DDD #72 – Vegan New Year’s Day Hoppin’ John & Collard Greens for Instant Pot or Not

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All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess.  I made these in my Instant Pot with dried beans but these can be done very quickly on your stove top with canned beans or with dry beans in a slow cooker.


Click the image above to watch the video.

Vegan New Years Day Spicy Hoppin’ John 

Serves 4 very well

INGREDIENTS

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed – if you are going stove top)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 4oz can diced green chilies or jalapenos (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1 TBS ground cumin

1 TBS olive oil

4 cups vegetable stock

S&P to taste

GARNISH OPTIONS:

Diced tomatoes

Scallions – sliced

Fresh Italian parsley – chopped

Fresh cilantro – chopped

Red onion – diced

Avocado – sliced

Tabasco, Crystal (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

Cooked rice

DIRECTIONS

Cook your rice according to the package instructions.

INSTANT POT:  Using the saute setting, heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add the rest of the ingredients & cook, sealed, on the manual setting for 45 minutes.

SLOW COOKER: If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour. Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

Once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, and S&P with 4 cups of veggie stock to your slow cooker.    Heat on high for 5 hours.

STOVE TOP:

Use canned beans.  Heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add a cup of vegetable stock and the rest of the ingredients & simmer until heated through & al the flavors meld.   Add more stock if the get too dry.  Cook on high if they are too watery.

Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups veggie stock

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

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DIRECTIONS

Heat olive oil in a pan.  Saute the onions & celery until they soften.  Add the chopped garlic & crushed red pepper.  Saute another 1-2 minutes.

Add the stock and collard greens & smoked paprika, stock.  Bring to a boil & then reduce heat to low, cover & simmer – covered – for about 20- 30 minutes.  Add chopped tomatoes & liquid smoke.  Stir in & let sit on low heat – or removed from heat – for about 30 minutes.  Don’t add salt…unless you really like being dehydrated & being unable to remove your rings.  Somehow – this is QUITE salty just from the stock.

And – HAPPY NEW YEAR!!!

 

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style

 

Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I have never gotten into spaghetti squash. In fact – I don’t know if I have ever had it before today.  I knew it made a decent & guiltless pasta substitute but – when I want pasta – I want PASTA.  The one exception to this is my shirataki (zero calorie) noodle pho – seen just above.  I can eat that for lunch every day.

Still – I intentionally ordered a spaghetti squash from Farm Fresh to You this week to force myself to try it and I am glad I did.  It was easy to use and, while not convincing as pasta, it was good enough that I did not mind & it is so guiltless!

I made a collard green & pepita (pumpkin seed) pesto for this.  Click that link for the recipe or use your own favorite pesto variety.  It makes no real difference.  The real revelation here is how satisfying the spaghetti squash is – so – try it at least once.  I added roasted golden beets – you guessed it – because I had some.  They are a lovely addition but not critical.  As to the chard – you could use any other greens you like, instead.  If you are not vegan – tossing some Parmesan or goat cheese in this could be nice, too.

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Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Serves  2 VERY well – more if used as a side

INGREDIENTS

Collard Greens & Pepita (Pumpkin Seed) Pesto – or 1 cup of other pesto

1 large spaghetti squash

6 Swiss chard leaves – spines removed but retained & chopped with the leaves (or about 2 cups)

3 (or more) golden beets – leaves & ends trimmed off

Olive oil

S&P

Garnish – either a sprinkle of nutritional yeast, vegan Parmesan or other vegan cheese or (if you are not vegan) real cheese (I used grated Asiago here)

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Ignore those collards there.  🙂

DIRECTIONS

Preheat the oven to 375.

Cut the squash in half & scoop out the seeds.

Trim the beets & cover both the beets & squash with a bit of olive oil & some S&P.

Wrap the beets in foil.  Put the squash face-up on a cooking sheet & put the bundle of beets on the sheet, too.  Roast for 45-60 minutes or until the vegetables are tender.  Depending on the size of your beets – they might take longer.  Allow everything to cool.

When cool enough to handle – scoop out the squash flesh & set aside.  Rub the skins off the beets under running water & cube them.

