You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Vegan, Main dish	5	Servings

INGREDIENTS

1 1/2	c	Tofu
2	ts	Sesame oil
1		Garlic clove; pressed
1		Leek; chopped
2	c	Quinoa; cooked
1	ts	Sea salt OR
2	ts	Shoyu
	ds	Black pepper
1	c	Whole wheat bread crumbs
1	c	Soymilk

INSTRUCTIONS

Preheat oven to 350 deg. Working with 1/2 cup tofu at a time, squeeze out
water with your hands. Set aside.
Heat a large skillet or wok and add th eoil. Add the garlic and the leek.
Saute until lightly browned. Add quinoa, then tofu, sauteeing for 2 miuts
after each addition. Add seasonings.
Oil a casserole dish. Add 1/2 cup bread crumbs and rotate the casserole
dish to coat evenly.
Gently add the quinoa mixture. Press a well in the center of the quinoa
and pour in the soymilk.Cover with the remaining bread crumbs.
Cover and bake for 20 minutes. Remove the cover and continue to bake for
about 10 more minutes.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”