Ground Provision Spaghetti Recipe

This one was my husband's idea and his project so that's his hand in the picture(if you ever wondered what my hubby's hand looked like) ROFL - I crack myself up.  Anyway let's get back to the recipe at hand. It went down pretty well. It requires a meat grinder or some other type of grinder like machine like the one in the picture. I don't know all the correct terms for it so feel free to educate me in the comments. Thanks in advance. And please excuse the dark nature of the picture. It was taken with a blackberry with no flash in the days when I was waiting for the Lord to provide a camera. Love y'all.

Ground Provision Spaghetti

Ground Provision Spaghetti

1 medium sized dasheen

2 tanias

4 green bananas

1 medium sized white yam or yellow yam

2 sweet potatoes

Method

Place a pot of water on the stove with sea salt to boil.  Peel the provisions, rinse them, cut them into chunks and place in the pot of water.  Cover and let cook. When the provisions are done drain the water(you may reserve the water to be used in a soup or broth for another meal, if you want to. I do that sometimes). Cut them into smaller pieces if necessary and run through the grinder, alternating the provision you put in so that you have a good mix in your spaghetti. Serve with your favorite gravy and enjoy!

P.S. Feel free to change the combination of provisions to your liking. I imagine cassava would be a good addition and eddoes as well.

From my kitchen to yours. Bon appetit!
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!

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.

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.
For God's Glory!

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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For God's Glory!

Green Banana and Ripe Plantain Patties Recipe

This recipe was an experiment. I like trying new things with the everyday foods we eat. I like to keep it varied so we don't get tired of eating the same thing over and over.  It came out pretty well so I'm sharing it with you today.

Green Banana and Ripe Plantain Patties

Green Banana and Ripe Plantain Patties

2 green bananas

1 ripe plantain

1 sprig celery

1 sprig parsley

1/4 onion

Sea salt

1 clove garlic

1 tsp curry

Coconut oil/Olive oil

Method

Peel green bananas and plantain. Place in a pot of water, add some sea salt. Cover and let cook. In the meantime chop parsley, celery, onion and garlic. When the green bananas and plantain is cooked, drain the water and mash.  Add the chopped seasoning and curry. Mix well. Add more sea salt if needed and additional seasoning according to your taste. Heat coconut oil in a frying pan and add mixture by spoonfuls into the oil. Fry until golden brown. Serve and enjoy!

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.

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.
For God's Glory!