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


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


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


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


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.


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


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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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.



Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style


DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas



All Photos © Christine Elise McCarthy 2017

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.


Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

DDD #35 – Vegan Butter Chicken & Chickpeas

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All Photos © Christine Elise McCarthy 2015

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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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice


1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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6-Ingredient Wheat Berry Salad with Peas, Mint & Feta (Vegetarian or Vegan)

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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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Wheat berries – crunchy & healthy & tasty!  If you don’t like or cannot find wheat berries – use any other grain like couscous, quinoa, rice – whatever.  It is all about the peas & mint.  I used real feta here but I also made a version with this vegan cheese below & it was just as delicious.

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6-Ingredient Wheat Berry Salad with Peas, Mint & Feta (Vegetarian or Vegan)

Serves 4 as a side dish


1 cup uncooked wheat berries (or other grain)

2 cups fresh peas (or frozen)

1/4 lb feta (or vegan cheese) – crumbled

1/4 cup fresh mint – chopped

1/8 cup olive oil

1/8 cup apple cider vinegar


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Cook the wheat berries or other grain.  Add the FRESH peas about 4-5 minutes before the grains are done to soften the peas.  If using frozen – add them in the last minute or 2.

Run the wheat berries & peas under cool water to stop their cooking then toss with the other ingredients.  Season with S&P.

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Vegan South Indian Coconut Curry with Mushrooms & Peas




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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Pictured above with Creamy Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry & Coconut, Ginger & Jalapeno Cauliflower “Rice.”

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This one has quite a few ingredients only two of which might be hard to find – the fenugreek seeds & the curry leaves.  Honestly – I think there is so much flavor in this dish that you can omit those if you cannot find them.   This dish used unsweetened grated coconut blended with cashews & I did not blend my coconut fine enough & it added a bit of texture to the dish that was not unpleasant – but I will definitely pulse it more finely next time.

Indian foods are often served with one of my favorite condiments in the world – Spicy Cilantro and Mint Chutney (seen below) and I recommend making some because it really adds something special – though it is definitely not necessary.

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Vegan South Indian Coconut Curry with Mushrooms & Peas

Serves 4 with rice


1 lb mixed mushrooms – sliced

2 cups peas

2 tomatoes – diced

1 onion – diced

4 garlic cloves – chopped

4 TBS fresh ginger or ginger paste

1 cup unsweetened grated coconut

20 cashews

15 curry leaves (optional)

2 tsp black mustard seeds (mustard powder – if you do not have seeds)

1 tsp fenugreek seeds (optional)

2 tsp chili powder

2 tsp turmeric

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

2 TBS coconut or olive oil

5 cups vegetable stock

Garnish – cilantro

Cooked rice

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Pulse the cashews & coconut in a food processor or spice mill until the coconut is very fine – more fine than in my photo below.  Set aside

Heat 2 TBS oil & saute the mushrooms over high heat until they are soft & beginning to brown.  Put in a bowl & set aside.

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In the same pan  – add another TBS oil & add the mustard seeds heat until they begin to pop then add the fennel seeds & fenugreek seeds.

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Stir & add the onion & tomato & saute until the onions are soft.  Add the garlic & the ginger & the chili powder, turmeric, coriander, garam masala, and cumin & stir to incorporate.

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Add the coconut/cashew blend & the curry leaves.  Blend & then add the stock & bring to a boil.

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Boil it down until it thickens a bit & then add the mushrooms & peas.  You might want to reserve a few mushroom slices & peas to garnish the servings but this is not necessary.

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If the texture is to your liking – serve it on top of rice.  I chose to puree about half of it with an immersion blender.  You can do this – or use a regular blender to puree some of it – or not.  Your call.

Serve over rice & garnish with reserved veggies or cilantro.

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Vegan Chicken & Mixed Vegetable Pot Pie

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All Photos © Christine Elise McCarthy 2015

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

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To be honest – I prepped this thing a few months ago & it has been sitting in the freezer – uncooked – ever since.  I did this because this recipe makes enough for TWO full-sized pot pies.  So – cut everything in half – if you only want to make one.  Or – do what I did.  Make two pies & freeze one for later.

