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Garden Quinoa

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garden quinoa

 

Garden Quinoa

This light-tasting dish can be enjoyed as a main course meal or a side.
5 from 5 votes
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Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup diced red onions
  • 1-2 cloves garlic, minced (use 2 if you like a strong garlic flavor)
  • 1/2 cup chopped asparagus spears
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tablespoons pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh oregano or 1 tsp dried oregano
  • 1/4 teaspoon salt

Instructions
 

  • Rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add water. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Add asparagus, red peppers, and tomatoes, squeezing tomatoes with your hands to release their juices into the skillet. Cook over low heat for 5-8 minutes.
  • Add cooked quinoa to skillet, and stir in pine nuts, parsley, oregano, and salt. Stir well, and cook until heated thoroughly. Serve. 
  • Yield: 6 servings (about 1/2 cup)

Notes

  • Can also be served as a side dish (served warm or chilled).
  • Add chickpeas to boost protein content.
  • Other vegetable ideas: artichokes, broccoli, carrots, celery, green beans, or mushrooms.

 

Lentil Spinach “Meatballs”

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lentil-spinach meatballs

Lentil-Spinach "Meatballs"

Whenever I do the Daniel Fast, I typically make at least one batch of these plant-based meatballs. The beautiful green pigmentation you see is from the spinach, which contains chlorophyll (rich in vitamins A, C, K, and E). Also, the lentils and walnuts add a nice amount of protein, making this dish one that's full of nutrients your body needs.
3.40 from 10 votes
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Course Main Course
Servings 8

Ingredients
  

  • 1/2 cup dry lentils, sorted and rinsed
  • 1 1/2 cups Vegetable Broth or water see Recipe Notes
  • 1/2 cup diced onion, divided
  • 1 clove garlic, minced
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 cup finely chopped white button mushrooms
  • 1/2 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1/2 cup brown rice flour or oat flour see Recipe Notes
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Place lentils and broth in a medium saucepan and bring to a boil. Lower heat, and add 1/4 cup onions and garlic. Cover, and simmer with lid tilted for 45 minutes.
  • Preheat oven to 350 degrees. While lentils cook, heat olive oil over medium-low heat in a large skillet. Add remaining 1/4 cup onions, mushrooms, and spinach. Cook 5 minutes, stirring frequently. Set aside.
  • When lentils are done cooking, drain and stir into onion-mushroom-spinach mixture. Add oat flour, walnuts, flaxseed meal, basil, parsley, garlic powder, and salt. Stir well. Transfer to a food processor or blender and process 10-15 seconds or until smooth. Form mixture into balls (about 2 tablespoons per ball) and place on an 11 by 17-inch baking dish that has been rubbed with olive oil. Bake 30 minutes.
  • Yield: 8 servings (serving size: 2 meatballs)

Video

Notes

  • To sort lentils, spread them in a single layer on an 11 x 17-inch baking sheet. Look for discolored or misshapen beans, and discard any unwanted debris. Place good lentils into a colander and rise thoroughly with warm water.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • Serve alone as an appetizer or as part of a main dish.
  • Make a Daniel Fast spaghetti and meatballs dish by topping with Classic Tomato Sauce and brown rice, spaghetti squash, or whole grain pasta.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

 

Baked Delicata Squash with Kale and Beans

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Delicata Squash with Kale and Beans

 

Baked Delicata Squash with Kale and Beans

Where I live, I'm not able to get delicata squash year round. So when it appears in the grocery stores in the fall, I get excited. Delicata is probably my favorite of all the squash varieties. It's has a rich, sweet taste. Some have even compared the flavor to brown sugar. If you haven't tried this particular squash, you should make this recipe. Delicata may become YOUR favorite squash as well.
No ratings yet
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Course Main Course
Servings 6

Ingredients
  

  • 2 pounds delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • ½ cup water or Vegetable Broth
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 4 cups chopped kale, stems removed
  • ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds (a small ice cream scoop works well). Place halves, cut side down, in a 9 x 13-inch baking dish. Pour in water to 1/4-inch deep. Bake 35-40 minutes.
  • Remove from oven until cool enough to handle. While you are waiting, heat olive oil in large skillet over medium heat. Add onions, and cook about 5 minutes or until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Pour in water or broth, beans, kale, thyme, and parsley. Stir well, and cover. Cook 3-5 minutes or until kale is slightly wilted.
  • Lay squash halves cut side down on a cutting board. Slice from top to bottom, following the ribs, to make wedges. Use a paring knife to remove skin. Cut wedges into 1-inch cubes, and add to skillet. Cook 5 more minutes, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use butternut squash instead of delicata squash.
  • Substitute great northern beans for cannellini beans.
  • Use fresh spinach instead of kale.
  • Another recipe to try is Baked Delicata Squash Rings.

