Medeterranean couscous

Ingeredients:
2 tablespoon Olive Oil
2 scallions, minced
3 cups baby spinach
1/4 teaspoon red pepper flakes
2 cups veggie broth
1 1/2 cups couscous
6 Kalamata olives, minced
2 tablespoon pine nuts
Salt to taste

Directions:

Heat oil in a large skillet. Add scallions and spinach and cook until spinach is wilted. Add red pepper flakes and broth and heat to a boil. Once boiling, add couscous, cover and remove from heat. Let sit for 5 minutes. Take cover off and quickly give couscous a mix to combine everything. Add olives, pine nuts and salt and mix again.

Garlic, Mushroom and Artichoke

Ingredients:
1 Can Artichoke Hearts, quartered
1 Package Mushroom, quartered
1 Tablespoon Oregano
1 Teaspoon Basil
8 Each Garlic, grated
1 Package frozen spinach
1/4 Cup Red Wine Vinegar, more or less
1/8 Cup Oil, more or less
Lemon Juice, to taste


Directions:
1. Quarter the Artichoke Hearts and place in bowl with lid available.

2. Make Mushrooms bite-sized. a normal pack will probably be quartered.

3. Add all other ingredients using about twice the amount of vinegar as you do oil. Use enough liquid so that it will be just barely wet. The mushrooms will suck up the liquid.

4. Let set (covered) for at least 4 hours stirring occasionally

Brown Rice and veggies

Ingredients
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving

Brown Rice and veggies

Ingredients
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving

Grilled Asparagus Salad

Ingredients
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1 tablespoon seasoned slivered almonds

Directions
1.Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2.Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3.In a large bowl, combine the spinach, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Beet-Apple-Walnut Salad

2 beets, peeled and shredded
1/2 cup walnuts
2 apples, peeled and sliced very thin
2 medium heads romaine or other dark-leaf lettuce
2 oz. raw cashews or raw cashew butter
1/4 cup unsweetened soy milk
1/2 cup unsweetened applesauce
1/4 cup dried currants or raisins

Slice lettuce into small shredded pieces and mix in bowl with beets, apples, and walnuts. Blend cashews with soy milk and applesauce to make the dressing, or use raw cashew butter and mix until smooth. Mix currants into the dressing and pour over the top of the salad.

Disclaimer: I did not try this one. It did sound interesting however. (If you opt for cashew butter make sure the only ingredients are cashews and salt and maybe oil)

Yummy Vegan Couscous

Ingredients
1 cup vegetable broth
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1/4 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1/4 teaspoon lemon or lime juice
garlic powder to taste
salt and pepper to taste
Basil and Oregano to taste

Directions
1.Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
2.In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.

Archichokes in Garlic pasta

Ingredients
4 ounces small uncooked seashell pasta (or other whole wheat pasta)
2 1/2 tablespoons extra virgin olive oil
2-6 cloves garlic
Dried Basil
1 (8 ounce) can artichoke hearts, drained and quartered (or frozen)
Lemonjuice
Sun-dried tomatoes (chopped)
Red Pepper flakes
add the last 3 itenms TO TASTE

Directions
1.Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
2.Heat the olive oil and Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Add sundried tomato, lemon juice and other spices. Make sure you saute until the Artichoke hearts just begin to turn brown.
3. Toss with the cooked pasta to serve.

Heard this was good- trying it a few days. If you try it first let me know!

Vegetarian Pasta E Fagioli

Ingredients:
•1 tsp salt + 1/2 tsp
•1 1/2 cups small shell or bow tie pasta (WHOLE WHEAT)
•4 cups water
•2 cans great northern beans
•3 tbsp olive oil
•1 onion, diced
•3 cloves garlic, minced
•2 tsp fresh basil, chopped
•1 tsp dried oregano
•1/2 tsp pepper
•1 1/2 tbsp paprika
•1 cup tomato sauce

Directions:
1. Cook the pasta in the water with 1 teaspoon of salt. Drain almost all the water, then add the beans. Cover.
2. In a separate skillet, sautee the onions, garlic, basil, oregano and salt and pepper for 3 to 5 minutes, until the onions are soft.
3. Add the onions and spices to the beans and pasta.
4. Over low heat, add the paprika and tomato sauce and stir until well blended and heated through.

