Monday, January 5, 2015

One Pot Hoppin' John

That picture is terrible. The lighting I was working with was not optimal, and the pictures were either too dark or washed out with a flash. But you know what was not terrible? The food. In fact the food was really good. Hoppin' John is a traditional Southern dish served on New Year's Day but can be eaten any time of the year. I made this in one pot to let all the flavors come together and make for easy clean up.


For the Cornbread
2 Cups Soy Milk
2 Teaspoons Apple Cider Vinegar
1/3 Cup Canola Oil
1 1/2 Cups Cornmeal
1 Cup Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt

For the Peas and Greens
2 Cups Black-Eyed Peas, Dried (I no longer pre-soak my beans. They take a bit longer to cook, but are firmer and tastier.)
3 Cups Collard Greens, Chopped
4 Cups Vegetable Broth
1 26.5 oz Box Pomi Tomatoes
1 White Onion, Diced
2 Large Bell Peppers, Diced
3 Cloves Garlic, Chopped
2 Tablespoons Paprika
2 Tablespoons Cumin
1 Tablespoon Chili Powder
1 Teaspoon Salt
1 Teaspoon Black Pepper
Red Pepper Flakes (Optional and according to taste)
1 Cup Jasmine Rice (Cook according to package directions)

Tofurky Smokey Maple Bacon Tempeh Strips


For the Cornbread
Preheat oven to 400 degrees Fahrenheit
Mix together milk and vinegar
In a separate bowl combine all the dry ingredients and mix well
Stir the oil into the milk mixture
Combine the wet and dry ingredients and mix well
Pour the batter in an oiled and preheated cast iron skillet and bake for 30 minutes

For the Peas and Greens
Preheat the oven to 350 degrees Fahrenheit
In a large dutch oven (or any pot that can be used in the oven) saute the garlic for 30 seconds and add the onion; continue to cook for another 3 minutes
Add the bell pepper and cook for another 3-5 minutes
Place the collard greens in the pot and cover for 2-3 minutes, stirring occasionally; this allows the greens to wilt a little
Add the peas and spices and mix well
Pour in the tomatoes and then the broth; mix well and bring to a boil
Cover the pot and cook in oven for 2 hours; stir occasionally

Cook the Tofurky strips according to package directions. They cook better in cast iron skillet.

Serve the peas and greens over rice with a couple strips of tempeh bacon and a wedge of cornbread. I am not sure how much good luck, money, and fortune you will have, but your meal will be excellent.

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