One of the foods that is often missed on the Daniel Fast is bread and crackers. This recipe for polenta “biscuits” is a nice addition to soups, stews or casseroles. Plus the tofu is rich in protein.
1/2 cup dry polenta
1 teaspoon Italian seasoning
Salt and pepper
2 12 ounce packages extra-firm tofu, drained.
1 tablespoon olive oil
Preheat oven to 400 degrees.
Combine polenta, Italian seasoning, salt and pepper on a plate. Slice the tofu into 2″ x 2″ squares (approximate). Brush tofu pieces with olive oil and dredge in polenta mixture. Transfer to baking pan lined with parchment paper or sprayed with 100 percent olive oil spray. Bake 30 minutes or until browned. Serve by laying polenta biscuits on top of stew or with soup or casserole.
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
- Drain the white beans and set aside
- Heat olive oil and then add all the prepared vegetables to the pan and sauté for until just done.
- Add beans and heat thoroughly
- 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.
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
- WHISK together the peanut butter and vegetable broth in a medium bowl until well blended.
- 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.
- Add the tofu and continue to cook, stirring often, until browned on all sides.
- Add the peanut butter mixture, tomatoes with liquid, thyme, bay leaf, ginger and lemon juice. Stir well. Bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for about 20 or until the vegetables are tender.
- SEASON to taste with salt and pepper. Serve hot over cooked rice.
Yield: 6-8 Servings
This may take you back to school days gone by! But eating celery stuffed with peanut butter is a great source of protein on the Daniel Fast. It’s a great snack, lunch addition or even a breakfast food for those who can draw out of the traditional lines a little bit!
Not a lot with this recipe except to use a knife to scoop peanut butter from the jar and into the indentation of celery stalks. You can sprinkle the peanut butter with extra nuts of just about any kind to add a little different flavor. But I like the on their own.
See the post about Peanut Butter and the Daniel Fast to learn about what kinds of peanut butter are acceptable.
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.1/4 cup olive oil1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
Preheat the oven to 350°F.
- 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.
- Add the garlic and heat for another 30 seconds.
- 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.
- Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
- 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.
- 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
The spices in this recipe give this chickpea and lentil soup its rich flavor even though it has no lamb as in the traditional dish. Harira is a great recipe for the Daniel Fast as it has nearly 15 grams of protein per serving.
2 Tbs canola oil
1 cup chopped onion
1/2 cup chopped celery
2 cups warm water
Pinch of saffron threads
1/2 tsp salt, divided
1/4 tsp peeled fresh ginger, minced
1/4 tsp ground red pepper
1/4 tsp ground cinnamon
2 garlic clove, minced
2 cups organic mushroom broth
1 1/2 cups chopped and seeded plum tomatoes
1/2 cup dried small red lentils
2 15 oz. cans no-salt-added chickpeas, drained
3 Tbs chopped fresh cilantro
3 Tbs chopped fresh parsley
- Heat oil in a large saucepan on medium heat. Add onion and celery and saute 4 minutes or until tender
- Combine 2 cups warm water and saffron, let stand 2 minutes.
- Add 1/4 tsp salt, ginger, red pepper, cinnamon, and garlic. Cook 1 minute.
- Add saffron water mixture, broth, tomato, lentils, and chickpeas. Bring to boil then reduce heat. Simmer 20 minutes or until lentils are tender.
- Stir in cilantro, parsley, and remaining 1/4 tsp salt.
Yield: 4 servings