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Add vegetable stock and bring to a boil. Cover pot and simmer for about 30 minutes, until potatoes are soft. Remove from the heat and blend the soup with an immersion blender (or in a food processor or blender). Return the pot to the stove and add canned coconut milk and salt.
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The garlic, cinnamon, cumin, and other herbs and spices give it plenty of flavor, as well. 13. Daniel Fast Banana Bread. This banana bread won't be nearly as sweet as the banana bread you're probably used to eating, but it's an excellent substitute for "the real thing" if you're Daniel fasting.
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24. Pecan Pie Bars. The Daniel fast isn't just about making entire meals but it's also about finding snacks you can have throughout the day and this pecan pie recipe is going to be your new best friend. A food processor is going to be your best friend for this meal because it will cut the prep time in half.
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Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn't burn. Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf.
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Black Bean Minestrone. Black-eyed Peas & Potato. Butternut Squash & Sweet Potato Soup. Carrot, Apple, & Ginger Soup. Cauliflower Kale Soup. Chipotle Chili. Chunky Potato Soup. Cinnamon-Cumin Lentil Soup. Corn Chowder.
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Time to unlock the spiritual pantry of flavors! Vegan Mediterranean Quinoa Salad. Veggie Stir Fry with Noodles. Vegan Lentil Detox Soup - Protein Packed Daniel Fast Dinner. Easy Cuban Black Beans. 5-Ingredient Green Smoothie. Tropical Fruit Salad. Vegan Stuffed Poblano Peppers - Daniel Fast Recipe.
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The Daniel Fast is more or less a vegan diet sans added sugars, refined carbs, caffeine, or alcohol. Yes, that's a lot of exclusions, but having lots of tasty, make-ahead dishes to enjoy will make the Daniel Fast experience so much easier! The Daniel Fast is often practiced for a 21-day stretch, so this collection of hand-picked recipes gives you something delicious to enjoy each and every day.
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Add enough water to obtain a liquid consistency, about 3 cups. Season with the chili powder, garlic powder, paprika, and ground cumin and bay leaf. Simmer chili on low for 30 minutes. When ready to serve, stir in the white wine vinegar and several pinches of kosher salt.
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Lentil Soup Recipe from the Daniel Fast Journey. Heat olive oil in a large pot or Dutch oven over medium heat, add onion and carrots and cook for about 3 minutes. Add garlic and thyme and cook 30 seconds, stirring constantly. Stir in tomatoes and bay leaf and cook for another 30 seconds.
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Instructions. Heat olive oil in a heavy soup pot over medium heat. Sauté carrots, celery and onion until tender. Season lightly with salt and pepper, add minced garlic and cook 1 minute more. Pour in stock and bring to a simmer. Cover pot and cook 10 minutes. Add rice and cook for an additional 5 minutes. Season with salt and pepper as needed.
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Browse through the nine categories of recipes below to find what you need. And don't be afraid to step out of your comfort zone when it comes to your food choices on your Daniel Fast. Try something new! Daniel Fast recipes, divided into meal categories, including breakfast dishes, snacks, soups and salads, main dishes, and desserts.
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Heat oil in a large pan and saute onion, carrot, and garlic over low heat for about 5 minutes, until soft. Optional: Stir in flour and cook for 1 minute. Add vegetable stock and stir well. Add sweet potato, bring to a boil, then simmer approx 20 minutes. Stir in the corn and cook for 5 minutes.
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Baked Cherry Berry Oatmeal. Coconut Date Bars from AllRecipes. Daniel Fast Fruit and Nut Breakfast Bowls. Green Smoothie Bowl from AllRecipes. Oatmeal ( 3 Make Ahead Oatmeal Options) Savory Breakfast Potatoes. Smoothies and Fresh Juices. Strawberry Banana Chia Seed Smoothie from Jar of Lemons.
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Heat olive oil in large saucepan over medium heat. Add zucchini, peas, carrots, celery, onions, and cook until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn't burn. Pour in water, tomatoes, and lentils. Add salt, thyme, and pepper, and stir to combine. Heat to boiling, and then reduce heat.
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Heat the oil in a 4-quart saucepan over medium-high heat. Add the leeks and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the carrots, potatoes, and green beans; cook until tender-crisp. Add the broth, tomatoes, and corn and heat to a boil. Reduce the heat to low.
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Transfer ½ of the vegetables to a soup pot and add about 2 cups of broth to the vegetables. Using a hand mixer on slow speed, blend the vegetables for about 1 minute. Add the rest of the broth and vegetables and simmer on low heat to warm through. Serve immediately with a bowl of chopped parsley on the side.