 

Chipotle Black Bean Burger

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Chipotle Black Bean Burger

Chipotle Black Bean Burgers

The meaty taste of the black beans, combined with chipotle chile pepper seasoning, makes these burgers a hot Daniel Fast menu item.
3.26 from 142 votes
Print Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup mashed cooked sweet potatoes, about 1 large sweet potato, peeled
  • ¼ cup oat flour, brown rice flour, or other whole grain flour see Recipe Notes
  • ½ tablespoon dried parsley
  • ¼ teaspoon chipotle chile pepper seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to broil setting. With a potato masher or fork, mash black beans in a large bowl, leaving about ¼ of the beans whole. Mix in sweet potatoes, oat flour, parsley, chipotle chile pepper seasoning, garlic powder, salt, and pepper.
  • Scoop out 1/3 cup of bean mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle with spatula. Repeat with the remaining bean mixture to make 6 burgers.
  • Broil 4 inches from heat about 7-8 minutes or until golden brown. Flip burgers carefully with spatula. Broil 2-3 more minutes, and serve.
  • Yield: 6 servings (serving size: 1 burger)

Cook in an air fryer

  • Place flattened burgers in an air fryer at 400 degrees. Cook 10-12 minutes.

Video

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • You can also cook these burgers in an air fryer for about 7-8 minutes.

Wild Rice and Almond Casserole

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wild rice and almond casserole

Wild Rice and Almond Casserole

A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
4.38 from 8 votes
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Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup wild rice
  • 1/2 cup chopped green onions
  • 1/4 cup slivered almonds
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups Vegetable Broth or water see Recipe Notes

Instructions
 

  • Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently.
  • Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

 

Artichoke-Tomato Sauce

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Artichoke Tomato Sauce

(Pictured with whole grain pasta)

Artichoke-Tomato Sauce

This hearty sauce is perfect when you want something more than regular tomato sauce.
5 from 4 votes
Print Recipe
Servings 12

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 1 14-ounce can artichoke hearts, 1/4 cup juice reserved
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions
 

  • Put artichokes in a food processor, and pulse just long enough to break into smaller pieces. Set aside.
  • Heat olive oil in a large saucepan or stockpot, and cook onion until translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn. Add tomatoes, artichokes, artichoke juice, basil, parsley, oregano, salt, and cayenne pepper. Bring to a boil, and then lower heat. Simmer 30 minutes.
  • Yield: 12 servings (serving size: about 1/2 cup)

Notes

  • Serve with whole grain pasta, brown rice, couscous, lentils, quinoa, or spaghetti squash.
  • Add chopped kale, mushorooms, or spinach.
  • Top with chopped olives.

Tahini Wild Rice Cakes

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Tahini Wild Rice Cakes

Tahini Wild Rice Cakes

These rice cakes aren't the wimpy, air-filled ones that leave you feeling hungry. They're filling, nutritious, and easy to make--all that a good rice cake should be.
3.12 from 17 votes
Print Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cups cooked wild rice
  • 2 tablespoons oat flour or brown rice flour
  • 2 tablespoons chopped onions or green onions
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • Avocado slices

Instructions
 

  • Combine all ingredients, except avocado slices, in a large bowl, and stir well. Heat olive oil in large skillet over medium-high heat. Scoop out 1/3 cup of mixture for each cake, and flatten in the skillet with a spatula. Cook 5 minutes, flip rice cake, and cook another 2 minutes on the other side.
  • Serve warm. Top with avocado, if desired.
  • Yield: 4 servings (serving size: 1 rice cake)

Bake in an air fryer

  • Place flattened rice cakes in an air fryer and bake at 350 for 10-12 minutes.

Notes

  • Rice cakes will pack and hold together better if the rice is warm.
  • If you're having trouble keeping your rice cake together, try adding a little more tahini (a thick paste made from ground sesame seeds).
  • Top with Salsa or Guacamole with a Little Kick.
  • Substitute brown rice for wild rice or use a combination of both.
  • Serve as a side dish with soup or salad.

South of the Border Pizza

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south of the border pizza

South of the Border Pizza

Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it's well worth your effort.
5 from 6 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Crust

  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

Sauce

  • 1 15.5-ounce can pinto beans, undrained
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder

Toppings

  • 1 cup Salsa liquid drained
  • 1 14.5-ounce can corn kernels, drained & roasted see Recipe Notes
  • 4 ounces Taco Tofu Crumbles, optional
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup sliced olives
  • 1/4 cup diced onions
  • 1/4 teaspoon cumin

Taco Tofu Crumbles

  • 8 ounces extra-firm tofu, cut into small cubes
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.
  • While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.
    Taco Tofu Crumbles
  • When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Notes

  • To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
  • Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
  • To simplify this recipe, do as much prep work as you can ahead of time. Put everything in containers, and store in the refrigerator until you're ready to assemble the pizza.
  • Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy.
  • For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal.

