The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Vegetarian, Ethnic	6	Servings

INGREDIENTS

2	tb	Olive oil
2		Garlic cloves coarsely chopped
1	ts	Grated fresh ginger
1	ts	Ground cumin
1	ts	Ground cinnamon
1/2	ts	Ground tumeric
2	sm	Onions; quartered
3	md	Carrots; coarsely chopped
4		Baby turnips trimmed and quartered
1/2	lb	Sweet potatoes peeled and cubed
1	c	Tomato juice
1	c	Water
1 1/2	c	Cooked chick-peas
1/2	c	Seedless raisins
2	sm	Zucchini; thinly sliced
1 1/2	c	Button mushrooms halved if large
2	tb	Chopped fresh parsley
		Salt
		Freshly ground black pepper
3	c	Water
2 1/2	c	Roasted buckwheat (kasha)
2	tb	Olive oil
1/2	ts	Salt
1/2	c	Cashew nuts, toasted
		Parsley sprigs; for garnish

INSTRUCTIONS

Heat the oil in a large skillet and saute the garlic, ginger, cumin,
cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and
potatoes and stir-fry for 5 minutes, or until all the vegetables are
well-coated wtih the spice mixture.
Add the tomato juice and water; bring to a boil, cover, and simmer gently
for 15 minutes.  Add the chickpeas, raisins, zucchini, mushrooms, and
parsley and simmer for 15 minutes more. Season to taste.
Meanwhile, prepare the buckwheat.  Bring the water to a boil in a
heavy-bottomed 2-quart saucepan.  Add the buckwheat and oil, cover, and
simmer over very low heat for 15 minutes. Do not remove the lid during this
time.
Stir the salt into the buckwheat and pile it onto a large serving dish.
Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the
vegetable juices separately. Garnish with the parsley sprigs.
* Source: The Insprired Vegetarian * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”