Veggie Pockets Recipe

These were done on a whim. The idea came into my head and I thought why not? It didn't come out too bad at all. Here's the recipe for these delicious veggie pockets. Sorry about the lighting. I was still learning how to use my new camera.

Veggie Pockets

Veggie Pockets

1 pita bread dough recipe or biscuit dough recipe

2 carrot

1/4 cabbage

1 green pepper

1/2 onion

3 cloves garlic

Sea salt

Coconut oil/Olive oil

Method

Grate onion and garlic. Chop cabbage and slice onion and green pepper.  Saute onion in coconut oil/olive oil until translucent. Add vegetables and garlic with a bit of sea salt. Stir and keep sauteeing until vegetables are 3/4 done. Turn off heat. Turn the oven on to about 350 degrees Fahrenheit. Take portions of the dough and form into balls. Roll out the balls very flat but not too thin that the veggie mixture will leak through.  Place a spoonful of the veggie mixture in the center. Fold one end of the dough over and secure it by using a wet fork and pressing it into the ends of the dough all around.  Place on a greased baking sheet. Bake for about 10 minutes or until the pockets are golden brown in color. Serve and enjoy!

From my kitchen to yours. Bon appetit!(Happy eating!)
Jenn
If you have a question on vegetarian eating that you would like me to answer then fill in this short form to submit your question. I'll answer in an Ask Jenn video on Wednesdays.

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For God's Glory!

Carrot and Green Bean Saute Recipe

As usual, a very simple recipe. You know how I like to keep it simple. Love the kitchen but love simple.

Carrot and Green Bean Saute

Carrot and Green Bean Saute

2 carrots

1 cup green beans

1/2 onion

Sea salt

Coconut oil/Olive oil

Method

Wash and grate carrots.  Cut green beans if needed. Slice onion. Saute onion in coconut oil/olive oil until translucent(clear).  Add grated carrots and green beans. Mix well and let saute for a minute or so. Add sea salt, stir and let saute for another few minutes.  Turn off the heat. 

Serve and enjoy!

P.S. If you are using canned green beans then you need only to saute it until the green beans are warmed through. If you're using fresh green beans, you would have to saute them for a bit longer until it is cooked through. With the fresh beans you may have to put the burner on the lowest possible heat and cover to help the green beans to cook faster.

Jenn
If you have a question on vegetarian eating that you would like me to answer then fill in this short form to submit your question. I'll answer in an Ask Jenn video on Wednesdays.

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For God's Glory!

Ground Provision Salad Recipe

When I lack money in my budget to get potatoes at the store but I have an abundance of ground provisions I make this recipe. Ground provisions for those who may not know are root crops like yam, dasheen, tania, sweet potato. This recipe can be changed many times over by changing the combination of provisions or the combination of vegetables.

Ground Provision Salad

Ground Provision Salad

1 cup cooked sweet potato, diced

1 cup cooked tania, diced

1 cup cooked green banana, diced

Mayonnaise

Sea salt

1 cooked carrot

1 sprig parsley

1 sprig celery

Method

Put all cooked provisions into a bowl.  Chop carrot, parsley and celery and add to the bowl.  Add mayonnaise and sea salt and mix well.  Adjust salt to taste.  Serve and enjoy!

Jenn

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For God's Glory!

Sweet Potato, Dasheen and Veggie Pattie Recipe

I love to find different ways to prepare the foods that we eat day in and day out. This keeps boring out of the kitchen and makes every meal different though it may be the same foods we're eating. This recipe is one of those I came up with as a different way of eating ground provisions by using it in place of bread. This can be had with breakfast like I did or with lunch since it has provisions in it. 

