Daniel Fast Recipe Swap!

Have a recipe to share?  Email us at info@every1one.org and we’ll add it here.

1-Pot Vegan Minestrone Substitute the pasta for more beans! And no need to do the nutritional yeast. Yum! ~ Meinders Family

SLOW COOKER BUTTERNUT SQUASH SOUP Very yummy! I added a chopped apple to the recipe. and after it was cooked, we chopped up some leafy greens and sprinkled on top. Instead of cinnamon and nutmeg you could do some curry spices to make it spicy! the cinnamon and nutmeg make it kind of a warm, cozy soup! ~ Meinders Family

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry Another one to try. ~Meinders Family

Black Bean Soup (modified from Stacy’s Black bean soup from Healthy Cooking (Taste of Home October/November 2009) ~ Heather Bolles

3 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
2 garlic cloves, minced
3 cans of black beans, drained and rinsed (can use 2 cans of black beans and 1 can of pinto)
2 teaspoons Olive Oil
6-1/2 cups reduced-sodium vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 tablespoons lime juice (optional)
1/4 cup minced fresh cilantro (optional)
cubes of avocado (optional)

In a Dutch oven or stock pot coated with cooking spray, saute the celery, carrots,
onion and garlic in oil until vegetables are tender (about 5-8 minutes). Add the beans,
broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil.
Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans
are tender. Discard bay leaf. Cool slightly.

In a blender, cover and process soup in batches until smooth. Return
to pan; heat through. Stir in lime juice (optional). Garnish each serving with
cilantro and avocado (optional). Yield: 8 servings (2 quarts).


Peel and cube 2 sweet potatoes or russet potatoes (cubes should be no bigger than 1cm x 1 cm)
Put in pot and cover with cold water
Add 1/2 – 1 Tbsp salt
Bring to a boil and boil just until the potatoes are fork tender. (A potato cube can be easily stabbed by a fork)

Drain potatoes.
In a large skillet, heat vegetable or canola oil. (Olive oil has a low smoking point and can start smoking early.)
Once the oil is hot, add the potatoes to the pan (do not crowd the potatoes, use 2 skillets if needed or cook in batches -otherwise the potatoes will not crisp but will be soggy). Allow them to sit uninterrupted for a few minutes to allow the bottoms of the cubes to lightly brown. Stir to allow other surfaces to brown.

Taste and add seasonings as desired. (Salt, pepper, Lawry’s, chili powder…)
May saute and add onions or other veggies as desired.

Homemade salsa ~ Heather Bolles
1 (14.5 oz) can of petite diced tomatoes
1 jalapeno (finely chopped)
1 tablespoon finely chopped (minced) onion
juice from 1/2 lime (or 1-2 Tbsp lime juice)
1/4-1/2 tsp minced garlic (could use garlic powder instead)
1/4 tsp cumin
1/4 tsp salt
chopped fresh cilantro (or 1 tsp of dried cilantro)

You can blend this in a food processor to chop the tomatoes more finely, or just mix as is if the onion and jalapeno are chopped finely enough.

1/2 can coconut milk (lite or regular)
frozen strawberries (large handful)
1 – 1 1/2 frozen bananas, in big chunks 1 – 1 1/2 inches long
add water as needed to thin
(can substitute or blueberries, mango, pineapple, kiwi…)

Sauteed veggies  ~ Heather Bolles
1 small-medium onion sliced
1 green pepper julienned sliced
1 red pepper julienned sliced
1 yellow pepper julienned sliced
a large handful of baby carrots sliced lengthwise (mini spears)
2 small-medium zucchinis sliced lengthwise and cut into pieces that are 2 inches x 1/4 inch (can leave skin on or remove)
8 oz of mushrooms rinsed and sliced

In two large skillets, add 1-2 TBSP olive oil each. Heat skillets.
I like to cook the carrots, peppers, and onions for a few minutes before adding the zucchini and mushrooms. The zucchini and mushrooms cook faster.

Add salt and pepper. Cook until the vegetables are tender.

Vegetables are tasty as is.

These are a great snack – just leave out the chocolate this time 🙂

Cookie Dough Energy Bites

I enjoyed this one but at first I wasn’t sure I liked curry so I only put in 1 tbsp, it was perfect! ~Pas. Holly

Curried Cauliflower Rice Kale Soup {Vegan, Whole30}

I’ve been having this in the morning with some almond milk.  I changed out the maple syrup for a date paste I made, and while it’s not as sweet as I like, it worked!  I also left out the vanilla. Enjoy! – Pas. Holly

The Best Grain Free Granola


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