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21 Day Devotional

Be sure to download the 21 Day Devotional Notes handout by clicking on the resources button under the video.


Devocional de 21 DÍas


Vegitarian Chili

2 medium-sized green peppers, chopped 1 medium-sized yellow onion, chopped

2 tablespoons vegetable oil
1 Zucchini, sliced

1 yellow squash, sliced
2 tablespoons cili powder
3/4 teaspoon salt
1/4 teaspoon ground red pepper

2 cups corn kernels (fresh or frozen)
2 cans (16 oz each) tomatoes, including liquid
2 cans (16 oz each) pinto beans, including liquid 2 cans (16 oz each) black beans, including liquid 1 can (4 oz) mild green chilies, including liquid
1 can (4oz) tomato paste

Chop and sauté the peppers and onion in oil. Add the sliced zucchini and yellow squash, chili powder, salt, ground red pepper, and corn kernels.

When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.

Bring to a boil and then reduce the heat. Let simmer for 20 minutes, stirring occasionally to prevent sticking.

Zesty BLack Bean Soup with ChipoTle Chiles

2 cups dried black beans soaked overnight & rinsed 2 bay leaves

5 cups of water
1 teaspoon of salt

3 tablespoons of olive oil
3 cups of finely chopped onion
1/2 finely chopped carrot
1 cup finely chopped celery
1/2 teaspoon of salt
5-6 medium cloves of garlic minced 1 1/2 tablespoons of ground cumin

1 tablespoon chipotle chiles in adobo sauce (see next recipe) 2 teaspoons of adobo sauce
6 cups of vegetable broth
2 tablespoons of cornstarch

2 tablespoons of water
2 tablespoons of lime juice

Garnish with lime wedges, minced fresh cilantro leaves, red onions finely diced and avocado diced medium.
Cook beans; place beans, bay leaves and water in large sauce pan with tight fitting lid. 

Bring to boil over medium high heat. Using large spoon skim the scum as it rises to surface. Stir in salt and reduce heat to low. 

Cover and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours. (If necessary add another cup of water and continue to simmer until beans are tender); do not drain beans. 

Discard bay leaves. 

Cook the soup; heat oil in large soup pot over medium-high heat: add onion, carrots, celery and salt: sauté while stirring occasionally, about 12-15 minutes or until vegetable are soft or lightly browned. 

Reduce heat to medium-low: add garlic & cumin and continue to cook until fragrant, 3 minutes. 

Stir in beans, the bean cooking liquid, chipotle chiles, adobo sauce and vegetable broth, increase heat to med-high and bring to boil. 

Reduce heat to low and simmer, uncover, stirring occasionally for 30 minutes while flavors blend. Serving; ladle about 1 1/2 cups of beans and 2 cups liquid into food processor or blender. 

Process until smooth and return to pot. 

Stir together corn starch and water in small bowl until combine, then gradually stir about 1/2 of cornstarch mixture into soup; bring to boil over medium-high heat to thicken soup, stirring occasionally.

Adjust thickening to your liking by adding cornstarch mixture. 

Remove pot from heat, and stir in lime juice before ladling soup into bowls; serve immediately and offer garnishes separately.

Chipotle Chiles in adobo Sauce

3 cups of water

1/2 onion, cut in 1/2 inch slices
5 tablespoons of cider vinegar
2 cloves garlic, sliced
1/4 cup tomato sauce
1/4 teaspoon of salt
7-10 medium size dried chipotle chiles, stemmed and slit length- wise

Place all ingredients in a medium size sauce pan and heat over med-high heat: bring to a boil.
reduce heat to low. cover pan and simmer for 60-90 minutes or until chiles are soft and liquid is reduce to about 1 cup.

Vegetable and Bean Paella

3 tablespoons olive oil

1 cup finely chopped onion 1 cup brown rice
2 garlic cloves, minced

1 teaspoon ground cumin
1 can (15 oz) stewed tomatoes (with juice)
1 1/2 cups vegetable broth
1 cup Sonoma dried tomato halves, cut into strips
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) red kidney beans, rinsed and drained 1 can (15 oz) chickpeas, rinsed and drained
1 cup finely diced zucchini (1/4 inch dice)
1 cup frozen corn kernels
Salt to taste
1/4 cup chopped cilantro
2 tablespoons finely diced red bell pepper
2 teaspoons seeded and finely dice jalapeño pepper

Heat oil in a large skillet over medium heat; sauté onions about 5 minutes or until golden.

