DANIEL FAST RECIPES - Clover Sites



DANIEL FAST RECIPES

Apple Raisin Nut Cookies

• 2 cups chopped apples, unpeeled (about 2 apples)

• 1 cup brown rice flour

• 1 cup cashew halves and pieces

• 1 cup pecan halves

• 1 cup raisins

Instructions

Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans, and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie.

Drop by spoonfuls, two inches apart, on an ungreased 11 by 17-inch baking sheet. Bake 15 minutes. Let cool on a wire rack.

Yield: 16 servings (serving size: about 1 cookie)

SPINACH ZUCCHINI CASSEROLE

Sauce:

• 1 (28-oz) can diced tomatoes

• 2 cloves garlic

• 1/2 TB dried basil

• 1/2 TB dried oregano

• 1/2 TB dried parsley

• 1 tsp salt

• 2-3 medium zucchini, sliced into 1/2" rounds

• 3 cups packed fresh spinach, stems removed

• 1 cup sliced onion

• Cooked brown rice, lentils, or quinoa

Preheat oven to 350° F. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Simmer about 10 minutes. While sauce is cooking, prepare vegetables. Use an olive-oil spray to lightly coat a 9x13 casserole dish (or simply rub bottom with olive oil). Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini. When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa. 

Stuffed Acorn Squash

• 2 acorn squash

• 1/2 cup quinoa

• 1 1/2 cups unsweetened apple juice or water

• 1 cup chopped apple

• 1 tsp cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp nutmeg

• 1/4 cup chopped pecans

• 1/4 cup golden raisins

• 1/4 cup regular raisins

Instructions

Preheat oven to 375°F. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4" deep. Bake 40 minutes.

While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.

Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes. Serves 4.

*I liked this; good.

Hummus Casserole

• 1 Hummus recipe

• ½ cup water

• 1 cup cooked spinach, drained

• 1 cup diced zucchini

• 1 cup shredded carrots (about 1 carrot)

• ¼ cup chopped green onions (green parts only)

• ½ tsp salt

• 2 cups cooked brown rice

Instructions

Preheat oven to 350°F. Prepare hummus and place in a large bowl. Add water, spinach, zucchini, carrots, green onions, salt, and brown rice. Stir well. Pour into a casserole dish that has been lightly rubbed or sprayed with olive oil. Bake, covered, for 20 minutes. Makes about 10 (1/2 cup) servings.

Brown Rice Stir-fry with Orange Sauce

• 1 tablespoon extra-virgin olive oil

• 2 cups chopped broccoli (stems and florets) or ½ 16-ounce bag cut broccoli, cooked

• 1 cup chopped carrots

• ½ cup chopped onion

• ¼ cup Bragg's Liquid Aminos or soy sauce

• ¼ cup unsweetened orange juice

• 1 clove garlic, minced

• 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger

• 3 cups cooked brown rice

• ¼ cup toasted chopped walnuts

• 2 tablespoons chopped green onion

Instructions

Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve. 

Yield: 4 servings (serving size: about 1 ¼ cups)

Baked Oatmeal

• 1 ½ cups old-fashioned rolled oats

• 1 ½ cups unsweetened almond milk

• ½ cup unsweetened applesauce

• ¼ cup chopped dried apricots

• ¼ cup chopped dates or raisins

• ¼ cup chopped pecans or walnuts

• ½ teaspoon cinnamon

• ¼ teaspoon salt

Instructions

Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 45-50 minutes or until slightly browned and crispy on top.

