1 small red cabbage
1 small white cabbage
2 large tomatoes, seeded and diced
1/2 cup mint leaf, fresh, chopped
1-3 Tbsp olive oil
1-2 lemon, juice of (about 5 tablespoons)
1/2 tsp garlic powder (to taste)
1 tsp salt (to taste)
ground pepper, to taste

1. Combine all ingredients in a large bowl.
2. Taste and add more lemon juice and seasonings, if desired.

4 large potatoes, cooked, peeled and cubed
1/2 cup fresh parsley, snipped (or chopped)
1/4 cup green onion, finely chopped
1/4 cup olive oil
1/4 cup lemon juice
1 tsp salt
1 dash garlic powder or 1  garlic clove, minced
1 dash pepper

1. Toss together all ingredients.
2. Chill for several hours before serving.

1 cup dried navy beans, soaked overnight
6 cups water
1 Tbsp extra virgin olive oil
2 onions, diced
4 garlic cloves
14 1/2 ounces diced tomatoes
3 tablespoons tomato paste
3 tsp cumin
salt & freshly ground black pepper

1. Drain beans.
2. Combine beans in pot with water, cover, bring to boil.
3. Reduce heat, simmer partially covered until tender 1 to 1.5 hours (Skim off foam as it rises to top).
4. Drain pot reserving liquid.
5. In heavy bottom pot, heat oil over medium heat.
6. Add onions and garlic, sauté until golden for about 10 minutes.
7. Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
8. Add salt and pepper to taste.
9. Simmer for 20 minutes until beans are tender and sauce has thickened.
10. Serve over rice or cous cous. Or, just with bread.

Chunks of apples, with walnuts and raisins.

Brown rice with a dash of pimentos topped with sundried tomatoes and steamed mixed veggies.

1 can Organic Black beans drained
1 can of Organic corn drained
organic long grain rice
organic corn tortilla
salsa
avocado

1. Combine 1 can Organic Black beans drained and 1 can of Organic corn drained
2. Heat and place on top of organic long grain rice (cooked)
3. Top with homemade salsa (which is 2 tomatoes diced, 1 onions diced, cilantro, squirt of lime, clove of garlic     minced, tad bit of salt, 1 Jalapeno minced, 1/2 of an avacado diced.)
4. Serve with organic corn tortilla (you can heat them and make them crunchy. I just cut them into triangles     and make them like chips; organic ones are made with just corn and lime); really good!
5. Serve with sliced avacado's on the side or with finger peppers (they aren't real hot).
Became everyones favorite round here. When you're off your fast you can top with cheese. Hope Ya'll enjoy! God bless!

1 bunch parsley
1 small onion
1 small tomato
3 Tbsp Bulgur (cracked wheat)
juice of 1 lemon
olive oil

1. Soak bulgur for 1 hour in warm water
2. Chop parsley very fine
3. Chop onion and tomato
4. Combine all ingredients
5. Drizzle olive oil and squeeze lemon into mixture
6. Salt to taste
Mixture should look red, white, and green like the Lebanese Flag...enjoy!

1 package of Broccoli/Carrot Slaw Mix (shredded broccoli, carrots, and purple cabbage)
1 Tbsp of olive oil
1 tsp of soy sauce
1/4 tsp each of Thyme, Rosemary, and Garlic Powder
4 Whole Grain Wheat wraps

1. Place oil in warm skillet
2. Add shredded mixture and sauté
3. Add seasonings
4. Add soy sauce to coat
5. Cook vegetables until they are your desired texture
6. Remove vegetables and place on a reserved plate.
7. Add more oil to skillet if necessary to brown both sides of your whole wheat wraps if desired
8. Place vegetables in each warmed wrap. Eat and Enjoy!!

