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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.
3.44 from 23 votes
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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

Basil Zucchini Soup

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Basil Zucchini Soup

Basil Zucchini Soup

4.22 from 32 votes
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Course Soup
Servings 6

Ingredients
  

  • 1 1/2 pounds zucchini, peeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • Toasted sunflower and/or pumpkin seeds

Instructions
 

  • Cut zucchini into 1-inch cubes, and set aside. Heat 1 tablespoon olive oil over medium heat in large saucepan. Add onions and garlic, and cook until onions are soft and translucent. Add zucchini, and stir in 1 tablespoon olive oil. Cook 3-5 minutes, stirring frequently. Pour in water, and bring to a boil. Reduce heat, and simmer 15 minutes.
  • Remove zucchini with a slotted spoon, and place in food processor. Process until mixture is smooth (you may have to do in two batches). Return to saucepan. Place chickpeas in food processor with 1/2 cup of the soup, and process until texture reaches desired consistency.
  • Add chickpea mixture to saucepan. Stir in basil and salt. Simmer another 15 minutes. Serve with toasted sunflower and/or pumpkin seeds.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • To make this soup chunky instead of smooth, put only half the zucchini and half the chickpeas in the food processor.
  • Use oregano instead of basil.
  • Double the recipe, and freeze half for later use.
  • 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.

 

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.
4.37 from 30 votes
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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.

 

Almond Butter Bites

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almond butter bites

Almond Butter Bites

Easy to make, these little snacks are big on taste. Pop one in your mouth for a quick snack, or treat yourself to a bite or two after dinner.
3.81 from 83 votes
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Servings 6

Ingredients
  

  • ½ cup almond butter
  • ¼ cup raw sunflower seeds
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • 2 tablespoons unsweetened shredded coconut
  • ¼ teaspoon cinnamon

Instructions
 

  • Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed.
  • Yield: 6-8 servings (serving size: 2-3 balls)


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.
3.98 from 34 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

 

Tarragon Roasted Asparagus

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Tarragon Roasted Asparagus

Tarragon Roasted Asparagus

Tarragon Roasted Asparagus makes a nice side dish to your Daniel Fast main meal. The tarragon adds a subtle, yet distinct flavor to the asparagus (not sweet or bitter but somewhere in between with hints of licorice and vanilla).
4.41 from 5 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Cuisine French
Servings 6

Ingredients
  

  • 1 pound asparagus, trimmed (36-40 thin spears or 18-20 thick spears)
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Lightly spray a baking sheet with olive oil spray, and place asparagus spears on sheet in one layer. Brush with olive oil.
  • Combine tarragon, garlic powder, and salt in a small bowl. Sprinkle over spears, and then roll to coat well. Roast 15 minutes.
  • Yield: 6 servings (serving size : about 6-7 thin spears or 3-4 thick spears)

Notes

Eggplant Tomato Sauce

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Eggplant Tomato Sauce

Eggplant Tomato Sauce

If you want to make homemade tomato sauce (and you're a fan of eggplant), you need to try this recipe. You'll like how the subtle flavor of eggplant isn't overpowering, yet adds a unique taste to your Daniel Fast main dish.
3.43 from 7 votes
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian
Servings 12

Ingredients
  

  • 1 ½ pounds eggplant, peeled, cut into 1-inch cubes
  • 1 tablespoon salt
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ cup diced onion
  • 1 clove garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano flakes
  • 1 bay leaf
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 350 degrees. Place eggplant cubes in a large colander in the sink, and sprinkle with salt. Use your hands to toss eggplant so that cubes are well coated. Let drain 30 minutes.
  • In a large saucepan, heat ½ tablespoon olive oil over medium heat. Cook onions 3-5 minutes or until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn. Add crushed and diced tomatoes, parsley, basil, oregano, bay leaf, and pepper. Simmer, covered, for 30 minutes over low heat.
  • Pat eggplant dry with paper towels. Heat a large skillet with ½ tablespoon olive oil, and cook eggplant 3-5 minutes, stirring constantly (you may have to do this in two batches, if you don’t have a skillet large enough to do all at once). Once eggplant is slightly browned, place in a 9 by 13-inch baking dish that has been rubbed with olive oil. Discard bay leaf from tomato mixture, and pour over eggplant. Bake uncovered for 30 minutes.
  • Yield: 12 servings (serving size: about 1/2 cup)

Notes

 

Pesto Spaghetti Squash

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Pesto Spaghetti Squash

Pesto Spaghetti Squash

Spaghetti squash is one of God's amazing creations. The inside strands come out like thin spaghetti strands. It's so cool! This type of squash can easily be substituted for pasta in most recipes, making it a healthier choice.
4 from 3 votes
Print Recipe Pin Recipe
Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1 spaghetti squash (about 2 pounds)
  • 1 recipe Pesto

Instructions
 

  • Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour, and remove from oven.
  • Let squash cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl. Add Pesto to spaghetti squash, and stir to coat. Mix well, and serve immediately.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

Spinach Salad

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Spinach Salad

Spinach Salad

5 from 1 vote
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 2 cups chopped fresh spinach
  • 2/3 cup canned chickpeas, rinsed and drained
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped zucchini
  • 1 tablespoon sunflower seeds

Instructions
 

  • Place spinach, chickpeas, carrots, sugar snap peas, tomatoes, and zucchini in a large bowl. Pour Lemon-Tahini Salad Dressing over salad, and stir to coat. Sprinkle sunflower seeds, and toss gently.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

Lemon-Tahini Salad Dressing

5 from 2 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon tahini
  • 2 tablespoon water
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
  • 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley

Instructions
 

  • Combine all ingredients in a blender. Refrigerate until chilled.
  • Yield: 8 servings (serving size: about 1 tablespoon)

 

Lemon-Tahini Salad Dressing

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Lemon-Tahini Salad Dressing

3.62 from 34 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon tahini
  • 2 tablespoon water
  • 1 clove garlic, minced minced
  • 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
  • 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley

Instructions
 

  • Combine all ingredients in a blender. Refrigerate until chilled.
  • Yield: 8 servings (serving size: about 1 tablespoon)

 

Tomato, Fennel, and Cucumber Salad

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Tomato, Cucumber, and Fennel Salad

Tomato, Fennel, and Cucumber Salad

Fennel is an aromatic vegetable with a distinct anise, or licorice, flavor. It's often used in Italian cooking (that's how I discovered it - through my Italian family in New York). It's also the ingredient that makes this color vegetable salad taste so wonderfully delicious.
5 from 1 vote
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 pint cherry or grape tomatoes, halved (about 3 cups)
  • 1 cup diced cucumbers, peeled
  • 1 cup chopped fennel bulb
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon toasted fennel seeds

Instructions
 

  • Combine all ingredients in a large bowl. Refrigerate 2-4 hours. Serve chilled.
  • Yield: 8 servings (serving size: about 1/2 cup)

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.
4.34 from 36 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.