Hey folks!
I think one of the most widely recognized traditions or some would say superstitions, is the consumption of black eyed peas on new years day to bring you good fortune in the new year.  Well, whether you're a believer in this ritual or not, the following recipe from "hotcooknmomma" on VegWeb sounds like something worth trying on the first day of 2012 or any other day you want good fortune in your belly! 

I also found an interesting article on the origin of why people started to incorporate eating black eyed peas on new years day in the first place.  There seem to be several theories floating around out there and you can check out the article by clicking here.

Now, on to the grub!

INGREDIENTS (use vegan versions):

2 cups dried blackeyed peas (about 2 1/2 to 3 cups after soaking), soaked overnight
1 medium or large yellow onion, chopped
4 large or 5 medium garlic cloves, minced
1 teaspoon dried thyme leaves (not ground thyme)
2 bay leaves
1/4 to 1/2 teaspoon Old Bay seasoning, to taste
1/8 teaspoon ground black pepper
1/2 cup vegan butter, melted (I use Earth Balance)
4 vegetable bullion cubes + 3 cups hot water or 3 cups broth (I use Not Chick'n)
1 bunch mustard greens, bite sized (or turnip greens, or kale)
1/4 to 1/2 teaspoon liquid smoke flavoring
2 tablespoons nutritional yeast
1 1/2 teaspoons red wine vinegar
1/4 to 1 teaspoon Bragg's Liquid Aminos or soy sauce (depending on broth)
1/4 to 1/2 teaspoon hot sauce (I use Louisiana hot sauce or Tabasco)   


Drain and rinse soaked blackeyed peas, then place in crockpot. Add onion, garlic, thyme, bay leaves, old bay seasoning, and black pepper to crockpot.

Stir in melted vegan butter and broth; the liquid should cover the blackeyes by about 1" to 1 1/2". Splash in a bit more broth if needed (depending on the size of your crockpot). Cook on high for 1 1/2 hours.

After 1 1/2 hours, stir greens into crockpot, a handful at a time. Cook for another 2 1/2 to 3 1/2 hours on high, until blackeyes are as done as you like them. To me, this dish works best when the blackeyes and greens are both well past al dente, fairly soft, but not overshooting into mushy.

When you're happy with the texture of the blackeyes and greens, add liquid smoke, nutritional yeast, red wine vinegar, Bragg's/soy sauce, and hot sauce. I personally recommend generous sprinkling of the hot sauce, Old Bay, and smoke flavoring.

Turn crockpot to low to keep it warm for second helpings. Remove bay leaves, and serve with sweet cornbread.