Easy Vegan Hoppin' John

I was raised in a house that was very superstitious about the new year.  Every New Years Day my mom would prepare hoppin’ John to bring our family good luck and a prosperous year.  The peas are said to represent coins and often Hoppin' John is served with Kale or Collard Greens (as they represent cash because they are the color of money) and Cornbread (gold in color)

Well I looked for weeks leading up to the new year and couldn’t find a vegan/vegetarian (most contain bacon and at the time I wrote this recipe, I had yet to try tempeh bacon... New recipe could come next year...) recipe for Hoppin’ John that would taste like the kind I grew up with! So I pretty much came up with my this and it was perfect!

I wrote it down a few years ago (and the picture was lost, womp womp) for anyone who asked for a recipe (including my mom if she wants to make me some... wink wink mom!) to use but so I know where to find it next year!

2 cans of black-eyed peas, in liquid

1/2 sweet onion, diced

1 green bell pepper, diced

1/2 tomato, seeded and diced

2 cloves garlic, minced

1/2 tsp liquid smoke

Hot sauce to taste

Heat 1 tbsp of refined coconut oil in a medium to large saucepan over medium-high heat. Add onions and cook until almost translucent, stirring occasionally. Add bell pepper and continue cooking until soft.

Reduce heat and add garlic and tomato, cooking until heated through.

Meanwhile, drain the cans of black-eyed peas, saving the liquid. Add black-eyed peas to the pan, adding some reserved liquid and liquid smoke. (you want to add enough liquid to make it a little soupy, it will cook down and thicken) heat through and hot sauce to taste. Serve over brown rice.

You've gotta TASTE THIS!   (< new sign off for the new year maybe?)