Being the boring adult I am, I was asleep before the new year came in this morning. Mostly because I had a stupidly early workout with my trainer. Waking up and taking the “cold” truck to the gym sucked. It was 25° and the windshield was frozen inside. Made me grumbly as my van can be started remotely from inside the warm house First World Problem, I know. The truck doesn’t have kid car seats, so if I go without them, the van has to stay home with the kids. I got to the gym and the second floor, which is cardio, was at least 70°. It was…not comfortable. There was maybe 20 people in the gym, most were really sweaty men who were not wearing deodorant, smelled like a mix of cheap distilleries and 5-day old Taco Bell. It was er…unpleasant. Usually I avoid gyms on New Years Day, I had forgotten about how the heavy party animals come in still half-drunk and the smell of booze oozes out of their pores. Yum!
It seemed that what my world needed, especially after sweating like an Ox in that hot gym, was a big batch of pipin’ hot Hoppin’ John, done vegan style. And delicious it was, no bacon needed. Now where ismy good luck? Like a cold gym with no stinky people
Vegan Hoppin’ John
- 1 Tbsp olive oil
- 1 large sweet onion, peeled and diced
- 4 stalks celery, trimmed and diced
- 14 to 16-ounce bag tri-color bell peppers, chopped small
- 6 cups lower sodium vegetable broth
- 1 Tbsp granulated garlic
- 2 tsp dry thyme
- ½ tsp liquid smoke
- ½ tsp ground black pepper
- ½ to 1 tsp hot sauce, or as desired
- 2 bay leaves
- 16 to 20-ounce package frozen black-eyed peas or2 15-ounce cans, drained and rinsed
- Cooked rice (2 cusp rice + 4 cups water)
In a deep skillet heat the oil over medium high, add in the vegetables (bell peppers are fine if frozen). Cook, stirring often, until the onion is turning golden.
Add in broth,garlic, thyme, ground black pepper, liquid smoke, hot sauce, bay leaves and black-eyed peas. Bring to a boil, then lower heat to about medium. Simmer until slightly thickened, about 40 minutes. I leave a lid on the pot partly on to keep some steam. Remove bay leaves, discard. Season to taste with salt, if desired. Serve over hot rice in deep bowls.
Serves 4 to 6.