Reduce heat to medium-low; stir in rice, garlic, and cumin and stir about 1 minute so all ingredients are well blended and start to cook.

Add stewed tomatoes, broth, and dried tomatoes; heat to boiling. Stir to make sure all ingredients are well blended; cover and continue to cook over medium-low heat for 15 minutes.

Mix beans, chickpeas, zucchini, and corn in bowl. 

Add to skillet and stir gently to mix well. Reduce heat to low, cover and cook about 10-15 minutes or until rice is soft. Adjust seasoning with salt before transferring to serving dish; sprinkle with cilantros, bell pepper, and jalapeño just before serving.

Tex-Mex Chili Pot

2 Tablespoons olive oil

1 Tablespoon garlic
1 leek chopped (discard tough leaves first)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 Red Bell Pepper, diced
1 Carrot, diced
2 Zucchinis or yellow squashes, cut 1/2-inch cubes 4 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) white beans, rinsed and drained
1/4 cup chopped fresh cilantro

Heat olive over medium-heat heat; add garlic, leek, chili powder, and cumin and sauté for 3 minutes.

Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more minutes.

Stir in broth and increase heat to bring to boil. 

Reduce heat to medium and add rinsed and drained beans. 

Cook for 10 minutes until well heated.

Stir in fresh cilantro and serve

Popeye Burgers

1 Box (10 oz) frozen chopped spinach, thawed or fresh spinach 1 Large potato, grated

1 Medium onion, finely chopped
1 tablespoon garlic powder

1 tablespoon dried chopped onion
1 tablespoon paprika
1/2 cup homemade Daniel Fast ketchup 1/2 cup crushed whole wheat matzo
1/2 cup rolled oats
1/2 cup cornmeal
1 teaspoon of salt
1 teaspoon of Dijon mustard

Blend all the ingredients thoroughly in a large mixing bowl, adding a little more cornmeal if the mixture is too wet or a little water if the mixture is too dry
Form into thin patties (the thinner the better) and cook in a lightly oiled nonstick pan over medium heat

You can also freeze uncooked patties by layering them between waxed paper or plastic wrap and sealing in a zip lock bag.

Notes from Pastor Steve:
We used this recipe and Karen & I enjoyed it. 
I did not find the whole wheat matzo so I used 3/4 cup of oats and cornmeal instead. I did have to add a little bit of water about 1/4 of a cup.

Green Bean and Tomatoes Italian Style

2 tablespoons of olive oil

1 small onion diced
2 small cloves of garlic minced
1 cup canned chopped tomatoes
1 lb green beans, stem ends snapped off or 1 (15oz) of green

Salt and fresh ground black pepper
2 tablespoons of fresh parsley leaves or basil minced

Heat oil over medium heat . add onions; cook until softened about 5 minutes.
Add garlic and continue cooking. 

Add tomatoes: simmer until juices simmer slightly, about 5 minutes.
Add green beans, 1/4 teaspoon salt and few grindings of pepper to pan. 

Stir well, cover and cook, stirring occasionally, until beans are tender, about 20 minutes. 

Stir in parsley or basil and adjust seasonings. Serve immediately.

Herb-Roasted Sweet Potato Fries

1 pound small sweet potatoes or yams 2 teaspoons olive oil

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees. 

Coat a heavy-weight rimmed baking sheet, with cooking spray or brush with vegetable oil.

Cut each potato in half crosswise. 

Place the halves cut side down on the cutting board and cut each into 4 wedges.
Combine the oil, thyme, rosemary, salt, and pepper in a large bowl. 

Add the potato wedges and toss to coat well.
Transfer the potatoes to the prepared baking sheet, spreading them out in a single layer. 

Bake for about 35 minutes, tossing 2 or 3 times, until the potatoes are tender and lightly browned.

Roasted Asparagus the Roman Way

1 pound asparagus spears, washed and trimmed 10 cherry tomatoes, halved

1/2 cup chopped kalamata olives

Herb and Garlic Marinade 1/3 cup water
1/3 cup vinegar
1/3 cup vegetable oil

3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Prepare the oven by placing the rack on the highest position and heating the oven to 450 degrees
Whisk together all the marinade ingredients in a small bowl.
Place the asparagus on a large rimmed plate or baking dish. 