Sweet Potato, Dasheen and Veggie Pattie

Sweet Potato, Dasheen and Veggie Pattie

1 sweet potato
1 small dasheen
1 carrot
1 leaf (bok choy) chinese cabbage
Sea salt
1/4 onion
Coconut oil/Olive oil
Dash of curry

Method

Wash sweet potato and put to boil in a pot of salted water.  Peel dasheen and put into the same pot.  While they are cooking, wash and grate carrot into a bowl.  Chop bok choy (chinese cabbage) and onions and add to carrots. Sprinkle sea salt and drizzle about 1 tbsp coconut oil over them. Mix well, cover and let sit. When sweet potato and dasheen are cooked, drain the water and mash them.  Add to vegetables with a dash of curry and mix well. Taste and adjust the salt content as needed.  Form into balls and flatten to make into patties.  Serve and enjoy!

N.B. You may also fry or bake these for a different taste altogether. I plan on doing that one of these days. With this recipe you have a combination of cooked and raw so you end up getting the goodness of raw veggies and all their raw nutrition. You can also change the veggie combination or the provision combination as well.

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Lunch Ideas

This is Lunch Ideas Showcase #2. Every Thursday I'm featuring some of the lunches we've eaten as a family to help trigger ideas for your own vegetarian lunch.  Some of the picture may be from some time ago when I was waiting on God for a camera so please excuse the picture quality.  If there is a recipe available I have linked the recipe name in red to the recipe so click away and enjoy.

Also feel free to share your own vegetarian meals in the comments to help trigger ideas for me too.  Take care and enjoy!

Mixed Vegetable Rice, Carrot Casserole, Pumpkin chunks, Fish, Lettuce Tomato Sesame Salad, Ground Provision Mash

Boiled green banana, Curried Beets, Roasted Breadfruit, Lettuce, Sliced Cucumber

Pumpkin soup served with Raw ripe Plantain and Avocado

Lentils served over Yellow Rice with Avocado and Sliced Tomato

Cabbage Pumpkin Slaw, Lentils, Sweet Potato, Seasoned Raw Ripe Plantains, Boiled ripe plantain

Rice and red beans, Fish in a Tomato based Coconut Milk Sauce, Raw Ripe Plantain and Lettuce Salad

Macaroni with Curried Green Beans Dish, Lentils, Boiled green banana

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Breakfast Ideas

Welcome to our 2nd edition of breakfast ideas. A showcase of breakfasts we've eaten as a family to help trigger ideas for your own vegetarian breakfasts. Feel free to share your breakfasts in the comments as well so I could get some ideas too. 

Some of the pictures are from quite some time ago so please excuse any dark or poor quality ones in there. In cases where the recipe is available I've linked the caption below the picture in red to the recipe so you can click it to get the recipe. Enjoy!

Scrambled eggs, Carrot and Green Bell Pepper Saute and Wholewheat Plait Bread

Breadfruit, Tuna, Avocado

Sauteed Christophene (Chayote), Lettuce and Tomato

Wholewheat bread, Avocado Pizza, Boiled Egg, Banana Coconut Muffin

Breadfruit, fish eggs in coconut milk, tomato avocado salad

Scrambled eggs, Avocado, Mango and Papaya(Pawpaw)

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Lunch Ideas

Here is Lunch Showcase #1. These are some of the lunches we've had. As I mentioned in the 30 Day Nature Isle Recipe Marathon Wrap Up, these meals are to help trigger ideas as to how you can add more vegetables into your lunch or dinner meal. Some of the pictures are not recent so the picture quality is not as good as others. In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

Ground Provisions with Pumpkin and Spinach in Coconut Milk

Lentils served over plain rice with green banana, avocado, tomato and carrot

Breadfruit with Cucumbers in Coconut Milk

Macaroni salad with avocado and raw ripe plantain

Carrot rice with pumpkin mash, ground provisions and carrot & cabbage slaw

Potato Salad, Black Beans, Sliced Cucumbers and Grated Carrot

Spaghetti, Corn, Green Bean & Spinach Dish with Lentils

Hope you enjoyed this first glimpse into our lunch table. Go ahead and share in the comments some of the vegetarian type of meals you have had.

