DANIEL FAST RECIPESThick and Creamy Corn-Potato Soup 6 ears corn (cut off the cob)6 medium-large red potatoes (chopped in 1/2 inch pieces)6 carrots (finely chopped)1 medium-large onion (finely chopped)2 green peppers (finely chopped)2 bay leaves3 teaspoons thyme2 teaspoons marjoram3 teaspoons cumin2 teaspoons sea salt2 teaspoons pepper3 32oz. boxes of vegetable brothWater, as necessaryPut vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

Tomato Basil Soup12 Vine Ripe Tomatoes1 Package Cherry Tomatoes2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)1 Large Ripe Avocado2 Yellow Onions (chopped)4 Cloves Garlic (chopped)5 Stems Fresh Basil2 Tablespoons Pure Honey1 Bay Leave1 teaspoon Oregano1 teaspoon Sea Salt1 Tablespoon Red Pepper Flakes2 Tablespoons Olive OilCook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.

Daniel Fast Fiesta PizzaIngredients 1 packet of whole wheat pizza doughMariana sauce, ½ cupNon-sticky sprayCornmealSoy cheese, shreddedPizza panDiced carrots, mushrooms, bell peppers, corns, tomatoes, spinach and olives for the toppingsDirections

Preheat the oven at 450 degrees F. This will take about 20-25 minutes.

Saute your veggies in the sauce, leaving aside the toppings.

Slightly knead the dough, roll on to a board and cut it in an exact circle.

Spray the non-sticky spray on the pan and place the cut piece of dough on it.

Even and generously spread the cheese on it and then layer it with the sauteed vegetables.

Add the toppings and then one more layer of cheese.

Bake it for about 10 minutes and serve it hot.

Vegetable Soup:2 medium garlic cloves, minced1 medium onion, diced2 medium carrots, diced1 medium sweet red pepper, diced1 medium celery stalk, diced2 small zucchini, diced2 c. green cabbage, shredded2 c. Swiss chard, chopped2 c. cauliflower, small florets

2 tsp. thyme, fresh, chopped6 c. vegetable broth2 tbsp. parsley, fresh, chopped½ tsp. table salt, or to taste¼ tsp. black pepper, or to taste2 tbsp. fresh lemon juice, optionalPut garlic, vegetables, thyme and broth in a large soup pot.  Cover and bring to a boil over high heat, reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley; season to taste with salt, pepper and lemon juice.

Fruit Smoothie:2 frozen bananas (skin removed and cut in chunks)½ c frozen blueberries1 c. orange juice1 teaspoon vanilla extract (optional)Place bananas, blueberries and orange juice in blender, puree.  Use vanilla to taste.  Use more or less liquid depending on the thickness you want for your smoothie.

Vegetable Stir Fry:1 small onion1 red bell pepper1 bunch broccoli florets2 zucchini1 small can sliced water chestnuts1 can organic baby ear corn1/4 cup soy sauceSautee first three ingredients in olive oil and soy sauce until slightlytender. Add zucchini and just before done add water chestnuts and baby corn.I also sprinkled with sesame seeds. Let simmer for 2-3 minutes and serveover brown rice.

Black Bean and Rice Stuffed Peppers:1 qt. 100% Vegetable or Tomato Juice2 c. cooked black beans1 c. cooked brown rice2 med. green onions (chopped)¼ c. fresh cilantro (chopped)2 tbsp. extra virgin olive oil2 tbsp. lime juice1 clove garlic (finely chopped)2-3 large bell peppers (cut in half lengthwise and deseed)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers inglass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish.Cover and bake in oven at 350 degrees for 45-60 minutes.

Cabbage Stir Fry:2 c. shredded cabbage¼ c. chopped yellow onion¼ c. chopped green onionSliced almonds2 tbsp. chopped garlicSalt and pepper1 c. olive oil

Place ½ c. olive oil in pan and heat. Place almonds and garlic in hot oil and stir until begins tobrown. Add all vegetables and remaining oil and season to taste with salt and pepper. Continueto stir until desired crunch.

VEGAN TOMATO VINAIGRETTE Makes 2 servings Ingredients: ½ cup chopped, peeled tomato 2 tablespoon white wine vinegar ½ teaspoon dried basil (or 1½ tsp fresh) ½ teaspoon dried thyme (or 1½ tsp fresh) ½ teaspoon Dijon mustard

Directions: Chop in your favorite blending appliance. Keep refrigerated, lasts about 2 days. Serve on green salads.

OVEN FRIES Prep Time: approx. 15 min. Cook Time: approx. 30 min. Ready in: approx. 45 min. Yields 6 servings

Ingredients:

2½ pounds baking potatoes 1 teaspoon olive oil 1 pinch ground cayenne pepper

Directions: Preheat oven to 450ºF (230ºC). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into ½ inch thick strips. In a large mixing bowl toss potatoes with oil and red pepper. Spread on baking sheet in one layer. Bake for 30 minutes. Serve immediately.

PAN FRIED GREEN BEANS Prep Time: approx. 15 min. Cook Time: approx. 15 min. Ready in: approx. 30 min. Yields 4 to 6 servings

Ingredients: 1½ pounds fresh green beans, trimmed and snapped Garlic powder to taste Onion powder to taste 3 tablespoons olive oil

Directions: In a pot over medium-high heat, combine green beans, garlic powder, and onion powder. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender. When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Vegetable Bean Soup

1 tablespoon extra-virgin olive oil½ cup chopped onion½ cup chopped carrots½ cup chopped celery1 clove garlic, minced6 cups water1 (8-ounce) can tomato sauce 1 (14.5-ounce) can light red kidney beans, rinsed and drained1 (15-ounce) can black-eyed peas, rinsed and drained1 (14.5-ounce) can French-style green beans, drained1 cup chopped yellow summer squash, unpeeled½ tablespoon chili powder1 bay leaf1 teaspoon salt1/8 teaspoon pepper2 tablespoons chopped fresh parsley

Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic doesn’t burn. Pour in water and all remaining ingredients. Bring to a boil, and then lower heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.

INSANELY EASY VEGETARIAN CHILI

This chili is sooo easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Prep Time: approx. 25 min. Cook time: 30 min. Ready in: approx. 55 min. Yields 8 servings

Ingredients: 1 tablespoon olive oil 1 cup chopped onions ¾ cup chopped carrots 3 cloves garlic, minced 1 cup chopped green bell pepper 1 cup chopped red bell pepper ¾ cup chopped celery 1 tablespoon chili powder 1½ cups chopped fresh mushrooms 1 (28 ounce) can whole, unsalted, peeled tomatoes with liquid, chopped 1 (19 ounce) can kidney beans with liquid 1 (11 ounce) can whole unsalted kernel corn, undrained 1 tablespoon ground cumin 1½ teaspoons dried oregano 1½ teaspoons dried basil

Directions: Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Trail Mix 1 cup whole raw almonds or Cinnamon-Roasted Almonds1 cup cashew halves & pieces1 cup walnut halves1/2 cup golden raisins1/2 cup raisins1/4 cup sunflower seeds1/4 cup pumpkin seeds

Mix ingredients together, and store in an airtight container.

Cinnamon-Raisin Carrot Salad2 cups shredded carrots, peeled1 cup shredded red cabbage1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)½ cup raisins¼ cup chopped pecans2 tablespoons raw sunflower seed kernels

Dressing:1/3 cup unsweetened apple juice1 teaspoon cinnamon

Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until cool. Serve chilled.