 

Spinach Zucchini Casserole

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spinach zucchini casserole

Spinach Zucchini Casserole

An easy casserole dish that's perfect for a light lunch or dinner.
4.60 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 28-ounce can diced tomatoes
  • 2 cloves garlic minced
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano flakes
  • 1/2 tablespoon dried parsley
  • 1 teaspoon salt
  • 2-3 medium zucchini, sliced into 1/2-inch rounds (about 2-3 medium zucchini)
  • 3 cups packed fresh spinach, stems removed
  • 1 cup sliced onion, sliced pole-to-pole see Recipe Notes
  • Cooked brown rice, lentils, or quinoa

Instructions
 

  • Preheat oven to 350 degrees. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Heat to boiling. Reduce heat, and simmer about 10 minutes.
  • While sauce is cooking, prepare vegetables. Lightly coat a 9 by 13-inch casserole dish with olive oil. Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini.
  • When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour sauce over all.
  • Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Serve alone or as a side dish.
  • Add 1/2 cup shredded carrots, mushrooms, chopped black olives, or yellow squash.
  • To slice an onion pole-to-pole, think of the onion as a globe. Trim root end (south pole) and stem end (north pole). Peel off outer layers. Cut onion in half from north pole to south pole, making a series of vertical slices perpendicular to the equator of the onion.

Romaine Wraps

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Romaine Wraps

Romaine Wraps

These lettuce tortillas are fun to make and to eat (a little messy, but worth it). The recipe below is only one of a zillion different combinations of toppings you could put on your wrap. Get crazy, and try something new. After all, this is a Daniel Fast, and with God, anything is possible, right?
No ratings yet
Print Recipe
Course Main Course
Servings 2

Ingredients
  

  • 4 romaine lettuce hearts or leaves
  • 1/2 cup Hummus
  • 1/4 cup cucumber slices, cut 1/4" thick & into half-moons
  • 1/4 cup shredded carrots
  • 1/4 cup zucchini, chopped
  • 1/2 yellow bell pepper, julienned

Instructions
 

  • Spread 2 tablespoons Hummus on each leaf. Top with cucumber, carrots, zucchini, and pepper. Eat like a taco, or roll up like a tortilla (depending up the size and shape of the leaf).
  • Yield: 2 servings (about 2 stuffed leaves)

Notes

  • Use bok choy leaves instead of romaine.
  • Add sliced or diced avocado (everything tastes better with avocado!).
  • Instead of regular hummus, substitute Confetti Hummus or
  • .
  • Other topping ideas: artichokes, avocado, black beans, brown rice, broccoli, green peppers, mushrooms, olives, onions, red peppers, sunflower seeds, or tomatoes.

Antipasto Pizza Pie

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Antipasto Pizza Pie

Antipasto Pizza Pie

My husband, who is 100% Italian, is the inspiration for this recipe. He loves antipasto salad, which contains a variety of meats, cheeses, olives, artichoke hearts, oil, and vinegar. Since meat and cheese aren't part of the Daniel Fast, I substituted a few ingredients to make a main dish meal that would remind my hubby of home.
4.50 from 22 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

Crust:

  • 3 cups cooked brown rice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup oat flour see Recipe Notes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Sauce:

  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder

Toppings:

  • 1/4 cup chopped canned artichoke hearts, drained drained
  • 1/4 cup chopped black olives
  • 1/4 cup chopped jarred roasted red bell peppers, drained drained
  • 2 ounces extra-firm tofu, grated (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well.
  • Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust.
  • Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all.
  • Bake 10 more minutes. Let pie rest for about 5 minutes so slices stay intact when you serve them.
  • Yield: 4-6 servings (serving size: 1-2 slices pie)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
  • If you don't have a grater, use your hands to crumble tofu into small pieces.
  • Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.

 

Purple Sticky Rice with Cashews

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purple sticky rice with cashews

Purple Sticky Rice with Cashews

Purple sticky rice, also known Thai black rice, turns a deep purple color when cooked. Traditionally served as a dessert topped with sweet coconut milk, purple sticky rice has a unique nutty flavor and adds an exotic taste to any meal.
3.40 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 cups purple sticky rice
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red onions, thinly sliced
  • 1 cup cooked sweet peas
  • 1/2 cup cashew halves and pieces, toasted
  • Sesame seeds

Instructions
 

  • Put rice in a fine-mesh sieve, and rinse well under running water in sink. You may also pour rice into a saucepan, add water, and swish the rice around to rinse. Pour out the cloudy water, and repeat until water is mostly clear.
  • Place the rinsed rice back into the saucepan. Add coconut milk, water, and salt. Stir to combine. Cook over medium-high heat to bring to a boil. Reduce heat to low, and cover. Cook 20 minutes. Stir well, cover again, and cook an additional 15-20 minutes. Nearly all of the liquid should be absorbed.
  • While rice is cooking, heat olive oil in a small skillet over medium heat. Add onions, and stir to coat. Cook 20 minutes or until onions are slightly blackened and crispy, stirring frequently. Add cooked peas and cashews to rice, and stir. Place a mound of rice on each serving plate, and sprinkle with sesame seeds. Top with onions.
  • Yield: 6 (serving size: 1 cup)

Notes

  • Add chickpeas to boost the protein content.
  • Substitute green beans or chopped broccoli for peas.