Black-Eyed Pea & Collard Stew with Spicy Tahini from The No Meat Athlete Cookbook: Whole Food, Plant

Ingredients

• 2 tablespoons olive oil (OF: ¼ cup/60 ml broth, plus more as needed)
• ¼ teaspoon cayenne pepper or crushed red pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 small carrots, chopped
• 1 large celery rib, chopped
• 1 large yellow onion, chopped
• 1 large green bell pepper, chopped
• 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)
• 2 cups (480 ml) water
• 1 cup (240 ml) vegetable broth
• 1 cup (200 g) pearled barley, soaked (see Note)
• 1 teaspoon reduced-sodium tamari
• 3 garlic cloves, minced
• One 14.5-ounce (411 g) can fire-roasted tomatoes with juice
• 1 teaspoon fresh lemon juice
• 1 to 2 tablespoons Sriracha sauce
• ¼ teaspoon liquid smoke
• 1 teaspoon maple syrup
• Salt
• black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons nutritional yeast
• ¼ to ½ cup (60 to 120 ml) water
• ¼ cup (60 g) tahini
• Sliced scallions