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
Green Gumbo 
Southern Style Okra Gumbo

Marmite Brown Rice

When we arrived back home in Scotland on Sunday, there was not much to eat in the freezer, no back up pizza or frozen chips. 

We could have easily stopped at the supermarket; or ordered a takeaway, but too be honest having been spoiled by my mother and sister-in-laws all week with rich buttery food, I was happy to cook that evening.  Except of course, we did not have much in the way of fresh produce, so it was a question of turning to my so called pantry.  Plenty to choose from there, but I picked up: the kilner jar containing brown rice, a can of sweetcorn and Marmite.

I've used Marmite in a number of my recipes where yeast extract is required.  Early this year I made some Marmite Roast potatoes.  So I was quite curious to try out this Marmite Brown Rice recipe.  Its a cross between a Pilaf and Risotto - Savoury undertones from the yeast extract and sweet overtones from the sweetcorn.  I liked it, but D wasn't so keen on it.

Fellow blogger Ms Marmite Lover, founder of one of the original and successful Underground Supper Clubs in the U.K* has posted a recipe for making Marmite from scratch. I have to be honest, as much as I like the idea of making my own, I will probably be sticking to this brand.  I do like having Marmite in my kitchen cupboards, when I am feeling poorly: drinking a hot mug of Marmite does me the world of good.  

Marmite Brown Rice with Sweetcorn
Serves 2 - 3
Ingredients
1 tablespoon olive oil
1 medium onion, finely sliced
180g brown rice, washed and drained
1 tablespoon Tamari or soy sauce
1 generous teaspoon Marmite, or similar yeast extract
400ml water
Small tin of sweetcorn
Optional: A handful of parsley, minced
Salt and black pepper to taste
Method
Heat the oil in a large, deep saucepan. Add the sliced onion and fry until softened.  Add the rice and cook, stirring constantly, for 1-2 minutes.  Then add the water, Tamari or soy sauce and Marmite to the rice and bring to the boil, then reduce the heat to simmer for 20 minutes.  Add the sweetcorn, salt and pepper to taste and simmer for a further 15 -20 minutes, or until the rice is cooked through and tender.  Stir in the parsley and adjust seasoning if necessary.
*In the U.K a Supper club is an underground restaurant run by home cooks.  Supper Clubs are not supposed to be exclusive or private posh eateries.  Supper Clubs are home bistros, pop up home restaurants and namely anti restaurant.  Sadly the idea of Supper Clubs as some of us know it is changing, as established restaurants are wanting a piece of this cherry pie. I wrote a little of my observations at the time about Supper Clubs aka Home Bistro', if you interested see here.

Boom! Parsnip Grenades

Corny name for a substantial snack, I know, but I was struggling to give these spicy morsels a name. Originally I was going to call them 'Parsnip Balls of Fire', but its a mouthful, then 'Parsnip Bombs' crossed my mind as they reminded me of the Green Seed Bombs, however D suggested that the oblong egg shapes looked more like hand grenades, hence the final chosen name: 'Parsnip Grenades', albeit edible ones.

These Spicy Parsnip Grenades are huge, almost the size of the palm of my hand. I think they make a good and substantial lunch and if presented well, I think these would be excellent food on the go, certainly for picnics.

So where did the idea for these Spicy Parsnip Grenades come from?! I had made too much filling for the Parsnip Samosa and instead of ditching it, I stated thinking of frugal ways to use it up.  I remembered the thought of making some Parsnip Arancini aka risotto balls with some left Parsnip Risotto, I also remembered visiting Henderson in Edinburgh and looking in their food counter at one of the mightiest deep fried croquettes I had ever seen. So with these memories buzzing in my head, I thought I'd create some spicy parsnip rissoles. However the spicy mashed parsnip filling was a little sloppy; to this I decided to add some cooked brown rice. I didn't need to add any eggs to hold or bind the ingredients together, as the sticky mushiness of the parsnips worked its magic here.  All I had to do was tweak and adjust the seasoning, in this case salt and then shape the mixture between the palm of my hands.

From shaping them into round balls, I found myself moulding them into large teardrops. I coated them in a little beaten egg and then dipped them in breadcrumbs and they were ready to be deep fried.

