Daniel Fast Recipes 2012

 

Easy Breakfast Fruit Smoothie

Breakfast smoothies are perfect for the Daniel Diet because of the protein in the soy milk. If you are not accustomed to soy milk, fruit smoothies are great for your introduction. Although, the soy milk of today is so near cow’s milk that it’s hard to tell the difference. I am a big fan of Pacific Natural Soy Milk. The difference in the flavor is so minimal that I find it very useable, and this is coming from a gal who used to milk her how cow!

  • ½ cup soy milk
  • 1 banana
  • ½ cup frozen berries


Preparation:
1. Place all ingredients in blender and blend until smooth.

Yield: 1 serving
Tip: You can also add silken tofu to boost the protein.

 

Potato and Green Onion Frittata 

This recipe takes some time, but it’s a great breakfast meal for weekends on the Daniel Fast. You will need a blender or food processor; plus a baking dish.

Preheat the oven to 350°F.

Ingredients:

  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 4-5 green onions, chopped with the green and white parts separated
  • 4 cloves garlic, minced
  • 2 medium potatoes, shredded (or 2cups frozen shredded potatoes)
  • 2 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 pounds firm tofu
  • 2-3 Tbsp. soy sauce, to taste

Preparation:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes.
2. Add the garlic and heat for another 30 seconds.
3. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
4. Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
5. Pour creamy mixture and the green part of the green onions over the fried potatoes and mix. Pour this mixture into a large, oiled pie or tart pan.
6. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert onto a serving plate.

 Yield: 4 Servings


Garden Vegetable Soup

This recipe calls for fresh vegetables, but substitute with frozen varieties if they are not available. By the way, tests show that frozen vegetables actually retain more of their vitamins and minerals because they are frozen so soon after harvesting.

Ingredients:

  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • Salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 - 2 teaspoons freshly squeezed lemon juice


Preparation:
1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Add the stock, increase the heat to high, and bring to a simmer.
4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Yield: 6 servings


Special Seasoning

This seasoning is great for soups and to sprinkle over salads. You can also whisk the seasoning with extra virgin olive oil to spice up a simple green salad.

Ingredients:

  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Preparation:
1. Place all ingredients into a small bowl.
2. Thoroughly mix with a whisk.
3. Store your Special Seasoning in an airtight jar or container.

Yield: about 2/3 cup
Tip: Play around with this recipe and make it your very own family spice!


Apple and Cranberry Stuffed Acorn Squash 

This is a nice way to dress up acorn squash since butter and brown sugar are off the list for the
Daniel Fast. If you like this recipe and want to prepare it in non-fasting times, you can add a
little butter and brown sugar to sweeten the filling up a little more.

Preheat the oven to 350°F.

Ingredients:

  • 2 acorn squash
  • 2 sweet apples, peeled and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pine nuts (optional)
  • 1 tablespoon nutmeg

Preparation:
1. Slice the acorn squash in half and scrape out the seeds and the strings. Place both halves face down in a casserole pan filled with 1/2 inch of water. Bake in the oven for 10 to 15 minutes.
2. Put the peeled and chopped apples, dried cranberries, and pine nuts into a bowl and toss until well mixed.
3. Take the steamed acorn squash out of the oven. Empty the casserole pan of any water. Place the halves face up and fill with the apple mixture. Top with nutmeg. Cover the pan loosely with tin foil and bake until the squash, apples, and cranberries are soft, about 30 minutes.

Yield: four servings

Bean and Rice Casserole

Beans and rice combine to make a complete protein. So this casserole serves as an excellent
source of protein during the Daniel Fast.

Preheat oven to 375°F.

Ingredients:

  • 1 medium onion, chopped
  • 2 cup uncooked brown rice
  • 1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can black beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can stewed tomatoes (14 1/2 - 16 oz), drained
  • 1 can chopped mild chilies (4 oz), drained
  • 10 ounces frozen green peas, thawed by placing under running water
  • 1 cup frozen corn, thawed by placing under running water


Preparation:
1. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
2. Add rice; cook while stirring until parched and slightly opaque.
3. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
4. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
5. Add peas and corn, adjust seasonings, and return to oven until heated through.

Yield: four servings


Red Potato Casserole 

Easy, easy, easy! Mix everything in the same dish as you bake it! Great flavors, lots of protein, and nice textures.

 Preheat oven to 350°F.

Ingredients:

  • 4 cups chopped fresh tomatoes
  • 4 cups peeled, cubed red potatoes
  • 1 cup diced red onions
  • ½ cup olive oil
  • 2 tablespoon chopped fresh basil
  • 4 tablespoons finely chopped fresh parsley
  • 4 teaspoons dried oregano
  • ½ cup water
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups diced baked or firm tofu

Preparation:
1. Combine all the ingredients in a casserole dish and mix well.
2. Cover with foil and bake for 45 minutes.

Yield: 4 servings

 

Vegetarian Cabbage Rolls

For the filling:

  • 1 cup long grain brown rice, steamed (2 cups cooked)
  • 1 Tbl Olive Oil
1 small red onion, diced
2 stalks celery, diced
  • 2 med carrots, diced
1 small red bell pepper, diced
  • 1 cup frozen spinach, defrosted and well drained
1 package vegetarian sausage patties, crumbled
 salt & pepper to taste
  • 1 tsp paprika
  • 1/2 tsp sage
  • 1 tsp oregano
  • 8 large leaves cabbage
  • 1 large (28oz) can tomatoes

Preparation:
1) Steam the rice according to directions

2) While rice is cooking, heat oil in a large wide skillet. Sautee onions, celery, carrots, and peppers until tender.

3) Defrost Veggie sausage patties, crumble, and add to veggies. Stir in defrosted spinach, add paprika, sage, and oregano, and season with salt and pepper to taste.
4) Remove from heat and set aside to cool.

5) Preheat oven to 350 F. Spray a 8x11 baking dish with cooking spray.
6) Cook Cabbage leaves in large pot of boiling water, about 5 minutes or just until flexible, then set aside to drain. You may need to do this in 2 batches.

7) Puree tomatoes in blender or food processor.

8) To assemble the rolls, place cabbage leaf on a work surface so that it curls toward you. Fill with a scant cup of rice filling. Fold the stem end and opposite ends in, then roll the sides in. Place rolls in baking dish seam-side down, and top with pureed tomatoes.

9) Cover baking dish with foil, and bake 45 minutes. Remove foil and bake 15-20 minutes longer, until juices have reduced into a sauce.

10) Serve cabbage rolls with the pan sauce labeled on top.

Yield: (Makes 8 rolls) 4 servings