As we begin this 21 day fast, I want you to know that there are over 300 other churches across the nation participating in a time of fasting and prayer! There is a great resource available with everything from a fasting calendar to Bible reading to fasting how tos. Check it out here!
I NEED vegetable recipes. HELP!!!!!
Susan…hang on help is on the way. My Bride may some killer stuff that last two nights….that means great….I’ll get her recipes and get them to you….anybody else have any???
Was reading Ps. 22:27-31. MSG Reminded me of Northway Church.
About fasting…I have made soups from beans. They usually have a recipe on the back. Makes alot…
Susan-
I have been on the lookout for some veggie recipes too. Here are some that I know of.
SPAGHETTI SQUASH CASSEROLE
1 Spaghetti sqaush, cooked by your favorite method and separated into strands
1 large yellow onion
1 green pepper, chopped
1 red bell pepper, chopped
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
Preheat oven to 375F. Saute onion, peppers, and garlic over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncomverd for about 15 minutes. Mix squash well with the cooked vegetables and put in a large (13 X 9 inch) baking dish. Bake for 25 – 30 minutes. Let cool 10 – 15 minutes before serving. The recipe normally calls for cheese too but I am sure it is just as good without!
CHICKPEA STEW (I hope chickpeas are allowed:)
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/8 to 1/4 teaspoon cayenne pepper (if using)
2 cups reduced-sodium vegetable broth
1 1/2 cups water
1 10-ounce package (2 cups) frozen whole kernel corn
2 tablespoons snipped fresh oregano
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
2/3 cups coarsely chopped tomato (1 medium)
1 tbsp. lemon juice
2 tbsp. sliced green onion
In a large covered saucepan cook onion, sweet pepper, and garlic until onion is tender, stirring occasionally. Stir in cumin, paprika, and cayenne pepper; cook for 1 minute.
Carefully add broth, the water, corn, and oregano. Bring to boiling; reduce heat. Simmer, coverd, for 5 to 10 mingtues or until corn is tender. Stir in chickpeas, tomato, and lemon juice. Heat through. Ladle into serving bowls. Sprinkle with green onion.
Hopefully that helps!
Pastor Buddy….can you make sure that these are “Daniel friendly”? Thanks!!!