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!

Roasted Apples and Brussel Sprouts

Ok ok, I know they get a bad rep- but don't hate on the Brussels sprouts. They can be good.

Ingredients:

1 (16 ounce) package frozen Brussels sprouts, thawed
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste

zest from 1 lemon
juice from 1 lemon

Instructions:

1. Preheat oven to 425 degrees F
2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt , black pepper, and garlic powder. Toss the mixture gently to coat.
3. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Enjoy!

Food for THOUGHT

I came across this today and thought it was worth sharing.

http://www.youtube.com/watch?v=1IAhDGYlpqY

Guacomole

Ok here is your recipe for day 2.

Ingredients:
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)


Instructions:

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Serve with Organic Totrilla chips (ingredients should just be corn, oil and salt) or Triscuits

This Year Fast

Hello My Friends,

I will be updating this blog regularly with new recipes for the Daniel Fast. Typically while following the Daniel fast you avoid - Animal products (i.e. meat and dairy), sugar or sweeteners, yeast and preservatives. So that will be what these recipes follow, however you can adapt these recipes to fit your own fasting and covenant with God for this year. God Bless!

Here is the first one: Vegan Fajitas

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste

2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

1.In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

You can serve this over Brown Rice or with a wrap of some kind. If you use a wrap fill it with the finished veggies, fold it, and then cook in a pan to brown the sides. This way the veggies wont leak through the wrap on you!