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Veggie Gumbo.

June 18, 2011 by Carolina

From pastries to quinoa to ice cream, I’m daydreaming of all the food I can’t have until my splurge day, compliments of 4-Hour Body. One of the many things I’m drooling over is potato soup, which doesn’t work cause potatoes aren’t allowed. I decided appeasing my soup craving was good enough so I made this delicious veggie gumbo to hold me over. It did the trick.

Ingredients

10 Okras, chopped

6 Celery Stalks, chopped

1 Cup Corn

1/2 White Onion, chopped

1/2 Red Bell Pepper, chopped

1 TSP Garlic, minced

3 Cups Vegetable Stock

1 Vegetable Bouillon Cube

1/2 TSP Olive Oil

2 Dried Bay Leaves

3 TSP Tomato Paste (I used no-sugar added paste but you can use any)

Salt & Pepper, to taste

In a pot, heat the olive oil over high heat & add the okra, corn, onion, pepper & garlic; cook for 5 minutes until onions are translucent. Add vegetable stock, bouillon cube, tomato paste & bay leaves, stir & bring to a boil; boil for 5 minutes. Bring down the heat to medium, cover the pot & cook for 20-25 minutes until corn is tender. Dinner in just over 30 minutes!

Serve with brown rice or couscous if you’re lucky (yes, I’m craving rices/grains too…it’s amazing what “I can’t have this” will do to your brain right? Nuts!). Since I can’t have those until cheat day I served mine with half an avocado, sounds like a weird mix but trust me its tasty. Side note: in Colombia we serve almost every dish with a side of avocado & lime, give it a try, kicks up your meal a notch. Buen provecho!

Carolina

Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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