Today we start the Daniel Fast! A few days ago I posted some recipes and meal ideas. Here are a few more to help you plan and cook this week! Remember to make extra so that you can have leftovers for the next day!
All Natural Applesauce With Cinnamon:
Peel and core apples and place in a baking dish. Place in oven at 350 degrees until apples are very tender. Mash apples up with a fork and stir in cinnamon. If you desire a sweeter taste, you can use a small amount of honey.
Toasted Ezekiel Bread with Organic Fruit Only Jelly
1 c. apple juice
2 bananas, halved
½ to ¾ c. strawberries
¼ c. almond milk
Put all ingredients in blender. Blend for 30-40 seconds, or until desired consistency.
Fruit Salad With Apples, Pineapple, Grapes, Strawberries (any of your favorite fruit)
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. chopped garlic 2 chopped carrots 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 2. tbsp. extra virgin olive oil ½ tsp. liquid smoke
Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans with cool water and set aside.
In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and slightly brown.
Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.
Tomato Soup with Citrus and Ginger
1-28 ounce can crushed tomato
2 oranges (zest of 2 oranges)
1 tablespoon olive oil
1 onion finely chopped
2 tablespoons fresh ginger grated
salt to taste
1/2 cup coconut milk
Heat the olive oil in a heavy soup pot. Add the onion and the orange zest. Mix well and cook until onions are fragrant and translucent (about 5 minutes). Pour in the crushed tomatoes. Fill the can about 1/3 full with water to rinse out the residue, then dump that into the pot to thin things out a bit. Bring to a boil, then simmer for 10 minutes or so. Add salt to taste. Stir in the ginger, then cook for 10-15 more minutes.
If you’re feeling fancy, now would be a good time to puree the soup with a stick blender or transfer it in batches to a regular blender. My stick blender is broken, so I?m skipping this step. Stir in the coconut milk or cream. Taste and add more salt if necessary. Serves 4-6.
1/4 cup plus 2 Tablespoons olive oil
1 medium onion
3 leeks sliced
3 large baking potatoes peeled and cut in small pieces
1 box vegetable broth
Saute leeks, onion and olive oil. Cover & cook for 20 minutes.
Stir in potato & cook 15 more minutes covered
Add 1 box vegetable broth, 1 tsp salt & 1/4 tsp pepper.
Bring to boil. Reduce heat & simmer. She lets it simmer 1-2 hours.
You can either cool and blend in batches in the blender OR use a potato masher right in your pot.
32 oz. Vegetable Broth
8 oz. Salsa
2 Cups Frozen Corn
1 Can Black Beans
Combine all ingredients. Cook on stovetop for 30 minutes.
2 (15-ounce) cans or 4 1/3 cups cooked garbanzo beans rinsed and drained
3 garlic cloves peeled and minced
1/4 cup lemon juice
2 tablespoons sesame tahini (sesame paste)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon salt
Combine beans, garlic, lemon juice, tahini, cumin, paprika, lemon zest and salt in a food processor with the metal blade or in a blender. Process until smooth. Serve with crackers or pita bread.
2 Large Eggplants(optional) 8 oz. extra firm tofu2 red bell peppers1 medium onion, chopped
3 tsp. minced garlic
1 can (14.5 oz.) diced tomatoes
1 cup vegetable stock
½ c. pearl barley
2 c. baby spinach
3 tbs. chopped fresh basil
Red pepper flakes to taste
1. Skin and chop eggplant into cubes.
2. Coat large nonstick skillet with 2 tbs. olive oil or nonstick cooking spray. Over medium-high heat, cook eggplant, onion, red peppers, garlic, and tofu until veggies have softened.
3. Add tomatoes, stock and barley. Reduce heat. Cover and simmer for 25 minutes or until barley is tender.
4. Stir in spinach and basil into mixture.
6 zucchini (or more)
2 – 1 quart jar thick marinara sauce
1 onion sliced
1/4 pound mushrooms sliced
1 tablespoon oregano dried, crushed
1 tablespoon basil dried, crushed
salt & pepper
sunflower seed toasted (optional)Slice zucchini 1/2-inch thick.
Spread thick layer using half of marinara sauce in 13- x 9-inch baking dishAdd layer of half of zucchini slices. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Cover with second layer of remaining sauce and repeat layering process, onion, mushrooms, oregano, and basil. Top with remaining Marinara sauce and garnish with sunflower seeds.Bake at 350F 45 minutes, or until zucchini is cooked but not mushy.
Chili Veggie Soup
1/2 cup chopped onion
1 3/4 cups chunky tomato sauce
1 3/4 cups vegetable chicken broth
1 cup water
2 teaspoons chili seasoning
1/2 cup chunky salsa (mild, medium, hot)
1 1/2 cups frozen green beans
1 1/2 cups frozen carrots sliced
1 cup frozen corn
1 cup frozen peas
1 – 8 ounce can red kidney beans rinsed and drained
In a large skillet sprayed with cooking spray, brown onion. In a crockpot container, combine browned onion, tomato sauce, beef broth, water, chili seasoning, and salsa. Stir in green beans, carrots, corn, peas, and kidney beans. Cover. Cook on LOW 6 to 8 hours.
White Bean Chili
4 cans northern beans drained
3 cans vegetable broth
1 cup water
1 1/4 cups onions chopped
2 cloves garlic minced
1/2 teaspoon salt
1 (4-ounce) can green chili chopped
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 teaspoon ground clove
1. Place all ingredients in a large (5 quart) heavy pot.
2. Bring to a boil, reduce heat, and simmer at least 30 min.