Gardening

Between Seasons: What’s Growing in My Fall Garden

There’s something interesting about the garden this time of year. Summer isn’t completely gone, but fall has already started making itself at home.

Right now, Haven Harvest is somewhere in between.

Some of my summer plants are still hanging on and producing, while other beds have already been cleared and replanted for the cooler months. I’m learning that gardening doesn’t always have a clear beginning and ending. Sometimes one season simply grows into the next.

Making Room for the Fall Garden

For my fall garden, I’ve planted collard greens, spinach, cabbage, carrots, beets, and onions.

After a summer filled with tomatoes, cucumbers, corn, peppers, potatoes, sweet potatoes, and plenty of lessons, it feels good to see another round of seedlings and vegetables taking their place.

I especially love growing greens during the cooler months. Collards are already a regular part of the way I cook, and spinach is something I can use in everything from smoothies and tofu scrambles to soups and pasta dishes.

The carrots, beets, cabbage, and onions will require a little more patience, but patience is becoming one of the things this garden continues to teach me.

You plant something. You care for it. You wait.

And sometimes it grows exactly the way you expected.

Sometimes it doesn’t.

Either way, you learn something.

Summer Isn’t Finished Yet

Even while I’m planting for fall, a few members of the summer garden aren’t ready to leave.

I still have bell peppers and habanero peppers growing, along with my peanuts and sunchokes.

The sunchokes have been particularly fun because they’re one of the perennial crops I’m adding as I slowly work toward creating a garden that doesn’t have to be completely replanted every year.

I’m also waiting to see what my peanut plants have been doing underneath the soil all this time. That’s one of the funny things about growing root crops—you spend months caring for a plant without really knowing what’s happening underneath.

Eventually, you just have to dig and find out.

Taking the Garden to the Deck

I’m also experimenting with another growing space: my deck.

I’ve started working on growing herbs there, which will hopefully give me easy access to fresh herbs for cooking while also allowing me to make use of a space that wasn’t producing food before.

One of my long-term goals for Haven Harvest has been to look at my entire property differently.

Instead of asking, Where can I put a garden?

I’m beginning to ask, Where can I grow food?

A raised bed can grow vegetables. A container can grow herbs. A deck can become another little growing area. Fruit trees and berry bushes can become part of the landscape.

It doesn’t all have to happen at once.

Learning to Grow Through the Seasons

Every season in this garden has taught me something.

I’ve learned what I planted too close together. I’ve learned which vegetables thrive here and which ones struggle. I’ve learned that some plants will surprise me, some will disappoint me, and some will produce far more food than I know what to do with.

And now I’m learning how to extend the growing season instead of packing everything away once summer ends.

My ultimate vision for Haven Harvest is still the same: to create a productive little ecosystem around my home that provides a meaningful portion of the food my family eats.

I’m nowhere near finished.

But when I look outside and see summer peppers growing beside beds filled with fall vegetables—and herbs beginning on the deck—I can see that vision taking shape a little more each season.

For now, I’ll keep planting, experimenting, harvesting, and learning.

Because apparently, there really isn’t an “end” to gardening.

There’s just the next season.

— Lulu

Recipes

Bonus Recipe: Ginger Tofu and Vegetable Noodles

This quick, colorful noodle dish is packed with plant-based protein and fresh vegetables. It is perfect for meal prep or for using whatever vegetables you already have on hand.

Ingredients

  • ½ package whole-wheat noodles
  • 1 package extra-firm tofu, drained and cubed
  • 5 mini sweet peppers, sliced
  • 3 scallions, chopped
  • 1 red onion, sliced
  • 1 large carrot, grated or thinly sliced
  • Fresh ginger, grated
  • Red pepper flakes, to taste
  • Seasoned salt, to taste
  • Soy sauce, to taste
  • Sweet seasoned cooking vinegar, to taste
  • A small amount of oil for cooking

Instructions

  1. Cook the whole-wheat noodles according to the package directions. Drain and set aside.
  2. Heat a small amount of oil in a large skillet. Add the tofu and cook until the pieces are browned and slightly crisp on the outside. Remove the tofu from the skillet and set it aside.
  3. Add the red onion, sweet peppers, carrot, scallions, and freshly grated ginger to the same skillet. Sauté until the vegetables are tender but still have a little bite.
  4. Season the vegetables with red pepper flakes, seasoned salt, soy sauce, and sweet seasoned cooking vinegar.
  5. Return the tofu to the skillet, add the cooked noodles, and toss everything together until evenly coated and heated through.
  6. Taste and adjust the seasonings as needed before serving.