2 Tbsp olive oil
1 large onion, chopped with Vidalia fine insert, about 2 cups
3 stalks celery chopped with Vidalia fine insert, about 1 cup
1 package 16 oz. bag of fresh sliced carrots, about 4 cups
1 quart vegetable broth, 32 oz carton
1 tsp poultry seasoning
1 tsp dried basil
2 tsp chopped garlic, jar ok
1/2 tsp pepper
1 tsp salt

1. In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10     minutes.
2. Then add the vegetable broth.
3. Cover and simmer for about 25-minutes, or until carrots are tender.
4. With a hand-held blender, cream the soup. If you do not have an hand-held blender, spoon into a regular     blender. Blend half at a time. Be careful this is hot stuff.
Serves 6

1 qt 100% Vegetable or Tomato Juice
2 cups cooked black beans
1 cup cooked brown rice
2 med green onions (chopped)
¼ cup fresh cilantro (chopped)
2 Tbsp extra virgin olive oil
2 Tbsp lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseeded)

1. Combine all ingredients except juice and bell peppers in bowl and mix well.
2. Place peppers in glass dish and stuff with mixture.
3. Pour juice over peppers and plenty of excess in the dish.
4. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

cooked brown rice (Minute Maid brown rice)
1-2 tsp curry powder
1/2 cup frozen sweet peas
1/2 cup corn
1/4 cup onions
1/4 cup tomato
1/2 tsp dried thyme leaves
1 Tbsp virgin olive oil

1. Make the desired amount of brown rice.
2. Dice the onion and tomato.
3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.
4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.
5. Add already cooked brown rice.
6. If desirable, add hot peppers such as jalapenos or scotch bonnet or leave the flammable spices out.
Enjoy!

1 28oz. can diced or crushed tomato’s
1 6oz. can tomato paste
1 can of tomato sauce
1 can (drained) each of corn, green beans, potatoes, english peas, carrots
salt and pepper to taste
2 medium onions diced
1 tsp garlic
4-5 bay leaves

1. Add water to cover items
2. Cook in slow cooker for 3-4 hours, or on stove top.
Could also add mushrooms or other veggies you enjoy; just be creative.

1 tsp crushed fennel seeds
1 tsp ground pepper
2 cloves garlic
2 Tbsp olive oil
4 pints vegetable stock (or, you can use just water as long as everything is seasoned well)
2 lbs leeks (trimmed, cleaned, sliced)
2 lbs potatoes (cleaned, cut into cubes)

1. Heat olive oil on a medium heat in a large pan.
2. Add garlic, heat for a few minutes until golden.
3. Add fennel seeds and pepper and stir in with garlic.
4. Add leeks and potatoes and mix well with other ingredients.
5. Cover and cook for 5 mins.
6. Stir quickly.
7. Cover and cook for further 5 mins.
8. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 mins.

1 box of instant brown rice (or bag brown rice)
Vegetables to stir fry (either fresh or frozen)
Olive Oil
Soy Sauce
Peanuts

1. Cook the rice according to package (I season my rice as well when I cook).
2. Heat Wok on Medium High heat, add 1/4 cup of Olive Oil (more or less); give a minute for oil to get hot.
3. Place raw onions in now if you are adding to recipe, also garlic for taste.
4. Pour the cooked rice into Wok and stir for 4 minutes; add Soy Sauce to taste.
5. Pour rice back into container it was cooked in and set aside.
6. Now add 1/4 cup Olive Oil to hot Wok again.
7. Then add the vegetables and lots of whatever seasonings you like.
8. Stir until done.
9. Add peanuts right before serving.
This recipe is very good reheated for lunch the next day.

2 bunches fresh Cilantro (chopped)
10 carrots chopped and the juice of 1/2 squeezed lemon
15 brussel spouts quartered
1 large sweet onion chopped
8 chicken or vegetable bullion cubes with 8 cups water
4 tsp garlic salt
1 large can tomato sauce
10 chopped habanera garlic’s or a chopped jalapeño

1. Combine all ingredients in a large pot.
2. Bring almost to a boil, and simmer for 1 hour.1

canned black beans
vegetable broth
crushed garlic
large chopped onion
1 jar of all natural salsa
chopped jalapeño
chopped cilantro

