Category: Sauces & Spreads

Sunday Sauce

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You probably wouldn’t guess I’m Italian by looking at me. The blond hair, blue eyes and fair skin come from my German side. The truth is I’m only a quarter paesana, but my maiden name is Musacchio, and my Italian heritage is what was emphasized throughout my childhood.

The most influential element of that heritage was the food. This goes without saying, but Italians know how to cook. If we were visiting relatives on a Sunday, it was likely they’d be serving pasta—usually spaghetti or cavatelli (say: kuh-vah-dells)—with homemade sauce.

Unfortunately, my family’s sauce is not Daniel Fast approved. For starters, it’s flavored with meat (sausage, meatballs or both), and there’s always a little sugar, which is added to cut the acidity. I wondered how I might make a no-sugar-added marinara that wasn’t sour, so I took to the internet. One popular suggestion was to add a grated carrot, but that just didn’t seem authentic. Baking soda was another idea, but that’s not allowed during the Fast, either. Then I found this article, which outlines two keys to a perfectly balanced red sauce:

1. High quality tomatoes, specifically the San Marzano variety
2. Low and slow cooking: Four hours are needed for tomatoes to break down and release their natural sugars.

I thought this would be the perfect job for my Crock-Pot, so I adapted one of my favorite recipes and let it simmer for five hours. The result was a wonderfully mild sauce with no bitterness.

If you like a chunky sauce, you can simply use a spoon to break up the bigger pieces of tomato. I prefer a smooth sauce, so I dump the whole pot into my Vitamix. You could also use an immersion blender or food processor.

Serve over your favorite whole grain pasta and mangia!

 

Slow Cooker Spaghetti Sauce (No Sugar Added!)

Adapted from Allrecipes

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Ingredients

  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 1 can (6 oz) tomato paste
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf

Instructions

  1. Sauté onion in olive oil until translucent. Add garlic and cook for about 1 minute more.
  2. Combine all ingredients in a slow cooker and cook on low for 4-5 hours.
  3. For a chunky sauce, break up tomatoes with a spoon. For a smooth sauce, use a blender or food processor.
  4. Serve with whole grain pasta.
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https://danielfastfoodie.com/sunday-sauce

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Date Caramel

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If I asked you to name a sweet, delectable treat, dates probably wouldn’t be the first thing (or the fifteenth) to come to mind. After all, they look like this:

Shriveled and brown, they don’t exactly scream, “Eat me!” But hear me out: While dates may not be the most beautiful fruit, they are one of the sweetest.

You might be surprised to know that Medjool dates (the ones pictured above) are actually a fresh fruit. They’re widely available during the holiday season, and you can find them in the produce section. Medjool dates are bigger, softer and sweeter than the dried variety on the shelf next to the raisins.

In the interest of full disclosure, I should probably mention that one serving (just two dates) contains 30 grams of sugar. That’s as much as a pack of M&Ms. BUT, unlike your favorite vending machine snack, dates have 16 vitamins and minerals, with high levels of potassium and magnesium. They’re also high in fiber, making them an excellent source of energy without the crash.

Date caramel is a must-have for me during the Daniel Fast. It’s delicious as a fruit dip and can also be used in recipes that require a hint of sweetness. Just be sure to remove the pits first. If you forget this step, the result will be inedible. Trust me. I learned the hard way.

 

Date Caramel

Adapted from The Full Helping

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Ingredients

  • 1 cup Medjool dates, pitted (about 9 dates)
  • Seeds scraped from a 2-inch piece of vanilla bean (optional)
  • Water

Instructions

  1. In a small saucepan, heat about 2 cups of water to almost boiling. (There should be enough water to cover the dates completely.) Remove pan from heat and add dates, making sure all are submerged. Cover and soak for 20 minutes.
  2. Drain liquid, reserving about 1 cup. Pour dates, 3/4 cup liquid and vanilla seeds into a food processor or high-speed blender and puree until smooth. If the mixture is too thick, add a little more of the liquid.
  3. Store in a sealed container in the fridge for up to 3 weeks.

Notes

If you are using dried dates, you will need to increase the soaking time to at least 40 minutes.

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https://danielfastfoodie.com/date-caramel

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Classic Hummus

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Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make.

While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, and soybean oil is often partially hydrogenated, which equals trans fats.

Skip the Sabra, and make your own hummus. It only takes a few minutes!

 

Yield: 1 cup

Classic Hummus
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Ingredients

  • 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2-4 tablespoons water
  • 2 tablespoons olive oil

Instructions

  1. Place first six ingredients and 2 tablespoons water into a blender or food processor and blend until well mixed.
  2. Add olive oil and process at low speed until smooth.
  3. If desired, add an extra 1-2 tablespoons water for a thinner consistency.

Notes

I don't like the taste of raw garlic, which is why I use garlic powder in recipes like this one that don't require cooking.

Olive oil can turn bitter when blended at high speeds, so be sure to add it at the end.

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https://danielfastfoodie.com/classic-hummus

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