Yield: 6 servings (serving size: 2 squares)

Strawberry-Banana Smoothie #1

• 4 ounces extra-firm tofu

• 1/4 cup unsweetened almond milk or soy milk

• 1/4 cup unsweetened apple juice

• 2 tablespoons Date Honey

• 1 cup sliced strawberries

• 1 frozen banana, peeled, sliced (about 1 cup)

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Strawberry-Banana Smoothie #2

• 1 cup unsweetened almond milk

• 1 frozen banana, peeled and sliced (about 1 cup)

• 1 cup whole frozen strawberries (about 6 strawberries)

• 1 Medjool date, pitted

Instructions

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Almond Butter Bites

• ½ cup almond butter

• ¼ cup raw sunflower seeds

• ¼ cup raisins

• ¼ cup chopped almonds

• 2 tablespoons unsweetened shredded coconut

• ¼ teaspoon cinnamon

Instructions

Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed. Makes about 18.

Tropical Fruit Salad

• 2 cups sliced strawberries

• 3 kiwifruit, peeled and quartered

• 1 1/2 cups orange segments, cut into 1-inch pieces

• 1 cup red seedless grapes, halved

• 1 cup fresh pineapple chunks, cut into tidbits

Instructions

Mix fruit in a large bowl, and chill until ready to serve. 

Yield: 6 servings (serving size: about 1 cup)

← Use mandarin oranges instead of regular oranges.

Top with chopped almonds, macadamia nuts, pecans, and/or walnuts. 

Tuscan Soup

• 1 tablespoon extra-virgin olive oil

• 1 cup diced onion

• 1 cup diced carrots

• 2 cloves garlic, minced

• 6 cups water or Vegetable Broth

• 1 cup dry lentils, sorted and rinsed

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 1 (14.5-ounce) can diced tomatoes, undrained

• ½ (10-ounce) package frozen chopped spinach, unthawed

• ½ tablespoon dried crushed rosemary

• 1 bay leaf

• 1 teaspoon salt

• 1/8 teaspoon pepper

Instructions

Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn. Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.

Yield: 8 servings (serving size: about 1 ¼ cups)

Recipe Notes

← Serve with Corn Muffins.

← When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.

Corn Muffins

• 1 1/2 cups yellow cornmeal

• 1/2 cup unsweetened almond or rice milk

• 1/4 cup water

• 1 tablespoon Date Honey (optional)

• 1 tablespoon extra-virgin olive oil

• 3/4 cup fresh or frozen corn kernels

• 1/4 cup chopped green onions (green parts only)

• 1/2 teaspoon salt

Instructions

Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth. Add corn, green onions, and salt. Stir until well combined.

Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.

Yield: 12 servings (serving size: 2 mini-muffins or 1 regular muffin)

Recipe Notes

Use 1 1/2 tablespoons dried chives instead of green onions.

Guacamole with a Little Kick

• 2 medium avocados

• 1/2 medium tomato, diced

• 1/4 cup diced red onions

• 1/2 medium jalapeno pepper, seeded & diced

• 2 cloves garlic, minced

• 2 TB chopped fresh parsley

• 1 TB lime juice

• 1 tsp salt

Instructions

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and mash until smooth. Stir in the rest of the ingredients. Chill in refrigerator for 1-2 hours.

*I got addicted to guacamole during the Daniel fast. Eat with corn tortilla chips, or whole wheat tortilla, cut into triangles and baked. I’m not a fan of spicy, so I wouldn’t add the jalepeno. And I would add cilantro, instead of parsley.

Chunky Potato Soup

• 1 TB extra-virgin olive oil

• 1/2 cup chopped onions

• 1 cup chopped carrots

• 1 cup sliced celery

• 2 cloves garlic, minced

• 4 cups water or Vegetable Broth

• 3 large Russet potatoes, peeled & cubed (about 5 cups)

• 1 bay leaf

• 1 tsp salt

• 1/2 tsp thyme

• 1/8 tsp pepper

• 1/2 cup almond, rice, or soy milk

• 2 TB chopped fresh parsley or 1 tsp dried parsley

Instructions　

Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.

Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve. 

*This was one of my favorite Daniel fast dinners- it was very filling and savory. Good flavor.

