This dish of the American South, a combination of black-eyed peas and rice, is traditionally served on New Year’s Day to bring good “luck” and prosperity in the coming year.

I had this for the first time at a restaurant the my husband introduced to me and I just fell in love with it.  I had to go home and try to imitate this recipe.  I was disappointed when the way that it came out about a year and a half ago but you know the saying, “If at first you don’t succeed, try, try again”.

This is an example of “veganizing” or making this a simple healthy recipe.

What are some of the “Holiday Family Traditions or Celebrations” that you share or cherish?  Feel free to COMMENT and SHARE below.

INGREDIENTS

1 lb dried Black eyed Peas
3 turkey bacon slices, OR 1 pack of your favorite Tempeh, OR 1 roll of vegan sauce
8 oz. onions, chopped
14 oz Veggie stock or more  (as needed)
1 lb. long-grain rice
TT salt-pepper
Oil (as needed if using Tempeh)

PROCEDURES

1.  Rinse, sort, and soak the peas overnight.  Rinse and cook until tender.  Drain the peas and reserve the cooking liquid.

2.  Fry the bacon or tempeh in a large saute pan (if using vegan sausage or tempeh, add oil to pan and do not burn).  Add onions and cook until tender.  Add 14 oz’s of the cooking liquid and 14 oz’s of the broth.  Adjust the measurements to your tastes.

3.  Stir in the rice and the cooked peas.  Bring to boil, reduce the heat, cover and simmer without stirring until the rice is cooked and the liquid is absorbed.  Approximately 20 minutes.

4.  Season to taste.  Stir well before serving.

 

*recipe modified from On-Cooking cookbook