This made a satisfying, flavorful meal with chewy whole-wheat noodles, crisp vegetables, and golden pieces of tofu—and it reheated beautifully for meal prep.

Recipes

Three Kids, Three Appetites, One Kitchen

One of the questions I get asked the most is, “How do you come up with so many different recipes?”

The truth is, I rarely have to look very far for inspiration. It lives right here in my home.

Cooking for my family is a little like running a restaurant with four very different customers—including the chef.

One child has an undeniable sweet tooth and would happily eat seafood whenever I put it on the menu. Another loves the comforting, familiar flavors of Sierra Leone—the foods that connect us to family, tradition, and home. Then there’s my youngest, who keeps me on my toes. What she’ll love one week might be completely off the table the next, so every meal feels like a new adventure.

And then there’s me.

I’m about 90% vegan. I rarely eat meat or dairy, though I do enjoy seafood from time to time. My own meals are centered around vegetables, beans, grains, herbs, and whatever is thriving in my little garden.

At first glance, it might sound exhausting to cook for so many different tastes. Some days, it certainly can be. But over the years, I’ve learned that meal planning isn’t about making four separate dinners. It’s about finding common ground.

A pot of rice can become the foundation for several meals. Roasted vegetables can be served alongside grilled seafood, tucked into a Sierra Leonean-inspired stew, or added to my own plant-based bowl. A homemade sauce can completely transform the same ingredients into something that feels entirely new.

Instead of asking, “What do I have to cook tonight?” I’ve started asking, “How can one meal make everyone feel cared for?”

That simple shift has changed the way I think about cooking.

It has also challenged me to become more creative in the kitchen. Some of my favorite recipes have been born from trying to satisfy four different appetites without spending the entire evening cooking.

Over the next few weeks, I’d love to share some of those family-inspired meals with you. I’ll show you how I adapt one recipe into several variations, how I keep meal prep manageable, and how my children continue to inspire nearly everything I create in the kitchen.

Because in this house, every recipe has a story.

Coming to the Blog

Here are a few recipes I’ll be sharing soon:

  • Garden Vegetable & Chickpea Rice Bowls (with optional grilled shrimp)
  • Sierra Leone–Inspired Groundnut Stew with plant-based and traditional variations
  • Homemade BBQ Jackfruit Sandwiches with my garden tomato barbecue sauce
  • Sweet Potato Leaf Stew (Plasas) made the way my family loves it
  • Healthy Banana Bread for the sweet tooth in our house
  • Easy “Build Your Own Bowl” meal prep that keeps everyone happy without cooking four separate dinners

What inspires your favorite family recipes? I’d love to hear the stories behind the meals that bring your family together.

Gardening · Gardening

From My Garden to My Grandmother’s Kitchen

A Plant-Based Sweet Potato Leaf Stew Inspired by Sierra Leone

One of my favorite things about gardening is watching memories grow alongside the vegetables.

This week, I harvested tomatoes and sweet potato leaves from my garden, and as I carried them into the kitchen, I couldn’t help but think of my grandmother.

Sweet potato leaf stew was one of those meals that brought our family together. Growing up, it was often prepared with meat or fish, just as it is in many Sierra Leonean households. The aroma alone could fill the house and let everyone know dinner was almost ready.

Today, I still make that same stew—but with a few twists of my own.

Over the years, my diet has become mostly plant-based, so instead of meat, I use extra-firm tofu. It adds a satisfying texture while allowing me to honor the flavors I grew up with in a way that fits my lifestyle today.

Every time I make this dish, it feels like I’m bringing a little piece of my grandmother’s kitchen into my own.