Tomato Basil Soup

• 1/2 TB extra-virgin olive oil

• 1/2 cup chopped onions

• 3 (14.5-oz) cans diced tomatoes

• 1/2 cup water

• 1 clove garlic, minced

• 1 ½ tsp dried basil

• 1 tsp salt

• 1/8 tsp pepper

• Toasted pumpkin seeds, optional

• Toasted sunflower seeds, optional

Instructions

Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes. Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired. Makes about 4 (1 ¼ cup) servings.

*We left out the sunflower seeds, and ate this with the corn muffins. Very good.

NAOMI’S RECIPE for Ratatouile

• 2 medium zucchini

• 2 medium summer squash

• 6-8 medium tomatoes

• 3-4 cloves of garlic

• 2 large yellow onions

• bunch of fresh basil

• 3 tbsp olive oil

• salt, to taste

Chop up the onions, tomatoes, squash, and zucchini. Add to a big pot, and let simmer for about an hour. The tomatoes will make their own juices, and it will be like a big stew.

*This is delicious- one of my favorites! It would be good over brown rice or whole wheat pasta, but also good just by itself.

Oatmeal Raisin Cookies

• 1 cup old-fashioned rolled oats

• 1 cup almond flour or oat flour

• 1 cup creamy cashew butter, almond butter, or peanut butter

• 1/2 cup applesauce

• 1/3 cup Date Honey

• 1/2 cup raisins

• 2 tablespoons chopped walnuts

• 1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on an 11 by 17-inch baking sheet. Flatten and shape into circles. Bake 10-12 minutes.

Yield: 18-20 servings (serving size: 1 cookie)

Taco Soup

• 1 tablespoon extra-virgin olive oil

• 1/2 cup diced onion

• 4 cups Vegetable Broth or water

• 1 (14.5 oz) can diced tomatoes

• 1 (15-oz) can black beans, rinsed & drained

• 1 (15-oz) can pinto beans, rinsed, drained, & mashed

• 1 (15-oz) can corn, drained

• ½ cup dry polenta

• 1 tablespoon Taco Seasoning

• 1 teaspoon salt

• 1/8 teaspoon pepper

Instructions

Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes. Makes 8 cups.

Gimme More Granola

• 1/4 cup chopped dried plums or Medjool dates

• 1/4 cup water

• 1 cup old-fashioned rolled oats

• 2 TB unsweetened apple juice

• 1 TB extra-virgin olive oil

• 1/4 cup raisins

• 2 TB chopped almonds

• 2 TB chopped walnuts

• 2 TB sunflower seeds

• 2 TB unsweetened shredded coconut

Preheat oven to 350º F. In a small saucepan, add plums and water. Cook over medium heat 5 minutes, or until plums are softened. Transfer to a food processor or blender, and process until mixture is a thick paste.

In a large bowl, combine plum mixture, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds, and coconut. Stir well, making sure everything is well coated. Spread out on a baking sheet, and bake 5 minutes. Stir granola, and bake another 5 minutes, or until lightly browned. Let cool (will become more crispy as it cools), and store in an airtight container. Makes about 2 cups.

Carrot, Apple, & Ginger Soup

• 1/2 TB extra-virgin olive oil

• 1/2 cup chopped onions

• 1 clove garlic, minced

• 1 TB minced fresh ginger root

• 6 cups Vegetable Broth or water

• 2 lbs carrots, peeled & cut into 2" pieces

• 2 cups chopped apples, peeled

• 1 bay leaf

• 1/2 tsp thyme

• 1 tsp salt

Instructions

Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.

Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes. Makes 8 cups.

Pineapple-Kiwi Salad

• 6 cups fresh spinach leaves, torn, stems removed, lightly packed

• 1 (8-ounce) can pineapple tidbits, drained, juice reserved

• 5-6 kiwifruit, peeled, cut into half moons

• 1/4 cup diced red onion

Instructions

Wash spinach leaves well, and place in a large serving bowl. Top spinach with pineapple, kiwifruit, and red onion. Pour pineapple juice over all, and toss gently.

