New Year's Day Hoppin' John
Happy New Year! I hope that 2013 proves to be a much better year than 2012. I lost my Mom in January 2012, and just a few weeks ago there was the unimaginable Connecticut school situation in the town next to where I grew up.
A few days ago when I was shopping at Whole Foods, my friend Michelle, who does food demonstrations, had samples of a vegan "Hoppin' John", a traditional New Year's Day dish served in the South. Here is the recipe that she used to serve 4-6:
Ingredients
- 2c dried black-eyed peas, rinsed
- 1 medium yellow onion, chopped
- 1t dried thyme
- 1c uncooked long grain rice
- 2 strips tempeh "bacon", chopped
- 1 medium green bell pepper, chopped
- pinch of cayenne pepper
- 1/4 t salt
- ground black pepper to taste
- (optional) hot sauce
Recipe
- Rinse then soak black-eyed peas for six hours or overnight; discard peas that float
- Drain peas, rinse, and put in a large stock pot with six cups of fresh water, the onion, and the thyme; bring to a boil
- Cover and simmer on low-medium heat till the black-eyed peas are tender but still whole (I found that 20-25 minutes was enough, but the recipe suggests 45 minutes may be needed)
- Add rice (I used Madagascar pink), tempeh, peppers, cayenne (I skipped this because of my daughter), salt, and pepper (I also added kale and carrot, as below)
- Cover and simmer till rice is tender, about 15-20 minutes
- Season with hot sauce, if desired (I did in individual servings at the table - goes very well with the dish), and serve in bowls
I followed the recipe, using half quantities for my wife, daughter, and Dad (who is visiting us for a few weeks). Instead of tempeh bacon, I used about a fifth of a block of regular tempeh with flaxseed; I first sauteed it, but really didn't need to and shouldn't have so that this would be a no-added-fat dinner. I also added about 5 kale leaves, roughly hand chopped, and a small chopped carrot. It was delicious!
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