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Heat a little olive oil in a large saute pan.  Saute the chard over high heat.  I added about 1/4 cup of water to help steam the chard into wilting completely.  Add the beets & the spaghetti squash & combine.  Heat through.  Using two forks – stir in enough pesto to suit your taste.  Combine.  Season with S&P.

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Garnish maybe with an extra dollop of pesto or nutritional yeast or some cheese (vegan or otherwise).

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Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Pestos are easy & can be made many ways – with all different greens & all kinds of nuts.  This pesto today is the result of some wilting collard greens that I had in the fridge.  HERE are several other pesto concoctions of mine.

I made this with Asiago cheese but you could use nutritional yeast or vegan Parmesan, instead.  Your call.  I blanched the collards (as you should with any greens for a pesto) because it brings all the vibrant green back & your pesto color pops!

Collard Greens & Pepita (Pumpkin Seed) Pesto (Vegan or Not)

(makes about enough for 4 servings of pasta – if you like your pesto used sparingly)

10-12 collard leaves – spines removed & chopped (or two cups chopped collards)

2.5 oz raw pepitas

1/3 cup Asiago/Parmesan cheese (or nutritional yeast or vegan Parmesan)

1/4 cup olive oil

1-4 garlic cloves (to taste)

A squeeze of fresh lemon juice (just a bit to preserve the green color)

S&P

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Ignore that Swiss chard there.  😉

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DIRECTIONS

Blanch the chopped collards in boiling water for a minute or two & drain.

Blend all the ingredients in a food processor.  Season with S&P.

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Any extra – you can freeze in sandwich bags – flat in the freezer.

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Cauliflower & Southern Greens Pesto Pizza with Burrata

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So – yeah!  THAT is happening!  In June!  In Pasadena!

And, yeah, I feel lame posting another pizza but that is exactly what I am going to do.

But first – look what showed up at my door today!

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I used to use this service & get weekly delivery of produce but I could never seem to get through it before it went bad – so I canceled the deliveries.  This box wasn’t meant for me.  It had a completely different address on it – wrong house number & the wrong street.  So – I called & told them & asked if they wanted to come get the box.  I was informed that, due to food safety laws, the vegetables could not now be delivered to the proper person.  So – I got to keep it!   Yay!  Maybe I will make something other than pizza, now.

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So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Cauliflower & Southern Greens Pesto Pizza with Burrata

INGREDIENTS

Dough

Burrata or other mozzarella

1/2 head cauliflower – cut into tiny florets

Olive oil

1- 3 tsp crushed red pepper – depending on your tolerance for heat

6 cloves garlic – chopped

8 oz southern greens (I used a collard, turnip, mustard greens & spinach blend)

1/4 cup pecans

1/4 Parmesan

1 tsp apple cider vinegar

2 sun-dried tomatoes (optional)

1/4 cup fresh basil

S&P

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DIRECTIONS

Heat the oven to 450-500 degrees.

Make the pesto by boiling water & blanching the chopped greens for about 3 minutes.  Drain & set aside.

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Toast the pecans in a dry pan for a few minutes or until they begin to toast a bit.  Be careful not to burn them.

In a food processor, blend the pecans & FOUR of the cloves of garlic & the sun-dried tomatoes.  Once they are chopped well, add the greens, Parmesan, apple cider vinegar, basil & a tsp of crushed red pepper (optional).  Pulse until well blended & then, while the machine is running, drizzle in about 4 TBS olive oil.  Taste & adjust S&P.  Set aside.

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In a saute pan with a lid, heat 2-3 TBS olive oil over medium heat.  Add your crushed red pepper (I used a lot) and the cauliflower florets.  Stir to combine & cook about 5 minutes.  Add 3 TBS water & raise the heat to high.  Cover the pan & steam the cauliflower for 3 minutes or until it is tender.  Lower the heat to medium again & add the remaining to cloves of garlic.  Stir for about a minute, adding olive oil if it needs it & add S&P & set aside.

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Now – simply assemble the pizza.  I love parchment paper but a greased pan is just as good.  Roll out the dough & put it on the cooking pan.  Pierce it all over with the tip of a knife or a fork.  This keeps the dough from bubbling up & displacing the toppings.