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Breakfast Ideas

Here is Breakfast Showcase #1. These are some of the breakfasts we've had. Like I wrote in the 30 Day Nature Isle Recipe Marathon Wrap Up, these are to help trigger ideas as to how you can incorporate more vegetables into your breakfast meal. Some of the pictures are not recent so the picture quality is not as good as others.  In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

White Cabbage, Red Cabbage & Avocado Salad with Raw ripe plantains and sardines

Pumpkin & Christophene with fish, avocado & crackers

Pita Bread with Bok Choy(Chinese Cabbage) & Tomato Saute

Sesame Tuna with Lettuce & Tomato Salad

Lettuce & Plantain Salad with mackerel and Sorrel Muffins

Sauteed cabbage, scrambled eggs, ripe papaya and avocado

It is very simple to add more vegetables and fruits into your eating plan. Hope you enjoyed this first glimpse into our breakfast table.  Why don't you go ahead and share some of your own breakfasts in the comments. It would help trigger some ideas for me too.


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Yellow Vegetable Rice Recipe

When I did this recipe during the week my 10yr old son said it looked like Sunday food because Sunday food always seems better even though it may be the same meal as a week day.  Funny child.  Here is the 30th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Vegetable Rice

1 cup rice

1 carrot

1 small beet (or 1/2 normal size beet)

1 handful spinach leaves

1/2 onion

3 cloves garlic

1 tsp turmeric powder

Dash of curry

Sea salt

Method

Put rice in pot or rice cooker and add water to about 2 inches above the level of the rice.  Add sea salt and 1 tsp turmeric powder. Cover and let rice come to a boil.  Lower heat. While rice is cooking grate carrot and beet and set aside.  Chop spinach leaves and grate garlic. Slice onion and in another pot saute the onions in coconut oil or olive oil until translucent.  Add a dash of curry, the vegetables and a bit of sea salt. Saute vegetables for about 3 minutes then add garlic.  Stir well and turn off heat.  When rice is done add sauteed vegetables and a drizzle of coconut oil or olive to rice and mix well to incorporate vegetables.  Serve and enjoy!

Rice Cookers Available for Under $25 with Free Shipping.

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Yellow Red and White Vegetable Pizza Recipe

This is the 29th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Red and White Vegetable Pizza

Wholewheat pizza dough

1 chunk pumpkin

1 carrot

2 tomatoes

1 christophene

Tomato sauce

1 tsp curry

1 onion

Sea salt

Method

Grate pumpkin.  Slice carrot thinly into a separate bowl.  Wash tomatoes and slice.  Peel and core christophene and grate in a separate bowl.  Slice 1/2 of the onion and grate the other half.  Mix tomato sauce, grated onion, curry and a bit of sea salt.  Roll out the dough to desired shape. Spread tomato sauce mixture over dough retaining some for the top.  Add pumpkin, sliced onions, christophene,carrots and tomatoes in layers on top of the tomato sauce mixture.  Add the remaining tomato sauce on top of the vegetables.  Bake in a 350 degree oven until dough is cooked(about 15-20 minutes).  Cut into slices.  Serve and enjoy!

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Carrot Casserole

When we lived in the States and in St. Thomas, I would sometimes take this dish to whatever potluck we were attending. Whenever I would tell anyone the name of this recipe, their first reaction is like "Carrot?" They are less than enthusiastic about it but when they taste it, their story changes and I have no leftovers. Love it! :)

In those days I was still consuming cow's milk and cheese so if you choose you can use milk instead of water and add cheese to the basic sauce. Either way it really is good. Here is the 22nd recipe in our 30 Day Nature Isle Recipe Marathon.

Carrot Casserole

4 cups sliced carrots, cooked and drained

1 cup water

1/3 cup chopped onion

4 tbsp flour

1 tsp salt

1 tbsp sugar

2 tbsp chopped parsley

Coconut oil/Olive oil

Method

Saute onion in coconut oil/olive oil until translucent.  Mix flour and water together and add to the onion.  Stir until thickened. (This is the point where you would add the cheese if you choose and stir until the cheese is melted and the sauce is smooth).  Add salt, sugar and parsley and carrots.  Mix well and pour into a greased baking dish.  Bake at 350 degrees for about 30 minutes.  Serve and enjoy!

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