Susan’s Black Bean & Brown Rice Stuffed Peppers Recipe
1 qt 100% Vegetable or Tomato Juice
2 cups cooked black beans
1 cup cooked brown rice
2 med green onions (chopped)
¼ cup fresh cilantro (chopped)
2 tbsp extra virgin olive oil
2 tbsp lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseeded)
Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!
6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
waterPut vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.
12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil
Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.
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 brothUse 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 saute 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.
I never buy Italian dressing anymore. I just mix together: kosher salt, black pepper, garlic, oregano, sometimes basil, let it all “steep” in some red wine vinegar for a few minutes, then whisk in a few teaspoons of extra virgin olive oil. Usually mix it right up in a measuring cup and you can make as much or as little as you need. To modify the taste of the vinaigrette, you can add Dijon mustard, red pepper, honey, or whatever else you desire. The flavors are SO strong, much better than anything in a bottle, if you are willing to experiment just a little. I don’t really measure…just sort of whisk together till the consistency looks right. Hope that helps!
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 Saute 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
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 onionCombine 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. Saute 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.
1 package dried black beans
Vegetable broth (1- 32oz. box)
2 cloves garlicSoak 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
Green onion (1 bunch)
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.
1 cup soft tofu
1 small onion chopped
1 tbsp red wine (or other) vinegar
1 tbsp extra virgin olive oil
3 cloves garlic, smashed and peeled
1 tbsp chopped parsley
3/4 tsp salt
1/4 tsp pepper
Line a colander with several thickness of paper towel. Place tofu in colander and allow to drain 5-10 minutes to remove excess water. Meanwhile in a skillet, heat oil over medium heat. Add onion and cook stirring 8-10 minutes or until golden. Add garlic and cook stirring 3 minutes or until garlic just begins to brown. Place in mini food processor and blend until almost smooth. Add drained tofu and process until smooth. Add vinegar, parsley, salt, and pepper. Process 2-3 seconds until just blended.
1 cup raw macadamia nuts
juice of 1/2 lemon
1/4 cup water (or more for desired texture)
1/2 tsp kosher salt
1/2 tsp Italian herbs
Place all ingredients but water in a food processor, add water a little at a time until it is the texture you want. This is used as a cheese substitute in lasagna, spinach pie, and stuffed manicotti that can be made using whole wheat or brown rice pasta.
3-4 medium sweet potatoes
1/8 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Peel sweet potatoes and cut into fries. Put sliced potatoes in a gallon ziploc bag, add oil, salt, and pepper. Seal bag and work oil and potatoes around in the bag until all are well coated. Spread in single layer on 2 cookie sheets. Bake at 350 degrees about 15 minutes on each side or until browned and slightly crisp. 5-6 servings
(my mom made these with Christmas dinner instead of sweet potato casserole and they were all eaten, she usually throws out casserole.)
3 small zucchini cut into 1/8″ slices
3 small yellow summer squash cut into 1/8″ slices
1 sweet vidalia onion sliced (can use white or yellow onion)
2 tbsp olive oil
1 tsp dried oregano
salt and pepper to taste
Pour olive oil into skillet or saute pan. Heat oil at medium heat setting and add onion slices. Saute, stirring a couple of times until onions just begin to soften, then add zucchini and squash slices and cover to use the steam generated. Cook covered for about 3 minutes then stir. cover, and repeat and add salt, pepper, and oregano. Saute uncovered to desired consistency. I cook mine until the onion is transparent and the squash and zucc is tender but crisp. You may want to cook yours longer for softer veggies or at a higher temp to brown the veggies slightly
2 TBSP oil
¼ cup of dry onion
1 tsp garlic powder
14.5 ounce can of pinto beans
14.5 ounce can of garbanzo beans
14.5 ounce can of black beans
14.5 ounce can of great northern beans
14.5 ounce can of kidney beans
28 ounce can of tomatoes
12 ounce can of tomato paste
1 quart of water
2 TBSP chili powder
½ tsp black pepper
½ tsp sea salt
Add all cans to the pot without draining. Mix well until tomato paste is dissolved. (Sometimes I add water and paste first.) You can also add a can of corn for a variation. Simmer chili over medium heat for 20 minutes. It is also good served over brown rice.
Choose your favorite veggies. We like zucchini, sweet onions, Roma tomatoes, turnips, potatoes, sweet potatoes, carrots (not the babies) and mushrooms. Preheat oven to 400 degrees. Spray cooking sheet with cooking spray (I use butter flavored). Cut veggies to approximately the same size. Add veggies to tray. Spray veggies and season with salt and pepper. Bake for 30 minutes or until desired tenderness.
