Daniel Fast Recipes and Links to Resources

Replies to This Discussion

Permalink Reply by Spirit Life Admin on January 3, 2009 at 7:05pm

Reply by Nanette 1 day ago

http://www.christ-web.com/missions/farho/daniel-fast-recipes

Permalink Reply by Carol on January 8, 2009 at 12:54pm

It's cold here so I made this today

Hearty Black Bean Soup
Saute the following in a little olive oil until done:
3/4 cup diced sweet onion
3/4 cup diced bell pepper
minced garlic (about 1 clove more if you like)

In a medium sauce pan heat the following to boiling:
2-3 cups vegetable broth (Swanson has an organic one)
1 can black beans (rinsed and drained)
1 box frozen shoepeg corn
1/4 cup salsa
season to taste with salt, pepper, hot pepper flakes
add sauted veggies and simmer about 10 minutes.
Serves 4

Permalink Reply by Spirit Life Admin on January 3, 2009 at 7:06pm

Reply by Alex Vega 7 hours ago

Dear Daniel Fasters

Below is a Brown Rice Recipe: a friend gave me last year. Enjoy!

Alex
__________

Put a thin layer of oil (pick a healthy one!) in the bottom of a frying pan. Slice a bell pepper and half an onion and saute for about a minute. You can also slice and add fresh garlic or tomatoes at this point if you choose. If you are feeding picky eaters, either keep the pieces of these vegetables large enough to pull them out, or small enough so they won't even notice them =).

Add rice (two to four cups, depending on how many you are serving or how much leftover you want). Stir fry the rice with the bell peppers and onion for about three minutes. Add a small bag of frozen mixed veggies and stir fry all of that together for about another two to three minutes.

For every cup of brown rice, add two cups of water. Add tomato broth and garlic salt to taste. In this case, "to taste" means that the water that the rice is in should taste like a soup that has a bit too much garlic salt. If that's the taste you get... perfect!

Bring to a boil, then immediately place a tight fitting lid on top. Turn the heat down to low on the burner. DO NOT open the lid on the rice for at least 40 minutes. Depending on the stove, the pan, and the amount of rice, this rice has taken me up to an hour to simmer. Be patient! If you keep checking on it, you will ruin it!

After you have cooked the rice, you can also stir-fry in things like shredded chicken, ground beef, tofu, boca meat, etc.

Enjoy =)
And if you come up with your own variation, pass it on!

Permalink Reply by Nanette on January 4, 2009 at 1:09pm

Here is my black bean Salsa....we really love this, even if you're not fasting. You'll need to start with a good sized container or bowl that seals with a lid.
Combine:
2 -15 ounce cans black beans, rinsed and drained
1-16 ounce can WHite SHoe Peg corn, drained
6 - Tablespoons fresh lime juice (I cheat and use the bottled)
6 - Tablespoons Olive Oil
1 1/2 teaspoons ground Cumin
1/2 cup red onion, chopped fine
1/4 cup chopped fresh cilantro (green produce section) (I have also used the dried from the spice isle)
1/2 teaspoon salt
Mix all this with a large spoon or spatula. Then add:
1 peeled and chopped tomato. (or, although not as good as the fresh, use 1 can diced tomatoes---drain.)
Chopped jalapeno pepper...optional
Mix gently, cover and refrigerate over night.
Great as a side dish on Bibb lettuce, or with tortilla chips (I checked the Tostito brand....they are not fried and have no preservatives, so look they fit the criteria for the Daniel fast.) I may try it on a baked potatoe...just a thought.
This makes quite a bit, so share some with a friend, or it will stay fresh for several days if refrigerated.

Permalink Reply by Matt Mason on January 6, 2009 at 12:06am

Potato Cake Meals
I do not remember who or where if from anywhere I got this recipe but it became my favorite last year for the fast…
There are multiple ways and variations to enjoy this dish and I will list a few…

Ingredients (remain the same with minor alterations for other dishes)
Potatoes 3-6 (depending on how many you desire and how many you are serving may be more or less)
Cilantro 1 batch (Depends on how much you wish to mix in)
Green Onion 1-2 batches (again depends on how much you wish to mix in)
Small Sweet Tomatoes 5-10 (once again depends how much you wish to mix in)
Other vegetables that you wish to add for flavor/nutrition
Lemons 2-4 (optional)
Salt/Sea Salt
Pepper
Other spices (at your discretion)

Preparation
Wash and clean all ingredients.
Using a cheese grater, grate up the potatoes, once you clean and peel them.
Once you finish this begin chopping up your veggies excluding the lemons.
Leave a few tomatoes un-chopped they will be placed in the center of the cakes.
Once everything is chopped and prepped begin mixing up all the potato shredding with all the veggies excluding the whole tomatoes and lemons.
Mix in the salt and pepper as you desire.
Begin forming balls of the mixture with a small tomato in the center if desired. (Remember, the bigger/fatter the balls, the longer the cooking process will take. I advise about half the size of a baseball)
(These steps apply to all dishes not just this one)

