My fiance is a good sport and is always up for these types of cooking adventures, so a few days after ringing in the New Year, I decided to whip up this dish for dinner. It took a bit longer than I expected to cook and was hotter than I wanted it to be (I toned down the spices because I'm a big wuss when it comes to spicy foods) but I really like how it turned out. My fiance thought it was too spicy, but...he really can't tolerate any heat. When I make this again (and I will because I liked it so much) I'd probably omit the rice. It really isn't needed. The veggies and beans make a hearty meal on their own. For some added protein, I think you could add some vegan sausage to the mix. (some meat based Hoppin John recipes call for bacon and sausage)
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable stock + more for cooking diced vegetables
- 2 tablespoons agave nectar
- 2 teaspoons olive oil, divided
- 1/2 teaspoon cayenne pepper (or less if you're not into spicy food)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1 large bunch collard greens, chopped
- 1 medium onion, diced
- 3 ribs celery, chopped
- 2+ cloves garlic, minced (original recipe called for 2 cloves - I really like garlic so I used ~8)
- 1 can diced tomatoes, with juices
- 1 can cooked black eyed peas
- 1 1/2 cups rice
- Salt and pepper to taste
- Hot sauce, optional
|Vegan Hoppin' John|
- In a small bowl, mix together the vinegar, agave nectar, 1 tsp. olive oil cayenne pepper, spices, salt and vegetable stock. Set aside.
- Meanwhile, heat remaining 1 teaspoon oil in large skillet over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until translucent. Add vegetable stock as needed to prevent vegetables from burning/sticking to the pan.
- Stir in tomatoes and juice and then add the collard greens, vinegar-agave nectar mixture. Depending on the size of your pan, you may need to put handfuls of collard greens in at a time until they cook down a little.
- Cover, and cook 10 minutes, or until greens are tender. (covering is very important! the greens won't really wilt otherwise!)
- Stir in the beans and cook until heated throughout. Season with salt and pepper.
- Serve over rice and top with hot sauce, if using.