Yield: 6 servings (serving size: about 1 cup)

Vegetarian Meatloaf

Ingredients

• 1 1/2 cups French green lentils

• 3/4 cup chopped onion

• 1/2 cup shredded carrot

• 1/2 cup chopped red bell pepper

• 1/4 cup wheat germ

• 1/2 cup cooked brown rice

• 3/4 cup crushed whole wheat tortilla chips

• 1/4 cup crushed flax seed

• 2/3 cup egg whites (need a substitution….maybe use flaxseed mixed with water as egg substitution)

• 1 (6.5 ounce) can tomato sauce

• 1 tablespoon olive oil

• 2 teaspoons dried thyme

• 1 pinch cayenne pepper, or to taste

salt to taste

Directions

← Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.

← Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.

← In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.

Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

PEAR and PUMPKIN SOUP

ingredients

• 1/2  cup  chopped onion

• 1/2  cup  water

• 2  teaspoons  instant chicken bouillon granules (vegetable broth)

• 15-ounce can  pumpkin

• 2-1/2  cups  half-and-half or light cream (almond milk)

• 1-3/4  cups  pear nectar

• 1/4  teaspoon  ground ginger

• 1/4  teaspoon  white pepper

• Pear slices (optional)

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Baked Potato Chips

• 2 lbs Russet baking potatoes, peeled

• 1 TB extra-virgin olive oil

• 1/2 tsp salt

• 1/8 tsp pepper

Instructions

Preheat oven to 375º F. Cut potatoes into 1/8"-thick slices by using either the slicing disc of a food processor, mandoline slicer, or by hand. Place potato slices in a large bowl. Add olive oil, salt, and pepper, and stir well to coat. Spread in a single layer on two large baking sheets. Bake 15 minutes. Flip potatoes, and cook another 10-15 minutes, or until chips are crispy. Serves 4.

Italian Style Steamed Broccoli

• 2-3 broccoli crowns, stems removed & cut into florets

• 1 TB extra-virgin olive oil

• 1/2 cup chopped fennel bulb

• 1/2 cup chopped onion

• 1 cup halved cherry tomatoes

• 1 clove garlic, minced

• 1 tsp dried basil

• 1/4 cup pine nuts, toasted

Steam broccoli 12-15 minutes. Place in a serving bowl, and set aside. Heat oil in large skillet over medium heat. Add fennel, onion, tomatoes, garlic, and basil. Cook 10-15 minutes, stirring frequently. Just before serving, stir in broccoli and pine nuts. Cook until broccoli is heated through, and return to bowl. Serve immediately.

Sweet Potato Pie

• 2 pounds sweet potatoes

• ½ cup Date Honey

• ¼ cup unsweetened orange juice

• 1 cup oat flour (see Recipe Notes)

• 1 teaspoon grated orange zest

• ½ teaspoon cinnamon

• 1/8 teaspoon nutmeg

• ¼ cup unsweetened coconut flakes

• ¼ cup finely chopped pecans

Instructions

Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.

Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.

Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.

Tahini Cookies

Ingredients

• 6 tablespoons tahini

• 1/2 cup honey

• 1/2 teaspoon ground cinnamon

• 1 1/2 cups quick cooking oats

• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.

3. Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Peanut Crusted Tofu Triangles

Tofu and peanuts both contribute magnesium to this dish. Serve this tasty vegetarian entrée with lime wedges for a bit of color and citrus flavor.

Yield: 4 servings (serving size: 3/4 cup rice and 4 tofu triangles)

Ingredients

• (14-ounce) package firm tofu, drained

• 1 1/2  cups  uncooked instant rice

• 1 1/2  cups  rice milk

• 1/2  cup  thinly sliced green onions

• 1/3  cup  chopped fresh cilantro

• tablespoons  finely chopped red bell pepper

• teaspoon  salt, divided

• teaspoon  water

• large egg white

• 1/3  cup  dry-roasted peanuts

• 1/2  teaspoon  garlic powder

• 1/2  teaspoon  ground ginger

• 1/2  teaspoon  crushed red pepper

• teaspoons  peanut oil, divided

← Cooking spray

Preparation

Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.

