Start Fresh: New Year’s and January Menus

Hoppin' John, a traditional Southern dish served on New Year's Day.

Hoppin’ John, a traditional Southern dish served on New Year’s Day. Photo from Lanascooking.com. See her recipe/instructions.

Of course, being a fan of Black-eyed Peas the legume (not the band), I’m dishing up Hoppin’ John for New Year’s. This will be a vegan version of the ‘john’ traditionally served throughout the American South. It’s good luck to eat BEP on the first day of the New Year, therefore any kind of BEP is a MUST on New Year’s tables, from BEP salsa, “Texas caviar” or whatever. I’ll be making chef Bryant Terry’s take, from his fab book “Vegan Soul Kitchen” (his first book is The Inspired Vegan).

It’s also de rigueur to serve greens with BEP on New Year’s — and for me, on any day. [Search previous posts on Beans & Greens.] Instead of my favorite standard Sauteed Collards with Red Peppers & Raisins, I’ve decided to do a Lacinato Kale & Pomegranate Salad, a very simple dish from SuperFood Kitchen” by Julie Morris. Why? Simply because I was able to order a lot of organic Lacinato Kale and pomegranates and want to take advantage of the texture of fresh Lacinato. I’ll serve the collards another day, very soon.

These two cookbooks provide inspiration for my upcoming winter menus, along with “Appetite for Reduction” by Isa Chandra Moskowitz (The Post-punk Kitchen, Veganomicon) and Everyday Paleo Family”by Sarah Fragoso (Everyday Paleo book and blog).

 Lots and lots of wonderful dishes and beautiful photos. For instance, from Amazon.com blurb on Vegan Soul Kitchen: “Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition…”.

So without further ado, here are Delivered Dish of the Week (DDoW) menus for the next several weeks.

DEC 31:
1) Hoppin’ John (vegan, GF, soy-free)
2) Lacinato Kale & Pomegranate Salad 
(vegan, GF, soy-free)

JAN 7 DETOX WEEK:
1) Super Green Split Pea Soup 
(vegan, GF, soy-free). Includes collards and a secret ingredient, nori, which lends a savoriness that replaces traditional ham hock.

2) Roast Celeriac, Beets and Cabbage Salad w/ Borscht Dressing (vegan, GF; dressing contains tofu). Let me know if you wish a soy-free dressing.

Gado-gado salad with peanut dressing (photo from http://www.minaina.com)

Gado-gado salad with peanut dressing (photo from http://www.minaina.com)

JAN 14:
1) Nasi Goreng (Indonesian Fried Rice) with or without tofu. 
(vegan, GF)
2) Gado Gado. Indonesian steamed vegetable salad with peanut dressing (vegan, GF, soy-free)

JAN 21:
1) Millet with Roast Rutabaga & Sweet Potatoes (vegan, GF, soy-free). Tinged with cinnamon so you can eat it for breakfast or whatever. And you should cuz it will fuel you for the day.
2) Chipotle Red Beans (vegan, GF, soy-free). Thick and hearty.

JAN 28:
1) Basil Quinoa w/ Sun-dried Tomatoes & Spinach (vegan, GF, soy-free)
2) Puttanesca Portabello & Lentils (vegan, GF, soy-free)

FEB 4:
1) Coconut Red Lentil Soup w/ Cardamom (vegan, GF, soy-free)
2) Cumin Kasha w/ Cabbage and Spiced Walnuts (vegan, GF, soy-free). Kasha is another name for Buckwheat Groats (berries). One of my favorite GF grain dishes.

FEB 11 (Chinese New Year):
1) Sesame Eggplant & Rice (vegan, GF, soy-free)
2) Spicy Broccoli & Edamame Salad (vegan, GF, contains soy)

 

ORDERING DDOW: 
You order, I deliver. I’ll be posting links to the online forms in the next couple days. See DDoW page. Btw, you can freeze all these dishes to “bank” up meals for later.

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