Here I’ve used a beaten egg to coat the Spiced Parsnip Grenades, but they can easily be made vegan by coating them in chickpea batter and then deep fried.

I deep fried these in a wide pan, filled with vegetable oil, but I would strongly advise you making these in a deep fat fryer.  One of the benefits is it will cook more evenly, as you will not need to gently turn it over to turn golden.

I served it with garlicky curly kale. I could have poshed it up even more with a drizzling of spicy tomato chilli sauce, but you know its not always easy taking pictures outside your front door with people walking and driving by staring and rubber necking from curiosity: at a man with a camera, and a woman holding a plate of food. Ah the things we do...

Celeriac and Brown Rice Gratin

When I picked up a celeriac, also known as Celery root from the supermarket, I had intentions of making Celeriac and Horseradish burgers, but on having made the Harissa Bean burgers recently, I changed my mind to something a little more homely. Another reason for making this is to use up store cupboard ingredients, in this case 'brown rice'.

I've made this 'Brown rice gratin' before with homegrown baby sweet lightning pumpkins.  Here it is made with celeriac and carrots.  Although not shown here, the gratin was covered generously in cheese sauce, but I don't think its necessary as it also good without. 

Oh just a word of caution, go easy on the seasoning, I found that after I had seasoned the brown rice, seasoned the roast vegetables, and seasoned the cheese sauce and it was all a little too salty for me, but other other that it was good.

Celeriac and Brown Rice Gratin
Serves 4
Ingredients
For the rice
210g brown Basmati rice
1 tablespoon olive oil
4 shallots, peeled and sliced
1 pint vegetable stock
For the vegetables
1 medium celeriac, peeled and cubed
200g carrots, peeled and sliced
2 medium red onions, peeled and quartered
1 heaped teaspoon dried thyme
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
salt and black pepper to taste
For the cheese sauce
1 pint milk
40 g plain flour
40 g butter
1 teaspoon cayenne
75g Cheddar, grated
Salt and black pepper
Method
Preheat the oven to gas mark 8.
Place the vegetables and the red onion,garlic and herbs,season with salt and pepper. Toss them in olive oil. Evenly arrange them on the baking tray, then place this on the highest shelf of the oven to roast for about 30 minutes, or until they are nicely brown at the edges. As soon as they are ready, take them out and reduce the oven temperature to gas mark 6.
For the rice
Begin by warming the frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes. Next stir in the rice and turn the grains over in the pan so they become lightly coated with oil. Then add the boiling stock, along with the salt, stir once only, then cover with the lid, turn the heat to the very lowest setting and cook for 40-45 minutes. Please don't remove the lid and don't stir the rice during cooking.

Meanwhile, make the cheese sauce by placing the milk, flour, butter and a pinch of the cayenne pepper into a medium-sized saucepan, then whisk it all together over a gentle heat until you have a smooth, glossy sauce. Let it cook on the lowest heat for 5 minutes, and after that add half the cheeses. Whisk again and allow them to melt into it, then season the sauce with salt and, black pepper. When the vegetables and rice are cooked, arrange the rice in the ovenproof dish, then the vegetables on top of that, followed by the sauce, pouring it over and around the vegetables as evenly as possible.

Finally, scatter over the remaining cheeses with a sprinkling of cayenne pepper, then return the dish to the oven and give it about 20 minutes or until the sauce is browned and bubbling. Adapted from Delia's Vegetarian Collection.

Aduki and mung bean brown rice salad

I have made this brown rice salad a number of time for a working lunch. When I first made it, was a little unsure whether I would like it, after all rice and beans sounds a little bit plain and boring, as well as old fashioned, but I was humbled and pleasantly surprised at the depth of flavour and textures.

Aduki beans are henna red in colour, in some parts of the world they are fondly called "red dragon" or "red wonder" beans. I really like that and would have called this 'Red Dragon rice salad, had I not added the mung bean. The mung bean is green, perhaps I could have called it 'green dragon'. Imagine that 'Red and Green Dragon' Rice Salad'! If nothing else, I know this name would have have turned peoples heads, who like me would have been curious to its contents'. Who knows marketed this way, this humble rice and bean salad could be a trendy offering like those you see at hip and upcoming deli's.
In addition to the rice and beans, there is spring onions and celery. I think celery gets overlooked as an ingredient in itself and seen only as a base of a soup or stew, even as a crudites. Over the past few years, I have come to appreciate the celery as a vegetable, in this salad it adds freshness and crunch. Although I've made the dressing here, I have to admit there have been times when I have cheated and used a ready made one, a good one is maple or honey-mustard dressing.
This is my entry for this month's No Croutons Required (NCR). NCR is a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen, who is this months host. The ingredients for March are whole aduki or mung beans.

Aduki and Mung Bean Brown Rice Salad
Serves 6
Ingredients
55g dried aduki beans, soaked overnight in 1 pints of cold water
55g dried mung beans, soaked overnight in 1 pint of cold water
275ml brown Basmati rice
2 celery stalks, finely chopped

4 - 6 spring onions, sliced
Salt and pepper to taste
For the dressing
120ml olive oil
1 tablespoon white wine vinegar
2 cloves garlic, peeled and crushed
1 teaspoon mustard powder
1 teaspoon salt
Method
Begin by putting the soaked beans in two separate medium sized pans, together with the soaking water, bring to the boil, cover and cook for 45 minutes or until the beans are tender. Drain any excess water if necessary.
In the meantime, place the rice in another pan with a little salt and add 1 pint of water. Bring to the boil, then cover and simmer for 40 minutes or until the rice is tender and all the water is absorbed. Next, put all the ingredients for the dressing in a salad bowl and whisk together. Then while the cooked rice and the drained beans, empty them into the salad bowl and mix all the remaining vegetables together gently. Taste and adjust seasoning if necessary. Adapted from Delia's Vegetarian Collection.

Enchanted Purple Broccoli Forest

We had a rather lazy weekend.
The most active I got was walking through the park and wading through the golden, crisp autumnal leafy path.

Now and again, I spotted a mushroom carpet that only reminded me of beautifully drawn illustrations found in fairytale books.

I thought it was only fitting that I went home and made something ‘enchanting’. I remembered a dish I made many years ago called 'The Enchanted Broccoli Forest'. This dish comes to mind whenever I actually see trees that do look like broccoli florets, unlike these of course, but its about the spirit and memories they conjure up.

This recipe is described as ‘Broccoli trees planted in an herbed rice pilaf’. It makes a good oven to table dish.

So what else would we find in this edible not-so-purple broccoli forest?

I don’t have the ankle biters, rug-rats aka my nephews and nieces around to amuse and play with me, so now and again have to find silly ways of entertain myself. I hope you don’t mind playing along. And remember please don’t eat the animals!

D didn't want to play and said it looked 'like a nativity scene with blasted trees'. My response like a precocious teenager ‘Whatever!’. I think he's right though, just don't tell him.

Enchanted Purple Broccoli Forest
Serves 4
Cooked brown or white rice enough for 4 people. Set aside.
Ingredients
250g sprouting purple or green broccoli florets with stalks (trim a little if you wish)
1 tablespoon olive oil
1 medium onion, sliced
2 clove of garlic, crushed
2 tablespoon fresh lemon juice
Salt and pepper to taste
Cayenne to taste
2 tablespoons fresh mint
Handful of fresh parsley, minced
50g toasted sunflower seeds
Cheddar cheese, grated (optional)
Method
Preheat oven to gas mark x Steam the broccoli until just tender. Drain well and set aside. Heat the oil in a large, deep pan. Add the onion, garlic and sauté over medium heat for a few minutes until the onion begins to soften. Add lemon juice and sauté for a couple of minutes. Stir in the rice, season to taste with salt, pepper and cayenne, the herbs. Spread into the pan. Scatter over the sunflower seeds and the cheese if using. Now arrange the broccoli upright in the rice. Cover loosely with foil, and bake until just heated through (about 15 – 20 minutes). Serve right away. Adapted from Moosewoods the Enchanted Broccoli Forest.

Monday is Red beans ‘n rice day

Over the years, I have come across a number of Creole recipes, but have always erred on the side of caution. From a very young age, I became aware of how some 'ethnic' cuisines can be misconstrued or misrepresented to suit the taste buds and perceptions of the host community. Saucy pasta dishes, doughy pizza bases and fiery curries. For example, in the U.K, a curry night out for the modern lad or ladette sometimes comprises of eating an Indian style curry so hot it burns the roof of your mouth. No self-respecting South Asian family would touch such a dish, let alone eat it. Food should be about flavour.

