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

 

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!

PRINT THIS RECIPE

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