2024 Daniel Fast - Flipbook - Page 41
parsley. Prepare dressing and stir into rice. Season to taste. Fill tomato shells with rice mixture.
Then you can either eat them like this or cook them in the oven at 350 for about 15-20 minutes
until the tomatoes soften.
White Beans and Sautéed Vegetables
2 cans white beans – drained, 2 tablespoons olive oil, 1/2 cup yellow onion – chopped, 2 cloves
garlic – minced, 1/2 cup celery - finely diced, 1/2 cup carrot - finely diced, 1/4 cup virgin olive oil
(to drizzle after beans are dished up), Salt and pepper to taste.
Drain the white beans and set them aside. Heat olive oil and then add all the prepared vegetables to
the pan and sauté until just done. Add beans and heat thoroughly. Dish up on serving plates,
drizzle with extra virgin olive oil. Salt to taste. Yield: 4 servings. Tip: It is best to cook with regular
old pure olive oil - save the more costly extra virgin oil for salads, drizzling, and dipping. When
cooked, extra virgin oil actually turns bitter and the great flavors are cooked away. So use the
less expensive pure olive oil for sautéing and frying.
Stuffed Peppers
2 Tbs. olive oil, 2 stalks celery - minced (1/2 cup), 1 medium onion – minced, 1 tsp. salt, 1 clove
garlic - minced (1 tsp.), 2 cups cooked brown rice, 1/2 cup yellow raisins, 1/2 cup vegetable
broth, 5 oz tofu - mashed, 3 red bell peppers - laved lengthwise, 2 Tbs. fresh flat-leaf parsley.
Preheat oven to 400 degrees - Heat oil in a pan over medium heat. Add celery, onion, 1⁄2 tsp.
salt, and garlic. Sauté until soft (about 7 minutes). Add rice, raisins, and broth; cook for about 5
minutes. This should be the consistency of stuffing. Meanwhile, mash tofu, 1⁄2 tsp. salt, and the
parsley. Divide the tofu among the pepper halves then top with rice mixture. Place peppers in 9
x 12 casserole dish. Add water until it comes 1/2 inch up sides of peppers. Bake for 30 minutes
or until peppers are soft and the stuffing is hot. Yield: 6 servings
Lentil Soup
2 tablespoons olive oil - plus extra for drizzling, 1 medium onion – chopped, 2 carrots, peeled and
chopped, 2 celery stalks – chopped, 2 garlic cloves – chopped, Salt, 1 (14 1/2-ounce) can diced
tomatoes, 1 pound lentils (approximately 1 1/4 cups), 2/3 cup pearl barley, 11 cups vegetable
broth (can substitute water), 4 to 6 fresh thyme sprigs
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add
the garlic and salt and sauté until all the vegetables are tender about 5 to 8 minutes. Add the
tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break
down, stirring occasionally, about 8 minutes. Add the lentils and pearl barley, mix to coat. Add
the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over
low heat until the lentils and barley are tender, about 40 minutes. Season with salt to taste. Ladle
the soup into bowls, drizzle with olive oil and serve. Six Servings
Barbara’s Rice, Black beans, and Corn
1 can Organic Black beans drained, 1 can of organic corn, drained organic long grain rice, organic
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