Try this delicious recipe and add a little spice to the Daniel fast.
1. Heat the oil in a large pan over medium heat. Stir in the onions and bay leaf. Cook until the onions are tender.
2. Mix in the potatoes and peas. Season with salt and pepper. Cover and cook on low heat until the potatoes are tender, about 10-15 minutes. Remove the bay leaf.
3. Put in the tomato puree, rice milk, and all the spices. Continue cooking on low heat for about 10 minutes. Mix in the cilantro and vegetable broth and continue cooking about 2 more minutes. Add more broth if the potatoes get too dry.
Serve with some rice, steamed veggies, or your choice of flat bread.
* You can boil the potatoes if you don’t want to use any oil. Reserve potato cooking water after draining and add it to the potatoes rather than using vegetable broth.