1. Combine all ingredients and enjoy.
2. Amount of broth depends on how chunky you like your soup.
I even eat this when I'm not on the Daniel fast because it is absolutely delicious! For a large batch I usually use about 5 cans of beans.

white potatoes
onions
pepper
garlic
seasoning salt

Boil with onions cut up in them, pepper, garlic, seasoning salt.

white or yellow corn meal
hot water
raw sugar (optional)

1. Stir it up very well.
2. Pat out individually like hamburger patties.
3. Put in skillet with olive oil.
4. Brown both sides in skillet with olive oil.

nuts, seeds, and raisins

Mix together

1 cup rice
1/2 cup lentils rinsed
1 tsp cinnamon
1 tsp salt
1 Tbsp tomato paste
1 can green beans not drained
1 cup of water

1. Rice cooked in rice cooker.
2. The rest of the ingredients go in crock pot for five hours on medium to high.

1 cup rice
1/2 cup of lentils
1 tsp salt
2 cups water

1. Rice cooked in rice cooker.
2. The rest of the ingredients go in crock pot for five hours on high.

1 cup puree spinach
1 cup puree green beans
1 can navy beans rinsed and drained
1 tsp salt
1 cup water

Put all ingredient in crock pot for four hours on medium

1 can pinto beans rinsed and drained
1 Tbsp of raisins
1 tsp salt

1. Cook pinto beans and raisins in crock pot for four hours.
2. Blend in blender.
3. Serve with whole grain soft taco shells.

1 cup rice
1 can chick peas drained and rinsed
1 cup water
1 tsp salt
1 Tbsp raisins

1. Cook rice in a rice cooker.
2. Put rest of ingredients in crock pot and cook four hours at medium.

1/4 cup unpopped popping corn
1 brown lunch bag

1. Place corn kernels in lunch bag.
2. Fold at end 2-3 times.
3. Place in microwave on High for 2-3 minutes, until kernels stop popping.
Enjoy! More of the kernels will pop with repeated refills as the bag gets hotter. Just leave the unpopped kernels in the bag for the next serving.

1/2 medium-size cantaloupe, seeded and cut from the rind.
1/2 cup orange juice
juice of 2 limes (taste before you add all the juice at once)
1 medium-size, banana, peeled and cut into chunks
fresh mint leaves for garnish (optional)
our addition: 2 cups of ice cubes - makes it like a frozen ice drink.

Mix all in a blender, and serve. Serves 2

1 cup of Brown Rice
2.5 cups water
1/2 cup of fresh salsa
1 cup of frozen corn
1/2 of a chopped red bell pepper
3/4 cup of cooked black beans
a pinch of pepper to taste

1. Bring to rolling boil, reduce heat, and simmer/steam for 45 minutes.
2. Half way through the cooking time, add: fresh salsa, frozen corn, chopped red bell pepper, cooked black     beans, pepper to taste
3. Stir and replace cover for remainder of cooking time.
4. Serve with fresh sliced avocado.

Salad:
3 cups bite-size pieces fresh spinach
1/2 cup sliced strawberries
1/2 cup cubed cantaloupe
1/2 cup sliced oranges (optional)
2 medium green onions, sliced (2 tablespoons)
Salad Dressing:
1 Tbsp orange juice
1 Tbsp honey (if you are allowing honey)
1 1/2 tsp olive oil

1. In a tightly covered container, shake all dressing ingredients.
2. In large bowl, toss all salad ingredients with dressing.

2 ripe avocados, peeled and pitted
1 med. ripe tomato
1 tsp herb seasoning
cup fresh lemon juice
sea salt to taste

Place all ingredients in blender and blend until smooth.

1 medium ripe avocado, peeled and pitted
1 cup distilled water
3 Tbsp fresh lemon juice
1 cup almonds, soaked overnight and drained
1 tsp garlic powder
1 tsp onion powder or flakes
sea salt

Blend all ingredients until smooth.

4 small garlic cloves, peeled
2 2/3 cup tightly packed fresh basil leaves
1/3 cup pine nuts
1/3 cup cold-pressed extra virgin olive oil
sea salt

1. Place all ingredients in food processor except oil and process until chopped fine.
2. With the machine running, slowly add oil through the feed tube.
3. Continue to process until smooth.

1/3 cup fresh lemon juice
1 tsp dried basil (if using fresh, use twice as much)
1 tsp dried oregano
1 tsp sea salt
1 tsp dry mustard (optional)
1 cup fresh Italian parsley, minced
1 cup olive oil
1 garlic clove, peeled and minced

Combine all ingredients in a jar and shake.

1 cup olive oil
1 cup fresh lemon juice
1-2 garlic cloves, peeled
1 tsp whole grain mustard seed (optional)
1 cup distilled water
1 green onion, chopped
1 tsp. honey
dash cayenne

1. Place all ingredients in a blender and blend until smooth.
2. Remove from blender and add 2 tsp Italian seasoning, or 1 tsp oregano and 1 tsp basil.
3. Mix well.

1 cup olive oil
1/3 cup fresh lemon juice
1/3 cup honey
1 Tbsp paprika
1 cup salt free tomato puree
1 Tbsp onion powder
1 tsp garlic powder
sea salt

Blend on high for 30 seconds.

1 kiwi
1 pint strawberries
1 mango
2 bananas
1 pint blueberries

Slice and mix.

1 1/2 cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion
salt to taste just before serving.

1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly     browned, 2-4 minutes.
2. Whisk lime juice, oil, cilantro, and salt in a large bowl.
3. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat.
4. Refrigerate until ready to serve.
The beans, corn and nuts in this salad combine to create 19 grams of protein per serving.
Yield: 4 serving

1 Tbsp olive oil
1 medium onion, sliced
1/2 green pepper, chopped
1 cup firm tofu, diced in bite-sized pieces
garlic salt
fresh Italian herbs to taste

1. Heat a skillet over medium heat.
2. Add oil and heat for a couple minutes.
3. Add the onions and green peppers and stir fry for 2-3 minutes.
4. Add tofu, garlic salt, and Italian herbs.
5. Continue to cook until vegetables are soft.
Makes 2 servings.

1/2 cup muesli (Bob’s Red Mill Old Country Style)
1/2 cup water

1. Bring water to a boil and add the muesli.
2. Simmer for 2-5 minutes.

4 cups rolled oats
1cup crushed almonds
1 cup whole grain flour
1 tsp cinnamon
1 cup shredded coconut
1 cup sunflower seeds
1 cup wheat germ or other whole grain bran
1 cup honey
1 cup pumpkin seeds

1. Mix all together and spread out on a non-stick cookie sheet.
2. Bake 20-minutes in a 250 degree preheated oven.
3. Stir and continue to bake another 20-minutes, stirring periodically to prevent burning. (The granola should     be lightly browned)
4. Remove from oven and serve warm or cool.
5. Option: After the granola is cooled, add raisins or other organic, unsulphured dehydrated fruit.
Thoroughly and store in tightly sealed container or plastic bags.

2 sweet apples
1 cup rolled oats
1 cup blueberries
1 cup almonds
1 cup apple juice

1. Cook the oats as directed on box.
2. Chop or grind the almonds, chop the apples and combine.
3. Add the blueberries.
4. Top with a sprinkle of nutmeg, cinnamon and apple juice.

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 cans diced tomatoes (14.5 oz) (or fresh)
1/4 cup cilantro, finely chopped
salt to taste

1. Saute onions in heated oil over medium heat, cooking until soft.
2. Simmer until slightly thickened, about 10 minutes.
3. Add tomatoes (including juice) and salt.
4. Add cilantro and simmer for 5 or 10 more minutes.
5. Serve over pasta, rice or cooked vegetables.

2 Tbsp vegetable oil
1 pound green beans, trimmed
1/4 teaspoon salt
3 cloves garlic, minced
1/4 - 1/2 tsp red pepper flakes

1. Heat oil in frying pan or wok over medium high heat.
2. Add trimmed green beans and salt.
3. Cook, stirring frequently for 3 minutes.
4. Stir in garlic and red pepper flakes, cooking for 1 more minute.

1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt

1. Preheat the oven to 425°F.
2. Coat a heavy baking sheet with cooking spray.
3. Cut each potato in half crosswise.
4. Place the halves cut side down on the cutting board and cut each into 4 wedges.
5. Place the potatoes in a mound on the prepared baking sheet.
6. In a cup, mix the oil, thyme, rosemary, salt, and pepper.
7. Pour over the potato wedges and toss to mix well.
8. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.
9. Spread the potatoes out on the sheet. Serve hot.
Makes 4 servings.
Recipe by Denise Austin.

8 cups vegetable stock
1 cup of garbanzo beans
2 cups red kidney beans
1 cup carrots
3 medium tomatoes (or 1-14 oz can of unsweetened, unsalted Italian tomatoes)
1 cup fresh parsley
sea salt
1 cup cabbage
1 tsp oregano
1 tsp basil
1 tsp thyme
1 cup celery
1 cup onion
1 clove garlic
1 pkg spinach noodles cooked

1. Soak garbanzo and kidney beans overnight, drain and rinse.
2. Peel and dice tomatoes.
3. Cook and drain kidney and garbanzo beans as per directions on package.
4. Mince garlic and parsley.
5. Chop carrots, onion, celery, cabbage, and garlic and saute in water or soup stock over medium heat 5-7     minutes.
6. Stir in cooked and drained kidney beans, garbanzo beans, diced tomatoes, and minced herbs.
7. Bring to a simmer, then turn heat down and simmer 10 minutes.
8. Stir in cabbage and parsley with lid partially on for about 15 minutes or until cabbage is tender.
9. Add more soup stock or tomatoes as needed.
10. Serve over noodles.

8 cups vegetable stock
1 cup onion
1 cup celery
1 potato
2 garlic cloves
1 tsp honey
2 bay leaves
sea salt
1 pound black beans, soaked overnight, rinsed & drained
1 yellow or red pepper
1 cup carrots
2 Tbsp cilantro
1 Tbsp parsley
2 Tbsp marjoram
1 whole onion

1. Place beans in pot with vegetable stock, whole onion, and bay leaves.
2. Bring to a boil and cook 2-1/2 hours or until beans are tender.
3. Remove onion and bay leaves.
4. Chop onion, pepper, and celery.
5. Grate carrots and potato on cheese grater.
6. Mince garlic and saute in Tbsp olive oil until tender.
7. During last hour of cooking, combine vegetables and seasonings with beans.
8. Bring to a boil, lower heat to simmer and cook until veggies and beans are tender.

2 cans white beans, drained
2 Tbsp olive oil
1 cup yellow onion, chopped
2 cloves garlic, minced
1 cup celery, finely diced
1 cup carrot, finely diced
1 cup virgin olive oil (to drizzle after beans are dished up)
salt and pepper to taste

1. Drain the white beans and set aside.
2. Heat olive oil and then add all the prepared vegetables to the pan and saute until just done.
3. Add beans and heat thoroughly.
4. Dish upon serving plates, drizzle with extra virgin olive oil. Salt to taste.
Yield: 4 servings.
Tip: It is best to cook with regular old pure olive oil - save the more costly extra virgin oil for salads, drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked away. So use the less expensive pure olive oil for sauteing and frying.

1 red onion, sliced
3 stalks celery, thinly sliced
1 cup broccoli, chopped
1 bell pepper, sliced
1 tsp sea salt
3 carrots, peeled and sliced
1 cup cauliflower, chopped
1 cup zucchini, thinly sliced
1 cup yellow squash, thinly sliced
1 Tbsp Oriental seasoning

1. Stir-fry all vegetables in 1-2 Tbsp olive oil until tender.
2. Add salt and seasoning.
3. Serve alone or over brown rice.

