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what can I eat on the daniel fast

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.

 

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

Daniel Fast Vegetable Broth

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Vegetable Broth ingredients

Vegetable Broth

Even the most novice cook can whip up a pot of homemade vegetable broth. It's one of the simplest recipes ever. The best thing about it is that you can use whatever vegetables you have on hand. As long as the vegetables are scrubbed well, you don't even need to worry about peeling them. Just throw them in the pot, skins and all (the skins contain a ton of nutrients).
You can also use water as a base for soup recipes, which works just fine (especially when you are in a pinch and completely out of broth). However, using a vegetable broth will result in a more flavorful soup.
4.65 from 14 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 8 cups water
  • 1 onion, quartered
  • 2 carrots, unpeeled and sliced
  • 2 celery stalks, leafy tops included
  • 1 potato, unpeeled and sliced
  • 4 mushrooms, sliced
  • 1/8 cup fresh parsley or 1/2 tablespoon dried parsley
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 6 peppercorns

Instructions
 

  • Place all ingredients in a large stock pot, and bring to a boil. Reduce heat, and simmer for about 45 minutes. Strain, cool, and refrigerate. Use as a base for soup.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Experiment with other herbs and spices, such as basil, cumin, oregano, or red pepper flakes.
  • Place strained vegetables in a food processor, and purée until smooth. Add to soups to thicken them.
  • Other vegetables to use: leeks, parsnips, spinach, tomatoes, turnips, and/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.