Danergous Prayers >> Forums >> Fasting Tips >> Share Recipies Here

CompassAdmin · Guest

Lets build a thread here to share recipes... Reply to this post with some of your favorite fasting recipes... that way they will be in one place instead of random like Bryan posted.

BryanCompass · Guest

Okay... so sorry about being "random"... Here is another recipe that I would have never cared about until about 1:30pm yesterday... Actually, Kelly & Macy & I love getting Edamame at Doc Chey's and RuSans!

Brown Rice with Edamame and Vegetables

2 cups brown rice 
4 cups water or vegetable broth 
1 cup fresh squeezed orange juice 
1 package frozen, shelled edamame 
1 cup shredded carrots
 1 cup sliced white mushrooms
 ½ teaspoon cumin 
1 clove garlic minced
 ½ cup chopped green onion

Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.

While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Sauté garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion.

Servings: 4-6 entrée size

Serve with orange slices and celery sticks.

Chris · Guest

Here's a recipe that we found that we are looking forward to trying this recipe out this week.

Baked Apples or Pears
Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, in a glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm.

Deby · Guest

feeling_today: Wanted to share a fast-freindly recipe that we created yesterday:

Creamy Tomato Soup
1 Onion, chopped
1 TBS Garlic, minced
5-6 leaves fresh minced basil
1 TBS Lemongrass, minced (optional)
2 TBS Olive Oil
2 TBS Mrs. Dash's Seasoning
2 - 28oz cans Crushed Tomatoes
1 Qt. Organic Unsweetened Soy Milk

Sweat the onion, garlic, basil and lemongrass [if using] in the olive oil until translucent. Add the salt-free seasoning & tomatoes and heat through. Just before serving, add the soymilk and heat to serving temperature. Do not boil.

Makes 10 - 1 cup servings
Per serving
Calories: 121
Carbs: 12

*I used Furmano's brand crushed tomatoes,(purchased at Food Lion) had the least amount of calories and carbs. However no salt added might have been better.

Studies show that in contrast to all other fruits/vegetables, tomatoes
are better for you once they are processed, since the heart healthy lycopene is released during processing.

god_saying: You can DO it!

Heidi Snyder · Guest

Just some recipes i came across!

Brown Rice and Lentils

In a 2-quart saucepan, cook onions and garlic in a splash of extra virgin olive oil, until tender.

Stir in 1/2 dried lentils (4oz) , 1/2 cup uncooked brown rice, 1 teaspoon of EXV olive oil, 1 cup of water, 1 teaspoon red pepper in saucepan, heat to boil; reduce heat. Cover and simmer about 50 mins, adding water if necessary, until rice is tender and liquid is absorbed.

Stir in 1 medium green bell pepper, coarsely (about 1 cup) chopped in sausepan (leaving raw)

Serve and eat (makes about 4 servings)

A Dessert!!

Apple Crisp

6 cups of apple slices
1/4 teaspoon cinnamon
1 cup chopped walnuts
1/2 cup of honey
1 cup of apple cider (100% apples)

Place slices in nonstick baking dish. Sprinkle with cinnamon and nuts. Drizzle honey over and pour apple cider on top. Bake covered in preheated 400 degree oven for 30 mins until apples are soft, uncover and bake 10 mins until golden brown. Serve warm with....natural apple cider or water Smile

Hope you enjoy!

merritt · Guest

The sweet tooth beast has awakened and is irate. I miss my candy. So tonight after supper I was cruising for something to satisfy the beast.
Natural peanut butter (peanuts, salt) and some honey. I put some peanut butter in a cup, squeezed some honey on it, and stirred. I tasted it and it reminded me of those peanut butter balls people make with the cornflakes in them. Except without cornflakes. I looked for something to spread it on and found that all I needed was a spoon and spread it on my tongue. It hit the spot pretty hard and the beast is temporarily satiated.

Lisa C · Guest

Like Potato Chips--This has helped my family-- clean and slice your potato's (thin if you like crispy, thicker if you like less crispy) Spray your cookie sheet with your oil of choice/ spread potato's over cookie sheet/ spray potato's with oil/ season with oregano, chives, and sea salt (you can experiment with other seasons if you want) Preheat oven at 400 degrees/ place potato's in oven for about 15 minutes/ then increase heat to @450 and broil for about 5 to ten minutes (ovens vary, so watch them so they don't burn)

Don't forget peanut butter on celery (add raisins and call it ants on a log). Peanut butter on apples.

I cooked our black eyed peas in a little vegetable broth and added a handful of onions as they cooked for flavor. Macekenzie said I should cook black eyed peas more often.

Jenna · Guest

Kind of funny, kind of sad... Laughing

I cooked Black Beans and Rice (awesome recipe below) for myself on Monday night, and as a 22-year-old grad student, I'm pretty sure it's the first non-microwaveable, non-packaged, non-fast-food dinner that I've ever assembled. Ever. Seriously. EVER. Like I said, kind of funny, kind of sad... I know this. Furthermore, I'm also fairly certain that it's the first time I've ever "diced", "minced", or "sauteed" vegetables (or any kind of food for that matter)... thank goodness I've seen every season of Top Chef.

So here's the recipe! It's kind of like a jumbalayah (minus the meat, of course). It was really TASTY and more importantly EASY, even despite my clear lack of cooking experience. Wink

Weekday Black Beans and Rice

Prep and Cook Time: 30 minutes
Makes 4 (1 cup) servings

Ingredients:
2 tablesppons olive oil
1/2 cup diced onions
1/4 cup diced green pepper
2 teaspoons minced garlic
1 (15.5 ounce) can of black beans, undrained
1 teaspoon oregano
3/4 cup water
2 cups cooked brown rice

Steps:
1. Preheat saute pan on meadium-high heat 2-3 minutes
2. Add oil and swirl to coat. Stir in onions, pepper, and garlic.
3. Cook 8-10 minutes until tender.
4. Add remaining ingredients except rice; bring to boil.
5. Stir in rice; reduce heat to medium-low and simmer 10 minutes.
6. Pray, eat, enjoy!

Chris · Guest

Hey, here are a few more great recipes to try out that are FAST FRIENDLY. Hope you enjoy.

Vegetable Barley Soup
Choose your vegetables. Really, anything can work depending upon your taste.
My picks: 3 cups chopped celery 2cups chopped white onion 3 cups chopped carrots 3 cups chopped green/yellow/red pepper 3 cups thin sliced mushrooms 2 cups chopped roma tomatoes (peeled and seeded) 2 32oz. boxes vegetable broth
Use your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley. Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and sauté them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender.
Serves 6
For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.

Guacamole
Blend ripe avocados in a food processor with juice from 1 large lime, 2 cloves garlic, 1 roma tomato and a dash of salt. If you like spice, you can add 1/4 of a jalapeno pepper seeded.
Serve on black beans, portobello mushrooms or use as a dip with vegetables.

The Breaker's Granola
5 cups raw oatmeal 1 cup finely chopped walnuts 1 cup slivered raw almonds 1 cup finely chopped cashews 1 cup unsalted sunflower seeds 1/2 cup flax seed 1 cup finely chopped dry figs 1 cup finely chopped apricots (unsweetened if possible) 1/4 cup chopped coconut 2 cups unsweetened raisins 2 Tablespoons cinnamon
Mix together in a large bowl. Keep in tightly sealed container such as tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soymilk for a few minutes. To serve warm, you can prepare with water or unsweetened soymilk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired.
Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.
Gazpacho
6 med. tomatoes, quartered 2 large cucumbers 1 small red onion 1 med. zucchini, chopped 3 med. garlic cloves, smashed 1 med. green bell pepper chopped fresh herbs: parsley, basil, chives 2 Tbsp. lemon juice 2 Tbsp. extra virgin olive oil 1 tsp. sea salt 1 tsp. cayenne pepper 1 tsp. ground cumin seed 2 cups vegetable stock or tomato juice
1. In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped.
2. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more burst. Blend in stock or tomato juice.
3. Transfer to large bowl. Refrigerate at least 1 hour before serving.
Serves 4. Preparation Time: 10 minutes.

