AMERICAN SOUTH: Meatless Hoppin’ John

July 18, 2006 at 6:13 pm Leave a comment

Maybe I’ve totally disgraced this recipe by eating it with penne pasta instead of rice, but I thought it was yummy. The original recipe can be found on

8-16 oz. dry pasta, depending on how much you want
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped yellow or orange peppers
1/4 cup onions, chopped
4 garlic cloves, minced
1 TBSP olive oil
1 15-oz. can black-eyed peas, rinsed and drained
1 14.5-oz. can diced tomatoes, drained
1 TBSP fresh parsley
3 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes

1. Cook the pasta according to directions.
2. In a large nonstick skillet, saute the corn, carrots, peppers, onion, and garlic in oil for six to eight minutes or until crisp tender.
3. Stir in the peas and tomatoes. Reduce heat to low, cover, and simmer for five minutes or until heated through, stirring occasionally.
4. Add the cooked pasta and seasonings; cook two to three minutes longer.


Entry filed under: American South, Dairy-Free, Vegan, Vegetarian. Tags: , , , , , .

FUSION: Scrambled Tofu PASTA: A New Favorite of Mine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: