DANIEL FAST SNACK/LUNCH RECIPES Unleavened bread recipe FLATBREAD 2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.) 2 tablespoons flaxseed meal (optional) 1 teaspoon dried crushed rosemary 1 teaspoon salt 1 cup warm water 1 tablespoon extra-virgin olive oil ½ teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon dried parsley Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes. Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife. Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving. HOMEMADE CORN TORTILLA CHIPS 1 cup corn meal 1/2 cup warm water 1/2 tablespoon lime juice 1/2 teaspoon salt 1/8 teaspoon pepper Combine corn meal, water, lime juice, salt, and pepper in a medium bowl. Stir mixture until dough forms a ball and stays together. Add a little water if necessary, a tablespoon or two at a time. Let dough rest for at least 20 minutes (the longer, the better). Preheat oven to 400 degrees. Using your hands, press dough out onto an ungreased baking sheet, making it as thin as possible. Use a knife to score chips into desired shape. Bake 20 minutes, or until slightly browned and crispy. Yield: 4-6 servings (serving size = about 8-12 chips) GUACAMOLE W/A KICK 2 medium avocados 1/2 medium tomato, diced 1/4 cup diced red onions 1/2 medium jalapeno pepper, seeded & diced 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 tablespoon lime juice 1 tsp salt Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and mash until smooth. Stir in the rest of the ingredients. Chill in refrigerator for 1-2 hours. *Testing Avocado Ripeness The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, it’s not ready and won’t taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and shouldn’t be used. Another test is to try to flick the small stem off the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe. Super Easy Guacamole 4-5 medium avocados 2 tablespoons lime juice ½ – 1 teaspoon salt (according to taste) (FOLLOW SAME DIRECTIONS IN PREVIOUS RECIPE) SPINACH ARTICHOKE DIP 8 ounces firm tofu, drained 1 cup chopped canned artichokes, drained, reserve 2 tablespoons canned juices ½ (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 teaspoon dried basil 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons extra-virgin olive oil ¼ cup diced onion 2 cloves garlic, minced Preheat oven to 375 degrees. Place tofu, artichokes, artichoke juice, and spinach in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl. Stir in basil, salt, and pepper. Set aside. Heat oil in a small skillet, and cook onions and garlic until onions are translucent. Remove from heat, and stir into spinach artichoke mixture. Place in a 3-cup glass or ceramic baking dish that has been rubbed with olive oil. Bake 20 minutes, or until edges start to brown. Serve warm. SALSA 3-4 large tomatoes, quartered or 1 (14.5-ounce) can diced tomatoes 1 (10-ounce) can diced tomatoes and green chiles 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/2 cup chopped red onions 1 serrano pepper, seeded and chopped 1/4 cup packed fresh parsley 2-3 cloves garlic, minced 1 tablespoon lime juice 1/2 teaspoon salt 1/4 teaspoon cumin Add ingredients to a food processor or blender until desired consistency is reached. Chill at least 1 hour to let flavors blend. HOMEMADE SALSA W/FRUIT Peach Salsa 1 cup chopped fresh or frozen peaches 1 (4-ounce) can chopped green chiles 2 tablespoons finely red onion 2 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro or parsley 1/8 teaspoon salt Mix ingredients in a medium-sized bowl, and stir well. Refrigerate for about 2 hours or until chilled. Serve. *Substitute with any fruit you prefer GREAT NORTHERN DIP 1 (15-ounce) can great northern beans, rinsed and drained 2 tablespoons water ¼ cup roughly chopped green onions 1 clove garlic, minced 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano ¼ teaspoon salt Instructions Place ingredients in a food processor or blender, and purée until smooth. GREEN SALSA DIP 1 (15.5-ounce) can great northern beans, rinsed and drained 1 (10-ounce) can diced tomatoes & green chilies, undrained 2 cups chopped kale or spinach, lightly packed 2 cloves garlic, minced 1/2 teaspoon salt Place all ingredients