Thursday, November 21, 2013

Hoppin John with Kale

This recipe is from the cookbook One-Dish Vegan by Robin Robertson.

 Recipe: see page 60 of One-Dish Vegan.
I know a lot of you readers can't stand kale, but I love it. The traditional version of this recipe is from the southern United States and has pig parts in it. This vegan version replaces that with kale, which lends it chewiness. There is a nice variety of textures here: the chewiness of the kale and brown rice, and the creaminess of the black-eyed peas. There is a smokiness to this dish that comes from liquid smoke. The Tabasco is added at the table rather than during cooking, so you can control the amount of heat if you are sharing with someone who doesn't like spicy food.

There wasn't much prep time involved, but the rice took about a half an hour to cook.

Oh, the recipe calls for vegan sour cream on the side. There is a recipe for that in the book in case you can't find that in a store. I forgot to put that in the photo. Oh well.

Ingredients: black-eyed peas, kale, long-grain brown rice, yellow onion, olive oil, dried thyme, vegetable broth, liquid smoke, Tabasco, black pepper, salt, vegan sour cream.