Combine rice and milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.

Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.

Tomato Basil Soup

• 12 Vine Ripe Tomatoes

• 1 Package Cherry Tomatoes

• 2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)

• 1 Large Ripe Avocado

• 2 Yellow Onions (chopped)

• 4 Cloves Garlic (chopped)

• 5 Stems Fresh Basil

• 2 Tablespoons Pure Honey

• 1 Bay Leave

• 1 teaspoon Oregano

• 1 teaspoon Sea Salt

• 1 Tablespoon Red Pepper Flakes

• 2 Tablespoons Olive Oil

Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.

Tahini Salad Dressing

• 1 cup olive oil

• 3 tablespoons balsamic vinegar

• 1 teaspoon tahini

• 3 garlic cloves (crushed)

• 4 tablespoons soy sauce salt

MIX it all together.

Orzo Stuffed Peppers

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
1 (28 ounce can) can diced tomatoes
4 cups vegetable broth
1 1/2 cups orzo
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
1/3 cup freshly grated Pecorino Romano cheese, plus more for sprinkling on top
Salt and pepper, to taste
1/4 cup fresh basil leaves, finely chopped
6 sweet bell peppers (red, yellow, or orange)

1. Preheat the oven to 400° F.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.

3. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.

4. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save the vegetable broth.

5. Stir the orzo into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the basil.

6. Pour the vegetable broth into a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.

7. Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40- 45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.

8. Remove from the oven and let peppers sit for five minutes. Serve warm.

Makes 6 stuffed peppers

Easy Vegetarian Chili

• 1 tablespoon olive oil


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 carrot, peeled and chopped


• 1 celery stalk, chopped


• 1 red pepper, chopped


• 1 yellow pepper, chopped


• 1 jalapeno, diced, seeds removed


• 3 (15 oz.) cans diced tomatoes


• 2 (15 oz.) cans red kidney beans, rinsed and drained


• 2 (15 oz.) cans black beans, rinsed and drained


• 4 cups water


• 1 1/2 tablespoons cumin
2 tablespoons chili powder


• Salt and pepper, to taste

1. In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.

2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot.

*Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.

SESAME NOODLES

• 1 pound Spaghetti, Whole Wheat Spaghetti, Soba Noodles, Quinoa Pasta

• ½ cups Reduced Sodium Soy Sauce

• 2 Tablespoons Sesame Oil

• 2 Tablespoons Canola Oil

• 2 Tablespoons Rice Wine Vinegar

• 1-½ teaspoon Red Pepper Flakes

• 1 bunch Green Onions, Sliced, Divided

• ¼ cups Cilantro, Chopped

• 1 whole Red Pepper, Sliced Thin

• ¼ heads Red Cabbage, Sliced Thin

• 2 whole Carrots, Shredded With Vegetable Peeler

• 1-½ cup Shelled Edamame, Cooked

• ½ cups Toasted Sesame Seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.

Black Bean and Mango Tostadas

• Corn tortillas


• 1 can of black beans, rinsed and drained and heated up


• 1 mango, peeled and chopped


• 1/2 red onion, chopped

• 
2 tomatoes, chopped


• Fresh cilantro, chopped


• Romaine lettuce, chopped


• 1 avocado, chopped


• Lime wedges


• Salsa, if desired

1. Turn the broiler on high. Spray corn tortillas with cooking spray and sprinkle with salt. Place on a baking sheet. Put corn tortillas in the oven until crispy, about five-seven minutes. Flip them once to make sure each side is crispy.

2. Top corn tortillas with black beans, mango chunks, onion, tomatoes, cilantro, lettuce, and avocado. Dress with fresh lime juice and salsa.

*This is very good!

