Daniel Fast Recipes

Green Chili White Bean Dip

April 3, 2014 by Holly Yzquierdo 20 Comments

I’ve been selfishly keeping this Green Chili White Bean Dip to myself. Today is the day I set it free! It’s made with pantry staples so if you have nothing in the fridge you can still make this dip. I think it is “guilt-free” so if you end up eating the whole bowl with a spoon there is no harm done.

Green Chili White Bean Dip

Ingredients

1 can of white beans, drained and rinsed (I used Great Northern beans)
1 (4 oz) can of diced green chilies
1 tsp salt (optional, and you may want to taste before using)
1 tsp garlic powder
1 tsp onion powder
cilantro (optional)

Pour beans, chilies, and seasonings into a blender or food processor.
Blend until smooth, add a little water if needed.
Taste, add extra seasonings if desired.

Serve

I devoured this dip with tortillas, pita bread, veggies, tortilla chips and homemade Pico de Gallo.

You could also eat the Green Chili White Bean Dip as a sandwich or wrap spread. I finished it off with a spoon though, it is just that good!

This tip would be perfect for a potluck!

I also wanted to invite you all to join a brand new Facebook group for our community. The My Plant-Based Family Group is a group for anyone interested in plant-based living. Discussion, questions and encouragement are welcome! Click HERE to join!

Cilantro Lime Quinoa

February 20, 2014 by Holly Yzquierdo 12 Comments

Do you want to know two words that make me swoon? Well I can think of several words but the two I’m referring to are cilantro and lime! I love them both but paired together they can take any dish to a new level. I’ve used the lime juice in the plastic lime and frozen cilantro and it was good but nothing compares to using fresh limes and fresh cilantro.

I think the biggest reason is the fresh lime zest. My favorite zester is the Better Zester, it has a zest “catcher” that also measures the amount of zest. I’ve scraped off with zest off with a knife but my zester makes it much easier. I have more recipes coming that use a zester as well, here is a hint: Gluten-Free, Vegan, Lemon, Cake. I don’t want to be too obvious. 🙂

Cilantro Lime Quinoa

Ingredients

2 cups uncooked quinoa
3 1/2 cups of water (you may need a little more, have 4 cups available)
2 limes (you’ll use about 1 Tbsp zest and 1/4 cup lime juice)
1/2 tsp salt (optional)
1/4 to 1/2 cup cilantro

Rinse your quinoa well then cook it in a pot with 3 1/2 cups of water over medium heat. Cover with a lid.
While the quinoa is cooking zest limes then squeeze the juice into a cup or bowl. You will want to remove any seeds the squeeze out. Also chop cilantro, I prefer to use only the leaves because I don’t like using the stems. Set all of this (zest, juice, cilantro) to the side.
After about 15 minutes check on the quinoa. When it is mostly done and all of the water has been absorbed pour the lime juice, zest and cilantro into the pot (add salt if desired) and stir well. Cover with the lid and let it cook for about 5 more minutes. Use more water if needed.

Serve

I love Cilantro Lime Quinoa with Unfried Black Beans and fresh salsa but you can use your imagination. If you think the quinoa is drying out too fast feel free to use more water, I thought it soaked up the lime juice better by using less. This recipe is difficult to mess up.

This post is shared at Plant-Based Potluck Party Link Up

Hearty Lentil & Barley Stew

December 10, 2013 by Holly Yzquierdo 7 Comments

When the air turns crisp and comfort food calls, there’s nothing better than a hearty bowl of lentil and barley stew. Packed with wholesome vegetables, fiber-rich grains, and savory broth, this simple recipe will fill your kitchen with warmth and your belly with satisfaction. Let’s dive into making this wholesome, cozy dish.

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids up and down the sledding hill.

Why You’ll Love Lentil & Barley Stew

Not only is this stew delicious, but it’s also incredibly nutritious. Lentils provide plant-based protein, barley adds fiber, and the medley of vegetables offers a variety of vitamins and minerals. Plus, it’s budget-friendly and easy to customize with whatever veggies you have on hand.

The combination of lentils and barley creates a thick, satisfying stew that feels like a warm hug on a cold day. It’s perfect for combating winter chills while being lighter and healthier than traditional stews.

Should I Soak Barley Before Adding to Stew?

Soaking barley before adding it to stew is optional and depends on the type of barley and how quickly you need it to cook. Personally, I don’t bother.

When to Soak Barley:

Pearl Barley: Soaking isn’t necessary because pearl barley is pre-processed to remove the hull, allowing it to cook in about 25–30 minutes. However, soaking for 1–2 hours can speed up the cooking process if you’re short on time.
Hulled Barley: Hulled barley retains its bran layer and takes longer to cook (about 40–50 minutes). Soaking overnight reduces cooking time and makes it more tender.

Tips for Adding Barley to Stew:

Dry Barley: If you don’t soak the barley, simply add it early in the cooking process, so it has enough time to cook fully.
Pre-Cooked Barley: If you’ve pre-soaked or cooked the barley, add it toward the end of the stew’s cooking time to prevent overcooking.

In most cases, dry barley works perfectly well when added directly to a simmering stew. It will absorb the flavors of the broth as it cooks, enhancing the dish’s overall taste.

Lentil & Barley Stew

Ingredients

4 cups water
2 stalks celery, chopped
1/2 onion, chopped
2 Tbsp Dry Veggie Broth Mix
1 carrot, chopped
2 small potatoes (with skin on), chopped
1/4 cup dry (uncooked) barley
3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

Step 1 – Prepare Ingredients

Add all of the ingredients to a pot and cook over medium heat.

Step 2 – Cook

Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.

Step 3 – Serve

The soup is delicious on its own, but here are some serving suggestions to complement the dish:

Crusty Whole-Grain Bread: Perfect for soaking up the hearty broth.
Garlic Herb Flatbread: Add a flavorful twist with fresh herbs and olive oil.
Side Salad: A simple green salad with a tangy vinaigrette balances the stew’s richness.
Roasted Vegetables: Serve with roasted root veggies like carrots, parsnips, or sweet potatoes.
Brown Rice or Quinoa: Spoon the stew over a bed of grains for extra texture and nutrition.
Vegan Yogurt Dollop: Add a creamy element with unsweetened plant-based yogurt.
Toasted Seeds or Nuts: Sprinkle on pumpkin seeds, sunflower seeds, or chopped walnuts for crunch.
Herb Garnish: Top with fresh parsley, cilantro, or dill for a burst of color and flavor.
Avocado Slices: Creamy avocado pairs wonderfully with the earthy stew.
Vegan Cheese Shreds: Add a cheesy note with plant-based parmesan or cheddar-style shreds.
Pickled Veggies: Tangy pickled onions, cucumbers, or radishes add a delightful contrast.
Cornbread: Opt for a vegan cornbread recipe to serve alongside for a Southern-inspired twist.

Each option enhances the flavors and textures of the stew while keeping it entirely plant-based.

Storage

Storing lentil and barley stew is simple and helps you enjoy leftovers throughout the week. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4–5 days. For longer storage, freeze the stew in freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date for easy tracking.

When ready to eat, thaw frozen stew overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to restore its original consistency. This makes it a convenient, make-ahead meal for busy days.

More Plant Based Soup Recipes

If you like this stew, you’ll love these recipes too:

Yield: 4 Servings