Smear some pesto on there, add some cauliflower & top with the cheese.  Cook that sucker up for about 10-15 minutes or until it looks ready to you.  Devour!

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Collard Green Burrito Wrap with Hoppin’ John Leftovers

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

These guys are awesome!!!  Sure – I filled mine with even MORE leftover Hoppin’ John – but these could be made with any filling – warm or cold – that you prefer.  Maybe ground beef & rice or a chopped salad or beans & cheese.  Anything goes.  Stuff them with anything you would put in a burrito or a cold wrap or something with which you would stuff cabbage or bell peppers.  Top them with a red sauce and cheese or a meat sauce or dip them in a dressing or aioli.  These wraps are perfect for those not wanting the gluten or calories of a traditional wrap.  The collard greens are pretty substantial, too, and really stand up to some manhandling.  There is really no formal recipe to post.  The ones pictured here were stuffed with a blend of 3 cups of Hoppin’ John & 2 cups of cooked white rice.  I had more stuffing that the eight wraps I had required.  I then topped it with the heirloom tomato & avocado salsa of my Hoppin’ John Fritters post.

All you need to do is get some collard greens & cut the spine out.  Then immerse them in boiling water for about a minute, then plunge them into cold water.

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Take each leaf, cut it in half, overlap the sides, place a bit of filling on top, tuck the sides in & roll – continuing to tuck the sides.  In the case of a cold wrap – you are done.  Mine required heat so I put them in a 350 degree oven for 20 minutes.

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Folding Money Collard Greens (Vegetarian – Vegan)

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All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

TOO LATE?  Perhaps.  And for that – I apologize.  I’m busy celebrating a sober & pretty quiet NYE with a less than sober (if still quiet) NY Day with champagne & Doritos.

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I used to have far fancier tastes & would argue that Crystal was drier & had tinier bubbles than Dom & get into heated debates about the superiority of Crystal while consuming Kraft mac & cheese and champagne meals but that was a different time.

It might not sound sexy or festive to you (Chandon & Nacho chips) but I love champagne (and have even learned to love cheaper champagne despite the need to pop antacids like breath mints) – but what you may not know is that even in my darkest, 15 year old, straight edge punk rock youth:

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I already adored Marilyn Monroe.  She was SOOOOO much smarter than given credit for & broke a lot of ground for actresses (actors, too) and I could go on & on about her but GODDAMN!   To look so gorgeous & come off as so harmless & yet be so quippy & empowered.  I wish for a second – I could present my comedy with her honey & not my vinegar.  Watch her here.  NOT DUMB.  Or maybe – dumb like a fox:
So anyway – The Seven Year Itch – long a top-ten film for me – at about :50 – explains the glamour or champagne & Doritos (for me, at least).

ANYWAY –  these collard greens are meant to be served with Hoppin’ John – where the black-eyed peas represent coins & the greens represent folded money – BENJAMINS – and, together, served on New Year’s Day (why do I use caps there?) are meant to bring prosperity in the new year.  Serve with a coin under each dish & ratchet that shit up!

Anyway – these are easy & cheap & delicious.  And – virtually free of calories. A VERY healthy dish!!!

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Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups stock (I used water & vegetable bouillon)

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

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DIRECTIONS

Heat olive oil in a pan.  Saute the onions & celery until they soften.  Add the chopped garlic & crushed red pepper.  Saute another 2-3 minutes.

I then put this in a larger stock pot.  Add the collard greens & smoked paprika, liquid smoke, stock (veggie, chicken, homemade or water & bouillon).  Bring to a boil & then reduce heat to low, cover & simmer for about 30 minutes.  Add chopped tomatoes.  Stir in & let sit on low heat – or removed from heat – for about 30 minutes.  Don’t add salt…unless you really like being dehydrated & being unable to remove your rings.  Somehow – this is QUITE salty just from the stock.

Serve with hot sauce & Hoppin’ John & scream out “BRING IT, Bitchez!!!!” and let the good times roll!

HAPPY NEW YEAR!

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