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Hoppin’ John Bowl With Red Hot Tahini

kept bylaerkin
recipe byPost Punk Kitchen
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Ingredients: 

For the Hoppin’ John:
1 1/2 cup dried black eyed peas, soaked in water overnight
1 tablespoon liquid smoke
3 bay leaves
1 teaspoon salt

For the Red Hot Tahini:
1/2 cup tahini
1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)
1/4 cup water (plus more as needed)
2 tablespoons nutritional yeast
1 clove garlic

For the Tomato Parsley Salad:
2 cups diced tomatoes
1/3 cup finely chopped parsley
1 cup finely sliced green onion
2 tablespoons red wine vinegar
Several dashes fresh black pepper
Dash salt

Also:
1 pound steamed greens (I used lacinto kale, see note)
6 cups cooked rice for serving (I used red rice)


 

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