Daniel Fast Recipes- Stir Fry, Almond Milk, Spaghetti Squash, and Roasted Vegetables

Here are a few recipes we enjoy!  I hope they help make your week a little easier.  All recipes are done in roughly 30-40 minutes.  I usually do not mind cooking in the kitchen after a long day of work.  I think it is the chemist in me.  Mixing flavors, spices, and different foods brings me a bit of joy, especially when my family enjoys the meal.

As a little tip, Wegman’s has boxes of Quinoa and Wild Rice for $2.99.  A little bit expensive, but super convenient.  We eat them year round, and when not fasting; I substitute the water for 1 can of chicken broth, and the kids love it.

Stir Fry with Tofu

1 package of extra firm tofu, drained
1 onion sliced
3 carrots sliced
2 stalks of celery sliced
2 handfuls of snow peas cleaned
2 bunches of broccoli crowns
2 cups of cabbage
1sp of ginger
2 cloves of garlic minced
soy sauce (Wegman’s has a hand pressed soy sauce with no other added ingredients)
sesame oil

Directions:

1. Heat a wok on high heat and coat the bottom with olive oil and soy sauce.
2. Add garlic, onions, tofu. Keep stiring for 2-3 minutes.
3. Add carrots, celery, cabbage, and ginger and stir for another 5 minutes. Add more soy sauce if needed.
4. Add broccoli and snow peas. Continue to cook until broccoli is tender.
5. Serve over rice

Serves 5

A special note: After the fast is over, add oyster sauce and chicken or beef!

Almond Milk

Ingredients:

1 cup of raw almonds
Water
Vanilla
Cinnamon

Directions:

1. Soak 1 cup of almonds in filtered water for 8 hours.
2. Rinse and drain almonds and add to nutribullet container.
3. Add vanilla and cinnamon as desired, and fill to the max line with water.
4. Blend for several minutes.
5. Pour into a large mason jar and store in the fridge for 3-4 days.

Note: Almond milk will contain bits of almonds in it. You can purchase a nut milk bag to drain out the almond bits. I don’t mind them. However, I did order a bag from Amazon, and will try it when it arrives.

Roasted Spaghetti Squash

Ingredients:

1 large spaghetti squash
1 clove of garlic minced
olive oil
salt and pepper as desired

Directions:

1. Preheat the oven to 450 degrees.
2. Cut the spaghetti squash in half lengthwise. Spaghetti squash is not the easiest to cut. I score around the squash and then wedge my knife in the squash a little deeper around the scored squash. Finally, once about ½ the squash is cut, I usually get my knife stuck and just bang it on the cutting board. Thinking I was crazy for cutting a squash in such manner, I googled “cutting a spaghetti squash”, and Rachel Ray actually does the same thing.
3. Scoop out the seeds and stringy material.
4. Place the spaghetti squash on a cookie sheet. Drizzle with olive oil, salt, pepper, and garlic.
5. Place squash in the oven for about 20-25 minutes until you see the top starting to caramelize. Time varies based on the size of the squash.
6. Remove squash from oven and let cool for 2-3 minutes.
7. With a fork, scrap the squash. Start with the fork at the top edge of the squash and scrap towards the center. The squash should shred easily like spaghetti noodles.

Simple Red Sauce

Ingredients:

1 can of diced tomatoes
1 can of tomato sauce
1 TBSP olive oil
½ an onion diced
2 cups of spinach
1 clove of garlic minced

Directions:

1. In a small sauce pan, heat olive oil on high.
2. Add onions and garlic and sauté for 2-3 minutes.
3. Add diced tomatoes, tomato sauce, and spinach. Bring to a light boil. Let simmer until read to serve.

Serves 5

How to Roast Vegetables

I crave roasted vegetables in winter, and have found they are rather easy to make.  The key is to spread the vegetable out on a baking sheet or dish and cook at a high temperature, 425 to 450 degrees Fahrenheit.  Choose your vegetable or vegetables, clean, cut, and place them on a baking sheet or large pan.  Sprinkle with olive oil and the seasonings of your choice.  Rosemary is great!  Next, roast the vegetables until they start to caramelize.  A little tip, if you chose different vegetables to roast at the same time, make sure their cook times are the same.  You do not want to serve one mushy and one undercooked vegetable.  For example, carrots and asparagus will not work well together.  My family enjoys brussel sprouts and butternut squash.  However, butternut squash takes a little longer to cook than the brussel sprouts cut in half.  Therefore, I cut the butternut squash into smaller pieces.  If you haven’t roasted vegetables before, go ahead and give it a try.  Your family will be impressed.  Happy Roasting!

Enjoy!

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