You can buy 100% whole wheat tortillas, but these are so easy and fun to make. Use these tortillas for a veggie wrap or for chips with salsa.
2 cups whole wheat flour
½ teaspoon salt
2 tablespoons olive oil
½ cup warm water
Mix flour and salt in bowl.
Add olive oil and stir until well combined.
Add warm water 1 tablespoon at a time until the mixture starts to pull away from the sides of the bowl.
Knead dough on floured board for about 3 minutes (20 folds).
Allow dough to rest for 15 minutes (this is called resting)
Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each part into thirds) and shape into little ball
With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
Heat a skillet over medium heat. Fry the tortillas in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp tortillas.
Keep tortillas warm by placing in a tortilla holder or wrap in a kitchen towel
Yield: Makes 12 tortillas
This peanut sauce is so delicious that you will want to keep it as part of your non-fasting meals! You can serve the vegetables hot or room temperature. The dish can be served as a side dish, with stir fried vegetables and rice for a main course, or for a snack.
First, steam whatever vegetables you want to serve including broccoli, green beans, carrots, cauliflower or potatoes.
1 cup smooth peanut butter
1 cup hot water
1/4 cup cilantro, finely chopped
2 tablespoons soy or tamari sauce
2 teaspoons cider vinegar
2 cloves garlic, minced
pinch cayenne pepper
Salt for taste
Whisk peanut butter and hot water in bowl. Stir in remaining ingredients. Season with salt. Serve in bowl for dipping or use as sauce with vegetables and rice.
This recipe is actually also good with a little sweetener like sugar or honey. However, after the fast, add about 2-3 tablespoons of honey when you whisk the peanut butter with the water.
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 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.