Choose your favorite veggies (cabbage, carrots, onion, water chestnuts, green onion, red pepper, green pepper). Stir fry in oil. We add a small amount of soy sauce for flavor. Serve over brown rice.
1 can of corn, drained
1 onion, chopped
2 can of pinto beans with liquid
1 can of black beans
1 TBSP organic taco seasoning
¼ tsp garlic powder
1 TBSP oil
This is a favorite. In a skillet, toast corn with chopped onion. Meanwhile, in a skillet, add pinto beans. As the beans heat, mash them with a potato masher. Add garlic powder and salt to the pinto beans and continue to mash. Add the black beans, oil, and taco seasoning to the corn/black bean mixture and continue to heat while stirring.
Layer lettuce, pinto beans, and black beans and corn. Add your favorite toppings. We enjoy avocados, green onion, tomatoes, rice cheese, tofu sour cream. You can also serve in a whole wheat tortilla. Be careful when purchasing tortillas! Read the labels! Most brands are loaded with honey, sugar, and white flour.
1 cup corn flour
1 cup unsweetened soy, rice, or almond milk
¼ cup water
1 TBSP olive oil
1 cup of corn
½ TBSP chives–can also substitute ½ TBSP of chopped green onion
½ tsp salt
Preheat oven to 400 degrees. Mix flour, milk, water, and oil. Stir until smooth and no lumps. Add corn, chives, and salt. Stir well and combine. Spoon mixture into small muffin tins that have been lightly sprayed. Bake 20-25 minutes. Makes 16 mini muffins.
I TBSP of extra virgin olive oil
3 cups of cabbage (I use Napa. It is more expensive but has a better taste and worth the extra)
1 chopped onion
1 clove of garlic, minced
½ cup of mushrooms (I am not a fan, so I left them out)
1 can of black beans, drained and rinsed
1 can of tomato puree
¼ cup of water
2 TBSP of fresh parsley (or 2 tsp dried)
1 tsp of dried oregano
1 tsp salt
1/8 tsp pepper
1 cup of cooked brown rice
Mash 1 cup of black beans and set aside. Heat oil in skillet and add onion. Cook until onion is translucent. Stir in garlic, mushrooms, tomato puree, mashed beans, water, parsley, oregano, salt, and pepper. Reduce heat and simmer for 20 minutes.
Preheat oven to 350 degrees. Boil cabbage in water for 5-6 minutes. Spray a 8×8 baking dish and add cooked cabbage. Place remaining beans and rice over cabbage. Pour tomato mixture over rice. Bake 20 minutes. You can also add zucchini and carrots for added flavor.
2 cans white beans, drained
2 tbsp olive oil
1/2 cup yellow onion chopped
1/2 cup celery finely diced
1/2 cup carrots finely diced
2 cloves garlic minced (optional)
1/2 tsp dry oregano (optional)
1/4 cup extra virgin olive oil (optional to drizzle over finished dish)
salt and pepper to taste
Drain beans, set aside, heat olive oil add veggies and seasonings, saute’ until veggies are just done, add beans and heat thoroughly.
My family really likes this dish. It has the makings of a good soup too, been thinking of trying this as a base with vegetable stock and maybe cabbage? Will report back if I try that and it’s good.
This was a big hit for my bunch. I made it today and I was impressed! It is rare to find something everyone can agree is good. It didn’t last long!
1 TBSP extra virgin olive oil
1 cup diced onion
1 cup diced carrots
2 cloves garlic, minced
6 cups of water or vegetable broth (if you use broth you need to adjust the salt)
2 red potatoes, thinly sliced
1 cup of lentils, sorted and rinsed
1 can of cannellini beans
1 can fire roasted tomatoes with garlic
2 cups spinach
1/2 TB crushed rosemary
1 bay leaf
1 tsp salt
1/8 tsp pepper
Heat oil in large sauce pan over medium heat. Add onions and carrots, and cook until onion is soft and translucent. Stir in garlic, and cook for 1 minute. Add water,potatoes, lentils, beans, tomatoes, spinach, rosemary, bay leaf, salt and pepper. Heat to boiling and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
Sometimes it can be hard coming up with good breakfasts on the Daniel Fast, especially if you are used to eggs. I made what I thought was a delicious breakfast and it was quick.
1 tablespoon olive oil
1 medium onion, sliced
1/2 green pepper, chopped
1 cup firm tofu, diced in bite-sized pieces
garlic salt to taste
Italian herbs to taste
Heat a skillet over medium heat. Add oil and heat for a couple minutes. Add the onions and green peppers and stir fry for 2-3 minutes. Add tofu, garlic salt and Italian herbs. Continue to cook until vegetables are soft.
