Amaranth, Fig And Arugula Salad W/sesame Dres

You know how it was with Moses, when he saw two men fighting, one an Egyptian, and another an Israelite, he killed the Egyptian; but, when he saw two Hebrews fighting, Now, saith he, I will go and reconcile them, for they are brethren; why so, but because he was a good man, and gracious? So also it is with a gracious heart; when he sees the Scripture fighting with an Egyptian, an heathen author, or apocryphal, he comes and kills the heathen…but when he sees two Scriptures at variance (in view, though in truth not), Oh, saith he, these are brethren, and they may be reconciled, I will labour all I can to reconcile them; but when a man shall take every advantage of seeming difference in Scripture, to say, Do ye see what contradictions there are in this book, and not labour to reconcile them; what doth this argue, but that the corruption of a man’s nature, is boiled up to an unknown malice against the word of the Lord.

Thomas Bridge

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

INGREDIENTS

1/2	T	Extra-virgin olive oil
1	t	Mustard seeds
2	T	Amaranth, uncooked
2 1/4	c	Vegetable stock
2	c	Beans, cooked white or red
		kidney
10		Calmyrna figs, dried
		chopped
1/3	c	Parsley, minced
1/2	t	Salt
		Pepper
1	T	Sesame seeds, toasted for
		garnish
1/4	c	Tahini
1/2	c	Orange juice, fresh
1/2	c	water
		Salt to taste
8	c	Salad greens, mixed OR
		romaine shredded
1	c	Arugula, chopped

INSTRUCTIONS

Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add
mustard and sesame seeds, cover partially and toast about 30 seconds,
or until the sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water and bring to a
boil. Reduceheat to low and simmer until grains are tender and  liquied
has been absorbed, about 20 minutes. Fold in beans and figs,  cover and
set aside for 5 minutes. Stir in parsley, and season with  salt and
pepper.  Salad and Dressing: Combine tahini, orange juice, water and
salt in a  blender and process until smooth. Set aside. Rinse leafy
greens and  arugula. Spin-dry or pat between towels to remove excess
water.  To serve: Place amaranth mixture in the center of 6 plates.
Garnish  with sesame seeds and surround with salad greens. Drizzle with
dressing. Serves 6.  Per serving: 482 cal; 17 g prot; 11 g fat; 77 g
carb; 0 chol; 385 mg  sod; 13 g  fiber. Vegan  Source: Vegetarian
Times, July 93/MM by DEEANNE  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 191 Calories From Fat: 59 Total Fat: 7g Cholesterol: 0mg Sodium: 571.9mg Potassium: 808.5mg Carbohydrates: 25.6g Fiber: 10g Sugar: 4.6g Protein: 10.2g