Leek, Kale, Spinach and Mushroom sauté.

It’s day 18 of the 21 day Daniel Fast. I am kind of ready for the fast to be over, especially since today is my wedding anniversary and it would have been nice to eat some cake. But this fast has been so very beneficial and I have no regrets of having gone on it. I also don’t want to give the absolutely amazing dishes we have come up with that are fast compliant. If you are not familiar with the Daniel Fast read Daniel 10:2-3. During the 21 days you eat a vegan diet, but also eliminate coffee and all caffeinated beverages, bread (yeast), sugar and artificial sweeteners. 

This was for dinner tonight.

Veggie sauté  

  Ingredients

12oz. Frozen Leeks

16oz. Frozen Kale/Spinach mixture  

1/2 pint mushrooms, sliced  

2 TBSP. Avocado oil

2 TBSPS. Olive oil

1/2 TBSP. Southwest blend (salt, ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle and cilantro).

1 tsp. Garlic powder  

  Directions

Using a Wok or large frying pan, add avocado oil to pan and heat till hot but do not allow oil to smoke, add leeks at once to pan and sauté for 5 mins until defrosted. Turn the heat down to medium and continue to cook till leeks are carmelized (about 10 minutes more). Turn up heat and add olive oil and kale/spinach mixture. Cook for 5 more minutes and then add mushrooms and spices. Cook until mushrooms look tender (5-6) minutes more. 

I served this on whole wheat pasta that I sprayed with oregano oil, but you could serve this on rice, spaghetti squash or alone. The Southwest spice blend really worked well with the earthiness of the leeks and mushrooms. 

Southwest spice blend

I found the Oregano spray at Lidl. 

Oregano spray