Vegan Black-Eyed Peas and Jalapeno Cornbread

According to Southern tradition, eating this delicious little bean on January 1st will bring health and wealth in the coming year. There are several theories as to why the black-eyed pea is lucky here in the South. Some believe the practice originated in Egypt, while others claim that it began during the civil war. Is it folklore? Maybe, but it’s probably safest to not buck tradition, especially when it can be this tasty. Pair the beans with fresh, hot cornbread, and you’ll have a meal to start the year off right!

Black-Eyed Peas

3 TBSP Coconut Oil
1 Red Onion, finely chopped
3 Cloves Garlic, finely diced
2-3 Inches Fresh Ginger, finely diced
3 Cups Presoaked Black-Eyed Peas
32 oz No-Chicken Flavor or Vegetable Broth
½ Tsp Salt (or more or less to taste)
2 Tsp pepper (or more or less to taste)
3 Tsp Dry Mustard
¼ cup Brown Sugar
1-2 TBSP Juice from canned or jarred Jalapeños

In a pressure cooker over medium heat, sauté onion in coconut oil until soft, about 10 minutes. Add garlic and ginger, and sauté for just a few minutes, so garlic doesn’t burn. Add black-eyed peas, broth, salt & pepper. Cover and cook with high pressure for 20-25 minutes. Release pressure. Stir in mustard and sugar, jalapeno juice and add more seasoning if desired. Continue to simmer over low heat until cooking liquid has thickened and peas are as soft.

Jalapeño-Cheese Cornbread
1 Cup Non-Dairy Milk
1 TBSP Apple Cider Vinegar
1 Cup Flour
1 Cup Cornmeal
1 TBSP Sugar
2 Tsp Baking Soda
2 Tsp Baking Powder
½ Tsp Salt
4 TBSP warm water
1 TBSP Ener-G Egg Replacer
1 TBSP Olive Oil
1 Can Whole Kernel Corn
4 TBSP jarred or canned Jalapeños, diced
½ CUP Vegan Shredded Jack or Cheddar Cheese

Preheat oven to 400 degrees. Coat a 9 x 13 pan with vegan butter or shortening. Combine the milk & vinegar and set aside. In a medium bowl, combine cornmeal, flour, sugar, salt, baking soda, & baking powder. In another bowl, whisk together water and egg replacer. Add milk mixture and oil and gently combine with dry mixture. Fold in cheese, corn, and jalapenos. Heat the buttered dish in the oven for 2 minutes, remove, spread batter in dish, and return to oven for about 25 minutes, or until golden brown.