Daniel Fast Menu Week 2

In my Monday Morning Coffee and Chat, I talked about doing the Daniel Fast for the month of April. A friend asked if I’d post my menu while we did it, because if you’re not used to a vegan diet with no processed soy, leavening, or sugars, you’re facing a daunting challenge of meal planning.

A Daniel Fast is a vegan fast. That means, no animal proteins at all, including dairy and eggs, and only water to drink. It also has “no pleasant food”, which to me means processed sugars and baked goods. We also do whole grains (no white rice, etc.). Passover ended, so we can now eat leavened bread. Most bread I make has some form of sugar (or honey) and dairy (milk or eggs); however, I have a pita bread I make and a French bread I make that do not contain any sweeteners or dairy. I will keep those on hand during the fast.

Here is my menu for the week 2:

Sunday:

Breakfast: fresh fruit and dried nuts

Lunch: baked sweet potato, fried cabbage with onion, pita bread

Dinner: Vegetarian chili, brown rice, pita bread

MONDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: whole grain pasta tossed with kale, fresh vegetables, olive oil, garlic

Dinner: pink beans, turnip greens with turnips, steamed broccoli and cauliflower, fried cabbage (leftovers), French bread.

TUESDAY:

Breakfast: fresh melon, walnuts

Lunch: leftover beans and greens.

Dinner: falafel (a fried fritter made from chick peas and Mediterranean spices), hummus, pita bread, salad, olives and pickled vegetables

WEDNESDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: taco salad made from black beans, guacamole, whole grain tortilla chips, salsa

Dinner: Dinner out at a work celebration. We’ll be in a pizza parlor, so we’ll get salads

THURSDAY:

Breakfast: fresh fruit salad, pecans/walnuts/raisins trail mix

Lunch: baked sweet potato, steamed broccoli, salad.

Dinner: Pasta with sauce made from eggplant and portobello mushrooms, salad

FRIDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: leftover stir fry or pasta

Dinner: Spinach, lintel, and artichoke soup, French bread

SATURDAY:

Breakfast: fresh melons, raw almonds

Lunch: leftover soup

Dinner: vegetarian stir-fry with edamame (soy beans) over brown rice

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