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Cabbage and Rice Casserole

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Cabbage and Rice Casserole

Cabbage and Rice Casserole

1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 cup chopped white button mushrooms
1 (15-ounce) can black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
4 cups chopped green cabbage
1 cup cooked brown or wild rice

Put diced tomatoes in a food processor or blender, and process until smooth. Set aside. Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Stir in garlic, mushrooms, tomatoes, parsley, oregano, salt, and pepper. Reduce heat to low, and cook 20 minutes, stirring occasionally.

Preheat oven to 350 degrees. Steam cabbage 8-10 minutes or until tender crisp (or add cabbage to boiling water, and cook 5-7 minutes). Lightly spray or rub an 9”x13” baking dish with olive oil, and cover bottom of dish with cooked cabbage. Place rice and beans on top of cabbage. Pour tomato sauce over all. Bake 20 minutes.

Yield: 8 servings (serving size: about 1 cup)

Spaghetti Squash Stir-fry

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Spaghetti Squash Stir-fry

Spaghetti Squash Stir-fry

The first time I cooked a spaghetti squash I was amazed at how the pale-yellow flesh came off in thin strands, just like its name says! This particular type of squash is a healthy substitute for pasta, especially for those who are looking for gluten-free options.
3 from 1 vote
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Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced minced
  • 2 cups cooked broccoli, cut into 1-inch florets
  • 2 cups cooked spaghetti squash, cut into 2-inch pieces
  • 1 1/2 cups cooked brown or wild rice
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup soy sauce or soy sauce alternative see Recipe Notes
  • 1 teaspoon dried basil
  • 1/2 tablespoon tahini
  • 1 teaspoon dried basil
  • 2 tablespoon chopped walnuts or cashews

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, broccoli, spaghetti squash, rice, beans, soy sauce, basil, and tahini. Cook 5 minutes or until heated through, stirring frequently. Mix in walnuts just before serving.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Substitute chopped zucchini for the spaghetti squash.
  • Other vegetable ideas are green beans, mushrooms, or sweet peas.
  • To bake a spaghetti squash, preheat oven to 375 degrees. With a fork, prick squash all over and place directly on rack in middle of oven. Cook 1 hour. Remove from oven, and let squash cool 10-15 minutes before cutting in half and removing seeds. Pull a fork lengthwise through the flesh to separate into long strands.
  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg Liquid Aminos is a Certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Coconut Aminos is another option (my preference)

Daniel Fast Two-Bean Burger

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Two-Bean Burger

Two-Bean Burger

If you've been craving a burger, take a look this recipe. It's a burger, all right, but one that's completely Daniel Fast friendly. Yummy!
4.14 from 29 votes
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Course Main Course
Servings 4

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped onion
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned great northern beans, rinsed and drained
  • 2 tablespoons flaxseed meal
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Mash beans in a large bowl,  leaving about 1/4 of the beans whole. and set aside. Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Place in a bowl with beans, and add flaxseed meal, garlic powder, cumin, and salt.
  • Return skillet to medium heat, and add a teaspoon of olive oil, if needed, to prevent burgers from sticking. Scoop about 1/3 cup of bean mixture for each burger. Flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Yield: 4 servings (serving size: 1 burger)

Notes

 

Caribbean Wild Rice

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Caribbean Wild Rice

Caribbean Wild Rice

It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
4.67 from 9 votes
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Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 8-ounce can unsweetened pineapple tidbits, juice reserved
  • 2 tbsp soy sauce or soy sauce alternative see Recipe Notes
  • 1 1/2 tbsp fresh lime juice
  • 1 cup sliced carrots
  • 1 cup chopped snow peas
  • 1 cup chopped zucchini
  • 1/2 cup chopped jarred roasted red bell peppers, drained (or chopped red bell pepper)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups cooked wild rice
  • Avocado slices
  • Chopped macadamia nuts

Instructions
 

  • Heat olive oil in large skillet over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add ½ cup pineapple juice, Bragg's Liquid Aminos, and lime juice. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened.
  • Add wild rice and pineapple. Increase heat, and stir-fry until heated through. Serve immediately.
  • Garnish with avocado slices and chopped macadamia nuts.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use cooked brown rice instead of wild rice.
  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Coconut Aminos is another option (my preference).

Hummus Casserole

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Hummus Casserole

I got the idea for this recipe when I realized my hummus consumption tends to be more like a meal than a snack. I thought, Why not make a main dish out of it? So I added brown rice, veggies, and voila!
5 from 4 votes
Print Recipe
Course Main Course

Ingredients
  

  • 1 Hummus recipe
  • ½ cup water
  • 1 carrot, shredded (about 1 cup)
  • 1 cup cooked spinach, squeezed dry
  • 1 cup diced zucchini, unpeeled
  • ¼ cup chopped green onions (green parts only)
  • ½ teaspoon salt
  • 2 cups cooked brown rice

Instructions
 

  • reheat oven to 350 degrees. Prepare Hummus according to directions and place in a large bowl. (You will use entire recipe.) Add water, carrots, spinach, zucchini, green onions, salt, and brown rice. Stir well.
  • Pour into a 9 x 13-inch casserole dish that has been lightly rubbed or sprayed with olive oil. Bake, covered, for 20 minutes.
  • Yield: 10 servings (serving size: about 1/2 cup)

Notes

  • Substitute quinoa for the brown rice.
  • Another recipe for hummus you might like: Confetti Hummus.

