Another Recipe Share

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We hope you all are doing well with your fasting and prayer commitments. Below are a few recipes we have tried and have really enjoyed, so much so, we have cooked them over and over. We hope you enjoy them as well. 

Feel free to share some of your favorite Daniel Fast recipes and go to snacks below in the comment section. Also, let us know how you are doing and how we can support you. 

Breakfast potatoes 

Ingredients

  • 1 tablespoon avocado oil
  • 3 medium Yukon gold potatoes, cut into small cubes
  • 1/2 large onion, finely diced
  • 2 cloves garlic, finely minced
  • 1/2 red bell pepper, diced
  • Optional: 1/2 cup chopped vegan breakfast sausage (we used Beyond Meat)
  • 1/2 can (8 oz.) black beans, drained and rinsed
  • 2 heaping cups chopped kale, stems removed
  • 1 teaspoon Old Bay seasoning, or as desired
  • Salt and pepper, as desired to taste

SERVE WITH

  • 1/4 cup finely chopped cilantro or parsley, for garnish
  • 1 large avocado, sliced

Instructions


In a large cast iron skillet over medium heat, add in 1 tablespoons of oil. Add the cubed potatoes and cook for 7 to 10 minutes, or until about half way cooked. Stir occasionally.

  • Add in the onions and cook for 3 minutes more.
  • Add the garlic, bell pepper, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through, about 10 minutes.
  • Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.
  • Adjust seasonings to taste and add salt and pepper as needed. Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!

Notes

  • The nutrition facts for this recipe do not take into consideration the optional vegan sausage and salt + pepper to taste.
  • Cooking time may vary depending on the size of the potatoes.
Source: Sweet Simple Vegan https://sweetsimplevegan.com/2020/03/vegan-breakfast-potato-hash/

Vegan Mac and Cheese

The Ultimate Vegan Mac and Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it's gluten-free.


Course Main Course

Cuisine American, Gluten-Free, Vegan


Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes


Servings 6 People

Calories 418kcal

Author Melissa Huggins


Ingredients

  • 1/2 cup raw cashews
  • 16 ounces dried elbow macaroni , gluten-free or regular
  • 1 cup potato , peeled & chopped into 1-inch pieces
  • 1/2 cup carrots , chopped
  • 1 cup unsweetened soy milk (or any plant-based milk)
  • 3/4 cup vegetable broth , low sodium
  • 3/4 teaspoon granulated onion
  • 1 1/2 teaspoons salt , more to taste
  • 1/2 teaspoon paprika
  • 2-3 tablespoons nutritional yeast , more if preferred
  • 2 1/2 tablespoons tapioca flour/starch *See note
  • 2 tablespoons fresh lemon juice , more to taste
  • 2 tablespoons vegan butter
  • 2 cloves garlic , minced

Instructions

  • Boil the cashews, potatoes, and carrots until tender (about 8-10 minutes). Drain well and set aside.
  • Place macaroni in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.
  • Place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down and sauce is smooth, about 1-2 minutes. Set aside.
  • Heat up butter in a large pan over medium heat. When melted, add garlic and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).
  • Pour in the cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a splash of broth. Taste for seasoning and add more if needed.
  • Now add pasta and gently toss to coat. Serve immediately. Enjoy!

Notes

  • I usually start blending the sauce 5 minutes before the pasta will be done. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce.
  • To make it easier, cook potatoes, cashews and carrots the night before and pop them in the fridge.
  • If you'd like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether. The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight "cheesy" stretch. 
  • The cheese has a very smooth and creamy texture. So, if it comes out a bit grainy, you may need to blend longer. If it's still grainy, your blender may not be strong enough to pulverize the cashews completely smooth.
  • If you'd like to add another layer of flavor to the sauce, you can try ½-1 teaspoon of miso paste, apple cider vinegar or dijon mustard. Blend it up with the cheese sauce. 

Nutrition

Calories: 418kcal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 537mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 4.6mg | Calcium: 98mg | Iron: 5.1mg


Source: Vegan Huggs https://veganhuggs.com/vegan-mac-n-cheese/    

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