Drizzle some of the marinade over the spears until they are well coated. 

Reserve the remainder of the marinade for other recipes or for salad dressing.

Transfer the spear to a heavy-weight rimmed baking sheet. 

Scatter the tomatoes and the olives over the asparagus and then bake for about 5 to 10 minutes or until the spears are at the tenderness you desire. 

Be sure to watch them carefully so they do not overcook.

Black Bean, Corn and Brown Rice Stuffed Peppers

2 cans (15 oz) black beans drained 3 cups cooked brown rice, divided 1 cup frozen corn kernels, thawed 2 Scallions sliced

1/4 cup chopped fresh cilantro
2 Tablespoons extra virgin olive oil
2 Tablespoons fresh lime juice
1 clove garlic, minced
Salt and freshly ground pepper to taste

2-3 large bell peppers, cut in half lengthwise and cored 2 cups 100% vegetable or tomato juice

Preheat oven to 350 degrees
Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice and garlic.

Season with salt and pepper to taste.
Carefully spoon some of the juice over each stuffed pepper, trying not to disrupt the filling. 

Pour the remainder of the juice into the dish. 

Cover with foil and bake for 45-60 minutes.
To serve, place about 1/2 cup of brown rice on each plate, spoon some of the juice from the baking dish on the rice, and then place a stuffed pepper on top of the rice.
Serve Hot

Greek Vegetables Stew

2 tablespoons oil

2 onions, chopped
1 pound green string beans, broken in half 1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. 

Add oregano & garlic. Cook 1 minute. 

Add 4 cups water and tomatoes. Cook 10 minutes. 

Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. 

Serve with a lemon slice in each bowl.

Eight servings.

Red Sauce for Whole Wheat pasta

2 tablespoons olive oil

1 green bell pepper, diced large
1 yellow onion, diced large
2 cloves garlic, minced
2 cans (15 oz) diced tomatoes
2 cans (15 oz) tomato sauce
1 tablespoon Italian herbs
Salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium-heat. 

Add the bell pepper, onion, and garlic; sauté until the bell pepper softens, 5 to 7 minutes
Add the tomatoes, tomato sauce, and Italian herbs, 

Reduce heat to medium-low and allow to simmer for 30 minutes.

Season to taste with salt and pepper.

Serve over hot pasta of your choice

Hearty Layered Salad

6 cups mixed salad greens

1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained 1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1 small cucumber, thinly sliced
1 cup thinly sliced red onion, separated into rings
1 green pepper, diced
1/2 cup chopped walnuts, toasted

1 large ripe avocado, peeled and sliced 1 cup silken tofu
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

In a large glass bowl, layer the first eight ingredients. 

In a blender, combine the dressing ingredients; cover and process until smooth.

Serve with the salad.

Dressing #1

4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice 1 tablespoon finely chopped Italian parsley

In a small bowl whisk together the olive oil, lemon juice, and parsley until well blended.

Dressing #2

2 Tablespoons olive oil
1 Lemon juiced
1 clove garlic, crushed and finely minced Salt and pepper to taste

In a small bowl whisk the olive oil, lemon juice, and garlic until well blended. Season with salt and pepper to taste.

Dressing #3

3 Tablespoons extra-virgin olive oil
3 Tablespoons freshly squeezed lemon juice
1 Clove garlic, crushed and finely minced
1 Tablespoon finely chopped fresh Italian parsley 1 Tablespoon finely chopped fresh mint
Salt and Pepper to taste

In a bowl whisk together the olive oil and lemon juice until emulsified. Add garlic, parsley, and mint and mix again until blended. Season to taste with salt and pepper.

Dressing #4

2 Tablespoons extra-virgin olive oil 1 Tablespoon soy sauce
2 Tablespoons peanut oil
2 Teaspoons tomato paste

2 Tablespoons chopped Carrot
2 Tablespoons chopped celery
2 Tablespoons chopped onion
2 teaspoons chopped ginger root (remove peel before slicing)

Place all ingredients in a blender and liquefy until smooth. Adjust seasoning with soy sauce or salt.

