Many times, I’ll make collard greens or black-eyed peas. These are two foods that frequently are not vegetarian, usually having ham or pork in them. I make vegetarian versions, of course, and I actually had both of them this past Thanksgiving.
Most of the foods I made this year are from Southern United States traditions. Some of them are ones I’ve learned that friends of mine serve on this day.
I started with the vegan “ham” from Caribbean Vegan by Taymer Mason. This is made from gluten and seasoned with pineapple juice, cloves, and paprika. It seemed a good addition.
I also made collard greens very similar to my Smoky Collard Greens recipe. I cooked up some onions before adding the greens, and then just slowly simmered them in a small amount of water, adding more until they were tender. The greens symbolize money.
I cooked black-eyed peas, but not the way I did them at Thanksgiving. This time, I made Baked BBQ Black-Eyed Peas, slow-baked in en easy bottled BBQ sauce in the oven. In the South black-eyed peas are served on New Year’s Day to bring in prosperity.
For good measure, I opened a can of stewed tomatoes and warmed them up. I enjoy them with all of these other foods and it’s another New Year’s lucky dish that’s also super easy to make!
Finally, I made some Good Luck Cornbread, which is always excellent with greens and black-eyed peas. I whipped up a recipe that didn’t have eggs, but I used butter and buttermilk in the ingredients. It could easily be made vegan with readily-available substitutes. For a special twist, I chopped up some sage (another deep green color symbolizing money) and mixed it into the batter.
I wish you much luck, health, wealth, and prosperity in the coming year. 2013 is going to be the year to make all of our dreams come true!