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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Christophene in a Basic Sauce Recipe

A simple yet tasty recipe from my kitchen to yours.

Christophene in a Basic Sauce

2 christophenes

1/2 onion

2 cloves garlic

1 sprig thyme

1 sprig parsley

1 tsp curry

Wholewheat flour

Coconut oil/Olive oil

Water

Sea salt

Method

Peel and dice christophene. Put in a pot of water with the sprig of thyme and some sea salt to cook. While christophene is cooking peel and chop garlic and chop the parsley.  When christophene is done, drain but keep the water in a bowl to use in making the sauce. Saute onions in coconut/olive oil until translucent. While onions are sauteeing, mix 2 tbsp flour in 1 cup of the water drained from the christophene and grate garlic. Add curry, garlic, parsley and a bit of sea salt to the onions and stir. Add flour/water mixture and keep stirring so that it doesn't burn. If the sauce gets too thick add water to thin the sauce to the consistency you want it to be. Add christophene and mix well. Taste and feel free to add more sea salt or curry or whatever other seasonings you desire. Turn off heat.  Serve and enjoy!

From my kitchen to yours,
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 one of the Ask Jenn videos on Wednesdays.

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Breakfast Ideas

Welcome to the 5th edition of Breakfast Ideas. I'm sharing breakfasts that we have eaten as a family to help trigger ideas for your own vegetarian breakfasts. Some of the pictures are from some time ago so please excuse any of the lower quality pictures you see.  As you will see it is very simple to add more vegetables to your eating plan. I have added the link to available recipes in red. Enjoy!

Sweet Potato & Christophene in a Pumpkin Sauce, Boiled Egg

Homemade pita bread with egg & tomato scramble

Green Banana and Pumpkin Mash, Ripe Banana, Avocado, Wholewheat Bread

Roasted breadfruit, Carrot & Beet Saute, Hard boiled egg, Avocado

I hope you enjoyed this glimpse into our dining table. Please do share your own breakfasts to help trigger ideas for me too.


Jenn

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Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce Recipe

We've had this recipe for breakfasts and it was really good. You can use it either for breakfast, lunch or dinner. Here the recipe is pictured with half of an egg(boiled).

Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce

Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce

1 sweet potato

1 christophene(chayote)

1 chunk of pumpkin

1/4 onion

3 cloves garlic
Sea salt

Coconut oil/olive oil

Method

Peel christophene(chayote), dice and put in a pot of salted water to cook.  Wash sweet potato, dice and put in the pot as well(peeling the sweet potato robs you of some of its nutrition but the choice is yours).  While they are cooking, chop onion, grate garlic, dice pumpkin and set aside.  When the christophene and sweet potato are finished cooking drain water but do not throw it away, set it aside.  Saute garlic and onion in coconut oil/olive oil until it is translucent.  Add pumpkin and reserved water from the sweet potato and christophene.  Add sea salt and let pumpkin cook.  When pumpkin is done, use a hand blender and blend the pumpkin to make the sauce(see note).  Add salt to taste then add the cooked diced sweet potato and christophene.  Serve and enjoy!

Note: If you don't have a hand blender then use a fork or wooden spoon and crush pumpkin and stir well to make the sauce.

Hand blenders are available on Amazon for Under $25

Jenn

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Christophene(Chayote) Pattie

This is one version of a christophene(chayote) pattie that I did. Christophene takes on whatever flavours are added to it. It is a very adaptable food.

Christophene(Chayote) Pattie

Christophene(Chayote) Pattie

2 cups christophene(grated)

1/2 onion

5 cloves garlic

3 seasoning peppers, preferably red(see note)

2 sprigs parsley

1/2 cup flour

Sea salt

Coconut oil/Olive oil

Method

Put grated christophene into a bowl.  Grate onion and garlic and add to the bowl.  Chop peppers and parsley and add to bowl.  Mix well.  Add flour and sea salt. Mix well and form in to balls.  Heat coconut oil or olive oil in a frying pan.  Flatten the balls and place in hot oil. Turn when the edges start appearing brown.  When the other side is brown, remove from frying pan.  Serve and enjoy!

Note: Seasoning peppers are a small type of pepper that is not hot like scotch bonnet or cayenne. it has a slight sting when you place it against your tongue but the sting quickly goes away. It comes in red and green colors and gives a wonderful flavour to the food.  If you don't have seasoning pepper you can use bell pepper(or what we call sweet pepper here in Dominica) instead.

Jenn

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Curried Vegetables In Coconut Milk Recipe

Curried, one of the interesting ways to prepare vegetables with flavour.

