Southern Specialty Stew with Whole Grain Sweet Cornbread

This stew combines the most popular Southern plant-based favorites into one meal. My kids both went back for seconds, and they are very selective about what they ask for seconds on! Feel free to substitute fresh spinach or okra, or fresh cooked black-eyed peas; I wanted to make this nutritious soup as fast and easy as possible to prepare.Enjoy!

Southern Specialty Stew

2 medium sweet potatoes, cubed
1 medium onion, chopped
3 cloves garlic, minced
4 cups water
1 can black-eyed peas, drained
1/2 bag frozen sliced okra
1 can stewed or fire roasted tomatoes
1/2 bag frozen spinach, or greens of choice
1 tsp salt, or to taste
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp basil
1/4 tsp dill

Combine sweet potatoes, onion, garlic, and water in a large sauce pot. Bring to boil and cook until sweet potatoes are soft. Add remaining ingredients and simmer until frozen veggies are heated through. Serve with cornbread.

Whole Grain Sweet Cornbread

1 1/4 cup plus 3 Tbsp water, divided
1/4 cup cashews
1 Tbsp flaxseed or chia seed meal
1 1/4 cup whole grain cornmeal
1 cup whole wheat pastry flour, barley flour, or spelt flour
1/2 cup date sugar or xylitol
1 Tbsp aluminum-free baking powder
1/2 tsp salt

Heat oven to 400 degrees F. Grease bottom and sides of a 9 inch round, 8x8 square, or muffin pan with coconut oil. Whiz 1 1/4 cup water and cashews in blender until smooth and creamy with no grit. Beat cashew mixture, flax or chia meal, 3 Tbsp of hot water until well combined. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake fro 20-30 minutes or until top is set and toothpick inserted in the middle comes out clean.