Vegetarian Hoppin’ John
- 2 15 oz. cans of blackeyed peas, drained
- 1 small red bell pepper, coarsely chopped
- 1 small green bell pepper, coarsely chopped
- 1 onion, coarsely chopped
- 1 package vegetarian ham (I like Litelife Smart Deli Baked Ham, but there are many other available brands), chopped into small squares
- 1 tsp salt (to taste)
- 2 tblsp olive oil
- 3 cups cooked brown rice
- sour cream
- salsa verde
Instructions1) Heat olive oil in a pan. Add green and red pepper and onion; saute until onion is almost translucent. Add vegetarian ham and saute for about 2 more minutes.
2) Add blackeyed peas and salt to the vegetable/ham mixture. Cook for another 10 minutes on low heat.
3) Serve over rice with sour cream and salsa.
This is actually a recipe that I adapted from a Cooking Light recipe (January/February 2013) for Black-Eyed Peas and Cornmeal Dumplings, but we’ve changed it so much that we gave it a new name. A big hit here at our house -- you can leave it with its mellow flavor or jazz it up with a hit of hot sauce. Variety is the spice of life!
1) Saute onion in a large pot with olive oil, for 2-3 minutes. Add garlic and saute another minute. Add veggie broth, blackeyed peas, salt and pepper. Bring to a boil. If more liquid is needed to make the blackeyed pea mixture “soupy,” add 1 to 1 1/2 cups water or veggie broth.
2) In a separate bowl, combine flour, spring onions, cornmeal, baking soda, butter, buttermilk. Mix well and form into little balls by hand.
3) Drop the cornmeal balls into the blackeyed pea mixture and allow them to cook thoroughly – at least 10 minutes.
4) Serve immediately, adding hot sauce if you want a little extra zing! A great side dish for this meal is kale, sauteed in olive oil with chopped red bell pepper and garlic.