Vegan Black Eyed Peas For Christmas

I couldn’t wait for New Years this year. I need black-eyed peas Now! Gotta take care of ourselves, if we don’t, who will?? I also need, (want) to wake up to a wonderfully serene utopia of a world. Where everyone has enough food, heat and feels safe and healthy. So until then, I guess it’s black-eyed pea time, because if there ever was a comforting meal, black-eyed peas over cornbread, sprinkled with green onions, and splashed with vinegar delivers…

FYI: In the pictures you’ll see Bob’s Red Mill Polenta. This is what I used for the cornbread, after realizing I didn’t have cornmeal, but I remembered my Melita coffee mill. And it worked, ground my own cornmeal out of polenta.

Vegan Black-Eyed Peas Ingredients

Serves: 8     Overnight soak      Cook time: 2 hours

  • 16 oz. bag of black eyed peas
  • 1 yellow or white onion chopped
  • 3 small ribs celery with leaves, chopped
  • 6-8 cups water
  • 1 bunch chard, or kale
  • 1 tbsp salt
  • Red-wine vinegar
(Homemade vinegar with it’s 100 year old mother. Another story 🙂 )

Vegan Black Eyed Peas Recipe

  1. Cover peas with water and soak overnight.
  2. Rinse peas well. In a large soup pot, combine peas with onion, celery, water and salt.
  3. Wash and cut the chard off the spine lengthwise, and then chop
  4. Bring to boil, then cover and simmer on medium low for 1 ½ hours, until pea is soft and has a creamy interior. If there is too much liquid, remove the lid and turn up heat.
  5. 30 minutes before serving add the chard
  6. Serve over a wedge of vegan cornbread, sprinkle red wine vinegar and garnish with minced green onions.

Vegan Cornbread Ingredients

Makes: 8 big slices     Preheat oven:350     Bake: 30-32 minutes

  • We bake ours in a cast iron skillet. Lightly oil the bottom and sides of the skillet and place in the oven as it preheats. Or use a 9×13 inch baking pan.
  • ⅓ canola oil
  • 2 cups unsweetened non dairy milk
  • 2 tsp apple cider vinegar
  • 2 cups cornmeal
  • ½ cup whole wheat
  • ½ all-purpose flour
  • ¼ cup monkfruit sweetener (sugar substitute)
  • 2 tsp baking powder
  • ½ tsp salt

Vegan Cornbread Recipe

  1. Combine milk and vinegar in a measuring cup, and set aside to curdle as you prepare everything else.
  2. In a large mixing bowl, sift together the cornmeal, flours, sugar, baking powder, and salt. Create a well in the center and add the milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay.
  3. Pour batter into the cast-iron skillet.
  4. Bake for 30 to 32 minutes, or until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.

One year ago I ran into Pete at a housewarming party for his parents, who were sadly being moved out of the family home because of serious health issues. Towards the end of the night which was filled with laughter and tears and some really good wine, Pete asked me if I would like to be a blog contributor where he was the webmaster.

“What are you passionate about, Clio?” Pete asked. I rattled off a list, and he laughed and said, “Can you pick one thing?” 🙂  “Well”, I said, “I’m obsessed right now with cooking the best meals for Rick’s health that I can. We became vegans hoping that in some way, it will slow the growth of the cancer in his prostate.” Pete was taken aback, but looking over at a really healthy looking Rick tan and slim from running, he went on..encouraging me to write about our experience. “I’d read it.” He said.

He told me go home, get focused and buy a .com. “Actually, getting focused on what it is you want to write about will help you with naming your .com”.  A couple nights later, I awoke to the words running on tape in my mind; Cooking for You My Love. And the rest has been a weekly blog written during one of the most challenging times in my life. And Pete you were right. Life gives us the best stories and with a little work and planning so can cooking.

I found this petite book of poems; Twelve Years of Christmas by Rod McKuen published 1966. So of course I’ve been reading a poem every night after dinner. And of course I’m going to share with you 🙂

True Holly (1958)

Because I love the sound of bells
I haunt the churchyards all year long
No matter where I might be traveling

Because true holly makes me smile
I wait for Christmas just like children
And I wait for children too.

Because September travels slow
I catch it when I can
And hold it over for another month or two

Because this year I’m poor again
I’ve written you another Christmas poem
Made with last year’s love and next year’s too

Another Thank You (1962)

Thank you

For kissing me in the elevator last night.

Holidays meant little when I was young,

only supper at separate tables from the


So, thank you for the flowers, and the snow

this morning

and for the jam from the delicatessen

and for loving me.

Thank you for this one-room world.

(all I need when you’re here.)

Today while lying face to face

with love again

I closed my eyes to the seasons and to skies

And I was younger than I’ve ever been.

Thank you

Thank you for escaping with me and sharing the journey!

Chow for now 🙂 

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