Daniel Fast Recipes

Apple and Oat Porridge Ingredients: 4 cups water 1 ½ cups oat bran (not oatmeal) 1 large apple - peeled/cored and chopped into very small pieces 1/3 cup raisins ½ teaspoon ground caraway seeds ½ teaspoon cinnamon ½ teaspoon salt Soy milk for serving (optional) Preparation: 1. In a 2 quarts sauce pan over high heat, bring the water to a boil. Stir in the oat bran and allow water to return to a boil. 2. Reduce heat to low and cook for two minutes - stirring often. 3. After two minutes, turn off heat. Stir in the apple, raisins, and spices. Let stand until apple pieces soften - about 5 minutes - stirring occasionally. 4. Divide hot cereal evenly among 4 bowls. Serve with the soy milk if desired. Chapattis or Indian Flat Bread Chapattis are similar to tortillas, but made with no baking powder. They are easy to make and keep well if stored in an air-tight container. Chapattis are common in Southeast Asia and throughout Africa. Ingredients: 2 ½ cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt Preparation: 1. Mix flour and salt in a large mixing bowl. 2. Make a hole in flour and using your hand, mix in water to make soft dough. 3. Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour. 4. Heat a cast iron skillet over medium high heat until very hot. 5. Roll out 1/2 a handful of dough into a flat round shape and place in pan, cooking for 1 minute on each side. 6. Once turned, press gently with a towel, until brown. 7. Repeat until all dough is used. Yield: About 10 chapattis Yield: 4 servings Bean and Rice Casserole Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast. Preheat oven to 375 Ingredients: 1 medium onion, chopped 2 cup uncooked brown rice 1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed 1 can black beans (15 1/4 - 19 oz), drained and rinsed 1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed 1 can stewed tomatoes (14 1/2 - 16 oz), drained 1 can chopped mild chilies (4 oz), drained 10 ounces frozen green peas, thawed by placing under running water 1 cup frozen corn, thawed by placing under running water Preparation: 1. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally. 2. Add rice; cook while stirring until parched and slightly opaque. 3. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil. 4. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice). 5. Add peas and corn, adjust seasonings, and return to oven until heated through. Yield: four servings