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

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Grilled Portabello Steaks

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

This dish is the closest thing to a real steak dinner that I've found when on the Daniel Fast. Although the prep work takes longer than most other recipes on my website, you'll enjoy the fruits of your labor when you bite into the meaty texture of the portabello cap.
4.50 from 4 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 4 Portabello mushroom caps

Marinade

  • ¼ cup extra-virgin olive oil
  • ¼ cup unsweetened pineapple juice or orange juice
  • ¼ cup soy sauce or soy sauce alternative see Recipe Notes
  • 2 tablespoons chopped green onions (green parts only)
  • 1 clove garlic, minced
  • ½ teaspoon dried crushed rosemary

Sun-Dried Tomato Tofu

  • 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped sun-dried tomatoes, packed in oil, drained
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder

Instructions
 

  • Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes.
  • While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 x 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil leaves, parsley, and garlic powder. Let sit at room temperature 30 minutes.
  • Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5-7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time.
  • To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.
  • Yield: 4 servings (serving size = 1 mushroom cap and 2 ounces of tofu)

Notes

  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos
  • Soy sauce contains wheat (not whole wheat) and sodium benzoate, which is a preservative. Since the goal of the Daniel Fast is to choose foods that God made instead of man-made, chemically processed foods, technically soy sauce is not allowed. However, some people may choose to modify their fast a bit, and that is totally between you and the Lord. Whatever He is leading you to do, do it. If that means eliminating soy sauce for 21 days, great. If not, that's fine, too.

Sesame Vegetables with Rice and Tofu

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sesame vegetables with rice and tofu

Sesame Vegetables with Rice and Tofu

This main dish recipe could be made with or without the tofu. Some people may choose to include it on their fast; others might not. Either way, you'll appreciate the sesame-flavored vegetables.
4 from 3 votes
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Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 Marinated Tofu recipe marinade reserved
  • 1 TB extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cups chopped broccoli florets, stems removed
  • 1 cup chopped carrots
  • 1 clove garlic, minced
  • 1/2 tablespoon tahini
  • 1 teaspoon ginger
  • ¼ cup unsweetened pineapple juice or water
  • 1 1/2 cups cooked wild rice
  • 1/4 cup toasted chopped walnuts
  • 1 tsp sesame seeds

Instructions
 

  • Prepare Marinated Tofu, and set aside. Heat olive oil in a large skillet over medium heat, and add onions. Cook until onions are soft and translucent.
  • Add reserved marinade from tofu, broccoli, carrots, garlic, tahini, and ginger. Cook, covered, for 8-10 minutes or until vegetables are tender crisp, stirring frequently.
  • Add pineapple juice, rice and walnuts, and cook until heated through and juice is nearly absorbed. Sprinkle with sesame seeds. Stir, and serve.
  • Yield: 4 servings (serving size: 1 ¼ cups)

 

Black Bean Stir-fry

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Black Bean Stir-fry w/ Corn Chips

Black Bean Stir-fry 

This stir-fry is perfect for a weeknight meal, especially if you're tired from a long day at work and you want something that doesn't require a lot of prep or time.
4.21 from 24 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sliced onion
  • 1 15-ounce can black beans, rinsed & drained
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 cup canned corn, drained drained
  • 1/4 cup diced green pepper
  • 1/4 cup diced red pepper
  • 1 clove garlic
  • 2 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Garnishes: Diced avocado and diced green onions

Instructions
 

  • Heat olive oil in a large skillet over medium-low heat. Cook onions until slightly blackened and crispy.
  • Add black beans, tomatoes, corn, peppers, garlic, lime juice, cumin, salt, and pepper. Simmer 15-20 minutes. To serve, top with diced avocado and green onions.

Notes

To add a little more protein to this dish, mix in cubed Marinated Tofu. 

