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Daniel Fast Sweet Potato Pie

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sweet potato pie

Sweet Potato Pie

You may be skeptical that a vegan pie without any added sugar could be delicious. But it's true! This Sweet Potato Pie is smooth with a slight coconut crunch--a perfect dessert for any Daniel Fast meal.
3.75 from 4 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

  • 2 pounds sweet potatoes
  • ½ cup Date Honey
  • ¼ cup unsweetened orange juice
  • 1 cup oat flour see Recipe Notes
  • 1 teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ cup unsweetened coconut flakes
  • ¼ cup finely chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.
  • Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
  • Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
  • Yield: 8 servings (serving size: about 1 slice pie)

Notes

  • Spread almond butter or Date Honey on top of each serving.
  • Add ½ cup raisins when you mix the oats and pureed potato mixture.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).

 

Daniel Fast Muesli

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muesli

Muesli

Muesli is a nutritious breakfast cereal made up of whole grains, dried fruit, nuts, and seeds. It was made popular in the late 19th century by Maximilian Bircher-Benner, a Swiss physician who ran a sanatorium in Switzerland. He promoted a diet rich in fruits, vegetables, nuts, and seeds as a means of healing for his patients, along with required daily exercise and an early bedtime. Dr. Bircher-Benner was impressed by the simple and healthy lifestyle of the shepherds that he encountered while mountain climbing in the Swiss Alps. On one of his hikes, he and his wife were served muesli. This was his first experience with the dish, and it inspired him to create his own version for the patients in his private clinic.
5 from 1 vote
Print Recipe
Course Breakfast
Servings 6

Ingredients
  

  • 1 cup barley flakes
  • 1 cup old-fashioned rolled oats or oat flakes
  • 1 cup rye flakes
  • ½ cup chopped raisins
  • ½ cup chopped pecans
  • ½ cup slivered almonds
  • ¼ cup flaxseed meal
  • ¼ cup raw sunflower seeds
  • 2 teaspoons cinnamon
  • Almond milk, rice milk, or soy milk
  • Fresh fruit - blueberries, chopped apples, sliced bananas, sliced strawberries

Instructions
 

  • Mix ingredients together, and store in an airtight container. Store in a cool, dry place, and it should stay fresh for about a month.
  • Cold Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight. When ready to eat, add fresh fruit and more almond milk, if desired.
  • Hot Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight.
  • To serve, place Muesli and ¼ cup almond milk per serving in a medium saucepan, and bring to a boil. Lower heat, and simmer about 5 minutes. Add fresh fruit, if desired.
  • Yield: 10 servings (serving size: ½ cup)

Notes

  • Substitute half of the almond milk with unsweetened apple juice.
  • Use quinoa flakes, whole wheat flakes, or triticale flakes in place of any of the flakes listed. Triticale is a nutritious hybrid of wheat and rye which contains more protein and less gluten than wheat. It is normally found in health food stores and is available as whole berries, flakes, and flour.
  • If you don’t have access to whole grain flakes, you can use 3 cups of the old-fashioned rolled oats.
  • Other dried fruit options: apricots, bananas, blueberries, dates, or figs.
    Stir in 1 teaspoon Date Honey into each serving.
  • For a gluten-free recipe that is similar to this one, try Apple-Cinnamon Hot Cereal.

 

Roasted Butternut Squash and Onions

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 roasted butternut squash and onions
 

Roasted Butternut Squash and Onions

As the weather gets cooler, we tend to gravitate toward certain foods - baked apples, hot soups, and, of course, fall vegetables, such as pumpkin and squash. This recipe pairs the rich sweetness of butternut squash with onions, resulting in a simple side dish that is full of flavor.
No ratings yet
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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups) peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 1 cup thinly sliced onion, sliced pole to pole see Recipe Notes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon dried crushed rosemary
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 400 degrees. Place butternut squash cubes and onions in a large bowl. Combine olive oil, parsley, rosemary, salt, and pepper in a smaller bowl. Pour over squash and onions, and mix well.
  • Place vegetables on an 11 x 17-inch baking sheet. Bake 15 minutes and flip. Bake another 10-15 minutes or until edges are slightly browned.
  • Yield: 8 servings (serving size: about 1/2 cup)

Video

Notes

  • Use carrots or sweet potatoes instead of butternut squash.
  • Substitute ½ teaspoon paprika for the rosemary.
  • To slice an onion pole to pole, or into half rings, 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.

