Black-Eyed Peas Gumboish Stew

Hope your day was filled with lots of fun stuff and amazing eats.
Today I went grocery shopping and on the way over I ran into some show filming
Gotta love NYC, always something going on 🙂
After that I ate some lunch, which was leftovers from last night, then completed a 40 minute yoga DVD. A while later I took Pete (who was having cabin fever) for a long walk and to the park, he definitely enjoyed letting out some energy.
As I promised you yesterday here is a recap of what I cooked for dinner last night
Black-Eyed Peas Gumboish Stew
I started off the meal by toasting 1/4 cup whole wheat flour on the stove for approximately 5 minutes. Make sure you continuously stir so the flour does not burn. Once that is done remove from the stove and set aside in a bowl.
Next, dice up all the veggies for the stew
Mushrooms. Celery. Bell Pepper. Onion. Corn. Peas.
Add the mix to a large pot with 1 tbsp of oil and sauté for a few minutes. Once that is complete add the flour to the mixture.
Mix well, then proceed to add the beans+tomatoes+3 cups veggie broth.
Bring to a boil, then simmer for 20 minutes.
With about 5 minutes left add in 2 TBSP BBQ sauce, 1 TBSP coco, and desired Cajun spices.
And enjoy with some soy cheese and tofu sour cream 🙂
As for my Paula Deen inspiration, I made her sweet potato biscuits to go with the meal
Here is her recipe, but I veganized it by switching out the butter and milk for vegan friendly options.
Earth Balance Butter
The dough.
Everything tasted awesome. I hope you enjoy the recipe!
In addition to my usual oats and left-overs for lunch, I also munched on this today
Berry Smoothie
1 cup frozen organic berries
1 cup almond milk
1/4 avocado
splash of vanilla
Avocado makes smoothies really creamy and thick with an extra punch of healthy fats, but no worries you cant even taste it!
Dinner tonight
Well, hope you had a great to watch Bethenny and Dancing with the Stars!