Name: Black-Eyed Pea & Collard Stew with Spicy Tahini
Total time: 1 h
Yield: Serves: 4 to 6
Ingredients: ¼ to ½ cup (60 to 120 ml) water; 2 tablespoons olive oil (OF: ¼ cup/60 ml broth, plus more as needed); ¼ teaspoon liquid smoke; 1 large celery rib, chopped; 1 bay leaf; ¼ teaspoon cayenne pepper or crushed red pepper; 1 large yellow onion, chopped; 2 cups (480 ml) water; 1 cup (240 ml) vegetable broth; 1 bunch collard greens, stemmed and chopped; 2 cups (330 g) cooked black-eyed peas (if you use canned, go ahead and put in two 15-ounce/425 g cans; it’s a very forgiving recipe); 1 teaspoon reduced-sodium tamari; 2 tablespoons nutritional yeast; Salt and black pepper; 1 tablespoon fresh lemon juice; Sliced scallions; 1 large green bell pepper, chopped; 3 garlic cloves, minced; 2 small carrots, chopped; 1 teaspoon maple syrup; 1 to 2 tablespoons Sriracha sauce; 1 teaspoon dried thyme; 1 teaspoon fresh lemon juice; One 14.5-ounce (411 g) can fire-roasted tomatoes with juice; 1 cup (200 g) pearled barley, soaked (see Note); ¼ cup (60 g) tahini

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
1 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This dish was inspired by traditional New Year’s Day ingredients and an Isa Chandra Moskowitz recipe. We start with a base of onion, carrots, and celery (mirepoix), layer in collards and black-eyed peas, then top it all off with a lightly spicy, smoky tahini sauce. You can add more or less Sriracha depending on your heat tolerance. While we like green bell pepper in this recipe, their unripe flavor and texture can sometimes be harsh. You can use a red, orange, or yellow pepper if you prefer