Thick and Creamy Corn-Potato Soup Tomato Basil Soup

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1 DANIEL FAST RECIPES Thick 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 leaves 3 teaspoons thyme 2 teaspoons marjoram 3 teaspoons cumin 2 teaspoons sea salt 2 teaspoons pepper 3 32oz. boxes of vegetable broth Water, as necessary Put 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 Soup 12 Vine Ripe Tomatoes 1 Package Cherry Tomatoes 2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section) 1 Large Ripe Avocado 2 Yellow Onions (chopped) 4 Cloves Garlic (chopped) 5 Stems Fresh Basil 2 Tablespoons Pure Honey 1 Bay Leave 1 teaspoon Oregano 1 teaspoon Sea Salt 1 Tablespoon Red Pepper Flakes 2 Tablespoons Olive Oil Cook 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.

2 Vegetable Soup: 2 medium garlic cloves, minced 1 medium onion, diced 2 medium carrots, diced 1 medium sweet red pepper, diced 1 medium celery stalk, diced 2 small zucchini, diced 2 c. green cabbage, shredded 2 c. Swiss chard, chopped 2 c. cauliflower, small florets 2 tsp. thyme, fresh, chopped 6 c. vegetable broth 2 tbsp. parsley, fresh, chopped ½ tsp. table salt, or to taste ¼ tsp. black pepper, or to taste 2 tbsp. fresh lemon juice, optional Put 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 blueberries 1 c. orange juice 1 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 onion 1 red bell pepper 1 bunch broccoli florets

3 2 zucchini 1 small can sliced water chestnuts 1 can organic baby ear corn 1/4 cup soy sauce Sautee first three ingredients in olive oil and soy sauce until slightly tender. 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 serve over brown rice. Black Bean and Rice Stuffed Peppers: 1 qt. 100% Vegetable or Tomato Juice 2 c. cooked black beans 1 c. cooked brown rice 2 med. green onions (chopped) ¼ c. fresh cilantro (chopped) 2 tbsp. extra virgin olive oil 2 tbsp. lime juice 1 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 in glass 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 minutes. Cabbage Stir Fry: 2 c. shredded cabbage ¼ c. chopped yellow onion ¼ c. chopped green onion Sliced almonds 2 tbsp. chopped garlic Salt and pepper 1 c. olive oil Place ½ c. olive oil in pan and heat. Place almonds and garlic in hot oil and stir until begins to brown. Add all vegetables and remaining oil and season to taste with salt and pepper. Continue to stir until desired crunch.

4 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.

5 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 oil ½ cup chopped onion ½ cup chopped carrots ½ cup chopped celery 1 clove garlic, minced 6 cups water 1 (8-ounce) can tomato sauce 1 (14.5-ounce) can light red kidney beans, rinsed and drained 1 (15-ounce) can black-eyed peas, rinsed and drained 1 (14.5-ounce) can French-style green beans, drained 1 cup chopped yellow summer squash, unpeeled ½ tablespoon chili powder 1 bay leaf 1 teaspoon salt 1/8 teaspoon pepper 2 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.

6 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.

7 Trail Mix 1 cup whole raw almonds or Cinnamon-Roasted Almonds 1 cup cashew halves & pieces 1 cup walnut halves 1/2 cup golden raisins 1/2 cup raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds Mix ingredients together, and store in an airtight container. Cinnamon-Raisin Carrot Salad 2 cups shredded carrots, peeled 1 cup shredded red cabbage 1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups) ½ cup raisins ¼ cup chopped pecans 2 tablespoons raw sunflower seed kernels Dressing: 1/3 cup unsweetened apple juice 1 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.

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