Vegetarian Hoppin’ John

Amazingly filling and hearty, and simple too.  Traditionally made on New Years’ in the South to bring good luck, but perfect on any cold winter days.  Leftovers freeze well.  If you can’t find smoked tofu, I imagine this would work well with regular tofu and more liquid smoke, or perhaps regular tofu marinated in liquid smoke.  I think this could probably also be done in a crockpot.

This recipe is based on Mark Bittman’s “Black-Eyed Peas with Smoked Tofu” from How to Cook Everything Vegetarian.  I use brown rice and liquid smoke to add extra nutrition and flavor.  I also find that my version takes much less time, but this may vary based on the age and toughness of your black-eyed peas.  Collards are not traditionally used in this dish, but I added them to make this a one-pot meal.

Serves: 6-8
Time: 1-2 hours, largely unattended.

Ingredients:
1.5 c dried black-eyed peas, washed, and soaked if you like to speed cooking time.
2 quarts stock or water
14 oz smoked tofu, cut into cubes
2 medium onions, finely chopped
2 T minced garlic
1.5 c short-grain brown rice
1 bunch collards, rinsed thoroughly (soak for 2 minutes and rinse) and coarsely chopped
liquid smoke to taste
salt and pepper to taste
tabasco sauce to taste

1) Put peas, stock, tofu, onions, and garlic in a large pot.  Bring to boil, then lower the heat to a slow simmer.  Cover and cook, stirring occasionally, until beans are tender.  Bittman says this takes 1-2 hours.  I found it took 30-45 minutes.  So watch carefully.
2) When beans are ready or after 45 minutes, whichever comes first, make sure you have at least 3 c liquid in the pot.  If not, add water or stock. Add the rice, salt, pepper, and collards if using.  Cover and cook until rice is ready.
3) If any liquid remains, turn the heat up to high for a few minutes to boil it off.
4) Fluff the Hoppin’ John with a fork.
5) Season with Liquid Smoke and Tabasco to taste.
6) Replace the lid.   Let the dish rest and flavors mingle for 5-15 minutes before serving.

Cooking Class with Iraqi Refugees in Cairo!


Last weekend, I attended an Iraqi cooking class here in Cairo.  The event was a fundraiser for legal assistance for the refugee community in Egypt.  UNHCR, the UN Refugee Agency, has registered over 9,000 Iraqi refugees in Egypt, and countless other Iraqis are also here.  The Iraqi population in Egypt is highly educated, and many of these doctors, lawyers, and teachers can no longer work in their chosen professions.  Refugee legal aid helps provide refugees with legal protections in Egypt and helps Iraqis prepare their cases for resettlement elsewhere.  While Iraqis do not have permission to work or form self-help associations in Egypt, many Iraqis volunteer or through NGOs to help their community.  Their spirit is impressive.

It was lovely to spend a gorgeous January day taking a break from research and enjoying a the wonderful aromas of fresh herbs, the warmth of an outdoor barbeque, and endless cups of mint tea.  I’m looking forward to getting back to Boston to share the techniques and recipes that I learned.  Meanwhile, here are some photos to make you hungry!

After firing up the crackling grill (did I mention it’s January?), we carefully removed the meat from the skewers using fresh pita bread, which we then used to cover the meat and keep it warm.  The juice-soaked bread was delicious to eat with our fingers later on.

Shish Tawouk, or Grilled Spiced Meat, and Char-grilled Veggies.
Preparing the rice by sauteeing it in oil with onions, then adding the fresh fava beans.
Rice with Dill and Fresh Fava Beans.
Lamb and spices simmering in broth
Lamb stew served traditionally on a bed of fresh pita bread.
Plating the food

Salad with Tomatoes, Cucumbers, Bell Peppers, Scallions, and Mint

After the meat was removed from the grill, the tea kettle was filled with water and tea leaves and placed directly on the coals.   At the end of our meal, we poured this “tea kushari” over fresh spearmint leaves and savored the beautiful day.
All photos Copyright Smart Green Gourmet 2010.

Recipe: Squash and Black Bean Burritos

Delicious, vitamin-packed, and protein-filled. Serve with a guacamole for an extra flavor kick and protein punch. Highly flexible — add more squash, beans, or kale to serve your crowd. Can also be eaten alone or served with brown rice. For something different, don’t drain the tomatoes to make a stew, and serve over protein-packed quinoa.

