Awesome Hoppin' John

Mike found a great recipe that he amended for our dinner tonight, and ate over some leftover basmati, plus a collard tester recipe for Isa (which will become a new favorite). You'll find the original recipe for the hoppin' john here, but here's how it was amended:


Adams Hoppin' John & changes

2 tablespoons safflower or other light oil
1 medium chopped onions
2 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes (Italian style w/basil & oregano)
for future efforts: add at least 1/2 can of tomato sauce to make sauce thicker.
1 - standard size can of Rotel (probably abt. 9 oz but I'm too lazy to check this)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bag cook-ready black-eyed peas (cooked in pressure cooker for 9 minutes using quick-release method; you could use 2 cans of b.e.peas instead)
1/2 tsp smoked paprika
1/2 tsp vegan worcestershire sauce
1 tsp chopped chipotle with about 1 tsp adobo sauce from the can

Directions:

Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add peas & stir together well, simmer over low heat for 15 minutes.
Serve over rice.

Serves: 6-8

Preparation time: 30 minutes

Black-eyed peas with chipotle remoulade

Susan, from FatFree Kitchen, has done it again - her recipe for Black-eyed pea cakes with chipotle remoulade looks tasty and low-fat, making it a must-try for the near future. I've never done black-eyed pea cakes, but I do use a chipotle/mayo mix occasionally as the base for pizza (equal parts vegannaise and vegan sour cream, plus added chipotle, as much as you like & adobo) and think the use of silken tofu in the place of mayo and sour cream is maybe brilliant (this last innovation, from the what do I know? blog. I say yum!

Chipotle Remoulade

2-3 canned chipotle peppers, plus a spoonful of the accompanying sauce
1 package (12 ounces) silken tofu
2 tablespoons soy milk
juice of 1 lime
a dash of salt

Place the chipotle peppers in the bowl of a small food processor. Whiz for a few seconds until they are chopped. (You may have to scrape the sides down.) Add the tofu and whizfor 2 minutes, until tofu is smooth and no longer grainy. Add the soymilk, lime juice and salt as you’re whizzing.

- copied from here