1 cup brown rice
1 cup tomato juice
1/3 cup green pepper
1/3 cup celery
1 medium Tomato
2 tsp chives
1 tsp basil
1 cup vegetable stock
1 tsp oregano
1/3 cup carrot
1/3 cup onion
2 small garlic cloves
1 tsp sea salt

1. Combine tomato juice and soup stock in large pot and bring to a boil.
2. Add rice and reduce to simmer.
3. Cover and cook for 25 minutes.
4. Remove from heat and add the following: diced tomato, celery, and onion, minced garlic, chopped chives,     grated carrots, seasoning and sea salt.
5. Replace cover and simmer for 15-20 minutes.

Tomato Ingredients:
6 large tomatoes
1 cup raisins
2 Tbsp chopped green pepper
2 Tbsp green onions
2 cups cooked brown rice
2 Tbsp parsley
Dressing:
1 cup olive oil
1 Tbsp ketchup (with no added sugar)
1 tsp chili powder (optional)
2 Tbsp lemon juice
1 tsp dry mustard, optional
1 tsp curry powder

1. Remove the stem and cut a thin slice from the top of each tomato.
2. Chop the edible portion of the tomato top and set aside.
3. Scoop the pulp and seeds from the tomato and invert the tomatoes to drain.
4. In a bowl combine chopped tomato, rice, raisins, green pepper, onion, and parsley.
5. Prepare dressing and stir into rice.
6. Season to taste.
7. Fill tomato shells with rice mixture.
8.Then you can either eat them like this or cook them in the oven at 350 for about 15-20 minutes until the     tomatoes soften.

2 Tbsp olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced
1 tsp salt
1 clove garlic, minced (1 tsp)
2 cups cooked brown rice
1/2 cup yellow raisins
1/2 cup vegetable broth
5 oz tofu, mashed
3 red bell peppers, laved lengthwise
2 Tbsp fresh flat leaf parsley

1. Preheat oven to 400 degrees.
2. Heat oil in pan over medium heat.
3. Add celery, onion, tsp salt, and garlic. Saute until soft (about 7 minutes).
4. Add rice, raisins and broth; cook for about 5 minutes. (This should be the consistency of stuffing)
5. Meanwhile, mash tofu, 1 tsp salt, and the parsley.
6. Divide the tofu among the pepper halves then top with rice mixture.
7. Place peppers in 9″ x 12″ casserole dish.
8. Add water until it comes 1/2″ up sides of peppers.
9. Bake for 30 minutes or until peppers are soft and the stuffing is hot.
Yield: 6 servings

2 Tbsp olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
2/3 cup pearl barley
11 cups vegetable broth (can substitute water)
4 to 6 fresh thyme sprigs

1. Heat the oil in a heavy large pot over medium heat.
2. Add the onion, carrots, and celery.
3. Add the garlic and salt and saute until all the vegetables are tender, about 5 to 8 minutes.
4. Add the tomatoes with their juices.
5. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8
    minutes.
6. Add the lentils and pearl barley, mix to coat.
7. Add the broth and stir.
8. Add the thyme sprigs.
9. Bring to a boil over high heat.
10. Cover and simmer over low heat until the lentils and barley are tender, about 40 minutes.
11. Season with salt to taste.
12. Ladle the soup into bowls, drizzle with olive oil and serve.
Yield: 6 servings

2 medium-sized green peppers, chopped
1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 Tbsp olive oil
2 Tbsp chili powder
1 tsp salt
1 tsp ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste

1. Chop and saute in oil the peppers and onions.
2. Add the sliced squashes, chili powder, salt, ground red peppers, and corn.
3. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the     tomato paste.
4. Stir until just blended.
5. Bring to a boil and then reduce the heat.
6. Let simmer for 20 minutes stirring occasionally to prevent sticking.
Yield: 6 generous servings

1 cup barley, cooked according to package directions
1 (15 ounce) can black beans, rinsed
1/2 cup corn (thawed if frozen)
1/3 cup chopped fresh cilantro
2 Tbsp lime juice
1 Tbsp extra-virgin olive oil
salt to taste

1. Combine cooked barley, beans, corn, cilantro, lime juice, oil, and salt in a medium bowl.
2. Serve on bed of chopped or torn lettuce.
Yield: 4 servings

