Dinner Menus

Dinner - Bean and Rice Casserole - 4 Servings
Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast.
Preheat oven to 375

Ingredients:
1 medium onion, chopped
2 cup uncooked brown rice
1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed
1 can black beans (15 1/4 - 19 oz), drained and rinsed
1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed
1 can stewed tomatoes (14 1/2 - 16 oz), drained
1 can chopped mild chilies (4 oz), drained
10 ounces frozen green peas, thawed by placing under running water 1 cup frozen corn, thawed by placing under running water

Preparation:
1. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
2. Add rice; cook while stirring until parched and slightly opaque.
3. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
4. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
5. Add peas and corn, adjust seasonings, and return to oven until heated through.

Dinner - Stir Fry Vegetables with Brown Rice - 4 Servings
You will end up having a couple meals that you really enjoy and you might find yourself making this meal over and over again during your fast. Not only is it very appetizing in its colorful presentation, but it is filling and tasty. Change the recipe to your own liking and with what you have available, but don’t skimp on the vegetables as that’s what makes this recipe unique and satisfying.

 Ingredients:
1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
1⁄2 pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced

Preparation:
4 cups greens, chopped (kale, spinach, collards, etc.)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
11⁄2 cups peas(if frozen, run under water to thaw)
1⁄2 cup toasted sliced almonds

1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
2. Add green onions and ginger. Sauté for 5 minutes.
3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
4. Add greens and toss for about 2 minutes or until greens are wilted.
5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
6. Serve as complete meal.

Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

Dinner - Bean Curry and Rice - 8 Servings
This is an easy recipe and you can adjust the spices to your liking. You might also consider adding mushroom, carrots or other vegetables.

Ingredients: 
1 can garbanzo beans, drained and rinsed (15 ounce)
1 can kidney beans, drained and rinsed (8 ounce)
1/2 cup raisins
salt and pepper to taste
8 cups cooked brown rice
2 tablespoons olive oil
1 large white onion, chopped 1/2 cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin 1 pinch cayenne pepper
1 can crushed tomatoes (28 ounce)

Preparation:
1. Prepare the brown rice according to package directions so you have enough for 8 servings.
2. Heat the oil in a large pot over medium heat, and cook the onion until tender.
3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
4. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
5. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Lentil and Kale Stew Servings 4 (2-cup)
Prep time: 10 minutes
Cook time: 30 minutes
This is so hearty that calling it a mere soup just didn’t seem right! It’s jam-packed with protein and rich earthy flavor, (Agatston, 2005, p. 264).

1 tablespoon extra-virgin olive oil
4 celery stalks, finely chopped
2 garlic cloves, minced
2 (15-ounce) can brown lentils, rinsed and drained
1 cup canned crushed tomatoes
3 cups low-sodium tomato vegetable juice
1 (1/2-pound) bunch kale, tough stems removed and leaves roughly chopped (5 to 6 cups)
Salt and freshly ground black pepper

Heat oil in a large saucepan over medium-high heat.  Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown).  Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer.  Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with salt and pepper.  Ladle into bowls and serve.

Red Beans and Rice Servings 2 1/2 - 5 Quarts
1 pound dry red beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 (14 1/2 ounce cans vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon hot pepper sauce
3 cups cooked brown rice

In a large pot, cover the beans with three times their volume of water and bring to a boil.  Boil for 10 minutes and then remove from heat.  Cover and let stand for one hour and then drain.  Combine all of the ingredients in a slower cooker except the rice.  Cover; cook on low for 10 hours or on high for six hours.  Serve over the hot cooked brown rice, (Crock-Pot: The Original Slow Cooker Cook Book, p. 60). 

Roasted Pepper and Bean Chili Servings 3 - 6 Quarts
2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1 (14 1/2 ounce can crushed tomatoes)
1 (10 ounce can diced tomatoes)
1 (15 ounce can garbanzo beans, drained)
1 (15 ounce can pinto beans, drained)
1 (15 ounce can black beans, drained)

Cut the peppers in half and remove the seeds.  Slash the edges so that the peppers will lay flat.  Place the pepper skin side up on a baking sheet.  Broil the peppers until blackened, about 15 minutes.  Seal in a plastic food bag.  Allow to stand for 15 minutes and then rub the skin from the peppers and chop them.  Combine the peppers with the remaining ingredients in a slow cooker.  Cover; cook on low for eight to 10 hours or on high for four to five hours (Crock-Pot: The Original Slow Cooker Cook Book, p. 63).