Here is the second set of my favorite Daniel Fast recipes. If you are enjoying these so far, leave a comment and let me know!
If this is your fast time doing the Daniel Fast, I want to give you a couple of tips that will be extremely helpful as you prepare your meals.
1. PLAN AHEAD – You will spend more time in the kitchen as you prepare each meal, so it is best to plan your meals ahead.
2. DOUBLE IT – When you find a recipe you like, make double of the recipe. This way you will have leftovers for those days when you are just not home as much or you can take it to work with you for lunch.
3. GIVE YOURSELF MORE TIME TO SHOP – You will spend more time than usual at the grocery store in the produce section, as well as searching for ingredients you may not usually purchase. I also love going to the farmers market for fresh vegetables.
Southwestern Corn and Black Bean Chowder:
1 ½ quart Vegetable Stock
1 15 oz. can Black Beans
1 12 oz. bag frozen Whole Kernel Corn
2 large Onions (diced)
3 stalks Celery (diced)
2 tbsp. Garlic (chopped)
2 Carrots (chopped)
1 12 oz. can diced Tomatoes in juice
1 Red Pepper (diced)
1 Green Bell Pepper
1 bunch of Cilantro (chopped)
1 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Oregano Leaves
2 tbsp. Kosher Salt
1 tsp. Black Pepper
1 tbsp. Extra Virgin Olive Oil
½ tsp. Liquid Smoke
1. Boil black beans with a little kosher salt until tender (do not overcook).
2. Rinse cooked beans with cool water and set aside.
3. In pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and slightly brown.
4. Add water and broth and bring to boil.
5. Add all remaining ingredients except cilantro.
6. Simmer for 10 minutes and then add cilantro.
7. Simmer for additional 10 minutes, uncovered.
2 tbsp Olive Oil
1 medium Onion
3 Leeks (sliced)
3 large baking Potatoes (peeled & cut in small pieces)
1 box Vegetable Broth
Salt (to taste)
Pepper (to taste)
1. Sauté leeks, onion and olive oil.
2. Stir in potato & cook 15 minutes covered.
3. Add 1 box vegetable broth, 1 tsp salt & 1/4 tsp pepper.
4. Bring to boil.
5. Reduce heat & simmer. (about 1-2 hours)
6. You can either cool and blend in batches in the blender OR use a potato masher right in your pot.
Black Bean Soup
1/2 C Red Onion (chopped)
2 tsp Olive Oil
1 tsp Garlic (minced)
¾ tsp Oregano
¾ tsp Cumin
15 oz Black Beans (rinsed & drained)
2 C Chicken Broth
1. In a large saucepan, combine onion, oil, garlic, oregano, cumin, and salt to taste.
2. Cook, stirring, over medium heat until softened, about 3 minutes.
3. Stir in beans and broth. Reduce heat to medium-low.
4. Cook, stirring occasionally, for 10 minutes.
5. Mash some beans against side of pan. Serve sprinkled with cilantro.
6 Zucchini (or more)
2 – 1 quart jar thick Marinara sauce
1 Onion (sliced)
1/4 pound Mushrooms (sliced)
1 tspb Oregano (dried, crushed)
1 tsbp Basil (dried, crushed)
Salt & Pepper
Sunflower Seed Toasted (optional)
1. Slice Zucchini 1/2-inch thick.
2. Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish.
3. Add layer of half of zucchini slices.
4. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper.
5. Cover with second layer of remaining sauce and repeat layering process, onion, mushrooms, oregano, and basil.
6. Top with remaining Marinara sauce and garnish with sunflower seeds.
7. Bake at 350F 45 minutes, or until zucchini is cooked but not mushy.
I love that we as a church have the opportunity to pray and fast together. Let me encourage you to attend the prayer gatherings we are having during the fast on Wednesdays at 6am and Saturdays at 9am.
Have a blessed week!