Spinach-Artichoke-Tomato Soup

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Spinach-Artichoke Tomato Soup

Spinach-Artichoke-Tomato Soup

This recipe features the classic combination of spinach and artichokes (always a hit), along with diced tomatoes and chickpeas. This soup is definitely hearty enough to be a meal but also goes well with a vegetable side dish or a salad. You don't have to wait until autumn begins to enjoy a bowl of soup. It's perfect any time of the year.
4.55 from 11 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 4 cups Vegetable Broth or water see Recipe Notes below
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 14-ounce can artichoke hearts, drained and chopped (about 2 cups)
  • 1 10-ounce package frozen chopped spinach
  • 1 8-ounce can tomato sauce
  • 2 cloves garlic, minced minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • "Parmesan Cheese" optional

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions, and cook until soft and translucent. Add water and remaining ingredients. Heat to boiling, and then reduce heat. Simmer uncovered 30 minutes. Sprinkle with "Parmesan Cheese," if desired.
  • Yield: 8 servings (serving size: about 1 cup)

Video

Notes

  • Eliminate the chickpeas for a vegetable-only soup.
  • 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.

“Parmesan Cheese”

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"Parmesan Cheese"

"Parmesan Cheese"

Did you know when you finely chop certain nuts - particularly Brazil nuts, cashews, and macadamia nuts - that they resemble and taste a lot like Parmesan cheese? Although devoted vegans have known this trick for years, this information may be new to you. However, once you sprinkle this "Parmesan Cheese" on your favorite Daniel Fast dishes, you will be pleasantly surprised at how good it tastes.
3.88 from 8 votes
Print Recipe
Course Snack
Servings 12

Ingredients
  

  • 1 cup lightly-salted cashew halves and pieces

Instructions
 

  • Add cashews to food processor and blender. Process about 15 seconds or until cashews resemble the texture of Parmesan cheese.
  • Yield: 12 servings (serving size: 1 tab

Video

Notes

 

Fruit and Nut Salad

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Fruit and Nut Salad

Fruit and Nut Salad

This salad tastes best when the fruit is fresh and flavorful. Adding nuts gives it a good amount of protein and healthy fat as well.
5 from 1 vote
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Ingredients
  

Instructions
 

  • Place lettuce in a large bowl, and top with kiwifruit, blackberries, raspberries, and pecans. Toss lightly, and serve with Orange-Poppy Seed Salad Dressing.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Experiment with a variety of fruit and nut combinations.
  • Use sliced almonds or walnuts instead of pecans.
  • Substitute blackberries and raspberries with blueberries and strawberries.

 

Banana Cream Pie

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Banana Cream Pie

Banana Cream Pie

This recipe was created exactly one year after my first blog post as a way of celebrating the momentous occasion. If you have a little extra time on your hands, this pie is a recipe you'll want to make.
4.41 from 5 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

Crust

Filling

  • 6 ounces firm or extra-firm tofu, drained
  • 2 ripe bananas, peeled and sliced (about 2 cups)
  • ½ cup unsweetened almond milk
  • ¼ cup Date Honey
  • 1 tablespoon lemon juice

Topping

  • 1 ripe banana, sliced into 1/2-inch rounds (about 1 cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Prepare Date-Walnut Spread according to recipe directions.
  • Preheat oven to 350 degrees. Lightly coat bottom and sides of a 9-inch pie plate. Using a spatula, press Date-Walnut Spread into pie plate, pressing dough ¾ of the way up sides (spread will be gooey). Bake 20-25 minutes, or until edges are golden brown. Cool 20 minutes on a wire rack.
  • While crust is baking, add filling ingredients to a food processor or blender. Process about 30 seconds or until smooth. Pour filling into pie crust. Refrigerate at least four hours or until chilled (overnight is best).
  • To serve, place banana slices in a bowl, and pour in lemon juice. Coat bananas well, and drain (keeps them from turning brown). Spread banana slices on top of pie in a circular pattern, and sprinkle with walnuts and coconut flakes.
  • Yield: 8 servings (serving size: 1 slice)

Video

Notes

  • Add another banana and place slices on top of cooked, cooled crust. Pour pie filling over slices.
  • Place in freezer for about 2 hours to make a frozen treat.
  • Save reserved date soaking water from Date-Walnut Spread recipe and substitute it for the almond milk.

Date-Walnut Spread

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date-walnut spread

Date-Walnut Spread

2 cups Medjool dates, pitted
1 1/2 cups walnuts

Put dates in a glass bowl, and cover with water. Soak uncovered at room temperature for 2-3 hours. Drain. Use your hands to press out any excess liquid remaining in dates. Place walnuts in a food processor or blender for about 15 seconds. Add dates, and process another 15 seconds or until smooth (less time if you prefer a nutty texture). Serve at room temperature or place in refrigerator until chilled.

