Our home was hoppin’ last night – our friends and neighbors feasted on three different types of Hoppin’ John, collards, and cornbread. My guess is that all of them are meat eaters, and yet no one complained about the lack of animal protein in my dishes.
My Hoppin’ John recipe for a crowd has changed significantly from the one in my Fool a Carnivore cookbook. I used dried black-eyed peas this time because fresh ones weren’t available. After soaking five pounds worth I realized I made far too much. So the only solution was to do three different kinds of Hoppin’ John – a mild, a spicy, and one that was spicy hot. My mild version this year used Field Roast Apple Sage Sausage instead of the Tofurky Beer Brats I’ve used in the past. My spicy version used Tofurky Kielbasa, and my spicy hot version used Field Roast Mexican Chipotle Sausage, with extra peppers, lots of garlic, and a generous amount of hot sauce. I tried to have something that would please every palate!
My new eBook for the slow cooker will contain all the variations so stay tuned.
And oh, by the way, I have a free guide coming out with my picks for best and worst meat analogues (that’s my name for plant-based proteins). All you’ll need to do is sign up for my newsletter, which will give you my top picks, plus access to exclusive content (as in brand new recipes) that won’t be available on my website.
Happy New Year! Let’s welcome in 2014 with a healthier way of eating that is way lower on the food chain and much better for our environment.