21 Day Fresh Start Devotional 2020

fresh S T A R T

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D E V O T I O N A L

J O U R N A L

BY BECOMING MAGAZINE

It is my prayer that as you journey through the first 21 days of 2020, your hope is renewed. I pray that your fire and hunger for God is ignited and that as you set time out for God each day, He draws near to you. I pray in the name of Jesus that your purpose will not be stagnated and that you are bold and strong! I pray that chains that kept you bound in 2019 will be broken and that you be refreshed. Consider today a fresh start. It is your time to start fresh.

- shantĂŠ stubbs

EDITOR IN CHIEF, BECOMING MAGAZINE

Recipes adapted from: https://www.easycheesyvegetarian.com https://www.mydarlingvegan.com https://www.thespruceeats.com

“ Come to Me, all of you who are weary and carry heavy burdens and I will give you rest .”

Matthew 11:28

january

1

God is a God of rest. He gives rest freely.

He invites you today to lay down every heavy burden that you have carried in 2019. Lay it down. Cast it all down at the feet of Jesus; you don’t have to carry it.

You don’t have to embrace it. Every worry, every frustration, every failure, every

doubt

and

every

feeling

of

insecurity- lay it down, cast it off and receive God’s rest today.

Vegan Creamy Three Bean Stew

ingredients 1 tbsp oil 1 onion, sliced or diced 2 carrots, diced 3 cloves garlic, minced 1 medium courgette (zucchini), diced 4 medium mushrooms, diced 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained) 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained) 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained) 400 g tinned tomatoes (~ 1⅓ cups) 400 g tin cream of tomato soup (~ 1 1/3 cups) 150 ml water (~ 1/2 cup) 1 vegetable stock cube, crumbled 1 tsp dried oregano Salt Black pepper Small bunch fresh parsley, chopped

instructions Heat 1 tbsp oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are fairly soft.

Add the three tins of beans, tin of tomatoes, tomato soup, water and crumbled stock cube.

Also add the oregano, and season to taste. Bring to a simmer. and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce. Add the parsley, mix to combine, and serve warm.

“ Do not be afraid or discouraged, for the Lord will personally go ahead of you.”

Deuteronomy 31:8

january

2

God goes ahead of you this year. Take a moment and let it sink in-God goes ahead of you. No longer will you run ahead of God. No longer will you seek to do things your own way. No longer will you fight on your own. God has gone ahead of you to make the way plain, to make the way prosperous, to work things out for your good. Things may not look the way you want them to look or things may not be working out the way you’d expect them to work out, but remember that God himself has gone ahead of you. His will and plan will unfold the way that He wants it. Trust Him.

Mushroom and Black Bean Chilli

ingredients 1 tbsp oil 1 onion, diced 225 g mushrooms, diced (~ 3 cups when diced) 2 cloves garlic, minced 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained) 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp cayenne chilli pepper (or more to taste) 1/2 vegetable stock cube, crumbled 2 large tomatoes, diced Salt Black pepper To serve: rice, fresh coriander (cilantro), etc. (optional)

instructions Heat a dash of oil in a saucepan, and add the onion. Cook for a few minutes over a medium heat, stirring regularly, until the onion is soft and translucent. Add the mushrooms and garlic, and cook for a further 5-10 minutes, until soft.

Add the tin of black beans, the spices, and the crumbled stock cube. There should be a bit of moisture in the pan from the mushrooms, but you can add a tablespoon or two of water if needed. Allow to cook, stirring occasionally, for at least 5 minutes, until the mixture looks thicker and richer.

Add the diced tomatoes, and season to taste. You can also add some extra spice if needed.

Cook for a few more minutes, until the tomatoes have softened.

Serve with your choice or sides and toppings - I used rice, and chopped coriander (cilantro).

“ Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.”

Psalm 91: 1

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3

Psalm 91 reminds us that in order to find and experience the kind of rest we need, then we must first live in the shelter of the Most High. We must be up close and personal with God. We must live with Him, we must carry Him with us daily, we must soak in His presence, we must mediate on His word, we must trust Him. Is the shelter of the Most High a place that you abide? God invites you to experience this kind of rest- His rest. He invites you to abide in His shelter, in the safety of His presence. Will you accept His invitation?

Roasted Tomato and Red Pepper Soup

ingredients 2 large red peppers 500g tomatoes 6tbsp sunflower oil 3 cloves garlic, unpeeled 1 onion Handful chives 1 vegetable stock cube Black pepper Drizzle of cream to serve

instructions Preheat the oven to 200°C (Gas Mark 6 / 400°C).

Halve the red peppers and remove the seeds. Lay in a deep baking tray and drizzle with half the oil. Put on the top shelf of the oven.

Halve the onion and cut each half into approximately four wedges. Lay them in another deep baking dish with the tomatoes and unpeeled garlic cloves. Put in the oven underneath the peppers.

After around 40 minutes, remove the peppers from the oven. Place them in a plastic freezer bag, seal, and leave for 20 minutes, or until cool. Set aside the other roasted vegetables.

After 20 minutes, remove the peppers from the bag and remove the skins with a knife.

Transfer the pepper flesh to a blender with the roasted tomatoes and onion. Squeeze the flesh of each garlic clove into the blender too. Also add the chives and black pepper, and crumble in the stock cube. Do not blend quite yet.

Pour a little boiling water into each baking dish (now empty), and scrape around the pan to allow the juices and flavours to mix with the water. Add this to the blender. Blitz the contents until smooth, and transfer to a large saucepan to heat through. Add a little water to make the soup thinner if you need to.

Serve hot with chopped chives.

"...I will never fail you .I will never abandon you .”

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4

God will NEVER let us down. That’s a fact. It may not feel that way sometimes but we must develop a posture of persistent faith. The kind of faith that keeps us trusting God despite what we feel, see or even think! You are NOT

Hebrews 13:5

abandoned! You are never alone! God holds you. God carries you. God is with you.

Roasted Vegetables Ratatouille with Chickpeas

ingredients 1 medium courgette (zucchini) 1 red bell pepper 1 yellow bell pepper 1 red onion 6 medium mushrooms 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained) 1 tbsp oil 400 g tin chopped tomatoes (~ 1 1/3 cups) 1 tbsp basil pesto

instructions Cut all of the vegetables into 1cm dice (the mushrooms can be cut slightly larger). Add them all to a large baking dish (mine measured around 7 x 11 inches), along with the chickpeas.

Drizzle with oil, and mix to combine.

Roast at 190°C (Gas Mark 5 / 375°F) for around an hour, stirring halfway, or until the vegetables are soft.

Add the tin of chopped tomatoes and the basil pesto to the dish, and mix well. Return to the oven for a further 30 minutes, until the sauce is thick and rich.

“ Kind words are like honey- sweet to the soul and healthy for the body .”

Proverbs 16:24

january

5

What are you saying? What kind of words leave your mouth on the regular?

What

words

are

you

speaking

to

yourself? What conversations are you entertaining? Kind words are sweet to the soul and healthy for the body. In this new year, resolve to speak words of faith, words of truth, words that are keeping with God’s truth and His perfect plan for your life. You set the atmosphere for your own life, it begins with simply speaking words of life and light.

Moroccan Stuffed Eggplant

ingredients 3 tbsp. olive oil, divided 2 medium eggplants 1/2 cup dry brown or green lentils 3 cloves garlic, minced 1/2 large yellow onion 1 tbsp. cumin 1 1/2 tsp cinnamon 1/2 tsp coriander 1/2 tsp turmeric pinch of cayenne 1/4 cup sun-dried tomatoes, loosely packed 1/4 cup pine nuts 1 (15 oz) can diced tomatoes 1 tsp salt 1/2 cup raisins 1/4 cup fresh parsley

instructions In a small pot, bring 1 cup of water to a boil over medium heat. Add lentils, reduce heat to a simmer, and cover. Cook for 20-30 minutes until all the water has absorbed and the lentils are tender.

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Slice the eggplant in half. Scoop out the fleshy middle, leaving a 1/2" shell, and reserve.

Brush the inside with 2 tablespoons of olive oil and bake, face-up, for 20 minutes. Chop the eggplant flesh into small cubes and set aside.

In a large sauté pan, heat the remaining oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add spices, sun-dried tomatoes, and pinenuts.

Once the pinenuts are toasted, stir in lentils, diced eggplant, canned tomatoes, and maple syrup.

Remove from heat and add raisins and parsley. Evenly divide filling between 4 eggplants, rounding off the tops, and return to the oven for 10 minutes. Remove from oven, top with fresh parsley, and serve.

january “ ...The joy of the Lord is your strength!”

6

Aren’t you tired of waking up feeling depressed, feeling anxious, feeling down and feeling discouraged? This morning, I’m

reminded

that

those

negative

emotions are not in agreement with God’s truth! You must refuse to give in

Nehemiah 8:10

to those feelings- go against the grain, resist the enemy! Remember that the joy God gives is your strength and this joy is free! By faith receive His joy. See it invading your life. See it breaking those chains of depression, fear, worry and anxiety. Make it personal! Repeat after me “The joy of the Lord is MY strength!”

Mushroom Tacos with Mango Avocado Salsa

ingredients 1 batch Portobello Steaks (4 large portobellos) 8 (6" ) corn tortillas 4 tbsp olive oil 4 tbsp balsamic vinegar 1 tsp salt & pepper 1 tbsp avocado oil 1 small avocado, chopped 1 small mango, chopped juice of 1 lime 1/2 small jalapeño, seeded and minced 1/4 cup cilantro, minced salt, to taste

instructions Whisk together the olive oil, balsamic vinegar, salt and pepper in a small bowl. Set aside.

Next, clean the mushrooms with a damp kitchen towel to remove any soil that clings to the mushrooms. With a pastry brush, generously brush on the olive oil/balsamic mixture so that it’s completely covering the mushrooms.Place the mushrooms in a shallow baking dish, top side down, and bake uncovered, for about 30 minutes, flipping after 20 minutes. The mushrooms are done when they are lightly charred on the edges and have shrunk down about 30% in size.

While the portobellos are baking, make the mango avocado salsa by mixing together the avocado, mango, jalapeño, lime, cilantro, and salt. Taste and adjust seasonings.

Add avocado oil to a small skillet and heat it over medium heat. Grill each corn tortilla for about 30 seconds per side until tortillas are warm, soft, and slightly charred. Remove from heat and set aside.

Once the mushrooms are done, remove them from the oven and cut them into 1/2" slices.

Assemble the tacos by placing 2-3 slices of mushroom on a corn tortilla. Top with 2-3 tablespoons of salsa and serve immediately.

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7

“ This is the day the Lord has made. We will rejoice and be glad in it .”

Rejoice girl! You have permission to be

Psalm 118:24

His joy. God has a plan. He is working. He

joyful! You have something to get excited about today! This is a day that God has made. Not only is it “a day” but it’s “THE day”. So get up, embrace His love, embrace never

stops

working.

Trust

celebrate what He is about to do!

Him

and

Black Bean Burger

ingredients 1/2 cup 60g raw walnuts 1/2 cup 40g old-fashioned oats 2 cloves garlic 1 1/2-inch [1cm] knob fresh ginger, peeled and coarsely chopped 1/4 cup 30g coarsely chopped onion 1 to 2 tablespoons pickled jalapeño slices 1 15-ounce [425g] can black beans or 1 1/2 cups (250g) cooked black beans, drained and rinsed 1/4 cup 10g coarsely chopped cilantro 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon chipotle chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper or more to taste 1 tablespoon ground flax seed or chia seed 2 to 3 tablespoons 10 to 15g dry breadcrumbs or flour (gluten-free if necessary)

instructions In a food processor, combine the walnuts, oats, garlic, ginger, onion, and jalapeños and pulse a few times, until the walnuts and onions are evenly chopped, 5 to 10 seconds. Add the beans, cilantro, cumin, oregano, chili powder, salt, pepper, and flax seed and process in 5second intervals, until most of the beans break down. Do not puree—there should still be some whole beans for texture.

Transfer the mixture to a bowl. Cover the bowl and chill for 15 minutes. If the mixture is too wet, add the breadcrumbs and stir to combine.

Divide the mixture into 7 to 8 equal portions. Shape into tightly packed patties. Heat a large skillet over medium-high heat (add oil if desired). Place the patties in the skillet and cook for 4 to 6 minutes per side, or until golden brown. Alternatively, preheat the oven to 400°F (200°C). Place the patties on a medium baking sheet lined with parchment paper. Bake the burgers for 15 minutes, flip, and bake another 10 minutes, or until the burgers are golden.

“ Those who trust in The Lord will find new strength .

They will soar high on wings like eagles .”

Isaiah 40:31

january What

a

great

8

privilege!

By

simply

trusting God, we receive new strength.

We’re able to soar high above the storms, high above the cares of this life, high above the giants! Are you trusting God with your life? Are you trusting Him with your future? Are you trusting Him with the "up- close and personal" ?

Nothing is too hard or too messy for God. Surrender to Him. Cling to Him. Trust

in

Him

and

soar

above

challenges , doubts and difficulties.

the

Red Lentil Soup

ingredients 1 tbsp. coconut oil 1 small yellow onion, diced 3-4 cloves of garlic, minced 1 heaping tbps fresh ginger, peeled and minced 1 small red bell pepper, diced 1 tbsp. curry powder 1 tsp. cumin 1/2 tsp. turmeric 1/8 tsp. cayenne pepper 2 small sweet potatoes, diced (about 4 cups) 1 1/2 cup red lentils, rinsed 6 cups vegetable broth 1/2 tsp . salt, or to taste 1/8 tsp . pepper, or to taste Toppings 2-4 tbsp. fresh cilantro, chopped 1 small avocado, diced fresh lime juice, optional

instructions In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.

Stir in ginger and sauté for another 30 seconds.

Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.

While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.

Using an immersion blender, puree the soup until smooth and creamy.

Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.

“ No eye has seen, no ear has heard, and no mind has imagined what God has prepared for those who love Him..”

1 Corinthians 2:9

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9

Doesn’t that excite you? Think about all of those dreams and desires that you have in your heart? ALL of those plans on your vision board or written down in your journal. Can you wrap your mind around that fact that what God has planned and what He has in store is sooooo much better?! Like so grand that you can't even begin to formulate it in your mind? Now that is powerful! So often has humans- as women, we hold so tightly onto our own ideas, plans and goals. We forget that we have a God that is so beyond us, a God whose power is infinite . We forget that we have a God who genuinely wants and knows what is best for us. Won’t you trust Him? Won’t you surrender? Won’t you give God the space and freedom in your life to do what He does best?

Vegan Mushroom Bean Burger

ingredients 1 tablespoon canola oil (or vegetable oil) 1 small onion (white or yellow, diced) 1 clove garlic (minced) 3 green onions (diced) 1/2 teaspoon cumin 3/4 cup mushrooms (fresh, diced small) 1 (15-ounce) can pinto beans 1 teaspoon parsley Salt (to taste, sea salt or kosher salt is always best!)

Black pepper (to taste) 2 tablespoons oil

instructions First, sauté the diced white or yellow onion and garlic in canola oil or vegetable oil for 3 to 5 minutes, until the onions are soft.

Next, add the green onions, cumin, and the chopped mushrooms and cook for another 5 minutes, or until mushrooms are cooked. You can add a bit more oil if needed. Set the onion and mushroom mixture aside.

Next, use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor until smooth if you prefer.

In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.

Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.

Heat about two tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one. The onion and mushroom flavor is excellent when grilled.

Serve with your choice toppings!

“ I will rejoice in the Lord! I will be joyful in the God of my salvation.”

Habakkuk 3:18

january

10

Habakkuk is making a clear and bold declaration. He’s not just thinking about what he wants to do. He’s openly expressing His plan to rejoice in the Lord- to be joyful. I was prompted to review the chapter to see the context from which Habakkuk speaks. I found that literally one verse before verse 18 Habakkuk says “Though the fig does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls...YET I will rejoice in the Lord, I will be joyful in God my saviour.” Wow! Need I say anymore?

Thai Vegetable Stir Fry

ingredients 1/4 cup shallots (finely chopped, or purple onion) 5 to 6 cloves garlic (minced or finely chopped) 6 to 12 teaspoons galangal OR ginger, sliced into thin matchstick pieces 1/2 to 1 small chili pepper (red, fresh, sliced, OR 1/4 to 1/2 teaspoons chili flakes) 1 medium carrot (sliced) 6 to 8 mushrooms (shiitake, sliced or left in halves or quarters) 1 head broccoli (cut into florets) 1 bell pepper (red, sliced into strips) 1 zucchini (sliced into half-moons or thick matchstick-like pieces) 1 cup snow peas (or more) 1 handful basil (fresh, generous amount) 2 tablespoons coconut oil (or other vegetable oil)

Stir-Fry Sauce: 1/2 cup coconut milk 3 tablespoons stock (good strong tasting vegetable stock OR faux chicken stock) 2 tablespoons soy sauce* 3 1/2 tablespoons lime juice (fresh) 2 tablespoons sherry (or cooking sherry) 2 cloves garlic (minced) 1/3 to 1/2 teaspoon crushed chili flakes

instructions Combine all 'Stir-Fry Sauce' ingredients, stirring well. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by the rich taste of the coconut milk.

Adjust these flavors to suit your taste, adding more lime juice if too salty.

Heat a wok or large frying pan over medium-high heat. Drizzle 1 to 2 tablespoons oil in the pan and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and mushrooms plus 1/4 of the stir-fry sauce. Stir-fry 2 to 3 minutes.

Add remaining vegetables plus remaining stir-fry sauce, enough to gently simmer vegetables in the sauce. Simmer until all the vegetables are cooked but still bright green with some crispness.

Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice.

Top with fresh basil. Fresh-cut chili can also be sprinkled over for those who like it extra spicy. Serve over Thai jasmine-scented rice.

“ Nothing in all creation will ever be able to separate us from the love of God.�

Romans 8:39

january

11

What a great privilege to constantly be found in God's love- to be marked by such a great and deep love. God's love goes beyond anything we can imagine.

We are loved by God. We are chosen by God. You are loved by God. You are chosen by God. Let that truth set it.

Quinoa & Roasted Chickpea Vegan Burrito Bowl

ingredients 400 g tin chickpeas, drained (240g, or 1 1/4 cups, when drained) 1/2 tbsp oil 1/2 tsp smoked paprika 1/4 tsp cayenne chilli pepper 1/4 tsp ground cumin Salt Black pepper 3 medium tomatoes, halved 120 g (~ 1/2 cup) uncooked quinoa 1 small clove garlic, peeled 1/2 tbsp sunflower seeds (or any alternative seeds or nuts) Few sprigs fresh coriander (cilantro) Small handful fresh spinach 1 tbsp extra virgin olive oil 2 tbsp water 1/2 avocado, sliced Pickled jalapeños Juice of 1/2 lime

instructions Spread the drained chickpeas in a single layer on a baking tray, and drizzle with oil. Add the spices and plenty of salt and pepper, and mix well. Roast at 200°C (Gas Mark 6 / 400°F) for around 10 minutes. Then stir the chickpeas, add the halved tomatoes to the tray cutside-up, and return to the oven for a further 15-20 minutes, until the chickpeas are crispy.

Meanwhile, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain when cooked.

To make the coriander pesto, add the small clove of garlic to a food processor, along with the sunflower seeds, coriander (cilantro), and spinach. Blitz well until well chopped. Add the olive oil and water, and blitz again to give a fairly smooth pesto. Season generously.

Add the pesto to the cooked and drained quinoa, and mix well. You can hold a little back to drizzle over your burrito bowls if you wish.

To assemble the vegan burrito bowls, divide the roasted chickpeas, roasted tomatoes, and coriander quinoa between two bowls. Top with fresh avocado, some more fresh coriander, some slices of pickled jalapeno, and a squeeze of lime juice.

“ My health may fail, and my spirit may grow weak, but God remains the strength of my heart; He is mine forever .”

Psalm 73:26

january

12

The writer of this psalm appreciates that’s nothing beats having God. We can appreciate

from

this

verse

that

fellowship with God and being known

by Him is a treasure in itself. Let’s always be mindful of who we are and what we have. We have something that the world didn’t give and the world can't take it away. Bask in your fellowship with the Creator. Take pride in the fact that you are known by Him, you are loved by Him, you are led and directed by such a loving, wise and faithful Father.

Cauliflower Mash

ingredients 2 pounds russet potatoes, peeled and cubed 2 cups cauliflower florets (about half of a medium-sized head) 1/2 cup soy milk or any choice nut milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper

instructions Bring a large pot of water to a boil, then add the potatoes.

Turn the heat down, cover, and simmer for about ten minutes, or until the potatoes are fork tender.

Drain the potatoes in a colander and discard the liquid.

While the potatoes are cooking, place the cauliflower in a medium-sized pot, and fill with about 2 inches of water.

Place the cauliflower over medium-high heat until the water comes to a slow boil so that the cauliflower can steam.

Cover the pan with a lid and continue to cook the cauliflower for about 5-7 minutes, or until the cauliflower is tender. Continue adding water to the pot if needed to make sure there is always an inch or two in the bottom so that you do not end up scorching your pan or the cauliflower.

When the cauliflower is finished cooking, drain the liquid, and allow to cool for about two minutes.

Place the cauliflower in a blender. Add 1/4 cup of your choice milk, and blend until smooth Place the cooked potatoes in a large mixing bowl. With an electric mixer, blend the potatoes with the remaining 1/4 cup of milk.

Add the cauliflower puree, and mix the potatoes and cauliflower until smooth.

Add the salt and pepper, and mix well.

“ See how very much our Father loves us, for He calls us His children, and that is what we are!”

1 John 3:1

january

13

God calls us. God calls you. He calls you His child. He calls you into deeper fellowship with Him. Aren’t you tired of simply living on the surface knowing that there is so much more to God? The book of James says that as we draw near to God, He draws near to us. God calls you this day. Heed His call. Lean in to Him.

Vegan Corn Chowder

ingredients 1 tbsp. olive oil 1/2 large yellow onion, chopped 1 medium carrot, chopped 1/2 red bell pepper, diced 2 cups vegetable stock 2 cups cubed potatoes, (about 2 small Russet potatoes) 3 cups corn 1 bay leaf 1 tsp. fresh thyme 1 tsp salt 2 1/2 cups unsweetened soy milk, or non-dairy milk of choice.

1/4 cup parsley, loosely packed 1/4 tsp freshly ground pepper

instructions Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and red bell pepper and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.

Add vegetable reduce heat to pierced with a until the soup

broth, cubed potatoes, corn, bay leaf, thyme, and salt. Bring to boil and a simmer. Simmer for about 10 minutes until potatoes are tender and easily fork. Add soy milk, parsley, and pepper. Cook for an additional 3 minutes, is heated all the way through.

Serve immediately with fresh herbs and tofu bacon (optional)

“ Blessed are all who hear the word of God and put it into practice. ”

january

14

Is there an area of your life that you refuse to surrender to God? An area that you know needs His light but you’re afraid

that

things

won’t

turn

out

according to your plan? The Bible says people are blessed when they not only Luke 11:28

hear God's word but put it into practice.

Don’t allow rebellion and compromise to hinder you from experiencing God's blessings. Hear His word and walk joyfully in full submission to Him. Won't you surrender?

Vegan Quinoa Salad

ingredients Quinoa Salad • 1 1/2 cup quinoa, uncooked • 1 cup cherry tomatoes, halved • 1 cup frozen peas • about 10 stalks asparagus, chopped into 1" pieces • 1/4 cup fresh basil, chopped • 1/4 cup toasted pine nuts Lemony Vinaigrette • 2 tbsp olive oil • 2 tbsp white wine vinegar • juice of 1 large lemon • 1/2 tsp salt • 1/4 tsp pepper

instructions Cook quinoa according to package instructions. While quinoa is cooking, prepare the rest of the salad.

Bring a small pot of water to boil and boil peas and asparagus for 3 minutes. While vegetables are boiling, prepare an ice bath. When vegetables are tender, strain through a colander and place the vegetables immediately in the ice bath to prevent further cooking.

In a small blender combine the ingredients for the lemony vinaigrette.

Once quinoa is ready, remove from heat and fluff with a fork. Transfer quinoa to a large bowl and refrigerate for 30 minutes to let quinoa cool.

Once quinoa is cool, add the remaining ingredients. Toss with the dressing and serve immediately or store in an airtight container in the refrigerator until ready to serve.

“ The Lord is my light and my salvation so why should I be afraid?”

january

15

Has fear crippled you in 2019? Has fear laughed in your face as you allowed opportunities to pass because you felt incapable,

unworthy

or

unprepared?

This verse explains that the Lord is not only your light but also your salvation.

Psalm 27:1

This verse reminds us that God brings clarity and instruction. It reminds us that He is near and is mighty to save.

Since this is true, what is there to fear?

Live

boldly

and

live

passionately

knowing that God has your back. Make the step today to put fear behind you.

Vegan Zucchini Fritters

ingredients 4 cups shredded zucchini, about 1 pound 3/4 cup all-purpose flour 1/4 cup nutritional yeast 1/4 cup Bari Butter Infused Olive Oil 1 tsp. baking powder 3 cloves garlic, minced 2 tbsp. vegan parmesan, optional 2 green onions, diced 2 tbsp. oil, for cooking

instructions In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder.

Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Set aside.

Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around.

Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.

Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

“ The Lord is my strength and my song; He has given me victory.

This is my God, and I will praise Him.” Exodus 15:2

january

16

Today is a day of victory and rejoicing.

God has so many things in store and you are not left out of His plans. Confidence in God is such amazing thing. There is nothing more satisfying than knowing God. When you truly know God it brings a deep and lasting peace. It gives you the courage to declare boldly that God is not only your strength, but also your song. You can declare victoriously that you win every time, all the time.

Rejoice and embrace victory in Jesus’ name.

Mushroom- Stuffed Zucchini Boats

ingredients 4 medium zucchinis 1 tablespoon olive oil 5 shallots (diced) 12 ounces mushrooms (cremini, diced) 1/2 teaspoon garlic powder 1/4 cup bread crumbs 1/4 teaspoon salt 1 pinch black pepper

instructions Preheat the oven to 375ËšF. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.

While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs. Season the mixture with salt and pepper.

Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carvedout channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven.

“ May the Lord of peace Himself give you His peace at all times and in every situation.�

2 Thessalonians 3:16

january

17

God is a God of peace. He not only is peace but He gives peace. What troubles you this day? What has troubled you in the past? Know that God is better and greater. Know that His peace is more powerful that any situation you can ever face! Embrace His peace. Allow the God of peace to invade your heart. Bask in all that His peace has to offer you this day.

Baked Vegan Sweet Potato Fries

ingredients 3 large sweet potatoes 1 tablespoon extra-virgin olive oil 1 teaspoon cumin 1/4 teaspoon paprika 1/2 teaspoon sea salt Coconut or vegetable oil cooking spray Optional: dash of cayenne pepper

instructions Gather the ingredients.

Preheat the oven to 400 F Wash and peel the sweet potatoes, taking care to cut out brown spots and eyes. Cut the potatoes lengthwise into wedges or sticks.

Place the cut sweet potatoes in a large bowl and drizzle them with the extra-virgin olive oil.

Toss to combine.

Combine the cumin, paprika, and sea salt in a small bowl and mix them together.

Sprinkle the mixture onto the cut sweet potatoes. Gently toss to incorporate until the potatoes are evenly coated with both oil and spices. Adjust seasoning, as necessary.

Spray a baking sheet with coconut or vegetable oil spray. Alternately, use a silicone baking mat or wax paper to cover your sheet.

Place the coated sweet potatoes onto the sheet in a single layer.

Bake in a preheated oven for about 30 minutes, or until done. Toss once or twice, turning the pan as needed, to make sure the fries bake evenly.

Serve fries plain, with ketchup, barbecue sauce, or ranch dressing, and enjoy.

“ Let the peace that comes from Christ rule in your hearts.

For as members of one body you were called to live in peace.�

Colossians 3:15

january

18

What fears and anxieties lurk in your heart? What fears dance around in your mind? What ideas haunt you and rob you of joy and contentment? You were called to lead a life of peace. As a child of God, peace is your portion. God invites you to cast those cares down, to lay down those burdens, to denounce that fear and boldly embrace His peace. Will you take Him up on that offer today?

Cauliflower and Chickpea Curry

ingredients 1 tbsp vegetable oil 1 large onion (finely diced) 2 green chillies (finely diced) 1"/2 cm of ginger (finely grated) 3 cloves garlic (minced) ½ tsp chilli powder 1 tsp turmeric 2 tsp garam masala 1 x 14oz/400g tin chopped tomatoes 1 1 x 4oz/400g tin chickpeas, drained 1 1x 4oz/400g tin coconut milk 1 head cauliflower 2 large handfuls baby spinach Dash salt Dash pepper

instructions Heat the oil in a large frying pan, add the chopped onion and cook on medium heat until the onions are soft.

Add the green chili, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala, and cook for a further minute stirring constantly. Pour in the tomatoes, chickpeas and coconut milk, stir well.

Remove the outer leaves of the cauliflower, cut away the thick stem at the bottom, then break the cauliflower into florets roughly the same size — try not to make them too small or they will disintegrate, too big, and they won't cook.

Add the cauliflower florets to the spicy sauce in the pan. Simmer for 10 minutes until the cauliflower is cooked through, but not soft. Add a little stock or water if the sauce gets too thick.

Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.

Serve with cooked rice, and/or Naan bread or chapattis.

“ Lord my God, I cried to You for help, and You restored my health.”

january

19

God is only one prayer away. I always reflect on the song “What A Friend We Have in Jesus”. A line in the song goes “Oh what peace we often forfeit, oh what needless pains we bear! All because we do not carry everything to God in

Psalm 30 : 2

prayer!” This was so true for me on so many occasions! Many times, I’d just drag myself through a day or situation and completely forget that prayer is always the best option. Never neglect prayer. Never forget that as a child of God, God listens to your prayer.

Vegan Pita Pizzas

ingredients 4 6-inch whole wheat pita breads 8 to 12 tbsp. pizza sauce (either storebought or homemade) 1 cup shredded dairy-free cheese 2 cups chopped broccoli florets 1 cup chopped pitted black olives Garnish: red pepper flakes and dairyfree Parmesan

instructions Preheat the oven to 450 F. Lightly spray a large baking sheet with cooking spray.

Place the pita bread on the prepared baking sheet. Spread 2-3 tbsp of the pizza sauce on each of the pita bread. Sprinkle 1/4 cup of shredded dairy-free cheese on each of the pita bread. Evenly distribute the broccoli and olives onto each of the pizzas.