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Vegan Chicken & Mixed Vegetable Pot Pie

Makes TWO pot pies


4 pre-made vegan pie crusts – for the top & bottom of two pies

9 oz vegan chicken – cubed (I always use Beyond Meat)

5 TBS vegan butter

1 onion – diced

1/2 lb mushrooms – chopped

4 carrots – diced

3 small potatoes – cubed

4 celery stalks – chopped

1 cup peas

2 1/2 cups vegetable stock

3 bay leaves

1/4 cup flour

1 1/2 cups almond/soy/or other vegan milk

2 TBS fresh thyme – chopped (or 1 1/2 tsp dry thyme)

1 tsp oregano

1 tsp dry rosemary – chopped

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Heat the oven to 400 degrees.

Heat 1 TBS butter & saute the onion, mushrooms, carrots, celery & potatoes over medium heat – stirring often.  After about 5 minutes – add the thyme, oregano & rosemary, bay leaves & the stock.   Bring to a boil & reduce to a simmer & cook it down util the vegetables are soft & most of the stock boils away.

Meanwhile – melt the remaining 5 TBS butter over medium heat in a stock pot & whisk in the flour.  Once that is combined & thick – SLOWLY add the milk – in small increments – stirring the entire time.  Whisk continuously – until the roux is thick.

Stir the roux into the vegetables & add the peas & cubed chicken.  Simmer until it is thickened & then remove the bay leaves.  Season with S&P.

Press the crusts into two pie pans & divide the filling between them.  Top the pies with remaining crusts & pinch the edges closed.  Perforate the top with a knife of fork so steam can vent.

Bake for 25-35 minutes or until the crust is the color you desire.  Mine wasn’t browning so I rubbed vegan butter on top & it helped a bit.

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If you are freezing one (or both) of the pies – try to prep the edges tucked into the pan – like mine above.  That way there is no fragile rim to get crushed in the freezer.  Wrap tightly in foil & freeze.  You might want to write the date on the foil – so you can keep track of when you froze it.  To cook it – let it thaw & then just bake at 400 for about 30 minutes.  If you do not have time to thaw it – heat oven to 425 degrees, place the pie on a baking sheet, cover edges loosely with foil and bake 30 minutes. Reduce oven temperature to 350 and bake 70-80 minutes longer or until crust is golden brown

When your pie is cooked – let it rest at least ten minutes before cutting into it.

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Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas

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All Photos © Christine Elise McCarthy 2015

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

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This is easy & really garlicky & delicious.  It can be served warm or room temperature and has no mayonnaise or other ingredients that are quick to spoil so it is great for picnics, barbecues or pot lock buffet kinda things.  As always – I used Beyond Meat chicken because it is the best stuff on the market – and in a clean dish like this – the quality of the chicken is critical because its flavor stands out.  Try it on your friends without mentioning that it is fake chicken.  I bet they won’t notice.  I fed two meat-eating boys veggie dogs yesterday & they never suspected a thing!  People don’t question it if you don’t point it out.  I used to have a boyfriend that claimed to hate low fat mayo.  Unbeknownst to him, I had filled an empty jar of regular mayo with my low fat stuff & he frequently pointed out to me how much it bet his full fat mayo tasted – while unknowingly eating the low fat version.  Silly rabbit, Trix are for kids.  🙂

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Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas


1 lb pasta

9 oz vegan chicken – thawed & cubed

1/3 cup olive oil

1/2 cup vegan Parmesan

juice of 1/2 lemon

2 garlic cloves – chopped

1 tsp vegan Worcestershire sauce (or tamari or A-1 steak sauce)

1-2 cups fresh English peas

2 scallions – sliced

1/4 – 1/2 cup fresh parsley – chopped

S&P to taste

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Cook the pasta according to directions.  In the last two minutes – add the peas.  When done – drain & set aside.

In a blender – puree the olive oil, Parmesan, lemon, Worcestershire sauce & garlic – until smooth.  Season with S&P.

Toss the pasta, peas, chicken & sauce & serve with scallions & parsley as garnish.

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