Spicy Potato Curry - Vegan

Ingredients 

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala (You can emit this)
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Grilled Yellow Squash

Ingredients

• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed
• salt and pepper to taste

Directions

1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Artichoke Salsa

Ingredients

• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 3 roma (plum) tomatoes, chopped
• 2 tablespoons chopped red onion
• 1/4 cup chopped black olives
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh basil
• salt and pepper to taste

Directions 

1. In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

Pita Bruschetta Pizza's

Ingredients:

Pre-made Bruschetta
Olives
Joseph's Pita Bread

Directions:

1. Spread bruschetta over the pita.
2. Slice olives in half lengthwise, scatter along on top of pita.
3. Place in toaster oven and cook until outer edges are crispy.
4. Enjoy!!

Pastor Barbel's Marinara (Repost)

Pastor Barbel asked me to repost this one. It is very tasty and you can use it with a few different things. Obviously it goes very well with whole wheat pasta. You can use it as a base for a small pita pizza (which can be found in the January 2010 postings) or as a dip for warmed veggies. Very Versatile and very yummy.

Ingredients:
Olive Oil
Onions
Minced Garlic
Can of crushed tomatoes
Can of diced tomatoes
Kosher salt

1. Saute onions and in olive oil
2. Brown the garlic with the onions
3. Add can of whole tomatoes (cut into sizable pieces if desired)
4. Add 1/2 tsp. Kosher salt
5. Add small can of tomato sauce and let simmer

Serve with WHOLE WHEAT pasta!

Black Bean Vegetable Soup

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2-2 1/2 cups vegetable stock (see previous post)
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Vegetable Broth

So I figure that this recipe is pretty essential to Daniel Fast survival. You can do an infinite amount of things with broth/ stock. And you can use the vegetables just to eat when its done cooking!

Ingredients:

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!