Yield: 24 servings (serving size: 1 tablespoon)

Recipe Notes

  • Serve with apples, bananas, and/or pears.
  • Stir into oatmeal.
  • Spread on top of Sesame Seed Rice Crackers.
  • Mix in unsweetened coconut flakes.

Snickerdoodle Smoothie

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snickerdoodle smoothie

Snickerdoodle Smoothie

When you hear the word "snickerdoodle," what comes to mind? I immediately think back to my days at Butler Elementary. I remember one particular item always being on the school lunch menu (besides the mixed vegetables and fruit cocktail) - the snickerdoodle cookie. Snickerdoodle Smoothie has the same cinnamon flavor as the classic cookie, but it's a nutritious choice. Enjoy this creamy concoction for breakfast or a mid-afternoon snack.
4.67 from 9 votes
Print Recipe
Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 6 ounces silken tofu
  • ½ cup unsweetened almond or rice milk
  • ¼ cup Date Honey
  • 2 frozen bananas, peeled, sliced (about 2 cups)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
  • Yield: 2 servings (serving size: about 1 ½ cups)

Video

Notes

  • Remove peels before placing bananas in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute tofu with avocado.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.
  • You can also use firm tofu, but you may need to add water or almond milk so that the consistency is not too thick.

 

Baked Rice with Butternut Squash and Asparagus

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baked rice with butternut squash and asparagus

 

Baked Rice with Butternut Squash and Asparagus

This casserole-style dish is simple to make and requires minimal ingredients. Use a combination of brown and wild rice (per recipe instructions), or just use one or the other if that's all you have on hand. It's a win either way.
3.76 from 33 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 3 cups water
  • ½ cup brown rice
  • ½ cup wild rice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • ½ pound asparagus spears, ends trimmed and cut into 1-inch pieces
  • 1 cup sliced onion, sliced pole to pole (see Recipe Notes)

Instructions
 

  • Preheat oven to 350 degrees. Rub a little olive oil along the sides and bottom of a 3-quart baking dish. Add water, rice, garlic, thyme, sage, salt, and pepper. Stir well.
  • Bake uncovered 30 minutes. Mix in squash, asparagus, and onions. Cook 30 minutes, stir, and then bake another 15 minutes, or until water is nearly all absorbed and rice is softened.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • To slice an onion pole to pole, or into half rings, 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 slices perpendicular to the equator of the onion.
  • Use 1 teaspoon dried crushed rosemary in place of the thyme and sage.

 

Marinated Vegetable Salad

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Marinated Vegetable Salad

Marinated Vegetable Salad

When it comes to cooking, I find that the simplest recipes often result in the most flavorful dishes. This simple salad is a wonderful complement to any me
5 from 2 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 Marinated Zucchini recipe
  • 2 cups broccoli florets, cut into bite-size pieces
  • 1 1/2 cups diced carrots
  • 2 tablespoons chopped fresh parsley, optional

Instructions
 

  • Prepare Marinated Zucchini as directed and place in a large bowl.
  • Steam or boil broccoli and carrots until crisp tender. Add broccoli and carrots (drain first, if boiled) to zucchini and stir well. Add parsley, if desired. Cover and let sit at room temperature for 1 hour.
  • Yield: 8 servings (serving size: about 1/2 cup)

 

Cool as a Cucumber Salad

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Cool as a Cucumber Salad

Cool as a Cucumber Salad

The best way to enjoy this refreshing summer salad is to use vegetables straight out of your garden or from your local Farmers Market. The salad tastes great as soon as you make it, but the flavors will be enhanced after letting it marinate in the refrigerator for a few hours. Serve Cool as a Cucumber Salad as a side dish for lunch or dinner.
4.25 from 4 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 2 cups sliced cucumber, peeled peeled
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly-sliced red onion, sliced pole-to-pole see Recipe Notes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt

Instructions
 

  • Place cucumbers, tomatoes, and onions in a 1-quart ceramic dish. Pour olive oil over all, and stir well to combine. Add dill and salt, and stir again.
  • Cover, and marinate 2 hours in refrigerator. Serve cold.
  • Yield: 8 servings (serving size: 1/2 cup)

Notes

  • To slice an onion pole to pole, or into half rings, 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 slices perpendicular to the equator of the onion.