Chef Del's Kitchen - Hoppin' John with Cornbread & Greens and Jackfruit-Apple Sauerkraut

5 DELICIOUS DINNER RECIPES to support your weight loss:


I have two goals for Chef Del’s Kitchen:

1) To show you how easy and flavorful healthy whole food, plant-based food can be to prepare.
2) To share my continued journey to good health with the food that helped me lose over 100 pounds in the last 1½ years.

This Week’s show is my favorite New Year’s Day Celebration!

Chef Del Sroufe has been cooking in vegetarian, vegan, and whole food, plant-based kitchens for over 33 years. He has operated his own vegan bakery, meal delivery and catering service and has worked as the executive chef at Wellness Forum Foods in Columbus, Ohio where he developed a line of products that makes it easier to eat a WFPB oil-free diet.

Chef Del currently works as a culinary specialist at The T. Colin Campbell Center for Nutrition Studies where he teaches whole food, plant-based cooking classes and helps those who are looking to adopt a healthier lifestyle. His online community CNS Kitchen has grown to almost 6,000 members since March of 2022 and has received rave reviews by its members. CNS Kitchen is expanding its offering in 2023 to include a nine-week wellness course, book studies, guest chefs, and more.

Chef Del’s is working on a new book tentatively called The Whole Food is Soul Food Cookbook, co-written with Sharme Ridley (Atlanta Creole).

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and in CNS Kitchen:

Jackfruit, Sauerkraut, and Apples
From the upcoming cookbook “The Whole Food is Soul Food Cookbook” by Del Sroufe and Sharme Ridley.
My mom’s New Year menu almost always included pork and sauerkraut. I love anything sauerkraut, but in my version jackfruit replaces the meat and I add apples to balance the tart sauerkraut.
Yield: 4 servings
2 (20-ounce) cans young jackfruit, drained
1 Tbsp granulated garlic
1 Tbsp nutritional yeast
1 Tbsp almond meal
1 tsp sea salt, or to taste
1 large yellow onion, chopped
3 Granny Smith apples, thinly sliced
2 tsp caraway seeds, crushed
2 cups low-sodium vegetable broth (more as needed)
1 (24-ounce) jar sauerkraut, drained
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, combine the jackfruit, garlic, nutritional yeast, almond meal, and sea salt. Mix well.
3. Place the jackfruit on a baking sheet and bake for 10 minutes. Turn the jackfruit over and bake for another 10 minutes.
4. While the jackfruit bakes, sauté the onions in a large skillet over medium heat for 7–8 minutes until they are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
5. Add the apples, caraway seeds, and vegetable broth to the pan.
6. Spoon the apple mixture over the baked jackfruit and top with the sauerkraut. 7. Bake for 30 minutes until the broth is reduced.

Hoppin’ John
From the upcoming cookbook The Whole Food is Soul Food Cookbook by Del Sroufe and Sharme Ridley
My dad has been serving Hoppin’ John forn New Year's Day for as long as I can remember. His version includes ham, but I make mine meat-free and serve it with cornbread and greens.
Serves 8
2 medium yellow onions, diced
3 stalks celery, diced
4 cloves garlic, chopped
1 Tbsp fresh thyme leaves, minced
2 medium green bell peppers, diced
1 pound dried black-eyed peas, soaked overnight*
3-5 cups vegetable broth, more as needed
2 Tbsp mellow white miso, whisked together with ¼ cup water, optional Sea salt and black pepper, to taste
6 cups cooked brown rice, for serving
½ cup sliced green onions for serving
1. Heat a large saucepan for 5 minutes over medium heat.
2. Add the onion and celery to the pan and sauté for 7–8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
3. Add the garlic, thyme, and green bell pepper, and cook for another minute. 4. Add the black-eyed peas and 3 cups vegetable broth. Cook over medium heat until the peas are tender, about 50-60 minutes. (See note)
5. Add the miso, season with black pepper, and cook for 5 minutes.
6. Serve over brown rice garnished with green onion.
If you are using frozen black eyed peas or fresh, reduce the cooking time to 15 minutes. Check them for doneness, and if needed, add more broth and cook them a little longer.
Healthy food
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