Apparently, people all over the US now have a variation of this meal on New Year’s Day (ok, maybe not the spinach pies), but I’d never heard of it before moving to the South from the Northeast. Either way, I only started having it a few years ago when Seth asked me to make it for him. OK, the first time, I just made the peas, which is more or less what happened this time, too. But this meal had a few weird turns to it anyway. I heated up some of the corn muffins (1000 Vegan Recipes) that I’d made a couple of days before, so that was easy. I didn’t use a recipe for the beans, although I had planned to mix it up a little and make the Spicy Black-Eyed Pea Cakes in Vegan Eats World, but had a fit of the lazies. I just chopped up some onion and sautéed it for a bit in a little olive oil, added the peas and about ½ cup of veggie stock along with some Spike seasoning and let it simmer for a few minutes. I had a lot less beans when I was done than I thought I would. I got some kale fresh from my mom’s garden when I was there for Christmas. It cooked down a bit more than I expected. Again, no recipe but I simmered it in some veggie stock for a few minutes, added some chopped roasted garlic (Seth made some earlier in the day and oh holy yum), a little of the olive oil the garlic was being stored in, a splash of tamari and a little less than half a teaspoon of tahini. I splashed a bit of lemon juice on it at the very end. It was amazing, but as I said, there was less of it than I expected. So I panicked. I didn’t think we had anywhere near enough for both of us – at least not enough of the beans and kale. Seth had some leftover collards his mom made for him and we heated those up to fill things out. I remembered the last two mini spinach pies (Vegan Eats World) so I added those to the mix too, which resulted in a meal that went from “OMIGOD there’s not enough food!” to “We ate way too much” in a manner of minutes. Sigh. At least we used up some leftovers.