Curried Vegetables In Coconut Milk

Curried Vegetables In Coconut Milk

1/2 onion

3 cloves garlic

1 chunk pumpkin

1 christophene(chayote)

1/2 handful of bok choy(chinese cabbage)

1/2 handful of spinach

1/2 cup green beans

1 sprig celery

1 sprig parsley

2 tbsp curry

Coconut milk

Coconut oil/Olive oil

Sea salt

Method

Chop and saute onion in coconut oil until translucent.  Add curry, stir and let saute for another 15 seconds or so.  Add water, the green beans and sea salt.  Dice pumpkin and add to the pot.  Peel and dice christophene and add to pot as well.  Chop bok choy, spinach, celery and parsley and add to the pot.  The water level should be about an inch or so above the level of the vegetables.  Cover and let vegetables cook. Grate garlic and set aside. When vegetables are tender, add garlic and coconut milk. Adjust salt to taste.  Lower heat and let simmer for about 5 minutes.  Serve and enjoy!

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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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Crustless Christophene Quiche Recipe

This is the 26th recipe in our  30 Day Nature Isle Recipe Marathon. It was originally posted back in June but I felt it should be part of this marathon.

Crustless Christophene Quiche

3 Christophenes

4 eggs

1 sprig celery

1 sprig parsely

1 sprig chives

½ medium onion

5 cloves of garlic

Sea salt

Method

Peel and dice christophene. Place in a pot to boil. While christphene is cooking wash and chop green seasonings. Beat eggs and add green seasoning, onion & garlic. When christophene is cooked mash and add to egg mixture. Grease baking dish and place in oven for approximately 15 minutes or until top is golden brown and knife inserted in the center comes out clean.

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Christophene and Scrambled Egg Dish

There are times when christophene comes in abundance to our home. After I've given away some we still have quite a bit left over so I've had to be pretty inventive to use this vegetable in different ways.  This is one of the ways I've prepared it.

Here is the 20th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Scrambled Egg Dish

1 christophene

4 eggs

1/2 onion

1 sprig parsley

1 sprig celery

1 sprig chives

Sea salt

Coconut oil/Olive oil

Method

Peel and core christophene.  Cut into cubes and put to boil in salted water.  While christophene is cooking, whisk eggs and chop the onion, chives, celery and parsley.  When christophene is cooked, drain (remember you can reserve the water for using in soups or gravies). Saute onion in coconut oil/olive oil until translucent.  Add green seasonings and christophene. Saute for about 30 seconds.  Add whisked eggs and salt and stir.  Let eggs cook, stirring from time to time to prevent burning. Serve and enjoy!

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Christophene Salad

This is the 13th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene Salad

1 christophene

1 carrot

1 sprig parsley

1 sprig celery

Mayonnaise

Sea salt

Method

Peel christophene, cut into chunks or dice and put in a pot of salted water to cook.  While christophene is cooking, wash and grate carrot, chop parsley and celery and set aside. When christophene is done, drain water and put christophene in a strainer or colander to drip and cool down for a few minutes.  When christophene is cool, add carrots, mayonnaise and green seasonings.  Stir well and adjust the salt to your taste.  Serve and enjoy!

Side note: You can store the drained christophene water in the fridge or freezer for use in soups or gravies. I do that most times when I cook vegetables and add them to gravies or as a base for soups.  It gives an added flavor, I tell you!

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Yellow Split Pea and Pumpkin Soup

This is the 11th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Split Pea and Pumpkin Soup

2 cups yellow split peas
2 cups cubed pumpkin (peeling is optional)
2 potatoes, cubed (peeling is optional)
1 christophene, cubed (peeled)
1 onion
5 cloves garlic
Parsley
 Celery
Small sprig of rosemary
Curry
Coconut oil/Olive oil
Sea salt

Method
Saute onions, green seasoning and garlic in coconut oil/olive oil.  Add curry and saute for about 10-15 seconds more. Add split peas and enough water to about twice the level of the peas.  Bring liquid to a boil and lower heat. When peas are almost done, add pumpkin, christophene, potatoes and sea salt. Stir from time to time because split peas have a tendency to stick to the bottom of the pot.  When pumpkin is cooked, scoop out some and some of the liquid.  Blend and add back into the pot. Stir together, let cook another few minutes.  

N.B. Feel free to adjust the salt and other seasonings to your taste.  Also for an added dimension of flavor you may add some coconut milk and additional coconut oil towards the end.
Serve and enjoy!

