Skip to content

Posts from the ‘Daniel Fast Recipes’ Category

Greek Vegetable Stew

Recipes from: A Taste of Tradition, the Friends of St. Mary’s Russian Orthodox Church, Coaldale, PA

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice 
 

Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl. 

Eight 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.