Garden-to-Table Sweet Potato Leaf Stew

Ingredients

For the stew

  • About 6 cups chopped sweet potato leaves
  • 1 block extra-firm tofu, thawed, pressed, seasoned, and fried
  • 5 medium garden tomatoes
  • 2 yellow onions
  • 2 medium bell peppers
  • Oil for frying

Seasonings

  • Hot pepper flakes (to taste)
  • 1 tablespoon grated fresh ginger
  • 3–4 cloves garlic, minced or grated
  • Seasoned salt (to taste)
  • 1 teaspoon turmeric
  • 2 tablespoons nutritional yeast

To Serve

  • Cooked jasmine rice

Directions

  1. Preheat your oven to 350°F.
  2. Score the tomatoes with a shallow “X” on the bottom of each one and bake for about 10 minutes, until the skins begin to loosen. Remove them from the oven, peel away the skins, and blend or mash the tomatoes into a smooth sauce.
  3. While the tomatoes are roasting, season the tofu to your liking and fry until golden on all sides. Set aside.
  4. Blend the onions and bell peppers together in a food processor until smooth.
  5. Pour the vegetable mixture into the hot oil and cook for about 10 minutes, stirring occasionally.
  6. Add the hot pepper flakes, grated ginger, garlic, seasoned salt, turmeric, and nutritional yeast. Continue cooking for another 5 minutes, allowing the spices to bloom and become fragrant.
  7. Stir in the fresh tomato sauce.
  8. Add the chopped sweet potato leaves, reduce the heat, and cook for about 10 minutes, stirring occasionally.
  9. Taste the stew and adjust the seasonings as needed.
  10. Gently fold in the fried tofu and simmer for another 10–15 minutes, allowing all of the flavors to come together.
  11. Serve over warm jasmine rice.

A Meal That Gets Better With Time

Like many stews, this one tasted even better the next day.

The flavors had more time to develop, making every bite richer than the last.

It’s one of those meals that’s perfect for meal prep because tomorrow’s lunch might be even better than tonight’s dinner.

More Than a Recipe

As I stood in my kitchen cooking this meal, I realized that gardening has become about so much more than growing food.

It’s about preserving traditions.

It’s about remembering the people who taught us to cook long before recipes were written down.

It’s about taking something familiar and making it your own without losing the heart of where it came from.

My grandmother may not have made sweet potato leaf stew with tofu, but I like to think she’d appreciate that the spirit of her cooking still lives on.

Every harvest reminds me that traditions don’t have to stay frozen in time.

They can continue to grow—just like the gardens we tend.

❤️ Happy cooking,
Lulu

Recipes

Juneteenth, Legacy, and the Stories We Choose to Carry

Every year, Juneteenth offers us an opportunity to pause—not only to remember a pivotal moment in American history, but also to reflect on the stories, traditions, and resilience that continue to shape our lives today.

For me, Juneteenth is about more than looking back. It is about honoring the past while intentionally building a legacy for the future.

As someone who has spent the last few years learning more about my family’s Sierra Leonean heritage, I have come to appreciate just how precious our stories are. Some histories have been carefully preserved through generations. Others were interrupted by migration, time, or the devastating realities of slavery. Whether our ancestors remained on the African continent or were forced across the Atlantic, every family’s story deserves to be remembered.

This year, my family celebrated Juneteenth in one of my favorite ways—around the dinner table.

Rather than trying to recreate the past, we chose to honor it while creating new traditions of our own. We prepared a meal inspired by Southern Black traditions and the African diaspora: fresh callaloo, creamy macaroni and cheese, homemade watermelon lemonade, and a rich chocolate cake topped with fresh strawberries.

Every dish carried its own story.

The callaloo held special meaning for me. Although collard greens are often associated with Juneteenth celebrations and Southern Black cooking, I already had fresh callaloo on hand. Across the African diaspora, leafy greens have nourished families for generations, connecting people through shared histories while reflecting the unique ingredients and traditions of each culture. Serving callaloo felt both practical and deeply personal—a reminder that traditions continue to grow and adapt while still honoring where we’ve come from.

The macaroni and cheese reminded me that recipes are often more than instructions. They are memories shared around family tables, expressions of love, and traditions passed from one generation to the next.

Our watermelon lemonade added a vibrant splash of red to the table. Red foods and drinks have become an important part of many Juneteenth celebrations, symbolizing resilience, sacrifice, joy, and the enduring strength of those who came before us.