Marinated Tofu

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marinated tofu

Marinated Tofu

Whether or not to include tofu on your fast is a personal choice. Some people will steer clear of it. Others might want to venture out a little and try something new. If that's you, this recipe is one you might want to try, especially if you'd like to add more protein to your dish. A great way to use this recipe is in a stir-fry.
2.75 from 8 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 8 ounces extra-firm tofu, drained
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons soy sauce or soy sauce alternative
  • 1 clove garlic, minced

Instructions
 

  • Slice tofu into 1-inch cubes, and place in am 8 x 8-inch baking dish. Mix pineapple juice, soy sauce, and garlic in a small bowl. Use a whisk to combine. Pour over tofu, and put in refrigerator to marinate 30-45 minutes.
  • Preheat oven to 350 degrees.
  • Bake (in same dish) for 20 minutes or until the outside is a deep, golden brown and slightly crispy.
  • Yield: 4 servings (serving size: about 2 ounces)

Notes

Coconut Rice

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Coconut Rice

Coconut Rice

This main dish recipe is slightly sweet with a hint of lime. It's unique and flavorful, containing a nice amount of protein from the beans and nutritious carbohydrates from the sweet potatoes.
4.10 from 20 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 1 cup dry brown rice
  • 1 cup dry wild rice
  • 2 cups water
  • 1 14- ounce can unsweetened coconut milk (about 2 cups)
  • Pinch of salt
  • 1 large sweet potato, peeled, diced and cooked (about 3 cups)
  • 1 cup sweet peas, cooked
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped macadamia nuts, optional

Instructions
 

  • Rinse rice in a fine mesh sieve to remove the surface starches (it's what makes your rice sticky). Mix water, coconut milk, rice, and salt in a large saucepan. Heat to boiling. Reduce heat to simmer, stirring occasionally. Cook, uncovered, until liquid evaporates, about 40-45 minutes.
  • While rice is cooking prepare the rest of the ingredients. Keep vegetables and beans warm. When rice is finished, add remaining ingredients. Stir well, and serve immediately.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Mix in chopped macadamia nuts before serving.
  • You can use all brown rice instead of half wild rice.
  • Substitute carrots or butternut squash for the sweet potato.
  • Coconut milk is a highly nutritional food with many health benefits. All you have to do is a quick search online, and you will find of long list of reasons why it's good for your body: 1) The saturated fat in coconut is made up of short-chain and medium-chain fatty acids that the body quickly turns into energy instead of storing as fat., 2) It contains many vitamins, minerals and electrolytes such as potassium, calcium and chloride, 3) Coconut milk is a dairy-free alternative to those who are lactose intolerant or allergic to animal milk, and 4) It's known to relieve the symptoms of sore throats and ulcers.

 

Flatbread Pizza with Macadamia Nut Cheese

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Flatbread Pizza with Macadamia Nut "Cheese"

Flatbread Pizza with Macadamia Nut Cheese

If you're a fan of pizza (and who isn't?), you'll be happy to know you can have it on the Daniel Fast. This Flatbread Pizza recipe is very tasty and completely Daniel Fast friendly (made with whole grain flour and no yeast). You won't be disappointed.
3.96 from 22 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Pizza

  • 2 1/2 cups whole wheat flour
  • 2 tablespoon flaxseed meal
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 cup Spinach Artichoke Dip
  • 1 cup Classic Tomato Sauce
  • Topping ideas: Green peppers, mushrooms, olives, onions, and/or roasted red bell peppers.

Macadamia Nut Cheese

  • 1/2 cup macadamia nuts

Instructions
 

  • Mix flour, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at least 30 minutes.
  • Preheat oven to 450 degrees. Rub a little flour on a rolling pin, and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending upon the thickness of crust you prefer). If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, poke holes all across crust dough. Bake 10 minutes, and remove from oven.
  • Spread Spinach Artichoke Dip across crust, and top with Classic Tomato Sauce. Add desired toppings. Bake 20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Macadamia Nut Cheese

  • Place macadamia nuts in a food processor until finely ground like grated Parmesan cheese. Sprinkle on top of cooked pizza.
    Macadamia Nut Cheese
  • Yield: 8 servings (serving size: 1 slice)

Notes

 

Black Bean Chili Bake

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Black Bean Chili Bake

Black Bean Chili Bake

This main dish recipe is one of the most popular on my Ultimate Daniel Fast website. . . .and for good reason! Black Bean Chili Bake is easy to make, for one thing. But, the outstanding flavor is the real winner here. That's why adults and kids of all ages love it.
4.30 from 27 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 8-ounce cans tomato sauce
  • 1 14.5-ounce can corn kernels, drained
  • 1 cup chopped jarred roasted red bell peppers
  • 1/2 cup diced onion
  • 1 tablespoon chili powder

Instructions
 

  • Preheat oven to 350 degrees. Put beans in a large bowl, and mash. Add tomato sauce, rice, peppers, corn, onions, and chili powder. Stir to combine. Rub a 9 by 13-inch casserole dish with olive oil, and place mixture in it. Bake 20 minutes, or until heated through.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Spread on top of Broiled Polenta Squares.
  • Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.
  • To roast bell peppers, cut peppers in halves or quarters; remove seeds and membranes. Place peppers on a baking sheet, skin side up. Place the baking sheet on a rack in the oven about 4 inches from the broiling unit. Broil 20 minutes, or until skins are blackened. Immediately transfer the peppers to a paper or plastic bag; seal and let stand 20 minutes. The steam within the bag will help to loosen the skins. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.