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Hoppin’ John

RECIPE – Hoppin’ John (Vegan)
The Vegetarian Librarian

1 lb. bag of dried black-eyed peas or 2 15oz. cans
1 large or 2 medium onions
1 red pepper
1 green pepper
2 bay leaves
2 cloves of garlic
dried chili peppers (optional)
1-2 tbs. Braggs to taste
1 tbs. apple cider vinegar
2 tbs. olive oil

If using dried beans, cook according to package.

Chop onions, garlic and peppers. Saute onion on a medium heat with olive oil, bay leaves and chili peppers until onions are translucent. Add garlic, Braggs and cider vinegar. Cook mixture for a minute, then add peppers. Cook 2-3 minutes. Add black-eyed peas. Cook 10 minutes, stirring frequently.

Top with tempeh bacon (see recipe below) and serve over rice.

Tempeh Bacon

1 package of tempeh
4 tbs. tamari
1 tbs. apple cider vinegar
2 tbs. maple syrup
1 tsp. cumin
1 tsp. chile powder
2 tbs. canola oil

Cut tempeh into strips and place in a dish. Combine above ingredients and pour over the tempeh to marinate. Let rest for an hour. Fry marinated tempeh in pan coated with additional oil over medium heat, stirring frequently until tempeh is brown and crispy. Crumble into bits to top your Hoppin’ John.


2 bunches of collard greens

Bring a large pot of water to boil. Clean and wash greens. Tear into small pieces, about 2 inches square. Add greens and salt to the boiling water. Cover and cook for 45 minutes. Drain and serve with a little cider vinegar at the table.

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