Living Vegan In Charlotte, NC – Easy Vegan Recipes – Vegan Restaurant, Product, and Cookbook Reviews

Six “Lucky” Vegan Recipes for New Year’s Day 2018

 

I don’t know about you, but my financial situation in 2018 was not the greatest.

It’s not that I wasn’t making money. I got a raise at the beginning of the year and did some serious overtime. Additionally, I had a number of paid freelance writing jobs.

But no matter how much money I was depositing into the bank  – it seemed the dollars were dancing right back out. And I don’t mean in a slow, dignified, waltzing kind of way. I mean in shimmying, booty-shaking, let’s-form-a-congo-line-and-throw-in-a-few-jazz-hands kind of way.

Just like Willie Dixon, I ain’t superstitious, but … surely there can be no harm in stacking the deck a little in my favor! And in the American South, the belief is the foods you eat on New Year’s Day will bring you money and luck in the coming year.

Specifically:

Black Eyed Peas – Eat these quick-cooking, earthy-tasting beans, and you will bring coins into your life. (Yes, I know coins were a little more exciting 100 years ago than they are today.) It must be black eye peas, though – no other bean or pea will do!

Greens – Greens represent folding money. (Readers in other countries: American paper money is ALL green.) The big three are collard greens, turnip greens, and mustard greens. Spinach and chard may also work, though it’s generally agreed not quite as well. Kale simply cannot be trusted.

Cornbread – In Southern folklore, cornbread symbolizes gold. It then logically follows that you must use yellow cornmeal, not white.

Here are six “lucky” recipes for 2018:

Hoppin’ John

Vegan Hoppin' John

Hoppin’ John is THE classic dish for New Year’s Day. Even people who don’t like black eyed peas usually like this dish. Not only is this vegan version delicious, but it’s fast and easy. Check out Vegan Hoppin’ John by clicking this link.

Black Eyed Pea and Collard Greens Stew

 

If you want something quick and easy … REALLY quick and easy … this one-pot black eye pea and collard greens stew is for you. If you can pitch things into a pot, you can make this. It requires no chopping, no dicing, no sauteing or frying.  And it takes only about 20 minutes of hands-off cooking time. Check out my recipe for Black Eyed Pea and Collard Greens Stew by clicking this link.

Carolina Collards

 

Never whipped up a “mess of greens” before? Don’t worry – this post tells you everything you need to know about prepping, cooking, and seasoning collard greens Southern style. Don’t want to fuss with washing and chopping fresh collard greens? I also provide tips on how to make a tasty pot of greens from frozen collards, as well. Get all the info on how to cook up a mess of greens by clicking this link.

Punjabi Black Eyed Peas With Wilted Ginger Greens

punjabi greens and beans 2

Not in the mood for Southern food? Well, bless your heart. When my partner told me he’d never eaten black eyed peas growing up in India, I was determined to give my black eyed pea and greens stew a North Indian twist, with Indian spices and plenty of ginger. This fusion dish turned out to be awesome – who knew mustard greens (or collard greens, or turnip greens) would taste sooo good with ginger? Check out my fusion recipe for Punjabi Black Eye Peas with Wilted Ginger Greens by clicking this link.

Cornbread With Turnip Greens And Hot Peppers

 

This recipe was inspired by a recipe in Raghavan Iyer’s wonderful book, “Indian Cooking Unfolded.” I was intrigued because, although it was in an Indian cookbook, the recipe could have originated in any Southern kitchen. No Indian spices in this recipe; just traditional cornbread with hot peppers and turnip greens baked right in. Unfortunately, Raghavan’s version contained animal products, so I veganized it! Check out the recipe for Cornbread with Turnip Greens and Hot Peppers by clicking this link.

Makki Ki Roti with Mooli (Indian Cornbread with Radish)

 

Ok, this one IS a traditional North Indian cornbread, cooked on a griddle on top of the stove. Traditionally, it’s served as a breakfast dish with unsweetened yogurt, or served alongside saag. (Saag is a mixture of spiced, cooked, leafy greens such as spinach, collard greens, or mustard greens – so saag would also be “lucky” to eat on New Year’s Day!) This cornbread also goes really well with a bowl of Carolina Collards. Don’t be intimidated by this recipe – I’ve provided step-by-step directions with photos. Check out the recipe for Makki Ki Roti by clicking this link.

I hope you enjoy these recipes! And remember, even if beans and greens don’t make you wealthy – beans and greens will make you healthy! Win-Win!

Happy 2018 to all of you!!!

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Categorised in: Meatless Entrees, Vegan Recipes

3 Responses »

  1. Lovely recipes 🙂

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