We ended our meal with chocolate cake topped with fresh strawberries—a simple reminder that celebrations are not only about remembering hardship but also about embracing the sweetness of freedom, family, hope, and the opportunity to create joyful memories together.

As we shared our meal, I found myself thinking about legacy.

Many of us inherit more than recipes. We inherit stories, values, traditions, faith, strength, and sometimes unanswered questions. Some names have been lost to history. Some stories were never written down. Others were intentionally erased.

That reality has deeply influenced my writing.

When I wrote Dark, Still Rising, I wasn’t simply writing about suffering. I was exploring endurance, identity, healing, and the quiet strength that is passed from one generation to the next. Poetry became one way for me to honor both the ancestors whose names I know and those whose names may never be known.

The more I write, the more I realize that preserving our stories is one of the greatest gifts we can leave behind.

Perhaps that’s why I find so much joy in gardening, cooking, and writing. At first glance they may seem unrelated, but each one is an act of cultivation.

In the garden, I plant seeds that will one day nourish my family.

In the kitchen, I prepare recipes that connect us to culture and tradition.

Through writing, I preserve stories and reflections that I hope my children—and perhaps one day my grandchildren—will return to long after I’m gone.

Each is its own way of saying, This is who we were. This is what we valued. This is how we loved.

Juneteenth reminds me that remembrance is an act of love.

It encourages us to ask our elders questions while we still can. To preserve family recipes. To write down our stories. To speak our ancestors’ names. To celebrate not only survival, but also the freedom to dream, create, and build something better for the generations that follow.

Whether that legacy is found in a handwritten recipe, a family photograph, a poem, a flourishing garden, or simply gathering around the dinner table, every story we preserve becomes a gift to those who come after us.

This Juneteenth, our family celebrated with food, laughter, gratitude, and reflection.

As I watched my children enjoying the meal we prepared together, I realized that legacy isn’t only about what we inherit.

It’s also about what we choose to leave behind.

May we leave behind stories worth telling, traditions worth continuing, and hope that grows stronger with every generation.

Recipes

Sunday Lasagna and a Garden-Fresh Salad

After working all night, I came home this morning feeling tired but determined to make something special for my family.

I haven’t been eating much meat these days, but my family loves my homemade lasagna. It had been months since I last made it, and for some reason, today felt like the perfect day to bring it back to the table.

As soon as I got home, I started working on the sauce. I browned about half a pound of ground turkey and then turned my attention to the vegetables. I gathered one large bell pepper, five sweet peppers, two large onions, one steak tomato, and two carrots. After blending everything together, I added the vegetables to the turkey and let the mixture cook down into a rich and savory base.

Next came the seasonings.

If you’ve been following my recipes for any length of time, you already know that I rarely measure anything. I cook the same way my mother and many home cooks before her did—by instinct. A little ginger, basil, garlic, seasoned salt, and chicken bouillon found their way into the pot. There is no exact science behind it. I taste, adjust, and trust my senses.

After about fifteen minutes of cooking, I added a store-bought pasta sauce. Normally, I make my sauce from scratch, but after a long shift, convenience won the day. Sometimes good enough is exactly what we need.

I lowered the heat and let everything simmer together for another fifteen to twenty minutes while I prepared the rest of the ingredients.

The oven was preheated to 350 degrees, the baking dish was waiting on the counter, and three different cheeses were ready to go alongside the oven-ready lasagna noodles.

Then came my favorite part: assembling the layers.

Sauce.

Pasta.

Cheese.

Repeat.

There is something almost therapeutic about building a lasagna layer by layer. Maybe it’s because you can already imagine the finished dish before it ever goes into the oven.

After forty-five minutes of baking, the house smelled amazing.

While the lasagna rested, I stepped outside and harvested fresh lettuce from the garden. I paired it with tomatoes, carrots, and baby spinach we already had on hand to create a simple side salad.

I had every intention of making a cheesy garlic bread to go alongside dinner, but by that point exhaustion had caught up with me. After being awake all night and spending the morning cooking, I decided the garlic bread could wait for another Sunday when I had a little more time and energy.

And honestly, that was okay.

Sometimes a meal doesn’t have to be perfect to be meaningful.

Sometimes it’s enough to gather around the table with the people you love, share a homemade meal, and enjoy the fruits of your labor—whether they come from the garden, the grocery store, or a recipe you’ve been making for years.

