Monday, January 26, 2015

A Family Favorite, Veggie Pockets!

One of our favorite things to eat is veggie pockets!  Whether we are camping, sitting around a fire, or hanging out with family & friends it is a treat!  It is a one pocket meal and full of nutrients and variety for everyone.  The nice thing with veggie pockets is everyone can make their own and put whatever they want into it.  It will all cook up and taste delightful!

There are several ways this dish can be prepared.  One is in a campfire on some good, hot coals.  One is over a grill.  And the last is in the oven.  We have prepared it all of the ways but in this blog post I am going to show you in the oven.  In the oven can be prepared any day of the week and under any weather condition! And considering it is so healthy it is something that can be on a weekly menu and of course made so easily in the oven is a great option for any family!

Use whatever vegetables you like.  We like to use a rainbow of colors and besides the flavors from the vegetables mingle so well!  Here I have green pepper, yellow pepper, baby bella mushrooms, tomato, red onion, and zucchini.

Here I have red potato and corn.  I cut up the red potato really small so it will cook well inside the veggie pocket otherwise it is hard and the rest of the vegetables are mushy.

Here I have frozen green peas and frozen broccoli.  Fresh broccoli works just fine but I had frozen on hand.  Also any legume will work for this veggie pocket.  Like I said use whatever you like and mix and match colors.  Makes it more fun!

And we added vegetarian burgers for texture.  Homemade, leftover, frozen legume burgers work well or any burger you like.  Or if you are not into vegetarian burgers use a legume or bean of your choice. Any combination of your choosing will work.  

We serve it over rice and we like the Lundberg Wild Rice blend.  It has a great flavor and is a healthy option to add to the meal.  And it is gluten free for my gluten free friends!

The Wild Rice Blend is so pretty!  And so tasty and goes well with the vegetable combination of the veggie pocket!

Okay, now to prepare the veggie pocket.  Take a big piece of aluminum foil (for those who do not like aluminum foil use a piece of parchment paper inside the aluminum foil and spray the parchment paper but make sure to wrap the whole thing in aluminum foil) and spray it.  If  it is not sprayed it will stick very bad!

There's no special way to load up the veggie pocket.  One thing... I usually add the potatoes on the bottom so they will cook up evenly.

I sprinkle dried basil, dried oregano, and dried parsley over the vegetables.  And a little garlic salt or adobo seasoning.  And add about 1 TBS of water over top of the vegetables.  Then fold it over and fold the edges in tight.  

We write our names on it since we all like it a little different.  In the oven it does not have to be flipped over to cook it sufficiently.  In a campfire or on a grill it does need to be flipped at least one time. And it cooks in about 20 minutes.

Veggies Pockets (4 people)
4 medium red potatoes, diced
1/3 green pepper, diced
1/3 yellow or orange pepper, diced
1 tomato, diced
6 baby bella mushrooms, chopped
1/2 small red onion, sliced
1 small zucchini, sliced
4 vegetarian legume burger, chopped
1 cup corn
1 cup green peas
3 cups broccoli
1/4 teaspoon dried basil (per pocket)
1/4 teaspoon dried oregano (per pocket)
1/4 teaspoon dried parsley (per pocket)
1/8 - 1/4 teaspoon garlic salt or adobo seasoning (per pocket)
1-2 TBS water (per pocket)

1. Take one large piece of aluminum foil and spray with oil.
2. Arrange vegetables on one side of the aluminum foil (so it can be folded in half) and fold in half and seal the three sides.
3. Put all veggie pockets in the preheated oven (400 degrees) and bake for 20-25 minutes.
4. Serve veggie pocket over rice.
5. It is good with soy sauce, Bragg's amino acids and hot sauce.


No comments: