asbc seek devotionals 2025 2 - Flipbook - Page 88
DEVOTIONAL JOURNAL | ALFRED STREET BAPTIST CHURCH
CHIPOTLE BLACK BEAN
BURGERS
GREEK-STYLE STUFFED
PEPPERS
1 (15-ounce) can black beans, rinsed and drained
1 cup mashed cooked sweet potatoes (about 1 large
sweet potato, peeled)
¼ cup oat flour (see Recipe Notes) or brown rice flour
½ tablespoon dried parsley
¼ teaspoon chipotle chile pepper seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup diced zucchini
1 clove garlic, minced
1 (8-ounce) can tomato sauce
3 chopped canned artichokes, drained
½ cup chopped black olives
1 teaspoon dried oregano flakes or 1 tablespoon
chopped fresh oregano
1 teaspoon dried parsley or 1 tablespoon chopped
fresh parsley
½ teaspoon salt
2 medium bell peppers
(green, orange, red, and/or yellow)
2 cups cooked quinoa
½ tablespoons pine nuts
Preheat oven to broil setting. With a potato masher or fork,
mash black beans in a large bowl, leaving about 1/4 of
the beans whole. Mix in sweet potatoes, oat flour, parsley,
chipotle chile pepper seasoning, garlic powder, salt, and
pepper. Scoop out 1/3 cup of bean mixture, and place on
an 11 x 17-inch baking sheet that has been rubbed with
olive oil. Flatten and shape into a circle with spatula. Repeat
with the remaining bean mixture to make 6 burgers.
Broil 4 inches from heat about 7–8 minutes or until golden
brown. Flip burgers carefully with spatula. Broil 2-3 more
minutes, and serve.
Yield: 6 servings (serving size: 1 burger)
by Kristen Feola, “Ultimate Guide to the Daniel Fast”
CAJUN RED BEANS
AND RICE
½ tablespoon extra-virgin olive oil
½ cup chopped green pepper
½ cup chopped red onion
½ cup sliced celery
¼ cup water
2 teaspoons Creole Seasoning
1 (15.5-ounce) can red kidney beans,
rinsed and drained
2 cups cooked brown rice
Heat olive oil in a large, deep skillet over medium heat. Add
green peppers, onions, and celery. Cook until vegetables
are softened, about 3–5 minutes. Add water and Creole
Seasoning. Stir well. Mix in kidney beans and rice. Lower
heat and cook another 5 minutes or until heated through.
Yield: 8 servings (serving size: 1/2 cup)
by Kristen Feola, “Ultimate Guide to the Daniel Fast”
88
Preheat oven to 350 degrees. Place artichokes in a food
processor, and pulse until artichokes are chopped well.
Set aside. Heat olive oil over medium heat. Add onion
and zucchini. Cook 3–5 minutes or until vegetables are
softened. Lower heat, and add garlic. Cook 1 minute,
stirring constantly so garlic doesn’t burn. Add tomato
sauce, artichokes, olives, oregano, parsley, and salt. Cook 15
minutes, or until sauce is thickened. While sauce is cooking,
prepare peppers. Cut in half lengthwise, and remove stems
and seeds. Place peppers in boiling water for 5 minutes.
Drain in colander, and place in a large baking dish. When
sauce is finished, mix in the quinoa and pine nuts. Stir well.
Spoon mixture evenly into pepper halves. Add hot water to
dish to a depth of 1/2 inch. Bake uncovered for 20 minutes.
by Kristen Feola, “Ultimate Guide to the Daniel Fast”
