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Posts from the ‘Main Course’ Category

Whole Grain Pasta on the Daniel Fast

I don’t know if you’ve noticed the pasta companies are heeding the desires of more and more people who are getting away from white processed flour and into whole grains. Consequently, they’ve created lines of whole grain pasta in just about every shape and size.

With all that said, you still need to read the labels. Golden Grain’s Multi-Grain Spaghetti has what they call “crystallized cane juice.” Sounds an awful like sugar to me! But I also buy a store brand that is 100% Durum Wheat (Fred Meyer stores are a Pacific Northwest chain, but part of the Kroger line). That’s totally within the Daniel Fast Guidelines.

If you haven’t eaten whole wheat pasta before, you’ll find that the flavor is indeed different. Not bad . . . just different! I actually prefer the flavor because it . . . well . . . it has more flavor! One of my favorite ways to prepare pasta is to saute vegetables in a little olive oil  or just braise them in water until tender. Mix them with cooked pasta and some olive oil. When not fasting I add Parmesan cheese, but I just leave that ingredient out during the fast.

You can also use prepared sauces (again, check the label for ingredients) along with sauteed or braised onions and garlic. Heat everything up and then just pour it over cooked pasta.

I think this is a really nice addition to the foods that are within the Daniel Fast Guidelines. These are not substitutes, but rather a different kind of food. Whole grain pasta is much better for you and offers 7 grams of protein per serving (3/4 cup of dried pasta).

So, enjoy this nice new product line! It’s not really an advancement, but rather choosing to go back to what is good, true and healthy!

White Beans and Sauteed Vegetables

This is a very fast and flavorful dish. Add a salad and some sliced fruit and you have a very nice Daniel Fast meal!

2 cans white beans, drained

2 tablespoons olive oil

½ cup yellow onion, chopped

2 cloves garlic, minced

½ cup celery, finely diced

½ cup carrot, finely diced

¼ cup virgin olive oil (to drizzle after beans are dished up)

  Salt and pepper to taste

Directions:

  1. Drain the white beans and set aside
  2. Heat olive oil and then add all the prepared vegetables to the pan and sauté for until just done.
  3. Add beans and heat thoroughly
  4. Dish up on serving plates, drizzle with extra virgin olive oil. Salt and pepper to taste.

Yield: 4 servings

Tip: It is best to cook with regular old pure olive oil – save the more costly extra virgin oil for salads, drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked away! So use the less expensive pure olive oil for sautéing and frying.

Asian Tofu Stew

This is an Asian inspired stew to serve over brown rice. The tofu is an excellent source of protein and a great addition to the Daniel Fast.

1/2         cup 100% peanut butter

2              cups vegetable broth

2              tablespoons canola oil

1              cup chopped onion

3-4          cloves garlic, minced

1              cup chopped green bell pepper

1              cup chopped carrots

2              pounds firm tofu, cut into 1 1/2-inch cubes

2              tablespoons soy sauce

1              teaspoon Five Spices

1              cup diced tomatoes

1              bay leaf

1/2         teaspoon thyme

1/2         teaspoon ground ginger

1              tablespoon lemon juice

6-8          cups cooked brown rice

 

  1. WHISK together the peanut butter and vegetable broth in a medium bowl until well blended.
  2. SEASON the tofu with soy sauce and Five Spices. Heat the oil in a large stew pot over medium heat. Add the onion, garlic, bell pepper and carrots. Sauté until the onions are translucent.
  3. Add the tofu and continue to cook, stirring often, until browned on all sides.
  4. Add the peanut butter mixture, tomatoes with liquid, thyme, bay leaf, ginger and lemon juice. Stir well. Bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally for about 20 or until the vegetables are tender.
  6. SEASON to taste with salt and pepper. Serve hot over cooked rice.

Yield: 6-8 Servings

Smokey Stuffed Peppers

This is a great main dish for the Daniel Fast. It uses tofu for the protein source.redpepper

2 Tbs olive oil

2 stalks celery, minced (1/2 cup)

1 medium onion, minced

2 Tbs poultry seasoning

1 clove garlic, minced (1 tsp.)

1 canned chipotle pepper in adobo sauce, drained and minced

2 cups cooked brown rice or wild rice medley

1/2 cup yellow raisins

1/2 cup vegetable broth

1 tsp liquid smoke flavoring

5 oz tofu, mashed

3 red bell peppers, laved lengthwise

Preheat oven to 400 degrees

  1. Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic. Saute until soft (about 7 minutes). 
  2. Stir in chipotle pepper and saute 2 more minutes.
  3. Add rice, raisins and broth; cook for about 5 minutes. This should be the consistency of stuffing.
  4. Meanwhile, mash tofu and then mix with enough liquid smoke flavoring to your taste (a little goes a long way). Divide the tofu among the pepper halves then top with rice mixture.
  5. Place peppers in 9″ x 12″ casserole dish. Add water until it comes 1/2″ up sides of peppers.
  6. Bake for 30 minutes or until peppers are soft and the stuffing is hot.

Yield: 6 servings

Vegetarian Chili

This is a very easy to prepare and hearty meal. I make this even when I’m not on the Daniel Fast! 2 medium-sized green peppers, chopped

1 medium-sized yellow onion, chopped

1 zucchini, sliced

1 yellow squash, sliced

2 tablespoons salad oil

2 tablespoons chili powder

¾ teaspoon salt

¼ teaspoon ground red peppers

2 cups corn kernels (fresh or frozen)

2 16 oz. cans tomatoes (juice and all)

2 16 oz. cans pinto beans (juice and all)

2 16 oz. cans black beans (juice and all)

1   4 oz. can mild green chilies

1   4 oz. can of tomato paste

[When I make this during non-fasting times, I also add 1 tablespoon of sugar with the other spices.]

Chop and sauté in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.

Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring occasionally to prevent sticking.

Yield: 6 generous servings

 I featured this recipe in my book titled Out of the Rat Race published in 1994 by Servant Publications.

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