lovers, okay….everyone needs a copy of Becky’s e-book BOWLS.  
Today Becky is sharing with us a fantastic Southern Style Grits recipe and some thoughts with me about her life, the book, cute as a button son Darrol and life in a mixed, Vegan home in Georgia.
Me:  This book has such convenient ideas in it.  You’ve got your hands full with your website and a little one running around.  Do we owe your home life to your fabulous “BOWLS” meals?
Becky: I definitely draw from my own life when I’m developing recipes, and BOWLS is aimed at folks who want to eat vegan food but don’t have a ton of time to spend in the kitchen. The recipes in this book are real dishes that we eat on a regular basis. The other thing I wanted to do with this book was empower folks to cook. It can be so hard to stick to a recipe when you’re super busy and can’t get to the store. The second half of the book is all about mixing and matching, so you can cook with what you have on hand and still end up with a great meal.
Me: Glue and Glitter has such a home feel to it.  What got you started in crafts and creative ideas?  Were you always making fun stuff like that?
Becky:  Aw, thank you so much! That’s definitely my personality – I’m a nester, and making has always been part of my life. My pops is a great cook, and I learned to cook standing on a chair next to him in the kitchen. My mom teaches preschool, and she taught me the satisfaction that comes with crafts. I hope that I can pass that love of making – in and out of the kitchen – on to Darrol Henry.
 Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!
Me:  I have similar tastes to you when it comes to combining flavors and textures.  What would you say about the range of flavors you use for a lot of the BOWLS recipes?
Becky:  For me, food is all about comfort, and the recipes in BOWLS are ones that feed my soul and my family. I tend to gravitate toward more warming flavors, like ginger and hot peppers, and richer textures. My husband likes things a little bit more neutral, where the veggies shine over the sauces, and they’re still crunchy, even when cooked. My cooking tends to include a mix of those elements, because I think that our tastes balance each other out nicely.
Me:  Do you find meals in bowls helps with having a Vegan / Non-Vegan household?  I assume that Darrol is Vegan as well? 
Becky:  My husband, Dave, is an omnivore, and Darrol Henry is an at-home vegan right now, vegetarian at school if there’s a non-vegan snack like muffins with eggs in them. It was a compromise, and one that Dave and I talked about a lot while I was pregnant. I hope that when he’s old enough to decide, Darrol will want to be 100% vegan like his mom! Navigating a vegan-omni relationship is tricky sometimes, and how Darrol would eat was one of the hardest decisions for me as a new mom.Darrol wasn’t really in the picture when I was developing most of these recipes, but he definitely eats them now. So does Dave. At home, both of my guys eat the same vegan food I cook for myself, because I cook to their tastes. I think that the heartiness you find in many of the BOWLS recipes comes from cooking plants to satisfy an omnivore’s palate.
 Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!Me:  What are some differences in the Vegan scene in Georgia?  Anything changing for the better down there?  I know it’s a big BBQ state. 
Becky:  I can’t really speak for Georgia in general, but I can say that Atlanta is a great place to be vegan. The best vegan bakery I’ve ever visited is less than a mile and a half from my house, a local woman makes the most amazing artisan vegan cheese I’ve ever had, and the restaurants here are generally great at catering to vegans. A local BBQ place has even started doing a Meatless Monday. I could really go on and on about why I love being vegan in Atlanta, and my friend Adrienne does a great job with her Atlanta Vegan Guide.
Me:  What can we expect next for books from you?  You’re at 2 now and we want more!!!
Becky:  Aw, thank you so much! Right now, I’m collaborating on a couple of ebooks. One with Andrea from Vibrant Wellness Journal and another with Julie at Crafting a Green World. The VWJ book is a vegan cookbook dedicated to the world of sauces, dips, and spreads. The CAGW book is all about crafts for kids. The CAGW book does include a handful of beeswax projects, because many of the projects in there are Julie’s, and she loves using beeswax. Most of the crafts are totally vegan-friendly, though. And AWESOME. Both are still in the early stages, so it might be a while before they come out.
me darrol
Photo Credit Becky Striepe
Southern Style Grits
  1. Ingredients for 4 servings
  2. 1 cup organic corn grits
  3. 6 cups water
  4. 1/4 cup olive oil
  5. 16-20 okra, sliced into 1/2” rounds
  6. 1/2 cup nutritional yeast
  7. plenty of black pepper, to taste
  8. 1/4 cup margarine
  9. 1 1/3 cups fresh tomato, chopped
  1. 1. Bring your water to a boil, and slowly add the grits. Simmer,
  2. uncovered, and stir occasionally, until the grits soak up most
  3. of the water. This should take about 12 minutes.
  4. 2. In the meantime, heat the oil in a medium-sized skillet on
  5. medium heat and sauté the okra until it’s slightly blackened.
  6. Set this aside.
  7. 3. Once the grits are all done, stir in the nutritional yeast,
  8. pepper, and margarine, then top with the okra and tomatoes.
  1. Reprinted with permission © 'Bowls' by Becky Striepe and Timid Futures Publishing August 2014