in a food processor and blender. Process until smooth. *Recipe Notes -Serve with fresh vegetables. -Stir a couple of tablespoons into your salad instead of using an oil-based dressing. -Kale is a leafy green vegetable with a fibrous stalk and ruffled leaves. To prepare kale, remove and discard tough stems and use only the leaves. WHO WANTS CHEESE!! Did you know when you finely chop certain nuts – particularly Brazil nuts, cashews, and macadamia nuts - that they resemble and taste a lot like Parmesan cheese? Once you sprinkle this “Parmesan Cheese” on your favorite Daniel Fast dishes, you will be pleasantly surprised at how good it tastes. PARMESAN CHEESE 1 cup lightly-salted cashew halves and pieces (or nuts of your choice, stay away from sweet nuts like Almonds) Ad Parmesan Cheese” 1 cup lightly-salted cashew halves and pieces Add cashews to food processor or blender. Process about 15 seconds or until cashews resemble the texture of Parmesan cheese. Recipe Notes If using raw cashews, add 1/4-1/2 teaspoon salt to cashews before chopping in food processor or blender Make garlic-flavored cheese by mixing in 1/4-1/2 teaspoon garlic powder. SOUTH OF THE BORDER PIZZA Don’t be intimidated by this recipe, although it’s a fairly involved recipe make it easier on yourself and do the prep work ahead of time. You’ll be pleasantly surprised. Crust 1 1/2 cups corn flour 1 cup whole wheat flour 1 cup warm water 1 tablespoon extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper Sauce 1 (15.5-ounce) can pinto beans, undrained 2 cloves garlic, minced 1/2 teaspoon onion powder Toppings 1 cup Salsa, liquid drained 1 (14.5-ounce) can corn kernels, drained & roasted (see Recipe Notes) 4 ounces Taco Tofu Crumbles, optional 1/2 cup chopped roasted red bell peppers 1/2 cup sliced olives 1/4 cup diced onions 1/4 teaspoon cumin *Taco Tofu Crumbles 8 ounces extra-firm tofu, cut into small cubes 1/2 tablespoon extra-virgin olive oil 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven. While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly. When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving. *Recipe Notes -To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned. -Use the remaining roasted corn kernels in a stir-fry or as a salad topping. -Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy. -For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal. CORN MUFFINS 1 1/2 cups yellow cornmeal 1/2 cup unsweetened almond or rice milk 1/4 cup water 1 tablespoon Date Honey (optional) 1 tablespoon extra-virgin olive oil 3/4 cup fresh or frozen corn kernels 1/4 cup chopped green onions (green parts only or chives) 1/2 teaspoon salt Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth. Add corn, green onions, and salt. Stir until well combined. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes. * Recipe Notes Use 1 1/2 tablespoons dried chives instead of green onions. CAJUN RED BEANS AND RICE ½ tablespoon extra-virgin olive oil ½ cup chopped green pepper ½ cup chopped red onion ½ cup sliced celery ¼ cup water 2 teaspoons Creole Seasoning (see recipe below) 1 (15.5-ounce) can red kidney beans, rinsed and drained 2 cups cooked brown rice Heat olive oil in a large, deep skillet over medium heat. Add green peppers, onions, and celery. Cook until vegetables are softened, about 3-5 minutes. Add water and Creole Seasoning. Stir well. Mix in kidney beans and rice. Lower heat and cook another 5 minutes or until heated through. *Recipe Notes -Serve with sliced avocado and/or sliced green onions. -Add 1 (14.5-ounce) can diced tomatoes. -Stovetop directions using dry rice: Sauté vegetables as directed. While vegetables are cooking, bring 2 cups water to a boil. Lower heat, and add vegetables, 1 cup uncooked brown rice, and beans. Cover, and simmer about 45 minutes, or until rice is light and fluffy. CREOLE SEASONING 2 tablespoons paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper ½ teaspoon thyme ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon cayenne pepper Mix all ingredients in a small glass jar. Cover, and store until ready to use.
Posted on: Fri, 21 Mar 2014 17:56:54 +0000
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