Black-eyed peas weren’t part of my childhood, not even on New Year’s Day. In my thirties I made black-eyed pea stew with ham hocks — it was a favorite, but that was it. Then, when I taught world cooking, black-eyed peas popped up in recipes from Africa to Greece. My world opened. Black-eyed peas, bringers of good fortune, symbolize what happens when I allow something new in, and integrate an ingredient into my life.

Vegan cuisine is a groundbreaking, and experimental place. There’s plenty of open sky and possibilities. It’s full of flavor, color, texture, spices and innovation. I lean into those spaces, they’re auspicious.