BOWLS by Becky Striepe


If you’d like to win a copy of Becky’s e-book, “BOWLS”, please leave a comment on this post and let us know a favorite ‘one bowl’ dish that you love, your own recipe or from a favorite restaurant.

As a little bonus, my email subscribers will receive a second entry option in the giveaway so sign up to follow

Canned Time when you’re done reading here.

One winner will be chosen at random on April 11th, 2015.  A World-Wide contest.

Southern Style Grits from Becky Striepe's "Bowls"

Thanks so much Becky!  Becky provided me with a copy of BOWLS for this review.

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36 thoughts on “Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

  1. EMC

    I have fallen in love with Salad Samurai’s Tempeh Rebenesque Salad… With my homemade sauerkraut. Yum!

    Thanks for hosting this! I’ve been eyeing Bowls for a few weeks now.

  2. Terri Cole

    I make a Buddha bowl with raw power greens (bay kale spinach and chard), plain cooked farro, roasted sweet potatoes and baked tofu. Tahini-lemon sauce on top makes it perfect! Thanks for the giveaway!

    (I’m an email subscriber.)

      1. Alison L

        Squee! Yay! I just sent you a message via Facebook with my email address. Thanks so much! Very excited to try Becky’s recipes! 🙂

  3. nicole

    Chickpea and Cauliflower bowl with Moroccan spices by Vegan Richa, I make disastrous bowls on my own I could really use something like this!

  4. Jasmine

    I love making veggie bowls! I add steamed or baked veggies, leafy greens, grains, legume or baked tempeh, and a dressing or homemade hummus! Yummy! Everything taste better in a bowl! 🙂

  5. Nicollette D

    I love Becky’s website and can’t wait to get this book. I haven’t been having many bowls lately, but this book is sure to change that. I never even thought of using grits for BOWLS. Can’t wait to see what other great ideas are in the book!

  6. Susan S

    I love BOWLS! I am currently a little obsessed with the Balancing Buddha Bowl with Curry Pecan Dressing by Allison Day @ Clean Wellness. I switch up the veggies, but the Curry Pecan Dressing is my go to bowl dressing. Yummy!

  7. Amber

    Oh, those grits looks fantastic! I love bowls! My favorite is quinoa or whole grain pasta with a ton of roasted veggies and raw or sauteed greens. And, a healthy pour of Frank’s on top! 😉

  8. Jessica Eagle

    Ohhhh yummm !!! Thanks for this wonderful giveaway Angela !!! I’m a huge fan of any kind of bowl. Lately I’ve been eating the one from The Oh She Glows Cookbook with roasted sweet potatoes, sprout, quinoa, edamame and miso dressing. Yummm !!! So conforting. This book would be a really nice addition to my library 🙂

  9. Paula

    I love a bowl with grilled tofu, baby greens, quinoa/brown rice blend, carrots, cucumbers, daikon sprouts, & miso dressing.

  10. jody w

    Greetings and BOWLS from an email subscriber.

    This book sounds amazing and I’m looking forward to trying this recipes for grits and okra! Nom, nom, nom.

  11. The Vegan 8

    Great interview Angela! Sounds like a fantastic book and oh my, I grew up eating grits with tons of butter…I’m from Texas and it is such a thing here. Grits are just so comforting but I haven’t had them since going vegan….I can’t wait to try some with nutritional yeast!!

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