Tasty Veggie Wraps Recipe

Ingredients
1 package of Broccoli/Carrot Slaw Mix (shredded broccoli, carrots, and purple cabbage)
1 TBSP of olive oil
1 tsp of soy sauce (Many avoid soy sauce because it is fermented and may contain MSG. Substitute salt to taste)
1/4 tsp ea. of Thyme, Rosemary, and Garlic Powder
4 Whole Grain Wheat wraps

Directions:
1) Place oil in warm skillet
2) Add shredded mixture and sauté
3) Add seasonings
4) Add soy sauce or salted water to coat
5) Cook vegetables until they are your desired texture
6) Remove vegetables and place on a reserved plate.
7) Add more oil to skillet if necessary to brown both sides of your whole wheat wraps if desired
8) Place vegetables in each warmed wrap. Eat and Enjoy!!

This sounded good!! Havent tried it sorry all- I havent cooked in a few days.

Vegetarian Chili

Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles --OPTIONAL
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Directions
1.Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2.Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

I got this recipe off a site I trust, I think I am going to try it in a few days. Tell me if its good!

Greek Spaghetti Squash

Ingredients:

2 pound(s) raw spaghetti squash
2 tsp olive oil
1/2 cup(s) scallion(s), sliced
2 tsp minced garlic
14 1/2 oz canned diced tomatoes, undrained
1 cup(s) canned chickpeas, drained and rinsed
1 tsp dried oregano
1 tsp lemon zest, freshly grated
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) dill, or mint, fresh, chopped

Directions:
Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)


Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.


Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.


Krystyna tried this reciped yesterday and said it was really good! Also you can saute and add some tofu for a more substantial protein intake. You can find information on cooking tofu here: http://www.savvyvegetarian.com/vegetarian-recipes/basic-tofu.php

Eggplant Dippers

Ingredients:
2 Eggplants
Olive or Corn Oil
Corn flour
Soy milk/water
Kosher salt

Directions:
1. Peel eggplant and slice into 1/4 in. rounds
2. Preheat frying pan with oil (try not to burn the oil)
3. Mix togethor corn flour, soy milk and water until it reaches the consistency similar to eggnog
4. Dip eggplant in batter and coat
5. Remove eggplant from batter and coat in corn flour (this makes it crispy)
6. Fry in oil until hot throughout and crispy
7. Remove from pan and pat with paper towel to minimize amount of oil remaining on the eggplant
8. Serve with marinara if desired (I pureed my tomato and olives primavera - which is actually a la ole)

Mini Pita Pizzas

Ingredients:
Josephs Whole Wheat Pitas (or other whole wheat, sugarless pita)
Marinara Sauce (without sugar - like Pastor Barbel's, but less chunky)
Optionals!:
Black olives
Spinach
Sliced Mushrooms

Directions:
1. Spread marinara around pita leaving about a 1/4 inch border
2. Add toppings, if you dont just want pizza strip style (I personally really like Olives and spinach. =))
3. Bake at 350 until bottom of pita is crispy and toppings are hot. (5-10 mins)

Hint: when I make mine, I put the pitas right on the oven rack. I like how it crisps but be wary of burning yourself!! Its still really good on a pan!

Ashley's Green Bean Almandine

Ingredients:
Green Beans
Toasted Almonds
olive Oil
Oregano
Basil
Garlic Salt

Directions:
1.coat bottom of a saute pan with olive oil
2. heat and add roughly 1/2 cup of almonds
3. saute almonds with all the spices listed above.
4. preheat green beans in microwave while doing almonds
5. Add green beans to almond mixture and coat.
6. Cook till hot.

hey- I dont really do any exact measurement in this recipe. it depends on the yield you want, good rule of thumb with the spices put enough on that it covers the top layer lightly. Enjoy!

Baked Potato Slices

Ingredients:
2-3 medium sized potatos (or sweet potatos)
Olive Oil
Garlic salt
Oregano
Basil
Thyme

Directions:
1. Wash and poke potatos
2. Microwave for 5-8 until soft
3. Slice potatos into 1/8in. rounds
4. Place on a pan, or rack over a pan if you have one
5. drizzle with olive oil and then spread it over the slice so its all evenly coated.
6. Season with garlic salt, oregano, basil and thyme to your taste
7. Turn slices over and follow steps 5 and again.
8. Bake at 350 until crispy!!