Tomato Feta Salad

• 4 large tomatoes, sliced


• 3 tablespoons balsamic vinegar


• 8 large basil leaves, chopped


• 1/3 cup feta cheese --- NO FETA on the Daniel Fast!

Place the sliced tomatoes on a platter or plate. Drizzle tomatoes with balsamic vinegar. Sprinkle the chopped basil over the tomatoes. Crumble feta cheese over tomato salad. Season with salt and pepper, to taste.

Sweet Corn Salad

3 ears sweet corn, husks removed


2 medium tomatoes, chopped


1 red pepper, chopped


1/2 red onion, chopped


1/2 bunch fresh cilantro, chopped


1 small jalapeno, diced, seeds removed


Juice of 2 limes


1/3 cup feta cheese
 *NO FETA ON THE DANIEL FAST!

Salt and pepper, to taste

1. In a large pot, bring water to a boil. Gently add the sweet corn to the boiling water. Cook 2-3 minutes. Remove from water and let cool. Once cool, remove the corn kernels with a knife. Discard the ears.

2. In a large bowl, add the tomatoes, red pepper, red onion, cilantro, and jalapeno. Stir in the sweet corn. Add the lime juice and stir again. Sprinkle salad with feta cheese, salt, and pepper. Gently stir.

3. Serve cold.

Easy Pasta Salad

• 1 box rotini pasta (16 ounces)
 *WHOLE WHEAT

• 1 green pepper, chopped


• 1 red pepper, chopped


• 1 small cucumber, chopped


• 5 Roma tomatoes, chopped


• 1 cup balsamic dressing-we used Maple Grove’s Fat Free Balsamic


• 10-15 fresh basil leaves, chopped


• Salt and pepper, to taste

1. In a large pot of boiling water with salt, add the rotini pasta. Cook until al dente. Drain and rinse the pasta with cold water.

2. In a large bowl, add the pasta and vegetables. Stir in the balsamic dressing until pasta noodles and vegetables are well coated.

3. Add basil and salt and pepper, to taste. Stir well.

4. Serve cold.

Serves 8-10

*Note-this salad is also good with Italian dressing. Use your favorite vegetables, we like to toss in whatever vegetables we have on hand. If you want to add extra protein, feel free to add in beans or chicken.

Strawberry Mango Jicama Salad

• 2 cups sliced strawberries


• 1 cup chopped mango

• 
1 cup chopped jicama


• 1/4 cup chopped cilantro

• 3 Tablespoons fresh lime juice

In a medium bowl, stir together the strawberries, mango, and jicama. Add in the cilantro and lime juice. Stir until well combined. Serve at room temperature or chilled.

Serves 4

Edamame Guacamole

• 1 cup frozen shelled edamame, thawed


• 1 ripe avocado, peeled and pitted


• 1/2 cup chopped cilantro

• 
2 cloves garlic, minced

• 
1/4 onion, roughly chopped


• 1/2 jalepeno, finely chopped


• Juice of 2 limes


• 2 to 3 tablespoons water


• Salt and freshly ground black pepper, to taste

Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined.  Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.

*Note-this guacamole is also good as a spread on sandwiches.

Roasted Asparagus with Balsamic Vinegar

• 1 pound asparagus, washed and tough ends cut off

• 
1 1/2  tablespoons balsamic vinegar


• 1 tablespoon olive oil


• Salt and pepper, to taste

1. Preheat oven to 425 degrees F.
2. Line a large baking sheet with foil. Spray with cooking spray. Place the asparagus spears on the baking sheet.
3. Drizzle asparagus with balsamic vinegar and olive oil. Roll the spears so they are all well coated in the balsamic and oil. Season with salt and pepper.
4. Roast for 10-12 minutes. or until tender.  I stir the asparagus half way through.
5. Serve hot.