Makes two servings.
This was so tasty. The tofu is about the same consistency as egg whites and it soaks up the flavors of whatever it’s being cooked with. Very easy, tastes great, and lot of protein.
So here is a recipe for Homemade Dijon Mustard! You can make a batch of it and store it for use during the Daniel Fast. If you want, you can add a little honey to the recipe AFTER the fast, but meanwhile, be blessed with this modified recipe.
2 cups dry white wine vinegar
1 cup finely chopped onions
2 cloves garlic, finely minced
4 ounces dry mustard
1 tablespoon vegetable oil
2 teaspoons salt
Few drops Tabasco
Directions: Combine vinegar, onion and garlic. Heat to boiling and simmer for five minutes. Pour into medium bowl to cool cool. Add dry mustard to a small sauce pan. Now pour the vinegar mixture through a strainer into the saucepan, whisking until very smooth. Heat slowly, stirring constantly until the mixture thickens. Allow to cool and then pour into non-metallic covered container. For best results, chill at last two days before using. This mixture will stay fresh in the refrigerator for several weeks.
You can buy 100% whole wheat tortillas, but these are so easy and fun to make. Use these tortillas for a veggie wrap or for chips with salsa.
2 cups whole wheat flour
½ teaspoon salt
2 tablespoons olive oil
½ cup warm water
1.Mix flour and salt in bowl.
2.Add olive oil and stir until well combined.
3.Add warm water 1 tablespoon at a time until the mixture starts to pull away from the sides of the bowl.
4.Knead dough on floured board for about 3 minutes (20 folds).
5.Allow dough to rest for 15 minutes (this is called resting)
6.Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each part into thirds) and shape into little ball
7.With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
8.Heat a skillet over medium heat. Fry the tortillas in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp tortillas.
9.Keep tortillas warm by placing in a tortilla holder or wrap in a kitchen towel
This is a great main dish for the Daniel Fast. It uses tofu for the protein source.
2 Tbs olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced
2 Tbs poultry seasoning
1 clove garlic, minced (1 tsp.)
1 canned chipotle pepper in adobo sauce, drained and minced
2 cups cooked brown rice or wild rice medley
1/2 cup yellow raisins
1/2 cup vegetable broth
1 tsp liquid smoke flavoring
5 oz tofu, mashed
3 red bell peppers, laved lengthwise
Preheat oven to 400 degrees
1.Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic. Saute until soft (about 7 minutes).
2.Stir in chipotle pepper and saute 2 more minutes.
3.Add rice, raisins and broth; cook for about 5 minutes. This should be the consistency of stuffing.
4.Meanwhile, mash tofu and then mix with enough liquid smoke flavoring to your taste (a little goes a long way). Divide the tofu among the pepper halves then top with rice mixture.
5.Place peppers in 9″ x 12″ casserole dish. Add water until it comes 1/2″ up sides of peppers.
6.Bake for 30 minutes or until peppers are soft and the stuffing is hot.
This is a very easy to prepare and hearty meal. I make this even when I’m not on the Daniel Fast! 2 medium-sized green peppers, chopped
1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons salad oil
2 tablespoons chili powder
¾ teaspoon salt
¼ teaspoon ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste
[When I make this during non-fasting times, I also add 1 tablespoon of sugar with the other spices.]
Chop and sauté in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring occasionally to prevent sticking.
1 carrot chopped
1 celery stick chopped
1 medium onion chopped
3 garlic cloves, pressed
2 tbsp olive oil
8 c vegetable broth (the expensive kind has 2x the flavor- I found that out by accident)
4 c water
1 can of black beans (Libby’s organic have no added salt, found them at Walmart)
16 oz frozen corn
1 red tomato chopped
1 yellow tomato chopped
1/4 c chopped cilantro
2-3 tsp sea salt
6 corn tortillas
Heat oil in the bottom of the pot and saute the first 4 ingredients until soft. Add everything else except the tortillas. Low boil for about 30 minutes. Add tortillas. Cook for another 10 minutes.
Serve topped with fresh chopped avocado and green onion.
Peel, core and slice 6 apples.
Place them in a pot with about 2/3c of unsweetened apple juice, and 1/2c of water. (This doesn’t seem like much water but as the apples breakdown they add more liquid)
Add about 2-3 tbsp of cinnamon
Bring to a broil, reduce heat to medium.
Stew for about 15 minutes, checking and stirring every 5 min.
If you want your apples more firm, do less time.
Be careful, they can burn fast.
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