Dressing #5

1/4 cup red wine vinegar
1 teaspoon dried oregano 2 Cloves garlic, minced
1/2 teaspoon Dijon Mustard 1 teaspoon salt
1/2 teaspoon pepper
1/2 cup extra-virgin olive oil

Measure the vinegar, oregano, garlic, mustard, salt, and pepper in a small bowl. Whisk ingredients together and drizzle the olive oil into the bowl until emulsified.

Dressing #6 - Mustard Vinaigrette

1 clove garlic, finely minced
1 Tablespoon Dijon mustard
3 Tablespoons balsamic vinegar
1 teaspoon soy or tamari sauce
salt and freshly ground black pepper to taste 1/2 cup extra-virgin olive oil

Combine all ingredients except the olive oil in a small mixing bowl.
Whisk ingredients together and drizzle the olive oil into the bowl until emulsified.

Black Bean and Mango Salad

1 ripe mango, peeled, pitted, diced, divided
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley or cilantro 1 tablespoon fresh lemon juice

2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper flakes
Pinch of dried oregano
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup chopped red onion
1 red bell pepper chopped
Salt and Pepper to taste

Measure 1/2 cup of the diced mango and place it in a blender; add the olive oil, vinegar, parsley or cilantro, lemon juice, garlic cloves, basil, red pepper flakes and oregano.

Blend until smooth, about 1 minute.

In a large bowl, add the remainder of the diced mango, black beans, chickpeas, red onion, and red bell pepper. 

Pour the mango dressing over the mixture and gently toss. 

Adjust with salt and pepper.

For best results, chill the salad for at least 1 hour before serving.

Black Bean Dip

1 Plum tomato, diced

2 tablespoons diced red onion
1 tablespoon cilantro, chopped
2 cans (15 oz each) black beans, drained 1 tablespoon cumin
2 teaspoons hot sauce

Place the tomato, onion, and cilantro into the bowl of a food processor and pulse until well chopped.
Add the black beans, cumin, hot sauce and salt and pulse until the mixture is mostly smooth.

Scrape into a bowl and garnish with cilantro sprigs. Serve with vegetables or baked corn chips.

Black bean Corn Salsa

1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) whole kernel corn, drained

1 teaspoon minced fresh jalapeño pepper
2 Roma tomatoes, seeded and chopped

1 red bell pepper, seeded and cut in small dices 1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 cup fresh lime juice

1 teaspoon salt
1 avocado diced

Combine all ingredients n a large bowl except for the avocado; toss lightly until will blended
Cover and chill for at least two hours then add avocado just before serving.
Serve with vegetables or baked corn chips

Tofu Mayonaise

4 ounces tofu

1⁄3 cup olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
Salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper.
You can add 4-6 garlic cloves, mashed with ••• teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

White Bean Dip

This is a great dip for vegetables. It’s a lot like hummus. You can also substitute the mint and thyme with chopped rosemary for a totally different flavor. Consider adding lemon zest. Use the beans, garlic and oil as a base, and then experiment.

1 (14 ounces) can cannellini beans, rinsed and drained

1 clove garlic
1 1/2 tablespoons extra-virgin olive oil
4 sprigs fresh mint leaves
6 sprigs fresh thyme leaves, stripped from stem
Coarse salt and black pepper

Mix all ingredients in food processor. Serve with sliced vegetables including carrots, celery, cucumbers, and red and green peppers
Makes about 2 cups

Mazto Style Unleavened Bread

2 cups of whole wheat pastry flour

Warm Water
Preheat your oven to 450 degrees and line two large baking sheets with parchment paper.
Measure the flour into a large bowl; add water in small amounts and mi until you have a soft dough.
Turn the dough onto a floured surface and knead with a quarter turn folding motion for about 5 minutes. Cover the dough with a kitchen towel and allow to rest for about 5 minutes.
Break off egg-sized portions of dough and stretch thinly as you can before rolling into oval slabs that are as thin as possible. Prick each oval with a fork.
Transfer the pieces to a baking sheet and place it in the oven; bake until crisp and buckled, about 3 minutes.