Vegetarian Spaghetti Squash
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving.
You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water. Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir-fried sauce.
Stir Fried Sauce 10 Roma tomatoes, peeled, seeded, and chopped coarsely 2 cups thinly sliced mushrooms 2 cloves garlic 2 cups chopped broccoli florets or 1 package baby spinach 2 teaspoons oregano (powdered or flakes) Sea salt to taste
Sauté mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands. Serve hot. 6 servings

Cuban Black Beans & Rice with Tomato Salsa
1 package dried black beans Vegetable broth (1- 32oz. box) Chili powder Chipotle powder 2 cloves garlic
Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions.
Salsa Roma Tomatoes quartered Lime Cilantro Green onion (1 bunch) Chili powder Cumin Garlic
In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky.
Place rice on individual dishes and top with beans and salsa.
Serves: 6 entrée size
Serve with sliced mango and papaya and lime juice.

Toasted Nut Snack
Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins.
We keep this on the counter for a quick snack.
Honey and Oat Cereal
Prepare Oatmeal with Soy Milk or Water. Sweeten with Honey and a dash of cinnamon.

Lisa C · Guest

Hash Browns (feeds family of 5)

Shred 6-7 large potatoes
Season to taste in bowl (sea salt, ground pepper, garlic, your favs...)

Place Oil of choice in Skillet (enough to cover pan - I mixed olive and canola)
Once Oil is heated, place potatoes in skillet, spread, and push flat

Cook till crispy, flip over and cook on other side

I like mine plain, but mushrooms, onions, peppers would also work

angie · Guest

LIMA BEAN CHILI
i just made this up so my recipe's not precise. you can make it your own.
soak a pound of big dried limas overnight. rinse them and put them in a big pot. cover with 2 cans vegetable broth and some water. throw in a big sweet onion, sliced and bring to a boil. add in 1 tbsp of cumin and 1 tbsp of chili powder. let simmer all day (or until the beans are the way you like them.) chop a big bunch of fresh cilantro and throw that in the pot at serving time or sprinkle it in your bowl!!! oh yeah- i also threw in some fresh minced garlic and some sea salt to taste. hope somebody tries this and likes it.
------angie[/b]

Theresa · Guest

This was something I created. It was actually pretty good.

Spaghetti
Japanese Noodles (Kroger has them) they are made with wheat flour

Sauce
1can petite diced tomatoes w/mild green chilis
1can tomato paste
1/2 - 3/4c Water to thin sauce
1/2tsp garlic powder
1/2tsp onion powder
1tsp dried basil
1tsp dried oregano

Mix all Sauce ingredients in sauce pan and simmer on low for about 20min. Boil water (about 1qt) as directed for the noodles, once water boils add noodles and let cook for 3 minutes. Drain and Serve

Three bundles of the noodles makes 5 - 1cup servings

Aaron Das · Guest

Alright dudes...I'm a 23 year old guy out of college and have no clue about cooking. I think this was the 1st time I ever cooked anything from scratch and it was amazing so here it is. If I can do this anyone can:

Ingredients:
2 Potatoes chopped into pieces
1-2 Carrots chopped
1/2 onion chopped
and any other veggies you like chopped
Soy sauce/Dales seasoning/or whatever seasoning you like
salt/pepper

Directions:
1. get a big piece of foil paper
2. Put all chopped potatoes and and veggies on top of the foil paper
3. Throw on some salt and pepper along with some soy sauce and seasoning
4. wrap up the foil paper and make a little package
5. throw it in the owen for about 30-45 min or until really tender
6. Oven temp should be about 375 degress.

This is really good with some BROWN fried rice.
Enjoy and good luck to everyone on thier fast.

ginny mcclure · Guest

This delightful risotto doesn't need cheese:

1/2 bag of Lundberg SHORT GRAIN rice
1 onion, chopped
2 pints mushrooms, clean with sponge or brush and slice into discs
olive oil
1 liter of vegetable broth

Brown onion in some olive oil and add mushrooms and rice. Stir and cook for a couple of minutes. Add broth and cook until rice is done "al dente", slightly firm and chewy. I also tried this without browning the onion and without using oil until the end and it was good that way too.

Fasting tip: I have eaten at the Grit vegetarian restaurant on Prince Ave. several times this week. The tofu is great and they have tons of veggies and brown rice and bean dishes. Lots of vegan fare.

JB · Guest

Found a couple of vegan websites that might make things a little easier:

www.veganchef.com

www.fatfreevegan.com

Since these recipes have no animal products at all, there are some fast-friendly items. Most of the ones that aren't only require a little moderation.