In need of ideas for your family meals during the Great Fast? Weve put together a few recipes to help you out. If you have a favorite, family friendly recipe to share for the Great Fast, please post it in the comments. Fasting Recipes From: Marion Williams My favorite: Baked Yams Tofu Steaks with Golden Gravy Salads – green, fruit Black Beans with Lime Juice and seasonings GOLDEN GRAVY 1/3 Cup white unbleached flour 1/3 cup nutritional yeast flakes 1/4 cup oil or margarine 2 cups water 1 Tbsp. soy sauce WHAT TO DO: Toast the flour over medium low heat until you can start to smell it. Stir in the yeast, then add oil. Cook a few minutes until bubbly, then add water and cook, whisking until it thickens and bubbles. Add soy sauce, and add salt and pepper to taste. (You may need additional water as the gravy will continue to thicken as it cooks.) O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Nicholas’s Good Soup Saute 1 diced medium onion 1 tsp. salt 1/8 tsp. black pepper ¼ tsp celery seed 1 tsp soy sauce Simmer for 5 minutes. Add: ½ cup nutritional yeast flakes (not baking yeast i.e. Star or Fleischman, or Tortula yeast) 1-1/2 Tbsp margarine 2 Cups of cooked noodles or 1-1.2 cups cooked rice. SERVE WITH SPROUTS AND/OR CRACKERS O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Soy Tacos WHAT YOU’LL NEED: Ingredients for Tacos: • 1 pound regular tofu crumbled or small cubes • Fresh diced tomatoes • ¼ cup fresh Cilantro, chopped • Few dashes of hot sauce (or not J) • OR use prepared Taco Seasoning Mix (watch out for MSG) mixed with water • Tortillas, corn or flour, soft or hard shell shells (Heat the tortillas) • Optional: chopped black olives, chopped green onions WHAT TO DO: 1. In a skillet, heat soy crumbles or lightly sauté tofu (I use Tofu sometimes crumble, sometimes small cubes) 2. Scoop a small amount of the soy into each (or set out the fillings and let each one prepare their own). 3. Add chopped lettuce or tomatoes, onions or black olives as you desire. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Recipe: Lentil Rice Casserole WHAT YOU’LL NEED: • 3 cups vegetable broth • 1 cup lentils • 1 cup chopped onion • 1 tsp dried basil or 2 tsp fresh basil, chopped • ¼ tsp salt (or to taste) • ¼ tsp pepper (or to taste) • ½ tsp dried oregano or 1 tsp. fresh chopped • ½ tsp dried thyme or 1 tsp. fresh chopped • 1-2 cloves garlic, chopped • 1 ½ cups brown rice • 1 cup shredded mozzarella or cheddar cheese (or combination) I don’t use cheese or oregano or thyme or basil, but I might include Cilantro. * Optional: Chopped red peppers, chopped black olives, chopped mushrooms WHAT TO DO: 1. Combine all of the above ingredients. Mix well 2. Pour into greased 2 quart casserole dish. 3. Bake at 350 degrees for 2 hours. 4. After one hour, mix in 1 cup of shredded cheese. Add additional veggies as desired. 5. Bake for an additional 1 hour. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O CHIPS AND DIPS · Chips – any kind the family likes · DIPS: · Refried Beans – warm and add water (about ½ can) · Guacamole · Humus (Garbanzo Beans) O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O TOFU STEAKS WITH SAUTEED SPINACH WHAT YOU WILL NEED: · 2 LBS FIRM TOFU · 1 Tbsp. BUTTER/OIL · ¼ CUP FLOUR · 4 SLICES OF BACON CUT INTO PIECES · 2 SCALLIONS, CHOPPED · 1 TSP GARLIC, MINCED · 1 BUNCH FRESH SPINACH, WASHED AND CHOPPED · 2 Tbsp. SOY SAUCE · 1 TSP BALSAMIC VINEGAR WHAT TO DO: · Wrap Tofu in paper towel and set aside for about 15 minutes · Cut Tofu in half horizontally. Dust with flour. · Saute Tofu for about 2 minutes on each side. Remove Tofu and set aside. · If you use bacon, sauté on high about 2 minutes. Add scallions and garlic and sauté for 1 minute or so. Add soy sauce and balsamic vinegar, Followed by fresh spinach and sauté quickly. Remove from heat. · Serve sautéed spinach mixture atop the Tofu steaks. · Optional: Orange slices, radishes, cherry tomatoes. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Sweet Potato & Carrot Casserole (Marion Hauser’s recipe: family thought they would not like it, ended up wanting more) What you’ll need: • 3 sweet potatoes, peeled and shredded • 3 large carrots, peeled and shredded • 2 Gala apples, chopped finely • ½ cup craisins • 1 cup pecans • ½ cup honey • ½ cup Turano sugar • ½ cup butter, melted • 1 tsp salt What to do: 1. Mix all of the above together. Bake at 350 degrees for 30-40 minutes in a greased 9 x 13 pan. 2. Use less sugar if you like it less sweet. This dish looks weird, tastes great. 3. Use your imagination – I have also made this with figs, raisins, pears, and other good stuff. 4. Gives you a new great-tasting vegetable, lots of natural fiber, a load of nutrients, and something the whole family will enjoy. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Mango Avocado Salad WHAT YOU’LL NEED: • 2 mangos, cubed • 2 avocados, cubed • 1 lime, juiced • 2 Tbsp extra-virgin olive oil • 1/2 small red onion, thinly sliced • 1 Tbsp (or more) fresh cilantro or basil, chopped • Kosher salt and fresh ground pepper WHAT TO DO: 1. Put all of the ingredients together in a medium bowl. 2. Toss gently with your hands or using a rubber spatula to coat. 3. Best served immediately, if not, tightly cover with plastic wrap and refrigerate. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O + From: Elizabeth Baker This is a crockpot recipe. It calls for many different spices, some of which you probably dont keep at home. Once you have them on hand, though, this goes together really quickly. My kids will eat it, but they wish it had chicken. I have made it with chicken, and it is better. :) Indian Cauliflower and Kidney Bean Stew 1 large yellow onion, cut into pieces 4 garlic cloves, sliced 2 tsp fresh ginger, peeled and minced 2 tbsp olive oil 1 tsp dry mustard 1 tsp ground fennel 1 tsp ground cardamom 1 tsp ground allspice 1 tsp ground cumin 1 tsp turmeric 1/4 tsp cayenne pepper 4 Russet potatoes, diced 1 head cauliflower, cut into small florets 28 oz dark red kidney beans, drained and rinsed 29 oz diced tomatoes 4 cups vegetable broth 1 5/8 cups lite coconut milk 1. Chop onion, garlic and ginger or puree in food processor. 2. Turn crock pot to High, add oil and puree. Stir in spices. Cover and cook for five minutes. 3. Add the rest of the ingredients except coconut milk. Cook on Low for 6 hours. 4. When veggies are tender, add coconut milk and cook, uncovered, 15-20 minutes. + This one is also for the crockpot. It uses mostly the same seasonings as the previous recipe. For vegetable stock, I use the Better Than Bullion concentrated stock. I usually omit the green olives. I once tried to omit the lemon juice, but that was a mistake. I would consider it to be a critical ingredient. Instead of using an extra skillet to cook the vegetables, I just use the crockpot. It takes about 20 minutes. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O Moroccan - Inspired Vegetable and Chickpea Stew 1 tablespoon olive oil 3 shallots, chopped 1 large carrot, chopped 1 small yellow red bed pepper, seeded and chopped 1 garlic clove, minced 1 teaspoon peeled and minced fresh ginger 1/2 teaspoon cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon Turmeric 8 ounces green beans, cut into 1 inch pieces 1 1/2 cups or 1 can garbanzo beans 1 1/2 cups vegetable stock 1 tablespoon fresh lemon juice salt and pepper 1/2 cup frozen peas, thawed 1/2 cup mixed dried fruit 1/4 cup green olives 1 tablespoon minced fresh parley leaves 1. In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors. 2. Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, garbanzo beans, tomatoes, stock and lemon juice and season with salt and pepper. Cover and cook on Low for 6 to 8 hours. 3. About 20 minutes before serving, add the peas and dried fruit. 4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust seasonings and serve. O-o-o-x-x-x-v-v-v-s-s-s-x-x-x-X-+-X-x-x-x-s-s-s-v-v-v-x-x-x-o-o-O
Posted on: Sun, 16 Mar 2014 20:00:01 +0000
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