Creole Hoppin - Jean Rice from Vegan Soul Kitchen
Blackeye Peas continue to feature in my kitchen now that I have rediscovered them. I also haven't had rice for a while and by rice, I especially mean brown rice. So this Creole Hoppin - Jean recipe from Vegan Soul Kitchen by Bryant Terry appealed to me as it sounded like comfort in a bowl.
In between blogging, reading, gardening, cooking, baking - I have also given my cookbook shelf a tidy up. D had commented at how dishevelled and disorganised they were beginning to look. I think he exaggerated by describing them as disorganised, but I agreed that the shelves could benefit from reshelving. And in doing so, I found myself flicking though some old cookbooks - wow I cannot believe Vegan Soul Kitchen cookbook was published in 2009 and that is how long ago I cooked from it. And it hit me, that I too am growing old.
Anyway, this Creole Hoppin - Jean Rice was really tasty and it was comfort food in a bowl. I ate mine with a spoon, whereas D ate his with a fork. Now how do I describe this Creole Hoppin dish to my readers, I hate to do this - comparing different world cuisines to different ethnic cuisines, but I did find this to be a cross between and South Asian Savoury pilau and Italian risotto. It was sweet from the tomato and savoury from the spices.
This Creole Hoppin Rice dish was served with some sauteed chard from the garden, though collard greens would have been more authentic.
Other Creole Style Dishes
Baked BBQ Peas and Rice
Cajun Black Eyed Peas with Summer Vegetables
Creole Style Rice and Beans with Avocado and Kiwi Salad
Creole style Yellow Split Pea, Red Pepper and Sweetcorn Soup
This sounds delicious - and you sound busy - I am still tossing up what black bean dish to make and this is looking like it could be it.
ReplyDeleteThanks Johanna. Look forward to seeing what you come up with for your beans.
DeleteOoh I made this a few years ago, after seeing a mention of it in a novel (for the #readcookeat challenge). I went investigating the symbolism of of it (apparently it's a New Year's dish to bring good luck). If you fancy a look, here's my version : https://madhousefamilyreviews.blogspot.com/2015/01/globe-cooking-recipe-hoppin-john-collards.html It's actually very tasty and comforting :)
ReplyDeleteThanks Cheryl. Yes, I also looked up the symbolism years back, its lovely when dishes have story and history.I;ll def. check out your version.
DeleteThis looks absolutely lovely and it's always nice to get the cookbooks sorted and detect old favourites.
ReplyDeleteThanks VegHog. I am trying my best to cook from some of them with whatever ingredients i have at home (or D brings from the supermarket)
DeleteThe recipe you are using sounds interesting, in that your version includes South Asian and Italian flavors. Hoppin' John in the southern US is a very old dish that links to the African origin of black people there -- rice culture was developed by Africans, and black-eyed peas are native to some of the African countries, while traditional tomatoes and capsicum peppers are new world natives.
ReplyDeleteI hope it brings you good luck (a traditional belief about the dish).
be well... mae at maefood.blogspot.com
Thanks Mae.The recipe is from the cookbook Vegan Soul Kitchen, i have provided a link to it in the blog post. The flavours reminded me of Italian risotto and Indian Pilau. I have read about the history of Hoppin' John many years back and found it very fascinating.
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