So understandably I had reservations towards some of the Creole recipes and if they truly reflected Creole cuisine in New Orleans, Louisiana. This perception was also reinforced whilst reading an article on-line a few years ago, that Creole dishes were being misrepresented by some cooks and restaurants, to the extent that it had become wrongly synonymous with blackened grilled fish and hot mouth burning food.

One thing I knew about Creole food was that the dishes were highly seasoned with some sort of pepper, but not overly as the flavour of the main component whether meat, seafood or vegetables should come through. I like the sound of the flavours of Creole cuisine, but with no plans to visit New Orleans in the near future I decided to do a little background research for my own benefit. Not just in relation to food, but also its history, cultural heritage as well as learning the difference between Creole and Cajun.
Anyway, back to Creole dishes, the most well known are Jambalaya, Gumbo and Red beans ‘n rice. Each has a long history and story to tell, but I will share with you one. Traditionally, rice ‘n red beans were made on Mondays, namely because Mondays were wash days and women could wash clothes while they let a pot of beans simmer away. Although this Monday tradition is no longer adhered to, Red beans ‘n rice remains a popular dish for large gatherings and celebrations such as Mardi Gras.
Well guess what today is Monday, and guess what I'm showcasing 'Creole style red beans ‘n rice with avocado and kiwi salsa'. Yes I know it is hardly authentic, but get real, do you think me being where I am - Scotland – that I am going to get to sample an authentic Creole dish. Of course not! But in my mind I am content in the knowledge that I am a little wiser as to what real Creole food should be like and that is what i will expect should I ever sojourn to Louisiana, so for now this is a good compromise.
Creole style Rice ‘n beans with Avocado and kiwi salsa
Serves 4
Ingredients
150g long grain brown rice
1 tablespoon olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 red chili, finely chopped
1 teaspoon Cajun spice (see below for recipe)
1 green pepper, chopped
1 red pepper, chopped
1 x 400g tin kidney beans
3 tomatoes
1 x 400g tin of tomato, blitzed or 200ml passata
Juice from ½ lemon
1 tablespoon fresh thyme
Salt and pepper to taste
Method
Cook the rice and set aside.
Fry the onion in the olive oil until soft and translucent. Add the garlic, chilli and Cajun spice mix and stir fry until fragrant. Then add the peppers and fry for until the peppers are just tender.
Drain and rinse the beans and add these, together with the tomatoes, passata, lemon juice and herbs and cook gently for 10 minutes. Stir in the cooked rice, heat through and season to taste.

Avocado and Kiwi Salsa
1 avocado
1 kiwi fruit
4 spring onions, finely sliced
Handful of coriander, chopped
Juice from ½ lime
For the salsa
Peel the avocado and kiwi fruit and cut both into small cubes. Then mix all the ingredients together and serve at once, as the avocado will discolour.

Cajun spice mix

Makes about 2 - 3 tablespoons

Ingredients
1 teaspoon paprika
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon ground ginger
¼ teaspoon ground fennel
½ teaspoon salt
¼ teaspoon of freshly ground black pepper.

Method

Combine all the ingredients below. Store in an airtight container. Recipe adapted from this book from which I have already been inspired to cook.

Stuffed peppers - go on give them a chance

Well I was ever so excited to find some British grown peppers in the Co-op today. I just wish the label had stated what part of Britain. Still it was good to note that these were not imported from overseas.

I don't know about you, but for me the vibrant colours of peppers just shout out summer and Veggie BBQs, but I have never been one to enjoy BBQs, namely because I have always been served tile like veggie burgers with limp lettuce and a tasteless tomato or two. Instead of recreating a veggie BBQ vibe in my garden on this clear blue sky, sunny evening, I decided upon making some stuffed peppers.
I know, I know - I can just about hear whats going through your head - stuffed peppers! Stuffed peppers not only raise the eyebrows of omnivores who view it as hippy grub, but raise the eyebrows of vegetarians and vegans too as being terribly old fashioned. But today I just don't care. Old fashioned vegetarian dishes such as these when made well can be wonderful and I know this to be the case because I made some few years ago with brown rice and it was Dee-licious. Even my fiancee, now husband who dislikes the thought of brown rice enjoyed every mouthful and was happy for me to recreate the dish. I just could not remember which cookbook the original recipe had come from, but as one with so many cookbooks finding a recipe for stuffed peppers was not that hard at all.

