Makeover Vegan extrema: Hoppin’ John Edição

"Coma pobre naquele dia, comer rico o resto do ano. Arroz de riquezas e ervilhas para a paz. "
– Sul dizendo em comer um prato de Hoppin’ John on New Year’s Day

New Year’s is approaching along with many traditions: Véspera de Ano Novo Rockin 'Dick Clark, counting down the end of the year while waiting for the big ball to drop in Times Square, partidos, champagne, midnight kisses and resolutions most of us probably won’t keep.

One delicious tradition is eating Hoppin’ John, uma versão sul do prato de arroz e feijão, que tem suas origens no Africano, Cozinha francesa e Caribe. O prato é normalmente feito com feijão-fradinho (ou ervilhas de campo no Sul do país da Carolina do Sul e Geórgia), cebola, pimentas, especiarias e algum tipo de carne de porco. Feijão-fradinho, também chamados de ervilhas vaca, são pensados ​​para ter sido introduzido na América por escravos africanos que trabalhavam em plantações de arroz.

John Comer Hoppin no dia de Ano Novo é pensado para trazer um próspero ano cheio de sorte e que não poderia usar um pouco mais de sorte no ano que vem? As ervilhas são símbolos de moedas e às vezes, uma moeda brilhante é enterrado no feijão-fradinho antes de servir. Quem encontrar a moeda é a sua bacia é suposto ter boa sorte durante todo o ano (certifique-se de encontrar a moeda antes de comer ou a manobra de Heimlich vai se tornar uma nova tradição). Alternativamente, a moeda também pode ser escondido sob as taças jantar.

De acordo com a tradição, Hoppin’ John should be the first thing one eats on New Year’s Day to ensure maximum good luck. When the clock strikes midnight, families toast each other with champagne and a bowl of Hoppin’ John. If the dish is served with collard greens, mustard greens, turnip greens, chard or kale, it adds the promise of wealth since these delicious, nutritious greens are the color of money. Wow, a kiss, luck and money – sounds like a midnight trifecta to me!

On January 2nd, Hoppin’ John leftovers get a new name as it is then called Skippin’ Jenny. Eating it again is supposed to bring hope for an even better chance at prosperity in the New Year. So how did Hoppin’ John get its name? Food historians share several tales and legends:

  • A man named John came “a-hoppin” when his wife took the dish from the stove.
  • Children would gather in the dining room and hop around the table before sitting down to eat.
  • A South Carolina custom was inviting a guest to eat by saying, “Hop in, John.”
  • Back in 1841, the dish was sold in the streets of Charleston, South Carolina by a disabled African-American man who was known as Hoppin’ John.

However the dish got its name and whatever its origin, one thing is for sure – it is delicious. So here is my vegan version of Hoppin’ John. If you make it with salsicha sem glúten, the dish is gluten-free. Enjoy a bowl or two of it, on New Year’s Day or any day.

I wish you all a New Year filled with the wealth of health, happiness, peace, amor, compassion and who knows, maybe even some of the green kind.

 

Hoppin’ John

GF if using gluten-free sausage

Serves 4 “normal” portions but I usually double the recipe to ensure leftovers or Skippin’ Jenny 🙂


1 – 15oz. pode feijão-fradinho, escorrido e enxaguado
Kosher Salt
2 Tbs. azeite de oliva extra-virgem
4 links vegan sausage (store-bought or caseiro), em fatias finas
1 large bunch scallions, fatiado, white and green parts separated
3 costelas de aipo, em cubos
6 dentes de alho, picado
1 jalapeno, seeded and finely chopped
2 tsps. Jerk seasoning
2 tsps. tomilho fresco, chopped (ou 1 TSP. seco)
2 Tbs. pasta de tomate
1 cup uncooked short-grain brown rice
2 folhas de louro
6-8 cups stemmed and chopped collard greens (or dark green of your choice)

Nota: if you don’t have jerk seasoning, you can make your own blend. The following ingredients make 1/2 cup of seasoning so you can use what you need here and save the rest for later use or cut the recipe to make just what you need:

1/4 xícara de açúcar marrom
1 Tbs. pimenta da Jamaica chão
2 1/2 TSP. tomilho seco
1 TSP. sal kosher
1 TSP. páprica
1/2 TSP. pimenta preta moída
1/2 TSP. cominho em pó
1/4 – 1/2 TSP. pimenta de Caiena
1/4 TSP. canela
1/4 TSP. noz-moscada
1/4 TSP. cravo em pó

 

Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil. Entrementes, heat the olive oil in a large, deep frigideira em fogo médio. Add the vegan sausage and cook until browned, sobre 2 atas. Add the scallion whites, aipo, alho, jalapeno, jerk seasoning and a pinch of salt. Cook until the veggies brown, sobre 5 atas.

Add the thyme and tomato paste and cook, mexendo ocasionalmente, sobre 2 atas. Adicionar o arroz, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil. Do NOT stir.

Add the greens; cover, reduce the heat to low and simmer until most of the liquid is absorbed, sobre 30-45 atas (if you use long grain brown rice, it could take up to an hour). Set aside for 10 mais minutos. Remove and discard the bay leaves. Add the scallion greens and fluff the rice with a fork. Desfrutar!

Feliz Vegan Ano Novo!

References:
http://whatscookingamerica.net/History/HoppinJohn.htm
http://www.mahalo.com/hoppin-john


O “V” Palavra: Diga-. Comê-lo. Vivê-la.

 

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9 Responses to Makeover Vegan extrema: Hoppin’ John Edição

  1. Kathy Janeiro 1, 2015 em 12:39 pm #

    I made this but used cauliflower rice instead…..very good!

    • Rhea Janeiro 6, 2015 em 4:52 pm #

      I’m so glad you liked it Kathy. Cauliflower rice sounds great! xoxo

  2. Cupcake Princess Janeiro 3, 2012 em 8:54 em #

    This was delicious! Todo mundo adorou.

  3. Trista Junho 17, 2011 em 11:31 pm #

    Made it, adorei, will definitely make it again 🙂 I love your recipes!

  4. Debi N Agosto 9, 2010 em 7:11 em #

    Ó, that Hoppin’ John made with the collard greens looks and sounds so delicious! I’m writing down the recipe right now so I can make it next weekend. Thanks so much for sharing!

  5. Rhea Parsons Riker Janeiro 4, 2010 em 4:47 em #

    The time on cooking long-grain rice seems to vary. Sometimes I find it undercooked, sometimes over. If it’s undercooked, you could add more water and cook it awhile longer or put it in a microwave, coberto, with some water, for a bit.

  6. Bea Elliott Dezembro 31, 2009 em 2:03 em #

    Good food… Good health & a very Happy New Year! 🙂

  7. LibraryGuy Dezembro 29, 2009 em 2:03 em #

    One of my love’s best dishes – we have it all year round!

  8. Rosemary Dezembro 27, 2009 em 11:45 pm #

    Ó, yum! Obrigado, Rhea! I’m going to make this for sure!

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