2 cups whole wheat flour
1 tsp salt
2 Tbsp olive oil
1 cup warm water

1. Mix flour and salt in bowl.
2. Add olive oil and stir until well combined.
3. Add warm water 1 Tbsp at a time until the mixture starts to pull away from the sides of the bowl.
4. Knead dough on floured board for about 3 minutes (20 folds).
5. Allow dough to rest for 15 minutes.
6. Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each     part into thirds) and shape into little ball.
7. With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
8. Heat a skillet over medium heat.
9. Fry the tortillas in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp     tortillas.
Yield: 12 tortillas

1/2 cup dry polenta
1 tsp Italian seasoning
salt
2 12-ounce packages extra-firm tofu, drained
1 Tbsp olive oil

1. Preheat oven to 400 degrees.
2. Combine polenta, Italian seasoning, & salt on a plate.
3. Slice the tofu into 2″ x 2″ squares (approximate).
4. Brush tofu pieces with olive oil and dredge in polenta mixture.
5. Transfer to baking pan lined with parchment paper or sprayed with 100 percent olive oil spray.
6. Bake 30 minutes or until browned.
7. Serve by laying polenta biscuits on top of stew or with soup or casserole.

2 Tbsp oil
1 cup chopped onion
1/2 cup chopped celery
2 cups warm water
pinch of saffron threads
1/2 tsp salt, divided
1/4 tsp peeled fresh ginger, minced
1/4 tsp ground red pepper
1/4 tsp ground cinnamon
2 garlic clove, minced
2 cups organic mushroom broth
1 1/2 cups chopped and seeded plum tomatoes
1/2 cup dried small red lentils
2 15-oz. cans no-salt-added chickpeas, drained
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh parsley

1. Heat oil in a large saucepan on medium heat.
2. Add onion and celery and saute 4 minutes or until tender.
3. Combine 2 cups warm water and saffron, let stand 2 minutes.
4. Add 1/4 tsp salt, ginger, red pepper, cinnamon, and garlic. Cook 1 minute.
5. Add saffron water mixture, broth, tomato, lentils, and chickpeas.
6. Bring to boil then reduce heat. Simmer 20 minutes or until lentils are tender.
7. Stir in cilantro, parsley, and remaining 1/4 tsp salt.
Yield: 4 servings

1 can organic tomato soup (check the label for ingredients)
1 can white beans
1 cup mixed vegetables (frozen)
seasonings to taste (thyme, mixed Italian, cilantro, parsley, whatever you like)

1. Add everything to the pan at the same time.
2. Heat until the vegetables are the consistency you like them (usually between 5 and 10 minutes).
3. Serve!
Yield: 2-4 servings, depending on size of serving

Vegetable Stock TOP

A good vegetable stock is useful in the Daniel Fast. Vegetable stock is an excellent substitute for chicken or beef stock.

Ingredients:

2 large onions, cut into large chunks 2 medium carrots, scrubbed but not peeled, cut into large chunks 3 stalks of celery, remove and discard all leaves, cut into large chunks 1 whole bulb of garlic, peel each clove, but do not chop 1 bay leaf

Directions:

1. Cut all the vegetables into large pieces. 2. Place all ingredients into a large pot. Cover with cold water. 3. Turn the stove to a high temperature, and bring the stock to a quick simmer. 4. Once the water comes to boil, turn heat to low. Allow the vegetables to simmer for an hour. (Any longer     than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrancy,     leaving a wilted taste to the stock) 5. Strain the stock. It should be light in color, sweet in flavor and translucent. Yield: 4 cups of vegetable stock

Optional Ideas:

1. Now you can use the stock in place of chicken or beef stock. You may need to increase seasoning when     replacing one of these more flavorful stocks. 2. Season the stock with other herbs such as parsley, thyme or rosemary. 3. You can also use ginger if you plan to use the stock for an Asian recipe. 4. You an also caramelize the onions and carrots before adding them to the stock for a richer and more     flavorful stock. 5. Roasting the vegetables before adding them to the stock also makes for a different flavor in the stock.