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Christophene and Tomato Stir Fry

This is the 10th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Tomato Stir Fry

1 christophene

1 tomato

1/2 onion

1 sprig parsely

1 sprig celery

Coconut oil/Olive oil

Sea salt

Method

Peel christophene and slice or cut into chunks.  Put christophene into a pot of salted water to cook. While christophene is cooking, slice onions, chop parsley and celery and cut tomato into chunks.  When christophene is done, drain water but keep just a little of the water.  Saute onions and green seasonings in coconut/olive oil until onions are translucent.  Add christophene and tomato and a dash or two of sea salt according to your taste.  At this point at about 2 tbsp of the water reserved from the christophene and let simmer for about 30 to 60 seconds.  Serve and enjoy!

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Carrot Pumpkin and Christophene Slaw

This is the 6th recipe in our 30 Day Nature Isle Recipe Marathon.  A very simple slaw to go along with whatever meal you're having.  Add a few raisins and you're good to go.

Carrot Pumpkin and Christophene Slaw

2 carrots

1 small piece of pumpkin

1 small christophene

Mayonnaise

Sea salt

Sprinkle of brown sugar

METHOD

Clean and grate carrots into a bowl. Grate pumpkin into same bowl(removing the skin is optional). Peel and grate christophene into the same bowl as well.  Add mayonnaise, sea salt and a sprinkle of brown sugar. Mix well and adjust salt and sugar to taste.  Enjoy.

Optional - add raisins and there is no need for the brown sugar or add both, it's a free world(smile).

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Christophene and Red Bell Pepper Dish

This is the 3rd recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Red Bell Pepper Dish

1 christophene
1 red bell pepper (sliced)
½ onion
1 clove garlic
Sea salt
2 tbsp coconut/olive oil

Method 
Peel and slice christophene. Sauté the garlic and onion in the oil. Add christophene and water. Cover and let christophene cook. When christophene is done, add salt and red bell pepper, mix together and let cook for another 30 seconds.  Serve and enjoy!

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Christophene and Pumpkin Saute

There are many ways to prepare christophene.  This is one of them that I've done. For those who don't know what christophene looks like, click on the word christophene in the recipe and you will be taken to a previous post I've written on it with pictures.

Christophene and Pumpkin Saute

Christophene and Pumpkin Saute

1 Christophene

1 pc pumpkin (with or without skin)

1 sprig parsley

1 stalk celery (with leaves)

Sea salt

Olive/Coconut oil

Method

Peel onion and slice.  Peel and grate christophene.  Set aside.  Grate pumpkin also and set aside.  Put oil into pan and add sliced onions.  Saute until onions have become translucent, then add grated christophene and pumpkin.  While vegetables are sauteing, chop parsley and celery and add to pan.  Saute until vegetables are cooked through.  If necessary add a little water to keep it from sticking and burning.

We've enjoyed this recipe for breakfast quite a few times.  Enjoy!

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Vegetarian Recipe: Crustless Christophene Quiche

I've had an abundance of christophenes in my kitchen and have had to come up with different ways of preparing it.  This recipe is one of the many that I've come up with.  It makes a wonderful breakfast served with wholewheat bread.

Crustless Christophene Quiche

3 Christophenes

4 eggs

1 sprig celery

1 sprig parsely

1 sprig chives

½ medium onion

5 cloves of garlic

Sea salt

Method

Peel and dice christophene. Place in a pot to boil. While christphene is cooking wash and chop green seasonings. Beat eggs and add green seasoning, onion & garlic. When christophene is cooked mash and add to egg mixture. Grease baking dish and place in oven for approximately 15 minutes or until top is golden brown and knife inserted in the center comes out clean.

Read Health Benefits of Christophene to find out more on the health benefits of christophene as well as its other names.

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Raw Food Recipe using Christophene

Christophene is a wonderful food to eat. I newly discovered that it can be eaten raw. This dish is very simple to prepare and can go with anything. Here is the recipe that I've done. It tasted really good if I do say so myself.


1 christophene
1/2 an onion
1 clove garlic
sea salt to taste

Method
Grate christophene(the seed can be grated, as well as the skin if soft enough). Grate onion and garlic. Add sea salt. Mix thoroughly. The christophene releases its own juices when grated so expect a bit of liquid in the bowl. The liquid can be consumed as well.

I had this as part of lunch on Tuesday and topped it with a bit of tomato sauce. Here is a picture of the lunch - the christophene is whitish looking with a bit of red on top(the tomato sauce). The only things cooked in this plate are the fish and tomato sauce. I love eating raw! I need to do more though. I'm getting there.

My camera is acting up so bear with me. This is how it came out:

I attempted to do a closeup:

Enjoy! If you try this let me know how it turned out.