Because sometimes you need some good, old fashioned southern comfort food….

This dish can be made dairy-free using the substitutions below for the butter and the buttermilk.

Servings: 4

• 2 slices bacon
• 1 tbsp olive oil
• 1 cup chopped onion
• 1 tbsp minced garlic
• 3 cups vegetable broth
• 1 1/2 cups water
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (16-oz) bag fresh or frozen black-eyed peas
• 3.4 oz all-purpose flour
• 1/3 cup finely chopped scallions
• 1/4 cup yellow cornmeal
• 1/4 tsp baking soda
• 2 tbsp chilled butter, cut into pieces (or 2 T Earth Balance, coconut butter or Spectrum non-hydrogenated vegetable oil)
• 1/2 cup buttermilk (OR 1T lemon or apple juice + 1/2 cup non-dairy milk…let sit 10 minutes before using)
• hot sauce (optional)

1. Cook the bacon in a Dutch oven sprayed with cooking spray over medium heat until crisp. Remove bacon from the pan and finely chop. Heat 1 tbsp olive oil in the Dutch
oven. Increase the heat to medium-high and saute the onion for three minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the broth, water, salt, pepper, and black eyed peas to the pan. Bring to a boil and then simmer, partially covered, for 35 minutes or until the peas are tender.

2. Weigh or lightly spoon flour into a dry measuring cup. Combine the flour, scallions, cornmeal and baking soda, whisking to combine. Cut the chilled butter into the flour
mixture with a pastry cutter or two knives until the mixture resembles coarse sand. Add the bacon and buttermilk and stir until it comes together into a moist dough.

3. Gently divide the mixture into 12 equal portions. Drop the dumplings one at a time into the Dutch oven. Cover and cook for 8 minutes or until dumplings are done.