Receive this newsletter from a friend? Subscribe for updates! New Year's Edition, December 29, 2013 Happy new year! Well, almost. As 2013 is windin

        Web Version  
newsbite-banner

Receive this newsletter from a friend? Subscribe for updates!

***

New Year's Edition, December 29, 2013

Happy new year! Well, almost. As 2013 is winding to a close, I've just gotten home after a week of visiting family, and I'm actually tired of restaurant and holiday party food. If you're like me and are looking forward to using the arrival of the new year to reboot your healthy diet, take a look at my Get-Healthy Plan: KISSS (Keep It Simple Soups and Salads). There's no measuring, no special foods to buy, just lots of big salads and fat-free vegan soups or stews of your choice.

***

New Recipes this Week

mushroom-gravy-sm

Vegan Mushroom Gravy

Vegan Mushroom Gravy

A big Thanksgiving feast can be tough to pull off without electricity! Read all about how a camp stove and my mushroom gravy saved my Thanksgiving dinner and get the gravy recipe, too.

sweet-potato-pie

White Sweet Potato Lime Pie with Cranberry Topping

And on Slow-Motion Miracle:

Maria combined the flavors of the season into the perfect Christmas dessert: White Sweet Potato Lime Pie with Cranberry Topping. All of Maria's delicious recipes are gluten-free and soy-free, too.

Coming Up:

I'm not exactly sure. I'm torn between creating one last semi-healthy dessert for 2013 and a new black-eyed pea dish for 2014. Drop me a comment on my blog or Facebook page to let me know which you'd prefer.

***

Black-Eyed Peas for New Year's Day

black-eyed-peas

Maybe I'm old, but when I think of New Year's, I don't think of all the partying and drinking on New Year's Eve. Instead, I think of the black-eyed peas and greens my mother always fixed for lunch on New Year's Day. An old Southern tradition says that if you eat "peas and greens" on New Year's, you'll have luck and fortune throughout the coming year.

I feel very lucky and fortunate, so maybe it's working for me. In any case, I certainly don't want to tamper with success, so I'll be eating the traditional combo this Wednesday. What isn't always traditional is how I cook them. Last year, I wrote about some of the many different dishes I've made from black-eyed peas--inspired by international cuisines such as Nigerian, Korean, Indian, and Creole--with a couple of greens recipes thrown in for good measure.

creole-blackeyed-peas3

Creole Black-eyed Peas

 
blackeyed-pea-hummus1

Black-eyed Pea Hummus

 
black-eyed-pea-masala3

Black-eyed Pea Masala

 
korean-blackeyed-peas

Korean-Inspired Bowl

Check out all 10 "peas and greens" recipes, and have a lucky, wealthy, and healthy 2014.

susan-signature
***

Missed a NewsBite? See the 1st edition or the 2nd edition.

Please feel free to forward your NewsBites to others and follow FatFree Vegan on these fine social media networks:

facebook google_plus instagram pinterest twitter youtube
1px