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Vegetable Porridge

 
127
Vegetable Porridge Vegetable Porridge

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Yield

2

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 medium sweet potatoes, or yams
diced
½ large butternut squash
diced
*
100 grams dates
pitted
1 clove garlic
grated
½ large onions
diced
1 medium sweet red bell peppers
diced
100 grams rolled oats
1 teaspoon cinnamon
ground
1 teaspoon nutmeg
ground
1 teaspoon ginger
ground
*
1 teaspoon salt and black pepper
*

Directions

Add the dates, sweet potatoes, butternut squash and garlic to a large pan

Add just enough boiling water to the pan to completely submerge the ingredients

Simmer for 20 minutes

Mash the sweet potatoes, butternut squash and dates until an even consistency is achieved (no need to drain water)

Add the red pepper, onion, rolled oats and seasoning to the pan

Simmer for a few more minutes, stirring occasionally

Leave to stand for a few minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 2388% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 238% Vitamin C 85%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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