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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.
5 from 1 vote
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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

Lemon-Tahini Salad Dressing

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Lemon-Tahini Salad Dressing

3.38 from 24 votes
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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
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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.
4.35 from 29 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.

 

Daniel Fast Flatbread Recipe

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Flatbread

Flatbread

Flatbread is unleavened bread (doesn't contain any yeast), and it's the only type allowed on the Daniel Fast (yeast is restricted). If you're a bread lover, you'll appreciate this simple recipe.
3.89 from 171 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix flour, flaxseed meal, rosemary, 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 room temperature 30-60 minutes.
  • Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife.
  • Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
  • Yield: 4 servings (serving size: 2 pieces)

Notes

  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
  • Making this recipe in a bread machine is easy. Simply put the setting on "Dough" and let the machine do all the kneading work for you.

Spinach-Artichoke Dip

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Spinach-Artichoke Dip



Spinach Artichoke Dip

  •  8 ounces firm tofu, drained (drained)
  • 1 cup chopped canned artichokes, drained, reserve 2 tablespoons canned juices
  • ½ 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup diced onion
  • 2 cloves garlic (minced)
  1. Preheat oven to 375 degrees. Place tofu, artichokes, artichoke juice, and spinach in a food processor or blender. Process until smooth. Transfer mixture to a medium-sized bowl. Stir in basil, salt, and pepper. Set aside.

  2. Heat oil in a small skillet, and cook onions and garlic until onions are translucent. Remove from heat, and stir into spinach artichoke mixture.

  3. Place in a 3-cup glass or ceramic baking dish that has been rubbed with olive oil. Bake 20 minutes, or until edges start to brown. Serve warm.

  4. Yield: 8 servings (serving size: about ¼ cup)
 

 

Guacamole with a Little Kick 

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Guacamole with a Little Kick 

Guacamole isn't something I grew up eating. But it's funny how your tastes change as you get older. Now, I have it nearly every day. The best part about Guacamole with a Little Kick is that you can have it as a snack or as a topping on a main dish recipe (if you like to add heat, that is).
5 from 1 vote
Print Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 medium avocados
  • 1/2 medium tomato, diced
  • 1/4 cup diced red onions
  • 1/2 medium jalapeno pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 tsp salt

Instructions
 

  • Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and mash until smooth.
  • Stir in the rest of the ingredients. Chill in refrigerator for 1-2 hours.

Notes

  • The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, it's not ready and won't taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and shouldn't be used. Another test is to try to flick the small stem off the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe.
  • Use with Black Bean Chili Bake.
  • Spread on Flatbread or Ultimate Nut and Seed Crackers.
  • Put a dollop on top of a serving of Taco Salad.

Salsa

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Salsa

Salsa

This homemade salsa can be put together in a matter of minutes and can be used with a variety of Daniel Fast recipes. It's the perfect dip for celery or baked tortilla chips, as well as a topping for beans or a plant-based burger.
3.50 from 4 votes
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Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 12

Equipment

  • Food processor or blender

Ingredients
  

  • 3-4 large tomatoes, quartered or 1 (14.5-ounce) can diced tomatoes
  • 1 10-ounce can diced tomatoes and green chiles
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped red onions
  • 1 serrano pepper, seeded and chopped
  • 1/4 cup packed fresh parsley
  • 2-3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

Instructions
 

  • Add ingredients to a food processor or blender until desired consistency is reached. Chill at least 1 hour to let flavors blend.
  • Yield: 12 servings (serving size: about 1/4 cup)

Notes

  • Use as a dip for fresh vegetables.
  • Works great as a topping for "Refried" Beans, Taco Stuffed Peppers, or Two-Bean Burger.
  • If you like your salsa on the chunky side, you can pulse ingredients in the food processor (or blender), or you can mix by hand.

Spicy Pumpkin Seeds

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Spicy Pumpkin Seeds

Spicy Pumpkin Seeds

Spicy Pumpkin Seeds can be sprinkled on top of a salad or eaten alone as a snack. Pumpkin seeds, also known as pepitas, are flat, dark green seeds and a rich source of many nutrients. A half cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient. They also contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
3.67 from 3 votes
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Course Appetizer, Snack
Cuisine Mexican
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon Taco Seasoning
  • 1 cup pepitas (pumpkin seeds)

Instructions
 

  • Preheat oven to 275 degrees. Combine the olive oil, Taco Seasoning or chili powder, and pepitas in a medium bowl. Mix thoroughly, and place on an 11 by 17-inch baking sheet. Bake for 1 hour, stirring occasionally. Let cool on baking sheet before serving.
  • Yield: 4 servings (serving size: about 1/4 cup)

Notes

 

Black Bean Minestrone

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Black Bean Minestrone

Black Bean Minestrone

A Daniel Fast favorite.
4.13 from 31 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped carrots
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped fresh spinach or ½ cup frozen spinach
  • 2 tablespoons chopped fresh basil or 1 ½ teaspoons dried basil
  • 2 tablespoons chopped fresh parsley or 1 ½ teaspoons dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 20 minutes to allow the flavors to blend. Stir in parsley before serving.
  • Yield: 6 servings (serving size: about 1 ¼ cups)

Notes

  • Add barley, brown rice, or whole grain pasta.
  • Other vegetables to add: corn, peas, potatoes, squash, or zucchini.
  • 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.

Marinated Zucchini

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Marinated Zucchini
This recipe was the first recipe I posted when I began my blog in 2009. So it’s special. I hope you like this dish as much as I do!

Marinated Zucchini

2 pounds zucchini, unpeeled
1 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice

Preheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again.

Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy.

Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature.

Yield: 8 servings (serving size: about ½ cup)

Recipe Notes

Dillicious Peas and Carrots

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https://ultimatedanielfast.com/introducing-quinoa/

 

Dillicious Peas and Carrots

Peas and carrots are like peanut butter and jelly--they just go together. Add a little dill to your pea and carrot combination to make a delicious (I mean, DILLicious) Daniel Fast side dish.
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Course Appetizer, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1 cup cooked chopped carrots
  • 1 cup cooked sweet peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon dill

Instructions
 

  • Heat olive oil in skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, carrots, and peas. Add salt and dill, and cook until heated through. Serve immediately.
  • Yield: 4 servings (serving size: 1/2 cup)

Notes

  • Use a 12-ounce bag of frozen peas and carrots to make this dish even more convenient. Simply cook the vegetables according to the package directions, and drain any remaining water. Cook onions and garlic until softened. Then add cooked peas and carrots. Sprinkle with salt and dill. Stir well, and serve immediately. Serving size will still be four (2/3 cup each).
  • Serve with Cabbage and Rice Casserole, Baked Falafel, or  Tahini Wild Rice Cakes.