21 days of worship and prayer

 

WEEK 1 :  JANUARY 2nd - 10th

No Meats, No Sweets

Our fast is 24 hours a day from January 2nd to January 22nd

asparagus cashew rice pilaf

INGREDIENTS

  • 1/4 cup butter

  • 2 ounces uncooked spaghetti, broken

  • 1/4 cup minced onion

  • 1/2 teaspoon minced garlic

  • 1 1/4 cups uncooked jasmine rice

  • 2 1/4 cups vegetable broth

    salt and pepper to taste

  • 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces

  • 1/2 cup cashew halves

 

DIRECTIONS

  • Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

    Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

    Place asparagus in a separate medium saucepan with enough water to cover.</li>

    Bring to a boil, and cook until tender but firm

    Mix asparagus and cashew halves into the rice mixture, and serve warm.

Recipe Page 2

vegetarian spaghetti

INGREDIENTS

  • 1 pound uncooked spaghetti

  • 1 cup broccoli florets

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 cup fresh sliced mushrooms

  • 1 cup sliced carrots

  • 2 (8 ounce) cans tomato sauce

 

DIRECTIONS

  • Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.

    Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

 

 

baked shells in sauce

INGREDIENTS

  • 1/2 cup seashell pasta

  • 1 cup tomato sauce

  • 1/2 cup mushrooms, diced

  • 1/4 cup crumbled firm silken tofu

  • 1/4 cup shredded mozzarella cheese

  • 2 tablespoons grated Parmesan cheese

 

DIRECTIONS

  • Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Preheat oven to 400 degrees F (200 degrees C).

    In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.  In a small casserole dish layer pasta mixture and cheeses.

    Bake in preheated oven for 30 minutes, or until lightly browned

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