Who knew you could make a creamy, delicious risotto without butter or Parmesan? Not only is this recipe dairy free, it’s also made with whole grain brown rice, which is gluten free, heart healthy and rich in antioxidants. Among other health benefits, brown rice aids digestion, lowers cholesterol and reduces the risk of type 2 diabetes.
Veggie burgers fall into the category of foods I had no intention of ever trying … until the Daniel Fast. I didn’t have a reason to eat black bean burgers when hamburgers were readily available, but the limits of a vegan diet gave rise to a revolution in the kitchen.
This veggie wrap is so good, I’ve made it for lunch three days in a row now. It’s inspired by the Pioneer Woman, so that should be all the convincing you need to give it a try yourself.
My recipe is a pared-down version of Ree Drummond’s. Hers includes sautéed onions, but I didn’t want to spend the extra time on that step. I like the simplicity of jarred veggies and some lettuce for a quick and easy meal. She tops hers with feta cheese, which sounds delicious, but is not allowed during the Daniel Fast. Balsamic vinaigrette is optional, but I found it unnecessary because there is plenty of flavor between the roasted red peppers, artichoke hearts and hummus.
I used homemade chapati for this wrap, but you could also use a whole-grain tortilla. Spread the hummus on first, then place a whole romaine lettuce leaf in the center. The lettuce acts like a liner to keep the wrap from getting soggy. Finally, pile on the veggies! The amount you need will depend on the size of your tortilla.
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The cold temperatures of January have had me craving a big bowl of soup. My mom came to visit yesterday and offered to pick up lunch from Panera, but not one of their soups is Daniel Fast approved. So, today I decided to make my own.
The secret to this recipe is selecting a high quality vegetable stock; broth won’t cut it. I always use Kitchen Basics brand, which includes carrot, mushroom, tomato, onion, celery and red bell pepper, plus some herbs and spices. You can tell by the deep, rich color that it’s full of flavor. Add some rice and mirepoix (that’s a fancy word for a mixture of chopped carrot, celery and onion), and soup’s on!
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Ever notice how the boxed mac n’ cheese tastes completely different when you reheat the leftovers? It isn’t nearly as tasty the next day. Well, with this recipe, the exact opposite is true. You’re gonna want to make the sauce ahead of time and let it sit in the fridge overnight. Let me explain…
This recipe was inspired by one called “Vegan Mac n’ Cheese.” I’m not calling it that, because I think it sets expectations too high. There’s just nothing like real cheese. If you approach this recipe with the notion that it will taste like its dairy-laden counterpart, you’re going to be disappointed. But if you’re willing to try something new, you’ll be amazed at how creamy and comforting a sauce made from cashews can be.
I don’t even like cashews, but I decided to try the “Vegan Mac n’ Cheese” because the author claimed it rivaled the Barefoot Contessa’s version filled with milk, butter, gruyere and cheddar cheeses.
Um, not quite.
It was okay, but it wasn’t something I wanted to eat again. Unfortunately, I had a giant pot of leftovers, and I couldn’t bring myself to throw it all away. So, into the fridge it went. The next day I filled my bowl out of obligation, determined not to waste food. (Raw cashews aren’t cheap!) But something had happened overnight. A miracle? No, probably not, but that reheated pasta was good! By day 3, I was hooked.
You might be confused when you see nutritional yeast on the list of ingredients, but don’t worry, it’s Daniel Fast approved! It is an inactive yeast, which means it’s not a leavening agent. Nutritional yeast is a popular supplement with vegetarians and vegans because it has a significant amount of plant-based protein. It’s also gluten-free and chock-full of B vitamins. Affectionately called “nooch,” it comes in the form of flakes or powder and has a savory cheesy flavor.
This pasta may not replace your favorite mac n’ cheese, but it’s packed with flavor and the texture is delightfully creamy. I used brown rice and quinoa fusilli, but shells or elbow macaroni will work, too.
Give it a try. You’ll be glad you did.
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