Daniel Fast Recipes - 201814-Jan-2018
Tofu Breakfast Scramble
2 tablespoons olive oil
1 box firm tofu (drained, pressed and cut into 1-inch cubes)
1 zucchini, diced small
½ onion, diced
1 red bell pepper, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
½ teaspoon turmeric (optional)
Salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Add zucchini, onion, pepper, and tofu and sauté for 3-5 minutes. Stir in garlic powder, onion powder, soy sauce and turmeric. Reduce heat and cook for 5-7 more minutes, stirring frequently (add more oil if needed).
Whole Wheat Vegan Pancakes
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon sea salt
1 cup unsweetened almond milk (substitute water or other plant-based milk of choice)
2 tablespoons pure maple syrup
½ teaspoon cinnamon (optional)
1 teaspoon pure vanilla extract (optional)
Mix together the flour, baking powder, sea salt and cinnamon in a bowl. Add unsweetened almond milk and maple syrup and stir until just mixed. Let the batter sit for 5-10 minutes. Cook in a lightly oiled non-stick pan over medium-high heat. Once there are no bubbles in the middle, flip and cook for a few more minutes on the other side.
Optional Pancake toppings – thawed frozen blueberries heated up stovetop, a sprinkle of shredded coconut or a drizzle of melted peanut butter.
12 whole grain lasagna noodles
1 teaspoon extra virgin olive oil
1 medium zucchini, chopped (optional)
8 oz package sliced mushrooms
12 oz package frozen spinach, thawed
1 cup frozen peas, thawed (optional)
5-10 cups marinara sauce
For the tofu ricotta:
2-14 oz packaged of firm tofu (drained and pressed)
10 oz tub roaster garlic hummus
¼ cup fresh basil, finely chopped (optional)
1 teaspoon salt
1 teaspoon garlic powder
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water. Heat oil over medium heat in large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat. Place drained tofu in a large bowl. Crumble with hands. Add hummus, basil, salt, and garlic powder. Stir together until semi-smooth and resembles ricotta. Place about ½ cups of marinara in the bottom of a 9x13 inch baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next, add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 ½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 ½ cups or more of sauce. Cover with foil and bake for 30 minutes.
3 cans of Chick Peas
1 stem of fresh cilantro
1 stem of fresh parsley
1 chopped red onion
2 chopped yellow and green peppers
1 /2 cup of Olive oil
3 tablespoons of I can’t believe it’s not butter
2 chopped cloves of garlic
2 bay leaves
Place in saucepan/microwave until butter is melted. In a food processor, add chickpeas, onions, parsley, cilantro, olive oil, peppers together. Scoop into small balls and add to foil pan. Bake at 300 degrees for 30 mins covered then 15 mins uncovered.
1 pack Firm Tofu
Selected seasonings (Garlic, Italian, salt, pepper)
Sugar-free BBQ sauce
Drain Tofu (wrap in paper towel and place a pot on top) and let sit for an hour. Cut tofu into cubes and place in a baking pan. Bake uncovered at 300 degrees for 30 minutes. Drizzle with BBQ sauce then place back in the oven for 20 additional minutes.
Kale and Potato Soup
1- 4 oz bag of kale
5 lbs of potatoes
4 cloves of garlic
1 stem of parsley
2- 32 oz of Chicken Broth
1 cup of Unsweetened Almond Milk
In a large pot or crockpot, add chicken broth. Slice potatoes and add to pot. Season broth with desired seasons. Rinse kale and add to pot. Toss in parsley and garlic and allow to cook down for 1 hour. Add 1 cup of Almond milk. Allow soup to cook for an additional hour on low heat.
2 cans of water chestnuts
1 pack firm tofu
2 cloves of scallions
Rice wine vinegar
Drain Tofu (wrap in paper towel and place a pot on top) and let sit for an hour. Heat olive oil in a saucepan over medium heat. Chop water chestnuts and add to saucepan. Dice tofu and add to pan. Add diced scallions. Blend together Sesame oil, Sesame sauce, Rice wine, Hoisin sauce, soy sauce and parsley flakes. Mix and stir.
1 bag of spinach
1 tablespoon of diced garlic
3/4 cup Canola oil
Heat olive oil in a saucepan on low. Rinse and add in spinach, season salt and garlic. Cover with lid and cook for 10 minutes.
Mashed Sweet Potatoes
2 lbs sweet potatoes
3 tablespoons silken tofu
1 tablespoon unsweetened soy milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
Preheat oven to 400 degrees. Place potatoes in a large baking dish to capture the sugar during baking. Bake sweet potatoes in their jackets for 40-60 minutes or until tender. When potatoes are cool enough, remove from jackets and place potatoes in large bowl. Add tofu and soy milk and then mash with a fork or potato masher. Season as desired and serve hot.
Baked Curried Cauliflower
1 large head cauliflower
3 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon salt
Dash of sea salt
Core cauliflower and break into medium florets; rinse and drain. Preheat oven to 425 degrees. Using a large bowl, whisk together olive oil, curry powder, and salt. Add cauliflower to the bowl and toss until each piece is coated with the curry mixture. Coat a baking pan with cooking spray and then spread the cauliflower in a single layer. Cover with foil and bake for 20 minutes. Remove foil and continue to bake for another 20 minutes or until cauliflower is softened. Sprinkle with a dash of sea salt and serve hot or at room temperature.
Garlic Mushroom Quinoa
1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Banana-Coconut Ice Cream
1/2 (14-ounce) can coconut milk
6-8 bananas, peeled, sliced
Freeze sliced bananas. Place frozen bananas and coconut milk in a food processor or blender. Mix until smooth. The mixture will be of soft-serve consistency. If the mixture is too loose, add more frozen bananas. For firmer ice cream place in freezer for 1-2 hours. If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
Oatmeal Raisin/Cranberry and Banana Cookies
3 Ripe bananas smashed
1 cup of Raisins
1 cup of Walnuts
1 cup of Cranberries
1 cup of Oatmeal (uncooked)
Smash bananas in a mixing bowl and add in all above ingredients then blend together. With a mixing spoon, scoop out mix and place on a wax paper onto a cookie sheet. Bake at 350 degrees for 15 minutes or until edges are brown.
Baked Cinnamon Apples
4 Red apples (any size)
Cut apples into desired slices. Line a cookie sheet with foil and place apples on foil. Drizzle with olive oil and sprinkle cinnamon on top. Bake at 350 degrees for 20 minutes, until tender.
Pears and Cinnamon w / Walnuts
4 brown pears
4 cinnamon sticks
Slice pears into halves. In a saucepan, add coconut oil on low heat. Add pears, cinnamon sticks, and walnuts (May add more as desired). Allow to cook for 10 mins then let sit.
Rice Cake Snacks
2 rice cakes (made from brown rice)
2 tablespoons peanut butter
¼ cup raisins
Spread each of the rice cakes with peanut butter. Top with raisins and serve.