Today’s meal reminded me that caring for the people we love often happens in simple ways. A warm pan of lasagna. A fresh salad from the garden. A quiet afternoon after a long night’s work.

Those small acts of love matter more than we realize.

Recipes

Almost Hits: Beet Pulp Vegan Brownies & Learning to Cook Differently

There’s something oddly satisfying about making a recipe completely from scratch — especially when it starts with ingredients that most people would probably throw away.

Recently, I decided to experiment with a healthier vegan brownie recipe using homemade almond flour, homemade almond milk, and the leftover beet grounds from a batch of homemade fruit punch. I’ve been trying to find more ways to naturally incorporate iron-rich foods into our family’s meals without making every meal feel overly “healthy,” and honestly… this recipe landed somewhere between an almost hit and a full success.

The brownies came out soft, delicate, and more cake-like than fudgy. Considering I was working with homemade ingredients that tend to behave differently than store-bought versions, I was actually pretty happy with the outcome. I used homemade almond flour, applesauce, flaxseed meal as an egg substitute, cocoa powder, vanilla, sugar, and chocolate chips on top before baking everything at 350 degrees for about 45 minutes.

And surprisingly? It worked.

Now, did everyone in the family immediately fall in love with them? Not exactly.

Some people enjoyed them, while others were a little skeptical — which is fair. When people are used to rich, ultra-sugary brownies, healthier versions can feel a little different at first. But that’s part of this journey for me. I’m learning that healthier cooking doesn’t have to be perfect to still be worthwhile.

Sometimes the goal isn’t to recreate traditional comfort food exactly as we remember it. Sometimes the goal is simply finding better ways to nourish ourselves while still enjoying the process.

What I loved most about this recipe was the intention behind it:

  • Using beet grounds instead of creating food waste
  • Making homemade almond flour instead of relying on heavily processed ingredients
  • Using flaxseed instead of eggs
  • Finding simple ways to increase iron-rich foods in our daily meals

It reminded me that not every recipe has to be a viral masterpiece to be meaningful. Some recipes are stepping stones. Some are experiments. Some are “almost there.” And honestly, I think there’s value in sharing those too.

Because real cooking — especially when you’re trying to feed your family healthier meals on a budget — is a lot of trial, error, adjusting, and trying again.

I’ll probably tweak this recipe next time by adding a little more healthy fat for richness and maybe reducing the bake time slightly for a softer center. But overall? I’d still call this one a win.

Not every healthy recipe has to fool people into thinking it’s unhealthy to be worth making.

And maybe that’s what this new series is really about:
celebrating the almost hits too.

Recipes

 Simple Tofu Curry with Potatoes (Cooked by Instinct, Not Perfection)

Some of the best meals don’t come from measuring cups—they come from instinct.

Today, I made a simple tofu curry with potatoes, using what I had in my kitchen and seasoning as I went. It’s one of those meals that doesn’t require perfection, just a little patience and a willingness to trust your taste.

Cooking Without Measuring

I’ll be honest—I rarely measure my seasonings.

I cook based on how things smell, how they look, and how they taste along the way. This dish was no different. Every step was about adjusting, tasting, and letting the flavors come together naturally.

Ingredients

1 block extra firm tofu (thawed, drained, and diced) 1 red onion (thinly sliced) Several sweet peppers About 6 spring onions 2 stalks celery (diced) 3 medium white potatoes (diced)

Seasoning & Base:

Vegan butter (used for browning tofu) 1 small can tomato sauce 1 can coconut milk 1–2 tbsp Jamaican curry powder 1 tsp turmeric Black pepper, salt, and vegan bouillon (to taste) ~1.5 cups water

How I Made It

1. Brown the tofu

I started by browning the tofu in vegan butter until it developed a nice color, then set it aside.

2. Build the base

In the same pan, I sautéed the sliced red onions until they softened. Then I added the sweet peppers, spring onions, and celery, letting everything cook together for a few minutes.

3. Add the seasoning

Next came the curry powder, turmeric, and the rest of my seasonings. I stirred everything together and let it cook for a few more minutes to deepen the flavor.

4. Bring it all together

I added:

coconut milk tomato sauce diced potatoes browned tofu about 1.5 cups of water

Then I lowered the heat and let everything simmer.