Daniel Fast Cabbage Soup

1/2 cup olive oil
1 yellow onion, chopped
4-5 cloves garlic, minced
1 red bell pepper, diced large
4 stalks celery, chopped
1 head green cabbage, cored and sliced
2 quarts vegetable stock
3 carrots, cut into 1/2-inch pieces
2 cups green beans, cut into 1/2-inch pieces 1 can (16 oz) diced tomatoes, with juice
1 cup brown rice
2 tablespoons Italian herbs
Salt and freshly ground black pepper

Heat the olive oil in a large soup or stock pan over medium heat; add the onion, garlic, bell pepper, and celery; sauté until the pepper and celery begin to soften
Add the cabbage, vegetable stock, carrots, green beans, diced tomatoes, rice and Italian herbs, Adjust heat to a simmer level for the soup.

Adjust seasoning with the salt and pepper to taste. Simmer for about 40 minutes or until the rice is cooked the carrots are tender.
Adjust seasoning one more time and serve.

Fast Food Stir-Fry Brown Rice with Vegetables

2 Tablespoons olive oil, divided
1 Onion, sliced
2 Cloves garlic, minced
1 package (16 oz) stir-fry vegetables 4 cups cooked brown rice

Soy Sauce to taste 1/4 roasted peanuts

Using a wok or large skillet, heat about 2 tablespoons of oil over medium heat; add the sliced onion and garlic; sauté for about 5 minutes or until onion begins to soften.
Add the frozen vegetables to the pan; stir and toss as they cook and heat thoroughly. Stir in the brown rice and season with soy sauce to your taste

Continue to cook until everything is throughly heated. Just before serving, garnish with roasted peanuts.

Basic Black Bean Soup

(The recipe is excellent choice for lunch or dinner and it freezes well for future meals. Cook dried beans can be substituted for can beans.)

1 tablespoon olive oil
3/4 cup of finely chopped onion

1 teaspoon of mince garlic
3/4 cup of finely chopped celery
2 teaspoons of finely chopped jalapeno pepper

2 cans (15oz ea.) black beans rinsed and drained 1 can (15oz) diced tomatoes w liquid
2 cups of water
1 teaspoon of ground cumin

salt, freshly ground black pepper and red pepper flakes to taste

Heat oil in sauté pan over medium heat. add garlic and sauté for 2 minutes. Add celery and jalapeño pepper and sauté for 1-2 minutes. remove from heat and set aside. Place one can of black beans and half diced tomatoes in a blender and puree until smooth. Combine the puree the remaining beans and tomatoes with the onion, garlic, celery and jalapeño in large sauce pan. Stir in cumin and season with salt, pepper and red pepper flakes. Cover and simmer over medium heat until well heated; reduce heat to low and adjust lid to release steam while simmering for 20 minutes. Serve hot. Makes 6 servings.

Quick Slow cooker Veggie Soup

2 cans (15oz. each) crushed tomatoes with juice 1 small can (6oz) tomato paste

1 can (15oz) tomato sauce
1 can (15 oz) yellow corn drained

1 can (15oz) green beans drained
1 can (15oz) potatoes drained or 1 medium size potato diced
1 can (15oz) peas drained
1 can (15oz) sliced carrots drained or 2 carrots chopped in small pieces or diced
2 medium onions diced
1 clove garlic minced
1 tablespoon of italian herbs
4-5 bay leaves
salt & fresh ground pepper to taste

Gently combine all ingredients in large slow cooker. If necessary add water to cover ingredients. cook for 3-4 hours or simmer in stove-top in a soup pot. Adjust seasoning with salt & pepper before serving. Makes 4-6 servings. 1 or 2 vegetables may be omitted or substituted.

Lentil Soup

2 quarts water

3 cups lentils, soaked 2-3 hrs.
2 tablespoons salt
2 tablespoons olive oil
1 large onion chopped
2 stalk celery, chopped
3 carrots, sliced
2 cloves garlic minced
2 cans (15oz ea. ) dice tomatoes with juice 2 tablespoons lemon juice
2 tablespoons red wine vinegar

freshly ground black pepper to taste dried herbs to taste

Heat water in large pan over med-high heat: add lentils, lower heat, and cook covered for 20 minutes; add salt. while lentils are cooking heat oil in large skillet over medium heat: add onion, celery, carrots and garlic. sauté until soft about 10 minutes. Stir the soften vegetable mixture into lentils. Add tomatoes, lemon juice and vinegar; season with pepper. Bring to boil, then gently simmer uncovered until lentils are very tender. If soup becomes too thick add water. Before serving, check seasoning and stir in chopped herbs.