Fasting – for most it is not the most fun word to hear. It is uncomfortable and often trying time. For a time such as this it is fitting. Fasting is a time to restructure priorities to strengthen relationships & faith. Our church has called a time of prayer and fasting, to help strengthen both physical body and church body. It is also time of prayer, for those churched being effected by oppression & persecution.
Our fast will be based on Daniel’s fast from the book of Daniel. It is 21 days prayer and of a vegan diet – no animal products, yeasts, and no refined sugars. The idea is try and eat as natural as you can, while becoming closer to God. A great resource to find out more about this specific fast is ultimate Daniel fast – they have a FAQ section for questions on what eat or how to start.
Many look at the long list of no’s – like dairy, meat, sugars, caffeine and traditional baked goods…and think it will be impossible to eat – with out it getting boring. With a little culinary know how – most veggies and grains can be amazing … Don’t think about what you cannot have…think of all you can.
Our church did this fast at the same time last year, right before Covid hit. I have several Daniel friendly recipes already simply search Daniel Fast or click some of the recipes below:
We are going to start things off with cauliflower steaks – I LOVE roasted Cauliflower it is simple, easy and loaded with vitamins plus goes with just about any side – like flavoured rice or lovely fresh salad.
Cauliflower Steaks
- 2 heads cauliflower
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup olive oil
- 1 teaspoon chopped parsley
- Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).
- Remove the outer green leaves from the head of cauliflower and trim the stem.
- Using a large knife cut the cauliflower in half lengthwise through the center.
- Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
- Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
- Place cauliflower steaks on a rimmed baking sheet.
- In a small bowl mix together salt, pepper, garlic powder, and paprika.
- Drizzle olive oil on both sides of each cauliflower steak.
- Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
- Tightly cover the baking sheet with foil and bake for 5 minutes.
- Remove the foil from the cauliflower and roast for 10 minutes.
- Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
- Transfer to a serving platter and garnish with parsley.