Hope you enjoy! Mandy liked it!! =)

Lentil Soup Recipe

Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP minced Garlic
Salt and freshly ground black pepper
1 can diced tomatoes (14.5 ounce)
1 pound lentils (approximately 1 1/4 cups)
4 cups vegetable broth (can substitute water)
2 TBSP Dried Thyme (or other spices you like)

Directions:
1. Place a deep pan on high heat to saute the vegetable.
2. Put oil in pan and add onions, garlic, celery and carrots and saute them. (until the onions are slighly brown and other veggies are soft) salt and pepper them.
3. Add tomatoes and some of their juices. Cook until tomatoes begin to break down and some of the water evaporates.
4. Add lentils and coat in veggie mix.
5. Add vegetable broth and bring mixture to a boil
6. Add salt, pepper and thyme (or any other spices )

Note: Pastor Barbel made this recipes yesterday and it was very good. She however boiled the lentils before hand to insure that no rocks or sand went into the soup becuase sometimes when harvested that type of bean it can get mixed in. If you boil them, just strain them and then add them to the veggies.

Enjoy!

Daniel Fast Sauce a la Pastor Barbel

Pastor Barbel's Marinara

Ingredients:
Olive Oil
Onions
Minced Garlic
Can of whole tomatoes
Can of tomatoe sauce
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!

Saturday Jan. 2

Today is day 1 of my Daniel Fast. Here are two recipes myself, Pastor Jim and Pastor Barbel created ourselves and really enjoyed last year. I hope you feel the same.

Pasta Primavera

Ingredients:
1 pound whole wheat pasta
1-2 cans diced tomatoes in olive oil
1/2 can black olives (cut in half)
Olive oil, or Extra Virgin Olive Oil
minced garlic
dried oregano
dried basil
garlic salt to taste

Directions:
1. Boil water =) and cook pasta
2. Heat enough oil in saute pan to cover the bottom
3. Add garlic and spices
4. Add tomatoes and sliced olives
5. Cook until their hot.
6. Once pasta is fully cooked drain and add to tomato mixture. Completely coat pasta with tomatoe mixture.
7. Add more spices to taste.
8. Serve hot. =)

Zucchini and Tomatoes (side dish)

Ingredients:
2 Medium to large Zuccini (diced)
1 Can diced tomatoes (100% natural)
Olive Oil
Minced Garlic or Garlic salt
Dried Oregano
Dried Basic
Dried Parsley
TO TASTE (or 1 TBSP)
Directions:
1. Dice Zucchini (no need to peel)
2. Pour enough oil into heated saute pan to cover the bottom (if using fresh garlic saute now before adding vegetables)
3. Drain tomaotes
4. Pour tomatoes and Zucchini into saute pan
5. Add spices to taste
6. Cook until Zucchini are soft (if you poked it with a fork it would go through, but not mushy)
7. Serve hot.

I will be posting new recipes as I try them but I have both made and created these recipes myself so they are fully Ashley (and Mandy-who's picky) approved!

Breakfast Recipe

Hello. Thought I would atleast post one recipe for you before we all started. This is a breakfast reciped I haven't tested but it sounds very good. It includes soy milk which can be left out, if you would like to use it, it does fit the Daniel fast in that it is nondairy and nonsugar. I personally wont' be using it because it is part of my regular diet. Either was I hope you enjoy it!

Apple Oats Cereal
This recipe can be made ahead in a batch and then served as a cold breakfast cereal with soy milk. Serve with apple slices and you have a wonderful breakfast.
4 cups unsweetened applesauce
1 1/3 cups oat bran hot cereal - uncooked
1 cup quick or old-fashioned oats - uncooked
1 cup unsweetened apple juice
2/3 cup raisins
¼ cup almonds slivers
1 teaspoon cinnamon
Preparation:
1.
In a large bowl, combine all ingredients. Mix well.
2.
Transfer to smaller storage containers with tight covers if desired.
3.
Refrigerate overnight.
4.
Serve cold with soy milk.
5.
Stores well in refrigerator for up to a week.