Bake the pizzas for 8-12 minutes, or until the dairy-free cheese has melted slightly and the edges of the pizzas are crisp. (For crispier pizzas, leave them in longer; for softer pizzas, take them out between 8 and 10 minutes.) Allow pizzas to cool on the pan for a minute or so before slicing into quarters and serving. Serve hot with red pepper flakes and dairy-free Parmesan, if desired.

“Those who exalt themselves will be humbled, and those who humble themselves will be exalted.”

Matthew 23:12

january

20

This year, let’s set an atmosphere of humility in our lives. Humility is not downplaying your strengths, but rather appreciating that all that you are is because of God. Every blessing and success in your life should reflect His glory and ultimately point people to Him. Don’t get caught up in stuff! Don’t get caught up in followers, likes, money, clothes, trips , health or even peace of mind. Give ALL glory to the giver of “every good and perfect gift” as the book of James puts it. God is all glorious and deserving of our praise.

Cauliflower Rice

ingredients 1 small head of cauliflower 1 tbsp olive oil 1/2 tsp salt

instructions Cut the cauliflower in half and cut out the stem and leaves. Cut each half again so that your cauliflower is quartered. You may need to cut into smaller pieces if you are using a food processor.

With your handheld grater or in a food processor with the shredder attachment, shred the cauliflower until you have small rice-sized pieces.

Heat olive oil in a large cast iron skillet over medium heat. Add shredded cauliflower and salt, lower heat, cover, and let steam for 4-5 minutes, stirring once or twice.

Once cauliflower rice is tender, remove from heat and serve as you would rice. Store in the refrigerator for up to 5 days.

“Do not be afraid, for I have ransomed you.

I have called you by name; you are Mine.

When you go through deep waters, I will be with you.”

Isaiah 43:1-2

january

21

Live boldly. God has ransomed you from death and destruction. You have a license to live freely, to lead a holy life and to live boldly. Jesus has redeemed us as a result of His sacrifice. Do not be afraid to walk in the way God is leading.

This year, resolve to trust God. Resolve to ask God for “big things” and don’t limit

your

prayers.

Don’t

feel

like

anything is too hard for God or beyond the scope of His power. God is all powerful. Let your light shine and be the salt of the earth. Do God’s work and stay in communion with Him. This year, \ cultivate His presence in your life.

Resolve that this year you are drawing closer to Him and you are moving in His power. It is time to conquer 2020!

Chinese-Style Baked Orange Cauliflower

ingredients Battered Cauliflower 1/2 medium head of cauliflower, broken into bite-sized florets 3/4 cup chickpea flour 3/4 cup warm water1 cup all-purpose flour 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp white pepper 2 tbsp cooking oil Orange Sauce 1 tbsp sesame oil 1 1/2 tbsp fresh grated ginger 3 cloves garlic, minced 1 cup orange juice 1/4 cup maple syrup 2 tbsp rice wine 3 tbsp soy sauce 3/4 tsp red pepper flakes 1 tbsp cornstarch 2 tbsp water

Everything Else 1 cup uncooked white rice 1 tsp sesame seeds 1 green onion, thinly sliced

instructions Begin by cooking the rice according to the rice package instructions. While rice is cooking, prepare your cauliflower.

Preheat oven to 450 F. In a shallow mixing bowl, combine chickpea flour and water, whisking together until thick and gooey. This will act as your binder between the cauliflower and flour mixture. In a separate shallow bowl combine flour, salt, pepper, and garlic powder.

Pour 1 tbsp of cooking oil into a heavy bottom baking dish orlarge cast iron skillet. Dip each floret into the chickpea flour mixture until completely submerged, then dip it immediately into the flour mixture, coating thoroughly. Place the battered cauliflower in the baking dish and repeat until all the cauliflower is covered.

Bake for 10 minutes. Pull out of the oven, flip cauliflower over and brush or spray the additional 1 tbsp of oil on the top of the florets. Bake for another 10 minutes.

While cauliflower is baking, make your sauce. Begin by heating up sesame oil in a small pan. Add garlic and ginger and sauté for 1-2 minutes until fragrant. Whisk in remaining ingredients EXCEPT cornstarch and water and simmer for 2 minutes.

In a small bowl, whisk together cornstarch and water. Add to sauce ingredients and bring to boil.

Reduce heat to a simmer and simmer for 5 minutes until sauce is thickened and cornstarch has completely dissolved.

Pour all but 2 tbsp of sauce over the battered cauliflower and bake for another 5-10 minutes until sauce is sticky and thick.

Serve immediately over cooked rice. Top with sesame seeds, green onion, and remaining sauce.