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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

Anxious and fearful people can easily slip into taking Scripture as a pill. Take one passage twice a day for two weeks and your symptoms will be gone. When the pill doesn’t work we have two choices. We search for another treatment, or we confess that we are using Scripture as a self-help book for symptom relief, in which case it is time to get back to basics. If you choose to get back to biblical basics, Peter’s exhortation to humble ourselves is a great place to start [1 Pet. 5:6-7].

Edward Welch

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Roasted Vegetable Soup With Garlic (vegan)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegan	Dec., Fatfree, Prodigy, Soups	6	Servings

INGREDIENTS

1		Eggplant, halved lengthwise
2		Yellow onions, quartered
		Olive oil
1		Sweet red pepper, cored see
		quartered
3		Plum tomatoes, halved
3		Cl Garlic
1/2	t	Dried thyme, crumbled
1/2	t	Dried basil, crumbled
1/4	t	Salt or to taste
1/8	t	Black pepper
6	c	Stock

INSTRUCTIONS

Perheat oven to 400 f. Arrange the eggplant and onions in a  large
shallow baking pan, brush the cut sides with 1 1/2 teaspoons of  the
oil, and bake for 20 minutes. Add the red pepper, tomatoes and  garlic
to the pan; brush the cut sides with the remaining 1 1/2  teaspoons of
oil. Sprinkle the thyme, basil, salt and black pepper  over the
vegetables and bake 20 minutes more or until tender.  :      Set aside
the red pepper and 1 eggplant half. Chop the  remaining half eggplant,
onions, tomatoes, and garlic and transfer  them to a large saucepan.
Add the stock, bring it to a boil, then  lower the heat and simmer the
mixture, stirring occasionally, for 20  minutes. Meanwhile, peel the
red pepper and dice the pulp. Dice the  reserved eggplant.  :      In a
food processor or blender, working in batches if  necessary, whirl the
cooked mixture until pureed. Return the puree to  the saucepan and stir
in the diced eggplant and red pepper. Simmer  the soup for 5 minutes or
until heated through. Makes 6 1 1/2 cup  servings. Per serving: cal
107, fat 3g, sodium 232mg, chol 0mg, cal  from fat 25.4% from: Reader's
Digest Live Longer Cookbook :  D/L from Prodigy 12-14-94. Recipe
collection of Sue Smith. 1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 324 Calories From Fat: 117 Total Fat: 13.1g Cholesterol: 17.6mg Sodium: 2419mg Potassium: 320.9mg Carbohydrates: 40.9g Fiber: 1.4g Sugar: 9.2g Protein: 11.4g