After eating and enjoying my share, I can tell you one thing for sure. I was the stuffed pepper.

Stuffed peppers with brown rice
Serves 6 - 8
Ingredients
1 onion, peeled and finely chopped
4 tablespoons olive oil
3 garlic cloves, crushed
2 medium tomatoes, skinned and chopped
225g long-grain rice, rinsed
1 teaspoon dried oregano
1 pint of vegetable stock
salt and pepper
6 - 8 red, yellow or orange peppers

1 x 400g tin of chickpeas, drained and rinsed
4 tablespoons chopped parsley
Extra oil for greasing
Method

Fry the onion in the oil in a medium heavy-based saucepan, then add the garlic and cook gently until the onion is soft. Add the tomato and rice, cook gently for a few minutes. Add the oregano, stock and salt. Bring to the boil, then cover tightly and leave It cook very gently for45 minutes.

Meanwhile , cut the peppers in half length ways and scoop out the seeds. Rinse and dry on a kitchen paper. Preheat the oven to gas mark 4. Gently fold in the chickpeas, parsley to the rice and season to taste, then spoon in this mixture into the peppers. Stand the peppers in a lightly oiled tray. Bake for 45 minutes, or until the peppers fell tender when pierced with a skewer. Adapted from Rose Elliots Vegetarian Kitchen.

Leeks, peas and Jerusalem artichoke gratin

I have only two vegetables still growing at my plot, Musselburgh leeks and Fuseau Jerusalem Artichokes. I think I still have 4 more plants to dig up.

This dish was made over the weekend for our evening meal. I know there are many Jerusalem artichoke gratin recipes about, but I had to try it for myself. After all what am I going to do with all those Jerusalem Artichokes? This gratin was awfully rich creamy dish, so I strongly recommend serving it with either brown rice which is what we had or with boiled new potatoes.
I must apologise in advance for not posting a picture of the dish on the plate, I did take a photograph, but can’t seem to locate it. I think I may just have deleted it by error. Anyway this is what it looked like before the cheese was poured over the vegetables.

This recipe is adapted from Good Housekeeping Complete Book of Vegetarian Cooking

Leeks, peas and Jerusalem artichoke gratin served with Brown Rice and shallots
Serves 4
Ingredients
1 large onion, finely sliced
50g butter
1 tablespoon of olive oil
2 cloves of garlic, crushed
150ml of vegetable stock
¼ teaspoon of grated nutmeg
2 large onions, trimmed and thickly sliced
700g Jerusalem artichokes, chopped into 1 inch thick chunks
200g frozen peas
150ml double cream
150g cheddar cheese, grated
Salt and pepper to taste

Method
Heat butter with the oil in a heavy based pan, add the onions and garlic and sweat over moderate heat until the onions are soft. Then add artichoke chunks and cook for about 10 minutes until well coated, then add leeks and cook for a further 10 minutes or more until the artichoke are cooked through and tender. Then add peas and stock and simmer for a further 5 minutes. With a slotted spoon, transfer the vegetables to an ovenproof gratin dish.

Preheat oven to gas mark 6.

Boil the remaining liquid quickly, then reduce heat and stir in the cream and 100g of the cheese. Season with salt and pepper and stir until the cheese has melted.

Pour the cheese sauce over the vegetables in the dish. Sprinkle the remaining cheese over the gratin top.

Then bake in oven, middle shelf Gas mark 6 for 30 minutes, or until the topping is golden.

Brown rice with shallots
Ingredients
4 shallots, thinly sliced
1 tablespoon olive oil
210g long grain brown rice
1 pint of vegetable stock
Salt to taste

For the rice, begin by heating the olive in a pot that has a tight fitting lid. When the oil has warmed up, add shallots and cook for 10 minutes till soft. Next stir in the rice, until they are well coated with the oil and caramelised shallots.

Then add hot stock, along with salt, stir well then cover with lid. Turn the heat on the lowest setting and cook for 40 – 45 minutes OR follow packet instructions. Do not remove the lid and do not stir the rice while cooking, as it will release the starch and make it sticky.