Vegan Hoppin’ John

A traditional Southern New Year’s Day dish that is believed to bring a prosperous year filled with luck. Don’t forget to save some for the next day (Skippin’ Jenny) for even more good luck!. Adapted from Vegan Soul Kitchen.
Featured at our "Good Luck Food" class in Kapolei on 12/17/11.

Ingredients

• 1 pound black-eyed peas, soaked 6 hours up to overnight
• 3 cups water
• 3 cups vegetable stock
• 1-2 garlic cloves, minced
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 Tablespoon safflower oil
• 3-4 strips tempeh bacon, diced
• 1 cup chopped cabbage
• 1 cup sliced collard greens
• ½ teaspoon cayenne pepper
• Salt and pepper
• 4 cups cooked brown rice

Instructions

1. In a large stock pot, combine the black-eyed peas, water, stock, garlic, onion, thyme and bay leaf. Bring to a boil then reduce heat to medium-low and simmer until black-eyed peas are tender but still whole - about 30 to 45 minutes.
2. Meanwhile, heat oil in a non-stick pan over medium heat. Add tempeh bacon, cabbage, and collards. Saute for 5-6 minutes or until tempeh is crispy and greens are softened. Set aside.
3. Once black-eyed peas are done cooking, discard bay leaf. Season with cayenne, salt and pepper. Mix in tempeh and greens. Serve immediately over rice and enjoy a great new year!

Yields 4-6 Servings

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