Black-Eyed Peas with Coconut Rice, Coconut Crispies, Collard Greens and Smoked Trout Roe

Ingredients

• 1 cup dried black-eyed peas, rinsed
• 1 bay leaf
• 1 cup chopped bacon (or ¼ cup olive oil)
• 1 small onion, diced small
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• Ground black pepper, to taste
• 3 teaspoons red wine vinegar
• Extra olive oil for drizzling
• Cayenne, to taste, for seasoning
• 1 cup cherry tomatoes, halved
• ¼ cup chopped herbs such as chives, cilantro, parsley and dill
• 2 cups jasmine rice
• 1 can coconut milk
• 1 cup coconut water
• 1 teaspoon salt
• 1 cup puffed brown rice cereal
• ½ cup unsweetened coconut flakes
• 2 tablespoons coconut oil, liquified
• 3 teaspoons maple syrup
• 4 teaspoons white sesame seeds
• Salt, to taste
• 3 small bunches of young collard greens, cut into thin ribbons
• Olive oil, for drizzling
• Juice from ½ lemon
• 4 ounces smoked trout roe (you can use less, or omit), easily found at most fish markets or better grocers