Daniel Fast Recipes

We realize that not everyone is used to eating in the purest form or even fasting with the guidance of the Daniel Fast. Thus, we are providing some recipes for you to try at home during the 21 days our church is doing the Daniel Fast. If you have more you'd like to share with the rest of the congregation, please send them to us!

STN Member Lara Bezianis submitted this Daniel Fast Cookbook, download here.   Other recipes on the web here and here.

Here are some great Latino recipes submitted by STN member Gladys Rios that are in line with Daniel Fast Food requirements. Yummy!

Guineitos en Escabeche  

Yield: 4 servings  

Ingredients  

1 tbsp white vinegar
1 bay leaf
8-10 green bananas
4 tbsp salt
1/4 cup milk  

 For the marinade  

1 cup olive oil
1 medium Spanish onion, thinly cut
1 medium red onion, thinly cut
1 yellow pepper, thinly cut
2 garlic cloves, thinly chopped
1 tsp red pepper flakes
1/2 cup stuffed green olives, thinly chopped
2 tbsp small cappers
Salt and pepper to taste
1 tbsp cilantro, chopped
1/2 cup white vinegar

 Preparation  

Boil the bananas with the skin on, add three tablespoons of salt to the water, and cook for 20-25 minutes or until they are done. Peel and cut the bananas into 1 inch slices (2 cm.) and let them cool at room temperature.  Sauté onions, pepper and garlic in olive oil at medium heat for 2-3 minutes. Turn off the heat and add olives, pepper flakes and cappers and vinegar. Add this liquid to the pan and stir. Season with salt and pepper to taste. Pour the mix over the bananas. Sprinkle with cilantro and let the mixture rest for a couple of hours.  

 Yucca with Mojo Sauce 

1 lb yucca 
1/2 tbsp salt
2 tsp white vinegar  

For the mojo  

2 garlic cloves
1 tbsp lime juice or sour orange
2 tbsp vegetable oil or olive oil
1 tsp salt
Pinch of black pepper 

 Preparation  

Peel the yucca with a paring knife and cut in half lengthwise, then sideways. Cut into 3 inch chunks.  

Bring at least 2 quarts salted water to a boil. Add the yucca and cook for 20 minutes or until cracks begin to appear in the center. Add the vinegar. Cook the yucca for 2-3 more minutes, or until very soft.  

Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper. Stir in the lime juice and correct the seasoning. Just before serving, heat the oil in a small frying pan and pour it into the garlic mixture. Stand back -it may splatter.  

Drain the yucca and pull out any fibers. Arrange on a platter or plates and pour the hot mojo on top.  

Mangu (Dominican style boiled green plantains)  

Serves: six adults
Preparation time: About thirty minutes.  

Ingredients:

3 green plantains
1/2 cup diced onion. Increase the amount for more taste (and aftertaste).
1/3 cup olive oil
1 tablespoonful vinegar
1 tablespoonful salt


 

Procedure:  

Peel the plantains. You should wear gloves. You may also wet your hands with dishwashing detergent and allow to dry on your hands. When you have finished peeling the plantains, rinsing your hands under running water will wash off most of the gooey stuff that green plantains exude when they are peeled.  

Cut the plantains into pieces about one inch long.

Boil in water with the salt added for about ten minutes, until the pieces can be pierced easily with a fork. Do not overcook, though.

Sautée the onion in oil and vinegar until well cooked.

Mash the plantain pieces in a mortar (pilón), blending the onion gravy in.  

Veggie SANCOCHO (stew/soup of root vegetables)  

3 medium potatoes, cleaned and cubed  

2 medium carrots, peeled and cut in ¼ inch rounds  

1 medium yautía, peeled and cubed  

1 small malanga (taro root), peeled and cubed  

2 green plantains, peeled and cubed  

1 small onion, diced  

1 small bell pepper, diced  

1 corn on the cob (cut)  

2 tomatoes, peeled and cut in small dice  

2 tbs sofrito  

1 tbs olive oil  

1 vegetable bouillon cube  

2 bay leaves  

1/2  bunch cilantro (optional), chopped  

1 tbs Salt, divided  

10-15 turns of the mill of Freshly Cracked Ground Pepper, divided  

Water  

Avocado slices, for garnish at the end  

Preparation:  

1.            In the largest stock pot you have, start by adding the olive oil, sofrito, onion, bell pepper, celery and bouillon cube.  Smash the cube so that it melts in with the rest of the ingredients.  Allow for the celery, onions and peppers to soften.  Add the tomatoes and let those juices mix together. Season with a little salt and pepper.  

