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Butternut Squash and Broccoli Salad

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butternut squash and broccoli salad

Butternut Squash and Broccoli Salad

Two vegetable powerhouses, broccoli and butternut squash, are the stars in this unique salad recipe.
4 from 7 votes
Print Recipe
Course Salad
Servings 5

Ingredients
  

  • 1 -1 ½ pounds butternut squash
  • 3 cups broccoli florets, cut into pieces
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ½ tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pumpkin seeds (pepitas), toasted

Instructions
 

  • Trim ends of squash, and use a vegetable peeler to remove outer layer. Cut squash in half lengthwise, and scoop out pulp and seeds. Slice squash into strips, and cut into 1-inch cubes (should yield about 3 cups).
  • Lightly steam butternut squash and broccoli until tender crisp (butternut squash takes about 15-18 minutes and broccoli about 10-12 minutes). Place in a large bowl, and add beans. In a separate smaller bowl, whisk oil, basil, garlic powder, and thyme together. Pour over vegetables and beans, and stir to coat.
  • Mix in parsley, walnuts, and pumpkin seeds. Serve warm, or let sit at room temperature for 10-15 minutes.

Notes

  • Substitute cooked carrots for the butternut squash.
  • Use as a topping for a lettuce salad.
  • This dish is best served warm, but it can also be eaten cold, straight out of the refrigerator.

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.
3.50 from 4 votes
Print Recipe
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)

 

Roasted Chickpe

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Roasted Chickpeas

Roasted Chickpeas

5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed rosemary
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub or spray a baking sheet with olive oil. Spread chickpeas out in a single layer on the sheet.
  • Roast about 20 minutes, or until chickpeas are dry to the touch. Remove from oven, and increase temperature to 425 degrees (double-roasting the chickpeas gives them a crunchy texture). Place chickpeas in a large bowl. Pour in olive oil, and stir to coat. Add garlic powder, onion powder, rosemary, and salt. Stir again.
  • Place chickpeas back on the baking sheet. Roast another 15-20 minutes, or until crispy and lightly browned. Let cool completely before serving or storing at room temperature.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

Vegetable Bean Soup

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Vegetable Bean Soup

Vegetable Bean Soup

A soup that's hearty and filling, plus it provides a nice amount of protein and fiber.
3.90 from 20 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 6 cups water
  • 1 8-ounce can tomato sauce
  • 1 14.5-ounce can light red kidney beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can French-style green beans, drained
  • 1 cup chopped yellow summer squash, unpeeled
  • ½ tablespoon chili powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic doesn’t burn.
  • Pour in water and all remaining ingredients. Bring to a boil, and then lower heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • Use 2 cups chopped fresh haricots vert beans instead of canned green beans. Haricot vert beans resemble regular green beans. However, they are a bit more slender and long , and they are also stringless (a nice benefit). When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness.

 

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.
4.24 from 26 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. 

Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies

 

Oatmeal Raisin Cookies

A Daniel Fast favorite. Oatmeal Raisin Cookies are moist and chewy, so good you almost can't believe they're allowed.
3.80 from 263 votes
Print Recipe
Course Dessert, Snack
Servings 18

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup almond flour or oat flour
  • 1 cup creamy cashew butter, almond butter, or peanut butter
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Date Honey
  • 1/2 cup raisins
  • 2 tablespoons chopped walnuts
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicon mat. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on baking sheet. Flatten and shape into circles. Bake 10-12 minutes.
  • Yield: 18-20 servings (serving size: 1 cookie)

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).
  • Increase applesauce to 1 cup if you don't use Date Honey.

 

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.
3.19 from 16 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

Basil Zucchini Soup

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Basil Zucchini Soup

Basil Zucchini Soup

4.19 from 27 votes
Print Recipe
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.
4.18 from 23 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.

 

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.
3.91 from 64 votes
Print Recipe
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.
3.88 from 24 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 from 3 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