Are we prepared to live by our own standards? If the way you internally judge others was measured back to you externally by others, you would be totally crushed and exasperated! And if the severity of judgment from others is a painful thought, consider the severity of God’s judgment applying to you the same standard you apply to others. The parallel verse of Matthew 7:1 in Luke says, “Be merciful, just as your Father is merciful. Do not judge, and you will not be judged; and do not condemn, and you will not be condemned; pardon, and you will be pardoned” (Lk. 6:36-37). In James 2:13 we read, “For judgment will be merciless to one who has shown no mercy.” On the contrary, the Fifth Beatitude states, “Blessed are the merciful for they shall receive mercy” (Mt. 5:7).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegan		4	Servings

INGREDIENTS

8		Lengths of wholewheat lasagne
9	tb	Olive oil (divided into 3 & 6 tablespoons)
2	md	Onions; skinned and chopped
1 1/2	lb	(3/4 kg) of broccoli; washed and chopped into florets
2	md	Carrots; coarsely shredded
1	lb	(1/2 kg) of fresh tomatoes; skinned and chopped
2	ts	Marjoram
1/2	lb	(1/4 kg) of silken tofu
3	tb	Soy sauce or tamari
3	tb	Tomato paste
1/2	c	Water
1	ts	(or more) of freshly ground black pepper
		Salt and pepper; to taste
		Vegan mozzarella cheese (if desired, the recipe's below)

INSTRUCTIONS

(adapted from a recipe in "The Vegan Cookbook")
1) Fill a large saucepan with water, add a little salt, a few drops of oil,
and bring it to a boil. Then add the lasagne. Allow it to come back to a
boil, reduce heat, simmer until tender (about 12 minutes). Stir often to
prevent the pasta from sticking. When ready, drain, rinse with cold water
and set aside.
2) Put 6 tablespoonsful of oil in another large saucepan over low heat.
Saute the onions until transparent.
3) Add the tomatoes, marjoram, salt and pepper to taste, and saute for
another 5 minutes, stirring often. Then add the broccoli florets and
carrots and cook until tender.
4) Crumble the tofu in a blender, add all the remaining ingredients (except
vegan cheese) and blend into a smooth creamy sauce.
5) Arrange the vegetables, lasagne and sauce in alternate layers in a
lightly-greased, ovenproof rectangular dish. Finish with a layer of lasagne
and sauce. Here, I like to place slices of vegan mozzarella cheese to top
it all.
6) Heat in a moderate oven (350 degrees F/180 decrees C) for about 20
minutes. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Melissa Lim
<astreal@pacific.net.sg> on Nov 19, 1997

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