2.            Add the viandas - potatoes, carrots, yautía, malanga, and plantain.  Mix well with the ingredients already on the pot.  Add water until covering 1 inch over the contents of the pot.  Add the bay leaves, the chopped cilantro leaves, some additional salt and pepper.  Taste to check the water is well seasoned. Cover.  Let it come to a boil and simmer at medium heat for about 30-40 minutes.  

3.            Check the pot every so often and move the sancocho around, to avoid the bottom from scorching.  When you reach the 20 minute mark, add the pieces of corn on the cob.  Cover again and let it boil for the last 10 - 20 minutes.  Make sure the root vegetables are fork tender.  

4.            Turn off the stove and let the sancocho finish cooking with the residual heat from the pot and stove.  Allow it to rest and mellow for about 20 minutes.  The soup will maintain hot for about 1 hour, no problem.  

5.            When you’re ready to eat, garnish on top with slices of avocado and if you want, you can drizzle a squirt of lime juice too.  

NOTE:  You can alter any of the ingredients to your liking and add other seasonings.   

Eggplant 

Slice eggplant and place on cookie sheet. Brush with olive oil and season with sea salt. Broil on high for 4 minutes.

Vegetable Barley Soup 

Choose your vegetables. Really, anything can work depending upon your taste.

My picks:
3 cups chopped celery
2 cups chopped white onion
3 cups chopped carrots
3 cups chopped green/yellow/red pepper
3 cups thin sliced mushrooms
2 cups chopped roma tomatoes (peeled and seeded)
2 32oz. boxes vegetable broth

Use your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley.

Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender. Serves 6 For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.

Black Bean & Brown Rice Stuffed Peppers 

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)
Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Veggie Soup
1 28oz. can diced or crushed tomatos
1 6oz. can tomato paste
1 can of tomato sauce
1 can (drained)of corn, green beans, potatoes, english peas, carrots. salt and pepper to taste
2 medium onions diced, 1 tsp garlic, 4-5 bay leaves
Add water to cover items cook in slow cooker for 3-4 hrs or on stove top. Could also add mushrooms or other veggies you enjoy just be creative.

Herb-Roasted Sweet Potato Fries
Makes 4 servings

Ingredients:
1 pound small sweet potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
1/8 tsp freshly ground black pepper

Instructions:
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

Veggie Sandwiches
Ezekiel Bread (made with sprouted grain)
Lettuce, tomato, pickles, cucumbers, bellpeppers, red onions, avocado, sprouts. Brush bread with olive oil and toast.

Salad Dressings

Vinaigrette Salad Dressing
Red Wine Vinegar, Extra Virgin Olive Oil, minced or pressed garlic, salt and pepper.  (1 part vinegar to 3 parts oil)

Salad Dressing
Lemon Juice, Extra Virgin Olive Oil, minced or pressed garlic, salt and pepper.
(1 part juice to 3 parts oil)

Here's Pastor Liz's homemade salad dressing:

You can make this ahead of time but I prefer to make it on the spot.

Equal parts olive oil and white vinegar (depending on how much you need)

1 tablespoon of Adobo

Smash up some garlic heads (I use about 2)

Mix in a jar and put over your salad. Delish!

Pastor Lisa contributed the following recipes

    Thick and Creamy Corn-Potato Soup

6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
water

Put vegetables and spices in a large soup pot. Cook on medium heat,
stirring occasionally for 15 minutes. Add broth and maintain a light
boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup
mixture in a blender in batches. Put blended soup in a large bowl or
container until the blending process is complete. Pour the blended soup
back into the pot. Add water to thin and obtain the desired consistency.
Heat through and serve. Serves 8-10 generously.


    Tomato Basil Soup

12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil

Cook onion and garlic in olive oil until tender. Cut tomatoes and
avocado in quarters and place all ingredients in blender and blend on
low speed for one minute. Continue to blend on high for an additional
minute until creamy. Pour into large soup bowl or crock pot and cook on
medium low for 2 to 3 hours.


    Baked Apples or Pears

Slice a pear or apple in half. Use a grapefruit spoon to scoop out the
seeds and the tough, center portion. Place halves, skin side down, in a
glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle
with cinnamon. Microwave for 10 minutes or until tender. Serve warm.