Tag: vegan

Slow Cooker Refried Beans

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Refried beans are a versatile dish that can be served as a side, in burritos, tostadas, or even as a dip. This recipe requires just a few minutes of prep time, and the result is a tasty addition to any Mexican-themed meal.

When eliminating meat and dairy from your diet, it’s important to make sure you’re getting enough protein from other sources. A 1/2 cup serving of beans provides 8 grams of protein. Beans are heart-healthy and can help lower cholesterol, too.

There’s no need to soak your dried beans before cooking them in the slow cooker. Just rinse them off and throw them into the crock with the rest of the ingredients. It’s that simple!

This makes a fairly large batch, but you can freeze the leftovers. I like to portion the beans into a muffin tin so I can pull out individual servings as needed.

 

Slow Cooker Refried Beans
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Ingredients

  • 2 cups (about 1 pound) dry pinto beans, rinsed
  • 1 onion, roughly chopped
  • 1/2 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 6 cups water

Instructions

  1. Combine ingredients in a slow cooker and cover with water. Cook on high for 8 hours or overnight.
  2. Drain excess liquid and reserve. Mash beans with a potato masher or an immersion blender. Add some of the liquid back in until desired consistency is achieved. (Beans will thicken as they cool, so you may want to thin them out a bit more to start.)

Notes

Freeze leftovers in a muffin tin and transfer to a freezer bag for storage.

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https://danielfastfoodie.com/slow-cooker-refried-beans

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Chai Chia Smoothie

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Coffee and tea are the two things I’ve missed most during these first few days of the Daniel Fast. Besides the obvious caffeine boost, there’s just something so comforting about a hot drink on a cold morning. Spiced chai is one of my favorites. Although this chai chia smoothie won’t warm you up, it will be a satisfying start to your day.

Cardamom is probably the most distinct flavor in chai spice, but it may not be readily available in your pantry. If you decide to omit it from this recipe, you’ll still have a tasty smoothie, it just won’t have that signature chai flavor.

Chia seeds add fiber and protein, among other nutrients. They’re also high in omega-3 fatty acids and have more antioxidants than blueberries. Because of their ability to absorb large amounts of water, they expand in the stomach and help you feel full.

 

Yield: 1 cup

Chai Chia Smoothie
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Ingredients

  • 1 banana, frozen
  • 1 Medjool date, pitted
  • 1/2 cup almond milk
  • 1 tablespoon chia seeds
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • Dash of cloves
  • Dash of black pepper

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
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https://danielfastfoodie.com/chai-chia-smoothie

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Fiesta Bowl with Cilantro Lime Dressing

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If Joe and I are going out to dinner, there’s a 50 percent chance we’ll end up at Chili’s. Usually that’s because we’re craving their chips and salsa. (Nobody does chips and salsa better than Chili’s.) It’s actually kind of embarrassing how often we eat at the same chain restaurant, when there are so many local places we haven’t tried. (But the chips and salsa … mmmm.)

This recipe was inspired by Chili’s Fresh Mex Bowls. I’m calling it a “fiesta bowl” because it looks like a party in a bowl! Unlike the restaurant version, there’s no meat or cheese, but you won’t miss it with all the other flavors going on. A drizzle of cilantro lime dressing and some crispy baked tortilla strips complete the dish.

You’ll notice my recipe doesn’t include any measurements, except for the dressing. That’s because there’s really no wrong way to make this bowl. Start with a bed of brown rice, and add as much or as little of the toppings as you’d like. I use canned black beans and corn to make things easy.

For the tortilla strips, look for corn tortillas with just a few simple ingredients. Earth Fare and Whole Foods have them in the refrigerated section. I’ve also seen Food For Life sprouted corn tortillas in the freezer section at my local grocery store.

“We’re going to party, karamu, fiesta, forever …”

Enjoy!

 

Fiesta Bowl with Cilantro Lime Dressing
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Ingredients

    Fiesta Bowl
  • brown rice
  • black beans
  • sweet corn
  • chopped tomatoes
  • sliced avocado
  • mixed greens
    • Cilantro Lime Dressing
  • 1 lime, juiced (about 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped (about 10 sprigs)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • Dash of black pepper
    • Crispy Baked Tortilla Strips
  • corn tortillas
  • olive oil
  • salt

Instructions

    Fiesta Bowl
  1. Combine all ingredients in a bowl. Top with cilantro lime dressing and crispy baked tortilla strips.
    2. Cilantro Lime Dressing
  2. Whisk all ingredients together in a bowl, or shake in a jar to combine.
    3. Crispy Baked Tortilla Strips
  3. Slice tortillas into strips and arrange on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt. Bake at 350 degrees for 9-10 minutes.
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https://danielfastfoodie.com/fiesta-bowl-with-cilantro-lime-dressing

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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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