The Daniel Fast- 21 Recipes for the 21 Day Fast Pt. 2
Congratulations on a successful first week of the Daniel Fast! I know you were probably met with some challenges, but who isn’t? The most important part is that you’re still standing. As the days go by, you may have some that are good days, and other days where you struggle. Just remember to trust the process. Since this is a spiritual journey, take the time out to reflect each day and remember your purpose.
With that being said, here’s 7 new recipes for the week!
Tofu Scramble
I’m sure by now you’re missing eggs. Luckily, the texture of this tofu scramble will satisfy your craving.
What you’ll need:
12 ounces extra firm tofu, diced
1/2 cup mushrooms, diced
1/2 cup spinach
3 cloves garlic, chopped
1/2 onion, sliced
Olive oil
Seasonings to taste
How to:
1) Heat skillet with olive oil on medium-high heat. Sautee onions until fragrant.
2) Add all ingredients and season to taste. Stir for about 5 minutes and serve.
Chickpea Power Bowl
My friend Kam makes this all the time when she’s making conscious decisions to eat healthier. This budget-friendly vegan option is one you’ll use post Daniel’s fast.
What you’ll need:
1 can whole chickpeas, drained
1 tomato, diced
1 red onion, sliced
1 ripe avocado, cubed
1 head romaine or spinach, chopped
1 lime, halved
1/4 cup olive oil
salt and pepper to taste
To make tahini sauce:
1/2 cup tahini
1/4 tsp tsp sea salt (plus more to taste)
1/4 tsp garlic powder
1/4 cup warm water (plus more as needed)
How to:
1) In a bowl, combine all vegetables (except romaine or spinach) with olive oil, salt and pepper.
2) In a separate bowl, combine tahini, garlic powder, salt, and water and whisk until desired consistency.
3) Place romaine or spinach on plate/bowl and layer the combined veggies on top. Squeeze with lime, add tahini dressing and serve.
Black Bean Soup
An explosive pot of flavor, this easy to make soup can stretch for days.
What you’ll need:
4 cans black beans
1 can corn
1 can diced tomatoes
2 red onions, chopped
6 cloves garlic, chopped
4 carrots, chopped
1 stalk celery, chopped
1 bell pepper, chopped
4 cups vegetable broth
5 tablespoons cumin
1 bunch parsley, chopped
1 avocado, cubed
1 lime, halved
How to:
1) In a stockpot, add olive oil, onions, garlic, carrots, and celery and sautee for 12 mins on medium high heat.
2) Add in fresh garlic and dry seasonings to taste, stirring until fragrant.
3) Pour in vegetable broth, tomatoes, corn and beans and cook for 30-40 minutes or until beans are tender. Serve and top with cut up avocado, lime, and parsley.
Vegan Potato Curry
Not your average curry! The blend of spices, the depth of potatoes, and the cool of the coconut combine for a hearty dish.
What you’ll need:
2 tablespoons vegetable oil
1 medium yellow onion, diced
1 bell pepper, diced
6 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
2 lb potato, peeled and cubed
1 can chickpeas, drained
1 cup vegetable broth
1 tablespoon lemon juice
1 can diced tomatoes
14 oz coconut milk
Dry seasonings to taste:
Parsley
Garlic Powder
Onion Powder
Salt
Pepper
Tony’s
How to:
1) In a large stock pot, add oil, onions, and bell peppers. Sautee on medium-high heat for 3-4 minutes.
2) Add the curry powder, paprika, cumin, allspice, ginger, salt, and pepper to taste. Stir and cook for about 2 minutes until the spices are fragrant. Add in garlic.
3) Mix in potatoes and coat well.
4) Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine. Turn up heat and allow mixture to boil.
5) Once it comes to a boil, lower heat and cover. Allow to simmer until potatoes are tender, about 15-20 minutes.
6) Pour in bowl and serve. Garnish as desired.
Roasted Winter Root Vegetables
A variety of mixed roasted root vegetables should do the trick for an easy, filling meal. Simple chop, coat, and roast!
What you’ll need:
6 tsp. olive oil
1 butternut squash, chopped
1 sweet potato, chopped
1 cup carrots, chopped
1 cup brussels sprouts, chopped
1 cup parsnips, chopped
1 onion, chopped
6 cloves garlic, halved
2 sprigs fresh thyme
2 sprigs fresh rosemary
Seasoning to taste:
Tony’s
Salt
Pepper
Onion powder
Garlic powder
How to:
1) Preheat oven to 400 degrees. Grease sheet pan with olive oil.
2) Place cut vegetables on sheet and drizzle with olive oil. Season to taste with dry and fresh seasonings.
3) Allow to roast for 45 minutes, checking halfway and stirring. Serve.
Greens and Grains Salad Bowl
The mix of warmth from the grains and the cold from the greens make for a mouthful of flavor in one bite.
What you’ll need:
1/4 cup olive oil
1/2 red onion, chopped
4 garlic cloves, minced
8 cups of assorted greens and veggies
2 cups prepared quinoa
Zest and juice of 2 lemons
3/4 cup pomegranate seeds
How to:
1) Prepare quinoa according to package instructions.
2) While quinoa is cooking, heat a pan of olive oil and veggies and cook until tender.
3) Mix in quinoa and squeeze in lemon juice.
4) Reserve spinach and place raw spinach in plate or bowl. Top with quinoa and veggie mix and serve.
Roasted Cinnamon Apples
Missing sugar? Well these roasted cinnamon apples should satisfy your sweet tooth.
What you’ll need:
6 apples, peeled and sliced
1/4 cup olive oil
cinnamon (to taste)
2 tablespoons nutmeg
2 tablespoons pure vanilla extract
1/2 cup water
How to:
1) Preheat oven to 350 degrees. Grease pan with olive oil.
2) Place apples on pan and coat with cinnamon, nutmeg, and pure vanilla extract. Drizzle with olive oil and pour water on top.
3) Allow to cook in oven for 30-40 minutes or until tender.