Roasted Butternut Squash and Sweet Potato Soup

• 1 medium butternut squash, peeled, seeds removed, and chopped

• 
1 large sweet potato, peeled and chopped


• 1 large carrot, peeled and chopped


• Drizzle of olive oil


• Salt and pepper, to taste


• 1 T olive oil


• 1 onion, chopped


• 2 cloves garlic, chopped

• 
2 cans low sodium vegetable broth (15 oz.)


• 1 cup water


• teaspoon cinnamon

• 1/4 teaspoon nutmeg


• Salt and pepper, to taste

1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.

2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.

3. Stir in the roasted veggies. Cook for five minutes.

4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.

5. Let the soup cook for 20 minutes.

6. Puree the soup with a hand held blender. If you don’t have one, transfer soup to a blender and puree in batches.

7. Serve the soup hot. You can freeze this soup!

Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

• 3 large sweet potatoes, washed and peeled, cut into cubes


• 3 T. olive oil

• 
1 1/2 T. agave nectar

• 
1-2 T. fresh rosemary, finely chopped


Salt and pepper to taste

1. Preheat the oven to 400 degrees.

2. Place the cubed sweet potatoes in a large bowl. Whisk together the olive oil, agave nectar, and salt and pepper in a small bowl. Pour the mixture over the sweet potatoes and toss.  Make sure the potatoes are well coated. Add the fresh rosemary and toss again.

3. Line a large baking sheet with foil and spray with cooking spray. Spread out the potatoes on the baking sheet. Bake for 45-50 minutes. Stir the potatoes every 15 minutes. Make sure the potatoes are soft. Serve warm.

Crockpot Chunky Cinnamon Applesauce

• 5 medium Gala apples, peeled, cored, quartered, and sliced

• 2 medium Granny Smith apples, peeled, cored, quartered, and sliced 2 medium Honey Crisp apples, peeled, cored, quartered, and sliced Fresh lemon juice

• 1 1/2 tsp ground cinnamon

• 1/3 cup water

• oats and golden raisins can be added

Place all of the apple pieces in a large bowl. Squeeze fresh lemon juice over the apples and stir. Add in the sugar and cinnamon. Pour water into the bottom of a large crockpot and add the apples. Put the lid on the crockpot and turn on. Cook for about 8 hours on low or on high for 5 hours. Stir occasionally. If you want smooth applesauce, puree in a food processor or blender. I like mine chunky. Keep in the fridge for a week or 2. You can freeze it too.

Makes approximately 4 cups of applesauce.

Apple Oatmeal Muffins

• 1 c shredded raw apples


• 1 ½ c rolled oats


• ¼ c applesauce

• 2 T. tahini or almond butter

• salt

• ½ c chopped dates or raisins


• ¼ c nuts

Combine ingredients. Let stand for a few min to absorb moisture. Stir.

Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min.

Ingredients:

← 2 Tbsp chopped walnuts (1/2 oz.)

← 2 medium-sized anjou pears, halved and cored

← 1/2 cup orange juice

← 1 Tbsp plus 1 tsp brown sugar

← 1/8 tsp ground cinnamon

← Dash of salt

← 1/4 cup pitted, chopped dates

← 2 Tbsp raisins

BAKED PEARS

Preparation:

1. Preheat the oven to 375°F.

2. Spread the walnuts evenly in a single layer on a small baking sheet. Bake for 3-4 minutes, or until lightly toasted. Set aside.

3. Place the orange juice, brown sugar, cinnamon, and salt in a small saucepan, and heat over medium high heat until small bubbles begin to break the surface. Continue to cook for two minutes, stirring constantly with a wire whisk, until slightly thick. Add the dates, raisins, and walnuts. Remove from heat.

4. Place the pears, cored side up, in a single layer in a small baking dish. Spoon the fruit mixture evenly into the cored portion of each pear. Drizzle with the fruit syrup, reserving 2 Tbsp of syrup for garnishing after the pears have baked.

5. Bake the pears for 15 minutes at 375°F.

6. Drizzle the reserved syrup evenly over the pears.

Serves 4

Per Serving Calories 148

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download