5. Let it simmer

I let the curry cook for about 45 minutes, checking it occasionally for:

flavor consistency

This is where cooking by instinct really comes in—adjusting as needed.

How I Served It

I had mine with a small bowl of rice, while my youngest enjoyed theirs just as it was.

That’s the beauty of this dish—it works either way.

Final Thoughts

This was one of those simple dinners that came together without stress.

It was:

filling flavorful and easy to make

And honestly, those are the meals I find myself coming back to the most.

Recipes

Vegan Chocolate Banana Cake (Rich, Fudgy & Protein-Packed)

There are two kinds of baking moments in my house:

The planned ones.

And the “these bananas are about to turn” ones.

This cake was the second kind.

I had three very overripe bananas sitting on the counter, and instead of making the usual banana bread, I wanted something deeper. Richer. Chocolate.

And because I’ve been experimenting with incorporating more plant-based protein into our meals, I decided to blend in silken tofu.

What came out of the oven surprised me.

This isn’t light and fluffy.

It’s dense.

It’s fudgy.

It’s intensely chocolatey.

And it slices beautifully.

🍫 Ingredients

3 overripe bananas

1¾ cups flour

¾ cup maple syrup

3 tablespoons olive oil

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coconut milk

¼ cup applesauce

1 cup cocoa powder

1 package silken tofu

👩🏾‍🍳 Instructions

Preheat your oven to 350°F. In a blender or food processor, combine: Bananas Silken tofu Coconut milk Maple syrup Olive oil Applesauce Blend until completely smooth and creamy. In a separate bowl, whisk together: Flour Cocoa powder Baking powder Baking soda Slowly fold the dry ingredients into the wet mixture until fully combined. Do not overmix. Pour the batter into a prepared baking pan (an 8×8 pan works beautifully for this texture).

Batter poured into the pan (if available)

Bake for 30–40 minutes, or until the center is set and a toothpick comes out mostly clean. Allow the cake to cool completely before slicing. It firms up as it rests.

🍰 The Texture (Because It Deserves Attention)

First slice photo

This cake is:

Thick and moist Almost brownie-like at the base Deep and rich in chocolate flavor Slightly creamy from the silken tofu Naturally sweetened with banana and maple syrup

You cannot taste the tofu. What it does is add structure, moisture, and protein without changing the flavor.

It feels indulgent — but intentional.

🌿 Why I Bake This Way

I’m not trying to make dessert “healthy.”

I’m trying to make it balanced.

Adding fruit.

Adding tofu.

Using maple syrup instead of refined sugar.

It’s about making small shifts that add nourishment without removing joy.

And when a slice looks like this?

No one is asking questions.

Recipes

Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee

🌿 Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmother’s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love — sometimes made with chicken, beef, or fish — depending on what was available that day. What made it special wasn’t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, I’ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting — a bridge between who I was and who I’m becoming.


🥣 Ingredients

  • 2 cups precooked black-eyed peas
  • 1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
  • 2 large onions, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 1 large tomato, chopped
  • 2 tablespoons tomato paste
  • ½ cup olive oil (or palm oil, for a traditional flavor)
  • Seasoning salt, to taste
  • Cayenne pepper, to taste
  • Ginger and garlic, to taste

🍲 Directions

  1. Prepare the soy strips.
    Rehydrate 1 cup of soy strips in warm water or broth for 15–20 minutes. Once softened, squeeze out the excess liquid and set aside.
  2. Blend the vegetables.
    In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
  3. Sauté the base.
    Heat ½ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color — about 10–12 minutes.
  4. Add the tomato paste.
    Stir in the tomato paste and cook for another 3–5 minutes to deepen the flavor.
  5. Add the soy strips.
    Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
  6. Add the black-eyed peas and simmer.
    Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
  7. Taste and adjust.
    Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread — something that lets you scoop up every drop of that flavorful sauce.


💛 Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmother’s patience — how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though she’s no longer here. This dish connects me to where I come from, while also embracing how I’ve grown. It’s proof that you can honor your roots and still evolve in your own direction.


💭 Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe — or its memory — alive in your own kitchen?

Share your reflections in the comments — I’d love to hear the stories that feed your soul. 🌿