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Tag: vegan

Daniel Fast Menu Week 3

In my Monday Morning Coffee and Chat a few weeks ago, 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 3:

Sunday:

Breakfast: oatmeal with fresh apple and sliced almonds

Lunch: hodge podge of leftovers from the week before

Dinner: Baked potatoes topped with vegetarian chili, salad

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, French bread.

TUESDAY:

Breakfast: fresh melon, walnuts

Lunch: vegetable soup

Dinner: taco dinner: black beans, fresh guacamole, brown rice, homemade fresh salsa on homemade whole wheat tortillas

WEDNESDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: Leftover black beans and guacamole added to lettuce and fresh vegetables for a taco salad

Dinner: vegetarian stir fry, brown rice

THURSDAY:

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

Lunch: leftover vegetable soup

Dinner: grilled vegetables (portobello mushrooms, eggplant, red onion, squash) served over brown rice, salad, whole wheat French bread

FRIDAY:

Breakfast: oatmeal, almonds, dried fruit

Lunch: leftover chili

Dinner: sweet potato, black bean, and corn hash; salad; whole wheat French bread

SATURDAY:

Breakfast: fresh melons, raw almonds

Lunch:  fried rice with vegetables

Dinner: pasta tossed with homemade pesto (fresh parsley, fresh garlic, pine nuts, walnuts, extra virgin olive oil), mushrooms, and roasted red peppers; salad; garlic bread made from whole wheat French bread brushed with olive oil and sprinkled with garlic.

halleeLOGOspinefinal


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Slow Cooker Recipe: Artichoke, Kale & Lentil Stew

ARTICHOKE, KALE, AND LENTIL STEW

This is such a rich, flavorful stew. It’s completely vegetarian, so you can eat it if you’re fasting from meat. It can also be cooked on the stove-top within an hour, or tossed into a slow cooker and set to simmer all day long.

INGREDIENTS:

3 cloves garlic, chopped
1 medium onion, diced
2 TBS extra virgin olive oil
1 TBS dried oregano
1 TBS dried basil
4 cups vegetable broth
2 cans 14.5 ounce canned tomatoes
1 cup dried lentils (I use green)
1 bay leaf
1 tsp salt (Kosher or sea salt is best)
1/4  tsp crushed red pepper
1 15-ounce jar artichoke hearts (see notes)
about 4 cups fresh baby kale or fresh spinach (see notes)

SUPPLIES:

sharp knife and cutting board

measuring cups/spoons

EITHER: small skillet and slow cooker   –OR– large stock pot

wooden spoon

PREPARATION:

chop the garlic

dice the onion

chop the artichoke hearts

DIRECTIONS:

IF YOU ARE USING A SLOW COOKER:

In your skillet, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.

Put in slow cooker. Add the other ingredients. Cook on high for about 4 hours or low for about 7-8 hours.

IF YOU ARE USING A STOCK POT:

In the pot, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.

Add all of the other ingredients. Bring to a boil. Reduce heat to low and simmer for about an hour.

This is wonderful and rich all by itself, but if you shave Parmesan cheese on top, you’ll discover an entirely new and wonderful flavor profile.

YIELD:

8 servings

NUTRITION: ~*~
~*~
NOTES:

For the artichoke hearts, jarred hearts in brine are better than canned, because canned hearts have a “tinny” taste to them.

If you are using frozen spinach or frozen kale, you only need about 5 ounces frozen.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

halleeLOGOspinefinal


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