Servings: 2-4
Total Time: 20-30 minutes
Make Ahead: Yes, and freezes well

1 onion, diced
1 butternut squash, 1-2 delicata squash, or other winter squash, peeled, seeded, and diced into ~1/2″ chunks.
2-4 C stock or water
1 bunch kale, rinsed thoroughly and coarsely chopped
1 can black beans
1 can tomatoes, drained (optional) (I like to use Muir Glen tomatoes with chile peppers or adobo)
1 T minced fresh ginger, or 1t dried
1t cumin
red pepper flakes or cayenne, to taste
salt
pepper
1-2T olive oil
large whole wheat tortillas

1) Heat 1-2T olive oil in a dutch oven or 4 quart saucepan. Add the onions and a pinch of salt, stir occasionally until lightly browned, about 5 minutes. Add ginger, cumin, and red pepper flakes to taste.
2) Add squash and saute for ~2 minutes. Add stock just to cover squash, cover pot, and bring to a boil. Reduce heat, and simmer for ~5 minutes. Add kale and another pinch of salt at top of pot without stirring, where it will steam while the squash braises.
3) When squash is fork-tender, stir to combine with kale. Add black beans and drained tomatoes. Stir, taste and adjust salt, pepper, and seasonings.
4) Enjoy in tortillas, with or without brown rice, topped with optional low-fat cheese, low-fat sour cream, or guacamole.

Whole Wheat Pasta with Sardine and Tomato Sauce

Quick, easy, delicious, and nutritious. Sardines are a low-mercury fish and are great for heart health. Sardines packed in oil have zero carbs and 24 grams of protein per tin, plus lots of essential omega-3 fatty acids, calcium, and niacin. This dish can be made in less than the time it takes the pasta to cook.

Serves: 2 (easily multiplied)
Total time: About 15 minutes
Work time: About 15 minutes

2 T olive oil
1 onion, diced
pinch dried or fresh thyme leaves
pinch red pepper flakes
1 14.5 oz can diced tomatoes
3 tins sardines packed in olive oil
Juice of 1 lemon
Salt and Pepper to taste
1/2 lb whole wheat pasta shapes or spirals

1. Cook the pasta al dente according to package instructions, but undercook by 1 minute. You can prepare steps 2-? while waiting for the water to boil.
2. Heat a large skillet over medium heat. Add olive oil (or just use olive oil from sardine tins), diced onion, and a pinch of salt. Cook, stirring occasionally, until onions begin to caramelize (soften and brown, but not burn).
3. Add a thyme and red pepper flakes.
4. Add sardines and tomatoes. Break up sardines with cooking utensil. Cook for 1-2 minutes.
5. Add lemon juice, salt, and pepper to taste.
6. Stir pasta into skillet and cook for 1 minute with sauce. Serve.

Variation: Try cumin or rosemary in place of the thyme. Serve over brown rice or a whole grain instead of pasta.

Whole Wheat Pasta with Sardine and Tomato Sauce

Quick, easy, delicious, and nutritious. Sardines are a low-mercury fish and are great for heart health. Sardines packed in oil have zero carbs and 24 grams of protein per tin, plus lots of essential omega-3 fatty acids, calcium, and niacin. This dish can be made in less than the time it takes the pasta to cook.

Serves: 2 (easily multiplied)
Total time: About 15 minutes
Work time: About 15 minutes

2 T olive oil
1 onion, diced
pinch dried or fresh thyme leaves
pinch red pepper flakes
1 14.5 oz can diced tomatoes
3 tins sardines packed in olive oil
Juice of 1 lemon
Salt and Pepper to taste
1/2 lb whole wheat pasta shapes or spirals

1. Cook the pasta al dente according to package instructions, but undercook by 1 minute. You can prepare steps 2-? while waiting for the water to boil.
2. Heat a large skillet over medium heat. Add olive oil (or just use olive oil from sardine tins), diced onion, and a pinch of salt. Cook, stirring occasionally, until onions begin to caramelize (soften and brown, but not burn).
3. Add a thyme and red pepper flakes.
4. Add sardines and tomatoes. Break up sardines with cooking utensil. Cook for 1-2 minutes.
5. Add lemon juice, salt, and pepper to taste.
6. Stir pasta into skillet and cook for 1 minute with sauce. Serve.

Variation: Try cumin or rosemary in place of the thyme. Serve over brown rice or a whole grain instead of pasta.