From our friends at Dianne’s Vegan Kitchen
A Southern tradition for New Year’s Day with
black-eye peas and collard greens. Hoppin’ John is supposed to bring good
fortune and prosperity to the new year. The black-eyed peas symbolize coins,
and the collard greens represent paper money. If you serve Hoppin’ John with
cornbread, which represents gold, you’re in for a lucrative year ahead!
Yield: 4 servings
1 teaspoon vegetable oil
1 medium onion, diced
1 14-ounce block tofu, firm or extra firm, drained
3 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon black salt (kala namak)
2 cloves garlic, minced
1 ½ cups diced tomatoes, fresh or canned with
1 ½ cups cooked black-eyed peas
1 bunch collard greens, stems removed, chopped
Heat the oil in a large pan over medium-high
heat. Add the onion and cook until it begins to brown, about five minutes.
Crumble the tofu and add it the pan along with
the nutritional yeast, onion powder, garlic powder, turmeric, cumin, cayenne,
oregano, thyme, basil, and black salt. Stir to coat the tofu in the herbs and
Add the garlic, tomatoes, black-eyed peas, and
collard greens. Cook for 10-15 more minutes, until heated throughout.
Serve hot, with lots of hot sauce.