Tag: vegancomfortfood

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

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

Lulu LeeLeave a comment

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.

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

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

Lulu LeeLeave a comment

🌿 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

Like my grandmother, I rarely measure seasonings when I cook. I trust my nose, taste, and memory to guide me — that’s the soul of African cooking.

🍲 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. 🌿