Meal #1 Oven Potato Cakes
Now, because I was not privy to the information that we could use whole wheat flour last year, I made the cakes as such…
Preheat the oven to 350. Get 1-2 good sized cookie sheets. Again, because I did not know we could use whole wheat flour I did not lightly rub the sheets down but you may very lightly do so to avoid the cakes sticking to the pan or whatever you feel you must do.
So what I did was put the individual cakes on the pan in the shape/spread out like cookies. (They do not expand) Squeeze the lemon juice on the cakes and if you have not already done so you may make a divot on the top of each cake to place a tomato. Lightly add a little salt and pepper and put in the over between 20-40 minutes depending on the size of the cakes. You may leave it in a longer period of time depending on how crispy you wish to eat them. I like them pretty crispy. =) Once they are done take them out and dish them out with a spatula and enjoy.

Meal #2 Pan Fried Potato Cakes
Once again this was an idea I had for this year because I did not know we could use whole wheat flour last year. Same process as before but no oven and this time you use a Frying Pan, Whole Wheat Flour, and some Oil. Again, I have never tried this out yet so someone please let me know if this works…
Cover the balls in flour and use it as sort of a batter and cook it in some oil at the bottom of the frying pan. That was the entire idea, I have not worked out all the details as of yet. If anyone tries it and it is a success please post the progress and steps as well as how they came out.

Thank You and I hope everyone enjoys… Please let me know how they come out if you try them and also let me know the different variations you tried…

Permalink Reply by Carol on January 16, 2009 at 7:22pm

Matt, I tried these and they were yummy. I didn't have wheat flour, but I had rolled oats which I processed into a fine flour and it worked great. I didn't put the lemon into the mixture, but squeezed it on just before serving. I baked them.

Permalink Reply by Nanette on January 7, 2009 at 4:07pm

Kay, I've lived in the MidWest in a very rural area all my life and I am very sheltered...I don't know what many of you favorites even are! lol

Permalink Reply by Andrew Ross on January 13, 2009 at 6:28am

These are a few of my favorite foods that just so happen to be Daniel fast approved.

Curried vegetables (summer squash, zucchini, onion, tomato, garlic, carrot and cauliflower): Sweat onion, carrot, garlic and cauliflower for about 5 minutes on medium/low heat in a saute pan with some olive oil. Once the onion becomes translucent, add the squash and zucchini. Add some Indian curry powder(curry blend, not the single curry leave powder) and cook, infusing the flavors into the vegetables. Turn heat to med/high, add a can of coconut milk and cook until the vegetables are tender, but retain a little bite, reducing the liquid in the process. Stir in the tomato and turn off heat. You should have a sauce consistency when finished. Serve over brown rice or buckwheat noodles.

Hummus: Open 4 cans of Organic garbanzo beans (chickpeas) or black beans and drain, placing all but 1/2 can in a food processor or blender. Squeeze juice from 3 lemons and combine with the beans. Add 1/3 cup olive oil, 1/3 cup water or vegetable stock, 2 tbsp cumin powder, 2 tsp paprika, 1/2 tsp cayenne, 1 tbsp garlic powder or 3 fresh cloves, 3-4 tbsp tahini paste (sesame paste) or 1/4 cup sesame seeds. Puree together. Adjust consistency with water/stock and season to your taste with salt and additional cayenne for spice. Finish with chopped parsley or basil for garnish and the remainder of your beans for texture (be sure to season them separately). Whole wheat pitas and grilled vegetables make this dip a great snack for any time during the year.

Cucumber Salad: Hothouse cucumbers, red onion, sliced thinly, lemon juice or red wine vinegar and seasoning (salt/pepper). Allow to marinate for at least 30 minutes for optimum flavor.

Tomato Salad: Slice four roma tomatoes into wedges. Add 2 cloves of minced garlic or 1 tsp garlic powder. Thinly slice 6 basil leaves and add to the tomatoes along with some olive oil and one jalepeno quarted for flavor. Season with salt and pepper and the longer you marinate the tomatoes, the better it will taste! You can also add a splash of balsamic if you want a little tang...

If you have any questions about these dishes or any others, feel free to ask.

Permalink Reply by Beth on January 13, 2009 at 8:35pm

Thanks, Andrew! I know if these are your choice recipes they are good. Here's one I'm going to try:

Tabouli

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)


Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl.
Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature.
Makes about 8 cups, 12 to 16 servings.

Permalink Reply by Alex Vega on January 16, 2009 at 8:44am

That sounds good Kay. HHMMMM.

Alex